Wednesday, July 29, 2009
Granite of muscatel to citrus fruits
I liked the blog of Lilo always much: a pretty presentation, beautiful appetizing photographs, a taste for the simple and healthy mets, of the well written accounts. All that am necessary I to like. Also, when its book took out, I did not hesitate a second, I pressed the dough in the bookseller. And I was not disappointed: a book with its image, recipes classified per season in order to cook the fruits and vegetables at the good moment of the year, the photographs worked personally with much care. I even believe that I will take it along on vacation this year to feed my small meals of the daily newspaper.
Thanks to it, I discovered the granite. Not that I did not know the process to carry it out but I never acknowledge not to be tried before the recipe of granite to melon of Lilo. It is simplissime and so healthy and light: one mixes simply the fruit before freezing the mixture while making sure to scrape it with a fork every hour. One thus obtains a delicious dessert frozen without sugar (just that of the fruit) and that applies of course to all the fruits.
As a result, in this moment, after having any past with the siphon, I scrape all with the fork, starting with a small remainder of beet gaspacho which finished in delicious granite. Finally, I carried out recipes a little less wise of which this granite with the muscatel which can be used of dessert or aperitif and which enabled me to finish some citrus fruits which trailed in the content of a vat to the refrigerator. One moves away from the initial spirit but it was good too!
Granite of muscatel to citrus fruits
- 50 Cl of muscatel
- the juice of 1 grapefruit, 1 orange and 1 lemon
- 100 G of sugar
- 100 G of water
1°/To boil sugar and water then to add, out of fire, citrus fruits juices and the muscatel. To leave to cool and place in a large vat at the freezer.
2°/At the end of 2 a.m., to scrape with the fork and to start again every two hours. To serve in glasses and to freeze again (the granite is fragile because it contains alcohol). To take out glasses at the last time of the freezer and to decorate with a small leaf with basil.
Wednesday, July 22, 2009
Foam of apricots and soft white cheese
Completely trapped. When I announced a special workshop siphon for spring, it was more because it was claimed to me that because I was fond of myself this tools. Arranged in a wall cupboard most of the time, it was used for a long time for only whipped cream before I put myself at it finally for good. Trapping all that passed to me under the hand and discovering in books and magazines of the ludic processes and dazzling recipes, I was caught little by little with the play, even if that remains a ustensil which I do not use in the recipes of the daily newspaper but to impress my small world more.
Except for aujourd' today where some apricots a little too ripe finished in my siphon to accompany a simple soft white cheese. To realize with any fruit or vegetable or possibly very ready mashed potatoes of fruits.
Foam of apricots (1 siphon of 50 Cl and 1 gas cartridge)
- 200 G of apricots
- 10 water Cl
- 2 gelatin leaves
1°/To reduce in fine mashed potatoes apricot and to pass to the strainer. In heating half and dissolving there the gelatin softened beforehand in cool water and to squeeze out the excess water. To fold the apricot mashed potatoes remainder
2°/To pour in the siphon and to charge a cartridge with gas. To shake. To cool 1 hour and to serve on a little soft white cheese sweetened with cassonade sugar.
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OTHER RECIPES USING A SIPHON:
- Scum cooked of peanuts in ribbon of rhubarb poached with pepper
- Hot chocolate Scum
The specialist in the siphon in my bloggueuses friends: Chantal and her food lover plates
Friday, July 17, 2009
Beet Gaspacho
Since my first plantations, my small squares of kitchen garden provided me with fresh herbs and spices and other vegetables. I discovered with my daughter (it is especially it which that interests, Louis preferring its sand vat) the pleasure of seeing germinating small seeds then to see to open out pretty plants delivering their batch of good surprise (the first pan fry of green beans and the first spinach leaves were very appreciated of all the family) and of small failures (of carrots which do not grow bigger, of cilantro which goes up systematically out of seed…)
After having had patience two good months, I recently could collect my first beets and I made a frozen soup of it, like a gaspacho. Very refreshing and of a pink sharp very girly, this gaspacho proved ideal to start a hot day of summer between girls!
