Spring

2017

Cohen copyediting sample

EXCERPTS FROM VOILÀ: A FRENCH COOKBOOK
BY CÉCILE DELARUE
©ROCKRIDGE PRESS, 2017

EDITED FOR CALLISTO MEDIA INC.

Contents
Introduction
Chapter One: French Cooking Class
Chapter Two: French Basics
Mayonnaise
Vinaigrette (French Dressing) Commented [AC1]: AU: Suggest omitting, as this is
common knowledge.
Pâte bBrisée (Pie Dough)
Pâte sSablée (Crumbly Sweet Pie Dough)
Crème Chantilly (French Whipped Cream)
Pâte à crêpes (Crêpes Batter)
Bouillon de Volaille (Chicken Broth)
Béchamel Sauce
Chapter Three: Apéritifs
Gougères (Cheese Puffs)
Tapenade noire (Black Olive Spread)
Rillettes (Pork Spread)
Pâté de campagne (Country Pâté) Commented [AC2]: AU: Suggest using English
translation throughout.
Pâté en croute (Crust Pâté)
Feuilletés à la saucisse (Sausage in Puff Pastry)
Cake sale (Savory Cake) Commented [AC3]: AU: Should this be “Gâteau”?

Flammekueche (Thin-Crust Bacon and Cream Pie)

Chapter Four: Appetizers
Soufflé au fromage (Cheese Soufflé)
Escargots (Snails in Parsley Butter)
Céleri rémoulade (Celeriac Salad in Rémoulade Sauce)
Carottes rapées (Grated Carrots)
Concombre à la crème (Cucumbers in crème fraîche)
Betteraves en salade (Baked Beet Salad)
Asperges blanches à la sauce Laurence (White Asparagus)

2
Chapter Five: Salads
Salade Niçoise
Salade d’endives et de Roquefort (Endive and Bleu Cheese Salad)
Salade Landaise (Duck Confit and Duck Bacon Salad)
Salade Lyonnaise (Bacon, Poached Egg, and Frisée Salad) Commented [AC4]: AU: Suggest using English
translation.
Salade de pissenlits (Dandelion Salad)
Salade de riz (Rice Salad)
Salade Parisienne (Parisian Salad)
Salade de lentilles vertes (Green Lentils Salad)
Chapter Six: Omelets, Eggs, and Quiches
Omelette aux fines herbes (Fine Herbs Omelet)
Omelette jambon fromage (Ham and Cheese Omelet)
Oeufs cocotte (Eggs in Ramekins)
Oeufs mimosa (Deviled Eggs)
Quiche Lorraine
Quiche courgettes menthe (Zucchini and Mint Goat Cheese Quiche)
Tarte à la moutarde et à la tomate (Dijon and Tomato Tart)
Pissaladière (Onion, Anchovy, and Olive Provençal Pizza)
Chapter Seven: Plats du Jour Commented [AC5]: AU: Suggest using (or including in
parens) English translation for consistency.
Cassoulet
Commented [AC6]: AU: Is there an English translation
Bœuf bourguignon (Beef Burgundy) for this? (“Casserole”?)

Pot-au-feu (Beef Stew and Vegetables)

