I am happy to say that I changed the layout of my website, in order to clean it up and make navigating through the pages a little easier. I hope you will enjoy itsnew look, and that you will also find it easier to browse through the recipes.
Unfortunately, because of this change you will have to sign up once again to receive emails from me. It won't take more than two minutes to do, there is a button you can click on the right-hand side of the site, underneath the recipe list, to complete this. I'm sorry to make you go through this trouble, I hope I haven't lost you as a reader!
Thanks so much for your understanding, I hope you will like the changes I've made.
Photo du Jour - Onion Bhaji and Vegetable Pakora
We had another scrumptious World Food Evening last night. This month's theme was Indian and it was a meal that rivaled any restaurant.
To whet our appetites; homemade onion bhajis and vegetable pakoras served with three kinds of chutney, a refreshing raita and spicy lime pickle.
Two kinds of curry, dal, saag aloo, homemade naan bread and rice followed. Needless to say, we were absolutely stuffed at the end of the meal.
We woke up this morning with our clothes and hair smelling of curry. I can only imagine how our friend's entire house must smell...
Brunch in France vs. Brunch in America
Brunch in France
Brunch in America
I love all these little cultural differences!
Brunch in America
I love all these little cultural differences!
Keitt Mangoes: Favorite Things
Last year in the steamy Fairchild Tropical Botanic Garden of South Florida I tasted about 15 different types of mangoes. I discovered that some are sweet, while others are tangy and refreshing. Some have subtle floral aromas, others have hints of citrus, spice, even nuts as well as tropical fruit. The world of mangoes is luscious and delicious to explore and I was one enthusiastic taster!
While most mangoes in the US are grown in Florida, there are some grown in California like the organically grown Keitt. It's in season and in stores until the end of October and you don't want to miss it. The Keitt is one of my favorite mangoes, it's green on the outside and very large with a particularly thin seed. While more expensive than some mangoes, I think they are still a good value because they yield a ton of fruit. I recently had one that was almost 2 pounds and yielded several cups of diced fruit, 2 or 3 times as much fruit as a typical mango.
The delectable Keitt has no fiber, a buttery juicy texture, vanilla aroma and a delicate peachy flavor. If there was ever a melt-in-your-mouth mango, the Keitt is it. One serving provides over 75% of your daily requirement of Vitamin C and 25% of Vitamin A. Pick Keitt mangoes that are still a bit firm with no soft spots. The fruit is delicious on it's own, but even better on top of pancakes, crepes, in fruit salad or salsa. More tips on using mangoes, here.
Is My Blog Burning? #13
Think of this vintage Betty Crocker recipe card as a reminder. Is My Blog Burning? is coming up this Thursday, March 24th.
For those who dn't know about it, Is My Blog Burning? is a virtual online event where food bloggers from all over the globe post recipes on a given theme on one single day. For more information you can visit the "official" IMBB site
This time the theme is My Little Cupcake (or muffin) and it is hosted by Maki of I Was Just Really Very Hungry.
I made cupcakes back when the theme of Is My Blog Burning was cake, so I've been experimenting with muffin recipes and am almost satisfied with my recipe, almost. If you want to participate there is still time, visit the IMBB link for details, dust off your muffin pans and preheat your ovens!
Arlette's Tabouli
I'm calling this Arlette's tabouli in honor of Arlette. Arlette is the Lebanese mammy who has lived in Paris the past 20 years and who had been taking my Monday night cooking lessons at the Centre Vercingétorix all year long. Classes are now over, following the schedule of the vacances scholaire (school vacation).
One of our last lessons was called simply Mezze. I brought my three recipes that night: tabouli, cucumber-yogurt-mint salad, and hummus. The week before everyone had enthusiastically agreed to the idea of doing these Mediterranean inspired salads, or Mezze ( it is for eastern Mediterranean foods what Tapas is to the Spanish....small appetizer dishes that can be served with a drink as a starter to a meal, or with enough, they can become the meal itself).
I really needn't have brought recipes because shortly after we got started, it became apparent that Arlette was going to lead this class! Not out of some arrogant desire to take control or show the others what she could do....no, not at all. That is the complete opposite of this woman, who is naturally quiet, patient, and respectful. In fact, I was happy to see this more assertive Arlette who had seemed all year long willing to do the last tasks no one else volunteered for (peeling onions, cleaning lettuce, chopping garlic, etc). Rather, her quiet leadership gradually and naturally happened - from someone who has made these dishes all her life, a million times or more, methodically and confidently, with no recipe at all in mind!
So, I share this Mezze in honor of Arlette. It represents to me the thousands of other recipes that are borne out of tradition, passed down from generation to generation. In actuality, my recipe & hers are not much different except Arlette doesn't boil the water to soften the bulghur. (And now I don't either!) I've included quantities from my own recipe as a basic guideline. Use it & adjust to your own taste preferences.
Ingredients - 6 servings
200g bulgur, fine
water to cover the bulgur by 2-3 inches (5-8 cm)
250g tomatoes, diced
55g spring onion
75 - 100g lemon juice
75 - 100g olive oil
1/2 bouquet of fresh mint
1 - 1.5 bouquets of fresh, flat-leaf parsley
salt, pepper
Enjoy!
/dma
One of our last lessons was called simply Mezze. I brought my three recipes that night: tabouli, cucumber-yogurt-mint salad, and hummus. The week before everyone had enthusiastically agreed to the idea of doing these Mediterranean inspired salads, or Mezze ( it is for eastern Mediterranean foods what Tapas is to the Spanish....small appetizer dishes that can be served with a drink as a starter to a meal, or with enough, they can become the meal itself).
I really needn't have brought recipes because shortly after we got started, it became apparent that Arlette was going to lead this class! Not out of some arrogant desire to take control or show the others what she could do....no, not at all. That is the complete opposite of this woman, who is naturally quiet, patient, and respectful. In fact, I was happy to see this more assertive Arlette who had seemed all year long willing to do the last tasks no one else volunteered for (peeling onions, cleaning lettuce, chopping garlic, etc). Rather, her quiet leadership gradually and naturally happened - from someone who has made these dishes all her life, a million times or more, methodically and confidently, with no recipe at all in mind!
So, I share this Mezze in honor of Arlette. It represents to me the thousands of other recipes that are borne out of tradition, passed down from generation to generation. In actuality, my recipe & hers are not much different except Arlette doesn't boil the water to soften the bulghur. (And now I don't either!) I've included quantities from my own recipe as a basic guideline. Use it & adjust to your own taste preferences.
Ingredients - 6 servings
200g bulgur, fine
water to cover the bulgur by 2-3 inches (5-8 cm)
250g tomatoes, diced
55g spring onion
75 - 100g lemon juice
75 - 100g olive oil
1/2 bouquet of fresh mint
1 - 1.5 bouquets of fresh, flat-leaf parsley
salt, pepper
- Rinse bulgur well with water. Place in a large bowl & cover with tap water. Let sit for about 20 - 30 minutes or until bulgur is softened.
- Peel, seed & dice the tomato (or simply dice without peeling & seeding, if you prefer).
- Finely chop the spring onion.
- Clean & dry the herbs & then finely chop.
- After bulgur is ready, drain any excess water. Add the tomatoes, onions, lemon juice, olive oil mint, parsley, salt & pepper. Mix together well. Adjust seasoning as desired (add more lemon juice & olive oil if too dry; make sure it's salted & peppered enough).
An idea of what else you can do with Tabouli:
1st course: Tian de tabouli, orange, guacamole & crab
Enjoy!
/dma
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