Fraenzi's Apple Tart

   I cook a little more with feeling than with precise measurements.  I’ve tried to provide quantities where possible but you need to just begin and alter the ingredients to your taste.  This is a tart I make frequently and always get great compliments.  The only ingredient that you may not find in the USA is “vanilla sugar”. * I have enclosed a picture so you can ask at your local market.  It’s an ingredient that we use frequently in Europe in our cooking.  You can always substitute vanilla extract or vanilla bean to your taste.

 

  

In Europe we also have a large selection of pre-packaged dough to choose from.  We can purchase sweet or savory, flaky or non-flaky.  I have not yet found a pre-packaged dough in the USA that I like so you can follow my instructions for making yours from scratch.

DOUGH PREPARATION

150G Flour

1 pinch Salt

50G Sugar

100G Unsalted butter (very cold, cut into pieces)

1 Egg small

 Add the first three ingredients.  Incorporate the cold butter in 1T chunks and lighty work it into the dough making sure not to kneed too much.  This should give you a fluffy, crumbly texture.  Add the egg and kneed once again.  Stop when the ingredients are incorporated and do not kneed too much as this will make the dough tough.  Make a round ball with the dough and press it flat.  Cover with plastic wrap or whatever you have on hand.  Put flattened dough ball into the refrigerator for 30 minutes.

Preheat oven to 428F or 220C

1Kilo Apples.  Golden or Cortland

1/2C Almond Meal.     This I can find at Trader Joe’s in the USA.  If you don’t have   a TJ’s near you or if you can’t find this in your grocery store you can make   a “mealy” powder by putting unsalted, skin on, almonds in a blender.  Just   make sure not to blend too fine or you will end up with almond flour or   worse “almond butter” and not almond meal.

Vanilla Sugar or vanilla extract. * one packet or if you are using extract, to taste

1/2C Heavy Cream

Lemon Zest

Brown Sugar (enough for a light sprinkling and to your taste)

1 Egg.

Take the dough out of the refrigerator and roll it out to fit your pan.  Sprinkle the Almond Meal on the bottom.  Peel and section the apples.  Arrange in the pan.  Sprinkle the Brown Sugar and Lemon Zest over the apples.  Put the tart 10 minutes in the oven.  Remove from oven.  In separate bowl combine Cream/Vanilla Sugar/Egg.  Pour over the tart.  Cook for 20-25 minutes more.

Fraenzi

Pumpkin Bread Pudding with Caramel Sauce

This recipe is from
http://www.epicurious.com/recipes/food/views/104182

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream



For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs,
pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold
in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass
baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester
inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until
butter melts. Whisk in cream and stir until sugar dissolves and sauce is
smooth, about 3 minutes.

Serve warm with caramel sauce and whipped cream (opt).

Bon Appétit !

Louise

Vegetable Fry Noodle ( Japanese Simple Lunch Menu )

Ingredient ( 3 people )

    ・　1 pack  maruchan's FRESH YAKI-SOBA 
           （ I buy this at H-mart )

    ・　1/2 chopped onion

    ・　1/6 chopped cabbage

    ・　1/2 shred carrot

    ・　1/4 chopped red bell pepper

    ・  2 tsp oil

Directions
1. Heat 2 tsp oil in frying pan and sauté chopped vegetables. Cook until half done.
2. Remove powder sauce base package and heat Maruchan's YAKI-SOBA noodles in microwave for 20 sec.
3. Mix maruchan's YAKI-SOBA noodles and vegetables pan, fry for 2～3 min. Loosening noodles.
4. Sprinkle powder sauce base over noodles. Stir until vegetables are done. 
5.  Serve hot ! !

Bon appétit  “Douzo Meshi Agare”

 Yuki

Veggie Tempura

INGREDIENTS

Batter

1    3/4 cup of water

2    1/2 cup of ice cubes

3    1/2 box of Batter Mix

* This can be found at "Safeway", "Wholefoods" (maybe at other supermarkets, too), Fort Myer commissary or Korean supermarkets like "H mart". You can make tempura batter with ice cold water, egg york and all purpose flour but I recommend this product. This is really easy and texture is much better than homemade batter.

4    If you want to vary your tempura, add 1 tablespoon of curry powder to the batter.

 

Vegetables --- as you like
   I used asparagus and cauliflower today.
   You might also like mushroom, okura, squash, onion and bell pepper.

Frying Oil --- Need 1 inch depth for asparagus. Use fresh vegetable oil.

　*Add 1 to 2 tablespoon of sesame oil for greater flavor. 

   *Add 1 teaspoon of shortening (trans fat free) for crispier texture.

Seasoning --- salt

DIRECTIONS

Salt tempura before serve. Or serve with salt.

Curry version goes well with Parmesan cheese! 

If you are OK with MSG, you could try other seasoning recipes on the box.

Aki