Tartine Bakery & Cafe

A bakery. A cookbook. In San Francisco. Everything seemed to be made to please me. However Tartine does not live up fully to the expectations: no real atmosphere, busy street, no charm. The food was good though, especially the pastries. You can tell the high quality ingredients in the hands of talented people. Better "to go" than "for here". Still, it was a precious moment spent with a very good friend for a special occasion...

Fava Bean Spread

I've found this recipe in today's newsletter from Farm Fresh to You. I happened to have arugula and lots of fava beans that needed to be taken care of. I didn't need more than that to get started!

Edamame and Chicken Pasta Salad

Quick pasta salad with leftovers of farfalle + edamame + chicken. Stir-fry everything over medium heat for 2 minutes or so, with a bit of sesame oil and soj sauce. Sprinkle with sesame seeds. Eat warm or cold. It is that easy!

Broccoli Crunch Salad

What I like about this recipe by Heidi Swanson is the combination of veggies + 1)  sweet (coming from the apples + the honey/lemony/almond butter dressing) and 2) crunchy (coming from the almonds + the pan-fried shallots). The only ingredients I'll avoid next time are the raw shallots and red onions. But it's a question of taste.

Roasted Beets with Beet Greens and Goat Cheese Crostini

Do you know that you can cook the beet greens as well? For example in this recipe which uses the beets in the salad and the beet greens over the crostini. 

Belgian Tart with Fresh Summer Fruit

While hanging around at the Mountain View library last week, my eyes were caught by this book: "Everybody Eats Well in Belgium", by Ruth Van Waerebeek and Maria Robbins. That's the book I've  always wanted without knowing it. When I lived in Belgium, I didn't particularly look for Belgian food. I didn't do any Belgian recipes either. But since I've been living in California, I miss some of them, especially the baked goods... So I immediately borrowed the book, went home, and tried a recipe. I chose to bake a fresh fruit tart like the one I used to buy at my favorite bakery on Sundays, back in Belgium. The crust is unlike any other pastries I've ever eaten. I do not mean better, nor worse: just different. It's my "Madeleine de Proust". Sort of.

Tofu Smoothie

Another easy and delightful way to use tofu. I'll give you the basic recipe. You can add any fruit you'd like to that base. Here, I've added 2 peaches (the first of the season!).

Mushrooms with Bok Choy

This recipe immediately took my attention because: 1) I never know what to do with bok choy (except to put them in miso soups) and 2) the bok choy was prepared with a mixture of ginger/soy sauce/Balsamic vinegar, which seemed very appealing to me. I was right. It was good.

Whole Wheat Muffins

While I was preparing these muffins, I was doubtful. The batter was so dark (whole wheat flour+molasses) that I was wondering if they would turn out good ...The answer to my anguish came from my daughter Adele: she ate 2 muffins right from the oven and asked for a 3rd. 

Linguine with Fava Beans, Goat Cheese, and Fresh Garlic

Initially, I wanted to try this recipe : pasta with cream of fava beans, feta, and wild garlic. But I ended up doing a slightly different one. First, because my fava beans were so tiny, I did not have enough to make a "cream" out of them. Secondly, I forgot to buy feta cheese. Third, I couldn't find wild garlic. So here is my version:

Almond Lemon Cake

If you like the combination almond + lemon, you'll love this cake. Delicious at tea time or even for breakfast. Its texture is very soft and spongy. Very close to the angel cake's. I've made this cake twice. The first try was disappointing because I used a baking pan that was too wide (9''). For the second try, I've used a 6''. Much better.

Wheat and Oat Tart Shell

My sister is here! What a pleasure to have her over, spend some time together, talk, laugh, and ... eat.   My sister asked me to prepare some of the recipes she read about in my blog. So I haven't tried any new one, except for this Wheat and Oat Tart Shell, adapted from a book I just received from ... my sister: Mes recettes bio et saines au son d'avoine, by Alice Hart. I particularly like this recipe because the dough is quick to do and easy to roll out. You just have to spread it with a spoon on the baking pan.  Needless to say it is also very good.

Ligurian Artichoke Frittata

The first time I have eaten these tiny artichokes was when I met my in-laws in their hometown in Liguria, Italy. It was one of the first local food that Alberto's mom prepared for me. I was used to the big artichokes you need to steam or boil, and I was surprised to discover this variety that Alberto's mom cut in slices and stir-fried before adding it to different dishes: frittata, pasta, risotto and such. Unfortunately, my mother-in-law never follows any recipe. It took me a while to find one that gives me a frittata as good as hers.

Fried Rice

Quick lunch with rice leftovers. 

1. Put 1/2 tbs (or less) cooking oil in a pan

2. Scramble 1 egg

3. Add the rice (+/- 10 oz; 300 gr)  to the pan and stir fry, breaking up the egg

4. Add 2 ts soy sauce+1 ts sake

Done!

