WITH WALNUT MISO VINAIGRETTE
This is a very fresh and yummy but rich salad that will make wonderful spring lunches … the recipe requires quite a bit of ingredients that can be found in Japanese markets.
Ingredients
- 10 thin asparagus with tough ends removed
- 4 ounces (120g) of carrots, peeled and thinly chopped into 1-inch matchsticks
- 2 tbsp of lemon juice
For the Vinaigrette
- 2 ounces (60g) walnuts
- 1 tsp of red miso (or 2 tsp white miso)
- 2 tbsp mirin
- 2 tsp soy sauce
- 2 tbsp olive oil
- 2 tbsp white wine
- 2 tbsp rice vinegar (or any white vinegar)
Confection
Boil the asparagus for about 2 minutes in salted water, then diagonally cut into 1-inch lengths. Boil the (matchsticks) carrots for 2 minutes as well and drain. Sprinkle the vegetable with the lemon juice while still hot
Dressing: blend all the vinaigrette ingredients together using a food processor or simply grind the walnuts using a mortar then stir in all the other stuff
Mix the carrots and the asparagus with the vinaigrette and enjoy!
Posted by: Maud
on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS
Here’s a very refreshing piece of south of France, not just a salad, its THE salad, taking salad making to an art. Very simply done too.
Ingredients:
- 3 lettuce hearts
- 1/4 lb aragula
- 1/4 lb purslane (if you wonder what it is here is an interesting article on this edible weed)
- 1 red endive (chicory)
- 1/2 bouquet of chevril
- 8 strands of flat parsley
- 20 small basil leaves
- 8 mint leaves
- 10 strands of chives
- 2 teaspoon aged balsamic vinegar (Acetaia Dodi is pure luxury but a couple drops can bring a dish to heaven)
- 4 tbsp fruity olive oil (Sicilian is a favorite, try Frantoia)
- optional but fantastic: shaved truffles, or shaved parmesan, or a poached egg… depending on the salad’s budget I guess.
Details »
Posted by: Alex
on March 11, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, MEATLESS, VEGETERIAN
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)
Details »
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
Balancing all this crazy french food is easy. I like to drink a green bliss once in a while in the mornings or whenever I feel I mistreated my stomach guts intestines and all.
Of course if you have a juicer handy that’s best…like that Breville that’s worth every penny. Or you can run to your local juice joint and ask for a custom.
Juicing the all time favorite:
- 2 cucumbers
- 1 whole bunch of kale
- 2 apples (granny smith or fuji for a sweeter taste)
Process in this order so you get all the juice from the kale flowing with the apples.
Another winner is:
- 2 cucumbers
- bunch of spinach
- bunch of parsey
- 1 lemon
- 1 to 2 apples
These juice will make your skin glow and clean up last night’s crazy mess you made! Heavenly!
Posted by: Liz
on January 25, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, JUICE, MORNING BLISS, RAW
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.
Details »
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)
Details »
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.
Details »
Posted by: Aurelie
on January 24, 2010.
Category: GO(o)DNESS, PASTA
Typical meal from the beaches of Marseille, revu and corrected by Momo.
Ingredients
- 1 big yellow onion, chopped finely
- 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices.
- 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic.
- 1 to 2 big red potato per person, sliced thick ( 5mm will do)
- Seafood: includes mussels, clams, shrimps and rock fish. Add or replace with gambas, langoustines, lobster, filet of soles or whatever else you find that is alive and from the sea. Make sure you rinse and scrape the shelfishes so they are clean.
- Spices: lots of garlic, parsey, rosemary, thym, sage, bay leaves, feneil, saffron. Make a bouquet garni.
- Olive Oil
Details »
Posted by: Maud
on December 20, 2009.
Category: FRENCH, GO(o)DNESS, SEAFOOD, WINTER COMFY
