Happy B-day (bubble Letter)

Summary of previous episodes

Mezzana my Bled!

Making artisanal Grappa!

tart sweet-salty Moroccanisation

My period pastry

Focaccia Party

Strawberry improvised

Small fish Montpellier

Back stage ... after so long ..

And how to describe in a nutshell what has been, not only as three months, but also and especially of much reflection, many changes, some surprises, some adventures, some regret (?). Summarize

many previous episodes indicating a little scattered and psychological problem of the director .. (But why rendering if "rambling"?) Is a certain challenge. As one who started last Wednesday.

In the big leagues, the name on the office door, responsibilities, the beautiful outlook.

And say we were damn full of prejudice! That team is adorable, supportive, smiling. That work is extremely interesting, we want to return tomorrow, speak English all day may well come in the "hobby" of his upcoming CV

That the theory of communicating vessels - loss of trust so "personal" - renewed confidence professional - found common ground.

Se also say that fortunately Sadaharu exists, because it will make me a gigantic Duomo Macha Azuki, for the 90 years of my grandmother. Make

around all butchers to find the last Grenelle duck, choose the best figs and imagine marrying this honey chestnut local rital ... Enter

knowing that it is the zero hour where we will concote this cheesecake designed by night, closing Anna Karenina , pressing stop in mid- Short Cuts , trying to "make take pleasure "in short. Telling

we were in Italy, one month's roots feelings, to say we were well in Madrid with friends always say it was well before . Say that was so good in the Peloponnese, to walk there-where-they-have-market, Delphi! at Epidaurus, Meteora ..

And they say may be even better here, now. With these memories in mind, though weekends loaded friendly reunion, the end of the student budget (chouettass, I'll be able to buy the Philadelphia 4 euros on the market a little more often!). Go and have nothing to review, "resume" in advance.

It only remains to find out who to invite to share this duck confit with figs, these chicken breasts with tarragon, this cheesecake Big Apple's holiday memories and anxieties spleenatoires.

I will not be able, in a post, summarizing three months.

I'll just bring out the chapters, which will subsequently be taken up and detailed.

Know that you (how you identify this?!) Really missed me, and there is only repeating to write that I have really seen! The photos suggest

ago, I promise to return soon, as long as my schedule of trainee lawyer (yes it goes up in rank!) Permits me!

Say "very soon" for morale!

Schematic Smart Charger

The art of disappearing and any madeleine of Proust.

Disappear network blogesque through idleness, want to leave by any form of coercion, does not feel bound, " From better to return "... allow time for exams, memory, decision-metaphysical head. Disappear
also ranking coveted ranking since October, for research grant, to live off studies and fresh water . And find themselves in very good but not the best. Abandon their professional project plan A, and be faced with the anguish of coming into large firm, plan B.
Many are the reasons for this, that I may consider justified.
few discreet glances distracted and have still been thrown at you, your blogs, your recipes. And a big thank you for the encouragement of some;)
Continue the blog seriously will prove more difficult in these days of summer vacation (the first in four years) on Tuesday, deep south, on Sunday Barcelona, August in rital ... September in Marrakech ... a real minister, I swear. But
a colorful program of local cuisine in Barcelona and discover if my dear Italian region will need to be a few lines of blah.
So fear not!

As for the recipe of the day, nothing really fufu, a little way you like risotto, with the stars of the market in recent weeks (which are also really on their end, or have completely disappeared now): asparagus wild. In my village
madeleine de Proust, they grow in nature, and risotto is a religion.
So how can you miss in the midst of scarcity (read reviews), where every little culinary treat transforms a gloomy day and absolutely identical to the previous day "ah finally something to tell? Stop
market de Grenelle, take a bunch of wild asparagus, call the Nonna immediately agree on the traditional recipe, make some changes, consensual, so shrug trimmed with tonal and "but oh, who's the chef?" .. Close
a moment those books that basically we could not even read, given the relative misfortune to play the "bad draws" and sit down before a good Jim Jarmusch .
And then everything is better! I regret my
considerable delay (relative to the asparagus season), but who knows, this recipe will be in your list "to do" for next season!

