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  PARIS EASTSIDE - Seattle cooking classes

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Floating Islands

4/7/2020

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iles_flottantes.pdf
File Size: 236 kb
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Blueberries Tart

3/3/2020

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tarte_aux_myrtilles.pdf
File Size: 256 kb
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Chestnuts soup with crispy mushrooms

1/30/2020

 
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Photo credit Mary Powathil @marypowathil
soupe_chataignes_champignons.pdf
File Size: 245 kb
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Sardines with ricotta and mint

1/21/2020

 
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I was so happy last week when I found FRESH sardines at my local fishmonger. I checked what I had in my fridge and I ended up cleaning them (pull at the insides plus central bone) and stuffing them with a mix of Ricotta, chopped fresh mint, espelette pepper, a little olive oil and salt. They were then barbecued on a plancha. What a delicious dinner ready in no time...

French Tartiflette

1/14/2020

 
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tartiflette.pdf
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Goat cheese bites

1/7/2020

 
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I rarely post recipes that are not totally mine, but I had to make an exception for those goat cheese bites, discovered in a French culinary magazine, and tweaked by me. They are absolutely delicious, pretty and playful.
Here is what to do:
Mash up a fresh goat cheese log with a fork in a shallow bowl (I use Trader Joe's Silver goat), season with a little salt, some white pepper, and a generous dash of a good olive oil (I use a basil olive oil from Oregon). 
Roll about 24 little balls (that's what I get out of one log) with your hands.
Prepare the coatings: I use coarsely crushed pistachios, dry freeze strawberries that I mash up and flax seeds.
Roll the balls in the coatings and finish with a pretzel stick...
So simple !

Couronne au Sauternes

11/17/2019

 
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couronne_au_sauternes.pdf
File Size: 247 kb
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Pork tenderloin in a roquefort sauce

10/29/2019

 
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pork_tenderloin_in_a_roquefort_sauce.pdf
File Size: 247 kb
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Chocolate ice cream with candied kumquats

10/21/2019

 
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chocolate_ice_cream.pdf
File Size: 246 kb
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For baby: Spinach pear and thyme soup

10/10/2019

 
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soupe_epinards_poires_thym.pdf
File Size: 240 kb
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