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Out to Lunch

Book by Stacey Ballis · 3 quotes · Jenna Stewart, Ingredients, Flavors

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Out to Lunch Quotes

“Volnay is prancing, head up proudly; her squat little bowlegs producing a smooth gait that would make the dog show people preen. She carries herself like a supermodel. Weiner dog or no, she is a fairly perfect specimen of her breed. And I know I'm supposed to be all about the rescue mutts, and I give money to PAWS every year, but there is something about having a dog with a pedigree that makes me smile. Her AKC name is The Lady Volnay of Côte de Beaune. The French would call her a jolie laide, "beautiful ugly," like those people whose slightly off features, sort of unattractive and unconventional on their own, come together to make someone who is compelling, striking, and handsome in a unique way. I'm always so proud that I'm her person.”

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Book:Out to Lunch
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“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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