My mom's recipe monkfish in Armorican o American sauce
- By: Béatrice - Cooking
- Friday, 08 May 2020
- In: Recipes
As a child, I loved this recipe with its exceptional flavor. Mum used to make it from time to time and it was always a great moment, during the tasting and afterwards when I would shine the empty plate with a piece of chopstick at the end of a fork! What a memory!
PARISIAN BISTRO: HOW TO MAKE A SUCCESS OF FRIED POTATOES?
- By: Béatrice - Cooking
- Thursday, 30 November 2023
- In: Recipes
Making good fried potatoes looks simple and yet it is not easy if you don\'t respect a certain ritual in the preparation. In my recipe I explain everything you need to know to make a simple dish into a little marvel!
This recipe is a basic dish, whose way of cooking was given to me by a great Alsatian cook. Accompanied simply by cold meats or a roast veal or a simple green salad, it is a delight! In Paris, I use small apples such as the Amandine, Charlotte, Ratte, Pompadour, Francine or Chérie, the important thing wherever you are is to take firm-fleshed potatoes. When I find some, red skinned potatoes are very good, firm and tasty.
Ingredients for 4 persons
1 kg of firm-fleshed potatoes
1 shallot
Fresh parsley
Olive oil
15 g cold butter
Salt and pepper
PREPARATION
1. Peel the potatoes. Cut them into regular 1.5cm cubes. Plunge the potatoes into cold water for 30 minutes. To make the potatoes successful, you must go through the de-starching stage. Starch can tarnish your preparation and cause you to gain weight. Drain them and wipe them in a clean, dry cloth.
2. Heat 3 tablespoons of olive oil in a frying pan or large skillet. When the oil is hot (not black especially!), put the potatoes in one go, then coat them with oil in all directions with a wooden spoon.
3. Add salt and pepper, then mix again.
4. Bring to the maximum heat and cook with the lid on until a good smell of roasted potatoes comes out . Don\'t uncover them beforehand unless you see that they are blackening (burning)! This takes between 3 and 5 minutes (watch).
5. Only then, and not before, turn the potatoes over.
6. Lower the temperature by 2 graduations (to medium heat).
7. Add the finely chopped shallot.
8. Put the lid back on and turn the potatoes every 3 minutes for 10 minutes.
9. Now they are cooked. Check with the tip of a knife.
10. At the end of cooking add the cold butter to crisp the fried potatoes.
11. Once the potatoes are cooked, and not before, add the chopped fresh parsley.
The fried potatoes are the perfect accompaniment to roasts and cold meats. Tonight I served them with a Spanish Pata Negra ham... a fantastic combination! I\'ll let you try it!
BLUE-VEINED SCALLOPS: THE BEST RECIPES ARE OFTEN THE SIMPLEST ...
- By: Béatrice - Cooking
- Thursday, 30 November 2023
- In: Recipes
Scallop is a seafood product, very delicate to pamper the palate. But what need to use many ingredients to sublimate it when the flesh itself is already a delight? To please you in all simplicity, here is my tasty (that\'s what my friends tell me...) recipe for scallops in parsley. Simple and greedy, just what you need at the moment.
Did you know that ? The name scallop dates back to the Middle Ages, when priests used it to pour holy water on the head of those receiving baptism. Its second name, St. James\' shell or pilgrim\'s shell, derives from the fact that, still in the Middle Ages, pilgrims on the way to Santiago, once they reached their destination, the sanctuary of St. James, in fact, tied the concave scallop shell to the neck or stick.
RECETTE
Ingredients for 4 persons
12 scallops
2 tbsp. olive oil
1 bunch of fresh parsley
1 clove of garlic
salt, pepper
PREPARATION
Carefully clean the scallops and wipe them gently.
Peel the garlic clove and chop it finely.
Chop the parsley.
Pour the olive oil into a frying pan and heat over low heat. Season with salt and pepper. Fry the scallops for 2 to 3 minutes so that they are golden brown.
Set aside.
In the same frying pan (where the scallops are cooked) place the garlic and parsley. Cook for 2 to 3 minutes, stirring regularly.
Put the scallops back into the pan and mix well so that they are coated with parsley. Serve hot.
MY TIP
I like to serve these scallops with grilled salsify, according to a recipe that is also very simple: 3 ingredients will suffice a little olive oil or butter, the zest of a lemon and fresh parsley and voilà!
