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TULIP MACARONS WITH HONEY-PISTACHIO MASCARPONE CREAM

SPRING FLING : MAC ATTACK FIVE The Earth laughs in flowers. – Ralph Waldo Emerson My plane had arrived that morning and I found my way – taxi? Metro? I truly can’t remember – back to his house. My trip had been long and tiring, back from deep, dark Africa, and I headed straight for a shower. The house was empty, no one home, so I took my time, pampered myself, hot bath, shampoo… and slipped into my gold satin robe just as he walked in. He had wondered nervously if I would make that decision to return, to join him, doubted that my love was strong enough, real enough to come back. But come back I did. And I walked into his open arms and he wrapped me in his warm embrace, never to let go. And he had brought me a bouquet of tulips. Yes, I still remember the tulips, orange and red and yellow, wrapped in crisp white paper, fragrant and beautiful. We weren’t a couple made for roses. Roses, gorgeous, deep red or pale pink, roses are too traditional, too mundane, a flower one is expected to give to a lover along with diamonds and Champagne. I’ve always preferred deep, mysterious, blood-red garnets to diamonds, voluptuous, lush peonies or frilly, feminine carnations to roses, a…

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Tags: Attack, carnations, flowers, french, house, kitchen, ordinary, sister, wine

Tofu con Higos, Achiote Rice, Roasted Cauliflower

Dinner 3/06 Tofu con Higos (tofu braised with figs) Achiote Rice Roasted Cauliflower More TV cooking tonight, this time a veganized Daisy Martinez set of recipes. The braised fig recipe starts off very French with the brown sauce recipe (subbing made hickory-smoked tempeh bacon and veg stock) and a shot of cognac to deglaze the pan. The tofu was also hickory-smoked, pan-fried and thrown into the sauce at the last minute rather than spending an hour in the liquid. That’s because the tofu gets very soggy from braising which doesn’t really work as a texture for cutlets. Surprisingly, the smoked tempeh cubes hold together in the sauce pretty well. The tofu and fig sauce were served over rice, colored with achiote oil and flavored with sofrito, olives and veg stock. The real reason for including this overhead shot is to show off my belated Christmas present from my sister-in-law — a lovely green Bakelite silverware set with an orange chevron motif. Tags: tempeh , tofu , figs , rice , achiote , cauliflower , vegan , food , dinner , tofu666 View post: Tofu con Higos, Achiote Rice, Roasted Cauliflower

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Tags: achiote, achiote-rice, bakelite, christmas, french, fried, result, sister, vegan

Cakespy’s 8 Favorite Savory Meals in Paris

[ Original artwork and photographs: Jessie Oleson , unless otherwise noted] On a recent trip to Paris, my travel goal was simple: I wanted to try at least one pâtisserie in each of the 20 arrondissements. Did I attain my goal? Oh, you bet I did (and the findings will be reported here soon). But in order to stave off those nasty jitters that tend to accompany such sweet excess, and because it would be a crime to not explore the savory offerings in the City of Lights, here’s just a sampling of non-sweet eats enjoyed on the trip: Croque Madame/Monsieur La Comète: Our first stop off of the metro? No, not some museum or the Eiffel Tower—it was a Parisian cafe, of course! And our inaugural meal? Cafe crème and croque monsieurs (or is it messieurs?) all around at La Comète. What you’ll find here is a satisfying, if no-frills, version of the classic: a combination of sandwich bread heaped with salty ham and blanketed in rich Gruyère. 6, rue des Archives, 75004, 4th Arrondissement, Paris, France ( map ) 01 42 72 10 27 Café du Drapeau: Anything a Croque Monsieur can do, a Croque Madame can do better. And at Café…

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Tags: arrondissement, city, croque-madame, falafel, french, jessie oleson, Lights, marais, offerings, oleson, perfect, time, trip, Vegetarian

A Recap…and Something More

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Tags: butter-chicken, delicious, drummond, french, monthly-archive, recipes, Simply Delicious, Tasty

Monday Night Dinner: Pasta with Bacon and Mushrooms

I’m working on the sushi post from the weekend, as well as a contest that will go along with it. But since it’s Monday, I wanted to share this quick and very, very easy pasta dish. It’s so delicious—how could bacon and mushrooms be wrong?—and can be adapted in so many wonderful ways. And it’s perfect by itself or alongside a big, juicy steak or pork chops. I’ll let you decide which way to go.

