Fellow chefs and gastronomes with our cooks with books series.

Cooks with Books Series

Shopping at the Farmers Market is a ritual in France.

Farmers Market

Local artisans with wine and beer dinners.

Wine and Beer Dinners

Celebrate seasonal harvests such as Beaujolais Nouveau.

Beaujolais Nouveau

Bastille Day

Beef Bourguignon

Moules Frites

Duck Confit

French Onion Soup

Prawns Provençal

Tartare

Oysters

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.

Sauté the Aromatics

Add the chopped bell pepper, diced zucchini, and halved cherry tomatoes to the skillet. Stir well and cook for another 5-7 minutes until the vegetables begin to soften.

Add Vegetables

Rinse the quinoa under cold water. Add the rinsed quinoa and vegetable broth to the skillet. Stir to combine.

Cook Quinoa

Add salt, black pepper, and Italian seasoning to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Season the Mixture

Once the quinoa is cooked, remove the skillet from heat. Stir in the fresh spinach until it wilts down.

Incorporate Spinach

Serve the dish hot, topped with grated Parmesan cheese.

Serve with Cheese

Olive Oil

Garlic Cloves, minced

Onion, chopped

Bell Pepper, chopped

Zucchini, diced

Cherry Tomatoes, halved

Spinach, fresh

Quinoa, rinsed

Vegetable Broth

Salt

Black Pepper

Italian Seasoning

Parmesan Cheese, grated

Thoroughly wash all fresh produce under running water. Chop the tomatoes, cucumbers, bell peppers, zucchini, and carrots into bite-sized pieces and place them in a large mixing bowl.

Wash and Chop

Roughly chop the fresh basil and add it to the bowl with the chopped vegetables.

Add Fresh Herbs

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined and emulsified.

Combine Dressing Ingredients

Pour the dressing over the chopped vegetables and toss gently until everything is evenly coated.

Combine Salad

If desired, add feta cheese and chickpeas to the salad and toss again to combine.

Add Optional Ingredients

Divide the salad into individual serving bowls or plates. Enjoy fresh!

Plate and Serve

Tomatoes

Cucumbers

Bell Peppers (red and yellow)

Zucchini

Carrots

Fresh Basil

Balsamic Vinegar

Honey

Feta Cheese

Chickpeas (canned, drained)

Chop the tomatoes and basil, then combine them in a bowl.

Prepare the Bruschetta

In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Mix Dressing

Pour the dressing over the tomato and basil mixture and stir gently.

Combine

Toast the bruschetta pieces until golden brown.

Toast the Bread

Top the toasted bruschetta with the tomato mixture and serve immediately.

Serve

In a bowl, combine white wine, minced garlic, chopped dill, salt, and pepper.

Prepare the Marinade

Place the salmon fillets in the marinade and let sit for 30 minutes.

Marinate Salmon

Preheat the grill and cook the marinated salmon for 5-7 minutes on each side.

Grill the Salmon

Serve the grilled salmon with a wedge of lemon on the side.

In a saucepan, heat the heavy cream over medium heat until just boiling.

Heat Cream

Remove from heat and add the dark chocolate, stirring until melted.

Melt Chocolate

Stir in the butter and vanilla extract until smooth.

Add Butter and Vanilla

Pour the mixture into a serving dish and refrigerate until set.

Chill

Bruschetta

Pepper

Grilled Salmon

Lemon

Garlic

Fresh Dill

White Wine

Dark Chocolate

Heavy Cream

Butter

Vanilla Extract

Place the Beaujolais Nouveau wine bottle in the refrigerator or an ice bucket at least 30 minutes before serving to chill it to the ideal temperature of around 12-14°C (53-57°F).

Chilling the Wine

Slice the baguette into 1/2 inch thick pieces. Arrange them on a serving platter.

Preparing the Baguette

Cut the Brie cheese into wedges and place it on the cheese board or platter alongside the baguette.

