First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)

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Soupes et potages


Country
soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)


City
potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
cauli-carrot
crème vert amande


Seaside
soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)
bouillabaisse

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Tartes, quiches, savory cakes


pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)


quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon


tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)


Soufflés
soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran


poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Omelette du jour : green, gold, pink


A big big omelet !

That starts with a stir-fry with all the fridge l.o. Garlic, red onion, celery, negi leek, mizuna (stalks), chili pappers, boiled potatoes…

And eggs beaten with cut nira leaves.

Under there is a roasted crust. Over a creamy omelet.

Glossy omuraisu

When I saw the post of Nippon Nin (she is the Ambassador of Japanese family cooking in the US), I knew what my lunch would be… She made a deliciously looking omelet rice, also known as omuraisu. She gives you a detailed recipe.

You need leftovers of rice, eggs, whatever you get in the fridge to stir-fry with the rice. I had bits of pork and a few veggies.

Butter to flavor the omelet and the rice.

That’s it. It’s glossy on the first photo because I painted it with sweet chili sauce.

I had a little rice left as a side dish…

A cup of mizuna, to say I’ve eaten my greens…
Yummy !

The meal :

Cal 610 F18.3g C83.1g P26.4g

Another version with sauce :

omuraisu

Falafèves et omelette tomatine

Falafèves. They are kinds of fresh fava bean (broad bean) falafels. I make balls with ground raw (important, not cooked) favas, garlic, turmeric, salt. Stir-fried them.

falafeves (= ta’amiya)

The sauce is yogurt, lemon juice and a mix of random spices.

Not an effect of the photo, the omelet was copper orange. I whisked woughly the eggs with tomato juice, added salt and pepper, rolled it after cooking (without fat).

Baveuse inside. Mmmmmm !

Garden lunch : bento chirashi

The rose sushi goes to the park for lunch….

making the chirashi

Steamed : Okra, leek whites and a shiitake.

Raw sliced Japanse turnip.

Grilled : miso sawara mackerel , with kinome.
seikyozuke sawara

Ready to go under the Sun.

Chirashi, composing a bouquet of sushi

Bara sushi (rose sushi), chirashi covered with decorative items like the ground is covered by flowers in Spring.
The rice is also flavored. This is not the most classic version.

Classic vinegared sushi rice.

+ shrimps
(dried rehydrated in Awamori, cooked with soy sauce)

+ koya-dofu
(freeze-dry tofu, rehydrated and cooked with yukari and mirin)

= chirashi rice.

Threads of egg (see more here).

Umeboshi (pickled plum) for the center.