31.15 Hillary Davis French Comfort Food

ISBN 13: 9781423636984

French Comfort Food

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9781423636984: French Comfort Food

In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food.
Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well-worn cookbooks, Davis has brought together her favorite comfort food recipes from France, with a hope that they will inspire and charm you, showing just how fabulous good home-cooked food from France can be.
Hillary Davis , food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines.

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About the Author:

Hillary Davis lived in Paris for 3 years and in the south of France, in a village outside of Nice, for over 11 years. During that time she gathered recipes from neighbors and friends, took cooking classes with them, visited open-air markets and farmers, and travelled extensively throughout the country to not only dine in Michelin stars but in the homes of fellow food bloggers and writers that she met over the years.

She is the author of Cuisine Niçoise: Sun-Kissed Cooking From the French Riviera, of French Comfort Food, and is at work on her third French cookbook. She is a food journalist, cooking instructor, creator of the food blog Marche Dimanche, and is a frequent guest on radio, TV, as a food judge, and as a lecturer on cruise lines to discuss and teach cuisine.

Excerpt. © Reprinted by permission. All rights reserved.:

Cheese Soufflés in a Mug

Petits Soufflés au Fromage Serves 8

In a restaurant in Paris many years ago, I was served my first soufflé. It was a magnificently puffed vanilla one with a dusting of powdered sugar. Horrified, I watched the waiter attack its center with two large silver serving spoons, deflating it almost immediately. He then poured in a generous amount of Grand Marnier, smiled, and served me a portion. The center was creamy and sweet and so pungent with the orange liqueur that it brought tears to my eyes. I loved it. Ever since, I have made soufflés, both sweet and savory, and it’s a frequent dish at my table.

This savory cheese soufflé recipe is super easy to make and there’s enough for a group of 8―or for 4 people to have seconds.It makes a wonderful appetizer or light lunch with salad. Just turn over your cups or mugs and check that they are oven proof.

Special Equipment pastry brush; 8 (8-ounce / 225-ml) oven -proof mugs, cups, or ramekins; roasting pan or large baking pan ; medium saucepan ; stand mixer

4 tablespoons (1⁄2 stick / 60 g) unsalted butter, plus 1 tablespoon melted butter

1⁄4 cup (40 g) seasoned breadcrumbs

8 large eggs, room temperature

4 tablespoons (30 g) allpurpose flour

1 1⁄2 cups (350 ml) milk

1 teaspoon salt

dash cayenne pepper

1 teaspoon Dijon mustard

6 ounces (170 g) Comté cheese, grated (about 1 1⁄2 cups)

1⁄2 teaspoon cream of tartar

Prep

With the pastry brush, spread the melted butter inside of the mugs, starting at the bottom and brushing with upward strokes towards the lip. Coat the insides of the cups with breadcrumbs all the way up to the lip, tap out excess, and place mugs in the refrigerator until ready to use.

Preheat oven to 400° F ( 200° C) and place roasting pan filled with an inch of boiling water on the middle rack of the oven.

Separate the eggs into whites and yolks, discarding 1 of the egg yolks so that you have 7 egg yolks and 8 egg whites. Make sure there is no yolk in the egg whites.

Cook

Melt 4 tablespoons (60 g) butter in saucepan to make a béchamel sauce. Whisk in the flour and continue whisking on low heat for 1 minute. Slowly pour in half the milk while you whisk then add the rest of the milk and whisk until the sauce thickens and starts bubbling. Add the salt, cayenne, mustard, and cheese and stir to mix. Remove the sauce from the heat and cool to room temperature.

In a large bowl, whisk 7 egg yolks until pale yellow. Whisk them into the béchamel sauce.

In a very clean dry bowl of the stand mixer, whip the egg whites and cream of tartar until they hold their shape. Don’t over beat; you want more billowy mounds than stiff peaks. Use a rubber spatula to gently fold third of the egg whites into the egg yolk mixture then fold in the rest without deflating them. Spoon the mixture into the mugs up to the rim. Run your thumb around the inside of the rim of each mug to help the soufflés rise in the center.

Place the mugs in the roasting pan in the oven and bake for about 12 minutes. Do not open the oven door while they are baking, but do turn on the oven light and peak through the glass to see how they are doing after 11 minutes.

Remove from the oven when they are fully puffed up and golden. Serve immediately because the soufflés will begin to deflate after a few minutes. Ideas and substitutions If you have elegant coffee or teacups that are oven proof (fine porcelain is not meant for the oven), they are great for making these little soufflés for formal occasions.

Comté is a mild French cheese with a subtle flavor. If you would like a more pronounced cheese flavor, use a sharp cheddar or any of your favorite cheeses. And if you don’t want to use breadcrumbs to coat the cups, use flour or grated Parmesan cheese instead to give the soufflés something to “climb” as they rise.

The restaurant where I had my first soufflé still exists if you are visiting Paris. Le Soufflé can be found at 36 Rue Mont Thabor.

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Descripción Gibbs Smith. Estado de conservación: New. Num Pages: 224 pages, 120 Colour photographs. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 223 x 281 x 22. Weight in Grams: 1348. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9781423636984

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Descripción Gibbs M. Smith Inc, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food. Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well-worn cookbooks, Davis has brought together her favorite comfort food recipes from France, with a hope that they will inspire and charm you, showing just how fabulous good home-cooked food from France can be. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire. Nº de ref. de la librería AA99781423636984

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Descripción Gibbs M. Smith Inc, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food. Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well-worn cookbooks, Davis has brought together her favorite comfort food recipes from France, with a hope that they will inspire and charm you, showing just how fabulous good home-cooked food from France can be. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire. Nº de ref. de la librería AA99781423636984

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