- Risotto with peas and asparagus -

Serves 2.
- 120 grams of rice Arborio, Carnaroli or Vialone Nano
- a small can of peas (ooh bad, canned peas ... but what do you re-locate you in my exams period !).
- a bunch of wild asparagus

- three good knob of butter
- a v. to c.
sugar - a glass of white wine
-
minced onion - 1 / 2 c. S.
olive oil - boiling water (I never put stock artificial, if not all homemade broth - all good, I prefer the simple water!).


Boil water in a small saucepan aside, the salt in salt. Heat a knob of butter and olive oil in a saucepan over medium heat. Y sauté onion, add rice to dry. Make "toast" the rice grains have become translucent. Wet first with the white wine. Evaporate. Repeat. Pour a ladle of boiling water first. Add peas. Always proceed in the same way: let the dipper of water evaporate before adding another. In a saucepan
still share blanch the asparagus previously depleted of their stems. Once bleached (they s'amolissent and color is set) run them under cold water, a moment ago. Then brown them in a knob of butter in the saucepan in which they are milled. Add c. to c. powdered sugar, and brown over medium-low heat a cinquain minutes.
At the end of cooking rice (allow 18 minutes), add the asparagus gold, the remaining butter, a little pepper to taste and colors, possibly a hint of parmesan. Your contact preferred to keep intact the basic elements of flavor, especially the asparagus-old memories, it has opted for a simpler version of this risotto!
Enjoy this beautiful mix of gentle and subtle, and give me some news!

And if it's a bitter taste that I have this failure PhD student, I think a bit of relativism will play the role of the spoon of sugar in my risotto .. :)

Hvac Gcs16 513 125 6y

Rhubarbienne Trilogy.

Or an apology for Rhubarb, rhubarb or any-will, or Rhubarb Rhubarb property that the last ... Oh yes I am fit title question is that a memory is a gymnastic of the mind (and sometimes arms, given the huge volumes that must be transported, but rest assured on that, for morale as I carry a lot of tome de savoie ...: D)
These three small pies, prepared a few weeks ago now, have eaten in copious Luco, madeleine proust of university life to predict when to these hours I will be in a cruel office, locked as ever between two codes Procedure.

News from the front? The conclusion of the brief, a first draft well done, a furious desire to continue writing, for real, thesis, true, Ph.D., utopia well complemented by moments of doubt, stress, hatred, regret, self-deprecation. So fingers crossed for the results of the second half, the person concerned before arriving in the top 2 in the rankings.
And the anguish of the void. Without argument, certainly, I will be "doomed to a brighter future," fric'ment-speaking, but what I feel is missing, deprived of the most beautiful thing I have ever ever known in my entire educational experience, Scolaro: write!

There. You believe that? I play well the girl obsessed with the professional side of his daily life the moment. However, ( oh yes there is a sacred however!) I have many other concerns spring I walked away somewhat from the Blog ( I almost forgot how it was ... ) vital concerns, such as " hey but who will win Idol? " "Oh no, I can not go out tonight, it's Wednesday, Wednesday's New Star (thank you to the UEFA Cup for that matter, me delayed this magical moment in tonight) and accessories such concerns "but in fact oh no, you're completely set up twelve thousand films in the New Wave because there was absolutely no question of return or beginning, just a little back to square one "f ** k, oops, still not finished the story!"

Bon and rhubarb in?
So funny these recipes? These are the only three recipes I made and I have never tasted this vegetable-fruit with bizarre!
Since ridicule does not kill, I would slip you a terrible story: Miss
Claire has still not cooked rhubarb last year at the same time, he found by chance at the market with a friend, and s'esclama, naive as an Ariane of Auble, "Hey look! Of celery pink! ".
I will not deny that it was the laughingstock of the band for months on end. Especially since the blunder came from a supposedly passionate about cooking ..

Not one to let me dismount, and practicing the art of self-mockery with some control - when living with a great shot - in his heart we have no choice ...! I tried to tame this "pink celery", inspired by various recipes ...

