Absolutely yes. Exoticism and revival, just that, yes!
Exoticism? As I promised, a little recipe " not here" if you allow this kind of small blagounette tasteless! Promise there is good two to three weeks, there is little done, and posted just this evening. Oh but it does not differ much from marriage, we became engaged a good while before, and promised no one is in - fabulous - white dress only a few thousand hours later (yes I m'éprends to the romantic tonight .. maybe to counter the incipit bad taste / bad omen!).
Revival? yes a bit of "Remission up to date." And since I have the soul of a poet, it is - in any rhyme - Jerusalem artichokes! An ersatz
I am forbidden to cook for the ancestors (far from being nostalgic for the period artichokes-14-18), but I did - oh shame on me! - Never cooked! So it was done, and oh wonder, "but taste is fabulous "!!!! Come on, everything goes to Jerusalem artichokes ... but did not count on their adverse effects (bloating and other delicacies of the kind ..).
short I propose a petition foodblogeurs for affixing a label "in moderation " on these cute baby vegetables (I have what it tastes extra-terrestrial).
And now, without further ado, here's the star of the moment: the Veal Shank with pineapple confit duly accompanied by a casserole of artichokes irrestistible (Queen ..) .
(thank you not meet the ridiculous pun - oh, like a thousand little blagounettes m'accourent in mind ... pun / artichoke ...!)
- A small knuckle of Veal with Pineapple exquisite Victoria (because Jerusalem artichoke ... Queen Victoria! and a small gift to one who understands and appreciates this scandal ! )
fond of exoticism Serves 4 (recipe adapted from the latest issue of Cuisine et Vins de France)
- 1 veal shank back of a kilo.
- a nice pineapple
Victoria -
2 onions - 1 carrot
-1 piece fresh ginger (4 cm) (detested by one of my guests, and therefore failed!)
- The juice of a lemon an orange
- 1 cinnamon stick + powdered cinnamon pr me, addict or not, whether you want!
- 30 grams of butter
- 1 c s.
olive oil - 2 teaspoons s. liquid honey
- salt and pepper qb
Preheat oven to 150 degrees. Peel the pineapple, cut into cubes. Peel the onions, carrot and possibly ginger. Cut the onions and carrot into small dice, grate the ginger.
In a large ovenproof casserole, brown the shanks made on all sides with the butter and oil. Add onions, carrot, ginger, pineapple, cinnamon and fruit juice. Drizzle with honey ham, cover with a small liter of warm water. Add salt and pepper, cover and bake for 2 hours. Baste the meat regularly during cooking.
Remove the ham and pineapple from pan, reserve warm. Strain the cooking liquid and let it reduce over high heat to a syrup concentrate (: (failed, the next time, surely!). Arrange the ham and pineapple in a preheated serving dish, drizzle with juice cut and serve immediately.
While there, I suspect frankly photographers C & V of France to have masked the hock, mine has nothing to envy to their side taste, a marvelous surprise, of softness, gentleness, pfiouh, I would flood back to the Caribbean! For cons the color was quite obviously "non-contractual " on their photo, lacquered effect does having obviously not done naturally! And I followed this recipe to the letter, shit!
Hehehe I'm damn rebound tonight eh?!
As for Jerusalem artichokes ...
same recipe taken from Cuisine et Vins de France special celebrations.
- 1kg Jerusalem artichokes
- 2 shallots
- 1 clove garlic
- 1 sprig of thyme
- 1 / 2 bay leaf
- 1 tablet of chicken
- 3 S. C
dry white wine - 1 small bunch tarragon
- 70 g butter
- salt pepper qb
Peel the Jerusalem artichokes ( is long and clearly annoying: D). So I will pause here. But this is not what stops apprentices Rebuchon like you and me, is not it? Rinse
artichokes and cut into chunks.
Peel the garlic, crush and set aside. Peel and chop the shallots.
In a saucepan over medium heat, brown the shallots with 30 grams of butter, then add the artichokes and cook for 5 minutes, stirring. Pour the wine, let it evaporate over high heat. Add the stock cube, 12 Cl water, thyme, bay leaf and crushed garlic. Add salt and pepper, cover and let simmer 15 to 20 minutes (Jerusalem artichokes are tender but not falling apart).
Meanwhile, chop the tarragon. Arrange the artichokes and shallots to a serving dish (remove thyme and bay ... oops ... forgot!). Stir in broth remaining butter in pieces, whisking to make a smooth sauce. MMmmmmmmmh.
Pour over the Jerusalem artichokes and serve hot.
Voilàààà for menu exotic-revival!
And small magical bonus of the week ... my beautiful chocolate macaroons all-rounded all the cream of the crop ...
