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My Review of this book:

The idea behind this collection of recipes is that Wells has asked her favorite chefs from her favorite Paris establishments for her favorite recipes and they get free publicity in return. What a concept!

I tried several recipes from this book and ALL were terrific. This one, for Curried Zucchini Soup, was a big hit at a recent dinner party and it's very easy to make. Other fine recipes include: White Beans with Mustard and Sage (Cocos Blancs a la Moutarde)

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Recipe: L'Ambroisie's White Beans with Mustard and Sage
Cocos Blancs a la Moutarde

The Paris Cookbook by Patricia Wells

from The Paris Cookbook
by Patricia Wells

3 tablespoons extra-virgin olive oil
20 plump, fresh cloves of garlic, peeled and halved lengthwise
2 pounds fresh small white beans in the pod, shelled; or 1 pound dried white   cocos blancs, flageolets, cannellini, navy, or Great Northern beans, soaked(see note)
1 quart Homemade Chicken Stock
2 fresh or dried bay leaves
Large bunch of fresh sage
Fine sea salt
About 3 tablespoons coarse-grain French Dijon mustard {my advice: use American!}
Extra-virgin olive oil for seasoning at the table

1. In a large, heavy-bottomed saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil. Place over moderate heat and cook, stirring from time to time, until the garlic is fragrant, about 2 minutes. Do not let the garlic brown. Add the fresh or soaked dried beans, stir to coat with the oil, and cook for 1 minute. Add just enough stock to cover the beans. Add the bay leaves, sage, and fine sea salt. Cover and bring to a simmer over moderate heat. Simmer gently until the beans are tender, about 30 minutes for fresh beans, aobut 1 hour for soaked dried beans. (The cooking time will vary accordding to the freshness of the beans.) Stir from time to tiem to make sure the beans do not stick to the bottom of the pan. The beans should be just covered with liquid. Add additional stock or warer if necessary as they cook.

2. Remove and discard the bay leaves and sage. Add the mustard to taste, stirring to distribute it evenly throughout the beans. Taste again for seasoning. Serve piping hot. Pass a cruet of extra-virgin olive oil to drizzle over the beans.

8 servings

NOTE: To prepare dried beans, rinse them, picking them over to remove any pebbles. Place the beans in a large saucepan. Cover with boiling water by 2 inches. Cover and let stand until the beans swell to at least twice their size and have absorbed most of the liquid, about 1 hour. Drain the beans in a colander, discarding the soaking liquid. Proceed with the recipe.

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