Last call for summer fest

You know this feeling, when you're rushing through the airport, running and hoping you'll get in time before the plane takes off? The adrenaline is pumping, but deep down you know that you can make it, that, no matter how tired you are, it's going to be alright. You won't give up.
Well, that exactly how I feel right now. It's 2 a.m. in Paris and I want to post this recipe before the end of the day (US time. no, it's not cheating). To my regret, I have not participated to a lot of blog events (one, actually), but when I saw that Todd and Diane, of White on Rice Couple, collaborated to the Summer Fest 2009, I knew I wanted to be part of this.

This event is "a four-week celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best". Some people may think that they are not concerned because they live in an apartment. But if you have even a windowsill, you can have some fresh aromatic herbs at home.

Because I grew up in a house with a garden, filled with stone fruits trees (apricots, peaches, cherries), berries, tomatoes, zucchini, and herbs (and LOTS of flowers...), this is something I really missed when moving to Paris.
Fortunately, I have now a balcony, and my first plantation was for a little corner of kitchen delights : rosemary, thyme, basil, etc...

But the easiest herb to grow is mint. It's almost like weeds, appearing in every corner of my jardinière. If you don't want this, you should plant it in a separate part. I don't mind though, because i really enjoy its fresh and peppery flavor during the summer. It will make a huge difference in a simple fruit salad, but really, when it's hot outside, you can just add it to anything!
I'm going to post a few (and sooo easy) recipes with mint to give you some ideas... There was the strawberry and watermelon smoothie.
This is a chilled cucumber soup, perfect as an appetizer, with some friends on a warm evening.

Chilled mint and cucumber soup with shrimps
For 4 appetizers

1 large cucumber
1 yogurt or 1/2 cup buttermilk
10 mint leaves, washed
1 teaspoon salt
12 shrimps, cooked

In a blender purée cucumber and mint with buttermilk and salt until smooth (I start with one third of the cucumber and all the buttermilk, and then I add gradually the rest, so that the cucumber doesn't get stuck in my blender). Keep in refrigerator. Before serving, add 3 shrimps in each bowl.
Served chilled.

Soupe froide de concombre à la menthe
Pour 4 entrées

1 concombre
1 yaourt brassé
10 feuilles de menthe, lavées
1 large pincée de sel
12 crevettes cuites

Réduisez le concombre, la menthe, le sel et le yaourt en purée dans votre blender / mixeur (je commencer toujours par hacher 1/3 du concombre avant d'ajouter le reste, sinon tout se coince entre les lames du robot). Gardez au réfrigerateur.
Avant de servir, ajoutez 3 crevettes dans chaque bol.
Servez bien froid.

La suite, please

A strawberry watermelon smoothie for a sunday afternoon

Tomorrow it's gonna be Sunday. It's going to be a sunny and warm day. Imagine yourself enjoying the nice weather outside. Maybe even having a barbecue, gardening, or just relaxing. You know what would make this day even more perfect? The vibrant taste of strawberries, yes. But, most of all, in the form of a cold and refreshing drink!
So please, go put one yogurt in the freezer now. That's it. Tomorrow, all you'll have to do is to add a handful of strawberries, a piece of watermelon, and some mint leaves to brighten up the flavours. And enjoy!

Strawberry Watermelon Smoothie

1 yogurt (fat free)
A dozain strawberries
2 oz. watermelon (without the skin)
4 mint leaves

The day before, put the yogurt in the freezer.

Cut the fruits in large cubes, put in the blender with the frozen yogurt and mint. Blend. Serve. Enjoy!

Smoothie aux fraises et à la pastèque

1 yaourt nature (0% par exemple)
Une douzaine de fraises
1 morceau de pastèque (environ 60g sans la peau)
4 feuilles de menthe

La veille, mettez le yaourt au congélateur.

Coupez les fruits en large morceaux, placez les avec le yaourt (brisé en morceaux) et la menthe dans le mixeur. Mexez. Servez. Et appreciez! :)

La suite, please

Lucky

It’s funny how I tend to digress. I started to write a post about the freshly harvested green onions I bought at the farmers market last week. From that, I went to the fact that I don’t go enough to the market in Paris. Then to a panegyric of the quiet life in Montmorency, where I spend the week-end. I almost finished with childhood memories of our summers in the garden! So glad I stopped there!

Yes, the principal idea was to tell you how I love the farmers market. I really feel lucky to be able to enjoy a life in Paris, with so many things to see, streets to walk in, little shops to be surprised with, building fronts to suddenly notice…

And yet, I have access to the freshest produces from surrounding areas. I love to wander in the aisles, admiring the colorful displays, bright red tomatoes against green asparagus and purple artichokes. I see curious children, asking lots of questions to their parents, wanting to know more, to taste the cheeses, the saucisson. Or the olives, why not? Apparently I ate them by the dozen as a kid, in my stroller!
I see people passionate about their job (because it’s so difficult, I can’t imagine anyone not passionate doing this…).

