tag:blogger.com,1999:blog-76854002289579382742024-03-13T10:52:07.549-04:00Cooking rendez-vous blogcooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7685400228957938274.post-25371918369748712732015-01-26T05:35:00.001-05:002015-01-27T04:38:08.055-05:00Delicious jerusalem artichoke and boletus soup<span style="color: #666666; font-family: Verdana, sans-serif;">Do you know Jerusalem artichokes <i>(topinambours in French)</i>? They're roots, not very easy to peel with a very subtle taste of artichokes. They used to be eaten by French people during the second world war, as there was not much left to eat. That's why nobody ate them for decades. Bad souvenirs.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Yet, it's unfair, as there so good...</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-f2KhuxHB9w8/VMYV6-DrDjI/AAAAAAAAAPs/vNoTVBTWXhA/s1600/Capture%2Bd%E2%80%99e%CC%81cran%2B2015-01-26%2Ba%CC%80%2B11.23.24.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-f2KhuxHB9w8/VMYV6-DrDjI/AAAAAAAAAPs/vNoTVBTWXhA/s1600/Capture%2Bd%E2%80%99e%CC%81cran%2B2015-01-26%2Ba%CC%80%2B11.23.24.png" height="208" width="320" /></a></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Serving 6, you need :</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1kg of Jerusalem artichokes <i>(1kg de topinambours)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 box of dried boletus <i>(1 petit bocal de cèpes séchées)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 onion <i>(1 oignon)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Chicken broth <i>(1 bouillon de volaille)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">10 cl of sour cream <i>(10 cl de crème liquide)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Baking soda <i>(bicarbonate de soude)</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Peel the jerusalem artichokes</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Put the dried boletus in warm water for 15 min then in boiling water for 10, then drain them</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Peel and slice the onion</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Fry the onion and the boletus for 5 min in one tablespoon of olive oil</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Add the Jerusalem artichokes, cover with water, add salt and pepper, some chicken broth <i>(bouillon de volaille)</i> and 1 tablespoon of baking soda (this helps make the Jerusalem artichokes easier to digest).</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">The best broth in France is Aryake. You can find it in many Monoprix now.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">- Cook for 30 min and blend the soup with 10 cl of sour cream</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Enjoy!!</span></div>
cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-8915067709185317152015-01-14T06:41:00.001-05:002015-01-14T06:41:04.690-05:00A light recipe if you invite 10 to 15 friends...<span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="color: #666666;">I just tried this fish couscous recipe. Simple, easy even for 15 people, light and delicious after end of year heavy, yet delicious meals.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">For this recipe, serving 6 people, you need:</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 6 fish filets like tilapia</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 3 carrots</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 3 fennel bulbs</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 1/2 a celery root</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 2 zucchinis (you can do without, as it's not really the vegetable of the season)</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 1 teaspoon of nutmeg, coriander seeds, turmeric, ginger</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 1/2 teaspoon of cinnamon</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 1 dose of safron</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- fresh cilantro</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- salt, pepper, chicken broil</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- couscous</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">It's very simple :</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Peel and cut in big pieces all the vegetables</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Put them in hot water with all the spices, salt, pepper and the broth</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Cook them for 40-45 min until they're done (thanks to a knife you feel the tenderness of the cooked vegetable)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Cut each filet in 3 pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- 5 min before serving, put the fish pieces in the lightly boiling broth and let it cook for 5 min</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Prepare the couscous</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">- Serve everything together and enjoy!!</span></div>
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cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-90306240395377198222014-11-27T03:51:00.000-05:002014-11-27T03:54:12.549-05:00A quick and light pesto for your pasta<span style="font-family: Trebuchet MS, sans-serif;">After almost 2 years of laziness, I'm back.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Just wanted to share with you an idea of one of my friends : using zucchinis as the base of a nice pesto.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You need, serving 4 :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- one zucchini</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 3 table spoon of parmiggiano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 2 table spoon of olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 50g of pine nuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- leaves of basil if you have some</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then, it's simple : cook the zucchinis in boiling water ; dry fry the nuts until they become nicely brown, then put all the ingredients in the blender and blend it for 5 min.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Done. Enjoy with pasta or with a fish filet just baked in the oven for 10 min.</span><br />
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More to come. We bake tonight.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-63918738287189076772013-01-13T10:12:00.001-05:002013-01-13T10:12:26.122-05:00Recette pour une année savoureuse : partager des aventures culinaires en famille<span style="color: #444444; font-family: Verdana, sans-serif;">As time goes by, the frequency of my posting on my blog goes down and down. Of course, the idea is always there ; I should post this new recipe, this new experience. This morning, for example,we (my 3 sous-chefs and I) tried my Christmas gift : a rolling machine to make fresh pasta. Awesome : delicious fresh pasta and a nice time together in the kitchen.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">OK, my promise for 2013 : at least 2 posts a month.</span><br />
<span style="background-color: white; color: orange; font-family: Verdana, sans-serif;">Happy new year!</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Le temps passe et mon assiduité à mon blog décroit. Ce n'est pas faute d'y penser souvent : à chaque nouvelle aventure culinaire, je me dis qu'il faut que je partage. Ce matin, par exemple, nous nous sommes lancés, mes marmitons et moi-même, dans la confection de pâtes fraiches à l'aide du laminoir glissé dans la cheminée par le Père Noël. Formidable : pâtes délicieuses et joyeux bazar dans la cuisine.</i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Bref, bonne résolution 2013, retrouvez de l'assiduité dans l'animation de mon blog.</i></span><br />
<span style="color: #93c47d; font-family: Verdana, sans-serif;"><i>Très belle année.</i></span><br />
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<br />cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com2tag:blogger.com,1999:blog-7685400228957938274.post-6013329282123142042012-05-05T13:03:00.001-04:002012-05-05T13:03:25.182-04:00Spring strawberry tart<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Verdana, sans-serif;">I just found the first local strawberries at the market this morning. This can be a special treat for the whole family. We prepared a dough </span>
<span style="color: #444444; font-family: Verdana, sans-serif;">sablé</span> <span style="color: #444444; font-family: Verdana, sans-serif;"> breton like, then a lime crème pâtissière and we put these very tasty strawberries on top. Yum yum!!!</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">Recipes are quite simple :</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">For the dough, thank you, Mercotte (a very talented cook in France), just mix together 2 egg yalks and a little more than 1/3 cup (75g) of sugar until it gets white. Add 1/3 cup (75g) of soft salted butter. Then add 3/4 cup (100g) of flour and 2 tsp (5g) of yeast. Put small round shape pieces of dough on a</span><span style="color: #444444; font-family: Verdana, sans-serif;"> flat dish that goes to the oven. </span><span style="color: #444444; font-family: Verdana, sans-serif;">Don't put the </span><span style="color: #444444; font-family: Verdana, sans-serif;">sablé</span><span style="color: #444444; font-family: Verdana, sans-serif;">s to close as they will grow bigger while baking. </span><span style="color: #444444; font-family: Verdana, sans-serif;">Put them in the fridge for 2 hours and then bake them in a pre-heated 300F oven for 20 min. </span><span style="color: #444444; font-family: Verdana, sans-serif;">When they're ready and before they cool down, use a round coffee plate to cut them at the right size.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">For the crème pâtissière, bring to a boil 1 1/2 cup (35cl) of milk, one lime zest and 1/3 cup (40g) of sugar. Let it brew for 5 min so that the milk takes the taste of the lime. In a bowl mix together 1/3 cup (40g) of sugar and 4 egg yalks. Then mix with 1/4 cup (30g) of corn flour. Add a little bit of the milk in the bowl and put everything back in the sauce pan on the stove and slowly cook it, mixing, until it gets thick. When it's done add 3 tbsp (40g) of butter and mix. Let it cool down.</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">You're ready to make your tarts with a </span>
