SUPPORT the blog, Get THE BOOK here!  It's only $2.99 (eBook) or $7.99 (paperback). Click on the cover to order. Merci!

« French Dressing #1: The Secret Revealed | Main | Of Markets and Melons, in a Charming Medieval Town »

06/24/2010

Comments

Debbie Turner Chavers

Good Morning!
I just read your guest blog entry at Kristi's blog!
Living in Tennessee, and lovin' most things French, I was delighted to read your blog. I love your entries on cooking. I can't wait to try Nicole's Tarte Tatin :)
~Debbie Turner Chavers

Bill in St. Paul

I can't wait to try this recipe. My daughter-in-law made a tarte tatin, it was delicious. I've sent her this recipe. They're visiting next week, maybe I can convince her to make it while she's here.

I just joined your "blob". It sounds like so much fun to live in a chateau with Nichole and Pierre, and get to meet so many of their neighbors. Very envious!

claude

Being French, reading your recipes in shakespearian English langage makes them sound kind of weird but, still, I recognize "my" tarte Tatin just I cook it myself.
Your pictures are just lovely and beautiful and reading your stories telling of our "French way of live" through your expat eyes is quite interesting and moving...

Great blog

Karen Whitcome

Hi, Lynn.

Can all of these recipes be found in one spot of your "blop"?

Thanks.
Karen

Jacki

Bonjour Lynn!
I so envy you your French dream! I read your post to French-Word-a-Day this morning and navigated from there to your site. Then, I quickly read through every one of your "blobs" and subscribed to your weekly message.
You are SO talented - it is not surprising to discover that you are an incredible cook and homemaker since you are a former editor for Better Homes & Gardens. Since you have been an editor, it is not even too surprising that you have a knack for writing very enjoyable stories. But it is your photos that are truly amazing. Each one is more beautiful, and beautifully composed, than the last!
I immediately sent your link to two friends of mine -- a French cook in Tucson who makes a most delicious tarte tatin and a girlfriend in Alaska who absolutely adores them!
Your recipe for the French salad dressing made me smile. I stay with some friends in Annecy when I visit France, and I begged the recipe for the classic dressing in the moutarde jar. I keep one in my fridge now too, full of the amazing flavors!
I look forward to seeing your weekly message in my mailbox. Merci, merci, merci! Jacki in Boise, ID

Philippa

I too read the guest blog at French word-a-day and enjoyed it. You might be interested in a recent blog of ours in which we mused about the fact that many Frenchwomen don't bake cakes (tarts, yes, but not cakes). We'd be interested in your take on this subject:

http://awomansparis.wordpress.com/2010/06/18/desperately-seeking-julie-enfant/

Philippa

Gretel

All your recipe tidbits sound delicious...not so much a "blob" as a "dollop"!
A special thank-you to your friend Nicole for very kindly sharing her wonderful recipe for tarte tartin!

claude

I just forgot a trick,instead of crème fraîche over even with it, you can serve your pie with a scoop of vanilla scoop when it is still lukewarm... Miam, miam there too

claude

Oups, sorry, vanilla icecream of course...

claude

I have read your recent post about french dressing recipe . Your husband is right talking of recipe #1 as I know one that could be called #2 and that I use for most of my salads.

This is then how I prepare it. Basically it's globally the same but with some significant differences.

First, I use cut slices of shallot plus tiny slices of gherkins or pickles as you say in the US and mix them together
Then, I pour some olive oil or walnut oil and vinaigne de framboise (easily found in any store in France), I stir the pickles and shallots together with the oil / vinegar mixture
At this stage, I add a spoon or two of moutarde de Dijon and some poivre du moulin (you know, the one with the grinder so you can grind the amount you want) with some sel de Noirmoutier ou Guermantes (That salt has a grainy structure and "stronger" that the common type: Sel de table, so be careful when you use it)
I use no sugar because of vinaigre de framboise that is slightly sugared by itself
Just before serving, I may add some parsley leaves finely cut depending on your filling, it's just fine if you use tomato and potato slices in your salad and that's it

I think it's worth trying this and you tell your husband he can call it #2 french dressing
Every quantity of ingredients depend on how big your salad is but like we say in France, c'est au pif que l'on pratique (you may ask your friend for an accurate translation), that means when it feels good to you, you just stop adding things...

darien

Lynn, what a find your blog is...and you can be sure I'll be reading every entry. My husband and I are planning a three week visit to Provence, travelling up to Alsace in late September/early October. And thank you for the recipes....I am going to be trying them very soon! Good luck to you on your blob, and thanks for taking the time to write it and show us your lovely photos.

Rebecca Brewer

Hi Lynn,

It's your "interviewer" from Georgia...I enjoy your blog so much and wanted to let you know I made a modified version of Nicole's Tarte Tatin last night and it was delicious! Everyone raved over it and it's so easy. I added some pears and cheated a little on the pastry, but still yummy. And, I make the French dressing pretty much weekly.

So enjoy living vicariously through you and your beautiful photos.

Rebecca Brewer

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)