GRIBICHE SAUCE FOR SEASONAL WHITE ASPARAGUS
- By: Béatrice - Cooking
- Thursday, 16 April 2020
- In: Recipes
Gribiche sauce is a great classic of French sauces. A sauce with a strong character! It is made with hard-boiled eggs, mustard, oil and gherkins. Some people add capers or tarragon, which is not my case. The appellation gribiche appeared in the 1900s. It is a whimsical creation of the culinary language, perhaps coming from the Norman word gribiche, a feminine noun: "wicked woman who frightens children"... It is hard to see the semantic path from the shrew to the sauce. A story of character perhaps...
PEARS TATIN'S, THE TART OF THE TWO UNMARRIED SISTERS...
- By: Béatrice - Cooking
- Thursday, 21 July 2022
- In: Recipes
The two french sisters Tatin lived in a small rural town in the Loire Valley of France. The elder sister, Stéphanie was a particularly fine cook, her specialty was an apple tart served perfectly crusty, caramelized and which melted in the mouth. One day during she placed her tart in the oven the wrong way round… The pastry and apples were upside-down but, nevertheless, she served this strange dessert without giving it time to cool. The French call this dessert tarte des demoiselles Tatin…
“QUENELLES” DI LUCCIO IN SALSA AURORA
- By: Béatrice - Cooking
- Monday, 14 October 2019
- In: Recipes
Ah, le “quenelles”, la adoriamo a Parigi! Tipiche della cucita tradizionale lionese, hanno a poco a poco invaso il menu delle brasseries (birrerie) parigine. Come capita a molte parigine, una parte della mia famiglia non è da Parigi. Con una nonna di Lione, le “quenelles” appartenevano al patrimonio gastronomico di famiglia. E, visto che era il mio piatto francese preferito, mia madre le preparava regolarmente in occasione del mio compleanno. Ecco la mia ricetta che, devo dire, piace molto ai miei amici americani e italiani.
LAYERED APRICOT PAVLOVA WITH LAVENDER CREAM OF THE CHEF*** DANIEL BOULUD
- By: Béatrice - Cooking
- Monday, 29 July 2019
- In: Recipes
Daniel Boulud is one of the Michelin-stared French chefs. He proudly represents France abroad. He mainly exercises his art in New York where he has several restaurants, including the gastronomic “Daniel”: a magnificent homage to great French cuisine. In the décor of the historic Mayfair hotel, his table draws all Manhattan high society…
LA CROISETTE SPICED CITRUS FRUIT SALAD
- By: Cécile - Health & beauty
- Wednesday, 15 May 2019
- In: Recipes
A great, seasonal “anti-aging health food” recipe. Growing older inevitably means a progressive functional decline, but we can still limit the damage by paying careful attention to our lifestyle, and part of this means eating right!
Ricetta da bistrot: clafouti di pomodorini e mozzarella
- By: Maxime - Art & Culture
- Wednesday, 10 August 2022
- In: Recipes
Il clafouti all'inizio è un dolce francese tradizionalmente a base di ciliegie mascherate, cioè interamente ricoperto da una sorta di pasta flan. Una torta che viene servita calda, un classico delle tavole francese. Qualche tempo fa mi sono divertito a inventare una variante italiana a base di.... pomodorini e mozzarella. I miei amici (milanesi di passaggio a Roma) sono rimasti stupiti: gli ingredienti si combinano magnificamente per dare un piatto gustoso e molto originale.
APRIL DETOX: AVOCADOS & PARSLEY COLD SOUP
- By: Béatrice - Cooking
- Tuesday, 16 April 2019
- In: Recipes
Parsley is a natural diuretic and detoxifier. It acts on the liver. If you have a centrifuge, don’t fail to add it to all of your vegetable juices. With its very good balance in Vitamin E and polyunsaturated fatty acids, avocado protects its fatty acids from oxidation. It protects against cell ageing.
HACHIS PARMENTIER, A DISH MADE IN PARIS FOR LOUIS XVI
- By: Béatrice - Cooking
- Wednesday, 20 March 2019
- In: Recipes
The hachis Parmentier is a gratin dish made with mashed potatoes and ground beef. This traditional French dish was born in Paris, and tradition has it that its name is due to the pharmacist Antoine Parmentier, who proposed it to Louis XVI, in the belief that the tuber, or rather potato, would be an effective remedy against famine.
L’AVOCADO VA FORTISSIMO A PARIGI… È BUONO E SALUTARE, ESATTAMENTE QUELLO CHE PIACE A LA PARIGINA. ECCO LA MIA RICETTA DI MOUSSE DI CIOCCOLATO E AVOCADO
- By: Béatrice - Cooking
- Thursday, 21 February 2019
- In: Recipes
Le Parigine non disdegnano i grassi, ma ne assumono in quantità giuste, orientandosi verso i grassi “buoni”, come l’olio di oliva nelle insalate, i semi di lino e… l’avocado. Lo sapete cosa ha fatto la mia amica Lou, che non riusciva a far mangiare l’avocado ai suoi bambini, Emma e Firmin? Ecco che si è inventata una ricetta superfacile e fantastica di mousse di cioccolato fondante all’avocado! Anche le mie amiche vegetariane non sanno resistere!
