Tag: illustrated food blog

Braised meatballs aux petits pois

Jessie Kanelos Weiner_design sponge_thefrancoflyI just shared one of my favorite family recipes on Design*Sponge!

Read more here.

Jessie Kanelos Weiner_design sponge_thefrancofly 2

Braised meatballs aux petits pois

For 6 servings

Meatballs

– 1 slice white bread, crust removed
– 1 lb (450 g) ground beef
– 1 medium yellow onion, peeled and grated on the large holes of a box grater
– 1 egg, beaten
– 1 tablespoon flat-leaf parsley, finely chopped
– ½ teaspoon sea salt
– ½ teaspoon pumpkin pie spice (or 1 pinch of each: cinnamon, ginger, ground cloves and nutmeg)
– ¼ teaspoon freshly ground pepper
– Olive oil

Petits pois

– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 1 stalk of celery, diced
– 1 carrot, diced
– 1 medium tomato, chopped
– 2 cloves of garlic, crushed
– 4 cups (600 g) shelled green peas or frozen sweet peas
– 2 ¼ cups (500 ml) vegetable broth
– 1 handful parsley leaves
– 1 bay leaf
– ½ teaspoon sea salt
– ¼ teaspoon freshly ground pepper

Method

Soak bread in water for a few minutes. Using hands, squeeze water from bread. Break ground beef into small pieces in a large bowl, add bread and remaining ingredients. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour. Moisten hands with water, then roll meat mixture between palms into golf-ball-size balls. Heat oil in a large saucepan over medium heat. Add meatballs, separating them so they are not touching. Cook 2-3 minutes on each side until golden brown and firm to the touch. Repeat till all the meatballs are cooked. Reserve.

For the peas, heat oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring often, until caramelized. Add tomato and cook, stirring often, until the mixture begins to stick to the pot, about 3-5 minutes. Add garlic, peas, broth, parsley, bay leaf, salt and pepper. Bring to a boil. Reduce heat and simmer until flavors have melded and the broth has reduced, 25–30 minutes. Remove bay leaf. Add meatballs to peas and cook 10 minutes until heated through.

NYC to-eat #1

Golden donut_Kanelos Weiner

Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables will soon be more than just a social media anecdote.  It comes out March 15th, 2016!  And a mini continental book tour is on the books, too.  Returning to the motherland only once every two years, I’ve stocked up enough calories to indulge in every greasy Greek diner/Chicago deep-dish pizza/24/7 Mexican food impulse.

What’s a regal way to ring in my first major book release AND my 30th birthday?  How about the golden calf of food trends, the gilded donut.   Maybe I’ll just save my pennies for golden teeth instead.

Gilded donut, $100.  Manila Social Club, 2 Hope St, Brooklyn, NY 11211.

http://www.manilasocialclub.com/

Color Me Seasonal: January!

thefrancofly_Jessie Kanelos Weiner_Color me Seasonal January

Phew, 2016! 2015 wrapped up into a very fine year for me.  It was the first year where I can proudly say I was making it as a bona fide full-time living artist, a big feat for a professional fruit & veg doodler.  But the biggest news of 2015 was that I nailed my first US book deal with Rizzoli New York.  But I promise to share the process and all the juicy details very soon… 

partridge 2Fast forward to 2016, and said book will be released March 15th, 2016, Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables (Rizzoli’s Universe Imprint).  Coloring  books found a bit of a renaissance in 2015, promising to re spark everyday creativity and hit the overloaded mind’s refresh button. But Edible Paradise is more than just your kid’s chicken-scratched Frozen activity book.  It sets its readers of all ages on an enchanted journey, discovering the seasonal delicacies and creatures found in forests, fields, gardens, and urban farmer’s markets all in richly detailed freehand drawings. But in the humble opinion of its creator, the true beauty of the book lies in the hands of whoever colors it in.

You may be asking yourself, “I still can’t even write ‘2016’.  Why should I preorder a book that comes out in March?” The truth is, although I would love that you picked it up at your local mom & pop bookshop, in the current Amazon economy, the success of book sales are dependent on preorders.  Ever wonder how a new release is already a New York Times Bestseller the day it comes out?  Preordering largely determines that.  Ordering now not only promises you can attack it with your colored pencils ASAP, but it gives my editor a little vote of confidence.  It also increases the chances I can publish more passion projects like this one in the future. Preorder here.

In any case, I wish you joy and balance in 2015!  And thanks for your support in making this another Technicolor New Year!

