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Welcome to this new edition of the solo food newsletter! In this edition you will discover 3 new recipes to continue the series for the Food from Around the World, and this time it’s all about American recipes and so we seamlessly travel from Asia (last month) to America (this month)! In France, we often think of American cuisine as a bit “grotesque” (and sorry for the word), but as you will discover with these recipes, American cuisine can be quite good and delicate, when it’s prepared with care, without tons of fat, and in fines doses :-) Furthermore, if we don’t eat everything once, it’s even better ! Try to make these recipes and you will see for yourself! They are really good :-)
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You will also find a new video and an article with regards to an exhibition I went last month, and which is still available until the 14th of November. This is a fine exhibition and it really worth going because it’s not only magnificent, it’s also free! As if free things are not good! It depends on how you choose them ;-)
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There is also an article on a film I watched in the theaters, and that I really liked! Besides, I loved the book as well and the film that was made before this one. It’s a Romanesque story that is also sensible and delicate! Don’t miss the opportunity to see for yourselves!
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The last articles bring light to a new section of the site, which is about going-out and writing about experiences I had while visiting exhibitions, watching films in theaters or going-out in general!
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The strength and force of horseradish is really undeniable! The problem is that the real American recipes are made either with mayonnaise or with heavy cream, and this does not suit me at all! So, I made this recipe with the French fromage blanc, made with sheep milk, but if you can’t find it use Greek yogurt low in fat if possible! It’s sure that the sauce with the sheep fromage blanc is really wonderful! Light but strong in taste, without being intrusive, because there is no much horseradish in the sauce ;-) Furthermore, the quantity is made for 1 or 2 servings so there is no waste! Try it, and don’t miss to combine it with the Maryland fried chicken, as it’s supposed to be eaten with it!
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A fried chicken that is different because it’s cooked with clarified butter and not with oil! And this is a major difference and it’s absolutely magnificent! And there is not much butter so it’s rather light ;-) Furthermore, if we eat one part at a time, it’s even convenient for a diet, as we can taste it without any remorse! The taste of butter onto the skin of the chicken is making all the difference! And if you think that making the clarified butter it’s a waste of time think again, because I can assure you that you will be greatly reworded if you use clarified butter! It’s much more better than oil! Just make it and see for your own!
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A pumpkin pie? There nothing more American than that in my eyes ;-) The funny thing is that in my head pumpkin was equal to squash because I am not used with the term squash! So when I made the pie for the first time, I used squash! And it was very good J But then, I learned about the difference and so I made the pie again with pumpkin, and it was good also :-) So you have two pies for you to choose! Both pies are very good J and I am proud of them! Note that the original recipe comes from Martha Stewart and she made this pie for those who could not choose between pumpkin pie and pecan pie, as I was wondering in the beginning, when I decided to put an American pie on the site!
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A new epic is out in theaters in France! And it’s wonderful! A “real” story that it’s Romanesque and tender as a film or as a book, because the book is also very good! It’s up to you to choose ;-) or choose both!
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A brief article for an exceptional exhibition – FLORAE – the new Art exhibition by Van Cleef & Arpels as seen with the eyes of a child, because that’s how we feel when visiting! A magnificent awe a child feels in front something that impresses him or she a lot!
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A new video based on the exhibition FLORAE! Have a look and let me know ;-)
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Trendy recipes...
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The recipe you most liked during
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Keep in touch on social :-)
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