Summer Holidays 2012 Part 1 Tuscany 7-14 July

Our vacation started on the 7th of July at 5 am.  We were in a taxi at this point, headed to the airport for a 7 am flight to Pisa.  Always in good spirits, and very helpful, Olivier's loving cheer set the tone for Summer 2012.

I often hear parents say: "well you know how it is, travelling with kids..." when explaining their fatigue, or forgotten items, or short temper, but I don't.  Olivier entertains himself when it's time for me to pack.  And, as I plan every outfit, this can take a lot of time.  He goes to bed early the night before, understanding that he needs to wake up without a hitch the next day, and he gets himself ready.  This year, he was so focused "so that I can help put the luggage in the elevator, mom".

Heading to the airport, he was full of cheerful banter and questions about the places that we're heading....As always, as if it was for the first time, I fall in love with my son over and over again....what a nice way to start a vacation.

Didier is not too bad too.  Master driver no matter where we go.  King of direction. King of the pool.  He balanced out my otherwise nesting tendencies and made sure we were out exploring our surroundings and experiencing the beauty that we came to see.

So, where did we go?  What did we see?  What did we enjoy?  Here are the highlights:

We entered Pisa proper a little after 9  After settling into our hotel, we headed out on foot to see the sights and to take the "mandatory" shot of "holding up" the tower.  By 10:30 we were having a "brunch" of sorts.  The boys, a pizza each, and me, a salad with bresola.  We headed back to the hotel, for a nap, then headed out again for an early dinner and an evening view of the monument.

 

The next day, we headed to the walled city of  Lucca.  We biked along the charming city streets, and the wall itself.  We also climbed a couple of bell towers to take in the breeze, had lunch and then headed off along the back roads toward Montenero where we met up with the LR's, and stayed at Pian del Colombaio, a 300 year old farmhouse, restored into self catering apartments with a lovely, lovely view.
 

Every day, this is what we opened our doors to.  No roads to be seen, just endless vineyards, rolls of hay, and olive trees.
Every other day, we lounged on the property, hung out by the pool, and I made the group meals with M2 as my "sue".  We were content to just take in the valley and soak in its fragrance.

Fresh Produce - Yummy!

I ran every other day at 9 am, even with temperatures already in the 30's.  Afterall, I was indulging on Pasta and Gelato like I never do back home.  Ahh Italia - I had succumb.

Didier was always the first and last one in the pool.  He jumped in before breakfast and took a midnight dip every night to enjoy the stars in the vast, open sky.

Olivier was always the last one up, and spent all day in the pool whenever we stayed on the property.  "Harry Potter" was the daily read, with me recalling an English accent for the characters.

On our first venture out, we visited Sovana and Pitigliano, with Pitigliano being the photographer's sweetheart that day.  Perhaps because we arrived at dusk, with its perfect light, but we felt apart of the daily life, as we watched young kids perform for the old, and took photos of vehicles from decades gone by.

View of Pitigliano

 Our next excursion took us to St. Gimigiano and Siena, and was coordinated by V and little Sienna!

  

San Gimignano is a UNESCO world heritage site.  The town is encircled by 'tower-houses' which can be seen from miles away.  With only 14 out of the original 72 tower houses remaining, the town has retained its feudal appearance.  It is quite evident that the these towers were built  as symbols of power for the controlling families of the time.

San Gimignano

While there, we climbed the towers and had some amazing gelato.  Anguria e fragole erano i miei sapori per il giorno (watermelon and strawberry were my flavors for that day)!

In Siena, we were enchanted by the cathedral and the shell-shaped Piazza del Campo, the town square and  grand center where the Palio (horse races) takes place.  Also, we had the most amazing dinner.  Classic, but excellent with the best olive oil and balsamic vinegar that I had ever tasted! 

Our final excursion in the Tuscany region took us to Montalcino, Pienza, Le Rochette and Montepuliciano.  All hilltop towns, and all with beautiful views of the valleys that surrounded them.  

We were awestricken, however, by the Renaissance town of Pienza.  The Palazzo Piccolomini, home of Pope Pius II, with its enclosed Renaissance garden and spectacular views into the landscape of the Val d'Orcia and Mount Amiata, beyond, was my favorite.  And the sapori per il giorno was Finocchio e Cioccolato Scuro sin latte (Fennel and dairy free Dark Chocolate)!

