Tarte Citron Profile - Allrecipes.com (10790216)

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Tarte Citron


Tarte Citron
 
Home Town: Rhône-Alpes, France
Living In: The French Alps, Rhône-Alpes, France
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
I live in the French Alps, by way of London, New Mexico and New York.
My favorite things to cook
I love to bake -- pastries, tarts, anything with puff pastry, especially. I love trying new recipes; I'm vegetarian and always on the look-out for something healthy and flavourful.
My favorite family cooking traditions
Favourite food tradition: roasting green chile in the autumn in New Mexico. The thought of this always makes me homesick for New Mexico that time of year. Another homesickness-trigger is posole, tamales and biscochitos at Christmas.
My cooking triumphs
Biggest accomplishment: Making what I believe to be the perfect pie crust and combining it with an unbelieveable lemon filling recipe from Cordon Bleu for to-die-for tartlettes au citron. I've also learned how to make unbelieveable soups from a Swiss-French friend and homemade ravioli from my grandmother. I'm also pretty good at taking a basic recipe and making it vegetarian.
My cooking tragedies
My husband tells me I should write a book called "How'd THAT Happen?" because that's what I'm so often asking myself out loud when I'm cooking .... Luckily I am an optimist and always keep on trying!
Recipe Reviews 6 reviews
Blender Hollandaise Sauce
This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic.

52 users found this review helpful
Reviewed On: Feb. 15, 2008
Apple Pie by Grandma Ople
There was a split decision on this in my house: whether it was better than the usual, plain, old fashioned apple pie. Since I do the cooking and reviewing, it's getting my rating of five stars. I loved this; the flavor is like carmel apples in a pie crust, only much more subtle and not as sweet. As other reviewers recommended, I put in quite a bit of cinnamon as well as nutmeg and ground cloves. I also used about a tablespoon more flour and a tablespoon less water than called for in the syrup ... I think that was a mistake because my syrup was too thick and not pourable. I would recommend either adding more flour or using less water, but not both. I first tossed the sliced apples with a little flour and the spices to coat them. Then placed half in the crust and spooned the syrup over. Then I placed the rest of the apples on top and spooned most of the rest of the syrup over that. Finally, I spooned the last of the syrup on top of the lattice crust. The consistency was perfect, it sliced beautifully with no running. Usually I eat only one slice of pie, but I ate half of this pie in one day!

1 user found this review helpful
Reviewed On: Nov. 28, 2007
Italian Biscotti
A lovely subtle taste, good texture, easy to make and easy to change up by adding other flavours. Be aware that it takes longer to cook than indicated -- about five minutes pre-slicing and also post-slicing. I would suggest making five loaves rather than four as the smaller loaves cook more evenly and as easier to cut. And as someone else suggested: well-floured hands are the key to success! Anise extract is impossible to find where I live, so I used 2 tsp of vanilla, 1 tsp of almond and 2 tsp of orange flower essence. Also added grated orange rind and chocolate chunks to some loaves.

30 users found this review helpful
Reviewed On: Nov. 7, 2007
 
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