<span style="color: #444444; font-family: Verdana, sans-serif;">sablé</span><span style="color: #444444; font-family: Verdana, sans-serif;">, one or two tablespoon of crème</span><span style="color: #444444; font-family: Verdana, sans-serif;"> </span><span style="color: #444444; font-family: Verdana, sans-serif;">pâtissière</span><span style="color: #444444; font-family: Verdana, sans-serif;"> and half cut strawberries on it.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Vous auriez vu les yeux gourmands de mes fils, ce matin, sur le marché, devant ces gariguettes charnues. Impossible de résister. Nous avons donc improvisé des tartes aux fraises maison, avec sablé breton, crème pâtissière au citron vert. Pas mal, je dois dire.</i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i><br /></i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Les recettes sont assez simples :</i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Pour les sablés bretons, merci a Mercotte, mélangez ensemble 2 jaunes d'oeufs et 75g de sucre, jusqu'a ce que le mélange blanchisse. Ajoutez 75g de beurre salé mou, puis 100g de farine et 5 g de levure. Formez des ronds de pâte sur la plaque allant au four. Éloignez-les sur la plaque car ils gonflent a la cuisson. Laissez-les reposer au réfrigérateur pendant 2h puis mettez-les au four pour 20 min a 170. Quand ils sont cuits et encore chauds redécoupez les a la taille voulue avec un emporte piece.</i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Pour la crème pâtissière, faites bouillir 35cl de lait avec un zeste de citron vert et 40g de sucre. Laissez infuser quelques minutes. Dans un cul de poule, mélangez 4 jaunes d'oeufs et 40g de sucre jusqu'a ce qu'ils blanchissent puis ajoutez 30g de maizena. Versez un peu de lait chaud sur le mélange puis reversez le tout dans la casserole et faite épaissir la crème a feu doux sans cesser de tourner. Quand elle a la texture voulue, faite la refroidir et ajouter 40g beurre en morceaux.</i></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><i>Il ne vous reste plus qu'a assembler, au dernier moment, pour ne pas détremper le sablé (vous pouvez aussi faire fondre un peu de chocolat blanc et en mettre une très fine couche avec un pinceau sur chaque sablé avant de mettre la crème : cela empêchera l’humidité d’imprégner le sablé) chaque sablé avec 1 ou 2 cuillères de crème pâtissière et les fraises coupées en 2. Et voila.</i></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com2tag:blogger.com,1999:blog-7685400228957938274.post-2268949636624275242012-03-21T17:46:00.003-04:002012-05-05T11:24:06.041-04:00Poulet au vinaigre express / Fast chicken with vinegar<a href="http://4.bp.blogspot.com/-Nx-UuUSVhEs/T3NIe4FXYrI/AAAAAAAAAN8/5eNPyL8iIc8/s1600/chicken%2Bwith%2Bhoney%2Band%2Bvinegar.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5724999246606197426" src="http://4.bp.blogspot.com/-Nx-UuUSVhEs/T3NIe4FXYrI/AAAAAAAAAN8/5eNPyL8iIc8/s200/chicken%2Bwith%2Bhoney%2Band%2Bvinegar.jpg" style="cursor: hand; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 200px;" /></a><br />
<span class="Apple-style-span" style="color: #666666; font-family: verdana;">Coming home at 7:30. Dinner needs to be ready within the next 20 min. I love these challenges. I gather chicken breasts I cut in 5 or 6 pieces. Fry them in a wok with a sliced garlic clove. When the chicken is getting nicely brown, add 2 teaspoons of honey, 1/8 cup of balsamic vinegar and 1/4 cup of heavy cream. You can add a fresh rosemary branch. Let it simmer for 10 min until the sauce gets thicker. Enjoy! Yummy, said my kids!</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: verdana;"><i>Le challenge du soir : rentrer chez soi à 19h30 et pouvoir se mettre à table dans les 20 minutes. Bon, pas de panique. Je prends les blancs de poulet jaune qui sont dans mon réfrigérateur. Coupez les en 5 ou 6 morceaux et faites les revenir dans un wok à feu vif avec une gousse d'ail émincée. Quand le poulet est doré, ajoutez 2 cuillères à café de miel, 1/4 de verre de vinaigre balsamique et 10 cl de crème liquide. Vous pouvez ajouter une tige de romarin frais. Laissez mijoter pendant 10 min. C'est prêt! Chez moi, succès total qui a largement compensé le stress du retour.</i></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-72412051386365970282012-03-10T10:47:00.003-05:002012-03-10T11:03:49.560-05:00Fast and yummy chicken for the whole family<a href="http://3.bp.blogspot.com/-Lpfl51oCZ9M/T1t7SmZ_n5I/AAAAAAAAANw/XZe-65Yiagk/s1600/carottes%2Ben%2Bcubes.jpg"><img id="BLOGGER_PHOTO_ID_5718299711354412946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://3.bp.blogspot.com/-Lpfl51oCZ9M/T1t7SmZ_n5I/AAAAAAAAANw/XZe-65Yiagk/s200/carottes%2Ben%2Bcubes.jpg" border="0" /></a><br /><br /><div><span style="font-family:trebuchet ms;color:#333333;">Yesterday's challenge was we had to leave Paris to go to the Loire Valley and we had 45 min to make dinner and have dinner with a fridge, hum, not empty but close. There was some carrots and 3 chicken breasts and some Coppa from Corsica in that fridge.</span></div><br /><br /><div><span style="font-family:trebuchet ms;color:#333333;">So, I cut the chicken in small pieces, and 2 carrots in small cubes (like 1.4 inch) and 3 slices of Coppa in small pieces too (you can replace Coppa by any kind of prosciutto or even bacon). In one table spoon of olive oil, fry 1 sliced garlic clove with the chicken and the carrots. After 5 min add the Coppa or the prosciutto. Let it cook for 10 min. When it's ready add 3 tbsp of balsamic vinegar in the pan and 4 tbsp of heavy cream. Stir. It's ready. You can enjoy it with green salad or a side dish with rice. Great success in my family...</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-88094826489649237442012-03-05T11:33:00.001-05:002012-03-05T17:24:18.575-05:00<a href="http://1.bp.blogspot.com/-PhgovH92ZxY/T1U8CokbOtI/AAAAAAAAANk/saw2zPw7H_g/s1600/graines%2Bde%2Bmoutarde.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://1.bp.blogspot.com/-PhgovH92ZxY/T1U8CokbOtI/AAAAAAAAANk/saw2zPw7H_g/s200/graines%2Bde%2Bmoutarde.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5716541317964315346" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">My kids love mustard, the "à l'ancienne" one, you know, the one with whole grains. I almost can add it to anything with heavy cream and they'll enjoy it.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Their favorite recipe is thin slices of duck, simply fried in a frying pan. When it's cooked, just put 2 tbsp of mustard in the pan and 1/4 cup of heavy cream. Let it cook for a minute and serve it with vegetables, like broccolis or green beans.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;"><i>Mes enfants sont fans de moutarde à l'ancienne. Je pourrais presque leur faire manger n'importe quoi avec de la moutarde. Leur coup de coeur, recette maintenant sacrée du mercredi, des aiguillettes de canard simplement revenues à la poele ; on déglace la poêle avec 2 cuillères à soupe de moutarde et 10cl de crème liquide. Vous laissez chauffer une minute et c'est prêt. Accompagnez de légumes verts. Ils passeront comme une lettre à la poste.</i></span></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-42332262443286463952012-01-28T13:33:00.005-05:002012-01-28T14:20:21.633-05:00Tricks and tips for a delicious year<a href="http://3.bp.blogspot.com/-Dxw83YUopaY/TyRAYBdoVaI/AAAAAAAAANM/04xURMgteaM/s1600/IMG_1719.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 78px;" src="http://3.bp.blogspot.com/-Dxw83YUopaY/TyRAYBdoVaI/AAAAAAAAANM/04xURMgteaM/s200/IMG_1719.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702753809611642274" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666666;">For this recipe, serving your family and beloved, you need,</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- two slices of smile and optimism</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- a pinch of adventure</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- a bunch of good friends</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- a whole cup of professional challenges</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">Mix all the ingredients together, let it simmer for a while and enjoy.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FF6600;">Happy new year!</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;"><i>Ingrédients pour cette recette, pour toute votre famille et vos proches :</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- 2 tranches de sourire et d'optimisme,</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- une pincée d'aventure,</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- un bouquet de bon amis</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">- quelques bons défis professionnels,</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;">Mélangez tous les ingrédients, laissez mariner et dégustez.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666666;"><span class="Apple-style-span" style="color:#33CC00;">Très belle année!</span><br /></span><div><br /></div></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-31044104658033789162011-11-05T15:32:00.003-04:002011-11-05T15:42:42.963-04:00Chorizo with fish : a good way to twist your usual recipes<a href="http://1.bp.blogspot.com/-_S0baCjQsnc/TrWQXeEQK1I/AAAAAAAAANA/NlvL1sN3RzY/s1600/chorizo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/-_S0baCjQsnc/TrWQXeEQK1I/AAAAAAAAANA/NlvL1sN3RzY/s200/chorizo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5671598038625299282" /></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;">I'm bad with only one post a month : the rhythm is very difficult to keep up.