UNCATEGORIES

◹ (Anglais) Read [ ✈ Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen ] ♁ Ebook Author Clotilde Dusoulier ♯

◹ (Anglais) Read [ ✈ Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen ] ♁ Ebook Author Clotilde Dusoulier ♯ ◹ (Anglais) Read [ ✈ Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen ] ♁ Ebook Author Clotilde Dusoulier ♯ SimplicitSIMPLICITYYou know how it is Whenever youre at a party with people you dont know, someone is bound to pop the question, So, what do you do I have to say I expand upon the subject with infinitely animation now that my work matches my inner wants and needs, and when I do, my interlocutor unfailingly turns to Maxence with twinkling eyes to exclaim,Wow, it must be an endless display of gastronomic prowess at your place Full disclosure not really We eat well, that much is true, fresh vegetables from the greenmarket and quality goods from the shops around us, but the daytoday menus are simple, and on weeknights we rely heavily on what we call picnic dinners a bit of cheese from the cheese shop, a modest selection from the charcuterie, or leftover bits and pieces from the previous days cooking Add a hunk of bread from the bakery, a green salad or a bowl of soup, and youve got yourself a quickly assembled and heartily enjoyed meal.And on other nights, when inspiration propels me into the kitchen, its with an ample measure of improvisation that I cook, rummaging through the contents of the fridge, and putting together dishes that capture the day s mood and weather This section holds a few favorites for simple meals, around which Ill weave variations to use whats on hand.SALADE DE POULET, PCHES NOISETTES Chicken Salad with Peaches and HazelnutsWhen I still worked in an office before I joined the pajama workforce I often brought my own lunch It was a habit I had formed when I lived in the States and this was a widespread custom I would join my coworkers in the bright orange company kitchen, and we would munch on our respective meals over a game of Boggle I never once won, but it did enrich my English vocabulary with three and fourletter words.At my French office it was less common, and most of my colleagues walked to a nearby bistro for the plat du jour This was quite pleasant and I joined them from time to time to catch up on office gossip, but for reasons of nutrition, cost, and variety, I still enjoyed putting together my little picnic in the morning.In the summer, I liked to pack colorful salads and escape to the nearby Parc Montsouris at lunchtime As I entered the park I would pass by a gastronomic restaurant set in a handsome pavilion and pore over the daily menu in lieu of an appetizer I would walk on to sit by the little lake, where a handful of ducks swam about, in the vague hope that someone might throw stale bits of baguette their way.A fork in my right hand, a book in the left, and the container of salad propped up against me with my left wrist a technique that took years to refine I would dig in happily, comfortable in my delicious solitude And after a little postlunch walk I would return to the office, refreshed and sated.This salad is a staple from those days, and I still prepare it now for quick lunches, simple dinners, or party buffets It is an excellent use for leftover roasted chicken, which I like to buy at a rotisserie on rue des Abbesses, where the farm raised chickens are plump and delectable, and where the lady looks strikingly like the famous French actress MarieAnne Chazel 3 ripe yellow peaches, about 7 ounces each substitute yellow nectarines 3 tablespoons hazlenut oil substitute walnut oil or extra virgin olive oil 2 tablespoons balsamic vinegar 1 pound cooked chicken meat cut into strips, from a store bought rotisserie chicken or a home roasted chicken, about 3 cups 2 3 cup shelled hazlenuts, toasted, husked, and roughly chopped 1 2 cup loosely packed fresh cilantro leaves substitute fresh flat leaf parsley leaves Fine sea salt and freshly ground pepper 8 cups packed baby spinach leaves, about 8 ouncesServes 4 as a main course, 6 to 8 as a starter1 Peel the peaches this is easier if you blanch them first by putting them in a pan of simmering water for a minute If you use nectarines, it is unnecessary to peel them 2 In a medium salad bowl, whisk together the oil and vinegar Add the chicken, peaches, hazelnuts, and cilantro Season with salt and pepper, and toss to coat Add the spinach leaves and toss again Taste and adjust the seasoning Serve immediately, or refrigerate for up to a day it gets better as it sits Remove from the fridge half an hour before eating.NOTE If you prepare the salad in advance, the vinegar will wilt the greens a little It will still taste good, but may not look as presentable if you make it ahead for company, add the spinach at the last minute.VARIATION Use fresh or dried apricots and almonds instead of peaches and hazelnuts.WINE WEIN SEKTGUT THIELEN MERLEN FETTGARTEN 2003 RIESLING SPATLESE Germany, MoselSaarRuwer, white A lightbodied wine with stone fruit flavors that reinforce the peach in the salad Excellent balance between sweetness, to complement the slightly bitter nuts, and acidity, to stand up to the balsamic vinegar InvitationENTERTAININGWhile I love eating out with friends, having them at home is something else entirely the atmosphere is intimate, you get to choose your own musical ambiance, and you re free to partake in the kind of conversation you wouldnt dream of letting anyone overhear in a crowded bistro Of course, that means no eavesdropping for you, either, but you can t win on all counts.Whether you are inviting friends for a simple apritif, putting together an impromptu dinner, planning a elaborate menu, or throwing a party, this section offers tips and recipes to make the occasion stressfree and successful.GOUGRES AU CUMIN Cumin Cheese PuffsThe classic version calls for cheese as the only flavoring, but I like to use cumin in mine this complements the fruitiness of the cheese remarkably well and adds a welcome piquancy Serve with an aprtif drink, or use the