Gremolata of Egg, Parsley, Anchovy & Lemon
This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,
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Bill Rubino
Posted in Baking, Pies & Tarts
On our recent trip to Paris I spent my time ordering apple tarts after every meal. Sorry to say but this one here was far better than almost all the restaurants we hit. There are several types of open French open Apple Tart. This classic French Apple Tart is my favorite. It is always a hit. Serve with whipped cream, vanilla sauce or ice cream.
