Tuesday, September 16, 2014
Thursday, June 12, 2014
Greek salad, cold roasted duck (with mustard), green beans, Petit Basque sheep's milk cheese, tangerine
Goûter (4pm snack) – Apricot
Appetizer / Finger Foods: Herbed asparagus & potato salad
Main course: Ham wrapped endives au gratin, quinoa béchamel
Asparagus, potato & smoked salmon salad, tofu, Goat gouda, strawberries
Goûter - Peach
Appetizer / Finger Foods: Cucumber salad, yogurt tarragon dressing
Main course: Dover sole filets, coconut rice
Appetizer / Finger Foods: 1/2 avocado with vinaigrette
Main course: Smoked salmon green bean rolls
Goûter – Chocolate pudding
Dinner at the Farmer's Market
(Last week, we had oysters to start, Japanese onigiri, Spanish paella, lavender sauerkraut, and peaches and apricots)
Appetizer / Finger Foods: Authentic Greek salad
Main course: Sardines and lavender sauerkraut (awesome from Brassica and Brine)
Goûter - Nectarine
Appetizer / Finger Foods: Raw kale salad from Food Loves Writing
Main course: Oven roasted pork ribs, thyme potatoes
Goûter - Donut peach
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel tomato rice casserole from Green Kitchen Stories
Appetizer / Finger Foods: Peach burrata salad*
Main course: Chards Spanish tortilla
Goûter - Chocolate pudding
Appetizer / Finger Foods: Cold pea soup from TasteFood
Main course: Lentil & vegetable coconut milk dahl* + this incredible tomato cobbler by Food Loves Writing
(It's a dinner party, so making strawberry rhubarb mascarpone tarte* for dessert)
Sunday, June 8, 2014
"It’s not just about creativity, it’s about the person you’re becoming while you’re creating." Charlie Peacock (Thanks to Janet Lansbury for sharing this inspiring quote on FB)
Herbed asparagus, smoked salmon, new potato salad with lavender dressing
Sunday, May 11, 2014
The other afternoon, as I was sitting in the late afternoon sun for a few minutes, these thoughts swirling in my mind, examining my past and childhood for clues, with the feeling of being so torn between my needs and those of the ones I love, suddenly I felt so humbled and exhilarated by this realization that I laughed out loud:
Chocolate Chip Yogurt Cake
Wednesday, March 12, 2014
I am very excited to share a guest post I have written for Janet Lansbury's wonderful, inspirational blog.
All (or nearly ;-)) my secrets to enjoying meals with my son and fostering healthy eating habits.
Go check it out, it's here.
Back soon with a new post and recipe...
Wednesday, March 5, 2014
I brought back from France this lovely little cookbook of "Mini-Cocottes" recipes, from which I'll be sharing a lot more very soon. This one was so easy and tasty, makes for a lovely lunch. And it's also one a toddler or child can help make, by rinsing the peas, whisking the boursin and eggs/cream/milk together, washing the endives, cutting up the ham with hands or child-safe knife.
Boursin, ham & pea clafoutis (with endive salad)
Yields 4-5 ramekins depending on size
Prep: 15 mn
Cook: 25-40 (varies greatly on size and thickness of ramekins)
Age for babies: 10-12 months because of the eggs.
2 1/2 oz Boursin cheese
1 egg yolk
1/2 cup quinoa flour
2/3 cup heavy cream
3/4 cup milk
3 or 4 slices of ham
1 cup of peas (I used frozen)
1/2 tsp salt & pepper
In a medium bowl, gently whisk together the boursin with the yolk. Then add the eggs, one by one. Then add the flour, the heavy cream, and the milk, little by little. Add salt and pepper, and set aside in the fridge.
Preheat the oven at 350°F.
Cut up the ham in small pieces. Run the frozen peas under cool water for a couple of minutes. Toss together with the ham.
Place the empty ramekins in a baking dish. Fill the baking dish with hot water so the water reaches about halfway up the ramekins.
Place the ham & peas at the bottom of the ramekins. Pour the boursin/milk mixture on top, and bake for about 25 minutes. (Note that cooking time varies greatly depending on thickness and height of the ramekins. A knife should come out clean and the top should be golden when done.)
We served them with a simple endive salad: wash and cut up the endives, discarding the tough foot of it. Add whatever fresh herbs you have on hand (parsley, dill, cilantro...) A walnut vinaigrette goes great with it: 1 part red wine vinegar, 2 1/2 parts olive, 1/2 part walnut oil, a dash of mustard, salt and pepper. Blue cheese crumbs or walnuts could also complement it nicely.
Tuesday, February 11, 2014
Roasted sausages with apples & onions
Green asparagus tips, winter vegetable galette, ham, Petit Basque cheese, apple
Goûter (4pm snack) – Tangerine
Appetizer / Finger Foods: Baby artichokes roasted with lemon, herbs and olive oil
Main course: Herbed lamb meatballs in coconut milk with quinoa
Yellow and green beans salad, smoked salmon with tzatziki, quinoa, goat gouda, tangerine
Goûter - Pear
Appetizer / Finger Foods: Golden beet rainbow chard goat cheese salad
Main course: Crockpot oxtails braised in coconut milk, jasmine rice
Appetizer / Finger Foods: Avocado with vinaigrette, French breakfast radishes
Main course: Fresh mushroom ravioli with tomatoes and feta on top
Goûter – Mango
Appetizer / Finger Foods: Roasted cherry tomatoes with vanilla and rosemary
Main course: Pea, ham, Boursin clafoutis*, endive salad
Appetizer / Finger Foods: Watermelon radish (with butter and salt)
Main course: Pea sardine tartines
Goûter - Kiwi
Appetizer / Finger Foods: Spinach broccoli sorrel soup
Main course: Turkey breasts and vegetables in coconut milk*
Savory herb (dill & chives) bread, hard boiled egg, tzatziki, bell pepper feta salad, gruyère, blackberries
Goûter - Tangerine
Appetizer / Finger Foods: Pea & herb salad
Main course: Baked creamy sole filets over leeks and carrots*
Goûter - Apple turnover
Appetizer / Finger Foods: Celeriac, Beet & radish greens soup
Main course: Roasted Pork tenderloin in creamy mustard sauce