Chickpeas three ways for a casual Summer lunch

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Transforming a bowl of freshly boiled chick peas into 3 dishes.

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Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.

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Pan-fried.

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Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.

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Served with salad spinach.

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Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

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Yuzu tabouleh and nira falafels

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Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

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Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

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Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

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Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

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I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

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A side of cucumber kimchi.

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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

Poulet mariné et taboulé de chou-fleur

A refreshing “barbecue” lunch.

First, a new version of cauliflower as a taboulé.

sanded cauliflower tabouleh

Then, a few hours in the fridge to let flavor mix and the cauliflower get cooked by the dressing.

Chicken marinated in olive oil with basil and Italian parsley…

…then grilled on the plancha.

Et c’est bon !

A boulets rouges

Taboule rouge (red taboule). The pun is lost in translation.

The couscous is soaked in a lot of thick tomato juice, with a little olive oil, okra, hot chili, salt. Before serving, I added capers, parsley and a little argan oil.

Sanded cauliflower, like a taboulé

I’m not a big fan of raw cauliflower. It’s not easy to digest and that “smells” of cauliflower in your mouth for a whilw. This time, no, that’s different.

The cauliflower broken into sand texture.

Marinated a few hours with lemon juice, salt, curcuma, a little harissa, herbs (mint, sauge, basil), onion, tomato, bell pepper and a few dry raisins for the sweetness.

It’s soft, fresh, full of flavor. Delicious.

Taboulé végétal et safrané, tout plein de légumes -Vegan saffron tabouleh, with lots of veggies

At some point of history, I can’t really tell when, couscous arrived in France. Maybe birds brought a seed and dropped it there.
Now it’s a classic. In Summer, it becomes taboulé. Beware of the spelling. The difference is not an innocent consequence of my random spelling…well it could, but not in this case.

Classsical tabouleh from Middle-East is mainly composed of bulgur, lots of herbs, a little onion, and lemon juice. It’s green.
In France, taboulé is any cold couscous dish. My compatriots have add anything to couscous. Really. From tomato sauce to dices of ham, including sweet corn. Sometimes, it’s good. Sometimes less.

Today, I added lots of fresh veggies, which is very good.

Whole wheat couscous, young onion, green pepper, red pepper, cucumber, parsley, lemon juice.

I mixed the ingredients, added a few slices of black olive, saffron, salt. I use 1/2 a lemon for the juice, then I complete with water if the veggies are not very juicy. To much lemon is not good.

Tatata ! 8 hours later, it’s done. I just stirred and added a little fruity olive oil. The saffron didn’t give much color, but tasted great.