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Marie Breton

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These famous Spanish tapas, Squid Ink Croquettes or croquetas, are made with tinted thick bechamel, squid, onion, spicy paprika and garlic, making this an outstanding bite for any occasion! Squid Ink Croquettes, called Croquetas de Calamar en su Tinta in Spain, is my favourite, “Tapa.” Made with the surprising Squid ink to give it an extra “sea” taste and this bold, dark colour to the dish. This “black croqueta” tapa version is one you should experience, whether in Spain or if you want to reproduce it in your place. The Spice Mix So, in this version, I’ve slightly modified the original recipe by adding a touch of spicy paprika and garlic to my croquetas. I believe it brings a deeper aromatic croqueta. The spices are not overpowering, just enough to give the beloved calamari a kick, which I think goes perfectly with this recipe. Spanish Croquetas Spain has a wide variety of…

This Creamy Seafood Chowder variation is for a grown-up with a fancy palate; it features a base of white wine-infused cream with saffron, clams, mussel meat, Salicornia salt, and a last touch of colour: shrimp. Who doesn’t like a comforting Creamy Seafood Chowder? A warm and smooth soup filled with clams and mussels and a unique salt that tastes like the sea. This version of chowder is made with clams, mussel meat, white wine, saffron, and Salicornia salt on a cream base. This clam chowder is nothing complicated to make nor too long and tastes fantastic, a bite into the ocean. The only challenge is to clean up the sand from the clams. Origin of Chowder Well, I fell in love with chowder in Ireland; I thought this thick soup they have all over Ireland was just a surprisingly comforting seafood concoction of theirs, but surprisingly, it’s not. Chowder originated in the…

Indulge in the cozy embrace of autumn with this Butternut Squash Fall Risotto, perfectly harmonized with the bold tang of sharp blue cheese. This creamy delight is tailored to warm up your chilly fall nights, offering a comforting experience that eases you into the colder months. You can use the popular butternut squash, acorn or leftover pumpkin carvings you just carved with the kids for this fall risotto. Generally, winter squashes are sweet and need an excellent contrasting element to balance. Sharp blue cheese, being spicy and sharp, will balance perfectly with the sweet and smooth squash, turning this dish into a dynamic and well-balanced one. Blue Cheese Types Well, there is a whole world of blue cheeses, some made of sheep, goat, cow or a mix of milk. The general rule for blue cheese is the more blue veins, the more potent it is. Personally, I’m a big Roquefort…

Originating from the mountainous regions of Peru, Chicha Morada is a traditional alcohol-free beverage crafted from purple corn, pineapple peel, cinnamon and cloves. This delightful concoction is highly customizable, going from healthy to sweet. Despite its roots in Latin America, it is a delicious drink that deserves recognition worldwide. Chicha Morada holds a higher level of popularity in Peru than Coca-Cola. While it’s available in various forms, such as bottled, powdered, or gel, nothing compares to authentic homemade juice. Crafting it at home is surprisingly easy; the most challenging part may be sourcing dry purple corn (maíz morado), typically found at your local Latino market. If not available locally, you can likely find it online, ensuring it’s from Peru as they have the unique entirely purple cob. Particularly favoured among children, there’s also an adult version called Chicha de Jora, which includes alcohol, offering a different twist for the grown-ups.…

Persimmon Salad with Duck Prosciutto, walnuts and pieces of fresh goat cheese to welcome the fall is the way to go this year! A lightly sliced persimmon bed topped with colourful veggies is irresistible! Persimmon Salad with Duck Prosciutto is a great fall appetizer, just in time for the Persimmon season. Those fruits are pretty similar to tomatoes in looks; although firmer and drier, you can eat them raw, with or without the skin, dried or cooked. They are both considered “a berry” because of their morphology. Some types of Persimmons are sweeter, others more astringent, but their inside is always composed with a beautiful star shape when cut horizontally, making them perfect for a good-looking salad bed like this one. How to Choose the Right Persimmon? The persimmons should still be firm when you buy them. The Hachiyas variety is a little longer than the Fuyu type, which is more of a flat…

