Around My French Table: More than 300 Recipes from My Home to Yours

Around My French Table: More than 300 Recipes from My Home to Yours

Around My French Table: More than 300 Recipes from My Home to Yours

  • hardback
  • Dorie Greenspan
  • 0618875530
  • Around My French Table: More Than 300 Recipes from My Home

When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
 
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
 
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
 
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Pumpkin Stuffed with Everything Good

I’ve got a slideshow of random snapshots that runs as a screensaver on my computer, and every time the picture of pumpkins for sale at Scott’s Farm Stand in Essex, Connecticut, comes up, I smile. In the picture, it’s a sunny day and the pumpkins, scattered higgledy-piggledy across a big field, look like so many roly-poly playthings. Some people might squint and imagine the jack-o-lanterns that many of these pumpkins are destined to become. Me? I see them sitting in the middle of my dining table, their skins burnished from the heat of the oven and their tops mounded with bubbly cheese and cream. Ever since Catherine, a friend of mine in Lyon, France, told me about how she and her family stuff pumpkins with bread and cheese and bacon and garlic and herbs and cream, I can’t look at a pumpkin on either side of the Atlantic without thinking, “Dinner!”

Of course, pumpkins are a New World vegetable, but I’m seeing them more and more in the Paris markets, which means I’m making this dish more and more wherever I am. It’s less a recipe than an arts and crafts project; less a formula than a template to play with and make your own.

Basically—and it’s really very basic— you hollow out a small pumpkin, just as you would for a jack-o-lantern, salt and pepper the inside, and then start filling it up. My standard recipe, the one Catherine sent to me, involves seasoning chunks of stale bread, tossing them with bacon and garlic, cubes of cheese (when I’m in France, I use Gruyere or Emmenthal; when I’m in the States, I opt for cheddar) and some herbs, packing the pumpkin with this mix and then pouring in enough cream to moisten it all.

But there’s nothing to stop you from using leftover cooked rice instead of bread–I did that one night and it was risotto-like and fabulous–or from adding dried fruit and chopped nuts, cooked spinach or Swiss chard, or apples or pears, fall’s favored fruits. And I was crazy about the dish when I stirred some cooked hot sausage meat into the mix.

The possibilities for improvisation don’t end with the filling: You’ve got a choice about the way to serve this beauty. I think you should always bring it to the table whole–you wouldn’t want to deprive your guests of the chance to ooh and aah–but whether you should slice or scoop is up to you. If you serve it in slices, you get a wedge of pumpkin piled high with the filling, and that’s pretty dramatic (if something this rustic can be called ‘dramatic’). The wedge serving is best eaten with a knife and fork (or knife and spoon). If you scoop, what you do is reach into the pumpkin with a big spoon, scrape the cooked pumpkin meat from the sides of the pumpkin into the center, and stir everything around. Do this and you’ll have a kind of mash–not so pretty, but so delicious.

Catherine serves it scooped. I serve it sliced sometimes and scooped others. Either way, I can’t imagine this won’t become an instant fall favorite chez you. —Dorie Greenspan

Makes 2 very generous servings or 4 more genteel servings

You might consider serving this alongside the Thanksgiving turkey or even instead of it–omit the bacon and you’ve got a great vegetarian main course.

Ingredients

1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into ½-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.

Using a very sturdy knife–and caution–cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper–you probably have enough salt from the bacon and cheese, but taste to be sure–and pack the mix into the pumpkin. The pumpkin should be well filled–you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little–you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (But it’s hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours–check after 90 minutes–or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully–it’s heavy, hot, and wobbly–bring it to the table or transfer it to a platter that you’ll bring to the table.

Storing
It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Marie-Helene’s Apple Cake

I remember once trying to teach a French friend of mine the expression, “as American as apple pie.” After I’d explained what pie was, I thought the rest would be easy..but not exactly.

“I don’t understand,” she said, “we have apples, too, and we make delicious desserts with them. Why couldn’t we say, ‘As French as tarte Tatin?'”

I certainly wasn’t going to argue with her, especially when she was right about all the delicious desserts the French make with apples.

One of my favorites is one that’s not anywhere near as well known as the upside-down tarte Tatin. Actually, I don’t think it has a formal name of any kind. I dubbed it Marie-Hélène’s Apple Cake because it was my Parisian friend, Marie-Hélène Brunet-Lhoste, who first made it for me. Marie-Hélène spends her weekends in Normandy, the land of cream, butter, Brie, and apples, and the cake she made had apples she’d picked from her backyard that afternoon.

I call this dessert a cake, mostly because I don’t know what else to call it. The rum-and-vanilla-scented batter is less cakey than custardy. And there’s only enough of it to surround the apples. It’s a very homey, almost rustic cake and it’s good no matter what kinds of apples you use. In fact, when I asked Marie-Hélène which apples she used, she said she didn’t know–she just used whatever she had.

