Gougères aux herbes

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A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…

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It’s the same recipe as the choux (cream puffs, here). Today my cheese was the infamous process product, I’ve added a little nutmeg and some fragrant fresh herbs to compensate.

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And rosemary.

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Baked till golden. Devoured 1 minutes after the photoshoot…

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Green duet. Herb and prune pounti, and cucumber lemon balm salad

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A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

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I had really lots of herbs around. Can you name them ?

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Starting easy : Spinach.

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Parsley.

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Shiruna, beet greens.

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Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

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Tarragon.

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Marjoram.

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A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

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There are prunes in the pountis. The sweet and savory contrast is excellent.

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Garden mille-feuilles

Eat the rainbow colors, pile the veggies. Some raw, some cooked.
Those mille-feuilles are simple, delicious and extremely healthy.

Potatoes, aubergines and a red grilled sweet chili sauce.

Fresh simple hummus, beetroot and a green chive sauce.

Sage walnut pesto on rice noodles

Asian Genovese. As Autumn freshness (with days of stuffy heat) arrived, my herb garden became crazy. I had to trim it, particularly sage and basil.

Isn’t that screaming “pesto me !” ?

The 2 herbs, plus garlic, walnuts, salt and oil, in the mortar.

The noodles with black soy beans.

The color was quite dark. Also the pure pesto tasted a little bitter, but as the rice noodles are very sweet in taste, after mixing that defect disappeared.
Yummy !

Degustation with a mysterious Chinese dish that you’ll see soon.

Omelette et trois fines herbes

Omelette baveuse. Ciboule japonaise (negi leeks).

Creamy tomato soup. Sage.

Couscous and tzatziki. Mint.

A quick lunch with 3 herbal flavors.

Tzatziki of cucumbers, garlic, salt, pepper, lemon, yogurt… lots of fresh mint. Let it refresh one hour or more.

Good fresh style omelette like here (click on text):
La baveuse, a French omelette for a gourmande mouth…

Garnished with shiitake mushrooms and negi leeks.

You don’t make simpler than this soup : cooked white beans (from my freezer stock), tomato puree, salt and sage, into the blender. Reheat gently.