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allosimone

allosimone

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soupes & salades

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salade multicolore de chou-fleur et d’agrumes

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une salade « césar » aux pois chiches croustillants

parsnip and apple soup, allosimone
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potage pomme et panais

cold soup by allosimone
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soupe fraîche aux petits pois et à la menthe

A bright and green nectarine salad with tomatoes and almonds, by @allosimone
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une salade d’été rafraîchissante

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.

articles récents

  • 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

forgive me nonne, for I have sinned 🇮🇹 I mad forgive me nonne, for I have sinned 🇮🇹 I made some tortelloni ( not tortellini ) in brodo, with store-bought pasta, and a vegetarian broth — far from the authentic stuff, but oh so good nonetheless. ⁣ ⁣ to make up for the store-bought pasta, I started on the broth a day in advance. the first step was soaking then cooking chickpeas from scratch in an abundant amount of water so that I could use the chickpea cooking liquid as a base note in the vegetable broth. then I gathered the broth ingredients, with a few fresh faces among the usual suspects: delicata squash, brown onion skins (without the onion they belonged to), and some white miso paste — for colour and for depth of flavour.⁣ ⁣ the assembly went something like this: add olive oil to pot, wait ‘til hot. then, one by one, add: delicata squash slices, brown onion skins, bay leaves. let sizzle, stir, then continue: a chopped and unpeeled shallot, white onion & carrot. then celery, leek, parsley stalks, black peppercorns, and white miso paste. do a bit more stirring and sizzling before adding the chickpea broth, topping with water, and seasoning with salt. leave to simmer covered for an hour, then strain into a new pot. bring to a boil, cook the tortelloni in the broth and serve immediately. all that’s left to do is top with freshly cracked black pepper and freshly grated parmesan if desired ( I so desired ) 🧀✨
a bit of warmth and sunshine on a plate in the for a bit of warmth and sunshine on a plate in the form of an orange, a clementine + a watermelon radish ☀️🍊 garnished simply with feta, mint, quick-pickled shallots, olive oil, the juice from the citruses & salt 🫶 ⁣ ⁣ p.s. my phone was having a hard time handling the vibrant colours on the plate so I took it outside for better lighting, but don’t let that last picture on the grass fool you — it was FREEZING out 🥶
pan-fried gnocchi, delicata squash, broccolini & l pan-fried gnocchi, delicata squash, broccolini & lacinato kale (taken almost exactly from @chefjwaxman’s @barbutonyc cookbook) — finally a way to prepare store-bought gnocchi that I actually enjoy! you freeze ‘em then you pan-fry ‘em, leaving you with delightfully crisp + golden pillows of potatoey goodness✨ just add seasonal veg, a quick pan sauce, some fresh herbs, and a light dusting of love and/or parm 💛
fennel, shaved as thinly as possible, some freshly fennel, shaved as thinly as possible, some freshly sliced citrus fruits & their juices, a medley of nuts and seeds coated in sweet + smoky spices, a generous crumbling of salty feta, and a fresh garnish of bright tender herbs — finished with a fine drizzle of olive oil and a gentle crunch of flaky sea salt 🍃
an autumn salad to remember 🫶 shaved brussels s an autumn salad to remember 🫶 shaved brussels sprouts, hand-torn black & green kale, honey-sesame halloumi, fried almonds, slivers of pear, a lemony shallot dressing (with a hint of dijon + mayo) and a bit of parsley, mint, chives and dill… need I say more? ⁣ ⁣ haven’t filmed a how-to in a little while, but feel free to check out my stories / highlights for a quick step-by-step of this lovely lunch! :)
the ol’ beetroot + something tangy + something c the ol’ beetroot + something tangy + something creamy combination👌 this time with some golden beets and chioggia beets from my local CSA box, steam-roasted with thyme, honey, olive oil & sea salt — served warm on a cool bed of whipped greek yogurt, tahini, cream, lemon zest, olive oil & sea salt, and topped with fresh herbs, lemon zest, black pepper and, for good measure, more olive oil & sea salt 💛 ⁣ ⁣ a simple and refreshing way to brighten up an otherwise gloomy fall day 😌⛅️
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