Archive for March, 2011

haloumibrochette4

Spring, here we are – Grilled beets, sweet potato and haloumi kebabs with arugula-lime dipping sauce

9
15 years ago
by silvia in , , ,
Printemps, nous voilà – Brochettes grillées de betteraves, patates douces et haloumi, sauce de roquette et citron vert Who said kekabs have to be with meat? you can do anything you usually do with meat using vegetables, some vegetables are more adapted to certain cooking methods, but are [...]
squidtagineweb

Ocean tagine – Tagine with squid, fava beans and leeks and simple pepper quinoa couscous

10
15 years ago
by silvia in
Tagine de la mer – Tagine aux seiches, fèves et poireaux This was a dish I made while I was in France…since my dad was in the hospital, my mom and I just cooked simple meals because by 1pm we needed to be at the hospital. Tagines are wonderful if you don’t have to much time to eat but still want [...]
kale5web

Kale is in fashion – Spicy kale and chick peas with tzatziki

8
15 years ago
by silvia in , , ,
La mode du chou frisé – Chou frisé aux pois chiches épices et tzatziki Originally I wanted to keep this vegan, then I could not resist to use that beautiful Greek yogurt I had in the refrigerator. Kale is quite THE popular vegetable these days, at least in California, and everyone talks about [...]
artichautpapilloteweb

Surprise, surprise – Artichoke and potatoes papillote Provençale

13
15 years ago
by silvia in ,
Surprise, surprise – Papillotes d’artichauts et pommes de terre à la Provençale If you like a light and healthy cuisine and yet very easy to prepare, well papillotes are for you. This cooking technique can accommodate any ingredient, fish, meat, fruits, vegetables, etc… and papillotes can be [...]
tartelaitribot2

Vincent and his “lait ribot” – Wild mushrooms, rutabagas quiche with farmer’s cheese and buttermilk

14
15 years ago
by silvia in , ,
Vincent et son lait Ribot – Quiche aux champignons sauvages, rutabagas, fromage frais et lait ribot I made this post, essentially for Vincent (oui rien que pour toi!), our dear friend from Bretagne (Brittany) and originally from a small town of Malestroit who introduced me to lait ribot very [...]
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