Glorious French Food: A Fresh Approach to the Classics
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His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Used instead of cream cheese. Because of the cheese, the French version, tarte au fromage blanc, is lighter. And since it’s baked in a traditional tart pan, it’s also thinner. Both French and Jewish versions are essentially ﬂans—the cheese is combined with whole eggs and gently baked until it sets, just like a custard. But the French version is made by lining the tart pan with regular pie dough (pâte brisée) instead of graham cracker crust mixture. If you can’t ﬁnd fromage blanc or haven’t made.
Sauce, I call for a cup [250 ml] of broth or even a cup [250 ml] of concentrated broth. The difference between broth and concentrated broth is somewhat arbitrary, but I usually think of concentrated broth as broth that has been reduced to one-fourth its original volume. If you want to use Demi-Glace Gold or glace de viande to make concentrated broth, dissolve 4 tablespoons (60ml) in 1 cup [250 ml] of hot water. When reduced down by three-quarters, 30 ﬂuid ounces (900 ml) good-quality homemade.
About 10 minutes to loosen the salt. Rinse under cold running water to dissolve more salt and then turn the can over and shake it to get the anchovies to come out in one big clump. Soak the clump in a bowl of fresh water for about 10 minutes, then gently pull away the anchovies—don’t force them or they’ll tear—one by one. Soak the anchovies in another bowl of fresh water for about 20 minutes. Snap the head off each anchovy by pushing it back, and separate the ﬁllets from the backbone by running a.
Cleaver held on end. Then I strain the sauce, ﬁrst through a coarse strainer, to get rid of the shells, and then through a ﬁne one. You can use this rich extract as the base for a salad sauce, by working it into a mayonnaise as we did above, or by thinning it with broth, vinegar, or another ﬂavorful liquid, such as trufﬂe oil. It must be thinned or it will be too stiff once it gets cold. Vinegar is usually an ideal liquid for thinning, since seafood salads need a little tangy acidity anyway.
Heavy-bottomed 2-to-4quart [2 to 4 l] saucepan and stir over medium heat until the mixture smells fragrant and turns a deep golden brown, about 10 minutes. Pour in 1 cup of wine, turn the heat to high, and boil down the wine until it completely evaporates and the bottom of the pan is coated with a brown glaze. (When the wine is just about gone, turn the heat to low so you don’t risk burning the glaze.) Pour in the rest of the wine, add the bouquet garni, and simmer gently over low to medium heat,.