by Ellise Pierce who also writes the blog Cowgirl Chef. I received a review copy, and the publisher has provided an extra book to give away. Ellise and I have chatted via Twitter, visited each other’s blogs, and emailed up and back for a couple of years now. All the while, I’ve been green with envy over the fact that she lives in Paris with all those boulangeries and patisseries right outside her door. And, since she’s from Texas, she’s been maybe a little jealous of my easy access to Tex-Mex restaurants and our amazing, summer peaches here in Austin. But, as she explains in this book, one way to close that gap between far-away places is through cooking. When she arrived in Paris and things felt unfamiliar, what made everything better was cooking the dishes she missed from home. Then, little by little, she started finding new favorite foods and warming up to her new home. In the chapter intros and recipe headnotes, which are so well-written, you get glimpses of Ellise’s Parisian life, navigating different markets, learning to substitute ingredients, and working on her French accent both in the city and on trips to other parts of the country. The recipes are either Texas-style food with French flair or homemade versions of French restaurant dishes. There are Chicken Empanadas with Cilantro Yogurt made with classic roast chicken, Cowgirl Quiche with a polenta crust, My Big Fat French Salad based on one from Le Relais du Gascon, Spinach Potato and Caramelized Onion Tacos served with homemade salsa if you can’t get Cholula, Basque-style Fish en Papillote, Brown Butter Walnut Cakes, and French Chocolate Sauce. I especially enjoyed the tips or Double-Duty suggestions for recipes. For instance, the Gascon-Style Pork Chops with Pepper Honey includes suggestions for other uses for that black pepper honey like spooning it over slices of Manchego. Another tip that caught my eye was in the recipe for Cauliflower Galettes with Chipotle Creme Fraiche in which she suggests the option of using zucchini instead of cauliflower. I had just received some zucchini from my CSA, and I couldn’t wait to try those little, savory cakes made with cornmeal and topped with spicy creme fraiche. If you do use cauliflower, there are instructions for roasting it first, but with zucchini, you just grate it, leave it raw, and add it to the batter. The batter is made by whisking cornmeal, baking powder, sea salt, cayenne, and cumin in a bowl. In a separate bowl, eggs, plain yogurt, and water were combined, and the wet mixture was poured over the dry ingredients and mixed. The grated zucchini, some grated cheddar, and sliced green onions were folded into the batter. Little pancakes were fried in vegetable oil over medium-low heat so the middles could cook through before the surfaces browned too much. Chopped, canned chipotles were stirred into creme fraiche for the topping.
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Ellise will be in Texas for book signing events at the following locations:
Tuesday, May 15 Austin, TX Westwood Country Club (invitation only luncheon)
Saturday, June 2 Dallas, TX Southern Methodist University bookstore, 2 pm
Sunday, June 3 Fort Worth, TX TCU campus bookstore, 1 pm
Saturday, June 9 San Antonio, TX The Twig Bookshop, 10 am – 12 pm
Sunday, June 10 San Antonio, TX Quarry Farmers Market
Saturday, July 7 Fort Worth, TX Cowtown Farmers Market
Monday, Aug 13 Austin, TX Lake Austin Spa Resort
Cauliflower Galettes with Chipotle Creme Fraiche
Recipe re-printed with publisher's permission from Cowgirl Chef: Texas Cooking with a French Accent by Ellise Pierce, Running Press, 2012.
Makes about a dozen (2 1/2-inch/6 cm) galettes
1 medium head of cauliflower, cut into florets
olive oil
sea salt and pepper
1 cup/145 grams of cornmeal
2 teaspoons of baking powder
1 teaspoon of sea salt
1/2 teaspoon of cayenne pepper
1/2 teaspoon of cumin
2 eggs
1 (5.29 ounce/150 gram) container of Greek yogurt
1 cup/240 ml of water
4 green onions, sliced
1 cup/60 grams of grated cheddar cheese
4 tablespoons of vegetable oil
Chipotle Creme Fraîche (recipe follows)
1. Preheat your broiler and line a cookie sheet with foil. Position a rack in the middle of the oven.
2. Toss the cauliflower florets on the foil-lined cookie sheet, add a little olive oil, and salt and pepper. Toss it all together with your hands, then slide the pan into the oven. The florets will begin to brown after about 10 minutes—when they do, pull them out of the oven and turn them over, so the other side browns, too. This’ll take about 10 more minutes. When browned on both sides, remove from the oven and let cool.
3. To make the galettes, in a medium bowl, whisk together the cornmeal, baking powder, sea salt, cayenne pepper, and cumin.
4. In a separate bowl, whisk together the eggs, yogurt, and water. Add this mixture to the dry ingredients and stir together. If the batter is too thick, just add a bit more water. Gently fold in the cauliflower florets, grated cheddar, and green onions, reserving about 2 tablespoons of green onions for garnish.
