Posts tagged Recipes

verrinechevre11web

In pink and white – Verrines of goat cheese and yogurt mousse with two herbed beet purées

3
16 years ago
by silvia in ,
En rose et blanc – Verrines de chèvre et yaourt,  mousse aux deux betteraves  I made those a couple of weeks ago as an appetizer while I had friends over and I was not too happy about the results. I loved the colors since I used golden beets, but the flavor was somehow bland, so I wanted to make [...]
couscousboulette2web

Couscous in a ball – Couscous balls stuffed with roquefort, heirloom tomato vinaigrette

0
16 years ago
by silvia in ,
Boulettes de couscous aux noix, farcies au roquefort et vinaigrette de tomates “Heirloom” Today we are in the mood for some couscous but not the one you scoop in a spoon, the one you can eat with your fingers. While working for some clients in the Bay Area I somehow mastered the art of making [...]
boeufchermoula2web

The well spiced bowl – Beef chermoula with rice noodles

3
16 years ago
by silvia in
Un petit bol bien épicé - Chermoula de boeuf aux nouilles de riz sautées I love spices and all of them, and chermoula combines all my favorite herbs and spices, it’s an herb and spice mixture quite used in arabic countries mostly in what we call Maghreb which is comprised of Tunisia, Morocco and [...]
greenteacrepe6web

A green sweetness – Green tea crêpes with candied orange zests

8
16 years ago
by silvia in
Une douceur toute verte – Crêpes au thé vert et oranges confites Who doesn’t know crêpes? and most of all who doesn’t like them? I think our little pancakes got popular all over the world, and they can be as sophisticated or as plain as your imagination can be. Originally crêpes come from [...]
tricolorricotta4web

Quick pasta with a little twist – Vegetable pasta with ricotta, rucola, olives, sundried tomatoes and pine nuts

5
16 years ago
by silvia in ,
Pasta veloce un pò storta – Maccheroni tricolore a spirale con ricotta, rucola, olive, e pinoli All my favorite ingredients in one dish…but I have no idea what the technical name of this pasta is, it’s not really fusilli since they’re hollow like maccheroni maybe they could be twisted [...]
rizananas4web

It tastes like the islands – Coconut basmati rice with raisins, walnuts on a bed of pineapple compote

3
16 years ago
by silvia in
Ca sent bon les îles – Riz basmati à la noix de coco, raisins secs et noix sur lit de compote à l’ananas Et pourquoi pas? our traditional riz au lait which is a traditonal French dessert you can find everywhere in France and that kids love. It’s round rice cooked with milk and cream with vanilla [...]
morue9web

Salty cod my way – Tagine of salty cod, peppers, capers and tomatoes, celeri root purée

0
16 years ago
by silvia in
Merluzzo al modo mio – Tagine di merluzzo con pepperoni, pomodori, capperi, e pure di sedano I bought a tagine clay pot and wanted to try cooking salty cod with it, I figured it would enable all the flavors to infuse together and make a flavorful dish. The salty cod just needs to be placed in [...]
courgetfarcie3web

The dressed up baby zucchini – baby zucchini stuffed with sweet saffron rice, swiss chard and prosciutto

1
16 years ago
by silvia in ,
La petite courge endimanchée – petites courges farcies de riz brun au saffran, blettes, parmesan  et prosciutto How can you not like those zucchini? They are the cutest little things you can have in a plate…I haven’t stuffed vegetables in a while, just because I am not a huge fan of stuffed [...]
pommefarcie7web

Yes, the apple got stuffed too – Baked apples with apple mousse, ricotta, vanilla topped with honey and nuts

3
16 years ago
by silvia in
Sì, anche la mela è stata ripiena – mele ripiene con ricotta, miele e noci Cooked apples, sweet and soft…and stuffed with apple mousse and Ricotta which is the Italian ingredient “par excellence” that I find so versatile. You can use it with desserts, or with savory dishes. In France we use [...]
milletgal5web

Cute and tasty – Goat cheese, mushroom, millet "galettes" on leek "effilochée" with spicy red pepper coulis

2
16 years ago
by silvia in ,
Mignonnes et goutûes – Galettes de chèvre, millet et champignons avec effilochée de poireaux et coulis de poivrons The world of “galette” is infinite. I don’t know exactly how to translate this in English, after searching in my dictionaries and on the web, I got a result of “flat cookie” which [...]
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