View allAll Photos Tagged concombre
Echinocystis lobata (Cucurbitaceae)
Échinocystis lobé ( Cucurbitacées)
It is the only native cucurbbit in Quebec.
C’est le seul cucurbitacée indigène du Québec.
Other scientific names: Micrampelis lobata, Momordica echinata, Sicyos lobata, Bur Cucumber, "Wild or Mock Cucumber"
Other common names: Balsam Apple, Prickly Cucumber, Wild
Balsam Apple.
Not edible - Pas comestible
Ethiopia.
Nechisar national park (also spelled as Nech Sar) .
Creeping plant. Fruit is the size of a kiwi, with sharp needles.
Id'd thanks to Bárbol.
English: hedgehog cucumber, hedgehog gourd, teasel gourd, tiger's egg, wild spiny cucumber
French: concombre bardane, concombre porte-soies
Spanish: calabacilla, comida del zorro, friega-mata, huevo de tigre, jabonillo, pepino diablito
Hors-d'oeuvres
Appetizers
Raviole d'escargots, creme au persil
(Escargot ravioli, cream of parsley)
$16.00
"Tartare Classique" de thon jaune et petite salade verte
(Ahi tuna "Classic Tartare" and small greens salad *)
$17.00
Soupe de moules safranee, creme legere aux fenouils
(Mussel soup with saffron, light fennel cream)
$15.00
Jambon Serrano, asperge blanche remoulade et betterave rouge
(Serrano ham, white asparagus remoulade, red beets)
$14.00
Salade au Roquefort a la poire et aux noix de pecan caramelisees
(Mixed greens with Roquefort cheese, pear and caramelized pecans)
$15.00
Soupe aux truffes V.G.E.
(Beef broth, oxtail, vegetables, black winter truffle, puff pastry)
$29.00
Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires
(Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle bouillon)
$29.00
Plats principaux
Main Courses
Rouget Atlantique en ecailles de pommes de terre, fenouil, sauce romarin
(Red snapper in potato "scales", braised fennel, rosemary sauce)
$41.00
Pot-au-Feu de St. Jacques, creme de choux fleur, consomme de homard au gingembre
(Seared scallops with vegetables, cream of cauliflower, ginger lobster consomme)
$42.00
Ballotine de poulet, puree de carottes et de topinambour, cassolette d'epinards
(Free-range chicken ballotine, carrot and sun choke purees, creamy spinach)
$38.00
Margret de canard, fondant de pommes, petit oignons, choux farcie a la queue de boeuf
(Roasted duck breast*, apple fondant, baby onions, cabbage stuffed with braised oxtail)
$41.00
Filet de boeuf grille forestier, puree de pomme de terre, sauce Bordelaise
Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce
43.00
Pre Fixe Menu Available
Saumon mi-cuit marine, salade de concombre
Lightly cooked marinated salmon, blinis, cucumber salad*
Soupe aux truffes V.G.E.
Beef broth, oxtail, vegetables, black winter truffle, puff pastry
Or
Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires
Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle soup
(also available as a main course)
------------------------------------------------------------
Cote de boeuf pour deux, haricot vert, pommes fondants, sauce au poivre
Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce
Or
Carre d'agneau du Colorado en croute d'herbes, legumes de saison
Herb crusted rack of Colorado lamb, seasonal vegetables
----------------------------------
Desserts aux choix
Choice of desserts
89.00
No substitutions
Prix fixe menu DDP 2 Entitlements + 30.50
Restaurant Manager: Philippe Girard Chef de Cuisine: Francesco Santin
Parties of 6 or more will have automatic 18% gratuity added to the check
©2011, FUSINA Dominik
Publishing date : 24/12/2011
Location : Villefranche (France)
Don't use or publish that photo without my permission.
Thank you for your favs (F) en comments ;)
Mille-feuille de concombre au fromage et noix | Repas de Réveillon
Je vous fais partager notre table. Je la dois à Nataly, ma femme, qui nous a proposé comme toujours un repas raffiné et joliment décoré. Quel régal pour les yeux et les papilles !
Ici, l'entrée de ma fille ainée, Océane, la végétarienne de la famille.
