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Chic French in Green Setting

Chic French in Green Setting


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Situated right across from Pershing Park, Café du Parc looks like a tree-lined bit of Paris among downtown’s corporate buildings. Al fresco dining is enhanced further by the flowerboxes that surround the tables, and elegant waiters drift about in that way you can only find in authentically French restaurants.

While you can indulge on the gorgeous bowl of mussels steamed in white wine, shallots, garlic, and parsley ($19.95), your pickier friends will be equally pampered. There is simpler but still quality fare, such as fresh cut pasta with butter and Parmesan ($5.95), grilled chicken, and chocolate mousse. Even the French fries come served in a small red glazed bowl.


A Table: Recipes for Cooking and Eating the French Way

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, "new French" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.

FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.

Perfect for:
• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.
• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.


We Have A Ton Of Très Chic French Recipes

Did you know that we have a ton of classic and modern French recipes that need a new home in your kitchen? And we’ve got even more for our tartare and au vin enthusiast friends: handy explainers, crucial techniques and in-depth guides about our favorite treats from France. Take a deep dive into our colorful French food section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire from one of the most famous food cultures in the world. Here are a few of our recent favorites:

Recipe: Communal Salade Niçoise

I have loved salade Niçoise for as long as I can remember. My version is less traditional — I’ve swapped fresh tuna for the meaty pink Italian kind that comes packed in olive oil I’m partial to substituting roasted tomatoes if fresh aren’t truly in season and I suggest creamy green olives instead of the traditional black — but the communal concept is the same. Everyone gets a little bit of everything with only one plate to wash.

A fluffy soufflé tart filled with homemade salted caramel: Commit to this project and reap untold benefits.

Recipe: Chocolate Soufflé Tartlets With Salted Caramel

To be totally honest, this isn’t a classic French recipe. It is, however, inspired by two very French ideas — chocolate mousse and salted caramel — and it uses them to create one of my all-time favorite recipes. Rather innocent-looking, these tartlets are filled with a layer of liquid salted caramel and topped with a layer of chocolate mousse that is baked, so that when you cut into the tartlet you get a light-as-a-feather chocolate cake with a liquid caramel filling.

Give this traditional French steak preparation a fresh twist from the sea.

Recipe: Skate Au Poivre

No, not a typo, rather cartilaginous ray, cooked with the classic pepper sauce. The soft flesh has a robust flavor and holds up well to all that creamy pungency. Crack the pepper in a pestle and mortar and apply liberally.

This French recipe for mimolette and comté macaroni and cheese will impress all comfort-food lovers.

Recipe: Mimolette And Comté Macaroni And Cheese

This section of the book turned out to be a who’s who of comfort food — and it wouldn’t be complete without the king of comfort foods: mac and cheese. As a kid in Hong Kong, I remember reading about this exciting dish and desper­ately wanting to try it. I also remember my disappointment when, having coaxed my mother or some nanny into buying a ready-made version, I realized that maybe it wasn’t the best food in the world after all. But all that is relative. You reap as you sow. I still believe in the power of mac and cheese when it is done right. With just enough glorious, pungent cheese, it can still be, on a good day, the best food that a little girl ever dreamed existed.

This famous french olive loaf was baked to perfection by pastry chef Michel Roux Jr.

Recipe: French Olive Flatbread

Michel Roux Jr. is one of Britain’s most celebrated French chefs, helming renowned London restaurant Le Gavroche and author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you’d need two Michelin stars (like Roux has) to pull them off, these recipes honor the foundation of classic French cuisine while looking to the future. This rustic, delicious French bread studded with briny olives is a much-loved confection all over the country. Re-create it in your kitchen and serve warm with a smear of butter.


Three Inexpensive but Chic Easter Table Ideas

1. Casual Brunch Place Setting

Owned: White plates, flatware, baby chick candles, and glass cups.

Found: Yellow plates, green-rimmed saucers, and linen napkins from a thrift store. Candy eggs, and edible candy grass are from Target. The yellow-striped placemats pulling this look together are simply cotton kitchen towels. I also tied the napkins with yellow organdy ribbons to keep the green and yellow color scheme going.

Cost: Under $15.00

Notes: I found the set of baby chick candles years ago, and I knew I&aposd never have the heart to light them up. So now I just pull them out every spring and wrap them with wired leaf garlands to make them look like they&aposre nesting.


