Tag Archives: French

Smoked Trout Avocado Wasabi Tartine

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

half a baguette

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

lunch mango trout tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

lunch

Smoked Trout Avocado Wasabi Tartine

Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*

Method: lightly toast the two slices of bread and slice your avocado into thin strips.  Top toasted bread with avocado slices and add a pinch of salt atop each lightly.  Top with basil, and thinly layer smoked trout on top with no overlap (see above).  Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.

 

 

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Filed under Bubble Child The Cookbook, buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes

Lo Mein vs. Ho Fun

ho fun duckIt’s been so long!  Where did we go?  What did we learn?

New York and Brooklyn and Philly and Charlotte, oh my!

bluegrass

We even saw bluegrass.  Suuuuthern.

Yep, it was time for a Stateside visit.  A baby was had (my brother and his wife) and her aunt (me) found an excuse to cross the pond, visit with family, and show her French boyfriend the states from the Eastern angle.  While ze Frenchie may have learned a bit more than I did (perhaps!  who knows!) I learned a lot during our stay in Chinatown NYC.

I know that I am constantly preaching in a certain way about how meat needs to be pure to eat it and that hormones and antibiotics are nearly blasphemous in meats, because they are horrible for you, for the animal, and for the taste.  However, there are those tiny moments of “when in Rome”, and staying in Chinatown and eating a meat dish was just one of those.

The menu was replete with a chart detailing ingredients and the restaurant was owned by some of the friendliest Chinese I have met who were delighted and shocked when my man started speaking a bit of Cantonese with them.  The more languages, the merrier, why not.

Anyways, this is a fun little tidbit I picked up on how to know if your noodles are wheat or rice in Chinese restaurants or grocery stores

Anything that has “Fun” in the title is rice derived, and anything that has “Mein” in the title is from wheat.

Chinese ingredients

WhataCheatSheet.

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Filed under buy me, explore NYC, gluten bubble, smarty pants