Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. By dressing it up a bit, you can make delightful little meals with it. Zucchini is naturally bland, so like any other bland ingredient, it absorbs the flavor of whatever you are combining it with.

I love the simplicity of this dish, yet with character. Thinking about it, I love simple things with character and that is true for people I like in general too. In my opinion is if you add too many powerful ingredients to a dish, it tends to lose the true nature of its key ingredient, then it’s confusion for your palate.

The interesting part of this dish is that you have cooked zucchini in small pieces in the farro, then puree zucchini which has such a velvety texture, then raw and marinated zucchini for a more crunchy bite. I love all the contrasts you get with these three kinds of preparations.

As far as farro is concerned, I used Italian farro instead of the domestic one. I find it easier to cook, and it remains a little softer. You can substitute barley to farro. If you want to keep it vegan, don’t add the parmesan.

For 4 people

For the cream of zucchini

Cook zucchini in vegetable broth until tender. Add thyme and cook for an extra 5 minutes. Adjust with salt and pepper. Blend in mixer and add more broth if it’s too thick.

For the farro

• 1 tbs olive oil
• 1 shallot, chopped
• 2 garlic cloves, crushed
• 1 zucchini, finely diced
• 1 handful of shitakee, chopped
• 3 tbs peas
• 2 tbs dry white wine
• salt and pepper

For the cream of zucchini

• 1/2 cup of vegetable broth
• 4 zucchini, peeled and cut in pieces
• 1 tsp fresh thyme
• salt and pepper

For the zucchini ribbons

• 1 zucchini
• 1 tsp olive oil
• juice of 1 meyer lemon
• 1 tbs basil, finely chopped
• salt and pepper
• shaved parmesan

Preparation

For the zucchini ribbons

Using a potato peeler, form stripes going from one end of the zucchini to the other end. Place in a bowl and add olive oil, lemon juice and basil. Marinate for about one hour. When ready to use, add salt and pepper.

For the cream of zucchini

Cook zucchini in vegetable broth until tender. Add thyme and cook for an extra 5 minutes. Adjust with salt and pepper. Blend in mixer and add more broth if it’s too thick.

For the farro

Cook farro in vegetable broth until cooked. Drain and set aside.

Heat olive oil in a pan. Add shallots and onions and let cook a few minutes until fragrant. Add zucchini, mushrooms and peas. Adjust with salt and pepper. Cover with lid and cook until the vegetables are soft. Add farro to the vegetable mixture. Cook for about 5 minutes. Add 2-3 tbs of cream of zucchini, mix well and keep warm.

In a plate, using a rind, place some cream of zucchini first around the rind. Then add a few tbs of farro in the rind. Pressing so that the shape does not collapse. Add zucchini ribbons on top with shaved parmesan.

Today I had to battle my demons, and stop obsessing about some terrible thing that happened recently, so I decided to try anything I could, and went for a long run. It did help somehow. After a few hours of running in circles, I went home and had no idea what I would make for lunch. I had no appetite and and no inspiration either. I found among my million items in my pantry those edamame fettucine I bought along with the black bean spaghetti a while ago.

So basically, edamame and mung bean fettucine are simply a type of pasta made with edamame and mung bean flour, that’s why they have this beautiful light green color. In the picture they could be blending with the cabbage color, but if you look closely, you can distinguish the fettucine.

This type of pasta is filled with fibers and proteins, so you will not feel bloated or stuffed as you would when eating regular white flour pasta. They are easily digestible, nutritious and very delicious. They remain a bit chewy and al dente, and personally I love chewy textures.

The combination of the sweetness of the cabbage and peas, complement the nuttiness of the noodles, so we have a very balance dish as far as textures and flavors. I ate two whole plates so this portion is enough for three people, or two if one of them is very hungry.

Ingredients for 2-3

• 2 tbs olive oil
• 1/3 yellow onion, finely diced
• 1/2 cabbage, finely sliced
• 1 tbs mirin
• 1/2 cup peas
• 1 garlic clove, crushed
• 2 handful of shrimps, peeled and deveined
• about 3.5 oz (or 120 grams) edamame fettucine
• salt and pepper

 Preparation

Heat olive oil in a pan, add onion and let soften about 5 minutes at medium temperature. Add cabbage and mirin. Cook and cover until cabbage softens but still a bit firm and mirin evaporates. Add peas, shrimps and garlic. Cook until peas and shrimps are cooked. Adjust with salt and pepper. In the meantime, cook fettucine in hot salted boiling water until al dente, about 5 minutes. Drain and serve with cabbage, peas, shrimps mixture. Drizzle some extra unrefined extra virgin oil on top and serve hot.

