Macarons

This is my (almost) first real attempt at macarons... The last time, I used the wrong almond meal and the macarons batter had a grainy and brownish texture, and the process was aborted... This time, they tasted perfect , light, fluffy, crunchy yet soft,  although they did not look very pretty... I made 2 flavors, lemon (using fresh lemon juice and grated rind) and pomegranate, both were fragrant and bursted of fruity flavors...

Gratin aux Fruits de Mer

Baked a delicious Gratin with Scallops, Prawns and Mushroom, with a white wine sauce, enjoy...

Mouclade

Made a mouclade with mussels, a reduction of white wine cream sauce stepped with shallot butter, very rich and yummy, and a nice change from the usual Moules Marinieres...

Roasted Deboned Quails with Asparagus, Oyster Mushrooms and Peach Chutney

Tonight we want to have an early dinner as Guido is teaching a jiu jitsu class at the Gold Gym at 8 pm. I decide to prepare quails which cook really fast. Since they are small birds, it was a breeze to debone and season them with salt, pepper and honey, so they could be laid flat when pan frying in a little butter. I also sautee asparagus and mushrooms in olive oil, garlic with a dash of balsamic vinegar, really simple and tasty. As a garnish, I have some peaches from the farmers market that are caramelized in a little butter and sugar. It is a real treat for a week day dinner!

Souffle au Grand Marnier

I have some extra egg whites in the fridge and decide to put them to good use... Whipped up a Souffle au Grand Marnier which brings back great childhood memories.... They were so fluffy and light, with a luscious texture and a hint of Grand Marnier liquor... Heavenly!

Tarte Tatin

Went to the neighborhood farmers' market and got some luscious Granny Smith apples and made individual Tarte Tatin using my muffin pan... They turned out beautifully caramelized, just the way I love them!