Bavette et Cie (Brunch)

 

4 servings

• 600 gr veal flank steak
• Sunny side up eggs
• Luxury potatoes (see recipe)

For the marinade

• 60 ml olive oil
• 30 ml balsamic vinegar
• 2 cloves of garlic
• 4 dried tomatoes
• 3 green onions
• 60 ml fresh parsley
• 60 ml fresh basil
• Salt and pepper

1. For the marinade, in a food processor, combine all the ingredients and puree.
2. In a large dish, pour the marinade over the meat and place in the refrigerator for a minimum of 2 hours.
3. Grill the flank steak for 2 minutes on each side on the barbecue, or sear it in a pan; let the flank rest for 5 minutes.
4. Finely slice the meat and serve with the sunny-side-up eggs and luxury potatoes.

BON APPÉTIT

Deluxe Potatoes (Brunch)

 

                The oldest traces of cultivated potatoes were found in the Andes and date back to 8000 BC. However, it was only in the 16th century that the potato was introduced to Europe following the discovery of the Americas.

For 4 servings

Ingredients for the potatoes

• 2 Russet potatoes
• 30 ml vegetable oil
• 1 onion, chopped
• ½ red pepper, diced
• 30 ml fresh thyme, chopped
• 15 ml butter
• 30 ml fresh parsley, chopped

Ingredients for seasoning

• 2 ml sweet paprika
• 1 ml cayenne pepper
• 1 ml onion powder
• 1 ml garlic powder
• Salt and pepper

1. In a large saucepan, cover the potatoes with water and bring to a boil; simmer for 30 minutes.
2. Drain and let cool; peel the potatoes and cut them into small 2 cm cubes.
3. In a small bowl, mix all the seasoning ingredients and add the potato cubes.
4. In a large non-stick pan, heat the oil and brown the onion, pepper and thyme for 3 to 4 minutes.
5. Add the potatoes and butter, then cook without stirring so that the potatoes brown.
6. When they are golden, stir and let brown on the other side.
7. Stop cooking when the potatoes are completely golden and crispy.
8. Stir in the parsley and serve as a side dish.

BON APPÉTIT

Cheesecake à la Citrouille

 

                Un cheesecake riche et crémeux. Préparez-le la veille de votre service.

Donne 10 portions

Croûte

• 1½ tasse de chapelure de biscuits Graham (environ 20 biscuits carrés)
• ¼ tasse) de sucre
• 6 cuillères à soupe de beurre non salé, fondu
• ½ cuillère à café de cannelle moulue

Remplissage

• 3 paquets (8 onces) de fromage à la crème (style Philadelphie), ramolli
• ¾ tasse de cassonade claire, bien tassée
• ¾ tasse de sucre
• 5 œufs
• 1 boîte/16 onces de purée de citrouille solide (pas de garniture pour tarte)
• 1½ cuillères à café de cannelle moulue
• ½ cuillère à café de muscade râpée
• ¼ cuillère à café de gingembre moulu
• ¼ cuillère à café de sel
• Sucre glace

Préparer la croûte

1. Beurrer un moule à charnière de 9 pouces.
2. Mélanger la chapelure, le sucre, le beurre et la cannelle dans un petit bol ; presser le mélange sur le fond et à mi-hauteur du moule.
3. Réfrigérer au moins 1 heure.

Préparer la garniture

1. Préchauffer le four à 325F.
2. Battre le fromage à la crème dans un grand bol jusqu'à consistance lisse ; incorporer la cassonade et le sucre jusqu'à ce que le tout soit bien mélangé.
3. Ajouter les œufs, un à la fois, en battant bien après chaque ajout ; incorporer la purée de citrouille, la cannelle, la muscade, le gingembre et le sel.
4. Verser le mélange dans le moule préparé ; cuire au four préchauffé pendant 1¼ heure ou jusqu'à ce que le centre soit juste pris (couvrir de papier d'aluminium s'il brunit trop).
5. Passez doucement un couteau fin autour du bord du moule ; laisser refroidir le gâteau dans le moule sur une grille.
6. Réfrigérer, couvert, toute la nuit.
7. Pour servir, retirer le côté du moule ; saupoudrer de sucre glace, si vous le souhaitez.

