Apr 162013

Steak tartareSource : epicurien.be

Ingredients for 3:
600g beef tenderloin
1 egg yolk
2 tbs strong mustard
2 tbs ketchup
2 tbs Worcestershire sauce
½ tsp Tabasco
4 tsp mayonnaise
4 tsp capers
4 tsp onions, finely chopped
4 tsp parsley, finely chopped
1 tsp pickles, finely chopped
black pepper
coarse salt

Chop the meat with a sharp knife, first into fine slices, then these slices into slivers, and finally these slivers into small dice.
Place the meat in a dish, add the egg yolk, mustard, ketchop, Worcestershire sauce, Tabasco, mayonnaise, capers, onions, pickles and parsley.
Stir everything together well. Salt and pepper to taste.
The meat may also be presented alone on serving plates, and the sauce presented alongside so everyone adds the desired quantity. Ingredients may also be presented individually, for everyone to create their own sauce according to taste.

Serve with: salad and French fries.

Very good! We prepare and serve the sauce separate from the meat, so we can add only as much of the sauce as desired.

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 Posted by at 17:00 UTC
Apr 132013

Berrichan Easter pâtéSource : journaldesfemmes.com

Ingredients for 4:
300g puff pastry
600g minced meat, half pork, half veal
4 hard-boiled eggs

Roll the puff pastry out to a 50x22cm rectangle. Cut the dough in two, one 50x12cm and the other 50x10cm. Place the larger of the two on a baking sheet, set aside the other.
Arrange the meat onto the dough, allowing a 3cm margin all around.
Remove all 4 corners and fold the dough up over the meat.
Preheat the oven to 210°C.
Shell the eggs, halve each and arrange on the meat, flat side down.
Brush the dough with a little water, so it will become golden while cooking.
Place the second part of puff pastry over the pâté and seal delicately, using a fork.
Poke three chimneys into the surface, between the eggs, to evacuate steam when cooking. Humidify the pâté with a little water.
Out of the extra dough, cut out 24 little leaves and arrange them on the pâté for decoration: 6 around each chimney and 3 at each end. Humidify them as well.
Bake the pâté 35 minutes at 210°C then 15 minutes at 150°C. Cover with foil half-way through baking. When done, remove from the oven and allow to cool.
Serve warm or cold.

Serve with: salad.

Interesting idea, but needs more flavor (thyme, parsley, shallots, garlic, maybe some sweet wine). These meats are very dry (little fat), so adding an egg to them probably couldn’t do any harm.

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 Posted by at 17:00 UTC
Apr 032013

Mixed salad with Pyrenees ewe's cheese, apple and dried cherriesSource : undejeunerdesoleil.com

Ingredients for 2 :
200g mixed salad (frisée, oak leaf, lettuce, treviso…)
1 large red apple
80g Pyrenees ewe’s cheese (Ossau-Iraty)
40g dried cherries
3 tbs lemon juice
3 tbs olive oil
salt and pepper

Wash and dry the salads. Wash and slice the apple, drizzle some lemon juice to keep its color. Dice the cheese.
Arrange the salad in a plate with apple, cheese, and sprinkle some dried cherries.
Mix 3 tbs olive oil with 1 tbs lemon juice, some salt and pepper. Pour onto the salad and mix just before serving.

Notes :
Also good with cranberries instead of cherries.

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 Posted by at 12:00 UTC
Mar 272013

Spicy Roasted Poblano Red Lentils with SausageSource : boulderlocavore.com

Ingredients for 2:
120g Poblano Chile
3 cups Ham Stock
1½ cup Red Lentils, rinsed
2 tsp Olive Oil
170g pre-cooked Spicy Italian Sausage, sliced into 5mm slices
Salt and Pepper to taste

Roasting a Pepper: Place the poblano chile on a baking sheet underneath a broiler. Allow the skin to blacken and split over the entire chile (rotate so each side has blackened). Place the chile in a plastic Ziploc bag and allow it to sweat for about 15 minutes. Open the bag and rub the burned skin of the chile off leaving soft, green flesh. Remove the stem and seeds inside. (Can also be placed over a gas burner of a stovetop, rotating with heatproof tongs until chile is charred and then placed in the plastic bag.)
While the chile is sweating in the plastic bag, place lentils and ham stock in a medium saucepan over medium heat. Bring to a boil, reduce to a low simmer partially covered for 15 minutes. Almost all the stock will be absorbed. Remove from heat, cover and allow to sit for 10 minutes.
Five minutes before the lentils are done sitting, heat a large skillet with the olive oil. Place the sausage slices into the skillet and sauté to warm and lightly brown; 1-2 minutes. Add the poblano chile and sauté another minute.
Add the red lentils to the skillet (if any liquid remains strain from lentils and discard). Saute two minutes to fully combine the ingredients but not longer so the lentils so not begin to breakdown. Serve warm.

