Nibbly Nibbles Archive

December 5, 2007

Muhammara

[Bell Pepper Spread with Walnuts and Cashews] Sometimes, when I have a minute, I sit back and think about the world of food, how vast it is, and how many rivers, hills, and valleys remain uncharted to me: I know so little, and have so much yet to learn. I don't find the prospect overwhelming, far from it. I find it encouraging, I find it promisi...

"Muhammara" continues »

October 17, 2007

Mini-Scones à la Carotte et au Romarin

[Carrot and Rosemary Miniature Scones] Ah, the Curse of the Potluck and its familiar dilemmas that grip and nag -- what to bring, what to bring? Something sweet, something savory? Something indulgent that will please everyone who doesn't know how much butter went into it, or something healthful so your friends will live longer with a healthy he...

"Mini-Scones à la Carotte et au Romarin" continues »

April 16, 2007

Canapés Radis Avocat au Sel Fumé

[Avocado and Radish Canapés with Smoked Salt] I've been on an avocado kick lately, and I blame my favorite produce stall for that: they keep running specials on them and really, who can resist a special on a trio of avocados when the stall keeper will hand-pick them for you so each will be ripe a couple of days after the previous one? (And since...

"Canapés Radis Avocat au Sel Fumé" continues »

February 23, 2007

Chips de Pita au Zaatar

[Zaatar Pita Chips] Zaatar is a popular spice blend in Middle-Eastern cuisines -- those of Syria and Lebanon in particular --, made of thyme, toasted sesame seeds, sumac, and salt. (Note: The Arabic word also means simply "thyme", and is sometimes transcribed as za'atar, zahtar, or zatar.) As with all generic spice blends, the flavor profile of...

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February 5, 2007

Crème de Feta à la Tomate

[Tomato Feta Dip] Every once in a while I get the sudden impulse to hop on a stool and spring-clean my pantry. The urge strikes with no warning, often at the most inconvenient moment, and I get pulled into the task like those cartoon characters who slip a finger into a spinning cogwheel. I will be looking for an item that time has pushed to the...

"Crème de Feta à la Tomate" continues »

November 10, 2006

Scones au Gouda Vieux et Poires Séchées

[Aged Gouda and Dried Pear Scones/Biscuits] Before we begin, I would like to address the scone/biscuit question. To Americans, a biscuit is the hand-held version of a quick bread, leavened with baking powder. Usually round and savory, the American biscuit may be served in place of bread to accompany a main course, especially if said main course ...

"Scones au Gouda Vieux et Poires Séchées" continues »

September 20, 2006

Faisselle de Chèvre à la Ciboulette

[Goat's Milk Faisselle with Chives] Originally, a faisselle (feh-sell) is a container pierced with tiny holes, in which fresh cheese is placed so the whey will drain out. But then metonymy came into play (or perhaps came in to play) and the word now also designates an unsalted soft curd cheese sold in such a container, itself nested in a larger,...

"Faisselle de Chèvre à la Ciboulette" continues »

June 8, 2006

Pesto Fraise Basilic

[Strawberry Basil Pesto] What do you do when your deepest desire is a little homemade pesto in your sandwich, but you discover with a sinking heart that you have but a handful of basil? Sure, you could go out and buy more, certainly, yes, that would be the sensible thing to do. But what if you can't go out for some reason, say, because you've ju...

"Pesto Fraise Basilic" continues »

March 15, 2006

Boudin de Langue

[Tongue Blood Sausage] Paris is filled to the brim with little stores that sell produits du terroir, artisanal products from different regions of France: condiments and spices, jam and honey, cookies and candy, traditional canned dishes such as cassoulet or duck confit... You push the door and feel like you've stepped right into Hansel and Grete...

"Boudin de Langue" continues »

August 24, 2005

Fresh Herb Muffins

I have a new piece up on NPR's website: this one includes some tips about picnics and a recipe for fresh herb muffins! For my metric-minded readers, here are the measurements to make the muffins: - A small bunch of fresh flat parsley, about 25 sprigs - A small bunch of fresh cilantro, about 25 sprigs - A small bunch of fresh chives, about 20 spr...

"Fresh Herb Muffins" continues »

July 18, 2005

Dip Fromage Frais et Coriandre

[Fresh Cheese and Cilantro Dip] Last Saturday we organized a little impromptu dinner party at our place with our dear neighbor-friends Stéphan and Patricia, and our new neighbor-friends Ligiana and Peter. Ah yes! Didn't I tell you? We have new neighbors! They moved in a few weeks ago and now occupy the apartment just to the left of ours. A littl...

