I love a good tart, especially one that is chocolate. I’ve always thought that tarts were complicated but really if you can get the crust the rest is easy. I served these with a homemade vanilla whipped cream and we downed these suckers in one evening, all six of them 🙂 These are great because you can make them ahead of time and serve them at room temperature.
I made these tartlets to go with our Poulet Vallee D’Auge and they were the perfect light dessert to finish off the French evening of dining.
A few years ago I made a seven course dinner for Philip’s birthday. This was my first adventures in French food and also the beginning of my love of cooking. That party I realized for the first time that the dinner table really is a place of community and amazing conversation. From that night on I kind of decided that I was going to be all or nothing when it came to cooking…
Philip laughs at me because I used to hate cooking but now I find the kitchen to be therapeutic. I’m trying new recipes left and right these days and there constantly is flour in my hair and I am loving it. I eventually want to cook through Julia Child’s cook book but for now I will do a couple French dinners a month.
One thing I love about French food is it sounds so elegant and complicated but truth be told most of the French recipes I have tried so far are doable for an intermediate cook. For the first couple of times that I make a new recipe I follow it to the letter; that is due to my OCDness. 🙂
For this chicken dish, Poulet Vallee d’Auge, I served alongside it French bread (recipe found HERE) and a creamed garlic potato. For dessert we had a chocolate tartlet that I will blog later.
The chicken is incredibly tender and full of flavor! I bought an entire chicken that had been pre-quartered and this was a nice step to have done for me. I have a chef’s knife that is sharp enough to quarter a chicken but it does take a little while to do and I like having some of the steps done for me.
Creamed potatoes are one of my favorite side dishes to make, cause duh potatoes are delicious. A little trick I learned a while back, to give the potatoes a fuller flavor, is to boil the potatoes in chicken stock instead of water. I then cream them with butter, additional chicken stock, minced garlic, milk, and plenty of salt and pepper. I tend to add the last ingredients until I get the consistency that I desire… one of the few times I don’t measure but instead go on taste and texture alone.
[yumprint-recipe id=’2′]Oh buddy! This pork tenderloin recipe so pretty freaking awesome! We don’t eat a ton of pork because I’ve never managed to get it tender or juicy enough. I also don’t use the crock pot much as I’m terrified it will catch the house on fire if I just leave it on for hours… Well this attempt at a pork loin was spot on and it will definitely be happening again soon!
I got my tenderloin from Costco and it came in a pack of two. I thought when I opened one of the packages that it would be a single slice of meat but I was surprised to see two smaller pieces. I actually preferred the small cuts of meat and I froze the other package for another day. When I pulled the finish pork out of the crock pot it was so tender it was falling apart with just the touch of the fork. I definitely prefer a fall apart loin to one that requires a knife.
The juices from the peach salsa helped fill the meat with extra juices and the acid from salsa worked to tenderize the meat as it cooked. The peaches added just hint of sweetness that I felt was perfect. The sweet potatoes were perfectly cooked and even reheated nicely. Overall a super easy meal to fix but still felt full of flavor and wasn’t mushy like a lot of crock pot meals I’ve had.
I servered the finished meal on a bed of basmati rice. I think the next time I might use a brown rice or a wild grain one. The basmati definitely was a great choice and made the whole meal feel more Indian, which we love!