tag:blogger.com,1999:blog-54526866950126494632023-12-11T00:52:08.296+01:00Cooking For One in ParisAshley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-5452686695012649463.post-87702264974437845712011-01-30T18:51:00.000+01:002011-01-30T18:51:40.641+01:00Easy Cauliflower Risotto with Crisp Potato Bits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsj9tIf7i1JzBrMNDHmfKG_ydcg4Tdcs9S0J-nN_YxrbDXtBS74RlIdmLmgT96144zda4uk8GdV-4z8whCOm7LOETs1FoLqR3tVGLJ5ikWnp3gUyrNZbQWpS9T6Ra2Z8mnTbqnsHr7Lk/s1600/Risotto+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsj9tIf7i1JzBrMNDHmfKG_ydcg4Tdcs9S0J-nN_YxrbDXtBS74RlIdmLmgT96144zda4uk8GdV-4z8whCOm7LOETs1FoLqR3tVGLJ5ikWnp3gUyrNZbQWpS9T6Ra2Z8mnTbqnsHr7Lk/s320/Risotto+2.jpg" width="320" /></a></div>Whenever I make risotto I think of my friend Giulia, who grew up in Bologna, in northern Italy. I decided to make risotto for the first time a few months ago, and when I told her about it she immediately explained to me, "that's great, risotto is easy and delicious. But don't make it like French people - they don't know how to make any Italian food. Remember to add the broth one ladle at a time; les français ne suivent pas cette règle, et le risotto souffre" (according to Giulia, coffee in France is also horrific, and is something that should be enjoyed only in Italy). <br />
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I can't say for sure that risotto in France is bad. I have never eaten risotto at a restaurant here so I have no opinion on the matter. Either way, I took her advice and added broth to my risotto au fur et à mesure, a little at a time, and the result was lovely. Risotto made correctly becomes almost creamy and silken, while still maintaining a certain firmness thanks to the arborio rice. I thought about adding chopped and fried shallots as a garnish, but I decided ultimately on using a fingerling potato, since it provides a little more substance. You, dear reader, can add whatever you would like to top the risotto!<br />
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Truthfully, I also decided to make this because I have a giant box of arborio rice that has been resting in my kitchen for about 5 months now, and I'm just starting to make a dent in it. Since I also had parmesan in my fridge, I figured why not, let's try out this risotto with some seasonal cauliflower. So, here is the final product of my creation, which I devoured immediately after taking these photos, and although I don't say it often, I was pretty impressed with myself. If you try this, I guarantee you will have good results, it is pretty difficult to botch this one up. The recipe is relatively quick (maybe 35 minutes total, plus some chopping) and all the fun takes place in two pans (one for the broth, one for the risotto). You have to watch the risotto carefully since you'll be adding broth over time, but it is kind of fun to see how the rice changes and eventually reaches the perfect level of softness.<br />
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</div><div class="separator" style="clear: both; text-align: left;">This recipe calls for 1/2 of a head of cauliflower; the other 1/2 you can store in the fridge for up to 1 or 2 weeks. You can use it to make cauliflower in a spicy peanut sauce, or try simmering it in some milk until tender, then pureeing it for a nice winter white soup. </div><br />
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<u>Cauliflower Risotto with Crisp Potato Bits</u> - Serves 1<br />
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<em>For the risotto</em>:<br />
1 cup cauliflower florets (from 1/2 head of a small cauliflower)<br />
3 cups chicken broth<br />
1 tablespoon olive oil<br />
1 garlic clove<br />
1 small onion, chopped<br />
3/4-cup arborio rice<br />
1/4-cup dry white wine<br />
2-3 tablespoons chopped fresh parsley<br />
3 tablespoons freshly grated parmesan<br />
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<em>for the potato bits</em>:<br />
1 small fingerling potato, cut into little dice<br />
1 teaspoon dried thyme<br />
1 teaspoon cayenne pepper<br />
1 tablespoon olive oil<br />
1 teaspoon coarse sea salt<br />
1 tablespoon lemon juice<br />
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1. Cut the cauliflower head in half, keep one half and store the remainder in the fridge for another use. Remove the center stalk and chop finely; roughly chop the florets.<br />
2. Preheat the oven to 450°F/230°C.<br />
3. Heat the stock in a saucepan, bring to a boil then to a simmer, and add the florets.<br />
4. In another saucepan, heat the olive oil over medium-low heat. Add the garlic, onion, and celery stalk, and cook gently until softened, about 10 minutes.<br />
5. Meanwhile, place potatoes on a lined baking sheet and toss with remaining ingredients. Bake until golden and crispy, about 15 minutes.<br />
6. Once the vegetables are softened, turn up the heat, add the rice, and cook until slightly translucent, about 2 minutes. Add the wine, stir, and cook 2-3 minutes more. <br />
7. Now the fun part: start adding the broth, one ladle at a time, until the rice is soft on the outside with a slight bite on the inside, about 20 minutes. The florets should be soft at this point so you can add them with the broth and crush them into the rice with a wooden spoon<br />
8. Once rice is cooked, stir in the parsley. Remove from heat. and stir in the parmesan. Garnish with potato bits.</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com6tag:blogger.com,1999:blog-5452686695012649463.post-14170523093537453132011-01-30T18:47:00.000+01:002011-01-30T18:47:07.935+01:00Website ChangeI am happy to say that I changed the layout of my website, in order to clean it up and make navigating through the pages a little easier. I hope you will enjoy itsnew look, and that you will also find it easier to browse through the recipes. <br />
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Unfortunately, because of this change you will have to sign up once again to receive emails from me. It won't take more than two minutes to do, there is a button you can click on the right-hand side of the site, underneath the recipe list, to complete this. I'm sorry to make you go through this trouble, I hope I haven't lost you as a reader!<br />
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Thanks so much for your understanding, I hope you will like the changes I've made.Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com1tag:blogger.com,1999:blog-5452686695012649463.post-1606001637087124732011-01-24T22:28:00.002+01:002011-01-26T00:26:18.739+01:00Whiting Fish with Capers, Mustard, and Lemon<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM70Fvux6PeR5kQW-Fkh8D8PMj_CsKaIVVsS_opipKMLel884isrnJOq-u3KZ89TdrG94Pw1RrIVCVi96GzSRruLcXPGungwNu3FXpP7k5iS5oM3KPsp-Cweo15DguLlm6n_3xzrusr-w/s1600/Love+Capers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM70Fvux6PeR5kQW-Fkh8D8PMj_CsKaIVVsS_opipKMLel884isrnJOq-u3KZ89TdrG94Pw1RrIVCVi96GzSRruLcXPGungwNu3FXpP7k5iS5oM3KPsp-Cweo15DguLlm6n_3xzrusr-w/s320/Love+Capers.jpg" width="320" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I don't know if you agree, but I think it's the glum January weather that makes everything in life seem a little more dull - or maybe it's the mysterious French cynicism that tells you to not even try to be happy or successful, just give up and have a coffee or a piece of stinky cheese. Whatever the reason, I have been trying to put some spice back into my daily routine, which I have somewhat accomplished by inviting more friends over for good wine, good food, and usually good conversation (sometimes there are bad eggs, no pun intended, but that is only to be expected). I made this recipe for my friend Diana last week, who so enjoyed the tangy lemon sauce, as did I, that I decided to make it for myself again tonight.<br />
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I stumbled upon a similar version of this recipe in a French cookbook I have come to love, <a href="http://livre.fnac.com/a1857281/Les-soeurs-Scotto-Secrets-de-cuisine-des-soeurs-Scotto">Les Secrets de Cuisine des Soeurs Scotto</a>, written by three sisters who grew up in Italy and now live in France. I had the good fortune of working with one of the three chef sisters, Elisabeth Scotto, while I was interning at <a href="http://www.elle.fr/">Elle</a> magazine here in Paris. Elisabeth's good energy and passion for simple, fresh, and delicious food are extremely contagious, and I found working with her to be a highlight of my stay so far in Paris. The recipes in the book are a mix of French and Italian fare, like their origins, and I just love the flavor combinations they come up with. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3AA5Oos2IfcJ4mjRSVcqP6Jn_qLsV9N5WfopT8cqCgNK4jIm0t3gaN4QI_mxKVucT5Ysi9Xv4frxMz4agnRrLx89mW7dVq0nSJ7c671EDlZNhhDc4rrjH35rKcIZAhI9j07L5CIhwDc/s1600/Love+Lemons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3AA5Oos2IfcJ4mjRSVcqP6Jn_qLsV9N5WfopT8cqCgNK4jIm0t3gaN4QI_mxKVucT5Ysi9Xv4frxMz4agnRrLx89mW7dVq0nSJ7c671EDlZNhhDc4rrjH35rKcIZAhI9j07L5CIhwDc/s320/Love+Lemons.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The fish I used is <em>merlan</em>, or whiting in english. It is a fish that is cultivated in the Atlantic, but you can substitute whiting with any other flaky white fish, such as hake or cod. If you love lemons like myself you will surely like this recipe. I adore this tart fruit in all forms, either plain with sea salt or all dressed up in lemon meringue pie (although my favorite dessert will always be <em><a href="http://www.thedailymeal.com/moelleux-au-chocolat-molten-chocolate-cake">moelleux au chocolat</a></em>, a chocolate apex of simplicity and refinement).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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This recipe is really straightforward so I don't need to give you any advice or tips, just enjoy. With Diana I served this fish with a celeri-rave puree that I had thinned out with milk, and tonight, because I have been eating far more much foie gras and cheese in this gastronomical mecca than I care to admit even to myself, I made some lighter fare to accompany my fish: braised leeks. I'll include the recipe for the leeks in case you're trying to keep it light like me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUv4vkQi8ap25om5g20tzqqZDmu8w6zH0JotRoKj8QmHp10Xo4aCyGXA88cuyAb9F2rBiuz6mPANZ5TKhew_nQ_9GN6rUK71to3ny_u8GOKjdEdHNCaLorRuS0vwatvKyQ9l8ARCs-ws/s1600/Braised+Leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUv4vkQi8ap25om5g20tzqqZDmu8w6zH0JotRoKj8QmHp10Xo4aCyGXA88cuyAb9F2rBiuz6mPANZ5TKhew_nQ_9GN6rUK71to3ny_u8GOKjdEdHNCaLorRuS0vwatvKyQ9l8ARCs-ws/s320/Braised+Leeks.jpg" width="286" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q7I0fOLXqZKBOFR5pi1_aRv0KpNx0Gt7a-B2Z2XoNyUHobwBAFvNtpJNSU4JwHoPVwWyBOhRD8nglMadbkD9qw41PN27KBF94g6iRrex6Z0gdl_EenChxw_i2iC5R13aY568pgrvui0/s1600/Merlan+with+Mustard+Capers.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Happy belated new year everyone, I hope one of your resolutions is to cook more good food! You certainly deserve the best.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">One final note: I know some people have tried to post comments but have had a really hard time. I apologize about that - I think I've managed to make it easier, but would you mind me letting me know, maybe just be shooting me an email, if you're still having problems? Thanks, bisous!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Whiting Fish with Capers, Mustard, and Lemon</u> - serves 1<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q7I0fOLXqZKBOFR5pi1_aRv0KpNx0Gt7a-B2Z2XoNyUHobwBAFvNtpJNSU4JwHoPVwWyBOhRD8nglMadbkD9qw41PN27KBF94g6iRrex6Z0gdl_EenChxw_i2iC5R13aY568pgrvui0/s1600/Merlan+with+Mustard+Capers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q7I0fOLXqZKBOFR5pi1_aRv0KpNx0Gt7a-B2Z2XoNyUHobwBAFvNtpJNSU4JwHoPVwWyBOhRD8nglMadbkD9qw41PN27KBF94g6iRrex6Z0gdl_EenChxw_i2iC5R13aY568pgrvui0/s320/Merlan+with+Mustard+Capers.jpg" width="320" /></a></div>1 lemon<br />
1 tablespoon or less of olive oil<br />
2 tablespoons chopped fresh parsley<br />
2 whiting fillets, about 300grams/10 ounces total<br />
1 tbsp butter<br />
1 tablespoon capers, dried<br />
1 tablespoon dijon mustard<br />
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1. Cut the lemon in half. Squeeze one half and keep the juice. Cut one thin slice from the other half, and cut into little triangles, following the lemon's natural pith. (If making the leeks, cut a second lemon thin lemon slice).<br />
2. Pour some olive oil onto a paper towel, and rub it all over a medium to large skillet (big enough to hold both fillets)<br />
3. Heat the skillet over medium heat, and add the fish. Cover, and cook until cooked through, about 8 minutes. Remove from heat.<br />
4. Meanwhile, make the yummy sauce: in a small skillet, heat the butter over medium-low heat. Add the capers, lemon juice and triangles, mustard, and 1 tablespoon parsley. Stir to combine, season with salt and pepper. Add more of any ingredient you would like until you are happy with it.<br />
5. Place the fish on a plate and serve topped with the sauce, and additional chopped parsley.<br />
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Buonnnn appetito!!<br />
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<u>Easy Braised Leeks</u> - serves 1<br />
1 tablespoon olive oil<br />
1 leek<br />
1 thin lemon slice<br />
1 tablespoon chopped fresh parsley<br />
water<br />
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1. Cut off the root and dark green stalks from the leek. Cut in half cross-wise, then cut each half into quarters length-wise (you want thin strips). Wash and pat dry. <br />
2. Heat the olive oil in a small skillet over medium heat. Add the leeks, parsley, lemon slice, and water. Stir to combine. Cover, and cook until leeks are very softened, stirring occasionally, about 12-15 minutes. <br />
3. Season with salt and pepper.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com4tag:blogger.com,1999:blog-5452686695012649463.post-49647454092544927312010-12-21T15:46:00.001+01:002010-12-21T15:51:33.846+01:00Papardelles aux Patates Douces, Saffron, et Romarin (Papardelle with Sweet Potato, Saffron, and Rosemary)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZmCl-F7m0KkX5TZlC7VCcD77Msl-3T39kT3iYIrM5oe0pYUpFPhzkuN4c3MUyQbhimIUrwwP1sKmVIPiaRAH7urK8YWAjjjojTeKKdzUMP9tdqjSsIIy3oq3fAlMQ99dPhmsFxpCkwc/s1600/Tagliatelle+aux+patates+douces.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZmCl-F7m0KkX5TZlC7VCcD77Msl-3T39kT3iYIrM5oe0pYUpFPhzkuN4c3MUyQbhimIUrwwP1sKmVIPiaRAH7urK8YWAjjjojTeKKdzUMP9tdqjSsIIy3oq3fAlMQ99dPhmsFxpCkwc/s320/Tagliatelle+aux+patates+douces.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">As happened last year, Europe is once again in shambles with the onslaught of snow and stormy weather, conditions to which the airports in Paris, London, Gatwick, and Roissy are not accustomed to. I know I got lucky: I left Paris on Friday afternoon and made it home-free to San Antonio, Texas, where I'm spending Christmas with a handful of other family members. I know there are many other travellers who, like myself, are hoping to make it safe and sound back to their loved ones, so I am writing this post for you in the hopes that you make it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>While packing for my trip and worrying about my 18-hour travel day, I decided to make this pasta which involves sweet potatoes in puree form. Sweet potatoes are exactly what their name suggests, sweeter versions of their more common and starchier potato cousin, and they are wonderful consumed in many different ways. Although I normally eat them in <a href="http://www.cookingforoneinparis.com/2009/11/sweet-potato-oven-fries.html">wedge-form</a> with a honey-mustard dipping sauce, I decided to stray from the norm this time and try something I have been interested in for a while, which is using sweet potato as a pasta sauce.<br />
