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La Baleine USA

@labaleineusa

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Born in France, loved everywhere.
Heritage and modern taste, elevating every dish.

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the nostalgia of food amazes me 🍁

what’s a food memory that you have?! i want to hear all the sweet memories!!! these maple pecan sticky buns are like a warm hug to me, and i know you’ll love them too. (and see you this winter, @campbarakel !!!)

comment ‘RECIPE’ and i’ll DM you the full recipe, or find it on my website - maceymade.com ❣️

#stickybuns #cinnamonrolls #fallbaking #fallrecipes #homebaking

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🍎 A little French-inspired fall baking: a red and green apple rose tart with plant-based almond frangipane.

Thinly sliced Honeycrisp and Granny Smith apples create the rose pattern over a crisp tart shell and almond filling, finished with a glossy apricot glaze. 🍂

Apple Rose Tart with Almond Frangipane
Ingredients
Tart shell
* 180 g (1½ cups) @kingarthurbaking all-purpose flour
* 30 g (¼ cup) sugar
* ¼ tsp @labaleineusa sea salt
* 100 g (7 tbsp) cold plant-based butter (I made mine from @miyokoschinner recipe)
* 30–45 ml (2–3 tbsp) ice water

Almond frangipane
* 75 g (¾ cup) @bobsredmill almond flour
* 40 g plant-based butter, softened
* 45 g (¼ cup) sugar
* 20 g (1 tbsp + 1 tsp) @justfoodcompany just egg
* 10 g (1 tbsp) all-purpose flour
* ½ tsp vanilla
* Pinch of salt

Apple topping
* 2 red apples, such as Honeycrisp or Pink Lady
* 2 Granny Smith apples
* 1 tbsp lemon juice
* 20 g (1½ tbsp) sugar
* ¼ tsp @mortonbassettspices cinnamon
* 15 g (1 tbsp) melted plant-based butter
* 40 g (2 tbsp) apricot jam

Instructions
1️⃣ Combine flour, powdered sugar, salt, and cold butter until crumbly in your @cuisinart . Add ice water until the dough comes together. Chill for 30 minutes.
2️⃣ Roll into a 9-inch tart pan. Blind-bake at 375°F for 20–22 minutes, using pie weights for the first 15 minutes.
3️⃣ Mix the frangipane ingredients until smooth and spread evenly over the tart shell.
4️⃣ Thinly slice the apples and toss with lemon juice. Brush with melted plant-based butter and sprinkle with cinnamon sugar.
5️⃣ Arrange alternating red and green apple slices in overlapping rings, with the peel edges facing up.
6️⃣ Bake at 350°F for 30–40 minutes, until the apples are tender and the filling is set.
7️⃣ Warm the apricot jam with a little hot water and brush over the apples for a glossy finish.

Save this for your fall baking list! 🍂

#PlantBasedBaking #AppleTart #FallBaking #VeganDessert #karamthoms

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Juicy, buttery steak layered with homemade pesto, creamy fresh mozzarella and ripe tomatoes on toasted bread. Simple ingredients, incredible flavor and the perfect sandwich for lunch or dinner!

Easy Steak Sandwich with Homemade Pesto 🥩

Servings: 2 sandwiches

Ingredients

Pesto

* 2 cups fresh basil leaves, packed
* ¼ cup pistachios (or nuts of choice)
* ¼ cup freshly grated Parmesan cheese
* 2 small garlic cloves
* Juice of ½ lemon
* ⅓ cup olive oil
* Salt and freshly ground black pepper, to taste

For the Steak

* 8 oz steak (ribeye, New York strip, or sirloin)
* Drizzle of olive oil
* 1 tablespoon butter
* 1 sprig fresh rosemary
* 1 garlic clove, lightly crushed
* Salt and freshly ground black pepper, to taste

For Assembly

* 2 sandwich rolls or slices of your favorite crusty bread
* 1 ripe tomato, sliced
* 4 oz fresh mozzarella
* Homemade pesto
* Optional: Pickled red onions for an extra tangy crunch

1. Cook the steak.

Pat the steak dry and season generously with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the steak for approximately 3–4 minutes per side, depending on thickness and desired doneness. During the final 1–2 minutes, add the butter, rosemary, and crushed garlic. Remove from the pan and let rest for 5–10 minutes before slicing thinly against the grain.

2. Make the pistachio pesto.

In a food processor, combine the basil, pistachios, Parmesan, garlic, and lemon juice. Pulse until finely chopped. Slowly drizzle in the olive oil and blend until creamy but still slightly textured. Season with salt and pepper to taste.

3. Assemble the sandwiches.

In the meantime, toast the bread until golden and crisp. Spread a generous layer of pistachio pesto onto the toasted bread. Layer with sliced steak, mozzarella, and tomato. Season the tomato with salt and pepper.

Add another spoonful of pesto if desired, close the sandwich, and enjoy!

Optional: Add homemade pickled red onions. You can find my easy pickled red onion recipe right here on my page! ❤️

Save this recipe for your next sandwich craving!

