Archive for February, 2009

opahbananaleaf2web

When the moon turns into a fish – Hawaiian opah marinated in coconut curry, banana leaf with forbidden rice and grilled Thai eggplant

2
17 years ago
by silvia in
Quand la lune se transforme en poisson –  Opah (moonfish) mariné au lait de coco et curry, cuit dans feuille de banana, riz noir et  aubergines  thai grillées On my trip to Berkeley Bowl, I found those banana leaves (you can find those at any Asian market), and what else goes with banana leaves? [...]
calamarifarcis2web

We sew the squid – Squid stuffed with spinach, olives and pancetta – Roasted pepper and honey salsa

4
17 years ago
by silvia in
On a cousu le calmar – calmars farcis aux épinards, olives, pancetta et sauce aux poivrons grilles et miel Squid reminds me of mediterranean cities, they remind me of the ocean, the blue sky and sunny and hot vacation days.  Lately, I have been missing all those flavors and emotions…it is sunny [...]
zuccspinachcrumbleweb

Vegetable crumble decadence – Yellow zucchini, spinach and red onion crumble with feta and raisins

0
17 years ago
by silvia in ,
Crumble de légumes décadent – Crumble à la Courgette jaune, épinards, oignon rouge, raisins secs et feta I have been thinking about a savory crumble for a while now, but never had really the right opportunity to make one recently, so today on the treadmill, I have been obsessively thinking about [...]
chocogreenteaweb

Green tea for chocolate – Green tea and chocolate cake with cocoa niblets

3
17 years ago
by silvia in
Ciambellone senza buco al cioccolato è tè verde Sometimes my childhood memories bring my back to Italy where my grandmother used to make ciambella or ciambellone, which is somehow a traditional Italian cake from their region (the Marche), originally round with a hole in the middle, not too [...]
champifarciscrevetteweb

The stuffy mushroom – Mushrooms stuffed with shrimps topped with pancetta, garlic and herbs

3
17 years ago
by silvia in ,
Champignons farcis aux crevettes, saint-jacques, pancetta et herbes Mushrooms are so versatile to use and so low in calories, about 30 calories per 100 grams and most of all delicious in  any shape and form. They’re also high in potassium and in fibers and to me anything that has lots of fibers, [...]
triodelegumesweb

Vegetable trio fantasy – Grilled baby blue lake potatoes, asparagus, turnips with mixed herbs and lavender salt

0
17 years ago
by silvia in ,
Trio de légumes fantaisie – Vitelottes, asperges et navets aux herbes et sel de lavande I like to mix and match all kinds of vegetables, and when you feel like a light vegetarian meal, nothing better than a bowl of those mini blue lake potatoes, turnips and asparagus with a side dish of green [...]
salmonboulette2web

Complete meal in a bowl – Spicy salmon balls with coconut rice, shitakee and ginger scallion dipping sauce

7
17 years ago
by silvia in
Repas complet dans un bol – Boulettes épicées de saumon avec riz à la noix de coco et shitakee, sauce gingembre et oignon vert A good Cambodian friend from High school taught me how to cook a perfect rice in term of rice/water quantity if you don’t want to use a measuring cup and if you don’t [...]
spinachgnocchi3web

Green gnocchi for the rainy days – Spinach and potato gnocchi with baby artichokes, pancetta and peas

0
17 years ago
by silvia in
Gnocchi verdi per giorni di pioggia – Gnocchi di spinaci con carciofi, pancetta e piselli Yes, it’s raining again and quite non-stop for the last two weeks and probably for the next month or so. Nothing surprising for the month of February in San Francisco, but still the view of the muggy and [...]
radicchiosaladweb

Deliciously fresh little salad – Fennel, radicchio, grapefruit and olive salad with mint, pine nuts, apricot kernel oil vinaigrette

2
17 years ago
by silvia in ,
Salade délicieusement fraîche – Salade de fenouil, trévise, pamplemousse et olives avec vinaigrette de menthe et pignons à l’huile de noyaux d’abricots Another salad…fresh and simple, with a little bittersweet twist to it. The fennel and the radicchio combined with the grapefruit make it fresh [...]
carrotsoup3web

The soup that will make you kind – Curried carrot velouté with ginger and leeks

9
17 years ago
by silvia in ,
La soupe qui rend aimable – Velouté de carottes au curry avec poireaux et gingembre In France we say that eating carrots will make you kind “manger des carottes rend aimable” so those who think they had a grumpy week and need to make it better, should eat this soup. If you look at the quantity of [...]
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