Please Pass the Heavy Cream!

There hasn't been much that's happened since my last post, but I wanted to share two recipes that are really easy and delicious! The first recipe is a regional dish from Alsace (in Northeastern France). My second host father is from Alsace, and he made this dinner the other night. I haven't actually tried this one out myself, but he gave me all the directions, so here they are:

Untitled (I forgot the name already):

1) pizza dough
2) heavy cream
3) lardon (I tried looking for an American substitute for this, and the closest I came to was bacon bits. The difference is lardon is slightly larger, and in my opinion, it tastes better!) I suppose you could just slice thicker bacon into tiny cubes to make it work. Here's a photo from the internet so you can all see what lardon is in France -
4) Onions
5) Salt and Pepper to taste

You can either make your own pizza dough or buy one at the market (my family bought one and it tasted great to me!), but you basically roll it out in a pan and pour on
<--- this much heavy cream; give or take a little. After that, you salt and pepper the tart and stick it in the oven at an extremely high heat and let the pizza dough bake and the creamy goodness cream over even more. I'm not sure how long he had it in there, (it seemed like a really long time while we were all waiting at the table) but when it was finished, the dough was completely baked and the cream was a little thicker. If you've got common baking sense, you can probably figure it out.

Now that we've got that taken care of, time to take out the frying pan and caramelize some onions! (and lardon, or bacon, or whatever you can find) Just put a little olive oil in the pan with the onion slices and lardon and let them cook. Once the tart comes out of the oven, I think (kind of guessing on this one) that you evenly spread all the stuff in the pan over the tart and stick it back in the over for a little bit.

It should be ready a little while later, and even though it seems kind of plain, it tastes so much better than what you probably imagine! And if you try it and something seems wrong with the recipe, there most likely is. Again, I did not make it, and I assumed on some of the steps, so give me a break. I know how to make almost 10 different types of ramen noodles (!), but my cooking stops here.

Now we're moving on to my second recipe, which is credited to my first host family. This recipe is even easier, and it takes about two seconds!

Sweet Omelette (for one person):

2 eggs
flour
sugar
heavy cream

So all you do is get a bowl and mix together 2 eggs, 2 big spoons of flour, 2 big spoons of sugar, and 2 big spoons of heavy cream. The proportions are pretty easy to remember. Like pretty much anything, you can add a little salt to bring out the flavor.

Next, you butter a pan on the stove (low heat) and pour in the mixture. It tastes better if you use salted butter on the pan. Don't scramble the concoction because it is supposed to be omelette-like. At the most flip it over, but I don't even think that's necessary. You kind of just let it sit there. Once it's at the minimum of being cooked, (it's really so much better just a little undercooked), stick it on plate and enjoy!

I hope I didn't mess up these recipes too badly, but if I did, I think they're still edible. Let me know how they turn out if you ever try one of them and bon appétit!