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Cream of Parsnip Cake


Fall has arrived in Paris, the leaves fall from trees and invade the garden paths of Luxembourg, night more early and the cold settles sobering perspective ... ..

This season is still very interesting from a culinary as the best time of year for cooking vegetables elders (parsnips, horseradish, Jerusalem artichokes ..). Proof is that my basket of organic vegetables this week contains virtually only the vegetables: 3 parsnips, a pumpkin, radish and a few zucchini timeless ..

Last night I decided to invite my best friends - Renaud and Laurent - to come to dinner because it was far too long since I had not cooked! Between running, the diplomas to pass the audit and of course, not easy to find time ...

But this time thanks to week end of three days, I prepared a "real" dinner with appetizer, entrée, main course and dessert ...

small chips on the menu as an appetizer with cheese, cream of parsnip as a starter, crumble chicken zucchini and well course my cheesecake which I could not escape!

So here I give you the recipe for parsnip soup, which I particularly appreciated.

You Will Need

3 parsnips 1 potato charlotte

300 ml single cream 250ml

milk 500ml water 20g butter

Salt, pepper

Pour in a large pot of water, milk and cream. Bring to a boil.

Add the pieces of parsnip and potato, peeled and coarsely chopped. Add salt and pepper.

Bake 30 minutes.

When the parsnips are soft, pour into a blender and mix while adding the butter. Add salt and pepper.

Ready!

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feta zucchini


It is the summer has finally arrived in Paris! So certainly it's nice, it's hot, and holidays start point their nose .. but what he's hot! Result: everything is fresh is to honor and chocolate and other sweets are instead to leave ...

Saturday evening, my best friend Vincent improvised a little salad'party with good friends and I decided to help by providing a cake that has always salted with some success to such parties. Zucchini with 3 bio tousprimeurs.com and feta cheese bought from my Rue Mouffetard, I threw myself into preparing a feta zucchini cake which was very easy to do (unlike my lemon pie which I will give you the recipe soon!), delicious and very light!

You Will Need

3 medium zucchini bio

100g feta

100g grated Gruyere 100ml milk

3 eggs 180g flour

1 teaspoon baking

2 tablespoon extra virgin olive oil

Preheat oven to 200 ° C.

Peel and grate the zucchini (I used to do my microplane grater which is famous for always being so awesome!). Sauté in a pan with a drizzle of olive oil so that it will disgorge. Salt and pepper.

In a bowl mix eggs and milk. Add the flour and baking powder and mix well. Pour the zucchini coarsely crumbled feta then and Gruyere.

Pour into prepared loaf pan and bake. Cook about 50 minutes and at the end of cooking check using the tip of a knife that the cake is cooked. Enjoy!

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My Uncle


Hello everyone! I'm back with a new restaurant review as promised! Tonight I went to the discovery of the Abbesses district that I find many ways to close the street Censier and its surroundings, and that pleases me so much!

In search of ideal restaurant to celebrate our reunion with my best friend Vincent, we went "At my uncle," a wine bar on the side of the street Burq cited in the Gault et Millau guide and my favorite, The Fooding !

Although very promising on the map, we've both been relatively disappointed with our entries and our dishes (Form + main entrance at 24 €).

Personally, I opted for a creme brulee and goat cheese with tarragon and input for hake fillet wasabi sauce and I was rather disappointed. In fact, I just did not feel the goat in my creme brulee (which was the main ingredient, however ...). Moreover, my dish was hearty but the fish sauce and accompaniment were like three separate entities on my plate separated by small porcelain bowls with a fish for a result but certainly very good cooked in a relatively mundane. Moreover, the idea not to merge with the accompanying dish saddens me a bit ...

A little disappointed, we have chosen not to make dessert ... it's pretty unusual for me ...

This restaurant however two positive aspects: the atmosphere is very nice, cozy and ideal for a head to head (knowing that the tables are still stuck together, but it's the same everywhere in the area ..) and their wines are very good. We opted for a wine country oc-25 € the bottle which was very pleasant and marry well with both fish and meat ...

My overall impression is mixed, but not very good evening with what was on the plate. It comforts me in my opinion however, that restaurants in Paris are not cheap and often the card is more captivating than the actual content of the plate and leads me to always go back to basics: Cellar Burgundy, my favorite restaurant!

Good evening!