BON APPÉTIT

Chic Salmon Benedict (Brunch)

 

2 servings

• 8 asparagus
• 15 ml butter, melted
• 30 ml fresh dill, finely chopped
• 30 ml chives, finely chopped
• Salt and pepper
• 4 eggs
• 2 English muffins
• 8 slices of smoked salmon
• 1 Hollandaise sauce, recipe below

1. Using your hands, break the asparagus to remove the tough lower third; the asparagus will naturally break in the right place, then cut the asparagus in half.
2. Blanch the asparagus for 2 to 3 minutes in boiling water; let cool and set aside.
3. Cut 15cm/6in squares of plastic wrap; brush the center of the wrap with a little melted butter.
4. Sprinkle the buttered surface with dill and chopped chives; season.
5. Carefully place a square of plastic wrap in a small bowl and gently press the center of the wrap into the container; crack an egg into the plastic wrap, then bring the edges together to form a small, compact bundle.
6. Tie the bundle tightly with a little string and repeat with all the squares of plastic wrap: set aside.
7. Bring a pan of water to the boil, immerse the egg bundles in the boiling water and simmer for 3 minutes 30 seconds; drain and let stand 1 minute.
8. Cut the asparagus in half and reheat quickly in the microwave; open and toast English muffins.
9. Top each muffin half with asparagus and smoked salmon; cut the string from each bundle and carefully invert the egg onto the smoked salmon.
10. Top with Hollandaise sauce and serve two eggs Benedict per person.

Hollandaise sauce

                Hollandaise sauce is a hot emulsified sauce. The classic recipe for this sauce recommends a reduction of 5 ml of mignonette and 100 ml of vinegar, until you obtain approximately 30 ml of liquid. We pass this liquid through cheesecloth and add it to the egg yolks at the start of the preparation.

                Furthermore, you should know that a hollandaise sauce can turn bad for the following reasons:

*The butter is too hot.

*The egg yolks are not sufficiently creamy.

*The butter is incorporated too quickly.

*The sauce is kept at too high a temperature.

Hollandaise sauce

-6 to 8 egg yolks

-450 gr butter

-45 ml of cold water (or vinegar reduction)

-Juice of ½ lemon

-Cayenne

Melt the butter, preferably in a bain-marie.

Clarify the butter by first removing the foam that forms on the surface, then separating it from the whey.

Vigorously whisk the yolks to which the water has been added, in a bain-marie.

During this operation, the yolks will rise while taking on a creamy texture, but be careful not to overcook them, as you must avoid coagulation.

As soon as the yolks are soft, remove them from the heat source and add the butter, first drop by drop, then in a thin stream and gradually increasing the flow.

At the end, add the lemon juice and cayenne.

Pass through a sieve and keep warm, avoiding excessive heat, which could cause the sauce to turn.

Drifts.

*Maltese sauce: Hollandaise sauce + Orange juice and zest.

*Mustard sauce: Hollandaise sauce + Mustard.

*Chantilly Sauce: Hollandaise sauce + Whipped cream.

BON APPÉTIT

Brunch pizza (Brunch)

 

4 servings

• 12 small asparagus
• 250 ml bacon pieces of 0.5 cm/¼ in
• 1 homemade or store-bought pizza dough
• 60 ml cream 35%
• 250 ml gouda cheese, grated
• 8 button mushrooms, sliced
• Salt and pepper
• 4 eggs

1. Using your hands, break the asparagus to remove the tough lower third; the asparagus will naturally break in the right place, then cut the asparagus in half.
2. In a pan, brown the bacon for 4 to 5 minutes; pat dry on absorbent paper and set aside.
3. Preheat the oven to 500F/250C.
4. Roll out the pizza dough to form a 30 cm/12 in disk; spread the cream over the dough, then top with the cheese, bacon, asparagus and mushrooms and season.
5. Cook the pizza on the lower rack of the oven for 4 minutes.
6. Remove from oven and crack eggs over pizza; return to oven for 6 minutes.
7. Cut and serve.

BON APPÉTIT

Ordinary choux pastry (The Escoffier culinary guide)

 

Proportions:

• 1 liter of water
• 375 grams of butter
• 15 grams of salt
• 25 grams of sugar
• 500 grams of sifted flour
• 16 medium eggs
• A spoonful of orange blossom water

Process :

1. Put water, salt, sugar and butter in a saucepan and bring to the boil.
2. Remove from fire ; add the flour; mix this and dry over high heat until the dough no longer sticks to the spoon and oozes slightly.
3. Then add, and completely off the heat, the eggs two by two, taking care to incorporate them well into the dough before adding more.
4. When all the eggs have been absorbed by the dough, top it off with the flavoring.

