French Leave: Over 200 Irresistible Recipes - Couverture rigide

Race, John Burton

Couverture rigide

ISBN 10 : 0091891116 ISBN 13 : 9780091891114

Editeur : Ebury Press, 2004

Synopsis

Book by Race John Burton

A propos du livre

Extrait :

FRENCH ONION SOUP
This is a classic dish that typifies French regional cooking, although it is done badly in many restaurants – done well though, it is delicious.

Serves 6-8

2 tablespoons vegetable oil
30g unsalted butter
1Kg onions (e.g. red and Spanish), peeled and finely sliced
2 garlic cloves, peeled and finely sliced
30g smoked bacon or bacon bone
100ml Cognac
100ml dry white wine
30g plain flour
1.5 litres chicken stock
salt and pepper

CHEESE AND GARLIC CROÛTONS
18-24 slices, about 1cm thick, from a baquette
3 teaspoons olive oil
1 garlic clove, peeled
30g each of Emmental and Parmesan cheese, finely grated

1. First prepare the croûtons. Place the slices of bread on a baking sheet, sprinkle with half the olive oil and grill them on one side until golden brown. Turn them over and repeat the process. Make several incisions in the garlic with a kitchen knife and rub each croûton on both sides with the garlic. Set aside.

2. Place a large, thick-bottomed pan on the stove and turn the heat up high. When the pan is very hot, add the vegetable oil, which will immediately start to smoke, then the butter. Add the sliced onion, garlic and bacon. Cook over a medium heat for about 15 minutes until the onions are soft and golden brown.

3. Add the Cognac and set fire to it until all the alcohol has burned off, then pour in the wine and reduce the liquid by about half, stirring constantly. Stir in the flour, then pour in the chicken stock. Bring to the boil, skimming off any scum that rises to the surface. Turn down the heat and simmer for about half an hour.

4. To finish making the croûtons, sprinkle the cheese on top and place under a hot grill until the cheese melts and starts to brown.
SIMPLE CHOCOLATE TRUFFLES
This recipe is for simple, plain chocolate truffles. Adding something to flavour the chocolate – Cognac, say, or even tea – makes an interesting alternative.

Serves 8

400g good-quality dark chocolate (at least 75% cocoa solids)
20g clear honey
25g unsalted butter, diced
200ml double cream

COATING
Icing sugar, cocoa powder or chopped toasted nuts

1. Chop up the chocolate as finely as possible and place 250g of it in a mixing bowl. Add the honey and diced butter. Pour the cream into a saucepan, bring it to the boil on the stove, then pour it over the chocolate. Whisk until the chocolate has completely melted and the mixed is smooth. Leave to cool.

2. If your prefer to pipe the truffles, you must do so when the chocolate is still fluid. Line a baking sheet with greaseproof paper, then half fill a piping bag fitted with a 2cm nozzle with the truffle mixture. Carefully pipe onto the baking sheet truffles each the size of a large marble. Alternatively, when the truffle mixture is just made pour it into a glass bowl and put it into the refrigerator to set. With a parisienne scoup or melon baller, scoup out the truffles onto a baking sheet.

3. Put the remaining chocolate into a bowl and gently melt over a saucepan of hot water just below the boil, then remove from the heat. Coat the truffles in the melted chocolate, lifting them out with a fork. Then place back on the baking sheet and refrigerate to set. Coat the truffles a second time, refrigerate to set, then roll them in either icing sugar, cocoa powder or chopped nuts. Keep in refrigerator.
ALIGOT
This dish originated in the Auvergne, but everyone in the Arde region eats it too. Some people prefer it without the garlic. It can be served on its own, with a salad, or as an accompaniment to grilled fish or meat. I serve it with sausages and tasty onion gravy known as Sauce Lyonnaise.

Serves 8

2.5Kg floury potatoes (e.g. King Edward or Cara)
2 garlic cloves, peeled
250ml double cream
100g unsalted butter
750g cheese (Cantal or Lagiole is best), grated
salt and pepper

1. Peel and wash the potatoes, then boil with the garlic until tender.

2. When cooked, strain and mash the potatoes and garlic, and return the pan to the stove over a very low heat.

3. Add the cream, then the butter, and mix well. When the butter has melted, stir in the cheese. Work the mixture until the cheese has blended with the potatoes.

4. Season to taste and serve immediately.

Présentation de l'éditeur :

Escaping the stresses and strains of everyday life is something many of us can only dream of. But for two Michelin star chef John Burton Race the dream became a reality when he swapped the pressures of running a highly successful London restaurant for a farmhouse in south-west France.

Based on the highly acclaimed Channel Four television series of the same name, French Leave is a memoir of this year. The result is a warm and witty portrayal of the French and their way of life and the fantastic collection of recipes developed and discovered while there. But it is also a highly personal journey of discovery as Burton Race faces the challenge of helping his large family adjust to their new lifestyle and embarks on his own quest for a new kind of life. One of Britain's finest chefs, Burton Race's biggest challenge is taking on the French -- at their own game, in their own backyard -- as he samples the pleasures and pitfalls of truffle-hunting, cheese-making and becoming a chocolatier.

Lavishly photographed, with over 100 recipes created exclusively for the book, French Leave captures the true essence of France -- and the author's passion for its beauty, people, food and wines. Entertaining, informative and thought-provoking, it is an indispensable companion for Francophiles the world over. And most of all, to all lovers of good food -- and life.

À propos de cette édition

• Éditeur: Ebury Press
• Date d'édition: 2004
• ISBN 10: 0091891116
• ISBN 13: 9780091891114
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 304