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Tags: angel, cooking, drummond, french, mushrooms, the-weekend, weekend, white

Sunday Dinner: No-Holds-Barred Lasagna Bolognese

From Recipes “Ragù Bolognese is the king of all meat sauces.” [Photos: J. Kenji Lopez-Alt] Following this week’s ricotta-fest , I found myself with a few quarts of the stuff left over. There’s only so much queso fresco , paneer, or ricotta salata one can make and consume, so I decided to get rid of the excess in what is probably the least efficient (and most delicious) way possible: a traditional Lasagna Bolognese . Ok, ok. Not exactly traditional , since the most authentic lasagna Bolognese contains nothing but ragù Bolognese , Parmigiano-Reggiano, and nutmeg-scented besciamella (Italian for bechamel , which is French for “white sauce”) sandwiched between layers of fresh pasta tinted green with spinach. But ricotta is a common enough addition, and a delicious one to boot. I’ve also sneaked a bit of mozzarella into the besciamella . (Serve this to your Italian grandmother at your own risk.) Ragù Bolognese is the king of all meat sauces. Deep, rich, rib-sticking, soul-satisfying, heart-warming, and yumm-o are all words that have been used to describe it. (I’d use five out of six of those descriptors.) Unlike red sauce joints whose Bolognese is not much more than tomato sauce with ground beef, this ragù is all about the meat. It’s made with …

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Tags: bechamel, bolognese, cheese, delicious, food, french, italian, lasagna, Occasions, paneer, recipe, recipes, result, ricotta

Burger Disappointment at Square One Dining in Hollywood

From A Hamburger Today [Photographs: Damon Gambuto] Square One Dining 107 E. 9th St, Los Angeles CA 90014 ( map ); 213-629-1765; squareonedining.com Cooking Method: Grilled Short Order: Square One has mastered breakfast, but needs to rethink their burger. Want Fries with That? They don’t serve fries. I did enjoy their roasted potatoes that come with the burger. Prices: Burger with side, $10.75 Notes: Are you a breakfast person? This is, as they say, the place. My choice is the French toast. The folks behind Square One Dining might just have well called their restaurant Square One Brunching. The menu and the hours (8 a.m. to 3 p.m.) are squarely focused in that lovely liminal space between the most important meal of the day and the end of my hangover. Pancakes, French Toast, and omelets are served all day, and come 11:30 a.m. sandwiches and salads join the party. For all of my intents and purposes this means there is only one menu, though I imagine lots of folks actually show up before lunch starts. Despite my late to bed and late to rise habits…

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Tags: cooking, cooking-method, fountain-avenue, french, Hamburger, photographs, science-fiction, utf

Big Mac makeover

It seems that the folks at McDonalds are beginning to realise that one burger doesn’t fit all as they continue in their efforts for fast food dominance in Europe. People didn’t quite take to the speedy, wham, bam, thank you ma’am Yankee style of dishing up burgers and so Mickey D’s has been forced to adopt a more European approach as it’s increasingly becoming a gathering place for young and old, offering food that’s suited to the region’s varied cultural tastes, from porridge in England, to baguettes in France, to soup in Portugal. In a continent where people take more time over their food, and often with friends, the company is trying different strategies and interior design options. Certain French restaurants have also started with a table service, something which could be rolled out further in the next few years. Big Macs will inevitably cost more if they’re served by uniformed waiters, but so far the signs suggest that in some places at least, people don’t really mind. So what about us here in South Africa? When do we get the Afro styled McDonalds? And what about some local dishes like the McGatsby…

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Tags: approach, Best Cooking Tips, Better Then Restaurants, burgers, europe, europe-people, european, Fantastic Recipes, fast, food, france, french, south-africa

Gougeres

I promise you these little, French appetizers will make anyone, I mean anyone , fall in love with you today. Filled with melting, nutty Gruyere cheese hot from the oven, Gougeres (pronounced Goo-jaire) will heat up your love life. These are not healthy or diet-friendly. They are an indulgence to have with your special someone and two glasses of champagne. Gougeres Servings: Makes 3 dozen Time: 30 minutes active; about one hour total Price: ~$10.85 total; ~$0.30 per serving Nutrition (per serving): Calories: 79 Visit link: Gougeres

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Tags: appetizer, appetizers, champagne, french, glasses, goo-jaire, love, oven, per-serving, special

Williams-Sonoma Simple Classics Cookbook: The Best of Simple Italian, French & American Cooking

From the creators of the best-selling Williams-Sonoma Complete Entertaining Cookbook comes a wonderful addition to the Complete Series. Williams-Sonoma Simple Classics Cookbook, a guide to Italian, French, and American favorites, offers a wealth of delicious and, more importantly, simple recipes for cooks who favor foods with international flair. Combining the best of Simple French, Simple Italian, and Simple American Cooking, this beautifully photographed and incredibly valued book is a must for people who love to cook.

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Tags: american, best, classics, cookbook, cooking, french, italian, Simple, WilliamsSonoma