FuruyaYoritoki

Une tarte � l�oignon , or onion tart, quickly became my favorite dish when I first came to France. During the winter months making this tart and eating it hot from the oven with a green salad made for a most satisfying evening meal. I used to eat it a lot when I first came to France, a kind of grab-and-go  food when I was strolling the cobblestone streets of Paris, especially during those wintry days, when the air was chilling,  and I was searching for lunch and a chocolat chaud, passing by those food stands and finally picking up a steamy onion tart. This tart is very easy to make and it's perfect with a glass of white wine and a light green salad!!! Ingredients: 1 p�te bris�e (pie crust) 2 onions, thinly sliced 3 eggs 1/2 cup milk 6 oz (180 g) smoked bacon, cut into strips 1 1/2 oz (40 g) gruy�re cheese, grated salt and pepper   Saut� bacon in a medium saucepan over medium-high heat until bacon is cooked through and crisped, about 7 minutes. Set aside. In the...

Clafoutis are a French dessert, typically made with cherries. And if cherries are substituted with other fruits, we are supposed to call it a flognarde. This homely dessert originates from Limousin, a region in central France. If you enjoy raspberries, you'll love this dessert. The juice of the raspberries seep into the flan-like dessert and add a fresh flavor. Here's the recipe! Ingredients (serves 4): 1 egg + 1 yolk 1/3 cup flour 1/2 cup sugar pinch of salt 1/2 cup cream 1/2 tsp vanilla extract 1/2 cup whole milk 4 1/2 oz (125 g) raspberries Preheat oven to 350�F (180�C). Butter 4 ramekins. Divide the raspberries between the ramekins. In a bowl, mix the eggs, sugar and vanilla extract. Whisk in the flour, then pour the milk and the cream. Mix until smooth. Pour the batter into the ramekins and place them on a baking tray. Bake for 35 minutes, until the clafoutis is set and golden. Let cool slightly.   Clafoutis aux framboises Ingr�dients (4 personnes): 1 oeuf entier ...

Originated in France as a fast-food snack, and served in caf�s and bistros, croque Monsieur is the hot ham and cheese grilled sandwich we all love.  A croque monsieur topped with a fried or poached egg, is a croque madame, or in parts of Normandy, a croque-�-cheval. I love this sandwich with french pressed coffee for brunch, and I also love it with a glass of wine for dinner. That�s particularly why I love this sandwich, because it can go either way: breakfast or dinner. Ingredients (serves 4): 8 slices of white bread 4 tsp of Dijon mustard � pound smoked ham, thinly sliced � cup shredded cheese (Gruy�re) 3 tbsp unsalted butter 3 tbsp all purpose flour 2 cups milk Dash of salt and pepper 4 large eggs The sauce: In a saucepan, melt 3 tbsp of butter, add 3 tbsp of flour and whisk continuously for abt 3 mn. Add the milk, whisking constantly. Bring the mixture to a boil, then simmer 5 mn, whisking periodically, until thickened. Remove from heat and add � cup of the cheese. Season with...

Omelette is certainly the most common dish served in each household. It was one of my childhood favourite dish. Whenever I smelled my mother�s freshly cooked omelette, I would sneak into the kitchen and eat a few bites. This roulade or roll up is a stuffed omelette with cream chesse, red peppers and rocket salad; a great make ahead appetizer! Ingredients: For the omelette 6 large eggs a pinch of paprika salt & pepper 1 tbsp of olive oil For the filling: 6 tbsp cream cheese, at room temperature 1 red pepper, julienned a handful of rocket salad Whisk the eggs, paprika, salt and pepper. Heat 1 tablespoon olive oil in a 12 inch diameter nonstick skillet. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip the omelette over and cook the other side till done. Using a large spatula, trasfer the omelette to a large sheet of cling film. Let omelette cool completely. When the omelette is complet...

I make mashed potatoes, roasted potatoes, hasselback potatoes, and even grilled potatoes all the time! However, Parmesan roasted potatoes provide a taste that�s beats them all! With only a few simple ingredients, these potatoes are a cinch to whip up as a side dish. Crispy on the outside, soft on the inside, they're so tasty! A little olive oil combined with salt, pepper, paprika and some minced garlic, and some Parmesan, and you're done. The mixture coats each potato wedge, which infuses it with flavor and a heavenly aroma that is just irresistible. Ingredients: 4 medium red potatoes 2 tbsp olive oil 1/3 cup Parmesan cheese 1 tsp garlic powder 1 tsp paprika salt and pepper to taste Preheat the oven to 400�F (200�C). Cut the potatoes in wedges. In a small bowl, combine the Parmesan, garlic, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Arrange them on a cookie sheet in a sin...

Mmm Chocolate "Coulant" , this nice little cake with a smooth and runny center...  So if you love chocolate, especially, the ooey-gooey style, so this is for you!  This dessert has become so popular that one might think it has always existed, when in fact it was created in 1981 by Michel Bras, France�s most venerated chef, in his restaurant of Laguiole.  The original recipe uses a frozen ganache filling surrounded by a cookie dough. Since 1981, the recipe has been simplified and the principle of 2 textures, 2 different temperatures is now often neglected.  Many food writers have rhapsodized that this coulant has been copied often but never equaled.  Although simplified, this coulant au chocolat is just as appetizing as the original one. Fortunately, there�s a classic version of this amazing chocolate cake that�s easier to accomplish. Unfortunately I have never had the opportunity to taste the Michel Bras version. Hopefully soon!! Ingredients: 100g (3.5 oz) o...