By Dorie Greenspan
Read Online or Download Around My French Table: More Than 300 Recipes from My Home to Yours PDF
Similar regional & international books
Less than the Tuscan solar meets the wide-open sea . . . a humiliation of Mangoes is a scrumptious chronicle of leaving the type-A way of life in the back of -- and studying the seductive secrets and techniques of existence within the Caribbean. Who hasn’t fantasized approximately chucking the task, asserting so long to the rat race, and escaping to a few unique vacation spot looking for solar, sand, and a special lifestyle?
- Periplus Mini Cookbooks: Authentic Malay Cooking
- Baking chez moi : recipes from my Paris home to your home anywhere
- The Mediterranean Slow Cooker Cookbook
- Curry Secret
- A Cook's Tour of France: Regional French Recipes
Additional info for Around My French Table: More Than 300 Recipes from My Home to Yours
MAKES ABOUT 32 BISCUITS SERVING Biscuits are always best right out of the oven while still warm. However, these are also good at room temperature—the onion flavor is interesting enough to compensate for whatever fluffiness is lost when the biscuits cool. STORING Unbaked biscuits can be frozen for up to 2 months and baked straight from the freezer—just add a couple of minutes to the baking time. Once the biscuits are baked, they're best eaten quickly. Cheez-it-ish Crackers I LOVE WHITE WINE WITH CHEESE, and I love to serve something cheesy as a nibble with before-dinner drinks (see the recipe for Gougères on [>]).
If you'd like, sprinkle them with poppy seeds. Bake the bâtons for 8 minutes. Rotate the sheets from front to back and top to bottom and bake for another 7 to 8 minutes, or until the strips are puffed and golden brown. Remove the baking sheets from the oven and let the bâtons rest for a couple of minutes before serving. MAKES ABOUT 40 BÂTONS SERVING These are especially good with white wine or kir (see box, [>]), the official aperitif of Dijon. STORING Unbaked bâtons can be kept in the freezer for up to 2 months and baked while still frozen.
I worked in Jean-Georges Vongerichten's first American kitchen when he banished butter from his sauces and did away with long-cooked stocks in favor of light pan jus, vegetable purees, and his then-radical flavored oils. I tagged along with Gilbert Le Coze, the chef-owner of Le Bernardin, a new breed of seafood restaurant in New York City, as he strode through the Fulton Fish Market picking the best of the catch and teaching other city chefs how to get the most out of fish, like monkfish and skate, they'd once ignored.
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan