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

White on white, double cheese and cauliflower soufflé

A soufflé doesn’t wait for photos to be taken… so clic clic, that’s all and I rushed to enjoy that marvel of lightness before it falls down.

Cauliflower is white, soufflé batter is white-yellow, cheese is yellow. You see only white… So I have to tell you there are bits of cauliflower, cauliflower purée, pizza cheese, parmesan and mace in this warm foam.

Baby size. Family size :

Cinderella gourmande, recipes of golden carriage

Beware little pumpkin, the hunting season is officially opened !
Well, the kabocha (pumpkin) is on the tables year round in Japan.
Read more here.

photo kabocha menu

Most Japanese pumpkin are the sweet non-watery type (potimarron, chestnut-pumpkin). They are delicious just steamed or simply cooked… If you want more ideas for variation, here is a little compilation.

Japanese meal with kabocha skin and kabocha bread toasts

kabocha mousse

kabocha waffles

Velouté of kabocha

kabocha pizza

pumpkin bread

pumpkin samosa and roast kabocha

pumpkin tofu jewel cake

raw pumpkin pie

creamy pumpkin pie

kabocha cardaman buns savory tarte au potiron

Pure potiron

Foamy soupe de potiron
Pan-fried kabocha
Fitness creme de potiron

Japanese kabocha classics

Kabocha no nitsuke
Tempura with kabocha
Okowa (steamed sticky rice) in kabocha

Not on photo :
Summer food rainbow
Shrimp doria with kabocha
Dengaku tofu, kabocha…

World pumpkin

Noodles with kabocha and bamboo shoots
Spring rolls
Ramen soup with kabocha
Pumpkin “risotto”
Pumpkin rosemary spaghetti
Pumpkin couscous

See also :
Appam kabocha lunch
Eight treasures on domburi

Sweet citrouille

Kabocha yokan
Souffle de potimarron
Vegan pumpkin chi’cake
Thai steamed pumpkin custard

See also :
Compote de kabocha (kabocha spread)
Kabocha coco gelato

with soba (poached)
roast (chick sand)

Purée

kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)

The grated raw flesh

August veg’
color slaw
shred veggies

miso soup
salad with fried tofu
mabo tofu


grilled
opened with the teeth
the green seed, to enjoy with a little salt


Fraises cache-cache -Find the hidden stawberries

Fraises cache-cache

Recipe (4 cups) :
2 cups of strawberries
1 lemon (with edible peel)
2 small bananas
2 eggs
Grand-Marnier
4 tbs sugar
2 ts corn starch

1.Grate the lemon peel. Juice it. Cut the strawberries in 4 pieces.
2.Paste the bananas with 1 tbs of lemon juice.
3.Mix the egg yolks, the rest of lemon and the peel in a small sauce pan. Put it on moderate heat, stir constantly with a wooden spoon til the eggs curd. Add 2 tbs of sugar (or more or less, depending on your taste and the acidity of the lemon) and a little Grand-Marnier.
4. Beat the egg whites, add 2 tbs of sugar, then 2 ts of corn starch. Add them to the banana paste.
5. Take 4 souffle cups. Put the lemon curd in the bottom, then the strawberries and cover with the banana mousse.
6. Bake 15 minutes at 200 degrees C. (till top takes a golden color)

Serve hot. And let the guests discover the hidden lemon curd and strawberries.

Fraises cache-cache

Recette (4 ramequins) :
2 tasses de fraises
1 citron (dont on peu manger le zeste)
2 petites bananes
2 oeufs
Grand-Marnier
4 cs sucre
2 cc maizena

1.Raper le zeste du citron. Le presser. Couper les fraises en 4.
2.Reduire les bananes en puree en y ajoutant 1 cs de jus de citron.
3. Dans une petite casserole, melanger les jaunes d’oeuf, le reste de jus de citron et le zeste. Mettre sur feu doux, remuer a la cuillere en bois jusqu’a ce le melange epaissise. Hors-feu, ajouter 2 cs de sucre (ou plus si le citron est tres acide et selon votre gout) et un peu de Grand-Marnier.
4. Monter les blancs en neige, ajouter 2 cs de sucre, puis 2 cc de maizena. Puis les incorporer delicatement a la banane en puree.
5. Prendre 4 ramequins a souffle. Au fond, repartir la creme de citron, ajouter les fraises et couvrir de mousse a la banane.
6. Cuire 15 minutes a 200 degrees C. (jusqu’a ce que le dessus soit dore)

Servir chaud en laissant aux invites la surprise de decouvrir les fraises et la creme de citron.

Souffle de potimarron (kabocha)

Very easy, you need kabocha pumpkin (about 1 cup), an egg…
Preheat the oven.
Steam the kabocha, discard the peel, reduce it to paste. Add the egg yolk and a cup of water, and if you want some vanilla essence and a few organic raisins.
Beat the egg white with a pinch of salt, when it’s nearly stiff, add a ts of sugar. Add into the kabocha. Bake 8~10 minutes in hot oven, then 5 minutes in moderate heat.
Eat immediatly.

C173.8 F4.4g C27.1g P7.9g

Fr :
Souffle sucre de potimarron kabocha.
Il suffit d’un bol de potimarron et d’un oeuf. Prechauffer le four.
Cuire le potimarron a la vapeur, oter la peau. Ecraser le legume, y ajouter le jaune d’oeuf et (facultatifs) de l’essence de vanille et quelques raisins secs.
Monter le blanc en neige avec une pincee de sel, quand c’est pris, ajouter une cc de sucre. Incorporer a la puree.
Cuire 8~10 minutes a four tres chaud, puis 5 minutes a temperature plus moderee.