Walnut Recipes
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Veggie lover that I am, our new year's eve party buffet had to include something green. Maxence and I love snow peas, because of the taste and the crunch and the look, but they're seldom served in France, so I'm always happy to give them the space in the sun that they rightfully deserve. I think they're perfect in salads, and this is what struck my fancy this time : a scrumptious combination tha...
Beet Soup with Anchovy-Walnut Paste
[Beet Soup with Anchovy-Walnut Paste]
I went to the market on Saturday morning, walking at a brisk pace up the boulevard in the shy sunlight, stopping by the bank to deposit a check (aren't you glad to know), and reaching the stands about a minute after the greasy smells of potato pancakes had reached me -- how anyone can be tempted by these is beyond me, but the guy who sells them seems to do ...
The black radish is the Parisian locavore's nemesis: during the winter, the raphanus sativus var. niger pops up regularly in AMAP* subscribers' vegetable baskets, and it can be a challenge to put it to good use.
An ancient variety that dates back to antiquity, this mega-radish has a black, coarse skin and a white, almost translucent flesh that's quite pungent in flavor. It is this characteristi...
It's been a bit of a mushroom fest around here lately: Maxence and I went foraging in the forest of Rambouillet earlier this month, and we came back with six and a half kilos of mushrooms between us (that's fourteen pounds).
Naturally, we didn't venture out willy nilly into the forest (I've read enough children's tales and seen enough video projects not to do that). We went with a pro, a friend...
After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup convert.
This change of preference happened overnight, and I don't know what prompted it, but ever since the beginning of the fall and the first batches of the season, I can't think of a more desirable soup format than cubes, coins, and ribbons of vegetables intermingling in a broth. Ther...
[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 promising, I find it comforting: as long as I can read bo...
I'm sure I've mentioned this before, but I am not the greatest fan of oatmeal - at least when it is cooked in milk the usual way : the lumpy look and the weird smell and the mushy texture really put me off. However, I am a good friend of oatmeal in müesli, and in cookies, and in this baked oatmeal recipe.
The original recipe is brought to us by the good people at Quaker Oats, and it caught my ...
I love plums. I love that they are small and that you can rinse a few of them at a time, whirling them in your hand like Baoding balls. I love that they come in sundry shapes and colors to match your outfit, I love that they have a pit that you can spit out into the sink, and I love that they grow on trees under which you can stand, look up, and feel like all is right in the world. I love even t...
My sister Céline lives in Frankfurt, Germany. She is to come back to work in France at the beginning of next year, which makes me deliriously happy, but until then we have to make do with the weekends she comes to spend with us. This Saturday, after the traditional afternoon of shopping together, Céline came over for dinner. She is very appreciative of my cooking, so it's always a pleasure fee...
Roasted Squash and Einkorn Wheat Salad
Today's salad could be seen as a winter alter ego to this tomato and einkorn wheat salad from half a year ago, and it is proof that my love story with einkorn wheat wasn't just a summer crush.
Today's salad mixes the ancient grain (see my previous post for more on the back story) with chunks of spiced and roasted potimarron (a.k.a. Hokkaido squash, my very favorite of all winter squashes), shal...
Spaghetti Squash Gratin with Walnut and Bacon
[Gratin de courge spaghetti, noix et lardons]
It saddens me when people attemp to pass off food items as something they're not: they're selling those foods short, and setting eaters up for disappointment. No, meatless burgers are not at all like beef burgers, carob chips have nothing to do with chocolate chips, and I don't know in what parallel low-carb universe spaghetti squash is seen as an a...
You may remember from my posts about the quince and almond cake and the quince jelly that I have a friend with a house in the country and a generous disposition.
On a Sunday night a couple of weeks ago, she was driving back to Paris after spending a weekend there, and she announced she had more quinces and also some walnuts for me. The bag is quite heavy, she said, did I want her to drop them o...
Walnut Butter from the Monastery
[Walnut Butter from the Monastery]
I take bus 67 to get home from work every day. This bus line isn't very crowded, and takes me from the South of the 13th to the 18th arrondissement along a very pleasant route. You can usually find me sitting by a window, reading, writing, or just gazing outside and observing. At one point, in the 4th, the bus drives up the rue du Pont Louis Philippe, a typica...
The great thing about bringing food souvenirs back from your vacation -- besides choosing them, buying them, fitting them somewhere in your already overbulging suitcase, hoping and praying and crossing your fingers that they don't break/shatter/squish/smoosh/leak -- is that it prolongs the magic indefinitely as you savor your goodies, little by little, over the next days, weeks and months.
I ha...
Warm Leek Salad with Fresh Walnuts
[Warm Leek Salad with Fresh Walnuts]
There is a special kind of grace in the simple combination of a few ingredients that you have on hand. The resulting dish has an air of spontaneity, a certain modesty, that makes it easy to love: you didn't put much time or thought into it, there is little pressure on its shoulders to be successful, and this allows it to shine even brighter.
I was standing ...
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