5. Heat 2 tablespoons of the vegetable oil in a skillet and turn the heat to medium-low. When it’s hot, spoon about 2 tablespoons of the batter for each galette into the skillet, fitting in as many as you can. You’ll need to work in batches. Cook the galettes for 3 to 4 minutes, or until the bottoms are brown, and flip to the other side for another few minutes. You don’t want these to cook too fast, or they’ll be wet in the middle. Repeat with the remaining vegetable oil and batter. Serve immediately with Chipotle Crème Fraîche, and sprinkle some chopped onions on top.
ADVANCE PLANNING: Roast your cauliflower ahead of time, so all you have to do is assemble and cook them up.
COWGIRL TIP: Reheat your leftover galettes the next day—just pop them in the toaster.
SWAP-IT: Try using grated zucchini instead of cauliflower.
Chipotle Creme Fraiche
Makes 2 cups/480 ml
16 ounces/480 ml of crème fraîche or sour cream
2 to 3 chipotle chiles in adobo sauce
Toss your chipotles in a food processor to finely chop them up, or do this by hand. Add your crème fraîche or sour cream, and stir it up. Voila!
UPDATE: 21 May 2012 The winner of the cookbook is Sarah from the blog Thyme.
Ellise will be in Texas for book signing events at the following locations:
Tuesday, May 15 Austin, TX Westwood Country Club (invitation only luncheon)
Saturday, June 2 Dallas, TX Southern Methodist University bookstore, 2 pm
Sunday, June 3 Fort Worth, TX TCU campus bookstore, 1 pm
Saturday, June 9 San Antonio, TX The Twig Bookshop, 10 am – 12 pm
Sunday, June 10 San Antonio, TX Quarry Farmers Market
Saturday, July 7 Fort Worth, TX Cowtown Farmers Market
Monday, Aug 13 Austin, TX Lake Austin Spa Resort
Cauliflower Galettes with Chipotle Creme Fraiche
Recipe re-printed with publisher's permission from Cowgirl Chef: Texas Cooking with a French Accent
by Ellise Pierce, Running Press, 2012.Makes about a dozen (2 1/2-inch/6 cm) galettes
1 medium head of cauliflower, cut into florets
olive oil
sea salt and pepper
1 cup/145 grams of cornmeal
2 teaspoons of baking powder
1 teaspoon of sea salt
1/2 teaspoon of cayenne pepper
1/2 teaspoon of cumin
2 eggs
1 (5.29 ounce/150 gram) container of Greek yogurt
1 cup/240 ml of water
4 green onions, sliced
1 cup/60 grams of grated cheddar cheese
4 tablespoons of vegetable oil
Chipotle Creme Fraîche (recipe follows)
1. Preheat your broiler and line a cookie sheet with foil. Position a rack in the middle of the oven.
2. Toss the cauliflower florets on the foil-lined cookie sheet, add a little olive oil, and salt and pepper. Toss it all together with your hands, then slide the pan into the oven. The florets will begin to brown after about 10 minutes—when they do, pull them out of the oven and turn them over, so the other side browns, too. This’ll take about 10 more minutes. When browned on both sides, remove from the oven and let cool.
3. To make the galettes, in a medium bowl, whisk together the cornmeal, baking powder, sea salt, cayenne pepper, and cumin.
4. In a separate bowl, whisk together the eggs, yogurt, and water. Add this mixture to the dry ingredients and stir together. If the batter is too thick, just add a bit more water. Gently fold in the cauliflower florets, grated cheddar, and green onions, reserving about 2 tablespoons of green onions for garnish.
5. Heat 2 tablespoons of the vegetable oil in a skillet and turn the heat to medium-low. When it’s hot, spoon about 2 tablespoons of the batter for each galette into the skillet, fitting in as many as you can. You’ll need to work in batches. Cook the galettes for 3 to 4 minutes, or until the bottoms are brown, and flip to the other side for another few minutes. You don’t want these to cook too fast, or they’ll be wet in the middle. Repeat with the remaining vegetable oil and batter. Serve immediately with Chipotle Crème Fraîche, and sprinkle some chopped onions on top.
ADVANCE PLANNING: Roast your cauliflower ahead of time, so all you have to do is assemble and cook them up.
COWGIRL TIP: Reheat your leftover galettes the next day—just pop them in the toaster.
SWAP-IT: Try using grated zucchini instead of cauliflower.
Chipotle Creme Fraiche
Makes 2 cups/480 ml
16 ounces/480 ml of crème fraîche or sour cream
2 to 3 chipotle chiles in adobo sauce
Toss your chipotles in a food processor to finely chop them up, or do this by hand. Add your crème fraîche or sour cream, and stir it up. Voila!
UPDATE: 21 May 2012 The winner of the cookbook is Sarah from the blog Thyme.
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