The Cookbook Library was chosen by the American Association of University Presses for their 2013 Jacket and Journal show in the category of Scholarly Illustrated.
Chocolate amd Candied Orange Tartlets
Like all great craftsmen, Frédéric is a master of the simple. Dark chocolate ganache is poured while still warm into these tartlets, completely covering slivers of candied orange and setting to a smooth, mirrored surface — dead plain and stunning to both eye and palate. This recipe makes eight tartlets – a special treat with
Bitter Orange Marmalade
Every January I look forward to my annual marmalade making. The dark days of winter lighten up and my home fills with the delicious aroma of simmering citrus peel. Los Angeles is known for its backyard citrus with neighborhood orange trees dating back to the early 1920s. Some of these oranges are simply too bitter
Zucchini and Squash Salad
For this recipe you’ll need a mandoline – the domestic models with a plastic frame do just fine.
Roast Leg of Lamb with White Beans
Roast leg of Lamb with White Beans Roast leg of lamb is the French cook’s pride, paraded for guests, or a birthday, or for family Sunday lunch. To make the most of this expensive cut, a gigot is invariably cooked on the bone, with a clove of garlic tucked into the shank so it permeates
Treacle Tart
Treacle, otherwise known as golden syrup, looks like thick, golden honey and is formed during the refining of sugar. Be sure to get the genuine golden syrup, not the squeezable version which is thinner and has less taste. Grandma’s pastry was made with lard, but shortening or more butter can be substituted in the recipe.
Baking Tips and Tricks
It has been holiday season in the La Varenne Kitchen. Between baking a dozen loaves of yule bread for neighbors and spicy mince pies for family and friends, I’ve found time to decorate gingerbread houses with grandchildren and even to edit a recipe or two. When there is so much baking to be done, my old tips and tricks come back to me just like riding a bicycle. Here are just a few: (more…)
La Varenne, Paris
La Varenne, Paris in the late 70s. Very nostalgic.
Leeks in a Bread Crust
As the name suggests, flamiche is Flemish, a reminder that in the 14th century, the Dukes of Burgundy ruled as far as Flanders and the North Sea. Flamiche is a robust version of quiche made with bread dough instead of pastry and it needs a pungent filling. Personally, I like to work with generous amounts
Winter Salad of Country Ham
Endive and lamb’s lettuce are among the treats of winter, a glimpse of green among the seasonal roots on the vegetable stand. Teamed with beets for color and hazelnuts for crunch, they are a classic French combination, delicious with thinly sliced Virginia or Smithfield ham, or some imported prosciutto.
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