Rich mushroom soup, garlicky chicken and a classic French apple tarte will wow diners

Now that Mardi Gras is behind us, we can look forward to putting a bit more attention to the table and home. It is really wonderful to enjoy the street party extravaganza that is Mardi Gras, but we can recover in the comfort of our own kitchens. And because it is still winter, besides being tasty, these recipes stand up to the cold. They are also the kinds of dishes that taste even better the next day. You will find that these recipes will wow the people sitting around your table, whether they are family or guests.

Start your meal with mushroom soup. This version is not a cream soup so it lets the flavor of the mushrooms stand front and center. I suggest that you make a trip to a farmer’s market or a specialty grocery and see if you can find a variety of fresh, uncommon mushrooms. Even if you use button mushrooms, however, this recipe will not disappoint. Just remember to cut your mushrooms into pieces that will fit on a spoon. That makes it easier to eat.

Chicken with 40 cloves of garlic sounds like a crazy recipe. Even though it may seem as though the garlic will overwhelm all of the other flavors, it doesn’t. It is a very French recipe, and the French are not over-the-top garlic fans. You will be surprised at the warm flavor that the garlic imparts to the chicken. Even garlic haters will not be distressed by eating this dish. The next day, this dish tastes even better. But it is still not too garlicky. Serve it with rice or mashed potatoes or egg noodles. I like to use boneless chicken thighs instead of chicken breast, because I think they are more tender than chicken breasts, as well as tastier.

And the classic tarte tatin is the perfect finish to this French meal. The upside-down apple tarte probably won’t last until the next day, so we won’t linger on leftovers. It is very different from the classic American apple pie. There is no cinnamon. It is given its extra punch of flavor from the caramelization of the sugar mixed with the juices exuding from the apples and from butter. And it is presented in a way that instead of looking at a topping of crust, you see those apples in all their glory. Bon Appetit!

Rich Mushroom Soup

Serves 6 to 8.

2 tablespoons butter

1 tablespoon olive oil

2 shallots, finely chopped

3 pounds mushrooms, all the same kind or mixed, chopped coarsely

5 cups broth, chicken or vegetable

1 bay leaf

¼ cup fresh thyme or 1 tablespoon dried thyme

1 cup apple juice

1 cup dry white wine

½ cup Madeira or dry Marsala

1. Add the butter and the olive oil to a soup pot over medium heat. Add the shallots and allow to cook for 5 to 6 minutes, until the shallots are translucent. Add the mushrooms and cook for 10 minutes, stirring to keep them from sticking.

2. Add the broth, the bay leaf, thyme, juice, wine and the Madeira. Stir. Bring to a boil, then reduce the heat. Cover and simmer for and hour.

3. Uncover and simmer another 30 minutes. Remove the bay leaf and serve.

Chicken with 40 Cloves of Garlic

The soft, cooked garlic is a wonderful spread on warm crusty bread. Serves 4.

¼ cup olive oil

1 teaspoon salt

Freshly ground black pepper

3½ pounds chicken thighs

1 sprig rosemary

1 sprig sage

1 sprig thyme

1 bay leaf

40 cloves of garlic, peeled

1 bunch flat-leafed parsley, coarsely chopped for garnish

1. Heat the oil in a large cast iron or other heavy metal skillet. As the oil is heating, sprinkle the chicken pieces with salt and pepper. Then brown the chicken, beginning skin side down, in the pot until it is browned on all sides. Do not crowd the pieces. This will take at least 10 minutes for each group of thighs. Set the chicken pieces on a platter after they cook.

2. Add the herb sprigs and bay leaf to the pot. Also add the garlic pods, whole. Return the chicken to the pot including any drippings that pools on the plate. Cook covered for 45 minutes to an hour. Test that the chicken juices run clear. Transfer the chicken to a platter.

3. Remove half the garlic and serve in a small bowl. Pour some of the pan juices over the chicken pieces on the platter and sprinkle with the chopped parsley to serve.

Tarte Tatin

This classic recipe calls for peeled apples — but I like them unpeeled. Serves 6 to 8.

1 sheet of frozen puff pastry, thawed

4 tablespoons butter at room temperature

½ cup sugar

3-4 pounds apples (about 7-9 large apples), peeled, cored and quartered

1. Preheat oven to 425 F.

2. Place the thawed puff pastry on a lightly floured counter and with a rolling pin, roll it to a 10½ inch square. Use a 10 in. round platter or plate to cut a round. Place the round of dough on a cookie sheet into the refrigerator.

3. In a cast iron skillet that is less than 10 inches in diameter spread the room temperature butter evenly over the bottom. Sprinkle the sugar evenly over the bottom of the skillet.

4. Arrange the apple quarters in concentric circles in the pan as tightly as possible. Place the pan on the stove over medium high heat. Do not stir. This will release the juices in the apples and begin to caramelize the sugars. This will take about 20 minutes. The browning will not be even. This is normal because each apple is a little different.

5. Place the skillet into the preheated oven on the middle rack. Allow to cook for 20 minutes. Remove from the oven and center the dough over the pan. Let the dough drape evenly over the edge of the pan. Return to the oven for 20-25 minutes.

6. Remove from the oven and allow to cool for 15 to 20 minutes. Place a large plate over the pan and invert it to release the tart. If a piece of apple sticks to the pan, remove it and put it into place. Pour any caramel left in the pan over the apples. Serve.