2 recipes from my new cookbook

bymimithorisson

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大约两年前,我在一顿美好的饭后沿着图卢兹的街道走了:当地的Cassoulet和一些天堂甜点。我们邀请了我的阿姨,弗朗纳,谁比任何人激励我开始烹饪,当我走在美丽的下午灯光的“粉红色”城市走路时,我很精神。然后是打击。来自我的银行家的一个电话告诉我,每个人都告诉我我们会得到的贷款,不会追求。这很复杂,它通过系统相当顺利,但在顶部停止了。但他祝我周末愉快。我还记得我站在的街道,漂亮的玫瑰色的普丽娜旁边的房子旁边,我的孩子的快乐声音在我们前面走。担心的脸上的脸。

We had found the house of our dreams, and through the kindness of the man selling us the house we had already spent precious moments there, made little visits, had picnics. The kids had been scared by the ghosts, the bat and the cat. We had peeled off some wallpaper, found an old gramophone, we had danced in that house. And now it might never be ours. After an hour of some anger, some frustration, we got optimistic again. That house would always become ours, one way or the other. Then we had pizza. I even had spritz. And I don’t like spritz that much.

1 rue de Loudenne was always more than just a house to us, even more than a home. It is an idea, a project, one that will keep evolving. I knew from the first day I set foot in it that this house could only lead to good things. It has, wonderful workshops, countless family meals and moments, a long list of beautiful feasts with people we care about. That crazy pop-up ‘family restaurant’ we did last summer.

And last but not least …
......我去年写的食谱。

mimirestaurant.

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我已经写了一个食谱,但我已经溢出了新食谱的想法,并渴望包括一些经典的食谱。William Hill斯诺克oddul在前几天说:“这是我认为的好食谱”。我看着他并回答了“他们都是好食谱”。William Hill斯诺克我的意思是。如果我不这么认为,为什么他们会在那里得到那里。我只是喜欢这本书,在某种程度上,它比第一个更难做出,我们毕竟,同时装修一所房子,养一个小女孩,傻瓜和其他一些孩子。

The pop-up family ‘restaurant’, what an adventure. We assembled a very curious team, we had so much fun. Perhaps most meaningful of all, I think the guests who came loved it. At least I was satisfied. We set out to do something, sort of impossible, and at the end it all my goal was this: a restaurant I would have liked to have gone to and been happy I did. I think we managed that.

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‘French Country Cooking’ is my new love and I can’t wait to have her in my hands in a few weeks. The best feeling is that for better or for worse, I wouldn’t change a thing.

喜欢I say somewhere in the book, it’s the cookbook that wrote itself, these are the recipes I love and the memories I treasure.

October 25th can’t come soon enough so I can share it all with you.

I’m so excited about this book and of course I want as many of you as possible to have it … which means, at least in most cases, to buy it. I think that’s what any creator wants, for people to enjoy what he has made. So we came up with this little incentive, for those of you who are as impatient as I am. Anyone who preorders the book before October 25th will get a special, pocket-sized notebook for keeping notes and planning meals.

To receive the notebook all you have to do is sign uphereand provide proof that you have preordered French Country Cooking. The many who have already preordered the book are of course also eligible for the notebook.

I’m very happy with this idea of a little kitchen notebook, in fact I can’t wait to have a few of them myself, very useful in the kitchen these little books. This time we had a French illustrator help us with a few images and one of them will be on the notebook, a Smooth Fox Terrier – of course.

French Country Cooking‘ available for preorder at:

亚马逊
Barnes & Noble
Indiebound

偶联

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我们决定分享两本书的回谱,光明和容易所有人都希望William Hill斯诺克。威廉希尔高尔夫球顺便说一下,这本书分为几个部分,这两个我分享来自Goûter(为所有年龄段的儿童的下午的特殊零食)和Staff Meals(在去年夏天之前或之后的推动我们的时刻)。

All I can say is that I’m waiting very anxiously for this book and I hope that at least some of you are a little bit excited too.

