Simple Pleasures

two countries. many kitchens. one table.

piperade crustless quiche

September 1st, 2011

piperade crustless quiche

Ladurée, piperade and deferred gratification realized: piperade crustless quiche

Call me farmer Lisa but I have chickens and a garden. My children agreed to the poultry addition to our family on the condition that the chickens would not become “poule-au-pot.” When I inquired as to the source of their fear they cited the example that I recently gutted and cleaned fish in front of their friends on a playdate. Point taken. I assured them that my interest in having chickens was solely for the eggs so they acquiesced. Inspired by the beautiful peppers in the market and these chickens, piperade crustless quiche is this week’s simple pleasure.

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Tags: Basque cooking, bell peppers, chickens, Concassé Tomatoes, french cooking recipes, fresh eggs, Ladurée, Ossau-Iraty Brebis cheese, piment d'espelette, piperade, roast peppers, roasted peppers, simple pleasures
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fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon

August 30th, 2011

fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon

stats:

serves 4

what you need:

4 beautiful heirloom tomatoes, hollowed
1 cup Cannellini Beans
water (as needed)
2 cloves of garlic, smashed and minced Read the rest of this entry »

Tags: avocado, bouquet garni, Cannellini beans, farce; stuffed fresh tomatoes, fresh herbs, heirloom tomatoes, simple pleasures, stuffed tomatoes, tarragon, tuna
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en garde: defending against the heat with fresh melon, herb and prosciutto skewers

August 25th, 2011

en garde: defending against the heat
with fresh melon, herb and prosciutto skewers

The forecast is nothing short of blazing heat in both Los Angeles and France. Too hot to cook. Too hot for heavy food. A plate of ripe melon with thinly-sliced prosciutto is a classic summer pairing. Inspired by the triple digits and my fencing daughter, melon, herb and prosciutto skewers are this week’s simple pleasure. Read the rest of this entry »

oh honey . . . bees should not have all of the fun: apricots, miel de lavande and fromage blanc

August 18th, 2011

oh honey . . . bees should not have all of the fun:
apricots, miel de lavande and fromage blanc

It is the little things that make the difference. This week it is the delicious detail of miel de lavande (lavender honey) inspired by my recent stay in Provence where neither my children nor the bees could get enough of the lavender fields that cover the landscape. With Provence in mind, grilled apricots and lavender honey over fromage blanc is this week’s simple pleasure. Read the rest of this entry »

Tags: apricots, french cooking recipes, fromage blanc, greek yogart, grilled apricots, healthy dessert, lavander, lavender honey, miel de lavande, provence, simple pleasures
Posted in desserts (les desserts), my inspirations, recipes, snacks (les goûters ou gâteries) | Comments Off on oh honey . . . bees should not have all of the fun: apricots, miel de lavande and fromage blanc Make a Comment

lazy days of summer: watermelon and heirloom tomato salad

August 11th, 2011

lazy days of summer: watermelon and heirloom tomato salad

Nothing says summer more than juicy ripe watermelon and vine-ripened tomatoes. We enjoy them separately and find ways to include them in various meals. Together these two fruits are devine (as well as good for you and keep you looking young) and for these reasons a watermelon and heirloom tomato salad is this week’s simple pleasure. Read the rest of this entry »

Tags: candied pecans, easy summer salads, flax seeds, fruit salad, healthy starters, heirloom tomatoes, plums, salad, simple pleasures, watermelon
Posted in recipes, starters (les entrées) | 2 Comments » Make a Comment

summer provençal tian: more than a dish

August 3rd, 2011

summer provençal tian: more than a dish

In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasure. Read the rest of this entry »

Tags: basil, french cooking recipes, heirloom tomatoes, onion, provençal tian, provence, simple pleasures, summer squash, summer vegetables, tian, zucchini
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venez avec moi dans le 6ème

July 31st, 2011

venez avec moi dans le 6ème
vous êtes ici
(you are here)

an overview and the tourist points

The sixth arrondissement is located in central Paris on the rive gauche (the left bank). The area is popular with tourists because it is not only full of boutique hotels and quaint bistros but centrally located to many things that tourists come to Paris to see. Read the rest of this entry »

Tags: 6ème, boulangeries et thé, boulangeries in the 6th, Boulevard Saint Germain-des-Pres, caviste in the 6th, chocolatiers, hotels in the 6th, Jardins du Luxembourg, paris markets, paris restaurants, pasteries in the 6th, pâtisseries, restaurants in the 6th, Saint- Germain-des-Près, wine bars in the 6th
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it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

July 28th, 2011

it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerwürztraminer, and Riesling) and its own culinary traditions one of which is tarte flamblée (also known as flammeküche). In a nod to this special region of France, tarte flamblée served with a lardon and apple cabbage slaw is this week’s simple pleasure.

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Alsacian slaw with lardons and apple

July 28th, 2011

Alsacian slaw with lardons and apples

stats:

serves 4-6

what you need:

1/2 pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples Read the rest of this entry »

Tags: Alsace, Alsacian slaw, appetizer, apples, cabbage, french cooking recipes, healthy snacks, honey, lardons, salad, simple pleasures
Posted in main courses (les plats), recipes, starters (les entrées) | 2 Comments » Make a Comment

a fish, a bag and all that Paris glitter: crispy, shiny loup de mer with Umbrian lentils

July 21st, 2011

a fish, a bag and all that Paris glitter:
crispy, shiny loup de mer with Umbrian lentils

Los Angeles children are very en vogue. For the last few months teens, tweens and even the little ones younger have clamored for “a feather” in their hair and for shirts with sequined patches and logos. At the same time on the old continent, Paris nightlife is all about burlesque and la tendance in fashion is feathers and sequins. It is Moulin Rouge with the sleekness of the 21st century. With the exception of a fashion model’s diet, there is often a connection between fashion and food. In Paris I found a fish handbag made of sequins, representing the fish’s scales. As I look at the purse I see no reason why that Parisian fashion glitter and glamour cannot be on our dinner plates as well. It can. So inspired by this sequin fish purse, shiny loup de mer on a bed of Umbrian lentils is this week’s simple pleasure.

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