- ISBN-10:
- 1423640535
- ISBN-13:
- 9781423640530
- Pub. Date:
- 09/01/2015
- Publisher:
- Smith, Gibbs Publisher
- ISBN-10:
- 1423640535
- ISBN-13:
- 9781423640530
- Pub. Date:
- 09/01/2015
- Publisher:
- Smith, Gibbs Publisher
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Overview
The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte—the French version of a Dutch oven—in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.
It includes information about the major French made cocotte brands, and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.
Le French Oven fills a need for the coterie of French cookbook fans and lovers of French food. It is an amazing collection of recipes with stunning photography.
Product Details
| ISBN-13: | 9781423640530 |
|---|---|
| Publisher: | Smith, Gibbs Publisher |
| Publication date: | 09/01/2015 |
| Pages: | 224 |
| Product dimensions: | 8.40(w) x 11.10(h) x 1.00(d) |
About the Author
Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH, ParisLuxe.com, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK-Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.
Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook—Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.
Read an Excerpt
So come join me on this journey to discover the French ovens of France, who creates them, what makes them so special, and why they are the most valuable pot you can have in your kitchen. I have developed recipes for them to show you how versatile they are and to illustrate the many ways they can be used. Try them then come join me at the table. À table!
EASY PIZZA FOR TWO
Pizza Facile pour Deux SERVES 2
French ovens make the best pizza ever, giving them a marvelous crust. I make this pizza recipe for two, but you can also slice it into 6 pieces to serve with wine for a snack before dinner.
It couldn’t be easier. First, buy a ball of dough from your local pizza shop and tell them you want one for a small-size pizza. Take it home, cover it, and leave it on the counter until ready to use. Once you see how quick and easy this pizza is to make, you’ll want to make it again and again with whatever toppings you are in the mood for. I often make this with anchovies and oil-cured black olives, and after it comes out of the oven, I grate sharp Parmigiano-Reggiano all over the top.
In fact, pulling this together goes so quickly that you can remove the pizza to a cutting board, leave the oven on, fit in another disk of pizza dough, arrange toppings, cook it for 3 minutes on top of the stove, and pop it in the oven for another round that will be ready in 14 minutes.
SPECIAL EQUIPMENT BOX GRATER; 5-QUART (5-L) OR LARGER FRENCH OVEN
8 ounces (225 g) fresh mozzarella
3 tablespoons (45 ml) extra virgin olive oil
1⁄4 small onion, sliced very thinly
2 cloves garlic, pressed or minced
1⁄ 2 teaspoon salt
1 ball pizza dough for a small pizza purchased from your local pizza shop
4 tablespoons (60 ml) canned or bottled pizza sauce
1 heaping tablespoon herbes de Provence
8 fresh basil leaves, torn
3 ounces (90 g) prosciutto
3 ounces (90 g) Parmesan cheese
PREP
Preheat oven to 425° F (220° C). Grate half the mozzarella on the large holes of a box grater. Slice the rest into big pieces.
COOK
Heat the oil in the French oven over medium heat, toss in the onion, garlic, and salt, and cook until the onion slices are tender, about 6 minutes.
With a slotted spoon, scoop out the onion mixture to a plate and reserve, leaving the oil at the bottom. The onions and garlic will have flavored the oil and will flavor the underside of the pizza.
When the French oven is cooler and can be touched, place the pizza dough into the bottom over the oil, and stretch it out to fit, bringing up a slight rim around the sides.
Spread the pizza sauce over the dough and spoon on the cooked onions and garlic. Sprinkle with the herbes de Provence and basil, arrange slices of mozzarella and prosciutto all over, distribute the grated mozzarella, and then grate the Parmesan to finish.
Place the French oven on the stovetop, cover with its lid, and cook over medium high heat for 3 minutes.
Remove the lid, place in the oven, and bake for 14 minutes, until crisp and golden.
Remove the pizza from the oven. With a fork, gently coax up the edges then, with a spatula, lift the whole pizza to a cutting board. Slice and serve.
IDEAS AND SUGGESTIONS
Fry pepperoni slices in the oil, remove to a plate, and fit the pizza dough over the pepperoni-flavored oil in the French oven for an incredibly delicious crust. Use the pepperoni slices for the top of the pie.