Daube Provençale (Beef Tomato and Olives Stew)
Blanquette de veau (Veal Stew in White Sauce)
La potée au chou (Cabbage and Pork Stew)
Petit salé aux lentilles (Pork Shoulder and Green Lentils Stew)
Choucroute garnie (French Dressed Sauerkraut)
Galette de sarrasin complete (Buckwheat Crêpes with Cheese and Ham)
Tartiflette (Cheese, Bacon, and Potato Casserole)
Chapter Eight: Soups
Soupe à l’oignon (French Onion Soup)
Potage bonne femme (Leek, Potato, and Carrot Soup)
Soupe Vichyssoise (Vichyssoise Soup)
3
 Soupe poireau pommes de terre (Potato and Leek Soup)
Soupe aux orties (Stinging Nettle Soup)
Garbure (White Beans, Duck, and Pork Soup)
Soupe de potiron (Pumpkin Soup)
Velouté de chataîgnes (Chestnut Soup)
Soupe à l’oseille (Sorrel Soup)
Velouté de champignons (Cream of Mushroom Soup)
Chapter Nine: Tartines
Tartine fromage de chevre jambon (Goat Cheese and Ham Tartine)
Tartine poire fourme d’Ambert (Pear and Bleu Cheese Tartine)
Tartine fromage blanc radis (Radishes and Fresh Cheese Tartine)
Tartine foie gras kaki (Persimmon and Foie Gras Tartine)
Croque-monsieur béchamel (Grilled Cheese and Ham Sandwich in Béchamel Sauce)
Croque-monsieur maison (Baked Grilled Cheese and Ham Sandwich)
Pain perdu (French Toast)
Pain perdu salé (Savory French Toast)
Chapter Ten: Side Dishes
Ratatouille (Provençal Vegetable Stew)
Petits Pois Carottes (Green Peas and Carrots)
Piperade (Tomato and Pepper Stew)
Frites (French Fries)
Purée de Pommes de Terre (French Mashed Potatoes)
Gratin Dauphinois (Potato Gratin)
Gratin de Courgettes (Zucchini Gratin)
Gratin de Pâtes (French Mac and Cheese)
Tian Provençal (Provençal Vegetable Casserole)
Tomates à la Provençale (Provençal Tomatoes) Commented [AC7]: AU: Should this be “à la Provençe”
or “Tomates Provençal”?
Chapter Eleven: Fish and Seafood
Moules Marinières (Mussels in White Wine)
Saumon à l’Oseille (Salmon in Sorrel Sauce)
Sole Meunière (Lemon and Butter Sole)
Aïoli de Poissons (Fish and Aïoli)
Bouillabaisse de Marseille (Fish Stew)
4
 Bar en Croûte de Sel (Seabass in Salt Crust)
Cuisses de Grenouilles (Frog Legs)
Brandade de Morue (Salt Cod Brandade) Commented [AC8]: AU: Is there an English word for
this?
Chapter Twelve: Poultry
Coq au Vin (Rooster in Red Wine)
Poule au Pot (Chicken Stew)
Canard à l’Orange (Orange Duck)
Poulet Rôti (Roasted Chicken)
Poulet Marengo (Chicken with Tomato and Olives)
Poulet à la Normande (Chicken with Apple, Cider, and Cream)
Poulet Basquaise (Tomato and Pepper Chicken)
Magrets de Canard aux Pommes Sarlardaises (Duck Breast and Sautéed Potatoes)
Chapon Farci (Stuffed Capon with Chestnuts) Commented [AC9]: AU: Is there are more common
term for this?
Dinde de Noël (Christmas Turkey)
Chapter Thirteen: Meat
Steak Frites (English translation) Commented [AC10]: AU: Suggest including English
translation.
Steak Tartare (Raw Steak)
Tournedos Rossini (Tournedos, Foie Gras, and Black Truffle) Commented [AC11]: AU: Suggest using English
translation.
Gigot de Sept Heures (Seven-Hour Leg of Lamb)
Côtes de Porc à la Moutarde (Dijon Mustard Pork Chops)
Escalopes de Veau à la Normande (Veal Scaloppini in Cream) Commented [AC12]: AU: Suggest substituting with a
more familiar term for English speakers.
Saucisses au chou (Sausage with Cabbage)
Lapin a la Moutarde (Mustard Rabbit Stew)
Hachis Parmentier (Shepherd’s Pie)
Tomates Farcies (Stuffed Tomatoes)
Chapter Fourteen: Tartes andet “Petits Gâteaux” Commented [AC13]: AU: Suggest English translation
for consistency
Tarte Tatin (Apple Upside-Down Tart)
Commented [AC14]: AU: suggest quotes to convey that
Tarte aux Pommes (French Apple Pie) there isn’t an adequate English translation.

Tarte au Citron (Lemon Pie)

Tarte aux Fraises (Strawberry and Cream Pie)
Madeleines
Cannelés (Rum and Vanilla Cakes)
Vrais Macarons (Almond Cookies)
5
 Meringues
Beignets de Mardi Gras (Carnival-Style Donuts) Commented [AC15]: AU: I think this makes it more
understandable. OK?
Petits Sablés (Shortbread Cookies)
Chapter Fifteen: Desserts
Clafoutis aux Cerises (Cherry Cake)
Gâteau au Yaourt (Yogurt Cake)
Gâteau de Savoie (Gluten-Free Sponge Cake)
Fondant au Chocolat (Almost Flourless Chocolate Cake)
Profiteroles au Chocolat (Chocolate and Ice Cream Puffs)
Pots de Crème au Chocolat (Chocolate Pot de Crème)
Mousse au Chocolat (Chocolate Mousse)
Millefeuille (Napoleons) Commented [AC16]: AU: Please confirm accuracy.

