Award-winning food writer and born-and-raised Parisian Clotilde Dusoulier is here to show you the ropes.

The mastermind behind the food blog Chocolate & Zucchini and the author of several acclaimed cookbooks, Dusoulier invites all cooks (in all levels!) inside her kitchen.

“My signature style is this: simple, approachable recipes with a creative twist that will make you want to rush into the kitchen and try them out on your friends and family,” writes Dusoulier on her website.

“I am French, so my cooking is influenced by this amazing culinary heritage,” she explains, “and I live in Paris, which gives me lots of opportunities to give you an insider’s look at the vibrant food scene, the wonderful food shops lining the market streets around me, and the brilliant chefs who exercise their craft in my favorite restaurants.”

Her recipes include anything from starters to mouth watering desserts, with the promise to demystify—as well as simplify—French cooking. “My ambition is not just to share recipes,” she writes, “it’s to teach and inspire, so you can grow as a cook, develop your repertoire, and eventually learn to cook without recipes at all. I am not just passionate about food and cooking: I am also fascinated by the stories behind the food, and you’ll see my posts are full of those, too.”

Her blog might be the closest thing to dining in Paris, at least for now.

The post Clotilde Dusoulier Demystifies French Cooking appeared first on thedancingcucumber.com.

Ingredients 

• 2 skin-on fillets of trout 
• Kosher salt to taste
• Black pepper to taste
• All-purpose flour 
•  1 tablespoon of olive oil
•  3 tablespoons of unsalted butter
•  3-4 tablespoons of lemon juice
•  1/4 cup of finely chopped parsley
•  1 1/2  tablespoons of capers
•  1/4 cup of toasted sliced almonds

Instruction

1. Begin by seasoning the trout fillets with salt and pepper to your taste. Then, pour a thin layer of flour at the bottom of a shallow dish or bowl and lightly coat the fillets in flour, shaking off any excess. 
2. In a non-stick skillet, add in the olive oil and heat over medium until hot. Put the trout skin side down and cook for 2-3 minutes, pressing down on it so the skin has as much contact with the pan as possible. This will ensure a crispy skin. 
3. Flip it and cook for 1-2 minutes. 
4. Put the fillets to the side and wipe out any extra oil from the pan and melt the butter over medium for 2-3 minutes. 
5. Pour in lemon juice, add in parsley, capers, and almond, and turn off the heat. 
6. Mix everything, taste and season if necessary, then pour over the fish and enjoy!

The post You Won’t Believe How Easy This Trout Almondine Recipe Is! appeared first on thedancingcucumber.com.

Award-winning food writer and born-and-raised Parisian Clotilde Dusoulier is here to show you the ropes.

The mastermind behind the food blog Chocolate & Zucchini and the author of several acclaimed cookbooks, Dusoulier invites all cooks (in all levels!) inside her kitchen.

“My signature style is this: simple, approachable recipes with a creative twist that will make you want to rush into the kitchen and try them out on your friends and family,” writes Dusoulier on her website.

“I am French, so my cooking is influenced by this amazing culinary heritage,” she explains, “and I live in Paris, which gives me lots of opportunities to give you an insider’s look at the vibrant food scene, the wonderful food shops lining the market streets around me, and the brilliant chefs who exercise their craft in my favorite restaurants.”

Her recipes include anything from starters to mouth watering desserts, with the promise to demystify—as well as simplify—French cooking. “My ambition is not just to share recipes,” she writes, “it’s to teach and inspire, so you can grow as a cook, develop your repertoire, and eventually learn to cook without recipes at all. I am not just passionate about food and cooking: I am also fascinated by the stories behind the food, and you’ll see my posts are full of those, too.”

Her blog might be the closest thing to dining in Paris, at least for now.

The post Clotilde Dusoulier Demystifies French Cooking appeared first on thedancingcucumber.com.

Ingredients 

• 2 skin-on fillets of trout 
• Kosher salt to taste
• Black pepper to taste
• All-purpose flour 
•  1 tablespoon of olive oil
•  3 tablespoons of unsalted butter
•  3-4 tablespoons of lemon juice
•  1/4 cup of finely chopped parsley
•  1 1/2  tablespoons of capers
•  1/4 cup of toasted sliced almonds

Instruction

1. Begin by seasoning the trout fillets with salt and pepper to your taste. Then, pour a thin layer of flour at the bottom of a shallow dish or bowl and lightly coat the fillets in flour, shaking off any excess. 
2. In a non-stick skillet, add in the olive oil and heat over medium until hot. Put the trout skin side down and cook for 2-3 minutes, pressing down on it so the skin has as much contact with the pan as possible. This will ensure a crispy skin. 
3. Flip it and cook for 1-2 minutes. 
4. Put the fillets to the side and wipe out any extra oil from the pan and melt the butter over medium for 2-3 minutes. 
5. Pour in lemon juice, add in parsley, capers, and almond, and turn off the heat. 
6. Mix everything, taste and season if necessary, then pour over the fish and enjoy!

The post You Won’t Believe How Easy This Trout Almondine Recipe Is! appeared first on thedancingcucumber.com.