Chic and Cheerful - Savoury French Olive, Cheese and Onion Cake

The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and &quotcake&quot like, as these are not yeast risen cakes however, the texture is also quite robust and firm, slightly &quotholey&quot, making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the &quotresting&quot time needed for the cake batter.


20 Ways to Create a French Country Kitchen

If you love style that is warm, comfortable, and beautiful all at the same time, you’re likely a fan of French country designs. A French country kitchen is no different – in a place that has historically been the working-horse of the home, the kitchen designed in a French country style evokes a familiar, friendly feeling of a traditional and somewhat simple life.

Bonus: The design, ensconced in history and reminiscent of the past, doesn’t sacrifice the function of modern amenities. Here are 20 components of a French country kitchen:

Soft, pale colors are typically used in a French country kitchen, largely because these are colors taken from a provincial landscape. Think warm, soft, muted hues in earthy tones..

The color palette of a French country kitchen tends to be soft and subdued. Because cabinetry tends to take up the most visual space in a kitchen, using warm surfaces and muted tones on the cabinets is a must for an authentic French country feel.

Crown molding framing the top of the kitchen’s cabinetry is often a component of the French country kitchen, adding a beautiful traditional element..

Skirted cabinetry, particularly under the sink, is a traditional country- or farmhouse-style décor detail, and it can be found in French country kitchens as well..

It makes sense that a décor style that takes its cues from countrified natural scapes would incorporate natural materials into its design. Stone, brick, and wood surfaces are plentiful in the French country kitchen.

Evocative of the times when large families and guests would gather around, French country kitchens will (whenever space permits) incorporate a large kitchen island. This not only aids in food preparation activities, but it also provides space for bringing lots of people together, guests and hosts alike.

Furniture-type details on the kitchen cabinetry and/or island increase the warmth and comfort of the kitchen itself. Warmth and comfort. These are the essence of what a French country kitchen aspires to have..

An island is indeed an important component to the French country kitchen. One way to highlight the feature is to make it a different color than the rest of the kitchen. Keep the same warm, muted palette, just add a contrast for visual interest.

Although the French country kitchen has few contemporary tendencies, as far as décor goes, there are still some subtle ways to introduce a more modern feel. For example, using darker woods or painted surfaces on, say, the island combines with the lighter surfaces of the rest of the kitchen in a more modern aesthetic.

A French country kitchen will often, although not always, incorporate a farmhouse- (or apron-) style sink into its design. Even amidst other elegant touches, this simple sink form looks perfectly at ease.

A luxurious detail but one that makes sense with the large-gathering focus of a French country kitchen is the wall-mounted pot filler faucet, installed above the stove. This is a traditional feature that has disappeared in standard kitchens, but it’s quite useful for the family chef!

Traditionally, the hanging of cookware overhead was a purely functional decision. Today, the strategy of copper pots on display in the French country kitchen gets as much applause for its gorgeous form as for its function..

Outdoor- or lantern-style lighting is used seamlessly in a French country kitchen, due largely to its rustic, organic, yet hard-working aesthetic.

French country kitchens play upon the history of families gathering around the fireplace by designing stoves and/or other cooking spaces that are reminiscent of fireplaces. This is accomplished in a variety of ways, including the use of brick or stone around the stove, an archway, or decorative hood, for example.

Unique, decorative (and functional!) hoods abound in the décor and design of a French country kitchen. And even if they didn’t…you couldn’t ever go wrong with a gorgeous copper number like this one.

For an automatic warm, country feel, use beadboard (or tongue-and-groove) facings on vertical surfaces. Ideas for beadboard placement include cabinet doors, kitchen island walls, or even the backsplash..

They don’t have to steal the show, but iron details (think cast iron or wrought iron touches) in a French country kitchen are a must. Iron appears to be used on much of the lighting here (the pendant lanterns and lighting flanking the kitchen sink), and it finishes off the whole look.

Exposed ceiling beams are not always possible to incorporate into the kitchen decorated in French country style. They are not necessary for a successful warm, stylish look, either, but the exposed wooden ceiling beams are certainly icing on the French country cake!

A warm and welcoming feel is one of the main components of a French country kitchen, although it is a harder one to quantify. Incorporating a variety of textures and textiles while keeping the color palette warm and light is a good rule of thumb.


