14 décembre 2009
Dessert de fêtes : Et pourquoi pas une bûche au Tiramisu ? Festive dessert : Tiramisu Yule log, anyone ?
Bûche "Tiramisu" aux MarronsChestnut "Tiramisu" Yule Log Oh My God, I really have gone very classic this year : a soup, then stuffed chicken, and finally a yule log ! Could not be more traditionnally French ! (Apart from the savory amuse-bouche : an asian inspired salmon tartare in Passion fruit rinds).A big change from my British Christmas two years ago or even my white&Cream festive menu from last year...But I have a good excuse : did you notice the small picture on the left ? This totally decadent Tiramisu yule log made the... [Lire la suite]
10 décembre 2009
Forgive me for a little interruption in my "festive menu" saga. The dessert will be made only tomorrow, so I won't probably be able to post about it before monday. So, meanwhile, I would like to share some photos I took earlier this week of some gorgeous christmas windows in Paris. Galeries Lafayette has chosen a gourmand theme for its windows without leaving fashion aside : the little bears making a feast are dressed by great designers and ultra-trendy brands like Jean Paul Gaultier, Kenzo, Zadig & Voltaire, Marc by... [Lire la suite]
04 décembre 2009
Plat de fêtes : Le foie gras et les cèpes s'acoquinent avec le Poulet ! Foie gras and Porcini make friends with chicken !
Blancs de Poulets farcis au Foie Gras et aux CèpesFoie gras and Porcini Stuffed Chicken Breasts This recipe is a classier (and more expensive) version of one of my big classics. Or how to impress your guests without sweating in the kitchen. It is all in the way of incising the chicken breasts in order to create a large "pocket" for the stuffing and most importantly, in the way of "mummifying" them with puff pastry strips. After baking, the result is really gorgeous, so do not hesitate to show your... [Lire la suite]
01 décembre 2009
Entrée de fêtes : les légumes oubliés en vedette ! Festive Starter : Forgotten vegetables are the stars of the show !
Jerusalem Artichoke and Chestnut Soup, home-made Grissini with Espelette PepperVelouté de Topinambours et Châtaignes, Grissini d'Alba au Piment d'Espelette It is Lili and her fabulous recipe who made me crave for Jerusalem Artichoke for the very first time in my life. Even if there is an obvious come-back of what are commonly called "forgotten vegetables", I was not really fond of them. Well, it was what I thought. The truth is : I did not know them. When I read on Lili's post that Jerusalem Artichoke tasted a... [Lire la suite]
26 novembre 2009
Menu de Fêtes : Coup d'envoi glamour avec cet amuse-bouche chic, Holiday Menu : a glamourous appetizer
Salmon Tartare with Mango, in Passion Fruit RindsTartare de Saumon à la Mangue en Coques de Passion My upcoming posts will all be about the Holiday menu I wish to make this year. I thought it might be a good source of inspiration for you whether you plan to cook for Hannoukah, Christmas, New Year's Eve or whatever. It is never too early to start planning and testing new recipes, isn't it ? A well-prepared cook is a relaxed cook on the big day ! Let's start this mini-saga with a very light and refreshing appetizer which your... [Lire la suite]
23 novembre 2009
Date of lunch : october 2009 Résumé en français Toutes les saveurs que j'aime ! J'ai vraiment un faible pour les produits asiatiques et il se trouve que Ze Kitchen Galerie...aussi ! Le bonheur est dans l'assiette, ici. William Ledeuil dit lui-même qu'il construit ses plats en respectant 3 éléments : le produit, la peinture et l'architecture. Tout est dit : la fraîcheur est là, ainsi que les couleurs et les textures. Un vrai régal pour les papilles et les pupilles.Courez-y !Voici ce que nous avons dégusté, un régal avec... [Lire la suite]
16 novembre 2009
Crumble exotique pour culino-dépressive, mais qui se soigne ! An exotic crumble for a too-well-fed-to-cook girl !
Crumble d'Ananas au Citron Vert et aux pistaches, Coulis de PassionPineapple, Lime and Pistachio Crumble, Passion fruit coulis I have been in a "no cooking" mode these last weeks. But with all these restaurants I have been to lately, when I am at home I have the feeling that my belly is full from the morning to the evening. Excuse my english but "yuck" ! I can even say that I am almost disgusted by food. Oh.My.God. Not the best conditions to be creative in a kitchen...And it's cold, and it's dark too... [Lire la suite]
06 novembre 2009
Spécial "fô pô gâcher" : des rillettes avec les restes de poulet rôti, An economical snack : rillettes using chicken leftovers
Rillettes de Poulet à l'Estragon et aux EchalotesChicken Rillettes with Tarragon and Shallots I have already evoked my little "concern" about roast chicken leftovers : the carcass is easy to use (home-made broth), but what about the little pieces of flesh stuck on it and the wings (no wings amateurs in my little family) ? I thought it was a challenge to find fun ways to recycle them, until I realized that I now had quite a good list of "reasonable-housewife -wannabe" recipes in my own foodblog ! Three of... [Lire la suite]
23 octobre 2009
Cliquez sur les photos pour accéder aux recettes ! Click on the pictures to read the recipes !
20 octobre 2009
"Pancrêpes" au Buttermilk (lait Ribot) et pommes poêlées au sirop d'érable Buttermilk "Pancrepes" with Maple Syrup Apples I was quite proud of myself when I created the word "pancrepes". It came to my mind quite easily when I looked at the pancakes I had just made : not as thin as our local crepes, but not as thick as regular pancakes, I immediateley thought of the word "pancrepes" to describe them. How proud was I...until I googled the term and found out that I was... the 2541st person... [Lire la suite]