#privatechef #steak #sandwich #homemade #easyrecipes

Continued in comments!

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Roasted Tomatillo Salsa
#homecooking
#tomatillosalsa
#webergrill
#charcoal
#homemade
(3) chile gueros
(1) white onion
(10) tomatillos
(4) chile puya

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You’ll never see my Dubliner in any! photos ever! 😆 he’s very private and if he had to he’d be like Prince Philip 🤴screaming at the photographers “Just take the xxx ing picture!” (Hates! being in photographs even with family we have like 10 from past ten years 🙄) but his flowers are photogenic. Abandoned my man to pour prestige champagne 🍾 this weekend but still came home to new flowers to refresh. Tip! @traderjoes has great flowers to enjoy everyday they last long time! Life is short treat yourself to flowers 🌺 they’re joyful. Cheers @siobhan_lonergan some new arrangements like you taught me 🇮🇪 💗 #flowers #floralarrangements #beaujolaiscru #talkingheads #davidbyrneofficial

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🧅 Quick Pickled Red Onions 💗

Crunchy, tangy, slightly sweet, and bursting with flavor! These quick-pickled red onions are one of the easiest ways to elevate any dish. Perfect for tacos, salads, sandwiches, burgers, and bowls. We always keep a jar or two in our fridge!

Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes

Ingredients

• 1 large red onion
• 1½ cups vinegar (white or apple cider vinegar, 5% acidity)
• 1½ cups water
• ¼ cup sugar
• 1½ tablespoons salt
• ¼ teaspoon whole black peppercorns
• 1 bay leaf

Instructions

1. Slice the onion: Peel and thinly slice the red onion. Place the slices in a clean, heatproof glass jar.
2. Prepare the brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and bay leaf.
3. Heat the brine: Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved, approximately 3 minutes.
4. Pour over the onions: Carefully pour the hot brine over the sliced onions, making sure they are completely submerged.
5. Cool and refrigerate: Allow the onions to cool, then cover and transfer to the refrigerator.
6. Enjoy! Your pickled onions will be ready to enjoy in about an hour, but the flavor gets even better as they marinate.

Storage Tips 🫙

Store in an airtight glass jar in the refrigerator for up to 2 weeks. Keep the onions submerged in the brine and always use clean utensils when serving.

✨ The perfect little addition that makes almost everything taste better!

#Pickle #cooking #homemade #EasyRecipes #foodprep

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Fall is all about colors, textures, and comforting flavors. 🍂

This Winter Kale Salad with Farro, Pecorino & Dates brings together two culinary worlds I love: my Italian roots and the flavors I discovered during my years in the Middle East.

Tender Tuscan kale, nutty farro, crunchy red cabbage and carrots, sweet Medjool dates, and toasted almonds, all tossed in a creamy lemon-Pecorino dressing.

🥬 Fresh and crunchy
🍯 Sweet and savory
🍋 Bright and creamy

A nourishing Mediterranean-inspired salad that’s perfect for a weekday lunch, a light dinner, or your fall and winter gatherings.

Save this recipe for your next seasonal meal! 🍁

🔗 Full recipe on Italian Kitchen Confessions — link in bio.

#kalesalad #Farro #MediterraneanRecipes #SeasonalCooking #vegetarianrecipe

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dessert… with no refined sugar?!🤤🍪

comment ‘SALTY’ and i’ll send the recipe straight to your DMs! ❣️and truly, the star of the show is salt from @labaleineusa !🧂

i believe salt is the most important part of a chocolate chip cookie. and @labaleineusa grey sea and coarse salt brings this to the next level because:

🍪 it’s hand harvested along the coasts of France and offers insane depth of flavor
🍪 it’s unwashed, unrefined, and uses ZERO additives
🍪 it’s full of essential minerals that our bodies crave

you can also find the recipe live on my website - maceymade.com❣️

#labaleinepartner #cookieskillet #dessertfortwo #chocolatechipcookie #healthydessert

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Beer in chili. Always a good idea. 🌶️

VEGAN MODELO CHILI
Ingredients • 1 tbsp @getgraza olive oil • 1 medium yellow onion, diced • ½ red onion, diced • 4 garlic cloves, minced • 1 yellow bell pepper, diced • 1 orange bell pepper, diced • 8 oz mushrooms, finely chopped • 1 ear corn, kernels removed • 1 (15 oz) can @goyafoods black beans, drained • 1 (15 oz) can kidney beans, drained • 1 (15 oz) can @huntstomatoes tomato sauce • ½ @modelousa beer • 2 tbsp tomato paste • 2 tbsp @mortonbassettspices chili powder • 2 tsp cumin • 1 tsp smoked paprika • 1 tsp dried oregano • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp cayenne, or to taste • 1½ tsp @labaleineusa salt • ½ tsp black pepper • 1 tbsp @sanjtamari soy sauce or tamari • 1 tbsp @bradsorganic maple syrup • 1 tbsp @bragg apple cider vinegar • ½–1 cup vegetable broth, as needed

Instructions
1️⃣ Sauté onions in olive oil over medium heat for 5–7 minutes.
2️⃣ Add garlic, peppers and mushrooms. Cook 8–10 minutes, until the mushrooms brown.
3️⃣ Stir in tomato paste and all spices. Cook for 1 minute.
4️⃣ Add ½ Modelo, scraping up the browned bits. Simmer 2–3 minutes.
5️⃣ Add tomato sauce, black beans, kidney beans, corn, soy sauce, maple syrup and ½ cup broth.
6️⃣ Simmer uncovered for 30–40 minutes, stirring occasionally. Add broth if needed.
7️⃣ Stir in apple cider vinegar during the last 5 minutes. Taste and adjust seasoning.
8️⃣ Rest for 10 minutes before serving.