While the first two are from two blogs Oh well known of all, steins left: pie rhubarb Cooky Monster right and the fabulous rhubarb pie Culinary Campaign, just here. And finally the british version (yes at times conducive to the lethal dose of Hugh Grant, it must match its visual menus and taste!): Tart rhubarb meringue Rose's Bakery.

The verdict has been virtually unanimous, an overwhelming majority to that of Country Kitchen, a large kiff for Rose's Bakery and a means for kiff Cooky Monster, tempered by the love I have devoted to this pie, at its mignonnerie and its subtle flavor, texture crumbeulo-old school somehow!

Come in the sense of democracy ( not like a smurf ) and present the preferred candidate:

The rhubarb pie interpreted by Country Kitchen, and back by myself, plagiarism celery pink.

Day phlegm helping, well, I'll copy paste the recipe, you will not mind? "
only difference, I bought a paste ready, (yes it myself The Madwoman of pizza, who does that in the Nonna, before fetching at home, already lowered)! I am NOT rolling pin! I think 34 times I forgot to buy one! If a good soul devoted herself to write a comment almost wicked ( you let go) to this unfortunate blunder, I am grateful carefully! So

a paste of trade for the draws, as me (m'enfin I finished writing my paper gnagnagna!), Sandblasted seems to me there.
"600 grams of rhubarb - 3 eggs - 150 g cream - 150 g sugar - 50 g ground almonds.

2 - Wash, peel and cut the rhubarb into chunks an inch.

3 - In a bowl, beat eggs and sugar. Then add the cream and ground almonds.

4 - Remove the dough from the refrigerator, lay it out on a floured surface, fold it in 4. Lower on a buttered pie plate and floured. Prick with a fork.

5 - Arrange rhubarb in bottom of pan and pour over the preparation. If pieces of rhubarb exceed, let them!

6 - Bake for 1 hour at 190 ° C ".

My verdict? Blues 4. Great, the most beautiful in the world Rhubarb pies and believe you me, I ate 3 in my life! : D
Sour cream, cheese is a culinary luxury that does not really get around, for once only, mini-pies like me like that no regret, no sadness, nothing!


Hmm taste delight in this bar, and quickly before it is no longer the season!

- The Rhubarb Tart meringued by Rose's Bakery -

summary translation? Whatever, try there first!
If Shakespeare had made a mistake in Romeo & Juliet, there would certainly thought that was a mistake ... : D

While there, a marvel, but as ever!
Well I must say that you've got an avid fan of lemon meringue pie, discovered there are more than two years (heyday with respect to a certain taste of paradise), in my favorite game: "Hey (insert name a friend) What is your favorite dessert? " And presto, done pr opportunity, a real geek! Hmm
the delicacy and sweetness of the meringue contrasting with delight the magic of lemon acidity m'émoustillent at the highest point since then, so much so that it seemed impossible to find that feeling with other ingredients .... Nan
but what ignorance, celery rose is totally PERFECT !!!!!!!!!
The same feeling, the same happiness!

Go ahead, try it without further ado:




The Recipe For small tarts.
Uh .. still no rolling pin, then paste already prepared ...
- 5 to 6 stalks of rhubarb cut into lengths of 6 cm
- 200 grams of powdered sugar
- grated zest of an orange

- 6 White Egg
350 gr caster sugar 1 tsp
of natural vanilla extract
(+ 1 tsp red wine vinegar or white and 1 teaspoon cream of tartar, not being home for shortage + phlegm symptoms .. some of Hugh Grant is approaching fast).

Preheat oven to 180 ° C. Bake the tartlet shells 5 minutes until browned, then remove. (Leave oven on).
Divide rhubarb, sugar and orange zest in a baking dish, cover with foil and bake about 20 minutes (40 for my oven vraissemblablement reached the same disease!), And until rhubarb is cooked and the syrup was formed.

Remove from heat and stir, crushing with a fork. Leave to cool.
Prepare the meringue: beat the egg whites until stiff, then add the sugar slowly and gradually. Continue whisking until it becomes a thick and shiny. Add vanilla, vinegar and cream of tartar (optional). Mix well.
Fill tart shells to trim the rhubarb and top with meringue using a piping bag or spoon.
Bake 20 to 25 minutes, until the meringue begins to brown and slightly crisp.

