artichoke

Artichauts farcis à la ToscaneTuscan style stuffed Artichoke Bottoms "Once bitten twice shy". I may look like a nice little frog, but I am not that naive ! Let me explain : the last two times I left home for more than a week, my freezer completely lost its mind : it broke down for mysterious reasons (a power outage, maybe ?) and I was welcomed back by a nauseating smell in my kitchen. And while I was craving for my bed, I found myselft emptying the shelves, throwing away all the food (which was brown and soggy, yuck) and... [Lire la suite]

Salade de Mesclun, Tomates cerises,  Artichaut, Asperges vertes et ParmesanCherry Tomato, Artichoke, Green Asparagus, Parmesan cheese and Mixed Greens salad "Farniente" : littéralement, en italien, "ne rien faire". En voilà une salade qui porte bien son nom ! Jusqu'à présent, j'avais toujours eu beaucoup de mal à publier des recettes "évidentes". Je me disais toujours : "les personnes qui me suivent n'ont pas besoin de moi pour un simple assemblage d'ingrédients. Quelle peut être ma valeur ajoutée dans la confection d'une... [Lire la suite]

Artichauts et Courgettes en Crumble de Parmesan et NoisettesArtichoke and Zucchini with Parmesan and Hazelnut Crumble When I have guests, it is quite easy for me to decide on a menu : I try to fit my guests tastes (when I know them), their possible restrictions (vegetarians, kosher, food allergies,...), or simply my feelings of the moment. Well, I should be more precise : Choosing a starter, a main and a dessert is an easy task, but, as for the sides, I often find myself without a clue : a purée ? not classy. A gratin ? Too... [Lire la suite]

Velouté de Topinambours et Patates doucesJerusalem Artichoke and Sweet Potato Soup Oh well...I wanted to act like a non-conformist girl with my anti-detox recipe (Nutella Tiramisu), but as one says : "the leopard can't change its spots", lol ! I am a reasonnable person in every fiber of my being, this is why today's recipe is as reasonnable as me : a soup ! After I recently found out, to my big surprise, that I did like Jerusalem Artichokes, I was wondering what vegetable could strike up a friendship with them :... [Lire la suite]

Brandade légère de Morue, petite Salade d'ArtichautLight Salt Cod Brandade, Poivrade Artichoke Salad I haven't had (yet) the pleasure to have a meal at La Régalade, a famous bistro-style restaurant in Paris. But when I saw Brunot Doucet's cookbook, I could not resist. He is the Chef who brilliantly succeeded to world-famous Yves Camdeborde at the head of this Parisian Institution. Even though many of the recipes call for Pork (which I don't eat), I loved this book for various reasons : its format, its aesthetics,... [Lire la suite]