This soup has been made with ingredients that could also be a salad. So if you are tired of lettuce salad, you can turn it into a delightful soup. Soups have a healing and cleansing effect and are so nutritious, so they’re the perfect reason to be part of anyone’s diet.

You can certainly cook lettuce or braise it. Its use is not limited to being eaten raw in salads. Being a leaf, it can be used as spinach or chards or as any other green. Since lettuce tends to be bland, I like to enhance it with fresh herbs. You can also use cannellini beans or chick peas instead of peas.

In France, they often add a tbs of crème fraîche in a velouté, or vegetable cream. I prefer to use yogurt to keep it lighter, it’s a personal choice, but cream would also work. As far as, texture, you can blend it into a fine and smooth texture, I kept it more grainy, it’s all up to your personal tastes.

Ingredients

• 2 tbs olive oil
• 1 onion, chopped
• 2 heads of lettuce
• 300 g peas
• 1/2 bunch chervil + 1 tbs, chopped
• 3 tbs tarragon + 1 tbs, chopped
• Vegetable broth
• salt and pepper
• 1 cup Greek yogurt

Preparation

For the soup

Heat olive oil in a pot. Add onions and let soften, then add lettuce. Let it wilt, add broth (to cover the lettuce mixture). Cover and let cook for about 15 minutes. Add peas and herbs and let cook for an extra 10 minutes. Blend soup in a mixer or hand blender. SErve hot with a tablespoon of cream of herbs.

For the cream of herbs

Mix 1 tbs of tarragon and 1 tbs of chervil with yogurt and stir.

I made these with leftover polenta that I didn’t want to throw away. When you think about all the food thrown away each year, it’s just unbelievable. I was reading an article on the French news stating that each French person throws away 79 kg (about 180 lbs) of food per year, which I find shocking, especially when you think about all those who are starving in the world due to no food supply.

Germany has installed public refrigerators outside supermarkets where people can leave leftover food to fight this waste problem. I think more countries should follow Germany.

if you have no leftover, you will have to make polenta first. My polenta was flavored with rosemary and parmesan that I used to make little cakes to grill. I used express polenta, it will save a lot of time (boil water with 1 tbs chopped rosemary, stir well according to package directions, add parmesan at the end).

If you are not using leftover polenta, that your are just making it fresh, it needs to cool down, preferably placed in the refrigerator until it becomes hard.

I used gluten free flour, not because I have a problem with gluten but because I was out of regular flour. So use the flour of your choice, but not a strong flour like quinoa flour, or any other strong flour. You need a mild flour or the gnocchi will taste too strong especially with the rosemary and parmesan in the dough.

Ingredients for 2

For the gnocchi

• 1.5 cups cooked polenta (flavored with parmesan and rosemary)
• 1 egg
• 3/4 cups flour (can be regular or gluten free)

For the sauce

• 2 tbs olive oil
• 3 garlic cloves, crushed
• 1 small box of cherry tomatoes, cut in halves
• 5 mushrooms, sliced
• 4 tbs peas
• salt and pepper
• parmesan
• chives

Preparation

For the sauce

Heat olive oil in a pan. Add garlic and stir to get the flavor out. Add mushrooms and cook at medium heat until just cooked and water evaporated. Add tomatoes, and peas and cook until vegetables are soft but tomatoes not mushy. Adjust with salt and pepper.

For the gnocchi

When the polenta is solid and hard, take out of the refrigerator, and using a rolling pin, crush it to crumble it to turn it into an homogenous grainy texture. Add egg and flour and mix well to obtain a dough. Take some dough and using your hand roll to form long cylinders (about 2/3 inches diameters) and cut into 1 inch long pieces.

Bring a large pot of salted water to a boil, then add gnocchi. The gnocchi are cooked when they come back up at the surface. Drain and serve with sauce. Sprinkle with chives and olive oil and serve hot (you can also sprinkle some parmesan, but it’s optional since the gnocchi do have parmesan).

I love simple dishes that are filled with delicious vegetables. This is a late spring, early summer soup when all the vegetables are available. It reminds me of some soups my mom made when I was a child with everything that was growing in the garden.

I was debating if I should call this a stew or a soup, I guess it can be called both. If you like artichokes and in the mood for some greens, this would be perfect. You can replace the lima beans with fava beans and kale with spinach or some leafy greens as well.

This soup cooks quite fast, the longest process would be the trimming of the artichokes.

You can serve this soup with toasted baguette slices and shaved parmesan on top. I kept it simple and it was just what I wanted for lunch.

