By Mimi Thorisson
While Mimi Thorisson and her kin moved from Paris to a small city in out-of-the-way Médoc, she didn't relatively understand what was once in shop for them. She stumbled on brilliant ingredients—from neighborhood farmers and the neighboring woods—and, most crucial, time to cook dinner. Her cookbook chronicles the family’s seasonal foodstuff and existence in an previous farmhouse, all photographed through her husband, Oddur. Mimi’s convivial recipes—such as Roast fowl with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, wintry weather Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will convey the heat of rural France into your home.
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Additional resources for A Kitchen in France: A Year of Cooking in My Farmhouse
Melt the butter in a large nonstick skillet over medium-high heat. Add the brown sugar and cook, stirring, for 1 minute. Add the pears, cinnamon, nutmeg, WsweetInterior_Layout 1 6/7/13 2:11 PM Page 55 2 tablespoons (30 g) unsalted butter, plus extra for the pan 2 tablespoons firmly packed light brown sugar 1 ⁄4 teaspoon ground cinnamon Pinch of ground nutmeg (preferably freshly grated) 1 teaspoon freshly squeezed lemon juice Pinch of salt 1 ⁄2 recipe Salted Honey Caramel Sauce (page 262) and lemon juice, and cook gently, turning occasionally, until the fruit is tender, 2 to 4 minutes more.
Whisk in the cream, milk, apple cider, vanilla, cinnamon, salt, and nutmeg. Pour the mixture over the bread cubes and apples, and toss well. Let soak for 20 minutes (or up to an hour if using stale bread). Flip the bread cubes over with a spatula so that the drier bread on the top ends up on the bottom. Let soak an additional 20 minutes if necessary (or up to another hour if using stale bread). (continued) WsweetInterior_Layout 1 6/7/13 2:10 PM Page 31 WsweetInterior_Layout 1 6/7/13 2:10 PM Page 32 1 teaspoon ground cinnamon 1 ⁄2 teaspoon kosher salt Pinch of grated nutmeg Cinnamon-Cider Sauce 4 tablespoons (60 g) unsalted butter 11⁄3 cups (280 g) firmly packed light brown sugar 2 cups (500 ml) apple cider 1 teaspoon ground cinnamon Pinch of kosher salt 32 I Wintersweet Preheat the oven to 350°F (175°C).
Remove to a small plate and let cool. In the same skillet, heat the butter over medium heat and sauté the apples until well coated. Stir in the apple cider or water, brown sugar, ground cinnamon, and lemon juice, and sauté until the apples are soft and most of the liquid has evaporated, 3 to 5 minutes. Remove the pan from the heat. Mix in the walnuts and set aside. Butter a 13 x 9-inch (33 x 23-cm) baking dish. Cut the bread into 3 ⁄4-inch (2-cm) cubes and pile them into the baking dish. Add the apple-walnut mixture to the bread cubes and mix well with your hands, distributing evenly.