In a busy life, marinade has something of a magic potion. All it takes is for you to grind a few seeds and spices together, then time will work its magics and you can go back to whatever is keeping you busy (or simply enjoy and chill).
When time is luxury, golden cauliflower is the perfect trick.
Punctuality is the King’s politeness and that of the soufflé eater as well ! In other words, when your better half prepares a soufflé do her the courtesy of being on time at dinner. This will give her a chance to boast for the 5 minutes the soufflé will be risen !
Taste works in mysterious ways ! All my childhood and still now, I heard my mum wonder why I did not like beetroots despite their sweetness. I, personally, feel they taste like dirt… There are a few, but still some, ingredients that are on my blacklist. And looking at this list I wonder if I’m fit to live in the US because cinnamon and sweet potato had been blacklisted for some time already… See, I never was too big a fan of the sweetness of the sweet potatoes and their mashy texture. But to keep an open mind I kept trying and here is at last a recipe to make them to my taste !
With this one there will be no need to fish for compliments ! ‘Simple, yet making an impact’ could be the motto for this fish terrine. I find it to be a great dish for a potluck luncheon at it easily serves 6 to 8 people.
We’ve tasted this stew in the funniest of circumstances. What was supposed to be a sushi dinner at friends’ turned last minute into a Korean dinner, for both the hostess and myself had just found out we were expecting. This dates back more than 2 years ago, yet the memory of this Korean stew is still vivid in my mind. As history seems to repeat itself, and we’re both expecting again, I felt I would throw a commemoration dinner, and honor my friend’s recipe to the best of my abilities. Continue reading “This is not a sushi recipe : Korean beef stew”→
What a Valentine’s Day!
I can’t believe have just been dumped by my oven as I was getting ready for our weekly bread-baking date. Not a word of warning, no foreboding signs whatsoever… Not even a post-it with few pathetic words scribbled on it…
My heart broke as I started assessing how much I had lost: no more sourdough, no more pizza, roasted veggies, quiches and cakes…
Do you have to be pretty to be famous ?
When thinking about this smoked haddock I have to admit I have been sitting on the fence for a moment. Because visually speaking it’s nothing to write home about. Yet it’s so delicious.
So my standpoint is : after a day at work, cooking cannot be a beauty pageant!
It was a very satisfying dinner, hence it does deserve its minute of fame. Continue reading “The book and its cover: Smoked Haddock”→
We are only 15 days into 2015 and one of my dearest wishes already came true. I have just been offered my dream job ! Cherry on the cake, lots of little side perks came in the package such as : getting 1 week holiday and the opportunity for a spontaneous week-end in Paris at a bargain rate. Almost too good to be true!
We had just eaten mushrooms for dinner when this all materialised… I could not help but wonder if I was dreaming.
Below is the very honest recipe and list of ingredients. No kidding, no hallucinogenic part whatsoever. Continue reading “Get lucky : organic stuffed mushroom”→
The festive season is over, we are back to real life.
Believe me the computer screen I am currently looking at is far less sexy than our late Christmas tree.
Yet, I don’t feel like making New Year resolutions since we have been so well behaved lately. We have :
– eaten local organic food
– recycled leftovers in fancy dishes
– shared great food with our beloved ones
– exercised in woods and on the ski-runs
How far can one go in the pursuit of the perfect dish ? Does the end justify the means ? Can one condone stealing ?
That was the very dilemma I have been faced with when preparing a pheasant.
Although I was cooking to celebrate my better half turning 33, he did not yield when I came begging for a few drops of his cognac. See, the recipe I was looking at involved the precious drink to flambé the meat…
Although temptation was high to go fetch some cognac, despite the clear nogo I had been given, I remained very well-behaved.
Anyway, the recipe also involved truffles and I did not have any…
I ended up, as often, pretending to follow the recipe, and composing with what my pantry allowed.
Meaning a very low-key pheasant preparation. But at least an honest one!