Tag: cream

5th January 2014

Ouistreham clams

We spent a Saturday at the Normandy coast, with nice moules frites — mussels and fries, in this case with ham, chorizo and cream — in Houlgate and large windy villa’s in Cabourg along a sandy beach. In Ouistreham, a small port down close to the Orne estuary from which ferries go to Portsmouth and Southampton, there are some fish stalls on the quai and […]

20th December 2013

Sole fillets in Normandy style

Sole is a very nice and also fragile flat fish. One of the best ways to prepare it is to poach the filets shortly before serving. I bought mine on the market and the fishmonger offered to clean it for me but I also wanted the rests for a stock and I like to try out the filleting myself.

10th October 2013

Lobster bisque, a creamy soup without cream

The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like to eat. You could throw it away, or use it for […]

9th October 2013

Bucatini with lobster eggs and zucchini

Part two of three recipes I made with one single lobster. Here I will be using the eggs that were under the belly of the female lobster and which I scooped up with a spoon. The little biology I know of lobster is that the eggs first start inside the female. A female lobster mates after she has shed her shell – which lobsters do […]

21st August 2013

Dieppe sole

We regularly go to the port town of Dieppe. It I not too far from Paris, especially from our corner in the Yvelines, and you can buy fish almost straight from the boats. We also meet friends there. In French cooking, the name of Dieppe is linked to sole. A fish that once swam in abundance near the coast there. Just across the Channel, the […]

12th August 2013

Chicken legs with girolle mushrooms

The girolle is a yellow kind of small forest mushroom and belongs to the same family as the chanterelle. But while the chanterelle is usually light brown, the girolle is more yellowish, at least in my experience. It is one of the most harvested mushrooms in Europe, and certainly in France, and it grows during the summer, especially after rainy days have been followed by […]

27th January 2013

Chestnut cream soup

Chestnuts are usually harvested in Autumn and can be stored for quite some time to be used as filling or side-dish during the winter festivities. They contain no cholesterol or gluten and are low in calories compared to other nuts, which means that they do not add fats to an already heavy dish like a roast. However, when you have bought chestnuts for Christmas and […]