Crème Caramel (Caramel Custard)

Crêpes Sucrées (Sweet Crêpes)
Crêpes Suzette
Crème Brulée
Bûche de Noël (Christmas Log)
Galette des Rois (Kings’ Cake)
Appendix A: Glossary of French Terms
Appendix B: The Dirty Dozen and the Clean Fifteen
Appendix C: Measurement Conversions
Recipe Index
Index

6
Bouillon de vVolaille
Chicken Bbroth
Prep time: 15 minutes
Cook time: 2 hours
Makes 4 cups
Dairy Free, Gluten Free, Classic

Long before bone broth was a healthy trend, bouillon, the French broth, washas always been at the
cornerstone of French cuisine. A healthy way to use leftover poultry, you can drink it as is, or use it to
add flavors to plenty of great recipes.

1 chicken carcass (or various poultry leftovers)

2 carrots, peeled and cut in 2 two chunks
1 leek, white part only
4 cloves
1 onion, peeled
½ cup white wine
1 bBouquet garni (laurel leave, thyme branch, parsley) (page XX)
6 peppercorns

1. Put the carcass in a largebig stockpotpan. Add the carrots and leek. Stick 4 cloves into
the onion then and add to the potpan. Commented [AC17]: AU: Suggest including nailing
2. Add the white wine, then and slowly add cold water until everything is submerged. Add cloves into onions in your section on cooking techniques.
the bouquet garni and the peppercorns.
3. Bring to a boil over a medium heat. LOnce at boiling point, lower the heat and let it
simmer on low for 2 two hours. Do not coverput a lid on.
4. You then need to sStrain the broth. Let it cool in the fridgerefrigerator, after skimming Commented [AC18]: AU: Suggest specifying which
offout the fat that has appeareds on the surface. instrument to use.

LE PETIT TRUC
You can store the brothkeep it in the freezer by pouring the broth in an ice cube tray. Add an ice cube of
broth to soups or boiling water when makingfor pasta or rice: for even more flavor.!

7
Betteraves en salade
Baked Beet Salad
Prep time: 10 minutes
Cook time: 2 hours
Serves 4
Vegan, Vegetarian, Dairy Free, Gluten Free

Sweet, full of color, low in calories, and so healthy! Beets are perfect to start a meal. I like to prepare
them very simply, like my grandmothers and mother used to, with a red wine vinegar dressing, and
parsley.

2 pounds beetroots, cleaned, dried, and wrapped in a paper towel and then wrapped in aluminum foil Commented [AC19]: “beets”?
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoon canola oil (or olive oil)
1 tablespoon fresh parsley, dicedchopped finely Commented [AC20]: AU: ok?

1. Preheat your oven to 350°F.

2. Clean the beets, pat them dry, and wrap them in a paper towel. Then wrap them in foil
paper. Put them beets in a baking dish or on a baking rack and let them cook for 2
hours.
3. In a large bowl, mix the vinegar with the salt and pepper. Stir well and sSlowly add the
oil, until well combined.
4. Peel the baked beets by rubbing a paper towel on them until the skin comes off.
ChopCut them into ½- inch cubes. and aAdd them to the bowl.
5. Add the minced parsley, and toss well.
LE PETIT TRUC
You can also add cubes of goat or feta cheese cubes or feta, and some walnuts to the mix.

8
Harengs pommes à l’huile
Herring and Ppotato Ssalad
Origin: Paris
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4
Dairy Free, Gluten Free, Under 30 Minutes, Classic

Marinated herring and potato salad is on the menu of any good Parisian bistro. I love the fact that this
potato salad is served lukewarm, with the perfume of the white wine still steaming out of the potatoes.

