Ehh yes readers, readers, the end approaching the end of the budget as much, I do not take you in distant lands and exotic this week (but wait to see my inspiration for the next ... you certainly will have a check of a kit-anti-fear-in-the-jungle-cooking!) but you will walk with infinite joy in the country - culinary - I know best. Where some people begin to hold forth on matters metaphysical (the French judge seized under section 2 of the Brussels I Regulation (No, no, that's not my key "Belgian", do not worry!) Should it decline jurisdiction where there would have exclusive jurisdiction for a non-EU? But is it not rather the student should declare itself incompetent ...? ), sometimes I start to think about issues Culino-physical (well, there is not enough expression " pataphysical " on food blogs ...). An example? But when did I ever make my first ravioli al ragù? And I believe that a correct answer to this question would require me to go back far enough in psychoanalysis (!) Since, even at 5 years, we can "do i ravioli " closely following the fingering of her grandmother's head, which in any case will not give you the recipe later, she would simply say " my dai, hai visto, è facile eh? " (But then, you've seen well, easy huh?).
Finding no respite in the rest, I ask myself this question constantly, to conclude that, drenched from head to foot by the "kitchen rital traditional" since the tender age (and stupid to boot), I do not say since when I am so attached!
But but but, since there is a "but" (and yes, a "put" also, do not worry, I do not changééé jé souis touchours étranchééé the same .... I have not forgotten the recipe of the day, nor decadent touches of humor), I agree with the wonderful Cavoletto di Brussels that " it's not just the pizza life ", and all convinced by this new Grand Guru, my new credo is that of following some of his" recipes chic "*
So while the deal of the day? A Rouget, fennel ( the challenge : hated by 2 to 4 guests, and leaving the other two marble ...) Citrus ...
I had already tried a salad of fennel with citrus, and this marriage is no less surprising extremely successful! The proof that it is one of the most common elements in modern Italian cuisine ... trasition and without too conspicuous here is the ...
Mullet en Papillote with citrus, fennel and olives (Big Chief Sigrid - Cavoletto).
rital modern Serves 4 (recipe ultra-fast!)
- 4 Redfish (especially say "yes" when asked "are you clean?" and no ma'am it's not the froussardise! ).
- 1 fennel bulb
-
1 orange - 1 grapefruit more for me (for the prettiness of color, like pink, may be!)
- a beautiful twenty
black olives - 4 bay leaves
- 1 teaspoon fennel seeds
- oil Olive
- fleur de sel
- Pepper Of The Mill ( who suggested that I should have written "red" ?).
Preheat oven to 180 ° C. Wash and drain the red mullet (unless you read my statement correctly ... who said that I will be a severe teacher? ).
Cut orange and grapefruit slices of 5 mm and slice the fennel. Prepare 4 squares of parchment paper (Alu for my part, since O awkwardness when you hold us ...). Place each square on a little fennel and orange, red mullet sleep there, add some olives, 1 bay leaf, fennel seeds, 1 pinch of sea salt, 1 drop of olive oil and a little pepper (for the great romantics, like me opt for this presentation -rosette ... forgive me but I'm gloating by reading this sentence ... ).
Close the curl with kitchen string (or opt for the solution of aluminum and do not bother at all!). Place these little gems in a baking dish and bake for 15 minutes.
Hop, serve as shown ... The perfume is my small-gni-fi-that, and they are all refractory fennel, guests have nothing left ... I think I won due to write "another victory Duck!
And for those who no longer believe in the saying " better to be alone than in bad company" , here's my terrible coaching, always inspired by my great guru Belgian Cavoletto, (ah yes there is Belgium ... ... to digress briefly Sigrid is a fabulous cook of Belgian origin, living in Rome ... but do I really need mentioning).
Wait a minute ... I have not treated abominably what follows "bad coaching? Wow .. I who found the transition much tempting ... I beg your pardon, if any sacred dish, my adorable little ...
Pera e Gorgonzola Risotto ... pear and gorgonzola ... is not it already "magical"?!
Pear and Gorgonzola are also an alliance became typical of the modern kitchen rital (go, let yourself go in to the temptation of biting into a pear after a piece of gorgonzola), and what better way to interfere in the most typical dish of the cuisine?! Cavoletto Hat ...
