November 11, 2022

Pricey Frenchly Readers,

Thanksgiving is a mere 2 weeks away. And even in the event you’re thumbing your nostril with an insouciant “Au Revoir, Thanksgiving,” (as Karen Karbo did final fall—and, certainly, that essay was the early starting of her common Rue du Soleil column about dwelling in Southwest France), considering bingeing Hitchcock motion pictures as an alternative of consuming dinner together with your in-laws, or planning an elaborate (if needy) Friendsgiving, you in all probability, additionally, round this time of yr, like most of us, are into the concept of tucking little candy or savory  morsels of meals inside crusts. There’s one thing so comforting concerning the tidiness of a crust holding the magic of no matter you’ve nestled inside. It’s all so neatly contained after which it’s like, et puis voilá! There’s the shock of all of it: will the apples have turned to mush or held their form whereas changing into buttery and tender? Did you set sufficient thyme and nutmeg into that Quiche Florentine to stability the tender spinach and pungent black pepper?

In our household, when Thanksgiving rolls round, I’m on for 2 pies: one apple and one pumpkin. Apple is my older son’s favourite; pumpkin coconut for my youthful one.

I’ve spent years since we stopped consuming gluten in 2013, engaged on a gluten-free crust for my pies and tartes and quiches. It was trial and error, writing it down, then making an attempt it once more, then realizing there have been issues, then making an attempt it once more. My requirements have been excessive: I needed it to style and flake each bit as it’d if it have been made with white flour. I discovered that numerous butter helped (doesn’t it all the time?) and I take advantage of milk as an alternative of water and I all the time combine my very own flour combo of tapioca starch, potato starch and rice and millet flours.

Generally on the Wednesday earlier than Turkey-Day I get confused by my poorly-written-out-recipe for that pumpkin coconut pie, and generally I overlook altogether that, ah dommage, I wrote down final yr that we truly just like the graham cookie crust higher than the pastry crust I labored so laborious to make this yr!

However none of that issues the morning after Thanksgiving, when pie is the most effective breakfast on the earth with sizzling, bitter espresso and the horizon of the day stretches lengthy and stuffed solely with leftovers.

Which is why I’m going to spend this Le Weekend kicking off every week of pies and tartes on Frenchly. My hope is that even when your loved ones has a number of gold requirements you relish getting again to each vacation season, you’ll take the time to learn up and get impressed to strive a brand new French twist on an outdated favourite. So, with that in thoughts, I’ve been gathering new items about tartes for this coming week and plumbing the archives of Frenchly to seek out outdated articles and recipes for French tartes. Hold checking again, beginning tomorrow, Saturday, on for brand new additions.

SO: With out additional ado, we’re opening our video games this Friday with two goat cheese tartes from author Margaret Hathaway, who owns a goat farm along with her husband, Karl Schatz, in inland Maine, referred to as Ten Apple Farm, the place they make their very own goat cheeses. Margaret collaborated with Karl on a e book a number of years in the past referred to as The Year of the Goat, about leaving NYC (and her job because the supervisor of the well-known Magnolia Bakery) and touring 40,000 miles across the nation collectively to study all the things they might about goats and goat farming and the proper chèvre. Since then, she and Karl have collaborated on six extra books about meals and farming, together with a two-volumes of the Maine Community Cookbook. The Yr of the Goat simply celebrated its fifteenth anniversary and received a revamp for the event full with a photograph insert and a brand new introduction.

Margaret’s given us one candy and one savory tarte to contemplate including into our vacation repertoire. They appear so good within the images Karl took for us! Verify them out, here. 

Prepare dinner, watch & learn ce weekend  (Cuisinier, Regarder et Lire): 

Dan and I began the brand new episodes of The Crown final night time. I like Imelda Staunton. Undecided Dominic West goes to make for a convincing Prince Charles. He doesn’t appear in any respect bodily proper—too good-looking! Too virile! Too match! However Elizabeth Debicki as Diana—wow. Excellent. Jonathan Pryce as Philip is sweet; however nobody is Matt Smith. And Lesley Manville is on each single British TV present this yr—she is in all places, even as Princess Margaret on the Crown. (I like her higher on Magpie Murders)

I’m additionally watching Solely Murders within the Constructing on Hulu staring Steve Martin and Martin Brief with my older son. It’s a tad (okay, very!) inappropriate, however the humor makes it value it…I feel. It’s been some time since I laughed that arduous. One in all my favourite strains up to now: “You’re scoring a homicide podcast, not DJ-ing a hobbit’s wedding ceremony!”

This Thanksgiving, we’re going to watch the Johnny Hallyday Rockumentary on Netflix. Although it got here out in March, I’ve been saving it, Get-Back-Peter-Jackson’s-movie-about-the-Beatles’-style, for Thanksgiving weekend. It’s a French manufacturing and I can’t wait to look at it—I like Hallyday. Do you?

I’ve yet one more pie to share—it’s referred to as a “Sugar Pie” and it’s from a house prepare dinner and meals author who’s from Brittany and writes a weblog referred to as “Pardon Your French.” On this hyperlink, here, she writes concerning the historical past of sugar in France and the way this “pie” is mostly a brioche with a creamy, candy topping—like a cross between a coffeecake, an upside-down cake, and a pie. It seems to be prefer it may very well be an ideal vacation breakfast. And straightforward to make forward, freeze, after which heat up in foil whilst you make espresso.

Additionally, right here’s this great list from Food 52 of tarte and pie dishes, pie weights and extra in case you want a kitchen re-stock to be able to create your good tartes this vacation season.

Three occasions to say: 

Developing on December 1st, Frenchly is partnering with the Alliance Française in Pasadena to carry you a one hour afternoon program discussing the right way to go to France–off the crushed path! Frenchly contributors Karen Karbo, Cat Rickman, Philip Ruskin, Keith Van Sickle and myself will all be readily available to debate locations to go to and issues to find that really feel recent and much from the madding crowd. Enroll HERE. 

Additionally, arising: a live-streamed event on the FIAF in New York remembering the style designer Virgil Abloh; and this superb French artist, Eva Jospin, can even be at FIAF along with her mid-blowing paintings made out of cardboard packing containers, beginning this weekend.

Okay that’s it—comfortable pie and tart researching! See you subsequent week.

Ă€ bientĂ´t,


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