The cooking :

1. Place the choux buns on the lightly buttered baking sheet, using a spoon or a piping bag; take care to space them out sufficiently, as they double in volume when cooked.
2. Bake in a hot 400F (200C) oven for about 20 minutes.
3. The choux should be puffy, golden, crunchy and light.
4. Let cool on rack.

In homage to Auguste Escoffier

Corned beef hash (Brunch)

 

6 servings

• 2 yellow-fleshed potatoes (Yukon Gold)
• 15 ml butter
• 1 onion, chopped
• 15 ml fresh thyme, chopped
• 1 can/340 gr store-bought corned beef
• 1 egg
• Pepper
• 30 ml vegetable oil

1. In a saucepan, cover the potatoes with cold water; bring to the boil and simmer for 30 minutes over low heat.
2. Drain and let cool; peel the potatoes.
3. In a pan, melt the butter and brown the onion and thyme for 3 to 4 minutes; to book.
4. Grate the potatoes into a bowl; add corned beef, onion and egg, pepper and mix well.
5. In a large skillet, heat the oil and pour in all the mixture; form a compact pancake and cook for 8 to 10 minutes over medium heat until everything is nicely browned.
6. Stir the mixture, then reform into a pancake as compact as possible; brown again for 8 to 10 minutes.
7. Cover the pan with a plate with a larger diameter than the pan and turn the pancake over on the plate so that the browned part is on top.
8. Gently slide the pancake into the pan, and continue cooking for 10 minutes to brown the other side.
9. Serve with eggs cooked to taste and candied tomatoes or sour cream.

BON APPÉTIT

Chocolate-hazelnut coffee (Brunch)

 

For 4 cups

• 60 ml cream 35%
• 30 ml semi-sweet chocolate chips
• 1 lemon wedge
• 60 ml sugar
• 125 ml hazelnut liqueur (Frangelico type)
• 1 liter filter coffee
• Dark or milk chocolate shavings (finishing)

1. In a bowl, whip the cream vigorously until soft peaks form.
2. In a small bowl, melt the chocolate in the microwave in 15-second bursts; the chocolate should be melted, but not hot.
3. Pour the chocolate into the whipped cream, beating vigorously with an electric mixer until stiff peaks form; set aside in the refrigerator.
4. Rub the rim of a cup with the lemon wedge; pour the sugar into a small plate, then turn the cup on the plate to coat the rim with sugar and repeat for three more cups.
5. Pour 30 ml of hazelnut liqueur into each cup, then fill with coffee; top with chocolate whipped cream, then chocolate shavings and serve.

BON APPÉTIT

The morning burger (Brunch)

 

4 servings

• Meat of 2 sausages of your choice
• 30 ml vegetable oil
• 4 slices of cheddar cheese
• 4 eggs
• Salt and pepper
• 15 ml butter
• 4 English muffins
• 30 ml mayonnaise
• 4 slices of tomatoes

1. Form four patties with the sausage meat.
2. In a frying pan, heat the vegetable oil and cook the patties for about 3 minutes on each side; cover with cheddar cheese and keep warm.
3. In a small bowl, whisk the eggs; season.
4. In a pan, heat the butter, pour in the egg mixture and cook for 2 minutes; divide into four portions and turn to finish cooking.
5. Toast the English muffins.
6. Top the base of each with mayonnaise, a sausage patty, a portion of eggs and a slice of tomato.
7. Close and serve.

BON APPÉTIT

Lamb Shanks with Black Beer

 

4 servings

• 30 ml vegetable oil
• 4 lamb shanks
• Salt and pepper
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 341 ml (1 bottle) dark beer
• 15 ml Dijon biker
• 60 ml maple syrup

1. In a large skillet, heat the oil over high heat and sear the lamb shanks; season and place in a baking dish.
2. Brown the onion and garlic for 2 to 3 minutes in the same pan; deglaze with beer and pour everything over the shanks.
3. Add the mustard and maple syrup, and mix the sauce well.
4. Place in the oven and cook for 2h30 min. at 300F (150C); baste the shanks with their juice every 30 minutes.
5. Serve with roasted vegetables.

