By Ellise Pierce
Relocating to Paris was once the easiest undesirable determination that Texan Ellise Pierce ever made. Wooed to the town by means of a Frenchman, she quickly discovered herself with simply a hundred euros in her checking account. So she introduced a last-ditch attempt to stick within the urban of sunshine: She begun her personal catering company and commenced educating different American expats the way to re-create flavors from domestic. utilizing French elements and strategies from each side of the Atlantic, she did greater than discovered a culinary company—she created a different form of cooking that’s half Texas, half French, and all Cowgirl. Recipes include:
* Cornbread Madeleines
* Jalapeño Pimento Cheese Tartines
* Cauliflower Galettes with Chipotle Créme Fraîche
* eco-friendly Chile-Goat Cheese Smashed Potatoes
* Peanut Butter-Chocolate Soufflées
Read or Download Cowgirl Chef: Texas Cooking with a French Accent PDF
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Additional info for Cowgirl Chef: Texas Cooking with a French Accent
Recommended storage 1 week at room temperature 3 months in the freezer once baked D IPPED B ISCOTTI Place 12 ounces bittersweet, semisweet, milk, or white chocolate in the top half of a double boiler set over simmering water, or a medium bowl set over a saucepan with a small amount of simmering water; stir until half the chocolate has melted, then remove from the heat and continue stirring until all the chocolate has melted. Cool for 5 minutes. Dip the cooled biscotti into the Chocolate Cookies A to Z 47 chocolate, then place the cookies on a wire rack set over wax paper for about 30 minutes until the chocolate coating hardens.
Flatten the logs slightly into oval cylinders about 11⁄ 2 inches high, then place them 4 inches apart on the prepared baking sheet. 5. Bake for about 40 minutes, or until the logs are set, dry, and ﬁrm to the touch. There should be some small ﬁssures in the logs; they should also be browned slightly at the tops and along the edges. Cool on the baking sheet for 20 minutes. Meanwhile, reduce the oven temperature to 300°F. 6. Transfer the logs to your work surface and use a serrated knife to slice into cookies about 3⁄4 inch thick.
6. When all the cookies have cooled, place the chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that ﬁts tightly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, then remove the double boiler’s top half or the bowl from the heat and continue stirring until all the chocolate has melted. Cool for 10 minutes, then stir in the raspberry liqueur. 7. Brush the ﬂat side of one of the cookies with about 1 teaspoon of the chocolateraspberry mixture, then top with a second cookie, ﬂat side down.
Cowgirl Chef: Texas Cooking with a French Accent by Ellise Pierce