Piccolomini Gardens

Our last stop was at Montepulciano.  We arrived at dusk to see the city bathed in a beautiful sepia.  We climbed the main street from the Porta al Prato to the Piazza Grande at the top of the hill and visited the Cathedral of Santa Maria Assunta.  For our last dinner in Tuscany, we were serenaded by  the sunset, and I proclaimed yet again, as I had at every meal in Tuscany, that I was "so happy"  And, I was.  We all were.

Ciao Bella!

for more photos check out this link:

https://picasaweb.google.com/106203661925490487321/20120706EteItaliaBest?authuser=0&authkey=Gv1sRgCMH6v73piMnoag&feat=directlink

Salty Chocolate Cake

I received an email this week, stating that in order for my son to receive a gift of an enormous bowl of marbles, I would have to share my recipe for my Salty Chocolate Cake. How flattered am I, as I do not consider myself a mom who bakes. But, I must have made a dozen of these since the New Year! A lot, for someone who in general, does not bake or rarely eats carbs (let alone cake). Alas, one can always make an exception!

Here is the recipe:

340 grams of dark patisserie or baking chocolate
8 oz salted butter, diced
2 tbsp extra virgin olive oil
4 eggs
1 1/2 cups organic blond sugar (or brown or raw)
1 tbsp vanilla extract
1 tsp ground cinnamon
1 1/2 cups all purpose flour
1 tsp baking powder
3 tbsp cocoa powder

• Preheat the oven to 200 degrees Celsius
• In a small, heavy saucepan over medium-low heat, melt the chocolate with the butter and olive oil, stirring to combine. Heat until smooth and set aside to cool.
• In a large bowl, beat the eggs, sugar, vanilla and cinnamon, until fully incorporated
• Gradually add the chocolate to the bowl, stirring as you go.
• Add the flour, baking powder and cocoa, and mix well.
• Spoon into a muffin tin, lined or unlined with cupcake liners, until 2/3 full. Or, spoon entire mixture into a cake pan 24 centimeter spring form pan.
• Make sure to butter the cake pan or muffin tin, if not using cup cake liners
• Bake muffins or cupcakes for 16-18 minutes, turning the pan around from back to front half way through the baking time, to ensure that the cakes are evenly baked.

OR

• Bake the single cake for 22-25 minutes.

• The cake/cup cakes are done when the tops are lighter in color and crackled on top.
• Allow to cool slightly before taking them out of the tin and store in an air tight container.

*I like to serve this with dusting of confectioners sugar and fresh berries and mint on the side, although it is great as it is.... You should be able to make 24 cupcakes with the mix or one big cake.

Enjoy!

xomp

Another year gone by....

My Calendar is based on the School Year. Just as it was in my youth, so many years ago, so it is again, and will be for at least another 11 years...

There has been so much to write, so many celebrations and festivities, visits to and from loved ones, but alas, I hadn't found the words to put down until now. Let's just say that I've been so happy since July 2011... just because. My day to days have been simple, yet there's been a growing peace and silence within for which I am ever so thankful.

New developments in my life include:

I feel happy conversing in French. I cant say that I speak better than I had a school year before, but I feel comfortable and enjoy myself just as much in French as I do in English. I am spending more time with French friends, and I feel like this is a certain victory for me.

I now give work out sessions and cooking lessons to friends and sometimes their kids. This has been a relaxing and great way to spend my time. Many have proposed that these new hobbies become my new career....and, I'm turning those ideas around, seeing where inspiration leads me. For now, I am just so grateful to be in a place where I can have fun - all the time!



Recent highlights:

I received my Filipino Passport and have been getting in touch with my Filipina-es. For my 44th birthday, we celebrated with my 3 favorite Filipinas and their French hubbies, as well as my good friend K and hubby V, to represent the HK in me. The evening is hopefully the first of more to follow and was titled: South East Asian Chics and their French Hubbies Soiree.

My beautiful Birthday Cake, made by 'Cakes by B'

I took Olivier and his girlfriend of 3 Years (!) to Disneyland. We spent almost 48 hours together, the 3 of us, and I must say that Oh my, puppy love is so sweet. The 2 of them took care of each other, looked after each other, and had a 7 year old's rendition of meaningful conversations to pass the time in the eternal lines for the rides....They were so well behaved and considerate of me too. I tell you, I've really been given the perfect son for me.

Didier and I just celebrated our 11th wedding anniversary. We've been together 13 years now. Wow....I know there are many romances older than mine, and I only hope that all those others are enjoying the endless wonder of being and feeling in love. Of course we're no longer cute, young pups, but I still look forward to his return home, our evening routine with our son, and our nightly slumber. Am I sounding old and/or corny?

