FFwD - Long and Slow Apples + Herb Speckled Spaetzle

I was in Memphis for last week's French Fridays Herb Speckled Spaetzle (say that 3 times quickly) and just didn't think my in-laws would enjoy it.  Well, that's kind of true but its also true to say I was afraid...yes, I feared the spaetzle.  I just couldn't visualize how this was going to work.  I finally got my courage up and made it when I got home.  I used my mom's old ricer and a lot of things I visualized happening happened!  The herbs didn't go through the little holes.  Some of the dough/batter stuck together and fell into the water in globs creating what I was sure would be gelatinous masses of goo.  After boiling the spaetzle goo I almost tossed it figuring I could boil pasta and combine with the butter, onions, mushrooms for a delicious dish.  But I pushed on and somehow the gelatinous goo globs became delicious spaetzle!  And it was Gary approved!

Herb Speckled Spaetzle does not photograph well:(

This week's recipe, Long and Slow Apples was as good and as easy as I expected.  The mandoline makes short work of the slicing.  I can't wait to read everyone else's post and see if the plastic wrap melted for them.  I checked the P&Q section and Mardi said hers melted.  Since mine was in the oven I quickly replaced my Glad wrap with parchment.  The apples turned out great!

Long and Slow Apples

I served mine with vanilla ice cream topped with a sprinkling of orange zest and toasted walnuts with a splash of Harlequin Orange Liquer.  Delicious, elegant and oh so easy!

All of the French Friday cooks can be found here!  Read about our adventures as we cook through Dorie Greenspan's Around My French Table. Happy 2013 to one and all!

FFwD - Chicken, Apples and Cream á la Normande

Less than two weeks before Christmas.  I imagine all the French Friday cooks are rushing around like crazy trying to make a happy holiday for their families.  So much to do so little time.  All of the wonderful Christmas cards are helping to keep my spirits bright:)

Chicken, Apples, and Cream á la Normande

Luckily for us this week's recipe was easy and delicious!  When my husband heard what the dish would be he said "Noodles!".  "I want noodles!"  Not one to stand between anyone and a pasta product I cooked noodles and I have to say it was a great call.

I followed Dorie's serving suggestion and made Lemon-Steamed Spinach.  Delicious pairing! 

The next time I make this (and there will be many next times) I will either chunk the chicken or pound it (gently of course) into thinner pieces to help it cook faster.

I'm off to visit my grandson for a few days.  I know I'll be there for Christmas in just over a week but I need a visit NOW:)  Love that sweet baby!

FFwD - Crispy, Crackly Apple-Almond Tart

Crispy, Crackly Apple-Almond Tart

Its not pretty.  I want a dessert to be pretty.  When I bring it to the table I want people to gasp, maybe that's a bit dramatic, but I want the people eager for a taste.  This apple-almond tart looks okay.  It looks like the sturdy older sister of desserts that will be a perfectly adequate dessert but not a fun, flirty younger sister of a dessert that will leave you wanting more!

That being said it probably would have been prettier had I run it under the broiler (as Dorie suggests) to brown the apples up a bit.  I served it with Brown Sugar Bourbon Ice Cream.  The recipe was in my new bon Appétite magazine and I was able to fulfill my goal of cooking at least one recipe from every magazine that comes in the house:)  Gary thought the ice cream was too sweet but I thought it was great and it will probably make an appearance at Thanksgiving to escort the pecan pie!  I might even add toasted pecans!

Aside from appearance this tart is good and very easy to make.  Gary's hoping I'll make it again soon!

I just took at peek at the other French Friday cooks links and it looks like everyone loved it!