I did not follow the true recipe Cavoletto, but have simply followed my traditional recipe, but I admit to regret the idea of dried pear slices (small acute flemitude on this one!) That it advocates deco ... For 4
buongustai (= good-living).
- 180 grams of rice Arborio / risotto / Vialone nano
- 3 pears
- 100 grams gorgonzola
- 1 liter of vegetable broth
- 50 gr parmesan
- 1 shallot
- 1 glass of white wine
- 2 c to s.
butter - olive oil (blabla. ..)
- salt pepper qb.
Wash pears peel and cut into small dice. Finely chop shallots. Heat a tablespoon of butter and a drizzle of olive oil in a pan, sauté shallots and pears, without browning. Add the rice ... do "toaster" in return making the grains have become translucent.
Pour the wine (a small Gewurtz 'for me) .. and let it evaporate.
Feel me this little broth ...
Pour the broth ladle by ladle (I boil the broth on another plate) until each ladle has been absorbed.
When rice is ready, add salt, pepper, parmesan, add the remaining butter and gorgonzola cheese in small pieces. Mix well .. cover and wait 5 minutes before serving!
Pfiouh ... I can not tell you ... Finally, if
course, is the goal ... ... a true wonder!
And since I often post both recipes and tonight another tickles me, I would argue the adage "never two without three " (who dared to say that "too many adages killed the adages? ") and introduce you not without honor, most simplissime pies with coffee and white chocolate (despite appearances: length of the recipe writing does not mean length and complexity real! am still a lil saying?):
8 servings (I split the dosage in half, because I really wanted to inaugurate my wonderful mini-springform pans "arent THEY lovelyyy" (yes perfectly, I parody Stevie Wonder!).
Recipe After Sale e Pepe (monthly culinary trans absolutely legendary ..) in October 2006.
simplissime For the dough:
250 grams of
flour - 50 grams of almond powder
- 150 grams of butter
- 150 grams of sugar
-
2 eggs - pinch of salt.
Mix thoroughly the flour and almonds. Place the flour into a fountain on the work plan. Put the butter in the center in small pieces, eggs, sugar and pinch of salt. Mix ( go, go! ) forming a ball of dough when the consistency you like, let the dough rest in refrigerator for an hour. (You will not believe me certainly not, but I am party to read a scholarly article in the meantime ..).
Roll the dough into a disc less than a centimeter thick and butter a mold of 24 cm / or your brand new and fabulous Cuty mini-springform pans , drop off your circle of dough, make up the dough and fold the edges to form a nice edge (thus, clear, do not follow the presentation on my photos ^ ^). Prick bottom of dough with a fork, cover with beans / rice / super iron instrument which replaces at Kitchen Bazaar ( and I dream at night ... shame on me) ! Bake at 200 ° C for 20-25 minutes (remove beans, rice or instrument terribly envied by myself).
For the coffee cream:
- 2 dL
milk - 2 egg yolks
- 50 grams of sugar
- 20 gr soluble coffee
- 1 dL
cream - 10 grams of gelatin sheets (or agar agar for those who prefer the familiar and .. we're still not very good friends, then mea culpa for hardcore!)
Soften gelatin in cold water, bring to boil milk, add coffee, turn off and cool. Beat yolks with sugar and add milk. Cook the cream over low heat, stirring, until it is well densified. Stir in gelatin and let cool, then add the cream slightly "up" (= whipped). Pour over the dough and chill.
The white chocolate cream:
- 2 dL
milk - 2 egg yolks
- 30 grams of sugar
- 100 grams of white chocolate
- 1 tablespoon c. flour
Beat yolks with sugar, add flour and milk and cook over low heat, stirring, until the cream is denser. Add white chocolate cut into small pieces, stir and let cool.
Pour the cream over the cream to coffee ...
And for the final decoration: Melt 30 grams of dark chocolate in a double boiler, melt and pour chcolat the white chocolate cream, taking care to be more artistic than myself! (Oh if only I had my syringe and decorator!).
Well duh, main course, accompaniment, a dessert that you ask for? A little movie? " Across " ... wonderful movie Germano-Turkish Fatih Akin (director of Head On). A beautiful painting of characters, very very romantic! Go for it, if you're not too scared of glaucque!
It remains for me to tell you a good weekend, and "good appetite", the phrase really the most appropriate in all circumstances in the world! ;)
* fabulous recipes from the book by Sigrid Verbert: "It's Italian, right?".
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