The cake is extremely easy to make (foolproof, really, you just whisk the ingredients together in a bowl), satisfying, fragrant (I love the way the house smells when it’s in the oven) and appealing in an autumn-in-the-country kind of way.

It may be as French as can be, but it’s become this American’s favorite. I hope you’ll like it too. Now’s certainly the time for it. —Dorie Greenspan

Makes 8 servings

Ingredients

¾ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
¾ cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serving
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.

Storing
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it — it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.


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French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure

French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure

French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure

  • 1st Edition
  • Hardcover

From the author of French Women Don’t Get Fat, the #1 National Bestseller, comes an essential guide to the art of joyful living—in moderation, in season, and, above all, with pleasure.

 

Together with a bounty of new dining ideas and menus, Mireille Guiliano offers us fresh, cunning tips on style, grooming, and entertaining. Here are four seasons’ worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic. Taking us from her childhood in Alsace-Lorraine to her summers in Provence and her busy life in New York and Paris, this wise and witty book shows how anyone anywhere can develop a healthy, holistic lifestyle.

Mireille Guiliano, author of the immensely popular French Women Don’t Get Fat returns with another book revealing secrets to living the good life. Branching off of her first book that dispelled the notion that you have to avoid everything wonderful in order to lose weight, with French Women for All Seasons, Guiliano suggests that the trick to living life to the fullest is to stay attuned to the “rhythms of the year” (that, and remembering that moderation is the key). Her new book offers new ideas for seasonal entertaining, shopping, cooking, and exercising. Want to know more? Watch our exclusive video message from Guiliano below. Want to know more about yourself? Take our “How French Are You?” quiz and discover your inner Frenchwoman. –Daphne Durham

  • Watch the video (high bandwith)
  • Watch the video (low bandwith)

  • The Mireille Guiliano Quiz: How French Are You?

    In French Women Don’t Get Fat, Mireille Guiliano laid out a general program for reaching the weight at which you can feel bien dans ta peau (comfortable in your own skin). Now, in French Women for All Seasons, she teaches you peu à peu (little by little), how to make over your whole life for maximum pleasure. Here you will find, not only more specific advice on preparing for the bikini season (with dozens of new slimming tricks and delicious recipes), but also Mireille’s secrets to looking and feeling great throughout each season of the year. But before learning to become a French woman for all seasons, take this short quiz to find out how much of one you already are. Your inner French Woman–we all have one!–may already be more developed than you suspect! Find out now how close your daily habits are to bringing you optimum pleasure.

    1. Your idea of the ultimate chocolate fix is?
    a. A chocolate Entenmann’s donut.
    b. A Hershey bar.
    c. Godiva truffles.
    d. One or two pieces of high-quality dark chocolate.

    2. How do you take your coffee?
    a. I don’t drink coffee.
    b. Can’t stand it without cream and three sugars.
    c. I add Equal and skim milk for low-cal pleasure.
    d. A small cup of freshly brewed coffee needs no lightening or sweetening.

    3. What should the salespeople at the mall know about you?
    a. I don’t wear prêt à porter!
    b. I’m a sucker for the latest trends for the season–I love being in fashion.
    c. I’ll buy an amazing pair of shoes before I pay my rent.
    d. I find a few items to accompany the best pieces in my closet–I just want to refresh my wardrobe.

    4. You’re throwing a party in a couple of weeks. What’s your plan of action?
    a. I obsess about the menu, wonder how I’ll ever find the time even to plan, and when the big day comes I spend the entire time in the kitchen while my guests (usually) drink too much.
    b. I call a caterer, of course. What do I know about such things, and why should I care?
    c. I set out a bag of chips and a bag of pretzels and ask everyone to bring a bottle.
    d. I choose a few favorite food items to serve, some store-bought delicacies, some easy to prepare but impressive treats, add some personal serving touches, sit back and relax while the guests ooh and ahh.

    5. Which of the following drinks will you serve at the party?
    a. Whatever the guests bring.
    b. Margaritas (Frozen–is there another kind?).
    c. Wine, vodka, beer… hospitality is variety.
    d. A thoughtfully chosen wine and mineral water—keep it simple and always give guests water with their alcohol.

    6. You’ve just gone to the market and found wonderful fresh basil, but you got so excited about it that you bought too much. What do you do?
    a. What would I be doing at the market? What’s basil again?
    b. I chop some in my pasta, but eventually have to throw the rest away.
    c. I have a pesto pack-down that night!
    d. I try to invent a new dish for using it while it’s fresh (substituting it for another herb I might otherwise use); the rest I make into pesto and freeze it in ice cube trays (one cube is perfect for a single pasta serving).

