Salmon Poke Bowl, Avocado and Scallions

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This past semester, I read Haruki Murakami’s book “What I Talk About When I Talk About Running” while training for the Philadelphia half marathon. The book opens up in Hawaii, as the author reflects on his island summer runs. He describes his feelings, the weather, the landscapes, the routes… painting colorful pictures in his reader’s mind. I found Murakami’s writing to be incredibly motivating and inspiring. Surely, any reader will feel an urge to drop the book, go for a long long run, and never give up. While that thought certainly crossed my mind, his book also made me want to finally try my hands at Poke (though that could also be the influence of Anthony Bourdain’s “Parts Unknown”, which includes a great episode in Hawaii)! Continue reading “Salmon Poke Bowl, Avocado and Scallions”

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Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy

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This week I attended a Q&A with Justin Rosenberg, the CEO of Honeygrow. Honeygrow is a Philadelphia-based fast-casual restaurant chain that offers stir-fries and salads. Justin came up with his concept while he was vegan, and most of his diet consisted of stir-fries. He realized that he could build a business around that dish and that people would surely line up for delicious take-out food they’d feel good eating. In other words, Honeygrow resembles an Asian spin on Chipotle‘s “healthier” and local take on Mexican food. Their motto is that they’re “Honestly Grown Locally,” which reflects a search for the best ingredients possible. Yet, the stores aren’t organized in the same way, and the customizing rather happens on handy tablets that face the open kitchen. Continue reading “Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy”

Homemade NY Bagels

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Bread is my guilty pleasure. I grew up eating baguettes every morning and I can’t picture my day starting otherwise. Yet, I was introduced to real NY-style bagels when I moved to the US. When my roommate brought me to Ess-a-Bagel, in Manhattan, a whole new world opened up! These beautiful balls of dough were perfectly chewy outside and fluffy inside. I got the classic sliced lox and cream cheese and I have to admit that it was as good as my usual baguette. Now that I’m home in Philadelphia, I tried a homemade version of these babies and it turned out great! Bon appétit!

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Prep time: 30 min (+60 min rising) Cook time: 20 min

Ingredients:

  • 1 3/4 cups flour
  • 1 tsp dry yeast
  • 3/4 cup lukewarm water
  • 3/4 tbs white sugar
  • 1 tsp salt

Directions:

  1. Mix 1/2 the water, the yeast and the white sugar and let it sit for 5 minutes. Then stir it well together.
  2. In a large bowl, mix the flour and salt, make a well, and pour the yeast mixture and the rest of the water in it.
  3. Knead the dough on a floured countertop for about 5 minutes.
  4. Slightly coat the dough with oil and let it rise in a bowl for about 60min, covered with a damp towel.
  5. Separate the dough in 4 pieces and turn them in round balls. Make a hole in the middle of each one with your thumb. Again, cover the bagels with a damp towel.
  6. Preheat your oven to 425°F. Bring water to a boil and put each bagel in the boiling water for 1 minute per side.
  7. Sprinkle with your choice of topping right away and bake for 20 minutes on a greased baking sheet.

TIP: you can then make whatever sandwiches you prefer, I love sliced lox and cream cheese, or bacon egg and cheese!