salad lyonnaise

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I have had salad lyonnaise a couple of times. Normally, it’s so acidic, and the croutons are sub-par. But I am reading Mastering the Art of French Eating and am currently on the Lyon–salad lyonnaise chapter. And hearing Ann talk about the salad made me want to try to create a more authentic version of the iconic lunch. And I must say I was so happy with the result. It is a little more involved then your average salad, but it’s French, why would you think it would be simple? I didn’t add and croutons to my salad, they were not needed. But feel free to add if you would like!

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poached eggs and mushrooms on toast (1 of 1)

The last toast recipe, promise. But this is an actual legit recipe, and holy moly! It’s so good. Sometimes people (me) say that, but seriously, I’m not even lying, this is amazing. I am on this sautéed mushroom craze, I really don’t know what it is all about, but I am sautéing up a storm around here.

The only thing that’s a little tricky about this, is the timing. You have to poach eggs, sauté mushrooms, and toast bread. But once it’s all assembled, you will forget about the turmoil of juggling 3 pans on the stove.

Happy weekend everyone! And to my fellow students, good luck on finals! Here are a couple of things to inspire good food thoughts.

If you want to seriously poach an egg, Smitten Kitchen has great step-by-step directions. That’s how I learned, though my egg poaching skills could use some fine-tuning.

Call Me Cupcake, new blog crush! I nearly fainted at the beauty! I wish her cookbook was in English!

Love Design put together some beautiful recipe cards that you can fill out, then print.

Super into chia seeds. Any thoughts on this “super food”?

Going to be reading “The Sweet Life in Paris” for Spring Break!

For my birthday, my family and I are going to Ken’s Artisan Pizza. I am obsessed with his bakery downtown, but I have yet to go to the pizza shop. I got his book for Christmas, and have poured myself into it ever since.

click continue for recipe…

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