    7. Au restaurant, you’re most likely to order:
    a. A cheeseburger with fries.
    b. A large salad with ranch dressing.
    c. Vegetable lasagna.
    d. Grilled hangar steak with wine sauce.

    8. When the waiter comes to your table to take your drink order, you:
    a. Order up Grey Goose.
    b. Let someone else advise–wine lists are intimidating.
    c. Remember the rule that white goes with fish and red goes with meat.
    d. Choose Champagne–it goes with just about anything.

    9. How much wine do you typically drink with dinner?
    a. None–alcohol is fattening.
    b. Keep ’em coming–I’ve read wine is heart smart!
    c. A few glasses–I know my limits.
    d. Usually one, but if I want more, I’ll have another half glass.

    10. You’re traveling and a sumptuous breakfast buffet is included in the cost of your hotel room. What do you do?
    a. I load up on eggs, bacon, muffins, and pancakes, but make sure to hit hotel gym later.
    b. I load up on eggs, bacon, muffins, and pancakes to get me through the day–it’s free, and I don’t eat that way at home, so what’s the harm?
    c. I can’t be trusted around any all-you-can-eat spread; I skip breakfast.
    d. I choose one day to indulge at the buffet (compensating with lighter lunch and dinner), but order room service for the rest of my trip to avoid overdoing it.

    11. What is your ideal workout?
    a. Does channel surfing count?
    b. An hour at the gym, wailing on the Cybex.
    c. I eat healthfully so I can spend less time exercising.
    d. I walk everywhere, and enjoy some Yoga a couple of times a week.

    12. Mireille Guiliano says in French Women Don’t Get Fat that her “secret weapon” is plain yogurt. If you want to sweeten it, what do you add?
    a. Sweet ‘n Low or Equal.
    b. Sugar.
    c. Spoonful of maple syrup or honey.
    d. Fresh fruit.

    13. You have an after-hours party to attend for work. Pick an outfit that will take you most elegantly from day to night.
    a. A short suit skirt with a tank top and a jacket that you’ll be able to take off later–if you’ve got it, flaunt it!
    b. Designer jeans with a top you saw in Vogue.
    c. Your trusty black dress, but you’ll dress it up with trendy baubles for evening.
    d. A trimly cut dress paired with simple jewelry or a scarf.

    14. In the fall, you eat:
    a. Strawberries.
    b. Asparagus.
    c. Peaches.
    d. Apples.

    15. Le dessert is served! You choose to have:
    a. A big piece of cake–you only live once.
    b. A small slice (or two) of apple tart–an apple a day keeps the doctor away.
    c. A piece of pie or cake, but you’ll share it with a friend.
    d. Nothing overly sweet–instead you go for a piece of seasonal fruit or cheese.

    Results:
    Allow 1 point for “a” answers, 2 points for “b” answers, 3 points for “c” answers, and 4 points for “d” answers. Add up your total points and find out how French you are based on the scale below.

    Not Very French At All (15-25 points)
    You are a true American woman. You’re busy and don’t always have time to entertain or cook. Your treats are sweet or salty. But Mireille says in French Women for All Seasons, “When foods are bursting with natural taste–as opposed to being artificially flavored, laden with fat and salt, or just plain tasteless–the experience of eating them is more satisfying, and we can content ourselves with less.” Start reading to find out how you can change your approach to eating, and how all of Mireille’s secrets about fashion, entertaining, wine–and more–can change your life.

    Potentially French (26-36 points)
    You’re already aware of your indulgences, and realize you have great potential for improvement. You just need a little coaching on how to maximize style, taste and pleasure without sacrificing your waistline or sanity. “The key,” Mireille says in French Women for All Seasons “is to cultivate your own intuition of your offenders and pleasures and adjust each accordingly by degrees that suit you.” Start reading to find out how you can change not only your relationship with food, but how Mireille’s secrets about fashion, entertaining, wine–and more–can change your life.

    You’re Almost French! (37-47 points)
    You value quality over quantity. But we’ve all been known to stress out about a party or get weak in the knees in front of a chocolate donut. In French Women for All Seasons, Mireille says, “French women don’t get fat because they know the secret of pleasure. But the secret to pleasure is cultivation: a life of ongoing exploration, experimentation, practiced enjoyment, and–most important–self discovery.” Check out French Women for All Seasons for tips about how to entertain and dress, new recipes, and most importantly, how to remain bien dans sa peau.

    Une Vraie Française (48-60 points)
    You may have already read French Women Don’t Get Fat and taken it to heart or you simply have an inner French woman. Either way, you’ve unlocked the secret of pleasure–it’s the most important part of life. But again as Mireille says in French Women for All Seasons, “the secret to pleasure is cultivation: a life of ongoing exploration, experimentation, practiced enjoyment, and–most important–self discovery.” Read the book to find out how to keep this process going throughout the winter, spring, summer, and fall.


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