F R ENCH F R O M T H E M A R K ET FF RR EE NCNC HH F R O M T H E M A R K E T F R O M T H E M A R K E T D AV I S D AV I S H I L L A R Y D AV I S $35.00SAL ADS | 69 French from the Market Taboulé SERVES 6 TO 8 One of my favorite salads found all over France, in markets, restaurants, and premade in grocery stores, is taboulé, which is predominantly green from an abundance of parsley, with a bit of couscous thrown in. I like to use half curly-leaf parsley with the traditional flat-leaf parsley because it tends to add loft and fluffiness to the salad. And although many recipes call for firm tomatoes, minus their juice, I prefer ripe, sweet tomatoes for their wonderful flavor and I treasure their juice and greedily save it to add to my salad. Unlike other salads, taboulé admirably holds its own for the next two days so it is a great way to start a weekend and have some leftovers to enjoy with other meals. 1 cup dried couscous 5 ripe tomatoes 1 medium cucumber, peeled 1 bunch fresh flat-leaf parsley, rinsed and dried 1 bunch fresh curly-leaf parsley, rinsed and dried 11⁄44 cup extra-virgin olive oil Juice of 1 11⁄22 organic lemons, plus more as needed 1 teaspoon sea salt, plus more as needed Cook the couscous according to the package instructions. Fluff with a fork, transfer to a bowl, and let come to room temperature. Meanwhile, thinly slice the tomatoes, stack the slices, and cut them into bâtons (sticks), then turn and cut the sticks into small dice, saving the juice. Toss the diced tomatoes and their juice into a large bowl. Thinly slice the cucumber, stack the slices, and cut them into small cubes. Toss into the bowl with the tomatoes. Lay a box grater on its side with the large holes facing up. Pull the flat-leaf and curly-leaf parsley, stem by stem, through the large holes of the grater to pull off the leaves and toss the leaves into the bowl of a food processor. Save the stems for another use. Pulse the leaves 10 times to finely chop and transfer them to the bowl with the vegetables. Stir to combine. Stir in the cooked couscous to combine. In a small bowl, whisk the oil, lemon juice, and sea salt to combine. Pour the dressing over the salad and mix well to coat and combine. Taste and add more lemon juice or sea salt, as needed. Refrigerate for 30 minutes before serving.SAL ADS | 69 French from the Market Taboulé SERVES 6 TO 8 One of my favorite salads found all over France, in markets, restaurants, and premade in grocery stores, is taboulé, which is predominantly green from an abundance of parsley, with a bit of couscous thrown in. I like to use half curly-leaf parsley with the traditional flat-leaf parsley because it tends to add loft and fluffiness to the salad. And although many recipes call for firm tomatoes, minus their juice, I prefer ripe, sweet tomatoes for their wonderful flavor and I treasure their juice and greedily save it to add to my salad. Unlike other salads, taboulé admirably holds its own for the next two days so it is a great way to start a weekend and have some leftovers to enjoy with other meals. 1 cup dried couscous 5 ripe tomatoes 1 medium cucumber, peeled 1 bunch fresh flat-leaf parsley, rinsed and dried 1 bunch fresh curly-leaf parsley, rinsed and dried 11⁄44 cup extra-virgin olive oil Juice of 1 11⁄22 organic lemons, plus more as needed 1 teaspoon sea salt, plus more as needed Cook the couscous according to the package instructions. Fluff with a fork, transfer to a bowl, and let come to room temperature. Meanwhile, thinly slice the tomatoes, stack the slices, and cut them into bâtons (sticks), then turn and cut the sticks into small dice, saving the juice. Toss the diced tomatoes and their juice into a large bowl. Thinly slice the cucumber, stack the slices, and cut them into small cubes. Toss into the bowl with the tomatoes. Lay a box grater on its side with the large holes facing up. Pull the flat-leaf and curly-leaf parsley, stem by stem, through the large