Bon Noël à tous !
Merry Christmas !
Frohe Weihnachten !
Feliz Navidad !
Natale allegro !
!Χαρούμενος noël
Vrolijk Kerstmis !
dominikfoto's photos on Flickriver
D3s NIKON
Lens : 35mm/f1.4 NIKON
Settings : --
Filter : --
Lights : --
Background : --
No tripod.
Une vrille de Concombre sauvage (Wild Cucumber Spin). Pointe-Yamachiche, Mauricie, Québec. Telle une langue de caméléon...
Réalisée le 17 Août 2014 à l'embouchure de la Rivière Boyer, près de Saint-Vallier, Québec.
Made on August, 17th/ 2014 at the mouth of the Boyer River, near Saint-Vallier , Quebec.
Hors-d'oeuvres
Appetizers
Raviole d'escargots, creme au persil
(Escargot ravioli, cream of parsley)
$16.00
"Tartare Classique" de thon jaune et petite salade verte
(Ahi tuna "Classic Tartare" and small greens salad *)
$17.00
Soupe de moules safranee, creme legere aux fenouils
(Mussel soup with saffron, light fennel cream)
$15.00
Jambon Serrano, asperge blanche remoulade et betterave rouge
(Serrano ham, white asparagus remoulade, red beets)
$14.00
Salade au Roquefort a la poire et aux noix de pecan caramelisees
(Mixed greens with Roquefort cheese, pear and caramelized pecans)
$15.00
Soupe aux truffes V.G.E.
(Beef broth, oxtail, vegetables, black winter truffle, puff pastry)
$29.00
Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires
(Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle bouillon)
$29.00
Plats principaux
Main Courses
Rouget Atlantique en ecailles de pommes de terre, fenouil, sauce romarin
(Red snapper in potato "scales", braised fennel, rosemary sauce)
$41.00
Pot-au-Feu de St. Jacques, creme de choux fleur, consomme de homard au gingembre
(Seared scallops with vegetables, cream of cauliflower, ginger lobster consomme)
$42.00
Ballotine de poulet, puree de carottes et de topinambour, cassolette d'epinards
(Free-range chicken ballotine, carrot and sun choke purees, creamy spinach)
$38.00
Margret de canard, fondant de pommes, petit oignons, choux farcie a la queue de boeuf
(Roasted duck breast*, apple fondant, baby onions, cabbage stuffed with braised oxtail)
$41.00
Filet de boeuf grille forestier, puree de pomme de terre, sauce Bordelaise
Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce
43.00
Pre Fixe Menu Available
Saumon mi-cuit marine, salade de concombre
Lightly cooked marinated salmon, blinis, cucumber salad*
Soupe aux truffes V.G.E.
Beef broth, oxtail, vegetables, black winter truffle, puff pastry
Or
Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires
Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle soup
(also available as a main course)
------------------------------------------------------------
Cote de boeuf pour deux, haricot vert, pommes fondants, sauce au poivre
Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce
Or
Carre d'agneau du Colorado en croute d'herbes, legumes de saison
Herb crusted rack of Colorado lamb, seasonal vegetables
----------------------------------
Desserts aux choix
Choice of desserts
89.00
No substitutions
Prix fixe menu DDP 2 Entitlements + 30.50
Restaurant Manager: Philippe Girard Chef de Cuisine: Francesco Santin
Parties of 6 or more will have automatic 18% gratuity added to the check
Kruth is the terminus of the line from Mulhouse that is shared for part of the way with Line 3 of the Mulhouse Tramway and the Tram-Train service that goes as far as Thann. The final diesel-only section is operated by SNCF X 73500 railcars. Alstom built 318 of these units between 1999 and 2004. French gricers have given the class some rather expressive nicknames: Baleines Bleues (Blue Whales), Saucisses (Sausages), Concombres (Cucumbers) - and Suppos (Condoms). Why the latter, I wonder?
CUCAMELON - ZEHNERIA SCABRA
"melothria scabra" "Mexicaanse mini-komkommer"
Mexicaanse mini-komkommer Zehneria scabra is een klein decoratief komkommertje dat lijkt op een meloen, maar de smaak is onmiskenbaar komkommer. Het wordt ook wel cucamelon of muismeloen genoemd.
