Posts tagged Recipes

spinachgnocchi3web

Green gnocchi for the rainy days – Spinach and potato gnocchi with baby artichokes, pancetta and peas

0
16 years ago
by silvia in
Gnocchi verdi per giorni di pioggia – Gnocchi di spinaci con carciofi, pancetta e piselli Yes, it’s raining again and quite non-stop for the last two weeks and probably for the next month or so. Nothing surprising for the month of February in San Francisco, but still the view of the muggy and [...]
radicchiosaladweb

Deliciously fresh little salad – Fennel, radicchio, grapefruit and olive salad with mint, pine nuts, apricot kernel oil vinaigrette

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16 years ago
by silvia in ,
Salade délicieusement fraîche – Salade de fenouil, trévise, pamplemousse et olives avec vinaigrette de menthe et pignons à l’huile de noyaux d’abricots Another salad…fresh and simple, with a little bittersweet twist to it. The fennel and the radicchio combined with the grapefruit make it fresh [...]
carrotsoup3web

The soup that will make you kind – Curried carrot velouté with ginger and leeks

9
16 years ago
by silvia in ,
La soupe qui rend aimable – Velouté de carottes au curry avec poireaux et gingembre In France we say that eating carrots will make you kind “manger des carottes rend aimable” so those who think they had a grumpy week and need to make it better, should eat this soup. If you look at the quantity of [...]
taboulechoufleurweb

The impostor cauliflower – Purple cauliflower taboule with tomatoes, cucumber and mint with lime, garlic vinaigrette

4
16 years ago
by silvia in ,
Le chou fleur imposteur – Taboulé de chou fleur violet avec tomates, concombre, et menthe à la vinaigrette de citron vert Another fresh and delicious recipe for those who think they don’t like cauliflower. I might be wrong and maybe those who really hate cauliflower will not try this recipe, [...]
matefaim10web

Matefaim Revisited – Matefaim with caramelized apples and orange blossom water

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16 years ago
by silvia in
Le matefaim revisité – Matefaim aux pommes caramelisées et eau de fleur d’oranger Originating in Savoie region and like every dish from Savoie probably is nutritious. The batter is somehow similar to the crepe or pancake batter but I added baking powder to make it fluffier. I didn’t like the [...]
saladandbeetsalad6web

Beauty and the "beet" – Beet and herbed feta cheese tower on a rucola fava bean salad with mint vinaigrette

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16 years ago
by silvia in
La belle et la bette(rave) – Mille feuille de betteraves à la feta et salade de fèves, vinaigrette à la menthe Anytime I go to the Rainbow in San Francisco, I cannot resist to buy all the vegetables I see, they are so colorful, and fresh that I want to buy them all, if I had a bigger [...]
kumquatchutney2web

Kumquat chutney – Chutney de kumquats

13
16 years ago
by silvia in ,
I love those tiny oval oranges, that taste more like bitter orange (orange amere) than a regular orange since you can eat the peel, the bitterness comes from the peel so you get a stronger “orangy” flavor than regular oranges. They originally come from Malaysia or China and can be grown in pots [...]
blackinkpasta5web

Black is always chic – Squid ink spaghetti with zucchini tagliatelle, shrimps, crab and sea scallops on spicy tomato base

5
16 years ago
by silvia in
  Il nero rimane  sempre chic – Spaghetti al nero di seppia con tagliatelle di zucchine, gamberi, granchio, e capesante con sugo di pomodoro Lucca Ravioli, the Italian grocery store, on Valencia do carry occasionally black ink in small little bags. This time, they didn’t have any in stock so I [...]
crabesalade

Silvia and the King – Crab salad with grapefruit, belgian endives, avocado and citrus vinaigrette

0
16 years ago
by silvia in
Silvia et le Roi – Salade de crabe, pamplemousse, endives, avocat et  grenade avec vinaigrette d’agrumes Lately I have been going crazy with all the beautiful king crab legs you can buy anywhere, it’s crab season and I am not going to miss this. I had crab about three times this week and I will [...]
fenouiloeuf5web

Who came first? The fennel or the egg – Fennel and tomato stew with capers and egg

1
16 years ago
by silvia in
Qui est arrive avant, le fenouil ou l’oeuf?  Blanquette de fenouil et tomates aux capres et oeuf mollet A lot of people are not very fond of vegetables because they only think about the traditional way of cooking them….steamed or sauté. Even though steaming is a very healthy way to cook, but it [...]
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