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asparagus in olive oil, lemon and Parmesan


Back in Paris after a delightful week in Portugal, I ordered from my off the plane my basket tousprimeurs.com ... no time (or inclination) to go to the supermarket .. Today, so it was the big day on Wednesday: that traditionally or I'll get my little baskets of vegetables from my florist! Back in my apartment and have a little time, I took a few minutes to read "Home " Jamie Oliver, a beautiful cookbook dedicated to vegetables that I bought during my stay in Los Angeles and I enjoyed it so much!

In view of the contents of my basket (asparagus, zucchini, tomatoes ..) I was looking for recipes using asparagus, but this time without the paste Puff (back from vacation must!). I found a simple but delicious recipe: Steam asparagus in olive oil, lemon and Parmesan. Simple and delicious!

I chose to accompany such a small asparagus boiled egg .. just.

You Will Need ..

1 bunch green asparagus 1 lemon

2 tablespoon olive oil extra virgin

Parmesan (I use the large Padano Monoprix Gourmet)

Salt, pepper

First peel asparagus. Then take each individual asparagus and remove by twisting slightly after the asparagus until it separates.

Plunge asparagus into a pot of boiling salted water and cook over medium heat for about ten minutes.

When the asparagus is cooked, drain and put in a pan containing a substance very light olive oil. Sauté 3 / 4 minutes to finish cooking.

Arrange asparagus on serving plates and drizzle each portion of the juice of half lemon and two tablespoons of olive oil. Sprinkle with Parmesan.

Enjoy!

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Restaurant Yaiyin


That's it I decided to really take this blog! After all, a recipe from time to time it is not enough! So I decided to enrich its contents with a few restaurant reviews (in my very modest level), which I will remember the passage of places that I did!

So naturally I am going to recommend a restaurant / bar very nice kosher wine in the 17th arrondissement (33 rue Cardinet) called Yaiyin.

I went there during a late dinner with my colleagues in mission work and the evening was very good and this is undoubtedly thanks to the excellent wine we could drink: wines and fleshy Israel's spiced with a Cabernet Franc and Cabernet Syrah .. delicious! The wine list is impressive and no one will be disappointed as the origin of wines is diverse: the French classics (Mouton Cadet, Saint Estephe, etc. ..) alongside wines from the Middle East fairly close to California wine to me so expensive ..

The menu is very varied and the portions are very generous compared to the traditional Paris restaurant. Personally I opted for a box of grouper on a cake of caramelized sweet potatoes, which I liked .. and especially to me very quickly satiated! My colleagues, rather meat (11 steaks for 14 people ... what a variety!) Were also very satisfied. Order dessert was clearly the result of gluttony and no appetite!

Side desserts, the menu is fairly typical: yarrow cream green tea, Panna Cotta with barley water and especially the sabayon and pistachio ice that really stand out.

The welcome was very warm and impeccable service. Next budget, he must have 50 € / 60 € per person including wine. So it is not given, but things change!

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Tart Asparagus and Citrus Cream

Here it is spring has finally arrived! For me that time is synonymous with happiness because the days are getting longer and shortening my days at work ... it is a phenomenon that greatly appreciated! Spring also means the return of spring and new vegetables on the shelves and thus new ideas in the kitchen!

It quite by accident while walking through the aisles of the new open monoprix CNIT I decided to buy the little bundle of asparagus on sale in organic section ... Indeed, the very morning I received via my i-phone alerts her to table this pie recipe with asparagus and citrus! I will pound you and then recommend ...

You Will need ...

1 puff pastry monoprix bio

400g small green asparagus (also available in Picard)

an untreated orange

1 egg Olive oil

4 c. soup cream

Salt, pepper

Start by preheating your oven to 210 ° C.

Cut the asparagus tips 1 cm and let them blanch 5 to 10 minutes in boiling salted water.

Drain and refresh under cold water to stop cooking. Blot with paper towels.

Roll out the puff pastry on lightly floured surface, giving it the shape of a rectangle. Moisten the edge all around with a small brush moistened with water, then fold the edges inward to form a bead.

Grate the zest from orange (with a microplane grater preferably .. is so much faster!) Peel and separate the then gently into quarters.

Beat the egg and cream in a small bowl. Add salt and pepper. Scatter the asparagus and orange slices on the pastry. Cover with cream and sprinkle with orange zest.

Drizzle with olive oil and bake in the oven on parchment paper for 20 mn.

Ready!

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Carrot Cake

After two weeks of travel in the provinces, I decided to devote this week to vegetables! To do anything better than a little curried carrot soup I made for the first time yesterday evening when my cousin came to dine with me (also in the plan ..).

