When David mentioned making dulce de leche from condensed milk I decided to try it.
I did some research and the recipe I finally used was easy. I poured the milk into a baking dish, covered it tightly with aluminum foil, and baked it in a water bath for 1-1/2 hours. You must be careful to keep the water level about half way covering the baking dish.
I was really pleased with the results and very happy with myself for trying.
The chocolate tart dough was simple to prepare, the dough easy to work with.
The dulce le leche is spread over the baked tart and then covered with the chocolate filling.
The filling is made from eggs and milk into a thickened pudding texture and then strained into the melted chocolate. Flaky sea salt is sprinkled on top before putting it in the oven.
This is a very rich dessert, best if served in small portions. It is really delicious and perfect for chocolate lovers.
David Lebovitz describes this potato gratin as comfort food and I could not agree more. It is so simple to prepare and the aroma is fantastic as it bakes in the oven.
When my children were growing up, their grandmother made a simple dish of scalloped potatoes using only bread crumbs, parsley and a bit of milk. Everyone raved over it and could not get enough. For some reason I could never seem to duplicate the recipe so I decided not to attempt it again.
David’s version of scalloped potatoes with a sauce made from roasted garlic and cream really kicks it up a notch. This is a wonderful dish for a large group because it can be doubled. I made only half the recipe for the two of us and it worked out well. It is definitely going in my file of recipes to be used again and again.
I served this with Chicken cacciatore from one of Lidia’s Italian cookbooks that has always been a winner for me.
Unfortunately my photos are not great this week, I think because it was late in the day and the lighting was not good.
This is another delicious recipe from “My Paris Kitchen” by David Lebovitz.