Appetizers

scallopterrineweb

Ocean terrine – Scallops and shrimp terrine with herbs and asparagus ribbons in vinaigrette

12
15 years ago
by silvia in ,
Terrine de la mer parfumée – Terrine de St Jacques et crevettes aux herbes – rubans d’asperges en vinaigrette I am fascinated by the world of terrines, like most French, we love terrines, and what is more French than a terrine? really maybe baguette? they can be refined and elegant, beautiful, [...]
tartare2web

A different kind of tartare – Salmon tartare with wasabi, sesame seeds and avocado

15
15 years ago
by silvia in ,
Un tartare un peu différent – Tartare de saumon, wasabi, sésame et avocat This is such an overdue post, since this salmon has been one of my favorites for such a long time. I used to make a similar tartare with ahi tuna (or as we call it in France thon rouge, red tuna), but due to the extinction [...]
chevrepane4web

Chèvre the other way – Breaded goat cheese on a roasted red pepper, honey and balsamic vinegar salsa

17
15 years ago
by silvia in
Chèvre, l’autre facon – Chèvre pané et sauce aux poivrons grillés, miel et balsamique Have you ever felt like a goat cheese appetizer but not on a salad or on toasts? This warm goat cheese appetizer has been one of my favorites, and makes such an elegant small dish with simple and down to earth [...]
oeufartichauts4web

Small dish but big flavors – Eggs cocotte with cream of zucchini, sundried tomatoes and artichokes

14
15 years ago
by silvia in ,
Petit plat mais grandes saveurs – Oeufs cocotte, crème de courgette, tomates séchées et artichauts Oeufs cocotte can be simple, refined, original, creative, or whatever you want them to be. No one can resist the charm of those more contemporary “oeufs cocotte“. The traditional oeufs cocotte were [...]
chevremielcanape4web

Unexpected canapés – Chèvre and mushroom canapés with honey and lavender sal

6
15 years ago
by silvia in
Canapés inattendus – Canapés au chèvre et champignons, miel et sel de lavande I made a pizza a few nights ago, something I don’t do as much as I used to, and I had leftover dough I didn’t want to through away. I just hate to throw away food and more so doughs that can be used in so many different [...]
moulesclam4web

Seafood obsession part III – Spicy mussels and clams with leeks, beer, chili and herbs

4
15 years ago
by silvia in , ,
A la pêche aux moules….- Moules et praires aux poireaux, bière, piment et herbes A la pêche aux moules, moules, moules, je ne veux plus y aller maman, les gens de la ville, ville, ville, m’ont pris mon panier… despite mon panier, I still want to go mussel fishing! I am afraid I cannot stop [...]
crescia3web

Grandma's secret recipe – Potato crescia with greens and many other things

13
15 years ago
by silvia in ,
La ricetta segreta di Nonna ‘Nita – Crescia di patate con verdura, e tante altre cose My grandma used to make this crescia when we were kids (my cousins and I) since we were all living together as in a traditional Italian family, and we were just going crazy for it, it was called la crescia colle [...]
scallopcuillere3web

One spoon for me and two for you – Scallops with mango and blood orange vinaigrette

17
15 years ago
by silvia in ,
Une cuillère pour moi, et deux pour toi – Cuillères de St Jacques à la vinaigrette de mangue et orange sanguine I bought so many different kinds of those cuillères (spoons) while in France, which was not really a necessity since they are also available in the US, but my mom shoved them in my [...]
gratinroquefort5web

Gratin with a twist not Dauphinois! – Potato, zucchini and roquefort gratin

11
15 years ago
by silvia in , ,
Gratin fantaisie et pas Dauphinois! – Gratin de pommes de terre, courgettes et roquefort There is the traditional gratin Dauphinois (from the Dauphiné region) where the potatoes are cooked in milk, then placed in the oven with butter (NO cheese) the real gratin Dauphinois has no cheese! Even [...]
cakeolive3web

A "déjà vu" cake – Traditional French gruyère, green olives and ham cake

28
15 years ago
by silvia in ,
Un cake déjà vu – Cake traditionnel au gruyère, olives et jambon Savory cakes are very popular in France, everyone has its own version and makes them for appetizers with drinks when you have a guests over. You cut them in small bites and pass them along with drinks. Usually, I don’t like to [...]
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