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allosimone

allosimone

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pâtisserie & desserts

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mini galettes à la rhubarbe, aux fraises et à la rose

kanelknuter by allosimone
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kanelknuter (nœuds à la cannelle norvégiens)

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poires au four à la cannelle

A corner top-down shot of a yogurt rhubarb cake by @allosimone
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gâteau à la rhubarbe, à l’orange et à la cardamome

publications récentes

  • portrait et recettes dans Trois Fois Par Jour
  • mini galettes à la rhubarbe, aux fraises et à la rose
  • omelette espagnole épicée aux fines herbes
  • salade multicolore de chou-fleur et d’agrumes
  • tartines aux fèves ou haricots sur toast, de deux façons

dernièrement sur instagram

golden pasta for a golden time of year ✨ zucchin golden pasta for a golden time of year ✨ zucchini and saffron malloreddus — with nothing more than garlic and basil, olive oil & sea salt. the trick here is twofold: first, you want to cook your zucchini for longer than seems sensible, to really coax out its capacity to melt and soften and turn almost creamy, and then, you want to finish cooking your pasta in the pan along with the zucchini for longer than you normally would finish cooking a pasta in its sauce (I didn’t time it, but I’d say roughly twice as long as usual; note that you do end up using more pasta water with this method, so go easy on the salt). the starch in the pasta water is perhaps the secret last ingredient in this simple little dish, as it works wonderfully well to tie everything together in the end — just make sure to stir, stir, stir! the end result is luscious, luxurious, and downright delicious. a perfect meal for harvest season 🍂
made the tian from @kitchenbee’s new book (Ratat made the tian from @kitchenbee’s new book (Ratatouille for Richard in The Secret of Cooking) using the recipe shared as a sneak peek in @obsfood a few weeks ago — was so so lovely enjoyed on the balcony for dinner just as the sun decided to set ✨ (and even better the next day… and better still the day after that!) the top edges of the veg rounds go all crisp and stay distinct while the bottom halves soften and meld beautifully into the sauce, an absolute late summer delight. served my leftovers with lots of fresh basil and chili flakes and a bit of sustainably-caught white fish, although I bet big white butter beans would have been just as lovely 💛
sweet canary melon, cool crunchy cucumber & savour sweet canary melon, cool crunchy cucumber & savoury shards of crystalline parmesan — all brightened with a fresh squeeze of lemon + balanced with a healthy drizzle of olive oil. tasted like both an ode and a farewell to late summer flavours 🍈✨
end of summer joy! farmers’ markets, flea market end of summer joy! farmers’ markets, flea markets, and street markets, oh my 🍎🍅🧅🌽🍈🍏🫐🍇🍠✨🫶
creamy white beans with lemon and thyme, topped wi creamy white beans with lemon and thyme, topped with tender sprouting cauliflower • the doughnut peach halloumi salad with mint & honey that I first made last summer • blanched sugar snap peas, served with a thick and dilly tzatziki • purple sprouting broccoli, cooked in sesame oil + served over a caramelized onion and bean dip • the best apricot I had all summer • a smoky charred tomato and chickpea pasta. all in all, an eclectic but memorable selection of last pics from London 😌💛
if you were to ask me about a core late summer mem if you were to ask me about a core late summer memory, I think corn fresh off the stalk might be it for me. when I was little, my grandparents used to invite the whole family out to their house nestled in the woods, and we’d celebrate the corn harvest by having a big labour day boil over a fire (if you’re also from Québec, or have Acadian roots, you too may have had the pleasure of taking part in one of these «épluchettes de blé d’Inde» 🥲). between the gathering of kindling for the fire and the shucking of corn husk after corn husk, I remember the whole thing starting in the late afternoon and finishing well after sunset. cob after cob was boiled, then passed around to be rolled in butter (or perhaps margarine) and enjoyed so piping hot that you had to use little corn holders to even be able to handle the buttery kernels. a rare delight that, as a kid, I’m not sure I appreciated enough — and a wonderful tradition that I hope others have continued to uphold across the provinces. ⁣ ⁣ all that to say: I love corn, have so done so for a very long time, and I find fresh corn to be especially special.⁣ ⁣ while in London, I stumbled upon fresh cobs so naturally decided to take some home. after eating a few simply boiled ‘til tender then rolled in salted butter, I decided to try something else: charred, with mascarpone & lime (+ flaky salt & evoo, of course). it was divine.
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Allô! C’est Simone. Bienvenue à mon site. J’aime les repas fait maison et les légumes de saison. 

Même si les plats que je partage ici ressemblent à des recettes, il s’agit plutôt de mets que j’ai préparés et savourés, et qui (j’espère) pourront servir d’inspiration à la maison.

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