Top with avocado, cilantro, jalapeño, scallions, vegan sour cream, tortilla chips or lime.

Save this one for the next cold night, and let me know if you make it.

#plantbasedrecipes #veganrecipes #chili #comfortfood #fallrecipes

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🥩 SWEET & TANGY SLOW BRAISED #BRISKET.

🌿 My Hungry Friends, I am not a fan of accelerating the passage of time, but the Holiday Season is upon us, and the #SundayDinner Diary Kitchen is busy testing recipes for the impending Family & Friends Feasts to come.

🍅 This particular recipe is one from the Sous Chef Family Cookbook, with a subtle (and less sweet) spin by Yours Truly.

🧅 This incredibly simple recipe is absolutely delicious and a perfect dish for your next celebratory gathering.

🥕 The #beef brisket is buttery and tender, accompanied by perfectly fork tender whole potatoes, carrots, caramelized onions and the remnants of the essential mire poix vegetables that commence this #slowcooking extravaganza.

🥔 Serve this with your sides of choice. I honored ours alongside traditional ones -- Kasha Varnishkes and a freshly baked Apple Honey Challah Loaf.

Make every meal a Sweet and Shared Sunday Dinner 👩🏻‍🍳

Ingredients (for at least 8 Very Hungry Friends)

6.5 lb Beef Brisket
Salt & Black Pepper, to season the beef (with authority)
4 onions, thinly sliced
6 carrots, peeled and cut into large chunks
4 stalks celery, large dice
8 cloves garlic, peeled, crushed, roughly cut
6 whole medium sized Yukon gold potatoes, peeled
14 oz. @heinz Ketchup (yes, the whole bottle)
28 oz. can whole peeled San Marzano tomatoes, hand crushed
2 Tablespoons Packed Brown Sugar
3 Tablespoons Worcestershire Sauce
2 tsp red pepper flakes
1 small bunch of fresh thyme sprigs
1 cup high quality red wine
4 bay leaves
Olive Oil
Finely chopped parsley, to garnish

@staubitzmarket
@leaandperrins
@labaleineusa
@centofinefoods
@mortonbassettspices
@dominosugar

#jewish

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Holding onto summer while leaning into fall 🍂

This horchata-style rice milk is my seasonal bridge—cool and refreshing for September, with cinnamon, vanilla and dates bringing a little fall into the mix.

I swapped traditional milk for Forager vegan kefir for extra creaminess, a little tang and live cultures that support a healthy gut microbiome.

HORCHATA-STYLE RICE MILK
Makes about 6 cups

Ingredients
* 185 g @carolinariceusa long-grain white rice (1 cup), rinsed
* 85 g raw almonds (¾ cup), lightly toasted
* 1 cinnamon stick, preferably Ceylon
* 960 g filtered water (4 cups), for soaking
* 720 g cold filtered water (3 cups), for blending
* 240 g @foragerproject vegan kefir (1 cup)
* 6–8 Medjool dates, pitted
* 6 g vanilla bean
* 1 g fine @labaleineusa sea salt
* Ground cinnamon or grated orange zest, for garnish

Instructions
1️⃣ Soak: Combine rice, almonds, cinnamon and 960 g water. Cover and soak 8–12 hours.
2️⃣ Blend in @vitamix : Remove cinnamon. Add soaked rice and almonds with soaking water to a high-speed blender. Add dates and 720 g cold water. Blend 2–3 minutes until smooth.
3️⃣ Strain: Pour through a fine-mesh strainer lined with cheesecloth or a nut milk bag. Press well to extract the liquid.
4️⃣ Finish: Stir in Forager vegan kefir, vanilla, salt and reserved cinnamon stick. Chill for at least 2 hours.
5️⃣ Serve: Pour over ice and finish with cinnamon or grated orange zest.

What’s your favorite seasonal drink—the one that marks the shift from summer to fall? 🍂

#horchata #plantbasedrecipes #seasonaldrinks #fallrecipes #karamthoms

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cinnamon rolls reimagined, pt 1: ube cinnamon rolls 🫪

video tutorial coming soon!!!

want the free recipe? comment “LINK” to my blog post, where you can print it, pin to @pinterest, and leave a review 🫶🏼

#BitesByBianca #UbeCinnamonRolls #UbeRolls #NYCCreator #VitalFarmsVFF

https://bitesbybianca.com/ube-cinnamon-rolls/

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