I have been wanting to make this carpaccio for such a long time, then one thing or another comes up and I end up making something else. Besides, a whole uncooked octopus is hard to find, but lately I saw them at Whole Foods.

The first time I tasted an octopus carpaccio was a few years ago in Italy, in a small restaurant around Lake Como, since then I have been thinking about it. It was such a memorable dish and special moment. The moment might be gone, but I always wanted to try to reproduce the dish.

Last weekend we went to a famous restaurant in Napa where they had an octopus carpaccio on the menu. Needless to say, I order it. I was so excited to taste a Japanese, fusion octopus style carpaccio, and get some inspiration on new flavors. Unfortunately, when the dish arrived, there were a few very tiny and thin slices of cut tentacles buried in salad, that was it. I was so bummed, thinking maybe they had no clue on what the word carpaccio meant or maybe they ran out of octopus, or who knows.

This recipe is fairly simple, yet quite delicate, and light. You just need an empty bottle of plastic (like a water bottle you would buy at the store) to stuff the cooked octopus in it. This way, it will solidifies into a thick block, easy to slice.

Ingredients for 3-4

For the octopus

• 1 large octopus (3-4 lbs uncooked)
• 1 carrot, peeled
• 1 celery stalk
• 1 bay leaf

For the dressing

• 6 tbs live oil
• 2 tbs lemon juice (preferably Meyer)
• Piment d’Espelette
• 1 tbs parsley, chopped
• salt and pepper

Preparation

In a large pot, cook octopus with carrot, celery, bay leaf until tender (about 30-40 min). Let it cool in its water. When cold drain and squeeze excess water. Push the octopus in the plastic bottle, from which you have cut the top (you need to have a cylinder with top cut off). Press hard to compress the octopus. Place in the refrigerator for at least 24 hours.

For the dressing, mix all ingredients together.

Remove the octopus from the bottle by cutting the plastic. Slice very finely and divide on individual plates. Sprinkle with dressing on top and serve cold

I was reading an article on cauliflower on a French magazine, and I thought I would like to try roasting it whole. What a wonderful idea to slowly cook a whole cauliflower in the oven, rubbed with herbs and spices. For those who love vegetables and who watch their calories intake, this is a perfect meal.

You can serve this cauliflower with various side dishes who will enhance the whole meal. I love mixing cauliflower and bell peppers, probably a childhood combination that my mom used to do.

The cauliflower remains firm yet soft, I like firm vegetables. If you like them more cooked, then you have to leave the cauliflower in the oven longer, or boil it for 5-10 min prior to baking it. In addition to the pepper salsa, I served it with some yogurt sauce, that’s optional. I love yogurt sauce in general with spicy dishes.

I loved it so much that I ate a whole cauliflower by myself. Talking about moderation…I know, that is a bit exaggerated but as we say in French “quand on aime, on ne compte pas“, when we love, we don’t count. Se here we go…

Ingredients

For the cauliflower

•  1 whole cauliflower
• 3 garlic cloves, crushed
• 2 tbs olive oil
• 1/4 tsp paprika
• 1/4 tsp ground cumin

For the bell pepper salsa

• 1 red bell pepper
• 1 green bell pepper
• 1 tbs olive oil
• juice of one meyer lemon
• 1 tsp chives, chopped
• salt and pepper

For the yogurt sauce

• 5 tbs plain Greek yogurt
• 1.5 tsp mixed herbs (parsley, cilantro, tarragon, etc…)
•  1 tsp lemon juice
• salt and pepper

Preparation

First roast the peppers in the oven. Place under broiler and cook until the skin gets burnt. Turn around peppers until the whole peppers are roasted. Remove from the oven and let them cool. Remove skin and seeds. Cut peppers in small cubes. Mix all ingredients together and set aside.
Wash cauliflower and dry well with a towel. Mix together all other ingredients in a bowl and rub cauliflower with it. Let it sit for about an hour.

Preheat oven at 375F and bake cauliflower for about one hour. Check after 45 min with a knife to see if it’s cooked or still hard and add more cooking time according to how you’d like to eat the cauliflower.

For the yogurt sauce, mix all ingredients together in a bowl.

Cut cauliflower in portions, like you would cut a cake. Serve with side dishes.