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</div><div class="separator" style="clear: both; text-align: left;">After making the first stop on Rue Montorgueil in the 2nd arrondissement to pick up the sweet potato, I headed over to one of the numerous Italian <em>traiteurs</em> (essentially an Italian gourmet grocer and deli) to pick up my papardelle. I also used this stop as an occasion to practice my nearly non-existent Italian, which I present to the vendor with confidence and a smile - this doesn't get me far, as they always respond to me in French. Pick up my tagliatelle, and make my last stop before heading home: Nicolas, one of Paris' largest wine caves,which has numerous stores around the city and whose salepeople can always point a less-than-perfect wine connoisseur in the right direction. I explained to the store clerk what kind of pasta I would be making this evening, and he recommended several light red wines from the Burgundy and Bordeaux regions of France. In case you didn't guess already, the main reason why I decided to go with this one is because of the lovely cherub on the wine label, in addition to its name, the Saint of Love - how could a young woman refuse?</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD5UEJ3m7o5QvgbUkFyVZPE8GXQgpg4n8G1bOpimWM9LY3bPruLOhUkK1quMgZuRgT7ZV68ft9p1PqxIgZxHxaayQBg0q6zNKCiY51W8xvZqfl2LHl-6NFcc4fCVjcnI9SlEIhGZglUI/s1600/PC150899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD5UEJ3m7o5QvgbUkFyVZPE8GXQgpg4n8G1bOpimWM9LY3bPruLOhUkK1quMgZuRgT7ZV68ft9p1PqxIgZxHxaayQBg0q6zNKCiY51W8xvZqfl2LHl-6NFcc4fCVjcnI9SlEIhGZglUI/s320/PC150899.JPG" width="264" /></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The pasta is relatively straightfoward and easy to make. Cooking the sweet potato over the stove prevents you from having to use a food processor, because it gets so soft you can just mash it with a fork. I also like the chunky consistency it produces; however, if you want an extremely smooth sauce, you can certainly process it. If you decide to use the saffron (which enriches the color and enhances the aroma), I suggest using whole threads, and crushing them as finely as possible in order to dilute them well in the water. Happy holidays from Texas - take some time to relax and cook for yourself, you certainly deserve it! </div><br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Papardelle aux Patates Douces, Saffron, et Romarin</u> - serves 1<br />
<br />
1 tablespoon sunflower oil<br />
1 medium sweet potato, peeled and cut into chunks<br />
Enough papardelle for one person (about 4 ounces/110 grams)<br />
1/2 teaspoon crushed safrron, dissolved in 1 tablespoon warm water (optional)<br />
1/2-cup cream or milk<br />
1 tablespoon chopped fresh rosemary<br />
3-4 tablespoons freshly grated parmesan<br />
<br />
1. Heat oil in a skillet over medium heat. Add sweet potato pieces, cover the skillet, and cook, stirring occasionally, until sweet potato can be easily pierced through with a fork, about 25-30 minutes.<br />
2. Once ready, remove sweet potato pieces from saute pan (leave the skillet on the stove, you will reuse it later) and mash with the back of a fork until you have a puree. Season with salt and pepper.<br />
3. Bring a pot of salted water to a boil and cook pasta according to package instructions. <br />
4. Meanwhile, return sweet potato puree to the skillet and reheat over medium-low heat. Stir in milk until blended.<br />
5. Stir in saffron, rosemary, and parmesan. Add tagliatelle and toss to combine. Adjust seasoning to taste, serve immediately.<br />
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Wine pairing: a light red, such as a Burgundy or a pinot noir from California (I drank a 2008 Saint Amour Domaine des Billards)<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfu5O7q9fiYA5r3YX1fFMkhfrcDpT_RFTSIfH5KQ016CXNLzAWEHCmHqZZld4LmfAOgV7_0dpQ85I-dvpUGvercRu73cZHkB7IAyoGfNTjjEPXQqRMRLZGucq8tDh31hfQQ2n19UnmHE/s1600/TAGLIA1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div style="text-align: left;"></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com3tag:blogger.com,1999:blog-5452686695012649463.post-36187706327626245282010-12-15T21:47:00.000+01:002010-12-15T21:47:55.234+01:00Crêpes à la Clara<img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0Jj7aujjVC1fCCGkHVqnwemUMAsfrDjUwNyb0g6MExO1wV8l8yWirYttXGCILQxkfgqfc4MWHeMKN7f05DYCdMzxT7vwAkPBY9iycv49V5bS5dhOWVW9sINhEtze-z8I75dcfmk9bYs/s400/Crepe+de+Clara.jpg" width="400" /><br />
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Fitting that after just having spoken about my affinity for crêpes in the city of lights, that I should travel to Spain for the weekend, only to make crêpes for the first time with my cousins! <br />
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Madrid has never signified very much for me, so I am grateful to discover it through the eyes of family that lives there. It is a beautiful and sunny city (I note sunny because Paris in the winter can only boast of grey skies and dreary afternoons) that specializes in <em>pane con tomate, jamon iberico, </em>and many other splendors which I was happy to chow down on during my short but sweet stay. Although my visit was on the underextended side, my cousin was sure to show me some of the best of what the city had to offer, which naturally included a visit to the <em>Mercado de San Miguel</em>, an indoor market located in the heart of the city. Walk around and visit the numerous vendors, order a <em>copa de vino</em>, and nibble on some of the market's many offerings: croquetas, marinated olives or anchovies, fresh-shucked oysters and much, much more. It's hard to have a bad time under such pleasant circumstances.<br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNTh9UoAElJMn_VrqNxR66E4XYl-UPmsbfO9VY-YeLQxUtECXzjasVGBbRL3fE8JTLUFp-x0M7yfD5imzcPUJCZBCsl6sSocU1aCu7iXjfoRL5ab_au7LAgbEfRKBLhqrAbvaomi8IWmv/s1600/PC110843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNTh9UoAElJMn_VrqNxR66E4XYl-UPmsbfO9VY-YeLQxUtECXzjasVGBbRL3fE8JTLUFp-x0M7yfD5imzcPUJCZBCsl6sSocU1aCu7iXjfoRL5ab_au7LAgbEfRKBLhqrAbvaomi8IWmv/s320/PC110843.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcKqITj_f0fCVuCkXADeptDEXXNVC8JGmTql-2wJA_zHNLAxAZpzNqJyOdfvOtT7LRJs5p7uyTqj-oAxors9ST6WLfATyd_y1ssFAnM2mVR-Q_LH_9EeHYP5HHspyIewqh7Az8E514iI/s1600/Madrid+Olives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcKqITj_f0fCVuCkXADeptDEXXNVC8JGmTql-2wJA_zHNLAxAZpzNqJyOdfvOtT7LRJs5p7uyTqj-oAxors9ST6WLfATyd_y1ssFAnM2mVR-Q_LH_9EeHYP5HHspyIewqh7Az8E514iI/s320/Madrid+Olives.jpg" width="320" /></a></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sunday afternoon we delighted in <em>arroz</em>, Spanish rice which this time was prepared with various vegetables and brought out in an oversized vat for six people to indulge in. Although I grew up on Basmati rice, I can't help but enjoy spoonfuls of soft and flavorful round white rice that is both soaked and coated in rich broth and white wine.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pYeejmumiXILoV6IgeEwvG5xuhRuYL9cvDLxIL4L_rVTx3tt8nk4TnGywddfh2m8DZ4E6-0hq5JyHfd-eLOGV2nG-JneevBdkUEJnNgCW83qnKm5fY7GufdF7618ts9z5Qdsul15mjFT/s1600/PC120889.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pYeejmumiXILoV6IgeEwvG5xuhRuYL9cvDLxIL4L_rVTx3tt8nk4TnGywddfh2m8DZ4E6-0hq5JyHfd-eLOGV2nG-JneevBdkUEJnNgCW83qnKm5fY7GufdF7618ts9z5Qdsul15mjFT/s320/PC120889.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0NMpeU5Ondq95RZsvl1VJnvLjw7RBX21CfNzcLtFPZ2mdklz3l0KV569d6oWQhraJPux6rxIK2wUspuInnk_J2sZfm0K6zIVTElf0os6fm1oC8YSwXX_2H617x4fOIx-tcE5JvYgkHzS/s1600/PC120887.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0NMpeU5Ondq95RZsvl1VJnvLjw7RBX21CfNzcLtFPZ2mdklz3l0KV569d6oWQhraJPux6rxIK2wUspuInnk_J2sZfm0K6zIVTElf0os6fm1oC8YSwXX_2H617x4fOIx-tcE5JvYgkHzS/s320/PC120887.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But perhaps the delight of my stay was learning that my cousin's daughter (which would make her my second cousin, correct?) is an avid cook and has even started, at the age of ten, making her own recipes! So Clara, the lovely cook in the photo below, showed me how to make crêpes, which I learned is simple so long as you remember to keep the crêpe as thin as possible, to ensure even and golden cooking. While I enjoyed my crêpe with maple syrup and sliced bananas, Clara swears by Nutella. However, this French-style pancake can certainly be enjoyed as a savory dish: prepare the crêpes exactly the same way and fill with such ingredients as grated cheese, sauteed mushrooms, roasted vegetables, ham, or some or all of the above. The portions we made together are for 3-4 servings so I reduced them to be suitable for one crêpe. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJjv6oPLcWKYoLdVkub0eMI6WEwnyK7Gmr_3uL6ZCUrV2hpS0REsBgeQrloOubn7aQC8RGJb3fDWPL59ERJ-xu2ssYltMg1IhMTacE8HRJdK4nmn7eLyYCwT7zDnLpIME1lWCACzYhdQ/s1600/PC120867.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJjv6oPLcWKYoLdVkub0eMI6WEwnyK7Gmr_3uL6ZCUrV2hpS0REsBgeQrloOubn7aQC8RGJb3fDWPL59ERJ-xu2ssYltMg1IhMTacE8HRJdK4nmn7eLyYCwT7zDnLpIME1lWCACzYhdQ/s320/PC120867.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zAa97wgtuKKI1ufjKr8L9cIeqZ8EAime5qEIK_1vXUYszLJPFF9ojnKlFmrHTQdEExe6cy5BQNjteNB7mkGF1LyME25wE2fDC2VdKbV6HfS-u3GsZxW3XidJkNmEqzxSu3HAx-0yGfQ/s1600/PC120870.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zAa97wgtuKKI1ufjKr8L9cIeqZ8EAime5qEIK_1vXUYszLJPFF9ojnKlFmrHTQdEExe6cy5BQNjteNB7mkGF1LyME25wE2fDC2VdKbV6HfS-u3GsZxW3XidJkNmEqzxSu3HAx-0yGfQ/s320/PC120870.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're making a sweet crêpe, you will likely want to pair it with a sweet wine, such as a Muscat, or a fruity white, such as a Vouvray. And even with a savory crêpe, a sweet white such as Riesling should pair well. Enjoy mes amis!</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Crêpes à la Clara - serves 1</u><br />
15g (1/2 oz) butter<br />
30 g (1 oz) flour<br />
6 cL (2 fl. oz) milk - whole or skim is up to you, you can also substitute water<br />
olive oil for the pan<br />
fillings as you wish, some ideas are: nutella, honey, sugar, butter, banana & maple syrup, or ham, cheese, & mushroom for a savory filling<br />
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1. Combine the flour and milk in a bowl.<br />
2. In a saucepan, melt the butter. Once melted, add it to the flour and stir with a whisk to combine. You want the consistency to be like scrambled eggs before they have been cooked. If you find it is too thick, add more milk to thin it out.<br />
3. Dab a cotton swab or a tissue in olive oil, and wipe it all over a crêpe pan or a large saute pan. Heat over medium heat.<br />
4. Add batter to the pan, and immediately swirl the batter so that it evenly covers all of the pan. <br />
5. Once bubbling and cooked through (usually about 2-3 minutes), flip over with the help of a thin spatula and cook through on the second side, about 1-2 minutes more.<br />
6. Slide onto a plate, cover with desired fillings, and fold to form a wrap. Drizzle with extra fillings if desired, and enjoy while hot.<br />
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Thank you Claricita!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdP4UI20HWgg-KYZeqzpR4VhliE3AnvC7Mgn_DVa14b__YK9pwukj7SvcQLBBz0-LqQcURqMbnkWAhLG_dSWYHVZ7siSaumGbjP34Y1r4lAAdsLs0p_APgkJtG4piVu7BYD-78TLEEHZk/s1600/Maple+Syrup+and+Banana.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdP4UI20HWgg-KYZeqzpR4VhliE3AnvC7Mgn_DVa14b__YK9pwukj7SvcQLBBz0-LqQcURqMbnkWAhLG_dSWYHVZ7siSaumGbjP34Y1r4lAAdsLs0p_APgkJtG4piVu7BYD-78TLEEHZk/s320/Maple+Syrup+and+Banana.jpg" width="320" /></a><br />
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</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com1tag:blogger.com,1999:blog-5452686695012649463.post-6184967972013768992010-12-10T22:47:00.001+01:002010-12-13T22:21:57.826+01:00Steak Filet with Roquefort, Mushrooms, and Roast Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbjlueJXBPuCXZ3rLiOoATKICCOOe5SjZj6or9ub057LJmqkNGo3zNACz9vAOU97hJvdfmvBikC55P2JODVkAXfLGOq0JPufvi2QS0zA7O4O4yuxaJ1P1ea7GumjvIGnO5Mzvs_TOpqM/s1600/Steak+with+Roquefort.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbjlueJXBPuCXZ3rLiOoATKICCOOe5SjZj6or9ub057LJmqkNGo3zNACz9vAOU97hJvdfmvBikC55P2JODVkAXfLGOq0JPufvi2QS0zA7O4O4yuxaJ1P1ea7GumjvIGnO5Mzvs_TOpqM/s320/Steak+with+Roquefort.jpg" width="320" /></a></div><br />
According to a <a href="http://www.forbes.com/2009/08/04/culinary-food-wine-lifestyle-food-wine-travel.html">Forbes article</a> written last year, Paris is the best city in the world to eat well. This immediately got me thinking - is this accurate? And if this article does prove to have merit, do I agree?<br />
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There is an undeniable gastronomic charm in France, and aside from having a great food foundation rife with 400-some odd cheeses and arguably the best bread in the world, I think there are two other factors that contribute to Paris' worldwide allure. Firstly, a lot of the French people I have met, including my French friends, have an innate appreciation for art and beauty (how could you not in this gorgeous city?). Secondly, the French absolutely, undeniably, hate to work - I am sure you have all heard about the 35 hour work week. Put these two factors together and you have the recipe for charming bistrots and cafes, combined with exremely long lunches, that can sometimes last up to four hours. With good ingredients, an eye for a good ambience, and the desire to dine as long as possible, it is true that Paris has a leg up on other major cities.<br />
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I have to admit, I personally have a love/hate relationship with Paris. Aside from the fact that I may not be able to stay here, <em>faute de pouvoir obtenir un visa</em>, I get easily frustrated with the cultural differences that I have not yet adjusted to. Call me impatient, call me your typical I-don't-care-about-art-I-just-want-to-make-money American, call me what you want, but I can't stand waiting in line and wasting time. Unfortunately, these dislikes of mine are everyday occurences in France, and which never seem to phase the rookie French people who are waiting next to me. <br />
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Trying to finalize the paperwork for my master's degree at the Sorbonne is what I would like to consider an exercise in human endurance. Talking with ten different individuals, who all pointed me in about forty different directions, until finally being told, "<em>Pourauoi vous attendiez pendant tout ce temps? Vous ne saviez pas que vous n'êtes pas obligée de rendre ces documents, vue que vous êtes étrangère? Bah!"</em> (<em>why have you been waiting this whole time? Didn't you know that because you're a foreigner you don't have to fill in these forms? Bah!) </em>Evidently, this is not my idea of a Tuesday afternoon well spent.<br />
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But as soon as I can't take any more of France's beauracracy and disorganization, as soon as I am ready to throw in the towel and head back home, Paris will pull her amazing tricks and put me right back under her spell. This morning as I was walking to class, I had decided for sure this time, I am going to head back to America by summer's end - I've had enough of paying too much for groceries, living in a closet-sized apartment that I can't afford, and still, after almost two years, struggling to understand French people when they speak too quickly. I will never understand France, its people, and its culture. Listening to the teacher in class, being the only non-French person, I was daydreaming about the job I would apply for in California, maybe giving cooking classes and drinking wine in Napa Valley. Ahh, sigh of relief, I can go home now, and pursue other dreams in the culinary field.<br />
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These fantasies carried me through my first two classes, and I was so proud of myself for having made a decision and sticking to it. Unfortunately, and this is where things always change direction, I sat down for lunch. Where? It doesn't matter, because this is the exact routine I go through almost every day, but today it was a crêperie café down the street from the Pantheon and la Sorbonne where I study. Sit down with two of my French colleagues, warm up a bit from the cold, chit-chat about which classes we like, which teachers we find to be odd, and what we're doing this weekend. Place the order, for me a <em>crêpe super-complète, </em>with Parisian ham, emmental cheese, mushrooms, and plenty of crème fraîche. All I need to tell you is that as soon as the waiter put the plate in front of me, and as soon as I smelled the familiar and seductive scent of melted cheese combined with perfectly pink ham, I knew it was over. One bite, and this morning's conclusions were but a memory from the distant past. With the first forkful, my mind travelled back hundreds of years, when the art of cultivating cheese and curing ham took an art form, and I reverted back to the dilemma that is always in my head and which once again came to the surface my mind: if I move anywhere else, I will no longer be spoiled with bitefuls of heaven, morcels of food which humans have spent centuries perfecting to this level. I know this will be an ongoing debate for me so long as I stay in Paris, but while I am here I am happy to eat some of the best products in the world while coming to a decision.<br />