Opvallend leuk in allerlei gerechten als garnering, maar ook om in te maken als augurken.
SNCF: the diesel railcar X 73908 (built by Alsthom and De Dietrich between 1999 and 2004) is part of the series of 19 A-TER railcars built specifically for cross-border services between France and Germany.
The trio is from Japanese "おせち(Osechi)" traditional New Year's foods. I got so tired to eating Osechi...:S It's too traditional!!!:D
Des bulbes de fenouil émincés finement, assaisonnés avec une brunoise de légumes (tomates, poivron rouge, concombre) marinés à l'huile d'olive, vinaigre de Xérès, confit d'ail, coriandre, pamplemousse, graines de courges et cumin
Détail de la recette sur / Recipe details on : Cook'n Focus
Bulbs of fennel sliced thinly finely, seasoned with a brunoise of vegetables (tomatoes, red pepper, cucumber) marinated in the olive oil, the sherry vinegar, crystallized of garlic, coriander, grapefruit, seeds of gourds and cumin.
Bitter melon is a plant. The fruit and seeds are used to make medicine.
Bitter melon is used for various stomach and intestinal disorders including gastrointestinal (GI) upset, ulcers, colitis, constipation, and intestinal worms. It is also used for diabetes, kidney stones, fever, a skin condition called psoriasis, and liver disease; to start menstruation; and as supportive treatment for people with HIV/AIDS.
Topically, bitter melon is used for deep skin infections (abscesses) and wounds.
Bitter melon is used as a vegetable in India and other Asian countries and as an ingredient in some kinds of curries.
www.webmd.com/vitamins-supplements/ingredientmono-795-BIT...
www.marmiton.org/Recettes/Recette_smoothie-au-concombre_5...
Préparation : 10 min
Cuisson : 0
Ingrédients (pour 6 personnes) :
- 2 beaux concombres
- 25 cl de fromage blanc 0%
- 8 carrés frais 0%
- 1 beau bouquet de feuilles de menthe fraîche
- 1 cuillère à soupe de piment d'Espelette
- 2 gousses d'ail
- sel
- 12 à 18 queues de crevette rose épluchées
Préparation :
Laver les concombres et les peler. Couper les concombres en petits morceaux. Enlever la moitié des pépins du milieu, laisser l'autre moitié pour que le smoothie soit liquide.
Mettre les concombres en morceaux dans un récipient. Y ajouter le fromage blanc, les carrés frais, l'ail pressé, les feuilles de menthe ciselées.
Mixer le tout de façon à obtenir une préparation liquide et homogène.
Ajouter du sel, le piment d'Espelette (ne pas hésiter à goûter pour adapter l'assaisonnement !)
Pour la présentation : servez dans des verres, avec 2 ou 3 queues de crevette sur le dessus et une pincée de piment d'Espelette.
In Honor of Mr. J. S. Menken, prior to his departure for Europe.
Wednesday, May 13th, 1891
Jacob Stanwood Menken was the founder of the large Memphis dry goods wholesaler/department store Menken Brothers (a.k.a. Menken & Bros., Menken & Co., J.S. Menken Co., etc.)
MENU
Pains de Caviar, a la Russe
Consomme, en Tasse
drink: Amontillado
Tomates - Concombres - Olives
Pompano Grilles, a la Maitre d'Hotel
Pommes, de Terre Parisianne
drink: Haut Sauternes
Ris de Veau, Glaces aux Petit Pois
Pommes de Terre Croquettes
drink: Pontet Canet
Filet de Boeuf, Pique, aux Champignons
Asperges, en Branch - Chouflour, a la Creme
drink: Pommery Sec
Punch, au Kirsch
Poulets Grilles, au Cresson
Salad, de Laitue
drink: Mumm's Extra Dry
Fruits - Nuts - Raisins
Gateaux Assortis - TuttiFrutti Glace
Fromage Roquefort
Cafe Noir
FLOYD'S, Memphis, Tenn.