When I go to the store, I buy everything I get attracted to, so when I go to the store hungry, I get attracted to everything in the store. That’s what they say don’t go shopping when you’re hungry, which is definitely a good advice.

Today one of the magic item that ended up in my cart is haloumi. I adore haloumi, it’s a wonderful cheese from Cyprus, and made with half sheep milk, half goat milk. It’s mainly prepared grilled or fried. It softens when it cooks but never really melts, so it’s perfect for grilling. It’s quite salty so does not need additional salt. You can also use cannellini beans instead of the garbanzo bean salad, it will be equally delicious.

I would put this dish in the fast food or express category. When you think about those two words put together “fast” and “food” they do not have a bad connotation, the bad connotation is that they’ve been used to describe meals served by chains such as McDonalds which are not really healthy.

Ingredients for 2

• haloumi, sliced about 1cm thick
• 1/4 tsp paprika
• 1.5 cups cooked chick peas
• 1 small red bell pepper, diced in small pieces
• 1 scallion, chopped
• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 1 tbs mixed herbs, finely chooped (chives, parsley, mint, etc…)
• 1 tsp meyer lemon juice
• 2 tbs olive oil

Preparation

Mix together all ingredients for dressing (except chick peas, paprika and haloumi) and mix well. Pour dressing on chick peas and mix all ingredients together. Sprinkle paprika on both sides of haloumi, then grill on a grill pan or regular non stick pan. When both sides and golden brown, remove from pan and place on top of chickpea salad. Serve while haloumi is hot.

I realized this blog really lacks meat recipes, even though I cook it for clients every weeks, I don’t really eat it, (unless I am forced with a stick!!), I just taste it for seasoning, so I would say this blog is a sample of the dishes I really enjoy eating.

I got so excited to find monkfish in the store, that I had to buy it (you need thick fillets to make medallions). Monkfish in France is a quite famous and reputable fish, but it can be confusing to figure out what species of monkfish it is. There are two kinds, one living in lakes and rivers, and one commercially sold as “queue de lotte” which means monkfish tail, with its bone which can be the kind living in the oceans. The main bone is very easy to remove since it’s has no small ones. In the US they sell fillets so its easier to make medallions. I love monkfish, it’s delicate, subtle and with a firm texture. In this recipe monkfish has been marinated in spices, then pan fried. It cooks quite fast and it’s a very simple meal to prepare, for your guests, your family or for yourself. In my case myself.

You can serve it with saute greens, or any other vegetable. I wanted to add a bit of exotism so I used eggplants; not that eggplants are exotic but combined with lemon confits, it adds a touch of Northern Africa. I never know what to do with those strange lemons. I have a huge jar of those that I stare at anytime I open the refrigerator as if they’re aliens. Today I took the aliens out of the jar, rinsed, them, chopped them and ate them….and they tasted  wonderful. Lemon confits are often used in Moroccan cuisine, to add the final sour flavor to a dish and complement spices very well.

Ingredients for 2

For the Monkfish

• 1 lb monkfish fillets
• 1/4 tsp turmeric
• 1 tbs olive oil
• 1 tsp lemon juice
• zest of one lemon
• 1 tbs dill, chopped
• 1/4 tsp cumin, ground
• 1/2 small red onion chopped
• 1 tbs capers, chopped

For the eggplant purée

• 1 large eggplant
• 1 tsp pomegranate molasses
• 1 garlic clove, crushed
• 1 tbs mint, chopped
• 1 tbs parsley, chopped
• 1/4 tsp cumin, ground
• 2 tbs Greek yogurt
• 1 tbs lemon juice
• 1 tbs olive oil
• 1 lemon confit, rinsed, pulp removed and chopped

Preparation

Cut monkfish into 2.5 inches pieces. In a small bowl mix all marinade ingredients together and pour on monkfish, mix well to coat all the pieces cover with plastic wrap and refrigerate for at least 30 minutes.

In the meantime, pre-heat oven at 400F, then prepare the eggplant. Cut them lenghtwise, Using a knive, make small incisions in the eggplant (not the skin side) sprinkle with salt and a little oil. Place the eggplant under broiler skin up, and cook for about 15 minutes until it gets soft. Remove from the oven and let it cool a bit. Using a spoon scoop the eggplant and let it drain for about 30 min so it gets rid of the water. When it has completely cooled, add all the rest of the ingredients except for the confit lemons. They need to be added at the end.

