As you know, we’ve been living in Bordeaux for 1 month and half now. We have such beautiful ingredients here that we don’t have in QC. It’s insane and it gives us so much inspiration to cook and to make cocktails. The first time I saw “Coquillettes” it was on an Instagram picture from the feed of a Bordeaux blogger. She was having brunch and she made a story about it. I asked her what it was but… No answer from her. Whatever HA-HA-HA!!! I did my own research and I found out what was the base of “Coquillette” recipes. So I created this one just for you with all my love!
When I saw this meal for the first time, I was obsessed by the beauty of it. When I knew more about what it was I was obsessed about everything. What a fantastic dish. Simple, tasty and healthy. It only takes a couple of minutes to create an unbelievable culinary experience. Jean-Felix his not a huge fan of plain yogurt so to please him, I added just a little bit of honey in his part! It’s all it took to make him enjoy that meal as much as I did … and you know what? It was really good. I think maybe next time I will put some in the entire recipe. HA-HA-HA
These little things are absolutely fantastic. The way they pop up in the oven brings a huge smile on my face and lots of child happiness in my heart! I don’t know if you have any kids but as both of us are, I can promise that this is the perfect recipe to make with them! They will love to sit in front of the oven window and watch them change. It’s exactly what we did. HA-HA-HA What??? Don’t judge … I told you … we are kids.
This bread is totally amazing! As polyvalent Zucchini is, this bread is as well. Sometimes I just eat it as a dessert, but I also use it during dinner or even as an appetizer. It goes perfectly with cheese, little pate or with a cozy winter soup. I think it’s the way I prefer this bread. You know … a garlic soup, old cheese, little pate and this amazing zucchini bread! OK I’m drooling on myself now! I will finish this post and will make all of this for dinner right away after. HA-HA-HA This is totally me … can’t talk about food and not going totally starving.
If you ask me, I think the Paloma is the best tall drink out there. It’s fresh, citrusy, slightly bitter and last but not least, it’s tequila-based! I LOVE agave spirits. Tequila, Sotol, Mezcal … all of them! And I like the unaged better than the aged ones. It’s crisp, it’s green, it’s when you really get to taste the spirit of it (do you get it? Spirit like in the soul, not the alcohol… Bad joke LOL)
If you are following our Instagram account, no need to tell you that eggs are huge part of our menus. If I could, I would eat eggs every day. A good way I found to eat them as often as I can, is to mix them with all my other favourite ingredients. HA-HA-HA This time it’s with asparagus, butter and Parmesan cheese. WOW!!! Those four ingredients are simply perfect together!
OK full disclosure, I’m genuinely and highly surprised when I realize how many people still think that a daiquiri is a frozen strawberry drink overly sweet made with cheap, artificially made fructose syrup. While we’re at it, I get a little confused when I get a request for any other concoction that suffered from the dark age of cocktails. Any Tiki cocktails are good examples for that. Am I facing one that knows or not? Or will he return what I consider to be the proper recipe because he’s expecting a diabetes crisis mix? It’s always a guess and I try to keep in mind that people don’t come at the bar to be schooled. They come to have fun so I don’t take it too seriously. But between us, let’s clarify something, Tiki drinks suffered a lot in the past but they are GREAT and should be the exact opposite of artificial, unbalanced or dated!
I am a huge huge fan of soups! I mean, all kinds of soups. The only problem I have is called Jean-Félix! He is not! HA-HA-HA! Or maybe should I say, he was not. After several years spending together and after many, many, many soups, I think I succeed in making him enjoy most of them. It’s a big victory! LOL I’m still crossing my fingers about mushrooms. Yes … you read well… He hates mushrooms. I love to say that it is its only big default. But about all the rest, he is almost perfect! Says the girl who’s totally in love! HA-HA-HA
At first that recipe was for as lemon squares … But some raspberries caught my attention at the market so I decide to make lemon square in a different way. I thought they would simply look and taste fantastic as pies topped with fresh raspberries. I was right! Raspberries and lemon is such an amazing paring.
When I bought this embossed rolling pin on Etsy I was very eager to receive it! I mean, I love butter cookies! I have plenty pastry cutters to shape then according to my mood but this little thing … it seemed next level! I let you judge by yourself but to me, it really did the trick. The prettiest butter cookies I’ve ever made 😊 Oh! Did I mention that it came with a recipe? I usually don’t try the recipes found on the back of a box but I had a different feeling about this one. I was right. I didn’t change a thing and it was PERFECT! So with no further ado, here it is.