Vegetarian – dairy

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

0
3 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 [...]

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

4
3 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 [...]

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

0
3 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 [...]

In pink and white – Verrines of goat cheese and yogurt mousse with two herbed beet purées

3
3 years ago
by silvia in ,
En rose et blanc – Verrines de chèvre et yaourt,  mousse aux deux betteraves  I made those a couple of weeks ago as an appetizer while I had friends over and I was not too happy about the results. I loved the colors since I used golden beets, but the flavor was somehow bland, so I wanted to make [...]

Couscous in a ball – Couscous balls stuffed with roquefort, heirloom tomato vinaigrette

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3 years ago
by silvia in ,
Boulettes de couscous aux noix, farcies au roquefort et vinaigrette de tomates “Heirloom” Today we are in the mood for some couscous but not the one you scoop in a spoon, the one you can eat with your fingers. While working for some clients in the Bay Area I somehow mastered the art of making [...]

Quick pasta with a little twist – Vegetable pasta with ricotta, rucola, olives, sundried tomatoes and pine nuts

5
3 years ago
by silvia in ,
Pasta veloce un pò storta – Maccheroni tricolore a spirale con ricotta, rucola, olive, e pinoli All my favorite ingredients in one dish…but I have no idea what the technical name of this pasta is, it’s not really fusilli since they’re hollow like maccheroni maybe they could be twisted [...]

Cute and tasty – Goat cheese, mushroom, millet "galettes" on leek "effilochée" with spicy red pepper coulis

2
3 years ago
by silvia in ,
Mignonnes et goutûes – Galettes de chèvre, millet et champignons avec effilochée de poireaux et coulis de poivrons The world of “galette” is infinite. I don’t know exactly how to translate this in English, after searching in my dictionaries and on the web, I got a result of “flat cookie” which [...]

Vegetable crumble decadence – Yellow zucchini, spinach and red onion crumble with feta and raisins

0
3 years ago
by silvia in ,
Crumble de légumes décadent – Crumble à la Courgette jaune, épinards, oignon rouge, raisins secs et feta I have been thinking about a savory crumble for a while now, but never had really the right opportunity to make one recently, so today on the treadmill, I have been obsessively thinking about [...]
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