I suppose there's nothing to report, nothing flashy, exciting and new. But for me, this is a revelation. I am perfectly happy 'just because', and whenever I can, I celebrate, even if it is just waking up with a smile.

Be that as it may, when we do throw a dinner party, the following have been the year's, the most popular:

Balinese Peanut Sauce and Crudite

Scallop Cevice
Dumplings
Filipino Vegetable Lumpia

Thai Mussels in Coconut Milk
Salty Chocolate Cake

I apologize for not getting all the recipes out to you with this entry. I promise to do so shortly. I just wanted to check in with you on this grey, rainy Friday afternoon, while I had the chance. I hope you too are enjoying your day, rainy or otherwise.

More soon xo

Scallop Ceviche

We love having people over. While we try to entertain a little bit year round, we get our engines in full gear for the Spring. April marks the birthday month for Olivier (and I), as well as the promise of sunshine and Summer just around the bend.

Dinners at ours tend to involve at least one of the following: dancing, ping pong, and the hula hoop! Kids are always welcome and the only rules of the house are: come with an appetite, leave your shoes at the door and unwind!

2009 "after dinner entertainment"

Our latest guests were Danielle, Didier's cousin from New York, and her husband Steve. The 2 were in town celebrating their 25 years of marriage! Youthful and vibrant as ever, they embody 2 of my steadfast beliefs:

1. One can always be youthful and vibrant
2. One can always be happy and in love

While it was a casual dinner, served at the kitchen counter, I wanted to make them something I they had not had before. I opted for 1 of my South East Asian inspired "tour" menus of Scallop Ceviche with Coriander (Thai-ish), Pork and Shrimp Laab (Lao-ish), Chicken Satay, Gado Gado (Balinese-ish) with Basil/Mint Mango & Berry Salad for dessert (Didier took out my gluten free chocolate cup cakes for himself, and ended up sharing them with our guests, as well). I had the flu, so my taste buds were shot, but the meal was a success, nonetheless. The biggest hit, being my Scallop Ceviche, served in its shell. Danielle asked for the recipe, so here it is:

Scallop Ceviche Chez MOD

• Count 3 sea scallops per person (if serving as an appetizer)
• pinch of sea salt
• olive oil, to drizzle
• juice of  1/2 a lemon
• juice of  1/2 a lime
• 2 cloves garlic, chopped fine
• 1 spring onion (only the bulb and the light green part of the stem), chopped fine
• 1 bunch chopped cilantro, rough chopped, stems removed.
• 1 small chili, diced. Remove the seeds to lessen the 'heat', or leave them in, if you like it hot.
• soy sauce to taste

To prepare:

*Have your Fishmonger, remove the scallop from its shell, but have him give you the shells for serving

At home, slice the scallops into thin rounds. About 3-4 slices per scallop. Each slice should be about 2 mm thick

Spread the sliced scallops on a dish and sprinkle with sea salt

Squeeze the lemon and lime juice over them, then drizzle the olive oil. Use just enough to flavor the dish, but not drown the scallops.

Spinkle the garlic, chili and spring onion and top with cilantro. Cover with plastic film and refrigerate for at least an hour. The more it marinates, the stronger the flavor. I like to serve it within no more than 3 hours.

When ready to serve, scoop the scallops into the half shell (1 per person). Drizzle with the marinade and top with a 'Z' like splash of soy sauce.

We tend to eat this dish with chopsticks, but enjoy it as you wish!

A bientot xoxo

The Year of the Dragon - the year I celebrated with dumplings!

2012 has been a wonderful year!   In the kitchen, that has translated into me tackling dishes that were previously daunting to me.  Having enjoyed them so much, I automatically assumed that there must be some secret method that I did not know, to make them.  While I consider myself a fine cook, there were just some dishes that I thought sacred and didn't try to make, out of the fear that I would not get them right.  But now, how things have changed, and I am so glad!  2012 has been the year in which I took on the dumpling and baking a gluten free chocolate cake. All my time has been filled having fun and creating my own renditions of the foods I love.  For the first time, I've cooked first for my own pleasure, and to my great joy, friends and family have been enjoying my musings too!


For 12 out of the 14 days that the Dragon was celebrated, I made at least 1 Chinese inspired dish, and kicked off the New Year by making dumplings and turnip cakes....I LOVE DUMPLINGS & TURNIP CAKES!

