Le French Oven [electronic resource].

ISBN:

9781423640547

Title:

Author:

Davis, Hillary.

Personal Author:

Davis, Hillary.

Publication Information:

Newburyport : Gibbs Smith, 2015.

Physical Description:

1 online resource (382 p.)

General Note:

Description based upon print version of record.

Contents:

Introduction; French Oven Brands; How To Choose Your French Oven; How To Care For Your French Oven; Using This Cookbook; Appetizers in Mini Cocottes; Vegetable and Feta Cheese Pot Pies; Crustless Smoked Salmon and Zucchini Quiche; Fondue Mac 'n' Cheese; Warm Scallop Mousse with Roasted Cherry Tomatoes; Summer Garden Crudités with Lyonnaise Herb Dip; Marinated Goat Cheese with Roasted Garlic; Shrimp Cocktail with Spicy Dipping Sauce; Mini Antipasto; Warm Mushroom Custards with Garlic Bread; Soups; Gorgeous Chilled Beet Soup with Beet Greens Salad

White Soup with Pomegranate Seeds and PistachiosArtichoke Parmesan Soup; French Carrot Rice Soup with Homemade Croutons; Cream of Red Cabbage, Tomato, and Beef Marrow Bone Soup; Radish Leaf, Potato, and Leeks Soup with Shredded Radish Salad; Fireside Duck and Cabbage Soup; Alsatian Beer and Munster Soup; Velvety Pumpkin Pie Soup; Red Clam Soup with Saltine Crumb Garnish; French Green Lentil and Toasted Walnuts Soup; Baking; Homemade Basil Garlic Bread; Date and Raisin Soda Bread; Super Creamy Goat Cheese Vegetable Lasagna; Lamb Hachis Parmentier; Easy Pizza For Two

Cauliflower and Very Artichoke GratinRed Pepper, Potato, and Tomato Casserole; Stovetop; Super Moist Olive Oil-Poached Salmon and Meyer Lemons; Thick Alsatian Pork Chops with Gingersnap Gravy; Mushroom and Fresh Herbes de Provence Risotto; One-Pot Niçoise Pasta; Soft Parmesan Polenta with Arugula Salad and Poached Egg; Chicken Breasts Stuffed with Ham, Mushrooms, and Cheese; Basque-Style Paella; Whole Stuffed and Poached Chicken with Apples and Cider Sauce; Roasting; Simply Delicious Roasted Vegetables; Quick Roasted Steak au Poivre; An Elegant Standing Beef Rib Roast

Roast Turkey Breast with Provençal VegetablesSpicy Chicken à la Diable with Mustard Sauce; Two Hands Praying Rack of Lamb Roast; Braising; Braised Leeks and Swiss Chard with Feta and Raisins; Fork-Tender Wine-Braised Short Ribs; Beer-Braised Beef Brisket; Braised Cod with Potatoes and Onions; Lemon-Braised Chicken with Green Olives; Country-Style Pork and Beef with Lentils and Vegetables; Braised Lamb Shanks Ossobuco with Gremolata; Stewing; Beef Stew à la Bordelaise, Caramelized Carrots, and Turned Potatoes; A Sunday Cassoulet; Mussels, Shrimp, Scallops, and White Fish Dieppoise

Poached Halibut Pot-au-FeuChicken in Riesling with Grapes and Mushrooms; Basque Fish Stew; Beef Pot-au-Feu, Deconstructed; Frying; Nun's Sighs; Sweet Potato Chips; Crispy Fried Shrimp; Leftover Mashed Potato Croquettes; Desserts in Mini Cocottes; Vanilla Pudding and Raspberry Tarts; Butterscotch Pots de Crème; Individual Chocolate Fondue; Lemon Lovers' Panna Cotta with Lemon Curd; Banana Rice Pudding; No-Machine-Needed Chocolate Ice Cream; Christmas Eve White Chocolate Mousse with Macadamia Nut Brittle; Fresh Orange Crème Caramel; Raspberry Clafoutis with Funneled Warm Ice Cream

Vanilla Cheesecakes with Fresh Strawberry Compote

Subject Term:

Cooking.

Dutch oven cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Newburyport : Gibbs Smith, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.589	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

HILLARY DAVIS, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine. Her work has been featured in many national and international magazine and website articles. She is also the author of French Comfort Food and Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

Author Notes

Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

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.

Excerpts

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-flavoredoil in the French oven for an incredibly delicious crust. Use the pepperoni slices for the top of the pie.

Excerpted from Le French Oven by Hillary Davis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.