Arranging the Cheese

Wash the fresh grapes thoroughly and remove any stems. Place them in a small bowl for easy serving.

Preparing the Grapes

Pour the assorted nuts into a small serving bowl and place it on the table.

Displaying the Nuts

Slice the charcuterie selection (like salami and prosciutto) into thin pieces and arrange them on a platter, complementing the cheese and bread.

Arranging the Charcuterie

Gather all the prepared accompaniments and the chilled Beaujolais Nouveau wine. Set them on the table with wine glasses and plates for serving.

Setting the Table

Invite your guests to serve themselves from the platter and pour the chilled wine into their glasses. Enjoy the seasonal harvest with good company!

Enjoying the Celebration

Beaujolais Nouveau wine

Baguette

Brie cheese

Fresh grapes

Assorted nuts

Charcuterie selection (e.g., salami, prosciutto)

Slice the fresh baguette into 1-inch thick pieces. Arrange the slices on a serving platter.

Prepare Goat Cheese Appetizer

Spread the goat cheese evenly over the baguette slices.

Add Goat Cheese

Drizzle honey over the goat cheese topped slices.

Drizzle with Honey

Sprinkle fresh thyme over the top for garnish.

Garnish

In a bowl, mix olive oil, Dijon mustard, minced garlic, fresh rosemary, salt, and black pepper to create a marinade.

Prepare Chicken Marinade

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate Chicken

Preheat the oven to 200°C (400°F). Place the marinated chicken in a baking dish and pour white wine over it. Bake for 30-35 minutes until the chicken is cooked through.

Cook Chicken

In a saucepan over low heat, melt the dark chocolate with heavy cream, stirring until smooth.

Wash and hull the fresh strawberries. Set aside.

Prepare Strawberries

Once the chocolate sauce is ready, serve it warm alongside the fresh strawberries and garnish with mint leaves.

Goat cheese

Fresh baguette

Fresh thyme

Chicken thighs

Garlic cloves

Olive oil

Dijon mustard

Fresh rosemary

Black pepper

White wine

Dark chocolate

Heavy cream

Fresh strawberries

Mint leaves

Preheat the Oven

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, not overcrowding the pot, and brown them on all sides. Remove the browned beef and set aside.

Brown the Beef

In the same pot, add the chopped onions, sliced carrots, and mushrooms. Sauté until softened, about 5-7 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Vegetables

Return the browned beef to the pot. Sprinkle the flour over the mixture and stir to coat the meat and vegetables.

Combine Ingredients

Pour in the red wine, beef broth, and add the tomato paste, thyme, bay leaves, salt, and black pepper. Stir until well combined.

Add Liquids and Seasoning

Bring the mixture to a gentle boil. Once boiling, cover the pot and transfer it to the preheated oven. Let it bake for about 2.5 to 3 hours or until the beef is tender.

Simmer

Once the beef is tender, remove the pot from the oven. Discard the bay leaves. If the sauce is too thin, you can simmer the pot on the stove for a few minutes to thicken it. Stir in the butter for a glossy finish.

Final Adjustments

Serve hot with crusty bread or over mashed potatoes, garnished with fresh herbs if desired.

Beef chuck, cut into 1-inch cubes

Carrots, sliced

Onions, chopped

Garlic, minced

Mushrooms, sliced

Red wine (preferably Burgundy)

Beef broth

Tomato paste

Thyme, dried

Bay leaves

Black pepper, freshly ground

Flour

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards by pulling them off firmly. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

In a large pot, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until fragrant and translucent, about 2-3 minutes.

Sauté Aromatics

Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.

Add Wine and Mussels

Stir in the chopped parsley, black pepper, and season with salt to taste. Remove from heat and set aside.

Finish the Dish

Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.

Cut the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This helps in achieving a crispier fry.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Drain and pat dry the soaked potatoes. Fry them in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.

Fry the Potatoes (First Fry)

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels, seasoning with salt to taste.

Cooks With Books Series