my paris kitchen by david lebovitz - recipes

8122019 My Paris Kitchen by David Lebovitz - Recipes

httpslidepdfcomreaderfullmy-paris-kitchen-by-david-lebovitz-recipes 112





Introduction 1 Ingredients 13

Equipment 33

Appetizers 39

mis-en-bouche

First Courses 83

entreacutees

Main Courses 125

plats

Sides 209

accompagnements

Desserts 251

les desserts

Pantry 325

ingreacutedients de base

Sources 339

Acknowledgments 340

Index 341





1 Mix together the vinegar lemon juice and salt in a bowl Stir in

the olive oil until well combined oss the crabmeat and parsley

in the dressing season with a few generous grinds of the pepper-

mill and set aside

2 rim the fronds off the fennel bulb and remove any tough outer

layers Cut the fennel bulb in half lengthwise and cut out thecore Slice the fennel as thinly as you possibly can or shave it

with a mandoline

3 Cut the stem and opposite ends off the oranges Place each

orange cut-side down on a cutting board With a sharp paring

or serrated knife cut away the peel using downward motions

that match the curvature of the fruit Slice out suprecircmes (sec-

tions) of the oranges leaving the membranes behind

4 Arrange the salad leaves on four large plates (or a large serving

platter) Scatter the shaved fennel over the salad leaves and tuck

the orange segments and radishes in between the fennel and thesalad leaves

5 Distribute the crabmeat and parsley over the salads spoon the

remaining dressing over the tops sprinkle with flaky sea salt

and serve

2 teaspoons white wine vinegar

4 teaspoons freshly squeezedlemon juice

3 4 teaspoon sea salt or kosher salt

6 tablespoons (90ml) mild-tastingolive oil

8 ounces (230g) lump crabmeat

1 cup (10g) fresh flat-leaf parsleyleaves

Freshly ground black pepper

1 fennel bulb

2 navel or blood oranges

6 cups (230g) torn or sliced radicchioor Belgian endive or pickedwatercress sprigs (100g)

10 radishes thinly sliced

Flaky sea salt to finish

Fennel radish orange and crab saladsalade de fenouil radis orange et crabe

Serves 4

Tis salad makes good use of such sturdy winter leaves as radic-chio Belgian endive and watercress If you wish you can substitute

peeled cooked shrimp or crayfish for the crabmeat You can make

this as four individual salads or arrange it on a large platter

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

90





Butternut squash bread souppanade de butternut

Serves 8

I get a kick out o telling French riends about all the French-style

products that one sees in America ranging rom French-cut green

beans (when Irsquove asked no one in France has any idea what ldquoFrench-

cutrdquo means) to a French-style rerigerator a behemoth that looks

nothing like the modest-size rerigerators you see in France

When I first served this panade at a dinner party none o my

Parisian riends had ever heard o the dish either In act they told

me that panade reers to someone who finds himsel in a bad situ-

ation they werenrsquot aware o the baked casserole thatrsquos served like

soup but is hearty enough to be a ull meal

Tis panade is one o the ew dishes Irsquove eaten in my lie that

Irsquove never orgotten I was baking one night in the kitchen at Chez

Panisse and was so busy that I barely had time to enjoy all the won-

derul ood that I watched the cooks send out to the guests See-

ing my rapt interest cook Seen Lippert offered me a warm bowl o

panade slices o toasted sourdough bread soaked in flavorul broth

with lots o resh herbs and layers o hearty butternut squash hold-

ing everything together I took one spoonul and had to stop what

I was doing and sit down to savor it (Belated apologies to the cus-

tomers who had to wait a little longer or their dessert that night)

