In April, that was buzzed…

Pinterest April Album
and from today follow the next :
May album

Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

Juices

Burning strawberry dew
Green juice

Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

Tarte flambée and green juice

Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.

The new onions were screaming : “Une flammekueche ! Une flamm’ !An onion tart !”.
The traditional recipe of this Lorraine-Alsace delight requires bread dough :

la flamme tutorial (click here)

It’s a very quickified version : baking powder dough, onions, a little ham and some home-made coconut yogurt. Lots of black pepper. Baked in the oven-toaster.

The juice : lots of fresh komatsuna leaves and a little yuzu juice.
小松菜 komatsuna, litterally means “little pine tree greens”, but they are sorts of turnip leaves. The juice is slightly bitter but not too much to drink it.

Serve the 2 together and enjoy sin with health.

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

Tarte flambée à l’oignon blanc et aux 3 poivres

The “tarte flambée” is made with creme fraiche in my place, cottage cheese in other areas. Toppings are onion and bacon bits.
What did I have ?

Onions, white ones. The sauce is yogurt blended with cream cheese that was getting old and dry. I had to finish the cheese. The white mix was very liquid but dried a bit too much. If I had to do it again, I’d add a little butter or oil in it.

No bacon in view…. I flavored it with 3 peppers freshly grounded : pink, green that you see in the mortar and black that has its own mill.

The dough raised a lot, but it was very crispy under. Well, with a little white wine, that’s a good dinner.

La flamme douce…a la pomme (via Gourmande in Osaka)

Last year…

Apple flammekueche I had not enough sour cream for a second tart. So this one is garnished with apple, bacon, red onion, red pepper, cinnamon, yuzu citrus peel. Bread dough recipe >>> Fr : Je n'avais plus assez de creme pour la seconde. Cette flamme est garnie de pomme, bacon, oignon rouge, poivre rose, cannelle, et zeste de citron yuzu. … Read More

via Gourmande in Osaka