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Gallic good times indoors and out – it’s our French issue and
here's a preview of the recipes.
Plus, our review of Guillaume Brahimi's new Sydney restaurant; how to eat your way through Nice and grow zucchini; how to get tickets for our final Gourmet Institute in Melbourne this year; and your chance to win a trip to Hong Kong, tickets to Get on Up and the Soulfest music festival, double passes to the stage show Hay Fever, and tickets to see TOTEM by Cirque du Soleil. Happy eating, Anthea Loucas and the team at Gourmet Traveller |
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Posted: 29 Sep 2014 0- David Lebovitz
Many times, I’ve walked by Caractère de Cochon, a
slip of a place on a side street, just next to the earnest Marché des
Enfants Rouges, in the ever-growing hipper upper haut (upper) Marais, and
wondered about the cave à
jambons jam-packed with hams of all sorts hanging in the window
and from the rafters. But I’ve never stepped inside.
But recently I was talking to my
friend Jennifer,
and she’d mentioned the place in glowing terms, letting me know it was,
indeed, an amazing emporium dedicated to all-things-ham. So we made a date to
go. However as (my) luck would have it, of course, on the day of our date, it
was closed for a fermeture
exceptionelle.
Which, in my case, seems to happen
a lot.
Continue Reading Caractère de
Cochon: Ham & Charcuterie Shop in Paris...
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Posted: 28 Sep 2014
This coming weekend I’ll be at Treize…a baker’s dozen,
in Paris on Sunday, October 5th, from noon to 1pm.
I’ll be signing copies of My Paris
Kitchen at one of the latest, and sweetest, cafés in Paris –
Treize…a baker’s dozen. Located in a gorgeous Left Bank courtyard, Treize…a
baker’s dozen, where owner and chef Laurel Sanderson charms
locals and expats with her home-style cooking, much of it rooted in flavors
from her native South Carolina. Yet blended with a French sensibility, and
French ingredients.
The café serves lunch, brunch and le goûter (afternoon
snack), and readers of My Paris Kitchen will be familiar with Laurel, as she
inspired a story and recipe in My Paris Kitchen. I’m excited to be a guest in
her café for this event.
There will be copies of My Paris
Kitchen available, and you’re welcome to bring previously
purchased books as well. Looking forward to seeing you on Sunday!
[Note that there is a brunch from
1 to 4pm, which is sold-out. But this event is open to all from Noon to 1pm.
If you'd like to RSVP to let them know you're coming, you can on the Facebook Event
page.]
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Nothing satisfies quite
like the cooking and eating of a perfectly roasted chicken. The rewards for
nominal effort are many – a home filled with heady cooking aromas; the tender
pull-apart meat and crisp golden skin, and the exciting potential for what to
do with the leftovers.
The Perfectly Roasted Chicken takes this time-honoured classic and reinvigorates it by showing just how much enjoyment and variety you can spin from a simple roast. Mindy Fox provides classic and modern recipes, plus inspirational side dishes and healthy yet delicious ideas for leftovers. Whether you’re looking for pastas, salads, sandwiches, small plates, brunches or lunches, it’s all here. Enjoy a Chicken Noodle Soup with Leeks, Peas and Dill, pass around Vietnamese Summer Rolls at a dinner party or indulge in Baked Macaroni, Chicken and Cheese. Whether you’re cooking for one, two, a family, or a party, The Perfectly Roasted Chicken delivers. |
About the Author
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Mindy Fox is the food editor of the
US magazine La Cucina Italiana and a former editor at Saveur.
She has written for many magazines in the US, including Saveur, Every
Day with Rachael Ray and Prevention, and she has
collaborated on a number of cookery books, including New York Times Notable
Book of 2009, The Craft of Baking with Karen DeMasco. Mindy's
cooking and writing has been inspired by extensive travels in France, Italy,
Spain, Mexico, Brazil and Turkey.
Kyle
Cathie (New Holland) - $39.99
The publishers have kindly allowed me to reproduce the following recipe from the book which I have made and can warmly recommend.
Pot-roasted
chicken with Bacon,
 Celeriac
and Rosemary
A heavy casserole dish. Piney rosemary. Sweet celeriac.
Salty-rich back Serves 4 bacon. Crushed juniper berries. Homemade stock. Calvados. A good chicken. This is my winter roast chicken mantra. Say it to
yourself a few times, make it once or twice and it might become yours as
well.
Use a high-quality bird (see page 6); those with a solution
added for flavour not only taste inferior, they dilute this bird’s
delicious juices.
1 x 1.8kg whole chicken
5 rashers thick-cut back bacon, cut
crossways into 2.5cm pieces
675g celeriac, peeled and cut into
4–5cm chunks
flaky coarse sea salt
freshly ground black pepper
125ml Calvados
1 tablespoon rosemary leaves
1/2 teaspoon whole juniper berries,
coarsely chopped
Serves 4
Preheat the oven to 190°C/375°F/Gas Mark 5 with the shelf in the
middle. Pull off the excess fat around the cavity of the chicken
and
discard, then rinse and pat dry very well, inside and out. Tie
the legs
together with kitchen string.
Heat a 5.25–6.75 litre flameproof casserole dish over a medium
heat.
Add the bacon and cook for 3–4 minutes, stirring occasionally,
until it
releases some fat and begins to brown, then add the celeriac and
cook
for a further 5 minutes, stirring, until just lightly golden.
Remove the
bacon and celeriac from the casserole, leaving it on a medium
heat.
Season the chicken generously on all sides with salt and pepper
(about
1 tablespoon salt), then put the chicken, breast-side down, into
the
about 5 minutes until the breast side is lightly golden.
Turn the chicken breast-side up, increase the heat to
medium-high and
cook for 1 minute. Add the Calvados and let it come to the boil,
then
carefully ignite with a kitchen match, keeping the lid of the
casserole
nearby to extinguish the flames, if necessary. When the flames
die out,
add 125ml water to the casserole. Return the bacon and celeriac
to the
casserole and sprinkle the top of the bird with the rosemary and
juniper.
Seal the casserole with foil, then fit the lid on well.
Roast the bird in the oven for 1 hour, then remove the casserole,
uncover and leave the bird to rest for 15 minutes. Transfer to a
chopping board, carve and serve with the celeriac, bacon, pan
juices
and flaky coarse sea salt for passing around the table.
Extracted
with permission from The Perfectly Roasted Chicken by Mindy Fox with
photography by Ellen Silverman. Published by Kyle Books, and distributed in New
Zealand by New Holland, $39.99.
Wrangling the root
Celeriac is very simple to cut. Slice
off the top and bottom first, then,
using a knife or vegetable peeler,
cut away the skin and roots. Small,
heavy roots offer a denser, more
tender flesh than larger, lighter
ones, which may have hollow spots
inside. Be sure to cut celeriac to
the size indicated; smaller pieces
get mushy and larger ones won’t
cook through.
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