When my childhood friend A, was in town last September, she told me that it was possible to make dumplings at home, demystifying the dish for me.  Something clicked in my head and I thought, "OK, so I'll make dumplings", and then shortly after, my friend K, showed me her take on the dish.  I went on to play with the recipe then 'found' 2 of my mom's old cook books in my kitchen library.  Funny, how they've been there all along....

I was inspired and away I went.  I boiled, steamed, and pan fried my dumplings.  I made Szechuan string beans, spicy egg plant, sauteed garlic shoots with chili, morning glory in oyster sauce, glass noodle salad and chicken or pork stuffed lettuce parcels - I could not be stopped.  I even tried my hand at dan tats (egg tarts)!  I had so much fun and everything turned out yummy.  And, eating any other cuisine did not seem right during those 2 weeks.

Since then, a few of my "non dumpling making" friends have asked me to show them how I make dumplings.  I've happily obliged, and the latest event being yesterday, Olivier's actual birthday.  We've been celebrating his birthday for 3 weeks now, and when he invited his newest "best friend" and his family to join him in his favorite feast, we celebrated another 'new year' with dumplings!

I'm witing the recipe down for the first time, here.  As usual, it is not 100% traditional, but we find them yummy, nonetheless:

Dumplings

Filling:

• 2 cups off finely chopped spinach or bok choy or water cress, finely chopped
• 1 leek finely chopped leeks (white parts only),or 2 spring onions, finely chopped
• 1 tsp salt
• 500 grams minced pork or chicken, or baby shrimp or scallops, or a combination of any of those mentioned (I sometimes do a half meat half shrimp version, or a shrimp and scallop version)
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1/2 tsp raw sugar
• 1/2 tsp white pepper
• 1 tbsp Chinese rice wine
• 1 tbsp grated fresh ginger (sometimes, i add 12 cloves of minced garlic, as well)
• 1 egg

 *Don't worry f you forget to add the vegetable or the leek or spring onion.  Just put in what you have and come up with your own combination.  As for the meat portion, some have used tofu, instead.

Wrappers:

• 1 12 oz package of or wonton wrappers (found in the refrigerated section of Asian supermarkets)  I normally boil these
• 1 12 oz package of round dumpling wrappers (found in the frozen section or an Asian supermarket)  These I use for the pan fried version.

In a bowl, toss the vegetable leaves with a teaspoon of salt, and set aside for about 30 minutes

Separate the egg yolk from the white.  Put the egg white in a little bowl and beat it with a fork (to be used later in sealing the wrappers).  Drop the yolk into a large bowl, and add in the meat and all the remaining ingredients.

After half an hour, squeeze as  much water as possible out of the vegetable, and mix them into the rest of the filling mixture.

Lay 1 wrapper on a on a dry, clean work  space.  Dip your finger into the beaten egg white, and trace the edge of the wrapper to create the seal.  Place a small teaspoon of filling into the center and fold over the wrapper to make a triangle (out of the wonton wrappers) or a half circle out of the round wrappers.  Make sure to press the edges shut to prevent the dumplings from falling apart, when cooking.

Place each completed dumpling on a tray or plate, being careful to not let the dumplings touch, then cover each plateful loosely with a barely damp cloth or plastic film to prevent them from drying out.  Continue to fill your 2 packages of wrappers with filling.  This could take some time, so get comfortable and find your rhythm.

For future use, place the tray of non touching dumplings in the freezer.  Once frozen (at least 2 hours), they could be placed in a zip lock bag and back in the freezer until needed.

Olivier's Dipping Sauce (what my son likes, and what I serve most guests):

• 1 cup soy sauce
• 1/2 cup sesame oil
• 1/2 tsp sugar
• 2 tbsp grated ginger
• 2 cloves minced garlic
• 1 spring onion

Mama's Dipping Sauce (options I provide for my HK friends) 

• Chinese black vinegar
• chili oil or fresh chilies

In a small bowl, I add a teaspoon or 2 of the above sauce, then add a splash of Chinese black vinegar and a touch of chili oil or diced fresh chili.  I'm sure my friends have their own variations.....

 Different Cooking Methods:

Boiling:  Bring a large bot of water to a boil.  Throw in a pinch of salt, optional.  Slide the dumplings in, and stir the pot a bit to prevent dumplings from sticking.  Once the water has returned to a boil and dumplings have floated to the top, they're ready.