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;">Bon, a small trick for this one : you can add small pieces of chorizo with almost all the fishes, shrimps or squid.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#666666;">Serving 4, cut 3 inches (10 cm) of chorizo in small pieces, prepare the squid and slice it. Warm olive oil in a frying pan ; fry one chopped garlic clove ; add the squid for 1 min, add the chorizo, and some tomato sauce. It's ready!</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-29547002884014279972011-10-08T11:55:00.003-04:002011-10-08T12:10:39.596-04:00A tip to enhance the flavour of your purees<a href="http://1.bp.blogspot.com/-RwbnVzBXIW8/TpB14knop8I/AAAAAAAAAM4/sM0aAvWmZps/s1600/sage.jpg"><img id="BLOGGER_PHOTO_ID_5661154346367756226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://1.bp.blogspot.com/-RwbnVzBXIW8/TpB14knop8I/AAAAAAAAAM4/sM0aAvWmZps/s200/sage.jpg" border="0" /></a><br /><br /><div><span style="font-family:trebuchet ms;color:#333333;">Last week end, in France, it was summer and this week end it's definitely automn, with all the signs: fire in the fire place, lunch with mashed potatoes and tea at tea time ! I just tried that for lunch : just use your prefered herbs, sage, basil... and let them infuse in heavy cream for 2 hours. Then add the filtered heavy cream in you mashed potatoes ; they will get a very subbtle flavour.</span></div><br /><br /><div><span style="font-family:trebuchet ms;color:#333333;"></span></div><br /><div><span style="font-family:trebuchet ms;color:#333333;">Pas de doutes, les salades de tomates du jardin sont à remiser au placard et vive le retour des purées de pomme de terre du samedi midi. Bref, je viens d'essayer, pour donner un petit goût subtil à ma traditionnelle purée de pomme de terre, de faire infuser dans ma crème pendant 2h mon herbe préférée, à savoir la sauge. Cela marche aussi avec du basilic, du thym... Vous filtrez la crème et la rajoutez à votre purée de pomme de terre préalablement passée au moulin. Un délice de subtilité!</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-72459259970441298972011-09-18T04:58:00.000-04:002011-09-18T04:58:37.611-04:00Ratatouille and chicken crumble<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Back to work and difficult to keep up the rythm... Here is one my preferred recipe I was teaching in my classes in Boston. Here it is!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Ingredients for 4 to 5 servings :</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 average eggplant</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 small red peppers</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 onion</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 average zucchini</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 4 small tomatoes or 2 big round ones</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 can of diced tomatoes</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 3 chicken breasts (5oz each)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 5 tbsp of flour (3 ½ oz)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 4 tbsp of butter (2oz)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 tbsp of bread crumbs</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 tbsp of grated </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">parmiggiano</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">
</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">10 basil leaves </span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Olive oil, salt, pepper</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 tbsp of Dijon mustard</span></div>
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</span><br />
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Let’s do it</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Ratatouille:</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">1.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Preheat the oven to 300F</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">2.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Wash the peppers and the eggplant;
remove the seeds from the peppers</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">3.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Cut the eggplant, peppers and onion in
small cubes and spread them on a big pan lined with parchment paper. Spread
vegetables with 5 tbsp of olive oil and 2 pinches of salt </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">4.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Bake in the oven for 30min</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">5.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Cut the zucchini and the tomatoes in
small cubes</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">6.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Add them to the pan and put back in
the oven for 30min</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">7.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Pour all the vegetables in the pot;
add the diced tomatoes and let it simmer for 1h</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Crumble:</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">8.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Cut the butter in small pieces; shred
the basil leaves</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">9.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Put all the ingredients (flour, butter,
basil, bread crumbs and </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">parmiggiano</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">) in a mixing bowl and mix them
together in order to get a texture of thick sand</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">10.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Put the mixture in the fridge for 1h
or in the freezer for 15min</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Gratin :</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">11.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Pre-heat the oven to 400 F</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">12.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Cut the chicken breasts in long slices
and cover them with a thin layer of mustard</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">13.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Fry them for 5 min in a pan</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">14.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Put the breasts in the gratin dish,
pour the ratatouille on top and spread the crumble over the ratatouille</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">15.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Put the gratin dish in the oven for 30
min, until nicely browned</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">And the French version :</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Ingrédients pour 4 à 5 personnes:</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 aubergine moyenne</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 petits poivrons rouges</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 oignon</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 courgettes moyennes</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 4 petites tomates ou 2 grosses rondes</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 1 boite de tomates en dés </span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 3 blancs de poulet (5oz / 140g chacun)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 5 </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">tbsp</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">
(cuillère à soupe) de
farine (3 ½ oz – 100g)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 4 </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">tbsp</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> de beurre (2oz- 60g)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">tbsp</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> de chapelure (</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">bread</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">crumbs</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">)</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">tbsp</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">
parmesan râpé</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">10 feuilles de basilic</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Huile d’olive, sel et poivre</span></div>
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<span style="font-size: 10pt;"><span style="color: #e46c0a; font-family: Wingdings;"></span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> 2 </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">tbsp</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> de moutarde de Dijon</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">
</span><br />
<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"><div style="direction: ltr; margin-bottom: 0pt; margin-top: 0pt; text-align: left; unicode-bidi: embed; vertical-align: baseline;">
<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Let’s</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">
do </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">it</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">
</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Ratatouille :</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">1.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Préchauffer le four à 300F.</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">2.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Lavez les poivrons et les aubergines ;
