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| Simplicit� Simplicity | |
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| You know how it is. Whenever you're at a party with people you don't know, someone is bound to pop the question, "So, what do you do?" I have to say I expand upon the subject with infinitely more animation now that my work matches my inner wants and needs, and when I do, my interlocutor unfailingly turns to Maxence with twinkling eyes to exclaim,"Wow, it must be an endless display of gastronomic prowess at your place!" | |
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| Full disclosure: not really. We eat well, that much is true, fresh vegetables from the greenmarket and quality goods from the shops around us, but the day-to-day menus are simple, and on weeknights we rely heavily on what we call picnic dinners: a bit of cheese from the cheese shop, a modest selection from the charcuterie, or leftover bits and pieces from the previous day's cooking. Add a hunk of bread from the bakery, a green salad or a bowl of soup, and you've got yourself a quickly assembled and heartily enjoyed meal. | |
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| And on other nights, when inspiration propels me into the kitchen, it's with an ample measure of improvisation that I cook, rummaging through the contents of the fridge, and putting together dishes that capture the day's mood and weather. This section holds a few favorites for simple meals, around which I'll weave variations to use what's on hand. | |
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| Salade De Poulet, P�ches & Noisettes Chicken Salad with Peaches and Hazelnuts | |
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| When I still worked in an office - before I joined the pajama workforce - I often brought my own lunch. It was a habit I had formed when I lived in the States and this was a widespread custom: I would join my coworkers in the bright orange company kitchen, and we would munch on our respective meals over a game of Boggle (I never once won, but it did enrich my English vocabulary with three- and four-letter words). | |
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| At my French office it was less common, and most of my colleagues walked to a nearby bistro for the plat du jour. This was quite pleasant and I joined them from time to time to catch up on office gossip, but for reasons of nutrition, cost, and variety, I still enjoyed putting together my little picnic in the morning. | |
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| In the summer, I liked to pack colorful salads and escape to the nearby Parc Montsouris at lunchtime. As I entered the park I would pass by a gastronomic restaurant set in a handsome pavilion and pore over the daily menu in lieu of an appetizer. I would walk on to sit by the little lake, where a handful of ducks swam about, in the vague hope that someone might throw stale bits of baguette their way. | |
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| A fork in my right hand, a book in the left, and the container of salad propped up against me with my left wrist - a technique that took years to refine - I would dig in happily, comfortable in my delicious solitude. And after a little post-lunch walk I would return to the office, refreshed and sated. | |
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| This salad is a staple from those days, and I still prepare it now for quick lunches, simple dinners, or party buffets. It is an excellent use for leftover roasted chicken, which I like to buy at a rotisserie on rue des Abbesses, where the farm-raised chickens are plump and delectable, and where the lady looks strikingly like the famous French actress Marie-Anne Chazel. | |
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| 3 ripe yellow peaches, about 7 ounces each (substitute yellow nectarines) 3 tablespoons hazlenut oil (substitute walnut oil or extra virgin olive oil) 2 tablespoons balsamic vinegar 1 pound cooked chicken meat cut into strips, from a store-bought rotisserie chicken or a home-roasted chicken, about 3 cups 2/3 cup shelled hazlenuts, toasted, husked, and roughly chopped 1/2 cup (loosely packed) fresh cilantro leaves (substitute fresh flat-leaf parsley leaves) Fine sea salt and freshly ground pepper 8 cups (packed) baby spinach leaves, about 8 ounces | |
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| Serves 4 as a main course, 6 to 8 as a starter | |
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| Peel the peaches: this is easier if you blanch them first by putting them in a pan of simmering water for a minute. (If you use nectarines, it is unnecessary to peel them.) | |
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| In a medium salad bowl, whisk together the oil and vinegar. Add the chicken, peaches, hazelnuts, and cilantro. Season with salt and pepper, and toss to coat. Add the spinach leaves and toss again. Taste and adjust the seasoning. Serve immediately, or refrigerate for up to a day; it gets better as it sits. Remove from the fridge half an hour before eating. | |
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| Note If you prepare the salad in advance, the vinegar will wilt the greens a little. It will still taste good, but may not look as presentable: if you make it ahead for company, add the spinach at the last minute. | |
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| Variation Use fresh (or dried) apricots and almonds instead of peaches and hazelnuts. | |
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| Wine Wein & Sektgut Thielen Merlen Fettgarten 2003 Riesling Spatlese (Germany, Mosel-Saar-Ruwer, white) A light-bodied wine with stone fruit flavors that reinforce the peach in the salad. Excellent balance between sweetness, to complement the slightly bitter nuts, and acidity, to stand up to the balsamic vinegar. | |
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| Invitation Entertaining | |
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| While I love eating out with friends, having them at home is something else entirely: the atmosphere is more intimate, you get to choose your own musical ambiance, and you're free to partake in the kind of conversation you wouldn't dream of letting anyone overhear in a crowded bistro. Of course, that means no eavesdropping for you, either, but you can't win on all counts. | |
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| Whether you are inviting friends for a simple ap�ritif, putting together an impromptu dinner, planning a more elaborate menu, or throwing a party, this section offers tips and recipes to make the occasion stress-free and successful. | |
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| Goug�res Au Cumin Cumin Cheese Puffs | |
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| The classic version calls for cheese as the only flavoring, but I like to use cumin in mine: this complements the fruitiness of the cheese remarkably well and adds a welcome piquancy. Serve with an ap�rtif drink, or use the same batter to make large goug�res (about 3 inches in diameter) and serve as a first course, with a salad. | |
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| 6 tablespoons unsalted butter, diced 1/2 teaspoon fine sea salt 1 cup flour, sifted 4 large eggs 1 teaspoon whole cumin seeds or 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 1 1/2 cups freshly grated Comt� or Gruy�re, about 5 ounces (substitute a good Swiss cheese) | |
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| Makes about 40 goug�res Chilling time: 30 minutes | |
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| Measure all the ingredients before you start. Combine the butter, salt, and 1 cup water in a medium saucepan and bring to a simmer over medium-low heat. Remove from heat, add the flour all at once, and stir quickly with a wooden spoon unitl well blended. Return the pan to medium-low heat and keep stirring until the mixture forms a ball and pulls away from the sides of the pan. | |
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| Let cool for 3 minutes. Add the eggs one by one, stirring well between each addition, until incorporated. (What you have just made is a p�te � choux.) Sprinkle with cumin and pepper and fold in the cheese. The batter will be thick. Cover and refrigerate for 30 minutes, or up to a day. | |
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| Preheat the oven to 400�F and line a baking sheet with parchment paper. Remove the batter from the fridge, and use two teaspoons to shape small balls of batter (about 1 inch in diameter) that you will plop onto the baking sheet, leaving an inch of space between each. If you have to work in batches, cover the batter and return it to the fridge. | |
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| Bake for 20 minutes, until puffy and golden - however much you want to peek inside, do not open the oven door during the first 10 minutes of baking, or the goug�res will not rise well. Turn off the oven, open the door just a crack, and leave the goug�res in for another 5 minutes. (This helps prevent an abrupt temperature change, which would cause the goug�res to deflate and nobody wants that.) Transfer to a cooling rack for 5 minutes and serve warm, or let cool and serve at room temperature. | |
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| Note You can freeze the goug�res for up to a month and reheat them (no thawing necessary) in a 350�F oven for 8 minutes. They won't be as moist as freshly baked ones, but they are very convenient to have on hand for unexpected guests. | |
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| Variations Replace the cumin with caraway seeds, rosemary, or paprika, or omit the spices altogether. | |