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Eggs 'Mimosa' Eggs ‘Mimosa’ This dish — the French version of deviled eggs — takes its name from the mimosa tree, which flowers abundantly across the south of France in late winter/early spring.

Eggs 'Mimosa'

The eggs are stuffed with a tangy filling and then topped with a sprinkling of tiny yolk fragments meant to resemble the fluffy yellow flowers of a mimosa in bloom. For best results, make the mayonnaise yourself. The flavor will be incomparably better than if you use store-bought mayo. If you’ve never attempted homemade mayonnaise, check out the recipe and how-to video on this site. Traditionally parsley is added to the filling, but you can vary the recipe by using other fresh herbs — dill, chives and cilantro come to mind. The recipe below will serve two-three people as a starter, or up to six if the eggs are presented as part of a larger hors d’oeuvres spread. 4 eggs3 tsp. homemade mayonnaise1 tsp.

Soufflé au fromage et aux amandes - une recette Fromage - Cuisine. Omelette aux algues Nori - une recette Végétarien - Cuisine /... Cheese soufflé. Cheese soufflé This recipe makes a soufflé that will serve 2-3 people, depending on whether you’re serving it as a starter or a main course.

Cheese soufflé

French cheese soufflés are traditionally made with a flavorful cheese from regions in or around the Alps, like Comté or Gruyère. But other hard cheeses, such as cheddar, deliver fine results. The key to success is timing. Every soufflé will fall en route to the table — there is no way to avoid this. Œufs frits aux amandes - une recette Oeuf. 5 Ways To Cook The Perfect Egg. Soufflé au fromage et aux amandes - une recette Fromage - Cuisine. Hungry sofia. I’ve written a lot about comfort food this past summer.

hungry sofia

It must be natural when so many things I make are from my childhood and it is a childish season after all. This week I got a take on comfort food I hadn’t considered before. I was talking to one of my oldest friends who’s going through a difficult time. Wanting to make some small gesture of support, I offered to make her something, anything. If she could think of a great dish she had growing up, I’d work out the ingredients and write it up for her. Willing but unconvinced, I chopped the scallions and garlic and sauteed them in butter. Until recently, I saw comfort food as a kind of retreat. Changua/Milk Soup with Eggs Though often served for breakfast, this soup can also be a light lunch or dinner. 1 tablespoon unsalted butter 1 garlic clove, minced 3 large scallions, finely sliced 2 cups whole milk 2 cups water 4 large eggs 1/4 cup cilantro, finely chopped Salt and white pepper Melt butter in a large heavy pot over medium heat.

Scrambled eggs with Roquefort. Scrambled eggs with Roquefort The French serve their scrambled eggs creamy, and they achieve this not just by stirring the eggs constantly, but also by cooking them in a pot set over boiling water!

Scrambled eggs with Roquefort

This does not work terribly well for scrambled eggs with Roquefort, unless you like your eggs green. I tried various methods before coming up with this easy solution: simply scramble the eggs in a pan, and add the Roquefort when the eggs have partially set. The result is a tangy and satisfying lunch or brunch dish with a French accent. For best results, select a seasoned omelet pan or a nonstick skillet. The quantities below are for one person. 3 eggs1 tsp. crème fraîche or heavy creamfreshly ground black pepper2 ounces (60 g.) Tortilla courgettes et tomates.

L'omelette blanche

Omelette au chèvre frais et à la menthe. Mint grows wild in Corsica, and little goats gambol on hillsides descending to pale blue seas.

Omelette au chèvre frais et à la menthe

The sunlight is so intense and the Mediterranean vegetation so lush that the combination has earned Corsica the nickname ‘Isle of Beauty’. In this traditional Corsican omelet, mint and fresh goat cheese combine to create an earthy, vibrant flavor that may inspire you to dream of the island and — why not? — your next trip there. Omelette au chèvre frais et à la menthe / Omelet with fresh goat cheese and mint I’ve been to Corsica many times, usually to the northwest shore in the area between Calvi and l’Ile Rousse, a region known as La Balagne. One year we had to decamp in a rush from our rented house up in the hills overlooking the sea when wild fires encroached on the property. Still, we returned the next year, to the same place, and found much of the vegetation restored. Flans épinards & Bresse Bleu.

Omelet with broccoli and goat cheese. Omelet with broccoli and goat cheese This omelet makes a delightful lunch dish, accompanied by fresh bread and a salad.

Omelet with broccoli and goat cheese

The recipe is for one person — if you are serving two, you can double the recipe and cook one large omelet. If cooking for more, make the omelets separately one after the other and serve each one as soon as it’s ready. The key to making a good omelet is to have a well-seasoned omelet pan. To season an omelet pan, coat it generously with oil and heat for about 5 minutes. The best kind of goat cheese to use with this recipe is a soft, unaged variety. 4 ounces (100 g.) broccoli flowerets (about 1 cup)2 ounces (50 g.) goat cheese, preferably unaged2 eggs1 tsp. water1 tsp. butter salt and freshly ground black pepper Cut the broccoli flowers from the stem and chop into bite-size pieces. Place the goat cheese on a plate and break it into small pieces. Beat the eggs with the water until they are light and foamy. Best Deviled Eggs Recipe. IHM Poached Eggs with Mushrooms Two Ways. Photo by Romulo Yanes yield Makes 4 servings active time 1 1/4 hr total time 1 1/4 hr This substantial early-fall dish was inspired by one served at Au Vieux Chêne, in Paris.

IHM Poached Eggs with Mushrooms Two Ways

Roasting some of the mushrooms and sautéing the rest until just warmed through creates different flavors and textures. Serve with: buttered baguette slices Preparation Prepare mushrooms: Preheat oven to 450°F with racks in upper and lower thirds. Thinly slice two thirds of mushrooms 1/8 inch thick. Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Eggs.