EDITOR'S NOTE: What's better than watching a riveting drama with great food and drink, right? Here are some scrumptious recipes crafted by Chef Caroline Schiff for your next French binge watch!
Almonds in beurre noisette
with sea salt, rosemary and black pepper
Notes from the Chef:
Nuts are a natural for cocktail parties. They’re easy to snack on and their salty, buttery quality goes great with dry, effervescent champagne. These are can made up to three days ahead of time and put out before guests arrive.
2 full cups of nuts
Active time: 10 minutes
Printer friendly version
4 Tbs unsalted butter
2-4 full sprigs of fresh rosemary, plus more for garnish
2 heaping cups raw almonds
2 tsp flakey sea salt, such as Maldon plus more for garnish
1 tsp fresh cracked black pepper
Process
- In a large skillet over medium-high heat, melt the butter until it begins to bubble.
- Add the rosemary and cook until sizzling and fragrant, about 1 minute.
- Add the almonds and lower the heat slightly, stirring frequently to help them toast evenly, about 5 minutes. Over this time the butter will begin to brown as well becoming “beurre noisette”, so called for its nutty flavor. Add the salt and pepper and mix to combine.
- Using a slotted spoon, scoop the nuts out of the butter and onto a paper towel lined plate. If making ahead of time, cool to room temperature and transfer to an airtight container.
- To serve, transfer to a bowl and top with more sea salt to taste. Garnish with a rosemary sprig.
Pair these nuts with this nut:
Prepare for a blast of eccentricity! She’s quirky, she doesn’t care how she comes off and she possesses a dogged tenacity for finding the perp. Creator Elsa Marpeau describes Captain Marleau (Corinne Masiero) as a combination of Peter Falk’s “Columbo,” Raymond Chandler’s Philip Marlowe and Marge Gunderson from the Coen brothers’ Fargo. Captain Marleau broke records in 2017 as the most watched television show in France. Big name guest stars galore! Gérard Depardieu (Marseille), David Suchet (Poirot), Pierre Arditi (Blood of the Vine) and Jacques Spiesser (Magellan) just to name a few!
About the Chef
Caroline Schiff is a chef based in Brooklyn, NY with a decade of experience in restaurants and bakeries. In May 2018 she launched her culinary consulting firm ParadigmSchiff, offering recipe and product development, menu consultations, concept development and corporate events. In winter 2019 Caroline will take on the role of Pastry Chef at the re-opening of Gage & Tollner, the legendary Brooklyn restaurant. She has been featured on Vice: Munchies, Food Network’s Beat Bobby Flay, Genius Kitchen, Cosmopolitan.com, Hulu’s Taste the Nation with Padma Lakshmi and stars in the documentary series, Her Name Is Chef. Follow Caroline here: @pastryschiff.
