Authors: Cecile David-Weill
The Suitors (37 page)
Kitchen Cabinet InventoryCUPBOARD A
1 mandoline
1 automatic piston funnel with stand
6 frying pans + 4 new + 4 old
8 crêpe pans
3 blini pans
2 extra large cooking pots
1 copper casserole
2 food mills
CUPBOARD B
27 large springform pans
19 small springforms
grill racks
7 savarin molds
3 brioche pans
5 charlotte molds
3 mango pitters
1 loaf pan
6 tart plates
7 madeleine pans
2 large ice-cream scoops
4 small melon-ball scoops
2 terrine molds
4 sifters
1 series small tartlet molds
CUPBOARD C
2 conical strainers
3 colanders
4 small strainers
21 whisks
16 ladles
9 skimmers
1 spider skimmer
1 scoop
1 sauce ladle
CUPBOARD D (CASSEROLES)
7 double boilers
17 casseroles
4 sauté pans
14 lids
2 sauce warmers
Recipe inventoryPASTRIES AND DOUGHS
Pâte brisée
Pâte sucrée
Sweet shortbread
Puff pastry
Inverse puff pastry
Brioche
Sweet roll
Danish pastry
Savarin
Croissant
Crêpe
Fry cake
Cream puff
Sponge cake
Kneaded puff pastry
ICINGS AND GLAZES
Chocolate
Bitter chocolate
Ganache
Chocolate cacao content Nos. 1, 2, 3
Opéra cake fillings (cream, white, currant, raspberry, lime, coffee, mixed fruit)
PETITS FOURS SECS
Cigarettes russes, cats’ tongues, almond tuiles, orange tuiles, raisin cookies, shortbread, macarons, light-glazed petits fours (rolled cookies, sponges, miroirs)
RecipesPASTA SALAD WITH CHICKEN
AND PINE NUTS (SERVES 8)
Ingredients
2
lbs. penne rigate6 chicken breasts
5 very ripe medium-size tomatoes
12 leaves basil
¼ cup pine nuts
5 T mayonnaise
3 T Worcestershire sauce
Cook pasta in salted boiling water with a drizzle of olive oil. Drain, cool, and chill in refrigerator. Salt and pepper chicken breasts, drizzle with olive oil, cook in 325° oven for 7 to 8
minutes. Chill. Peel, seed, and julienne tomatoes. Tear basil into small pieces by hand. Toast pine nuts in fry pan. When all ingredients are cool, toss with dressing (mayonnaise and Worcestershire sauce). Layer pasta, basil, tomatoes, pine nuts. Slice chilled white meat into thin strips, arrange in rosette on pasta.
COEUR À LA CRÈME (SERVES 8–10)
Ingredients
1 quart whipping cream
1-1/2 cups confectioners’ sugar
3 cups plain yogurt
10 T sour cream
1 vanilla bean
Whip cream and sugar until stiff, chill in refrigerator. Whip yogurt and sour cream in large bowl until smooth. Open vanilla bean and scrape out seeds. With a rubber spatula, carefully fold together whipped cream, yogurt/cream cheese mixture, and vanilla seeds. Line a pierced, heart-shaped mold with cheesecloth, and pour the cream mixture into the mold. Fold the ends of the cheesecloth over the top and refrigerate at least eight hours.