Banana-Chocolate Chaussons, page 256

I can’t eat bananas and I don’t like the smell of them, so I did the bonne idée and made mine with apples and Nutella. I could not take another picture as my family just ate them all up. This was a very easy and quick recipe and so doing this again. My DH was very happy to see this and could name it instantly chausson aux pommes. I used two apples but one would have been enough. This is perfect for the 3 o’clock gouter. You can also use pears and chocolate.


Potato tourte page 220

My lovely vegetarian came to dinner the other night when we usually have fish so I also made the potato torte and the leeks and bacon. She loved both as did we.

The most time consuming act was drying the potatoes with a kitchen towel after cutting them with the mandolin and soaking them in water. I love the mandolin and use it more often then I thought I would. It was necessary for me to buy a protective glove after cutting my hand one time to many.

I had no problems pouring the cream in and was surprised as to how much the tourte could take. The cream did bubble up on the top and darken. The tourte did not turn out very dark after more then an hour in the oven

This is a very nice tourte to serve at lunch with a salad the puff pastry is not very good the day after so better serve the day it is made.

Leeks with bacon-mustard vinaigrette, page 88

This is so not photogenic. It looks so bad but it tasted so good. The store had these great small leeks and I bought 10 of them. I steamed them in a colander since I do not have a steamer and it just worked fine. We all loved it specially my DH who just kept saying how good it made him feel. Eating this healthy. The vinaigrette was easy enough and very good. So doing this again. I served this with cod. We had a vegetarian coming to dinner so I had the bacon on the side. When looking at how this turned out for other members I think I over cooked the leeks. They just look so bad.

French onion soup, page 118

We love this soup, we have made it before á la Julia Child. It was one of the first thing I made from her classic book.

David uses chicken stock not beef stock and it is just as good. I did not follow his recipe to the letter. I did not use balsamic vinegar. I used cognac. It takes such a long time to caramelize the onion that I did not take any chances. I know I love cognac. The last time I made this soup from Julia’s book I only had some crappy sugar and it burnt I almost cried. It ruined everything. This time around the onion was a bit on the light side, I was so stressed it would burn so I kept the heat too low. Well live and learn.

Almond Stripes, page 296

Fresh out of the oven

This was a simple recipe and very easy to make. That being said it was not an easy task to pipe, it was way to dense. I ended up cutting a bigger hole in the piping bag and omit the piping tip.

Forgot the icing sugar on my first batch.

My DH liked at lot for me it was a bit too plain.

Chocolate-Coconut Tart, page 168

My son made me this rolling pin at school.  I love it!

This was a straight forward tart.   I love that it is not too sweat it is just perfect.  It reminded everyone of a Bounty bar only better.  I got good comments on how smooth the chocolate was just like store bought.  I made all the components the same day I served the cake and Dorie is right.  The tart shell is best the day it is made.  Always trust Dorie.