2 pounds small potatoes Commented [AC21]: AU: Suggest specifying which

21 teaspoon salt, dividedplus 1 for the potatoes kind.
1 teaspoon pepper,
2 tablespoons white wine vinegar
6 tablespoons canola oil
1 tablespoon minced chives, finely chopped
1 sweet onion, peeled and minced
¼ cup white wine
8 smoked herring filets in oil, drained Commented [AC22]: Suggest adding “filet(s)” to SG
rather than “fillets.”
1. Boil the potatoes (with their skin) in a large saucepan filled with cold water and a
teaspoon of salt. Boil for 20 20 minutes after reaching boiling point.
2. Meanwhile, in a salad bowl, combine the salt, pepper, and vinegar in a salad bowl.
While whisking, add the oil (one tablespoon at a time), chives, and onions.
3. When boiled, pPeel the boiled potatoes immediately, and add them to the bowl. Toss
well, and pour the white wine on the still-hot potatoes.
4. ServePlace 2 herring fillets apieceon 4 different plates, and add a serving of the potato
salad.
PAIRING
Pair with a bottle of dry white wine, such aslike a Muscadet.

9
Salade Lyonnaise
Bacon, Ppoached Eegg, and Ffrisée Ssalad
Origin: Lyon
Prep time: 10 minutes
Cook time: 3 minutes
Serves 4
Dairy Free, Gluten Free, Under 30 Minutes, Classic

This salad comes from Lyon, also known as the capital of French gastronomy, because so many great
chefs started there. I went to college in Lyon and learned how to make this dishit there. It will always be
one of my all-time favorites. Among other things, I love the fact that you use the warm rendered fat of
the bacon to make the dressing.…

1/2 pound of bacon, cut in ½-inch stripswide matchsticks

1 medium shallot, peeled and diced
2 tablespoon red wine vinegar, divided
4 eggs
1 frisée or romaine salad (or a Romaine Salad)
1 teaspoon salt
1 teaspoon freshly ground pepper

1. Heat a non-stick skillet over medium heat. Add the bacon, let it sweat for a minute, then
and add the diced shallot. Using a wooden spoon, stir them well for about 3 minutes, or
until they mixture becomes translucent, for around 3 minutes.
2. Fill a medium saucepan with water, add one tablespoon of vinegar, and bring to a boil
over high heat. Poach theyour eggs in the boiling water: break them one by one in a
small bowl, then plunge them in the water., Rreduceing the heat to low, and use a Commented [AC23]: AU: I have messed this up many
tablespoon to immediately formputting them each eggimmediately into a round shape times. Suggest being a bit more descriptive about how to
add the eggs to the water.
with a tablespoon. Cook for 3three minutes.
3. Put the frisée intoIn a large salad bowl, put the frisée, then and pour the bacon and the
caramelized shallot onto it, along with the warm bacon fat that is still ion the skillet.
Toss the salad, add the salt and pepper, and toss again.
4. Top the salad with the poached eggs and serve.

10
Omelette aux fines herbes
Fine Herbs Omelet
Prep time: 5 minutes
Cook time: 5 minutes
Serves 2
Vegetarian, Gluten Ffree, Under 30 Minutes, Classic

Just fresh eggs, fresh herbs, and a hot pan. Who could say that this simple equation could create a recipe
famous all over the world? I like my omelet “naked,” with fresh parsley and chives. Along with a simple
lettuce and vinaigrette, it’s the light easy lunch par excellence.

6 eggs
2 tablespoons chives, mincedfinely chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh parsley, mincedfinely chopped
1 tablespoon butter

1. In a large bowl, mixwhisk the eggs with the salt, pepper, parsley, and chives. Use with
a fork or a whisk, but don’t whisk for too long, for about 2 minutes.
2. Melt the butter in a non-stick frying pan over medium heat. Make sure that the butter
spreads evenly in the pan and then pour in the egg mixture. Stir immediately wWith a
wooden spatula, start immediately to stir, especially around the edges of the pan.
3. When the bottom of the omelet is golden, and the top is still a little bit runny, take a
serving plate, and tilt the pan over a serving plateit. Using the wooden spatula, gently
unstick the omeletit from the pan, and let itthe omelet roll on itself to the plate.
4. Serve immediately.
PAIRING
Pair with a white wine or even a glass of cChampagne.!

11
Daube Pprovençale
Beef, Tomato, and Olives Stew
Origin: Provence
Prep time: 15 minutes
Cook time: 3 hours
Serves 4
Dairy Free, Gluten Free, Classic

Olive, tomatoes, and thyme, the three essential ingredients of Provençal cuisine, make this slow-cooked
beef recipe the boeuf bourguignon of the sSouth of France.! Serve warm, with pâtes fraîches —(fresh
pasta)— or polenta, and a nice glass of rosé fromde Provence.!

