Fish/Seafood

spirulinatagliatelle5

Taste from the ocean – Spirulina and farro-buckwheat tagliatelle with octopus stew

0
8 years ago
by silvia in ,
Un sapore di mare – Tagliatelle con spirulina al farro e saraceno, ragù di polpo   I have been thinking about this pasta for a while now…sometimes I wake up in the middle of the night and I think about some new recipes, and this one has been occupying my mind lately. I love colors everywhere, and [...]
cavolonerosoup3

A fall celebration – Cream of lacinato kale, sesame and thyme sea scallop

0
8 years ago
by silvia in ,
Velouté de chou vert, St Jacques au sésame et thym Summer is gone already but I have a hard time switching my mood for fall…I love summer and its long day light, its products and the vacation spirit. Fall has its own character like every other season but I am not looking forward to winter. I [...]
molokhia

Molokhia with shrimps, Cairo style

1
8 years ago
by silvia in ,
Molokhia aux crevettes comme au Caire, quinoa pilaf   This recipe is neither French nor Italian but Middle Eastern. I first tasted molokhia when I lived in London at a Palestinian lady’s house. My good friend Stephanie and I wanted to learn English so in our 20′s we went to live in London (which [...]
razorclams2

Razor clams are back! – Baked razor clams stuffed with mixed herbs and lemon zest

0
8 years ago
by silvia in ,
Les couteaux sont de retour – Couteaux farcis aux herbes et zestes de citron These razor clams remind me of my childhood with my grandmother on a beach on the Adriatic. We used to find those inside the sand and pick them to bring home. It’s been so hard to find them in the stores in the US, and [...]
carpacciodipolpo

Distant and delightul memories – Octopus carpaccio

1
8 years ago
by silvia in ,
Ricordo lontano – Carpaccio di polpo   I have been wanting to make this carpaccio for such a long time, then one thing or another comes up and I end up making something else. Besides, a whole uncooked octopus is hard to find, but lately I saw them at Whole Foods. The first time I tasted an octopus [...]
croquettecabillaud4

Croquettes or galettes? – Cod croquettes, with carrots ribbons and yogurt-capers sauce

0
9 years ago
by silvia in , ,
Croquettes ou galettes? – Croquettes de cabillaud, tagliatelles de carottes et sauce yaourt câpres-moutarde I could not decide on what to call those…either croquettes or galettes which in the French culinary world mean slightly different things. Croquette come from the verb “croquer” which means [...]
rockfishcoconut2

Rockfish in coconut sauce, roasted yams, sauté greens with chili, garlic and lemon zest

0
9 years ago
by silvia in
Sébaste au lait de coco, patates douces grillées et pissenlits sautés à l’ail, piment, et zestes de citron Hello 2015! I cannot believe and still completely shocked to what happened to the country I grew up in, with the atrocious terrorist attack at Charlie Hebdo in Paris last week. And yes “La [...]
timbalesaumon2

Smoke salmon, broccoli purée and spinach timbale, dill sauce

0
9 years ago
by silvia in ,
Timbale de purée de brocoli, épinards et saumon fumé, sauce aneth I had some broccoli that I needed to use, and I did not feel like eating them in pieces, so I figured if I made purée, what else could I combine them with. One thing led to one other and one thought led to one other, so here it is, [...]
saumonpane

To start or end the week with happiness – Herb and walnut breaded salmon with broccoli salsa

1
10 years ago
by silvia in ,
Pour commencer la semaine ou la finir en gaieté – Saumon pané aux noix et herbes, salsa de brocolis Here I am, in France again visiting my parents. I made this recipe while in the US a while ago and never managed to finish it. So I figured to post it from France even if it has nothing to do with [...]
lottecapres4

Table for two – Marinated monkfish medallions with eggplant purée and lemon confit

1
10 years ago
by silvia in
Table pour deux – Médaillons de lotte marinés aux épices, purée d’aubergine aux citrons confits I realized this blog really lacks meat recipes, even though I cook it for clients every weeks, I don’t really eat it, (unless I am forced with a stick!!), I just taste it for seasoning, so I would say [...]
Go to Top