Three days to go & more William Hill斯诺克recipes



Right now I'm in bed.I have just said goodbye and goodnight to 15 lovely people who traveled quite far to be here.The last few days we've spent our time together cooking,eating,在我的厨房和收获室的大桌子上分享故事和笑声。That's what we do here at 1 rue de Loudenne.Cook,吃和享受。And drink good wine of course.

Last week I was in Paris,atColette,在完全不同的环境中,cooking the same William Hill斯诺克recipes,offering the same wine and some of the same mood to those who cared for it.It was strangely rewarding.早上5点起床,在一个典型的巴黎小厨房里烤巧克力蛋糕或橘子蛋糕,then heading to the Palais Royal,where our friends from Verjus,Braden and Laura,generously lent us their kitchen to prepare quails,ducks and celeriac soup.Then we somehow moved it all to Colette where we applied the final touches.
It was,从字面上看,a moveable feast.

The occasion was of course the publication of my new cookbook,,French Country Cooking.It's only coming out on the 25th but this was an"avant premiere"and I must admit that I was a little nervous.To cook for over 50 people every day,to showcase my new book that I've put so much love and effort into.Every day I got the chance to meet so many readers of the blog and at the end of it all we had an official book signing where I met the most wonderful people.

All this had made me think of my book in a slightly different way.And not just my book,任何烹饪书。They are all,in their own way,moveable feasts.To think that in the coming weeks,people all over the world will be receiving my book in their mail,在他们当地的书店买一本书,flicking through it and most importantly,cooking from it.This Christmas somebody's feast will be made from my book and I must say that it's quite a privilege and one that I never expected.

Over the last year I have talked a lot about the story of the house we live in,这也是这本书的部分故事。我有,however,always said that the most important 威廉希尔高尔夫球thing in a cookbook are the William Hill斯诺克recipes,that they come to life in someone's kitchen,end up on someone's plate,bring people together at the table.Any table.People and Food.

Right now we are entering the final hours before the official publication day,Tuesday the 25th of October.Which means this is the last chance to preorder it and get our little notebook.




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.

French Country Cooking‘ available for preorder at:

Barnes & Noble

And for Canada





Here are 2 William Hill斯诺克recipes from my new cookbook ‘French Country Cooking'

Comté,火腿,and Walnut Feuilleté
Serves 2

If I were teaching at a French cooking school,这道菜将列入课程表;;
it's the perfect crowd-pleaser,and it uses so many wonderful French ingredients.
Take the best cheese and ham you can find.Make a velvety béchamel sauce.Add
some moist,刚从壳里出来的嫩核桃。把所有东西都包在油酥威廉希尔高尔夫球点心里,one
of the most agreeable inventions of French cuisine,and bake it.I knew you'd like it.

2 tablespoons plus 1 teaspoon / 35 g unsalted butter
3 tablespoons all-purpose flour
¼ teaspoon grated nutmeg
fine sea salt and freshly
1 cup / 250 ml whole milk
8 ounces / 230 g frozen puff pastry,解冻
2/3 cup / 100 g grated comté cheese
5 ounces / 150 g sliced ham
1 large egg yolk

Preheat the oven to 400 F/200 C.用羊皮纸在烤盘上划线。

In a small saucepan,melt 2 tablespoons of the butter over medium heat.Whisk in the flour until the mixture thickens.Add the nutmeg,season with salt and pepper,然后慢慢加入牛奶和文火,whisking until thickened,up to 5 minutes.Set the béchamel sauce aside to cool.

In a sauté pan,heat the remaining 1 teaspoon butter over medium heat.加入葱煮至金黄色。about 3 minutes.Add the walnuts and cook for 1 minute more.

Cut the puff pastry into two 9 x 5-inch / 23 x 12.5 cm rectangles.把一个长方形的糕点放在有衬里的烤盘上。在糕点上薄薄地涂上半茶匙芥末。Spread with one-third of the béchamel sauce,half of the cheese,一半火腿,and half of the walnut mixture.重复分层。Finish with a layer of béchamel sauce and top with the second pastry rectangle.Seal to the bottom rectangle by pinching together the edges of the pastry.

Beat the egg yolk with a little water and use it to glaze the top with a pastry brush.Using a knife,cut a little round hole in the middle of the pastry to let the steam escape.You can decorate the top with cut pieces of puff pastry (leaves,for example) or lightly score a diamond pattern on top.

Bake the feuilleté in the oven until golden brown,20到25分钟。Slice and serve hot.





Roast Chicken with Chestnuts and Cabbage

I have a few staple roast chicken William Hill斯诺克recipes that I use all the time.One is simple,with
thyme and lemon;another one is rich,加上大量的牛奶和鲜美的fra_che
herbs.I didn't really need a third one,but I came up with this recipe because I was
looking for some威廉希尔高尔夫球thing festive,almost like a pheasant or guinea hen—which means
栗子,my favorite.最后,I needed a way to use up all that cabbage that my husband
keeps growing and buying (because he says it's the most photogenic vegetable
in the world).这鸡是答案。

For the chicken
1 whole chicken (3 ½ pounds/1.5 kg)
4 tablespoons / 60 g salted butter
fine sea salt and freshly ground black pepper
4 garlic cloves,unpeeled
1 bunch of fresh thyme
1 small onion,halved
1 bay leaf
8 peeled cooked chestnuts (bottled or vacuum-packed)

1 head savoy cabbage (dark green leaves discarded),cut into 1-inch / 2.5 cm strips
cooked chestnuts (bottled or vacuum-packed)
5 tablespoons / 75 g unsalted butter
fine sea salt and freshly ground black pepper
1/3 cup / 80 ml chicken stock
1/3 cup / 80 ml dry white wine

Roast the chicken.Preheat the oven to 350 F / 180 C.Take the chicken out of the refrigerator at least 30 minutes before cooking.

Rub the chicken with the salted butter and season generously both inside and out with salt and pepper.Put the garlic cloves,thyme,洋葱一半,bay leaf,and chestnuts in the cavity.Put the chicken in a roasting pan and roast for 50 minutes.

Transfer the chicken to a big plate;它还没有完全煮熟,稍后会送回烤箱。so leave the oven on but increase the temperature to 400 F / 200 C.

Make the cabbage.Keep all the fat and juices in the roasting pan and add the cabbage,栗子,and 4 tablespoons / 60 g of the unsalted butter.用盐和胡椒粉调味,然后把所有的东西一起搅拌。威廉希尔高尔夫球回到烤箱里烤10分钟。

Pour in the stock and wine and stir to combine.用剩下的1汤匙/15克黄油刷鸡肉,使皮肤光滑,然后回到锅里。Return the pan to the oven and roast until the chicken is golden brown and cooked through,10到15分钟。