#279 - The Paris Cookbook

Cookbook author Patricia Wells returns to Cookin' with Carol with delicious recipes from her new cookbook, The Paris Cookbook. For more information, please visit Patricia's website at: www.patriciawells.com.

Le Nemrod's Auvergne-Style Salad

2 servings as a main course; 4 servings as a first or salad course

3 ounces curly endive (frisée, or chicory), washed, dried, and torn into bite-size pieces (6 cups loosely packed)

1/8 cup matchstick-sliced ham

1/2 cup cubed French Cantal cheese (or substitute an aged cheddar)

1/4 cup walnut halves

Several tablespoons Classic Vinaigrette (see below)

Sea salt to taste

Freshly ground black pepper to taste

In a large salad bowl, combine the frisée, ham, cheese, and walnuts. Toss to mix well. Add enough vinaigrette to evenly coat the ingredients, and toss to blend. Season with sea salt and black pepper.

Classic Vinaigrette:  Combine 2 tablespoons best-quality sherry vinegar, 2 tablespoons best-quality red wine vinegar, and fine sea salt to taste in a bottle. Cover, and shake to dissolve the salt. Add 1 cup extra-virgin olive oil and shake to blend. Taste for seasoning. The vinaigrette can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion. Makes about 1 1/4 cups.

The Apple Lady's Apple Cake

8 servings

1/2 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/8 teaspoon fine sea salt

1/2 teaspoon pure vanilla extract

2 large eggs, lightly beaten

2 tablespoons vegetable oil

1/3 cup whole milk

4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges

The Topping:

1/3 cup sugar

1 large egg, lightly beaten

3 tablespoons unsalted butter, melted

Equipment:

A 9-inch springform pan

Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

>Recipes from The Paris Cookbook by Patricia Wells (HarperCollins)

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