All of this makes me feel as lucky and happy as the sensation of a sunray on my skin. Actually, I even realize that my memories of the farmers market are imbued with sunshine, while I know I had my rainbow open all the time…

With all this beautiful array of products, it was very difficult to resist. I had not planned the week’s menus, and I was tempted by everything. The green onions seemed so fresh, and with their sweet taste, they offer just what my palate needs!
I was totally smitten with Deb’s idea to caramelize them with balsamic vinegar. I mean, she does that with cippolne, but what could go wrong with green onions cooking in a syrupy glaze made of vinegar, sugar and tomatoes? They were tender to the tooth, and the vinegar adds a slight tang which makes them completely addictive. I already made them 3 times in less than a month.

Add to that some juicy tomatoes, ripe to perfection, and crispy slices of pancetta or bacon, and I guaranty you’ll feel happy too!

Balsamic caramelized onions salad
For 4

For the onions
1 bunch green onions
5 Tbsp balsamic vinegar
3 Tbsp water
1 Tbsp ketchup
1/2 tsp salt

1 small head of lettuce
8 slices pancetta or bacon
4 tomatoes
4 Tbsp olive oil
1/2 tsp salt
Rosemary

Prepare onions : trimm root ends and cut off the dark green tops. Peel and discard the first layer.
Sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Keep drippings in skillet and add onions; sauté until light golden brown on all sides, about 5 minutes.
Add vinegar, ketchup, salt and water and bring to a boil. Cook onions 10 more minutes. The sauce should be slightly sirupy. If liquid dissipates too quickly, add a little more water.
Remove from saute pan and allow to cool.

Cut the tomatoes in small dices. Transfer to a bowl with the lettuce and the onions. Sprinkle with bacon.
Whisk olive oil with the balsamic vinegar remaining and season with salt and pepper. Drizzle over salad and garnish with rosemary.

Salade aux petits oignons caramélisés
Pour 4 personnes

Pour les oignons
1 botte de petits oignons nouveaux
5 grandes cuillères à soupe de vinaigre balsamique (8 cl)
3 cuillères à soupe d'eau
1 cuillère à soupe de ketchup
1 pincée de sel

1 petite laitue, lavée
8 tranches de pancetta (ou de lard)
4 tomates
4 cuillères d'huile d'olive
1 pincée de sel
1 branche de romarin

Faites griller la pancetta à sec dans une poêle sur feu vif jusqu'à ce que les tranches se recroquevillent, environ 4 minutes de chaque coté, pour qu'elle soit croustillante.
Pendant ce temps, épluchez les oignons, en ne gardant que la partie blanche, et en retirant la 1ère couche de peau. Vous pouvez garder une partie de la tige verte pour servir avec une salade, des pâtes, etc...
Retirez les tranches de pancetta pour les égouttez dans du sopalin, mais laissez la graisse dans la poêle. Ajoutez-y les oignons et faites les dorer quelques minutes.
Ajoutez ensuite le vinaigre balsamique, l'eau, le ketchup et le sel et portez à ébullition. Laissez cuire environ 10 minutes, jusqu'à ce que la sauce soit un peu sirupeuse et adhère aux oignons. Si elle s'évapore trop rapidement, rajoutez un peu d'eau.
Retirez de la plaque de cuisson et laissez refroidir.

Coupez les tomates en dés.

Dans un grand saladier, mélangez les feuilles de salade, les tomates, les oignons, et parsemez de petits morceaux de pancetta.
Emulsionnez (mélanger très rapidement) le vinaigre balsamique qui avait servi à la cuisson avec l'huile et le sel et versez cette sauce sur la salade. Décorez avec le romarin et servez.

La suite, please

Hokkaido Squash Soup

Do you remember when I told you I was very intrigued obsessed with winter squash? It seems to me it is the quintessential winter comfort food, putting you instantly in the right mood to enjoy the cold crisp air outside (and the warmth of your home). The possibilities are endless (galettes, salads, pies, risottos, etc…), and I’ve got so much to catch up!
So, as I attempted to cook for myself de bons petits plats (tasty little dishes), I naturally turned to the tempting Hokkaido squash at the farmer’s market. As long as making comfort food, why not going to the end of the concept, with a warm meal, simmered for hours… A SOUP. I know, I maybe watched Top Chef too much, and the continuous repetition of “Soup is good”, “Soup is love”, “Soup is the best test for a chef” finally totally brainwashed me, because I made my 4th soup in 2 weeks yesterday evening. Or I’m very cold. Or both actually…

Anyway, when my guests asked for second helpings, I felt my mission was accomplished. And now, this is for you...

