Two years ago: Foccacia Sandwiches for a Crowd One year ago: Black Pepper Tofu and Eggplant We had it with a green salad with a vinaigrette I snuck a spoonful of mayo into, also inspired by Mathilde, but next time I’m going to make my favorite fennel salad - do you want the recipe? anyone? (I always get tumbleweeds when I talk about fennel, it’s okay, sigh, more for me.) However you serve it, I hope you love it as much as we have for lunch this week. The result is exactly as good as it sounded in the book, an abundantly flavorful, very summery light meal. Inspired by Mathilde, I did indeed make my own crust and leveled off the edges, but I won’t tell anyone if you use a storebought crust or sheet of puffed pastry instead (for the latter, I’d bake it flat, as we do here). I used heirloom tomatoes but you do not need to - I try to limit my fussing over heirlooms here, anyway, because it feels like hagiography - any good field-grown tomato will work, or even smaller tomatoes, halved or sliced. Beneath the tomatoes, she added a layer of parsley pesto and grated cheese.” She always made her own crust and shaped it like a true pâtissier, leveling off the edges until it was flush against the mold. She had bought the tomatoes at the market and they spilled juice onto the cutting board as she sliced them open. “For dinner Mathilde made a tomato tart with fennel salad. A real recipe from a fictional character? Is it too bizarre? Even more challenging was choosing between the clafoutis with caramelized pears (above) and other dishes but in the end it’s tomato season and I had no chance resisting the recipe behind this passage, which sounds like the only kind of August I want to have: After I mentioned on Instagram how much I’d enjoyed the book, Lemoine emailed me to ask if I’d like recipes for any of the dishes mentioned. No wonder every time a character cooks, you want to be in the kitchen with them. I also didn’t know anything about the author, Sanaë Lemoine going in and hadn’t realized she is, in fact, a Food Person, a former cookbook editor from Phaidon and Martha Stewart. I dipped a piece of buttered toast into the chocolate.”īecause I buy and read books completely blind - I don’t like reading reviews or even the backs of books or I find I’m always waiting for and it’s not as fun. “She made it with whole milk and a dash of cream and pieces of dark chocolate. “Caramelized slices of pear hid beneath the custard, and the top was sprinkled with shards of toasted almonds.” “The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels bathed in white wine and garlic sauce.” It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.I read a new novel, The Margot Affair, last month and loved it. ![]()
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