Steaming:  Fill a pan with about an inch of water.  Dip or spray dumpling with a little vegetable oil to prevent them from sticking to the steamer and each other.  Place the dumplings on the steamer, being careful to not let them touch.  When the water boils, cover and steam the dumplings for 12-15 minutes.  Check and add more boiling water if necessary to make sure that the water does not evaporate completely.

Pan Fry:  In a large frying pan, heat 2 tbsp vegetable oil.  When hot, add a single layer of dumplings and cook for 2-3 minutes over a medium-low flame.  Toss to cook both sides.  Once both sides have taken on a little bit of color, add about 1/2 cup of water, and cover the pan, to steam the dumplings for another 3-5 minutes, until the water has evaporated.

Scoop into individual bowls or onto a serving platter and drizzle with the dipping sauce or serve the sauce on the side.  grab some chopsticks and enjoy!

-x-

Today, I  stumbled upon a gorgeous greeting for the year of the Dragon, that feels like an affirmation of what I've know intrinsically, but am only now remembering: 

"When we have confidence in our inherent basic goodness, we sparkle with brightness and vitality.  May the Year of the Dragon bring you the energy of growth to invite prosperity and opportunities into your life."

 bon appetit 

oxmp

Something's Cooking

Hello all, it's been a while since my Thanksgiving posts, but a lot has been brewing here, chez nous in terms of celebrations, in fact they've just kept coming  - almost every day.

I'd like to take this blog in a new direction.  The THIRDCULTURECOOK will become a JOYFUL JOURNAL, serving up all sorts of recipes of course, but the occasions will not necessarily be calendar focused.  In fact, they'll be from any given day.  Before I get started on my new direction, however, I would like to share my joy and thanks for a beautiful conclusion to 2011.

Shortly after Thanksgiving, we went to New York to celebrate Christmas with Didier's family and some of our dearest friends.  En route, my loving sister Angelica came to meet us at Amsterdam's Schipol Airport for our layover.  Olivier loves seeing his cousins, Dirkie and Eva, and 1 hour 30 minutes is barely  enough.  But, they made the most of it!  For any of you wondering, Schipol is a great airport to have a lay over in, with kids.  There are a lot of games, play rooms and places to run and tire out the little one, for the next leg of the flight!

Christmas dinner Chez Faur, was traditional -  rich and bountiful, as was the family warmth.

La bûche de Noël

Family Faur

We also went to see Floy, the king of our sushi world, and he spoiled us for any other Japanese meal, "this side of the pond".  As usual,  the feast was bountiful, delicious and memorable....and, we returned for more.  I wish I had taken more photos, but let your imagination wander....He made countless platters of various seafood combinations on both nights.  And, we even had Lobster!

One of 3 platters of original sushi combinations

Floy asked about Sushi in Paris and we replied that there's nothing to compare (without breaking the bank).  I told him that we content ourselves with making sashimi at home, as we have a great poissonnier.  So, he gave me the following tip to serving up sashimi like his:

 

1. Take a cut of salmon and clothe it enough salt, that it is completely covered.  Let sit for 45 minutes.
2. Rinse salt off with rice vinegar and wrap up in plastic wrap and refrigerate over night.
3. Enjoy the next day!

Time spent in NYC  was perfect!  Great times, lots of dining and making merry.  The weather was perfect - Sunny, and only once did the temperature dip below 10 degrees centigrade!  As far as winter goes for me, Bliss!!!

We visited the Tree at Rockefeller Center, went bowling, Ice Skating, and  visited the Highline, which weaved its way above the streets and through the urban jungle of the meatpacking district.  Peaceful and zen in its own way, and very different from coulée verte, near our home, in Paris.  

We had drinks at gorgeous Top of the Standard Club, cruised the busy streets, from uptown to downtown, weaving east and west, through the swarms of visitors.

I limited my use of the subway, preferring to stay above ground and not skip a beat.  Most impressive to me, though, was that  Didier made like Pretty Woman and bought 23 kilos worth of wardrobe! 

   

Christmas 2011 was priceless, and we look forward to the next time!

While there are no recipes for this entry, there are many to come!  So stay tuned....a lot of yumminess is a coming your way!

xoxo 

Galette des Rois

Galette des Rois

January is all about King's Cake in Paris.   La Galette des Rois is a cake made to celebrate Epiphany, and is most typically made with flat pastry and frangipane.  These cakes can be found in most bakeries during the month, leading one to reason that Epiphany is important in Paris.  I however, feel like everyone just loves the cake!