BON APPÉTIT

Roasted Cauliflower, Butter and Co.

 

                Replace the parmesan with Comté cheese to update this delicious recipe.

4 servings

• 1 cauliflower
• 30 ml sherry vinegar
• 80 ml cream 35%
• 125 ml fresh parmesan, grated
• Salt and pepper
• 30 ml butter, melted

1. Cut the cauliflower into medium-sized florets.
2. In a bowl, mix all the ingredients ; season and mix well.
3. Place the bouquets on a baking tray covered with parchment paper.
4. Cook in the center of the oven under the broiler for 5 to 10 minutes or until the florets are tender and golden brown.
5. Serve as an accompaniment.

BON APPÉTIT

Chou-Fleur Rôti, Beurre et Cie

 

                Remplacez le parmesan par du fromage comté pour renouveler cette délicieuse recette.

4 portions

• 1 chou-fleur
• 30 ml vinaigre de Xéres
• 80 ml crème 35%
• 125 ml parmesan frais, râpé
• Sel et poivre
• 30 ml beurre, fondu

1. Découper le chou-fleur en bouquets de grosseur moyenne.
2. Dans un bol, mélanger tous les ingrédients ; assaisonner et bien mélanger.
3. Déposer les bouquets sur une plaque allant au four recouverte de papier parchemin.
4. Cuire au centre du four sous le gril pendant 5 à 10 minutes ou jusqu'à ce que les bouquets soient tendres et bien dorés.
5. Servir en accompagnement.

BON APPÉTIT

Rising Sun Ribs

 

                Use this sauce to make succulent Asian chicken wings.

4 servings

• 2 pieces of ribs
• 2 liters of rib brine

Rib brine

• 1 Liter water
• 125 ml salt
• 80 ml sugar
• 30 ml black peppercorns
• 4 sprigs of fresh thyme
• 2 bay leaves
• 24 ice cubes

Asian sauce

• 2 plums, pitted and cut into 4
• 1 onion
• 2 cloves garlic
• 2.5 cm (1 in) fresh ginger, peeled
• 2 fresh chili peppers, seeded
• 60 ml soy sauce
• 60 ml hoisin sauce
• Salt and pepper

1. Place the ribs in the brine and refrigerate for a minimum of 12 hours.
2. In a food processor, combine all the Asian sauce ingredients and set aside.
3. Remove the ribs from the brine, dry them well; place ribs on a rack in a baking dish.
4. Pour 2 cm (1 in) of water into the bottom of the dish; cover and bake for 1 hour at 300F (150C).
5. Remove the lid, generously brush the ribs with Asian sauce and continue cooking for 1 hour at 350F (175C); baste ribs with sauce every 30 minutes.
6. Serve with the accompaniment of your choice.

BON APPÉTIT

Tourtière (The encyclopedia of Canadian cuisine, Jehane Benoit)

 

                Canadian cuisine is unique in the world. Alone, in fact, she knew how to harmoniously combine French cuisine with all its refinements, American cuisine whose apparent simplicity hides an extraordinary richness and complexity, and finally traditional Quebec cuisine.

• 1 lb ground pork
• 1 small diced onion
• 1 small clove of garlic, minced
• ½ tsp. tsp salt
• ½ tsp. savory tea
• ¼ tsp. tsp celery pepper
• ¼ tsp. 1/2 tsp ground cloves
• ½ cup of water
• ¼ to ½ cup breadcrumbs

1. Place all the ingredients in a saucepan, except the breadcrumbs; bring to a boil and cook, uncovered, for 20 minutes.
2. Remove from fire ; add a few spoonfuls of breadcrumbs, let sit for 10 minutes.
3. If the fat has been sufficiently absorbed by the breadcrumbs, there is no need to add more; otherwise, continue in the same manner.
4. Cool and pour between two pie crusts; bake in a 375F oven until the dough is golden brown.
5. Serve hot.

