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Tuesday, August 27, 2013


if you know me at all you know i have an affinity for anything french. so i have been loading up on my french knowledge and while doing that i finished "french women don't get fat" by mireille guiliano. and here are my favorite recipes from the book. i haven't had a chance to make all of them yet but i'm super excited to.


Serves 4
4 medium sized golden delicious apples
2 tablespoons lemon juice
4 cabbage leaves
1 tablespoon sugar
¼ teaspoon cinnamon
Dots of butter

  • Peel and core the apples, cut into quarters, slice each quarter into thirds and sprinkle with lemon juice. Place the apples in the cabbage leaves, shaping the slices like those on a small tart.
  • Preheat the oven to 275 degrees. Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices (leaving enough to cover the dots of butter). Add small dots of butter and cover with the remaining sugar cinnamon mixture. Bake the tart in the preheated oven for 15 minutes. Sever warm or at room temperature.


Serves 4
12 plums
1 tablespoon lemon juice
1 tablespoons sugar
¼ teaspoon cinnamon
1 teaspoon butter

  • Wash the plums and quarter them. Pour the lemon juice over and marinate for 10 minutes.
  •  Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums. Sprinkle with the sugar cinnamon mixture.
  • Cook over low flame until just tender but not mushy ( a bit al dente is best). Serve at room temperature with or without ice cream.

Serves 4
12 ounces frozen blueberries
2 tablespoons lemon juice
2 tablespoons honey
2 ¼ cups of 2 percent milk
Pinch of ground cardamom

  •  Take the blueberries out of the freezer 30 minutes before using.
  •  Mix the blueberries in a blender with the lemon juice, honey, and milk. Add a sprinkle of cardamom before serving.

Serves 4
16 asparagus stalks
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs of fresh chervil, minced
Salt and freshly ground pepper

  • Cut off the tough ends of the asparagus stalks (about 2 inches). Please asparagus. Boil in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 inch pieces.
  • Sauté the bacon in a nonstick pan til crisp. Darin on a paper towel.
  • Combine the eggs, milk, cream, and half of the chervil. Season with salt and pepper. Preheat oven to 350 degrees. Pour the egg mixture in a 9 inch pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 to 20 minutes, til the custard is set but not dried out. Serve immediately, decorated with the rest of the chervil. If you don’t want bacon you can replace it with crab meat, fresh or canned.

Serves 4
4 peaches
2 tablespoons oliv oil
1 teaspoon honey
¼ teaspoon pure vanilla extract
4 sprigs lemon thyme, coarsely chopped

  • Rinse the peaches, pat dry, cut in half, and remove pits. Place the peaches in a baking dish. Mix together the olive oil, honey, and vanilla and pour over the peaches. Sprinkle with leomon thyme. Marinate for 20 minutes, turning over once basting.
  • Broil or grill the marinated peaches on the barbecue for 2 to 3 minutes on each side or until the peaches are tender but not soft. Serve immediately, alone or with a scoop of vanilla ice cream.

Serves 4
4 bosc pears
Juice of 1 lemon
1 tablespoon sugar mixed with ¼ teaspoon cinnamon
2 tablespoons water (or 2 tablespoons pear brandy or 2 tablespoons muscat beaumes de venise)

  • Peal, quarter, and thinly slice each pear, one at a time, placing the slices at the bottom of a 6-inch saucepan. After the slices of each are layered, sprinkle some lemon juice and sugar cinnamon mixture on top. When you reach the fourth pear, add water and then end with the remaining lemon juice and sugar cinnamon mixture.
  • Cook over medium heat til boiling and then cover and continue over low flame until the pears are tender but not soft. Serve the pears lukewarm. (I often make this dessert when we are alone and refrigerate the other 2 servings, which 2 days later I remove and serve at room temperature with a biscotti or teaspoon of mascarpone cheese.)

Serves 4
4 medium beets, boiled til tender, then peel and quartered
2 cup yogurt
2 shallots, peeled and minced
Dash of cumin
Salt and freshly ground pepper
1 tablespoon minced fresh dill

  •  Mix beets (they should be chunks that are a bit chewy and take a little more to eat then if pureed) with yogurt, shallots, cumin, salt, and pepper to taste. Refrigerate for 3 to 4 hours.
  • Serve chilled in individual bowls and sprinkle with dill. Served with a slice of bread and fruit (strawberries or melon) for dessert, this soup makes an excellent summer lunch.

Serves 4 to 6
2 ½ cups of whole milk
2/3 cup plus 1 tablespoons sugar
1 teaspoon pure vanilla extract
4 eggs
¼ teaspoon salt
Cocoa powder for sprinkling

  • Scaled the milk in a large saucepan. Add 1/3 cup of sugar and vanilla. Cover and remove from heat.
  • Separate the eggs and reserve the egg yolks in a mixing bowl.
  • In another bowl beat the whites with salt until foamy and then gradually beat in the 1 tablespoon of sugar. Beat the egg whites to stiff peaks.
  • Return the saucepan with milk it the heat and bring to a boil. Reduce the heat to low.
  • With a soup spoon, scoop out the mound of egg whites and drop into the milk. Cook gently for 2 minutes and turn gently to cook the other side for 2 minutes. Let cool, then cover and refrigerate on a plate until ready to serve.
  • In a bowl containing the egg yolks, gradually beat in the remaining 1/3 cup of sugar and continue beating for 2 to 3 minutes until the mixture is pale yellow and form a ribbon. Gradually add the hot milk in a thin stream to slowly warm up the yolks and avoid scrambling them. Chill the custard in a serving bowl.
  • When ready to serve place the poached eggs whites on top of the custard. Provide a bowl of cocoa powder for each guest to sprinkle over the whites.

1 quarter of 2 percent milk
1-2 tablespoons plain yogurt as a starter or 1-2 tablespoons of commercial starter culture

  • Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface.
  • Pour the warm milk into a large bowl to cool until the temperature reaches 110 to 115 degrees on a cooking thermometer. If you don’t have a cooking thermometer, do what the locals do: temperature is correct when you can keep your finger in the warm milk for 20 seconds.
  • Put the starter in a small bowl, add some of the heated milk, and stir until well blended. Return the mixture to the large bowl, a third at a time, making sure to stir and blend well after each addition. End with a final stir, making sure all is well blended. Cover with a heavy towel and keep in a warm place 6 to 8 hours or overnight (a gas over with a pilot light is fine, or placing a saucepan of hot water in the oven to raise the temperature will help if your home is not warm enough).
  • When set, cover the bowl with plastic wrap and refrigerate for 8 hours before serving. If thicker yogurt is desired, empty chilled yogurt in a muslin bag or cheesecloth, suspend over a bowl and drain.

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