coupez les poivrons et enlevez les graines. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">3.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Coupez-les, ainsi que l’oignon en
petits cubes et répartissez -les sur une lèchefrite recouverte de papier
sulfurisé. Répartissez dessus 5 cuillères à soupe d’huile d’olive et 2 pincées de sel.</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">4.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Mettez au four pendant 30 mn</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">5.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Coupez les courgettes et les tomates
en cubes. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">6.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Ajoutez-les dans la lèchefrite et remettez au four pendant 30 mn. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">7.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Mettez tous les légumes dans la
marmite, ajoutez la boite de tomates en dés et faites mijoter à feu doux pendant 1h.</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Crumble</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">
:</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">8.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Coupez le beurre en petits morceaux ;
hachez les feuilles de basilic. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">9.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Mettez tous les ingrédients (farine,
beurre, chapelure, parmesan et basilic) dans un cul de poule et mélangez en
émiettant pour obtenir une texture sableuse. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">10.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Mettez 1h au réfrigérateur ou 15mn au
congélateur. </span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt; font-weight: bold;">Gratin :</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">11.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Préchauffez le four à 400 F</span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">12.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Coupez les blancs de poulet en
lanières puis en morceaux et recouvrez-les de moutarde de Dijon. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">13.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Faites les revenir à la poêle pendant 5 mn. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">14.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Mettez-les au fond du plat à gratin, recouvrez de ratatouille et
répartissez le </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">crumble</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> sur le dessus. </span></div>
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<span style="font-size: 10pt;"><span style="font-family: Calibri;">15.</span></span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> Mettez au four pour 30mn. C’est prêt
quand le </span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">crumble</span><span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"> est doré.</span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;"><br /></span></div>
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<span style="color: #7f7f7f; font-family: Tahoma; font-size: 10pt;">Et voilà. J'espère que vous apprécierez. I hope you'll like it! </span></div>
</span></div>
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</span></div>
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cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-86022039487094417102011-06-15T09:58:00.004-04:002011-06-15T10:11:27.740-04:00A great place for spices in Paris<a href="http://3.bp.blogspot.com/-BCGSVTjbA-U/Tfi9babH6bI/AAAAAAAAAMw/dFPZ_morNbM/s1600/pepper.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 131px;" src="http://3.bp.blogspot.com/-BCGSVTjbA-U/Tfi9babH6bI/AAAAAAAAAMw/dFPZ_morNbM/s200/pepper.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5618448813791898034" /></a><br />I discovered a few weeks ago the new store of Olivier Rollinger, the famous cook from Cancale. He opened a spice store rue Saint Anne with a huge range of peppers, his own spice mixes, vanillas with a great cellar for vanillas (ask to visit it), and the pepper mill which is just perfect if you like to change peppers for each of your dishes. The other option being to have 5 or 6 pepper mills, each of them filled with different kind of peppers! It looks like a coffee mill and you just grind the exact amount you need. My favorite kitchen tool these days!<div>And the person who welcomes you in the store is warm and has a great knowledge of all her products. You have to go!!!</div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-75479393078805824312011-05-23T05:20:00.003-04:002011-05-23T09:39:49.849-04:00Paul's orange cake<a href="http://3.bp.blogspot.com/-vxknyGoDn2A/TdpjiDTa5sI/AAAAAAAAAMk/8ACGGguZ48c/s1600/orange%2Band%2Bchocolate%2Bcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://3.bp.blogspot.com/-vxknyGoDn2A/TdpjiDTa5sI/AAAAAAAAAMk/8ACGGguZ48c/s200/orange%2Band%2Bchocolate%2Bcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609905722496837314" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">My older son Paul makes a great orange cake, easy and delicious. We had a lot of success with this recipe when we arrived at the school pick up on Friday...</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">You need for a small cake serving 4 to 6:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 4 oz / 2/3 cup of sugar (115g)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 4 oz / 8 tbsp of butter (115g)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 4 oz / a bit less than a cup of flour (115g)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 2 eggs</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 1/2 a cup of orange juice (or multi fruit juice)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 1 teaspoon of yeast </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Pre-heat the oven to 180° (350F).</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Mix together the softened butter with the sugar. Add the eggs. Finish with the flour, the orange juice, and the yeast.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Put the dough in a cake pan and bake for 30 to 35 min.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">For the finish, you can melt 2 oz (50g) of dark chocolate and spread it on top of the cake.</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Mon fils Paul fait un gâteau à l'orange du tonnerre. Nous avons eu un succès fou à la sortie de l'école vendredi dernier, en en ayant apporté un pour le goûter des copains.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Vous avez donc besoin de :</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 115g de sucre</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 115g de farine</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 115g de beurre mou</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 2 oeufs</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 1 c a c de levure chimique</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 1 verre (12,5cl) de jus d'orange ou multifruits.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Préchauffez le four à 180°.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Mélangez beurre et sucre. Ajoutez les oeufs. Finissez par la farine, le jus et la levure.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Mettez à four dans un plat à cake pour 30 à 35 min.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Vous pouvez, en guise de touche finale, étaler 50g de chocolat noir fondu sur le dessus du gâteau. Et voilà, succès garanti!</i></span></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-79774947642413227152011-05-08T05:50:00.007-04:002011-05-16T12:09:54.930-04:00Can you enjoy rabbit?<a href="http://2.bp.blogspot.com/-yDAR-dgV2HQ/TcZrV7numXI/AAAAAAAAAMc/smCd1mG-fZ8/s1600/baked%2Brabbit.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://2.bp.blogspot.com/-yDAR-dgV2HQ/TcZrV7numXI/AAAAAAAAAMc/smCd1mG-fZ8/s200/baked%2Brabbit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5604284810834909554" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Yes, in France, we enjoy rabbit, a lot. We can also eat frogs legs; which one is the most terrible? We have traditional recipes with mustard which are very good but often the meat gets dry while it's baked. Here is a recipe which keeps the meat soft and tender... Will you try it?</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Serving 4, you need :</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- a rabbit ; ask the butcher to cut it in pieces</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 1 tbsp of coriander seeds and 1 tbsp of cumin seeds</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 3 lemon, 1 for the juice and the 2 others will be cut and baked</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 1/10 of a cup of olive oil (10cl)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 3/4 oz fresh ginger (20g)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 5 garlic cloves</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 10 fingerlink potatoes</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 10 to 15 onion pearls</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 20 green olives</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- fresh thyme</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- salt and pepper</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">Make a marinade : mix the olive oil and one lemon juice ; add 1 crushed garlic clove, grated ginger, crushed coriander and cumin seeds (you can fry them for 5 min before you crush them), thyme. Put the marinade on the rabbit 2 hours before you cook it.