Green asparagus with balsamic vinegar is always delicious! Asparagus can be steamed, baked, pan-fried, or grilled. In this recipe, I’ve chosen the simplest method that requires minimal equipment—just a saucepan. A very light sauce with balsamic vinegar and olive oil.
Enjoy asparagus as a starter or as a side dish for meat, fish, or eggs…
Green Asparagus with Balsamic Vinegar
White asparagus is prepared and served in the same way. Adjust the cooking time according to its size.
Ingredients
- 1 bunch green asparagus
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Peel the asparagus using a vegetable peeler and cut off the tough ends of the stalks.
- In a large saucepan, bring salted water to a boil and add the asparagus. Cook for 8 to 10 minutes, depending on their thickness.
- Meanwhile, mix the balsamic vinegar and olive oil in a small bowl.
- Check the asparagus for doneness with the tip of a knife. When they are cooked to your liking, plunge them into ice water to stop the cooking, then drain them.
- Place the asparagus on a serving dish, season with salt and pepper, and drizzle with the sauce.
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This post was posted in Appetizers, Main Dish
Brookie
Brookie – an American dessert that combines a brownie and a cookie. A perfect mix of a rich chocolate cake and crispy cookie with chocolate chips. Not very healthy, but incredibly delicious!
Here’s my version of this treat: a little less sugar and salt, and the chocolate part is very tender—just like my favorite French chocolate cake.
Brookies
Ingredients
Brownie Batter
- 100 g dark chocolate (60% cacao)
- 75 g butter
- 3 eggs
- 100 g sugar
- 1 Tbsp all-purpose flour (sifted)
Cookie Dough
- 115 g softened butter
- 40 sugar
- 50 g brown sugar
- 1 egg
- 165 g all-purpose flour (sifted)
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp liquid vanilla (1/2 packet of vanilla sugar) optional
- 175 g chocolate chips
Instructions
Brownie Batter
- Preheat the oven to 180°C (350°F). Grease and flour a baking pan.
- Melt the chocolate and butter using a double boiler or microwave, stirring until smooth.
- Add the powdered sugar and mix well.
- Incorporate the eggs one by one, stirring thoroughly after each addition.
- Add the flour and gently mix it in.
- Pour the brownie batter into the prepared baking pan.
Cookie Dough
- In a large bowl, use a mixer to beat the butter, brown sugar, powdered sugar, and vanilla extract until creamy.
- Add the egg and mix again.
- Gradually incorporate the flour mixed with baking soda and salt
- Stir in the chocolate chips and mix well with a spatula
- Evenly spread the cookie dough over the brownie batter in the pan. Bake at 180°C (350°F) for about 20 minutes.
- Bake at 180°C (350°F) for about 20 minutes. Check for doneness: insert a knife into the center – it should come out slightly moist but not liquid. The surface should be golden brown and slightly crispy.
- Allow to cool before removing from the pan and cutting into portions.Enjoy your brookie!
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This post was posted in Desserts
Boursin™ Stuffed Mushrooms
Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.
Boursin Stuffed Mushrooms
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don’t add more salt.
On the other end, if you like spicy food, season with pepper.
Ingredients
- 30 small mushrooms (Cremini or Button Mushrooms)
- 1 block Boursin™ Garlic & Fine Herbs Cheese
- freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley) finely chopped
Instructions
- Preheat oven to 400° F.
- Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
- Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
- Bake about 25 minutes until mushrooms are golden and cooked through.
- Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
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This post was posted in Appetizers
Ratatouille
My version of ratatouille that you can prepare in any season as a main dish or side dish.
Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.
Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.
Ratatouille
My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.
Ingredients
- 1 large onion peeled
- 4-5 cloves garlic peeled
- 1-2 eggplants
- 2 green zucchinis
- 3 tomatoes
- 2-3 sweet peppers (various colors)
- 7-8 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon herbes de Provence
- 3 bay leaves
Instructions
- Dice the zucchinis into small cubes.
- Dice the eggplants into small cubes.
- Cut the peppers in half, remove the seeds, then dice into small cubes.
- Dice the onion into small cubes.
- Mince the garlic cloves.
- Remove the seeds from the tomatoes and dice them into small cubes.
- Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper. Remove the skillet from the heat.
- Separately, sauté the sweet peppers in a little olive oil. Season with salt and pepper.
- Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.Then, in the same way, sauté the eggplants. Season with salt and pepper.
- Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
- Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
- Serve hot or cold, garnished with freshly chopped herbs.
Nutrition
Calories: 1kcal
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This post was posted in Main Dish
Pastry Cream
Pastry Cream (Crème pâtissière) is a delicate cream for custard cakes (eclairs, petits choux, religieuse), Napoleon, mille-feuille, meringue and other sponge cakes.
After trying many options, I settled on this recipe from French chef Johan from Toulouse (Johan Le Meilleur Patissier M6).
Here is my translation from French of the Vanilla Crème Pâtissière recipe. The original link is Recette de la Crème Pâtissière à la Vanille (in French).
