My Little French Kitchen: Over 100 Recipes from the Mountains, Market Squares, and Shores of France
Format: PDF / Kindle (mobi) / ePub
The world fell in love with Rachel Khoo through her cookbook and television show The Little Paris Kitchen, and immediately began to covet her Parisian lifestyle, fashion sense, and delicious recipes. In My Little French Kitchen, Rachel leaves Paris and travels to the mountains, villages, and shores of France, sampling regional specialties and translating them into more than 100 recipes. With more than 100 photographs, as well as dozens of Rachel's own hand-drawn illustrations, this is the perfect gift for young foodies and Francophiles as well as fans of The Little Paris Kitchen hungry for more fresh takes on French classics.
substitute hazelnuts for the almonds and cover mine with a layer of apples for a bit of a sharp contrast. Serves 6 to 8 Preparation time: 30 minutes Resting time: 30 minutes Cooking time: 45 minutes Equipment: a 7-inch springform cake pan, depth 3 inches; tiny ceramic figurine or clean penny; gold paper crown 12 oz/350 g puff pastry 11/2 cups/150 g shelled blanched hazelnuts 6 tbsp/75 g sugar Pinch of salt 7 tbsp/100 g very soft butter 1 egg 1 apple, unpeeled, cored and finely sliced
remaining mixture, and repeat until it is all incorporated. Don’t overmix or the resulting cake will be rubbery. Scrape the batter into the prepared pan and bake for 18 to 24 minutes, until a skewer inserted into the middle comes out clean. Turn the cake out onto a wire rack and cool completely. Meanwhile, place the sugar and water in a medium saucepan over high heat. Bring to a boil. When the sugar has dissolved, remove from the heat and cool, then add the rum (if using). Place the chopped
replaced with beef for a heartier dish or chicken for a more delicate flavor. Use a whole chicken that has been jointed and cook for about an hour (or until the meat starts to fall off the bone). The beef may need a little longer than the veal. Faire en avance—get ahead Like all stews, this will taste even better if you make it the day before and allow time for the flavors to develop. Gently reheat for 45 minutes in a 325°F oven, stirring occasionally. Joues de lotte de mer en croûte de
noisette avec une salade HAZELNUT-CRUSTED MONKFISH CHEEKS WITH A SUNSHINE SALAD At the old port in Marseille you can find the local fishermen selling their catch—unless the waters have been rough the night before, in which case only the bravest fisherman will venture out. Among the sardines, red mullet, sea bass, and John Dory, you’ll also find monk-fish. These fish are truly ugly, and look like they live on the bottom of the sea, but despite their scary appearance, I love them for their firm
tightly wrapped, at room temperature, for up to 1 week. Une petite astuce—tip If using dried prunes, cut them into 1/2-inch chunks and soak them in 3 tbsp Cognac, rum, or brandy overnight, or for at least the same amount of time the dough needs to rise in the fridge. It’s important to leave the fruit plenty of time to soak up the alcohol as this will make it juicy. If you prefer not to use alcohol, freshly squeezed orange juice will work just as well. Drain the prunes of excess liquid before