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So, to conclude, I have to agree with Forbes and say that Paris is the best city in the world to eat well. I can't confirm, because I have only travelled to three of the ten cities listed in the article. But from my impartial point of view, I will approve anytime a native or a tourist ventures to affirm that Paris, and arguably all of France, provides a gastronomical excursion that remains to this day unrivaled. <br />
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As for the recipe, follow it to the letter if you would like, but since you are cooking for yourself, I implore you to change whatever you want to adjust it to your tastes. This goes mostly for the amount of mushrooms, shallots, and roquefort. And the wine to go with it? The wine you cooked with, in my case a Sancerre wine, coming from near the Loire Valley in France. However, I think any dry white wine would go well.<br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Steak Filet with Roquefort, Mushrooms, and Roast Potatoes</u> - serves 1<br />
<br />
2 fingerling potatoes<br />
1 tablespoon vegetable oil<br />
coarse sea salt<br />
1 knob butter<br />
1 steak filet<br />
1 large shallot<br />
4 to 5 white mushrooms<br />
1/4-cup dry white wine<br />
90 grams/ 3 ounces roquefort cheese<br />
<br />
Preheat the oven to 220 degrees C/450 degrees F<br />
1. Wash and dry the potatoes. Cut them into rough cubes/wedges. Place in a lined baking dish, and toss with the salt and oil. Heat in the oven for 35-40 minutes, turning once, until golden brown and delicious.<br />
2. Meanwhile, prepare your vegetables: finely chop the mushrooms, and mince the shallot.<br />
3. Heat the butter over medium-high heat. Once bubbling, add the steak and cook, turning once, to desired donenes (about 3 minutes per side for rare). Transfer steak to a plate, cover with foil to keep warm.<br />
4. In the same pan in which you cooked the steak, add the shallots and cook for one minute.<br />
5. Add the chopped mushrooms, and saute until cooked through, about 4-5 minutes.<br />
6. Deglaze with the white wine, and cook until the liquid is reduced by about half. Remove from heat, and stir in the roquefort.<br />
7. Serve with potatoes and salad (you can put the roquefort sauce on the salad as well, but if you prefer I suggest the following dressing: 1 part dijon mustard, 1 part red wine vinegar, 2-3 parts olive oil).</div><br />
Happy Holidays from ParisAshley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com5tag:blogger.com,1999:blog-5452686695012649463.post-72954566715604723682010-12-07T18:39:00.000+01:002010-12-07T18:39:44.630+01:00Soupe à l'Oignon Gratinée - French Onion Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2Dff6YgPF6A1cO3UFUNVj5sDLEa5h_Yx88JPeACX397tQyO4go_rG-ichPH4JXvBrWn4scBz4upoKGUgkVUe8sUN_xkEul_kuj3Tf19lUgPmgNgO_Jm-qRHWDEa-r4S646RnnslQUtE/s1600/Soupe+a+l%2527Oignon+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2Dff6YgPF6A1cO3UFUNVj5sDLEa5h_Yx88JPeACX397tQyO4go_rG-ichPH4JXvBrWn4scBz4upoKGUgkVUe8sUN_xkEul_kuj3Tf19lUgPmgNgO_Jm-qRHWDEa-r4S646RnnslQUtE/s320/Soupe+a+l%2527Oignon+1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">I don't want to complain about being tired, especially since I spent the morning learning how to make, and of course getting to taste, <em>millefeuilles au chocolat</em> with milk chocolate and whipped cream fillings, along with chocolate spoons and chocolate champagne flutes that were equally sinful and delicious. There are certainly many worse ways to spend a few hours on a Tuesday morning!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61sY3UvmsT_FnUI8Q3qT1LxIVc7TyFLaQz4DHPl7wzrde2L4Pc_1QXAtHsWAv2a_CMPtMrg6sYe84_3OFpRJmnB9dbCrXJOF2wV18drJsXMbghWsYDneoooSaTgpZQZxX4HcwzbHRtp8/s1600/PC070808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61sY3UvmsT_FnUI8Q3qT1LxIVc7TyFLaQz4DHPl7wzrde2L4Pc_1QXAtHsWAv2a_CMPtMrg6sYe84_3OFpRJmnB9dbCrXJOF2wV18drJsXMbghWsYDneoooSaTgpZQZxX4HcwzbHRtp8/s200/PC070808.JPG" width="200" /></a><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmrpVyslS_gnVO25lZ8hgnB_A-4pGwME8Ds096ryRJIvFLkeE_SeujuXTGjEOnrR4U3Buyr5rhry1a3wyZhCVJnXR-Ik_bo1l3mNsFNu9F0KRmWCTj4ATPwUJKESGZOR5M-cWCcau6Q0/s200/PC070807.JPG" width="200" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>But being tired is a chronic problem for me now and one which I am trying to work on. In fact, I think the reason I'm so tired is because of the internet and my indispensable yet despicable blackberry, which now occupies a permanent parking spot in my mind. I find that I'm always worrying about emails I've received and people I have made plans with, so much so that I no longer enjoy the beautiful moment that I am living in! I'm trying to cut down on my phone and internet usage, but the reality is that it's inescapable, and I fear that society as a whole has a concentration and commitment problem (at least I hope it's not just me, but given that you may be very well reading this while at work or while in the middle of doing entirely something else, I don't think my conclusion is too far from the truth). We are lucky enough to be living in a day and age where information is easily accessible via the internet, but this gift can so easily become a curse. What did I do today? Sometimes I can't tell you, because my mind was in 500 places at once that I don't know if I really did much at all.<br />
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Part of the reason why I love to cook is because it is a time for me to put the phone down and the computer away, and focus on something hands-on and creative. My hope with this blog is to inspire you to do the same, preferably with this soup! <br />
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The origins of this French bistrot staple are disputed, but most <em>françqis </em>will attribute it to Louis XV, explaining that the king would come home in the middle of the night after hunting, only to find onions, champagne, and butter to cook with, thus inventing the base of this soup. However, it has since then taken on a more elaborate and delicious manifestation, including toasted baguette slices topped with melted Emmental or Gruyere cheese.<br />
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I was really surprised by how easy it is to make; the hardest part is peeling and slicing the onions; otherwise it is all ingredients that go right from the pantry to the pan! If you don't like crying while cutting onions, which is <em>tout-a-fait</em> <em>normal</em>, I learned a nice trick (aside, of course, from wearing swim goggles) - keep a piece of bread in your mouth while chopping, as the bread will absorb the sulfur emitted by the onions. Not exactly the most attractive option, but it beats shedding a few tears against your will.<br />
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So please take the time to make this soup, or anything else for that matter, and give yourself a break from the fast-paced world we find ourselves in today.<br />
<br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Soupe à l'Oignon Gratinée - French Onion Soup</u> - for 1<br />
<br />
<br />
1 tablespoon butter or olive oil<br />
2 small or 1 large yellow onion, thinly sliced<br />
1 teaspoon fresh thyme<br />
1 tablespoon flour<br />
1/4-cup (6 cl) dry white wine<br />
1 cup beef broth, or half of a bouillon cube dissolved in 1 cup water<br />
3 bread slices, preferably from a French baguette<br />
3-4 tablespoons grated Swiss cheese, such as Emmental<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzg4PyztbKawSSpUqFBKqlytzsRWU8zJnmwW80Of2k_7Byh7OW97DSf8yzlOnOWuJ63ZO5mgJXNBRI3s6PJf9wPZNkAFKNGeGGhTmR71RLPg4FmfzcBHMFUqz8N4vspgpsAJ3OJisBezM/s1600/Soupe+a+l%2527Oignon.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzg4PyztbKawSSpUqFBKqlytzsRWU8zJnmwW80Of2k_7Byh7OW97DSf8yzlOnOWuJ63ZO5mgJXNBRI3s6PJf9wPZNkAFKNGeGGhTmR71RLPg4FmfzcBHMFUqz8N4vspgpsAJ3OJisBezM/s320/Soupe+a+l%2527Oignon.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat the broiler.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Melt the butter or oil in a saucepan or a small pot over medium heat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Add the onion and thyme with a small pinch of salt (don't forget the beef broth will add salt as well), and cook, stirring occasionally with a wooden spoon, until onions are softened and translucent, about 15 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Meanwhile, toast your baguette slices until dried out and hard.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4.. Stir the flour into the onions, and cook 1 minute.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Add the white wine, and cook until reduced, about 2 minutes.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Add the stock, and simmer for about 10 minutes. Taste to adjust seasoning as necessary with salt and pepper.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Place the soup in an oven-proof bowl, top with baguette slices, and sprinlke with cheese. Broil until cheese is melted and golden, about 2 minutes.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boooooon appétit!</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmrpVyslS_gnVO25lZ8hgnB_A-4pGwME8Ds096ryRJIvFLkeE_SeujuXTGjEOnrR4U3Buyr5rhry1a3wyZhCVJnXR-Ik_bo1l3mNsFNu9F0KRmWCTj4ATPwUJKESGZOR5M-cWCcau6Q0/s1600/PC070807.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com3tag:blogger.com,1999:blog-5452686695012649463.post-71861108729582803992010-12-04T14:56:00.004+01:002010-12-13T22:23:02.738+01:00Herbed Baby Shrimp with Easy Pumpkin Puree<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Gently sauteed pumpkin pairs well with fresh herbs and crunchy baby shrimp.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div>Well, it's certainly been a while since my last post! I won't deny that I was slightly discouraged; six months and 85 recipes later, I had gotten almost no feedback from readers, and therefore decided to throw in the towel. I was ecstatic, however, to find emails the other day from a few readers who had made and enjoyed some of these recipes. I am so thrilled to learn that the posts on this site make their way into other peoples homes and help to provide a good meal.<br />
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So, thank you to the readers (hopefully you know who you are) who gave me some feedback and the confidence to continue writing and posting recipes. I hope I haven't lost you after a 7-month hiatus!<br />
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Now on to the recipe of the day: firstly I would just like to say that it is extremely cold in Paris right now, and while some people really enjoy snow, I am not one of them. But of course I try to make the best of it, and indulge in the little pleasures that cold weather provides. A big winter treat for me is making soups and purees, often with vegetables like pumpkin, celery root, leeks, potatoes, and broccoli. The recipe today features slowly sauteed pumpkin, which after about 30 minutes over heat develops a delicious sweetness that goes so well with its natural, nutty flavor. Pumpkin in this recipe is particularly easy to use because there is no electric mixer involved - the trick is to get the pumpkin so soft that you can easily mash it with a fork.<br />
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A note of advice: I am not sure where you live or how pumpkin is sold in your area. In Paris, it is often sold in wedges, so that people don't have to go home with a giant pumpkin and a lack of imagination for what to do with it all. Hopefully you can find pumpkin sold this way, otherwise you should be able to find pumpkin that has already been peeled and cubed (not as much flavor in these pre-cut pumpkins, but we'll take what we can get, right?)<br />
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A second note: I'm adding this paragraph after having already published this post, but a reader wrote to me yesterday asking if he could substitute banana squash for the pumpkin, as he can't easily find pumpkin wedges where he lives. I am glad he reminded me because I wanted to mention this before: if you can't find pumpkin wedges, than I would of course suggest using any other vegetable in the squash and pumpkin family. Pumpkin develops a natural sweet flavor as it cooks, so if you find that other vegetables, such as butternut or curry red squash, don't achieve this, you can add a tablespoon or so of brown sugar and that should do the trick.<br />
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Lastly, if you can only get large wedges, I would recommend sauteeing all of the vegetable, because you can save the remainder and eat it as a snack or with sauteed or steamed chicken breast or white fish another night. I've written more than I would like about pumpkin and its usage, but I hope you have found this information useful!<br />
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Enjoy this recipe and your weekend, wishing you a happy December from snowy Paris.<br />
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<div></div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Herbed Baby Shrimp with Easy Pumpkin Puree</u> - serves one<br />
<br />
1 tablespoon sunflower, grapeseed, or canola oil<br />
350 g/ 10-12 ounces fresh pumpkin, outer layer well peeled and cut into rough cubes<br />
salt to taste<br />
1 tablespoon chopped fresh parsley<br />
1 tablespoon olive oil<br />
110 g/ 3.5 ounces baby shrimp<br />
1 tablespoon freshly grated parmesan (optional)<br />
<br />
1. Heat the sunflower oil in a medium or large saute pan over medium-high heat.<br />
2. Add the pumpkin and a pinch of salt. Stir the pumpkin to toss with the oil, reduce the heat to medium-low, and continue cooking until the pumpkin is very tender, about 30-35 minutes. If after 20 minutes you find that the pumpkin is not softening, cover the pan with a lid for 10 minutes or more to allow the pumpkin cubes to steam.<br />
3. Once very tender, place pumpkin in a bowl and mash with a fork. Adjust seasoning with salt and pepper to taste.<br />
4. In a different bowl, combine the parsley and olive oil. Add the shrimp and toss to combine. <br />
5. Heat a small fryng pan over medium-high heat, and cook the shrimp until done, about 2-3 minutes.<br />
