RECIPE Flash Fried Enoki Mushrooms with Toasted Crumbs & Set Cream Paris Bistro Cooking with Edward Delling-Williams Flash Fried Enoki Mushrooms with Toasted Crumbs & Set Cream 2 ¼ cups cream 1 cup egg yolks 2 tbsp sugar 1 tsp dried Porcini mushroom powder pinch of salt ½ cup panko 1 tbsp flat-leaf parsley (chopped)...

RECIPE Endive With Fresh Ricotta and Roasted Yeast Dressing Paris Bistro Cooking with Edward Delling-Williams Endive With Fresh Ricotta and Roasted Yeast Dressing 1 liter milk ((unpasteurized or pasteurized)) juice of two lemons (about 12 oz), plus two teaspoons of lemon juice zest of two lemons (about 2 tbsp) ¼ cup roasted yeast 1 egg...

RECIPE Freshly Foraged Clams with Citrus & Parsley French Country Cooking with Edward Delling-Williams Freshly Foraged Clams with Citrus & Parsley 2 lbs Palourde Clams (or any other type of clam that you can find fresh) 2 shallots 1 head of garlic 2 lemons ¼ cup white wine 1 tbsp white wine vinegar fresh parsley...

RECIPE French Mignonette Sauce French Country Cooking with Edward Delling-Williams French Mignonette Sauce 2 or 3 large finely diced shallots ¼ cup red wine vinegar ¼ cup malt vinegar Maldon salt black pepper ground Peel and finely dice the shallots. If you want, you can put them into a food processor and pulse a few...

RECIPE Barbecued Oysters in Garlic Butter French Country Cooking with Edward Delling-Williams Barbecued Oysters in Garlic Butter 12 fresh oysters 2 heads heads garlic (chopped) olive oil lots of unsalted butter 1 whole lemon (juiced) Maldon salt 1 handful of parsley Place garlic, softened butter, parsley, lemon juice, and salt in a mixer and go...

RECIPE Braised Swiss Chard, Confit Garlic, and Mustard French Country Cooking with Edward Delling-Williams Braised Swiss Chard, Confit Garlic, and Mustard 1 large bunch of Swiss chard (rinsed) 1 tbsp Extra virgin olive oil 1 head Garlic 1 tbsp Dijon mustard 2 tbsp Xeres or Sherry Vinegar Salt 1 cup neutral oil (perhaps sunflower) Place...