26 mai 2008

Attention, billet spécial "grosse tête" ! Beware, this post is about my "big head" !

Dans la catégorie " il n' y a pas de mal à s'faire du bien", je suis très fière de vous annoncer que Stéphane du blog "cuisiner en ligne" et réputé pour avoir la dent dure (c'est pas moi qui le dit !) a sélectionné mon blog pour sa nouvelle rubrique "les étoiles de la blogosphère". Et en plus, il ne dit que de gentilles choses ! Merci Stéphane ! Tant qu'à se "choper le melon", autant vous faire la totale : je vous propose une relecture de l'interview que j'ai donnée au site 750g il y a... [Lire la suite]
Posté par FoodieFroggy à 13:28 - Commentaires [11] - Permalien [#]

21 mai 2008

Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini

Hooray for the foires à la brocante* ! I have always been unlucky with them…until last week when I found this wonderful cookbook for only 5 euros. “Tuscan Cookbook” is the name of my little treasure and it is the story of two Australian Chefs who ran a seasonal cooking school near Sienna at the end of the summer 1997. Their clients were Australian, too and all I can say is that I was green with envy when I read how wonderful the class was, the recipes, the place (La Villa di Corsano) and the people. They were accompanied by a... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [7] - Permalien [#]
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18 mai 2008

Filets de veau, sauce Rhubarbe-Miel, Veal with Rhubarb-Honey Sauce

The problem with rhubarb is that you often find yourself with 2 or 3 stalks leftovers and you don’t know what to do with it! Another dessert? No, tired of sweet things! Garbage? Come on ! I have a recipe for you, so nothing is wasted! This unusual sauce is perfect for white meats, like veal. It is a Tuscan recipe, from the world-famous Michelin-starred restaurant “Enoteca Pinchiorri” located in a Florentine Palazzo and decorated with Medicean splendour. The perfect occasion for me to –yes, again, I know- mention my favourite... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [5] - Permalien [#]
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14 mai 2008

Caipirinha à la Fraise, Strawberry Caipirinha

In Brasilian Portuguese : « Caipirinha de Morango ».We‘ve been having a heat wave these last days in  Paris and I find myself quite often with a dry throat : I am thirsty all the time ! And as it is strawberry season in Europe , what could be better than a fruity version of the most famous Brasilian Cocktail : Caipirinha ?  Thirst-quenching, tasty and beautiful to look at with its red “dress”, this cocktail is also quite sexy, isnt’it ? Aaaah, Brasil !!The basic recipe is simply made of lime, sugar and... [Lire la suite]
Posté par FoodieFroggy à 17:15 - Commentaires [3] - Permalien [#]
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07 mai 2008

La Brioche de Loupiti

Tresse Suisse aux Pralines RosesSwiss Braided Brioche with Pink Pralines I have been tagged by Loupiti. And I am very happy he did tag me. Loupiti is a young man, crazy about the art of pastry-making and extremely talented. I check out his foodblog on a very regular basis but I had no idea he knew mine ! His Swiss braided brioche has been fascinating me for a long time, but I had to wait for this special occasion (his tag) to finally make it ! It is a very easy recipe and the brioche is just the way I... [Lire la suite]
Posté par FoodieFroggy à 08:15 - Commentaires [10] - Permalien [#]
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03 mai 2008

Panna Cotta Ispahan à ma façon, My very own Ispahan Panna Cotta

Panna Cotta Framboises, Litchis et RoseRaspberry, Litchi and Rose Panna Cotta This is not exactly the recipe I wanted to share today. Actually, it was supposed to be a panna cotta, but topped with a decadent orange and passion fruit compote, recipe of Pierre Hermé. But, to my big surprise and disappointment, I could not find passion fruits in my local market. In order to keep my recipe with a Pierre Hermé’s touch, I have decided to make a Ispahan version with raspberries, litchis and... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [11] - Permalien [#]
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29 avril 2008

"Slata Mechouia"

Salade de Poivrons et Tomates grillés à l’AilRoasted Bell Peppers and Tomatoes with Garlic I am back ! My computer got rid off its numerous little viruses, but alas my foodblog paid the price for it ! The banner has disappeared in “mysteryland”, as well as the colours and some fonts. Do not worry, for you, everything seems normal, but for me (I mean on my screen) it is an horror !! sob sob !Well, back to food-related topics : My little “slata mechouia” (Slatah maychooyah). Don’t you think it sounds ... [Lire la suite]
Posté par FoodieFroggy à 14:41 - Commentaires [7] - Permalien [#]
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19 avril 2008

2 recettes « fraîcheur » autour de la Fraise ! 2 refreshing strawberry based recipes !

           Sorry for being away from my blog these last days. Actually, I have 20 people for dinner tonight and I haven't left my kitchen for days !! This recipe has been posted a year ago but is totally appropriate today since the mango-strawberry tartare will be one of tonight's desserts ! See you soon for a "new" recipe, I promise ! Désolée de cette absence un peu plus longue que d'habitude : je reçois 20 personnes ce soir et je ne quitte plus ma... [Lire la suite]
Posté par FoodieFroggy à 14:00 - Commentaires [30] - Permalien [#]
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16 avril 2008

Asperges en Croûte de Kadaif et Dip Féta-Menthe, Green Asparagus in "Kadaifi Crust" and Feta-Mint Dip

I hope my last post about Santorini Island made you crave for Greek Food…However, today’s recipe is not an authentic cycladic recipe, it is more my very own way of using greek ingredients I love : feta cheese, fresh mint and kadaifi pastry (vermicelli-like pastry also known as shredded phyllo), the lattest being often used in “glyka” (desserts, in greek) and in the preparation of the famous baklawa. As it has a neutral taste, I thought it could be interesting to use it in a savory dish : it is fun to look at and very ... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [8] - Permalien [#]
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13 avril 2008

Evasion à Santorin, Escape to Santorini

White and blue traditional houses contrasting with both the sea and the sky, breathtaking perspectives, medieval villages full of history, warm hospitality from the locals even at the peak of the touristy season… Add to this a pinch of mystery (Santorini might have been the famous Atlantis, before a volcanic eruption partially destroyed the island some 1500 years BC) and a flavorful local gastronomy ((when well-prepared), and you will obtain a heavenly place which we fell totally in love with, two years ago. No wonder why we... [Lire la suite]
Posté par FoodieFroggy à 08:30 - - Commentaires [12] - Permalien [#]