Gaspacho of beets to mint
- 500 G of red beets
- 300 G of tomatoes
- 1 green onion
- 5 raspberry vinegar Cl
- 5 olive oil Cl
- 1 fresh mint bouquet
- salt, pepper, Szechuan pepper
- 1 bowl of raspberries
1°/To peel beets and to wrap them in aluminum foil. To charge 30 minutes with 180° and to leave to cool in the oven.
2°/To peel and seed tomatoes. To chop onion. To thin out the leaves of mint. To mix all the ingredients lengthily (except raspberries) and to set aside with the refrigerator at least 2 hours.
3°/Just before serving, to lay out an ice floe with the bottom of each glasses, to pour soup and to decorate with some raspberries and a small mint leaf.
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OTHER RECIPES CONTAINING BEETS:
- salad of beets to citrus fruits
- cream soup frozen with beet
April/July…
… And small productions
Tuesday, July 7, 2009
Workshops cooks: September-October - November-December 2009
55 workshops, more than 200 participants (of which some became the faithful ones), 110 mets prepared… My very young activity of culinary workshops with Claix (38) began on the hubcaps thanks to you and with confidence that you granted to me: thank you!!! The assessment of this first year is for me completely positive: I took an immense pleasure to share these greedy moments with you.
Not wishing to remain about it there, I hope to re-examine you dice the re-entry in my cooking for new gustatory discoveries. With the general request, thus the planning of the workshops of the months to come here. You register or order your check gift by sending an e-mail or a comment to me. Do not delay too much, certain topics are very snuffed.
Do not hesitate to make circulate this planning around you.
With very soon!
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Tuesday, September 8, 2009
13:00 - 16h/55 euros
CONFECTIONARY: MACAROONS COMPLETE
All my tricks and tips to make a success of them!
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Friday, September 11, 2009
13:00 - 16h/55 euros
RETURN FROM HOLIDAYS
- Minestrone frozen of cucumber, watermelon, radish and apple with dill
- Fine Pie with marinaded sardines and small vegetables of summer
- Pan fry of red berries and its ice with the olive oil
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Tuesday, September 15, 2009
12:15 - 13h45/35 euros NEW FORMULA
LUNCH (1 PAUSES dish, 1 dessert: tasting on the spot)
- Salad of coconuts, crawfish, dried duck and crystallized lemon
- Peach of vine poached in Maury
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Friday, September 18, 2009
13:00 - 16h/55 euros
FINELY OF SEASON
- Salad fruits and vegetables of end of summer, french dressing to mint
- Small stuffed with the conserve of duck in wild mushroom savor
- Being crusty with raspberries, purées of raspberries to the poppy
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Saturday, September 26, 2009
10:00 - 13h/55 euros (to lunch understood)
CATALAN STOPOVER
- Escalivade
- Drunk Duck
- Catalan Cream and its rousquille
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Friday, October 2, 2009
13:00 - 16h/55 euros
WITH YOUR JARS!
- Jam of zucchinis and sweet peppers to the pine nuts
- Pot of pig to Swiss chards
- Chutney of figs to orange
- Jam of pears to the grapes and walnuts
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Tuesday, October 6, 2009
12:15 - 13h45/35 euros
LUNCH (1 PAUSES dish, 1 dessert: tasting on the spot)
- Fillet of duck stuffed with the Parmesan and herbs, red reduction of wine and trévisse stirred fry
- Clafoutis with pears and the saffron
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Friday, October 9, 2009
13:00 - 16h/55 euros
CANDIES AND MIGNARDISE
- Fruit Doughs
- Marshmallows
- Meringues way nougat candy
- Crusty chocolate Glares
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Friday, October 16, 2009
13:00 - 16h/55 euros
A STRONG COFFEE FALL!
- Cream soup of chestnuts, coffee syrup and garlic chips
- Paving stone of crusty salmon, mushroom risotto and scum of coffee
- Cream slice chocolate, coffee, cardamom
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Saturday, October 17, 2009
10:00 - 13h/55 euros
CONFECTIONARY: MACAROONS COMPLETE
All my tricks and tips to make a success of them
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Friday, October 23, 2009
13:00 - 16h/55 euros
CONFECTIONARY: THE TRADITIONAL ONES
- Flashes vanilla
- Cream desserts tatin pear-chocolate
- Pie with pralines
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Tuesday, November 3
14:00 - 16h/30 euros SCHOOL VACATIONS
SMALL HATS (8-12 YEARS)
- Small jars of salmon rillettes
- Cannelloni with vegetables and mint
- Chocolate mousse white and red berries purée
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Friday, November 6, 2009
10:00 - 13h/55 euros (to lunch understood)
WORKSHOP CREATION NEW FORMULA
I choose the products, you create your menu!
