The life of Perla Servan-Schreiber has proved the healing power of food-carefully prepared delicacies bring comfort and richness to the body and soul. “You think you are rich because of what you have on the plate, on the table,” she once told the writer Garland Dore.
Perla Servan Scribe | Photo by Natalie Carnet
During a miserable year (Servan-Schreiber lost her husband Jean-Louis due to COVID-19 at the end of 2020), many of us focused on cooking healthier food for our families at home, her new recipe,”Enjoy: recipes for unforgettable gatherings“(Rizzoli, $29.95), more relevant than ever. She said: “With the lockdown, there has been an explosion of’homemade’ everything-this is the perfect remedy for Zoom after get off work.” The magic and fun that comes. There is nothing more joyful than cooking.”
In this book, Servan-Schreiber draws on her Mediterranean ancestry, culinary influence accumulated during her travels, and secrets gathered from great chefs such as Yotam Ottolenghi and Alain Ducasse to create 90 simple and flexible recipes that can inspire memories And inspire happiness. Below, she shared three of her favorite recipes in the book, and reflected on one of the simplest family fun: cooking for loved ones.
Coldwell Banker Global Luxury
What inspired you to write this book?
Perla Servan Scribe
I want to pass on the joy of cooking and sharing food that I learned from my mother. A great recipe can create memories that connect us together.
Coldwell Banker Global Luxury
Is your approach to flexible cooking developed over time, or is it in response to specific events?
Perla Servan Scribe
My interest in flexible vegetarian cooking has developed over time. The desire to eat less (but better quality) meat led me to discover infinite ways to prepare vegetables and grains-so delicious! I realized that the only reason people rarely eat vegetables is that they don’t know how to prepare vegetables.
Coldwell Banker Global Luxury
In the past year, which foods or recipes have brought you the greatest comfort?
Perla Servan Scribe
All kinds of rice! The taste of long-grain basmati rice is very different from round short-grain, red or black rice. In addition to various flavors and recipes, rice is also Jacques Louis’ favorite food. He is the love of my life. I lost him due to COVID-19. Because recipes can leave memories that can be passed on, I want to continue making favorites for my loved ones-rice pudding, risotto or rice more than ever.
Coldwell Banker Global Luxury
Do you believe in the transportation capacity of food?
Perla Servan Scribe
Currently, the only way to travel is to travel on your plate. It works! Try my Klima Indra and its chutney and tell me if you are in India, the spice market, wearing saris, and flowers in your hair!
Coldwell Banker Global Luxury
What is the most profound lesson for you in 2020?
Perla Servan Scribe
Never take the future for granted. The definition of “event” is that it is unpredictable. Adaptability is the primary virtue of mankind.
Coldwell Banker Global Luxury
Which meal can evoke memories of your home, family and friends?
Perla Servan Scribe
My nine vegetable couscous or Moroccan bread. Exquisite, foolproof round bread is the staple food in my hometown of Morocco, and every family makes fresh bread every day. I like this very basic bread-simple and noble. Every Thursday, we eat meatless couscous with nine vegetables-this dish was listed as a cultural treasure by UNESCO in 2020. This is the original organic vegetable.
Festive sorrel Velouté with porcini mushrooms
A quick and easy appetizer with an elegant and luxurious combination of flavor and texture.
Photo taken by Nathalie Carnet, from Enjoy (Flammarion, 2020)
era
Activity time: 40 minutes
Cooking: 5 minutes
raw material
–1 pound fresh or frozen small boletus or button mushrooms
-2 celery hearts
–20 roasted hazelnuts
–4 cups of chicken broth (or 1 piece of chicken broth dissolved in 4 cups of water)
–3 pounds canned/frozen unsweetened chestnut puree (or cooked whole chestnuts)
–3 tablespoons.Lightly salted butter
–3 tablespoons.Extra virgin olive oil
-Salt and pepper
For fresh mushrooms, Cut off the stem base and quickly rinse in cold water. Pat dry, slice and place on paper towels. For frozen mushrooms, follow the instructions to thaw and then slice.
Wash the celery heart, Pat dry, and cut the stems into thin strips. Put it in an attractive bowl. Chop the leaves and save them for decoration.
Rough cut Hazelnuts (add crunch as a garnish).
In a large saucepan, Bring the broth to a boil. Mix chestnut puree or whole chestnuts with broth, butter, and seasonings in batches until soft and smooth. Gradually add more broth or hot water to get the texture you like.
At 10 inches.Frying pan, Heat the olive oil until it shimmers but does not smoke. Add the mushrooms and fry for 5 minutes, stirring constantly with two spatulas. Remove from heat and season with salt and pepper.
If necessary, reheat the velvet with very low heat, Stir with a whisk. In a bowl, garnish with mushrooms, celery leaves and chopped hazelnuts. Bypass celery.
Fruity Curry Chicken
A delicious and simple curry; the sunny color and sweet and sour taste make it the perfect choice for winter or summer. If you advance a day, it will taste better-if you can wait that long.
