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 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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