Pastry Cream
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Ingredients
- 1/2 vanilla bean
- 250 ml whole milk
- 55 g egg yolk (approximately 3 yolks)
- 50 g sugar
- 25 g cornstarch (maizena)
- 25 g butter
Instructions
- Pour the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds with the tip of a knife. Add the pod and seeds to the milk.
- Whisk the yolks with the sugar until well combined.
- Add the cornstarch and mix thoroughly.
- Bring the milk to a boil. Gradually pour 1/3 of the hot milk into the yolk-sugar mixture, stirring vigorously.
- Pour the mixture back into the saucepan.
- Cook the cream over low heat, stirring constantly, for about 2 minutes after it starts boiling. Remove the saucepan from the heat.
- Immediately transfer the cream to a cold bowl (previously chilled in the fridge or freezer). Add small pieces of butter and mix until smooth. Cover the surface of the cream directly with plastic wrap and refrigerate until completely cooled.
- Before serving, whisk the cream thoroughly. This is the moment to add rum or other flavorings, if desired.
Notes
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Nutrition
Calories: 1kcal
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This post was posted in Desserts
Black olive dip
Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.
Black olive dip
Simplified version of tapenade without anchovies nor capers.
Ingredients
- 180 g black olives (picholine ou kalamata) pitted
- 1 clove orgarlic épluchées et coupées en 4
- 1 bunch fresh basil leaves
- 1/2 lemon (juice only)
- 4 Tbsps olive oil
- Freshly ground black pepper
Instructions
- Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
- Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
- Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
- Season to taste and serve with your favorite bread.
Nutrition
Serving: 10gCalories: 1kcal
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This post was posted in Appetizers, Culinary blog
Salmon Теrrine
Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.
Salmon Terrine
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Ingredients
- 500 g salmon fillet with no skin or bones
- 5 eggs
- 250 г sour cream
- 1/4 cup parsley chopped
- 250 g smoked salmon cut into small pieces
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
- Cut the fresh salmon into pieces and mix with a food processor.
- Add the eggs and mix well.
- Add the sour cream and parsley.
- Add the smoked salmon, salt and pepper. Mix with a spatula.
- Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
- Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
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This post was posted in Appetizers
Chocolate Yule Log (Bûche de Noël)
Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
Ingredients
Sugar syrup
- 150 g sugar
- 300 ml water
Chocolate ganache
- 200 ml heavy whipping cream ( 35%)
- 200 g dark chocolate (60-70% cacao)
- 15 g unsalted butter
Biscuit
- 4 eggs (at room temperature)
- 120 g sugar
- 120 g all purpose flour
- 1 Tbsp cocoa powder
Chantilly cream
- 250 ml heavy whipping cream ( 35%) very cold
- 100 g mascarpone cheese
- 1.25 Tbsp sugar
Decoration
- Few meringues, pieces of chocolat
Instructions
Sugar syrup
- In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
- Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
- Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
- Using a spatula, gently fold in flour and cocoa powder.
- Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
- Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
- Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
- Then mix it until the mixture is smooth.
- Add butter and mix until this is fully dissolved.
- Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.
Chantilly cream
- Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
- Paint the biscuit with sugar syrup.
- Spread the chantilly cream evenly over the biscuit.
- Roll up firmly.
- Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
- Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
- Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
Notes
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This post was posted in Desserts
Tuna and pepper Tapenade
Between the terrine and the dip, this tuna and pepper Tapenade is perfect as an aperitif for dipping celery stalks or carrot sticks, grilled toast…
Tuna and pepper Tapenade
Ingredients
- 160 g canned tuna (drained)
- 1/2 red pepper
- 1/2 yellow pepper
- 150 g cream cheese (Philadelphia style)
- Salt and black pepper
- Few drops Tabasco™ (optional)
- A bit chopped parsley
Instructions
- With a fork, work the tuna and cheese in a bowl.
- Cut the pepper in half lengthwise. Remove the seeds and filaments.
- Cut the peppers into small cubes and add them to the bowl. Add salt, pepper and mix well.If you want a spicier tapenade, add a few drops of Tabasco™.
- Cover with plastic wrap and refrigerate for an half hour.
- Sprinkle with chopped parsley and serve.
For a nice presentation:
- Line small bowls with cellophane. Fill with the tuna terrine and pack well into the bowl.Invert onto a serving plate and remove the bowl (and cellophane!) to obtain a small dome. Decorate as you wish.
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This post was posted in Appetizers
Cranberry Cake
This homemade cranberry cake is perfect for the winter season. Its bright red color brings holiday spirit to your family dinner or friends party. Easy to make and delicious!
Cranberry Cake
Ingredients
- 4 eggs
- 220 g granulated sugar
- 115 g melted butter
- 150 g all purpose flour
- 2 tsp baking powder
- 1 cup fresh cranberries
Instructions
- Preheat oven to 380ºF. Grease and flour a cake pan.
- Beat eggs and sugar with mixer until slightly thickened.
- Add melted butter and mix well.
- Stir in the flour and baking powder.
- Add the cranberries and stir gently.
- Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool. If desired, dust with confectioners sugar.
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This post was posted in Desserts