holes of the grater to pull off the leaves and toss the leaves into the bowl of a food processor. Save the stems for another use. Pulse the leaves 10 times to finely chop and transfer them to the bowl with the vegetables. Stir to combine. Stir in the cooked couscous to combine. In a small bowl, whisk the oil, lemon juice, and sea salt to combine. Pour the dressing over the salad and mix well to coat and combine. Taste and add more lemon juice or sea salt, as needed. Refrigerate for 30 minutes before serving.138 | MEATS Normandy Pork Chops with Calvados and Apples SERVES 4 Hard apple cider, cream, and apples are most commonly found in pork dishes made in Normandy, usually as a stew. I love thickly cut bone-in pork chops, at least an inch thick, well seasoned, and seared in a cast-iron skillet to get a lovely brown exterior. I pair them here with a luscious apple compote and serve with a sauce you would find in Normandy, made with sweet apple cider, cream, and Calvados. 4 thick-cut bone-in pork chops Whole milk, to cover 2 cups water Juice of 11⁄22 organic lemon 5 Granny Smith apples 4 tablespoons unsalted butter, divided Sea salt 2 tablespoons extra-virgin olive oil 33 ⁄44 cup fresh apple cider 11⁄44 cup heavy (whipping) cream 3 tablespoons Calvados or apple brandy, divided Tenderize the pork chops by putting them in a large bowl and covering with milk. Refrigerate for 2 hours. In another large bowl, stir together the water and lemon juice. Working one at a time, peel the apples, slice them, then coarsely chop the slices and toss into the bowl of acidulated water to prevent them from browning. In a large saucepan over medium heat, melt 2 tablespoons of butter. Drain the apples and add them to the saucepan. Season lightly with sea salt and cook until very soft. Set aside and keep warm. Rinse the pork chops and pat very dry. In a large skillet over medium heat, melt the remaining 2 tablespoons of butter with the oil. When the butter foams, put the pork chops in the skillet and cook for 5 minutes per side, or until no longer pink inside. Transfer to a plate and tent with aluminum foil. Pour off most of the fat in the skillet, add the cider, and bring to a boil over high heat, scraping up any flavorful browned bits from the bottom of the pan. Reduce the heat to maintain a simmer. Whisk in the heavy cream. Taste and add sea salt, as needed. Whisk in 2 tablespoons of Calvados, taste, and add another 1 tablespoon, if desired. Add the pork chops to the skillet to re-warm. Gently re-warm the apples. Put 1 pork chop on each plate. Divide the warm apples over the top of the chops, then spoon the sauce over the apples to serve.138 | MEATS Normandy Pork Chops with Calvados and Apples SERVES 4 Hard apple cider, cream, and apples are most commonly found in pork dishes made in Normandy, usually as a stew. I love thickly cut bone-in pork chops, at least an inch thick, well seasoned, and seared in a cast-iron skillet to get a lovely brown exterior. I pair them here with a luscious apple compote and serve with a sauce you would find in Normandy, made with sweet apple cider, cream, and Calvados. 4 thick-cut bone-in pork chops Whole milk, to cover 2 cups water Juice of 11⁄22 organic lemon 5 Granny Smith apples 4 tablespoons unsalted butter, divided Sea salt 2 tablespoons extra-virgin olive oil 33 ⁄44 cup fresh apple cider 11⁄44 cup heavy (whipping) cream 3 tablespoons Calvados or apple brandy, divided Tenderize the pork chops by putting them in a large bowl and covering with milk. Refrigerate for 2 hours. In another large bowl, stir together the water and lemon juice. Working one at a time, peel the apples, slice them, then coarsely chop the slices and toss into the bowl of acidulated water to prevent them from browning. In a large saucepan over medium heat, melt 2 tablespoons of butter. Drain the apples and add them to the saucepan. Season lightly with sea salt and cook until very soft. Set aside and keep