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Thread: French chef inside!!

  1. #1
    Bronze Member supermat's Avatar
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    Default French chef inside!!

    Hey all,

    I just joined, and I could not miss this nice area dedicated to food and life pleasures...

    Should you wish to have some real french receipes, just don't hesitate to ask, I'll find them for you!!!
    C'est en potant qu'on devient potiron

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    Elite Member twitchy's Avatar
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    Welcome to the board, Supermat!

    "The howling backwoods that is IMDB is where film criticism goes to die (and then have its corpse gang-raped, called a racist, and accused of supporting Al-Qaeda)" ----Sean O'Neal, The Onion AV Club

  3. #3
    Bronze Member supermat's Avatar
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    Hi thanks for the welcome!!!

    So, just to start appetizing people around, Here is a little "Apéro" as we like to call it in France, that I shot on my terrasse in Toulouse a late afternoon in summer...

    Ahem... How can I attach a pic here? Sorry, my IS awareness is maybe not at the appropriate level...
    C'est en potant qu'on devient potiron

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    Elite Member twitchy's Avatar
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    "The howling backwoods that is IMDB is where film criticism goes to die (and then have its corpse gang-raped, called a racist, and accused of supporting Al-Qaeda)" ----Sean O'Neal, The Onion AV Club

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    Elite Member moomies's Avatar
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    I'd be interested in some desert recipes, I'm gonna be making some for Xmas.
    And welcome to GR

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  6. #6
    Bronze Member supermat's Avatar
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    Hey Moomies,

    Here is one that works great everytime I do it...

    As I am not the king of deserts but more main course and starters specialist, I'll try my best to give you some of my desert stuff, but sorry, I fear it is not going to be fabulous!!

    I however have a great french specialty:

    The home made "Tarte Tatin" (this one just makes me crazy when I see one on the table...)



    Butter and flower a tart mold

    Place apple pieces directly on the mold. Usually for an apple tart, the apple pieces are pretty thin and tight on the tart. This time you want to cut them in medium size pieces and place them quite tight, but not as tight as in a normal tart.

    Nothing very difficult so far. Agree? Ok let's keep going:

    In a saucepan, prepare a caramel (375 gramms sugar, 6 soup spoons water. cook it on medium heat 'til it makes bubbles and let a nice and light brown color appear. Once it is there, remove immediately otherwise you burn it)

    Once your caramel is done, immediately pour it over your tart so that it covers it, that it goes everywhere in the mold.

    Place a tart pastry on top of the mold, and make some little holes in it to avoid it moving during its stay in the oven.

    Time is around 20 to 40 minutes in the oven at 220°C (which for you US guys is around 428°F).

    Take it Off the oven the oven and turn it out on a nice plate. You will discover a superb tart where apples are slightly translucid but deep gold... It is absolutely fabulous! You can serve it slightly warm, with some vanilla ice cream. Another way also is to eat it flambé (I think it is the appropriate word in english) with Armagnac: in a sauce pan, heat some armagnac, pour it over the tart slice, light it, woosh it goes (pay attention), pour it again and againe from the bottom of the plate onto the top of the slice so that all the acohol is burnt and that only the flavor stays...

    I just realized how difficult it is to give out a receipe in english... So many technical terms... I hoe it was clear, if not here is a little synthesis:

    Butter and flower a tart mold
    Place apple pieces directly on the mold (medium size pieces and place them quite tight, but not as tight as in a normal tart)
    In a saucepan, prepare a caramel
    Once it is done, immediately pour it over your tart so that it covers it, that it goes everywhere in the mold.
    Place a tart pastry on top of the mold, and make some little holes in it to avoid it moving during its stay in the oven.
    Cooking time is around 20 to 40 minutes in the oven at 220°C (which for you US guys is around 428°F).
    Take it Off the oven the oven and turn it out on a nice plate
    You can serve it slightly warm, with some vanilla ice cream. Another way also is to eat it flambé

    Name of the receipe:

    Tarte tatin traditionnelle et sa glace vanille (if you have it with Ice cream)
    Tarte tatin traditionnelle flambée à l'Armagnac (if you have it flambé)
    Tarte Tatin traditionnelle flambée à l'Armagnac et sa glace vanille (If you have it flambé with ice cream)

    If you feel it's feasible, let me know if you've been successful!!

    Matt
    C'est en potant qu'on devient potiron

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    Elite Member moomies's Avatar
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    Thanks supermat. Flambé sounds fun but I'm a noob cook so I better not try it, I don't want to set my kitchen on fire, hehe.


    (Pages Chalet)

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

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    Bronze Member supermat's Avatar
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    Well it is not that dangerous, but if you don't feel it, better not do it... If you try just let me know, it is absolutely addictive...
    C'est en potant qu'on devient potiron

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    Elite Member KristiB's Avatar
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    I'd love to flambe but I have a microwave over my stove so that doesn't seem like it would be a good idea

  10. #10
    Bronze Member supermat's Avatar
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    Well in fact Kristi, once the alcohol is warm you can put it every where and light it up...
    What I usually do is that I heat it in the kitchen, then I go to the dining room with it, spill it over the tart which is on the table, and light it up in front of the guests... As long as the Armagnac is warm, it is very inflamable It is always very impressive and not risky at all... It is so typical of real good cuisine... THey do it in many french restaurant in France and abroad you know... Why not trying it out?
    C'est en potant qu'on devient potiron

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    Elite Member Bellatheball's Avatar
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    Supermat, welcome!!!

    Here's a question for you, do they sell small home kitchen dough rollers? I've been making crossionts (sp??) from Jacques Torres' book and they are amazing. However, it's hard to roll so much dough to 1/8 inch thin by 30 inches long. Any ideas?

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    Hit By Ban Bus! pacific breeze's Avatar
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    Welcome Supermat!

    I'm looking forward to all your tips about French cooking and cuisine. Are you also an expert on wine?

    If you have recipes to share, post them in the Recipes forum. It's one tab down from this one. Glad to have you at the table!

  13. #13
    Bronze Member supermat's Avatar
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    Quote Originally Posted by Bellatheball View Post
    Supermat, welcome!!!

    Here's a question for you, do they sell small home kitchen dough rollers? I've been making crossionts (sp??) from Jacques Torres' book and they are amazing. However, it's hard to roll so much dough to 1/8 inch thin by 30 inches long. Any ideas?
    Hi Bella, thanks for the welcome,

    Well unfortunately I do not see exactly what you are talking about as I do the croissants from scratch. But if you buy ready made pastry, I would suggest that you cut it to the appropriate size before rolling it. But I am not sure I understand correctly... (Sorry, my english is certainly pretty bad...)

    Pacific Breeze, I am also a good wine advisor. However the best of my knowledge is in the french and spanish wines. I must say that I a not as good for the rest of the world... But if you need advise like food/wine association, just let me know...

    And Yes, I will post my receipes in the appropriate forum...
    C'est en potant qu'on devient potiron

  14. #14
    Elite Member Bellatheball's Avatar
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    ^^ No, I've made them from scratch too. It's just difficult to get them so paper thin. I was hoping you French chefs cheat and use some sort of dough roller (like the Italians! LOL). I have a pasta machine to roll out pasta dough but it's only 6 inches wide which isn't wide enough for pastry dough.

  15. #15
    Bronze Member supermat's Avatar
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    OK I see!!

    Well maybe you want to change the way you prepare the dough...

    I am currently translating a french traditionnal receipe for you.
    C'est en potant qu'on devient potiron

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