Whouhouhou .... wonderful! Pr I messed up the story the next "top with the pastry bag," I put the sleeve badge, not the pretty meringue.
" purpose who cares, replied Rose Bakery, Tastes so good it !

- And Rhubarb Pie Cooky Monster -

is still almost an oxymoron: Cookie-Monster wants nothing other than " cookies" (wink Anka of amur) ... but I'm not going to the psycho, I'm misplaced my breathtaking escapades with phlegmatic!
Go, faithful to my flegmitude, I copy-paste the recipe, found here :

"300g.

puff pastry 500g.
rhubarb 50g. Blond cane sugar + 6 tbsp
1 vanilla pod 80g
.
ground almonds icing sugar (optional)

Peel rhubarb and cut into strips measuring about 6 cm. Put it in a colander placed over a bowl and sprinkle with 50g. blonde sugar cane. Soak about 1 hour, turning pieces occasionally.

Cut dough into 4 rectangles same size. Put them on a baking sheet and prick the dough with a fork, leaving 1cm border. Cover with plastic wrap and place in refrigerator for 30 minutes.

In a bowl, mix the ground almonds, 4 tablespoons sugar and golden vanilla seeds crumble as you fingertips.

In the original recipe, add 5 cm ginger root, but I had none on hand and quite frankly I will not put any way. I love ginger in small doses in my Asian dishes but then it told me too ...

Preheat oven to 190 degrees (hot air oven - oven to 210 degrees).

Remove dough from refrigerator and spread the mixture over the pie, being careful to keep the border intact. Put the sticks of rhubarb and sprinkle with 1 teaspoon sugar over each.

Bake 20 minutes. Remove from oven and sprinkle with icing sugar (or not) before serving.

Verdict: Very highly original aspect crumbeulo-charming mixture of cane sugar and almond are still a killer! However marriage with the puff pastry is far from perfect in my case, I wonder if a version revisited "crumble" pr go straight to the point would not be beneficial!

short, thank you to these two blogs and Rose Bakery, which finally converted me to Rhubarb.
For now, my experience Rhubarbienne stopped at the bar in the 5th, right next to the Piano Cow ..
So I had a sacred being late!
Like the blog, so forgive this attitude volageo-unfaithful, but I work in spite of appearances, and I spend most of my time taking the lead on all things imaginable, and it is certainly not a passenger! Do not you also sick of this scandalous phrase "stops you take the lead? I often say that if I stopped I too understand more what distinguishes me from the animal .. : D

Advocacy pro-headlock contruction - + force a little destiny if we spend the next 5 years very speeds?
I feel that there is one that will empty a pot Häagen D ** z ...

Why Can't I Play Mkv On Vlc

Come see what I've concocted my rabbit! And they married

Ouhaou .. I see you come by .. "Deserted it for 2-3 weeks and returned with the title most rotten of the earth" ... So firstly I will see that love me want: D.
Secondly I'm in a concoction rather hefty memory about "the excesses of skills derived," yes, of course , I chose the title:) .. The library non-stop from 10am to 8:40 p.m. (doors close ..) does not help, I become totally tarrée gradually, and I will not answer for anything! Also do you feel happy with such a title, because I guarantee you that those of my sub-sub-sections have nothing to envy ... quite the contrary ... Go
I can not resist: "Art X or the safety valve anti-exorbitance?", Or better yet "the almost obsolete items X and Y, paradigms questionable extension of the ... "

Yes, of course, all this to confuse the issue of correcting my
... In short I must warn you that soon I'll be famous, not because my memory is a treasure of legal rhetoric - although ..- but most importantly, because I will win the support of "insert as many Latin phrases obsolete in as few pages " contest internationally recognized by all the pedants the World Wide Web!
That one that was a narrator for you may be a future champion legeferenda two ex machina ab substantive requirements ! other words Supercalifragilisti ...
Perhaps I simply wanted to put two to three magic formulas in this question that fascinates me, for real, "juror-spit."

