Pierre Franey Cooks with His Friends: With Recipes from Top Chefs in France, Spain, Italy, Switzerland, Germany, Belgium & the Netherlands - Hardcover

Franey, Pierre; Jensen, Claudia Franey

Hardcover

ISBN 10: 1885183607 ISBN 13: 9781885183606

Verlag: Workman Publishing, 1997

Inhaltsangabe

To compile this cookbook, the late Pierre Franey travelled throughout Europe cooking with 17 friends. All are top chefs or restaurateurs who prepare healthy low-fat dishes with local produce and combinations of herbs. Franey also contributed some of his own health-conscious recipes.

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In Pierre Franey Cooks with His Friends--the companion volume to "Pierre Franey's Cooking in Europe," his fifth public television cooking series--one of America's most loved culinary figures travels through Europe, visiting and cooking with top chefs in France, Spain, Italy, Switzerland, Germany, the Netherlands, and Belgium. In recent years, these chefs have begun to cook in a lighter, healthier way--not only for their customers but for themselves as well. By combining fresh local produce and masterful combinations of herbs with moderate amounts of butter, cheese, and oil, these chefs are creating healthful, satisfying, and delicious food. They have reduced the fat and sugar in some of their favorite recipes and have developed new dishes that are naturally lower in fat and calories.

Franey has collected classic and innovative recipes from these world-famous chefs--such as Paul Bocuse, Michel Guerard, Fredy Girardet, and Pierre Wynants--and has visited their gardens and local markets. Inspired by these experiences, he has developed some one hundred delicious, health-conscious recipes of his own.

Among the tantalizing recipes are Paul Bocuse's Black Sea Bass With a Potato Crust, Paola Cavazzini's Pork Tenderloin with Prosciutto, Roger Souvereyns' Belgian Endive with Sea Scallops, and Fredy Girardet's Passion Fruit Souffle.

Franey's contributions include Medallions of Lamb with Basil, Monkfish and Scallops in Bouillabaisse Sauce, Baked Striped Bass Fillets with Vegetables, Spicy Shrimp and Squid Salad, and Bittersweet Chocolate Sorbet. These delicious dishes represent the happy marriage of traditional European cooking and the new health-conscious cuisine.

Sadly, Pierre Franey died on October 15, 1996, shortly after completing work on this book. Pierre Franey Cooks with His Friends, his only illustrated cookbook, is a warm tribute to his many friends in the food world and a fitting culmination to his multi-faceted career.

Franey has collected classic and innovative recipes from these world-famous chefs--such as Paul Bocuse, Michel Guerard, Fredy Girardet, and Pierre Wynants--and has visited their gardens and local markets. Inspired by these experiences, he has developed some one hundred delicious, health-conscious recipes of his own.

Among the tantalizing recipes are Paul Bocuse's Black Sea Bass With a Potato Crust, Paola Cavazzini's Pork Tenderloin with Prosciutto, Roger Souvereyns' Belgian Endive with Sea Scallops, and Fredy Girardet's Passion Fruit Souffle.

Franey's contributions include Medallions of Lamb with Basil, Monkfish and Scallops in Bouillabaisse Sauce, Baked Striped Bass Fillets with Vegetables, Spicy Shrimp and Squid Salad, and Bittersweet Chocolate Sorbet. These delicious dishes represent the happy marriage of traditional European cooking and the new health-conscious cuisine.

Sadly, Pierre Franey died on October 15, 1996, shortly after completing work on this book. Pierre Franey Cooks with His Friends, his only illustrated cookbook, is a warm tribute to his many friends in the food world and a fitting culmination to his multi-faceted career.

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Potatoes Au Gratin

Yield: 8-10 Servings

These potatoes are traditionally made with milk and cream. Instead, I use chicken broth, which has almost no fat.

2 1/2 pounds Idaho potatoes

1 tablespoon olive oil

2 cups sliced white onion

2 1/2 cups fresh or canned chicken broth

1 bay leaf

1/8 teaspoon freshly ground pepper, to taste

1/4 cup Comte or Gruyere cheese, grated

1. Preheat the oven to 400 F.

2. Peel the potatoes and cut them into 1/8-inch slices with a slicer--they must be of uniform size. Place them in a mixing bowl with cold water to remove the starch. Drain thoroughly.

