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Friday, August 31, 2012

Spinach Artichoke Parmesan Chicken Linguine

Good times in my kitchen, plate, and usual. 
I was initially going for tomato-based pasta, but the dinner gods must have had other plans for me tonight.
400g (just under 1 lb) Linguine cooked Al Dente in salted water
1 jar artichoke hearts, drained and squeezed
2 chicken breasts, cubed
2 cubes frozen spinach (I would have used fresh if I had it)
1 pinch saffron
1 onion, chopped
1 Tbsp rosemary (I would have used fresh basil if I had it)
3 cloves garlic, minced
3 Tbsp EVOO
juice from 1/2 lemon
1 large handful graded parmesan
1 small handful shredded swiss
1/4 cup heavy cream
1 egg yolk
Fresh ground pepper
red pepper flakes
1 cup reserved pasta water
1.  In the EVOO, grill the artichoke hearts with some of the minced garlic.  Remove and reserve.
2.  In the juicy goodness left in the pan, sweat the onions and add the frozen spinach, chicken and lemon juice.  If it gets too dry, add a little bit of water.
3.  Add the rosemary, garlic and saffron and stir until chicken is cooked through.
4.  When pasta is al dente, reserve some of the cooking water and set aside.  Toss the pasta wih the cream and egg yolk.  Add the chicken mixture and cheese.  Add the pasta water for desired creaminess.

Serve sprinkled with fresh ground pepper and hot pepper flakes (or a thai chili).

Nothing makes my little artichoke heart grow plump and full of warmth like the addition of a nice red thai chili...well, almost nothing.

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Saturday, August 25, 2012

Mediterranean Chicken Rolls

After discovering Tomato Basil and Cucumber ice cream at Terre Adelice, my mind has been going kind of crazy.  I haven't been able to concentrate on anything concrete, but those are the best moments to let yourself be inspired by the colors in the kitchen.  I'm not sure how mediterranean this recipe is because it lacks mint, but it's MY idea, and I have no borders.
The loveliness of the crunchy scallions mixed with the creaminess of the avocado and hummus.
It feels like angels are carressing your tongue.
Why have I waited so long to discover this blend of flavors and aromas?
For 2
4 chicken or turkey slices
1 tomato, chopped
1 avocado, cubed
1 red bell, diced
handful cilantro, chopped
handful scallions, chopped
1 Tbsp hummus
drizzle EVOO
1/2 extra special Lebanese spice mix
fresh ground pepper
I would have added some lemon juice if I had any left, but it was perfect anyway.
Mix together, then make rolls with the chicken slices.
Right until the end of the Earth...

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Friday, August 24, 2012

Greek Pasta

Greek Pasta

Well, this isn't my proudest recipe. But, i owe you a few, so this will have to suffice. =)

Cook Bowtie Pasta
While bowling, cook sausage
Drain pasta, return to bowl
Add sausage (diced), chopped tomato; cucumbers, olives (i only had spanish); and feta cheese
Add Greek Dressing

Boom. My Big Fat Greek Pasta.

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Maliya's Banana Yummy

"Banana Yummy
So, i chopped it up. Then i put it in a bowl. Then i put four scoops of yogurt in it." - Maliya, 4yrs

This is 100% from Maliya. She  climbed on the counter, picked a banana and grabbed a knife (slap on the wrist for my parenting). She chopped the banana - grabbed a bowl... are created this recipe. She even named it!!

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Tuesday, August 21, 2012

Beat the Heat Mexi Salad

Could not let myself eat anything hot, temperature-wise, but I have no issues finding heat elsewhere...

Batavia Leaves
1 chopped tomato
1 handful chopped scallions
1 handful chopped cilantro
1 handful corn kernels
some raw grated beet
handful cubed cheddar
1 soft boiled egg
droplets of tapatio
extra special mango chili jam
juice from 1/2 lemon
a drizzle of EVOO

I didn't have any black beans on hand, but that would have been an excellent touch.

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Sunday, August 19, 2012

Mango Melon Avocado Salad

O my!
It would be hard to explain how I came up with this mixture.  Let's just say I felt a presence within of extreme inspiration.

For 1:
1/2 Kent Mango, chopped
1/4 Melon, chopped
1/2 Avocado, chopped
1 Turkey slice, julienned (next time I'll use shrimp)
1 Thai chili, chopped
1 tsp extra special mango chili jam
juice from 1/2 lemon (lime would be the best choice)
1 Tbsp chopped scallions
1 Tbsp chopped cilantro
Fresh ground pepper

This is the best "salad" the world has to offer.  Be thankful.
As your lips throb, you enter The Gates.

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Saturday, August 18, 2012

Fetticcini à la Carbonara

I was initially going for Baked Mac n Cheese but realized I didn't have any cheddar...and there is no substitute for cheddar.
This classic is requested 2-3 times a month.  I didn't change anything major here except the presentation.  It makes it extra creamy to stir in the yolk just before eating.  I like making this because you don't need much and almost always have all the ingredients on hand.  It makes feeding the boys very easy.