Here's a section on J.S. Menken from the 1887 Biographical Sketches Shelby County:
"J. S. Menken. In 1862 J. S. Menken established the foundation of the present mammoth dry goods establishment of Menken & Co., situated at 371 and 379 Main St. In 1863 Messrs. Jules A. and N. D. Menken were admitted, and in 1878 Messrs. William and J. S. Andrews, all having been previously connected with the house, filling clerkships. In 1883 the present company purchased the building at the corner of Main and Gayoso Streets and a palatial five-story building was erected, having a Main Street front of 117 feet, and extending 150 feet on Gayoso Street. The entire Main Street front is of fine, heavy plate glass. The business is divided into thirty different departments, the lower floor being devoted to dry goods, clothing, gents' furnishing goods, queens and glass wares, boots, shoes, etc. ; the second floor to cloaks, shawls, millinery, carpets, oil cloths, etc. The business and private offices of the firm are also on this floor, and a ladies' parlor, handsomely fitted up for the accommodation of customers. The third and fourth floors are devoted to the wholesale dry goods and retail toy department. The fifth floor is used as a millinery and dress manufacturing department. There is also a basement or cellar under the whole structure, used as a storage and packing room. Two splendid hydraulic elevators convey patrons from floor to floor. The firm at present consists of J. S. Menken, William Horgan and J. S. Andrews, and gives employment to about 325 assistants, both male and female, being the first house in Memphis to employ salesladies. J. S. Menken is a native of Cincinnati, Ohio, born in 1840, and at the commencement of the war was engaged in the general mercantile business with his father. He then enlisted in the Twenty-seventh Ohio Infantry, but was soon after placed on the staff of Gen. Sturges, where he remained till the date of his connection with the business interests of Memphis. He has visited Europe frequently, traveling with a different spirit from most Americans. He does not rush through as if he had an irksome task to perform; but with that cosmopolitan breadth of vision that comes from looking without ones self, he goes among the people, dances with the French, drinks beer with the Germans, sings with the Italians, and dines on plum pudding in England. In 1866 he married Miss Hart, of New York, the daughter of a wealthy merchant who had retired from business. Since, as before, he is the active spirit—ever on the move, from New York to Memphis, back again, then off to Paris, always ready, never tired. Of a cheerful, happy and impulsive disposition, gloom and melancholy vanish at his approach. He is a member of the Merchants Exchange, the F. & A. M., and the K. of H."
A nice appetizer to have, very easy to make. The big plus is Paradise seeds if you can find some.
And of course, never forget fleur de sel
Recipe here
FR Fougerole concombre - EN Depressed feather-moss
Taxiphyllum wissgrillii (Garov.) Wijk & Margad. (port)
Rocher calcaire en forêt (alt. 130 m)
Ben-Ahin (province de Liège, Wallonie, Belgique)
Indigène (Europe, Tunisie, Nord de l'Asie)
Bourrache, ou Bourrache officinale (Borago officinalis).
La bourrache est une herbe annuelle. Dans la région Centre, la floraison intervient en juillet.
La bourrache est originaire de Syrie. En arabe, abu rach, signifie "le père de la sueur". Allusion a ses effets sudorifiques.
Les avis sont contradictoires sur son utilisation. Certains la disent toxique pour le foie (cancérigène au cours d'essais sur les animaux).
La bourrache est cultivée dans les potagers pour agrémenter les salades de concombre.
Au XVIe siècle elle était utilisée comme cardiotonique.
Le fruit de la bourrache est riche en matières nutritives. Les fourmis recueillent les fruits pour se nourrir et participent ainsi à la dissémination de la plante
Borage (Borago officinalis).
Borage is an annual herb. In the Central region, flowering occurs in July.
Borage is from Syria. Arabic abu rach, means "father of sweat." Allusion has its sudorific effects.
Opinions are mixed on its use. Some say the liver toxicity (carcinogenic in tests on animals).
Borage is grown in gardens to decorate salads of cucumber.
In the sixteenth century it was used as a cardiotonic.
The fruit of borage is rich in nutrients. Ants collect fruit to feed and thus contribute to the spread of the plant.