Tag Archives: linguine

Girolles and Bacon Linguine… Still waiting for the Spring indeed!

27 Mar

Sometimes, you just crave for something and whatever the season, you go for it.

That’s what happened to my Mum who came back on Sunday with a pack of frozen girolles in her bag. She just told me that she felt like having some as the weather really reminded her of Autumn but with no mushrooms in the wood to pick-up.

Why not? I did not really expect that in her grocery bag but it’s always a pleasure to cook an ingredient that your relative really crave for.

As it was only the 3 of us – my Mum, my Dad and myself – I wanted to cook those great mushrooms with daily ingredients that are too often forgotten when it comes to prepare “great food”. Usually, we cook mushrooms with poultry or roast beef, game…. we also serve them as a side and simply cooked in butter, garlic and herbs. We don’t really mix them with anything else. They are a treat, they are served in a separate dish or even as a starter with scrambled eggs.

Anyway…. I was the one cooking on that day…. and as I knew that my family would be skeptical when I’ll say linguine (they hear pasta….) and bacon…. I did not say anything. It’s too late for them to grumble once the dish is on the table. They have no choice but to try or to be hungry for another few hours!

Today, I write my recipe on the blog because the result was rather positive from both sides and they even asked for the leftovers the next day.


  • 1 shallot
  • 1 garlic clove
  • 500g of girolles (fresh is better but frozen ones are okay as well)
  • 150g of bacon thinly sliced
  • 2 tbsp of chopped parsley
  • white wine
  • olive oil
  • butter
  • double cream
  • salt and pepper
  • 300g of linguine


Thinly dice the shallot and garlic.

If you have just picked the girolles, carefully clean them with a brush or have them out of the freezer 2-3 hours before using them.


Pour 1 tbsp of olive oil in a pan and pour the chopped garlic and shallot on top and start to fry gently. You can start with a cold pan as it will gently cook them instead of frying them. You are not looking for crispy shallot and garlic but soft and melting.

Pour the girolles on top of the shallots once they are getting translucent. Add 1 tbsp of butter and cook them for 5-10 minutes until they have released all their water and start to fry.

Add the bacon slices then and keep on frying for another 5 minutes. You can then deglaze with 2 tbsp of white wine and add the chopped parsley. Keep it on the side, covered.

2-Frying 3-Mushrooms and Bacon

About 20 minutes before serving, bring to a boil a large pan of salted water and pour the linguine in it for about 8 minutes or the time written on your pack to cook them al dente.

Drain them in a colander.

Pour them on top of the girolles preparation and gently stir on low heat.

4-Linguine 5-Great Help

If it is getting a little bit dry, add a dash of white wine or a good spoon of cream.

Adjust the seasoning and serve it straight away in individual plates or in a large serving dish.

Fresh Parmesan to grate on top and a generous mixed leaves salad are nice sides to propose with it.



Crab… 3 ways

8 Jan

crab 3 ways

After our tour of Pinecrest Farmer’s Market, we ended-up with so many things (as usual) that I had to figure out what to do with it…..

That’s how I ended up with that post about crab. Except when you are living by the sea, crab is not really in your every day menu. It’s rather a treat.

Still, we need to accommodate it in a nice way to enjoy all its flavor potential.

Here it is: my crab, 3 ways.

  • Crab with drinks with lemon or homemade mayonnaise,
  • Crab, Fennel, Almond and Pomegranate Salad as a starter or light lunch salad,
  • Mediterranean Crab Linguine as a main.

For those of you still living in London, many places sell crab meat but I used to love walking by The Fish Place on Kensington Church Street, the fishmongers work in front of you and you can see them working on dozens of crabs and other fishes to make them look so great that they are priceless. Even though, the crab meat is really good and worth the price if you are craving for it. At least you won’t have to spend your priceless time working on the crab.


Crab with drinks


  • crab’s pincer
  • crab cracker
  • lemon and/or lime
  • mayonnaise* (natural, ketchup, garlic…)
  • napkins
  • a good bottle of white wine such as Sancerre or Entre-Deux-Mers (if you stop by The Fish Place, just keep walking a little further and stop by Lea & Sandemann for a perfect match)

* I’ll try to write a post about mayonnaise but this is definitely something I am not good at. My mum, sisters and even best friends make it so much better that I never took the time to work on it properly. I’ll gather their best recipes for you.


