A Whole Lot O' French Cooking
9th April, 2003
I've been working on my new book about Paris for Williams-Sonoma, my kitchen smells like the 9th Arrondissement and I have enough fines herbes and pommes de terre, fromage and pain levain to feed the French army. Yesterday, I made a chicken liver and herb terrine, tarte tatin, onion soup gratinéed. And a divine strawberry and hibiscus dessert soup. Today I made: a chestnut crepe layer cake, leeks in vinaigrette, potatoes sautéed in duck fat (or olive oil) with garlic, parsley, and a little roast duck breast on the side. Everything has turned out utterly delicious, I can hardly wait to see it all in print. (It's nice to be forced to write down my recipes; otherwise, I forget them!)
Tonight, not wanting to taste anything else Gallic, I made a simple risotto of borlotti beans (from a can) and huge zucchini, in a bay leaf-scented broth, and a refreshing salad alongside. I'm almost ready to head back into the kitchen and face the French.
Tomorrow, I'll be perfecting my puff. (Pastry, that is.)
A refreshing salad recipe: 1 head Napa cabbage, thinly sliced/shredded crosswise; 3 green onions, thinly sliced; a handful of fresh mint and fresh dill, chopped; juice of 1/2 (or more) lemon to taste; a sprinkle of salt; a splash of olive oil; a few drops of balsamic vinegar. Toss toss toss. Eat from a big bowl. (I used a spoon.)
Recipes © Marlena Spieler 2003