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26/10/2011
Guiro Guiro

A friend asked me the other day what marked me the most in my Japan trip this summer. Of course it’s a difficult question because I have many great souvenirs but I could talk about a special memorable night : our dinner at Guiro Guiro in Kyoto, a Japanese restaurant highly recommended by friends from Paris. The taste, textures and food were so surprising that I don’t even know if I liked or not some of the plates, but what is certain is that it was a great discovery. Here are my scribbles and photos…
Guiro Guiro 
420-7 Nanba-cho, Shimogyoku Nishikiyamachidori Matsubarakudaru
Kyoto – Japon
Tel. 075-343-7070
Prix/Price: environ 4000 ¥
Guilo Guilo
8 Rue Garreau
Paris – France
Tel. 01 42 54 23 92

Prix/Price: 45 €

Marinated mint squash, fried fish bone, marinated watercress sushi
Gurd, marinated miso eel, tomato udon
 
Shrimp ball, ham, radish, zuchini, ginger and crab marinated noodles, and some other unknown things
Shiso (leaf often served with sushi), swordfih sashimi, fresh wasabi, miso marinated spinach
A fried fish bone!
 
Young corn with miso pasta and mustard, bacon, and rice vinegar jelly

23/10/2011
Ricotta and sundried tomatoes tagliatelle

My neighbours often make this recipe with penne, it’s simple but perfect.
The Ingredients
– 200 g ricotta
– 2 tbs olive oil
– the juice of 1 lemon
– 10 cl of liquid cream
– 500 g fresh tagliatelle
– dried tomatoes
– a bunch of rucola
The Recipe
  1. Mix the ricotta with the lemon juice, olive oil and cream.
  2. Cut the sundried tomatoes and add them.
  3. Mix your pasta with the sauce and serve with rucola, some olive oil and balsamic vinegar and parmigiano.


Let’s Fall in Love…

Un petit spécial automne pour accepter plus facilement le début de cette saison fraîche…
A special fall to accept more easily the beginning of this fresh season…


1. Moule à gâteaux / Cake mold – Crate & Barrel
2. Pot courge / Squash Jar – Anthropologie
3. Couronne de citrouilles / Pumpkin patch wreath – Williams Sonoma 
4. Tissu / Fabric – Marimekko
5. Thé rouge d’automne / Fall red tea – Mariage frères
6. Assiette / Plate – Bailey doesn’t bark
7. Verrine de truffes noires / Black truffles – Truffes deluxe


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CATEGORY : SHOPPING

18/10/2011
Toys

Toutes ces merveilles me rappellent mon enfance et ces jeux de dinette avec lesquels je pouvais jouer pendant des journées entières (voilà vers quoi ça me mène aujourd’hui, un blog culinaire…). Oui, dès mon plus jeune âge j’étais fascinée par la cuisine. : une cuisinière, des multitudes d’aliments en plastique, un mini supermarché (extraordinaire), et j’en passe. Voilà quelques articles pour les nouveaux papas et mamans, ou pour ceux qui ont juste envie d’un petit plongeon nostalgique dans le passé.
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All these wonders make me think of my childhood and of how I could just sit there and play with doll’s tea set for hours (look at where I got…doing this food blog). Indeed, at my earliest age, I was already mesmerized with food : a fake kitchen, hundreds of plastic food, a mini supermarket (a-m-a-z-i-n-g) and so on. Here are a few ideas for new parents or for those who just wish to step back time for a moment.

Sushi Set / Oskar & Hellen
Légumes à découper – Vegetables to cut / MUJI


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CATEGORY : PRODUCTS

16/10/2011
Apple and cider porc roast

Since I’ve had this wonderful pot, I’ve found it very pleasing to prepare Sunday meals with it, letting it cook for hours. It’s magic, it does all the work.

The Ingredients (for 4)
– 1 porc roast (for 4 persons)
– 4 apples such as Boskoop
– 1 apple cider glass
– 1 tbsp cinammon powder
– 1 tbsp cumin powder
– 1 garlic clove
– 1 oignon
The Recipe
  1. Rub the porc with the spices and crushed garlic. Put it in the pot with butter at high temperature.
  2. Low the heat and add the oignon.
  3. Add the cider and the apples in cubes, cover and let it cook for 1h15.