Recipes From My New Cookbook

French From The Market

French From The Market has been getting a lot of attention. Here’s just a couple of the reviews that I am so grateful for!

From the Cookbook Divas: a video review

From Publishers’ Weekly:

“In this quick and approachable collection, Davis (French Comfort Food) draws on her 13 years in Paris and the South of France to present easy and affordable French home cooking. Her casual approach relies on shortcuts, such as a store-bought crust for fluffy cauliflower and cheese quiche, premade crepes for “last-minute” grand marnier crepes suzette, and Laughing Cow cheese to lend creaminess to Laughing Cow zucchini soup.

Classic “haute cuisine” dishes are abridged and made less intimidating, including instant pot beef bourguignon, easy whole duck a l’orange (which still requires an overnight marinade), and coq au vin reimagined as a quick chicken bake with a stove-top wine sauce.

Though traditionalists may balk, there’s no denying Davis’s efficiency. Her encouraging instructions make even more complex dishes seem simple, including the festive salad dubbed “A Wreath You Can Eat” and ingenious “beef on a string with horseradish sauce.” Other quick takes include a one-pot salmon in parchment with capers and lemon and weeknight halibut in basil cream. This accessible approach to everyday French fare will appeal to cooks at all skill levels.”

Soooooo….I would like to share with you a couple of my favorite recipes from my cookbook that I make this time of year. Bon Appetit!!!

My Favorite Spring Asparagus and Pea Salad

Serves 4 to 6

For the dressing:

2 shallots, sliced

2 scallions, sliced

24 fresh basil leaves

3 flat leaf parsley sprigs, leaves only

5 tablespoons extra-virgin olive oil, plus more as needed

juice of 1 organic lemon

4 teaspoons red wine vinegar, plus more as needed

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

For the salad:

12 small new potatoes or fingerlings

20 asparagus spears, woody ends trimmed, cut into 1/2 inch pieces

1 tablespoon extra-virgin olive oil

1/4 teaspoon fine sea salt

2 cups frozen peas, or fresh if possible

1 red bell pepper, cut into 1/2 inch pieces

1 cup fresh dill fronds, finely chopped

1/2 cup fresh mint leaves, finely chopped

Directions:

To make the dressing: In the bowl of a food processor, combine the shallots, scallions, basil, parsley, oil, lemon juice, vinegar, mayonnaise, mustard and sea salt. Process until well blended. Taste and add more oil or vinegar, as needed.

To make the salad: Bring a large pot of water to a boil over high heat. Carefully add the potatoes and cook until tender. Drain and transfer to a large bowl.

In a large nonstick skillet over medium high heat, toss together the asparagus, oil and sea salt and cook just until barely tender. You want the asparagus still crisp. Throw in the peas and sauce until just cooked through. You want them still crisp, not mushy. Transfer the asparagus and peas to the bowl with the potatoes. Let the vegetables cool to room temperature.

Add the bell pepper. Pour in the dressing and gently toss to coat and combine. Scatter the dill and mint over the top, toss to mix thoroughly. Chill before serving.

And for dessert?

Homemade Creme Fraiche and Raspberry Parfaits

Serves 4

For the Creme Fraiche:

2 cups pasteurized heavy (whipping cream)

6 tablespoons buttermilk with live culture

7 tablespoons sugar

1/2 teaspoon vanilla extract

For the parfaits:

2 cups fresh raspberries

4 fresh mint leaves

To make the creme fraiche: Make the creme fraiche 2 days ahead. Pour the heavy cream and buttermilk into a clean quart-size Mason jar or large bowl and cover with cheesecloth or a clean kitchen towel secured with twine. Let sit on the counter at room temperature for 2 days to thicken.

Whisk in the sugar and vanilla. Seal the lid on the jar, or cover with plastic wrap if in a bowl, and refrigerate until ready to serve.

To make the parfaits: Place 1/4 cup of berries in the bottom of each glass. Dollop two-thirds of the creme fraiche over the berries, dividing it evenly among the glasses. Arrange the rest of the berries over the creme fraiche, then divide the remaining creme fraiche over the top. Garnish each glass with a mint leaf and serve.