3. Rub the bottom of a large flameproof gratin dish with the oil and add the potatoes and onion. Spread out evenly. Pour the broth over the potatoes. Place the bay leaf in the center of the potatoes and sprinkle with several gratings of nutmeg. Season with salt and pepper. Bring to a boil on top of the stove. Turn off the heat and add the cheese, spreading it evenly over the top. Place in the oven for 40 minutes, or until lightly browned. Remove the bay leaf and serve.

Scallop and Shrimp Salad

Yield: 4 servings

This recipe calls for tiny cooked and shelled European shrimp, but tiny Maine shrimp can be substituted. If not available, use other small shrimp. It is important that the scallops be very fresh, because they are not cooked and are placed in the marinade only briefly.

FOR THE MARINADE:

1/4 cup extra-virgin olive oil

1/2 cup basil leaves, loosely packed

2 tablespoons lemon juice

Salt and freshly ground pepper, to taste

FOR THE VINAIGRETTE:

1 tablespoon Dijon mustard

1 tablespoon aged red wine vinegar

1/4 cup extra-virgin oil

Salt and freshly ground pepper, to taste

16 large, very fresh sea scallops, cut crosswise into 4 even slices

4 cups small, tender mixed salad greens, such as mesclun and mache

3 cups coarsely chopped mixed herbs, such as parsley, dill, tarragon, chervil, and a few mint leaves

1 pound small shrimp, cooked and peeled

1. Make the marinade: Heat the oil to lukewarm in a small saucepan, add the basil, remove, remove from heat, and let stand 1 hour. Strain. Add the lemon juice, salt, and pepper. Blend well.

2. Make the vinaigrette: In a large bowl, combine the mustard and vinegar and blend well with a wire whisk. Slowly whisk in the olive oil and season with salt and pepper. Set aside.

3. Place the scallop slices in a large bowl and add the marinade. Toss well, making sure they are well coated. Let stand 15 minutes.

4. Just before serving, add the salad greens and fresh herbs to the vinaigrette. Toss well.

5. To serve, divide the salad greens among 4 large serving plates by piling up the greens in the center of each plate. Place 16 scallops in overlapping slices in a circle around each mound. Place the shrimp around the edges in small mounds, dividing them equally among the 4 plates, and pour the leftover marinade over.

NOTE: If you need to cook the shrimp, here's an easy way to do it: Put the shrimp in a pot of water with a little thyme, a bay leaf, a few parsley sprigs, a dash of Tabasco sauce, salt, and a few peppercorns. Bring to a simmer and turn off the heat. Let stand for 5 minutes. Drain and peel when they have cooled down.

Baked Rice with Red Peppers

Yield: 4 servings

I prefer to use converted (parboiled) rice. After cooking, the grains remain slightly firm, retain their shape, and do not stick together or become gluey.

1 tablespoon olive oil

2 tablespoons minced onion

1 red bell pepper, cored, seeded, and cut into 1/2-inch cubes

1/4 teaspoon minced garlic

1 cup converted rice

1 1/2 cups fresh or canned chicken broth or water

2 sprigs parsley

1 sprig thyme, or 1/4 teaspoon dried

1/2 bay leaf

1/8 teaspoon cayenne pepper or Tabasco sauce, to taste

1. Preheat the oven to 400 F.

2. Heat the oil in a large, heavy ovenproof saucepan and cook the onion, red pepper, and garlic, stirring with a wooden spoon until the onion is translucent. Add the rice and stir briefly over low heat until all the grains are coated with oil.

3. Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf, and cayenne. Cover with a close-fitting lid and place in the oven.

4. Bake the rice exactly 17 minutes. Remove the cover and discard the bay leaf, parsley, and thyme sprigs. Stir with a 2-pronged fork and serve.

Excerpted from Pierre Franey Cooks with His Friends. Copyright (c) 1997 by The Estate of Pierre Franey. Reprinted with permission by Artisan.

Details zur Ausgabe

• Verlag: Workman Publishing
• Erscheinungsdatum: 1997
• Sprache: Englisch
• ISBN 10: 1885183607
• ISBN 13: 9781885183606
• Einband: Tapa dura
• Anzahl der Seiten: 224
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Sony Europe B.V.; 030 41955 1000; https://services.sony.de/supportmvc/de/contact/; ; Sony Europe B.V., Zweigniederlassung Deutschland, Kemperplatz 1; Berlin; 10785; Deutschland