6. Place the pumpkin in a dish or bowl, and top with srhimp. Sprinkle with grated parmesan if desired.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiDtMRH-4L9iR2Ax98Oe5ELyD5LY1NwnBLfUC3K_maKteHM1Mrz-1nIJSlj3Q9-P5OfMNrDWWfMXQrVzsjyE7u-E4R68QK3cQ5c6F-yhU7c57VfnOGrkexYPXTSPaCv2UDqIEw4BPWPHu/s1600/Baby+Shrimp+and+Pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiDtMRH-4L9iR2Ax98Oe5ELyD5LY1NwnBLfUC3K_maKteHM1Mrz-1nIJSlj3Q9-P5OfMNrDWWfMXQrVzsjyE7u-E4R68QK3cQ5c6F-yhU7c57VfnOGrkexYPXTSPaCv2UDqIEw4BPWPHu/s320/Baby+Shrimp+and+Pumpkin.jpg" width="310" /></a></div></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com8tag:blogger.com,1999:blog-5452686695012649463.post-7890047836478053462010-04-22T00:07:00.001+02:002010-04-22T08:53:33.686+02:00Saffron Fish with Dill-and-Fava-Bean Rice<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKziaRwY4_wz2ZYlOGsDek3M2BNCvG29UwNLNWyXvd-5pi9flI0XWCoUgN-FbNik7xA07yo29U8RLG5qP0VTCxW1uAn7L6c5U09wMFFb5OJGtHb33u74_-H09J07vZ3eP1t8Ljz5lqips/s1600/paris+springtime.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKziaRwY4_wz2ZYlOGsDek3M2BNCvG29UwNLNWyXvd-5pi9flI0XWCoUgN-FbNik7xA07yo29U8RLG5qP0VTCxW1uAn7L6c5U09wMFFb5OJGtHb33u74_-H09J07vZ3eP1t8Ljz5lqips/s400/paris+springtime.jpg" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'd like to start this post with a picture which sums up why I love Paris, despite this past cold winter, its frequent and unexpected strikes, natural disasters such as volcanos, and overall delay in getting anything processed or registered, ever. There's clearly something about Paris which is breathtaking and worth seeing; it's not for nothing that it's one of the most visited cities in the world, and springtime is a particularly easy and pleasurable season to enjoy it. The picture above is one I took as I was exiting the metro; I added the border for kicks and giggles. I guess a photo such as this one explains what makes Paris so special to me; even something so banal as leaving a metro station becomes pleasant when you walk out to a sight like this.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnvNow1SelaM_Ld82VQ9CyDK1gywH0vgqhuzRNv4upqUh3pdt5jSMhAOSUb2F4rrhyphenhyphenTH_P-QpVWCD5XP9yNIdUqfKwUuYw75XP7ddgIaJSKdfXEMTjR7f1pJq3paOPQl8dZ9z4nginus/s1600/Saffron+Fish+d.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnvNow1SelaM_Ld82VQ9CyDK1gywH0vgqhuzRNv4upqUh3pdt5jSMhAOSUb2F4rrhyphenhyphenTH_P-QpVWCD5XP9yNIdUqfKwUuYw75XP7ddgIaJSKdfXEMTjR7f1pJq3paOPQl8dZ9z4nginus/s320/Saffron+Fish+d.jpg" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now let's move on to the dinner I made for myself tonight, a dish which I grew up eating relatively often, and which I highly recommend for you my dear reader. It's at once healthy, hearty, salty, herby, and tangy with a refreshing lemon flavor that encases the fish filet. Basmati rice is something I fear is under-appreciated around the world; I care very much about this fact, so much so that I am writing my master's thesis on the reason why, in addition to Persian cuisine in general, basmati rice has not become more popular (long story short, you can probably guess, most Iranians aren't exactly inclined to shout from the rooftops where they came from, and even less so to divulge in what they're eating at home). Basmati rice is a long-grain, fragrant white rice which originates from India. It is a good source of iron, and because of it's medium glycemic index, is a healthy option for diabetics. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I obviously love this dish for its Proustian effects on me - one spoonful of rice and fish and I'm brought back to childhood memories of sitting around a white marble dinner table with my family, with a heaping pile of steaming basmati rice and some sort of fish or meat accompaniment, often involving saffron, served alongside it. Nostalgic memories aside, it's an easy dish that takes about 30 minutes to put together, and which is absolutely delicious. The rice also goes fantastically with smoked whitefish.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Saffron Fish with Dill and Fava Bean Rice</u> - serves 1<br />
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<em>for the rice:</em><br />
1/2-cup basmati rice, rinsed and drained at least once (preferably soaked in water for 2-24 hours, but not necessary)<br />
1 cup fresh or frozen fava beans (if using fresh, shell them)<br />
3-4 tablespoons chopped fresh dill<br />
1 teaspoons canola or sunflower oil<br />
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<em>for the fish</em>:<br />
1 fish filet, such as whitefish, scrod, sole, mullet, or snapper<br />
1 lemon<br />
1/4-teaspoon ground saffron dissolved in 1 teaspoon warm water<br />
1 tablespoon olive oil<br />
1 small pinch paprika<br />
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Preheat the oven to 350 degrees<br />
1. If using frozen fava beans, cook them in boiling water until just softened, about 6-7 minutes<br />
2. <em>Prepare the fish</em>: wash and dry the filet, then sprinkle with salt and pepper<br />
3. Fully line an oven-proof baking dish with foil. Slice the lemon in half and squeeze the juice into the pan. Add the saffron-water, olive oil, paprika, and a pinch of salt; stir with a wooden spoon or spatula to combine. Place the fillet on the dish and marinate in the fridge for 20 minutes, turning the fish over once halfway through.<br />
4. <em>Prepare the rice:</em> in a small saucepan, add all of the ingredients plus 1 1/4-cup water, a pinch of pepper and a hefty teaspoon of salt, and give it all a gentle stir. Bring to a boil, then simmer on low heat until rice is softened and highly fragrant, about 30 minutes.<br />
5. Meanwhile, take fish out of fridge and place in preheated oven; bake until cooked through, 20 minutes. Place on a plate with the rice, and pour any remaining pan juices over everything. <br />
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Buon appetito miei amici!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div border="" center;?="" class="separator" color="#F5F6CE;" px;="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" text-align:="" width="3"></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-84355449691189962662010-04-14T01:05:00.001+02:002010-04-14T01:09:07.253+02:00Sweet & Sour Eggplant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdiMhw_WUCZKF62OtYge7z4uTnac4cby9ThrCnRGD05wen38kR8GGSOcTdXKMpgNULoPodCniO-Akgukq6A2_5DCS5qILvSq5tUkEmv1CVBH4N7Sy6x-7GZ_5NScu3KqDJn-Gc0eO2m0/s1600/Eggplanty.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdiMhw_WUCZKF62OtYge7z4uTnac4cby9ThrCnRGD05wen38kR8GGSOcTdXKMpgNULoPodCniO-Akgukq6A2_5DCS5qILvSq5tUkEmv1CVBH4N7Sy6x-7GZ_5NScu3KqDJn-Gc0eO2m0/s320/Eggplanty.jpg" wt="true" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><em>"Vivez, si m'en croyez, n'attendez à demain:</em></div><div class="separator" style="clear: both; text-align: center;"><em>Cueillez dès aujourd'hui les roses de la vie"</em></div><div class="separator" style="clear: both; text-align: center;"><em> ~¨</em>Pierre de Ronsard, <em>Sonnets pour Hélène, </em>1587</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A quote Ronsard wrote to a lover, explaining that we shouldn't wait until tomorrow to pick the beautiful flowers of today - a rather irresistable way to tell a girl that she shouldn't waste another second before being with him. But of course I appreciate the larger message of living for the beauty of today - when it's put so simply, I feel stupid for not following this advice - why don't we always just enjoy what's great right now, right in front of us? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I fear that the answer to this simple question will take at least my entire lifetime to answer, if I ever succeed in reaching a conclusion before I die. I don't understand the art of living, and while I am working hard at creating a satisfying and peaceful lifestyle for myself, I am constantly aggrandazing my problems and anxieties until they eat up any chance of happiness I may have had. All the books, tapes, movies and lectures I've been exposed to have pointed to the same thing, something which I believe is true but am still unable to fully embrace - in order to sustain any realistic possibility of a content life, we need to let go of everything. Just avoid the past and the future, which are entirely out of our hands, and be content with the simple pleasure of the present.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As hard as I try to live in this time frame referred to as the right now, I rarely succeed, because my mind immediately races in about 20 different directions - should I check my cell phone for that life-changing email I know I won't be receiving, or what about that comment someone made to me this morning, what did he really mean by it? Why does it even matter what he did mean by it? While none of these actions or thoughts matter on any conscious or subconscious level, I am utterly unable to resist allowing them into my mental state of mind, and thereby affecting my tension and anxiety level. If one day I can control my thoughts to be geared almost uniquely toward this present moment, all with a smile on my face, I think I will have achieved enough for a lifetime - I won't need much else to feel like a human at its basest level.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So that's where I am in my life right now, and for some reason I need to share it. I made this eggplant dish which I like because sometimes I don't know how to eat eggplant (aside from my two favorite eggplant dishes, caponata and caviar d'aubergines - yummmm). Please make it. And if you do make it, PLEASE make a comment. Even if you're just reading this, make a comment! what do you think? Do you think it looks good, bad, appetizing, ugly? I won't be offended, and I'll appreciate your opinion, whoever you are, so please keep that in mind.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bon appétit, bonsoir, beaux rêves. La vie n'est qu'un aigre-doux, n'est-ce pas?</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Sweet & Sour Eggplant</u>- Serves 1<br />
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1 small eggplant<br />
2 tbsp lemon juice<br />
3 tbsp balsamic vinegar<br />
1 tbsp tomato paste<br />
1 tbsp fresh ground ginger<br />
pinch cayenne pepper<br />
1 tbsp sugar<br />
pinch cinnamon<br />
1 tbsp olive oil<br />
1 clove garlic, chopped<br />
2 tbsp plain yogurt (greek-style preferably)<br />
1 handful sliced basil leaves<br />
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1.Wash and dry the eggplant. Thinly slice it cross-wise and place slices in a colander. Sprinkle heavily with salt, place over the sink, and let sit for 20-30 minutes. Dry slices with a paper towel, and roughly chop into 1-inch pieces.<br />
2.Meanwhile, mix remaining ingredients except the garlic in a small bowl. Sprinkle with salt and pepper, taste, and adjust sauce according to your taste, adding more of whichever ingredient you choose.<br />
3. Heat olive oil in a large skillet over medium heat; add chopped garlic, and sautée until fragrant, about 30 seconds.<br />
4.Add eggplant chunks, and sautée until browned evenly, approx 6-7 minutes.<br />
5.Reduce heat to medium-low, pour sauce over eggplant, and sautée to combine. Cook until sauce has been well saturated and thickened, about 5 minutes.<br />
6. Put on a serving plate, top with yogurt, and sliced basil. Voilà </div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-26300425242127309102010-04-06T09:01:00.000+02:002010-04-06T09:01:33.736+02:00Spicy Vermicelli with White Asparagus and White Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM2UWbfT0YTA9J6ZDEUFVUMHTLNNx0oKRorOCg1NAF9SYtqO4YSDp7RoDZxhOGLCxdNtwwjkZDPGzzq14V7VbAQt03Zor-h3EKoybpJYcQ3gzQVaNZnchAyzS6ZY7CJ38GVeL5MYlKws/s1600/Spicy+Vermicelli+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM2UWbfT0YTA9J6ZDEUFVUMHTLNNx0oKRorOCg1NAF9SYtqO4YSDp7RoDZxhOGLCxdNtwwjkZDPGzzq14V7VbAQt03Zor-h3EKoybpJYcQ3gzQVaNZnchAyzS6ZY7CJ38GVeL5MYlKws/s320/Spicy+Vermicelli+2.jpg" /></a></div><br />
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</div>The short and sweet season for asparagus, both white and green, has started! Sunday was the first time I saw them at the "bio" food market, and I believe they will be available for the next 2 or 3 months. I don't have much to add to this post except to say that I hope you try and make this, because it's easy, vermicelli is awesome, and who doesn't like some spicy pasta once in a while?<br />
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I'll just give you a few tips/notes: firstly, the vermicelli I bought came in neat little bundles, one bundle being a serving size for one person. I believe most vermicelli is sold this way, but if not, then you'll need about two handfuls of vermicelli to make this for yourself. Secondly, I think white asparagus has a slightly less obvious taste than green asparagus and absorbs white wine better, which is why I used it in this recipe, but I'm sure you could use green asparagus and it would still taste good. Lastly, I didn't want to use nuts because I wanted to keep this recipe on the lighter side, but you if you'd like, feel free to add some chopped nuts, maybe walnuts, cashews, or hazelnuts, at the same time as the asparagus - I think that would taste great!<br />
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Enjoy the springtime, wherever you may be reading this, and have a fantastic day.<br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Spicy Vermicelli with White Asparagus and White Wine</u> - serves 1<br />
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1 tbsp olive oil<br />
1 round (1 bunch) vermicelli noodles<br />
1 tsp chopped fresh ginger<br />
1 clove garlic, chopped<br />
5 white asparagus spears, peeled and stems trimmed<br />
1 pinch cayenne pepper<br />
1/2-cup dry white wine<br />
1 tbsp sliced basil leaves (optional)<br />
grated parmesan (optional)<br />
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1. Bring a small pot of salted water to a boil, and cook vermicelli according to package instructions (usually between 4-8 minutes). When done, drain and set aside in a bowl.<br />
2. Heat a large skillet over medium-high heat. Add the olive oil, garlic, and ginger, and sautée until fragrant, about 30 seconds.<br />
3. Add the asparagus spears, cayenne pepper, salt and pepper, and sautée until asparagus are slightly softened, about 5 minutes.<br />
4. Add the white wine, and simmer until most of the alcohol has burned off and the asparagus pieces have softened, about 5 minutes longer. If the white wine evaporates too quickly and there is none left, add more in small amounts, until there is about 1/4-cup liquid remaining.<br />
5. Remove the skillet from heat, add the vermicelli, and toss thoroughly to combine.<br />
6. Top with sliced basil leaves if desired, and grated parmesan. </div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com1tag:blogger.com,1999:blog-5452686695012649463.post-80592829013720348512010-04-04T15:50:00.001+02:002010-04-04T15:51:20.934+02:00Sugar Snap Peas with Caramelized Onions, Thyme, and Mint<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbXxOLf3ylYFZng3ZoXxD9eWYx5WlNq6ie6Ve_uK7xIMiFOvMdUOd31I8x6435Clk252PWBK0pvX2B091TBz6uwHn0x881g4Uw35LzgumKW8eHEoPCZm5HpMArx6BeOiDBktwXUOZEuQ/s1600/Snap+Peas+with+Mint+and+Onions.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbXxOLf3ylYFZng3ZoXxD9eWYx5WlNq6ie6Ve_uK7xIMiFOvMdUOd31I8x6435Clk252PWBK0pvX2B091TBz6uwHn0x881g4Uw35LzgumKW8eHEoPCZm5HpMArx6BeOiDBktwXUOZEuQ/s320/Snap+Peas+with+Mint+and+Onions.jpg" /></a></div><br />
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I had to make this twice today, because the first time around I had it in my head to make this recipe with the pods as well. Maybe it's because it's a little early in the season for snap peas (they are best eaten late spring/early summer), but the pods were neither crispy nor tender, just somewhere uncomfortably in the middle. So the second time around I removed them from the pods and I'm much happier with what came out! If you decide to make this more into the snap pea season, perhaps you can throw the whole pods in and be happy with the results, something to think about for the future.<br />
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This is really easy, as you know I like my recipes to be, and only requires 5 ingredients. I think you could also chop the onions finer, to make consistency taste a little different; in that case, you will probably need to sautee the onions for about 10-15 minutes, rather than 20-25 minutes as stated in the recipe.<br />
