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Zucchini & Quinoa croquettes

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Preparation : 15 minutes - Cooking time : 15 minutes INGREDIENTS (6 serving) 125g organic quinoa 2 organic zucchini 100g grated parmesan 50g bread crumbs 1 egg 3 tbsp olive oil 300ml water 1 garlic clove 1/2 tsp dried oregano
DIRECTIONS
Wash zucchini under clear water and dry it and grat it. Put it in a strainer with 1/2 tsp salt. Strain 10mn. In the meantime, cook the quinoa in water for 10 minutes. Remove from the stove and seed the quinoa with a fork. Leave 10 minutes. Pour the quinoa in a large bowl. Add the grated zucchini (drained). Peel the garlic clove and crush it over the bowl. Add the beaten egg and then oregano, bread crumbs and grated parmesan. Season with salt and pepper, and shape croquettes. In a pan, warm olive oil, and cook the croquettes 2 minutes each side over medium heat. Serve with a yogurt sauce simply seasoned with salt and pepper. Bon appetit!

Salmon & Spinach French Pie

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Preparation : 25 minutes Baking time : 40 minutes
INGREDIENTS (6 serving) 500g (1 pound) fillet of salmon without skin 500g (1 pound) fresh spinach 2 eggs + 1 yolk 2 puff pasty rolls 3 tbsp creme fraiche 2 tbsp pine nuts Garlic & parsley broth cube Nutmeg Salt & Pepper
DIRECTIONS
Bring to a boil : 2 liters water with the broth cube. Poach the salmon fillet 3 minutes. Strain and cool. Remove bones if any. Wash spinach under clear water. Cook in pot without water for about 5 minutes over medium heat until tender. Strain and cool. Beat the 2 eggs in a large bowl, season with nutmeg, salt and pepper. Add the creme fraiche. Stir to combine.  Crush the salmon, and add it to the eggs mixture. Combine.  Add the spinach. Combine again. Preheat your oven to 350°F (180°C). Line a 9-in mold with pastry without triming the edges. Garnish with the salmon and spinach mixture. Roll out remaining pastry to fit the top of the pie and cover the filling. Trim, seal and flute edges. Cross the top of the pie in using a k…

Clafoutis French classic, an orignal recipe by Mercotte

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INGREDIENTS 
For a 6 inches x 2 inches cake mold, you need:
75g Almond meal,
60g Muscovado Sugar,
15g Cornstarch,
1 Egg + 1 yolk,
75g Heavy Cream 35%,
2 pounds Cherries,
Butter + Muscovado sugar for the mold.

DIRECTIONS
Preheat the oven to 350°F (180°C). In a bowl, combine the egg, the yolk and sugar.  Whisk until you get a light mousse consistency. Then add the cream. Stir to combine. Slowly add the cornstarch with the almond meal, together previously sifted. Combine.
Butter the mold and sprinkle muscovado sugar.  Pour batter in the mold and bake for 10 minutes. Remove from the oven.  Cover the top with the pitted cherries* and push it to enter in the cake.  Continue to bake 30 minutes until the top is lightly brown.  Allow to cool to room temperature before running a knife around the edge of the mold and inverting it onto a large serving plate.  Serve warm or cold


* Your clafoutis will be better if you leave the pits, and the juice won’t soak the batter. 
The fruits are more flavorful, and in addition t…

Basil & parmesan creamy asparagus soup

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Spring is the best season for the nutritious asparagus!
First of all, let's see how it's grown...
The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks. Asparagus is one of the few vegetables that is grown as a perennial since the plants have about a 10-year life.
Did you know ? The plants are either male or female. The female produces seeds, which not only reduce the size of the stalks but also crowd the beds with seedlings. Since the males do not expend energy making seeds, their stalks are larger and more desirable.

Asparagus Varieties
Green asparagus: Most American asparagus is of this variety, which ranges from pencil-thin to very thick.
White: Preferred in Europe, these sunlight-deprived sta…

Tatin French Pear Tart

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INGREDIENTS (6 servings)
1 buttered puff pastry roll
5 to 6 pears
50 g unsalted butter
50 g granulated sugar
1 tsp cinnamon

DIRECTIONS
Preheat the oven to 350°F (180°C). Peal the pears and cut it in quarters.
Cook it in a pan with butter, sugar and cinnamon until it turns into a light brown color.
To assemble the tart, arrange the pear quarters tightly in a circle around the edge of the mold, as shown on the photo.
Leave at room temperature to cool. Cover with the puff pastry. Tuck the edges down the inside of the mold and, with a fork, prick a few holes in the pastry to allow steam to escape.
Bake for 30 to 35 minutes until the pastry is golden brown and crisp.
Allow to cool to room temperature for 15 minutes before running a knife around the edge of the mold and inverting it onto a large serving plate.
Serve warm with a vanilla flavored whipped cream.

Les petits Sablés français...

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These "petit gâteaux" remind me my childhood... when it was freshly baked and served for "Goûter" after school !
I make it now for tea time, whatever the season is...
It smells so good in the kitchen ! Cinnamon, vanilla, orange zests flavors match with freshly baked cakes...
It's now time to bake and experience my recipe... and offer a delightful moment to your family!




INGREDIENTS (+/- 50 biscuits)
250g all-purpose flour
125g granulated sugar
65g almond meal
125g soft unsalted butter
1 tsp cinnamon or ginger powder
A pinch of baking powder
A pinch of anise powder
Zest of a 1/4 organic lemon
1 egg + 1 yolk
1 tbsp Cointreau liquor
2 drops almond aroma
1 yolk + 1 tsp crème faiche to glaze

DIRECTIONS

In a large bowl, combine all dry ingredients (flour, sugar, almond meal, baking powder and spices).

Cut butter in knobs (butter at room temperature). Add it to the flour mix with the zests. Knead this mixture with your finger tips first and with your hand palms then until you get a thin…

French Verrines at a glance...

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This month I am exploring the immensely popular nosh in a glass called Verrines, a culinary phenomenon that has enjoyed an explosion in popularity these last years years.
You might be served Verrines as an amuse bouche in a Michelin-starred restaurant, but you are just as likely to discover and enjoy it at a friend's apéritif dînatoire.

Typically, Verrines are . . .
Layered, to concontrast tastes, textures, and colors and that's why it make Verrines so appealing,
Served in clear glasses, to appreciate the layering,
Small, as most Verrine glasses sold in France are about 2 ounces,
Served cold or at room temperature, so you will make it ahead,
Served as an appetizer or part of a cocktail dinatoire... a French party features sample finger food, served in waves, starting with savory noshes and ending with small desserts.

RECIPE 1: QUAIL and SALMON EGGS, VEGETABLES JELLY
Preparation: 15 min
Cooking time: 10mn

Ingredients (6 serving):
- 12 quail eggs
- Salmon eggs
- 10 chive stems
- 600 …