</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">Cut the potatoes in 4 pieces (a bit like French fries), the lemons in 6 pieces. </span><span class="Apple-style-span" style="font-family: verdana; color: rgb(51, 51, 51); ">You can also use if it's the proper season, tomatoes and zuchinis. </span><span class="Apple-style-span" style="font-family: verdana; color: rgb(51, 51, 51); ">Pre-heat the oven at 350F (180C). </span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">Spread the vegetables on the rabbit and bake it in the oven for 1 hour (with a foil on it for the first 30min). Baste the juice on the rabbit and vegetables from time to time. </span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">So, how's the result???</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Et, oui, en France, nous aimons le lapin. Nous mangeons aussi des cuisses de grenouilles ; ils sont vraiment bizarre, ces français! Nous avons de bonnes recettes traditionnelles avec de la moutarde mais souvent la viande de lapin dessèche à la cuisson. Voici donc une recette dans laquelle la viande reste tendre et moelleuse. Alors, vous essayez?</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Pour 4, vous avez besoin de :</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 1 lapin coupé en morceaux par votre boucher</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 1 cuillère à soupe de graines de coriandre et 1 cuillère de soupe de graines de cumin</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 3 citrons, 1 pour le jus, 2 pour la cuisson de la viande</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 10 cl d'huile d'olive</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 20g de gingembre frais</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 5 gousses d'ail</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 10 pomme de terre ratte</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- une botte d'onions tige</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- 20 olives vertes</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- du thym frais</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>- sel et poivre</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Préparer la marinade : mélanger jus de citron et huile d'olive ; ajouter une gousse d'ail écrasée, le gingembre rapé, les graines de cumin et de coriandre réduites en poudre (vous pouvez les faire griller à la poêle avant de les écraser), le thym. Enduire les morceaux de lapin avec la marinade et mettre au frais pendant 2h.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Coupez les pommes de terre en 4 dans la longueur (format grosse frite), les citrons en 6 morceaux, également dans la longueur. Vous pouvez aussi utiliser si c'est la saison, des tomates et des courgettes.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Préchauffer le four à 180 degrés.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Répartir les légumes dans le plat à four dans lequel vous avez mis le lapin et la marinade. Enfournez pour 1h (avec un papier d'aluminium pour couvrir pendant les 30 premières minutes). Arrosez de temps en temps avec le jus de cuisson.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Alors, séduits?</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i><br /></i></span></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-18462065896080561122011-05-04T02:58:00.005-04:002011-05-04T05:59:58.964-04:00Blanquette with season vegetables<a href="http://4.bp.blogspot.com/-MugY8EvRDVI/TcEjM50JvQI/AAAAAAAAAMU/427VR-AMlDk/s1600/onions%2Band%2Bturnips.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 154px; height: 200px;" src="http://4.bp.blogspot.com/-MugY8EvRDVI/TcEjM50JvQI/AAAAAAAAAMU/427VR-AMlDk/s200/onions%2Band%2Bturnips.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5602798116010573058" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Yes, this is spring ; sun has been shining for weeks in Paris, so unusual!! This is also time to cook the vegetables of the season : onions pearls, small turnips, fresh carrots...</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">A blanquette is very simple : it is a stew with veal meat cooked in water, herbs and vegetables and at the end you make a sauce with cream and an egg yolk.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">You need, serving 6 : 2lb of veal cut for stew, all the vegetables you like (2 or 3 carrots, 4 small turnips, a big onion and 10 onion pearls, fresh leeks...), fresh thyme, cloves, an egg yolk, heavy cream, 1 tbsp of butter and 1 tbsp of flour, lemon juice.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Put the meat in a dutch oven covered with cold water, add the peeled and cut vegetables, thyme and the onion with 4 cloves, salt and pepper and cook slowly for 2 hours.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">When the meat is tender, make a "roux" : melt the butter in a pan, add the flour and 3 ladles of the meat and vegetable broth and whip until it gets thicker. Then add 2 tbsp of cream and the egg yolk and half a lemon juice.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Serve the meat and vegetables with the sauce. You can add rice as a side dish if you like, or boiled potatoes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Spring is on your table !!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Alors, je tiens ma promesse et vous fais la version française...</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Oui, le printemps est là et de façon inhabituelle, le soleil brille depuis des semaines. C'est aussi le bon moment pour cuisiner les légumes de printemps : oignons nouveaux, navets, carottes...</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Une blanquette est juste un "ragout" de veau : la viande est mijotée dans l'eau avec des herbes et des légumes puis on fait une sauce avec le bouillon et de la crème et un jaune d'oeuf.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#666666;"><i>Vous avez donc besoin, pour 6, de 800 à 900 g de veau coupé en morceau, 2 à 3 carottes nouvelles, un gros oignon, des oignons tige, quelques navets nouveaux, du thym frais, des clous de girofle, de la crème fraiche, un jaune d'oeuf, une cuillère à soupe de beurre et de farine, un demi jus de citron.</i></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#666666;"><i>Mettez la viande dans une cocotte ; couvrez d'eau froide ; ajoutez les légumes pelés et coupés, le gros oignon piqué de 4 clous de girofle, sel et poivre et faites mijoter pendant 2h.</i></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#666666;"><i>A la fin de la cuisson, pour la sauce, faites un roux en faisant fondre le beurre ; ajoutez la farine et mélangez, ajoutez 3 louches de bouillon et mélangez jusqu'à ce que la sauce épaississe ; ajoutez 2 c.a.s de crème, 1 jaune d'oeuf et le jus de citron. </i></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#666666;"><i>Servez la viande et les légumes arrosés de sauce ; vous pouvez accompagnez de riz ou de pomme de terre à l'eau.</i></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#666666;"><i>Et voilà, une belle ode au printemps !!</i></span></div><div><br /></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-54968342864725802952011-04-17T11:49:00.009-04:002011-04-17T12:38:09.838-04:00Asparagus are back on farmers markets<a href="http://2.bp.blogspot.com/-ysuHosKczPY/TasQAAaIIsI/AAAAAAAAAMM/SZlS_PVh0Ww/s1600/asparagus.jpg"><img id="BLOGGER_PHOTO_ID_5596584554233602754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 111px" alt="" src="http://2.bp.blogspot.com/-ysuHosKczPY/TasQAAaIIsI/AAAAAAAAAMM/SZlS_PVh0Ww/s200/asparagus.jpg" border="0" /></a> <br /><div><span style="font-family:verdana;color:#333333;">A <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">quick</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">idea</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">to</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">accomodate</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">fresh</span></span></span> asparagus: <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">peel</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">them</span></span></span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">cut</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">thin</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">ones</span></span></span> in 2 and <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">thick</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">ones</span></span></span> in 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">thin</span></span></span> parts and <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">then</span></span></span> in 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">again</span></span></span>. If <span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">you</span></span></span> have <span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">some</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">carrots</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">peel</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">them</span></span></span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_22"><span class="blsp-spelling-error" id="SPELLING_ERROR_22"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">cut</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23"><span class="blsp-spelling-error" id="SPELLING_ERROR_23"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">them</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">just</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26"><span class="blsp-spelling-error" id="SPELLING_ERROR_26"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">same</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27"><span class="blsp-spelling-error" id="SPELLING_ERROR_27"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">way</span></span></span>.