Boudin Noir, on bed of cooked lentils and rooted veggies & Endive salad with pear & blue cheese🥬🍐✨
Dishes of the day, with some ingredients back from Paris & inspired by great minds.
- Endive salad with pear & blue cheese🥬🍐✨
Bookmark from Kori-san’s post : @sip.and.chop , Jan 9th 2024.
I loved the idea to pair it with pears. It sounds so nice… and though my pears were a bit firm fleshed & it was not white balsamic as her recipe, it still was a wonderful combination!
The aroma of pear & blue cheese, this itself already is perfect- and with wonderful others… as perfect as it can be.
Also, I noticed that chopped chives adds more flavorful & savory accent, I loved it! - Boudin Noirs, on bed of cooked lentils etc
Sausage made of pig blood.
It may sound eek…!, but I remember having a wonderful version in Tokyo, maybe decades ago with someone very French and special.
So with that memory, I hoped to taste them in Paris, but since I had not the chance, I purchased one in some grocery store, before visiting Eiko-san’s apartment (@thekitchenstoic , I mention you too often now😂🙏).
I asked her how I should cook them, and she replied within a second, “with Lentils?”
So on bed with green lentils, carrots, courgettes, potatoes, onions & garlic, a bit of orange juice.
And I must confess & regret… I still had some jetlug, which made me nap during cooking😪💤… resulting in an explosion of the sausages😭
Too bad in looks… (and probably in texture) – but flavor-wise, I still loved it!
🙏✨🙏✨🙏✨
パリのお土産で楽しく過ごしています。ポイントや感動。
-エンダイブのサラダ、パート3：今度は、スライスした梨を加えて＆シンプルドレッシングで
・ドレッシング：バルサミコ酢（白があればベター）、オリーブオイル、塩＆胡椒
・万能ねぎが、予想以上に良い仕事をしてくれてびっくりでした。あるのとないのとでは、全く違います！くるみも、ローストするとまた別格✨
・梨の紅葉…🍐✨
-ブーダンノワール＆レンズ豆のプレート
・豚の血で作った黒いソーセージ…こういうの苦手な方には地獄のような響きかもですが、良い思い出と共に、とても好きなんです。古風すぎるようで、パリのレストランではなかなか見当たらず、スーパーでゲット。
・レンズ豆：ジャガイモ、玉ねぎ、にんにく、人参＆オレンジ果汁を加えて煮込む。
・時差ぼけで途中昼寝してしまい、ブーダンノワールが破裂してしまいました。。大失敗なのですが、それでもおいしく感じました😇😂✨
