Soirée Française Legere

Tomates farcies aux crevettes et petits pois, fourrees a la gelee

エビとグリンピースのトマトファルシ、ジュレかけ

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Kampachi Tartar de Yuzukosho et concombres marine

カンパチのタルタルゆず胡椒風味と米酢にマリネしたキュウリ
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Cabillaud aux deux sauce- basillique et poivre rouge

タラの２色ソース；バジルとパプリカ

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Ballontine de porc, sauce champignons saveur porto

豚フィレのバロンティーヌ、ポルト風味のキノコソース

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Clafoutis tiede aux griottes

さくらんぼのクラフティ

I had some friends over for dinner and this time my theme was "Light French".  I believe that when you compose dinner menu, it's important to estimate overall calories.  If you serve dishes you're very good at, sometimes it ends up too much in the end.

I didn't use any oil for plates, such as Tomato farci or Kampachi Tartar.  Also usually in french method, you put some fat or cream for stuffing of the meat, but I replaced with milk soaked bread crumbs.

I didn't prepare some cheese in the end, but I thought that I should have.  It's very difficult to enjoy until the cheese plate in traditional french courses, but if you organize well, it's possible.

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This is my proud Cherry Clafoutis recipe;  I referenced the recipe of the famous Pierre Herme. This is super easy and super good.  You should try in this cherry season.  You have to adjust the recipe with your preference.

500g of American cherries
100-150g of Bread leftovers, without the skin (from french baguette is better)
50-100ml of milk
100g of Almond powder
70g of butter, softened in room temp
4 egg yolk
4 egg white
80-100g of powder sugar

- Soak the bread in milk to soften then make them soothe by passing the food processor.
- Add the almond powder, egg york, butter into bread
- Coat the casserole with butter and flour then place the cherries on the bottom.
- Whip the egg white with powder sugar
- Add the white in bread mix then bake in 180c oven about 30 min.