Text 32033, 95 rader
Skriven 2015-10-16 01:36:48 av MICHAEL LOO (1:123/140)
Ärende: plans 340
=================
So we have only a couple days more in France, which may
be good, as my money is running out (as usual).

It's supposed to be bloody cold, so most of our 
sightseeing (especially in the mountains) is curtailed
until another time - both Lilli and Swisher have asked
to return, not necessarily together, and I recommend
that you consider checking out souvigne.com for 
astonishingly reasonable (for holidays) prices or at
least just to drool.

Tonight some former US Marines test pilot is coming
to dinner, and we're starting with the rillettes
just mentioned, followed by soup, duck pie, and
tarte tatin (last night we had an English apple pie
- it's a great thing having apple and pear trees in
one's back yard).

Tomorrow, Les Sept, reputed to be the best restaurant
in Tulle.

Sunday, back to Paris, where I leave Swisher for his
four-day rematch with the Louvre, and I go on via
another circuitous route to Malaysia, where it remains
cheaper to park myself than in the US. I should again
have full Internet access there - one discovers that
the formerly less-developed nations have embraced
wireless technologies to a much greater degree than
the Americans have. Part of it is they have less need
to amortize the costs of preexisting infrastructure,
so even little huts that don't have running water and
never had telephone landlines have (sometimes gas
generator powered) Internet and smarter phones than
I've ever used.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: La Tarte Tatin (Caramalized Apples on Puff Pastry)
 Categories: Desserts
   Servings:  4

    1/2 lb Puff pastry - fresh or
           -thawed frozen
      1 c  Sugar
    1/4 c  Water
      5 lb Apples - Golden Delicious,
           -peeled, cored,
           Quartered and tossed with
           -lemon juice
    1/2 ts Cinnamon
    1/2    Stick unsalted butter -
           -melted (1/4 cup)
           Sugar

  Calories     per serving:             Number of Servings:   4 Fat grams
per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:

  *DIRECTIONS*

  FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into
  circle 1 inch larger than diameter of 1-quart souffle dish.  Transfer to
  baking sheet, prick with fork and bake 30 minutes.  If not quite browned,
  increase heat to 350 F and continue baking until nicely colored. Let cool
  on wire rack. Heat oven to 350F. Combine 1/2 cup sugar with water in
8-inch
  skillet and cook, swirling pan frequently, until caramelized.  Pour into
  1-quart souffle dish.  Begin adding apples, arranging vertically (fill
dish
  as compactly as possible since fruit will shrink during baking). Lay
  remaining apples (or as many as possible) on top. Sprinkle with remaining
  1/2 cup sugar and cinnamon.  Pour melted butter evenly over top. Cover
with
  foil, making several slits to allow steam to escape. Lay piece of foil on
  lower oven rack to catch any juices that might overflow. Bake, basting
  frequently, until apples are tender, about 1-1/2 hours. Remove from oven
  and cool 15 minutes. Carefully pour off juices into 8-inch skillet and
boil
  over medium-high heat until reduced and caramelized. Run knife around
  inside of souffle dish to loosen apples.  Set pastry over fruit. Place
  serving plate on top and invert.  Pour caramelized juices over top. Heat
  heavy skillet until quite hot. Dust tarte with sugar and hold bottom of
hot
  skillet over top of tarte to sear sugar, or place under broiler. Repeat 3
  more times. Serve warm or cold.

  Serves 4.

  From Ernie's, San Francisco, CA. Published in Favorite Restaurant
Recipes,
  Bon Appetit, 1981.

MMMMM
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