Ingredients for 2

• about 10-12 baby artichokes, trimmed and cut in quarters or halves depending on the size of the artichokes
• 1/2 yellow onion, finely chopped
• 1 scallion, chopped
• 1 garlic cloves, crushed
• 2 tbs olive oil
• 1 cup peas (fresh or frozen)
• 1 cup lima beans
• 2 cups baby kale or spinach
• vegetable broth
• salt and pepper to taste
• some toasted baguette (if desired)

Preparation

Trim artichokes and place them in a container filled with water and lemon juice, so they will keep their color and won’t darken.

In a pot, heat olive oil. Add onions and scallion, soften them, then nd add garlic. Add artichokes, peas and beans. Stir well and let cook until fragrant. Add broth and let simmer for about 15-20 minutes until all the vegetable are tender but not overcooked. Add kale and cook for another extra 5 minutes.

Serve hot, drizzle with olive oil and fresh black pepper.

Yesterday the lunch was light since we had been invited by our neighbor’s for the Chinese new year to a restaurant. Usually, if I know my dinner will be more substantial than usual, I balance it out with a light lunch. After all, it’s all about balance…

I love this soup, I love it even more, because of its beautiful dense color. The flavor is naturally sweet, fresh and very delicate. I made two versions, one with a poached egg, and one with a yogurt cream with chopped mint. They’re equally delicious and nutritious. This soup is quick to make, the peas don’t need to cook for a long time to keep their flavor and color, so here we have a quick and delicious soup. The picture with the poached egg is a bit off, the egg got a little messy.

For 2-3 people

• 3/4 large yellow onion chopped
• 1 tbs olive oil
• 1 lb peas either fresh or frozen
• 1.5 cups baby spinach
• 1/2 bunch mint, chopped
• 2 eggs or more (depending on the version)
• 3 tbs plain yogurt (depending on the version)
• vegetable broth
• salt and pepper

Preparation

In a large pot, heat olive oil, add onions and soften them. Add peas, stir and cook for about 1 minute, then add broth. Cook for about 15-20 minutes, then add spinach and mint. Cook for an additional 5 minutes. Adjust with salt and pepper. Blend soup to obtain a smooth mixture.

Poach egg and add to the soup or mix yogurt with some chopped mint and add ti the soup.

When you look at the ingredients of this pesto, you might think, it will be too strong especially with the mint and pecorino. When you taste it, you realize that it is indeed fragrant but delicate. I used some whole grain linguini made with red winter wheat but any short pasta such as penne or rigatoni would work fine too. Looking at the picture, it feels like I went crazy with the quantity of pesto, which I think I did. I had some extra I didn’t want to store in the refrigerator so I added it to the pasta, which was a little too much.

I added cooked asparagus to the whole dish, which added a little extra texture. For an alternative to traditional pesto alla genovese with basil and parmesan, try this one.

A little note on pecorino, I noticed in the US, the main pecorino kinds you get are either pecorino romano (from Rome) or pecorino sardo (from Sardinia), but there are so many kinds of pecorino in Italy, the word pecorino is quite generic and only tells you it is made out of  sheep milk (pecora). There are five types of pecorini whose production is very controlled and protected “denominazione d’origine protetta“: Pecorino sardo, pecorino romano, pecorino toscano, pecorino siciliano and fiore sardo.

Spring is just around the corner and what better to celebrate it than with this fresh dish full of colors and flavors!

Ingredients for 2

• 7 oz (or 200 g) of pasta
• 8.8 oz (or 250 g) fresh peas (or frozen)
• one handful of fresh mint
• 3 tbs raw walnuts
• 1.7 oz (or 50 g) pecorino
• 2 tbs meyer lemon juice
• olive oil
• salt and pepper

Preparation

Start preparing the pesto. If peas are frozen, defrost in a microwave or let it thaw at room temperature. Then mix all the ingredients in a mixer until smooth, adjust with salt and pepper.

Bring a large pot of salted water to a boil. Add pasta, stir and let cook until al dente. Drain and mix well with pesto. Serve hot.

]]> http://citronetvanille.com/blog/2013/03/lets-celebrate-spring-linguini-with-fresh-pea-pesto-mint-and-pecorino/feed/ 1 http://citronetvanille.com/blog/2012/10/rice-timbale-with-artichokes-and-peas-parmesan-and-truffle-oil/?utm_source=rss&utm_medium=rss&utm_campaign=rice-timbale-with-artichokes-and-peas-parmesan-and-truffle-oil http://citronetvanille.com/blog/2012/10/rice-timbale-with-artichokes-and-peas-parmesan-and-truffle-oil/#comments Wed, 31 Oct 2012 03:26:31 +0000 silvia http://www.citronetvanille.com/blog/?p=15195 Riso ai carciofi, piselli, parmigiano e olio al tartufo

After a trip to Italy and France where I got to see my whole family for once, I came back really inspired.