I have a lot of recipes in da pocket, waiting patiently for you well be delivered by day-to-come (read "month": D).
This? Chipée on my other lover (not the deadly chocolate cake, pear, which I am false jump these days .. so I try to escape, to apply another Latin phrase ...!): Magazine flavors. Who has himself chipée Emmanuel Renault in op. cit (oops reflex Editorial .. : D) "A roast for Sunday." And What Did
I choose? The rabbit's
saltimbocca! Hmm
marvel roasted saddle of rabbit stuffed with arugula and ricotta .. What else?

And now ... a bad pun looming " therefore stops by rd (b) l my rabbit!" Apologies general
.. .. Let
:
What do you Need for saltimbocca thesis for 4 real "gourmet"?



- 2 large boneless saddle of rabbit and cut into two (specify at the Poultry Boning, because this is not necessarily normal!) retain their 4 kidneys.
- 100 grams of arugula (I used less, and I had the stuffing ... and say it!)
- 2 cloves garlic (degermed for sissy!)
- 2 shallots
- 4 sprigs fresh thyme (and here I feel the perfume, do not you?)
- 30 grams of stale bread with seeds such as "Bread pastures" if you have the same boulanguère myself.
- 100 grams of ricotta
- 4 slices prosciutto (Parma for my part, we do not remake)
- 4 sprigs of rosemary, if, as here (pfouahha) 4 small toothpicks. Admit there is romance anyway, it's like camping!
- 2
bay leaves - 15 cl of white wine
-
olive oil - salt and pepper




The list is long but the recipe is very easy to bunnies. Do not worry.
Wash the arugula and wring it out, then chop the food processor (or with the hands and the "half-moon" like myself) with garlic grits, shallots, thyme and bread. Add the ricotta, salt and pepper and mix with spatula.
Preheat the oven to 210 ° (therm. 7). Incise the saddles in the thickness without cutting through, so you can open them as a thesis, um a book (conditioned reflex). Post a kidney halved each piece of rabbit, then a quarter of the stuffing. Roll the meat, then roll each portion of a ham slice and fasten with a toothpick or the most romantic little sprig of rosemary. Remove the bay
the bottom of a baking dish, put it "your Wonderland" (Emmanuel, you sound like me, I love you), pour the wine, sprinkle the meat with a good drizzle of olive oil olive and pepper.
Bake 20 minutes, then turn the oven on grill and cook for 5 minutes. Serve with chestnuts or fresh tagliatelle with parmesan, or a parsnip puree with cream (I chose the latter, but hey, Light is light, delight delight IS ...).


Make less of farce: it has remained quite me ... but I found a nice little friendly solution: tomatoes stuffed-to-the-joke-to-saddle-to-rabbit !
Not bad, huh?



The recipe is very complex ... cut the head of the tomato (without paying attention to her lamentations), empty its contents, reserving the pulp for a possible small sauce, or better yet, reserve the pulp to the mix with a c. S. stuffing, and make the sauce your pasta salad, barely mixed in a hot pan!
Fill tomatoes with stuffing, close with their little hat Fethry, oven at 180 ° C, generous drizzle of olive oil, sea salt, and 30 minutes later it's just happiness.




Oh yes I'm tired! : D

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happy ... Chronicle of a thunderbolt

And I see you coming ... " she fell in love, she gave up everything else, blog-Scrub, not even a little cuckoo by it, by then ... I shudder to imagine the progress of his studies .. "
Well I'm not away from you say" YES "!

Ahh if I had known it I should not wait until early April finally find the good, the only and the long awaited ..
Chabadabada, chabadabada
.. I take the side corny as can be, since it's still not every day that such meeting is "Alchemy!
I'm damn obsessed, I think only him to its softness and strength ..
You can well imagine that I could not restrain myself any longer introduce you pear-chocolate cake in my life!

Regarding the actual real prince charming, I'm certainly not in a hurry, especially since
I understood that I seemed to have this place super-reserved (genus "If you take my place, take my disability too - uh?) was an imposter, a" can-do-better "! A new season of How I Met Your Mother, please fast!

