The author reveals that she leaves London to undertake a course at a well known cooking school in Paris. From that she learns that food and meals in general are a enjoyed and timely affair and not rushed.
The book reveals the use of local shops, family run grocers, bakers, deli's and butcher's. Shops that have almost disappeared from the UK high streets in favour of the large, non de-script supermarket chains we have here. What local stores there are need to be supported especially in a recession!
The recipes contained within the book, might be seen as easy run of the mill cooking, with a bit of a twist and whilst I might not cook any within the Paris in July month, I think I will give a few of them a whirl! I had planned to review this book for this week and then other books or posts for the rest of July, but I think that I am likely to share this book over several weeks of weekend cooking.
Each recipe is shared with a small background to it, with a hint and tip and a colour picture.
Poires Belle Helene (Beautiful Helen Pears) - Page 253
1.5 litres of cold water
1 vanilla pod
4 firm pears (eg William) peel with stalks still attached
- Pour the water into a large pan and split the vanilla pod in half lengthways and scrap out the grains.
- Add the pod and grains to the water with the sugar and bring to simmer, stirring occasionally to dissolve the sugar.
- Add the pears and place a sheet of baking paper on top to keep them submerged and simmer for 20 minutes checking with a skewer or sharp knife if they are tender.
- Once cooked leave the pears in the syrup for at least several hours or over night so that they can absorb the vanilla.
Making the chocolate sauce
100g Dark or white chocolate finely chopped
100ml of double cream
3 cardamom pods crushed
- Put the chocolate into a bowl
- Bring the cream to the boil with the crushed cardamom pods and pour over the chocolate
- Leave to stand for a minute until the chocolate has melted
- Stir the sauce gently until smooth
- Remove the pears from the syrup standing them upright on individual plates
- Pour a generous helping of chocolate sauce over and serve with a scoop of vanilla ice cream or a dollop of whipped cream
- Preparation time 20 minutes
- Resting time 2 hours - overnight
- Cooking time 30 minutes