Monday, May 17, 2010
French Apple Tart and Django Reinhardt
So, how does a girl like me cope with stress and frustration? I eat. I am 100% an emotional eater. This weekend I spent more time in the kitchen than I normally would cooking up a storm. But on the positive side, that just means I have some great meals and music to share with you!
Hope you enjoy these sweet eats!
Napa Cabbage Salad
1-2 heads of Napa cabbage, cut in long thin strips
1 bunch green onion, chopped
2 packs Ramon noodles
1/2 Cup sesame seeds
1 package slivered almonds
1 stick of butter
2 tbsp soy sauce
1 Cup oil
1 Cup sugar (3/4 cup recommended)
1/2 Cup cider vinegar
Mix cabbage and onions. Put in covered bowl and refrigerate.
Brown noodles, seeds and almonds in butter until crunchy or light brown; drain and dab with paper towel.
Mix all ingredients together and serve.
Ina Garten's French Apple Tart
One sheet of frozen puff pastry, defrosted. Roll out to 10.5"x10.5"
4 Granny Smith apples
1/2 Cup sugar
1/2 stick of butter
1/2 Cup of apricot jelly
2 tbsp water
Roll out puff pastry to 10.5"x10.5".
Preheat over to 400 degrees. Line a jelly roll pan with parchment paper. Place the dough of the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows until the pastry is covered with apples. Sprinkle with the full 1/2 Cup of sugar and dot with the butter. Bake for 45 minutes to an hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. When the tart's done, hear the apricot jelly and with water and brush the apples and pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cook and serve warm or at room temperature.