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Thursday, August 16, 2012

Dark Meat Chicken Tarkari

Same Tarkari as before, but with dark meat: Legs and Thighs.  No matter what people say, you CANNOT go wrong with the dark meat.  Thighs vs Breast... are we really comparing the comparable?  To all those who prefer white meat: you have never truly lived.

The only ingredient missing was cilantro.. unfortunately, I do not live in cilantro country.  I did, however dice 2 Thai chiles to spice it up and used toasted cumin seeds instead of ground.  The house will keep the aroma for a few days, but this is a happy smell.

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Wednesday, August 15, 2012

Falafel Craving

Why am I craving Falafel?

I didn't get Falafel, but I used my mango chile jam (sexy smell) as a vinegarette while listening to Elvis: He Touched Me

Craving fulfilled.. for now.

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Saffron Chicken with Pesto

Basil is one of those things in life that makes me tick.  It has a kick like no other herb and explodes with flavor, especially when it's fresh.  My neighbor brought me a pot of basil as a gift... that's almost like Bob Marley picking up girls with mangos.  It works like magic.
Serves 4
For Pesto:
1 large bunch fresh basil
4 cloves garlic
1/4 cup (or so?) EVOO
large handful grated parmesan
For chicken:
4 filets of chicken
some extra special saffron spices
1/2 cube chicken stock
a little EVOO for cooking
400g Linguine
1.  Start up a big pot of salted water for the pasta.  Meanwhile, blend all the pesto ingredients together. 
2.  While the pasta is cooking, in a frying pan, heat some EVOO and lay the chicken filets so that they color on each side.  Sprinkle with the saffron spice mix.  I added some broccoli too.
3.  Add the half cube chicken stock and water to cover the chicken 3/4 the way and simmer on low until the pasta is done.
4.  When the pasta is al dente, drain and toss with the pesto.  If it is too dry, add some of the liquid the chicken is cooking in.

The saffron and pesto go well together.  I wasn't too sure about that during the creation phase, but it correctly functionned as a heart stopper.
I should therefore take a break from basil for a small while..I used up the whole pot so I'd be nibbling on stems anyway.

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Monday, August 13, 2012

Hummus Happy Hour

Is that hummus with Lebanese spices and olive oil in the center?
O yes it is!
I didn't really invent anything here, but hummus is not as popular in France as it is in the US, so I was very happy to find some that was not too bad.  I was also very happy to try it out on guests at happy hour and watch the positive reactions.
I'm going to make my own soon from scratch using dried chickpeas.
I just need to find the correct Tahini somewhere..

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Sunday, August 12, 2012

Almond and Coconut Crusted Lieu Noir

I've never had Lieu Noir anywhere else but France.  The translator calls it coal fish because it's flesh is a little bit grey.  That's not why I bought it.  It called me by my first name at the supermarket.  I did not hesitate.  I picked it up and said to it: You are coming home with me.
I wanted crusty fish, but not just any boring breaded fish, and so this magic was born.
Serves 2
2 filets of fish, skinned
3 Tbsp EVOO
1 handful almonds
1 large clove garlic
2 Tbsp dry coconut
2 Tbsp grated parmesan
1 tsp chili powder
2 Tbsp breadcrumbs
1.  Crush all the crust ingredients in a mortar and pestle.  It should be a little sticky because of the parmesan and garlic.
2.  Press the crust onto the fish.  It should stick.  If you feel more comfortable using egg yolk as glue, it's probably a good idea, but I just didn't think of it in time.
3.  Heat the oil in a frying pan and cook crust side down for approximately 1 minute, then carefully flip and do the same.

Serve with the things that make your heart skip.  Today, mine was steamed broccoli and cauliflower and a squeeze of lemon.
Lots of flavor!  
Madame is satisfied.

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Steak Savoyard

Not sure they have Tapatio in the Savoye region of France, but who cares, right?  I don't know if this is a real recipe or my better half's idea of what Savoyards eat.  Either way, it makes the party happen.  We made these for 8 people and it was quite a hit.
Ingredients for 1:
100g all Beef patty
2-4 slices Tomme or Reblechon(mountain cheese)
1 slice ham
1 egg
some butter
fresh ground pepper
1.  Cook the patty in the butter just under desired doneness.
2.  Cook the egg sunny side up just under desired doneness.
3.  On the slice of high quality ham, place half the cheese slices, the patty, then the rest of the cheese on top.  Fold the ham over all this goodness and place the egg on top.
4.  When this is done for all the guests, place everybody in a baking dish and heat on high in the oven for approximately 5 minutes (so the cheese melts)

Serve with salad (unfortunately not pictured) and home fries.  Add the pepper and Tapatio on the plate.

