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Excellent Cookbook

"Cooking, like drinking a fine wine, gives me the greatest of joy, and I am at my happiest when I am preparing a meal for family or friends. For cooking is all about love, and love is strength. The art of cooking and preparing a meal to share with those you care about is also, for me, a means of communicating that love and friendship without necessarily having to utter a single word. This is also why I want to reveal in my
cookery book not only how I cook and what I enjoy eating, but how it all hangs together: from the importance of mood and the best ingredients to the essential respect
for nature."

Gérard Depardieu  MY COOKBOOK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Last Holiday

The Book of Possibilities
 Queen Latifah and Gerard Depardieu
 

 

Queen Latifah

Gérard Depardieu

Emeril Lagasse

LAST HOLIDAY official home

IMDb

 

Risotto

Ingredients

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

Serves 4

  • 1/2 cup (1 1/2 ounces) walnuts, toasted
  • 1/2 cup fresh basil
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 cups farro
  • 3/4 cup (1/2 ounce) dried porcini mushrooms
  • 1/2 cup dry white wine
  • 5 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1/2 cup shaved Parmesan cheese (about 1/2 ounce), for garnish

 

Directions

  1. To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
  2. To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

source: Martha Stewart

 

 

Dessert from the Depardieu cookbook

"I adore ice cream and fruit in season, and have to confess a weakness for fruit tarts. Juicy, ripened to perfection, fruit that is not eaten fresh makes succulent preserves and jams. An apricot or rhubarb tart or crumble is truly a delight. As for strawberries and pears, they are just as good caramelised as they are cooked with wine and spices. While I am not really all that keen on sweet things, I always enjoy a good dessert."

 

Rum Baba with Crystallised Pineapple
Serves 4

Ingredients

  • 100g raisins
    200ml aged rum
    20g fresh yeast
    2 tbsp warm water
    200g sifted plain flour
    30g caster sugar
    salt
    4 eggs
    100g softened butter


  • For the syrup:
    100ml water
    500g sugar
    zest of 1 lemon
    zest of 1 orange
    1 vanilla pod
    200ml aged rum
  • For the caramelised pineapple:
    1 pineapple, preferably organic
    30g sugar cane syrup
     

Directions

Place the raisins in a bowl, pour over the rum and leave to soak. Meanwhile, dissolve the yeast in the warm water. Pile the flour in a heap on a large work surface, preferably marble, and make a well in the centre. Place the sugar, salt, 2 eggs and the dissolved yeast into the well and stir with a wooden spoon until it forms an elastic dough. Add another egg and mix well, then add the last egg and 80g softened butter. When all the ingredients are kneaded together into a very elastic dough, add the raisins, drained, and knead again to incorporate them. Leave the dough to rise for 1 hour at room temperature, covered with a clean cloth.

Grease 16 small baba moulds or a large savarin mould with the remaining butter.

Preheat the oven to 240C/gas mark 9. When the dough has doubled in size, divide it between the 16 small moulds or place it in the large one and bake it in the hot oven for 12 minutes in the case of the small ones, or 30 minutes for the large one.

When the babas are cooked, turn them out of the moulds and leave to cool.

To prepare the syrup: boil the water and sugar together to make a thick syrup. Stir in the lemon and orange zest, vanilla pod and rum, then soak the babas in the hot syrup until bubbles no longer rise to the surface. Remove and leave to drain on a wire rack.

Meanwhile, prepare the caramelised pineapple: peel the pineapple and cut into quarters. Remove the hard central core and cut the flesh into small cubes. Place them in the sugar cane syrup over a low heat and leave until they become saturated with the syrup. When the pineapple cubes are well coated, leave them to caramelise.

Serve the babas on individual plates, surrounded by cubes of the caramelised pineapple.

 

 

CULINARY WISDOM

Find something you're passionate about and keep tremendously interested in it.
Julia Child

All the things I love is what my business is all about.
Martha Stewart

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