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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 ...

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Anachronism: Meet the Incas.

I do not know about you, but when I met a Colombian, a Bolivian or Peruvian ( which does not happen that often, despite the tone "trivial thing" in this sentence!) I have one thing in mind: Nescafe song "toutouloutou ... tou tou tou tou tou lou lou touuuu, lou tou tou tou touuuuhouu.
I'm willing to bet that nobody will understand, but who cares, who knows, a deranged No. 2 hear me in these places and asked me to marry me .
Would it, however, that now, I think mainly the Quinoa grain wonderful little ultra fashion-bio-super-cool, which beyond its data marketing, is, admittedly, delicious! What little nutty if it is decided - not without a touch of audacity - to make "toast" in the pan before the boil!
And what wonders I could eat made from quinoa! Especially especially among "It's My Pleasure", in the Montparnasse area, at 8 rue Falguière ... I remember a very recent quinoa carpaccio of scallops and mango-Jacques, with its unforgettable basil sauce ...
And since you're damn lucky, or perhaps precisely because I feel that I certainly will try to replicate this marvel, I duly immortalized:





All restaurant is to advise ... to the wise / gourmet!
The daily menu? A must, one of those culinary obsessions entourloupent you and you are set for months. Mine now? Cooking Honey, whatever. And when one knows that appeared in Gourmet in January devoted an entire chapter to the "kitchen all honey," you can well imagine the state of the magazine today: all horny, all scrawled any bookmark while tried, as a good cookbook that true love.
For what recipe I've chosen? For suavisimo crunchy quinoa with seasonal vegetables, candied honey .
Pfiouh. I did not expect as good at as sweet, so harmonious, with delicate, in short another excellent recipe from Gourmet!
And since today I'm in the mood very "literary passive "reading rather than writing, I'm not going to dwell on anything in the incipit, and move quickly to the long-awaited issue of bringing us the recipe of the Incas!
Yes, because if I'm not very talkative Today (arhhem..) I can not help falling into pedantry weighting as fancy as quinoa was the sacred seed of the Incas, the "mother seed"! (For ultra-sensitive, I 'd write that about rice in my ticket on the South American cuisine , which must be an error. Mea culpa (contraendo?) Lawyers, forgive me!

So then what he the magic formula to turn almost 1000 years ago?

- crunchy quinoa with seasonal vegetables with honey-candied

(recipe inspired by the flavors of February March 2008).
Proportions were divided by three on my photos, eh, not dinners for 6 in my "play"! For 6

nostalgic journey back in time:
- 300 gr
Quinoa - (two in the original recipe fennel, nada para mi , I could not see myself asking for two-thirds of fennel at the market! ) .
-
3 carrots - 2 large turnips
- 2 large onions
- 4 c. to s honey
- 4 tbsp to s soy sauce
- Olive oil
- Pepper.

Cook quinoa 10 minutes in twice its volume of boiling salted water. I soak the quinoa a little half-hour before using to remove the bitterness, and promote the cooking, "releasing the seed" as they say in quinoa's addicts.
Drain quinoa and keep warm.
Peel and clean the vegetables. Cut the onions and turnips into small wedges and carrots.

Heat 1 tsp s. olive oil in a wok, add the turnips and carrots, and let them brown over high heat for 3 minutes. Add a spoon tablespoon of honey and cook for 7 minutes on medium heat, stirring often.



Place vegetables in a large plate. Have a shot of paper towels in the pan and let it heat a tablespoon of olive oil. When it is hot, throw the onions and brown over high heat.



Add the turnips and carrots and 2 tablespoons tablespoon of honey. Cook over medium heat, stirring often, for 5 minutes. Pour the soy sauce and the last spoonful of honey, and cook, stirring for 5 minutes.


Pepper
vegetables, mix and serve with quinoa immédiatemetnt hot and crunchy! Sing the song eventually
Nescafe, enjoy this little taste of paradise, and say thank you to Gourmet!
;)

A succulent sweetness off-standard, and especially especially guéniale a way to pass the turnips, these vegetables tend to be forgotten bcp too, in the words of the wonderfully small Pernette right here. Interprets this as a contribution to your development of these "yellow band of the canteen," my chicken! ;)

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24 hours of life of Pink Lady

And come on, a literary reference again, to emphasize the pedantry of this blog;)
What may well be wild day that Pink Lady? It was provided, a few weeks ago, before your damn lucky caller leaves for the "choup-choup" daily ( meant by this ski, obviously! onomatopoeia that should I find democratize !) , mission gargantuan: a meal together in the traditions of both the origins of your contact: France-Rital ... especially Trentino-Normandie. So far so good. Trentino is a region in the extreme north of Italy, not far away from Austria (although one should not confuse this annoyingly region and its neighbor, the Alto Adige / South Tyrol, squarely Communities) where they grow apples rather tart. Normandy, While I prefer to think directly and Cider Calva, but anyway, let us seriously and think about apples!
Pop-op, a small turnover in a brain storming to the state post-test, or disinclined to long reflection, and the state post-very very good news (remember the anxiety of the last post .. pfiouh boom! thank you all for your messages of encouragement, by the way!), ultra-prone to optimism constant "oh it's going to be top" became the leitmotif the weekend!