Easy to make, this recipe is a real treat for the taste buds and for the line!

You Will Need ..

1kg organic carrots

a vegetable broth

1 small jar of cream Echiré

2 tablespoons curry

Salt, pepper

First peel the carrots and cut into chunks.

Make the return of the olive oil in the bottom pan for 5 minutes. Add salt and pepper and pour the curry.

Cover carrots with water and add a cube of chicken stock.

Close the pan and cook over medium heat 25 minutes.

When finished cooking (the carrots should still be slightly firm), mix everything with a small blender and add a second tablespoon curry.

Pour the soup into bowls (about 4) in each bowl and add a tablespoon of cream.

It's ready!

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curry chorizo, tomatoes and pistachios Roasted


Having naturally opted for the buffet at my little Saturday night, I prepared a variety of snacks including a cake tomato, chorizo and pistachio, which I find quite out of ordinary. This is a recipe from the book "Chocolate and Zucchini " of my favorite blogger, Clotilde.

You Will Need ..

2 tablespoons sesame seeds

1 1 / 4 cups flour

1 teaspoon yeast 3 eggs

1 / 4 cup olive oil Salt

and pepper 1 plain yogurt

100g spicy chorizo, chopped tomatoes

12

100d pistachio

From parsley

Even if there is a lot of ingredients, This cake is very easy to do ..

Preheat oven to 200 ° C. In a loaf pan, pour half the sesame seeds.

Mix the flour and yeast in a bowl. Book. In another bowl, mix eggs, salt and pepper. Add the yogurt and oil and mix well. Stir in flour mixture and mix well with a wooden spoon.

add bulk chorizo, sun dried tomatoes (previously blotted), parsley and pistachios.

Stir everything in the pan, pour the sesame seeds and bake!

It's ready in 45 minutes!

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Cheesecake lemon rind


To celebrate the bottles of Cordon Rouge offered by our dear employer for the Christmas and were stored in my living room for far too long, so it all Naturally I organized a little party on Saturday in my apartment with my colleagues and friends now.

This type of "gathering" is always an excuse for good food .. and especially for making cakes that I usually allow myself Wishing .. innovate in this area (c.à.d not even make a half-cooked), I am making a cheesecake which was very very successful ...

The secret of this cheesecake is first in its base: I am based spiced and not based small butter. This really adds an interesting touch and more relieved I found: mixed with butter, gingerbread reveal their full flavor ..

Then I prepare the cheesecake from St. Moret and cream (I think the Duchess philadelphia cream is also an adequate solution ..).

Finally, I used microplane grater to my (by far my best buy on a culinary level) for a lemon zester bio: a treat!

You Will Need ..

speculoos 125g (1 packet)

75g butter 600g

St. moret

1 dl whipping cream 2 eggs

+ 2 egg yolks 175g sugar

The zest of one lemon

1 tablespoon lemon juice 1 tablespoon

coffee extract natural vanilla

Preheat oven to 180 ° C.

In a blender, mix the biscuits and butter. Spread the dough into a round mold with the tips of your fingers. The mold must be coated evenly.

Then mix the holy Moret, cream and sugar. Add eggs and vanilla extract. Stir in the lemon zest and a tablespoon of lemon juice.

Pour the mixture over the biscuit base and bake for 45 minutes.

At the end of baking, the cheesecake will be inflated: it is perfectly normal ... Let cool for 2 / 3 hours before serving.

Bon appetite!

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Brownie Birthday


Not consistently maintained that this blog last week that I'm not back for a few months ... I decided to take action and cook again this afternoon!

As I am not without occasion cakes ... so I naturally took the birthday of my friend Pachomius who turns 25 tomorrow to test the brownie recipe from the book "Hummingbird Bakery. And that's pretty good ...

I opted for the classic recipe does not call for nuts, but of course you can add more, just like pecans ..

You Will Need ..

a 200g bar of dark chocolate dessert Nestle

180g butter

1 and 2 / 3 cups of sugar (or 400g sugar ...)

flour 1 cup (250g)

3 large eggs

icing sugar for decoration ..

First preheat your oven to 180 ° C.

Melt chocolate over very low heat, then add the butter. Remove from heat.

Add sugar and mix well. Stir in the flour, then eggs.

Pour the mixture into a rectangular pan and bake.

Cook 30/35min: the brownie to be based out of the oven, it will harden at the furnace exit. As for my half-baked!

Well, there's more to enjoy in moderation .. ..