“The langoustines are excellent,” said Vincent Gilbert, as they took their seats by the window.
On a clear day there was a splendid view of the village below and the hills beyond, rolling into Vermont. But the falling snow both obscured and softened it, giving the landscape a dreamlike quality.
To Dr. Gilbert, looking at the vista behind his companion, it was like something out of a storybook. Peaceful, calm.

Serves 4
Preparation time: 30 minutes
Cooking time: 5 minutes

INGREDIENTS:

• 24 langoustines
• 300 mL (1 ¼ cups) carrot juice
• 4 mini green onions
• One small carrot, julienned
• One leek white, julienned
• Juice of half a lemon
• 240 mL (1 cup) 35% cream
• Salt and pepper

DIRECTIONS:

1.  Shell the langoustines. Set aside.
2.  Cook the green onions in boiling salted water. Keep warm.
3.  Combine the carrot juice, lemon juice, julienne of carrots and leeks in a saucepan. Bring to a boil. Season with salt and pepper.
4.  Add the langoustines and let simmer for 4 to 5 minutes.
5.  Divide the vegetables and langoustines evenly among the plates. Keep warm.
6.  Add the cream to the pan and reduce by half until you have a smooth sauce.
7.  Check the seasoning.
8.  Pour the sauce over the langoustines.
9. Decorate with green onions and a basil leaf. Serve immediately.

“They opened the brown paper bag and ate their tartelettes au citron in front of The Gates of Hell. Stephen talked about the remarkable work while brushing powdery icing sugar off Armand’s sweater.”

Makes one 26 cm (10 ½ in.) tart or 4 8 cm (3 in.) diameter tarts
Prep Time: 45 minutes
Baking time: 30 minutes

INGREDIENTS:

Crust

• 250 mL (1 cup) all-purpose flour
• 30 mL (2 tbsp.) sugar
• Pinch of salt
• 90 mL (6 tbsp.) salted butter, cut into cubes
• 1 egg
• 30 to 45 mL (2 to 3 tablespoons) water

Lemon filling

• 4 egg yolks
• 160 mL (2/3 cup) sugar
• 30ml (2 tablespoons) cornstarch
• 240ml (1 cup) milk
• 180ml (3/4 cup) freshly squeezed lemon juice (about 4 lemons)
• Grated zest of two lemons

DIRECTIONS:

Preparation of the dough

1. 1) Combine the flour, sugar, salt, butter and egg in the bowl of a food processor.
2.  Pulse until the texture is powdery
3.  Add water until a ball of dough forms, neither grainy nor sticky.
4.  Remove dough from bowl and wrap in plastic wrap.
5.  Refrigerate for about 30 minutes.
6.  Preheat oven to 180°C (350°F)
7.  Butter and flour a pie pan
8.  Roll out the dough and place it in the pan. Remove excess dough.
9.  Cover the dough with aluminum foil and cover with peas to prevent the dough from puffing up during baking.
10.  Bake for 20 minutes until almost done.
11. Remove peas and aluminum foil. Set aside.

To prepare the lemon filling

1.  Gather all lemon filling ingredients in a bowl.
2.  Using a whisk, blend for one minute.
3. Then over a saucepan of simmering water (double boiler), cook, whisking constantly, until the cream begins to thicken.
4. Pour this mixture into the bottom of the pre-baked pie and bake at 180°C (350°F) for 10 to 12 minutes, until the cream is set.
5.  Remove to a rack to cool.
6.  Serve at room temperature
   
   
   

“The incident room in Three Pines was filled with the aroma of wet socks, sweat, cilantro, and lime. Olivier and Gabri moved aside the firefighting equipment and set out the ginger-garlic chicken soup, sandwiches, and drinks…”

Serves 4
Prep Time: 15 minutes
Cooking time: 30 minutes

INGREDIENTS:

• 30 mL (2 tbsp.) olive oil
• One medium leek, sliced
• 240 mL (1 cup) diced carrot
• One red bell pepper, diced
• One raw chicken breast, diced
• 1ml (1/4 tsp.) cumin
• 15ml (1 tbsp.) grated ginger
• 4 cloves garlic, chopped
• 1.5 l (6 cups) chicken broth
• 240ml (1 cup) fresh or frozen peas
• 50g (2 cups) chopped arugula
• Salt and pepper

DIRECTIONS:

1. Heat oil in a saucepan, add leek, carrot, bell pepper and let cook over low heat for 5 minutes.
2. Add the chicken, cumin, ginger, garlic and cook for another 5 minutes.
3. Add the broth, salt and pepper. Bring to a boil and simmer for 15 minutes.
4. Add the peas.
5. Just before serving, pour the soup into the bowls and place the arugula on top.

“They’d taken Benedict home then. To the Gamache home.
Now, all showered and in warm clothes, they’d joined the others in a meal of beef stew and warm apple crisp with thick cream. Comfort foods that rarely failed in their one great task.”

Serves 6
Preparation Time: 20 minutes
Cooking Time: Approximately 1 1/2 hours

INGREDIENTS:

• 1 kg (2 lb 3 oz) beef stew, cut into 2.5 cm (1 in) cubes
• 1 onion, cut into thin rings
• 15 g (1 tbsp.) butter
• 15 mL (1 tbsp.) olive oil
• 30 g (4 tbsp.) flour
• 250 mL (1 cup) red wine
• 125 mL (1/2 cup) veal stock or meat broth
• 2 stalks celery, chopped
• 3 large carrots, sliced
• ½ kale, core removed, thinly sliced
• 10 medium potatoes, cut into cubes
• salt and pepper

DIRECTIONS:

• In a casserole dish, over medium heat, brown the meat and onion in the butter and oil for 5 minutes.
• Sprinkle with flour and mix. Pour in the red wine and veal stock.

Season with salt and pepper. Cover and simmer over low heat for 1 hour.

• Then add celery, carrot and cabbage on top. Cover again and cook until vegetables are tender, about 30 minutes.

Serves 4
Prep Time: 15 minutes
Cooking Time: 35 minutes

INGREDIENTS:

• 675 g (1 1/2 lbs) Cortland or McIntosh apples, peeled, seeded and diced
• 150g (3/4 cup) brown sugar
• 90g (1/3 cup) unsalted butter, tempered
• 55g (1/3 cup) unbleached all-purpose flour
• 250 g (1 cup) rolled oats
• A pinch of salt
• 250ml (1 cup) heavy cream

DIRECTIONS:

• Preheat oven to 180°C (350°F). Butter a square pan of about 17 cm (7″).
• In a bowl, mix the apples with half the brown sugar. Place in pan.
• In the same bowl, mix remaining brown sugar with butter, flour, oats and salt. Cover the apples with the crisp.
• Bake for 35 minutes or until crisp is golden and apples are cooked.
• Serve warm, pouring heavy cream over the crisp.