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
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
Ingredients — The Dough:
Yields one 12″ pizza from a modified Lehmann NY-style dough formulation.
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
- 100%, King Arthur Sir Lancelot Bread Flour: 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)
- 63%, Distilled Water (at around 100° F): 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
- 1%, Olive Oil: 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
- 1.75%, Salt: 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
- 0.40%, Instant Dry Yeast: 0.03 oz. (0.81 g.), (a bit over 1/4 t.)
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Posted by: MozzaMatt
on January 25, 2010.
Category: PIZZAIOLO, WINTER COMFY Tags: pizza new york style at home
Ingredients
(Yields 4 servings/burgers)
- 2 ounces olive oil
- 3 tablespoons diced red onion
- 2 tablespoons diced black olives
- 2 tablespoons diced red bell peppers
- 1 teaspoon diced jalapeno
- 1 1/2 tablespoons diced garlic
- 1 tablespoon diced artichoke
- 4 ounces black beans, drained
- 4 ounces chickpeas, drained
- 4 ounces white beans, drained
- 6 ounces rolled oats
- 1/2 teaspoon Hungarian paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground cumin (adds smokiness)
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground sage
- 2 tablespoons seasoned bread crumbs
- 1 egg
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Posted by: MozzaMatt
on January 25, 2010.
Category: MEATLESS, 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
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
