Table For Two French Recipes for Romantic Dining

by Paquin, Marianne; Boulay, Jacques

ISBN13: 9782080304193

ISBN10: 2080304194

Format: Hardcover

Pub. Date: 2003-12-19

Publisher(s): Flammarion

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Summary

"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." An accomplished French cook 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.

Author Biography

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.

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