mon tablier

Apple season is in full swing in Quebec and the apples are tart this time of the year. Just the way I like them for an apple pie! I was at Jean Talon market (the largest farmer market in the Montreal region) this weekend and I bought new harvest Quebec apples. This is definitely one of my favorite apple pie recipes. The house just smells divine while this apple pie is baking in the oven. The aromas of apples, cinnamon and vanilla fill the house. Pâte Sucrée (Sweet Crust): Ingredients: 112 grams unsalted butter 100 grams icing sugar 25 grams glucose 40 grams egg 250 grams pastry flour 1 teaspoon vanilla extract Method: 1. Soften the butter. 2. Cream the butter with the icing sugar and the glucose. 3. Beat the egg and add progressively to the mixture. 4. Sift the pastry flour and add to the mixture. 5. Knead the mixture only until the mixture is homogenous. Do not overwork the mixture. APPLES: 1 1/2 pounds tart apples, peeled and cored 1/3 cup sugar (I used 1/4 cups sugar) 1/2 teaspoon g

With tomato and eggplant season in full force in Quebec, my greek origins are being awakened. Nothing pleases me more than an eggplant and tomato dish. Here is a wonderful eggplant dish that I recently made. I recommend this dish for someone who really loves eggplants because the vegetable is really prominent! aubergines with tomato topping 3 medium aubergines (eggplant), total weight about 800 g / 1 3/4 lb 150 ml (2/3 cup) extra virgin olive oil 2 large onions, finely chopped 3 garlic cloves, finely chopped 500 g (1 1/4 lb) fresh tomatoes, peeled and chopped 2.5 ml (1/2 teaspoon) each dried oregano and thyme 2.5 ml (1/2 teaspoon) sugar 45 ml (3 tbsp) chopped fresh parsley 15 ml (1 tbsp) tomato purée (paste) diluted in 150 ml (2/3 cup) hot water salt and ground black pepper Serves 4 1. Trim the aubergines, then slice them into rounds about 1 cm (1/2 inch) thick. Place in salted water for 1 hour and rinse and pat dry. Heat half the olive oil in a large frying pan and shallow-fry the a