“Good food is the foundation of genuine happiness”, Auguste Escoffier. Just my daily philosophy!

 

A selection of some of the delicacies you will taste when you work with Adeline!

Amandine pears tart

Let’s celebrate my 1st 1000 fans on Facebook with a juicy pear tart. You will love the combination between the sweetness from the pears and the bitterness from the Amaretto and the almond filling.

 

Pears tart WM

 

Amandine pears tart

Ingredients

  1. 4 cups water
  2. 1 ¼ cup granulated sugar
  3. 1 ½ tablespoon fresh lemon juice
  4. 3 medium size firm but ripe Bosc pears peeled
  5. ¾ cup almond flour
  6. 1 tablespoon all-purpose flour
  7. 2 large eggs
  8. ¾ stick unsalted butter, at room temperature
  9. 1/3 cup granulated sugar + 2 tablespoons vanilla sugar
  10. 1 tablespoon of rum or amaretto
  11. ½ cup slivered almonds
  12. 1 homemade crust or a commercial puff pastry

Instructions

  1. For pears: Bring 4 cups water, the sugar and the lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar dissolves. Add pears, reduce heat to medium and simmer until pears are very tender, about 20 minutes.
  2. Cool pears in syrup (can be made 2 days in advance and refrigerate).
  3. Making the filling:In a big bowl or the bowl of a stand mixer, mix together the both sugar, and the soft butter until smooth. Add the almond flour and the all-purpose flour. Mix in eggs and the rum or Amaretto.
  4. Preheat the oven at 375°F, position rack in center.
  5. Roll out the dough on a 9-inch diameter tart with removable bottom, previously greased. Pierce crust all over with fork. Freeze crust 5 minutes.
  6. Line crust with buttered foil or parchment paper, buttered side down. Fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Cool crust in pan on rack. Reduce the oven to 350°F.
  7. Spread almonds filling evenly in crust. Stem pears and cut each in half lengthwise. Scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Sprinkle with slivered almonds.
  8. Bake tart until golden and tester inserted into center of filling comes out clean, or about 30 minutes. Enjoy it warm or at room temperature.
  9. Optional, for a shiny result: heat ½ cup of apricot or peach jelly with 1 tablespoon of rum or water, and brush the pear tart with the jelly mixture. Allow to cool.
http://www.macuisinebyadeline.com/amandine-pears-tart/

Meatless Monday

It’s monday, it’s sunny and finally spring in Atlanta and guess what I’m craving for greens. Let’s take the opportunity of meatless monday and make a delicious salad for my entire family for tonight. This is also the amazing occasion to use again (3 times in 2 days in a row!) my favorite kitchen toy for now. I’m sure my closest friends know what I’m talking about… yes I’m talking about my awesome immersion circulator from the great company ANOVA. I’m always looking for a great way to use it everyday!

Yesterday I was working for some of my greatest clients and they have chickens in their garden and she was sweet enough to give me some fresh eggs from the morning. So let’s use these beautiful and pale eggs for the salad. This recipe is really a pice of cake, easy to execute and just need few ingredients but you need to get the best ones, you know me!

Here is my recipe for steamed asparagus, perfect egg and shaved aged Parmigiano Reggiano cheese salad! If you don’t have any immersion circulator just cook your egg in the tradituional cooking.

aspargus and perfect egg WM