Tart Tatin

Esta é uma deliciosa torta de maçã francesa. Você pode usar massa folhada já pronta, ou fazer a sua própria massa usando uma receita de massa de torta básica.

 Ingredientes:

Você vai precisar também de:
7 a 9 maçãs descascadas e cortadas em meia luas, manteiga, açúcar e canela.

                 

Preparation

Preheat oven to 425°F.

Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)

Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples. 

Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.

Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Tarte-Tatin-104777#ixzz0wzZIqCyX

Tradução:

Acenda o forno a 425 graus. Abra a massa e deixe esfriar. Espalhe uma camada grossa de manteiga no fundo de uma forma redonda com fundo removível, polvilhe acúcar e canela à vontade e coloque as maçãs em forma de círculo até encher todo o fundo da forma. Asse por 2 minutos até a s maçãs ficarem douradas. Tire do forno e coloque a massa por cima. Coloque no forno de novo e asse por mais 20 minutos. Retire e deixe esfriar um pouco e vire para as maçãs assadas ficarem para cima. Sirva quente com sorvete ou chantilly!

Tomatoes Souflé

Here's a recipe of a wonderful tomatoes souflé you'll just love , that we had the other night, made by my favourite chef, my daughter Flor Drumond:

We had tomato soufflé with bread and a leafy green (rúcula), whole baked bass with potatoes, cheese platter, and lots and lots of wine. I went online and researched for tomato soufflé recipes and finally found one I thought was similar and would represent. I adapted the flavors a bit (not quantities so much) so as to match what I had in mind it would taste like. I got the recipe from here, and these are the changes I made (flavor-wise only):

-I used Italian tomatoes (instead of 2 med size, I used 5 relatively small Italian tomatoes)
-I cooked the tomatoes with thyme (a bunch tied together), 2 whole cloves of garlic smashed with my knife, but not chopped, rosemary tied to the bunch of thyme, 1 star anise (so good), 1/4 tsp vanilla (trust me on this)
-After everything was thoroughly cooked I took out the rosemary/thyme bundle as well as the star anise and garlic.
-I blended everything in the blender
-chopped a handful of fresh basil and about 150 gr sundried tomatoes (in olive oil preserve).
I did all of this before adding the bechamel, etc.

The recipe came out perfect. I would have liked to cook it in individual ramekins, but I don't have them so I baked it in glass pie dish. It looked beautiful, the flavours were intense and crave-worthy, the consistency was airy but still velvety and a little dense - kind of. It was great. Everyone loved it, and it has won a coveted place in my recipe box.

Please check out the link and try out the recipe for yourself. It's easy, tastes and looks super chic, and is guaranteed to impress anyone you serve this to.

Cortesia Flower Power

http://sos-flowerpower.blogspot.com/