French Cuisine Fridays : Tarte Tatin

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die 

This post was originally posted back in April of 2010 or dessert of #3

How to cook French without leaving the states

Tarte Tatin - the French apple pie

5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisps, Jonagolds, or Fujis)
25g unsalted butter
1/2 cup granulated sugar
1/8 teaspoon kosher salt
Pâte Brisée, chilled  I didn't make the homemade crust  and instead I bought it at Carrefour
Crème fraîche or vanilla ice cream for serving
cinnamon (optional)


I usually cut the butter and sugar in half because the apples are usually really juicy.

1.in an oven-proof skillet, place the butter and the sugar
2. Peel, core and cut the apples with the round part facing up and place in the skillet forming a circle
3.  When all the apples are in the skillet, start on med-high heat. If the juices from the apples becomes too much, boil it into caramel in another bowl.
4. Cook the apples for 20 minutes until soft
5. Roll out the pate brisée and place on stop of the apple mixture, creating openings with a fork.
6. Bake at 425 or 220 for 45 minutes

7. When turning it over,  becareful as the juices are boiling hot.
Then eat while warm with creame fraiche, yogurt or ice cream. It also makes a good breakfast.

French Cusine Fridays : Moules

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die  

This recipe was posted in January 2011 and is # 3 on the list

From the French Kitchen: Mussels

Mussels are a French staple: they are cheap, easy to make, filling and good for you.

We usually eat them once a week. A few days ago, I experimented and made two different kinds. They are so easy to make, so do not complain that you cannot do it.
1. Heat oil in a pan and cook onions.
2. Put the mussels in the pan and add water. The water should at least be semi-covering the mussels.
3. Add any spices in whatever amount. I usually make 1/2 crushed red pepper and 1/2 indian ( curry, paprika and ginger).
4. They are perfect with fries or bread.
5. Enjoy!

French Cuisine Friday : Poulet au Citron et au Moutarde

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die  

This was posted in November 2013
Back in 2008, when I studied abroad in Paris, ISA (the company that I used) took us to a French chef's apartment to get a hands on cooking class. I used to have the printed out recipes and the woman's backgrond but I don't know where the papers are. The only thing I remember that we made was chicken that was marinated in oranges, lemons and dijon mustard. Tonight for dinner we are having that chicken but without the oranges.

This is a rough recipe
Chicken - either breasts, a whole, wings, any part really - I am using wings
Lemon juice - 2- 3 tbs
Lemon slices
Dijon Mustard (that's the spicy one) 1-2 tbs
olive oil
salt and pepper, dried parsley (optional)

Mix the lemon juice and mustard and some olive oil in a cup.

 Salt and pepper, parsley the chicken

and then brush the lemon mustard sauce on the chicken

 Put the lemon slices on the chicken.

Put in the oven at 350°  until the mustard sauce is nice and golden. and then enjoy!