</span> </div><br /><div><span style="font-family:Verdana;color:#333333;"><span class="blsp-spelling-error" id="SPELLING_ERROR_28"><span class="blsp-spelling-error" id="SPELLING_ERROR_28"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Fry</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29"><span class="blsp-spelling-error" id="SPELLING_ERROR_29"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">all</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_30"><span class="blsp-spelling-error" id="SPELLING_ERROR_30"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31"><span class="blsp-spelling-error" id="SPELLING_ERROR_31"><span class="blsp-spelling-error" id="SPELLING_ERROR_31">vegetables</span></span></span> in a <span class="blsp-spelling-error" id="SPELLING_ERROR_32"><span class="blsp-spelling-error" id="SPELLING_ERROR_32"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">frying</span></span></span> pan (<span class="blsp-spelling-error" id="SPELLING_ERROR_33"><span class="blsp-spelling-error" id="SPELLING_ERROR_33"><span class="blsp-spelling-error" id="SPELLING_ERROR_33">ideally</span></span></span> a <span class="blsp-spelling-error" id="SPELLING_ERROR_34"><span class="blsp-spelling-error" id="SPELLING_ERROR_34"><span class="blsp-spelling-error" id="SPELLING_ERROR_34">wok</span></span></span>) on a <span class="blsp-spelling-error" id="SPELLING_ERROR_35"><span class="blsp-spelling-error" id="SPELLING_ERROR_35"><span class="blsp-spelling-error" id="SPELLING_ERROR_35">high</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36"><span class="blsp-spelling-error" id="SPELLING_ERROR_36"><span class="blsp-spelling-error" id="SPELLING_ERROR_36">heat</span></span></span> for 3 min <span class="blsp-spelling-error" id="SPELLING_ERROR_37"><span class="blsp-spelling-error" id="SPELLING_ERROR_37"><span class="blsp-spelling-error" id="SPELLING_ERROR_37">then</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_38"><span class="blsp-spelling-error" id="SPELLING_ERROR_38"><span class="blsp-spelling-error" id="SPELLING_ERROR_38">cover</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_39"><span class="blsp-spelling-error" id="SPELLING_ERROR_39"><span class="blsp-spelling-error" id="SPELLING_ERROR_39">add</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_40"><span class="blsp-spelling-error" id="SPELLING_ERROR_40"><span class="blsp-spelling-error" id="SPELLING_ERROR_40">pepper</span></span></span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_41"><span class="blsp-spelling-error" id="SPELLING_ERROR_41"><span class="blsp-spelling-error" id="SPELLING_ERROR_41">salt</span></span></span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_42"><span class="blsp-spelling-error" id="SPELLING_ERROR_42"><span class="blsp-spelling-error" id="SPELLING_ERROR_42">reduce</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43"><span class="blsp-spelling-error" id="SPELLING_ERROR_43"><span class="blsp-spelling-error" id="SPELLING_ERROR_43">to</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_44"><span class="blsp-spelling-error" id="SPELLING_ERROR_44"><span class="blsp-spelling-error" id="SPELLING_ERROR_44">low</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_45"><span class="blsp-spelling-error" id="SPELLING_ERROR_45"><span class="blsp-spelling-error" id="SPELLING_ERROR_45">heat</span></span></span>; <span class="blsp-spelling-error" id="SPELLING_ERROR_46"><span class="blsp-spelling-error" id="SPELLING_ERROR_46"><span class="blsp-spelling-error" id="SPELLING_ERROR_46">cook</span></span></span> for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_47"><span class="blsp-spelling-error" id="SPELLING_ERROR_47"><span class="blsp-spelling-error" id="SPELLING_ERROR_47">to</span></span></span> 15 min <span class="blsp-spelling-error" id="SPELLING_ERROR_48"><span class="blsp-spelling-error" id="SPELLING_ERROR_48"><span class="blsp-spelling-error" id="SPELLING_ERROR_48">until</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_49"><span class="blsp-spelling-error" id="SPELLING_ERROR_49"><span class="blsp-spelling-error" id="SPELLING_ERROR_49">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_50"><span class="blsp-spelling-error" id="SPELLING_ERROR_50"><span class="blsp-spelling-error" id="SPELLING_ERROR_50">vegetables</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_51"><span class="blsp-spelling-error" id="SPELLING_ERROR_51"><span class="blsp-spelling-error" id="SPELLING_ERROR_51">get</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_52"><span class="blsp-spelling-error" id="SPELLING_ERROR_52"><span class="blsp-spelling-error" id="SPELLING_ERROR_52">smooth</span></span></span> but <span class="blsp-spelling-error" id="SPELLING_ERROR_53"><span class="blsp-spelling-error" id="SPELLING_ERROR_53"><span class="blsp-spelling-error" id="SPELLING_ERROR_53">not</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_54"><span class="blsp-spelling-error" id="SPELLING_ERROR_54"><span class="blsp-spelling-error" id="SPELLING_ERROR_54">too</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_55"><span class="blsp-spelling-error" id="SPELLING_ERROR_55"><span class="blsp-spelling-error" id="SPELLING_ERROR_55">soft</span></span></span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_56"><span class="blsp-spelling-error" id="SPELLING_ERROR_56"><span class="blsp-spelling-error" id="SPELLING_ERROR_56">Add</span></span></span> 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_57"><span class="blsp-spelling-error" id="SPELLING_ERROR_57"><span class="blsp-spelling-error" id="SPELLING_ERROR_57">tbsp</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_58"><span class="blsp-spelling-error" id="SPELLING_ERROR_58"><span class="blsp-spelling-error" id="SPELLING_ERROR_58">of</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_59"><span class="blsp-spelling-error" id="SPELLING_ERROR_59"><span class="blsp-spelling-error" id="SPELLING_ERROR_59">balsamic</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_60"><span class="blsp-spelling-error" id="SPELLING_ERROR_60"><span class="blsp-spelling-error" id="SPELLING_ERROR_60">vinegar</span></span></span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_61"><span class="blsp-spelling-error" id="SPELLING_ERROR_61"><span class="blsp-spelling-error" id="SPELLING_ERROR_61">xeres</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_62"><span class="blsp-spelling-error" id="SPELLING_ERROR_62"><span class="blsp-spelling-error" id="SPELLING_ERROR_62">vinegar</span></span></span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_63"><span class="blsp-spelling-error" id="SPELLING_ERROR_63"><span class="blsp-spelling-error" id="SPELLING_ERROR_63">this</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_64"><span class="blsp-spelling-error" id="SPELLING_ERROR_64"><span class="blsp-spelling-error" id="SPELLING_ERROR_64">is</span></span></span> a <span class="blsp-spelling-error" id="SPELLING_ERROR_65"><span class="blsp-spelling-error" id="SPELLING_ERROR_65"><span class="blsp-spelling-error" id="SPELLING_ERROR_65">perfect</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_66"><span class="blsp-spelling-error" id="SPELLING_ERROR_66"><span class="blsp-spelling-error" id="SPELLING_ERROR_66">side</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_67"><span class="blsp-spelling-error" id="SPELLING_ERROR_67"><span class="blsp-spelling-error" id="SPELLING_ERROR_67">dish</span></span></span> for <span class="blsp-spelling-error" id="SPELLING_ERROR_68"><span class="blsp-spelling-error" id="SPELLING_ERROR_68"><span class="blsp-spelling-error" id="SPELLING_ERROR_68">any</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_69"><span class="blsp-spelling-error" id="SPELLING_ERROR_69"><span class="blsp-spelling-error" id="SPELLING_ERROR_69">forthcoming</span></span></span> barbecues.</span></div><br /><div><span style="font-family:Verdana;color:#333333;"><span class="blsp-spelling-error" id="SPELLING_ERROR_70"><span class="blsp-spelling-error" id="SPELLING_ERROR_70"><span class="blsp-spelling-error" id="SPELLING_ERROR_70">You</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_71"><span class="blsp-spelling-error" id="SPELLING_ERROR_71"><span class="blsp-spelling-error" id="SPELLING_ERROR_71">can</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_72"><span class="blsp-spelling-error" id="SPELLING_ERROR_72"><span class="blsp-spelling-error" id="SPELLING_ERROR_72">also</span></span></span> use, in <span class="blsp-spelling-error" id="SPELLING_ERROR_73"><span class="blsp-spelling-error" id="SPELLING_ERROR_73"><span class="blsp-spelling-error" id="SPELLING_ERROR_73">that</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_74"><span class="blsp-spelling-error" id="SPELLING_ERROR_74"><span class="blsp-spelling-error" id="SPELLING_ERROR_74">dish</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_75"><span class="blsp-spelling-error" id="SPELLING_ERROR_75"><span class="blsp-spelling-error" id="SPELLING_ERROR_75">almost</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_76"><span class="blsp-spelling-error" id="SPELLING_ERROR_76"><span class="blsp-spelling-error" id="SPELLING_ERROR_76">any</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_77"><span class="blsp-spelling-error" id="SPELLING_ERROR_77"><span class="blsp-spelling-error" id="SPELLING_ERROR_77">vegetable</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_78"><span class="blsp-spelling-error" id="SPELLING_ERROR_78"><span class="blsp-spelling-error" id="SPELLING_ERROR_78">of</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_79"><span class="blsp-spelling-error" id="SPELLING_ERROR_79"><span class="blsp-spelling-error" id="SPELLING_ERROR_79">the</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_80"><span class="blsp-spelling-error" id="SPELLING_ERROR_80"><span class="blsp-spelling-error" id="SPELLING_ERROR_80">season</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_81"><span class="blsp-spelling-error" id="SPELLING_ERROR_81"><span class="blsp-spelling-error" id="SPELLING_ERROR_81">such</span></span></span> as <span class="blsp-spelling-error" id="SPELLING_ERROR_82"><span class="blsp-spelling-error" id="SPELLING_ERROR_82"><span class="blsp-spelling-error" id="SPELLING_ERROR_82">onion</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_83"><span class="blsp-spelling-error" id="SPELLING_ERROR_83"><span class="blsp-spelling-error" id="SPELLING_ERROR_83">pearls</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_84"><span class="blsp-spelling-error" id="SPELLING_ERROR_84"><span class="blsp-spelling-error" id="SPELLING_ERROR_84">small</span></span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_85"><span class="blsp-spelling-error" id="SPELLING_ERROR_85"><span class="blsp-spelling-error" id="SPELLING_ERROR_85">artichokes</span></span></span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_86"><span class="blsp-spelling-error" id="SPELLING_ERROR_86"><span class="blsp-spelling-error" id="SPELLING_ERROR_86">peas</span></span></span>...