21 janvier 2008

Saltimbocca alla Romana, Veal Scallops with Prosciutto and Sage

Simplicity and lightness are the key words of my culinary « specifications » of the month. This, contrarily to what you might think, is totally compatible with “tastiness” and “conviviality”! It is true that after all the "rich-but-still-totally assumed" holiday meals, my body wants and needs a decent detox treatment. While I am writing this, I can’t help smiling because today’s recipe is not exactly what a serious dietician would call “healthy”: veal scallop, Ok, that one won’t be too bad for your figure, but a ... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [8] - Permalien [#]

17 janvier 2008

Madeleines « easy MARX », « easy MARX » Madeleines

Between you and me, this post is more a pretext to write a review about Thierry Marx’ latest cookbook than to share an easy (but delicious, though) Madeleine recipe with you. Well, what can I say… This book has simply left me…disconcerted. Its “beauty” cannot be beaten : it is gorgeous, with its white and silver, very sober, cover (a washable cover, great idea, isn’t it ?). The size, the quality of paper, everything is top classy. As for the recipes, there are 500 of them, so I let you imagine what a great... [Lire la suite]
Posté par FoodieFroggy à 08:55 - Commentaires [5] - Permalien [#]
14 janvier 2008

Une entrée ensoleillée pour une journée « hibernée », a shiny appetizer for a rainy day

Petite Corolle de Tartare de Cabillaud à la MangueCod Tartare and Mango in a flower-shaped Brick* Pastry Oh no, what is this dreadful weather ? If I didn’t have my kids to pick-up at school, the holidays dirty laundry to catch up and the meals to prepare, I would have loved to stay in my comfy, cozy bed. Just like when I was a teenager : a pile of IQ-zero magazines, the ugliest pajamas (you know the ones that usually are tucked at the bottom of the drawer), a huge bag of candies that would last no longer... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [9] - Permalien [#]
10 janvier 2008

Soufflés à l’Orange et Grand-Marnier de Jean-François Piège, Orange and Grand Marnier Soufflés by Jean-François Piège

For those of you who are not familiar with the name « Jean-François Piège », let me enlighten you : he is the Chef at « Les Ambassadeurs », the restaurant of the high-end Hotel de Crillon in Paris. After 12 years at the side of Ducasse, he has been the only “Master” at Les Ambassadeurs for 4 years now. A few weeks ago, I stumbled upon a TV report about the making-of of his first recipe book and wow... I found it totally fascinating. Now guess who 's been offered his book as soon as it was released, mmhh ?? It is a wonderful... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [17] - Permalien [#]
07 janvier 2008

Petits cakes au Saumon fumé et au Citron Confit, Smoked Salmon and Preserved Lemon Mini Loaves

No 2007 « best of » for me ! I have to admit that I do not feel very comfortable looking back over my shoulders and self-congratulating me for the accomplished work !! On the other hand, I am so glad I launched this foodblog a year ago : I ‘ve experienced so many intense feelings this last year : joy in reading your comments and your oh-so-nice emails, some pressure too in keeping my blog regularly updated and in achieving "technical" recipes, and frustration sometimes when I realized that I definitely was not... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [8] - Permalien [#]
30 décembre 2007

Une délicieuse année 2008 !!!

A. and I wish you another year of great fun, fantastic food and, more importantly good health, to come !!A et moi-même vous souhaitons une nouvelle année remplie de joie, de fins gueuletons et surtout une santé à toute épreuve !!
Posté par FoodieFroggy à 08:30 - Commentaires [10] - Permalien [#]

22 décembre 2007

Daring Bakers Challenge : Bûche de Noël au Chocolat et Caramel Salé/Chocolate and Salted Caramel Yule Log

  Another « first time » for me, thanks to the Daring Bakers: A Yule Log! When I read December Challenge’s theme, I thought: “Yule log??? But wat eez eet?? (Yes, even when I think, I have a French accent). Some kind of Scandinavian cake? I had never heard those strange words before. Then I realized that it simply was the very popular (at least, here, in France) Bûche de Noël. OK, never made a genoise nor rolled a cake before, but I’ll try…And you know what, it was quite easy, actually. The most difficult part for me was the... [Lire la suite]
Posté par FoodieFroggy à 08:25 - Commentaires [65] - Permalien [#]
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21 décembre 2007

Noël Anglais : la récap !! British Christmas : The recap !!

  A British Christmas : the Menu Noël Anglais : le Menu(click on the picture to read the recipe, cliquez sur la photo pour la recette)The cocktail/Le cocktailPomegranate Bellini/Bellini à la GrenadeAperitive snacks/Amuse-gueulesCucumber and eggs Finger sandwiches/Cep and Stilton Tartlets/Smoked SalmonBlinisMini sandwiches anglais, mini tartelettes aux cèpes et Stilton et blinis au saumon écossaisStarter/EntréeIndian Style crusted Foie Gras and Mango ChutneyFoie gras pané à l'indienne et Chutney de Mangue Main dish/Plat... [Lire la suite]
Posté par FoodieFroggy à 08:45 - - Commentaires [2] - Permalien [#]
20 décembre 2007

Noël Anglais part V : Trifle Chocolat Blanc/Passion, British Christmas part V : White Chocolate/Passion fruit Trifle

Left : Tea House, Neal Street, London From the very beginning of this English saga, I knew the dessert would be a trifle. Yum, yum, I am so fond of layered creamy desserts! The great advantage is that it can be prepared a day ahead, which will save some of your precious time on an extremely busy day in the kitchen.According to the great Pierre Hermé, passion fruit makes a perfect pairing with milk and also white chocolate, but an awful couple with dark chocolate! Well, I think we can trust him on that one. After all,... [Lire la suite]
Posté par FoodieFroggy à 08:45 - Commentaires [12] - Permalien [#]
18 décembre 2007

Noël Anglais part IV : Saumon Wellington, British Christmas part IV : Salmon Wellington

Left : Neal Yard's Dairy Shop, Neal Street, London. Choosing a main dish for my British Christmas menu was quite a hard decision. The only thing I was certain about was that it had to be fish. After the very rich crusted foie gras as a starter, it was necessary to balance with some lightness and "iodine". But apart from « fish and chips », I had no English fish recipe in my tablets !! It is at that moment of intense perplexity that I stumbled upon a Beef Wellington picture in a magazine. But yes, of ... [Lire la suite]
Posté par FoodieFroggy à 08:45 - Commentaires [9] - Permalien [#]