As a child, I was taught that January 6th was the day of the 3 Kings.  I don't remember much else, except that in our home, the Christmas tree remained standing until then.  Now, as a mom in Paris, Epiphany comes with a lot more fun!

We've been invited to at least a couple of (kid filled) homes every year, for a galette sampling.  And this year, I  made my contributions with a few variations:  Galette de Rois a la Noix de Coco (Coconut King's Cake)   for our friends, and Galette de Roi a la Pomme (Apple King's Cake) for Olivier's school.  I scored success with both, and made several of each during that month, just because they were yummy.  You'll find the recipes below.

All the kids I know here, seem to enjoy the game of chance, that comes with the galette.  Mind you, the average age of the kids I know in Paris, is 4.  And for now, the young ones' eyes light up at the sight of the cake.  I find this so sweet, as the prize, after all, is a token hidden in the cake, and a paper crown.

Tradition holds that the cake is “to draw the kings” to the Epiphany. The token, or la fève, is hidden in the cake and the person who finds it in their slice becomes king (or Queen) for the day and will have to offer the next cake. The  fève was once, literally a broad bean, but it was replaced in 1870 by a variety of porcelain figurines, and more recently, by plastic ones, as well.  Some bakeries are known to offer a special line of fèves depicting themes from great works of art to popular cartoon characters.  Olivier enjoys collecting anything, it seems, and has taken to collecting the figurines, as well.  Imagine how excited I was, therefore, to see a beautiful display of Paris themed feves in a local bakery window.  When I asked to buy a few, they refused as they needed them all for the galettes they had on order.  C'est la vie, I found my treasures at  the corner "trois fois rien" (the French equivalent of a 99 cent store).

You can find some traditional Galette Recipes on line, so I'll just give you my modified ones....

Coconut King's Cake 

• 2 packages store bought puff pastry sheets.  If frozen, thaw in refrigerator
• 1 cup soft butter
• 1 cup ground blanched almonds
• 1 cup grated coconut
• 4 tbsp flour
• 3 eggs
• 3/4 cup coconut sugar (or if not available, use organic brown sugar and reduce to 1/2 cup)
• 1 tbsp vanilla extract
• 1 pinch salt
• powdered sugar for dusting
• egg yolk mixed with 1 tbsp water

Preheat oven to 230 degrees centigrade.

If the puff pastry is not yet in the shape of a circle, on a slightly floured surface, cut 2 circles, the size of dinner plates.  Put one of them on a baking sheet lined with parchment paper.  Brush one inch around the edge of the circle with the egg wash (beaten egg yolk).

Blend all the other ingredients until well blended.

Spread half of the filling onto the center of the pastry circle and place the second circle on top, matching the edges.  Press all around to glue the edges together.  Press softly in the center to evenly spread the filling.  There is enough here for 2 galettes.

Use a fork to decorate the galette.  Press the edges together all around, but be careful not to poke holes in the edges.  With the point of a knife, make design your galette, being careful not to go all the way through the pastry.  Brush the surface with the egg wash.

Bake the galette in the center of the oven for 15 minutes at 230 degrees, then at 180 degrees, for 30 minutes.  For the last 5 minutes, sprinkle with powdered sugar and some grated coconut.

Apple King's Cake

• 1.2 kilos of apples of your choice.  I used Canada Grey for this galette.
• 2 oz butter
• 1 tbsp cinnamon
• 1 tbsp honey

Peel the apples and cut into slices, about 10-12 per apple

Melt butter over a low flame, being careful that it does not burn or change color. Add the honey and the sugar, then the apple, and stir over medium heat.

Sprinkle the cinnamon and let the apples cook over a low flame for 10 minutes, just until they are soft and lightly caramelized.  Remove from flame and cool.

Prepare the pastry as mentioned above

Spread the cooled apples into the center of 1 circle.  You want the filling to be about 1 cm thick.  Place the second circle on top, matching the edges.  Press all around to glue the edges together.  Press softly in the center to evenly spread the filling. 

Use a fork to decorate the galette.  Press the edges together all around, but be careful not to poke holes in the edges.  With the point of a knife, make design your galette, being careful not to go all the way through the pastry.  Brush the surface with the egg wash.

Bake the galette in the center of the oven for 15 minutes at 230 degrees, then at 180 degrees, for 30 minutes.  For the last 5 minutes, sprinkle with powdered sugar.

Hot out of the oven...yummm

Enjoy!