I'm starting on a salt flat version Rital North: the famous German Arista Mele in a roast pork loin with apple tart. And dessert will Normand: the inimitable Tart aux Pommes Normande Eric Kayser the living God!

the Appetizing main course still is not it? Well just imagine that the opinions were mixed! The French side of the family LOVED! I think I have ever eaten roast pork as good ...

Mmm small caramelized apple cider, pork beautifully painted ... a jewel of the kitchen .... tends too French by maternal side, oh so pissed of that benefit " not traditional."
I've rarely been so disappointed ... I do not expect a ruling as early .. especially as the taste was really very good! But I caught
an excess of kindness to her, as all too often unfortunately, all too often she realizes it!
Anyway, after a weekend of reprimand, I still decided to make his dish - Regional home - preferred, without ever having tasted there.

I must warn you, then gold, this beautiful version is not the traditional version, and one day soon perhaps, I will present the real (which is actually much less sweet and salty since cooked applesauce completely apart, and we do not serve that sauce! ... whatever Either no one had warned me of anything, and the recipes on the Internet are almost non-existent!) So it was a work of imagination!

Suffice it to conclude our study is that openness is not necessarily something hereditary!
Ah! and since I am speaking to avid cooks, if by chance someone had the recipe to stop trying at all costs to please anyone who criticizes any cost, each of your initiatives, it's me gives soon-now!

Without further ado - I see a dim view of this incipit strand bound to the chagrin of those Oedipal recent weeks;) - here's my

unorthodox version of the German Arista Mele

For 4 open minded, please! :
- A roast pork loin
- Rosemary branches
- 3 Pink Lady apples (pippin or, ideally!)
- a bottle of cider
-
2 onions - 2 large cloves garlic
- Olive oil qb

Cut the garlic cloves in half and pierce with a toothpick, stick it in the roast!
Sprinkle roast with rosemary and set aside.
In a large pot (or any pot where you cook the roast would see) Heat one tablespoon of olive oil and saute the onions for a few minutes. Add the apples detailed toddlers cubes. Fry the whole. Add one teaspoon of cider. Then place roast in pan and brown on all sides. The
moisten with the cider.
and cook for a good fifty minutes it seems to me (I'll let you judge the ideal cooking!). While cooking, baste the roast still cider (I used a whole bottle!).


In what may have seemed as the end of cooking, the pork was not cooked enough, so I cut into thin slices before sauté 3-4 minutes in the same pan to perfect his cooking!

I served these pork slices with small fries in the pan with a small morsel of apple cider to give it a shot! Well my faith converted try to rebuild without any hesitation!

I may be extremely insolent, but I wonder what flavor should have the traditional recipe, and I set my expectations very very high! Since this small taste of caramel will certainly miss intensely when preparing a "Simple sauce" poured over the meat overcooked!
;)

Un dessert qui tue après ça?!

Tart aux Pommes Normande Eric Kayser

Ah! Eric Kayser bakery ... its buns, its financial ... its buttons ... her cake!
And his book? Oh definitely! At the height of my expectations!
I wanted to try this lovely pie, which was a great success! Some particularly liked its texture almost cheesecake, due to the wonderful interpretation of the cream cheese!

For a large mold 26 cm in diameter.
- a pastry
- 600 g apples (3 apples Pink Lady for me
- 30 g butter
- 250 g caster sugar
- 3 g of cinnamon powder
-
2 eggs - 4 egg yolks
egg - 60g ground almonds
- 60g flour
- 20cl
whole milk - 400g heavy cream (the cheese that ideally!)
- 8g vanilla extract Preheat

oven to 160 ° C.
Peel apples and cut into slices. In a nonstick skillet, melt the butter. Add the apples and sprinkle with 50g sugar and cinnamon.

In a bowl, whisk the whole eggs and yolks with 200g of sugar. Add the ground almonds and flour, stirring constantly, then pour the milk. Whisk vigorously to avoid lumps. Then add the cream and vanilla.

Line dish with pastry. Arrange the apples, pour the mixture and bake 40 minutes.

(I have a furnace charge any lil bit more, given the laziness of my oven!)

Ahh what fragrance in the kitchen of the weekend!
A real treat! So phrases like " why we can not make frozen like everyone else? "pass me over damn head!
I'm damned bellicose tonight, and maybe he should file that I prepare some small chocolates to appease me somewhat!
good week!

PS: rereading all this bitterness I feel a little bit to work to make you smile .... the "Pink Lady " is also me, on the slopes of any wearing pink. fineaud little air, is not it?!