Madeleines

I made my first batch of Madeleines. They are perfectly cooked with a crisp brown edge and spongy yellow middle. My next attempt will involve a citrus flavoring! yum!

Canette

I bought a canette at the beginning of summer thinking it was another bird called pintade. Pintade is French for Guinea Fowl. It is a dry meat and it is important to add cream or water when cooking it. So, when I bought my first canette I cooked it with butter, shallots, water and seasonings. But, canette is actually a female duck. This meat is best cooked with citrus and served with a sweeter sauce.

Last night I tried again. I visited the epicurious site for a Duck A l'Orange recipe. I was thrilled with this recipe and I am so happy with my results. I had a beautifully cooked duck and a delicious orange gravy to accompany it.

I also understand that once one knows the basics of cooking a duck and its sauce one can try other things. My next experiment will be a berry sauce with my duck!

Macaroons

These are delicate little cookies that one can sink her teeth into. The outside is smooth and shiny. As one bites into it the cookie cracks and becomes cake-like. In the middle is a creamy filling packed with flavor. And those flavors are intense and delicious. I have tried chocolate, vanilla, rasberry, pistachio, lemon and coffee. These are some of my favorite French treats: macaroons.

Tears and Triumph

Today was a special day for a few reasons. First, to be sure about a recipe I had to call my mother in law. The tricky part of calling her is that my French is so-so and she is fluent and fast (she is French after all!) I did it though! And, I managed to get the amounts and ingredients for an onion tart.

The tears were because of the 5 onions I cut for my onion tart. My mother-in-law recommended 10 because she loves to fill up her tart.

Today's triumph was speaking French and then recreating my mother in law's delicious onion tart.


Onion Tart

1 pâte brisée (pie crust)
5-10 yellow onions - peeled and cut into semi-circles strips
60 grams of butter
60 grams of white flour
30 centiliters of whole milk
grated Gruyere cheese
(cooked bacon and apples are a nice addition to this tart as well)

Place the pâte brisée in a round baking pie dish. After peeling and cutting the onions, dry your tears, and then place the onions and butter in a pan on medium-heat. Slowly cook the onions until they are soft and sweet. This might take up to 30 minutes. It is important to cook them slowly and not brown them too quickly. Once the onions are softened add the flour. This will thicken the onions. Then, add warmed whole milk to the pan. Mix until all the ingredients have come together. Place the onions into the crust. Top with Gruyere cheese. Bake at 220 degrees Celsius for about 30 minutes. Bon appetit!