In this chandeleur season, it’s time for a crepe recipe on Flowers of Vice. Here is a very easy and quick one (no waiting necessary!).
Ingredients:
- 250 g (= 2 cups) white flour
- 1/2 liter (= 2 cups or 17 oz) milk (traditionally you would use whole milk, but I found that 2% works just as good)
- 3 eggs
- salt
- 50 g (= 3 tbsp) butter
- 1 tsp orange flower extract (this is optional but it gives a nice subtle taste to the crepe dough. You may also add 1 tsp of Rum or vanilla sugar/extract).
- a small potato and oil (to grease the pan)
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Posted by: Aurelie
on February 14, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, SWEET, VICE, WINTER COMFY
Wow! I was about to make some thit kho tonight when I realized I had lost my favorite recipe during these numerous last moves…argg thankfully iphone was here to be my tonight’s hero. Phewww! of course I could kind of remember how to do it…but it’s been a while…and as the best damn caramel pork I’ve ever had, (yes, even better than mom’s) I wanted to make it right and be ready for the Tết season to begin. I will be posting my mom’s recipe here soon though, it’s super extra magnificently good too, and much faster and easier to do so stay tuned!
Note: The coconut water used in this recipe is the clear liquid from the heart of the immature coconut. Do not confuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may purchase coconut water frozen; it is usually sold in clear, square or rectangular plastic bags — sometimes a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and traditional cut for this dish because it has the perfect balance of lean meat to fat. However, you may substitute the leaner Boston butt.
Ingredients:
(Serves 6)
- 3 tablespoons oil
- 4 tablespoons sugar
- 3 garlic cloves, slivered
- 2 shallots, slivered
- 2 tablespoons peeled, slivered fresh ginger
- 1 1/2 to 2 pounds pork belly or side pork, or Boston butt, cut into 1/2 x 1-inch slices
- 1/3 to 1/2 cup fish sauce
- 12 ounces fresh or frozen coconut water (see head note)
- 4 hard-cooked eggs, quartered
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Posted by: Aurelie
on January 31, 2010.
Category: COMFORT FOOD, GO(o)DNESS, VIETNAMESE, WINTER COMFY
Check out your favorite Flowers of Vice Recipes on your iphone, it will be handy at the grocery store!
Posted by: Aurelie
on January 29, 2010.
Category: NEWS
Rouille is a special sauce from the south of France. It’s basically a spicy mayonnaise, orange in color and delicious spread on some garlic grated bread. Traditionally it’s the sauce that comes with the bouillabaisse.(check out momo’s quick and easy recipe!) Alternatively I like make a tasty snack by spreading some rouille on a grilled toast (pain de seigle paysan from the pain quotidien is great!) that I rub with fresh garlic, topped with a few slices of avocados.
Ingredients
- 3 garlic cloves
- 1 egg yolk
- 1 cup olive oil
- spices: cayenne pepper, paprika, piment d’espellette and harissa if you like it xtra spicy (or 1 teaspoon of dijon mustard)
- a spoonfull of “mie de pain” funny there is no english word for that…so basically it’s the part of the bread that is not the crust…
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, MEATLESS, QUICK n EASY, SAUCE
Here’s an quick n easy recipe from the pantry. Tarts and quiches are traditional to France as a main course. This is my adaptation of the Quiche Lorraine into a Quiche Nicoise.
Ingredients
- 1 filo dough or alternatively a pie crust . The filo is lighter and more flaky, you can get one ready made from the frozen section at your grocery store. Or make it yourself.
- 1 big can of tuna in olive oil. (take the italian brands, they tend to be less dry).
- 1 big yellow onion
- dijon mustard
- 1 cup of creme fraiche or heavy whipped cream
- spices: nutmeg, rosemary, salt, pepper
- a few cheey tomatoes for decoration
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, QUICK n EASY, WINTER COMFY
Here is a real simple and cheap french meal (who said the french were always sofisticated?!), and highly satisfying.
Ingredients
- 2–3 potatoes per person sliced thinly, garlic, nutmeg, paprika, star anise, butter, creme fraiche (heavy whipped cream), milk, salt n pepper.
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Posted by: Aurelie
on January 25, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, WINTER COMFY
Perfect for this special day.
Ingredients
- Spices: cumin seeds or powder, star anise, tumeric, paprika, rosemary, pepper, salt
- Crushed garlic, olive oil (spray is better), butter
- A french rack of lamb (with the bones)
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Posted by: Aurelie
on January 25, 2010.
Category: GO(o)DNESS, THE DAY
Here is a simple out of the pantry last minute but tastey meal.
Ingredients (for one brave taste bud)
- Have some anchovies, tomatoes, rosemary and garlic ready.
- Olive oil, gruyere, parmesan and some kind of pasta. Fettucini or thick spaghettis are my favorite, tagliatelles or whole wheat large pasta are good too.
- Should I really spell how to make a batch of pasta?.… read the back of the package…and make them al dente. always.
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Posted by: Aurelie
on January 24, 2010.
Category: GO(o)DNESS, PASTA
