Quick Puff Pastry Dough

Quick Puff Pastry Dough

How do you make a Quick Puff Pastry Dough?
What do you do when you want to make puff pastry dough (pâte feuilletée) but don’t want to go through all the effort?  Puff pastry dough is ideal for appetizers, quiches, light desserts and even just on its own with a little flavored sugar drizzled on top.

To make a genuine puff pastry dough, butter needs to be kneaded into rectangular slabs of dough folded over themselves several times.  It’s not terribly difficult but does take a certain amount of patience and repetition.    Many new bakers are intimidated by the effort needed and instead choose…

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Tomato Tarte Tatin

Tomato Tarte Tatin

Tomato Tarte Tatin is Simply Elegant
You have probably heard of Apple Tarte Tatin (tarte tatin aux pommes), the French version of hot apple pie.  Slices of apple caramelized in a pan on the stove or in the oven before placing puff pastry dough on top and baking it further.  At time of serving the pan is turned over so the pastry is on the bottom and the hot caramelized fruit on top.

Although tarte tatin is often made with fruit, it can be just as delicious when made with vegetables in a savory version.  A few months ago I shared on this site my recipe for Belgian Endive Pie, another delici…

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Belgian Endive Pie

Belgian Endive Pie

How can I use Belgian endive in a new way?
Belgian endive, known as chicory in the United Kingdom, chicons in the French-speaking part of Belgium and witlof  in the Dutch-speaking part of Beligum, is generally prepared only a couple different ways.  OK, this is a bit of an exaggeration, but not much.

The most common ways Belgian endives are prepared are raw mixed in a salad, braised in olive oil with a little garlic as a side dish, or chicons gratin  (braised Belgian endives wrapped in ham and covered with a Mornay sauce).  Belgian endives mix great with pork (any kind of bacon or ham), Ro…

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Leek Quiche with Wild Garlic

Leek Quiche with Wild Garlic

How to turn a basic Leek Quiche recipe into a special Springtime dish
On Easter Monday four generations of my Belgian family gathered at my niece’s house for an afternoon pot-luck spread and egg hunt for the kids.  Everyone brought a dish.  There were cakes, pies, brownies, tartes al Djote (a local specialty pie from Nivelles, Belgium), flammekeuche, chocolate truffles presented in a cake-pop style, a raspberry Charlotte, and other goodies.  I brought a vegetarian Leek Quiche with Wild Garlic, which was easy to make and quite tasty.

When I make a quiche, I follow a basic formula of 3 eggs …

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