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Saturday, August 11, 2012

Kent Mango - Lime - Thai Chile

The best way to describe how this makes me feel is
Queen: Take my Breath Away

When I close my eyes I can feel the delicate aroma still lingering..
Yes, it IS that powerful.

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Thursday, August 9, 2012

Glass Noodles with Shavings

 I was spontaneously inspired by orange juice and raw veggies today.  By dinner time it turned it to a Korean type of glass noodle salad.  I'm into using my potato peeler all over the place, so there is no secret for shaving the vegetables.  I gave the core to my dragons, but you can happily munch on the cores if you lack dragons in your home.  How wonderfully orange juice can work as part of a sauce or vinegarette.  I labeled this as asian, but I'm not sure it exists on the east side, so lets call it... Fusion..
150g glass noodles uncooked
2 carrots, shaved
1 yellow bell, julienned
1/4 long turnip, shaved
1/2 zucchinni, shaved
1 Tbsp sesame seeds
1 Tbsp grated ginger
1 slice chicken or turkey, diced
1 Tbsp soy sauce (or GF alternative)
1/4 cup orange juice
1 Tbsp sesame oil
Sriracha sauce (sweet chili sauce as a sub)
fresh ground pepper
1 soft (almost hard) cooked egg per person
1. In a salad bowl, mix all of the ingredients (except the egg and noodles) and let marinate. 
2.  Bring a pot of water to boil, turn off the heat, and soak the glass noodles for 5 minutes in the hot water.  Drain and ice (to stop the cooking).
3.  To cook the eggs as pictured, put in a pot, cover with water and place on stove for 12 minutes.  Less if you like them more runny, more if you want them hard boiled.  Afterwards, refrigerate so you can shell them easily (this step you can do beforehand).
4.  Drain and squeeze the iced noodles to remove as much water as possible.  Toss the noodles with the mixture and add the pepper and sriracha spiciness desired.
Serve with the egg, shelled and halved and eat with CHOPSTICKS!

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Tuesday, August 7, 2012

Zucchini Fettuccini under Lamb

Eating zucchini in the form of fettuccini is quite interesting.  It gives it a different feeling and not only does it look like pasta, you can treat it like pasta.  This one comes out of a little summer recipe book.  I fusionned 2 recipes to come up with this one.  Then I paired it with lamb and they lived happily ever after.
Serves 3, no leftovers
3 large zucchinis cut thinly into slices with a potato peeler
5 cloves garlic, crushed
1/2 cup whole milk
1/4 cup heavy cream
fresh ground pepper
handful chopped parsley
1 tbsp dried basil (I would have used fresh if I had it)
1.  Steam the zucchini for 5 minutes.  You want them to be al dente.
2.  In a saucepan, heat the garlic, milk and cream to a simmer.  Turn off the heat and let infuse 15 to 20 minutes, then blend.
3.  Toss the sauce with the zucchini and add parsely, basil and fresh pepper.

Pair with whatever you want.  It did extremely well under a slice of lamb leg.  Now I want to shave all my vegetables!

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Monday, August 6, 2012

Drunken Bugs in Mustard

Bugs Bunny should have known better than to step into my house.
1 whole rabbit, skinned
3 Tbsp mustard
3 shallots, chopped
as many mushrooms as you desire, halved or quartered
1 Tbsp Thyme
2 Bay leaves
1 beer
2 Tbsp butter
Salt/Fresh ground pepper
1.  In a large pot or pressure cooker, melt 1 Tbsp butter and brown the pieces of rabbit until slightly golden.  Add the thyme, bay leaves, and spread the mustard all over the meat.  Remove and reserve.
2.  Melt the other Tbsp butter and sweat the shallots.  Add the mushrooms and cook, stirring to prevent anything from sticking.  The mushrooms will start releasing their flavor and liquid.
3.  Place the rabbit back into the pot and poor the beer in.  If you are using a pressure cooker, close it and keep it under pressure for about 10 minutes.  If not, cook, stirring for approx 30 minutes.

Serve with green beens or fries, or both.

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Sunday, August 5, 2012

Brasserie Georges

Marmite de Poissons à la Normande
Monkfish, Clams, Mini Lobster, Scallops, Sea Bass, Artichoke, Cauliflower
O mon dieu!

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Saturday, August 4, 2012

Chicken and Merguez Couscous

'O' life is tough when you're a guest in my house.
My mother had a multiple foodgasms with my couscous.
Desired result obtained.

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If I were a mermaid, I would eat these for breakfast.
 I've tried many different variations, but I always come back to the minimalist way of enjoying my mussels: sautéed Onions, fresh  ground Pepper, and chopped Parsley.

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Friday, August 3, 2012

Terre Adelice

Red Bell Pepper and Goat Cheese Ice Cream?  I think I just entered the pearly gates.

There's just one thing missing...

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