</span></div><br /><div><span style="font-family:Verdana;color:#333333;"></span></div><br /><div><span style="font-family:Verdana;color:#333333;"></span></div><br /><div><span style="font-family:verdana;color:#666666;"><em>Les asperges sont de retour chez les <span class="blsp-spelling-corrected" id="SPELLING_ERROR_87">maraîchers</span>!</em></span></div><br /><div><em><span style="font-family:Verdana;color:#666666;">Une <span class="blsp-spelling-corrected" id="SPELLING_ERROR_88">idée</span> toute simple pour cuisiner une <span class="blsp-spelling-corrected" id="SPELLING_ERROR_87">poêlée</span> de <span class="blsp-spelling-corrected" id="SPELLING_ERROR_90">légumes</span> de saison : peler les asperges et coupez en deux dans le sens de la largeur celles qui sont <span class="blsp-spelling-corrected" id="SPELLING_ERROR_91">épaisses</span>, puis coupez les toutes en 2 dans le sens de la longueur. Si vous avez encore des carottes, <span class="blsp-spelling-error" id="SPELLING_ERROR_92"><span class="blsp-spelling-error" id="SPELLING_ERROR_88"><span class="blsp-spelling-error" id="SPELLING_ERROR_87">pelez-les</span></span></span> et <span class="blsp-spelling-error" id="SPELLING_ERROR_93"><span class="blsp-spelling-error" id="SPELLING_ERROR_89"><span class="blsp-spelling-error" id="SPELLING_ERROR_88">coupez-les</span></span></span> de la <span class="blsp-spelling-corrected" id="SPELLING_ERROR_94">même</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_95">manière</span>.</span></em></div><br /><div><em><span style="font-family:Verdana;color:#666666;">Faites les revenir <span class="blsp-spelling-corrected" id="SPELLING_ERROR_90">à</span> la <span class="blsp-spelling-corrected" id="SPELLING_ERROR_96">poêle</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_91">à</span> feu vif pendant 3 minutes puis couvrez et baisser le feu pendant 10 a 15 minutes. Les <span class="blsp-spelling-corrected" id="SPELLING_ERROR_97">légumes</span> doivent rester fermes et <span class="blsp-spelling-corrected" id="SPELLING_ERROR_98">légèrement</span> croquants. Ajoutez avant de servir 2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_99">cuillères</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_92">à</span> soupe de vinaigre <span class="blsp-spelling-error" id="SPELLING_ERROR_100">balsamique</span> ou de <span class="blsp-spelling-error" id="SPELLING_ERROR_101"><span class="blsp-spelling-error" id="SPELLING_ERROR_93"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_89">xérès</span></span></span>. Cette <span class="blsp-spelling-corrected" id="SPELLING_ERROR_89">poêlée</span> est un <span class="blsp-spelling-error" id="SPELLING_ERROR_103">accompagnement</span> parfait pour tous vos barbecues <span class="blsp-spelling-corrected" id="SPELLING_ERROR_90">à</span> venir.</span></em></div><br /><div><em><span style="font-family:Verdana;color:#666666;">Vous pouvez, bien <span class="blsp-spelling-corrected" id="SPELLING_ERROR_91">sûr</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_104"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_94">être</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_105"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_95">créatifs</span></span> sur les <span class="blsp-spelling-error" id="SPELLING_ERROR_106"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_96">légumes</span></span> choisis : petits pois, oignons grelots ou tige, artichauts poivrade...</span></em></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-74776636895689007142011-04-05T09:57:00.010-04:002011-04-09T06:18:22.515-04:00Kids friendly spinach<a href="http://1.bp.blogspot.com/-brkNRZ0ypk4/TZ788_SNLKI/AAAAAAAAAME/GmdRUYWnQ0c/s1600/IMG_0056.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 130px; height: 200px;" src="http://1.bp.blogspot.com/-brkNRZ0ypk4/TZ788_SNLKI/AAAAAAAAAME/GmdRUYWnQ0c/s200/IMG_0056.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5593185911950879906" /></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">The question of the day: how do I get my kids eat spinach, the 3 of them, with no grumpy face? What a challenge! The idea of the day is Stuffed Crêpes with Béchamel, with ham and parmesan. Whao, it worked! two out of three said it was very good and the last one said he did not really liked it but ate it.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">This is not a short recipe but you can also use it as an idea to make savory crêpes before the sweet ones.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Serving 5, you need :</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 10 crêpes</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- chopped cooked spinach, 10 tbsp</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 2 tbsp of grated parmesan</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 2 thick slices of cooked ham and 5 slices of prosciutto</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 2 tbsp of flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 2 tbsp of butter</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- 1 1/2 cup of milk (400ml)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">- grated cheddar cheese</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Make a thick Béchamel </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">or white sauce: 2 tbsp of butter melted in a sauce pan, add 2 tbsp of flour, whip vigourously and add 2 cups of milk and cook slowly for 10min until it gets thick, then add the grated parmiggiano.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Dice the ham and prosciutto</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Mix them in the Béchamel with spinach.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Put 3 tbsp of the spinach Béchamel on each crêpe and fold them. Add some cheddar cheese on top and put the crêpes in a preheated oven (400F) for 15 min until the cheese has melted and got nicely brown.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">And please share your success... or not...</span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'Trebuchet MS', serif;"><br /></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com3tag:blogger.com,1999:blog-7685400228957938274.post-4117494139417099872011-03-31T05:47:00.010-04:002011-03-31T13:24:08.173-04:00Samosas or creative ideas to have a fun dinner with kids<a href="http://3.bp.blogspot.com/-dCS4Be6IPSs/TZS4pMrQhyI/AAAAAAAAAL8/t-csCZywNP0/s1600/samosas.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-dCS4Be6IPSs/TZS4pMrQhyI/AAAAAAAAAL8/t-csCZywNP0/s200/samosas.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5590296055390439202" /></a><br /><a href="http://3.bp.blogspot.com/-E5LqWQ3iAmk/TZS4SVtTiBI/AAAAAAAAAL0/6f3JsVDixfc/s1600/Slide1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 64px;" src="http://3.bp.blogspot.com/-E5LqWQ3iAmk/TZS4SVtTiBI/AAAAAAAAAL0/6f3JsVDixfc/s200/Slide1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5590295662677952530" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">Yesterday's dinner idea was quite simple and very convenient as I finished the vegetables leftovers in my fridge.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="color:#333333;">The basic idea is to have filo pastry filled with a stuffing of your choice.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">For my recipe, you need, for 12 samosas :</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 6 filo pastries</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- an egg yolk</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 1 thick slice of cooked ham</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 4 slices of prosciutto</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 2 onions</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 4 cooked brocoli florets</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 4 tbsp of spinach</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- 4 sun dried tomatoes</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- prepare the stuffing : dice the onions and all the hams and fry them until nicely browned</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- cut the filo in 2 half circles ; put a tbsp of stuffing + a tbsp of tomatoes or half a broccoli or 1 tbsp of spinach and follow my drawing to fold them in triangle</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">- spread egg yolk with a brush on each and put them for 10 min in a pre-heated oven (400F)</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">Ask your kids to put any vegetable they like in their samosa and help them fold them ; they'll eat them for sure!</span></div><div><span class="Apple-style-span" style="font-family:verdana;color:#333333;">Enjoy with a green salad and you have a very balanced dinner!</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-22205787306897561542011-03-27T13:06:00.000-04:002011-03-31T05:47:18.610-04:00A nice marinade for salmon<a href="http://4.bp.blogspot.com/-dC8DohB1mZ8/TYt72O_uZiI/AAAAAAAAALM/uW781d6IoSU/s1600/salmon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="http://4.bp.blogspot.com/-dC8DohB1mZ8/TYt72O_uZiI/AAAAAAAAALM/uW781d6IoSU/s200/salmon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587695934351762978" /></a><br /><span class="Apple-style-span" style="font-family:verdana;">I improvised a lunch with friends today and my fridge was almost empty. I only had in my freezer salmon steaks. Let's defrost them and bake them with a nice marinade.