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L’Ambiance des Halles: Bouillabaisse Maison

21 May

As I plan my Integrale recipe, I want to share with you a wonderful post by Cooking in Sens. I know there is no recipe here to enjoy, but I just appreciate the photography and the writing. I just had to share it!

Cooking in Sens

L’Ambiance des Halles is my fishmonger.  In addition to selling fresh fish and seafood, they have a shellfish bar, small restaurant and seafood platters for take away.  Difficult to please when it comes to fish, I usually don’t bother with the prepared food on offer, preferring to handle the preparation myself, which is wise.

However today, in honor of the Ascension holiday, L’Ambiance was preparing Bouillabaisse for take away and I thought, what the heck, I’m bored with doing “freezer”, so I ordered two portions for Jade and myself, but the owner refused payment.  So nice.   I had fallen off the wagon anyway by buying and freezing two beautiful pork carbonades/grillades for a future barbecue.  I’m not made of iron.

The bouillabaisse fish broth packaged separately from the fish pieces, was made with vive (weever), congre (eel), chapon (scorpionfish), grondin (gurnet), rougets barbet (mullet); very thick and rich…

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Pozole Verde

13 Mar

This is a recipe that tugs right at my heartstrings. I love Pozole and this recipe for verde from Karen at The Back Road Journal does this traditional dish proud! Viva Pozole!

Back Road Journal

How about a nice steaming bowl of pozole verde? Haven’t heard of it…what if I said pork and hominy stew with green chilies. This traditional dish is the comfort food of Mexico. There are many varieties of pozole using different meats but the classic is made with pork. Their color comes from the different chilies which are used and will be called white, red or green pozole, which happens to be the colors in  the Mexican flag.

Throughout the state of Guerrero in the southwest part of Mexico bordering the Pacific, every Thursday the locals sit down at pozolerias where all they serve is this dish. I just had to try something that famous. I can tell you that I could definitely eat pozole once a week also, it is that good.

Pozole Verde ( Pork and Hominy Stew With Green Chilies)

The word pozole actually means hominy in…

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Bánh mì Inspired

8 Mar

This weeks reblog comes from The Incuistion. This Vietnamese version of my Mexican Tortas made of pickled radishes, tamarindo, red onion, fresh cucumber, cilantro, and basil looks so delicious that I may just go out and make it this weekend! The avocado aioli is inspiring and would be wonderful with some fish tacos as well! Be sure to trackback to her blog and check out some of her other recipes as well! What do you think?

The Incuisition

On my way home from the beach the other day, I was trying to figure out the prefect evening meal to finish a day dozing in the sand. I was in a daze, just having emerged from the long afternoon sun and from under the gauzy blanket of ocean sounds: the waves, muffled gossip from girls on a nearby blanket, scattered birds, and children with their cries and plastic shovels. I was craving something with real texture and strong spice. I wanted to carry over the feeling of Pacific breeze, warmth and ease into the evening. I kept thinking about the flavors of tamarind, soy, cilantro, and sesame. When I got home, I did something I rarely do: make a sandwich.

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Mussels and Almandes de Mer

1 Mar

This weeks reblog comes from a great food blog Cooking in Sens. I love mussels and searched for a recipe to reblog and share with all of you. Mussels are so simple to prepare but oh so elegant to serve. This recipe is no exception, a few fresh ingredients (you can use littleneck clams instead) and such a stunning result! Enjoy!

Cooking in Sens

Well he’s going back to Southern Sudan, so I thought I’d pull out all stops.  No seafood to be had from the Nile river.

And anyway, I’ve been wanting to do something with these clam-like almandes de mer .  We ate a couple of them raw.  Primo!

Veuve Cliquot.  Nuff said!

Mussels and Almandes de Mer

1 onion chopped

3 garlic cloves, chopped

1 red bell pepper, chopped

3 tbsp olive oil

2 quarts small mussels

1 lb almandes de mer or small clams

1/2 cup white wine

2 tomatoes, seeded and chopped

2 tbsp fresh parsley, chopped

Saute the onion, garlic and bell pepper in the olive oil until the onion is soft.  Add the mussels and almandes de mer and saute for 1 minute, add the white wine, cover and cook for 5 minutes.  Remove from the flame and add the tomatoes and parsley.

Wine suggestion:  Cremant or…

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Spicy Haddock Fish Cakes with Aioli

23 Feb

This weeks reblog is a delicious dish from The Bite House. Those of us who are Catholic really appreciate a great lenten dish like this!

The Bite House

Fish cakes, crab cakes, both remind me of beach vacations. Seashore restaurants, seafood take-outs, cold beer, tartar sauce, sun. It’s not summer yet, and I know that back-painfully well; after shoveling the snow from our driveway yesterday, the car still got stuck, and later on we stacked a cord of firewood. But guess what I felt like eating in spite of all the ice and snow? Hint: check the title of this post. I wanted summery fish cakes; classic ones made with mashed potatoes. Crab cakes tend to be more popular in general, but fish cakes, when done correctly, are just as tasty and rewarding. They’re also cheaper to make! Now I’ve got everyone’s attention.

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Aubergine and Feta Tarts with a Tamarind Drizzle

16 Feb

Every week I repost on my blog the best recipes (chosen by yours truly) from the blogs that I follow. This is a wonderful recipe from Vered at Eat Now Talk Later. It is a brilliant starter or tapas that uses the unique flavor of tamarindo. I know I will be trying this recipe very soon!

Eat Now Talk Later

Even though tamarind is usually used in asian cooking, I’ve used it here in a Mediterranean style tart. I really like the sweet and  tangy flavour and thought it would be perfect with cheese. I love all these ingredients separately but I’ve never used them together before.

As you may already know I love puff pastry for being delicious, easy to use, and amazingly versatile. It’s works so well with Mediterranean ingredients and especially cheese. I have previously posted a recipe for Mozzarella and Pesto tarts on puff pastry.

This is a simple recipe that makes a perfect starter or light lunch. Serve with a salad and some sliced meats.

Aubergine and Feta Tarts with a Tamarind Drizzle

Start to finish time: 45 minutes
Serves: 2

Ingredients

150g ready rolled puff pastry
1 aubergine, sliced about 5 mm thick
1 tbsp olive oil
4 tbsp tomato puree
4 tsp  garlic oil
100g feta cheese

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Braised Goat with Squash and Red Wine – From Chica Andaluza

9 Feb

This recipe is for those of you who love cabrito (goat). I for one, will definitely add this to my recipe book!

Chica Andaluza

Finally we have had a small drop in temperatures and it looks as though rain may well be a real possibility in the next few days.  Me, a Chica who hates the cold and damp, breathing a sigh of relief at the thought of rain which is so badly needed for the olives, the fruit trees, the rivers.  What a long way I have come on my Andalucían journey!

Winter weather means warming winter food.  After having friends over recently, I was left with half a kilo of chopped goat which had not been cooked so I froze it for a rainy day. That rainy day came round and to make a change from the simple local way of cooking it with garlic, chilli, bay leaves, peppercorns and white wine I decided to make a stove top casserole.

We are still being supplied with squash by Big Man´s cousin…

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