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Tuesdays With Dorie: French Apple Tart January 22, 2013

Filed under: Baking,Baking With Julia,Tarts,Tuesdays With Dorie — pastrybrush @ 3:32 pm
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This weeks Tuesdays With Dorie is being hosted by Gaye of Laws of the Kitchen. She is hosted the recipe for the French Apple Tart which is located on pages 379-381 in Baking With Julia.

I actually made this Tart for dessert last night and it turned out great. I had some left over pie dough already portioned out in the freezer, so that made this recipe a little bit quicker for me to accomplish. For the filling, instead of baking the apples in the oven I decided to cook everything in a pot on the stove and it turned out perfectly fine. It actually reduced the amount of dishes that I had to wash since I cooked and mashed the apples in one pot. To make the taste of the apple filling a little bit more flavorful I used 1 tsp of cinnamon instead of just a pinch.

The tart reminded me of a nice slice of apple pie, and both Mike and I enjoyed it. I would definitely be willing to make this tart again. Especially, when I really want an apple pie that I know will turn out great.

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Tuesdays with Dorie: Pizza with Onion Confit January 8, 2013

Filed under: Baking,Baking With Julia,Pizza,Tuesdays With Dorie — pastrybrush @ 4:01 pm
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This weeks Tuesdays with Dorie is being hosted by Paul of The Boy Can Bake. The recipe he is hosting is Pizza with Onion Confit located on page 159 in Baking With Julia.

I made this recipe last night for dinner and it turned out great. Because I had to wait for Mike to get home with a bottle of red wine, the dough was just on its second rise while I was cooking the onions. I decided not to cool the onion mixture because it would have taken too long and the pizza baked up perfectly fine. I decided to top it with slices of garlic-herb goat cheese and Romano cheese.

I was really surprised by the flavor of the pizza. The onions cooked in red wine had a nice flavor that was reminiscent of a great tomato sauce and the addition of the garlic-herb goat cheese gave it a nice tang. The two paired very well together and Mike actually really liked it. I only ended up making one pizza and freezing half of the dough for another day. Since I only decided to make one pizza, I only made half a recipe of the onion confit. I would definitely make this again and play around with different flavor combinations.