Carrot-Parsnip Soup

I've gotten lots of parsnips this week. The girls don't like them that much. I guess it's because of their strong flavor. So I've looked up a recipe that uses parsnip together with another vegetable with a sweeter taste. I've ended up with this carrot-parsnip soup from the Everyday Greens Cookbook. They've loved it.

Strawberry Jam (with Agar-Agar)

For me,  the strawberry jam with agar-agar (from the blog http://www.cleacuisine.fr/) presents 2 main advantages: 1. it is very easy to do (no need for pectin, nor gelatin), and 2. it requires less sugar. However, this second advantage is annihilated by the fact that since it has less sugar, I have a tendency to put way too much jam on my slice of bread...

P.S.: The recipe is written in French. If somebody is interested in getting it in English or Italian, let me know. I'll be pleased to translate the recipe for you. 

Breakfast Bread

The recipe of this breakfast bread is the same as the recipe of the cinnamon's rolls' dough. No filling here, no powdered sugar glaze either, and a different shape. After the dough has risen once, punch it down and let it rise again. Then divide into as many pieces as you would like to braid, roll out each piece into a strand, and braid. Place the dough on a greased cookie sheet and let it rise for 20 to 30 minutes until doubled. Brush with egg wash (1 egg+ 2tbs water or milk). Bake at 350F for 40 minutes or until golden brown. (The Tassajara Bread Book, p. 59)

Kara's Cupcakes

I didn't particularly like cupcakes, until I tasted Kara's. The only ones that I like so far. Maybe because they are so pretty. Who knows?

Farina

Farina is our favorite Italian restaurant in San Francisco. Not only Italian, but also Ligurian... They will open a pizzeria this summer. Can't wait!

Miso Soup with Soba and Veggies

Miso soup is quick and easy to prepare. You only need to boil some water and stir in some miso paste. That's it! If you add some noodles (here: soba), some veggies, and some tofu, you obtain a wholesome dish. My reference recipe comes from the blog 101cookbooks, by Heidi Swanson. But there are tons of them on the web. A lot of variations exist according to your taste or to what you have in your fridge. This time, in addition to the soba noodles and the tofu, I've used green onions, broccoli florets (steamed), and zucchini (diced and cooked in the microwave oven with a little bit of water for 2 to 3 minutes). Make your own.

Green Pea Risotto

I love risottos. So does my family. The following recipe is very basic; nothing really fancy about it, but that's the way I like it. It's in french, but there is a similar one in English here. For the Italians, no need for a recipe... Right?

Salad with Roasted Beets and Fennel

I've made this salad a lot this winter. It will take you only a few minutes to prepare (if you roast the vegetables ahead of time). Salad + roasted beets + roasted fennel + balsamic vinegar dressing (or Meyer lemon dressing) + goat cheese + sunflower seeds (or walnuts).

Cinnamon Rolls

When I arrived in the US, I could smell cinnamon everywhere. Back then, I was not particularly a big fan... Same thing - even worse - for Alberto and the girls. Four years later, I've found myself baking cinnamon rolls! For me, cinnamon rolls are often too greasy and sweet. So I've reduced the quantities of butter and sugar.  Eighteen cinnamon rolls disappeared in less than 24 hours: apparently I am not the only one in the family who has changed opinion about cinnamon....

Basic Tomato Sauce

I don't like the industrial tomato sauces for pizza. So usually I buy the simplest tomato sauce that I can find and add some salt, garlic, and olive oil before putting it on my pizza dough. And until now, it was OK. But then I tasted a pizza at the Big Sur Bakery&Restaurant... And then I've tried the recipe of their tomato sauce at home... And then I've changed my way of looking at tomato sauce forever... Of course you can use this tomato sauce as a base in many recipes. Even simply on top of pasta sprinkled with (a lot of) Parmesan cheese. Yummmmmyyyy!

Big Sur Bakery&Restaurant

I told you (here) that I would go to the Big Sur Bakery&Restaurant sometime soon.... I've loved it!

Whole Wheat Pancakes

As delicious and fluffy as the "regular" ones... (really!). Also healthier. And easier to make for those of you who live in Europe (no need for buttermilk).

Outerlands

I'm in a period of my life where I like the bakeries/cafes more than the fancy restaurants. Today I went to Outerlands, in San Francisco. Home inspired food. Laidback atmosfere. Natural decor. I've loved it. I'll be back.

Strawberry-Banana Smoothie (with Goat Milk)

I like to substitute dairies from time to time. Here I've used goat milk (click here for its qualities as well as for the recipe). Obviously, you can do this smoothie with the milk of your choice.

My First Tassajara Bread

It's just out of the oven. It smells like divine. It's beautiful like heaven. It tastes like earth. I'm so proud. Kneading and baking your own bread is so inspiring... Give it a try. Do not be intimidated by the length of the recipe. It's long because the author explains every single detail to make the work easier for first time bread makers. In the book, there are also some drawings illustrating most of the different steps. When you are used to the method, it doesn't take that long to bake the bread. And it is really worth it. 

