Fish/Seafood

boulettetofu6web

Yes more bites – Cod-tofu bites with light harissa sauce

18
15 years ago
by silvia in ,
Si, si encore des bouchées – Bouchées de cabillaud-tofu, sauce harissa légère I know that some of you might think that woman at Citron et Vanille doesn’t make real food, those bites and tiny little things cannot satisfy a hunger, and does not seem like “food”. Real people want real food. I will [...]
scallopvanilla6web

As chic as a Chanel dress – Sea scallop on green apple with vanilla oil

30
15 years ago
by silvia in , ,
Aussi chic qu’une robe Chanel – St jacques à la pomme verte et huile de vanille I have been obsessing about this green apple/scallop combination for weeks, and could not come up with something that I would be excited about. Raw apple? cooked apple? diced? sliced? not sure how I wanted to make it [...]
truitefumee6web

Salad or tapas? – Smoke Trout on a cucumber mint and chives salad

17
15 years ago
by silvia in , ,
Salade ou tapas? – Salade de truite fumée sur concombre à la menthe, fromage blanc et ciboulette This weekend has been busy with birthday parties and other types of events, and we have been experiencing a hot and sunny weather in the Bay Area so when I see a ray of sun, I cannot help and be [...]
greenteasoba5web

Guest post – Green tea soba noodles with baby octopus, sundried tomatoes, seaweed and olives

12
15 years ago
by silvia in , ,
Guest post – Soba au thé vert avec petits poulpes, tomates séchées, algues et olives One of the greatest gentleman in the food blogsphere, Lazaro Bernal form Lazaro Cooks kindly requested me if I could guest post on his blog. Of course, I accepted with great enthusiasm and excitement. I think [...]
milfeuille3web

Thanks Anna! – Millefeuille of potatoes Anna, artichokes and salmon, Parsely jus

22
15 years ago
by silvia in
Merci Anna!- Millefeuilles de pommes Anna, artichauts et saumon, jus de persil Millefeuille can mean different things in French…Originally millefeuille is a traditional dessert sold in many bakeries, made out of two layers of crème patissière (custard) and three layers of puff pastry. It’s called [...]
broccolipuree3web

Eat your broccoli! – Almond shrimps with broccoli purée

15
15 years ago
by silvia in ,
Mange tes brocolis! – Crevettes aux amandes et purée de brocoli Nothing too fancy in this post, but rather a very simple combination of shrimps and broccoli. Very few ingredients that work well together. Vegetable purée is a great way to have the kids who are reluctant to eat vegetable actually [...]
crepesaumon2web

Not that ordinary – Chives crêpes stuffed with herb marinated salmon and leek mustard sauce

20
15 years ago
by silvia in ,
Pas si ordinaires que ca – Crêpes à la ciboulette farcies au saumon mariné aux herbes et sauce blancs de poireaux-moutarde Crêpes are not necessarily boring, ok you’ll tell me they’re just crêpes, and everyone knows how to make them, so what’s the big deal? The bid deal is that the batter is [...]
okrastew3web

Who's in for okra? – Spicy okra, green beans and shrimp stew

14
15 years ago
by silvia in
Qui est pour le gombo? -  Gombos, haricots verts et crevettes épicées What’s up with okra? My feeling is that very few people like it. Now, I have to admit that I never cooked okra before, and always ate it at my Indian friend’s house…I never was motivated to buy it and found other vegetables I [...]
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 [...]
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