Meyer Lemon Lentil Salad with English Peas, Prosciutto, Soft Boiled Egg

DSC_0929

DSC_0945

recettebilingue

A couple weeks ago, I met up with my brother in San Francisco for the weekend. I had been meaning to visit SF for a very long time and the city fell nothing short of my expectations. Not surprisingly, I instantly fell in love with the place, its architecture, diversity, dynamism, and of course its food. In short, everything about SF was incredible (except the steep prices)! Continue reading “Meyer Lemon Lentil Salad with English Peas, Prosciutto, Soft Boiled Egg”

Advertisements

“Fried Quinoa” with Soy Marinated Pan-Seared Tofu

DSC_0855

DSC_0869

recettebilingue

As mentioned in my previous post, these past few months have been full of culinary discoveries and experiments for me. Not only have I tried new recipes in Mexico and while traveling across the US, but I also experimented a lot from the comfort of my own kitchen. Most notably, I owe my biggest discovery of them all to one of my roommates, who recently became a vegetarian. Indeed, this eye-opening experience came straight from my stove, to the greatest pleasure of my taste buds. If you haven’t guessed by now, I am talking about tofu! I know… that ecstatic comment probably didn’t make you think about that ingredient. Let me guess, when I say tofu you picture a white block of watery, flavorless, rubbery “stuff”, correct?  Continue reading ““Fried Quinoa” with Soy Marinated Pan-Seared Tofu”

Pan-Fried Giant Butter Beans, Mushrooms and Spinach

DSC_0745-Modifier

DSC_0757-Modifier

recettebilingue

Hello everyone and happy belated Valentine’s day! These past few weeks have been a little crazy for me (more details to come in future posts), but I should be back to a regular posting schedule this week. Yay!

The “Food” section on the New York Times has to be one of my favorite free-time reads. I read it all: the recipes, the restaurant reviews, the random opinion pieces… you name it, I probably read it! Not only is it well-written, but it can also be surprisingly interesting. I mean, I’ve learned about so many random things ranging from traditions and ingredients, all the way to chefs and hottest trends. Most recently, I stumbled upon a fun little article about Marcella Hazan’s favorite beans. I told you… random. But I still read it! Continue reading “Pan-Fried Giant Butter Beans, Mushrooms and Spinach”

Spaghetti with a Vegan Cauliflower “Alfredo”

DSC_0031

DSC_0054

recettebilingue

It’s here everybody! It’s finally here! The first copy of my cookbook has arrived in the mail!!

How did this happen??? So you know how I worked on a “Passion Project” for this whole semester? Well to mark the end of it, I had to pick a final deliverable. Naturally I chose to make a fully printed, legit cookbook! (aka a dream come true!) After countless hours working on the layout, I finally sent it to the publisher and received it at my house! Continue reading “Spaghetti with a Vegan Cauliflower “Alfredo””

The Ultimate Banana Bread

DSC_0243

recettebilingue

It’s here. It’s finally here. The perfect banana bread recipe. The ultimate. My one and only.

I’ll stop here. I think you get my point and my somewhat overwhelming excitement… You know how some people just make the best baked goods and have a secret recipe that you spend years trying to recreate but ultimately never can? You know, like for chocolate chip cookies? Or banana bread? I know I’ve been looking for the best banana bread recipe for as long as I can remember (or ever since I came to the US and discovered this delectable treat). Three years later, I’m happy to announce that I finally found it! Continue reading “The Ultimate Banana Bread”