Tuesday, May 25, 2010
Vegetarian Tuesday!- Roasted Eggplant, Zucchini, Asparagus, Red bell pepper Terrine with Pesto, slices of fresh feta, olive oil, thyme and oregano
Sunday, May 23, 2010
Wednesday, May 19, 2010
I love this idea of a grilled Caesar salad. How delicious does this look? Grilled leaves, crunch homemade croutons, huge slices of shaved parmesan, fresh lemon and thick dressing thrown over the top. Yummm...
Monday, May 17, 2010
Sunday, May 16, 2010
RN 31 51140 Muizon
tel :03 26 02 99 61
Saturday, May 15, 2010
In April I went to London for the weekend to meet my friend Renee who had flown 23 hours from Australia. I flew straight to London from a trip to Sweden, Finland and the Arctic circle and was fresh off a 23 hr train ride from the Arctic Circle-Helsinki. At the airport in Helsinki I waited 1.5 hrs in an Easyjet checkin line, took a quick 2 hr. flight to London, scuffled through the Gatwick airport to the train to London, got directions from a quite helpful train employee and eventually hoped on the metro, transfered and finally ended up in Covenant garden feeling like a lost + exhausted dove that had just traveled around the world.
Friday, May 14, 2010
Wednesday, May 12, 2010
Soup Shots-Butternut Squash with gruyere, sage croutons and Celery Root with White Truffle oil, chives and croutons
- 1 acorn squash
- 6 tablespoons unsalted butter
- 1 white onion- finely diced
- Good quality Salt
- freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy cream
- 4 cups homemade Chicken Stock or store bought
- 1 sprig of fresh rosemary
- 1 baguette for croutons
- 1 block of grueyere cheese
- 1 package of fresh sage
- Preheat the oven to 350 degrees F or 175 celsius
- Cut each squash in two lengthwise and scoop out the seeds with a large spoon. Brush or drizzle cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender (make sure it is very tender-poke all over the squash to test), should take about 1 hour. Make sure to let them cool then scoop out the insides of the squash, puree and reserve.
- In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger.
- Pour in the stock and bring to a boil, still over very low heat, stirring often. Puree the soup one more time. Cook about 20 minutes.
- In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process. Adjust the seasoning to taste. If the soup seems too thick add more stock. Cut up some fresh baguette into small mini croutons. Top the croutons with a small sliver of gruyere and last a piece of sage. Bake in the oven at 400 for a few minutes. Top each shot with a few croutons. Alternative Serving tip: bake small squash or pumpkins until tender, scoop out, and use as individual serving bowls instead of shot glasses or bowls.
Celery Root and Chestnut Soup with chives, croutons
and touch of white truffle oil
2 tablespoons butter
2 1 pound celery roots, peeled, cut into 1 inch pieces
2 medium onions, chopped
1 cup chopped celery
1 small potato peeled and cut into large dice (optional)
2 garlic cloves, minced
1 teaspoon celery salt
1/8 teaspoon cayenne pepper (make sure not to use too
1/2 cup dry vermouth or dry white wine
5 cups chicken or vegetable stock
1 cup whipping cream
Chopped fresh chives or celery leaves or white truffle
oil for garnish
The celery root might look a little scary but it's not too hard
to peel and it has a light, sweet and nice flavor. The best
part of this recipe is definitely the Vermouth. Don't leave it
out because it also gives you so much flavor and pairs
perfectly with the celery root. Really this recipe is very simple.
Melt butter in heavy large saucepan over medium heat.
Add chopped and peeled celery roots, onions and celery.
Sprinkle with salt and pepper. Cover and cook until tender,
stirring occasionally, about 20 minutes. Add garlic, celery
salt and cayenne pepper and stir 1 minute. Add vermouth
and boil until most of liquid evaporates, about 8 minutes.
Add stock. Bring to boil. Reduce heat and simmer until
vegetables are very tender, about 15 minutes. Puree
soup in blender in batches until smooth. Return to saucepan.
Add cream. Simmer until thickened to desired consistency,
about 5 minutes. Ladle soup into bowls. Sprinkle with chives,
croutons and add a drizzle of white truffle oil and serve.