Posts Tagged ‘french’
Roasted Leg of Lamb
just out of the oven
Roasted leg of lamb. One of the best and easiest meals Dad makes about once a year. It’s so good that I don’t bother ordering it when we’re at restaurants. First of all, it’s much much cheaper to make it at home. And second, I know my dad’s is the best I’ll ever have!
MERRY CHRISTMAS!!!
Whew! I finally have the chance to write something down here. The last couple of weeks were crazy! I started shopping for my Christmas gifts in November, but I still found myself scrambling to get the last few gifts at the last minute. I thought if I started shopping earlier it would make things easier, but no, I found myself buying more than I should have. Never has our Christmas tree been so overloaded. It was insane!
Beaujolais Nouveau 2009 – Marco Polo Hotel, Cebu
One of my personal favorite buffets in town is getting even better! For 10 days (Nov. 20-30, 2009), Marco Polo Hotel – Cebu will be bringing their customers on a magical journey with their annual French Food Festival. I was excited! Hmmm, I wondered, would I be feasting on Canard a L’orange, Bouillabaisse, Boeuf Bourguignon, and Coq au Vin? I was about to find out.
Apple Cake “Tatin”
I’ve decided to make a dessert at least once a week. It’s just a little gift I want to give my Hubby for being so thoughtful. He’s a sweet tooth so I know it’ll make him happy. We don’t usually eat a lot of sweet stuff at home; I prefer serving fresh fruits for dessert. But I guess this is a good change and something Hubby can look forward too.
For this week, I made Tarte Tatin. This is a tricky dessert because it has hundreds of recipes available and I didn’t know which one was the most authentic. Since this was my first time baking a Tarte Tatin, I decided to go the Barefoot Contessa way. You can never go wrong with Ina Garten. Unfortunately, it turns out her recipe is not the authentic one. Ina Garten’s recipe is caramelized apples on top of a cake batter. I got a hold of the official site of the “Centennaire de la Tarte Tatin” and the authentic one is caramelized apples on top of a pastry dough.
Quiche Lorraine
Quiche Lorraine
In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
Green Salad
Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: “The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese.” The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne.