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Friday, November 13, 2009
13:00 - 16h/55 euros
ASIAN INSPIRATIONS
- Spiced Salad thaïe with beef and peanuts
- Mussels spiced in coconut stroke
- Cups of white coffee with the tea matcha
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Friday, November 20, 2009
10:00 - 13h/85 euros (to lunch understood) - except subscriptions
FOIE GRAS: LOANS FOR CHRISTMAS
- Ballotine of foie gras on the spot realized to carry at the house
- Cup of white coffee with the foie gras, chutney pineapple passion with tarragon
- Pelletized foie gras, mullet and vegetables of the sun
- Light light Dessert to digest…
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Saturday, November 21, 2009
10:00 - 13h/85 euros (to lunch understood) - except subscriptions
FOIE GRAS: LOANS FOR CHRISTMAS
- Ballotine of foie gras on the spot realized to carry at the house
- Cup of white coffee with the foie gras, chutney pineapple passion with tarragon
- Pelletized foie gras, mullet and vegetables of the sun
- Light light Dessert to digest…
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Tuesday, November 24, 2009
12:15 - 13h45/35 euros
LUNCH (1 PAUSES dish, 1 dessert: tasting on the spot)
- Cabbage, Sheet feeder of smoked haddock and apple and of ground and its lemon-flavoured cream
- Small verrines of autumn
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Friday, November 27, 2009
13:00 - 16h/55 euros
CONFECTIONARY: MACAROONS - IMPROVEMENT
- Tricks and tips for hulls even more beautiful
- New ideas and recipes of garnishes
Details of the program under development
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Tuesday the 1st er December 2009
13:00 - 16h/55 euros
COOKIES OF THE ADVENT AND GREEDY GIFTS
Details of the program under development
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Friday, December 4, 2009
13:00 - 16h/65 euros
PUFF PASTRY CHRISTMAS
- Walnut of Saint-Jacob and its small vegetables of winter of luted glasses
- Wellington Beef
- Cream slice with chestnuts, sauce with pear
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Friday, December 11, 2009
13:00 - 16h/65 euros
DESSERTS OF CELEBRATION: LOANS FOR CHRISTMAS
- Log spiced with the chocolate and orange
- Cream slice with chestnuts, sauce with pear
- Exotic Fruit salad and its crystals of tea
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Saturday, December 12, 2009
10:00 - 13h/65 euros (to lunch understood)
CHRISTMAS IN PROVENCE
- Raviole of potimarron and cream to walnuts
- Guinea hen in bladder with savors of midday
- Nougat candy frozen with the honey of lavender and crystallized ginger
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Friday, December 18, 2009
13:00 - 16h/65 euros
FESTIVE VERRINES
- Frozen of cucumber and vodka, brunoise of smoked salmon and whipped cream with celery
- Cream of potimarron to the rosemary, petals of foie gras
- Fricassee of snails and oyster piece to champagne of luted glasses
- Pineapple and Orange marmalade, hammered cotta coconut and crystallized chestnuts
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Formulas gifts and subscriptions (valid until the 3/30/10)
- 1 COURS AU CHOIX POUR 1 PERSON: 55 EUROS
- 3 COURS AU CHOIX POUR 1 PERSON: 150 EUROS
- 5 COURS AU CHOIX POUR 1 PERSON: 250 EUROS + 1 embroidered apron
- 1 COURS AU CHOIX POUR 2 PEOPLE: 100 EUROS
A greedy coffee awaits you on your arrival and hop, one threads the aprons, and one puts oneself in cooking.
According to the workshops, the mets prepared together are carried or tasted on the spot (to lunch understood). You also set out again with the cards recipes, the tricks and tips and the good addresses.
For groups already made up (6 people minimum and 10 maximum) of private individuals or professionals (nothing better than a course of cooking to weld a team), I can imagine programs to measure: contact me.
