The author of this new cookbook, Laura Washburn, is an American who studied in France, used to work for Patricia Wells, and now lives in England, so I was interested in seeing what her take on French food was.
The French Country Table: Simple Recipes for Bistro Classics
Even under the soup section, all has been simplified. I love making Soupe au Pistou, but mine takes all day. I love making it and look forward to it each Spring. This version is considerably pared down in preparation time and ingredients, making it easier to cope with for busy people.
Easy peasy is the theme. Under the chapter, Simple Dishes, there are five recipes to try your hand at: Ratatouille; Macaroni Gratin; Pumpkin and Rice Gratin; Eggplant, Onion, and Tomato Tian; and Potatoes With Reblochon.
When I was a newlywed, someone gave me a cookbook called "The Daughter-In-Law's Cookbook", which was written by a mother for her new daughter-in-law who was just learning how to cook. Although by then I was an accomplished home cook, it was still a delightful reference to have on hand. I think this new cookbook falls under that category. It would be an ideal gift for someone just starting out who wants to try preparing French cuisine. It is approachable with charming photography and has enough choices that anyone could pair recipes from the book to create a lovely French meal. If you know someone who wants to learn how to cook simple French bistro food, this would be an excellent choice.
The French Country Table: Simple Recipes for Bistro Classics
I am going to share with you a recipe from the book:
Walnut Cake
Need 9 inch round cake pan, greased
Ingredients:
1 stick plus 6 tablespoons unsalted butter, softened
1 cup sugar
1 vanilla bean, split lengthwise with a small sharp knife
4 extra large eggs
1 1/2 cups all purpose flour
1 cup walnuts pieces, ground walnut halves to decorate
Caramel Frosting Ingredients:
1/2 cup sugar
a squeeze of lemon juice
2/3 cups heavy cream
Method:
1. Preheat oven to 400 F.
2. Put the butter and sugar in a large bowl and beat until fluffy. Use the tip of the knife to scrape the vanilla seeds (and add in). Add the eggs one at a time, beating well after each addition. Using a spatula, gently fold in the flour and ground walnuts. Transfer to the prepared cake pan.
3. Bake in a preheated oven for 25-35 minutes, until browned and a knife inserted in the middle comes out clean. Let cool slightly, then unmold while still warm.
4. To make the caramel frosting, put the sugar, lemon juice, and 3 tablespoons water in a heavy saucepan and cook, stirring, until it turns a light caramel color. Carefully add the cream (it can spatter), stirring until blended.
5. Put the cake on a wire rack set over a baking sheet to catch the drips. Pour over the frosting in a thin, even layer. Decorate with walnut halves and leave for at least 2-3 hours before slicing, until the frosting has set.
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