... Or How to Find a pompous title for recipes that do not revolutionize the Planet of gastronomy, but who marry perfectly, certainly, coming almost to create the illusion that a chef's inspiration has struggled that day!
The incipit? Well it will the incipit of two posts that want a little alcohol ... is it the need to celebrate in advance the almost-end of the course (7 days if you do not count the weekend festivities ^^)?, ahead at the end of the tests of "Bar" friends Future Lawyer? Wanting to be in paradox with the businessmen who go to bed very early and without a "small glass" between acolytes? Ah! Perhaps the paradox with my diet the last two days: metro-boulot-migraine-soup-Actifed-sleeping?
Would I take note of my tendency liquor in my recent kitchen "kitchen" is also summarizing the weekends - this job is definitely not for me! (Leave me the thrill of naivety to believe that, even where Prof, I have time to cook every day!).
I have a feeling of repeating myself, I asked this rhetorical question. And the best answer is to say that we will fight to keep this time to cook! (Well, for the politically incorrect, I heard Xavier Bertrand (eager to add adjectives but I restrain myself ..) that he "loved to read, but he had absolutely no time". A writer on the board said "mistake" or perhaps "serious default". Thanks to this writer which I unfortunately kept a better visual memory than registered!
Daily Recipes? Duck Breast with Raspberries and Champagne Risotto ( no it is not false advertising! Raspberry champagne + = Kir Royal Raspberry) followed by a Kir Royal Tiramisù .
So let's get serious!
- Duck Breast with Raspberries Classic
if any, this little gem of sweet and salty is still not always successful!
It was particularly good!
For 4 guests (and not one to scream, if it is sissy, "yuck no sweet salted ")
- Two beautiful breasts (I love the color!)
- A basket of beautiful raspberries
- raspberry vinegar
- A small pot of cream, 20 cl
- 100 grams of sugar-salt
, pepper.
- a little butter
First prepare the raspberry sauce:
place in a saucepan the sugar, vinegar (about 5 tablespoons, I'd say) and raspberries. I want to prevent for smell: the smell of this mixture is unique and quite pungent, but do not fear, the cream will soften us all!
We must reduce this mix ... fifteen minutes I would say.
I keep the sauce as is, with the grain ptits raspberries (mmmmh).
Cook the duck breasts in a pan-super-stick, no oil nothing .. who said that I do not cook "light"?! Fifteen-
dixhuitaine minutes! Unfortunately I have to cook the duck - and all other meat-long enough for the pleasure of the king, uh my mother and to the chagrin of my father and myself, true fans of "rare"!
Then try to keep warm to complete the preparation!
So there you have deglaze the cooking juices, with our little vinegar sauce rich! once deglaciated, we add the cream, mix everything, and add a little butter.
And that's it!
- Risotto with Champagne-
Nothing very complicated! in timing, prepare the risotto just after the little sauce as a risotto will be ready in about twenty minutes, just like his buddy the breast.
- 250 grams Arborio rice
- An onion
- Champagne (2 glasses ....)
good - the very good olive oil ...
- salted butter
- salted boiling water.
Slice the onion finely, fry in a pan adapted to a knob of butter and two tablespoons of olive oil, when golden, add the rice, make "toast" as we say: they should become translucent - the all over fairly high, and mix well. Once
"translucidisés" add the champagne and twirling to all! the scents are great, the taste did not speak. I let "evaporate" the first glass of champagne and adds another two or three times, sometimes: D. ..
Once the desired amount of Champagne - or permitted - absorbed, add a little boiling salted water (the real recipe for risotto would we will put the broth, but I think with the experience - I have a dual Bachelor Master risotto, it lost the taste of champagne!).
was allowed to absorb the salt water, and over again (never too much water, imagine the loss if we were to remove a bit of broth-magic!) It is better to try several times.
When finished cooking, add a knob of butter, turn it all ... mix well. We can sprinkle of Parmesan or pecorino. I do not have to put "out of stock available" - I can not tell you the sadness! but it was lighter and the taste of champagne was more pronounced!
I therefore tend to advise you not to wear!
- The Tiramisu Kir Royal -
pull me: literal translation. Me back the morale, translation practice.
Yep, nothing like a little mascarpone cream to any morale bravest sulky!
So what does a Kir Royal?! biscuits roses de Reims (for color!) are soaked in a Kir Royal: champagne-creme de cassis. Failing to find blackberries, I chose raspberries, and frozen to my dismay (for the duck they were fresh, but on Saturday evening, no market available ptit village .. SOS Market More ... that had frozen on the shelf, and I refused to base my tiramisu only two to three hours on Sunday morning - or perhaps get up at dawn to the market ^ ^!)
- and half a packet of biscuits Pink
Reims - the rest of the bottle of champagne (but for the timing, the tiramisu is done before, so say less than half the bottle of champagne)
- the creme de cassis
- 80 grams of sugar
- 250 grams Mascarpone
- 3 eggs.
Prepare Kir Royal Giant: crème de cassis - Champagne and have it Soak the biscuits roses de Reims, ten by ten.
Arrange a layer at the bottom of a mold or a large dish as you like!
Prepare the custard: Beat egg yolks with sugar, add the mascarpone. Beat the egg whites with a pinch of salt and add to the mix. Here is the small cream
mascarponée.
Pour half the cream over the soaked biscuits. Having
above a layer of raspberries or blackberries (not frozen, I beg you!)
Repeat the process with biscuits, cream and raspberries and blackberries would be loved.
Here!
It seems to me that I had a little inspiration from a blend between Régal of August (Verbena-Raspberry tiramisu) and a ticket of former Turtle including me learned the trick "breaking biscuits roses de Reims, putting them in a freezer bag, and from above, without warning, with a rolling pin to make a very nice dust cookies set decoration on top of fruity tiramisu!
Ahh you're a mentor or you do not!
much for these small variations! The most striking? Risotto with Champagne sauce Breast raspberries! Et. eat a little fresh raspberry behind .. Divine ...
Regarding crazy things I acquired the splendid "A Love of Food" by Stéphane Glacier. Will I finally take the plunge on Sunday ?!...
Continued in the next episode!
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