soupwith salt and freshly ground black pepper to taste. Ladle into serving bowls and swirl a spoonful of pistou into each bowl. Garnish with basil and serve with a little grated Parmesan cheese.
A Note on Herbes de Provence Herbes de Provence are dried herbs that typically grow wild in the south of France and traditionally include lavender, thyme, sage, rosemary, and sometimes basil.
F OOD INSPIRES PASSION, AND IâM NOT JUST TALKING ABOUT APHRODISI -acs, though there exists plenty of material on that subject. Why else would food inspire so much variety, experimentation, excitement, literature, film, television, creation, conversation, and obsession? My experience at the Academy Awards illustrates this point on a number of levels. Think of all the thought, creativity, and expertise that went into the making of the food for that event. Think of the knowledge and experience that each chef brought to the design and creation of his dishes, and of their collective dedication to flawless ingredients impeccably prepared and served. The passion was reciprocated by the diners. Who among us wouldnât want to partake of some or all of the items on that menu? That kind of passion draws people in, attracts them, no matter what station in life they may occupy.
My passion for food has taken me literally all over the world, from England to the Americas, the Far East, and beyond. It has opened doors for me through which few have passed. I have cooked for once and future kings and queens, prime ministers, and presidents, for shipmates, fellow travelers, and fellow cooks. Food can transport you even if you never leave your kitchen. Isnât the taste of lasagne Bolognese, shrimp étouffée, phad nor mai, or tarte tatin the next best thing to being in Emilia-Romagna, New Orleans, Phuket, or Marseilles?
Food provides pleasure. I would say to you that eating is and always has been one of the greatest sources of pleasure for the human animal. If you find yourself in the presence of a very small child (and if someone else hasnât already beaten you to it), take a tiny spoon and give him his very first taste of vanilla ice cream. Look at that face. Case closed. Giving pleasure to someone by presenting him/her with a beautiful meal, whether itâs something new, bold, and exciting or an old, comfortable favorite, is about the best instant karma I know.
Windsor Angel Food Cake
SERVES 6
FOR THE CAKE
1¼ cups granulated sugar
(¼ cup plus 1 cup measured separately)
1 1 / 8 cups sifted cake flour
1½ cups egg whites from about 12 eggs, at room temperature
1¼ teaspoons cream of tartar
½ teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
FOR THE ICING
½ cup pure maple syrup; more as needed
1½ cups confectionersâ sugar
EQUIPMENT
A mixer
One 9- or 10-inch tube pan or 6 miniature ones
A bottle on which to hang the cake upside down. (An unopened bottle of wine works great for this because its weight is heavy enough to hold the cake in its pan, and the neck of the bottle is narrow enough to fit the tube on the cake pan. Besides, it gives you a good excuse to go out and get a bottle of wine for dinner.)
With a nod to the Royal Family as well as to the exquisite maple syrups of Vermont, I present this very special angel food cake. A tiny wisp of this icing on the end of your finger can serve the same function as a tiny spoonful of vanilla ice cream for little angels.
Heat the oven to 375 degrees. Sift ¼ cup of the granulated sugar together with the sifted cake flour 3 times to aerate the mixture. Gently set aside for the moment.
In a mixer fitted with a whisk attachment, or using a hand mixer, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining 1 cup granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.
Fold the sifted
A Note on Herbes de Provence Herbes de Provence are dried herbs that typically grow wild in the south of France and traditionally include lavender, thyme, sage, rosemary, and sometimes basil.
F OOD INSPIRES PASSION, AND IâM NOT JUST TALKING ABOUT APHRODISI -acs, though there exists plenty of material on that subject. Why else would food inspire so much variety, experimentation, excitement, literature, film, television, creation, conversation, and obsession? My experience at the Academy Awards illustrates this point on a number of levels. Think of all the thought, creativity, and expertise that went into the making of the food for that event. Think of the knowledge and experience that each chef brought to the design and creation of his dishes, and of their collective dedication to flawless ingredients impeccably prepared and served. The passion was reciprocated by the diners. Who among us wouldnât want to partake of some or all of the items on that menu? That kind of passion draws people in, attracts them, no matter what station in life they may occupy.
My passion for food has taken me literally all over the world, from England to the Americas, the Far East, and beyond. It has opened doors for me through which few have passed. I have cooked for once and future kings and queens, prime ministers, and presidents, for shipmates, fellow travelers, and fellow cooks. Food can transport you even if you never leave your kitchen. Isnât the taste of lasagne Bolognese, shrimp étouffée, phad nor mai, or tarte tatin the next best thing to being in Emilia-Romagna, New Orleans, Phuket, or Marseilles?
Food provides pleasure. I would say to you that eating is and always has been one of the greatest sources of pleasure for the human animal. If you find yourself in the presence of a very small child (and if someone else hasnât already beaten you to it), take a tiny spoon and give him his very first taste of vanilla ice cream. Look at that face. Case closed. Giving pleasure to someone by presenting him/her with a beautiful meal, whether itâs something new, bold, and exciting or an old, comfortable favorite, is about the best instant karma I know.
Windsor Angel Food Cake
SERVES 6
FOR THE CAKE
1¼ cups granulated sugar
(¼ cup plus 1 cup measured separately)
1 1 / 8 cups sifted cake flour
1½ cups egg whites from about 12 eggs, at room temperature
1¼ teaspoons cream of tartar
½ teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
FOR THE ICING
½ cup pure maple syrup; more as needed
1½ cups confectionersâ sugar
EQUIPMENT
A mixer
One 9- or 10-inch tube pan or 6 miniature ones
A bottle on which to hang the cake upside down. (An unopened bottle of wine works great for this because its weight is heavy enough to hold the cake in its pan, and the neck of the bottle is narrow enough to fit the tube on the cake pan. Besides, it gives you a good excuse to go out and get a bottle of wine for dinner.)
With a nod to the Royal Family as well as to the exquisite maple syrups of Vermont, I present this very special angel food cake. A tiny wisp of this icing on the end of your finger can serve the same function as a tiny spoonful of vanilla ice cream for little angels.
Heat the oven to 375 degrees. Sift ¼ cup of the granulated sugar together with the sifted cake flour 3 times to aerate the mixture. Gently set aside for the moment.
In a mixer fitted with a whisk attachment, or using a hand mixer, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining 1 cup granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.
Fold the sifted
Similar Books
