Three days to go & more recipes

bymimithorisson

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, sharing stories and laughter in my kitchen and at our big table in the harvest room. That’s what we do here at 1 rue de Loudenne. Cook, eat and enjoy. And drink good wine of course.

Last week I was in Paris, atColette, in a very different setting, cooking the same recipes, offering the same wine and some of the same mood to those who cared for it. It was strangely rewarding. Waking up at 5 in the morning to bake chocolate cake or orange cake in a typical tiny Parisian kitchen, 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.
这是毫不夸张地说,一个可移动的盛宴。

这个场合是我的新食谱的过程中公布的,法国国若烹. 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, any cookbook. 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, picking up a copy at their local bookstore, 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, which is also partly the story of the book. I have, however, always said that the most important thing in a cookbook are the 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.

洋葱汤

蘑菇

任何人谁10月25日之前预订单本书将获得做笔记和规划的饭菜特别的,口袋大小的笔记本电脑。

To receive the notebook all you have to do is sign up这里并提供证据证明你已经预定了法式乡村烹饪。谁已经预购书籍的很多当然也有资格笔记本。

法国国若烹‘ available for preorder at:

Amazon
Barnes & Noble
Indiebound

而在加拿大,

Indigo
Amazon.ca

plumandham

核桃

cheesewalnutfeuillete

Here are 2 recipes from my new cookbook ‘French Country Cooking’

孔泰,火腿,核桃Feuilleté
Serves 2

If I were teaching at a French cooking school, this dish would be on the curriculum;
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, tender walnuts just out of the shell. Wrap everything in puff pastry, one
of the most agreeable inventions of French cuisine, and bake it. I knew you’d like it.

2汤匙加1茶匙/35克无盐黄油
3汤匙通用面粉
¼茶匙磨碎的肉豆蔻
fine sea salt and freshly
黑胡椒粉
1 cup / 250 ml whole milk
1个香葱,切成薄片
1/3 cup / 50 g walnuts, chopped
8 ounces / 230 g frozen puff pastry, thawed
1 teaspoon whole-grain mustard
2/3 cup / 100 g grated comté cheese
5盎司/150克火腿切片
1 large egg yolk

Preheat the oven to 400 F/200 C. Line a baking sheet with parchment paper.

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, and gradually whisk in the milk and simmer, 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. Add the shallot and cook until slightly golden, about 3 minutes. Add the walnuts and cook for 1 minute more.

切酥皮成两个9×5英寸/ 23×12.5厘米矩形。放在内衬烘烤表糕点的一个矩形。传播½以薄层在糕点芥末的茶匙。扩散与调味酱酱的三分之一,奶酪一半,火腿的一半,并且一半的核桃混合物。重复的层次感。光洁度白汁和顶部与第二糕点矩形的层。密封件,以通过所述糕点的边缘夹持在一起底部矩形。

击败用少量的水将蛋黄并用它来釉软毛刷的顶端。用小刀切开一个小圆孔在糕点的中间,让蒸气逸出。可以装饰用酥皮裁片顶部(叶子等)或轻度得分顶部的菱形图案。

烤feuilleté在烤箱中炸至金黄色,20至25分钟。切片,趁热食用。

mimiinthedark

silvertrays

roastchicken2

roastchicken1

Roast Chicken with Chestnuts and Cabbage

我有几个主食烤鸡食谱,我用所有的时间。William Hill斯诺克一个是简单,
thyme and lemon; another one is rich, with a lot of crème fraîche and delicious
草药。我并不真的需要第三个,但我想出了这个食谱,因为我是
looking for something festive, almost like a pheasant or guinea hen—which means
栗子,我的最爱。最后,我需要一种方法来使用了所有的白菜,我的丈夫
keeps growing and buying (because he says it’s the most photogenic vegetable
in the world). This chicken dish is the answer.

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个小洋葱,减半
1 bay leaf
8 peeled cooked chestnuts (bottled or vacuum-packed)

For the cabbage
1头savoy cabbage (dark green leaves discarded), cut into 1-inch / 2.5 cm strips
20 ounces / 570 g peeled
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.

擦鸡随咸奶油和季节慷慨的内部和外部,盐和胡椒。放蒜瓣,百里香,洋葱半部,月桂叶,栗子和在空腔中。把鸡在烤盘烤50分钟。

转移鸡大板;它不会被完全煮熟,只是还没有和将返回到后来的烤箱,所以离开烤炉上,但将温度升高到400°F / 200℃。

Make the cabbage. Keep all the fat and juices in the roasting pan and add the cabbage, chestnuts, and 4 tablespoons / 60 g of the unsalted butter. Season with salt and pepper and toss everything together. Return to the oven and roast for 10 minutes.

Pour in the stock and wine and stir to combine. Brush the chicken with the remaining 1 tablespoon / 15 g butter to gloss the skin and return to the pan. Return the pan to the oven and roast until the chicken is golden brown and cooked through, 10 to 15 minutes.

Let the chicken rest for 15 minutes before serving with the cabbage and chestnuts.

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