Back from the market – Do you know what’s cooking for the next 3 evenings?

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Hi sweets, just came back from a long market haul, visited cheese monger, fish monger, went to pick up some fresh produce and, and, and even had (wonderful, late very late) lunch. I thought that with all those beautiful quality products I got us,  it was time to share the grocery…stories. Well if you happen to guess one or more of the menus I ll be creating with those, then be my guest – I will cook for you. Promised! :-) I have 2 menus in my head out of three –  Need to be creative with the white meat. Continue reading →

When one becomes two – Giving a kick to left overs

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Remember last night macaroni al pesto? You take almost the same ingredients and revamp them for a fresh tasty salad for lunch, the following day. Elle n’est pas belle la vie, hein?

Facile, facile…

Spring macaroni salad alla Razzie

Macaroni + dried tomatoes+ garlic/herbes de Provence olives + fresh feta cheese (sheep)+ spinach (had them too in the fridge)+ pesto as a dressing.

I have added up a few drops of balsamic vinegar+ salt. Et voilà, ready to be served.

Not that I am bored but I need to go packing. I am off to keep on eating in Italy…. Yallah :-)

Tanti carissimi auguri di buona Pasqua :-) Ciao ciao

Baci :-)

Diagnostic – Pesto addiction is running in the family

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Twice pasta today- tomato/mozzarella/arugula for lunch (no photos- sorry).

What’s going on?  Tonight, Macaroni al pesto (Wild Garlic instead of basil leaves).

One cure : more per favore!

One more thing before I go, if you need an amazing recipe for a home made pesto, here we go :

http://www.razziescorner.com/blog/recipes/my-feel-good-green-pesto/

:-)

Spring special – It is a keeper, he replied!

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Tonight I’ll do a new(er) fresh(er) version of my spring interpretation at the Zapf’s table. This time for a big half of my friends’ pleasure, in English. My other half, please forgive me===> google translate will help big time :-)

What’s cooking people?


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Une salade comme ça j’en veux tous les jours!

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Le premier jour du Printemps 2012, parfait à Cologne, un superbe ciel bleu, des températures plus qu’agréables (15/16 degrés), toutes les terrasses et parcs pleins d’un peuple enjoué et heureux. et pourtant…. il manque une petite note pour compléter ce charmant tableau printanier. Ayant atterri sur mon blog, vous avez certainement une petite idée, non? ;-)

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Special – Exquisite and easy whole sea bass baked in salt

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I will start with one sublime statement which in a way summarizes it all, written by a LA times journalist, Russ Parsons in 2007. ”You don’t need any fancy equipment. You don’t need days of preparation. You don’t need a pantry full of exotic ingredients. With nothing more than a roasting pan and a box of salt, you can create moist, richly flavored dishes that derive their complexity not from complication but from concentration”. Continue reading →

En cuisine avec Razzie – Sublimer des légumes oubliés, c’est possible!

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Panais, crônes, rutabaga, topinambour, ça vous dit quelque chose? On les appelle légumes anciens ou oubliés. Pourtant, on les retrouve bel et bien en cet hiver rigoureux sur tous les étals de marché de notre région. Razzie est allée creuser la terre pour lepetitjournal.com et vous offre ces légumes à sa sauce. Continue reading →

Fat Tuesday Special – When she adds some Cajun love…

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…I am all for it! Her name is Abby and she has been my friend for as long as I can remember. Now one continent and one ocean further, 9 hours of  time difference don’t stop us from cooking in parallel universes and sharing our cooking stories.  Yesterday was fun to prepare a Fat Tuesday,  geographically apart but spiritually still together. Today, time to feature Abby’s recipe because we thought it was time to share with you…too :-) Continue reading →

Fat Tuesday special – Cajun it up baby…

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….or creole it up ! :-)

Until this morning, I had no idea how I would spice my Fat Tuesday up (Mardi Gras) without frying or too much fat. I felt like keeping it low-key (week night, people), simple but HOT…and memorable.  Continue reading →

Special – Georges Blanc court bouillon for fish

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Tips for cooking this week end : Georges Blanc court bouillon is amazing to poach fish- Bring to boil 2 carrots, 1 garlic clove, 2 onions, 25 cl white wine, one squeezed lemon, 2 liters water, one bouquet garni, some pepper some salt…Bring your fish in the saucepan and cook it gently for about 10 minutes. Delish! If you need more info send me a note. Bon appétit!