Pablo's menu this week
It has been an eventful week full of good food, colors, summer, cooking, sharing and living. Always thankful for those times. They are not to be taken for granted.
Sharing some of the food highlights of the week for this French-American family... which culminated in today's excursion at the Hollywood Farmer's Market. I ought to write an ode to farmer's markets. I love them all. Small, big, quirky, family-oriented... This one is definitely colorful, in more ways than one. It was such a well-rounded feast for the senses for all of us! Where else could one eat an oyster, then a peach, tap on a melon while listening to folk music, get lost in the heady smell of English lavender, see a crab, and a mushroom, and a baby goat? Pablo certainly got stimulated from all directions today!
I will be sharing recipes for the whole family this week, nectarine-shiso ice cream and tarragon poussins for starters, so come back for a visit! Embrace the benefits of an easy four-course meal French-style!
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Goat Gouda, Pecorino (cow, goat and sheep, respectively).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Cold green beans and Italian parsley with vinaigrette
Main course: Duck, white beans and tomato puree
Goûter (4pm snack) - Home-made nectarine-shiso ice cream*
Dinner
Appetizer / Finger Foods: Broccoli florets, vegetable pasta
Main course: Tarragon poussin* (baby chicken) with baby bok choy puree
TUESDAY
Lunch
Appetizer / Finger Foods: Blue potato, hearts of palm with vinaigrette
Main course: Beef patty, sauteed eggplant
Goûter - Quatre-quart*, apricots
Dinner
Appetizer / Finger Foods: Crème of crudités of the week...
Main course: Tofu with Creamed Red Chards with Boursin*
WEDNESDAY
Lunch
Appetizer / Finger Foods: Cold cauliflower, basil and green bean salad
Main course: Soft-boiled egg with quinoa
Goûter - Nectarine
Dinner
Appetizer / Finger Foods: Trying the White Portugese Gazpacho from David Leite via Tartelette blog
Main course: Cod brandade with Red Chards
THURSDAY
Appetizer / Finger Foods: Endives & hearts of palm salad
Main course: Duck, white beans and tomato puree
Goûter - French melon & mint raw compote
Dinner
Appetizer / Finger Foods: Avocado, tomato
Main course: Pan-fried Dover sole filet with pan-fried "opo" (new vegetable found at the Asian produce stand! Similar to zucchini except sweeter, apparently)
FRIDAY
Lunch
Appetizer / Finger Foods: Cauliflower florets & vegetable noodles
Main course: Veal liver with puree of endive
Goûter - Peach
Dinner
Appetizer / Finger Foods: Leek's whites in baby vinaigrette*
Main course: Velvet chicken from Mummy, I can cook! blog, with stir-fried white bitter melon (Another find from the Asian produce stand at the market... we'll see!)
SATURDAY
Lunch
Appetizer / Finger Foods: Avocado, tomato
Main course: Ham with three roots puree
Goûter - Apricot & cherries
Dinner
Appetizer / Finger Foods: Hearts of palm & vegetable noodles
Main course: Gorgonzola polenta with summer squash - a recipe I found here.
SUNDAY
Lunch
Appetizer / Finger Foods: Cucumber in tarragon cream sauce
Main course: Turkey & rutabaga puree
Goûter - Mashed banana with apple-strawberry compote
Dinner
Appetizer / Finger Foods: Tomato, hearts of palm
Main course: Attempting the Zucchini à la Carbonara from Mummy, I can cook! blog
Sharing some of the food highlights of the week for this French-American family... which culminated in today's excursion at the Hollywood Farmer's Market. I ought to write an ode to farmer's markets. I love them all. Small, big, quirky, family-oriented... This one is definitely colorful, in more ways than one. It was such a well-rounded feast for the senses for all of us! Where else could one eat an oyster, then a peach, tap on a melon while listening to folk music, get lost in the heady smell of English lavender, see a crab, and a mushroom, and a baby goat? Pablo certainly got stimulated from all directions today!
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| We started out the week picking our very first, and highly anticipated, tomato from our vine. A bit of patience was definitely learned in the process! Savoring it plain with a bit of salt and pepper was the only way to go. |
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| This week's variation on the Crème de Crudités included yellow beet, mâche lettuce, feta, tomato, cucumber and Italian Parsley, with some olive oil and lemon. |
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| We celebrated July 4th with a tricolor finger food appetizer, tomatoes, cauliflower and blue potato. |
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| The colors of the produce at the Farmer's market were a feast for the eyes. |
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| Beautiful and delicious oysters, I've been devouring them since the age of 3! |
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| Pablo's very first oyster... He made a face, but didn't spit it out! Thus begins the nurture of oyster love! |
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| Pablo was so taken by the folk music playing... and amazingly, loved the smell of lavender, plunging his nose in it and even closing his eyes to take it in. |
I will be sharing recipes for the whole family this week, nectarine-shiso ice cream and tarragon poussins for starters, so come back for a visit! Embrace the benefits of an easy four-course meal French-style!
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Goat Gouda, Pecorino (cow, goat and sheep, respectively).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Cold green beans and Italian parsley with vinaigrette
Main course: Duck, white beans and tomato puree
Goûter (4pm snack) - Home-made nectarine-shiso ice cream*
Dinner
Appetizer / Finger Foods: Broccoli florets, vegetable pasta
Main course: Tarragon poussin* (baby chicken) with baby bok choy puree
TUESDAY
Lunch
Appetizer / Finger Foods: Blue potato, hearts of palm with vinaigrette
Main course: Beef patty, sauteed eggplant
Goûter - Quatre-quart*, apricots
Dinner
Appetizer / Finger Foods: Crème of crudités of the week...
Main course: Tofu with Creamed Red Chards with Boursin*
WEDNESDAY
Lunch
Appetizer / Finger Foods: Cold cauliflower, basil and green bean salad
Main course: Soft-boiled egg with quinoa
Goûter - Nectarine
Dinner
Appetizer / Finger Foods: Trying the White Portugese Gazpacho from David Leite via Tartelette blog
Main course: Cod brandade with Red Chards
THURSDAY
Appetizer / Finger Foods: Endives & hearts of palm salad
Main course: Duck, white beans and tomato puree
Goûter - French melon & mint raw compote
Dinner
Appetizer / Finger Foods: Avocado, tomato
Main course: Pan-fried Dover sole filet with pan-fried "opo" (new vegetable found at the Asian produce stand! Similar to zucchini except sweeter, apparently)
FRIDAY
Lunch
Appetizer / Finger Foods: Cauliflower florets & vegetable noodles
Main course: Veal liver with puree of endive
Goûter - Peach
Dinner
Appetizer / Finger Foods: Leek's whites in baby vinaigrette*
Main course: Velvet chicken from Mummy, I can cook! blog, with stir-fried white bitter melon (Another find from the Asian produce stand at the market... we'll see!)
SATURDAY
Lunch
Appetizer / Finger Foods: Avocado, tomato
Main course: Ham with three roots puree
Goûter - Apricot & cherries
Dinner
Appetizer / Finger Foods: Hearts of palm & vegetable noodles
Main course: Gorgonzola polenta with summer squash - a recipe I found here.
SUNDAY
Lunch
Appetizer / Finger Foods: Cucumber in tarragon cream sauce
Main course: Turkey & rutabaga puree
Goûter - Mashed banana with apple-strawberry compote
Dinner
Appetizer / Finger Foods: Tomato, hearts of palm
Main course: Attempting the Zucchini à la Carbonara from Mummy, I can cook! blog
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