Category Archives: Starter

Orange Recipes for Halloween Dinner

Posted on October 31, 2012 by

https://thecookingfrogblog.com/2011/10/30/halloween-squash-or-pumpkin-au-gratin/ https://thecookingfrogblog.com/2010/05/06/carrot-salad-summer-crudite-may6-2010/ https://thecookingfrogblog.com/2011/01/31/roasted-yams-a-la-canadienne/ https://thecookingfrogblog.com/2010/11/02/soupe-a-la-courge-at-aux-chataignes-served-in-a-pumpkin/ https://thecookingfrogblog.com/2010/06/12/stuffed-orange-peppers/ https://thecookingfrogblog.com/2010/06/16/roasted-butternut-squash/ https://thecookingfrogblog.com/2011/03/31/blood-orange-tart-with-pistachios/ Advertisements

Posted in Appetizer, Dessert, Lunch, Main Course, Side, Soup, Starter, Vegetables, Vegetarian | Tagged , , , , , | Leave a comment

Quick Rock Crab Cakes

Posted on July 19, 2012 by

It had been a long day sailing from Ucluelet through Clayoquot Sound on the way to Hot Springs Cove. 48,7 nautical miles, most of those on the big Pacific open Ocean on the West Coast of Vancouver Island, in swells … Continue reading →

Posted in Appetizer, Starter | Tagged , , , , , , , , , | 4 Comments

Refreshing Arugula Salad

Posted on February 22, 2012 by

This salad was prepared for a potluck and served after a multitude of delicious dishes. We thought that people would eat very little after the gourmet meal but, surprisingly, the digestive benefit of this salad was evident as soon as … Continue reading →

Posted in Little help from my friends, Starter | Tagged , , , , , | Leave a comment

Heirloom Tomato Salad

Posted on June 23, 2011 by

It used to be that there were no really good tomatoes until the middle of summer, the kind that ripened on the plant in dry heat under the hot sun. They were firm, really red, sweet but with still a … Continue reading →

Posted in Starter, Vegetables, Vegetarian | Tagged , , , , , , | 2 Comments

Wild fiddlehead and fresh Fava bean salad

Posted on May 24, 2011 by

Tis the season to get in the woods and pick edible greens. Fiddleheads (or crosses de fougères in French) are a  delicious vegetables full of vitamins. They must be picked while they are still completely rolled up, and only the … Continue reading →

Posted in Starter, Uncategorized, Vegetables, Vegetarian | Tagged , , , , , , , | 2 Comments

Edamame, Avocado, Beet salad : satisfy your winter craving for greens

Posted on February 15, 2011 by

If you scroll down all the way to the bottom of this page, you will notice a new “calorie counter” in the bottom right corner. It is very neat as it will tell you not only calories, but also all … Continue reading →

Posted in Starter, Vegetables, Vegetarian | Tagged , , , , , , , , | 4 Comments

Quiche with spinach

Posted on February 6, 2011 by

There is a good idea for a quickly prepared impromptu lunch. Pretty much your regular “quiche lorraine” recipe with added spinach. We had that today with a fresh beet salad on the side. It was  a perfect winter lunch. For … Continue reading →

Posted in Lunch, Starter | Tagged , , , | 3 Comments

Fanny Bay Oyster Fritters, a New Year’s day appetizer for Kings

Posted on December 30, 2010 by

This is a Lucy and the Frog… I executed Lucy Waverman’s recipe (pasted below)  from the Globe and Mail to the letter. It was easy, clear and incredibly good! My choice was the local  Fanny Bay oysters from Vancouver Island, as we … Continue reading →

Posted in Appetizer, Starter | Tagged , , , , , , , | 4 Comments

Edamame (green soya bean) salad

Posted on October 27, 2010 by

While there are still a few tasty tomatoes at the market, you can whip up this unusual nutritious salad in no time. I did not think much of edamame until I had them at The Marina Restaurant in a vegetarian … Continue reading →

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Ratatouille quiche

Posted on September 12, 2010 by

With all the fall vegetables so plentiful at the farmers market, I made a huge amount of Ratatouille and of course, I had extra I saved for a quiche and a nice lunch. Click on ratatouille for the link to … Continue reading →

Posted in Lunch, Starter | Tagged , , , , , , , , | Leave a comment

Crunchy Cucumber salad

Posted on August 31, 2010 by

This is another one of many different “crudités” that French people will prepare for a Sunday lunch, along with grated carrots, red cabbage, macédoine, etc… Field cucumbers are best. If the skin is coarse and bitter, peel the cucumber first, … Continue reading →