1963 edition

BON APPÉTIT

Chicken Pesto in the Skin

 

4 servings

• 4 chicken thighs

Buttermilk marinade

• 375 ml buttermilk
• 30 ml Dijon mustard
• Juice of 1 lemon
• 5 ml sweet paprika

• Salt and pepper

Tarragon pesto

• 6 sprigs of tarragon
• 2 cloves garlic
• 60 ml breadcrumbs
• 30 ml Dijon mustard
• 80 ml olive oil

1. In a large container, mix all the marinade ingredients.
2. Gently immerse the chicken thighs in the marinade; cover and refrigerate for a minimum of 4 hours.
3. In a food processor, combine all the pesto ingredients.
4. Remove the thighs from the marinade.
5. Slide your fingers under the skin of the chicken thighs.
6. Spread 15 ml of pesto under the skin of each thigh; place the skin back on each piece of meat.
7. Place the chicken thighs on a lightly oiled baking sheet; bake for 45 minutes in the oven at 350F (180C).
8. Serve

BON APPÉTIT

Poulet Pesto dans la Peau

 

4 portions

• 4 cuisses de poulet

Marinade au babeurre

• 375 ml babeurre
• 30 ml moutarde de Dijon
• Jus de 1 citron
• 5 ml paprika doux
• Sel et poivre

Pesto à l'estragon

• 6 branches d'estragon
• 2 gousses d'ail
• 60 ml chapelure
• 30 ml moutarde de Dijon
• 80 ml huile d'olive

1. Dans un grand contenant, mélanger tous les ingrédients de la marinade.
2. Immerger délicatement les cuisses de poulet dans la marinade ; couvrir et réfrigérer pour un minimum de 4 heures.
3. Au robot, combiner tous les ingrédients du pesto.
4. Retirer les cuisses de la marinade.
5. Glisser vos doigts sous la peau des cuisses de poulet.
6. Étaler 15 ml de pesto sous la peau de chaque cuisse ; bien replacer la peau sur chaque pièce de viande.
7. Placer les cuisses de poulet sur une plaque allant au four légèrement huilée ; cuire 45 minutes au four à 350F (180C).
8. Servir

BON APPÉTIT

Biscuits au beurre et aux pacanes (Biscuits)

 

                Ces bouchées alléchantes sont de véritables gagnantes !

Environ 4 douzaines

• 1¾ tasse de pacanes hachées
• 1 tasse + 1 cuillère à soupe de beurre (sans substituts), ramolli
• 1 tasse de cassonade tassée
• 1 œuf, séparé
• 1 cuillère à café d'extrait de vanille
• 2 tasses de farine tout usage
• 3 cuillères à café de levure chimique
• 1 cuillère à café de sel
• 1 tasse de moitiés de noix de pécan

1. Placer les noix de pécan hachées et 1 cuillère à soupe de beurre dans un plat allant au four ; cuire au four à 325F pendant 5 à 7 minutes ou jusqu'à ce qu'ils soient grillés et dorés, en remuant fréquemment ; laisser refroidir.
2. Dans un bol, battre la cassonade et le reste du beurre en crème ; incorporer le jaune d'œuf et la vanille.
3. Mélanger la farine, la levure chimique et le sel ; ajouter progressivement au mélange crémeux.
4. Couvrir et réfrigérer pendant 1 heure ou jusqu'à ce qu'il soit facile à manipuler ; rouler en 1 po. boules, puis rouler dans les pacanes grillées, en pressant les noix dans la pâte.
5. Placer à 2 po d'intervalle sur des plaques à pâtisserie non graissées ; battre le blanc d'œuf jusqu'à ce qu'il soit mousseux.
6. Trempez les moitiés de noix de pécan dans le blanc d’œuf, puis pressez-en doucement une dans chaque boule.
7. Cuire au four à 375F pendant 10-12 minutes ou jusqu'à ce qu'ils soient dorés ; laisser refroidir pendant 2 minutes avant de le déposer sur des grilles.

BON APPÉTIT

Rack of lamb from the Maghreb

 

4 servings

• 2 racks of lamb
• 30 ml vegetable oil

Maghreb seasoning

• 10 ml cumin
• 5 ml sweet paprika
• 5 ml ground cardamom
• 5 ml brown sugar
• 2 ml ground black pepper
• 1 ml cayenne pepper
• 2 ml salt
• 5 ml dried oregano
• 2 ml ground cinnamon
• 15 ml olive oil

 Pomegranate sauce

• 30 ml honey
• 125 ml water
• Juice of 1 freshly squeezed pomegranate and a few whole seeds

1. Using a small knife, scrape each bone from the racks of lamb to remove all the flesh; remove excess fat and sinew from the surface of the squares.
2. In a bowl, combine all the seasoning ingredients; rub the racks of lamb with the seasoning to make it penetrate the flesh and leave to rest in the refrigerator for at least 1 hour.
3. In a large skillet, heat the oil over high heat; place the racks of lamb, fleshy side down, in the oil.
4. Using tongs, turn the squares over only when they are well colored.
5. In a baking dish, pour all the sauce ingredients, stir; place the squares in the dish, fleshy side up.
6. Bake for 15 minutes in the oven at 400F/200C; let stand 10 minutes before serving.

