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Showing posts from January, 2022

French Caramelized Onion and Goat Cheese Tart Recipe

  French Caramelized Onion and Goat Cheese Tart This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur.  We’ve added olives as a treat, but you can leave them out.  The filling is typical of a quiche custard, but less of it.  If you are feeling lazy, buy  a pie refrigerated pie crust or even puff pastry.   2 tablespoon/30ml canola oil 1 tablespoon/17g unsalted butter butter 2 large yellow sweet onions, halved and thinly sliced 2 cloves garlic, minced 4 ounces/113g crumbled goat cheese 1 tablespoon/15ml chopped fresh thyme 2 large eggs 1  cup/250ml heavy cream or half-and-half or milk 1 teaspoon/5ml salt 8 turns Freshly ground black pepper Handful of kalamata olives (optional) 1 10 inch/25 cm pie crust ( follow a pate brisee recipe) or buy one Preheat oven to 375F/190C/ Gas 5 Make a pie crust from your favourite recipe. A pate brisee, works wonders. Roll out the dough to just larger than a 10 inch/25cm round. Place into a tart pan and press into

Spaghetti Fegatini Recipe

  Spaghetti Fegatini  Fegatini is traditionally an appetizer served on crostini in Tuscany.  I was living on South Beach and  found myself with nothing by some dried pasta and left over has been a favourite of mine ever since. Serves 4-6 1 pound/450g spaghetti 1 pound/45og chicken livers 3 tablespoon/45ml red wine vinegar 2 tablespoons/30ml olive oil 2 carrots, diced 1 onion, diced 1 celery stalk, diced ½ cup/125ml dry white wine 2 egg yolks juice of 1 lemon, strained ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper Cook pasta al dente. Drain and reserve 1 cup of cooking water to loosen the sauce if necessary. Place chicken livers in a small bowl with the vinegar to soak while you chop and cook the vegetables. Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skillet. Pour in the wine and season with salt & pepp