I also organize afternoon snacks of birthday of your children: to blow its candles it is well but to carry out cake with his/her best friends, it is still better.
Accounts - checks gift: for or without occasion, think of offering a course of cooking to your close relations, success guaranteed!
Friday, July 3, 2009
The salad Nicoise: let us revise our traditional!
Not yet olives and eggs when I took the photograph.
They was good…
They is the holidays!!! The weather is hot very hot, the zouzous are at the house and I do not work any more until September (the planning of the workshops of the re-entry will be on line Tuesday, it is promised!). However, I do not hope to stop cooking, quite to the contrary: I even hope to have a little more time to test new recipes or to revise my traditional (with the general request) and more regularly to publish them on my blog.
Today, I thus celebrate the beginning of the holidays by inviting some friends with their children. With the menu, nothing heat, nothing of cooked but simply a complete and delicious salad Nicoise. The occasion for me to discover it, otherwise than in the restaurants catch-tourist, by reading out of the ordinary Southern part. Only remain to gather small ripe vegetables at point in the garden and it will be ready: in cooking!
The salad Nicoise
- 4 eggs
- 8 tomatoes
- 2 small green peppers
- 2 fresh onions
- 1 bundle of radish
- 300 G Net of fava beans
- 1 celery branch
- 1 bouquet of small artichokes
- 1 clove of garlic
- 10 marinaded anchovy filets
- 200 G of tuna to oil
- 1 equivocal of olives of Nice
- Olive Oil, adds vinegar to, salt, pepper, basil
1°/To cook eggs 10 mitnutes with boiing water and to leave to cool before peeling and detailing in districts. To peel and slice tomatoes in districts. To peel and chop sweet peppers and onions. To trim the artichoke and thin slices before the citronner for their viter to blacken. To chop celery and radishes. To prepare a french dressing with the olive oil and the vinegar. To season.
2°/To rub a salad bowl with clove of garlic. To lay out all the ingredients in the salad bowl and to baste french dressing. To strew with cut basil leaves and to serve very fresh.
For my part, I found this salad delicious. I acknowledge, I had added cucumber there even if it is fished and the evening, I understood why: the cucumber returns water and softens all salad. The solution: to serve except for or to add it with salad at the last time. Another idea given by one of my friends: to replace french dressing by a anchoïade. To test the next time.
Tuesday, June 30, 2009
Softnesses with Italian
At the time of my last greedy coffee of the year, I tested some softnesses with the Italian notes. Inspiring to me by two culinary authors who hold me with heart, I tried to transmit my enthusiasm for this sunny cooking which does not have of cease to simply emphasize of delicious products.
Cantuccini with anise
On the same principle as the biscotti (cookies because cooked twice), these cantuccini very flavored and is very appreciated or only soaked in glasses of muscatel.
- 200 G of flour
- 10 G of baking powder
- 80 G of sugar
- 40 G of softened butter soft
- 1 egg + 1 egg yolk
- 50 G of nonsalty and pruned pistacchio
- 1 tbs of anise
- 2 tbs of muscatel
To preheat the oven at 200°. To mix all the ingredients and to knead a few minutes. To form 4 small dried sausages with the dough, to flatten them slightly and to deposit them on a grid covered with greaseproof paper. To cook during 20 minutes, to let warm, cut in slices of 1 cm thickness and to cook these slices 10 minutes additional.
Zabaglione with the limoncello foams
A great classic of Italian cooking able to transform egg yolks into light and flavored mousse. I added cream whipped there to make a frozen tasted mousse of it.
- 3 egg yolks
- 80 G of limoncello
- 40 G of sugar
- 100 G of whole liquid cream
To prepare a quivering double-boiler. In a bottom-of-chicken, to whip the egg yolks with sugar then to add the limoncello. To pose bottom-of-chicken in the double-boiler and to whip until obtaining a sparkling mixture having doubled volume. To withdraw bottom-of-chicken of the double-boiler and to whip until complete cooling. To whip the sparkling cream and to fold it into the zabaglione. To serve, furnish with some raspberries and to set aside cold.
Macaroons with the olive oil (approximately 60)
The macaroons are Parisian but when Pierre Hermé scents them with the olive oil, they take a sunstroke. I am not fan of added salt macaroons but these, which I wanted to test for a long time, were not to displease to me.
