Monday, April 26, 2010

Welcome to You've Got Recipes!

Bonjour and Hello from Cleo, Henry and Sophie! If you'd like to buy this book, please click here. For a signed copy with personalized inscription, please add your request when you order with paypal. Merci and bon appetit!

Thursday, April 1, 2010

Francoise Kirkman is One Grand Grandparent!

"You've Got Recipes" co-author Francoise Dudal Kirkman was featured in, where it's great to be grand!

"It's April in Paris! So we're celebrating French culinary delights with a traditional recipe that a grandmother from France shared with us. Our reader Françoise Dudal Kirkman, who now lives in the United States, grew up in France. She is a grandmother of three, a cook, an artist, an art director, and a cookbook writer. Françoise shares with us a favorite dish, tarte aux oignons, or onion pie, made with onions, cheese, and cream in a crisp, buttery crust. It's a delicious savory pie the entire family will enjoy..." Read more about Francoise and her life in France here.

Tarte aux Oignons(Onion Pie)

Prep Time: 1 hour
Cook Time: 45 minutes


2 pounds white or yellow onions (about 4 large onions), or 2 pounds leeks (as a substitute for onions), finely chopped
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups heavy whipping cream
4 eggs (whites and yolks separated)
1 cup Swiss cheese, grated
Salt and pepper, to taste
Pinch of nutmeg

3/4 stick butter, cut into pieces
1 1/4 cups flour, plus some for dusting
1/2 teaspoon salt
1/3 cup of milk


1. Prepare the dough (for the crust): Put butter, flour, and salt in a food processor. Pulse a few minutes, then add milk. Continue pulsing until a ball forms. Place dough in plastic wrap and keep in refrigerator for 1 to 2 hours.

2. Preheat oven to 425 degrees F.

3. Sauté onions in olive oil over low heat, about 40 minutes. Do not let them brown. Stir in flour.

4. Blend cream with egg yolks and cheese; add mixture to onions. Add salt and pepper; add nutmeg.

5. In a separate bowl, using an electric mixer, beat egg whites to a peak and fold gently into onion mixture.

6. Remove dough from refrigerator. On a lightly floured surface, roll out dough and mold it to a 9-inch pie pan. Pour in filling.

7. Bake 10 minutes at 425 degrees F, then reduce heat to 375 degrees F; continue baking about 35 minutes, until golden brown. Serve warm or cold.

Serves 6 to 8

Bon appetit!