BASQUE CHICKEN

Basque chicken is from exactly where it advertises to be from. Basque country is one of the most spectacular and dramatic regions in France (and Spain), and the food is as vibrant as the landscape. This classic dish is deeply flavoured and just on the right side of spiced, care of the region’s famed chile, piment d’Espelette. Use Bayonne ham (also from Basque country!) if you can find it, prosciutto if you can’t. I make mine with rosé, which isn’t traditional but is delicious and leaves no question as to which wine to serve alongside.

6 medium plum tomatoes (or one 28-ounce [800 g] can crushed tomatoes)

One 4- to 5-pound [1.8 to 2.3 kg] chicken, cut into eight pieces

4 tablespoons [60 ml] extra-virgin olive oil

3 ounces [85 g] Bayonne ham or prosciutto, diced

2 garlic cloves, finely chopped

2 medium yellow onions, thinly sliced

2 medium red bell peppers, sliced into ¼-inch [6 mm] strips

2 medium green bell peppers, sliced into ¼-inch [6 mm] strips

½ cup [120 ml] dry white or rosé wine

2 fresh thyme sprigs 1 bay leaf

1½ teaspoons piment d’Espelette

If using plum tomatoes, cut a small shallow X in the bottom of each tomato. Prepare an ice bath in a large bowl and bring a large pot of water to a boil. Add the tomatoes to the boiling water and blanch until the skin starts to peel at the edges of the cuts, 10 to 20 seconds. Drain and transfer to the ice bath. Once the tomatoes are cooled slightly, use your fingers to peel off the skin and discard. Roughly chop the tomatoes set aside.

Season the chicken pieces with salt. In a Dutch oven or large pot over medium heat, add 3 tablespoons of the oil. Add the chicken to the pan, skin-side down (working in batches, if needed). Cook until the skin is golden brown, 8 to 10 minutes, then transfer the chicken to a plate and set aside. Add the ham to the pot and cook, stirring occasionally, until browned and crisp, about 6 minutes. Transfer the ham to the plate with the chicken.

Add the remaining 1 tablespoon of oil to the pot and add the garlic and onions. Cook, stirring occasionally until the onions are soft and starting to brown, about 8 minutes. Add the bell peppers and season with salt. Continue to cook, stirring occasionally, until the peppers start to soften, 8 to 10 minutes. Add the wine, reserved chopped tomatoes, the thyme, bay leaf, and piment d’Espelette and lower the heat to a simmer. Return the chicken and ham to the pot and cover, leaving the lid slightly ajar. Cook for 20 minutes.

Remove the lid and continue cooking until the liquid is almost completely reduced, 30 to 40 minutes more. Season with salt and serve warm.


What Is Duck Confit?

What is duck confit? Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with? It's the first two &mdash you definitely want to bother with this and it's decidedly unsnooty. A favorite method of preparing meat in pre-fridge France was to preserve it in its own fat. It's similar to maceration, but instead of infusing booze with fruit, you're infusing meat with fat and flavor. Harmful bacteria can't thrive in dense fat, so historically, confit didn't have to be chilled to stay fresh. That said, please refrigerate your duck confit because we no longer live in medieval France.

The legs and thighs are the fattiest portions of the bird and therefore the ones you want to use. Allowing the legs to sit overnight or longer with herbs imparts more flavor into the meat and fat. Since the meat will be hanging out in the fat for a nice long time as it slowly cooks, it's worth it to seek out high-quality fresh herbs. Now is not the time to reach in the back of the spice drawer for that dusty jar of rosemary or pine needles, you're not sure which one. That's right, we can see into your kitchen.

Once your confit is finished, it'll keep for up to six months (refrigerated &mdash again, don't challenge nature's generosity) and the leftover duck fat can be re-used for frying potatoes, eggs, plantains and (our personal favorite), making popcorn.


    1. Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
    2. Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
    3. Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
    4. Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
    5. Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

    Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.


    A Table

    By Rebekah Peppler

    Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

    Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table.

    Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.

    Recipes include: Croque Madame and Crème Brûlée Basque Chicken and Niçoise (for a Crowd) Green Shakshuka Lamb Tagine and Bamboo Tonic.

    Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.

    In a photo-rich package that features aspirational photography from Paris and Provence&mdashcharming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce&mdashÀ Table is an inviting and accessible cookbook from a fresh voice in the food world.


    Watch the video: French Chic Outfit Of The Day: Inspiration for A Green Silk Shirt Outfit