same batter to make large gougres about 3 inches in diameter and serve as a first course, with a salad 6 tablespoons unsalted butter, diced 1 2 teaspoon fine sea salt 1 cup flour, sifted 4 large eggs 1 teaspoon whole cumin seeds or 1 2 teaspoon ground cumin 1 4 teaspoon freshly ground pepper 1 1 2 cups freshly grated Comt or Gruyre, about 5 ounces substitute a good Swiss cheese Makes about 40 gougres Chilling time 30 minutes1 Measure all the ingredients before you start Combine the butter, salt, and 1 cup water in a medium saucepan and bring to a simmer over mediumlow heat Remove from heat, add the flour all at once, and stir quickly with a wooden spoon unitl well blended Return the pan to mediumlow heat and keep stirring until the mixture forms a ball and pulls away from the sides of the pan.2 Let cool for 3 minutes Add the eggs one by one, stirring well between each addition, until incorporated What you have just made is a pte choux Sprinkle with cumin and pepper and fold in the cheese The batter will be thick Cover and refrigerate for 30 minutes, or up to a day.3 Preheat the oven to 400F and line a baking sheet with parchment paper Remove the batter from the fridge, and use two teaspoons to shape small balls of batter about 1 inch in diameter that you will plop onto the baking sheet, leaving an inch of space between each If you have to work in batches, cover the batter and return it to the fridge.4 Bake for 20 minutes, until puffy and golden however much you want to peek inside, do not open the oven door during the first 10 minutes of baking, or the gougres will not rise well Turn off the oven, open the door just a crack, and leave the gougres in for another 5 minutes This helps prevent an abrupt temperature change, which would cause the gougres to deflate and nobody wants that Transfer to a cooling rack for 5 minutes and serve warm, or let cool and serve at room temperature.NOTE You can freeze the gougres for up to a month and reheat them no thawing necessary in a 350F oven for 8 minutes They won t be as moist as freshly baked ones, but they are very convenient to have on hand for unexpected guests.VARIATIONS Replace the cumin with caraway seeds, rosemary, or paprika, or omit the spices altogether.Clotilde Dusoulier, a young French woman who discovered her love for food in the United States, shares with readers her lighthearted, enthusiastic, and thoroughly modern approach to a very personal culinary passion Susan Herrmann Loomis, author of On Rue Tatin and The French Farmhouse CookbookThis collection of remarkably accomplished recipes, from market fresh salads to indulgent desserts, includes a soupon of tasty tales and tips from Clotildes Parisian kitchen, and is sure to inspire readers and cooks no matter where they live.David Lebovitz, author of The Perfect Scoop and Room For DessertIs there any food lover who doesn t dream about living, cooking, and eating in Paris This charming homage to French home cooking feeds that fantasy with a feast Melissa ClarkClotilde Dusouliers comfortable, homey food has just the right amount of authentic French flair, and her stories of life in Paris speak to foods universal ability to bring people together and make them happy Of course, being transported to Paris never hurts either.Dave Lieberman Chocolate Zucchini Simple Recipes from my Paris Kitchen A French food blog written by a thirty something Parisian, with focus on fresh, colorful, seasonal recipes Plus, tips and recommendations Daily Adventures in Parisian Chocolate Kitchen Clotilde Dusoulier FREE shipping qualifying offers is twenty seven year old who adores sharing her love of all things related Recettes simples et astucieuses au propos de est un crit par Dusoulier, une parisienne trentenaire qui propose ici cuisine frache, colore rythme les saisons Zucchini Chip Muffins Recipe Taste Home Whenever I make these muffins, freeze several As m leaving for work the morning, pull one out enjoy it at office cup coffee Janet Pierce DeCori, Rockton, Illinois Flourless running spoons These flourless chocolate zucchini muffins are gluten free, grain oil dairy refined sugar but so soft chocoately that you d never be able to tell they re healthy Whipped up blender under minutes flat, delicious breakfast or snack This Double makes perfect afternoon whenever need fix It has deep flavor unsweetened cocoa powder bittersweet chips, yet s not sweet tastes like dessert Chatelaine tasty muffin secretly ingredient Find Chatelaine Two Peas Their Pod made powder, shredded easy recipe BEST Cake Epicurious The helps keep this cake moist King Arthur Flour Tips our bakers For slightly thicker, richer frosting In microwave stove top, combine cups ounces chips tablespoons half half, heating until softensChocolate recipes, inspirations, restaurant experiences, above pleasure cooking fresh ingredients found local Montmartre shops Books Zucchini About writer based Her foods, making room both wholesome, nourishing dishes treats Tasting Eat Like Local Tasting kind book will bring right into your kitchen Smartly organized beautifully photographed, newest cookbook Change ma vie Change vie le podcast vous donne des outils pour l esprit Des dcouvertes vont changer votre intrieure Le modle Brooke Je ai prpar fiche rcapitulative du Brooke, avec feuilles travail exercer Inscrivez recevoir gratuitement Cook Caramelized plum tart Our week award winning Over next four days, we ll feature an interview its author Gteau yaourt la recette basique Dusoulier Ce rgressif si simple raliser qu il sert gnralement premire exprience culinaire dans coles maternelles C ainsi que dcouvert blogueuse Le Gratin ex Crme Conversations crme conversation sur succs Ecouter Itunes Stitcher Soundcloud J y invite hommes Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen

 

    • Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
    • 1.4
    • 81
    • (Anglais)
    • 272 pages
    • 0767923839
    • Clotilde Dusoulier
    • Anglais
    • 04 February 2016

Leave a Reply

Your email address will not be published. Required fields are marked *