Book > Breakfast, Lunch, Tea - The many little meals of Rose Bakery.

The very unassuming cover opens into a delightful picture cookbook from the Rose Bakery, Paris. The very english Rose Carrarini married the very French Jean-Charles moved to Paris to set up Rose Bakery. They enjoy a loyal following are on the list of must visit while in Paris.

Grilled Herb Shrimp (Serves 6)

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. 

Recipe and picture courtesy Barefoot Contessa.

Tequila Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeño pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Recipe and Picture Courtesy Barefoot Contessa.

Aloo Posto (Potatoes, Bengali Style)

Ingredients:

1-2 tbsp mustard oil

1kg/2lb potatoes, peeled and diced into 1cm/½in cubes

½ tsp dried turmeric

½ tsp red chilli powder

salt to taste

For the tempering:

1 tsp vegetable oil

2 tsp five spice mix (panchphoran)

1 green chilli finely chopped

1 tbsp fresh coriander, chopped

Method:

1. In a wide non-stick pan, heat the oil to a medium-high heat and add the potatoes.

2. Sauté the potatoes until they are nearly cooked. Add the turmeric, chilli powder and salt and fry until they are cooked through.

3. In a separate small shallow frying pan heat the oil until it begins to smoke. Mix together the five spice mix ingredients, and add two teaspoons to the hot pan. The seeds will crackle and pop, so be careful when handling the mixture. Add the green chillies and the chopped coriander and stir for a few seconds. Pour this mixture onto the cooked potatoes.

4. Serve immediately.

(Recipe from Indianfoodsco. Image courtesy the recipe hunter)

moroccan prawns

Ooohhh...this is really simple and yummy too, if you are a seafoodie. You can serve this as an entree or just have it with a couple of beers or a glass of wine.

Ingredients:

Cumin powder- 1 tsp

Jeera powder- 1/2 tsp

Pepper (freshly ground)- 1 tsp

Paprika (or red chilli) powder- 1 tsp

Cloves and Cinnamon powder- 1 tbsp

Oil- to sauté

Medium size prawns - 500g washed and peeled with the tails in place

How to:

Mix all the spice powders together. Heat oil in a shallow pan, on low flame. When hot enough toss 1n the spice powder mixture and sizzle over medium heat. Do not burn to a crisp. Toss in the prawns and stir fry with a wooden spoon. The spices should be just enough to coat the prawns. Stir till prawns turn pink. Serve with a wedge of lime and mint/parsley for garnishing.

simble green gram thoren

simble = mal for simple

green gram = we all know

thoren = a poriyal types/ dry stir fry

Stuff:

- a coffee mug full of greengram (soak it overnight)

- a pinch of saffron

- a handful of grated coconut

- a table spoon of coconut oil

- green chilli (3 - 4)

- dry red chilli (2 -3)

- garlic (5 - 6)

- curry patta (12)

- mustard (enough to make a circle in the middle of your palm)

- salt (enough to make a quarter of the circle above)

Do:

Pressure-cook the green gram. Two whistles should do.

While this is pressure-cooking, take a tawa and splutter (the mustard, green chilli, red chilli, garlic and saffron powder) on a low flame.

Add the pressure-cooked green gram to this.

Heap the grated coconut onto it.

Mix well.

Simmer for a minute to dry up any extra water.

Ta- da!

Goes well with:

- Red Rice

- Chappatis and curd