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Cauliflower salad

Posted on August 10, 2010 by

This is one of my favorite salads, the best way to eat cauliflower in my opinion. This is a French classic family recipe, nothing fancy, just the fact that the cauliflower is cooked. Start by removing all the leaves from … Continue reading →

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Greek Salad

Posted on July 31, 2010 by

Can you chop vegetables? Then you can make Greek salad in no time. No cooking, no waiting, an easy dinner for a hot summer night. So I don’t get too many things dirty, I start by making the dressing right … Continue reading →

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Leek salad

Posted on June 27, 2010 by

Leek salad is a staple of French home cooking coming back to the menu about twice a month. Even children don’t seem to mind eating that vegetable, maybe because of the nice vinaigrette dressing. Choosing the leeks is the most … Continue reading →

Posted in Starter | Tagged , , , , , , , | 3 Comments

Pacific Fanny Bay Oysters in blue cheese sauce

Posted on June 23, 2010 by

Fanny Bay oysters are farmed on the  East coast of Vancouver Island. They are a fairly large and very tasty oyster that is best eaten cooked. You will need an average of four oysters per person as a main course, … Continue reading →

Posted in Main Course, Starter | Tagged , , , , , , , | Leave a comment

Tomato Pie

Posted on June 22, 2010 by

The tomatoes are starting to have taste and it is going to get even better with the sun coming out for summer. This pie is a very good recipe for very ripe or even over-ripe tomatoes. First, drop 5 tomatoes … Continue reading →

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Cole slaw

Posted on June 19, 2010 by

Nice name for a cabbage salad…. which is exactly how it is made. Cut the green cabbage into quarters, remove the white hard core, shred with a knife, a mandoline or a food processor. Make a dressing in the serving … Continue reading →

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Tarte aux poireaux

Posted on June 15, 2010 by

Leeks  are so tasty and so healthy that, in France, cooks almost always add one or more leeks to vegetable soup. As a filling for the tart, they have an intense flavor and are a nice way to get all … Continue reading →

Posted in Lunch, Starter | Tagged , , , , , , , | 2 Comments

Beet and potato salad

Posted on May 29, 2010 by

This salad makes a really nice lunch and may be prepared in advance. It does take a long time to cook beets though, even in the pressure cooker, so I would advise selecting small beets of even size rather than … Continue reading →

Posted in Lunch, Starter | Tagged , , , , , , , , , | 3 Comments

Gateau de Foie, a chicken liver soufflé

Posted on May 23, 2010 by

This is a great appetizer for a family occasion,  as it looks very festive but is in fact pretty light. The recipe is a combination from my grand-mother with a few tips from Paul Bocuse to refine it. Veronica and … Continue reading →

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Belgian Endive Salad à la Grenobloise

Posted on May 22, 2010 by

This is a nice change for a salad, it is easy to make in advance  and bring along as a potluck contribution. All the ingredients are gathered in a large salad bowl and the dressing is added at the last … Continue reading →

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Petits radis roses au sel

Posted on May 15, 2010 by

Easier than a dip, can be made in advance and will not destroy your appetite! The radishes have to be washed well under cold water, cut the greens leaving just enough to hold the radish with your fingers, and cut … Continue reading →

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Warm lentil salad

Posted on May 12, 2010 by

Green lentils or Lentilles du Puy work well for this salad. This dish is very nourishing and can be served to athletes regularly  because it is rich in iron, and especially when carbo-loading as an alternate to pasta. The recipe … Continue reading →

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Carrot Salad, summer “crudité”

Posted on May 6, 2010 by

First thing to do is to prepare the dressing directly in the serving bowl, so that the carrots can be stirred in the bowl as soon as they are grated. 1tbsp Dijon mustard, 2 tbsp wine vinegar, juice of one … Continue reading →

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Cadboro Bay Crab Cakes

Posted on May 5, 2010 by

The crabs are trapped in Cadboro Bay about 500 meters from home, year round. The bait is fresh fish. You only keep male Dungeness crabs bigger than 6 1/2  inches across the Chest (?). I hope that you are wearing … Continue reading →

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Potato Salad

Posted on May 5, 2010 by

Some really nice Yukon Gold potatoes or new potatoes are available right now, they are best for potato salad. Use potatoes of the same size,  peel them or not, rinse in ice-cold water then, cook them whole on medium heat … Continue reading →

Posted in Side, Starter, Uncategorized | Tagged | Leave a comment

Salade de Pissenlits (dandelions)

Posted on May 5, 2010 by

So again, you have to go pick your own, probably in the country unless your garden is herbicide free. Only pick very small young plants, the kind with smooth shiny dark green leaves, and only in early spring. Use an … Continue reading →

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