Photo taken by Nathalie Carnet, from Enjoy (Flammarion, 2020)
era
Activity time: 30 minutes
Marinating: 30 minutes
Cooking: 40–45 minutes
raw material
–4 limes
–2 lbs. chicken breast*
–1⅔ cup full-fat yogurt
–2 Granny Smith Apple
-2 medium-sized onions
-1 green banana
-1 mango
-1 bunch of coriander
–2 tablespoons of peanut oil
–3 tablespoons Madras curry powder
-1 teaspoon minced ginger
–Salt and freshly ground pepper
service Served with rice (2 ounces per person)
*For the vegetarian version, replace the chicken with vegetables of your choice.
Wash the lime and dry, Grind one peel, and then squeeze the juice of all four. Cut the chicken into thin slices.
Put on jam and juice In a large bowl, add chicken and yogurt and stir to combine. Marinate in the refrigerator for 30 minutes.
Peel and chop the apple And onions. Peel the banana and mango and cut into small cubes. Wash the coriander and dry, chop the leaves, and set aside some for decoration.
Heat up the oil Heat in a large nonstick pan (or two smaller pans) over high heat. Add onion, curry powder, ginger and fruit; cook for 5 minutes, stirring constantly. Turn the heat to medium, cover the pot and simmer for 30 minutes, stirring occasionally. Add chicken and marinade, coriander, and season with salt and pepper. Use two spatulas to keep stirring for 5-7 minutes or until the chicken is cooked through. The curry is ready to be served now, but it can be cooled and refrigerated overnight to deepen the flavor. Reheat without boiling; just before serving, add salt, pepper, and more lime juice as needed.
Garnish with reserved chopped cilantro Serve with rice.
Arthur’s Chocolate Cake
My grandson Arthur’s favorite cake.
Photo taken by Nathalie Carnet, from Enjoy (Flammarion, 2020)
era
Activity time: 25 minutes
Cooking: 22-25 minutes
raw material
–10. ounces of dark chocolate, 70% cocoa
–3 tablespoons of black coffee (or 1 teaspoon of instant coffee dissolved in 3 tablespoons of boiling water)
–1. Sticky salted butter, thinly sliced and softened
-5 eggs
–1⅓ cup of confectionery sugar, divided, plus additional dredging
service (Optional): add cream
Remove the rack Remove from the oven and preheat to 300°F. Stand 9½ inches. Remove the non-stick shallow cake pan (preferably silicone) from the rack to make it easier to transfer to the oven when it is filled with cake batter.
Chop the chocolate Cut into small pieces, put in a microwave safe bowl, add coffee and butter. Heat in a full-power microwave for 1 minute to melt the butter and partially melt the chocolate, making sure that the mixture does not boil. Stir the remaining semi-melted chocolate with a spatula until it is completely melted and very smooth. Or, melt the chocolate, coffee, and butter in a saucepan over a low heat, and stir continuously with a spatula until smooth.
Separate the eggs, Put the egg yolk in a large bowl and the egg whites in another large bowl. Add ¾ cup of candy canes to the egg yolks and beat with an electric whisk until white and foamy. Wash and dry the blender, then beat the egg whites with the remaining powdered sugar until hard peaks form. Add the melted chocolate mixture to the egg yolk and stir until smooth. Using a spatula, gradually fold the white until there are no streaks, being careful not to deflate.
For the batter Put it in a pan, slide the grill back into the oven and bake for 22-25 minutes, until the cake is set but still soft in the middle.
If you are using a non-stick pan instead of a silicone pan, Let the cake cool for 20 minutes, then place it on a plate. Cool to room temperature. If you have used silicone, let the cake cool in the pan and turn it out when you are ready to serve. The cake can be kept at room temperature for several hours, but do not refrigerate. At the last minute, sprinkle powdered sugar on the cake, if necessary, with English cream.
Custard sauce
era
Activity time: 25 minutes
Cooking: 20 minutes
Injection: 15 minutes
Cooling down: at least 2 hours
raw material
–4 cups (1 liter) whole milk
–2 Madagascar or Tahitian vanilla beans (or some coffee beans, used for coffee cream)
–14 egg yolks
–1. Cup (9 oz/250 g) sugar
Put the milk in a large pan, Cut the vanilla bean lengthwise, scrape the seeds into the milk, and add coffee beans (or coffee beans if using). Bring to a boil, remove from the heat, and close the lid. Soak for 15 minutes (coffee beans need 15-30 minutes), then take out the coffee beans.
Cool a large metal spoon Test the custard in the refrigerator. In a large bowl, stir the egg yolks and sugar until they turn white and thick. Slowly drizzle in the infused milk, stirring constantly. Pour it back into the saucepan, stir constantly with a wooden spatula (making figure eight is not so tedious), low heat for 15-20 minutes, until the custard thickens and covers the spatula. It is important not to let the custard boil, otherwise the yolk will be fried. Remove it from the heat and stir for a few more minutes. Dip the refrigerated spoon into the custard and spread it on the back. Use your fingertips to draw a line in the center. If the line stays the same, the custard is ready. If not, cook for a few more minutes and test again, but do this often, because undercooked custard will be too thin and cooked custard will condense.
Pour into an attractive bowl or jar And press plastic wrap on the surface to prevent the formation of skin. Chill and cool for at least 2 hours.
Alison Petar
This article originally appeared in Houses and estates magazine.
