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My French KitchenA Book of 120 Treasured Recipes
By Joanne Harris
Harper Collins PublishersCopyright © 2003 Joanne Harris All right reserved. ISBN: 0060563524
Salmon in Parchment Paper
This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavor. Its French name is Saumon en Papillote.
5 celery stalks, sliced 4 shallots, sliced Bunch of flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
6 (5- to 6-ounce) skinless salmon fillets
1 lemon, cut into 6 wedges
Heat the oven to 400°F. Cut six 10-inch rounds out of baking parchment. Put the celery and shallots in a bowl, add the parsley, salt, and pepper and mix well. Arrange the paper rounds on the work surface. Place equal amounts of the vegetable mixture in the center of each paper and top with a salmon fillet and a wedge of lemon. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse. Place on a baking sheet and bake for 15 minutes. Serve in the paper parcels, but take care when opening, as hot steam may rush out.
Vianne's Spiced Hot Chocolate
Chile may have lost favor as air ingredient inchocolate dishes in Europe, but for me this sweet, spiced version of hot chocolate is the best morning drink: rich, (lark, and invigorating enough to keep me going until lunchtime.
Place the milk in a saucepan, add the vanilla bean, cinnamon stick, and chile, and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add brown sugar, but do try without it. Take off the heat and allow it to infuse for 10 minutes, then remove the vanilla, cinnamon, and chile. Return to the heat and bring gently back to a simmer. Serve in mugs topped with whipped cream, chocolate curls, or a dash of cognac or Amaretto.
Excerpted from My French Kitchen by Joanne Harris
Copyright © 2003 by Joanne Harris
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.