Eating out, Personal, Travel

Memories from Paris

I can’t remember when was the first time I learned about Paris. Maybe it was in a movie. Probably in history class. Doesn’t matter, I’ve always wanted to go. Ever since I saw my first nouvelle vague film I’ve wanted to pretend I’m a careless Godard girl in a cute dress. Or channel my inner Julia Child and speak terrible french while I’m stuffing my face with macarons or some buttery food. And fulfilling my lifetime dream of a getting lost in front of impressionist art in the museum d’Orsay. Also, Disney Land. Yes, for the first time in my 26 years of age, I had never ridden a crazy teacup until a few months ago. Thanks to the fact that I was laid off which was really a blessing in disguise, I got to do all that.

This is mostly pictures of my (brief) trip to Paris this past May and also an attempt to make more space on my phone. But seriously, Paris was a dream. I had carb-a-cide breakfasts every day, I went to my favorites movie locations, and I got to see my favorite works of art. Oh, and croissants, plenty of buttery, flaky and delicate croissants. Are you ready for the boring ride?

I mean come the fuck ON.

 

 

Even the small ones were delicious.

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Asian, Barcelona, Bowl of happy, Comfort Food, Fresh Produce, Personal, Vegetarian

Rice Noodles and Sautéed Veggies Topped With a Poached Egg

I’m preparing for a trip to Japan. I haven’t read about protocols to keep in mind whenever I’m on the Japan Railway, or where I’m supposed to take off my shoes. Or how to say “Could you please show me where is the bathroom?”… I did watch that very interesting video about the history of Japan… I’m putting all my hope in live-translation-apps, and all of the Ramen bars I have saved on my Google Maps, the rest is up to my partner and that’s how things are. Another way I prepare for a trip is eating dishes from the cuisine of the country I’m travelling to. That’s how I ended up making this today.

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Asian, Barcelona, Bowl of happy, Fresh Produce

Orange Chicken and Sticky Brown Rice

Orange chicken is not one of the most famous recipes out there, that I’m aware of. It’s no secret that I love Asian cuisine. To avoid making an ignorant generalization, this includes Japanese, Vietnamese, Chinese, among other cuisines from other countries in the region… I always try to make sure my pantry is always stocked with ingredients that highlight these cultures, such as miso paste, soy sauce, fish sauce, bonito flakes. Also fresh produce like bok choy, cilantro, bean sprouts, lemongrass… For me, it’s like taking a little trip every time I take the time to prepare myself a delicious plate of food. Or when I’m cooking for my friends or my partner. It’s something that I really love and enjoy. Perhaps one day I can go through my pantry and show you guys my favorite ingredients, would you be into that? Let me know in the comments or tweet me at @possiblyjoanne!

One of my favorite things of this type of cuisine is the predominant use of fresh produce it conveys. It can be so inspiring! That’s why this dish that I’m sharing today was a bit uninspiring to make. I’ll elaborate a bit more: I’ve just come back home from a trip to Paris with my partner and we came home to an empty fridge. The only things I had that would make good use for a hearty lunch was: frozen chicken, oranges, and ginger. My pantry was stocked, of course. No hassle there. So I thought “Hell! Why not reinvent a french dish I enjoyed in Paris, duck l’orange and just make… Japanese orange chicken?” I don’t know. Somehow it made sense in my mind and I went with it. But I needed something that would make everything a bit tastier. Some sticky brown rice is always perfect for this kind of dish. And I will say, the outcome sure was delicious. And here it is, Orange chicken and sticky rice.

First, I’ll explain to you guys how I made this sticky rice.

sticky rice

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Appetizers, Asian, Barcelona, Fresh Produce

Salmon Glazed with Miso, Wrapped in Swiss Chard

So, I got beautiful salmon fillets at the market this morning…

And swiss chard is in season! So it’s time to get people who don’t like eating leafy greens, eating them! I always try to develop and create new ways to make leafy (and usually boring) greens tastier. This is where the Japanese ingredients and salmon comes in. My boyfriend (and food guinea pig) is an adult child and really hates greens, so, challenge accepted. Game on.

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So that’s how I