Roasted Hokkaido squash soup

1 2-pound Hokkaido squash peeled, seeded, chopped (about 1 pound once peeled and roasted)
1 celery stalk, chopped
½ onion, chopped
1 shallot
1 teaspoon oil
1 teaspoon coriander seeds
2 cups (or more) canned low-salt broth
Salt and pepper

Preheat oven to 400°F.
Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 30 minutes. When cool enough to handle, scrape flesh from skin.
Heat oil in Dutch oven over medium-high heat. Add onions and shallots; cook until softened, about 2 minutes, before stirring in celery until tender. Add squash, broth and coriander seeds. Cover and simmer until pumpkin is very tender, about 20 minutes.
Purée soup in blender.
Season to taste with salt and pepper and serve.


Soupe au potimarron rôti

Le fait de rôtir le potimarron avant de le cuire à l’eau fait ressortir son goût de noisette, et permet un épluchage bien plus facile.
1 petit potimarron (environ 1kg entier – 500g de chair rôtie au four)
1 branche de céleri
½ oignon jaune
1 échalote
1 cuillère à café d’huile
1 cuillère de graines de coriandre
50 cl d’eau
1 bouillon cube dégraissé
Sel et poivre

Préchauffez le four à 200°.
Coupez le potimarron en 2. Videz les graines, et posez le dans un plat à four, face découpée en bas, en ajoutant un fond d’eau. Faites rôtir le potimarron pendant environ 30 minutes, jusqu’à ce que la chair soit tendre.
Pendant ce temps, émincez finement l’oignon, l’échalote et le céleri. Faites chauffer l’huile dans un fait-tout sur feu vif-moyen. Une fois chaude, versez-y les oignons et échalotes et faites revenir 2 mn avant d’ajouter le céleri. Baissez le feu, et laissez cuire.
Creusez la courge avec une cuillère et placez les avec les oignons, la coriandre et le bouillon-cube dans la casserole. Couvrez d'eau aux deux-tiers, et portez à ébullition.
Posez un couvercle et laissez cuire 20 mn à feu moyen.
Passez ensuite au mixer et rectifiez l'assaisonnement en sel et poivre.

La suite, please

Light please

Wow. I did not see that coming! I was so concerned with my first post, taking many pictures, that I did not imagine the following would cause any trouble. I mean, I have many recipes to share! So the only problem I could have would be to choose one!

Well, it doesn’t work that way… For the past few weeks, I have been trying to take pictures of the cakes I made. Except that, with this rule of “I can never be happy with the result of what I did” (yeah, I know, I’ve really got to do something about this one!), I faced two problems. Either the cake looked beautiful, but tasted just… ok (it’s got sugar in it, by definition, it cannot taste bad!), either it was good, but the pictures were horrible. “Why care?” could you say, “you shouldn’t judge a book by its cover”. But they were really ugly. Like, you would never have tried the recipe!

I needed some inspiration. And while thinking of this, I started to prepare my dinner. Summer has finally arrived in Paris, with more than 10 days of sunshine and hot weather, and salads are just the nicest way to celebrate this. Just smelling the odour of fresh tomatoes or basil reminds me of holidays and keeps my mood high. Plus, it just fits with the “I’ll be in a bikini at the beach in exactly one week” thought. (Which is not bad either). I had some cherry tomatoes on the balcony, added them to the haricots verts and corn, and voilà!

And this evening, eating this salad was like a flash of lightening. Why hasn’t anybody told me before that corn tastes so good with green beans?!? I did not know that! [Feel my indignation...]. So maybe you were aware of this fact, but if not, I will not be to blame for keeping the secret :

Haricot vert and corn summer salad
for 2

½ pound green beans
1 cup corn kernels (either fresh, shaved from the cob, or in a can)
1 cup cherry tomatoes half a romaine lettuce
2 oz. feta or goat cheese
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 Tbsp shallot, finely diced
1 Tbsp basil, chopped
salt & pepper

To prepare dressing, combine oil, vinegar, mustard and shallot, stirring with a whisk. Add salt and pepper to taste.

Cook the beans in boiling water, about 7 minutes. Drain and plunge in ice water to stop the cooking, then drain.
Place beans in a large bowl. Add torn romaine leaves, corn, feta and tomatoes. Drizzle with dressing.

Salade d'été aux haricots vert et au maïs
pour 2

250g de haricots verts
1 demi romaine
1 petite boite de mais
Une quinzaine de tomates cerises
50 g de feta émiettée

3 cuillères à soupe d'huile d'olive
2 cuillères à soupe de vinaigre de vin rouge
1 cuillère à café de moutarde
1 cuillère à soupe d'échalote finement émincée
1 cuillère à soupe de basilic ciselé
Sel et poivre

Préparez la vinaigrette en émulsionnant l'huile, le vinaigre et la moutarde. Rajoutez l'échalote et le basilic. Salez et poivrez à votre goût.

Faites cuire les haricots verts dans l'eau bouillante, environ 7 minutes à partir de la reprise d'ébullition. Egouttez les et passez les sous l'eau froide pour stopper la cuisson.

Dans un grand bol, mélangez les feuilles de salade, les haricots, le maïs, les tomates et la feta, et ajoutez la vinaigrette.

La suite, please