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Quote by Janet Gleeson

“Theodore took his seat between Nicholas and Lydia, while John, the footman, removed the dome lid of the tureen by its acorn finial, and ladled out the almond soup. Theodore's appetite was always formidable, and now he slurped a spoonful, savoring the creamy sweetness, noting that Mrs. Meadowes had expertly prevented the soup from curdling and had seasoned it to perfection with a melange of nutmeg, pepper, bay, and mace.”

Quote by Janet Gleeson

Book:The Thief Taker
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The Thief Taker

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Janet Gleeson

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“So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top." The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives.”

TasteIngredientsFlavorsSavoryAppetizerBenji
Book:Out to Lunch
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“Inside was a golden-yellow tart, its custard so smooth and glossy it shone in the kitchen light like a little sun. A tiny whipped-cream heart sat in the center of the tart with a single rosemary leaf spearing the delicate center. Delighted, I took the tart out and set it on a plate. It was almost too pretty to eat, and my diet certainly didn't need more sweets in it, but I remembered the rich caramel-and-cream delight of the afternoon's treats and couldn't resist. The custard cleanly parted for my spoon, the crust crumbling just a little. Closing my eyes, I pushed the spoon past my lips and groaned. Tart-sweet lemon, bright as the dawn, played with delicate cream and a butter-rich crust. Perfectly balanced, it slid over my tongue like a kiss, played along the sides in an elusive tease, prompting me to take another bite. Hovered over the countertop, I ate that tart with my eyes closed, bite after luscious bite. Letting it fill my senses. It wasn't normal, getting emotional about dessert, but I found myself tearing up. It tasted oddly like hope, that tart. Like maybe everything would be okay if things like this existed in the world. Someone put all their skill and care into something that wasn't meant to last but was to be enjoyed in the moment. In return, I felt cared for too.”

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Book:Make It Sweet
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“The eggrolls arrived first. Blistered and dangerously hot from the deep fryer, filled with wood ear mushrooms, glass noodles, and ground pork, they came with a heap of lettuce leaves, bean sprouts, sliced cucumber, and herbs. To eat one, you flatten a lettuce leaf; set an eggroll on it; scatter mint, basil, cilantro, and shiso leaves over it; add sprouts, cucumber, and pickled carrot; then roll it up. A messy business! We each wrapped a roll as snugly as we could—not very—and dunked them in a clear, cold, salty-sweet sauce. The first bite is a jolt of simultaneity: hot and cold, meat and herbs, sweet and salty, deep-fried crunch and fresh lettuce crunch…”

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Book:Search
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“I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?" "Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.”

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Book:The Spice Master at Bistro Exotique
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“The bread was earthy and chewy, crunchy on the bottom and meltingly soft on top, and rather than rubbing the bread with tomato as in a traditional pan con tomate (yes, I'd done my research), the raw tomato had been shredded and mashed and spread on top, a cool, sweet, tangy contrast to the bread. A hint of garlic spoke up in the back of my throat; anchovies whispered underneath, the salt and the brine making everything else taste sweeter.”

BreadFlavorsSavoryTomatoAnchoviesSweet And Salty
Book:Best Served Hot
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“I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!”

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Book:The Golden Spoon
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“There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.”

SausageSavoryFrench FoodFood CravingsBlood SausageBoudin Noir
Book:Picnic in Provence: A Memoir with Recipes
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“The oysters arrived on a deep bed of ice. She had never eaten an oyster, and she stared down at the platter. A ruffle of black encircled each opalescent heart; she thought of orchids. Triangles of lemon sat on the ice, and she picked one up and squeezed it, inhaling the prickly aroma. Then she reached for an oyster, tipped her head, and tossed it back. The oyster was cool and slippery, the flavor so briny it was like diving into the ocean. She closed her eyes to savor the experience, make it last.”

FlavorsOystersSavory
Book:The Paris Novel
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