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Happy easter, happy Sunday, hope you're sharing it with the people you love!<br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Sugar Snap Peas with Caramelized Onions, Mint, and Thyme</u> - serves 1</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">12-15 sugar snap peas</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp olive oil</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 onion, thinly sliced</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp fresh chopped thyme (dried is ok too)</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp fresh chopped mint (dried in not as ok here, but you could probably use it too)</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Using a knife or your fingers, pop open the snap peas, remove the peas inside, and put them in a small bowl. Discard the pods.</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Heat the olive oil in a medium (8- to 10-inch) skillet over medium heat.</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Add the onion and thyme; sprinkle with a pinch each of salt and pepper. Sautee onions until softened and golden brown, about 20-25 minutes.</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Add the peas and sautee until peas have turned bright green in color, about 2-3 minutes.</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Remove from heat and stir in the mint. Serve. </div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"><span style="font-size: large;">نوش جان!</span></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-72215127456655704112010-03-23T21:27:00.001+01:002010-03-23T21:47:00.925+01:00White Rice with Lentils and Golden Raisins<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-_mU29xFSTWKjrNqERBv8SaSs__tyHioWfHldEZVlvN1uPdpN94zRLVnU3QPiee93T6PXmn8PfIkzaBzAF-Ml21W2kHyGs_lFK5755Errs2eMmn_5mUt6_aoyrCSvxdk_Ku-42H-5Wo/s1600-h/White+Rice+with+Lentils+and+Raisins.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-_mU29xFSTWKjrNqERBv8SaSs__tyHioWfHldEZVlvN1uPdpN94zRLVnU3QPiee93T6PXmn8PfIkzaBzAF-Ml21W2kHyGs_lFK5755Errs2eMmn_5mUt6_aoyrCSvxdk_Ku-42H-5Wo/s320/White+Rice+with+Lentils+and+Raisins.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Another one-pot recipe with a moderate list of ingredients, an extremely simple procedure (you don't need to cut or chop anything!) and a decent cooking time (less than 1 hour). I would recommend making the full batch, which makes 2 servings, because you can either make it for you and someone else or you can store the remainder in the fridge, as it will hold for 3 to 4 days. If you don't want to make extra this recipe can be halved extremely easily.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I've been studying (and eating) quite a bit of north-african cuisine recently, and I absolutely love the fact that most of their meals, especially their divine tajines (meat or vegetable stews), combine sweet and salty flavors in a way that isn't too overwhelming or overpowering in one of either directions. I'm always a fan of sweets (how can you not be in Paris, a city which possesses sweets that are mouth-watering upon both sight and taste?) and when sweet flavors are paired well in savory dishes it adds a great touch.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoz4vCleWJjTXBjRjlwbHae_5P4xBseLVwDVFdxpEqYkvzDjtCDEAWM7MsUO78tjrI5MVzWVsnJsRjZJcA2BLppQm8h4YrWpHiK-jEMALz6zp9v376iOjXFfzLoKT8hN65lmy_gne-8HY/s1600-h/White+Rice+Close-up.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoz4vCleWJjTXBjRjlwbHae_5P4xBseLVwDVFdxpEqYkvzDjtCDEAWM7MsUO78tjrI5MVzWVsnJsRjZJcA2BLppQm8h4YrWpHiK-jEMALz6zp9v376iOjXFfzLoKT8hN65lmy_gne-8HY/s320/White+Rice+Close-up.jpg" vt="true" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So my recent eating and reading excursions are certainly what led to the creation of this recipe. I can't deny that peering over the saucepan this morning playing around with spices may have been one of the highlights of my day (second only to video chatting with my sister). Some things you can add or change around in the recipe: add fewer or more raisins upon your liking, pine nuts, roughly chopped nuts (almonds, walnuts, or hazelnuts), or fresh or dried herbs such as parsley and oregano. As you see in the pictures, I added some chopped fresh parsley to my version, and topped it with pine nuts. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Bon appétit!</div><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>White Rice with Lentils and Golden Raisins</strong> - makes 2 servings<br />
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1 tbsp olive oil<br />
1/2-cup (220 grams) lentilles de puy (french green lentils, but any other type works fine too)<br />
1 pinch each of turmeric, cumin, cinnamon, and ground coriander<br />
1 cup (450 grams) white rice, such as basmati, or any other long-grain rice<br />
1-2 handfuls golden raisins<br />
1 tbsp honey<br />
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1. Wash and drain the rice, set aside; wash and drain the lentils (try to dry them with paper towels as thoroughly as possible).<br />
2. Heat the olive oil in a small saucepan over medium heat. Add the lentils and spices, and sautée until spices are fragrant, about 1 minute.<br />
3. Add 1 cup water to the saucepan, and simmer until lentils have softened slightly, about 15-20 minutes.<br />
4. Add rice, raisins, honey, and 2 cups water to saucepan. Sprinkle with 2 tsp salt and a pinch of pepper; stir to combine. Bring to a boil, then reduce to a simmer and cook, covered, until rice is softened, about 30 minutes.<br />
5. Serve with fresh herbs (and a fat juicy steak if you're so inclined). </div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com1tag:blogger.com,1999:blog-5452686695012649463.post-27721162722843552232010-03-16T09:37:00.000+01:002010-03-16T09:37:08.442+01:00Millionaire Biscuits<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLqhe1Pu4w9mSJPojW6J-ZtAg9fInBmp1w6HbwfO1RgoKoR7OGFCoRN18v62zLdLmsRCASC7iiDDcNnokDopa8jZWlxWtZcmcjp49eFK9kb5ocs2m746MmXwQ3NbBE-drRBZxMjz_MsM/s1600-h/Millionaire+Biscuits+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLqhe1Pu4w9mSJPojW6J-ZtAg9fInBmp1w6HbwfO1RgoKoR7OGFCoRN18v62zLdLmsRCASC7iiDDcNnokDopa8jZWlxWtZcmcjp49eFK9kb5ocs2m746MmXwQ3NbBE-drRBZxMjz_MsM/s320/Millionaire+Biscuits+1.jpg" vt="true" /><br />
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So I'm feeling pretty lucky these days, mainly thanks to this sweet internship I landed at <a href="http://www.elle.fr/">Elle</a> magazine. To be honest I usually don't feel comfortable talking about it to anyone because I don't want to jinx any of the amazing opportunities I've had. Two weeks ago I assisted a photo shoot for a beauty special for the magazine, and last week I was invited to two fashion shows during Paris fashion week (one of which I was able to bring my mom to!). I'm currently battling a strong anxiety over the fear that one day I'll wake up and Elle magazine will tell me they don't want me anymore, because they realize that I have no qualifications whatsoever for this position.<br />
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In the meantime, however, I'll go along for the ride. One other perk of this job is that my wonderful boss knows that I love food, and kindly recommended me to the editor in chief of <a href="http://cuisine.elle.fr/elle/Elle-a-Table">Elle a Table</a>, Elle's cooking magazine in Paris, to translate several recipes. My translation work is what led me to discover this gem of a recipe, which is just as decadent and rich as the name suggests. It consists of three individual layers, a pastry crust, a thick layer of dulce de leche, and a milk chocolate on top, which each provide a unique consistency and flavor, and are each extremely easy to put together. Unfortunately this isn't a practical recipe to make for yourself, but I think if you make these for your friends or for your office, you might just be a little more popular that day!<br />
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One thing I realized while translating these recipes is that the majority of the occidental world uses the metric system, while in America we use some crazy units, the origins of which I can not for the life of me discern. Why do we use ounces, when grams make so much more sense? In any case, I've noticed that some people from around the world are reading this blog (thank you soooooo much), so from now on I'm going to put both metric and U.S. units for measurements.<br />
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Merci, a bientot!<br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Millionaire Biscuits</u> - makes about 12 cookies/biscuits<br />
<em>adapted from <a href="http://cuisine.elle.fr/elle/Elle-a-Table">Elle a Table</a>, No. 69, Mars-Avril 2010, p. 75</em><br />
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1 1/4-cup (175g) flour<br />
4 tbsp brown sugar (white sugar is OK)<br />
1 stick (125g) + 4 tbsp (55g) butter<br />
14 fluid ounces/40 cl sweetened condensed milk<br />
7 fluid ounces/20 cl unsweetened condensed milk<br />
7 oz / 200 g milk chocolate<br />
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Preheat the oven to 375 degrees.<br />
1. Butter a 9-inch/23-cm square baking dish.<br />
2. Cut the butter into small pieces. In a medium to large bowl, mix the flour with the butter, and work together with your hands until combined and a pastry crust has formed.<br />
3. Add the sugar and mix well to get a uniform pastry.<br />
4. Spread the crust in the baking dish, pierce several times with a fork, and bake until golden, about 20 minutes. Let cool to room temperature.<br />
5. In a small saucepan, heat the butter and the condensed milks over high heat, stirring constantly, until everything starts to boil.<br />
6. Reduce the temparature and simmer, stirring frequently, until mixture thickens and forms a caramel, about 20 minutes.<br />
7. Spread the caramel over the cooled pastry crust and let cool.<br />
8. Melt the chocolate in a small saucepan, and once entirely melted, pour over the caramel in the baking dish. Chill in the refrigerator until chocolate harden, then cut into small serving pieces. </div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-92144504922875693472010-02-28T17:22:00.000+01:002010-02-28T17:22:34.910+01:00Scrambled Eggs with Fried Parsley, Spinach, and Scallions<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5_2Zf_nCctWslheCJAMpPtYOdV_656reptl06yQWveF3jWggj7-YcVraIa3D9VMBqfXofevD4nSYr2j6I24i13azRxopxL-ljnwc_gQy71KGr1iKaNrsNtt4TQgLYuMChIJvoODk9TE/s1600-h/Scrambled+Eggs+with+Fried+Herbs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5_2Zf_nCctWslheCJAMpPtYOdV_656reptl06yQWveF3jWggj7-YcVraIa3D9VMBqfXofevD4nSYr2j6I24i13azRxopxL-ljnwc_gQy71KGr1iKaNrsNtt4TQgLYuMChIJvoODk9TE/s320/Scrambled+Eggs+with+Fried+Herbs.jpg" /></a></div><br />
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I've been wanting to make this recipe for a long time, but for some reason I never managed to have fresh eggs, fresh herbs, and enough desire to follow through with it all at the same time. Today being Sunday and my favorite day to go to the outdoor market on Boulevard Raspail, I decided to finally give it a go and put it together. I would just like to mention briefly that today's visit to the market was like one of those extreme challenges, and that it bore a strong resemblance to the tempestuous blizzard that Dorothy lived through in the beginning of the Wizard of Oz.<br />
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Fortunately the strong winds and cold weather led market vendors to be more generous with their samples: a taste of seafood bisque here, spit-roasted chicken there, leek & gruyere quiches and apples and oranges all around - there was plenty to go around to keep both vendors and buyers warm and happy. Having come home with the necessary ingredients, I got to chopping right away because I was starving and needed to eat asap (I snacked on some sundried tomatoes from the Italian vendor to hold me over).<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTt6BCQVnM0l2sfNgGA5J74mKAkDf4mtRP9DPJ4kNQI75IUXqlpw7oRVsPjWGakOWYGLGhyirGZP-Yki11U-449Qj9W7-PXV-AS-jN7uSTDKAfhaqAF6fJdU8kLgQcYznc_7fshtmA_A/s1600-h/Scrambled+Eggs+with+Herbs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTt6BCQVnM0l2sfNgGA5J74mKAkDf4mtRP9DPJ4kNQI75IUXqlpw7oRVsPjWGakOWYGLGhyirGZP-Yki11U-449Qj9W7-PXV-AS-jN7uSTDKAfhaqAF6fJdU8kLgQcYznc_7fshtmA_A/s320/Scrambled+Eggs+with+Herbs.jpg" /></a></div><br />
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As far as eggs go, I would say this recipe isn't in the fantastically easy category - however, I've come to understand that although cooking eggs may seem simple, there's quite an art behind it and the mastery of patience, timing, and practice is almost essential (I'm not even close, but every egg dish gets me one step further!). The fresh herbs are fantastic with eggs - once fried, the herbs become highly fragrant and their flavors are hightened, and they mix so well with fresh eggs and a touch of cream. This should take you about 25 minutes to put together, chopping of herbs included. So, give it a try, and I bet you'll be making this a second time around as well!<br />
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<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Scrambled Eggs with Fried Parsley, Spinach, and Scallions</u> - Serves 1<br />
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2 eggs<br />
1 tbsp heavy cream (light cream or milk is of course welcome too)<br />
1 scant tbsp vegetable or canola oil (you could probably use even less)<br />
1 tbsp chopped fresh spinach<br />
1 tbsp chopped fresh scallions/green onions (use just the light green part, discard the very green and very white sections near the stems and roots)<br />
2 tbsp chopped fresh parsley or coriander<br />
optional: 1 knob of butter<br />
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1. In a small bowl, beat the eggs, cream, and a pinch each of salt and pepper together with a fork.<br />
2. Heat oil in a small skillet over medium-high heat. <br />
3. Once hot, add the fresh herbs and cook, stirring constantly with a wooden spoon, until herbs have slightly darkened in color and are highly fragrant, about 10 minutes.<br />
4. Optional: add butter, and stir to combine with the herbs.<br />
5. Reduce heat to low; add egg mixture, and stir gently to mix herbs evenly with eggs. Continue stirring, using a gently pushing and sweeping motion (you essentially want to fold the eggs over each other in order to keep them as fluffy as possible), until just cooked through, about 5 minutes.<br />
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Serve with crusty bread - yum!</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-69775214546385663892010-02-24T14:44:00.001+01:002010-02-25T08:50:42.613+01:00Saumon en Papillote (Salmon in Foil)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfzf8T05dlM7mdIuOCqyp3DBg-WeoGI1C1Fvnf9zWDDXsZQNDb37p0Td8SWItmHZgmalVF0xhEgdNSjJpQhTAC_9GsoJNCic-oUXXcDq1b41hZsMlfwbWLcmjrGYAOuha82RG1iIaS9k/s1600-h/Saumon+en+Papillote.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfzf8T05dlM7mdIuOCqyp3DBg-WeoGI1C1Fvnf9zWDDXsZQNDb37p0Td8SWItmHZgmalVF0xhEgdNSjJpQhTAC_9GsoJNCic-oUXXcDq1b41hZsMlfwbWLcmjrGYAOuha82RG1iIaS9k/s320/Saumon+en+Papillote.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I would say the title of this recipe represents perfectly one of those instances where, although in both french and english it says essentially the same thing, this dish sounds infinitely better in french. Pronounced pah-PEE-y-ote, I love not only this method of cooking but also just saying its name out loud; its inundations flitter on ones tongue like a dancing butterfly. No matter what language you say it in though, the process is always the same: wrap the fish or meat in question entirely in foil or oiled paper so no air can escape, and bake it in the oven in order to give the food a replenishing and hearty steam.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I find that this method works particularly well with salmon, because it's a fatty fish and when it is heated in a small, confined space (as you create with the foil) the layers of fat in between its pink meat break down and soften the fillet in order to provide a tender texture which is very rich in flavor. I also think that we could call this dish "party in a bag," because the experience of opening up the foil to discover what has been produced inside is quite a fun event, and one which is highly satisfactory once you taste the first bite! I can't deny that I also had a grand old time opening the foil and watching pockets of steam rush out, then peering closer and seeing a perfectly cooked salmon surrounded by softly steamed mushroom slices, all of which smelled herbacious and highly fragrant.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To top it all off, this recipe only requires 5 ingredients! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A couple of notes: I mention in the recipe that you can use either olive oil or butter; I used a combination of both (a scant tablespoon of each), but you can certainly use just one or the other if you would like. I also love the combination of salmon and mushrooms - actually I love almost everything with mushrooms - but I'm sure you could put some fingerling potatoes, brussel sprouts, cabbage, spinach or kale in its place. I'm just thinking out loud, but we could probably even put some wild rice and a few tablespoons water alongside the fish, because everything is getting steamed and it may come out richly flavored and having absorbed some of the salmon fat. And now my stomach is growling just thinking about it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: rgb(255,232,124) 0% 50%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Saumon en Papillote</u> - Serves 1<br />
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1 salmon fillet<br />
4-5 white mushrooms, thinly sliced<br />
4-5 thyme sprigs, plus 1 tsp chopped<br />
1 bay leaf<br />
1-2 tablespoons olive oil or butter<br />
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Preheat the oven to 350 degrees.<br />
1. Wash and dry the salmon fillet and the mushrooms.<br />