Ahhh my love of chocolate and pear ... I definitely owe you some explanations ...
Fallen madly Pear Belle-Hélène 1 meter from my 20, I Then never been fully satisfied by the marriage of chocolate pear-years ..
Until ... mentor at its height: It Cavoletto di Brussels should not put in this line ..
How can you resist seeing this lust-in-bar?
Decidedly, I had to try it ..
And what was not my surprise! The texture of most - (those who know me well know what adjective I was not too correct about to write!) Wonderful world of magic where the pears fall in love with the melted chocolate squares.

What you say? Except that spins a perfect love, deliciously exaggerated!

Oh yes! The recipe (slightly modified) of course! (Although I am a bit jealous of you deliver!)

Ingredients: For
pears with vanilla
4 pears

a vanilla bean 1 liter water 400 g sugar

For the chocolate-hazelnut pastry (yes j'vous had warned ... wow!)
200 gr flour 125 gr butter

75 gr icing sugar 25 g hazelnuts
powdered (having dry roasted in a pan).



1 egg 1 tablespoon unsweetened cocoa 1 pinch
Salt

For "farce" Chocolate: Chocolate 225 gr
dessert
55% cocoa 150 g butter 75 g sugar

1 egg 3 egg yolks



Peel pears, leaving them whole. Heat water and sugar, add vanilla (seeds scraped with a knife and then the whole clove) and bring to boil. Add the pears and cook a 25aine minutes. Turn off and let the pears cool in their syrup fabulous. This will keep the syrup for possible monstrous small charlottes Pears and chocolate .. (Cavoletto says she does not know yet what she will do, but when she says, I'll keep you posted!).




For the pastry: mix the softened butter with sugar, salt, egg, hazelnuts. Stir in sifted flour and cocoa and mix until a smooth paste (which is very soft). Wrap with plastic wrap and refrigerate overnight (or walk the lazy, Cavoletto allows us to do today by putting a half-hour in freezer, then an hour in the fridge).

up the dough and keep at room temperature 10 minutes before lowering it to 2 or 3 mm in height. Compete molds small tarts or as big as me ( ssssht it says nothing about my clumsiness to ram the mold, is one of my resolutions 2008 ..)
Put the pie / tarts in the freezer for a few minutes and bake, empty, with parchment paper and weight (eg beans ..) to 180 ° C for ten minutes.

Prepare the "farce": break the chocolate into pieces and melt in a bain-marie. Beat the egg yolks and the sugar, add melted chocolate and melted butter and whisking until smooth and homogeneous results.

assembly magic (and here the great Love is born in a few minutes ...): Drain the pears and cut into quarters (removing the thing in the middle ... vagueness I know, but hey, you all understand what I mean! ! ). Pour a third of the chocolate filling over pie / tarts, add a quarter pear (convex side up) and cover with stuffing chocolate ..



Bake at 180 ° C for twenty minutes and let cool before serving (the hardest part of the year;))

Well, I'm off to the library, yes, my great Discovery of the month, in addition to this great love, is another the fact that a brief does not write itself!
He'll have to go on the good will there ...
Forgive my absence, for "good cause", although honestly I hesitate to ask a teacher to change the title of the thesis in "The interpretation blogosphere a recipe: culture, gastronomy and law . With a lot of argument, a good chest and three to four pies like this, I have all my chances, is not it?

