Tartiflette Recipe

Reblochon cheese is at once tart and creamy. It’s a perfect addition to the smoky French bacon and potatoes in this homey casserole.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
2 tablespoons olive oil
1 cup chopped white onions
1/3 lb chopped Ventrèche, or smoked bacon
2 1/4 lbs cubed white potatoes
½ cup white wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 lb sliced Reblochon cheese
Preparation:
Preheat an oven to 350F. Heat the olive oil in a large skillet over medium heat. Stir in the onions and cook, stirring occasionally, for 4 minutes. Add the Ventrèche and cook, stirring, for an additional 10 minutes. Add the potatoes, white wine, salt, and pepper; bring the mixture to a simmer, cover, and cook for 8 minutes.
Transfer the half of the potatoes to an oven-safe baking dish. Cover the potatoes with half of the Reblochon, and then repeat the layers once, ending with the last of the Reblochon on the top of the casserole. Bake for 25 minutes, until it is hot and bubbling.
Makes 6 servings.

Pear Tartlets Recipe

Served for dessert or afternoon tea, this deliciously spiced pear tartlets recipe is a quick and easy treat to make when you're in a rush. These spiced pear tartlets taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven pastry, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 sheet puff pastry
2 tablespoons granulated sugar
2 tablespoons brown sugar, packed
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon (substitute 1/4 teaspoon grated nutmeg)
3 firm, ripe pears, peeled and thinly sliced
1 tablespoon coarse sugar or raw turbinado sugar
Preparation:
Preheat the oven to 375F. Cut the puff pastry and fit it into 6 lightly greased individual tartlet molds. Trim the excess pastry from the edges, leaving 1/2 inch overhang to fold over the filling.
In a medium bowl, stir the granulated sugar, brown sugar, cornstarch, and ground cinnamon or nutmeg until they are thoroughly blended. Gently toss the sliced pears in the sugar mixture.
Divide the sugar-spiced pears among the prepared tartlet molds and fold the edges over the pears. Sprinkle the pastries with the coarse sugar. Arrange the tartlets on a baking sheet and bake them in the preheated oven for 30 to 35 minutes, until they turn golden brown and the pears are tender.
Allow the spiced pear tartlets to cool for at least 30 minutes and serve them warm or at room temperature.
This pear tartlets recipe makes 6 servings.

Pain au Chocolat Recipe

Imagine this pain au chocolat recipe, fresh from the oven. It's golden and just slight crispy on the outside, with melted chocolate swirled throughout the buttery pastry. These delicious treats, also commonly known as pain au chocolate, are a delight with coffee for a simple, yet luxurious breakfast.
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours, 15 minutes
Ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
9 ounces bittersweet or semisweet chocolate, coarsely chopped
1 egg
2 tablespoons milk
Preparation:
Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
Using a sharp knife, cut the dough crosswise into 12 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown.
This pain au chocolate recipe makes 12 servings.

Halibut Provencal Recipe

This halibut Provencal recipe, a classic French dish, features the bright flavors of Provence: garlic, shallots, fennel, tomatoes, olives, and fresh sage. Serve the seasoned fish, along with a generous helping of the pan sauce, over couscous or rice. Have a light lemon tart for a refreshing finish to the meal
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
3 tablespoons extra virgin olive oil
1 clove garlic, pressed
¼ teaspoon dried red pepper flakes
2 shallots, sliced
1 fennel bulb, chopped
1 14-oz can seasoned tomatoes
½ cup bottled clam juice
12 black olives, pitted
1 1/2 lbs halibut, cut into 3-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh sage, cut into fine strips(chiffonade)
Preparation:
How to make halibut Provencal:
Preheat the oven to 400 degrees.
Heat the olive oil in a deep ovenproof skillet over medium heat, and sauté the garlic and red pepper flakes for 1 minute. Add the shallots and fennel; cook for 5 minutes. Add the seasoned tomatoes and clam juice. Simmer for an additional 5 minutes until fennel is tender and liquid is slightly reduced. Remove from heat and stir in the olives.
Season the halibut with salt and pepper, and then arrange over hot tomato mixture in skillet. Bake in preheated oven for 17-20 minutes, until fish is cooked through. Stir the sage chiffonade into the hot vegetable mixture and serve.
This braised halibut Provencal recipe makes 4 to 6 servings.

Cheese Tart Recipe

This cheese tart recipe makes for a quick party appetizer. It's wholesome and filling served alone, or add a salad and soup to make it a complete meal.
Prep Time: 10 minutes
Cook Time: 18 minutes
Chill: 2 hours
Total Time: 2 hours, 28 minutes
Yield: 4 to 6 servings of cheese tart
Ingredients:
1 3/4 cups all-purpose flour
8 tablespoons cold butter, cut into pieces
1 teaspoon salt
2 tablespoons cold water
2/3 cup crumbled goat cheese
1/2 cup crumbled bleu cheese
Preparation:
How to make tarte au fromage:
Using a food processor, pulse the flour, butter, and salt until it has a coarse, sandy texture with a few pea-size bits of butter remaining. Stir the cold water into the flour mixture just until the dough pulls together into a shaggy ball. Wrap the dough in plastic wrap and refrigerate it for 2 hours, or until it is cold.
Preheat the oven to 400F. Divide the dough in half and roll each piece into an 4-inch by 6-inch oval shape, building up the edges slightly, on a lightly greased baking sheet.
Spread the crumbled cheese over the surface of the dough. Bake the cheese tarts for 12 to 18 minutes, until the dough is golden brown and cheese browns a bit and bubbles.
This cheese tart recipe makes 4 to 6 servings.

Sage Brown Butter Sauce Recipe

Rich and savory sage brown butter sauce is a quick way to dress up roasted poultry, pasta, and vegetable dishes. It tastes especially luxurious drizzled over caramelized butternut squash or simple mashed potatoes.
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Yield: 4 to 6 servings
Ingredients:
8 tablespoons butter (1 stick)
1 clove garlic, crushed and chopped
1/4 cup coarsely chopped sage leaves
1/8 teaspoon ground black pepper
Preparation:
How to make sage brown butter sauce:
Melt the butter in medium sauce pan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Season the sage brown butter sauce with ground black pepper and serve it hot.
This sage browned butter sauce recipe makes 4 to 6 servings.

Epoisses Cheese and Apple Tart Recipe

This country cheese and apple tart recipe from Burgundy is made with Epoisses cheese and pate brisee. Epoisses is made by monks at the abbey of Citeaux and was reportedly adored by Napoleon. In a pinch, Muenster cheese can be used as a substitute, but it does remove the authenticity of the dish. This tart is an incredibly easy and nutritious dinner to make when you’re in a rush.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients:
Pate brisee for a single crust
3 eggs
1/4 cup crème fraiche (substitute sour cream)
8 oz. Epoisses cheese, diced (substitute Muenster cheese)
1 1/2 cups coarsely chopped sweet-tart apples
2/3 cup chopped, fully cooked ham
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
Preparation:
Preheat the oven to 400F.
Fit the pastry dough into a 9-inch round, deep-dish pie pan or miniature tart pans and trim and flute the edges. Set the prepared pastry aside.
In a large bowl, beat the eggs and the crème fraiche together. Stir in the cheese, apples, ham, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared pastry and bake the 9-inch round pan for 10 minutes or the tartlets for 4 minutes. Reduce the heat to 350F and continue cooking the 9-inch round pan for 40 to 45 minutes or the tartlets for 10 to 15 minutes.