warm. Rinse the pork chops and pat very dry. In a large skillet over medium heat, melt the remaining 2 tablespoons of butter with the oil. When the butter foams, put the pork chops in the skillet and cook for 5 minutes per side, or until no longer pink inside. Transfer to a plate and tent with aluminum foil. Pour off most of the fat in the skillet, add the cider, and bring to a boil over high heat, scraping up any flavorful browned bits from the bottom of the pan. Reduce the heat to maintain a simmer. Whisk in the heavy cream. Taste and add sea salt, as needed. Whisk in 2 tablespoons of Calvados, taste, and add another 1 tablespoon, if desired. Add the pork chops to the skillet to re-warm. Gently re-warm the apples. Put 1 pork chop on each plate. Divide the warm apples over the top of the chops, then spoon the sauce over the apples to serve.DESSERTS | 201 Clafoutis with Loads of Berries SERVES 8 Traditional French clafoutis is made with whole cherries, but you can use any fruit depending on the season. If I happen to have an orange, I will zest it and add some to the batter as well. The secret to making a tender clafoutis is to let the batter rest for at least 30 minutes before pouring it in the baking dish. In the end, you will be rewarded with a celestial cloud of berry goodness. Unsalted butter, for the baking dish 1 cup fresh raspberries 1 cup fresh blueberries 1 11 ⁄44 cups whole milk, at room temperature 33⁄44 cup granulated sugar, divided 3 large eggs, at room temperature 1 11⁄22 teaspoons vanilla extract 1 11 ⁄22 teaspoons almond extract 11⁄44 teaspoon fine sea salt 11⁄22 cup all-purpose flour Grated zest of 1 organic orange (optional) Powdered sugar, to garnish Coat a 10-inch baking dish generously with butter, then scatter the rasp- berries and blueberries on the bottom of the dish. In a blender, combine the milk, 11⁄22 cup of granulated sugar, the eggs, vanilla, almond extract, fine sea salt, flour, and orange zest (if using). Blend well for about 15 seconds, then let the batter rest for 30 minutes. After 15 minutes, preheat the oven to 400 degrees F. Pour the rested batter over the berries and sprinkle the remaining 11⁄44 cup of granulated sugar over the top. Bake for about 45 minutes until the top is puffed and browned and a tooth- pick into the center comes out clean. Before serving, using a fine-mesh sieve, sprinkle some powdered sugar over the top.DESSERTS | 201 Clafoutis with Loads of Berries SERVES 8 Traditional French clafoutis is made with whole cherries, but you can use any fruit depending on the season. If I happen to have an orange, I will zest it and add some to the batter as well. The secret to making a tender clafoutis is to let the batter rest for at least 30 minutes before pouring it in the baking dish. In the end, you will be rewarded with a celestial cloud of berry goodness. Unsalted butter, for the baking dish 1 cup fresh raspberries 1 cup fresh blueberries 1 11 ⁄44 cups whole milk, at room temperature 33⁄44 cup granulated sugar, divided 3 large eggs, at room temperature 1 11⁄22 teaspoons vanilla extract 1 11 ⁄22 teaspoons almond extract 11⁄44 teaspoon fine sea salt 11⁄22 cup all-purpose flour Grated zest of 1 organic orange (optional) Powdered sugar, to garnish Coat a 10-inch baking dish generously with butter, then scatter the rasp- berries and blueberries on the bottom of the dish. In a blender, combine the milk, 11⁄22 cup of granulated sugar, the eggs, vanilla, almond extract, fine sea salt, flour, and orange zest (if using). Blend well for about 15 seconds, then let the batter rest for 30 minutes. After 15 minutes, preheat the oven to 400 degrees F. Pour the rested batter over the berries and sprinkle the remaining 11⁄44 cup of granulated sugar over the top. Bake for about 45 minutes until the top is puffed and browned and a tooth- pick into the center comes out clean. Before serving, using a fine-mesh sieve, sprinkle some powdered sugar over the top.Next >