Showing posts with label epicurious. Show all posts
Showing posts with label epicurious. Show all posts

felicite
Monday, June 11, 2007

A gourmet day:

Listening to the passion and enthusiasm of the owner of Chateau Joliet as he described the alchemy of wine making - did you know they use fire and water to shape the wine barrels?

Discovering a grape variety I had never heard of - Negrette - dark ruby, floral, smooth.

A visit to the midaevil village Cordes Sur Ciel.

A superb dinner on the terrace of Bistrot Tonin'ty, under a 300 year-old wisteria.

Roasted rack of lamb with lavender, thyme, garlic, courgette and carrot flan.

Rognon de veau flambé au Cognac sauce moutarde à l'ancienne, garniture printanière.

Tarte fine aux pommes, compotée de rhubarbe et glace cannelle.

Mi-cuit au chocolat et glace pain d'épices.

The cinnamon and gingerbread ice creams were so incredible we asked for a second helping.

French coffee, noir, a perfectly smooth taste of bitter.

An evening stroll through the cobbled streets.

the quiet peace, the heat and the sensuality of the evening.

Posted byKarma at Monday, June 11, 2007 0 comments  

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Broccoli is God
Monday, April 30, 2007

I have great faith in the ability of broccoli to absolve me from all food and drink sins. I went into the zone at Waitrose today, thinking of which veg to get to make mr broccoli really yummy. Oh, I succeeded. Foodie bliss.

  • Your favourite breed of rice
  • 1 biggish broccoli
  • 1 butternut squash (I attacked it first with the bread knife, chopping it roughly because its so damn hard)
  • 1/2 bulb garlic
  • Red onion, also attacked with bread knife
Glug some decent olive oil over the veg (but not mr broccoli), and chuck it into a medium/high heat oven for about 45 mins. If you leave some of the outer dry bits on the red onion and break it apart a bit, the outer bits come out like chips, to be devoured immediately as they come out of the oven.

Take the veg out, chop it and mixed it all together while separately steaming the broccoli and boiling the rice.

Add 3 sprigs of fresh marjoram to the olive oil reserves in the veg pan, turn up the heat a bit and caramelize the marjoram.

Mix it all together and eat too much because it tastes so damn good.

Posted byKarma at Monday, April 30, 2007 0 comments  

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blintz heaven
Sunday, February 19, 2006

Sometimes you just cook such an amazing dish that you have to brag about it. Well, there is a new organic bio live yogurt flavour - coconut, and it is greek style too, so really thick and creamy (but not full of sugar like fruit yogurts!) and I don't digest cheese and ice cream well but live yogurt is fine, so.... this morning I made blintzes. They were my favourite sweet breakfast as a child and my health conscious, moderately sweet-toothed adult palate loved my grown-up version:

  • make a dozen or so french crepes (using 200g flour, 2 eggs, rice milk, 100g melted butter and a bit of sugar)
  • fill the hot crepe with a generous dollop of coconut yogurt, st dalfour blueberry preserves (no sugar and NO evil aspartame/sugar substitute), sliced blackberries and/or sliced bananas)
  • roll/fold into your preferred shape and enjoy!

Posted byKarma at Sunday, February 19, 2006 0 comments  

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yummy shells
Wednesday, May 4, 2005

Pasta shells are so cool. I cooked some conchiglie and stirred in a big dollop of sun-dried tomato sauce, with spinach and pine nuts. Sometimes I get this big squishy bite of sun-dried sauce that has expertly hidden in one of the shells, sometimes its just a bit of sauce flavoured around the outside of the shell.

This has been the highlight of my day so far (how sad!). It is one of those blah..zzzzzzeee....days off days. Simon has a concert in east London tonight, I have to get ready soon. I will bring a book for the train journey. I have been reading The Fragrant Pharmacy by Valerie Ann Worwood (still really keen on essential oils!). A woman came into the shop yesterday asking for a relaxing massage oil, and I made up a nice custom blend - vetiver, lavender and chamomile. It is so fun, like cooking (I am going to try cooking with essential oils next, more on that later) I am thinking of taking a one year course in aromatherapy and massage next year- (NYR runs one year accredited courses). I am currently trying to decide between aromatherapy/massage, homeopathy, or natural medicine. The nice bit about the aromatherapy is at the end of the year I would be able to practice professionally...

Posted byKarma at Wednesday, May 04, 2005 1 comments  

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