BON APPÉTIT

Garnished Veal Breast

 

8 servings

• 15 ml olive oil
• 2 cloves of garlic, chopped
• 1.5 Liters baby spinach
• 1 veal breast weighing 2 kg, well defatted
• 250 ml store-bought dried tomato pesto
• 8 slices of prosciutto
• 200 gr goat cheese
• Salt and pepper
• 30 ml vegetable oil
• 500 ml veal stock
• 2 sprigs of rosemary

1. In a pan, heat the olive oil and brown the garlic for 1 minute; add the spinach and cook for 1 minute to wilt, set aside.
2. On a work surface, spread the veal breast; brush the inside of the breast with dried tomato pesto.
3. Place the prosciutto slices side by side on the pesto; arrange the goat cheese and spinach in a line on the prosciutto slices, about 8 cm (3 in) from the side.
4. Roll the breast itself hard, starting from the side of the filling to trap it well inside; tie the roast.
5. Season and drizzle with vegetable oil; place in a baking dish.
6. Pour in the veal stock, add the rosemary sprigs to the juice and cook in the oven at 400F (200C) for 1 hour 40 minutes. ; baste the meat with its juice every 20 minutes.
7. Remove from the oven, cover with aluminum foil and let the meat rest for 10 minutes; cut and serve with the cooking juices.

BON APPÉTIT

Snapper, Tomatoes and Fennel

                Some snappers can weigh up to 15 kg, but the average weight varies between 1.5 kg and 4 kg.

4 servings

• 1 whole red snapper, scaled
• 4 sprigs of fresh dill
• 4 Italian tomatoes, cut in half
• 1 fennel, cut in 2 and sliced
• 1 lemon, cut into 0.5 cm slices
• 3 cloves of garlic, minced
• 15 ml sugar
• Salt and pepper
• 80 ml olive oil

1. Brush a baking tray with a little oil; place the whole fish in the center.
2. Arrange the dill sprigs in the belly of the fish, and the half tomatoes around the fish.
3. Place the fennel and lemon slices on the fish, sprinkle everything with garlic and sugar; season and drizzle with olive oil.
4. Bake for 20 minutes in the oven at 400F (200C); turn the oven to broil and cook for 3 to 5 minutes.
5. Remove from the dish when the fennel is lightly colored; serve.

BON APPÉTIT

Vivaneau, Tomates et Fenouil

 

                Certains vivaneaux peuvent peser jusqu'à 15 kg, mais le poids moyen varie plutôt entre 1.5 kg et 4 kg.

4 portions

• 1 vivaneau entier, écaillé
• 4 branches d'aneth frais
• 4 tomates italiennes, coupées en 2
• 1 fenouil, coupé en 2 et émincé
• 1 citron, coupé en tranches de 0.5 cm 
• 3 gousses d'ail, émincées
• 15 ml sucre
• Sel et poivre
• 80 ml huile d'olive

1. Badigeonner une plaque allant au four d'un peu d'huile ; placer le poisson entier au centre.
2. Disposer les branches d'aneth dans le ventre du poisson, et les demi-tomates autour du poisson.
3. Placer le fenouil et les tranches de citron sur le poisson, saupoudrer le tout d'ail et de sucre ; assaisonner et arroser d'huile d'olive.
4. Cuire 20 minutes au four à 400F (200C) ; mettre le four à gril et cuire 3 à 5 minutes.
5. Retirer le plat lorsque le fenouil est légèrement coloré ; servir.

BON APPÉTIT

Pintade aux Lentilles Gourmandes

 

                Ajoutez du fromage bleu au mélange de lentilles au moment d'y incorporer la crème.