TRENDY & DIETETIC ZUCCHINI CARPACCIO
- By: Béatrice - Cooking
- Tuesday, 05 February 2019
- In: Recipes
Although Parisians love zucchini gratins, mashes and ratatouilles, the trend is for carpaccio in all of its forms. This is also true for zucchini, an ideal dish for friends before going shopping on avenue Montaigne. To go with a bottle… of water, of course! Recommendation: avoid adding the sugar for a healthy attitude.
MINT & LEMON RISOTTO, TRENDY ITALIAN FLAVOURS IN PARIS
- By: Béatrice - Cooking
- Thursday, 31 January 2019
- In: Recipes
In Paris we love Italian cooking. But we love to adapt it in a less traditional way making it minimalist, trendy or personal home made with a touch of “my grand’ma best recipes”. In other way we are very good in creating fusion cooking with the dishes of our Italian neighbours which we’re quite happy to make part of our Parisian heritage. From Tiramisu to spaghetti bolognese to special risotto, not a dishe that we try to adopt & adapt…
ONION SOUP, A MONUMENT OF FRENCH INHERITANCE
- By: Béatrice - Cooking
- Friday, 14 December 2018
- In: Recipes
French Soupe à l'oignon is a delicious soup for wintertime usually served as a starter. Even if it is so Parisian, Parisian’s find it heavy and today eat it very few. But all of us do order a time a year a Soup à l’oignon, when comes out a strong envy of tradition and diet exception! This is my grand’ma French Onion Soup recipe, once you try it you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.
Vegetarian Gazpacho
- By: Béatrice - Cooking
- Saturday, 30 June 2018
- In: Recipes
Don't expect to find strictly French food in Paris! Like any big city, Paris is home to a vibrant mix of international cuisines and Parisian girls love to discover original or creative recipes as this funny and healthy Yellow Gazpacho recipes with sunny yellow tomatoes! The difference in color between red and yellow tomatoes is not just superficial…
HACHIS PARMENTIER, UN PIATTO INVENTATO A PARIGI PER LUIGI XVI
- By: Béatrice - Cooking
- Wednesday, 06 June 2018
- In: Recipes
L’hachis Parmentier è un piatto al gratin a base di purè di patate e di macinato di carne di manzo. Questo piatto tradizionale francese sarebbe nato a Parigi, e la tradizione vuole che il suo nome sia dovuto al farmacista Antoine Parmentier, che lo propose a Luigi XVI, nella convinzione che il tubero, ossia la patata, sarebbe stato un rimedio efficace contro la carestia. Quando ero bambina, questo piatto non mi piaceva per niente, perché in un “hachis” [macinato] (termine che si richiama al fatto che gli ingredienti sono macinati), non riuscivo a vedere bene cosa stavo mangiando… Oggi, invece, come molte delle mie amiche parigine, adoro questo piatto, che del resto ha ritrovato le sue patenti nobiliari nelle numerose birrerie della capitale che lo propongono. Ecco la mia ricetta.
Ricetta dei “Macarons al nero di seppia”, di moda a Parigi e so chic!
- By: Béatrice - Cooking
- Friday, 25 May 2018
- In: Recipes
Come in un quadro di Pierre Soulages (noto come “il pittore nero” per la tonalità che predilige nelle sue opere), le tavole di Parigi si vestono di specialità e di alimenti neri come il carbone. Un effetto cromatico assicurato e veramente chic naturalmente, in perfetta sintonia con il tubino nero che indossano! Le parigine sono talmente sedotte dal nero, che dal nero è nata una grande quantità di ricette. Ecco la mia ricetta dei macaron al nero di seppia…
RICETTA DA BISTROT PARIGINO: SPUMA DI SEDANO ALLA MENTA
- By: Béatrice - Cooking
- Monday, 30 April 2018
- In: Recipes
Una zuppetta da servire come “stuzzichino” per stimolare l’appetito prima della cena. Una ricetta di stagione golosa ma sana nel puro stile bistrot di Parigi! J'adore...