2. Sprinkle the salmon with salt and pepper, about 1 teaspoon salt and 1/2 teaspoon pepper. On the bottom (skin) side of the fish, cut an incision length-wise and insert the bay leaf.<br />
3. Cut a large piece of aluminum foil - large enough to comfortably wrap around the salmon and mushrooms. <br />
4. Place the thyme sprigs in the center of the foil; put the salmon on the foil, and surround it with the mushroom slices.<br />
5. Drizzle everything with olive oil if using, or cut the butter into tiny pieces and drop them over the fish and mushrooms. Give a final sprinkling of salt and pepper for good luck, sprinkle the chopped thyme over the mushrooms, and pinch the foil together so the salmon is totally encased and no air can escape.<br />
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6. Bake in the oven until cooked through, about 20 minutes. Discard the bay leaf.</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com1tag:blogger.com,1999:blog-5452686695012649463.post-59803639215735968782010-02-21T15:47:00.001+01:002010-02-21T15:47:48.103+01:00Warm Winter Fruit Stew<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpS7JLNQuCbjtdH93W9KLk7dYSive-_sUHIaykXGTshefMKJ9LcVHWXo4Rl4G_Ug46hf52otgq7CphxGkw0mTq_HB4HO_zn99cB-BERTnL9lhgjSkJGLSi9ZxyHpxbuez-Og8FR6LugM/s1600-h/Winter+Fruit+Stew.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpS7JLNQuCbjtdH93W9KLk7dYSive-_sUHIaykXGTshefMKJ9LcVHWXo4Rl4G_Ug46hf52otgq7CphxGkw0mTq_HB4HO_zn99cB-BERTnL9lhgjSkJGLSi9ZxyHpxbuez-Og8FR6LugM/s320/Winter+Fruit+Stew.jpg" /></a></div><br />
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<div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I had to make this salad twice today, because the first time I made it I thought my brilliant idea of including thinly sliced shallots would do the trick and make this stew something special. That was most definitely not the case. The second time I made it, I stuck with what felt right: a little bit of sugar, olive oil, and pepper sprinkled on the fruits, along with some freshly chopped thyme. This combination produced the results I was looking for: sweet, refreshing and extremely light, with some added depth and flavor from the olive oil and pepper.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This salad came about mainly for two reasons: firstly, because I've had an over-indulgent weekend, having eaten a delightful Moroccan dinner at <a href="http://www.tripadvisor.fr/Restaurant_Review-g187147-d714989-Reviews-Chez_Omar-Paris_Ile_de_France.html">Chez Omar</a> Friday night (where I ate some of the best couscous I've ever had in my life), and having attended a <em>cremellaire</em> (house-warming party) last night, where I proceeded to drink more champagne than I care to remember. </div></div><div style="text-align: left;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thus, I was happy and hoping to make something light and extremely healthy for lunch today. I got inspiration to use thyme with fruits from my new boss at <a href="http://www.elle.fr/elle/">Elle</a>. Although working for a fashion magazine means that I don't get to spend my days dreaming about, looking at, and discussing food as I would like, I do find occasional moments to talk about the many fascinations of eating with my co-workers. Cristina (my boss), described a dinner menu she was planning for the weekend, and brought up an easy and wonderful grapefruit appetizer consisting of fresh thyme, olive oil, and sugar, which she picked up from Elle a Table (the cooking magazine produced by Elle in France every other month). I decided to expand this idea a bit and add other fruits to the mix, and that is how this warm winter stew has come about.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="text-align: left;">I think it would taste absolutely divine with some brioche bread, muffins, or pound cake to dip in the sweet fruit sauce, or it could be served along with some yogurt, granola, or nuts. I intended this salad to be an appetizer or light lunch, but I think this could be served as a dessert as well. </div><div style="text-align: left;"><br />
</div><div style="background: #ffe87c; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Warm Winter Fruit Stew</u> - Serves 1<br />
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<em>Use any or all of the following fruits:</em><br />
1 apple<br />
1 pear<br />
1 grapefruit<br />
1 blood orange<br />
1 orange<br />
1 lemon<br />
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<em>Remaining stew ingredients:</em><br />
1 tbsp chopped fresh thyme<br />
1 tbsp olive oil<br />
1-2 tbsp sugar<br />
lots of freshly ground black pepper<br />
Pre-heat the oven to 350 degrees.<br />
1. If using an apple or pear, peel the fruit, cut off the root and stem, and cut in half length-wise. Cut out the center, and slice each half into 3 or 4 pieces length-wise; place in an oven-proof bowl or dish.<br />
2. Peel all of the citrus fruits, taking care to remove as much of the pith (the white stuff directly surrounding the fruit) as possible. Working over the bowl, cut the fruits into segments - you want to keep their juices.<br />
3. Spread the chopped thyme evenly over the fruits, drizzle with olive oil, and sprinkle with the sugar and freshly ground black pepper (about a teaspoon, more if you really like the kick of pepper.)<br />
4. Place in the oven and bake until warm, about 10 minutes. Voilà!<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-65907809072488290202010-02-15T18:31:00.001+01:002010-02-15T18:31:48.981+01:00Mildly Spiced Chickpea and Spinach Stew<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgQK06VDl2AX1mxXErxfHvE-MIX7InhAvxBnEcaMibUe77O2PBUhRygx6KV2QBq0ceiPIdQ66Wb1Duo7mgEjm_vohv9v2Bm6V2PmfDpnz-sOXRL9avgbP5HEFem6pnMWoY3QrB18yPbw/s1600-h/Chickpea+Stew.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgQK06VDl2AX1mxXErxfHvE-MIX7InhAvxBnEcaMibUe77O2PBUhRygx6KV2QBq0ceiPIdQ66Wb1Duo7mgEjm_vohv9v2Bm6V2PmfDpnz-sOXRL9avgbP5HEFem6pnMWoY3QrB18yPbw/s320/Chickpea+Stew.jpg" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I'm really happy with this chickpea stew, not only because of its smoky and spicy flavors, but also because when I pureed the remainder of the stew and served it to some guests the next day, they loved it too. They actually ate it quite speedily and more readily than anything else on the table. So, this makes me happy, because although I only put the recipes I'm confident about on the site, I can never truly know if they are satisfactory to other people - it is at this point that I will implore you to post a comment if you end up trying a recipe. It is extremely helpful to know what you think, and I would appreciate it greatly!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In any case, I trust that you will enjoy this, especially if you are a chickpea fan. They have such a unique nuttiness to them, and no matter how tender they get, they always contain a certain crunch to them that adds great body to any soup or stew. Although using dried chickpeas is a bit of a hassle, it is absolutely worth it, because you can cook them with herbs and spices which mildly penetrate the peas and give them greater depth of flavor. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I always suggest preparing more than 1 serving when making soups, because it's such a treat to have a hearty bowl of soup ready in a flash after coming home late from work or wherever the day led you. I used spinach because it's delicious and has a nice and thick consistency, but I think kale would hold up equally well. You can use an equal amount of kale instead of spinach.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Lastly, I think this soup would be thrilled served alongside some sour cream, yogurt, or creme fraiche. Enjoy this stew, this week, and this very moment that finds you reading this website!</div><br />
<div style="background: #ffe87c; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Chickpea and Spinach Stew with Mild Spices</u> - makes 2 servings<br />
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2 cups dried chickpeas<br />
1 tbsp chopped fresh rosemary<br />
1 tbsp each of ground cumin, coriander, and chili powder<br />
1 tbsp olive oil<br />
1 onion, chopped<br />
1 garlic clove, chopped<br />
4 sun-dried tomatoes, chopped<br />
2 tbsp tomato paste<br />
1 cup chopped fresh spinach<br />
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1. Place the chickpeas in a medium bowl and cover with water so that it's covered by about 2 inches. Soak overnight.<br />
2. Drain chickpeas; in a medium-large saucepan or deep skillet, add the chickpeas, enough water to cover by 2 inches, the chopped rosemary, ground cumin, and a dash of pepper. Bring to a boil, stirring a few times to combine, and simmer until chickpeas are tender, about 1- 1 1/4 hours.<br />
3. Once chickpeas are done, heat olive oil in a large skillet (large enough to hold chickpeas and cooking water) over medium heat. Add onion and garlic and cook until softened, about 3-5 minutes.<br />
4. Add chickpeas with their cooking liquid to the skillet, along with the coriander, chili powder, sun-dried tomatoes, and tomato paste. Season with salt and pepper, and simmer until sauce has thickened slightly, about 30 minutes.<br />
5. At this point, add the chopped spinach, stir to combine, and cook until spinach is soft, about 15 minutes longer. Season to taste with additional spices or seasonings. </div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-6423249454143985222010-02-11T22:07:00.002+01:002010-02-11T22:35:58.448+01:00Roasted Beet and Blood Orange Salad with Mint and a Sherry-Orange Vinaigrettte<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y4kshFrxlYFgCAwGtJSiIzHlqyDVTVceYlT7tT3e1j_kg3rsRlER0uxJChp5uL4sNPj7gmkxSQ3pPDmmZV0KcOxTGPEJ-TWw91lngGul3N-X3BatIhOTa8w9HKd0f5Z8S9inwIcQx7o/s1600-h/Beet+%26+Blood+Orange+Salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y4kshFrxlYFgCAwGtJSiIzHlqyDVTVceYlT7tT3e1j_kg3rsRlER0uxJChp5uL4sNPj7gmkxSQ3pPDmmZV0KcOxTGPEJ-TWw91lngGul3N-X3BatIhOTa8w9HKd0f5Z8S9inwIcQx7o/s320/Beet+%26+Blood+Orange+Salad.jpg" /></a></div><br />
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A touch of summery brightness produced by winter fruits and vegetables. I'm always amazed that even during the dreary and drab winter months (and anyone currently living in Paris can attest that this winter has been particularly dismal), such bright produce as burgundy-colored beets and fiery oranges can come to fruition (no pun intended!). If not for the sharp and refreshing taste, I would suggest making this just to have something colorful and uplifting to look at and consume while it's so colorless outside. <br />
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Blood oranges are really interesting to me, mainly because of their taste. Although they are clearly oranges, and resemble their close relative, the navel orange, there is a certain tang to them which makes it clear that they must be at least cousins to the lemon. Additionally, their color is almost mesmerizing, a deep and intoxicating orange which conjures up images of a perfect, oasis-like sunset. <br />
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Although its title may sound fancy, this recipe only includes 6 ingredients; the flavor is mainly brought out by making the most of each component. Using the juice, segments, and zest from the blood oranges gives the salad an uplifting and well-rounded completion, while the sherry vinaigrette coats each cube of beet and orange to a silky and creamy perfection.<br />
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I don't know how people feel about buying pre-roasted beets, but I will say that I have no problem with it, especially considering that today in the grocery store I couldn't find raw beets and had to take what I could get. I'll include instructions for roasting beets (which takes about 1 1/4 hours), but I would say that either type of beet, pre-cooked or raw, will work well in this salad. <br />
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This recipe makes about 1/2-cup of dressing, which is probably about twice more than you will need. I would suggest saving it and using it on greens later, or roasting beets another evening and pouring this dressing over them.<br />
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If you'd like to make this a more substantial meal, I would suggest adding toasted nuts (pine nuts, chopped walnuts, cashews, pecans, or pistachios) or a cheese, probably goat cheese, although maybe other types would go nicely too. You can also serve this over some leafy greens such as butter lettuce or perhaps even romaine. Feel free to experiment, and please enjoy thoroughly. Muchas gracias. My new boss is Spanish and I hope to learn a thing or two from her in the ways of the spanish language - I'll keep you posted, besos.<br />
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<u>Roasted Beet and Blood Orange Salad with a Sherry-Orange Vinaigrette</u> - serves 100 (just kidding - serves 1)<br />
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1 beet<br />
2 blood oranges<br />
1 tablespoon chopped fresh mint<br />
1 teaspoon finely chopped shallot<br />
1 teaspoon sherry vinegar<br />
3-4 tablespoons olive oil<br />
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<em>To construct the salad:</em><br />
1. If using raw beets, preheat the oven to 425 degrees; wrap the beets in aluminum foil and roast until tender and can be easily pierced with a fork, about 1 1/4-hours.<br />
2. Once beets are cool enough to handle (or if using pre-cooked beets start here), peel the beet and cut in half length-wise. Cut beets into small cubes, and place in a medium bowl.<br />
3. Zest one of the oranges in order to obtain 1 tsp orange zest, and add it to the bowl with the beets. Peel the same blood orange, and chop the segments into cubes or smaller pieces. Place in the bowl with the beets. Add the mint, sprinkle with a dash of pepper, and toss to combine.<br />
<em>To make the dressing:</em><br />
4. Slice the remaining blood orange in half; squeeze the juice from one of the halves into a small bowl, and pour in the chopped shallot and sherry vinegar. <br />
5. Slowly whisk in the olive oil, until combined. Season to taste with salt and pepper, adding additional olive oil if dressing is to acidic for your tastes.<br />
6. Pour about half of the dressing (or as much or as little as you'd like) onto the beets and oranges. Toss to combine; place in the refrigerator and let marinate for about 20 minutes. <br />
7. Remove from the fridge, squeeze in some of the juice from the remaining blood orange half, and serve. Gracias amigos!</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-37470988356049518982010-02-08T22:04:00.002+01:002010-02-13T19:02:21.364+01:00Tagliatelle with Pistachios, Cinnamon, Paprika, and Parsley<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6R_BNBltc8iTNYOKKvNn-mtIE3Rq6dx388Y5ivrVX2khHNmdP4dztJad_m9LN6pUJ67cKl_UviW1BiUM-jlQ8Fgl0NwFpLnN51MkoLVZm413bqyhJlBZXwIhczsC-25yxlFNlMMYv2w/s1600-h/Tagli+up+close.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6R_BNBltc8iTNYOKKvNn-mtIE3Rq6dx388Y5ivrVX2khHNmdP4dztJad_m9LN6pUJ67cKl_UviW1BiUM-jlQ8Fgl0NwFpLnN51MkoLVZm413bqyhJlBZXwIhczsC-25yxlFNlMMYv2w/s320/Tagli+up+close.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Just finished an extremely refreshing phone conversation with my sister; like myself, she is very interested in people's relationships with food and ultimately in trying to improve what we eat and how we understand and treat our food. Over the course of these past few months, I've started to realize more than ever the importance of what we eat; after all, food is the fuel of life - why give yourself anything less than the best? We all deserve only the best moments and experiences, and eating healthy and delicious food is a great start. Treat the body right, and the mind will surely follow.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">So, it is according to this mindset that I will provide recipes for people to make for themselves in a short amount of time, but which are still tasty and good for you. I love playing around with new flavors and spices, so you will likely find some interesting and new combinations on this website. As you find, for example, in this tagliatelle dish with pistachios and spices.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">I love this recipe because it's full of surprises. The fresh herbs brighten up the dish, while the earthy and slightly tangy pistachios provide a creamy component which is vital to the marriage of flavors in the recipe. Toss in a touch of lemon juice and some spices over smooth tagliatelle, and the harmonious dance of sweet, spicy, creamy, and salty begins to waltz along your tongue and taste buds. The silky sensation of good-quality olive oil tossed evenly over long ribbons of tagliatelle is at once calming, exciting, and highly delicious. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Bon appétit, and to your health!</div><br />