4 portions

• 1 pintade entière
• 15 ml huile végétale
• Sel et poivre
• 1 oignon, ciselé
• 2 carottes, coupées en cubes de 1 cm
• 250 ml lardons de 1 cm
• 30 ml huile d'olive
• 250 ml lentilles vertes du Puy
• 250 ml fond de veau
• 125 ml crème 35%

1. Frotter toute la peau de la pintade avec un peu d'huile végétale ; assaisonner.
2. Placer la pintade dans un plat allant au four ; garnir de l'oignon, des carottes et des lardons.
3. Arroser légèrement les légumes d'huile d'olive ; mettre 30 minutes au four 350F (180C).
4. Porter une casserole d'eau salée à ébullition ; verser les lentilles et laisser mijoter 20 minutes à feu doux ; égoutter et réserver.
5. Arroser la pintade du jus de cuisson ; verser ls lentilles, le fond de veau et la crème autour de la pintade, puis remuer la garniture.
6. Continuer la cuisson 30 minutes au four à 400F (200C) ; découper la pintade et servir avec sa garniture.

BON APPÉTIT

Hasselback Potatoes

 

                This recipe takes its name from a restaurant in Stockholm, Hasselbacken, which was the first to serve potatoes prepared in this way in the 18th century. Today, we find this classic on many tables in Sweden and around the world.

4 servings

• 4 Russet potatoes, peeled
• 15 ml butter, melted
• 30 ml cream 35%
• 30 ml fresh parmesan, grated
• 15 ml fresh thyme, chopped
• 1 ml sea salt
• Ground black pepper

1. Cut a thin slice at the base of each potato to stabilize them; insert a skewer along the entire length about 1 cm from the base of the potato to avoid cutting too deeply.
2. On each potato, make incisions perpendicular to the skewer at 2 mm intervals.
3. Then remove the skewers and immerse the potatoes in water for at least 30 minutes; drain and rinse the potatoes thoroughly.
4. Dry the potatoes and place them on a baking tray.
5. Place in the oven for 15 minutes at 350F (180C); brush with butter and return to the oven for 40 minutes.
6. In a small bowl, combine cream, Parmesan, thyme, salt and pepper; Brush the potatoes again with this mixture and return to the oven for 30 minutes.
7. Serve.

BON APPÉTIT

Les Pommes de Terre Hasselback

 

                Cette recette tiendrait son nom d'un restaurant de Stockholm, le Hasselbacken, qui aurait été le premier à servir les pommes de terre ainsi apprêtées au 18ième siècle. Aujourd'hui, on retrouve ce classique à bien des tables en Suède et à travers le monde.

4 portions

• 4 pommes de terre Russet, pelées
• 15 ml beurre, fondu
• 30 ml crème 35%
• 30 ml parmesan frais, râpé
• 15 ml thym frais, haché
• 1 ml sel de mer
• Poivre noir moulu

1. Couper une fine tranche à la base de chacune des pommes de terre pour les stabiliser ; insérer une brochette sur toute la longueur à environ 1 cm de la base de la pomme de terre pour éviter de couper trop profondément.
2. Sur chaque pomme de terre, faire des incisions perpendiculaires à la brochette à 2 mm d'intervalle.
3. Retirer ensuite les brochettes et immerger les pommes de terre dans l'eau au moins 30 minutes ; égoutter et rincer abondamment les pommes de terre.
4. Sécher les pommes de terre et les placer sur une plaque allant au four.
5. Mettre 15 minutes au four à 350F (180C) ; badigeonner de beurre et remettre au four pour 40 minutes.
6. Dans un petit bol, combiner la crème, le parmesan, le thym, le sel et le poivre ; badigeonner les pommes de terre de nouveau avec ce mélange et remettre au four pour 30 minutes.
7. Servir.

BON APPÉTIT

Tandoori Chicken Drumsticks

 

                The term "tandouri" comes from the Hindi word "tandoor" which refers to a cylindrical earthenware oven traditionally used to cook tandouri chicken. The temperature of a tandoor can reach up to 900F (485C).

