Posts tagged Recipes

scallopendive4web

We want more! – Grilled spiced scallops on a curry tomato fondue with caramelized endives

3
16 years ago
by silvia in
On en veut encore! – Saint-jacques grillées aux épices sur fondue de tomates au curry et endives caramelisées Actually I wanted to make scallops with endives and incorporating orange juice in the recipe, unfortunately I ate all the oranges so I had no choice  and had to change my original idea or [...]
lambflageolet2web

Back to traditions – Cumin and garlic marinated grilled lamb shanks with saute flageolets

0
16 years ago
by silvia in
De retour au traditions – Petites côtes d’agneau grillé mariné à l’ail et cumin et flageolets I never bought flageolets beans in the US, last time I ate flageolet was in France. Flageolet are kidney beans that are not fully grown, so they have a nice light green color. They go wonderfully with [...]
turnipgreensoup2web

The spring soup – Turnip greens and potato velouté

1
16 years ago
by silvia in
La soupe de printemps – Velouté aux fanes de navet et pommes de terre  A friend of mine told me one day that her mom made excellent soup with radish leaves, that it was something quite delicious and a typical summery dish from her region in the South of France. Thinking about it, I believed her [...]
halibutbamboo7web

A colored feast – Bamboo rice risotto, grilled butternut squash, halibut demi-sel with cilantro jus

0
16 years ago
by silvia in
A festin tout en couleurs – Risotto au riz de bamboo et  courge butternut grillée flétan demi-sel  meunière, jus de coriandre Who said you can only make risotto with Arborio? I found this beautiful short green rice, infused with bamboo juice. It’s sold in bulk at the Rainbow and looked so [...]
tofuflan3web

Tofu is back from Cairo – Curried tofu pyramids with broccoli and mushrooms

4
16 years ago
by silvia in , ,
Le tofu est revenu du Caire – Pyramides de tofu au curry avec broccoli et champignons Those little tofu pyramids are not only adorable, but also delicious…tofu can be unappealing for some people, it is certainly bland as an ingredient, but when slightly spiced up with herbs and spices, it’s simply [...]
ricottafritelleweb

The crazy ricotta – Ricotta "frittelle" with raisins, chocolate chips and almonds

10
16 years ago
by silvia in
La ricotta Impazzita – Frittelle di ricotta con uvetta, cioccolato e mandorle  Ricotta is used in Italy for dessert as well as for savory dishes…Usually frittelle are deep fried in oil and since I tend to be a health conscious cook, I just refused to deep fry them, the thing is instead of turning [...]
pouletroule4web

Chicken breasts stuffed with pancetta, olives and herbs, root vegetable sauté and lavender salt

0
16 years ago
by silvia in
Escalopes de poulet farcies à la pancetta, olives et herbes, sauce moutarde légumes racines sautés au sel de lavande Chicken and pancetta are good friends…they make wonderful combinations. These delicious roulades are not really related to the Italian saltimbocca. Actually I started with the idea [...]
pepperpesto3web

In the world of pesto – Roasted red and orange bell pepper pesto

0
16 years ago
by silvia in ,
Nel mondo del pesto – Pesto ai pepperoni gialli e rossi e basilico I can see that pesto is something quite popular in the US. The funny thing is that pesto being a “paste” originally from Genoa, in Liguria region…my parents being from Marche region, pesto is something that has never been part of [...]
bananabliniweb

The sexy blinis – Banana blini with quinoa flour, caramelized banana and whipped cream

0
16 years ago
by silvia in ,
Les blinis sexy – Blinis à la banane farine de quinoa, bananes caramelisées et crème fouettée They’re sexy because they’re healthy…anything healthy is sexy to me. If you like quinoa you will like those blinis. I bought some quinoa flour yesterday at the Rainbow and wanted to make [...]
pannequincrevette2web

Savory morsels – Rice paper rolls with shrimps, scallops, shitake and lime soy dipping sauce

3
16 years ago
by silvia in ,
Bouchées savoureuses – Rouleaux farcis aux crevettes, saint-jacques, shitake – sauce au citron vert et soja Those little pannequins are so light and delicious that when you start eating one, you cannot stop eating them. It’s the same concept as Asian rolls, with rice flour sheets and stuffed with [...]
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