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.

September: Color Me Seasonal

Jessie Kanelos Weiner-thefrancofly.com-sept color me seasonal

September still showcases the relics of the colorful summer months behind us.  So print out the illustration below, buy all the tomatoes you can carry, stockpile as much tomato coulis as you can and color in all the fruits and vegetables of September as you eat them.  Take a photo of your progress and add the hashtag #colormeseasonal and #thefrancofly.

Jessie Kanelos Weiner-Color Me Seasonal September-thefrancofly.com

Happy coloring!

 

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Paris food trend forecasting MAD LIB-style!

Jessie Kanelos Weiner
Jessie Kanelos Weiner

Kicking yourself you didn’t open up a grilled cheese comptoir / burrata burrito bar/ mac ‘n’ cheese cupcake shack of your own?  In search of the next big thing, fill out the Paris food trend forecaster below.  Send me your results at thefrancofly@gmail.com.  I will publish my favorite and illustrate the most ridiculous food trend you come up with!  Happy trending!

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Bouffe for thought

By_______________________________(your name here)

Call it what you will.  After the uproaring success of ______________(nationality) __________________ (a finger food), _______________(nationality)______________(an American comfort food) and the latest _______________(food trend) and _______________(food trend) comptoir, something _______________(adjective) is brewing in the _______________(number between 1 and 20) arrondissement of Paris.  ______________________ (a cliché French saying)!

But the latest hotspot to woo _____________ (adjective) Parisians and _______________ (nationality) expats alike goes by the unassuming name of ________________ (adjective 1)_______________(noun 1).  What has evolved from a _____________(adjective) _______________(style of restaurant) in a ________________(type of transportation), has evolved into a full-blown empire, with locations expected to open soon in ______________(Midwestern city in America) and __________________(Metropolitan city in Asia).  The ___________ (adjective) brainchild of ___________(English first name-1)_____________ (French last name), _____________ (English name-1) has been dazzling its diners with a fresh take on ______________ (nationality)_____________ (a trendy food) since it opened its doors in _____________(a month).

Although _____________ (adjective 1)_______________(noun 2) is best known for its ______________(adjective)_____________(nationality)______________(a South American delicacy), diners wait upwards of ______________(number) for the _________________(adjective) ______________(food trend) macaroni and cheese sliders.  Don’t forget to wash it all down with a _______________(adjective) selection of ______________(type of drink) from the ______________(direction) of _________________(country).

After giving up a lucrative job in _______________(an industy), _______________(English first name 1) is passionate about sharing _____________(adjective)_____________(a food trend) with the ___________(adjective) masses.   “Really what we’re really aspiring to do is use ______________ (adjective) ingredients, sourced _______________ (adverb) and ________________(word to describe food) authenticity.”  Thanks, ___________(English name 1).  Now we can all have our ________________ (nationality)_____________(food trend) and eat it, too.

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What Else

I am truly delighted to share my recent illustrations for Nespresso’s partnership with the Festival de Cannes.

Four acclaimed chefs were invited to create a course inspired by a classic, Cannes-celebrated film.

Jessie Kanelos Weiner for Nespresso
Jessie Kanelos Weiner for Nespresso

In the Mood for Love reinterpreted by Pierre Sang Boyer.

Jessie Kanelos Weiner for Nespresso
Jessie Kanelos Weiner for Nespresso

La Dolce Vita according to Mauro Colagreco.

Jessie Kanelos Weiner for Nespresso
Jessie Kanelos Weiner for Nespresso

Amandine Chaignot revisits Pulp Fiction.

Jessie Kanelos Weiner for Nespresso
Jessie Kanelos Weiner for Nespresso

Christrophe Aribert’s Un Homme Une Femme.

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Discover more here.

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