ROASTED BEET SALAD WITH BLUE CHEESE No need to seek out an imported French cheese to crumble over this quintessentially French salad- American cheesemakers craft beautiful blues. Two of my favorites are Point Reyes Blue from California and Bayley Hazen Blue from Vermont’s Jasper Hill Farm. Of course, you can also use a great blue you’ve found from your own part of the country. ROASTED TOMATO AND GARLIC SOUP On a September visit to France, I relished a startlingly fresh tomato soup similar to this one. That’s exactly when I suggest you enjoy this recipe: in September, when you still have more tomatoes than you know what to do with, but there’s a chill in the air that makes you sense, once again, how fleeting and precious the bumper crop- and summer- really are. CHICKEN AND NOODLE GRATIN To a creamy and comforting chicken-noodle bake, I’ve added classic French ingredients: tarragon, shallots, and Comté cheese. The result? French elegance and American comfort in one warming (and wonderfully easy) dish. CLASSIC FRENCH FRUIT TART This is it! The buttery-crusted, cream-filled, fruit-topped tart you see glistening like a display of jewels in pastry shop windows all over France. It’s a beautiful showcase for drippingly ripe in-season fruits- and it’s much easier to make than it looks. This is almost a one-size-fits-all-fruits tart, as you can top it with just about any berries or stone fruits that come marching into season throughout the summer. ROAST CHICKEN BREASTS Cheese and well-chosen herbs help the French cook transform some inexpensive chicken pieces into an impressive dinner-party dish. Serve this with a nice lemon-sparked salad in summer. In winter, a good accompaniment is Angel Hair Pasta with Fresh Grape Tomato Sauce. PIPÉRADE Pipérade is like a Basque take on ratatouille, minus the eggplant and zucchini. It’s usually flavored with the region’s famous piment d’Espelette, a powdered spice made of peppers grown in and around Espelette, in the Basque region of France. BEEF STEW WITH ORANGE AND BALSAMIC VINEGAR When I think of the times I’ve enjoyed le vinaigre balsamique most in France, it’s been in a plat mijoté—a simmered dish, such as braised beef. That’s the way I use it here—but with a bit of orange to brighten the depth of flavor balsamic brings to this stew. STRAWBERRY-CARAMEL CRÊPES Dining in France opened my eyes to how well fresh fruits pair with caramel, and strawberries rate as a top partner in my book. If you’re craving a fruit-caramel combo in winter, substitute fresh pineapple, cut into bits, for the strawberries.
✔ Author(s): Wini Moranville
✔ Title: Everyday French Cooking: Modern French Cuisine Made Simple
✔ Rating : 4.8 out of 5 base on (37 reviews)
✔ ISBN-10: 0760373574
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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