Brussel’s and bacon quiche


Quiche! It’s so easy, obviously infinitely customizable, and very tasty… Ever since I learned to whip up a quick and perfectly flaky pie crust, I’ve been making quiches as often as I can. The best thing about a quiche is that there really aren’t any rules: add whatever veggies you have lying around, some cheese, maybe some meat… This particular quiche had some finely sliced Brussel’s sprouts, some salty lardons, and of course a healthy dose of Comté cheese. It was one of my favorite combinations, so I thought I’d share it with you here! Continue reading


Hazelnut lemon-lime coconut bars


A while back I had a serious craving for lemon bars. It came completely out of left field. Jérôme makes an amazing lemon tart, and that has satisfied our lemony needs for the last few years. But I wanted a bar. Something that reminded me of my childhood but that was different and better at the same time. I had a lime and a few lemons, and knew that I wanted some coconut thrown in as well. This recipe from Bon Appétit was exactly what my taste buds were yearning for, and it turned out to be one of my most favorite desserts ever. Continue reading

Plum pinwheel cupcakes


A few weeks ago I came across some lovely plums at the market. Yellow and dark red, I knew I had to transform them into some sort of sweet and tart dessert that I could eat for breakfast if I wanted. I’d already made an amazing earthy-sweet hazelnut and plum cake, so I decided to go a slightly different route with this recipe. A lemony cupcake, almost more of a muffin, really, with fresh plum slices and a dousing of cinnamon and dark cane sugar. Continue reading

Caramelized onion and tomato tart with balsamic reduction


I first attempted, and succeeded at, making crust that was destined for the best ever tomato tart around this time last year. It was our first summer in the new house, and even though aren’t exactly whizzes in the garden department, we managed to have lots of ripe tomatoes all at the same time. I’d been making them into gaspacho all summer long, and felt the need to try something different. I whipped up a savory tart crust, garnished with caramelized onions, zucchini and plenty of juicy tomatoes, a bit of crème fraîche and some fresh herbs, and my tomato tart was born. Although I’ve only made it a couple of times since, the recipe has stuck with me. I even considered it for my food truck, calculating the cost of making one tart and the price of each slice divided by all of my overhead… So yes, this recipe has a special place in my repertoire, and since summer is in full swing, I decided to share it here today. Continue reading

Nectarine and lime curd tart with brown sugar crust


What can I say, I’m inspired by nectarines! My last post was about sweet and spicy nectarine and tomato gazpacho, something I highly recommend. This particular post is all about the fruit, combining caramelized nectarines with a lime and nectarine curd on a brown sugar crust. And yes, it’s as good as it sounds, if not better. Oh, and A l’Américaine is officially one year old! Hurray! Let’s celebrate with this amazing fruit tart.  Continue reading

Pear tart with potatoes, caramelized onions, rosemary and roquefort


What’s not to love about a tart? The flaky, buttery crust, infinite filling choices and awesome simplicity of it wins me over every time. We’re big fans of quiches in our house, and I make a mean roasted tomato and garlic tart in the summer. Over the course of the holiday season, I bought some pears with the intention of making a new dish consisting of roasted pears and rutabagas. As it turns out, instead of buying rutabagas I bought sunchokes (damn French translations!) and found myself with a good quantity of just-ripe fruit sitting around the house waiting to be eaten. Another stroke of luck was that I happened to have a huge hunk of roquefort hiding in the fridge, leftover from Christmas in the South of France.

I’m not a huge fan of roquefort, so this really was a perfect coincidence. It’s a bit too much for me. I’m also weirded out by the veins of mold. It just seems wrong. However, this funky cheese, when mixed with the right ingredients and in the right quantities, can be heavenly. How perfect that I had in my house plenty of one ingredient that happens to be known for adding the perfect sweet touch to the tangy cheese in classic dishes like pear and roquefort salad. I also just happened to have some leftover baked potatoes from our raclette the night before.


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