Cauliflower... for some reasons it seems that people have a hard time with it. I know that my husband does not like it in gratin much...and because my children will notice his hesitation when it comes to eating it, I have tried to come up with other ways to prepare it. You know, it's all about my "Eating-By-Example" Theory....
One of the best way to maximize the chances that your children will grow up eating (liking?) cauliflower is to introduce it early to them. And like turnips in my previous post, you hide it in other well-liked vegetables. In this recipe, the orange color of carrots attracts the little one attention who, then are more willing to swallow the mix. I tested it with my two children when they were younger and it worked. It worked again with them when I cooked it recently. My daughter did ask me what the little white pieces were... but when I told her it was cauliflower, she did not care.
Tuesday, December 29, 2009
Sunday, December 27, 2009
Wednesday, December 23, 2009
There won't be any recipe today, at least not a new one. I have two good reasons why not. The first one is that most of you will be spending tomorrow, Christmas Day and days after with friends and/or families... and that with a schedule full of cooking, gifts wrapping, gifts unwrapping, game playing and maybe a little walk outside, most of you will be
dying to get on Facebook to escape and upload your pictures away from your screens (Really? How long can you be away from a screen these days (computer, cell phone?) Honestly?)...
Tuesday, December 22, 2009
It seems that everybody is baking cookies these days. I know it's the Holiday Season but I feel that Americans are baking more cookies during this time of year than during the rest of the year. It's a tradition to offer home-made cookies as a gift for friends here... and I remember that my friend M-A from San Francisco offered me a great box of her home made cookies once. They were delicious. I love shortbread cookies but I am no big fan of sugar cookies, especially if they are coated with icing. Too much fake sugar for me. The other day, because I was in a hurry and wanted to bake with the children as a late-afternoon activity (like just before bath so that they can go straight from the kitchen to the bathtub!), I purchased a ready-to-make dough from the supermarket. I generally don't purchase them but I thought that for once, I was going to give it a try.
Sunday, December 20, 2009
I have always wondered why Brussels Sprouts enjoyed such a bad reputation among some people. I think that they look cute and have the perfect size for adults and children. With the new fashion of miniature vegetables like mini-squash, mini-zucchinis, cherry tomatoes, and baby artichokes, Brussels Sprouts should be highly praised. Besides, they are high in vitamin A, vitamin C, folic acid and fiber! All right, they have a strong peculiar taste... but I bet that most people don't like Brussels Sprouts because they only had them over-boiled, over-steamed at home or at the school cafeteria, just when too much cooking make them release chemicals that have a sulfur odor.
Friday, December 18, 2009
lentils, Kasha there was. I had never heard of it before...I read the tiny-print (really tiny) label to discover that it was 100% buckwheat. I love buckwheat in galettes (buckwheat-flour crepes) or in Soba Noodles, so I was very happy to find a new way to eat buckwheat... and a new thing to cook for my family in less than 30 minutes.
Wednesday, December 16, 2009
Coleslaw) or steamed (in Potée Lorraine). I have yet to roast some... but for the time being let's just puree them. My grand-mother grew turnips in her garden and if she managed to trick the wild rabbits, she would get a small production that she would inevitably share with all of us. So, I grew up eating turnips!
Monday, December 14, 2009
Petits Pots de Crème not too long before)... and I wanted something with fruits. All right, serving fresh raspberries in late Fall in Philadelphia is not
really eating local... but I was lucky enough to find Chilean raspberries (Chilean??? That's REALLY not local!!) on sale at the supermarket; it made me feel somehow better. You see, I have this special relationship with Chilean raspberries (and not just because they were on sale).
Saturday, December 12, 2009
Thursday, December 10, 2009
Tuesday, December 8, 2009
I am a big fan of soufflés and it is indeed part of our French cuisine. We used to serve it as an appetizer (and I know that some families still do). However, in my family, we eat it as an entrée with a green salad on the side. Soufflés come for all tastes: the salty lovers and the sugar lovers. The most common ones in France are the Swiss cheese soufflés and the chocolate soufflés. So far, I have only made salty soufflés. Not that I don’t like sweet soufflés but I have had such a memorable experience of eating a Peach soufflé at Café Jacqueline in San Francisco that I’m just afraid of baking sweet ones. That said, my friend D. makes a great chocolate soufflé and I am still hoping to get his recipe to make some one day (chocolate and peaches don’t compete in the same category!)
Saturday, December 5, 2009
Crèmes are so common that you can find it in ready-pack (you just add warm milk) or in thousands of little jars in the large dairy sections of French supermarkets (we, French, take our dairy products VERY seriously, just in case you had not noticed before). I had not made crèmes in ages but I thought that it would be a great dessert to make for my children.
Thursday, December 3, 2009
Coco de Paimpol. I have never found them in Philadelphia but the other day, I found fresh Cranberry beans! I purchased some and realized that I had the fresh beans I was looking for. Cranberry beans (a.k.a shell beans) have the great advantage of not requiring soaking before cooking! A big plus for me!
Tuesday, December 1, 2009
Coleslaw, which, as you may recall, is now one of my favorite recipe for raw cabbage. I also cook it in stews like the Potée Lorraine but I won't cook that dish often. The following recipe is a traditional way I grew up eating raw cabbage in France.