29 juin 2016
Baked Zucchini Fries
Par Laurie le 29 juin 2016, 16:04 - Crumbles, dips, side and fried veggies
Red-Lobster oven "fried" shrimp cocktail
Par Laurie le 29 juin 2016, 15:53 - Fish and Seafood
This is a recipe for one if you use it as a meal or for two for appetizers. I recently heard Red Lobster might be on the verge of closing. What?! I love the place! Life is so unfair...
Anyway, I need to secure the recipes, especially as I'm not one to wait for the next time I can get there to have my favorite shrimp cocktail.
I found this recipe that I adapted to my liking. Tell me if it's to yours too ;)
I like oven "fried" options as they're healthier than fried ones. The trick here is to use egg whites. If you don't know what to do with the yolk (or yolks, depending on how much you make), why not make a chocolate chip mug cookie or lemon curd?
Tuna Patties
Par Laurie le 29 juin 2016, 15:48 - Fish and Seafood
Not as tasty as the my crabcakes but very too and very simple to make. A nice little recipe for weekday dinners.
Crab Cakes
Par Laurie le 29 juin 2016, 15:45 - Fish and Seafood
I love these. No scratch that. I worship them. They remind me of San Francisco and Pier 39 into the bargain. They're very simple to make and can be used as a main course for dinner or as appetizers.
Tuna and Lime Ceviche
Par Laurie le 29 juin 2016, 15:38 - Carpaccio
I don't eat much fish but I have to admit, this is yummy. Use it for appetizer or a main course.
Orange and Radish Carpaccio
Par Laurie le 29 juin 2016, 15:34 - Carpaccio
You can make this ahead and take it to work or use it as an appetizer. It looks spectacular and is very healthy. Add microgreens, pecans and avocado and you'll get a vegetarian main course.
27 juin 2016
Crepes with orange marmelade and chocolate
Par Laurie le 27 juin 2016, 18:08 - French pastry
This is very easy to make and will look enticing as a dessert. Flambé it in front of your guests and you will earnt heir respect once and for all!
French meals Part 2
Par Laurie le 27 juin 2016, 17:56 - French cuisine
In a previous article, we talked about the apéritif. What about the rest of the meal?
Well, then people move to the dining area to sit around the table. Traditionally, it's the hostess who decides of the sitting arrangements. We put water, sometimes sparkling water, bread and wine on the table.
Apéritif
Par Laurie le 27 juin 2016, 17:41 - French cuisine
So, let's tackle the first question I've been asked multiple times: How do we not starve until actual dinner is served? We have an apéritif. So let's start with that and then we'll move on to the Entrées (which are Starters), the main dish (made of meat or fish and vegetables), cheese (you'll have to tackle this one on your own but know that we normally serve 3 different types of cheese with bread, wine and a green salad) and finally, oh joy, dessert!
Almond Tea Cakes (aka Financiers)
Par Laurie le 27 juin 2016, 17:20 - French pastry bites
Those scrumptious individual cakes are traditionally made in rectangular-shaped individual molds but you can make them in cupcake molds as well. They are made of butter, egg whites, grounded almonds, confectioners' sugar and flour.
You can add blue or raspberries, pressing them in the batter once in the molds. They look cute and taste delicious.
Once the cakes are cooled, you can also sprinkle confectioners' sugar on them so they look even more tempting.
They can be frozen and thawed an hour at room temperature.
Use them for snacks or to serve with tea or coffee, serving them with an assortment of other bites or even individual parfaits or trifles.
You can add lemon or orange zests or even a tsp of lemon or orange juice to the batter.
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