Zacharia: And you included recipes! That is what I call constructive criticism! Just remember that most guys aren’t as talented in the kitchen as you seem to be. You are definitely cooking if we ever hang out.

Best to you!

Seth

If anyone wants really easy french cooking ideas, feel free to email
Chocolate tart in a chocolate crust:

Scant 1 cup flour
1/4 cup unsweetened cocoa powder, plus some for dusting

Pinch of salt

5 tablespoons sugar

1/2 pound (2 sticks) cold butter

1 tablespoon milk

6 oz good bittersweet chocolate, roughly chopped (Trader Joe’s sells large blocks that are really cheap and yummy).

1 egg

2 egg yolks

Combine the flour, cocoa, salt and 2 tablespoons of the sugar in a bowl or food processor. Add half the butter and cut it in or process until the mixture is crumbly. Add the milk and , by hand, knead the mixture into a smooth ball; if it is too moist, add a little more flour. Wrap in plastic and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface. Line a 9– or 10-inch tart pan with it. Refrigerate the crust, for 15 minutes or so.

Preheat the oven to 400°F. Prick the bottom of the crust all over with a fork, then bake for ten minutes, until firm.

Meanwhile, melt together the remaining butter and chocolate over low heat, stirring occasionally. Cool slightly. Whisk together the egg, the yolks, and the remaining 3 tablespoons of sugar, then whisk into the chocolate mixture.

Fill the hot crust and bake for 3 minutes, no more. Remove from the oven and cool, then dust with the cocoa and serve.

Tart Vaudoise

1 cup plus 2 tablespoons flour, plus a pinch

Pinch of salt

1/4 cup + 1 teaspoon sugar

1/4 teaspoon baking powder

3 Tablespoons butter

2 to 4 Tablespoons milk

1-1/2 cups sour cream (I usually use a little bit more…)

1 teaspoon cinnamon (the fresher the better—you can really tell the difference–I grind a cinnamon stick with a coffee grinder or cheese grater)

Combine the 1 cup + 2 tablespoons flour with salt, 1 teaspoon sugar, and the baking powder in a bowl or food processor. Add the butter and cut it in or process the mixture until crumbly. Add 2 tablespoons of the milk and , using your hands, begin to gather the mixture in a ball; if it is still a little dry, add some or all of the remaining milk. Wrap in plastic and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface to a thickness of ¼ inch or less and line a 10-inch tart pan with it, pressing the dough into the bottom and sides and trimming the excess. Refrigerate for 15 to 30 minutes.

Preheat the oven to 450°F. Prick the bottom of the dough all over with a fork. Mix the remaining ½ cup sugar and the pinch of flour with the remaining sour cream. Spread over the bottom of the tart shell, then dust with the cinnamon. Back until the crust is golden brown, 10 to 15 minutes; cool completely before serving

(For the record though? I’d take “nice breasts – I like them”. After two kids, comments like this increase in value!)

V.

Very informative and interesting article. We should join forces and educate people on this great day (VDay). Please contact me if your interested!

Smooches