1 tablespoon olive oil

1 onion, minced
2 pounds beef shanks or beef cheeks, cut in 1-inch cubes
2 carrots, peeled and choppedcut in ½-inch slices
1 bottle of white wine
3 tablespoons of tomato paste
2 garlic cloves, green germ taken off,peeled and minced
tThe peel of half an organic orange
1 bouquet garni (page xx)
1 teaspoon salt
1 teaspoon freshly ground pepper
½ cup pitted black olives

1. In a large French oven (or stove pot,) warm the oil over medium-high heat. Add the Commented [AC24]: AU: Suggest just using “pot”
onion. Stir and cook slowly for 3three minutes. Add the beef, browning on each side, throughout for familiarity.
for 5 minutes.
2. Add the carrots, stir well, and cook for 2two minutes., Tthen pour the bottle of wine
into the pot.
3. Bring to a boil over high heat and add the tomato paste, the orange peel of orange, the
bouquet garni, salt, and pepper. Cover and reduce the heat to its lowest. Simmer for 3
3 hours.
4. Thirty30 minutes before serving, add the black olives, cover again, and simmer until
serving time.
PAIRING
Pair with a Côtes de Provence rosé.

12
La potée au chou
Cabbage and Pork Stew
Origin: Auvergne
Prep time: 15 minutes
Cook time: 3 hours
Serves 6
Vegan, Vegetarian, Dairy Free, Gluten Free, Under 30 Minutes, Classic

La potée au chou takes its name from the pot it is made in, and can be considered as the pork version of
Ppot-au-feu (page xx). Cooked with cabbage, it is a traditional recipe from Auvergne, a very rural region
in the center of France, where the mountains and the harsh climate make it a perfect meal for winter!

3 pounds pork shoulder, cut in 1½-inch cubes

1 pound pork belly, ½-inch thick, cut in 3-inch slices
1 bouquet garni (page xx)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 onion, peeled
4 cloves
1 cabbage, cut in 6 chunks
4 carrots, peeled and cut in 3 chunks
6 kielbasa sausages, kielbasa preferably, (or any smoked sausages) Commented [AC25]: AU: Should the meat be taken out
10 medium-sized potatoes, washed and unpeeled of the casings?

1. Fill a very large French oven, or cooking pot, with cold water.
2. Add the pork belly and the pork shoulder. Bring to a boil over medium heat. Add the
bouquet garni, salt, and pepper. Nail the cloves into the peeled onion. Add to the Commented [AC26]: AU: Should this be “Stuff”?
saucepan. When the water starts boiling, lower the heat. Spoon the foam out. Cover,
and simmer for 1 hour.
3. Add the cabbage, the carrots, and the sausages, and cook for at least another 1 more
hour, preferably 2 hours.
4. 30 minutes before serving, add the potatoes (with their skin) to the pot, and
continuekeep simmering.
5. When ready to serve, with a slotted spoon, take out the potatoes and the vegetables and
put them in a large presenting dish. Take out the meat and put it on top. Each guest
should help himself or herself to the vegetables and meat.
LE PETIT TRUC
Serve with a pot of Dijon mustard on the table.

13
Tartine fromage de chevre jambon
Goat Cheese and Ham Tartine
Prep time: 5 minutes
Cook time: 5 minutes
Makes 4 tartines
Under 30 Minutes

This tartine is better made with Rocamadour, a tiny, round, soft, and soooo runny goat cheese made in
Périgord, (the beautiful French region that also gave us foie gras and canard confit), and jJambon de
Bayonne, a flavorful prosciutto made in the French Basque country. IfWhen trying to substituting
prosciuttoe, selectalways go to what looks like the best quality and organic product. Commented [AC27]: AU: SG says to avoid
“proscriptive” ingredient terms with “organic” as an
example.
4 slices of sourdough bread, about ½-inch thick
1 garlic clove, peeled
4 Rocamadour (or 4 tiny creamy and ripened goat cheeses)
8 thin slices of Bayonne ham (or a great prosciutto)
1 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoons chivesgreen onions

1. Preheat theyour oven on the broiler settingposition.

2. Rub all the slices of bread with the garlic clove. Cut the Rocamadour cheeses in half, so
as to create 8 round pieces of cheese. Place the cheese rounds over the slices of bread.
With your hands, sShred the slices of ham into bite-size pieces and s. catter over Place
on top of the cheese all over.
3. Sprinkle theAdd salt and pepper overon top of each tartine, and place them in the oven
for 2 2 to 5 5 minutes.: Tthe tartines are ready when the sides of the ham start curling
up, and are crispy.
4. Sprinkle the green onionschives on top of each tartine.
LE PETIT TRUC
Serve with a green lettuce salad coated in vinaigrette dressing.
PAIRING
Pair with a white dry white wine.

