Review of In A French Kitchen cookbook by Susan Herrmann Loomis + recipe

Susan Herrmann Loomis, author of On Rue Tatin, celebrates French life and everyday home cooking in France with her new cookbook, In A French Kitchen. The farm-to-table concept made be trendy and new in America, but in France, it is a part of life and engrained within their very being. The attention to seasonal, fresh, and local ingredients is just part of a sophisticated yet simple French meal. Susan’s love of France made her trade her American life of massive chain grocery stores to embrace the lively community markets in Norman town of Louviers, France. In the book, French men and women in Susan’s community share their memories and their love for food, while preparing wonderful French dishes.

Melissa’s culinary team prepared the dishes below with the utmost expertise and care.

In Chapter 2, It All Begins with Mamie, Sausages with Tomatoes and Golden Rice {Rougail Creole} are screaming with creole flavors. It tastes just like a jambalaya without the chicken and shrimp. The hearty flavor works well with the light golden rice. Rating: 5/5

In Chapter 4, Intimacy Amid the Produce, Braised Broccoli {Broccoli Braisé} brings out the sweetness of the broccoli which works well with the garlic. It is the perfect side dish for a steak or chicken cordon bleu. Rating: 5/5

In Chapter 5, Always Salad, Garden Salad with Classic Vinaigrette {Salade Verte Classique} is the perfectly light salad to end a meal with. The vinaigrette is light yet flavorful and pair well with the greens. Rating: 5/5

In Chapter 10, A Dozen Great French Techniques, Sweet Pie Pastry {Pâte Sucrée} (with berries & crème) is simple to make and the perfect pastry (crust) to use for your next pie or tart. It provides the canvas for a sweet, sour, and/or rich, creamy filling of your choice. Rating: 5/5

In Chapter 13, Meal Plans and More Recipes to Get You Cooking Comme les Francais, Mushrooms with Chorizo {Champignons au Chorizo} have a slightly spicy flavor from the chorizo. The meatball-like filling works well with the earthy mushroom. This would make an excellent passed hors d'oeuvres at your next party. Rating: 4.5/5

Mushrooms with Chorizo {Champignons au Chorizo}
Reprinted from In A French Kitchen by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Susan Loomis.
Serves 4

  • 12 good-size mushrooms, cleaned and stemmed
  • Fine sea salt and freshly ground black pepper
  • 12 rounds Spanish-style chorizo, or other air-cured salami-style sausage (see Note)
  • Fresh herbs of your choice, for garnish
  • Note: If the mushrooms are large, you may need to double the number of rounds of chorizo.

  1. Preheat the oven to 400°F (200°C).
  2. Place the mushrooms in a heatproof baking dish and drizzle about ¼ cup (60ml) water around them. Season with salt and pepper. Bake until they begin to turn tender, about 8 minutes.
  3. Remove the mushrooms from the oven and place a round (or two, if the mushrooms are very large) of chorizo atop each one. Return the mushrooms to the oven and bake until the chorizo is hot throughout, about 5 minutes.
  4. Remove the mushrooms from the oven and arrange on a serving platter. Garnish with the herbs of your choice. Let cool for about 5 minutes before serving, as the mushrooms will be very hot.

Just like Susan says, “Cooking like the French, in a French kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times!”

For more information:
In a French Kitchen by Susan Herrmann Loomis

Visit Susan Herrman Loomis’ On Rue Tatin website to learn more and even enroll in a cooking class.

On the search for an ingredient that you can’t find in the store, check out Melissa’s Produce or call +1.800.588.0151.