Seen has since lef the restaurant business which is unortunate

or the diners but very good or her husband Yet she was happy to

share her recipe or panade which is one o those dishes that gets

better as it sits and is even better rewarmed the next day

For baking the dish a 4-quart (4l) baking dish is preerred because

the greater the width the more crusty cheese topping yoursquoll have

when the panade is finished Whatever size baking dish you use it

should have sides that are at least 3 inches (8cm) high

For the bread find a sturdy tangy sourdough loa thatrsquos quite

dense Depending on the size o your dish you may need a little

more or a little less bread so you might want to have extra bread

on hand (Never a problem in France) Sturdy rye bread will also

work well i sourdough loaves arenrsquot available

Tis is one o those dishes where the quality o the chicken

stock is very important so I urge you to use homemade Although

this is called a ldquosouprdquo itrsquos more like a very moist casserole As you

serve ladle additional warm broth over each bowl i you wish

continued

1



1 Melt the butter with the olive oil in a wide skillet or Dutch

oven over medium heat Add the onions the 2 cloves o sliced

garlic and 1 teaspoon o the herbs Cook or about 35 minutes

stirring occasionally until the onions are completely wilted and

beginning to brown on the bottom and edges

2 While the onions are cooking preheat the oven to 375ordmF (190ordmC)

Put the slices o bread on baking sheets in a single layer and

toast in the oven turning the slices over midway until both

sides are dry 10 to 12 minutes Remove rom the oven and

when cool enough to handle rub both sides o the bread with

the whole garlic cloves

3 When the onions are done pour in the wine scraping the bot-

tom o the pan to loosen up any o the lavorul brown bits

Cook or a minute or two so the wine is absorbed Add 2 cups

o the stock to the onions and cook until the stock is mostly

absorbed 10 to 15 minutes and then add the rest o the stockand heat until the stock is hot Remove rom the heat

4 o assemble the panade cover the bottom o a 3- to 4-quart

(3 to 4l) baking dish with a layer o bread breaking any pieces

so they it in a single layer but keeping them as large as pos-

sible Ladle about hal o the onions and some o the stock over

the bread and then cover with hal o the squash slices Season

lightly with salt pepper and hal o the remaining herbs Sprin-

kle with 9830892 cup (40g) o the Comteacute Add a second layer o bread

and ladle the rest o the onions and more stock over the bread

Cover with the remaining squash slices Season the squash with

salt and pepper and then add the remaining herbs Sprinkle

another 9830892 cup (40g) o the Comteacute over the squash layer Cover

the squash with a inal layer o bread and then ladle the rest o

the stock over the bread and press down on the ingredients to

encourage them to meld together op with the remaining 1 cup

(90g) o Comteacute and the Parmesan

5 Cover the baking dish with aluminum oil and tighten it around

the edges but donrsquot press it down on the surace or some o the

cheese may stick to it during baking Set the baking dish on a

oil-lined baking sheet to catch any spills Bake or 45 minutes

uncover the panade and bake or another 30 minutes or untilthe panade is very well browned and crisp on top Let cool or

about 15 minutes and then spoon portions o the panade into

soup bowls making sure everyone gets a highly prized layer o

the crusty topping and serve

3 tablespoons unsalted butter

3 tablespoons olive oil

4 onions peeled and sliced

4 cloves garlic peeled (2 thinly slicedand 2 whole)

2 tablespoons mixed chopped freshthyme and sage

2-pound (900g) loaf firm-texturedsourdough bread sliced

1 2 cup (125ml) white wine

2 quarts (2l) warm chicken stock(page 326) plus additional stock forserving

2-pound (900g) butternut squashor similar winter squash (such asKabocha) peeled and sliced into1 8-inch (5cm) slices

Sea salt or kosher salt and freshlyground black pepper

2 cups (170g) grated ComteacuteGruyegravere Jarlsberg or Fontina cheese

1 2 cup (11 2 ounces45g) freshlygrated Parmesan cheese

Butternut squash bread soup

continued

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

164





1 Spread the sugar evenly over the bottom of a wide saucepan

Heat the sugar over medium heat As it begins to liquefy at the

edges use a heatproof spatula to very gently drag the liquefied

sugar toward the center Watch carefully as once the edges start

to darken the sugar is in danger of burning Continue to cook

stirring very gently until all the sugar is melted and begins to

caramelize

2

When the caramel is a deep amber color and starts to smokewait a moment for it to smell just slightly burnt then remove

it from the heat and quickly whisk in the butter stirring until

melted Gradually whisk in the cream and stir until the little

bits of caramel are completely melted (A few can be stubborn

so be patient You can strain the mixture if they simply refuse

to budge)

