Table for Two: French Recipes for Romantic Dining

Overview

An accomplished French cook offers 80 classic recipes to be prepared or tasted as a couple. "The love of food, when it is shared, is conducive to a blissful love life." —Brillat-Savarin, 18th-century French writer and epicurean Anticipating pleasures of the table with a loved one only heightens the delights in cooking together—particularly because cooking and eating are two delicious steps on "the way to the heart." Paquin offers 80 classic recipes to be prepared or tasted as a couple, according to the ...

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Overview

An accomplished French cook offers 80 classic recipes to be prepared or tasted as a couple. "The love of food, when it is shared, is conducive to a blissful love life." —Brillat-Savarin, 18th-century French writer and epicurean Anticipating pleasures of the table with a loved one only heightens the delights in cooking together—particularly because cooking and eating are two delicious steps on "the way to the heart." Paquin offers 80 classic recipes to be prepared or tasted as a couple, according to the occasion—perhaps for a Valentine’s Day dinner at home, for an anniversary—any celebration that starts with dinner and a romantic mood. Pauquin’s suggestion for your candle-lit supper might start with oysters and fresh herb parcels of ginger and lime, and end with an improvised midnight feast in the bedroom of cherry and goat’s cheese covered in poppy seeds—toasted with raspberry confetti champagne. These irresistible dishes are sure to delight all the senses and season your romantic dining in an inimitable French style.

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Product Details

  • ISBN-13: 9782080301406
  • Publisher: Rizzoli
  • Publication date: 1/5/2010
  • Pages: 240
  • Sales rank: 727,520
  • Product dimensions: 8.50 (w) x 11.50 (h) x 1.00 (d)

Meet the Author

Marianne Paquin is a writer, editor and consultant for several lifestyle magazines in France. Her first Flammarion cookbook, La Cuisine des Beaux Jours, is available in French only. Jacques Boulay is the photographer of many lifestyle books published in France, including La Cuisine des Beaux Jours.

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Table of Contents

Introduction 11
Cocooning 15
Mushroom soup with coconut 16
Upside-down turnip tarts with sauteed foie gras 18
Salad with goat cheese and dried figs 20
Beef-on-a-string with horseradish cream 20
Chicken breasts with chanterelle mushrooms and wild rice 22
Stuffed fillet of cod 25
Tagliatelli in cream with walnuts, hazelnuts, pistachios, olives, and Parma ham 26
Arugula salad with lentils, jabugo ham, and mustard dressing 28
Spiced compote of winter fruits with meringue 28
Chocolate truffles with custard sauce 30
Soup of citrus fruits flavored with vanilla 33
Baked apples in spiced milk 34
Coffee-cognac cocktail with cardamom and cinnamon 36
Dinner by Candlelight 39
Soft-boiled eggs with caviar fingers 40
Quick-cooked foie gras terrine with asparagus and truffles 42
Oysters and fresh herbs in filo pastry 45
Creamed prawn soup with tandoori spices 46
Baked scampi with bacon and basil 46
Scallops with ginger and lime 49
John Dory fillets with orange butter 50
Quail in Baume de Venise stuffed with arugula, apples, and currants 52
Pears stuffed with blue-cheese mouse 54
Lamb sweetbreads with a salad of fava beans 54
Summer-fruit cocktail in Sauterne jelly 56
Champagne and tangerine cream 58
Chocolate heart with raspberries 58
In the Kitchen 61
French toast with sauteed bacon 62
Eggplant papillote with goat cheese, thyme, and olives 64
Beef carpaccio with Parmesan cheese, olives, sun-dried tomatoes, and basil 64
Chicken skewers in a hot marinade with red pepper, scallion, and ginger 66
Spinach salad with egg, smoked duck breast, and Roquefort 69
Fresh tuna pizzas 70
Tagliatellini with sage and pancetta 72
Compote of tomatoes with mozzarella, tapenade, and basil 75
Baked red mullet, shallot butter with saffron, and fennel compote 76
White-wine cocktail with Perrier and lemon 78
Finger toasts with sardine butter, radishes, and pink peppercorns 78
Egg custard with lemon 80
Tiny coconut hearts 83
A Riverside Lunch 85
Surprise tomatoes with goat cheese and herbs 86
Prawn toasts with avocado 88
Green-and-red pasta salad with Tabasco 88
Tuna tartare 91
Salmon crepes with herbs 92
Piquillo peppers stuffed with cod and mozzarella 94
Barbecued marinated fillet of duck with snow peas 97
Salad of grapes, goat cheese, and pancetta 98
Cocktail of melon juice, vodka, and cassis 100
Motoko's tiny pastry hearts 100
Peaches in blackcurrant sauce 102
Lemon granitas with verbena 104
Orange-and-lemon cakes 104
Bedside Dinners 107
Tiny fish-roe treats 108
Smoked-salmon temaki with avocado and dill cream 110
Champagne cocktail with raspberries 112
Prawns with green chili pepper paste 112
Chicken soup with shitake mushrooms and ginger 115
Pasta with cepes and black truffles 116
Cream of avocado with arugula and Tabasco 118
Fresh figs, bresaola, and mascarpone 120
Goat-cheese surprise with cherries and poppy seeds 120
Tiny crab-and-asparagus custards 122
Creme brulee with foie gras 125
Pineapple with Szechuan pepper 126
Chocolate mousse with candied ginger 126
Springtime on the Terrace 129
Large pasta shells with pesto and shrimp 130
Cream of zucchini soup with tarragon 133
Monkfish skewers with bay leaf, olive oil, and chili powder 134
Three-color tapas 137
Salmon carpaccio with pink peppercorns 138
Beef salad with lemongrass 138
Spring-vegetable tart 141
Green asparagus rolled in Parma ham and Parmesan 142
Pork tenderloin with herb vinaigrette and baked potato puffs 145
Pink-grapefruit cocktail 146
Cheese and hazelnut puffs 146
Stuffed pears with red berries, pistachios, and pear liqueur 148
Strawberry soup with mascarpone and pink sugar 150
Index 153
Acknowledgments 155
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