Exoticism? As I promised, a little recipe " not here" if you allow this kind of small blagounette tasteless! Promise there is good two to three weeks, there is little done, and posted just this evening. Oh but it does not differ much from marriage, we became engaged a good while before, and promised no one is in - fabulous - white dress only a few thousand hours later (yes I m'éprends to the romantic tonight .. maybe to counter the incipit bad taste / bad omen!).
Revival? yes a bit of "Remission up to date." And since I have the soul of a poet, it is - in any rhyme - Jerusalem artichokes! An ersatz
I am forbidden to cook for the ancestors (far from being nostalgic for the period artichokes-14-18), but I did - oh shame on me! - Never cooked! So it was done, and oh wonder, "but taste is fabulous "!!!! Come on, everything goes to Jerusalem artichokes ... but did not count on their adverse effects (bloating and other delicacies of the kind ..).
short I propose a petition foodblogeurs for affixing a label "in moderation " on these cute baby vegetables (I have what it tastes extra-terrestrial).
And now, without further ado, here's the star of the moment: the Veal Shank with pineapple confit duly accompanied by a casserole of artichokes irrestistible (Queen ..) .
(thank you not meet the ridiculous pun - oh, like a thousand little blagounettes m'accourent in mind ... pun / artichoke ...!)
- A small knuckle of Veal with Pineapple exquisite Victoria (because Jerusalem artichoke ... Queen Victoria! and a small gift to one who understands and appreciates this scandal ! )
fond of exoticism Serves 4 (recipe adapted from the latest issue of Cuisine et Vins de France)
- 1 veal shank back of a kilo.
- a nice pineapple
Victoria -
2 onions - 1 carrot
-1 piece fresh ginger (4 cm) (detested by one of my guests, and therefore failed!)
- The juice of a lemon an orange
- 1 cinnamon stick + powdered cinnamon pr me, addict or not, whether you want!
- 30 grams of butter
- 1 c s.
olive oil - 2 teaspoons s. liquid honey
- salt and pepper qb
Preheat oven to 150 degrees. Peel the pineapple, cut into cubes. Peel the onions, carrot and possibly ginger. Cut the onions and carrot into small dice, grate the ginger.
In a large ovenproof casserole, brown the shanks made on all sides with the butter and oil. Add onions, carrot, ginger, pineapple, cinnamon and fruit juice. Drizzle with honey ham, cover with a small liter of warm water. Add salt and pepper, cover and bake for 2 hours. Baste the meat regularly during cooking.
Remove the ham and pineapple from pan, reserve warm. Strain the cooking liquid and let it reduce over high heat to a syrup concentrate (: (failed, the next time, surely!). Arrange the ham and pineapple in a preheated serving dish, drizzle with juice cut and serve immediately.
While there, I suspect frankly photographers C & V of France to have masked the hock, mine has nothing to envy to their side taste, a marvelous surprise, of softness, gentleness, pfiouh, I would flood back to the Caribbean! For cons the color was quite obviously "non-contractual " on their photo, lacquered effect does having obviously not done naturally! And I followed this recipe to the letter, shit!
Hehehe I'm damn rebound tonight eh?!
As for Jerusalem artichokes ...
same recipe taken from Cuisine et Vins de France special celebrations.
- 1kg Jerusalem artichokes
- 2 shallots
- 1 clove garlic
- 1 sprig of thyme
- 1 / 2 bay leaf
- 1 tablet of chicken
- 3 S. C
dry white wine - 1 small bunch tarragon
- 70 g butter
- salt pepper qb
Peel the Jerusalem artichokes ( is long and clearly annoying: D). So I will pause here. But this is not what stops apprentices Rebuchon like you and me, is not it? Rinse
artichokes and cut into chunks.
Peel the garlic, crush and set aside. Peel and chop the shallots.
In a saucepan over medium heat, brown the shallots with 30 grams of butter, then add the artichokes and cook for 5 minutes, stirring. Pour the wine, let it evaporate over high heat. Add the stock cube, 12 Cl water, thyme, bay leaf and crushed garlic. Add salt and pepper, cover and let simmer 15 to 20 minutes (Jerusalem artichokes are tender but not falling apart).
Meanwhile, chop the tarragon. Arrange the artichokes and shallots to a serving dish (remove thyme and bay ... oops ... forgot!). Stir in broth remaining butter in pieces, whisking to make a smooth sauce. MMmmmmmmmh.
Pour over the Jerusalem artichokes and serve hot.
Voilàààà for menu exotic-revival!
And small magical bonus of the week ... my beautiful chocolate macaroons all-rounded all the cream of the crop ...
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