Spring Minestrone (with Brown Rice)

The recipe of this spring minestrone (with brown rice) comes from the book Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson. I do not have that book - yet!-, but you can find the recipe here. It's really delicious. Shallots, garlic, brown rice, snow peas, green peas, asparagus* float happily together in a homemade vegetable stock.... Even though the winter minestrone was very good, I'm so glad to have its spring version now.

* I've substituted part of the asparagus with a small Italian zucchini to make sure that my kids will eat it (and it worked)

Pizza with Goat Cheese and Wilted Greens

Another way to use the veggie filling from yesterday's crepes : pizza/focaccia dough + veggie filling leftovers + some more Parmesan cheese, goat cheese, and some splashes of olive oil. In a well preheated oven at 450F for about 10 minutes. 

TIP: I've slightly underbaked the pizza (see picture above) so that we could reheat it at lunch time. And it was just perfect. After a few minutes in the oven at 400F, the crust happened to be golden and crispy. No picture of that one. Too hungry!

Buckwheat Crepes with Goat Cheese and Wilted Greens

I've been doing these crepes a lot this winter. But we always ended up eating them when it was too dark for taking pictures... They are really good. Even the girls eat them despite the big amount of green veggies. For them though, I make also a special crepe filled only with some cheddar cheese.

Strawberry-Apple-Buckwheat Crumble

The strawberries don't taste perfect yet. So I was tempted by the idea to use them in a crumble. This crumble is a little bit different : it is made out of buckwheat and almond flour. Quite interesting...

Purple Potatoes

Potatoes that match my blog color! How could I have let them stay in my plate without taking a picture and post it here? 

Blueberry-Orange Bread

I've baked this blueberry-orange bread for the first time. It will become a classic. For sure. Like the banana bread. I really enjoy these "quick breads" as they call them here. Somewhere between a bread and a cake. What I really like about this one in particular is that it's sweet but not too sweet, moist but not too moist, and easy but so easy to do.....

Hummous

Cooking from scratch has become not only a pleasure, but also a real need for me. It is so simple, satisfying, and rewarding that I'm wondering why I did not do it more often in the past...

Happy Easter

No Easter supper at home this year. No new recipe either. Just 3 boiled eggs at our breakfast table this morning to celebrate! We are invited at friends' house for lunch. I'll let you know if they have some nice Easter recipes to share.  Happy Easter to everybody. 

Brownies

A friend of mine has just lent me the cookbook from Tartine,  another well known San Francisco Bakery&Cafe. She advised me that the brownies are the best ever. She is american so we can trust her 100%...

Cauliflower and Sesame Tart

I'm taking advantage of Alberto's absence (business trip) to make some recipes that I know he wouldn't like. This one for example: Tarte au chou-fleur et au sésame, by Clea Cuisine. Not because of the cauliflower nor the tofu (he likes them both), but because of the curry which I think goes very well along with the cauliflower. This tart is very good and is even better the day after (also cold). NB: To tell you the truth, I didn't use the same quantities as Clea's. I think it is the kind of recipe that you can adjust easily.

Simply Artichokes

I love artichokes. Plain. Simple. Whole. Raw or cooked. Dipped in a bit of lemon, salt, and olive oil.

Oat Bran & Berries Squares

The good thing about this blog is that it motivates me to cook more, to try new recipes, and to empty my food pantry. For example here, I was happy to use a bigger amount of oat bran than I usually do (like a few pinches in yogurts or soups). The result is surprisingly good. At least for my taste. I'm not sure that Alberto would like these bites as much as I do. Too healthy for him, I guess.

Asparagus-Potatoes Quinoa Bowl

I discovered the existence of the quinoa during my honeymoon in Peru, 12 years ago (oh my!)... I don't cook quinoa that often because my kids still don't like it, despite all my hard work to make them like it. So from time to time, I eat it for lunch when they are at school. Today I've done this recipe from the blog 101cookbook. It's not really a recipe. It's more about an interesting ingredients' combination. I've skipped the toasted nuts, used the red quinoa (instead of the regular one), and tossed everything together in the pan at the end with a splash of lemon. Good for the body... Good for the mind... 

Full Moon Feast

I really enjoyed reading Full Moon Feast. Food ad the Hunger for Connection, by Jessica Prentice. It tells the origin/evolution of food and food processing/cooking/eating/storing. I found it very useful to look at the food from a different standpoint. This book makes me feel good and pushes me even more towards buying local&seasonal and cooking "from scratch" as much as possible. It also reconciles me with eating some kind of good fat (whole milk for example), which I strongly attempted to avoid in the past. It is funny to think that I have discovered the pleasure of healthy and savory food here in the United States!

Cranberry-Pecan Scones

Another american classic that we crave for. So addicting! 

Rice Balls Bento Box

With yesterday leftovers...

Chicken-Tofu Rice

Three years ago my little daughter gave me a cookbook for my birthday: "Japanese Meals on the Go. Bento Boxes.", by Naomi Kijima. I did only one recipe so far, but I did it several times. The girls love it. And so do we.