Salade Ovalie (Fr-Eng)

salade saveurSérie: Recettes pour Jean & Renée Peyrafitte —English below—

Le magret c’est léger! — surtout si on enlève la graisse après sa cuisson. Voilà une belle salade pour regarder la deuxième mi-temps du match de rugby (France-Angleterre)—que j’avais oublié mais que ma copine Ariane m’a rappelé. Qui dit rugby pense Sud-Ouest; qui dit Sud-Ouest pense magret et qui pense magret à New York pense d’Artagnan — soit Ariane Daguin! Donc dans cette logique —et avec une grosse faim— je me suis retrouvée à la mi-temps devant le frigo et voilà le résultat:

Verdure mélangée —ici romaine et laitue
noix et graines grillées —courge, tournesol, lin, sesame
assaisonnement simple : huile de noix, vinaigre de cidre,  sel et poivre
pomme verte
tranches de magret froid —dégraissé (restes du repas de mercredi)
échalotes et persil frais

Magret  (or duck breast) is a lean —once you remove its thick skin after cooking—  flavorful meat. Above is the beautiful salad I made for Pierre & me to watch the second half of yesterday’s rugby game (France 26-England 24). I had forgotten about the game until my friend Ariane reminded me. My culture rhymes with rugby, rugby rhymes with magret & in the USA magret rhymes with  d’Artagnan — owner Ariane Daguin! So, following this logic I found myself at half time, starved, running to the fridge & quickly put together this (truly marvelous) salad:

Mixed greens —here romaine & lettuce
walnuts & mixed roasted seeds —pumpkin, sunflower, flax, sesame
sliced green apple
cold cut of cooked magret — left overs from wednesday dinner
sliced shallots
simple dressing: walnut oil, apple cider vinegar, salt & pepper

More on magret here

Egg Nest

Egg Nest

More eggs, more rice & more good fast food today. I had very little time to cook but was craving comfy food after being Momyger for the weekend. When Miles (my younger son), gets to work as an actor I become half mom, half manager, that’s what a Momyger is! I am learning a lot about the job, thanks to the coaching  of Joseph (my older son). Miles’ latest role took us to Upstate New York, around the Poukheepsie area, for the shoot of some promo scenes of an horror movie called Muttnick by William Szarka. Miles (Joris-Peyrafitte) plays Muttnick a 17 year old boy who has been raised with dogs —and like one of them— until age 5. He has been rescued by Sam (D.J Hazard) whose life mission is to hunt down and kill people harming animal gratuitously. You can see more pix of the shoot here. Warning: some are bloody, so refrain if you are sensitive to gore. I never watch horror movies, I don’t like them at all, but I have to say, to observe the shoot was a lot of fun. It is amazing & often funny, to get to see the tricks that makes horror “looks real”.
So after a lot of fake blood, a lot of mosquitoes, a lot of driving, a lot of sandwiches (especially  for Miles who had to eat  about 10 of them for one scene!), too many danishes and way too much coffee, I got home Monday lunch time craving a tasty, comfy home cooked meal. The fridge  looked very  bare when I opened it. There was still 1 cup of cooked brown rice leftover from 5 days ago (good thing that it takes a while for cooked rice to go bad), the end of a kimchee jar, a couple of eggs and parsley. I could have made another version of Om-Riz, but what would I blog about! I opted for what I could call a Korean style fried rice and I  called it “Egg Nest”.  Another very fast, cheap and satisfying dish.

Recipe
1 Tbsp of olive oil
about 1 cup of cooked brown rice
about 1/4 cup kimchee (I like Sunja’s natural kimchee, very flavorful and no MSG unlike many others)
1 egg (room temperature)
1/3 cup chopped parsley

Egg Nest in the wok
The “egg nest” in the pan

In a wok heat the olive oil. Add the rice and the kimchee under high heat. Make sure the mixture doesn’t stick in the pan. Let it fry for a few minutes.
Lower the heat under the wok. Make a well in the middle of the rice and add one whole egg delicately (see picture above). Cook  the egg until done to your liking.
Personally I like to make the bottom get a little bit crunchy, a sort of bottom crust.
Now comes the tricky moment —a non stick pan will make this procedure easier, but it is manageable  in the wok if you are careful— make sure you
slightly loosen the bottom of your mixture with a spatula. Slide the all thing onto a plate. Sprinkle with paprika garnish with plenty chopped parsley.
Voilà! To wrap up there is a few pix of the shoot. We had a great time, and I must say crew and actors worked super hard. I hope this turns into a feature because they sure deserve it. Good luck guys!


DJ HazardMuttnick ShootMuttnick Shoot
Full album here

OmRiz or Nicole’s version of Omu-Rice

OmRiz

Back in September I posted a blog about Omu-Rice: the omelet, rice & ketchup popular Yoshoku () dish. In japanese Yoshoku means western style food. Today I bring the dish back to the West and voilà my version commanded by the leftovers available in my fridge. One can think of many other ingredients like: peppers, broccolis, zucchinis,  cheese, etc. Make your own version & please post it in the comment section.

Recipe:
2 tomatoes —my very first ones of the season—
1/4 of red onion,
1 egg
1 cup leftover of rice brown rice
I tablespoon of persillade
1 dash of Melinda hot sauce
Salt & pepper

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Sauté the onions in olive oil, keep them crunchy. Add diced tomatoes, persillade, salt, pepper and Melinda’s hot sauce. Mix thoroughly and sauté until very hot. Reserve & keep warm.
In a wok heat one tablespoon of olive oil really hot, meanwhile
with a fork beat egg hard, add salt & pepper.
Pour the egg batter on the wok spread it around. The trick here is to keep the omelet as flat as possible to later cover the rice nicely. Cook for a few minutes and flip to the other side. Do not overcook, your omelet needs to be moist.
Shape the rice mixture oblong on a plate and cover it up with the omelet. Garnish with a slice of tomato and a sprig of parsley.
It is a solid and satisfying lunch. Bon Ap!