Three days to go & more recipes

通过MIMITHORISSON.

现在我在床上。我刚刚说再见,晚安到15个可爱的人,他们走得太远。最后几天我们花了我们的时间在我的厨房里烹饪,吃,分享故事和笑声,在收获室的大桌子上。这就是我们在1 rue de Loudenne在这里做的事情。厨师,吃饭和享受。当然喝好酒。

上周我在巴黎,在巴黎格雷特, 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:

亚马逊
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

如果我在法国烹饪学校教学,这道菜将在课程上;
这是完美的人群恳求,它使用了这么多精彩的法国成分。
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
一些湿润,嫩核桃刚刚出壳。一个酥皮糕点包裹着一威廉希尔高尔夫球切
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
美发和新鲜的海盐
ground black pepper
1杯/ 250毫升全牛奶
1 shallot, thinly sliced
1/3杯/ 50克核桃,切碎
8 ounces / 230 g frozen puff pastry, thawed
1茶匙全谷物芥末
2/3 cup / 100 g grated comté cheese
5盎司/ 150克切火腿
1大蛋黄

将烤箱预热至400 F / 200 C.用羊皮纸排出烤盘。

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.

在炒锅中,通过中热量加热剩余的1茶匙黄油。加入葱煮,直到略带金色,约3分钟。加入核桃并煮1分钟。

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
百里香和柠檬;另一个是富人,有很多笨蛋的fraîche和美味
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
美发和新鲜的海盐ground black pepper
4个大蒜丁香,松开
1束新鲜百里香
1个小洋葱,减半
1 bay leaf
8个去皮煮熟的栗子(瓶装或真空包装)

对于白菜
1头皱叶卷心菜(丢弃深绿色叶子),切成1英寸/ 2.5厘米的条带
去皮了20盎司/ 570克
煮熟的栗子(瓶装或真空包装)
5汤匙/ 75克豪华黄油
美发和新鲜的海盐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.

倒入库存和葡萄酒并搅拌结合。用剩余的1汤匙/ 15克奶油刷鸡以光泽皮肤并返回锅。将平底锅送回烤箱,烤鸡是金色的棕色,煮熟,10到15分钟。

让鸡休息15分钟,然后用卷心菜和栗子。

盖