The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence

392 Pages·2013·10.76 MB·English

by  Patricia Wells

THE FRENCH KITCHEN COOKBOOK

Dedication
As many times before, this book is for Walter.
For his incredible patience, his appetite for all the good
things in life, his support, companionship, fidelity,
friendship. The best husband a woman could have!
When restoring my Paris studio in 1995, I found these 1890s oak and
beveled glass doors from a Paris café, with much of the lettering still intact.
Dedication
Introduction
OPENING ACTS
HAM AND CHEESE SQUARES WITH CORNICHONS
ONION AND GRUYÈRE BITES
SAUTÉED DATES WITH FENNEL AND WALNUTS
ANCHOVY BITES
ANCHOVY CREAM
CURRIED WALNUTS
TOASTED, SALTED PISTACHIO NUTS
PEACH LEAF WINE
SECCO’S FLAKY TOMATO AND OLIVE TART
ASIAN MIXED NUTS WITH KAFFIR LIME DUST
MINIATURE ONION AND GOAT CHEESE TATINS
ROSEMARY-INFUSED ALMONDS WITH HOMEMADE ALMOND OIL
CHEESE STRAWS WITH PARMESAN, SHEEP’S MILK CHEESE, AND ESPELETTE PEPPER
A TREASURE FROM A MENTOR
SALADS
FETA AND WATERMELON SALAD WITH MINT AND BABY GREENS
SMOKED SALMON AND AVOCADO SALAD WITH GINGER-LEMON DRESSING
TOMATO AND MOZZARELLA STACKS ON A BED OF BASIL
PEAR, FENNEL, BELGIAN ENDIVE, AND CURRIED WALNUT SALAD
MONDAY NIGHT BEEF SALAD WITH GREEN BEANS, AVOCADO, AND ARUGULA
ASIAN COLESLAW WITH SESAME SOY DRESSING
HEIRLOOM TOMATO PLATTER WITH HERBS AND CHEESE
WATERCRESS AND MINT SALAD WITH PEANUTS
MINI PALAIS’S BURRATA AND HAM SALAD
BETSY’S COLD VIETNAMESE SHRIMP AND NOODLE SALAD
CHAR-GRILLED EGGPLANT SALAD WITH FRESH MINT
SOUPS
YELLOW TOMATO SOUP WITH EVERGREEN TOMATO TARTARE AND RED TOMATO SORBET
MUSHROOM-MUSHROOM SOUP WITH CHORIZO MATCHSTICKS
YVELINE’S CHILLED CUCUMBER AND AVOCADO SOUP WITH AVOCADO SORBET
JERUSALEM ARTICHOKE SOUP WITH TOASTED PISTACHIOS AND PISTACHIO OIL
SPICY THAI PUMPKIN SOUP WITH CRAB AND CILANTRO
ZUCCHINI AND FRESH BASIL VELOUTÉ
CABBAGE, HAM, POTATO, AND PEA SOUP
TOFU SOUP WITH BOK CHOY, MINT, AND SCALLIONS
WINTER PISTOU: PROVENÇAL VEGETABLE SOUP
Provence
FISH & SHELLFISH
MUSSELS WITH LEMON, CAPERS, JALAPEÑO, AND CILANTRO
SALMON SASHIMI WITH AN AVALANCHE OF HERBS
OYSTERS SEARED WITH PANCETTA AND SHISO
GOLDEN ALMOND-CRUSTED SOLE FILLETS
STEAMED YUZU SCALLOPS ON A BED OF SESAME SEA GREENS
SHRIMP IN SPICY COCONUT BROTH
STEAMED SHRIMP WITH SESAME OIL, BLACK RICE, PEAS, AND SCALLIONS
POULTRY & MEAT
WALTER’S SALT AND PEPPER STEAK
SEARED DUCK BREAST WITH FRESH FIGS AND BLACK CURRANT SAUCE
RABBIT WITH MUSTARD AND TARRAGON
BRAISED CABBAGE WITH SMOKED SAUSAGE AND MUSTARD
FRICASSÉE OF CHICKEN WITH FENNEL, CAPERS, ARTICHOKES, AND TOMATOES
BEEF DAUBE WITH FRESH PASTA SQUARES
LEMON-CURED SIRLOIN CARPACCIO
CHAR-GRILLED PORK PATTIES
FOUR-HOUR AROMATIC STAR ANISE–BRAISED PORK
PASTA, RICE & BEANS
PENNE WITH TOMATOES, ROSEMARY, OLIVES, ARTICHOKES, AND CAPERS
FETTUCCINE WITH VODKA AND LEMON
FRESH WHITE BEANS WITH GARLIC AND BASIL-ARUGULA SAUCE
SPAGHETTI WITH ZUCCHINI BLOSSOMS, ZUCCHINI, AND BASIL
SPAGHETTI WITH PECORINO AND PEPPER: CACIO E PEPE
SPICY CHICKEN AND RICE PORRIDGE WITH LEMONGRASS
GRILLED POLENTA WITH TOMATO AND ONION SAUCE
OPEN RAVIOLI WITH MUSHROOMS
Paris
VEGETABLES
TOMATO TATINS
PROVENÇAL LEMON-BRAISED ASPARAGUS
ASPARAGUS WRAPPED IN COPPA WITH PARMESAN AND PICHOLINE
MISO-GLAZED EGGPLANT
WATERCRESS PUREE
ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
ONION “CARBONARA”
ZUCCHINI “SPAGHETTI” WITH GARLIC TAHINI DRESSING
BUTTER-BRAISED BABY POTATOES WITH CHIVES
EGGPLANT IN SPICY TOMATO SAUCE WITH FETA
BRAISED FENNEL AND TOMATO STEW
WILD MOREL MUSHROOMS
EGGPLANT WITH CHICKPEAS, COUSCOUS, AND TOMATOES
SMASHED POTATOES
EGGS, CHEESE & FRIENDS
WALNUT BITES: ITALIAN PANPEPATO
POTATO, CHEESE, AND BACON GRATIN: TARTIFLETTE
WALTER’S BREAKFAST EGG
TRUFFLED LE FOUGERUS
SCRAMBLED EGG WHITES WITH SPINACH AND MUSHROOMS
FRESH GOAT CHEESE TRIO
PARMESAN CRÉME BRÛLÉE
BREAD & FRIENDS
PAN BAGNAT
MINI QUESADILLAS WITH GOAT CHEESE AND LEMON THYME
MANCHEGO, CHORIZO, AND PAPRIKA BREAD
THIN-CRUST PIZZA WITH MOZZARELLA, ARTICHOKES, OLIVES, AND CAPERS
TOMATO AND MOZZARELLA TARTINES
CRANBERRY AND WALNUT BREAD
SAFFRON AND HONEY BRIOCHE
Paris
DESSERTS
CHESTNUT HONEY SQUARES
ALMOND AND POLENTA COOKIE CAKE: SBRISOLONA
RED FRUIT SOUP
RUBY RHUBARB BARS
LEMON LOVE NOTES
FIG AND ALMOND TART
INTENSE CHOCOLATE CUSTARDS WITH NIBS
CHOCOLATE, HONEY, ALMOND, AND FIG BITES
PAVLOVA
FRESH GINGER SORBET