Il PURÈ DI PATATE: 3 GRANDI CHEF FRANCESI VI SVELANO I LORO SEGRETI
- By: Béatrice - Cooking
- Monday, 22 August 2022
- In: Recipes
Da bambini, lo aspettiamo con grande impazienza; da adulti, lo ritroviamo con gioia, ad accompagnare un buon arrosto o un cosciotto di agnello. Il purè è un piatto saporito, economico e semplice da preparare. Ma è anche un piatto conviviale che piace a tutti. Molte persone, però, non osano lanciarsi nella preparazione di un purè casalingo, per paura di non farcela. Allora ho chiesto per voi a tre chef stellati il loro segreto per potercela fare. Quanto a me, oltre il purè, mi piace moltissimo preparare una “schiacciata” di patate che mi ricorda le vacanze da mia nonna nel sud della Francia. Lei la condiva generosamente di olio, ben contenta che tutti i suoi nipotini di Parigi andassero matti per la sua interpretazione provenzale del purè di patate. Io, personalmente, la preparo con le patate Pompadour, che adoro, ma a voi basterà trovare delle patate locali di buona qualità, vi propongo in fondo la ricetta.
I FINANCIERS DI MIA CUGINA PARIGINA ELIETTE
- By: Béatrice - Cooking
- Friday, 30 March 2018
- In: Recipes
Mia cugina Eliette fa i migliori Financiers che io abbia mai mangiato. Facilissimi e ultrarapidi da preparare, i Financiers sono perfetti per accompagnare il caffè, e anche per utilizzare gli albumi delle uova. Hanno una consistenza umida e leggera, j’adore ! Io ne ho appena fatta una bella scatola piena che mi porterò in viaggio giusto per passare qualche ora con una buona scorta di dolcezza. Eliette, mi ha raccontato la storia di questo dolcetto e mi ha anche regalato la sua ricetta….
TOMATO VEGETARIAN YELLOW GAZPACHO
- By: Béatrice - Cooking
- Saturday, 17 February 2018
- In: Recipes
Don't expect to find strictly French food in Paris! Like any big city, Paris is home to a vibrant mix of international cuisines and Parisian girls love to discover original or creative recipes as this funny and healthy Yellow Gazpacho recipes with sunny yellow tomatoes! The difference in color between red and yellow tomatoes is not just superficial…
Fusion & attractive Vegetables recipes
- By: Béatrice - Cooking
- Friday, 02 February 2018
- In: Recipes
From early childhood on, our parents tried to instill the importance of vegetables as they’re full of vitamins, minerals, antioxidants and help us stay slim and in shape… In short, not always very amusing. However, the Parisian is able to render things trendy and chic, even vegetables! Here’s one of my favorite recipes that my friends in Paris are fighting over right now:
Watercress soup, so Parisian
- By: Cécile - Health & beauty
- Friday, 03 April 2015
- In: Recipes
Watercress is good for you and French watercress soup is absolutely delicious. Watercress is considered a highly nutritious food that can effectively reinforce the vitamin and mineral content of your diet. A 75-gram serving (around 3oz) contributes 50% of the daily recommended intake of vitamins C and B9, 100% of provitamin A , 15 % of calcium, 13 to 23 % of iron, and 5% of magnesium.
Gluten free: Plum and almond cake
- By: Catherine - Lifestyle
- Friday, 27 March 2015
- In: Recipes
Going gluten free is the new eating trend that’s a hot topic in Parisian conversations. It started as a diet for people with gluten sensitivity; now it’s a roaring success in all circles. People who have eliminated wheat, rye, barley and oats from their dinner plate claim they've never looked back, with better digestion, more energy, and disappearing pounds…
My mom' christmas trout mousse...
- By: Béatrice - Cooking
- Tuesday, 16 December 2014
- In: Recipes
In France, at Christmas we eat a lot of goose or duck “Foie gras”, a popular and well-known delicacy in our French cuisine. Foie gras is usually prepared into mousse, parfait or pâté. For those that do not eat goose or duck Foie gras, I propose an alternative, a diet and tasty mousse of trout, almost the same aspect for a delicate appetizer… My favorite Mom’ Christmas recipes…
Red lentils soup for a parisian Halloween
- By: Béatrice - Cooking
- Friday, 31 October 2014
- In: Recipes
A beautiflul and trendy deep-orange color for this rich and hearty soup of red lentils! Do you know that lentils contain dietary fiber, folate, vitamin B and minerals? Health magazine has selected lentils as one of the five healthiest foods. Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving. See our Halloween soup recipe...
Mini savarins with autumn pears
- By: Béatrice - Cooking
- Wednesday, 22 October 2014
- In: Recipes
What pears? Beurré Hardy, Comice, Conférence, Louis Bonne, Douillard or Alexandrine
The French love pears. They’re tasty, refined and a natural form of medicine that also fights skin ageing. Moreover, they contain 84% water, ideal for diets. In addition, the high calcium content in the pear makes it one of the most recommended fruits for children and adolescents. So, just be careful not to overdo it because of the sugars!
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Edizione Italiana
Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.
English Edition
Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.