The Cook's Atelier

The sunflower picnic

Today was one of those days that reminds me of why I moved to France.  It was perfect in every single detail. A few days ago, Kendall scheduled a garden day.  As usual, we talked about what we needed to do in the the potager, what seeds we needed to purchase, and most of all, what we were going to have for lunch. Today was special though.  We arrived at Clos de la Cozanne with the usual checklist, but on the kitchen table was a picnic basket.  In celebration of my upcoming birthday, the big 5-0, Kendall had arranged the "sunflower picnic".  We jumped in the car to a pre-scouted location.  As we turned the corner, I knew exactly what was up, the "sunflower picnic".  We've talked about it for years regarding the big 5-0.  It was magical, surrounded by the people I love and it was the sweetest thing I had ever seen.  It was a very special day for me and I am so lucky to have the life I have.  In short, always choose happiness.  It will never let you down.

Peach and blueberry tart

Peach and blueberry tart

Makes one 9-inch tart

 

1/2 recipe Pate Sucree

All-purpose flour, for work surface

1/2 cup heavy cream

1 teaspoon sugar

Pastry Cream (recipe follows)

4 peaches, sliced

1/2 cup blueberries

confectioner’s sugar for dusting

 

For the pastry cream

1/2 cup milk

1/2 cup heavy cream

1 vanilla bean, split

3 large egg yolks

1/4 cup sugar

2 1/2 tablespoons all-purpose flour

 

In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil.  Remove from heat, cover, and let steep for 10 to 12 minutes.  Remove vanilla bean.

In a small bowl, whisk together egg  yolks and sugar until light and fluffy, about 2 minutes.  Add flour and continue whisking until smooth.

Slowly pour the hot-milk mixture into the egg mixture.  Whisk until complete smooth and free of lumps.  Return the mixture to the saucepan, and place over medium heat.  Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

Remove the pastry cream to a bowl.  Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming.  Refrigerate until ready to use.

 

To prepare the tart

On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick.  With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough.  Chill tart shell until firm, about 30 minutes.

Preheat oven to 375 degrees.  Prick bottom of dough all over with a fork.  Line with parchment paper, leaving a 1-inch overhang.  Fill with dried beans and bake until the edges are just beginning to turn golden. Remove parchment paper and weights; continue baking until golden all over, 10 to 15 minutes.  Cool tart shell completely on a wire rack.

Meanwhile, whip the heavy cream and sugar in a bowl until soft peaks form.  Working in batches, gently fold whipped cream into pastry cream; set aside.

Spoon pastry cream mixture into cooled tart shell and spread evenly.  Top with peaches and blueberries.  Tart is best served the day it is made.

 

Herb crusted rack of lamb

Herb-crusted rack of lamb

Adapted from The Dean and Deluca Cookbook by David Rosengarten

 Serves 4 to 6

 1/4 cup minced fresh parsley

1/4 cup minced fresh tarragon

1/4 cup minced fresh rosemary

2 tablespoons minced fresh thyme

1 cup freshly made bread crumbs (not too fine)

1 to 2 garlic cloves, minced

1 1/2 tablespoons pitted oil-cured black olives, minced

1/2 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

2 racks of lamb (each about 2 to 2 1/2 pounds, Frenched if desired)

2 scant tablespoons of Dijon mustard

 

Preheat oven to 450 degrees F.

Combine the fresh herbs, breadcrumbs, garlic, olives and 5 tablespoons of olive oil.  Season with salt and pepper and set aside.

In a large sauté pan heat remaining 3 tablespoons of olive oil until hot but not smoking.  Season the racks with salt and pepper, place in the pan, and cook until crispy brown on both sides, about 7 minutes.  If the racks seem crowded, use two pans, or do one rack at a time.

Remove the racks from the pan and carefully brush with mustard on the section right over the eyes of the chops and the section directly in front of the eyes of the chops; this will create one mass of mustard over the rounded top and front of the racks (do not spread mustard on skinny rib bones or on the underside of the racks).  Gently pat the herb mixture on the mustard, and place racks on an oiled roasted pan, crust side up.  Cook in the preheated oven until rack reaches an internal temperature of 130 degrees F, about 10 to 12 minutes, or 12 to 15 minutes for fattier racks.  Allow racks to rest 10 minutes before carving.

 

Simple butter cake with seasonal fruit

This cake is a favorite at The Cook's Atelier.  It is simple to prepare and you can use any seasonal fruit. We've made this cake with strawberries, peaches, blueberries and blackberries in the summer as well as with pears and apples in the fall.  It's hard to say which one we like the best.  If by chance you have any left over, it makes a lovely breakfast treat.  On second thought, you'd better make two.

 

Simple butter cake with seasonal fruit

115 grams butter, at room temperature

180 grams flour

1 1/2 tablespoons baking powder

1/2 teaspoons salt

150 grams sugar

1 egg

120 ml milk

1 teaspoon vanilla extract

450 grams of seasonal fruit, cleaned and cut

1 teaspoon vanilla sugar

 

Preheat oven to 350 degrees F.

Butter a 9" cake or tart pan.  Mix the flour, baking powder and salt in a small bowl.  In another large bowl, beat the butter with the sugar.  Add the egg, milk and vanilla extract and beat until light and creamy.  Gradually add the dry ingredients and mix until incorporated.  Pour the batter into the pan and arrange the strawberries over the top.  Sprinkle with vanilla sugar.  Bake the tart in the oven for 10 minutes, then lower the temperature to 325 degrees F and continue baking for 40 to 45 minutes.  Serve warm with a dollop of whipped cream.

 

A favorite summer salad

Here's a favorite summer salad at The Cook's Atelier.  The heirloom tomatoes are beginning to arrive at the market and we can't help but fill our baskets to the brim with all the beautiful varieties from one of our favorite producers, Yannick.  If you'd like the recipe, please visit here.

Small batch apricot jam

Summer is in full swing here at The Cook's Atelier.  We are busy slicing, dicing and preserving the tastes of summer.  On the top of our list this time of year is our favorite apricot confiture.  To see the recipe, please visit here.

We have several exciting projects in the works and if you'd like to follow the adventure, please visit us here and here.