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<u>Tagliatelle with Pistachios, Cinnamon, Paprika, and Parsley</u> - serves 1<br />
<br />
<br />
Tagliatelle for 1 person (about 4 ounces)<br />
2-3 tablespoons (your call) extra virgin olive oil<br />
1 tsp chopped fresh thyme<br />
1 handful pistachios, roughly chopped<br />
1 small pinch each of cinnamon and paprika<br />
1 large handful fresh flat-leafed parsley, chopped<br />
1 lemon<br />
<br />
<br />
1. Bring a small of salted water to a boil; add the tagliatelle and cook until al dente, according to package instructions.<br />
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add thyme and sautée 1 minute.<br />
3. Add pistachios and spices and sautée until pistachios become fragrant and slightly browned, 3-4 minutes.<br />
4. Add parsley and stir to combine.<br />
5. Drain pasta; add to skillet with pistachios and toss to coat pasta evenly. Sprinkle with lemon juice and stir once again to combine. Serve.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LYqnyk7uXtIdZ2-F924Z63jmdlX5U4cMR9tf7GwCz9VnldMZH4zU2mNckrI-gEzfhPAMcekMy_Xo2DP14zmmPZ5LU64YnsQpZrLDlNRnCRt-ZRO0jbK-vJ2S20o5M8beXo9eflBK9GU/s1600-h/Tagliatelle+and+Pistachios.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LYqnyk7uXtIdZ2-F924Z63jmdlX5U4cMR9tf7GwCz9VnldMZH4zU2mNckrI-gEzfhPAMcekMy_Xo2DP14zmmPZ5LU64YnsQpZrLDlNRnCRt-ZRO0jbK-vJ2S20o5M8beXo9eflBK9GU/s320/Tagliatelle+and+Pistachios.jpg" /></a></div><div></div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-87962448835529892932010-02-04T08:21:00.000+01:002010-02-04T08:21:43.555+01:00Egg-White Frittata with Sage-Braised Leeks, Goat Cheese, and Sun-Dried Tomatoes<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZCxWtHjwfJQHYf3fwmI-4hWQ0Ai_fjnX1y560P5lyEMPKuiOTAF-mO9eR8zYy3EHt-kB87Btqkj399-1RsVBifuuNZTXdhhTy_jeTDzxHmTji1oGrWaezObIHyyi71Em9nP6GI_kNJ0/s1600-h/Braised+Leeks+Frittata.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZCxWtHjwfJQHYf3fwmI-4hWQ0Ai_fjnX1y560P5lyEMPKuiOTAF-mO9eR8zYy3EHt-kB87Btqkj399-1RsVBifuuNZTXdhhTy_jeTDzxHmTji1oGrWaezObIHyyi71Em9nP6GI_kNJ0/s320/Braised+Leeks+Frittata.jpg" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So I think this frittata will please most; it's fairly simple to put together, since all of the fun takes place in the same omelet-sized frying pan, and preparation plus cooking time totals about 30 minutes. The inspiration for this recipe came partly from the positive feedback for the first frittata I put on this <a href="http://www.cookingforoneinparis.com/2010/01/egg-white-frittata-with-caramelized.html">site</a>, which I prepared with caramelized onions, shredded basil, shiitake mushrooms and goat cheese. You see some of the same culprits here: crumbles of goat cheese float in the egg-whites, topped with some fresh shreds of delightfully fragrant basil.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The other part of my inspiration came from some sun-dried tomatoes I recently bought at <a href="http://www.latetedanslesolives.com/">La Tête Dans les Olives</a>, an Italian produce store in Paris specializing in <a href="http://www.latetedanslesolives.com/voyages_sicile">Sicilian goods</a>, which also provides lunch or dinner for a grand total of 5 lucky guests per meal. The owner of this store, Cédric Casanova, is in my opinion a genius: why not install a 5-person table in his boutique which takes up all possible walking space, provide both lunch and dinner consisting only of products he sells (the best endorsement idea <em>ever)</em>, and charge 150 euros for the whole meal (Cedric encourages whole groups of 5 to book the table, in order to bring the cost down to 30 euros per person)? I won't go into too much detail on the food he prepared, but I will say that if you find yourself in Paris and craving some authentic <a href="http://www.bestofsicily.com/food.htm">Sicilian fare</a>, I would stop here for your capers, pasta, dried figs, dried oregano bouquets, tuna bresaola, and choices of about 15 different types of olive oil. Here are some photos:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH49G8NqFoV-M5mnEC1lauf_HKUHemAbYdGX-rTidmnobWrNPBdgxSiE7_cT0B3PXanVLDLiztJ-DSUaBic0Qrd-rXFmGjmmLKZsg-ivTQ_QoGqQoedxDZZ6zx5oJWVlC8Gkul2h0vgYY/s1600-h/IMG_3743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH49G8NqFoV-M5mnEC1lauf_HKUHemAbYdGX-rTidmnobWrNPBdgxSiE7_cT0B3PXanVLDLiztJ-DSUaBic0Qrd-rXFmGjmmLKZsg-ivTQ_QoGqQoedxDZZ6zx5oJWVlC8Gkul2h0vgYY/s320/IMG_3743.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHAhZcRApfxVhJSDxf98VWMtllNiPnvLlP2fiZUDF18vBeCnOQ80SLtpnWvRVv3r94LMyypKEesh0kXtPZwu8IKT2ITv-V6mbg84HNY83ubYEtbtuAuw9AfB4Iag8rpHMB19KGg5xjMM/s1600-h/IMG_3746.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHAhZcRApfxVhJSDxf98VWMtllNiPnvLlP2fiZUDF18vBeCnOQ80SLtpnWvRVv3r94LMyypKEesh0kXtPZwu8IKT2ITv-V6mbg84HNY83ubYEtbtuAuw9AfB4Iag8rpHMB19KGg5xjMM/s320/IMG_3746.jpg" /></a></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc5ERfTNQZIGOlxbbzles2s_c68XSIJs578JaZVsmQ_yaN3FUzWrFFytRy0w_Fhzi5RduSvl-LUBIEoL9UOQy0RXfI3CHChG0T_4TxGxhYICWmh1DWo8Nvx3zZj-5hPKrSewW_RqoIJ8/s1600-h/IMG_3748.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc5ERfTNQZIGOlxbbzles2s_c68XSIJs578JaZVsmQ_yaN3FUzWrFFytRy0w_Fhzi5RduSvl-LUBIEoL9UOQy0RXfI3CHChG0T_4TxGxhYICWmh1DWo8Nvx3zZj-5hPKrSewW_RqoIJ8/s320/IMG_3748.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Needless to say I couldn't resist walking out with a bag of soft sun-dried tomatoes which had been lightly sprinkled with herbs and seasoning. I also learned something new: if you buy sun-dried tomatoes, it's best to buy them out of olive oil, and then place them in oil directly before serving along with some more fresh or dried herbs. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In terms of this frittata, I had one other inspiration: soft braised leeks, which I cooked in walnut oil along with freshly chopped sage - braised leeks have the silkiest texture and a wonderful, slightly onion-y taste while still being gently to the palatte. They are delicious in omelettes, served cold as a side, or in a sandwich. I'm traveling by train today, and I think I'll prepare more braised leeks and put them in a sammy with goat cheese, toasted chopped walnuts, and basil. Yum. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I cooked it in a slightly different style from the last one on my site, which I learned from <a href="http://www.jamieoliver.com/">Jamie Oliver</a>: cook one side of the frittata until set, flip it out of the skillet onto a plate, then slide it back onto the skillet to finish cooking the other side. As long as you use a non-stick pan, this method is a cinch, and guarantees a well-cooked frittata. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-size: large;">Buon Appetito!!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxWZ3_ti-sHDx3aj6HI9_3upoUFvSIss9JrHiRlkd_LdckyI6BnBuhnwrLm6hI8G_EH1rCswk70Ns0bO_4pMcRxeHZUsFAON-TnL6A7CGIIeI8efA97ssUyOzQVTVCjJJBHpQizdHY04/s1600-h/Frittata+with+Braised+Leeks.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxWZ3_ti-sHDx3aj6HI9_3upoUFvSIss9JrHiRlkd_LdckyI6BnBuhnwrLm6hI8G_EH1rCswk70Ns0bO_4pMcRxeHZUsFAON-TnL6A7CGIIeI8efA97ssUyOzQVTVCjJJBHpQizdHY04/s320/Frittata+with+Braised+Leeks.jpg" /></a></div><br />
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<u>Egg-White Frittata with Sage-Braised Leeks, Goat, and Sun-Dried Tomatoes</u> - serves 1<br />
<br />
2 tablespoons walnut oil (or olive oil, or any other nut oil)<br />
1 leek, end and dark green parts chopped off<br />
1 tablespoon chopped fresh sage<br />
1 tiny garlic clove, chopped (should make no more than 2 teaspoons chopped garlic)<br />
4 egg whites<br />
4 sundried tomatoes, thinly sliced<br />
1 handful crumbled goat cheese<br />
1 lemon (for to squeeze the juice out of)<br />
4-5 fresh basil leaves, shredded<br />
<br />
1. Cut the leek in half cross-wise, then cut it again lengthwise, giving you 4 pieces. Using your hands, break apart the separate strands in each leek piece, so that you're left with lots of thin slivers of leeks.<br />
2. Heat 1 tablespoon oil in a small, omelet-sized frying pan over medium heat. Add the garlic and cook until fragrant, about 2-3 minutes.<br />
3. Add the leeks, and sautee until leeks are slightly wilted, about 3 minutes.<br />
4. Add the chopped sage and enough water to cover most of the leeks, about 3 tablespoons. Sprinkle with a pinch of salt and a dash of pepper, bring to a simmer, and cook, covered, 10 minutes.<br />
5. Uncover and continue to cook until most water is evaporated. Sprinkle juice from half of the lemon, stir, and remove from heat. Drain any excess liquid.<br />
6. Reheat skillet over medium heat and add remaining oil. Pour in egg whites, sun-dried tomatoes, goat cheese, and half of the leeks. Heat until frittata is mostly cooked on the underside, tilting the skillet occasionally to allow uncooked egg-whites to run onto the bottom of the pan, about 5 minutes. When most of the frittata is set (except a runny center), press an upside-down plate over the skillet and invert the frittata onto the plate. Gently slide the frittata back onto the skillet, and continue to cook until set, about 2 minutes longer.<br />
7. Top frittata with remaining leeks and the shredded basil. Voilà.</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-70060744715194447462010-01-31T19:07:00.000+01:002010-01-31T19:07:05.221+01:00Couscous et Poulet aux Prunes et Raisins Secs (Chicken Breast and Couscous with Golden Raisins and Prunes)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><span style="font-size: large;">(Version anglaise d'abord, version française immédiatement après)</span></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfxwx3QGdjQwYkSh4i-vBnoX8Wb5o_o1KnLksWT2_gcaojPouwthYiXHSJsidWipx0X0hb9hVHEdudlmHuqRV7c9mKzskxnyMzE1XN8a9_ygQqfCGtvxRm7eInMWtywfBvQ4fY6Q1sCg/s1600-h/Chicken+with+Prunes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfxwx3QGdjQwYkSh4i-vBnoX8Wb5o_o1KnLksWT2_gcaojPouwthYiXHSJsidWipx0X0hb9hVHEdudlmHuqRV7c9mKzskxnyMzE1XN8a9_ygQqfCGtvxRm7eInMWtywfBvQ4fY6Q1sCg/s320/Chicken+with+Prunes.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">It took me about two days to figure out how I wanted to bring this together - I knew it had to be according to the credences of this blog - tasty, easy, healthy. After about two days of reading various chicken and couscous recipes and toiling with the ingredients I wanted to use, I finally had my "epiphany" moment - I'll cook the couscous in the same broth/sauce in which I poach the chicken - cooking made easy, all in one pot on the stove! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIss62itr7-6zLPleMXNh0muZuEpRrmy4d0Wdd1tfKlzkog8zonEOg9ujoMSiDW96z2vM53kb0SH7w_7RKnp5amRV2u93QzXZmdFSwaUR1VwMe-AZyeFv8dkyLZp5z9IKLA-tGo4hEZw/s1600-h/Couscous+aux+prunes+et+raisins.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIss62itr7-6zLPleMXNh0muZuEpRrmy4d0Wdd1tfKlzkog8zonEOg9ujoMSiDW96z2vM53kb0SH7w_7RKnp5amRV2u93QzXZmdFSwaUR1VwMe-AZyeFv8dkyLZp5z9IKLA-tGo4hEZw/s320/Couscous+aux+prunes+et+raisins.jpg" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I've certainly developed a new appreciation for couscous since living in France - a fact that many people may not know is that couscous is now considered a national French dish (although I have to admit that I've heard this fact from many people, both French and American, but I have yet to find hard evidence proving this to be true). In any event, I personally have been slow to welcome it into my diet since I didn't grow up eating a lot of couscous and have never been inclined to choose it over other forms of wheat or grains. However, I'm thankful that living in France has changed my outlook on this particular ingredient, as it tastes like few other grains, with the exception perhaps of quinoa.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Instant couscous (that's what's usually sold in supermarkets) is fun because it fluffs up by absorbing whatever hot liquid it is put in; when it's soaked in a rich and aromatic sauce, as is done here, it develops a very moist and intense flavor. This dish couldn't be easier, requiring only one pot - the most amount of work is probably chopping up the onion and garlic in the beginning.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Merci et bon appétit!</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Chicken Breast and Couscous with Golden Raisins and Prunes</u> - serves 1</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp olive oil</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 small onion, chopped</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 garlic clove, minced</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 pinch each turmeric, ground ginger, cinnamon</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 chicken breast</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">About 1 1/2-cups chicken broth</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4-5 prunes, pitted and quartered</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 handful golden raisins (~ 1/4-cup)</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tablespoon tomato paste</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/3-cup couscous</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Sprinkle chicken breast with salt and pepper.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Heat olive oil in a small saucepan (but big enough to fit a chicken breast!) over medium heat; add the garlic and onion, sauté until slightly softened, about 3 minutes.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Add spices, and sauté until fragrant, ~30 seconds.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Raise heat to med-high; add chicken breast and cook until browned on each side, about ~3-4 minutes/side.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5. Add enough broth to cover breast, about 1 1/2-cups, along with tomato paste, prunes, and raisins. Bring to a boil, then simmer until chicken is cooked through (this depends on the thickness of your chicken breast, but it should take about 8-10 minutes)</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6. Remove chicken and put it on a plate, along with about 1/3 of the raisins and prunes, and enough sauce to leave about 1 cup in the saucepan. Cover with foil to keep warm.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">7. Bring remaining sauce in saucepan to a vigorous boil. Add couscous with a pinch of salt, and stir together.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8. Remove from heat, cover, and let couscous absorb the liquid until fluffy, 6-7 minutes. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">9. Serve couscous on a plate, and place chicken breast on top.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;"><u><em>maintenant en français:</em> </u></span></strong></div><br />
J'avoue que cette recette représente un mélange du poulet aux prunes, la version qui fait le titre de la bande dessinée de Marjane Satrapi, d'une version de mon père, qui est un peu plus épicée, et de ce qui m'a inspiré ici à Paris, c'est-à-dire le couscous. Depuis mon arrivée en France, j'ai développé une nouvelle appréciation pour cette graine aromatique, délicieux, et bien absorbant des sauces et liquides, et qui (au moins il me semble) et beaucoup plus utilisé ici qu'aux etats-unis. Dans cette recette le couscous est plongé dans une sauce riche et épicé, pour qu'il devienne doux, tendre, et plein de goût.<br />
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C'est un repas facile à préparer, car ca n'a besoin qu'une casserole, dans laquelle tous les ingrédients peuvent être directement mis, sauf la gousse d'ail et l'oignon qui doivent être d'abord hachés. En tout cas j'espère que cette recette va vous plaire, bon dimanche et bon appétit!<br />
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<u>Couscous et Poulet aux Prunes et Raisins Secs</u> - pour 1 personne<br />
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1 c.s. d'huile d'olive<br />
1 oignon, haché<br />