Just gather a small bunch of really good friends on a sunny day and get your fingers dirty working on the crab!

Crab, Fennel, Almond & Pomegranate Salad

Ingredients – serves 4 as a starter

  • 1/2 fennel
  • 1 lemon juice
  • olive oil
  • 1/2 cup of crab meat or 4-5 crab’s pincers
  • 1/2 pomegranate
  • 1/4 cup whole or slivered almonds
  • 1/2 tsp butter
  • 2 handful mixed leaves
  • salt and pepper


First of all, start with the fennel as it needs to marinate.

Cut the leafy parts and set them aside then cut the fennel into 2. You need to remove the center of the fennel, this is the part that looks like a triangle. You can remove it with a knife, make two incisions and pull it off.

Once you are done, thinly slice the fennel and pour it in a bowl. Squeeze a lemon juice on top to prevent it from getting brown with oxydation then add olive oil, salt and pepper to marinate it. Set aside in the fridge.

Fennel Cutting

If you did not buy your crab meat already prepared, break the crab’s pincer and carefully get rid of the cartilages and shells. Reserve the crab meat in a bowl.

Cut your pomegranate into two and as explained in the Pomegranate Post, use a wooden spoon to get the seeds out of it.Reserve in a bowl.

Thinly slice your almonds if you did not find slivered one and in a pan, gently fry them with a little butter, salt and pepper. This step will really make the whole salad different in term of flavor. The butter will release the flavor of the almonds and add richness to the whole dish. Reserve in a bowl.

Get all your ingredients at hand and start assembling your salad. If you serve it as a starter, present it individually in small flat bowls or on a long flat serving dish. It will really enhance the whole dish.

Gently toss the mixed leaves with olive oil, salt, pepper and some of the fennel marinade. Spread a generous layer on the dish you choose then sprinkle fennel, crab, pomegranate seeds and almonds one after another.

You can chop the leafy part of the fennel and use it as you would use dill to bring more flavor but it’s really up to your taste.

As for the Crab with drinks, this starter goes along very well with a light and crispy white wine.

Crab Salad

Mediterranean Crab Linguine


  • 1 cup of crab meat or 7-8 crab’s pincers
  • 1 onion thinly diced
  • 1 garlic clove crushed
  • 1 courgette thinly diced, skin on
  • 1 large tomato or 2-3 tomatoes on the vine thinly diced
  • 1 lemon juice
  • 3 tbsp white wine – optional
  • 4-5 basil leaves
  • olive oil
  • a drop of Tabasco
  • salt and pepper
  • 1/2 pack of linguine
  • pine nuts gently toasted


Once again, if you did not buy your crab meat already prepared, break the crab’s pincer and carefully get rid of the cartilages and shells. Reserve the crab meat in a bowl.

Get all the vegetables thinly diced and ready to cook.


In a frying pan, gently cook the diced onion with olive oil, when it gets translucent, add the garlic then 2-3 minutes later add the diced courgette.

The heat must not be too strong in order to preserve the shape of the vegetables. Once the courgette gets soft, add the tomato and keep on cooking for 2-3 minutes. Squeeze the lemon juice (and white wine if you have some) on top of it and season with salt and pepper. Cover and reserve on very low heat.

Sauce Base Prep

During that process, bring to a boil a large pan filled with water for the linguine. Add salt to it.

Cook the linguine al dente – should be 9 minutes but check the package for instructions.

At last, finish the crab sauce. Add the crab meat and cook it for 1-2 minutes, add the basil and cook it for another minute. Adjust the seasoning up to your taste. At that stage, I like to add 1-2 drops of Tabasco.

Drain the linguine and pour a generous amount of them in individual flat bowls or in a large serving dish.

Pour the crab sauce on top of it and serve it straight away. You can sprinkle pine nuts on top of it and if you really can’t imagine your pasta without Parmesan, go for it but at least you should try it as it is….

Cooking Pasta

To me pasta is definitely a Sunday night dish. No need to add anything on the side, no need to think about quantity…. make as much as you want. Pasta is really great the day after as well!

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