Love
MIMI XX.

macncheese

Mimolette and Comté Mac and Cheese
服务6.to 8

这部分的书是谁的who of comfort food—and it wouldn’t be complete without the king of comfort foods: mac and cheese. As a kid in Hong Kong, I remember reading about this exciting dish and desperately wanting to try it. I also remember my disappointment when, having coaxed my mother or some nanny into buying a ready-made version, I realized that maybe it wasn’t the best food in the world after all. But all that is relative. You reap as you sow. I still believe in the power of mac and cheese when it is done right. With just enough glorious, pungent cheese, it can still be, on a good day, the best food that a little girl ever dreamed existed.

1 cup fresh bread crumbs
1 garlic clove, halved
5 tablespoons/60 g unsalted butter, plus more for the pan
Fine sea salt and freshly ground black pepper
3 tablespoons all-purpose flour
2½杯/ 600毫升全牛奶
1汤匙第戎芥末
少许豆蔻
Pinch of piment d’espelette or mild chile powder
1 pound/500 g dried small penne or macaroni pasta
10 ounces/300 g mimolette cheese, grated (about 2 2/3 cups)
5 ounces/150 g comté cheese, grated (about 1 1/3 cups)

1.炉子将烤箱送到350°F / 180°C。黄油一把大型烤箱。
2.Bring a large pot of salted water to a boil.
3.In a food processor, pulse the bread crumbs with the garlic and 1 tablespoon / 15 g of the butter.
4.In a medium skillet, melt the remaining 3 tablespoons / 45 g butter over medium heat. Whisk in the flour. Immediately whisk in the milk, little by little, and simmer until the sauce thickens, about 2 minutes. Whisk in the mustard, nutmeg, and piment d’Espelette and season with salt and pepper.
5.Add the pasta to the boiling water and cook to al dente according to the package directions.
6.打一半的每个奶酪酱。当the pasta is al dente, drain and mix the pasta into the sauce in the pan until well combined along with the rest of the grated cheese.
7.Pour the pasta mixture into the buttered ovenproof skillet. Scatter the breadcrumb mixture all over the dish and transfer to the oven. Bake until bubbling and golden brown, 30 to 35 minutes. Serve hot.

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mimifigs

figcake

Fig and Pistachio Cake
服务6.

This is my garden party cake, the one I’d make if the Queen of England ever came to visit. She’d have to come in fig season, of course, and we’d have tea and a slice each of this moist cake. We would sit there and discuss our dogs and she would comment that fox terriers have a terrible reputation and that, in her opinion, corgis are a much more interesting breed. She’s the Queen so I wouldn’t argue with that; afterwards we’d just stick to the weather and have more cake.

1 1/3 cups/200 g unsalted pistachios, plus more for garnish
8 tablespoons/120 g unsalted butter, plus more for the pan
¾ cup / 150 g sugar 1 teaspoon vanilla extract
6 large egg yolks
6 large egg whites pinch of fine sea salt
½ cup / 120 ml heavy cream
¼ cup / 60 ml mascarpone cheese
2 tablespoons honey, plus more for drizzling
2 tablespoons orange flower water
10个小新鲜无花果,四分之一

1.Preheat the oven to 350°F / 180°C.
2.In a food processor, combine the pistachios, butter, ½ cup/100 g of the sugar, and the vanilla and pulse for a minute or until you get a smooth paste. Add the egg yolks, one by one, and pulse until well combined. Transfer the pistachio mixture to a large bowl.
3.使用电动混合器,鞭打蛋清,并且当混合物开始泡沫时,加入盐。继续鞭打高速,逐渐加入剩余的¼杯/ 50克糖,直到白人保持僵硬的峰值。将蛋清折叠成开心混合物。
4.Grease an 8-inch/20 cm cake pan with butter. Pour the batter into the pan and bake until a knife inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 10 minutes before unmolding onto a wire rack to cool completely.
5.Using an electric mixer, whip together the heavy cream, mascarpone, honey, and orange flower water until the cream holds stiff peaks, about 3 minutes.
6.Spread the cream on top of the cooled cake and arrange the quartered figs on top. Crush some pistachios and scatter all over. Finish with a drizzle of honey to gloss it up. Serve immediately.

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