SWEETENED PASTRY DOUGH – PATE SABLEE

FOND DE TARTE

SWEETENED PASTRY DOUGH – PATE SABLEE

This sweetened pastry dough is ideal to make wonderful fruit tarts, such as strawberry, raspberry, blueberry or choose your favorite fruit! You can also use it to make some cookies. Enjoy!

5 ¼ oz. butter, softened and cut into pieces

2 5/8 oz. sugar

1 ¼ tsp vanilla sugar

1 pinch of salt

1 ¾ oz. almond powder

8 ¾ oz. all-purpose flour

1 egg

1 tsp water

Attach the dough hook to the mixer and place the butter, sugars, salt, almond powder and flour in the bowl of the mixer. Mix 1 minute.

Add the egg and 1 tsp of water and mix about 2-3 minutes or until the dough clings to the hook and holds together.

Flatten the dough into a disk. Wrap in plastic. Refrigerate overnight.

You can keep this pastry dough up to 5 days in your refrigerator or you can freeze it.

When using the pastry dough, roll it on a lightly floured working surface and prick the dough with a fork before baking.

Bake the pastry dough at 430 F. for about 30 minutes.

Bon Appetit!

COD WITH CAULIFLOWER GRATIN

MELT IN YOUR MOUTH!

COD WITH CAULIFLOWER GRATIN

I must admit I love cod! It is wonderful cooked with different vegetables and I promise that you will love this great combination of flavors! Pair with a wonderful white wine from the South of France such as Viognier! Enjoy!

Preparation: 45 min; cooking time: 45 min.

Serving 4

1 ¾ lbs. cod fillets

1 big cauliflower, cut into florets

2 shallots, minced

½ bunch Italian parsley, chopped

2 tbsp. olive oil

1 ½ tbsp. Dijon mustard

4 tbsp. butter

2 tbsp. sour cream

2 tbsp. mustard seeds

3 tbsp. bread crumbs

3 oz. Swiss cheese, shredded

Salt and pepper

Cook the cauliflower florets in boiling water for 15-20 minutes or until tender. Drain and return into the same pan. Puree with an immersion blender. Dry the cauliflower puree by cooking it 3 minutes on high heat, stirring constantly. Add 2 tbsp. butter, sour cream, mustard seeds and season with salt and pepper. Set aside.

Preheat the oven to 350 F.

Heat the olive oil in a large frying pan on high heat. Sear the cod 3 minutes on one side. Flip the fish over, add the shallots and parsley and cook 4 minutes. Flake the fish with a fork. Turn the heat to medium and add the Dijon mustard. Combine and cook 3 minutes.

Layer the cod on the bottom of a baking dish. Cover with the cauliflower puree. Sprinkle the bread crumbs and Swiss cheese on top of the puree. Melt 2 tbsp. of butter and pour over the cheese.

Bake 30 minutes or until golden brown.

Bon Appetit!

French Recipes and Cuisine