4 servings

• 8 chicken drumsticks

Tandoori marinade

• 125 ml natural yogurt
• Juice of 1 lemon
• 60 ml olive oil
• 30 ml store-bought tandoori spices
• 5 ml red food coloring

Mango chutney

• 15 ml vegetable oil
• 1 clove of garlic, chopped
• 2 cm (1 in) fresh ginger, peeled and chopped
• 1 mango, peeled and cut into 1 cm (½ inch) cubes
• 60 ml sugar
• 60 ml white vinegar
• 1 stick of cinnamon
• 2 cloves
• 1 pinch of crushed hot pepper
• Salt and pepper

1. In a bowl, combine the chicken drumsticks with the marinade ingredients; mix well and let sit in the refrigerator for at least 4 hours.
2. For the chutney, in a small saucepan, heat the oil and brown the garlic and ginger for 2 to 3 minutes; add the other ingredients.
3. Cover and cook for 15 minutes over low heat; remove the lid and cook for 10-15 minutes or until a thick chutney, cool before serving.
4. Place the chicken pieces on a lightly oiled baking sheet; bake for 30 minutes in the oven at 400F (200C).
5. Serve the drumsticks with mango chutney and rice or naan bread.

BON APPÉTIT

Roasted Sweet Potatoes, Apples and Pecans

 

                This is the ideal accompaniment for roast pork.

4 servings

• 1 large sweet potato, peeled and cut into 2 cm cubes
• 2 apples, cut into 2 cm cubes
• 5 ml cumin
• 30 ml cider vinegar
• 60 ml of 100% natural apple
• 30 ml butter, melted
• Salt and pepper
• 60 ml pecans, roughly chopped
• 60 ml fresh parsley, chopped

1. In a large bowl, combine all ingredients except pecans and parsley; mix and season.
2. Spread the mixture on a baking sheet lined with parchment paper; cook for 20 minutes in the center of the oven at 400F (200C).
3. Remove from oven, add pecans, stir and return to oven for 5 minutes.
4. Sprinkle with chopped parsley and serve.

BON APPÉTIT

Patates Douces Rôties, Pommes et Pacanes

 

                Voilà l'accompagnement idéal pour le rôti de porc.

4 portions

• 1 grosse patate douce, pelée et coupée en cubes de 2 cm
• 2 pommes, coupées en cubes de 2 cm
• 5 ml cumin
• 30 ml vinaigre de cidre
• 60 ml us de pomme 100% naturel
• 30 ml beurre, fondu
• Sel et poivre
• 60 ml pacanes, hachées grossièrement
• 60 ml persil frais, haché

1. Dans un grand bol, combiner tous les ingrédients à l'exception des pacanes et du persil ; mélanger et assaisonner.
2. Étaler le mélange sur une plaque allant au four recouverte de papier parchemin ; cuire 20 minutes au centre du four à 400F (200C).
3. Retirer du four, ajouter les pacanes, remuer et remettre au four pour 5 minutes.
4. Saupoudrer de persil haché et servir.

BON APPÉTIT

Roasted Shoulder of Lamb, Lemon and Olives

 

4 servings

• 15 ml Dijon mustard
• 30 ml brown sugar
• 5 ml salt
• 2 ml ground black pepper
• 1 lamb shoulder with bone
• 1 head of garlic, cut in 2
• 4 sprigs of rosemary
• 1 lemon, cut in 2
• 125 ml white wine
• 250 ml small black olives

1. In a small bowl, combine mustard, brown sugar, salt and pepper; brush the meat with this mixture.
2. In a baking dish, form a small nest with the garlic head halves, rosemary sprigs and lemon halves; place the shoulder on these ingredients.
3. Pour the white wine and olives around the shoulder; cover and cook for 2 hours in the oven at 300F (150C).
4. Remove the lid and continue cooking for 1 hour; serve the meat with its juices.

BON APPÉTIT

Épaule d'Agneau Rôtie, Citron et Olives

 

4 portions

• 15 ml moutarde de Dijon
• 30 ml cassonade
• 5 ml sel
• 2 ml poivre noir moulu
• 1 épaule d'agneau avec l'os
• 1 tête d'ail, coupée en 2
• 4 branches de romarin
• 1 citron, coupé en 2
• 125 ml vin blanc
• 250 ml petites olives noires

1. Dans un petit bol, combiner la moutarde, la cassonade, le sel et le poivre ; badigeonner la viande de ce mélange.
2. Dans un plat allant au four, former un petit nid avec les moitiés de tête d'ail, les branches de romarin et les demi-citrons ; déposer l'épaule sur ces ingrédients.
3. Verser le vin blanc et les olives autour de l'épaule ; couvrir et cuire 2 heures au four à 300F (150C).
4. Retirer le couvercle et continuer la cuisson pendant 1 heure ; servir la viande avec son jus.

BON APPÉTIT