How To Write Community Service Letter For College

The height of originality: Oysters and Leg of Lamb for Easter ... A sweet

Oh yes indeed, it is far from the original menu of the century, although ... Because on the Richter scale of nouvelle cuisine, I'm still not content to 0. I know that the pink-red in the oyster you tickle the imagination ... and not in vain, do not worry.
The Italian family in Paris for Easter menu suggests a very very traditional, very very "in the standards," very, very classical, perhaps even a chouillat boring. Not that I criticize the great classic - quite the contrary, I worships! But it was a bit too trite to repeat it - yet oh how delicious lamb with garlic and rosemary - I'm still quite often throughout the year ..
An opportunity to make a clever after all, now that the existential crisis is past (may be an opportunity to digress on that one of these days ..).
I've already mentioned my mono-mania of modern culinary honey honey after the vegetables on a bed of quinoa, there were sacred culinary trials, softly, between the potatoes and the duck (the inevitable menu of my current invitations ..!) Well it was hard for this beautiful leg escapes! Ooh
but accuracy is a must ... My Favorite Butcher did not receive my message late "Mr. F." Can you book me a nice roast for Saturday! " more than an SOS-like gourmets in all its glory, I had to "settle" a lamb shoulder roast way.
But what a nice surprise, a sweet incredible, incomparable. A counselor then!

Good for oysters and then, as my guests were dining in minority (4 of 8 .. it is a very small average) .. yes fortunately all is not genetically transmitted, because then I would like my parents damn ostréi-allergic! I decided
for a trio greedy .. the absolute classic: oysters with lemon (juice and pulp), oysters with shallots, lightly sauteed in olive oil.
And and and, the great Chief button (!): A diced ... raspberries!
Seen on TV one morning of heavy phlegm on a cooking show, with no memory of what Superman-Chief, having appeared in a flash!
Sorry in advance for this great-guru-leader that I retained the idea more than the name!

If I had anything to say it would be the amount of raspberries, just a lil bit too much, but hey I'm addicted raspberries since childhood, so I hard to measure! Sincerely excellent
this mix bold! The acidity of the raspberry and subtle taste of the oyster, a sacred culinary memory! Without further ado

revenue (yes it was a short pause in my day-to-break-forced-tracchéite-bronchitis-ale-ale-ale-syrup-for-cough ...)!

- Trio of Oysters: the great classic, ultra-fragrant and anti-conformist.

For 4-ostréi neophytes
- A dozen oysters
- half a punnet of raspberries.
- a shallot
- a lemon.

Press half of a lemon and cut the other half into quarters. Cut
raspberries into very small pieces.
Mince the shallot and fry quickly in a tablespoon of olive oil.



Preparing oysters: make the cut for the best dads. Then pour the lemon juice over 4 oysters, prepare and plate with a squeeze of lemon at the last minute, distribute the shallots sautéed in 4 other oysters, and similarly for raspberries sliced in the last oyster.

we go for an entry-tasting! As a treat my guests!

- The Leg of Lamb with honey and spices -

For 6 guests about
- a fine or a leg lamb shoulder roast way for molten fudge!
- 3 tablespoons honey
- spices of your choice, for my part of cayenne (1 tsp) cinnamon (1 tsp) coriander seeds (1 teaspoon).
- flower salt, pepper, olive oil.
- two
shallots - 3 to 4 cloves of garlic.
- mini-onions if you also have a fantastic producer on the market or an onion normal for the less fortunate!

Preheat oven to 225 ° C. Butter a mold that will contain the great leg, pour a drizzle of olive oil. Place a great bed of onions and shallots. Prepare
"lacquer" with honey and spices, pour 3 tbsp of liquid honey in a bowl, add small spices, mix well as it should, and this spread paint on the beautiful leg, with the help of a brush. It must be fully covered for a pretty color (too bad the pictures I have returned the leg, for his first face cooking gave him a beautiful caramel color!).
Place on the bed of shallots and onions, salt and pepper. Add a glass of water on the bed of onions, even a glass of water and a half, and bake for 35 minutes. Even a little more. Turn the lamb after about twenty minutes. And
hop, once you feel the beautiful fragrance perfuming the whole room, remove the lamb, cover with aluminum foil and let stand for fifteen minutes a game. (All for the cooking juices join the state of grace!).




I tried to minimize the sauce, but it did not work very well, I had very little time in front of me, so meat is a little "sauce" but it ' was really excellent and very fragrant. A caramelized sauce might have been just lil bit too cloying.
And I can tell you that the sauce over the shallots and baby onions .. pfiouuuh. A true delight!




This splendid leg was duly accompanied by the best mashed potatoes in the world, that of my grandmother. Which I can not give the recipe, so does a of our great family secrets!
knowing that J. Robuchon had better watch out ...