Monthly Archives: July 2019

Tarte Tropézienne

 

In 1995, when Jim and I had recently  retired,  we booked  a trip to the French Riviera.  I remember seeing the Tarte Tropézienne there, but I had never  tasted one.

As I looked back over some of the photos from that trip, I came across this one of a typical French patisserie.   There in all its glory is the famous dessert.   I’m not sure if this is actually St. Tropez because we visited many of the coastal towns along the way.   I will say though  that we must have just eaten lunch or we certainly would have tried one of these delights.

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Preparing this dessert was a bit time consuming since the dough had to rise three different times,  then,  making the various creams, syrups and glazes.  But it was all worth it in the end.

When the family came for dinner last week to try Dorie’s shrimp tacos, I thought this was a perfect time to make this dessert, (lots of taste testers)  and although we stuffed ourselves with the tacos, we found room for dessert.    So delicious.fullsizeoutput_10fa

Shrimp Tacos

Tuesday night is often family dinner night so Tricia and I decided to prepare this week’s recipe of shrimp tacos together.IMG_1083

Some of the ingredients were not familiar to me, such as the chipotles in adobo sauce.  I haven’t  made tacos in years, but  when my children were small and I was working,  that package of Old El Paso came in handy with a pound of ground beef.

As we were cutting and chopping everything, I thought this combination just cannot work together.   Big surprise!!

After we set all the ingredients out to “make your own taco”,  I was amazed that each item,  from the chipotle cream,  the salsa,  and finally the avocado mash,  blended so well together, and adding  that to the shrimp, it was perfect.

Absolutely delicious.IMG_3458IMG_3461

Shakshuka

With the exception of the eggs, this recipe reminds me of a recipe handed down from Jim’s mother, called Jambot.  Actually, her version is a take on a southern Italian dish called Ciambotta.

Jambot is made with Italian frying peppers cut into 1 inch or so pieces and sautéed then cooked in  tomato sauce with some oregano and basil thrown in.

When we lived in New Jersey we had a  “pick your own” farm nearby.  We picked  all the fresh vegetables and strawberries that were available all summer long, and it was so much fun.   There is nothing better than a fresh strawberry that you picked yourself,  they are so sweet and delicious.

After picking many fresh peppers, I would make a big pot of Jambot and then freeze it.   In the middle of winter  it tasted so fresh and delicious and was a great side dish,  along with a loaf of crusty bread.

I did not use fresh tomatoes for today’s recipe,  but crushed tomatoes worked just fine.  I used the leaves from a stalk of Swiss chard, and with the various spices that were suggested, it all blended beautifully.

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I prepared just half the recipe and  did not cook the eggs in the sauce as David did.  I served some of the warmed sauce in a bowl and added the cheese,  and then added  a poached egg that was cooked separately.  I am not too fond of the way David cooks his eggs,  so I did it my way.  No offense to David, I know the French cook their eggs differently,  just not cooked enough for me.

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This was really tasty, and I  have a container of sauce that I will freeze for another day.

I also did a make up recipe for the honey glazed figs.

An interesting recipe for sure, and,  had I made them when we were making the guinea hen,  I’m sure it would have really been perfect.  In any event, I’m made them for the 4th of July.fullsizeoutput_fbe