29 juin 2008

Daring Bakers Challenge : La Tresse Danoise/Danish Braid

Danish Braid with Pierre Hermé’s Orange/Passion Fruit marmaladeTresse danoise à la marmelade orange/Passion de Pierre Hermé   Again, a great challenge ! I had never heard of laminated dough before. These DB challenge are really something ! Thanks to them, I happen to make things I would never thought I could actually complete. Thank you ! I immensely enjoyed the taste of the dough with the cardamom and orange zests. And it was the perfect occasion for me to, at last, make the famous "Satine" orange/passion fruit... [Lire la suite]
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25 juin 2008

Panna Cotta comme un “after eight®”, “after eight®” Mint Panna Cotta

Panna Cotta à la Menthe, Ganache ChocolatMint Panna Cotta, Chocolate Ganache The great thing with panna cottas is that you need very few ingredients for a dessert that will impress and/or divert your guests. Indeed, very few people in my family and my circle of friends have actually tasted panna cottas. Gelatinous desserts are not as popular in France as they can be in anglo-saxon cultures. With this dessert, I know they will be grateful to discover a new taste and innovative texture.This very refreshing... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [16] - Permalien [#]
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21 juin 2008

Finger food exotique pour Garden Party chic…Exotic Finger Food for a posh Garden Party

Croquettes de Poulet aux Herbes Exotiques et aux NoisettesChicken Balls with Exotic Fresh Herbs and Hazelnuts Yippee ! Summer is here ! And it is a well and truly warm summer with a picture-perfect blue sky…Wonderful weather for BBQ’s, garden parties and picnics ! You have no garden, no terrace ? Oh come on, this is indeed a very bad excuse : we have a very popular TV reality-show here in France that features people like you and me who invite other fellow amateur cooks to enjoy dinners at their homes. And at the end of each... [Lire la suite]
Posté par FoodieFroggy à 10:36 - Commentaires [10] - Permalien [#]
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15 juin 2008

Quand l’asperge rencontre l’abricot…When aparagus meets apricot

Asperges et Abricots en Crumble de Pain d’EpicesAsparagus and Apricot Gingerbread Crumble The more I cook, the less I like to “transform” food. The sole idea of adding cream, eggs, or other stuff to vegetables or fruits attracts me less and less. Could « rubbing elbows » with them on a daily basis make me want to offer them a decent end on this earth ? OK, let’s be serious for a while : my recipes truly tend to be more and more basic, more respectful of the produce. I can’t help it ! Cooking times are... [Lire la suite]
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11 juin 2008

Pour finir un repas exotique en beauté…A pleasant ending to an exotic meal…

Tarte à la Mangue et Citronnelle, pâte à la Noix de CocoMango and Lemongrass Tart with Coconut pastry Remember all the good things I said about american food magazines ? Now I have recently found out that the Australians,too, have amazing “foodzines” ! A friend of mine (thank you Sandra) recently brought to me a selection of gourmet magazines, and “delicious.” (the Australian version, not the British one) was among them. Rarely have I literally devoured a magazine like this ! A pure beauty : articles on such ... [Lire la suite]
Posté par FoodieFroggy à 09:39 - Commentaires [6] - Permalien [#]
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07 juin 2008

Tartare aux 3 Tomates et aux Framboises/Three-tomato Tartare with Raspberries

I came across this starter as it was mentioned on the blackboard of a new restaurant in the 10th arrondissement, close to Hubby’s pharmacy. Since I have not ordered it (I chose a delish grilled squid, but the review will come very soon), I have no idea how it looked and tasted like, but I found it so interesting that I decided to create it in my own kitchen. The idea is quite basic : to propose in the same glass, three kinds of tomatoes, different in shape, color and taste. The textures and the seasonings would also be... [Lire la suite]
Posté par FoodieFroggy à 10:57 - Commentaires [3] - Permalien [#]
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04 juin 2008

Sous le soleil de Toscane, de l'entrée au dessert/Under the Tuscan Sun, from the appetizer to the dessert

La Récap, The recap ! Cliquez sur les photos pour accéder aux recettesClick on the pictures to read the recipes  Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini Filets de Veau, Sauce Rhubarbe-Miel/Veal with Rhubarb-Honey Sauce Pêches Farcies aux Amaretti, Glace Mascarpone, Amaretti-stuffed Peaches, Mascarpone ice-cream D'autres suggestions Italiennes ?Some other Italian Suggestions ?Entrées/Appetizers Blue Cheese, Pear and Rosemary "Pastilla" Pastry/Pastilla gorgonzola, poires et romarin 2... [Lire la suite]
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