Discovering the Inspiration of Erin French
- aprilcoons128
- Jan 12
- 3 min read
Updated: Apr 14
You're in for a treat if you haven’t heard of Erin French. Erin is an American chef, restaurant owner, and an incredible source of inspiration. I first learned about her from my mother-in-law, Debbie, who gifted me with Erin's book, Finding Freedom: A Cook's Story; Remaking a Life from Scratch, for Christmas one year. From the very first page, I was captivated by her journey—a heartfelt story of building her career from heartbreak and loss to thriving and recovery. As a mother, a dreamer, and a woman, Erin has taught me invaluable lessons about perseverance and the importance of never counting yourself out. She is truly an inspiration, and I cannot recommend her book enough!
But Erin's story isn't the only thing that captivates; she is also an extraordinary chef with a brilliant vision. Her restaurant in Maine has limited seating, and securing a reservation can be quite a challenge. The only way to dine there is by submitting a postcard and entering a lottery for a chance to be among the lucky few. Debbie and I eagerly send in our postcards each year, hopeful for the opportunity to experience the magic of Erin’s culinary creations.
One of the many highlights of Erin's book is her stunning recipes, which are beautiful, fresh, and come straight from the heart. One dish that quickly became a family favorite is her Napa Wedge Salad with Bacon and Blue Cheese. It's a delightful and crunchy salad that we often enjoy alongside seared scallops—truly a perfect match!
Ingredients:
- ¼ cup seasoned rice wine vinegar
- 1 small shallot, sliced into thin rounds
- 4 strips bacon
- 1 head napa cabbage
- 3 tablespoons extra-virgin olive oil
- ½ cup Simple Buttermilk Dressing (recipe below)
- 1 pint cherry tomatoes, halved
- Maldon salt, to taste
- 4 ounces of good blue cheese, cut into wide, thin slices
- ¼ cup chopped fresh chives
- Freshly ground black pepper
- Microgreens and edible flowers for garnish (optional)
Instructions:
1. In a small bowl, combine the vinegar and shallot rings. Set aside to marinate for 15 minutes so the flavors meld and the shallots soften.
2. In a large cast-iron skillet, arrange the bacon in a single layer and cook over medium heat until crisp (about 6-8 minutes). Transfer to a paper towel-lined plate to drain. When cool, roughly chop the bacon and set aside.
3. Slice four 1-inch-thick rounds from the center of the napa cabbage, discarding the bottom end and top. Place the rounds on dinner plates and sprinkle with the marinated shallots and vinegar.
4. Drizzle each round with olive oil and a generous dollop of the buttermilk dressing.
5. Mound the halved cherry tomatoes on top, sprinkle with Maldon salt and add the blue cheese and chopped bacon.
6. Finish with chives, freshly cracked black pepper, and microgreens or edible flowers if desired. Serve immediately.
Simple Buttermilk Dressing
Ingredients:
- 1 ½ cups sour cream
- 2 tablespoons buttermilk
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions:
1. In a medium bowl, whisk together the sour cream, buttermilk, lemon juice, salt, and a few cracks of pepper.
2. Refrigerate in an airtight container for up to 1 week.
Erin French's knack for creating dishes that are not only delicious but also visually stunning continually inspires me in my own kitchen. This wedge salad has become a staple on our dinner table, and I can’t wait to explore even more recipes from her culinary repertoire.
If you have yet to dive into the world of Erin French, I highly encourage you also to check out her cookbook, Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen. You might just find yourself inspired like I did.
Happy Reading AND Cooking!
Comments