Céleri rémoulade (remoulade style celeriac root) a health-benefits packed winter salad.


This vegetable does look ugly and smells strong, but I love this recipe. In fact, if I wasn’t too lazy to wash my electric grater, I would have it more often. This dish is super easy, super fast and super healthy. For once, I am offering a recipe that I have modified from the original. Basically, if you want the authentic remoulade recipe, just put mayonnaise instead of the sauce I am offering below, et voilà. A perfect post holiday vitamin packed dinner meal. You may chose to serve it with a couple of hardboiled eggs or a few slices of turkey ham, to get a bit more protein.

If you are more on the gourmet side, I encourage you to have a few slices of San Daniele ham, and a piece of country bread with butter… just saying… Read the rest of this entry »


Simple Salads and dressings for sophisticated foodies

While I am scratching my head to find what best French recipes I could share in the hot summer that is just starting, I realized I am preparing about every other day a different salad and a different dressing. Most of them are from popular French regional or family recipes. Below, you’ll discover great quick and healthy fix, more or less inspired from authentic traditional French recipes, but surely tasty and welcome on your summer table!


Capture d’écran 2014-07-03 à 14.56.02The salad niçoise: This recipe finds its origin in the region of Nice, a beautiful Mediterranean town on the Azur Coast. There are several variations to it while the base is steamed green beans, tomatoes, hard boiled eggs, olives, tuna.

Now, I suggest the following list of ingredients, highlighting in BLUE those who are optional. Based on what’s in your fridge, you will succeed!

Recipe for 2 to 3 persons: Read the rest of this entry »

The real Quiche Lorraine: A versatile recipe for all seasons

Quiche 7This is one very versatile dish that usually please everyone in the family: Have it warm, cold, perfect to be prepared in advance for an outdoor outing, but also a quick fix in the evening. Even if you are by yourself, you can freeze some slices, or bring them to the office and have them cold the day after. It makes a very balanced meal. Moreover, the quiche is open to your creativity, as you can easily switch some ingredients based on what you fancy eating today, or what is leftover in the fridge. How about theme-like quiche:

  • Greek would be kalamata olives, feta cheese and baby spinach;
  • Spanish would be pepperoni, potatoes and onions;
  • German… how about creme, potatoes, sliced German sausages and onions;
  • Kids friendly: Hot dog sliced sausages, cheese and sweet onions;
  • Leek + salmon ;
  • Broccoli and blue cheese…

My rule of thumb usually is to try to gather a protein + a vegetable with fibers. This is why I often add some onions to balance a rather heavy vegetable like potatoes… But I encourage anyone to do trials and errors here!

Today, I will offer the recipe of  the famous Quiche Lorraine, which is basically « lardons, champignons, oignons »  or « bacon, mushrooms and onions ». In France we can find in every grocery store the lardons, which is basically chopped pork belly. You can have it either natural or smoked. Since I live in the United States, I took the habit to substitute lardons with bacon which I cut with my pair of scissors in rather large matches shape.

The base of the quiche is always: Read the rest of this entry »

Detox + Comfort = Curried flavored Parsnips crisps

IMG_0360Oh yeah! While we are secured at home waiting for Hercules the snowstorm to move along, I am torn between comforting myself and detoxing… Thanks to the French website “Le journal des femmes”, I found the inspiration to cook these Parsnips crisps. Did you know that since the potatoes was introduced in France, this veggie was a little forgotten. Even sometimes, it was given to the pigs! No wonder pork is so good in France!

So I decided to add a little knowledge to the recipe:

  • The parsnip: Full of dietary fibers, it contains precious minerals like folate and potassium, as well as lots of Vitamin C.
  • I used organic Canola oil, to benefit from the best nutrients. It contains alpha-linolenic acid, an omega-3 fat. Canola is also versatile: it has a neutral taste – perfect to match the strength of parsnips and curry, light texture and a medium-high smoke point, so it works well for sautéing.
  • I choose to flavor with curry powder because it has a nice and complex taste that marry so well with the sweet / bitter of parsnip +  some potential benefits such as lowering the blood sugar, being a natural anti inflammatory (turmeric), and natural detoxing (coriander). It also has a great taste so it might help eat slowly (not so bad after the holidays!)
  • Cayenne pepper: it breaks up congestions, stimulates metabolism in increasing thermogenesis (heat production), perfect for winter.

Recipe step by step:

  1. Slice 4 medium parsnips quite fine (1/10th of an inch). IMG_0352
  2. Pour 2 tablespoon of canola oil, 2 tsp of curry powder and 1/2 tsp of cayenne pepper, 1 tsp of coarse salt in a big bowl and stir to mix well.IMG_0353   IMG_0354
  3. Heat the oven at 450°F and spread the slices of either pizza pan or cookie pan. No need to add more oil, it should not stick.
  4. Bake for 20 minutes at 450°F, and then continue for 5 more minutes with the oven door open to let it dry. Depending on your oven, you might check and adjust to avoid burning the crisps…IMG_0358
  5.  Enjoy!

Daikon radish???

Daikon radish??? Daikon and mushroomhot pot2 Daikon and mushroomhot pot1

What’s for dinner? an everything hot pot… I have these 2 Daikon radishes in the fridge, since I receive the wonderful weekly delivery from Boston Organics, so I got creative, inspired by the end of the fall season and needing a warm and comforting (yet healthy) stew like dinner. I sliced some Canadian bacon and cut some white mushroom in bite size pieces in my pot (no fat, the bacon does the job). Once things get brownish, I added the radishes finely sliced, 1 and 1/2 cup of vegetable stew, 1/2 cup of pearl onions and 1/2 cup of peas (left-over from the freezer). Thyme and Rosemary, et voilà. It is simmering for about 30 minutes, and I hope it will work out.

What are your inspirations for the Daikon?