Tourte lorraine au poulet et à la marjolaine (chicken marjoram pie)

Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.

Inside it’s mostly chicken…

… and a few herbs, particularly fresh marjolaine (marjoram).

Humm… the crispy and buttery golden crust.

For dessert : small lunettes à la vanille made with the same pastry.

vanilla spectacles

And some escargots (snails), no photo of todays but you’ve seen some before :

schnek (escargot)

Brioche pascale. Baking my nest.

In advance on the season, I’ve already eaten 2 brioches de Pâques(Easter sweet bread).

Yes, the quail eggs are baked with the brioche.
My brioche is an arranged (simplified) version of this recipe (in French).

Easter eggs, old fashioned and modern style.
Tips to color the eggs.
For yellow : boil them with turmeric.
For yellow : boil them with the outer peel of onion.
For yellow : boil them with kushinashi (gardenia bulbs) yellow food coloring.
For yellow, it’s easy. For other colors, good luck ! Food coloring doesn’t work all times. Spinach doesn’t work.

Breaking the eggs…

Tartare d’huitres au yuzu (French-Japanese oyster appetizer)

That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.

Japanese ingredients : small oysters and (blanched cooked) edamame beans.

Also white kabu (raw). And okra (gombo, blanched).

A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.

Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.

Creaming of a white cakemass…

White and red like a Santa cosplayer…

…it melts in the mouth.

Nothing new (it’s this one). I slightly progressed at covering it, and it’s not fresh strawberry season.

Yes, I did a better job, but there is a margin to improve even more. The night version was a charlotte, shaped in a circle, which is easier.

Je les ai cueillies dans la glace, couvertes de gelée et placées sur du sucre glace. Puns are lost in translation, roughly, jelly prevents the frozen berries to turn into ugly sponges as they thaw.

Meri kurisumasu