By Mimi Thorisson
While Mimi Thorisson and her family members moved from Paris to a small city in out-of-the-way Médoc, she didn't relatively comprehend what used to be in shop for them. She came upon really good ingredients—from neighborhood farmers and the neighboring woods—and, most crucial, time to cook dinner. Her cookbook chronicles the family’s seasonal foodstuff and lifestyles in an outdated farmhouse, all photographed through her husband, Oddur. Mimi’s convivial recipes—such as Roast chook with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, iciness 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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Extra info for A Kitchen in France: A Year of Cooking in My Farmhouse
The bird is now in 4 pieces. 9 Use the poultry shears to cut each breast in half diagonally, producing one breast and one wing. Repeat to separate the other breast. 10 Cut each leg through the knee joint, above the drumstick that connects to the thigh, to separate. Now, there is one drumstick and one thigh. Repeat to separate the other leg. 11 The chicken is now cut into 8 pieces. Leg and thigh pieces are the choicest cuts for slow cooking, although breast pieces can work well when left on the bone for stewing.
2 Working with a few leaves at a time, roll them loosely into a bunch. Cut across the roll to the desired width, making strips. 33 34 Techniques Peeling squashes 1 Holding the squash firmly, use a chef’s knife to cut it lengthwise in half, working from the stalk to the core. 2 Using a spoon, remove the seeds and fibers from each squash half and discard them. 3 Use a vegetable peeler or knife to remove the skin. Cut into pieces, then into chunks, or slice as required. Rehydrating mushrooms 1 To rehydrate dried mushrooms, place the mushrooms— either wild or cultivated—into a bowl of hot water.
Move to the top side of the backbone and, starting near the gills, cut down the length of one side of the backbone. 2 Turn over, and repeat the cut on the other side of the backbone. Place the filet skin-side down onto a clean work surface. Insert a fileting knife into the flesh of the fish near the tail end. Turn the blade at an angle almost parallel to the skin and cut off the flesh, while holding the skin taut. Techniques Preparing mussels 1 Discard any mussels that are broken or wide open. In the sink, scrub the mussels under cold, running water.