Creamy carrot and coriander, goat cheese
Mackerel rillettes, cream of cream cheese with herbs
Sébastien's real Caesar salad
Black spots, creamy polenta with spices & K vinaigrette
Sautéed duck with figs & gratin Dauphinois
Leek & maroilles quiche, curry puff pastry, free green salad
Risotto with coconut milk, cubes of Nice squash & cashew nuts
(gluten free, lactose free)
Black & white cheesecake, hint of orange
XXL milk eggs & salted butter caramel
Tatin-style apples, whipped cream & homemade palmito
EXCEPTIONALLY ... this menu will be served 3 weeks!
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Zoom on ... squash!
November is obviously squash month! So how about knowing more?
In fact, the word "squash" is a generic term which can be applied to all varieties of cucurbit since it is this family that we are talking about. In everyday language, the terms pumpkin, pumpkin, squash… are often confused.
A little history to start ...
All species of the genus Cucurbita are native to Mexico, Central America and South America. According to the remains found in the ruins of ancient dwellings, their domestication dates back 5 to 000 years. Squash is therefore one of the first plants to be cultivated in the world. But the flesh of the wild fruit - very bitter, even poisonous - was hardly eaten. On the other hand, its seeds were a rich source of nutrients for Native Americans, while the dried fruit was used to make various containers, musical instruments and ritual objects that were sometimes richly decorated. Introduced to Europe, then to the rest of the world with the Spanish conquerors, the squash has been adopted in many cultures. The work of breeding that the Amerindians carried out for millennia to obtain larger fruits with edible flesh was continued, giving rise, for the five cultivated species, to hundreds of varieties, presenting a great variety of shapes, colors and sizes.
Did you know?
Squash are fruits, edible when ripe, even if they are mainly cooked like vegetables. They thus join tomatoes and cucumbers in this category. Depending on the variety, we find winter squash and summer squash, mainly the well-known zucchini. Yes, it's the same family!
But how do you distinguish pumpkin from pumpkin and pumpkin? It's very simple ! These are two very distinct varieties of squash. The pumpkin is much smaller than the pumpkin. It rarely exceeds 4 kg and it vaguely resembles a large orange fig. This is the one you will most commonly find on market stalls during the fall season. Do not bother to remove the skin, it is edible! The pumpkin is a little more coated. When we look at it, we can think of a big pumpkin. But don't be fooled! It is wider and its color is much less vivid. The pumpkin has tender and tasty flesh. The latter is very sweet, so we use the pumpkin to make delicious desserts. You got it, the pumpkin is rounder and more bright orange but less tasty. In fact, it is rarely cooked. It is especially very popular in the United States with a mainly decorative use for Halloween of course.
Trick
Don't throw away the squash seeds! Rinse them, blanch them for 5 minutes in boiling water and drain. Then grill them in a dry pan, with salt and spices, or in the oven, in the same way, for a few minutes under the grill. You will get appetizer seeds, surprising but delicious!
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In the last newsletter, I presented the OFF Cheval to you ... the opportunity now to introduce those who have not yet come our 2 artists exhibiting in London until January. Laureline Merienne is passionate about horseback riding and drawing, which naturally led her to become an Animal Portraitist. Give it a photo, it will make your little or big companion eternal, in extraordinary formats if you wish! Jacques Blezot conversely, immerses himself in creation and imagination to offer us ever more original and mastered works ... like these 9 revisited vinyl records ...
We love these two complementary artists!
Come and admire them and why not buy them until January 13, 2019!
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