- 300 G of such an amount of-for-such an amount of (150 G of white almond powder + 150 G of powdered sugar)
- 150 G of powdered sugar + 40 G of water
- 55 G + 55 G of egg whites (a little out-of-date if possible)
- 1 tbs of powdered sugar
- 1 point from coloring pistacchio, 1/2 point of black coloring, 1/2 point of yellow powder coloring
For the garnish with the olive oil
- 150 G of coating ivory (chooclat white)
- 60 G of whole liquid cream
- 100 G of good olive oil
- 1 vanilla pod
- some black olives
0°/Préparer the ganache oils olive: to boil the cream with seeds of the vanilla pod split and scraped then to pour it in three times on the chocolate melted beforehand and to mix. To add the olive oil and to let crystallize a few hours with room temperature.
1°/To preheat the oven at 155°. To bake 150 G of powdered sugar and water with 118-120°. During this time, to assemble 55 G of egg whites with 1 tbs of powdered sugar and to let turn the whisk at medium speed. To pour a fine syrup fillet with 118° and to continue to whip at fast speed until the meringue warms.
2°/During the cooling of the meringue, to sift to it such an amount of-for-such an amount of and to add 55 G of egg whites as well as the green coloring to stir Well using a maryse to obtain an almond paste.
3°/To add the tepid meringue with the almond paste twice and macaronner: to fold the two masses using a maryse on the basis of the center and returning on the edges. To work this dough to obtain a semi-fluid mass which forms a ribbon.
4°/To draw up macaroons using a pastry bag provided with a decorating tip n°10 on perforated plates covered with greaseproof paper (a gauge posed below paper can help the neophytes). To charge each paper laid out on 2 perforated plates posed one on the other for a better distribution of heat and cold during 12 minutes. To leave to cool and take off. To arrange two by two of the same size.
5°/To furnish macaroons using a pastry bag with the ganache with oil with olive, to add two small black olive dice, to close again, arrange in one limps out of iron and to preserve 24 hours at the refrigerator before tasting.
The round of the greedy coffees
Friday, June 26, 2009
Caviar of eggplant to walnut with the blind man…
For medical reasons still a little obscure, I have lost the taste for a few days. Of my green tea of the morning to my small ice with the chocolate of the evening via what however seemed to be delicious mussels or a Margaux Castle sipped for a special occasion, all the food takes a bitter and bitter taste in contact with my papillae. It is the occasion to return account to me which it is nevertheless amusingly handicapping to cook in “blind man”. I miss only one direction and lost here me is a little.
As a result, I benefit from it to empty my wall cupboards before the holidays and to try associations which I would not have inevitably dared differently: an eggplant, a bottom of walnut oil in limit of consumption and 10 walnuts survivors of the harvest of last year become thus a pretty eggplant caviar, “delicious” according to my man. But is it really objective?
Caviar of eggplant to walnut
- 1 eggplant
- 10 walnuts
- 5 walnut oil Cl
- 1 tsp of crushed coriander
- 1 tsp of minced cilantro leaves
- salt, pepper
To pose whole eggplant on a plate covered with greaseproof paper and to charge 15 minutes with 200°. To leave to cool in the oven. To peel eggplant and to mix with the walnut oil, half of walnuts and coriander. To add the remainder of walnuts and the cilantro leaves and to serve quite fresh with toast.
Friday, June 12, 2009
My best black forest
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You almost all had guessed it: the photo preceding one was well that of a jar of 2.5 kg cherries amarena. Since I discovered them at my preferred Italian, I cannot to any more pass some me: even if I know that they are not very good for the line, they accompany my soft white cheese, my hammered cotta and even my cups of white coffee with the tea. A pure slaughter, like one says. And when the box is finished, it will make an excellent jar with whisks, maryses and other wooden spoons.
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At is the base, it following a wave (but nevertheless clothing brought) interpellation of a friend (“say, you can make the black forest, the true one? ”) that I put myself in search of a recipe of this succulent confectionary. I then remembered that it was favorite meal of birthday of my dad. But did good to think of it, I wonder then if the black forest had not a little lost its very small supplement of heart in the course of road… cherries or raspberries? whipped cream or mousse chocolate?
