Three days to go & more recipes

通过MIMITHORISSON.

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.

上周我在巴黎,在巴黎Colette, 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.
It was, quite literally, a moveable feast.

The occasion was of course the publication of my new cookbook,法国国家烹饪. 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.

在去年,我已经谈到了我们住的房子的故事,这也是这本书的故事。然而,我总是说,食谱中最重要的是食谱是食谱,他们在某人的厨房里生动,最终在某人的盘子上,把人们聚集在一起。威廉希尔高尔夫球William Hill斯诺克任何表。人和食物。

现在我们正在10月25日星期二进入官方出版日前的最后几个小时。这意味着这是预订它并获得我们的小笔记本的最后机会。

onionsoup

蘑菇

任何在10月25日之前预订这本书的人都将获得一个特殊的口袋大小的笔记本,以保持笔记和计划膳食。

To receive the notebook all you have to do is sign uphere并提供您预订的法国烹饪的证据。已经预订了这本书的许多人当然也有资格获得笔记本电脑。

'法国国家烹饪'available for preorder at:

Amazon
巴恩斯&崇高
Indiebound

和加拿大

靛青
亚马逊.CA.

plumandham

walnuts

cheesewalnutfeuillete

以下是我新的食谱'法国William Hill斯诺克国家烹饪'的2个食谱

Comté, Ham, and Walnut 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.
你可以找到最好的奶酪和火腿。制作一个天鹅绒般的Béchamel酱。加
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汤匙加上1茶匙/ 35克迷人的黄油
3汤匙通用面粉
¼茶匙磨碎的肉豆蔻
fine sea salt and freshly
ground black pepper
1杯/ 250毫升全牛奶
1 shallot, thinly sliced
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克切火腿
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.

Cut the puff pastry into two 9 x 5-inch / 23 x 12.5 cm rectangles. Place one rectangle of pastry on the lined baking sheet. Spread ½ teaspoon of the mustard in a thin layer over the pastry. Spread with one-third of the béchamel sauce, half of the cheese, half of the ham, and half of the walnut mixture. Repeat the layering. 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.

用一点水击败蛋黄,用它用糕点刷子釉。用刀子,在糕点中间切一点点圆孔,让蒸汽逸出。您可以装饰顶部,剪切酥皮糕点(例如,叶子)或在顶部轻微得分钻石图案。

在烤箱中烘烤Feuilleté,直到金棕色,20到25分钟。切片并提供热。

mimiinthedark

silvertrays

Roastchicken2.

Roastchicken1.

烤鸡用栗子和圆白菜

我有几个小吃烤鸡食谱,我一直在使用。William Hill斯诺克一个很简单,有
thyme and lemon; another one is rich, with a lot of crème fraîche and delicious
herbs. I didn’t really need a third one, but I came up with this recipe because I was
寻找节日的东西,几乎像雉鸡或几内威廉希尔高尔夫球亚母鸡 - 这意味着
chestnuts, my favorite. Finally, I needed a way to use up all that cabbage that my husband
不断增长和购买(因为他说这是最致密的蔬菜
在世界上)。这个鸡肉是答案。

For the chicken
1 whole chicken (3 ½ pounds/1.5 kg)
4汤匙/ 60克腌黄油
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头皱叶甘蓝(深绿色叶子discarded), cut into 1-inch / 2.5 cm strips
20 ounces / 570 g peeled
cooked chestnuts (bottled or vacuum-packed)
5汤匙/ 75克豪华黄油
fine sea salt and freshly ground black pepper
1/3杯/ 80毫升鸡汤
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.

用盐渍的黄油和季节用盐和胡椒擦拭咸黄油和季节。将蒜瓣,百里香,洋葱两,叶片和栗子放在腔内。将鸡肉放入烤盘中,烤50分钟。

将鸡肉转移到大板上;它尚未完全煮熟,稍后会返回烤箱,所以留下烤箱,但将温度提高到400 f / 200 c。

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.

盖