Table of Contents
INTRODUCTION 15
FRENCH OVEN BRANDS 18
HOW TO CHOOSE YOUR FRENCH OVEN 25
HOW TO CARE FOR YOUR FRENCH OVEN 26
USING THIS COOKBOOK 27
APPETIZERS IN MINI COCOTTES 29
Vegetable and Feta Cheese Pot Pies 31
Crustless Smoked Salmon and Zucchini Quiche 32
Fondue Mac ’n’ Cheese 35
Warm Scallop Mousse with Roasted Cherry Tomatoes 36
Summer Garden Crudités with Lyonnaise Herb Dip 39
Marinated Goat Cheese with Roasted Garlic 40
Shrimp Cocktail with Spicy Dipping Sauce 43
Mini Antipasto 44
Warm Mushroom Custards with Garlic Bread 46
SOUPS 49
Gorgeous Chilled Beet Soup with Beet Greens Salad 50
White Soup with Pomegranate Seeds and Pistachios 52
Artichoke Parmesan Soup 54
French Carrot Rice Soup with Homemade Croutons 56
Cream of Red Cabbage, Tomato, and Beef Marrow Bone Soup 59
Radish Leaf, Potato, and Leeks Soup with Shredded Radish Salad 60
Fireside Duck and Cabbage Soup 61
Alsatian Beer and Munster Soup 63
Velvety Pumpkin Pie Soup 64
Red Clam Soup with Saltine Crumb Garnish 67
French Green Lentil and Toasted Walnuts Soup 68
BAKING 71
Homemade Basil Garlic Bread 73
Date and Raisin Soda Bread 75
Super Creamy Goat Cheese Vegetable Lasagna 76
Lamb Hachis Parmentier 78
Easy Pizza For Two 80
Cauliflower and Very Artichoke Gratin 83
Red Pepper, Potato, and Tomato Casserole 84
STOVETOP 87
Super Moist Olive Oil-Poached Salmon and Meyer Lemons 89
Thick Alsatian Pork Chops with Gingersnap Gravy 91
Mushroom and Fresh Herbes de Provence Risotto 92
One-Pot Niçoise Pasta 95
Soft Parmesan Polenta with Arugula Salad and Poached Egg 96
Chicken Breasts Stuffed with Ham, Mushrooms, and Cheese 98
Basque-Style Paella 101
Whole Stuffed and Poached Chicken with Apples and Cider Sauce 102
ROASTING 105
Simply Delicious Roasted Vegetables 106
Quick Roasted Steak au Poivre 109
An Elegant Standing Beef Rib Roast 111
Roast Turkey Breast with Provençal Vegetables 112
Spicy Chicken à la Diable with Mustard Sauce 115
Two Hands Praying Rack of Lamb Roast 116
BRAISING 119
Braised Leeks and Swiss Chard with Feta and Raisins 121
Fork-Tender Wine-Braised Short Ribs 122
Beer-Braised Beef Brisket 124
Braised Cod with Potatoes and Onions 126
Lemon-Braised Chicken with Green Olives 129
Country-Style Pork and Beef with Lentils and Vegetables 130
Braised Lamb Shanks Ossobuco with Gremolata 133
STEWING 135
Beef Stew à la Bordelaise, Caramelized Carrots, and Turned Potatoes 136
A Sunday Cassoulet 139
Mussels, Shrimp, Scallops, and White Fish Dieppoise 141
Poached Halibut Pot-au-Feu 143
Chicken in Riesling with Grapes and Mushrooms 144
Basque Fish Stew 146
Beef Pot-au-Feu, Deconstructed 148
FRYING 153
Nun’s Sighs 154
Sweet Potato Chips 156
Crispy Fried Shrimp 157
Leftover Mashed Potato Croquettes 158
DESSERTS IN MINI COCOTTES 161
Vanilla Pudding and Raspberry Tarts 162
Butterscotch Pots de Crème 165
Individual Chocolate Fondue 167
Lemon Lovers’ Panna Cotta with Lemon Curd 168
Banana Rice Pudding 170
No-Machine-Needed Chocolate Ice Cream 171
Christmas Eve White Chocolate Mousse with Macadamia Nut Brittle 172
Fresh Orange Crème Caramel 175
Raspberry Clafoutis with Funneled Warm Ice Cream 176
Vanilla Cheesecakes with Fresh Strawberry Compote 178
DESSERTS IN FRENCH OVENS 181
Warm Apple Almond Crumble with Salted Butterscotch Sauce 182
Warm Chocolate Semolina Spoon Cake 185
Poached Pears, Rosemary Chocolate Sauce, Blue Cheese Wedge 187
Hot Brandied Peaches Over Ice Cream 189
Fresh Cherry Soup with Sugar Cookies 190
JAMMING 193
Luscious Green Tomato and Lavender Jam 194
Fresh Strawberry Jam 197
Fig and Port Chutney with Crumbly Aged Cheddar 198
DRINKS FOR A CROWD 201
Do-It-Yourself Hot Chocolate Bar 202
Holiday Party Mulled Wine 205
Snowstorm Hot Rum Punch 206
ACKNOWLEDGMENTS 208
RESOURCES 211
INDEX 213