(Date night at Teatro and quick n’ easy tarte aux pommes}

Happy Tuesday everyone!

Here is a quick recap of our date night at Teatro that we got to enjoy with the awesome $35 coupon for $80 worth of food and drinks.

Italian for “theatre” Teatro is located on Olympic Plaza in Calgary’s downtown theatre district and is housed in the historic Dominion Bank Building built in 1911.

Serving Contemporary Mediterranean Cuisine strongly rooted in Italian tradition, paired with an award-winning wine cellar strongly rooted in the wines of Italy and Bordeaux, Teatro Ristorante has provided a unique dining experience in Calgary for nearly two decades.

As we went back and forth over what to order, our server presented with this amuse bouche of salmon served atop crisp toasts. The perfect way to wake up our appetites…

Next we shared an appetizer of Alberta Bison Tartare ($18) – seasoned with truffle oil and served atop a bed of pineapple chutney, topped with a raw quail egg. On the side were a mound of lightly dressed baby arugula.

We loved this dish 🙂 The truffle infused bison, sweetness from the chutney and peppery arugula were a lovely pairing.

We enjoyed the dish alongside these crispy mini potato chips and sips of wine (I had a glass of the Bordeaux and the boy had the Malbec).

For my entree I went with the Grilled Sea Bass ($34) – two filets served with its crispy skin stacked atop fingerling potatoes, proscuitto, savoury clams and cipollini. On the side were melt-in-your-mouth soft confited leeks with micro greens.

The boy chose the Bison Short Rib Ravioli ($29) – plump pillows of pasta filled with tender meat and forest mushrooms. Coated generously in a parsley puree, shaved pecorino and finished off with truffle oil. Served in this gorgeous copper pan.

After a quick scan of the dessert menu, I decided I was perfectly satisfied from the meal..

However you can’t end a nice dinner like that without a sweet, so I was thrilled when the server dropped off this dish of mini macarons. Crispy puffs filled with a buttercream center..a very delicate flavour, perhaps orange blossom?

and a single shot of espresso…something that always reminds me of Paris..

Now it wouldn’t be very kind of me to share my lovely dining experience without giving you something to make at home, so I present to you my go-to quick and easy recipe for tarte aux pommes that is perfect for those times I’m craving apple pie and don’t want to go through the messy and long effort and making one from scratch..

I made this one on Sunday night after our dinner at my grans. From start to finish, it took no longer than 30 minutes. A great idea if you’re short on time and need a dessert for your dinner guests.

It looks fancy too..

Like something you might see in a Parisian patisserie window..

You can use whatever fruit you have on hand or is in season…pears, peaches, berries, apricots and you can top with chopped nuts of your choice if you please..

20 minutes in the oven and you’re in apple puff pastry heaven…You can kick this up a notch with a scoop of rich maple walnut ice cream

Quick and easy tarte aux pommes

  • 1 box of butter puff pastry
  • 2 medium-sized apples of your choice (I used Gala)
  • 2 tbsp turbinado sugar (or brown sugar)
  • 1 1/2 tsp of cinnamon
  • juice of half a lemon
  • handful of chopped walnuts
  • 1 egg
  • 1 tbsp of butter

Defrost a puff pastry sheet at room temp for about an hour or in the fridge overnight. Core and slice your apples and cut into thin half moons. Toss them into a bowl and mix with the lemon juice, cinnamon and 2 tbsp of sugar. Unroll the dough and arrange your apples in rows, leaving about 1/2″ of the pastry edge exposed. Sprinkle apples with chopped nuts and brush the edges of the dough with your whisked egg. Dot apples with tiny cubes of butter all over. Bake at 375F for 20 minutes till edges are golden brown. (Note: You can brush the apples with apricot jam to make it nice and shiny).

Serve warm with ice cream or on its own.

Bon appetit 🙂

3 Responses to “(Date night at Teatro and quick n’ easy tarte aux pommes}”
  1. Tatiana says:

    Mmmm… I make pretty much this tart rather often, and it’s as good as it looks. Sometimes I invert the whole thing with a bit of sugar syrup and end up with a cobbler.

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