Jan D'Atri

Jan D'Atri > juiced lemon

juiced lemon

Apple Tart with Caramel Sauce

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The Story

So I find myself, once again, in the middle of a “whodunnit.” Who really invented the flakey, delicate, butter-ladened layers of dough we’ve come to know and love as puff pastry? The French will say it was invented by a French apprentice bakery cook named Claudius Gele in 1645, who brought the recipe to Florence where it became wildly popular.

Ah, but the Italians cry foul and say that puff pastry was already being made in Italy long before that – as early as 1525 – and they say there is a document to prove it!

For this beautiful apple tart, made with puff pastry and caramel sauce, I’m staying out of the argument and focusing on thawing the dough, slicing the apples and baking (at least I know where apples come from – thank you, Johnny Appleseed! Maybe…)! This apple tart is simple and elegant, a sweet that is perfect with coffee in the morning or as a satisfying dessert any time of the day. The only important do-ahead is to take the puff pastry out of the freezer and let it thaw in the refrigerator overnight. I think that once you make an apple tart like this, it will become one of your treasured treats. I say let the French and Italians duke it out over this one, and we’ll make apple tarts and not war!

Chicken and Turkey Brodo

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The Story

The fact that something this comforting, soothing, and delicious would one day be a huge restaurant trend doesn’t surprise me at all. The only thing surprising is that it took so long for it to happen. Brodo. The Italian name for one of the favorite sipping soups of all time – Broth. The craze has already begun and you’ll be seeing more and more “Brodo” restaurants opening up as the demand for lighter, healthier, more satisfying restaurant meal choices increases. The magic of Brodo is about to go mainstream and the restaurant that does it well will be capturing lightning in a bowl! It’s going to be fun to see eateries across the country embrace what home cooks have known for centuries. Broth is the be-all and end-all. What got me through high school heartbreaks? Brodo. What made falling off my bike a little less painful? Brodo. What saw me through numerous flu seasons? Brodo, of course. If you ask my family, they’ll tell you that I make a pretty decent Brodo, especially with chicken and turkey parts. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting on cookie platters and eggnog, just ahead of all the New Year’s Eve parties, make a big pot a Brodo. It’ll sooth your tummy and feed your soul.