Heat oil in a pan, pan fry the monkfish pieces until golden brown, then add the rest of the marinade. Stir well, adjust with salt and pepper. Turn down heat and cook until fish is cooked all the way through. Serve with eggplant purée topped with lemon confit.

Bottarga is called mullet roe in English or boutargue in French and is popular in some Mediterranean countries. It is basically the eggs of the mullet fish that have been salted and dried, then preserved in wax. I think in Italy, Sardinia is the place where it is consumed the most, I have never seen it in Central Italy. I know that it’s eaten in Tunisia, so maybe the arabs brought it over to Sardinia. You can slice it, and eat it with bread, or like in Sardinia, grate it and sprinkle it over pasta.

It took me a while to find bottarga in the US but some Italian Specialty store carry it, well it’s not very cheap but it’s worth it. When I think about bottarga, I think about Sardinia, and I think about my Sardinian friend Mauro, who moved to London and whom I miss.

The first time I made spaghetti alla bottarga, I had no clue what to expect because I never tasted them before, so I didn’t know how they were supposed to taste…one sure thing, I added too much garlic, so the subtle flavor of bottarga was overpowered by the garlic. Then I decided to go to La Ciccia, a Sardinian restaurant in San Francisco and order a plate of spaghetti alla bottarga, to get an idea of the “right” thing. It was truly delicious since I had a small piece left, and decided to try and reproduce them, and this was quite close. The hardest thing here is to find bottarga, then the rest is amazingly quick and simple. One thing, do not cook bottarga, it will lose it’s flavor and texture, add it at the end in the pan when you add the spaghetti.

Ingredients for 2

1. 2 garlic cloves, peeled and cut in half
2. 3 tbs olive oil
3. 2 tbs parsley, finely chopped
4. zest of 1 meyer lemon
5. 120 g bottarga, finely grated
6. 200 g spaghetti
7. chili flakes
8. pepper

Preparation

First start by grating the bottarga very finely.

Bring salted water to boil, then add spaghetti. Cook until al dente. Keep some cooking water to add to the pan.

In a pan, heat olive oil and add garlic. Cook for a few minutes to flavor the oil, then remove from pan. Add parsley, lemon zest and chili flakes. Add spaghetti, some bottarga (leave some for the end) and some extra cooking water. Mix well, then sprinkle with the rest of the bottarga. Serve hot.

]]> http://citronetvanille.com/blog/2012/11/simply-delicious-spaghetti-with-bottarga/feed/ 1 http://citronetvanille.com/blog/2012/05/mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette/?utm_source=rss&utm_medium=rss&utm_campaign=mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette http://citronetvanille.com/blog/2012/05/mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette/#comments Wed, 16 May 2012 02:40:15 +0000 silvia http://www.citronetvanille.com/blog/?p=14294 Mon petit chou – Choux de Bruxelles enrobés de prosciutto sur lit de mâche et vinaigrette de poivrons grillés

This is truly a fun way to eat Brussels sprouts. In case you thought they were a tiny intimidating or boring, or just unappealing, you can play with them so they become exciting. It’s true they tend to have a strong flavor, but I don’t find this “déplaisant” (literally translated into depleasing, a word that does not exist).

The saltiness and sweetness of the cooked prosciutto contrasts quite well with the strong soft sprout. I think I must have consumed them in any shape and form, shredded, chopped, quartered, whole, roasted, steamed, pureed or any way they can be eaten, so I figured why not wrap them for a change. I rarely use meat when I cook, but in this case, I made an exception. You can use pancetta if you’d prefer, or thin bacon would work too. In France, sprouts are often combined with lard fumé (similar to bacon), like most types of cabbages.

Mâche being so tender, delicate and almost naturally “greasy” when you eat it, tones down the powerful flavor of the Brussels sprouts.

So give Brussels sprouts a chance, after all, they’re not really boring!

