Food Minia

This blog is a collection of simple and healthy recipes that combine my childhood memories from Lyon, France with more recent discoveries made in Northern California, where I have happily spent the past 12 years. Use the Recipe Index page to browse recipes by alphabetical order of the main ingredient, or the A La Carte Recipes page to browse recipes by type of dish. My Amazon Store  lists some of the cookware, cookbooks, and other items in my kitchen. Here are a few reader favorites: - Easy quiche crust from scratch - Quatre quarts pound cake - Potato gratin like in the Alps - Pot-au-feu beef stew - What to substitute for bouillon cube And here are a few more recipes you don't want to miss: - Vinaigrette salad dressing (the first thing you need to know about French cuisine!) - Herbes de Provence (what really goes in the mix) - Braised beef with carrots (a family favorite) - Home-made fresh cheese (a simple, universal recipe) - Pears Belle-Hélène (poached pears with vanill

Nam Tok (literally, waterfall) is the North Eastern Thai or Isan food. The name  “Nam Tok Neua”, or “waterfall beef” refers to the juices that flow out of the meat when it is cut, due to its being lightly grilled and so slightly rare in the center. It is a popular Thai dish in among North Eastern Thai people or beef lovers. Actually most of the ingredients for Nam Tok are the same as “Laab” accept the meat and the process of cooking the meat is different. We use chopped meat in Laab and cook with the small amount of water in a pot. For Nam Tok, we use a big piece of meat and use grilling as the process of cooking. For 2 servings Ingredients 280 - 300 g.                 Beef loin (sirloin, tenderloin) or rib eye steak 1 - 2 cloves                  Garlic, chopped fine Pinch of salt 1 tsp                             Sugar 1 tsp                            Vegetable oil (optional, if the meat has not much fat) 1 tsp                            Oyster sauce ½ tsp                           So

I watched the bake off this evening and, I'm afraid that I predicted that Becca would go. It's a pity as she has worked so hard and I think that what she has made has been terrific.

In recent years I feel that we have lost sight of the seasons. The supermarkets bring us whatever fruit or vegetables that we want at any time of the year. Strawberries at Christmas being a good example of what I mean.  So, for this post I want to cook exactly what's in season and today that is apples and plums. The apples were given to my by a dear friend and the plums come from our garden in Italy. We picked them ourselves after waiting eagerly for them to ripen up to our satisfaction. I decided to make small tartlets as I can contain myself to one rather than scoffing a large piece of a tart. I also wanted them to look pretty. Not too sure that I achieved that though. They certainly look homemade. I tend not to weigh out too much when it comes to the filling as I just make use of what I have on hand.  If I make too much, I freeze it until I can use it up in a different way. Make the filling by peeling, quartering and cubing some apples. I used Bramleys. Remove the stones from an

Two ways of spelling one cake. Well it all depends on where you live in the world. So you can go with whichever name you choose. When it's spoken I believe that the pronunciation is almost the same. This piece of deliciousness is a rich yeast leven bread although you could be forgiven for thinking it a cake. I first saw them in the Alsace in France and I just knew that I had to make one or eventually two or three. The first hurdle was getting the right pan. They are traditionally baked in a terracotta mould that is glazed on the inside so that the bread does not stick. However, you know me, I prefer to use silicone and this year when I was in a market in Borgo Val di Taro, I saw just what I was after and snapped it up straight away. This recipe that was given to me by a friend fits the shape perfectly and it has the benefit of being really, really easy. What more could you ask for? So let's get cooking 20g fresh yeast or 1 pack of dried 500g Plain Flour 8 tablespoons Vegetable

The wonderful porcini have finally made a decent appearance. They have been scarce of well hidden up till now but hubby came home with a good haul on Sunday and boy was I pleased. Now, picking the mushrooms is only the first step. Drying them is equally important as, if you don't do it, they will decay and turn to mush. Not good. Recipe suggestions: Sugo con Fungi Porcini