By Mimi Thorisson
Whilst Mimi Thorisson and her relatives moved from Paris to a small city in out-of-the-way Médoc, she didn't rather be aware of what was once in shop for them. She chanced on remarkable ingredients—from neighborhood farmers and the neighboring woods—and, most crucial, time to cook dinner. Her cookbook chronicles the family’s seasonal food and existence in an outdated farmhouse, all photographed via her husband, Oddur.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 carry the heat of rural France into your home.
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Extra resources for A Kitchen in France: A Year of Cooking in My Farmhouse
It can be found in gourmet and specialty shops, and sometimes Indian grocery shops too (where it may be packaged as rock salt). FOR THE SPREAD: 1 ⁄3 cup (80 g) nondairy cream cheese 1 ⁄3 cup (75 g) vegan mayonnaise, store-bought or homemade (page 211) 1 ⁄4 teaspoon liquid smoke DIRECTIONS: To make the spread: Mix all the ingredients together in a small bowl and refrigerate until ready to use. To make the sandwiches: Mix together the oil, turmeric, black salt, nutritional yeast, mustard, sea salt, and pepper in a shallow dish and set aside.
If you apply a generous layer of nut butter on top of a couple of slices, you’re bound to be kept comfortably full until lunchtime rolls around. 6 g) ground cinnamon 2 teaspoons (9 g) baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon ﬁne sea salt 1 DIRECTIONS: Using a blender, combine 1 cup (235 ml) of the soymilk, lemon juice, and cornstarch. Transfer to a large bowl and heat in the microwave for 2 minutes; keep a close eye on it to make sure the mixture doesn’t bubble up too high to make a mess in your microwave.
4 cup (56 g) nondairy butter, melted 11⁄2 teaspoons active dry yeast 1 teaspoon pure almond extract 3 cups (375 g) all-purpose ﬂour Stir the wet ingredients into the dry using a rubber spatula, until combined. Cover and let stand for 1 hour at room temperature. Even though the batter won’t rise much, this allows the yeast to give these mufﬁns their wonderful texture and ﬂavor. 1 ⁄2 cup (60 g) sliced almonds 2 teaspoons (9 g) baking powder 3 ⁄4 teaspoon ﬁne sea salt 1 ⁄2 cup (88 g) vegan mini semisweet chocolate chips (optional) 1 ⁄4 cup plus 2 tablespoons plus 2 teaspoons (101 g) almond butter or marzipan (optional) Lightly coat 10 standard mufﬁn cups with cooking spray.
A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson