A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson

By Mimi Thorisson

Whilst Mimi Thorisson and her relations moved from Paris to a small city in out-of-the-way Médoc, she didn't really understand what was once in shop for them. She came upon amazing ingredients—from neighborhood farmers and the neighboring woods—and, most crucial, time to cook dinner. Her cookbook chronicles the family’s seasonal nutrition and existence in an outdated farmhouse, all photographed through her husband, Oddur. Mimi’s convivial recipes—such as Roast fowl with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, iciness Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will carry the heat of rural France into your home.

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Season to taste with Salt and pepper salt, pepper, and nutmeg. When tender, drain well and Nutmeg squeeze dry. Chop very finely and then beat together 8 ounces ricotta with the ricotta and butter. ) ²/³ cup flour Next, beat in the flour and eggs, and then adjust sea- 1 egg plus 1 egg yolk, well beaten soning to taste. Bring a large pot of salted water to Melted butter, for dish the boil. Shape all of the spinach gnocchi mixture into Fresh grated Parmesan cheese walnut-sized dumplings. Cook in the boiling water a few at a time—scooping each out as it cooks and floats to the surface.

The magnificent Fairmont San Francisco was originally intended to be a monument to James Graham Fair. “Bonanza Jim” was one of San Francisco’s wealthiest citizens, having struck it rich in a Nevada silver mine. He left his great fortune to his daughters, Tessie and Virginia Fair when he died in 1894. They began construction of the hotel in 1902 but, as time passed, their dreams became a burden. The sisters sold the property in 1906 to Herbert and Hartland Law, in exchange for two existing office buildings at Mission and New Montgomery Streets.

Surround with citrus sauce. Place salmon on top and drizzle with soy glaze. Garnish with bell pepper and onion pieces. “You know what it is? ” —John Steinbeck, author 40 40 Seared Scallops with Corn Cream Preheat the broiler. Lay the pancetta in a single layer 12 slices pancetta, thinly sliced 12 pieces large dry-pack fresh scallops (about 1½ pounds) 3 tablespoons olive oil 2 cups young watercress leaves with tender stems (discard woody stems) Corn Cream (recipe follows) Black pepper, freshly ground on a baking sheet and run under the hot broiler.

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