The Light Hawaiian Teriyaki Chicken Skewers blend two cultures: a Japanese influence featuring teriyaki-marinated chicken and a Hawaiian twist with succulent grilled pineapple pieces. This fusion creates a contrasting and dynamic combo! Light Hawaiian Teriyaki Chicken Skewers is a variation of what my mom used to make when I was a kid. Back in the day, coming from this small town up north in Canada, the supermarket had no choice of “Asian” ingredients except for the soy sauce. My mom would marinate the chicken simply in soy sauce for an hour, and the pineapple touch would bring a contrasting sweet touch. Low-Sugar Teriyaki Sauce So, in a way, I’ve separated the sugar from the usual Teriyaki sauce and added the pieces of pineapple to balance the savoury of the soy sauce because Asian food is all about the perfect balance! This version is lighter on sugar but high in taste…

Spicy Sweet Potato Lasagna is a gluten-free version with a tad of spicy habanero to balance the sweet potatoes. Instead of traditional pasta layers, this dish features sweet potato layers, resulting in a carb-conscious and utterly delicious alternative. This Sweet Potato Lasagna is made with a spicy bolognese sauce, a few layers of sweet potatoes and stringy gratinated cheese to top it off. Making this dish a gluten-free one with tons of flavours and frankly the spicy-sweet touch is always a winning combo. To calm things down, and give some smooth texture to the lasagna; a bechamel. The result is a delicious contrast of spicy yet sweet lasagna with a smooth core. Sweet Potatoes vs. Normal ones Talking sweet potatoes, those are the healthier choice to go with, they contain a lower glycemic index and carbs than regular potatoes, plus they have more vitamin A. The standout feature of the sweet…

Cappuccino on the Rocks is the way to bring all the chocolate notes out of your coffee beans! Pour the hot espresso directly on big ice cubes, add a bit of cold milk foam and voila! This Cappuccino on the Rocks is an excellent start on a hot summer day. All the elements of your favourite cappuccino are in there, with a few extra ice cubes. Strangely, dropping the espresso shot directly on ice cubes brings out the chocolate aromas from the coffee grains. Making ice latte, nitro, or cold brews doesn’t bring out this chocolate touch as this technique does! The only rule about this version is to sip it up rapidly, not to dilute your coffee into the melting ice. The Technique Foaming Cold Milk Dropping directly on Ice First, foam the milk for about 20 seconds with those affordable manual milk frothers (the ones with a round spiral at the…

Nestled along the picturesque coastline of northern Italy, Liguria is a culinary gem waiting to be discovered. Known for its stunning landscapes, charming villages, and delectable cuisine, this region offers a culinary journey. This post will take you on a short culinary journey through Liguria, Italy, with three of their worldwide famously renowned recipes: Pesto Genovese, Focaccia and the Farinata. It’s all a bit different than what we thought, but equally delicious! Trofiette al pesto Let’s start with the Primo piatto or first plate, the pasta dish usually in Italy. Trofiette al pesto is pasta made on a wood board and rolled into small 3 cm spirals. They are a typical style of pasta originating. They are mainly served in the Liguria region, usually with the beloved pesto alla Genovese (basil, pine nuts, garlic, olive oil and parmesan paste). Don’t be fooled here; the “authentic” pesto a la Genovese isn’t precisely this basil sauce…

Shell pasta served with onion soup in a mug, with cheese, parsley and breadcrumbs. French Onion Soup Pasta is perfect for revamping your onion soup leftovers! This is my first-ever mug meal! I went to buy the mugs extra for this recipe. A shell-formed pasta served with leftover onion soup and a cheese gratin on top with a few breadcrumbs. Recalling the “French onion soup bread” gives the meal an extra crunch. It’s pretty simple to make and tasty, so if you have any onion soup leftovers at home, this French Onion Soup Pasta is the way to go! A Catalan Tradition as Inspiration French Onion Soup Pasta in a Mug The Shell Pasta You don’t get to see the shell pasta often on your plate. Where I live, in Barcelona, they call it “Galets,” it’s a famous pasta during the holiday season. They make a simple broth soup with it; sometimes, the shells…

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