Ingredients for 2

For the Brussels sprouts

• 6 Brussels sprouts, cleaned
• 2 slices prosciutto, cut in 2 strips lengthwise
• 2 tbs olive oil
• 1 cup mâche salad

For the vinaigrette

• 1/2 red bell pepper, roasted, peeled and diced
• 4 tbs olive oil
• A few drops of lemon oil (to drizzle at the end)
• 1 tsp balsamic vinegar
• 1 garlic clove, peeled and crushed
• 1 tbs parsley, chopped
• 1 tsp basil, chopped
• salt and pepper

Preparation

Cook sprouts in salted boiling water. Drain and let cool. Wrap 1 strip of prosciutto around each sprout, and using a toothpick close the extremity so that it won’t open while cooking.

Heat olive oil in a pan, and cook wrapped sprouts until golden on all sides. Remove toothpick

For the vinaigrette, combine all ingredients together in a bowl, mix well.

Divide mâche on each plate, top it with three sprouts and pour vinaigrette on top, drizzle with some lemon oil. Serve at room temperature.

Sur le pouce, is literally translated by “on the thumb”, je mange sur le pouce, or I eat on the thumb, which means eating fast. It originated in the XIX century when workers didn’t have time to eat, they cut a piece of bread with a knife, and eating it using their thumbs.

Today two things made me happy and brightened up my day, this quick lunch sur le pouce (even though I used a fork!) and my new lamp (created by Shmulik Krampf, an extremely talented Israeli Artist who blows glass they way they do it in Murano, Italy). What do my lamp and this meal have in common? well they’re both colorful, vibrant and make me feel alive.

Sometimes when I come back from the gym, I don’t have time to cook for myself, so I eat snacks…and today I decided to not eat snacks and indulge myself…but still having a limited time, I had to make something quick. It all took me 20 minutes, which I think it’s almost like fast food.

Why do we call this mimosa? Mimosa refers to devil eggs, we call them “oeufs mimosa“, so here since we have boiled eggs, we can call them mimosa. I am not sure if “we” can, but I do.

Asparagus can be used if you don’t have green beans, it’s as delicious, and you can use scallops instead of the shrimps. Garlic, herb, butter those ingredients are a perfect match with seafood.

Ingredients for 2

For the green beans

• 250 g fine green beans
• 2 eggs, hard boiled and grated
• 2 tbs capers, rinced and chopped
• 1 scallion, chopped
• 1/2 tomato, seeds removed, and diced
• 2 tbs olive oil
• 1 tsp balsamic vinegar
• salt and pepper

For the shrimps tartine (3 toasts each)

• 18 shrimps, peeled and deveined
• 1/4 ts paprika
• 1 garlic clove, sliced
• 1 tsp dill, chopped
• 1 tsp parsley, chopped
• 1 tsp butter
• 6 slices baguettes, or country bread, toasted
• salt and pepper

Preparation

For the green beans

Bring a large pot to a boil with water. Cook grean beans for about 5-7 minutes until tender but still a little crunchy. Drain, and place in a container filled with iced water. Set aside.

Prepare the vinaigrette, mixing the capers, scallion, oil, vinegar, salt and pepper.

Drain green beans, place on a plate. Add grated eggs, tomatoes, then pour vinaigrette on top.

For the shrimps tartines

Add paprika to the shrimps, and coat well. Add salt and pepper.

Mix butter, garlic and herbs with a fork and form an homogenous paste. In a pan melt butter/herbs slowly, then add shrimps. Cook at medium temperature until the shrimps are cooked but still juicy.

Toast bread slices. Place three shrimps on top of each tartine, and pour some butter/garlic mixture on top.

Serve with green bean salad on the side.

Crushing these gorgeous baby artichokes into a pesto broke my heart. I have always wanted to make artichoke pesto but never really managed to turn the artichokes into a paste. They’re so cute and delicious as hearts that really putting them through a mixer, is something I hate to do. Today, I got the courage to do it. Here, we got something different and quite delicious. Honestly, I am not sure I will have the courage to to this again. I simply love to bite into an artichoke heart, I love the crunchy bite, it’s that simple. You could use this pesto on pasta of course, or as a sauce for grilled meats…or even to spread it on some country bread.