–jkw

Recettes japonaises à cuisiner & à colorier

Recettes Japonaises a colorier et a cuisiner 3-thefrancofly.com 3

Sharpen your colored pencils. We are going to Japan!  I’m thrilled to announce my new coloring book Recettes japonaises à cuisiner & à colorier (Mango Editions).  Along with the to-be-colorful recipes by Franco-Japanese cookbook author Laure Kié.

Recettes Japonaises a colorier et a cuisiner-Mango Editions-thefrancofly.com

A one-way ticket to enlighten the senses.

Recettes Japonaises a colorier et a cuisiner-Editions Mango-thefrancofly.com 4

Recettes japonaises à cuisiner & à colorier (Editions Mango) 10,00€

Recettes japonaises a colorier et a cuisiner-Mango Editions-thefrancofly.com 2

Order a copy here.

recettes-japonaises-ya-cuisiner-et-ya-colorier-15446-300-300

Gingerbread!

gingerbread

I just turned in my manuscript for a very exciting book coming out in May chez Marabout!  But more on that soon.  Nevertheless, I’ve been knee-deep in powdered sugar since September, testing recipes and reinterpreting my research into watercolor. Although I could make fortune investing in butter, I promised myself I would swear off baking until the New Year. But an impulse buy Christmas tree and a string of (very French) strobe LED Christmas lights led little to the imagination.  Like any normal human being, I had to make gingerbread ornaments. Here’s my recipe for a spicy gingerbread cookie open to any royal icing self-expression…

ingredients

Ingredients:

2 sticks softened butter / 225 g de beurre à temperature ambiante

1 cup packed brown sugar / 180 g de sucre vergeoise

1 cup molasses / 300 g de melasse

3 oeufs

1 teaspoon clementine zest / 1 cuillère à café de zeste de clementine

5 ½ cups all-purpose flour/ 760 g de farine type 65

1 teaspoon baking soda/ 1 cuillère à café de bicarbonate de soude

1/2 teaspoon salt / 1 cuillère à café de sel

4 teaspoons cinnamon / 4 cuillère à café de cannelle moulu

4 teaspoons ground ginger / 4 cuillère à café de gingembre moulu

1 teaspoon ground nutmeg / 1 cuillère à café de noix muscade moulu

½ teaspoon ground pepper / ½ cuillère à café de poivre moulu

beatit

Beat the butter and brown sugar 3 minutes until light and fluffy. / Dans un saladier, battre le beurre et le sucre 3 minutes en un mélange mousseux.

beat

Add the eggs one by one and beat until combined.  Add the molasses and clementine zest and beat until well incorporated. / Ajouter les oeufs puis la mélasse et le zeste de clementine.  Mélanger bien.
sifting

Sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg and pepper.  Add little by little in the wet ingredients.  Mix until just combined. / Tamiser ensemble la farine, le bicarbonate de soude, le sel, la cannelle, le gingembre, le noix muscade et le poivre.  Ajouter en pluie dans le saladier.  Mélanger jusqu’à l’obtention d’une pâte homogène. 

wrap dough743

Divide the dough into three balls.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.  / Diviser la pâte dans 3 boules.  Couvrir avec le filme plastique.  Mettre au frais 1 heure ou jusqu’à 2 jours.  

roll the dough738

Roll out the dough to 1/2 centimetre in height.  / Rouler la pâte 1/2 centimetre en hauteur. 

cookies cutters

Preheat oven to 350° F.  Cut out shapes using cookie cutters.  Place on a cookie sheet covered with parchement paper. If making ornaments, cut a hole on the top of each cookie using a skewer.  Place in the freezer for 15 minutes.  / Préchauffer le four à 180°C. Couper la pâte à l’aide d’emporte-pièce.  Placer les gateaux sur un plaque de cuisson couvrir avec une feuille de papier sulfurisé.  Mettre au congelateur 15 minutes. 

cookies

Bake cookies 12-14 minutes until the cookies are firm and lightly colored around the edges.  Cool cookies on a wire rack. / Enfourner et cuire 12-14 minutes.  Laisser refroidir.

powdered sugar

eggshell

To make the icing, beat 1 cup of powdered sugar with 1 egg white until a thick icing forms.  Add more powdered sugar for a thicker consistency. Pour icing in piping bag with 2 millimeter round nozzle. / Pour la glacage, battre 125 g de sucre glace avec 1 blanc d’oeuf jusqu’a l’obtention d’un glacage homogène.  Verser la préparation dans une poche douille avec une douille ronde de 2 millimetres.

icing

Decorate cookies with the icing and colorful sprinkles.  Let the icing set 1 hour before serving. / Décorer les gâteaux avec la glaçage et le sucre coloré. Attendre 1 heure avant servir.