More like bean soup! Try reducing cooking time.

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 Posted by at 17:00 UTC
Mar 262013

Anatra all'aranciaSource : undejeunerdesoleil.com

Ingredients for 4:
1 duck or duckling, gutted (without the head), cut to 8 pieces (approx. 1,2 kg)
2 oranges, zest and juice
25cl white wine (or Martini, or cider)
4 cloves garlic
4 bay leaves
2 branches fresh rosemary
salt and pepper

Place the duck in a large bowl, salt and pepper. Add the oranges’ zest and juice, the garlic cut in halves, as well as the wine and herbs. Mix together, cover, marinate 2 hours in the refrigerator.
Preheat the oven to 190°C. Pour duck and marinade into a large baking dish, skin-side down. Bake about 25 minutes. Turn over the duck (skin-side up) and bake another 20 minute (if the juice evaporates too quickly, add a little water). The skin will become crunchy and the meat tender. For a more cooked meat, cook another 10 minutes (but it will be less tender).
Check and correct seasoning if necessary, serve hot with its sauce.
Will keep overnight, and is better the next day: reheat in a pan with its juice.

Serve with: roasted potatoes


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 Posted by at 17:00 UTC
Mar 252013

Liege-style rabbitSource : absurdia.com

Ingredients for 4:
1 rabbit
2 onions
Liege syrup
50cl vinegar
50cl water
1 onion
Liege syrup
20g sugar
bay leaves
salt and pepper

Prepare the marinade. Allow the rabbit to marinate in it overnight.
Pour the stock over the rabbit, allow to cool.
Cook some bacon (as much as desired). Meanwhile, drain the rabbit.
Once the bacon has cooked, add the rabbit pieces, brown them on all sides.
In a separate pan, cook the onions, then add them to the rabbit.
Simmer until completely cooked, then thicken the sauce

Serve with: salad and fries


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 Posted by at 17:00 UTC
Mar 242013

Irish SteaksSource : allrecipes.com

Ingredients for 4:
2 tbs vegetable oil
3 tbs butter
1 onion, chopped
4 beef top sirloin steaks
1 clove garlic, cut in half lengthwise
1/4 cup Irish whiskey
salt and ground black pepper, to taste
2 tbs fresh flat-leaf parsley, chopped

Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
Rub steaks with cut sides of garlic clove.
Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.
If desired, light whiskey fumes on fire with a barbecue lighter and allow to cook until the flames die out, about 1 minute.

Good but not much whiskey flavor.

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 Posted by at 17:00 UTC
Mar 232013

White beans with baconSources : epicurien.be

Ingredients for 6:
500g dry white beans
2 onions
1 carrot
2 cloves garlic
1 clove
1 star anise
2 tbs butter, or duck fat
250g bacon bits
½ tbs flour
1 bouquet garni
freshly ground black pepper

The day before, or at least 12h ahead of cooking, soak the beans in cold water. 12 hours later, drain them. Peel 1 onion, stick the cloves in it.
Peel and chop the carrot. Peel the garlic cloves.
In a pot, bring 1 L water to a boil, then add the beans, carrot, onion, garlic, and star anise. Simmer over low heat 40 minutes.
Meanwhile, peel and chop the other onion.
In a pan, melt the fat of choice, add the onion and bacon and brown them.
Drain the beans, saving the cooking fluids. Pour the beans into the pan with the onion and bacon. Season with salt and pepper, stir, then add the flour, 1 cup cooking fluids, the bouquet garni and simmer until liquids have reduced.
Serve hot.

Serve with: raw vegetables

Good but salty.

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 Posted by at 17:00 UTC
Mar 192013

Périgord duck confit risottoSource : cuisine-guylaine.over-blog.com

Ingredients for 4:
300g Arborio rice
1 L vegetable (or chicken) stock
2 shallots
100ml dry white wine
6 duck confit wings
3 tbs duck fat
2 tbs heavy cream
25g Parmesan
salt and pepper

Peel and mince the shallots. Sautee them in a skillet with the duck fat until translucid, do not allow them to color.
Gently heat the duck confit in the oven in the meanwhile. Heat the vegetable stock, keep warm.
Once the shallots are translucid, add the rice, stir to coat in fat and turn pearly.
Add the white wine, allow to cook until all the liquid has been absorbed. Wet with a ladle of stock. Keep adding stock as soon as the previous dose of stock has been absorbed, allow to cook 18-20 minutes. About 100ml of stock will remain.
Taste the rice to check that it has cooked sufficiently. Salt, pepper. Shred the duck confit, add to the risotto, stir.
Remove from heat, then add the cream and Parmesan. Serve immediately or keep warm.

Serve with: raw vegetables.

Tasty. Excellent risotto base.

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 Posted by at 17:00 UTC