When you’re eating spaghetti squash prepared this way, you almost forgot, it’s not pasta. I undercooked the squash to get a crunchy bite, to get the “al dente” feeling. I loved this pesto. Now for the vegan crowd, you can omit the parmesan and add more walnuts. I use very little parmesan to enhance this pesto a tiny bit. You don’t want to add too much cheese either and overpower the natural delicious flavor of the artichokes.

This pesto tends to be lighter than regular basil/pine nuts pesto, its texture is more dense too, so I added a few tablespoons of water to make it creamier.

I am flying tomorrow for France, to go see my father who had a stroke last December, so I will try to post a few local recipes, in the meantime, have a nice and colorful June.

Ingredients for 2 as a main course

• 1 large spaghetti squash
• 1 lb artichokes, trimmed and cleaned
• 1/2 cup parsley
• 1/2 cup basil
• 2 tbs raw unsalted walnuts
• 1 garlic clove, crushed + 1 chopped
• 2 tbs parmesan (optional)
• 3 tbs olive oil
• water
• salt and pepper

Preparation

Cut the squash lengthwise, wrap in parchment paper and cook in a pre-heated oven at 400F for about 45 minutes to an hour.

Remove seeds first, then the spaghetti pulp. Set aside and keep warm. Save eight artichokes quarters for decoration

Heat up a pan, add the crushed garlic, stir and add baby artichokes cut in quarters. Adjust with salt and pepper, add 2 tbs white wine, and cover, decrease heat and let cook until tender. Let it cool.

For the pesto, mix  artichokes with all other ingredients a mixer. Adjust with water if the pesto is too thick.

Add pesto to the spaghetti squash and mix well using your hands, to coat the squash with the pesto. Serve with an extra tablespoon of pesto on top and four artichokes quarters on each plate.

For the pastry “connaisseurs“, Napoléon is a famous pastry from Eastern Europe, made out different layers of crème patissière (custard), and puff pastry. While in Lithuania, and during its Russian campaign, Napoléon fell in love with this dessert, and named it after himself. The rumors even say that he lost the battle of Waterloo, because he ate so many of these the night before the battle. But of course, those are earsay, and only historians can prove this fact.

This is my savory version of Napoléon. This savory Napoléon has different layers of king oyster mushrooms and eggplants. King oyster mushrooms are simply oyster mushrooms that are grown to a large size, just like portobello are cremini mushrooms grown until they reached a particular size. What I like about king oysters is their meaty legs that remind of the fresh porcini, you can just slice them and enjoy them saute with garlic and parsley or any way you like.

This savory version of Napoleon has manchego and a drizzle of a parsley/garlic/paprika/olive oil mixture in between the layers, which adds a pleasant note to each bite. The concassée finishes the dish with a nice balance of chili and slight acidity of the tomato.

These cute little bundles of vegetables can be served as an appetizer, then two would be perfect, but then there is no rule in the number want to add on each plate.

Ingredients for 4-6 pieces

• 1 medium size eggplant (seedless), sliced
• 1 large king oyster, sliced
• 1/2 cup manchego, sliced
• 1 zucchini, sliced lenghtwise
• 1 tbs olive oil
• Fleur de sel
• pepper

For the herb-oil

• 1 tbs parsley, finely chopped
• 1 garlic clove, crushed
• 1 tsp balsamic vinegar
• 1/4 tsp paprika
• salt and pepper

For the tomato concassée

• 2 medium sized, heirloon tomato, chopped, peeled and seedless
• 1 tbs extra virgin fruity olive oil
• cayenne pepper
• fleur de sel

Preparation

Grill eggplants on a grill pan or cast iron grid. Set aside. Saute mushroom slices in 1 tbs olive oil. Slice zucchini with a mandoline, making ribbons. Grill zucchini on a grill pan. Set aside.

For the herb-oil, mix all ingredients together in a small bowl.

For the tomato concassée, after peeling the tomatoes, crush one tomato, with a mixer to make a purée. Cut the other tomato in small pieces. Mix both tomatoes, add cayenne, pepper and fleur de sel. Add olive oil. Mix well.

Start assembling the napoleon. In a flat surface, place one slice of eggplant. Add 1/2 tsp of herb-oil. Place one slice of mushroom on top. Add manchego. Proceed with another slice of eggplant, mushroom and manchego. Wrap it all with two slices of zucchini (one might be too short to be wrapped around). Place in a pre-heated oven at 390F until the manchego has melted.

