Around My French Table: More Than 300 Recipes from My Home by Dorie Greenspan

By Dorie Greenspan

When Julia baby advised Dorie Greenspan, “You write recipes simply the best way I do,” she paid her the final word praise. Julia’s compliment used to be echoed through the New York Times and the Los Angeles Times, which pointed out Dorie’s “wonderfully encouraging voice” and “the experience of a true one that is there to aid in the event you stumble.”

Now in an incredible, own, and personable ebook, Dorie captures all of the pleasure of French domestic cooking, sharing disarmingly basic dishes she has amassed over years of dwelling in France.

Around My French Table comprises many exceptional renditions of the good classics: an excellent cheese-domed onion soup, a spoon-tender pork daube, and the “top-secret” chocolate mousse recipe that each strong Parisian prepare dinner knows—but won’t reveal.

Hundreds of alternative recipes are remarkably effortless: a cheese and olive fast bread, a three-star chef’s Basque potato tortilla made with a shock element (potato chips), and an completely pleasurable roast bird for “lazy people.”

Packed with energetic tales, stories, and insider tips about French culinary customs, Around My French Table will make chefs fall in love with France over again, or for the 1st time.

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Additional info for Around My French Table: More Than 300 Recipes from My Home to Yours

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Taste for seasoning and add salt and pepper as needed. If you'd like to fill the puffs without cutting them, fit a pastry bag with a small plain decorating tip and spoon the filling into the bag. Use the tip to poke a hole in the side of each puff and squeeze the filling into the puffs. Alternatively, you can cut off the top third or so of each puff, spoon in some filling, and replace the caps. Serve warm, at room temperature, or slightly chilled. MAKES ABOUT 40 CHEESE PUFFS SERVING The puffs are good slightly warm, at room temperature, or even ever so slightly chilled.

I think you'll be as surprised as I was to discover how good this simple Southern staple is with fine French Champagne. 6½ tablespoons cold unsalted butter 1 small onion, finely chopped (about ½ cup) 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar � teaspoon salt � cup cold whole milk Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Have a biscuit cutter or tall cookie cutter, one that's between 1 and 2 inches in diameter, at hand.

It was the first morsel I had on French soil, and more than thirty years later, I still think it was the best tartlet of my life, a life that became rich in tartlets. This one was a barquette, a boat-shaped tartlet so teensy that all it could hold was a lick of pastry cream and three little strawberries, but everything about it excited me. The crust was so beautifully baked and flaky that when I took the first bite, small shards of it flew across my scarf. It was butter that gave the crust its texture, remarkable flavor, and deep golden color, and a little more butter and pure vanilla that made the pastry cream so memorable.

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