Posts tagged Recipes

rhubarbstrawberry3web

Pink and pinkier – Strawberry and rhubarb compote with vanilla ice cream

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16 years ago
by silvia in ,
Rose et plus rose encore – Compote fraises-rhubarbe et glace vanille Rhubarb is a popular vegetable in the Eastern Part of France where I grew up. It’s mainly used in desserts, and rhubarb tarts or jams are very famous. That’s the way I grew up with, but some people cook it as fish or meat [...]
zucchinipolpette3web

A quick stop in Italy – Zucchini polpette with green olives and parmesan cheese

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16 years ago
by silvia in , , , ,
Un salto in Italia – Polpette di zucchine con olive e parmigiano Now I have been a little nostalgic, my parents are in their house in Italy and I have been dreaming of the wonderful food they are being exposed to, especially the amazing seafood and vegetable dishes. I grew up eating meat [...]
redcabbageshrimp5web

More purple than red – Coconut shrimps, spicy red cabbage and tofu capers sauce

8
16 years ago
by silvia in
Plus violet que rouge – Crevettes à la noix de coco, chou rouge épice, sauce tofu aux câpres Red cabbage is often consumed raw in salads recipes, but cooked red cabbage is also delicious, it has a mild flavor and full of vitamins and fibers. In France it’s often cooked with apples and also red [...]
flansaumon2web

For a light dinner – Salmon cakes with mixed herbs

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16 years ago
by silvia in
Pour un diner léger – Faux cake de saumon aux herbes When you have little time to cook like I had tonight, those cakes are perfect, they’re quick, light and nutritious, and quite full filling. I didn’t feel like having a piece of  salmon but was more in the mood for a more elaborated flavor and [...]
terrinecanard5web

Why not for Easter? – Duck terrine with pistachios and cognac with fig chutney

2
16 years ago
by silvia in ,
Et pourquoi pas pour Pâques? Terrine de canard aux pistaches et cognac à la compote de figues Being far away from my family, I wanted to have a traditional Easter lunch party, so as every year I invited some friends to celebrate Easter. Not that I am that religious but I think when you are far [...]
misosquashsoup2web

Miso, red rice and more – Bhutanese red rice miso soup with banana squash and kale

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16 years ago
by silvia in , ,
Miso, riz rouge mais plus encore – Soupe de riz rouge au miso, courge pink banana et feuilles de chou This vegetable soup is wonderful to have for dinner as a control-weight meal. It’s full filling, has the necessary daily vegetable for a healthy diet and is quite satisfying because of it’s great [...]
portobello2web

The hat is well filled – Grilled portobello mushrooms topped with onions and blue cheese on wilted rucola

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16 years ago
by silvia in ,
Le chapeau est bien rempli – Champignons grillés avec fondue d’oignons et roquefort sur roquette sautée Portobello mushrooms are just cremini mushrooms grown to a huge size…I have never seen them that big in France or Italy. Americans are so great at marketing that they came up with an Italian [...]
galettendivesaumon5web

A Surprised salmon – Galettes of smoked salmon, endives and leeks with herbs

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16 years ago
by silvia in ,
Saumon surprise – Galettes de pavé de saumon fumé aux endives, poireaux et herbes Originally I wanted to use smoked trout for this dish, but could not find any, I guess it’s not something very common in the US. So I ended up using a big piece of cooked smoked sockeye salmon (not the raw smoked [...]
tartefromageblanc4web

As light as feather – Typical Alsacian fromage blanc tart arrived in San Francisco

5
16 years ago
by silvia in
Aussi légère qu’une plume – La Tarte au fromage blanc Alsacienne est arrivée a San Francisco This is something I had no idea how it would turn out. I love so much this traditional Eastern French dessert, so popular in Alsace and Lorraine regions. When I go home, it’s the first thing I buy at the [...]
chocolate_crostata3web

Let's get tempted – Chocolate crostata with walnuts

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16 years ago
by silvia in
Lasciamoci tentare – Crostata al cioccolato con farina di castagne e noci Crostata a the typical Italian dessert, probably the equivalent of the French tart. The crust is somehow different from the pâte brisee the French use to make tarts. It has more eggs and sugar. It also looks a little [...]
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