Serve in a plate with one tbs of tomato concassée. Drizzle extra olive oil on the tomatoes, and add some cracked black pepper.

]]> http://citronetvanille.com/blog/2010/08/a-little-bundle-of-joy-napoleon-of-eggplants-king-oyster-mushrooms-and-manchego-tomato-concassee/feed/ 28 http://citronetvanille.com/blog/2010/07/salad-of-grain-medley-with-cannellini-shrimps-artichokes-in-a-herb-lemon-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=salad-of-grain-medley-with-cannellini-shrimps-artichokes-in-a-herb-lemon-dressing http://citronetvanille.com/blog/2010/07/salad-of-grain-medley-with-cannellini-shrimps-artichokes-in-a-herb-lemon-dressing/#comments Mon, 12 Jul 2010 03:43:43 +0000 silvia http://www.citronetvanille.com/blog/?p=11230 Salade ou pas salade? – Salade tiède de céréales et mélange aux haricots blancs, crevettes, artichauts, vinaigrette aux citron et herbes

Lately I have not been too well, that’s why I haven’t been posting any recipe on a regular basis like I used to, and my desire and energy for cooking has gone down, hopefully it will pick up at some point. I have no motivation for sitting in front of my computer either, but I sincerely miss everyone, people I met through this blog have been incredibly supportive, kind and generous. Thanks so much for anyone who reads my blogs and leaves genuine comments, they mean a lot to me. I apologize if I have had a difficult time to catch up with everyone, I have had very low energy level and some health issues, but hopefully will get back to my regular routine soon.

I started writing this recipe about three weeks ago and never managed to finish it, it took me forever…so here it is after such a long time. This salad is composed with a well balanced mixture of grains, vegetables, and proteins, such a nutritious and flavorful dish.

I call this a salad since it has a dressing but it can be called anything you like, and can be consumed lukewarm or cold. The particularity of this dish is that I mixed eight varieties of grains and seeds such as brown rice, oats, lentils, pumpkin seeds, etc… for a mixed variety of textures. Maybe you’ll think this look more like a bird meal to you than a gourmet salad. It is definitely questionable, but after you taste it, you will think bird ingredients can taste incredibly tasty.

The grains have been enhanced with vegetables, and seafood which complement the grains quite well. This is nothing complicated, you just need various grains in your pantry.

Ingredients for 2-3

• 200 g of mixed grains such as:
• brown rice
• wheat flakes
• sorghum rice
• buckwheat
• pearl barley
• black rice
• pearl rice
• red lentil
• 1 tbs roasted pumpkin seeds
• 10 large shrimps
• 4 medium artichokes
• 3 tbs dry white wine
• 70 g cannellini beans cooked  (either dried or canned)

Ingredients for the herb-lemon vinaigrette

• 3 tbs avocado oil
• juice of one lemon
• zest of 1/2 lemon
• 1 tsp tarragon, chopped
• 1 tsp parsley, chopped
• 1 tsp chives, chopped
• 1 tbs red onion, finely chopped
• 1 garlic clove, crushed
• one pinch cayenne pepper
• salt and pepper

Preparation

Mix all grains together and steam them. You can steam them the same way you would steam rice, even if there are many varities of grains, some of them cook a little faster than others but it does not make a big difference cooking them all together. You can use a rice cooker or use the regular technique using a simple pot.

Trim artichokes, removing the hard leaves around, and cutting off the top of the artichoke. Cut in quarters and place in a container filled with water and lemon juice to prevent the artichokes from darkening.

In a pan, heat olive oil, add 1 garlic clove, then drain artichokes and add to the pan, stir for a few minutes, coating the artichokes with garlic and oil, then add wine, salt and pepper. Stir well. Cover with a lid and cook at medium heat until artichokes are tender. Remove from heat and set aside.

Saute shrimps in olive oil, add salt and pepper and set aside.

In a large container, mix steamed grains with artichokes, cannellini beans, shrimps, pumpkin seeds. Pour vinaigrette on top by mixing all ingredients together. Stir well and serve. You can serve at room temperature or cold.

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