1 gousse d'ail, hachée<br />
1 pincée de curcuma, cannelle, et gingembre moulu<br />
1 poitrine de poulet, salée et poivrée<br />
1 boite de conserve de bouillon de poulet<br />
4-5 pruneaux, dénoyautées et coupées chacune en 4<br />
1 poignée de raisins secs<br />
1 c.s. de double concentrés de tomates<br />
80g de couscous<br />
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1. Sur feu moyen, faites chauffer l'huile dans une petite casserole (mais assez grande pour une poitrine de poulet!); ajoutez l'ail et l'oignon et faites cuire jusqu'à ce que légèrement ramolli, environ 3 minutes. <br />
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2. Ajouter les épices, et faire revenir jusqu'à ce que parfumées, ~ 30 secondes.<br />
3. Augmenter la chaleur à moyen-haut, ajouter la poitrine de poulet et faites cuire jusqu'à coloration de chaque côté, à environ ~ 3-4 minutes par côté.<br />
4. Ajouter le bouillon suffisante d'eau pour couvrir sein, environ 350 mL, avec concentré de tomates, les pruneaux et les raisins secs. Porter à ébullition, puis laisser mijoter jusqu'à ce que le poulet soit cuit (cela dépend de l'épaisseur de votre poitrine de poulet, mais il devrait prendre environ 8-10 minutes)<br />
5. Retirer le poulet et le mettre sur une plaque, avec la moitié de raisins secs et de pruneaux, et assez de sauce pour laisser environ 240 mL dans la casserole. Couvrir la poitrine avec d'aluminium pour garder au tiède.<br />
6. Amener la sauce restante dans une casserole à ébullition vigoureuse. Ajouter le couscous avec une pincée de sel et mélanger.<br />
7. Retirer du feu, couvrir et laisser le couscous absorber le liquide jusqu'à consistance légère, 6-7 minutes.<br />
8. Mettre le couscous sur une asiette. Servir la poitrine au-dessus.<br />
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</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0tag:blogger.com,1999:blog-5452686695012649463.post-10741667760916552762010-01-29T12:21:00.001+01:002010-01-29T12:25:48.195+01:00Orange-Pepper Roasted Broccoli with Toasted Almonds and Parmesan<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBHuggHKxzVv3A02P_8aeqjGdx5tzUGPUbeTbWEOkV4jafMgWzNQSHaOOJp_FOvajqSDrWjZX7goaMB_CtGp1iroCqkMbNIjJgCyxEYlCzVXHM8euhfXFJmdyEfwLM4p6eQmL3r6fbG0/s1600-h/Orange-Pepper+Broccoli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBHuggHKxzVv3A02P_8aeqjGdx5tzUGPUbeTbWEOkV4jafMgWzNQSHaOOJp_FOvajqSDrWjZX7goaMB_CtGp1iroCqkMbNIjJgCyxEYlCzVXHM8euhfXFJmdyEfwLM4p6eQmL3r6fbG0/s320/Orange-Pepper+Broccoli+2.jpg" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I imagine that most of you, like myself, are not extremely fond of broccoli; or maybe that's not the right way to put it; although broccoli's bright green hue and unique texture are interesting and adorable, it's not exactly something I crave throughout the day, nor is it a product which I would immediately reach for in the supermarket or in my fridge However, as with most food, I find that it's not the ingredient that I dislike, but more poor and bland preparation that causes me to be turned off by broccoli. So in an effort to make broccoli more enticing and satisfying, I decided to mix my love to oranges, parmesan and whole peppercorns with this verdant vegetable, to some very positive results. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Maybe I should explain how this potentially unlikely combination came about. I keep a journal by my bed to write down just about anything that comes through my mind, either before, during, or after sleep; I don't know about you, but sometimes ideas appear in my head in the middle of the night and I like to write down whatever it is that seems crucial and fascinating at 4 AM. Yesterday morning I found that I had recently written a terse note, saying only, "OK, oranges!" Apparently something in my sleep triggered a delight of oranges which compelled me to write this and ensure that a recipe involving oranges would soon ensue.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let's be realistic here; most likely something I saw or read earlier that day led to my nocturnal orange obsession, and I can tell you what it probably was: <a href="http://bitten.blogs.nytimes.com/2010/01/20/the-savory-take-on-fruit-salad/">The Savory Take on Fruit Salad</a>, a recent entry by Mark Bittman on his food blog <a href="http://bitten.blogs.nytimes.com/">Bitten</a>. Please take a moment to appreciate the beauty and wonder that was captured in Mark Bittman's photo of these beautiful citrus fruits; I don't know about you but just looking at them makes my mouth water and my stomach churn. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_2BumS3O7Zq0EOtBxj2Hxx6HaDu7tdq8vKqrCxoFlmSLgM_6zQQFyFqySWt6pZAsBZZXoUZvYi3nX7HEnze4tC6VJy2e-LDdH2VenoKM3By3yJY1qRvvp1Wzs3X2tMmY5VmZC8CfWuM/s1600-h/Up-Close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_2BumS3O7Zq0EOtBxj2Hxx6HaDu7tdq8vKqrCxoFlmSLgM_6zQQFyFqySWt6pZAsBZZXoUZvYi3nX7HEnze4tC6VJy2e-LDdH2VenoKM3By3yJY1qRvvp1Wzs3X2tMmY5VmZC8CfWuM/s320/Up-Close.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">So, it is with this immediate interest in citrus in combination with my desire to turn broccoli into something appetizing that this recipe came about. Roasting broccoli turns its flavor in a nuttier direction, and roasting it at a very high heat almost caramelizes it, so that you are essentially be eating broccoli at its finest and in its most hightened form. I believe roasted broccoli is typically served with garlic, maybe some chili flakes, and cheese - why not stray and try something delightfully new and interesting? You can eat this with some other roasted vegetables (like sweet potatoes, potatoes, carrots, or cauliflower) a soup, or a filet of chicken breast or fish. In any event, I think you'll be pleasantly surprised by the good taste broccoli can offer.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Orange-Pepper Broccoli with Toasted Almonds and Parmesan</u> - serves 1</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 small head of broccoli, cut into florets</div><div class="separator" style="clear: both; text-align: left;">1 small glug of olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon whole peppercorns</div><div class="separator" style="clear: both; text-align: left;">1 tsp grated orange zest</div><div class="separator" style="clear: both; text-align: left;">2 tbsp fresh-squeezed orange juice</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon (or to taste) freshly grated parmesan</div><div class="separator" style="clear: both; text-align: left;">1 small handful toasted almonds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 425 degrees</div><div class="separator" style="clear: both; text-align: left;">1. On a lined baking tray, toss the broccoli with the olive oil, whole peppercorns, and a pinch of salt.</div><div class="separator" style="clear: both; text-align: left;">2. Roast in the oven until broccoli is slightly browned, about 20-25 minutes.</div><div class="separator" style="clear: both; text-align: left;">3. Take out of the oven, and toss broccoli with orange zest, orange juice, and additional salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: left;">4. Sprinkle with parmesan and toasted almonds. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com3tag:blogger.com,1999:blog-5452686695012649463.post-10305064358521263182010-01-27T16:23:00.004+01:002010-01-27T16:52:31.585+01:00Soupe de Carottes, Patate Douce, et Haricots Blancs (Carrot, Sweet Potato, and White Bean Soup)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-size: large;"><em>(french version first, english version directly below</em>)</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Cela fait la première fois que j'écris en français sur mon site, donc excusez-moi s'il y a beaucoup de fautes! Il faut dire que je suis un peu fanatique au sujet de soupe, particulièrement en hiver quand j'ai toujours froid et je n'ai jamais envie d'aller au dehors; a mon avis rien n'est mieux que de me plonger sur mon fauteuil avec un bon bol de soupe. J'adore les soupes de patate douce, ou bien tous les repas de patate douces, parce que cette légume qui se ressemble aux pommes de terres mais qui est plus sucrée et plus crémeuse est bien pour la santé comme pour le palais. Mélangée avec des carottes, des haricots blancs, et plusieurs épices aromatisées comme la cardamome, le cumin, et le coriandre moulu, et on a pour résultat final une soupe légère, complexe, et délicieuse.<br />
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Comme je le dis toujours, je préfère préparer assez de soupe pour plus qu'un repas, d'abord parce que la soupe tient bien dans le frigidaire pour une semaine, et aussi parce que quand je rentre chez moi épuisée et sans le désir de cuisinier, ça me va très bien d'avoir une soupe maison que je peux facilement réchauffer sur le poêle.<br />
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A manger avec du pain, un peu de crème fraîche, des pignons de pin, ou des fines herbes comme la menthe ou le basilic. Bonne dégustation!<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Soupe de Carottes, Patate Douce, et Haricots Blancs</u> - pour 4 bols à soupe<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5 carottes, taille moyenne<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 patate douce<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 oignon<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 c.s. d'huile d'olive<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 pincée de cumin, de coriandre moulu, de cardamome moulue, et de paprika moulu doux<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">400g de conserves d'haricots blancs<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">de l'eau<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Éplucher les légumes et l'oignon; couper les légumes en petits morceaux, et émincer l'oignon.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Faites chauffer un peu d'huile dans une cocotte à feu moyen. Ajouter l'oignon et faites revenir quelques minutes en remuant régulièrement, jusqu'à ce que l'oignon soit tendre.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Ajoutez les épices avec une pincée de sel et de poivre, et remuer 30 secondes.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Ajoutez les les carottes et la patate douce, salez, et laissez cuire quelques minutes, jusqu'à ce que les légumes soient tendres, environ 5 minutes.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5. Verser les haricots et couvrir de l'eau, amenez à frémissement, couvrez, et laissez frémir 25-30 minutes, jusqu'à ce que les légumes soient bien tendres.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6. A l'aide d'un mixeur plongeant, mixez finement toute la soupe.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">7. Remettez la cocotte sur le feu et laissez frémir pendant quelques minutes. Servir nature ou avec un peu crème fraîche.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u><strong><span style="font-size: large;">Now in English!</span></strong></u><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I am particularly fanatic about soup, especially during the winter when it's cold out and I don't feel like going outside; in fact, my favorite thing to do is curl up with a bowl of soup, some nice crusty bread, and savor the warmth and comfort coming from the dish in my hands. I also love sweet potato soup, or anything sweet potato for that matter, because this vegetable strongly resembles the lovely potato, but is slightly sweet and creamier. Combined with carrots, white beans, and aromatic spices such as cardamom, cumin, and coriander, and the final product is a satisfying soup that is at once light, creamy, and wonderful for your health.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Especially when it comes to dairy-free soups, I am a firm believer of making a big batch, mainly because it holds well in the fridge for up to one week, and can remain in the freezer for even longer, about a month. It's also fantastic for those days when I am exhausted and don't feel like cooking anything; it's great to be able to quickly heat up some soup and enjoy a warm, home-made meal.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To be eaten with bread, pine nuts, fresh herbs such as mint or basil, or fresh cream or yogurt. This thick soup would probably also taste great as a pasta sauce, just something to think about.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Happy eating every body!<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Carrot, Sweet Potato, and White Bean Soup</u> - makes about 4 servings<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5 medium carrots<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 sweet potato<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 onion<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tablespoon olive oil<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 pinch each of ground coriander, ground cardamom, sweet paprika, and cumin<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 14-oz can white beans, such as cannellini<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">water<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Peel the carrots, sweet potato, and onion. Dice the carrots and sweet potato into smaller pieces, and chop the onion.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Heat the olive oil in a stock or soup pot over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Add the spices along with a pinch of salt and pepper and cook until fragrant, 30 seconds<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Add the carrots and sweet potato, and cooking, stirring, until slightly softened, 5 minutes.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5. Add the beans and enough water to cover everything. Bring to a boil, and simmer until vegetables are very soft, 25-30 minutes.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6. Using a blender or food processor, blend soup in batches. Return to stove over low heat, and gently reheat until warm. Serve plain or with cream, yogurt, nuts, or herbs.<br />
</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com2tag:blogger.com,1999:blog-5452686695012649463.post-50218172454044194252010-01-26T09:34:00.000+01:002010-01-26T09:34:51.295+01:00Cooking For Guests- Italian Style<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPUKYVCojFekFJByDsTDgQvwJxVakX1j5M0WtiTX6rSRthJyKif5dgQgNh8b253XIBhkbTnMax6Blc6-mL2r0ijfJcvpYpOWRAatXgdJsXI0CUE_js0L8lglHGz4dy5xUGQjsuNi5gDQ/s1600-h/Foie+Gras+Crostini.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPUKYVCojFekFJByDsTDgQvwJxVakX1j5M0WtiTX6rSRthJyKif5dgQgNh8b253XIBhkbTnMax6Blc6-mL2r0ijfJcvpYpOWRAatXgdJsXI0CUE_js0L8lglHGz4dy5xUGQjsuNi5gDQ/s320/Foie+Gras+Crostini.jpg" /></a><em><span style="font-family: Georgia, "Times New Roman", serif;">Foie Gras de Canard Crostini with Balsamic-Glazed Dried Figs</span></em><br />
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</div><div class="separator" style="clear: both; text-align: left;">I'm putting the foie gras picture at the top because it's the nicest picture I have from the dinner. As for the rest, well, they suffered because I was too hungry/impatient to take my time and take a decent photo. So, my apologies for that. In other news, I'm just putting up the pictures because I thought it might be nice to show you what kind of things I like to make for my friends when they come over; if you want the recipes though, let me know and I'll make posts for them. Enjoy.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu5c37vxb3ayOqigrQ9vg-J7MtYq3JNNcNz5s09GJVrSwGPgZ4hhyA1r24UafwCHs_ba-r3gEMf5otE6p_ebuNX-O41tCWIpYvga-i0GRCZZpBjs6lvS0CXSFaComRmhO8s7uSEelbmM/s1600-h/WIld+Mushroom+Crostini.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu5c37vxb3ayOqigrQ9vg-J7MtYq3JNNcNz5s09GJVrSwGPgZ4hhyA1r24UafwCHs_ba-r3gEMf5otE6p_ebuNX-O41tCWIpYvga-i0GRCZZpBjs6lvS0CXSFaComRmhO8s7uSEelbmM/s320/WIld+Mushroom+Crostini.jpg" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Shiitake and Porcini Mushroom Crostini with Creme Fraiche, Thyme, and Red Wine Vinegar</span></em><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Osso Buco with Olives, Lemon Zest, Tomatoes, White Wine, and Herbs Served atop Buttery Polenta</span></em><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Vanilla Panna Cotta Served with Saffron-Scented Clementines</span></em><br />
</div>Ashley Fahrhttp://www.blogger.com/profile/07163006047538412939noreply@blogger.com0