blue cheese

Velouté d'Endives, Roquefort et NoixEndive, Blue Cheese and Walnut Soup "Creative"  : the least I can say is that this word is not for me. I have (and I have always had) a total lack of imagination...Why did I make an endive soup ? Because I saw it on a restaurant menu ! And I am not even mentioning the very classic "endive-blue cheese-walnut" "ménage  à trois", lol ! Aaah, how I wish I was as talented as the creative teams I used to work with when I was in the advertising business : I... [Lire la suite]

        Recette en français en bas de page !   "Pastilla" is originally a sweet savory Moroccan dish filled with pigeon meat (yes, the bird) and almonds. Now the word "pastilla" has become quite common (at least in France) and describes any sweet savory dish using brick or phyllo individual pastries. I found this recipe in a great cookbook (alas, only available in French) called "Epatez vos amis" which literally means "impress your friends" and it is true that each time I have made it, my... [Lire la suite]