haloumibrochette4

Spring, here we are – Grilled beets, sweet potato and haloumi kebabs with arugula-lime dipping sauce

9
14 years ago
by silvia in , , ,
Printemps, nous voilà – Brochettes grillées de betteraves, patates douces et haloumi, sauce de roquette et citron vert Who said kekabs have to be with meat? you can do anything you usually do with meat using vegetables, some vegetables are more adapted to certain cooking methods, but are [...]
squidtagineweb

Ocean tagine – Tagine with squid, fava beans and leeks and simple pepper quinoa couscous

10
14 years ago
by silvia in
Tagine de la mer – Tagine aux seiches, fèves et poireaux This was a dish I made while I was in France…since my dad was in the hospital, my mom and I just cooked simple meals because by 1pm we needed to be at the hospital. Tagines are wonderful if you don’t have to much time to eat but still want [...]
kale5web

Kale is in fashion – Spicy kale and chick peas with tzatziki

8
14 years ago
by silvia in , , ,
La mode du chou frisé – Chou frisé aux pois chiches épices et tzatziki Originally I wanted to keep this vegan, then I could not resist to use that beautiful Greek yogurt I had in the refrigerator. Kale is quite THE popular vegetable these days, at least in California, and everyone talks about [...]
artichautpapilloteweb

Surprise, surprise – Artichoke and potatoes papillote Provençale

13
14 years ago
by silvia in ,
Surprise, surprise – Papillotes d’artichauts et pommes de terre à la Provençale If you like a light and healthy cuisine and yet very easy to prepare, well papillotes are for you. This cooking technique can accommodate any ingredient, fish, meat, fruits, vegetables, etc… and papillotes can be [...]
tartelaitribot2

Vincent and his “lait ribot” – Wild mushrooms, rutabagas quiche with farmer’s cheese and buttermilk

14
14 years ago
by silvia in , ,
Vincent et son lait Ribot – Quiche aux champignons sauvages, rutabagas, fromage frais et lait ribot I made this post, essentially for Vincent (oui rien que pour toi!), our dear friend from Bretagne (Brittany) and originally from a small town of Malestroit who introduced me to lait ribot very [...]
fromageblancakeweb

Light and lighter – Fromage blanc cake with strawberry sauce

21
14 years ago
by silvia in
Léger mais plus léger encore – Gâteau au fromage blanc avec coulis de fraises In France and mainly in the Eastern part of France, in a region called Alsace, which is bordering Germany, they make wonderful gâteaux and tartes au fromage blanc. They have their own version in Germany called [...]
gatobergamotweb

Nancy’s flavor – Wet bergamot cake

18
14 years ago
by silvia in
Le parfum de Nancy – Gâteau mouillé à la begamote This is the second cake I made with bergamot, simply because they’re hard to find.  When I come back from Nancy (my hometown), I arrive in San Francisco with a head and mouth full of local flavors, and what most traditional than bergamot flavor? Les [...]
chourougesoupe3

Vegan…or not Vegan – Red cabbage velouté with mixed vegetables

13
14 years ago
by silvia in ,
Vegan…ou pas vegan – Velouté de chou rouge et légumes It has been a long time since I posted a recipe on my blog. Not that I gave up blogging, or that I disappeared for no reason. I was in France for about one month and instead of enjoying my time with my family, I had to deal with the stress of my [...]
rizcalmarepinardweb

Did you say “comfort”? – Saffron rice with vegetables and squid on wilted spinach

22
14 years ago
by silvia in
Riz saffrané aux légumes et calamars sur épinards sautés If you don’t like squid, you can use anything you like, such as shrimps, mussels, chicken, etc…I have a little weakness for strange things coming from the sea with tentacles, so you’ll find many recipes on this blog with squid, octopus, [...]
polentashrimpsoup4web

I heard it’s from Nice – Polenta and shrimp soup

14
14 years ago
by silvia in ,
On dit que ca vient de Nice – Soupe de crevettes et polenta I wish I could take the credit for this amazing soup, but unfortunately I cannot. I did change proportions of some ingredients but that’s the extent of my contribution to the recipe. One day going through my thick Mediterranean cookbook, [...]
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