beetcarpaccio

Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce

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Carpaccio de betteraves aux framboises et vinaigre de framboises, sauce yaourt grec, ail, citron et menthe I love weekends, especially when I have enough time to explore new recipes and cook. That is my perfect weekend, and even more perfect when my experiments turn out delicious. Strangely [...]
mangoparchment

Très mango – Mango papillote three ways

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Très mangue – Papillote de mangues trois façons It’s the season for those gorgeous keitt mangoes, so nothing better that using seasonal fruits. They only last for a couple of months so don’t miss on that. You will recognize them because they’re very large, and whose skin remains green even when [...]
scallopmangovinegar3

Celery root purée, braised fennel and scallop with mango vinegar glaze

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Purée de celeri rave, fenouil braisé à l’orange et St Jacques au vinaigre de mangue   I haven’t celery rave in a long time, for no specific reason, maybe because I don’t enjoy peeling it. is that a good enough reason? maybe not. In France we eat celery rave a lot, mainly in rémoulade. Rémoulade is [...]
beetleavepesto5

Buckwheat pasta with roasted beets and beet leaves pesto

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Tagliatelle al grano saraceno con barbabietole e pesto con foglie di barbabietole Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, [...]
polentaspinachcake3

Polenta cakes with spinach, feta and herbs, roasted red pepper coulis

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Sformatini di polenta con spinaci, feta e erbe, coulis di peperoni arrosto I am not sure how this recipe was made alive, I kept looking at my two packs of polenta, thinking I need to use them at some point. I love polenta, I just never think of making it. It’s one of those things that you need [...]
bourride2

A different kind of bourride – Bourride of monkfish, clams and shrimps

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Une bourride un peu différente – Bourride de lotte, coques et crevettes   Bourride is a Provencal dish, let’s say the cousin of bouillabaisse. It’s originally made out of monkfish. In this version, I added shrimps and clams and fennel in the broth. I love the combination of fennel and [...]
vichyssoiseasperges

Asparagus vichyssoise with fennel, asparagus, fennel and egg salad

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Vichyssoise d’asperges au fenouil, salade d’asperges et fenouil en vinaigrette de citron This vichyssoise recipe has been on my mind for ever, but for whatever reason I never managed to finalize it. I have always wanted to make a vichyssoise, but a different version from the traditional one [...]
cauliflowercrustpizza

No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil

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La pizza senza farina – Pizza con impasto al cavolfiore, funghi, fontina pomodori e basilico I wanted to take more different pictures of this pizza with a more close up on a cut slice but unfortunately, my battery went off, so all I had time to take was a whole pizza uncut. Since everyone has been [...]
blancmanger3

Blanc-manger with almond milk, peach-apricot compte and grilled apricot

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Blanc-manger au lait d’amandes, compote de pêches-abricot et abricots grillés This fits in the category “entremet” in France. Entremet literally means “entre“= between and “met“= meal. In the 17e century, it refers to a meal that is served after roastbeef, and before dessert. It evolved from a [...]
zucchinifarro8

Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons

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Trio de courgettes – Épeautre aux courgettes, champignons shiitake, pois, crème de courgettes, et courgettes marinées Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. [...]
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