We went to Cinque Terre (Liguria), then Tuscany (Lucca, Pisa, Firenze, San Gimignano and Pisa), then to my parents’ house situated in their little village of Isola di Fano (Marche). I am so glad that Italy unlike France is preserving its cuisine and traditions. France is being invaded by American food chains such as KFC, McDonalds, Subway, Starbucks and many others. I have seen a few McDonalds in Italy and that’s basically it. Italians like their caffe, tramezzini, panini, so Starbucks did not made it through yet. Let’s hope it will remains like this for a long time. Like in any other big city, and of course any touristy city, it’s not always easy to find good food in Florence, Siena, or even Paris, you have to know where you’re going and ask the locals for advice. The best meal I had was Da Tano in Fano (Marche) which is a fish and seafood specialty restaurant. Since Marche is not as touristy as Tuscany, you get to eat wonderful meals at an affordable price.

A few shots from Florence

A few shots from Siena

A few shots from Pisa and Lucca where it rained

Going back to my recipe, I wanted to use my beautiful artichokes in a risotto, I haven’t made a risotto in ages, and a risotto recipe is long over due, but since I had already cooked saffron rice, I decided to use it instead. I am not really a big rice eater even though I do enjoy it whenver I eat it…it’s one of those ingredients that I keep forgetting, just like potatoes.I used basmati rice, but any long grain rice would work well. Of course, a saffron risotto using arborio rice is also another great alternative.

Ingredients for 4

• 10.60 oz (or 300 g) basmati rice or any other long grain rice
• 1 dose of saffron
• 20.30 fl oz (or 600 ml) vegetable broth
• 2 tbs olive oil
• 2 garlic clove, crushed
• 1 lb baby artichokes, cut and trimmed
• 3 tbs dry white wine
• 4 tbs fresh or frozen peas
• 3 tbs freshly grated parmesan + extra for shaving
• black truffle oil
• salt and pepper

Preparation

Steam rice with vegetable broth using a pot or a rice cooker. If using arborio rice, cook it like a risotto, adding broth and wine gradually until absorption of the liquid.

In a pan, heat olive oil, add garlic, stir. Add artichokes, salt pepper and wine. Cover and let cook at medium heat until artichokes are tender but still firm. Add peas, cover and cook for another 5-10 minutes. When the rice is cooked add artichoke/peas mixture. Stir parmesan cheese and mix carefully.

Divide in dishes and top it with shaved parmesan, sprinkle some truffle oil and black pepper.

]]> http://citronetvanille.com/blog/2012/10/rice-timbale-with-artichokes-and-peas-parmesan-and-truffle-oil/feed/ 2 http://citronetvanille.com/blog/2012/08/baby-wheat-freekeh-pilaf-with-roasted-squash-peas-and-lemon-oil/?utm_source=rss&utm_medium=rss&utm_campaign=baby-wheat-freekeh-pilaf-with-roasted-squash-peas-and-lemon-oil http://citronetvanille.com/blog/2012/08/baby-wheat-freekeh-pilaf-with-roasted-squash-peas-and-lemon-oil/#comments Sat, 11 Aug 2012 15:11:48 +0000 silvia http://www.citronetvanille.com/blog/?p=14642 Le blé bébé – Freekeh pilaf avec courge rôtie, petit pois et huile de citron

After a trip to Samiramis this weekend, one of my favorite Middle Eastern stores in the city, and after going through all the aisles, and through every product on the shelves (I have to refrain myself or I will buy all the store), I found this amazing wheat: Freekeh. What is freekeh? Well, it’s a green wheat, basically it’s young wheat that has been harvested at a green (not mature) stage. It’s then roasted and smoked, so you can definitely taste a subtle smokey taste. You can still see the greenish color of the grain when uncooked. The greatness of freekeh doesn’t only come from its delicious flavor but also from its nutritious value. Low glycemic index, high in fiber and anti oxidant, vitamins and minerals.

You can prepare it like you would prepare rice or any other grain. Of course, you can use other vegetables, but I though the sweetness of the squash would go perfectly well with the nutty flavor of freekeh. What really added a great flavor to it, was the lemon oil and parmesan, so don’t forget those two or you’ll lose some of the highlights of this recipe. Sometimes, I would say that the final drops of olive oil in a finished dish and parmesan would be optional, but not in this one, it really adds a beautiful touch to the finished dish.