14
Tartine poire Fourme d’Ambert
Pear and Bleue Cheese Tartine
Origin: Auvergne
Prep time: 7 minutes
Makes 4 tartines
Vegetarian, Under 30 Minutes

This pear and bleue cheese tartine is great to make on the go, as it doesn’t need any cooking.! You can
make it with any bleue cheese, but Fourme d’Ambert makes the dishit even better. This cow-milk cheese
is less strong than other bleue cheeses, and is a kid’s favorite. Also really tTry to make sure that theuse
fruits are perfectly ripe and juicy.

½ pound Fourme d’Ambert (or a soft blue cheese)

1 tablespoon crème fraîche or whipping cream
2 ripe pears, ripe, peeled and cut into thin slices
4 thick slices of sourdough bread
¼ cup walnut halves
½ lemon, squeezed
2 tablespoons raw honey Commented [AC28]: AU: OK to omit “raw”? Also, this
1 tablespoon freshly ground pepper measurement doesn’t add up with step 3 (see HL).

1. In a bowl, roughly mash the cheese and the cream, using a fork.
2. Peel the pears, and cut them into thin slices. Place the pears on a plate and pour the
lemon juice on top.
3. Spread the bleue cheese and cream mix onto the slices of bread. Place the pear slices on
top. Cover withAdd 2 or 3 walnut halves on it, and ground pepper, and gently drizzlelet
a teaspoon of honey drip over each tartine.
LE PETIT TRUC
You can also addcover with prosciutto, or coppa, or duck bacon slices on top. Serve with an arugula and
vinaigrette salad.
PAIRING
Serve with a white sweet white wine such as (Chenin Blanc, or Sauternes.)

15
Cannelés
Rum and Vanilla Cakes Commented [AC29]: AU: Please confirm. “Cupcakes”?

Origin: Bordeaux, South West of France

Prep time: 10 minutes (24h- hour waiting periodahead) Commented [AC30]: AU: Suggest using this convention
globally. OK?
Cook time: 11 minutes
Makes 20 cCannelés
Vegetarian, Under 30 Minutes, Classic

With rRum, and vanilla, flavoring and an incrediblye soft texture under their caramelized crust,…
cCannelés are tiny bits of heaven withthat only have one flaw.: to make tThe best ones, you have to
require preparinge the batter 24 24 hours ahead of time. These small fluted pastries are a specialty of
Bordeaux, the biggest city on the southwest coast of France. While they are Ttraditionally made in
special copper molds, you can now find some silicon models that are much easier to use.

2 cups whole milk

32 tablespoons butter, dividedand 1 tablespoon for the molds
1 vanilla pod, sliced in half lengthwise Commented [AC31]: AU: Consider explaining how to
2/3 cup flour prepare the pod up here rather than within the steps.
1 cup sugar
2 large eggs, beaten
2 egg yolks
2/3 cup rum

1. In a small saucepan over medium heat, melt the butter in the milk. Slice top outer layer
of the vanilla pod in half lengthwise and aAdd half the vanilla pod and continue heating
until theto the saucepan. Stop as soon as it starts boiling point is reached. Commented [AC32]: AU: Currently this says “Add half
2. In a large bowl, whisk the flour and the sugar., then aAdd the eggs and the egg yolks. the vanilla pod and continue heating until the boiling
point is reached.” Does this work?
RemoveTake the vanilla pod out of the saucepan, placeput it on a flat surface, and
scrape out the seedsthe inside with a pairing knife. Add to the seeds to the batter, and Commented [AC33]: AU: Is this what you are trying to
slowly addpour the milk slowly into the bowl. Add the rum, . Wwhisking well. convey?
3.2.Wrap and refrigerateput in the fridge for at least 24 hours minimum (for no longer than Commented [AC34]: AU: Suggest combining steps
48 hours maximum). when possible, particularly here to avoid a single line on
the next page, which the SG prohibits. I think most people
4.3.One1 hour prior tobefore baking, removetake the batter fromout of the would prefer to make recipes with fewer steps.
refrigeratorfridge.
5. Preheat the oven to 500°F.
6.4.Butter the molds if they are metallic. Pour the batter, filling into each cuphole until Commented [AC35]: AU: I’m not 100% sure what word
three quarters ¾ full. to use here. What do you think?
7.5.BakeCook for 11 minutes, then lower the heat to 350°F, and bakecook for
1 additionalan hour. Let the cakesWait for them to cool down before removing from the
moldunmolding.

