Read e-book online A Kitchen in France: A Year of Cooking in My Farmhouse PDF

By Mimi Thorisson

ISBN-10: 0804185603

ISBN-13: 9780804185608

While Mimi Thorisson and her relatives moved from Paris to a small city in out-of-the-way Médoc, she didn't fairly be aware of what used to be in shop for them. She came upon impressive ingredients—from neighborhood farmers and the neighboring woods—and, most vital, time to cook dinner. Her cookbook chronicles the family’s seasonal food and existence in an outdated farmhouse, all photographed via her husband, Oddur. Mimi’s convivial recipes—such as Roast poultry with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, iciness Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will deliver the heat of rural France into your home.

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Additional info for A Kitchen in France: A Year of Cooking in My Farmhouse

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Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve, leaving the drippings in the pot. Add the onion and celery to the pot and cook over medium heat until they begin to soften, about 5 minutes. Add the water, chicken, and salt, and bring to a boil. Reduce the heat to low and cook, covered, until the chicken is tender, about 30 minutes. Remove the chicken to a bowl and set aside. Add the potatoes to the pot and cook, covered, over medium heat until tender, about 15 minutes.

But it doesn’t mean he forgoes any other pleasures of the table. When I mentioned I was doing a book on chowders, we talked about this recipe concept. The salty-smoky fish in this chowder not only replaces the traditional bacon or salt pork but also provides plenty of great fish flavor. Plus it goes together very quickly and is great for a weeknight meal. Add a basket of Salt and Pepper Biscuits (page 95); an Orange, Radish, and Basil Salad (page 101); and a bowl of grapes for dessert. Melt the butter in a large heavy soup pot or Dutch oven, add the onion, and cook over medium heat until it begins to soften, about 5 minutes.

Let the whole boil five minutes. The chowder is then ready to be first-rate if you have followed the directions. An onion may be added if you like the flavor. indd 36 2/4/15 11:18 AM 7 cups water 1 teaspoon salt, plus more if needed 4 live lobsters (11/4 to 11/2 pounds each), rinsed (see Note) 6 ounces bacon, cut into 1/2-inch pieces (about 11/2 cups) 5 tablespoons butter, plus more if needed 1 large onion, chopped 1 large celery stalk, thinly sliced 3 tablespoons all-purpose flour 1/2 cup dry white wine 1 pound all-purpose potatoes, peeled and diced (about 3 cups) 2 cups corn kernels, cut from 3 ears of corn, or frozen corn 2 tablespoons chopped thyme 2 cups heavy cream 1/4 teaspoon cayenne pepper Freshly ground black pepper This is an utterly scrumptious and beautiful chowder.

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A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson

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