I need to insist on using the best quality of the lemon oil, you need top olive oil with infused meyer lemons. These oils tends to be expensive but a lower quality would not work here. It’s easy to make this dish vegan, just don’t add parmesan et voilà le tour est joué!

Ingredients for 2

• 1 tbs olive oil
• 1/2 onion, chopped
• 3.5 oz (or 100 g) freekeh
• 1/4 tsp four spices
• vegetable stock
• 1 tbs parsley, chopped
• 1 butternut squash, cut in 1 inch cubes
• shaved parmesan

Preparation

Soak freekeh in cold water for about 5 minutes. Heat olive oil in a pot, sweat onions until soft. Add four spices and stir well, then add freekeh, peas, salt and pepper and cover with broth. Cook at medium heat with lid for about 20 minutes. In the meantime, pre-heat oven at 400F. Toss squash with a little olive oil and vinegar, salt and pepper and bake in the oven until tender but not mushy (about 15 minutes).

When squash is cooked and freekeh tender, mix both ingredients well. Serve hot in individual plates with shaved parmesan and drizzle with lemon oil and fresh black pepper.

]]> http://citronetvanille.com/blog/2012/08/baby-wheat-freekeh-pilaf-with-roasted-squash-peas-and-lemon-oil/feed/ 0 http://citronetvanille.com/blog/2009/12/a-different-kind-of-basmati-coral-red-basmati-with-mustard-greens-peas-and-shrimps/?utm_source=rss&utm_medium=rss&utm_campaign=a-different-kind-of-basmati-coral-red-basmati-with-mustard-greens-peas-and-shrimps http://citronetvanille.com/blog/2009/12/a-different-kind-of-basmati-coral-red-basmati-with-mustard-greens-peas-and-shrimps/#comments Sun, 13 Dec 2009 04:12:23 +0000 silvia http://www.citronetvanille.com/blog/?p=5771 Un basmati pas comme les autres – Basmati rouge corail aux crevettes, fanes de moutarde et pois

I think by now I must have tried almost all the different kinds of rice on the market, going from basic to fancy. The funny thing is that I am not a big rice eater but when I see a kind I never tasted, I buy it.

For me, rice is that ingredient I enjoy but that I rarely cook. Then when I eat it, I am thinking I should make it more often. Time goes by, and rice is still left in the pantry.

This time, I found this beautiful coral red basmati at Whole Foods and was curious about its taste and texture, and after one month of staring at it, I decided to make something out of it. I liked its “marketing” name “coral red” is quite a pretty name for a red rice and thinking about it I bought it mainly because I was seduced by its name which I found quite sexy. Americans are certainly great at marketing!

I love rice bowls, they’re nutritious and you can make a “one-meal” bowl, besides whole rices are perfect for that. Coral red basmati rice does not taste exactly like regular basmati, It has a pretty color but is less aromatic.

French people are not big rice eaters, they eat a lot more potatoes as primary carbohydrate and of course bread. I remember a commercial on TV when I was a child for Uncle Ben’s rice “Le riz qui ne colle jamais“, “the rice that never sticks”, in his little plastic bag, and that was the only rice I would eat. My mom creamy risotto was so unappealing comparing to Uncle Bens! I was fascinated by its TV commercial of this old and big Southern American guy with a thick American accent and his “Uncle Bens! le riz qui ne colle jamais!”.

Ingredients for 4

• 280 g coral red rice (about 70 g per person)
• 1 large bunch mustard greens, chopped
• 24 large uncooked shrimps
• 1/2 cup frozen or fresh peas
• 2 shallots, diced
• 2 garlic cloves, crushed
• 1 small piece ginger, grated
• 1 tbs mustard seeds
• 1 tbs soy sauce
• 1 tbs olive oil

Preparation

Heat olive oil in a pan, brown shallots, 1 garlic clove, ginger and mustard seeds. Stir well and let all ingredients brown.

Steam rice in a rice cooker or regular pot.

Cook mustard greens in boiling water for about 5-7 minutes, until cooked. Drain, squeeze extra water and chop finely.

Add shrimps to onion, garlic, ginger mixture and cook for about 5 minutes until shrimps are cooked, add peas and mustard greens, salt and pepper and cook for another 10 minutes. (If using fresh peas, they need to cook longer)

Add rice and stir well. Add 1 garlic clove crushed and 1 tbs soy sauce, stir well, let it cook for another 5 minutes and serve as a side dish or as a full meal.