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Finally, I sliced in the sharp one to decide after several tests which the perfect black forest would be that which would please to me: marrowy ladyfinger cookie with the cocoa, rich person chocolate mousse (a little as in the royal chocolate), compotée of raspberries for the crispy one and acidity and cherries amarena (here they are!) for their force and their softness at the same time. Without forgetting the cocoa and the chips of chocolate. I hope that this version will have given pleasure with some others that me since it is now regularly invited to my table.
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My best black forest (a framework 25x35 or two circles of 20 cm)
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400 G of sour cherries amarena
Syrup of imbibage: 100 G of water, 100 G of sugar, 50 G of kirsch
To carry water and sugar to boiling point and to add kirsch out of fire.
For raspberry compote: 1 jam jar of raspberries, 150 G of raspberries
To carry all the ingredients to quiverings and to let preserve a few minutes.
For sponge cake with the chocolate: 80 G of egg yolks, 100 G of flour, 20 G of powder cocoa, 160 G of egg whites, 120 G of granulated sugar
To assemble the white in snow and to add sugar at the end to tighten the white. To add the egg yolks then to fold sifted flour and cocoa gently. To spread out over a plate flexipan and to charge 15 minutes with 180°.
For chocolate mousse: 500 G of liquid cream, 90 G of granulated sugar, 5 water Cl, 4 egg yolks, 1 whole egg, 220 G of dark chocolate of coating.
To assemble the sparkling cream. To whip eggs and to pour the water mixture there sweeten carried with 118°. To mix eggs and the molten chocolate. To fold the whipped cream.
TIP: if there is not a thermometer of cooking for sugar. One blanches with the robot eggs and sugar then one adds boiing water without ceasing whipping. The result will be the same one or almost.
ASSEMBLY: To soak a layer with sponge cake with syrup and to deposit at the bottom of a circle on a greaseproof paper. To spread out a layer of raspberry compote. To then spread out half of chocolate mousse, to strew with sour cherries and to cover with a layer with soaked cake. To cover with the remainder with mousse and to smooth. To block cold. To turn out and strew with cocoa and chocolate chips.
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A new flower in my garden?
Not, the nun with raspberries pâtissée yesterday in Valrhona!
And this one, you do not insist will not have the recipe; -)
Tuesday, June 9, 2009
Kesako?
With your opinion?
Friday, June 5, 2009
Foam cooked peanuts in ribbon of rhubarb poached with pepper syrup
Whereas I made research for the workshop “completely trapped” of today, I discovered this process of cooked scum developed by Ferran Adrià. To obtain an astonishing spongy texture, it is enough to use a siphon, one microwave oven and dried fruits (pistacchio, walnut, hazelnuts…).
Whereas I thought to be used simply this sponge as aperitif ultra light with scum as mango (I in raffole when it is just strewn with fleur de sel and pepper of Espelette), I on the occasion to test one surprising association peanut-rhubarb at the spangled restaurant the Terraces of Uriage. And here how this small mets was born.
Foam cooked peanuts in ribbon of rhubarb poached with pepper syrup (4-6 sea-green.)
Foam cooked peanuts (siphon 50 Cl-2 cartouches): 75 G of peanuts (+ qs for the service), 20 G of flour, 150 G of egg whites (approximately 5 white)
To mix all ingredients 2-3 minutes with the blender to obtain a creamy consistency. To pass to the strainer and to fill the siphon. To put the 2 cartridges and to allow 2 hours cold. To fill ¼ of glasses with typed with the siphon, to heat a few seconds with microwave oven and to unmould while making use of a knife. To serve with poached rhubarb.
ALTERNATIVES: can prepare with pistacchio, almonds, walnut of pecan, walnut, hazelnuts… In sweetened version, to add 75 G of sugar to the mixture.
Poached rhubarb: 1 or 2 stems of rhubarb, ½ liter of water, 100 G of sugar, peppers mixed (Cubède, sechouan…)
To detail rhubarb in fine plates using a treasurer. To boil water and sugar and to add pepper. Y to poach rhubarb and to set aside. To surround scums of peanuts with and to sprinkle some crushed peanuts.