3 Once smooth add the chocolate stirring gently until itrsquos melted

and smooth Scrape the mixture into a large bowl and let it cool

to room temperature Once itrsquos no longer warm whisk in the

egg yolks

4 In a separate bowl whip the egg whites until stiff Fold one-

third of the whipped whites into the chocolate mixture sprin-

kling in the flaky salt Fold in the remaining beaten egg whites

just until no streaks of white remain Divide the mousse into

serving glasses or transfer it to a decorative serving bowl and

chill for at least 8 hours While it might be tempting to serve

this with whipped cream I prefer to serve it pure straight up

with just a spoon

1 2 cup (100g) granulated sugar

3 tablespoons salted butter cubed

3 4 cup (180ml) heavy cream

6 ounces (170g) bittersweet orsemisweet chocolate chopped

4 large eggs separated

Rounded 1 4 teaspoon flaky sea salt

preferably fleur de sel

Salted butter caramelndashchocolate moussemousse au chocolat au caramel au beurre saleacute

Serves 6

Terersquos not much I can say about this One bite will leave you just

as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258



Some of the recipes in this book include raw eggs When eggs are consumed raw

there is always the risk that bacteria which is killed by proper cooking may be

present For this reason always buy certified salmonella-free eggs from a reliable

grocer storing them in the refrigerator until they are served Because of the health

risks associated with the consumption of bacteria that can be present in raw eggs

they should not be consumed by infants small children pregnant women the

elderly or any persons who may be immunocompromised Te author and pub-

lisher expressly disclaim responsibility for any adverse effects that may result from

the use or application of the recipes and information contained in this book

Copyright copy 2014 by David Lebovitz

Photographs copyright copy 2014 by Ed Anderson

All rights reserved

Published in the United States by en Speed Press an imprint of the Crown

Publishing Group a division of Random House LLC a Penguin Random House

Company New York

wwwcrownpublishingcom

wwwtenspeedcom

en Speed Press and the en Speed Press colophon are registered trademarks

of Random House LLC

All photographs are by Ed Anderson with the exception of those noted here

page ii 209 (center) and 283 by David Lebovitz

Library of Congress Cataloging-in-Publication Data

Lebovitz David

My Paris kitchen recipes and stories David Lebovitz

pages cm

Summary ldquoA collection of stories and 100 sweet and savory French-

inspired recipes reflecting the way modern Parisians eat todayrdquo

mdash Provided by publisher

Includes bibliographical references and index

1 Cooking French 2 CookingmdashFrancemdashParis 3 Lebovitz

DavidmdashAnecdotes 4 CookingmdashFrancemdashParismdashAnecdotes

5 Food habitsmdashFrancemdashParismdashAnecdotes 6 Paris (Francemdash

Social life and customsmdashAnecdotes I itle

X719L4237 2014

6415944mdashdc23

2013032561

Hardcover ISBN 978-1-60774-267-8

eBook ISBN 978-1-60774-268-5

Printed in China

Design by Betsy Stromberg

10 9 8 7 6 5 4 3 2 1

First Edition








Equipment 33

Appetizers 39

mis-en-bouche

First Courses 83

entreacutees

Main Courses 125

plats

Sides 209

accompagnements

Desserts 251

les desserts

Pantry 325


Sources 339

Acknowledgments 340

Index 341








mill and set aside



with a mandoline











and serve








1 fennel bulb






Serves 4




983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

90






Serves 8






































continued

1























































continued

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

164











caramelize

2






to budge)




egg yolks








with just a spoon









Serves 6


as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258














All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition










mill and set aside



with a mandoline











and serve








1 fennel bulb






Serves 4




983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

90






Serves 8






































continued

1























































continued

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

164











caramelize

2






to budge)




egg yolks








with just a spoon









Serves 6


as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258














All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition








Serves 8






































continued

1























































continued

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

164











caramelize

2






to budge)




egg yolks








with just a spoon









Serves 6


as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258














All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition

























































continued

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

164











caramelize

2






to budge)




egg yolks








with just a spoon









Serves 6


as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258














All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition













caramelize

2






to budge)




egg yolks








with just a spoon









Serves 6


as speechless

983149983161 983152983137983154983145983155 983147983145983156983139983144983141983150

258














All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition
















All rights reserved



Company New York


wwwtenspeedcom


of Random House LLC




Lebovitz David


pages cm









X719L4237 2014

6415944mdashdc23

2013032561


eBook ISBN 978-1-60774-268-5

Printed in China


10 9 8 7 6 5 4 3 2 1

First Edition



my paris kitchen by david lebovitz - recipes

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