</span><div><span class="Apple-style-span" style="font-family:verdana;">Put the 4 salmon steaks in a dish, cover them with the juice and zests of 2 limes, 2 lemon juices, 6 tbsp of soy sauce, tasty and fruity whole pepper (like 20 seeds), salt and 4 tbsp of olive oil. Let it marinate for 1h and bake the steaks in a dish covered with foil for 10 min in a pre-heated oven (400F). So simple!</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-45839512820300904962011-03-23T13:51:00.009-04:002011-03-23T14:22:36.622-04:00Spring in Paris and a Croque Monsieur at a terrace<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-2XPFK6x1AWQ/TYo2Y0vs4LI/AAAAAAAAALE/TXIHq6eksvg/s1600/Croque%2BMonsieur.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="http://4.bp.blogspot.com/-2XPFK6x1AWQ/TYo2Y0vs4LI/AAAAAAAAALE/TXIHq6eksvg/s200/Croque%2BMonsieur.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587338087809999026" /></a><br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 133px; height: 200px;" src="http://3.bp.blogspot.com/-Rz34PEPC9fE/TYo0IqMgcXI/AAAAAAAAAK8/1rwBXpyoNKg/s200/Spring%2Bin%2Bparis.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587335611076866418" /><div><span class="Apple-style-span" style="font-family:Tahoma;color:#333333;">Today, suddenly, winter was over and we enjoyed sun and warmth. My boys were in T shirts playing and rollerskating in the park close to our apartment. You just felt like not going back inside. Therefore, we made a big decision: let's have lunch at the Café around the corner and let's have a Croque Monsieur ! My boys loved it!</span></div><div><span class="Apple-style-span" style="font-family:Tahoma;color:#333333;">Actually, it's very simple, if you don't have a Café around the corner to make it for you : you just need for a simple Croque Monsieur, hard cheese, cooked ham, butter and sliced sandwich bread.</span></div><div><span class="Apple-style-span" style="font-family:Tahoma;color:#333333;">Take a slice of bread and spread a bit of butter on one side, then put a slice of ham and a slice of cheese, another slice of bread with butter again; the butter should be outside the sandwich. Then cook it in the oven (350F) or in pan for 10 min until nicely brown.</span></div><div><span class="Apple-style-span" style="font-family:Tahoma;color:#333333;">For a change, put a fried egg on top and it's a Croque Madame... my son thinks it's nicer, so it must be a "Madame" ; you can also add grated parmesan on top, and even bechamel (see my post of April 2010 on asparagus) and grated parmesan on top. </span></div><div><span class="Apple-style-span" style="font-family:Tahoma;color:#333333;">Just enjoy with a green salad and an apple as a dessert for a balanced meal.</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-18386068188265975122011-03-19T05:59:00.003-04:002011-03-19T06:20:16.890-04:00Raspberry for dessert!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-g1XA5QSKZIo/TYR-_z2IS6I/AAAAAAAAAK0/HF0iPTj4TcU/s1600/raspberry%2Bsabayon.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 132px; height: 200px;" src="http://2.bp.blogspot.com/-g1XA5QSKZIo/TYR-_z2IS6I/AAAAAAAAAK0/HF0iPTj4TcU/s200/raspberry%2Bsabayon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5585729072560360354" /></a>If you have a dinner with friends and you're wondering what to serve for dessert, yummy and light... this recipe is for you...<div>The idea is very simple you choose the fruits of the season, any berries, oranges, grapefruits or a mix of them. Split the fruits between the individual ramekins.</div><div>Before dessert, serving 4, whip 4 egg yolks with 1/4 oz (80g) of powdered sugar (sucre glace) and 4 tbsp of orange juice ; cook this sabayon on a bain-marie whipping all the time, until the texture gets thicker.</div><div>When it's ready split it between the ramekins and broil them for a few minutes until nicely brown. Et voilà!!!</div><div>Many variants are possible : you can replace orange juice by any alcohol you like ; you can add fresh grated ginger, vanilla, of course cinnamon...</div><div>The only drawback of this recipe is that you have to spend 10 min in the kitchen to make it at the last minute. Not so bad if you're in the US with a open kitchen, though!!</div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0tag:blogger.com,1999:blog-7685400228957938274.post-61994633535389928192011-03-11T10:22:00.004-05:002011-03-11T12:00:36.734-05:00Artichokes go along very well with lemon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-oudXJ-SqJpg/TXo_KZoQs3I/AAAAAAAAAKs/f_8kuy25aao/s1600/artichokes.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://2.bp.blogspot.com/-oudXJ-SqJpg/TXo_KZoQs3I/AAAAAAAAAKs/f_8kuy25aao/s200/artichokes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582844135990145906" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#333333;">I wanted to make something new, yesterday evening, for a dinner with friends. I had made the decision for the main course : sea bass baked in the oven with lemon juice, olive oil, black olives, basil, dried tomatoes and a little bit of butter. I was wondering what would be the ideal side dish.</span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#333333;">My idea of yesterday was an artichoke purée : you boil 3 to 4 artichokes hearts per person, then you blend them with heavy cream (one tbsp), lemon juice (one teaspoon), olive oil (one tbsp), salt, pepper until you reach the desired texture. If you want to serve it like a purée, you don't need the texture to be too liquid. You can also put the purée in a siphon to give it the texture of a chantilly : then, the texture needs to be quite liquid, like a thick coulis.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#333333;"><br /></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-62067872507622920042011-02-27T09:31:00.002-05:002011-02-27T09:47:57.427-05:00For those who like Thai inspired recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Ky9suvJbq4w/TWpkCogocHI/AAAAAAAAAKk/mvKDAHSX5lc/s1600/shrimp%2Bcurry.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://3.bp.blogspot.com/-Ky9suvJbq4w/TWpkCogocHI/AAAAAAAAAKk/mvKDAHSX5lc/s200/shrimp%2Bcurry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5578381084848582770" /></a><br /><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">This is a recipe of a Thai "bouillabaisse", which means basically fish and seafood cooked in a broth. To be honest, one of my good friends made for us a very good version of Bouillabaisse a couple of days ago, which gave me the idea of this one. To make a long story short, you need, serving 6 :</span></span><div><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"></span></span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 6 cups of vegetable broth (1,5L)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 1 can of coconut milk (400ml)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 2 tsp of sweet curry (2 cuillères à café)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 4 onions</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 2 garlic cloves</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 2 cans of diced tomatoes</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 4 fresh apples peeled and diced</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 2 limes</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 2 tsp of grated fresh ginger root</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 4 fish filets like Tilapia or seabass</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">- 18 uncooked shrimps</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'trebuchet ms';">Slice the onions and garlic and fry them slowly in a dutch oven until translucent. Add the curry, salt pepper, the broth, the tomatoes, the apples, limes zests and juice, ginger and let it simmer for 30 to 45 min.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#333333;">Add the coconut milk, the fish filets cut in 4 pieces and the shrimps. Bring to a light boil for 5 min. It's ready.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#333333;">Serve like a soup or with white rice. A big question in my family: rice or no rice!!! No agreement yet!!</span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com1tag:blogger.com,1999:blog-7685400228957938274.post-56273019343364313122011-02-17T16:52:00.002-05:002011-02-17T17:02:12.605-05:00Another way of cooking lentils with salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-9vRDXzif3qo/TV2avlfIDfI/AAAAAAAAAKc/4B0OFbzp1yk/s1600/lentils.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-9vRDXzif3qo/TV2avlfIDfI/AAAAAAAAAKc/4B0OFbzp1yk/s200/lentils.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574782056061734386" /></a><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">You know already I love lentils and I'm always looking for some new creative way of cooking them. This recipe is very simple but the result is great.</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">You need, serving 4 people: 4 shallots, 1 cup of lentils, 3 slices of smoked salmon, heavy cream, 2 carrots.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">Slice the shallots and fry them in a dutch oven until nicely brown. Dice the carrots. Pour the lentils in the dutch oven and the carrots and and cover with cold water, add a pinch of salt. Let them cook for 45 min slowly. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">Drain them when they're cooked. Add the smoked salmon cut in small pieces and 1/4 pint of heavy cream... This is ready as a side dish for any fish filet, like tilapia or salmon.</span></span></div>cooking rendez-voushttp://www.blogger.com/profile/15669691894898332442noreply@blogger.com0