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 ...)!
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!
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 ...
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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