Soup au Pistou Recipe.

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch.
If making ahead it will keep in the fridge for a couple of days.
Soup au Pistou Recipe - 101 Cookbooks:
Soup au Pistou Recipe
I made this soup in late spring/early summer. I'd encourage you to substitute vegetables based on whatever is seasonal at the time. Also, I had flageolet beans, but you could substitute other small white beans. Gluten-free readers can simply leave out the pasta, or use a GF pasta.

Pistou soup.

By Rachel Khoo
Pistou is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil.

One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou.
Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. /David Lebovitz/
Ingredients
For the Vietnamese pistou
1 bunch of Vietnamese or Thai basil, chopped
1 stalk of lemongrass, roughly chopped
½ small red chilli, seeds removed
5 tbsp sunflower oil
For the soup
3 tbsp olive oil
2 onions, diced
4 garlic cloves, crushed to a paste
2 sprigs thyme
3 bay leaves
4 tbsp tomato purée
2 carrots, diced
2 courgettes, diced
200g/7oz green beans, cut into small pieces
2 litres/3½ pints boiling water
100g/3½oz dried pasta (a small variety like orzo)
1 x 400g/14oz tin white beans (e.g. haricots blancs, cannellini), drained
and rinsed
200g/7oz fresh or frozen peas
1 tbsp salt
pinch sugar
freshly ground black pepper

Саварен (фр. savarin). Французский вариант ромовой бабы.

Orange savarin.

Баранина с перловкой и овощами.

Баранину хорошо обжарить до коричневой корочки.
Перловку обжарить на сухой сковородке до кремового цвета и появления легкого орехового запаха.
В чугунной сковороде с крышкой (или сделать ее из тестовой лепешки) тушить 1.5 часа в бульоне покрывающем баранину+перловку+пару картошек+овощи+чеснок+тимьян.

На кухне.

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What is really needed in a small kitchen.

Get a kitchen that's big on flavor and short on excess, with accessories and tools inspired by the BBC show and cookbook:

According to Khoo, these are the basics for a Paris kitchen:

- Pots and pans: skillet, sauté pan, sauce pan, roasting pan and stock pot.

- Utensils: a good set of knives, a large whisk, a small whisk and a strainer.

- Tools: corkscrew, herb scissors, mortar and pestle, pastry bag and pie weights.

- Miscellaneous containers: a large bread bowl, two smaller bowls, a colander, a soufflé dish and a tart pan or pie plate.

Modern Ovens by Other Metro Sears

Traditional Cooktops by Other Metro Amazon

Traditional Kitchen Sinks by Other Metro Signature Hardware

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Сковорода.

Суть вот в чем.
Прелесть нержавейки в том, что она нереактивная.
Если сковорода еще и качественно сделана и с толстым дном, которое хорошо распределяет тепло и не корежится на очень высоких температурах, то она на домашней кухне может быть по-настоящему много функциональной.
А значит можно купить одну крутую сковороду из нержавейки и съэкономить место на куче дополнительных, из которых каждая будет хороша только для приготовления определенного типа еды.
А если она много функциональна, то значит полимерную пленку (как на чугунной или простой стальной) на ней нет смысла ни наращивать, ни сохранять.
Особенно учитывая то, что натуральное "антипригарное покрытие" создается с одного раза, быстро и легко.
Вот такая как бы логика рассуждений. (english)
Это покрытие не нужно и нет смысла сохранять до следующего омлета. А если в ней готовится 3-4 порции одна за другой, то верно - можно просто протирать салфеткой между каждым приготовлением.

Balsamic beets with lentils.

blissfulb - BLISS - blissful eats with tina jeffers: Balsamic beets with lentils:

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Cauliflower recipes.

Cauliflower recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.

1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika

Essential Kitchen Garden Herbs 6-Pack.

Garlic Chive: A hardy perennial that grows in grass-like clumps, with flat, blue-green blades and clusters of bee-attracting white flowers—all edible. The plant’s delicate flavor is ideal for salads and dishes that regular garlic would overwhelm.
English Thyme: a compact perennial evergreen shrub that produces small, gray-green, leaves for harvesting year-round. A key component of fines herbes in French cuisine, the plant blooms with white to pale purple flowers.
Tuscan Blue Rosemary: Cooks favor this fast-growing upright form of perennial rosemary over the trailing variety because of its more flavorful needle-like leaves, which cover the plant all year long.
Sweet Basil: An Italian staple for sauces and the key ingredient of pesto. Very easy to grow, the annual yields a plentiful harvest of extra-large aromatic dark-green leaves.
Common Sage: Evergreen perennial with gray-green leaves that release a unique, intense flavor and aroma.
Greek Oregano: Offering a more robust scent and flavor than Italian oregano, this bright-green variety is ideal for growing in pots, where it can trail over the edge. Blooms with white flowers in late summer, attracting honeybees.

- umelecky FASHIONING A SIMPLE CREATIVE LIFE: Harvesting Herbs:

- Herbs-Treat and Taste!

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