Oh the guilt, of this week spent away from this space. Alas, I didn’t make my mid-week recipe post… 🙁 Work has been overwhelming, and I am actually pretty grateful I was able to keep up with our planned menu (By the way, if you want to have a look at some of the recipes I try during the week and our other adventures in food, join me on Instagram, I will be sharing even more now that we set the clock forward… later daylight = prettier pictures!)
I am working on a longer post for this mid-week, but in the meantime, I’ll replace some of my talking with some listening! (Always a good thing.) I would love to hear your thoughts on these (I’ll start…)
What is one of your favorite recipe/post from this blog?
What food blogs do you love?
So many. Check out some of the blogs on my Blog Love column on the right!
What recipe you’ve never tried, would you love to finally make?
Puff pastry, popovers, homemade cheese.
How much time do you spend cooking on a typical weekday (for all meals)?
Besides the week’s menu (scroll down for that), I wanted to share this very easy and delicious shrimp recipe found in a family cooking magazine I got while queuing at a French supermarket during my last visit there (it was advertised as: “Our best recipes for less than 1 euro per person!”)
Hope you enjoy!
Now for our week’s menu…
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Italian truffle cheese, Goat Brie, Enoteki (sheep’s milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat’s milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
Lunch (picnic at the park)
Appetizer / Finger Foods: Grated carrots French-style
Main course: Prosciutto avocado tartine
Goûter (4pm snack) – Pear-apple compote
Appetizer / Finger Foods: Watercress carrot greens soup
Main course: Lemon chicken thighs, parsnip puree inspired by The Food Dept
Appetizer / Finger Foods: Endive, blue cheese, walnut salad
Main course: Beef patty, peas
Goûter – Apple compote
Appetizer / Finger Foods: Leeks with vinaigrette
Main course: Shrimp & lime over coconut rice (recipe above!)
Appetizer / Finger Foods: Rainbow chards goat cheese salad with blood orange dressing from Vanilla Bean (we loved is to much last week, having it again this week!)
Main course: Lamb meatballs in coconut with quinoa*
Goûter – Kiwi
Appetizer / Finger Foods: Shallot lentil salad
Main course: Veal blanquette
Appetizer / Finger Foods: White asparagus in yogurt tarragon sauce
Main course: Feta, mint, zucchini quiche
Goûter – Banana
Appetizer / Finger Foods: Portuguese white gazpacho from Leite’s Culinaria (1st gazpacho of the season!)
Main course: Sardine eggplant brandade
Appetizer / Finger Foods: Leftover white gazpacho
Main course: Turkey breast and snap peas in creamy mustard sauce*
Goûter – Mango compote
Appetizer / Finger Foods: Green beans, tomato, cauliflower salad with lots of fresh herbs
Main course: Oven roasted pork ribs with fingerling potatoes
Goûter – Pear-blueberry compote
Appetizer / Finger Foods: Authentic Greek salad
Main course: Whole grilled branzino, Moroccan style
Appetizer / Finger Foods: Cucumber in creamy dill sauce
Main course: Smoked salmon, avocado, mascarpone tartine with poached egg
Goûter – Sumo tangerine
Appetizer / Finger Foods: Broccoli spinach soup
Main course: Tofu & coconut rice