16
Crêpes Suzette
OriginRIGIN: Paris
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4
Vegetarian, Under 30 Minutes, Classic

It’s always so dramatic to see flames in athe restaurant! When a French waiter sets a pan ablaze in front
of all the customers, it is of course to serve Crêepes Suzette. This recipe is now considered vintage, and
somewhata little outdated, but some French people are fighting for it to make a come back.! It’s so good,
too!

3 organic mandarin oranges, [insert preparation instructions]

1/3 cup butter, cut in small cubes, at room temperature, andplus 1 tablespoon
1/3 cup sugar
½ cup plus 2 tablespoons Grand Marnier or triple sec, dividedand ½ cup for flambé
8 crêepes (page xx)

1. Wash 2 mandarins and grate the peel very thin. In a large bowl, whisk the butter until Commented [AC36]: AU: Suggest including this
very smooth. Keep whisking as you add the peels and the sugar. Squeeze all mandarins information in the ingredients list rather than in the
steps.
over the bowl, and whisk as you add 2 2 tablespoons of Grand Marnier.
RefrigerateReserve for 1 hour in the fridge.
2. Spread 1 teaspoon mandarin butter inside each crêepe. Fold them in fourths4. Melt 1
tablespoon butter iIn a crêepe pan, melt 1 tablespoon of the butter and reheat the
crêpescrepes slowly in it. In a small saucepan, heat ½ cup Grand Grand Marnier in a
small saucepan, over medium heat.
3. Pour some warm Grand Marnier overon each crêepe, tell your guests to pay attention,
and lightcrack a match to flambé (page XX)!
LE PETIT TRUC
The authentic recipe for crêpes Suzette is actually not “flambéd.”! You can eat the crêepes without this
dramatic ritual or(and also make them alcohol free by substituting with orange blossom water for the
Grand Marnier).
PAIRING
Pair with Cchampagne.

17
Crème brulée
Prep time: 15 minutes
Cook time: 1 hour plus 15 minutes
Serves 4
Vegetarian, Gluten Free, Classic

Literally a “burnt cream” in French, la crème brûlée is so deliciousgood that its name is now famous all
over the world.! No need to have a special blowtorch or fancy equipment—, all you need is an oven, and
a broiler, —and patience to wait for yournot to eat everything before the guests arrivecome in before
digging in.!

4 egg yolks
½ cup sugar and then
1/3 cup brown sugar
1 vanilla pod, split in two lengthwise
¾ cup whole milk
1 cup whipping cream

1. Preheat theyour oven to 225°F.

2. In a large bowl, whisk the egg yolks with ½ cup sugar. Slice top outer layer of the
vanilla pod in half lengthwise. Using a teaspoon, scrap the seeds out from the vanilla
podand put them into the large bowl. Add the milk. Whisk as you slowly addpour the
whipping cream, until the mixture is homogeneous.
3. Pour in 6- ounce ramekins or custard cups. PlacePut in the oven and bake for 1 1 hour.
4. Take the ramekins out of the oven, let them cool down at room temperature, wrap, and
put them in the fridge refrigerator for at least 4 hours.
5. Fifteen15 minutes before serving, preheat theyour oven to broil. Sprinkle brown sugar
onto each ramekin. Put them under the bBroiler for 2 2 minutes before serving. Take
them ramekins out as soon as the sugarit starts to caramelize.
LE PETIT TRUC
You know that the custard is ready when the custard doesn’t shake anymore when you try to move it.
PAIRING
Pair with a sweet dry wine, from the Loire Valley, for instance.

18