The French Kitchen Cookbook · Recipes and Lessons From Paris and Provence by Wells, Patricia -- Read -- Imperial Library of Trantor

Index

Dedication Contents Introduction OPENING ACTS

HAM AND CHEESE SQUARES WITH CORNICHONS ONION AND GRUYÈRE BITES SAUTÉED DATES WITH FENNEL AND WALNUTS ANCHOVY BITES ANCHOVY CREAM CURRIED WALNUTS TOASTED, SALTED PISTACHIO NUTS PEACH LEAF WINE SECCO’S FLAKY TOMATO AND OLIVE TART ASIAN MIXED NUTS WITH KAFFIR LIME DUST MINIATURE ONION AND GOAT CHEESE TATINS ROSEMARY-INFUSED ALMONDS WITH HOMEMADE ALMOND OIL CHEESE STRAWS WITH PARMESAN, SHEEP’S MILK CHEESE, AND ESPELETTE PEPPER

A TREASURE FROM A MENTOR SALADS

SOUPS

Provence FISH & SHELLFISH

MUSSELS WITH LEMON, CAPERS, JALAPEÑO, AND CILANTRO SALMON SASHIMI WITH AN AVALANCHE OF HERBS OYSTERS SEARED WITH PANCETTA AND SHISO GOLDEN ALMOND-CRUSTED SOLE FILLETS STEAMED YUZU SCALLOPS ON A BED OF SESAME SEA GREENS SHRIMP IN SPICY COCONUT BROTH STEAMED SHRIMP WITH SESAME OIL, BLACK RICE, PEAS, AND SCALLIONS

POULTRY & MEAT

WALTER’S SALT AND PEPPER STEAK SEARED DUCK BREAST WITH FRESH FIGS AND BLACK CURRANT SAUCE RABBIT WITH MUSTARD AND TARRAGON BRAISED CABBAGE WITH SMOKED SAUSAGE AND MUSTARD FRICASSÉE OF CHICKEN WITH FENNEL, CAPERS, ARTICHOKES, AND TOMATOES BEEF DAUBE WITH FRESH PASTA SQUARES LEMON-CURED SIRLOIN CARPACCIO CHAR-GRILLED PORK PATTIES FOUR-HOUR AROMATIC STAR ANISE–BRAISED PORK

PASTA, RICE & BEANS

PENNE WITH TOMATOES, ROSEMARY, OLIVES, ARTICHOKES, AND CAPERS FETTUCCINE WITH VODKA AND LEMON FRESH WHITE BEANS WITH GARLIC AND BASIL-ARUGULA SAUCE SPAGHETTI WITH ZUCCHINI BLOSSOMS, ZUCCHINI, AND BASIL SPAGHETTI WITH PECORINO AND PEPPER: CACIO E PEPE SPICY CHICKEN AND RICE PORRIDGE WITH LEMONGRASS GRILLED POLENTA WITH TOMATO AND ONION SAUCE OPEN RAVIOLI WITH MUSHROOMS

Paris VEGETABLES

TOMATO TATINS PROVENÇAL LEMON-BRAISED ASPARAGUS ASPARAGUS WRAPPED IN COPPA WITH PARMESAN AND PICHOLINE MISO-GLAZED EGGPLANT WATERCRESS PUREE ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE ONION “CARBONARA” ZUCCHINI “SPAGHETTI” WITH GARLIC TAHINI DRESSING BUTTER-BRAISED BABY POTATOES WITH CHIVES EGGPLANT IN SPICY TOMATO SAUCE WITH FETA BRAISED FENNEL AND TOMATO STEW WILD MOREL MUSHROOMS EGGPLANT WITH CHICKPEAS, COUSCOUS, AND TOMATOES SMASHED POTATOES

EGGS, CHEESE & FRIENDS

WALNUT BITES: ITALIAN PANPEPATO POTATO, CHEESE, AND BACON GRATIN: TARTIFLETTE WALTER’S BREAKFAST EGG TRUFFLED LE FOUGERUS SCRAMBLED EGG WHITES WITH SPINACH AND MUSHROOMS FRESH GOAT CHEESE TRIO PARMESAN CRÉME BRÛLÉE

BREAD & FRIENDS

PAN BAGNAT MINI QUESADILLAS WITH GOAT CHEESE AND LEMON THYME MANCHEGO, CHORIZO, AND PAPRIKA BREAD THIN-CRUST PIZZA WITH MOZZARELLA, ARTICHOKES, OLIVES, AND CAPERS TOMATO AND MOZZARELLA TARTINES CRANBERRY AND WALNUT BREAD SAFFRON AND HONEY BRIOCHE

Paris DESSERTS

CHESTNUT HONEY SQUARES ALMOND AND POLENTA COOKIE CAKE: SBRISOLONA RED FRUIT SOUP RUBY RHUBARB BARS LEMON LOVE NOTES FIG AND ALMOND TART INTENSE CHOCOLATE CUSTARDS WITH NIBS CHOCOLATE, HONEY, ALMOND, AND FIG BITES PAVLOVA FRESH GINGER SORBET RASPBERRY-YOGURT SORBET BLACKBERRY SORBET CANTALOUPE SORBET PUMPKIN “PIE” SORBET KAFFIR LIME SORBET POMEGRANATE AND BUTTERMILK SORBET APRICOT AND LAVENDER HONEY SORBET ROASTED FIG SORBET BITTERSWEET CHOCOLATE AND HONEY SORBET WITH CHOCOLATE NIBS

THE PANTRY

KUMQUAT CONSERVE GREEN SAUCE WITH HERBS, ANCHOVIES, AND CAPERS HOMEMADE CURRY POWDER HOMEMADE CHICKEN STOCK HOMEMADE VEGETABLE STOCK SAVORY TOMATO MARMALADE BASIL-ARUGULA SAUCE CLARIFIED BUTTER FIRE SALT VIETNAMESE DIPPING SAUCE BLITZ PUFF PASTRY

Provence My Preferred Wine Importers Acknowledgments Also by Patricia Wells Index Copyright About the Publisher