"Dip Fromage Frais et Coriandre" continues »

May 17, 2005

Anchoïade

Anchoïade, a garlic and anchovy dip, is a specialty from Provence and the city of Collioure in particular, famous for its anchois. It is typically served with an assortment of raw vegetables, or spread on little toasts. When I was in Lourmarin for Easter, my aunt served a delicious anchoïade for lunch the first day, and it had the consistency of ...

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May 16, 2005

Pancetta and Capers Crostini

On Saturday night, we had the pleasure of meeting Derrick and his wife Melissa. They were in Paris for a few days on their way back from a wine-intensive trip to Germany, and I had invited them over for dinner. Derrick's An Obsession with Food was the very first food blog I ever laid my eyes on back in 2002 -- and wow, does anyone know where thes...

"Pancetta and Capers Crostini" continues »

February 2, 2005

Mini Summer Rolls with Thai Dipping Sauce (A Menu For Hope)

When Pim suggested we food bloggers try and raise some funds for the tsunami relief effort, her idea was that we would jointly create a twelve course menu of Southeast Asian inspiration, complete with recipes, drink pairings and translations. It is not my habit to let the big bad thnigs of the world take up too much space on C&Z (I think of it as...

"Mini Summer Rolls with Thai Dipping Sauce (A Menu For Hope)" continues »

December 9, 2004

Gelée de Pomerol

[Pomerol Wine Jelly] I am a religious reader of a handful of carefully selected cooking and women's magazines. Some I subscribe to, some I buy at the marchand de journaux (self-respecting magazines are not sold at the grocery store in France). New issues are welcomed with a tiny whoop of joy, carrying the promise of relaxing entertainment and a ...

"Gelée de Pomerol" continues »

August 3, 2004

Mini-Tartelettes : Oignon Rouge et Rhubarbe / Brousse et Membrillo

[Red Onion and Rhubarb Mini-Tartlets / Fresh Cheese and Quince Mini-Tartlets] When I throw a party, even if I'm going to serve food buffet-style, I always try to have a few small nibbles to offer first, at the bar that separates our kitchen from the living-room, which is where everyone tends to linger at first. This allows all of the guests to a...

"Mini-Tartelettes : Oignon Rouge et Rhubarbe / Brousse et Membrillo" continues »

June 7, 2004

Duo de Pesto : Pesto de Roquette et Pesto Rouge

[A Duet of Pesto : Rucola Pesto and Red Pesto] On Saturday night, my dear friends Marie-Laure and Laurence and their respective (and dear, too) boyfriends Ludo and Jean-Christophe came over for dinner. This had been decided just the day before, so Saturday morning saw me sitting on the couch, surrounded by cookbooks, perusing them for inspiratio...

"Duo de Pesto : Pesto de Roquette et Pesto Rouge" continues »

June 2, 2004

White Bean and Nut Butter Dip

Our neighbor-friends Stéphan and Patricia have been busy repainting their living-room these past few weeks. On Sunday they were finally done, so they rearranged the furniture, knocked on our kitchen window with the Ceremonial Wooden Spoon, and invited us over for a little newly-repainted-house-warming drink. You just don't go to a house-warming ...

"White Bean and Nut Butter Dip" continues »

February 15, 2004

Shallot Parsley Dip

Our first Campanier order included a small head of cauliflower. I felt like eating it raw, and came up with this easy-breazy dip to accompany it. I wanted to eat a quick snack before joining Maxence at the movies, and this took me all of five minutes to whip up. This fresh and tasty dip can be eaten with veggies, or spread on toasted bread. Be ...

"Shallot Parsley Dip" continues »

February 4, 2004

Truffes de Chèvre Frais

[Fresh Goat Cheese Truffles] On Saturday night, we threw a little dinner party at home. A "little" dinner party for eight dear friends : Joseph (originally from Nashville but living in France, whom I met two years ago at an IT recruiting show -- we were struck by a sense of recognition, being equally bored to tears) and his wife Séverine, our al...

"Truffes de Chèvre Frais" continues »

January 2, 2004

Coquillages Farcis Ricotta et Tapenade

[Pasta Shells Stuffed with Ricotta and Tapenade] Last Tuesday, my sister Céline and I met for lunch. The plan was to eat at Rose Bakery, but it was closed for the holidays, so we went down the rue des Martyrs to Fuxia instead, a really nice Italian restaurant, hip yet friendly, where we had truly excellent salads. After that, we spent the aftern...

"Coquillages Farcis Ricotta et Tapenade" continues »

October 7, 2003

Sun-dried Tomato Polenta Squares

This recipe is from the apéro section of my cookbook "Mes petits plats 100% naturels". In France, apéritif (also called l'apéro) is the general term for the drinks and savory nibbles you offer your guests before dinner. It is also a widespread custom to invite people over just for l'apéro, which is a more casual way to entertain than a full-blown...

"Sun-dried Tomato Polenta Squares" continues »