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 !
In France, if you call a woman “morue*” you’re calling her names ! This is puzzling since the most delicious dish is made out of “morue”. (* morue = salt cod)
Idiomes have their own misterious ways. Thankfully the ways to a delicious brandade are much more straightforward. It’s a simple and substancial dish which always makes me daydream about Portugal (a nation of salt cod suppliers if any ), and of sturdy sailors as I’m assuming they ate loads of brandade. Continue reading “Salt cod puree aka brandade de morue”
As a stay at home mum, meals take another meaning: energy is focused on getting the little one the best food for his age and quite often I end up finishing leftovers. We are still in the early weaning stage, as a result, I’ve been eating loads of purees lately.
Funny enough, my hubby is not too fond of getting baby leftovers for dinner. Fair enough ! Let’s treat ourselves with a proper grown up meal : squids, garlic, chili = strong flavours and chewy / crispy textures. Adults only ! Continue reading “Chili squids and creamy polenta”
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…
But Valentine’s day is no day to feel blue. Thanks god, there’s plenty more fish in the sea. Hello rice cooker, hello pans, hello cocottes…. Continue reading “Long-lasting love : Salted pork with lentils”
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!
Some people enjoy sipping a glass while cooking. This recipe is the perfect one to do so, as cider is part of the ingredient list and you won’t be using all of it for the dish…
Also, decorating the top of the pie resorts to our artistic gifts and some of us might find the cider to be helping a great deal when it comes to being creative ! Continue reading “The Pie Project Opus 2 : Pork Apple pie”
We love Sunday roasts!
But we loved them so much that we came to a point when we fancied something slightly different !
It might not be by the book, but the Gougère seemed a suitable alternative: it still roasts in the oven after all! Continue reading “Sunday roast new age – Gougère”