Appetizers

caponata3web

Caponata, we know it’s you – An eggplant caponata a little different

0
16 years ago
by silvia in , , ,
Caponata, lo sappiamo che sei tu – Una Caponata un pò diversa Caponata is very ancient recipe, it’s a typical Sicilian dish with eggplants, onions, celeri, capers, tomatoes, olives. The eggplants are traditionally fried and the whole dish is sweet and sour due to the sugar/vinegar mixture. [...]
oeufcocotte4web

It smells like "the cocotte" – Eggs cocotte with mustard greens, peas and cream

12
16 years ago
by silvia in , ,
Ca sent la cocotte – Oeufs cocotte aux fanes de moutarde, crème et lardons Another traditional French dish…cocotte has different meanings in French but is used in our modern slang, calling someone “ma cocotte”  is somehow like “honey” or an endearing word. It probably goes back to last century [...]
soycurrygalette2web

Let's play with soy – Curried soy bean patties with vegetables and hot avocado and tomato salsa

2
16 years ago
by silvia in , ,
Amusons-nous un peu avec le soja – galettes de soja-curry et légumes avec salsa piquante Soy beans are like any other beans, when dried, they need to soak in water overnight. Then they can be prepared they way you like, in salads, as a side dish, in soups or substitute to the other beans. They’re [...]
choucroutescallop2web

A little more sophisticated – Choucroute and sea scallops with mustard sauce

9
16 years ago
by silvia in ,
Un peu plus sophistiqué – Coquilles de choucroute au St Jacques et sauce moutarde When I get nostalgic, I turn towards food and cooking to bring me back some flavors and memories of Alsace-Lorraine.  I am so lucky to be living in San Francisco, because I can always find something that takes me [...]
zucchinipolpette3web

A quick stop in Italy – Zucchini polpette with green olives and parmesan cheese

9
16 years ago
by silvia in , , , ,
Un salto in Italia – Polpette di zucchine con olive e parmigiano Now I have been a little nostalgic, my parents are in their house in Italy and I have been dreaming of the wonderful food they are being exposed to, especially the amazing seafood and vegetable dishes. I grew up eating meat [...]
terrinecanard5web

Why not for Easter? – Duck terrine with pistachios and cognac with fig chutney

2
16 years ago
by silvia in ,
Et pourquoi pas pour Pâques? Terrine de canard aux pistaches et cognac à la compote de figues Being far away from my family, I wanted to have a traditional Easter lunch party, so as every year I invited some friends to celebrate Easter. Not that I am that religious but I think when you are far [...]
portobello2web

The hat is well filled – Grilled portobello mushrooms topped with onions and blue cheese on wilted rucola

0
16 years ago
by silvia in ,
Le chapeau est bien rempli – Champignons grillés avec fondue d’oignons et roquefort sur roquette sautée Portobello mushrooms are just cremini mushrooms grown to a huge size…I have never seen them that big in France or Italy. Americans are so great at marketing that they came up with an Italian [...]
galettendivesaumon5web

A Surprised salmon – Galettes of smoked salmon, endives and leeks with herbs

4
16 years ago
by silvia in ,
Saumon surprise – Galettes de pavé de saumon fumé aux endives, poireaux et herbes Originally I wanted to use smoked trout for this dish, but could not find any, I guess it’s not something very common in the US. So I ended up using a big piece of cooked smoked sockeye salmon (not the raw smoked [...]
tofuflan3web

Tofu is back from Cairo – Curried tofu pyramids with broccoli and mushrooms

4
16 years ago
by silvia in , ,
Le tofu est revenu du Caire – Pyramides de tofu au curry avec broccoli et champignons Those little tofu pyramids are not only adorable, but also delicious…tofu can be unappealing for some people, it is certainly bland as an ingredient, but when slightly spiced up with herbs and spices, it’s simply [...]
pannequincrevette2web

Savory morsels – Rice paper rolls with shrimps, scallops, shitake and lime soy dipping sauce

3
16 years ago
by silvia in ,
Bouchées savoureuses – Rouleaux farcis aux crevettes, saint-jacques, shitake – sauce au citron vert et soja Those little pannequins are so light and delicious that when you start eating one, you cannot stop eating them. It’s the same concept as Asian rolls, with rice flour sheets and stuffed with [...]
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