White Bean Dip with Smoked Paprika

Place 1 drained can cannellini beans,1 blanched garlic clove,some basil,dried tomatoes,1 ts smoked paprika,2 ts of both lemon juice(or yuzu) and olive oil in a food processor and process until smooth.Serve with raw vegetable sticks or pita bread.

Pour les français:

Rincer une boite de haricots blancs,cannellini.Dans le mixeur ajouter 1 gousse d'ail blanchi (plus digeste),du basilic,quelques tomates sechèes,du paprika fumée,du jus de citron(ou yuzu) et mixer jusqu' à obtenir une consistence lisse.Servir avec du pain pitta et des crudités.

Broiled Salmon with Yuzu and Sushi Rice

Salmon is a fish that cooks quickly and is easy to tell when it is done. In order to keep the fish in the best order for eating make sure you keep the fish cold (or refrigerated) until it is ready to cook.
Start by preparing some sushi rice.
Then coat the fish by dusting lightly in rice flour.Heat frying pan with a little oil over medium-high heat.Add the salmon,some salt and pink and white pepper to the pan and cook for a few minutes.
You will know the fish is done when the meat becomes “flaky” and changes color.
Serve with yuzu,ginger and soy sauce mixed together.

Pour les français:

Le saumon se cuit facilement et rapidement.Le garder au frais jusqu'au moment de la cuisson.
Commencer par préparer le riz sushi.
Ensuite enrober les tranches de saumon de farine de riz.Chauffer la poele avec un peu d'huile.
Ajouter le saumon,du sel, des baies roses et du poivre blanc concassés.Cuire quelques minutes.Il est
prêt lorsque la chair change de couleur .
Mélanger du yuzu avec de gingembre et de la sauce soja.

Persian Cookies

These are the cookies mentioned in a previous comment concerning
my culinary contribution at a creative, inter-cultural "network party"
I was invited to.I selected the recipe from Sophie Brissaud and Isabelle Rozenbaum's fantastic cookbook"La table du thé",on how to accommodate teas to food.You could
serve these Persian cookies with Turkish or Persian tea.
I adapted the recipe by adding some pistachio paste instead of saffron to the dough and adding black sesame seeds for decoration.Beat 125 g of butter and 120 g powdered sugar with an electric mixer until light and creamy.Add 1 egg,2 ts of cardamom ,1 ts pistachio paste and 2 Tbs of rose water.After a few minutes add 250g of rice flour,1/4 at a time.Wrap the ball of dough in plastic wrap, and chill the dough for at least 8 hours.The following day heat the oven at 180(T6).With a spoon display the cookies on baking sheet with parchment paper.Bake for 7 to 10 min.


Pour les français:
Battez 125 g de beurre mou et 120 g de sucre glace en une crème légère.Ajoutez 1 oeuf,2 c à café de cardamone,1 c à café de pâte à pistache,2 c à s d'eau de rose.Quand le mélange est bien lisse,ajoutez 250g de farine de riz un quart à la fois.Ramassez la pâte en boule, enveloppez-la dans un film étirable et laissez reposer au moins 8 h au frigo.
Préchauffez le four à 180(T6).Cuire de 7 à 10 min.

Chicken Tajine with Artichokes and Preserved Lemon

This is a perfect entertaining,one-dish meal.You can add or substitute vegetables if you like.

Ingredients for 2:
-2pieces of chicken farmed raised
-1 onion
-2 ts olive oil
-1 ts of ginger
-1 ts of cumin
-1/2 ts cinnamon
-1 preserved lemon thinly cut
-1/2 saffron(JM Thiercelin)
salt,pepper
- fresh cilantro
- artichoke hearts
In a large cast iron skillet(I used a wok),heat olive oil.Brown chicken pieces lightly.Remove from pan and reserve.
Cook gently onion slices until caramelized.Add pieces of chicken with salt,saffron,ginger,cumin,cinnamon,grounded pepper,Add 1/4 cup of water and artichoke hearts and simmer gently for 40 min.10 minutes before serving, add preserved lemon.Serve with bulgur or couscous and freshly chopped cilantro.

Pour les français
- 2 cuisses de poulet fermier
-1 onion
-2 cuillères à café d'huile d'olive
-1 cuillère à café de gingembre
-1 cuillère à café de cumin
-1/2 cuillère à café de cannelle
-1 citron confit finement coupé
-safran
-sel,poivre
-coriandre
-coeurs d'artichauts

Hake Fillets with Yuzu

Intoxicating,powerful,refreshing,peppery,hybrid citrus...Difficult to describe the taste of Yuzu.In any case sophisticated and subtle.20 years of patience before the tree bears it's delicate fruit and beware of it's spikes when you pick them from the tree...(Not that I'm going to pick one anytime soon!).Imported from China,popular in Japan.In Paris you find the bottled juice version.

For my recipe I steamed the (frozen) hake fillets with wakame for about 10 min.Mixed 1 Tbs yuzu with 1 Tbs soy sauce,ginger,hot pepper.
Diced one zucchini and cooked it in a pan with olive oil and garlic for 5 min.Added some thyme,rosemary,salt and pepper.

Pour les français:

Pour cette recette j'ai cuit des filets de merlu surgelés de chez M.P avec du wakame pour environ 10 min.Ensuite
mélangé une cuillère à soupe de yuzu avec une cuillère à soupe de sauce soja,du gingembre et du piment.
Dans un wok faire sauter les cubes de courgettes dans un peu d'huile d'olive avec de l'ail,du thym et du romarin.
ajouter sel et poivre.

Pumpkin Patties

I improvised these sensational patties with the ingredients I had in my pantry for my culinary contribution at a creative, inter-cultural "network party" I was invited to.The texture can be a little tricky.The first two were a disaster.Too liquid so I added some spelt flour and more oats and then they became nice,crispy and fluffy.

You need
-1 cup pumpkin
- 1 cup chickpeas
- 1 finely, chopped onion
- 2 cloves garlic
- 1 grated potato
- 1 egg
- 1 ts all-spice
- chopped parsley
- 4 Tbs flour
- salt and pepper
- oil

Heat 2 Tbs oil in a non-stick skillet.add onion and garlic and cook for 1 minute.add grated potato and cook until liquid has evaporated.
In food processor,blend cooked pumpkin( I steamed mine but you could also bake it).Add potato mixture,egg,parsley,all-spice,flour.Blend just until mixture starts to stick together.Add more flour if needed...
Shape patties.You should refrigerate for at least one hour.I had no time which explains why I had difficulties with the first ones.Cook patties for about five minutes per side in skillet.Enjoy!


Pour les français:
- 200g de potiron cuit
- 200g de pois chiches
- 1 pomme de terre rapée
- 1 onion finement haché
- 1 oeuf
- 1c.à c.4 épices
- 4 c.à s. farine(j'ai melangé avec de la farine de petit épeautre et des flocons d'avoine)
- persil ciselé
- huile