~~~Heaven and Hell~~~~Ciel et Enfer~~~~

In Heaven:

The cooks are FRENCH
The policeman are English
The mechanics are German
The lovers are Italian
and the bankers are Swiss

In Hell:

The cooks are English
The Policemen are German
The mechanics are French
The lovers are Swiss
and the bankers are Italian



[I got this recipe when we lived in Austin, from my son's old french friends Mom, Delphine. She said they serve this in France all the time, and I believed her as my Dad, who lived in France for years with his girlfriend used to make something similar. Gracious Delphine went to all this trouble to present to me something vegan (those lovely french!). It was so french and so delish I'll never forget it! I'm sure you could experiment with the fruit you use and it would turn out just as good.]



Apricot Galette

1/4 cup sliced almonds
1/4 cup confectioners' sugar
6 fresh apricots (preferably underripe and very tart)
half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
1 tablespoon granulated sugar

Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.
Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.


Read More http://www.epicurious.com/recipes/food/views/Apricot-Galette-101795#ixzz1jZVFxb2W
Read More http://www.epicurious.com/recipes/food/views/Apricot-Galette-101795#ixzz1jZV9HvY9

Restaurant style SALSA!

I've been looking for a recipe like this for years because restaurant salsa from authentic mexican restaurants makes me crazy!
Well here it is. It keeps for days in the frig and is perfect for using on your burritos, tacos, baked potatoes, collard greens, etc. throughout the week. It's so super easy and inexpensive to use canned tomatoes you have no excuse to pay double at the store now;)

2 14-oz cans organic chopped tomatoes
4 oz can green chiles
4 teaspoons minced garlic
5 green onions or red onions, coarsely chopped
1 handful fresh cilantro, coarsely chopped
sea salt (to taste)
freshly ground black pepper (4 or 5 turns or to taste)
1/4 teaspoon red pepper flakes OR 1 serrano pepper (split, seeded of membranes and chopped)
squeeze of lemon or lime (whatever you have, if you happen to have - i omit often)

Layer ingredients in the food processor in the order they are listed. Blend on pulse setting about 40 sec.