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http://www.citronetvanille.com/blog
Citron et Vanille is a blog mainly focused on healthy French and Italian cuisines, some recipes are traditional, some are more contemporary, but always using fresh and and seasonal ingredients. The author is Franco-Italian growing up in France with a passion for Mediterranean flavors
De retour en Provence – Tian Provençal et tartine de tapenade Tian is a traditional dish from Provence, and should be made in a clay dish…since I just broke mine, I had to use a Pyrex one. The vegetables are sliced thinly, placed uprigh (read full article)
Posso suonare il mandolino – Tagliatelle di zucchine con salsa al pomodoro, ceci e origano I bought a new mandoline before I would slice a few of my fingers, one day I cut the tip of my index while shaving fennel and had to go to the emergency (read full article)
Posso suonare il mandolino – Tagliatelle di zucchine con salsa al pomodoro, ceci e origano I bought a new mandoline before I would slice a few of my fingers, one day I cut the tip of my index while shaving fennel and had to go to the emergency (read full article)
Posso suonare il mandolino – Tagliatelle di zucchine con salsa al pomodoro, ceci e origano I bought a new mandoline before I would slice a few of my fingers, one day I cut the tip of my index while shaving fennel and had to go to the emergency (read full article)
Posso suonare il mandolino – Tagliatelle di zucchine con salsa al pomodoro, ceci e origano I bought a new mandoline before I would slice a few of my fingers, one day I cut the tip of my index while shaving fennel and had to go to the emergency (read full article)
Une chèvre dans la cuisine – Gratin de chou fleur et poireaux au lait de chèvre I forgot how DMV can be a nightmare, waiting for your number 389 when the current number is 210 can be the story of an afternoon. So people bring balls to play w (read full article)
Petit navet, viens par ici – Navets farcis au champignons, épinards, roquefort et noix Aren’t those irresistible? Turnips tend to be forgotten as a vegetable, even though often used in soups. In France we eat turnips in so many ways, (read full article)
Un cousin éloigné de la paella végétarienne – Riz brun au saffran et méli mélo de petits légumes It’s time for some rice…rice and potatoes are two ingredients I rarely use, French people eat a LOT of potatoes, at my parents (read full article)
Les artichauts sont de retour – Tagine d’artichauts, pois chiches, pommes de terre, poivrons, et olives vertes It looks like artichoke season is starting and you see them come out on the shelves, one of the largest producer being close t (read full article)
Simple salade de salsifis You probably don’t care about salsifis and there is nothing extraordinary about the recipe. It’s all about the salsifi. Sometimes I like to feature some unpopular vegetables like this one, it’s a root veget (read full article)
Gratin fantaisie et pas Dauphinois! – Gratin de pommes de terre, courgettes et roquefort There is the traditional gratin Dauphinois (from the Dauphiné region) where the potatoes are cooked in milk, then placed in the oven with butter (NO chee (read full article)
Du côté léger – Moussaka rapide aux lentilles This post is overdue, I started it before I went to Tel Aviv, but never managed to finish it, so after days of wonderful fresh food, I came back to France where the bad weather conditions made (read full article)
Est-ce vraiment Israélien? – Matfoul aux légumes et curry I discovered this type of couscous in the US. I had never seen it before, so I started experimenting with it when I had some Israeli clients. I was so happy I found something “I (read full article)
Est-ce vraiment Israélien? – Matfoul aux légumes et curry I discovered this type of couscous in the US. I had never seen it before, so I started experimenting with it when I had some Israeli clients. I was so happy I found something “I (read full article)
Due amici in padella – Radicchio di Chioggia e carciofi in teglia Radicchio al forno is a typical Northern Italian dish. I somehow added a little touch to it, by adding artichokes and topping it all with breadcrumbs, garlic and parsley. Artich (read full article)
Due amici in padella – Radicchio di Chioggia e carciofi in teglia Radicchio al forno is a typical Northern Italian dish. I somehow added a little touch to it, by adding artichokes and topping it all with breadcrumbs, garlic and parsley. Artich (read full article)
Un basmati pas comme les autres – Basmati rouge corail aux crevettes, fanes de moutarde et pois I think by now I must have tried almost all the different kinds of rice on the market, going from basic to fancy. The funny thing is that I am not (read full article)
Un basmati pas comme les autres – Basmati rouge corail aux crevettes, fanes de moutarde et pois I think by now I must have tried almost all the different kinds of rice on the market, going from basic to fancy. The funny thing is that I am not (read full article)
On ne se lasse pas des galettes de légumes – Galettes de courgettes à la feta, piment et thym I have been thinking lately about Thanksgiving menu and I am not sure what to make yet. Last year was mainly a “French” Thanksgiving wi (read full article)
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