tag:blogger.com,1999:blog-7706462978948960592024-03-06T07:07:55.647+01:00Cook'n With ClassDear Friends,
Welcome to our blog. It is a pleasure and a privilege for us to introduce you to the wonderful world of French cuisine. We will be keeping you up-to-date with latest news from the school, our classes, culinary events and posting our favorite recipes for you to try at home.Unknownnoreply@blogger.comBlogger93125tag:blogger.com,1999:blog-770646297894896059.post-12660400756351457242012-10-05T15:04:00.001+02:002012-10-05T15:08:16.221+02:00Salmon filet poached in cream and Chanterelles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.cooknwithclass.com/cooking-classes-in-paris/evening-market-class/" target="_blank"><b><u><span style="font-family: Georgia,"Times New Roman",serif;">Made with enthusiastic participation in our Evening Market class</span></u></b></a>!<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="background: #F1C232; font-family: Georgia;">Ingredients:</span></u></b><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";"></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">900 g (2 lbs.) salmon filets </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">1/3 C minced leek ends </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">1 T butter </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">1 t Dijon mustard</span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">2 C trimmed golden chanterelles </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">1 Bay leaf </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">1 C heavy cream </span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">3 large leeks, whole, trimmed</span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia; mso-bidi-font-family: "Times New Roman";">2 sprigs fresh thyme</span><span style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></span></div>
<span style="background-color: white;"><b><u><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></u></b></span>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
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<b style="mso-bidi-font-weight: normal;"><u><span style="background: #F1C232; font-family: Georgia;">Procedure:</span></u></b></div>
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<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">For 6 servings,
trim 3 large leeks. Slice small cylinders of whites about 1 inch in length, and
rinse out grit under cold water. Drain well. </span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Melt 1 T
butter in a medium pot (with a thick base) and add leeks, standing on end.
Crowd together in a single layer. Cover and soften over low heat about 20
minutes with a bay leaf and 4 sprigs fresh thyme, with no stirring (breaks up
the shape of the leeks.) Add a couple spoons of water or dry white wine if
necessary to keep from burning on pot bottom. </span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Once leeks
are tender and cooked, add 2 T. chopped fresh dill, chives or tarragon.
Optionally add 1/4 C cream. Bring to simmer just before serving, thinning with
a little water if necessary. Season with sea salt. Arrange 3 leeks standing up
on plate.</span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Melt butter
in oven-proof fry pan, large enough to fit salmon in single layer. Add leeks,
cover, and soften over medium heat 5 minutes. Add chanterelles, bay leaf, and
sweat another 5 minutes, covered, over medium heat. </span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<div class="msolistparagraphcxspmiddle" style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; text-align: justify;">
<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">If pan is
too dry, add a drizzle of olive oil. Add cream, salt to taste, and bring to
simmer. Add clean salmon skin- side up, salt skin, and place in 160 C/375 F
oven on top rack 5-10 minutes, depending on thickness of salmon. </span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="font-family: Georgia; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">Let cool off
heat 5 minutes to finish cooking. If sauce is too runny, remove salmon to a
plate. Whisk 1⁄2 C of the sauce into 2 t Dijon mustard in a small bowl, then
reincorporate into sauce and simmer another minute or two on the stovetop.</span><span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-62204988852456830882012-09-28T17:05:00.000+02:002012-09-28T17:14:40.754+02:00Mirabelle Fruit Tarte <div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="background-color: #b6d7a8;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><u><span style="background-color: white;"><a href="http://www.cooknwithclass.com/cooking-classes-in-paris/french-desserts-class/" target="_blank">Made in the French Desserts Class </a></span></u></b></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="background-color: #b6d7a8;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><u>Ingredients: </u></b></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">sablé (cookie dough): </span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbss8Sw4D8AyKjbMdpnbvBTTnjUDLH9qRXPaCDBm8-9ZXaidpSSj6wdKTgGDjZAt9FF6pzJoN_XlIZ5uR4CTxjqu9dG3kW5tJKMCXaB3BwGSmwQfo5FKTQwo5tXh9mGWmt9wce_MsxzEY/s1600/IMG_3106Mir.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbss8Sw4D8AyKjbMdpnbvBTTnjUDLH9qRXPaCDBm8-9ZXaidpSSj6wdKTgGDjZAt9FF6pzJoN_XlIZ5uR4CTxjqu9dG3kW5tJKMCXaB3BwGSmwQfo5FKTQwo5tXh9mGWmt9wce_MsxzEY/s200/IMG_3106Mir.jpg" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">175g ( 6.5oz) butter, Very soft but not melted </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">Zest of 1 lemon or orange or lime (optional) </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 heavy pinch of salt </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">90g (3oz) icing sugar </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 egg yolks </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">80g (2.5 oz) almond meal </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">125g (4 oz) of all purpose flour</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br />crème patissière : </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">450g/1lb whole milk </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">4 egg yolks </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">120/4oz sugar<br />60g/2oz corn starch </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">60g/2oz butter </span></div>
<br />
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp vanilla extract </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<div style="text-align: left;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Mirabelles cut in half </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /><span style="background-color: #b6d7a8;"><b><u>Procedure:</u></b></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For the pastry cream:</i> Dissolve cornstarch in 1/4 of the milk, combine rest of the milk with sugar and bring to a boil, whisk eggs in the cornstarch mixture, pour 1/3 of the boiling milk over the eggs, then return milk and milk+egg mixture to the heat. Boil for about 1 minute whisking. It will look lumpy when it starts boiling, keep whisking until smooth then remove from the heat and whisk in butter, vanilla. Transfer to a cold container, press some plastic film directly on the cream and refrigerate.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For the sablédough:</i> Put soft butter (zest if desired) and sugar in the bowl of a stand up mixer fitted with the whisk attachment. Whisk at low speed until the sugar is incorporated then increase the speed and go for a couple of minutes until the mixture is fluffy. Stop the mixer and scrape the bowl if you see that the butter is sticking to the sides of the bowl. Add the yolks, one at the time and mix until incorporated. Stop the mixer add the almond meal, whisk until incorporated, then finally the flour. Whisk 10 seconds at highest speed after having added the flour. Stop and transfer mixture into a piping bag fitted with a round tip. Preheat the oven at 180C/350F. Line a cooking sheet with parchment paper or a silicon mat. Butter the inside of some ring molds. Pipe the dough about 1 cm high inside metal ring molds and bake for about 12 minutes. The cookies should be golden, not too dark. Take out of the oven and gently remove the ring molds while still hot. Let the cookies cool and wipe the ring molds clean.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6fPRlZqWZjG2ZOZ0rMWlu2EopE_nDE6p3gG7Xs4n5LSfPapPL3J4RInxCs-EZ07FpGtcxVjWLAXAcc_Fr8I4a3vAVmlATv0KmeywCVEWa2g-s_xzMGt6F04qlnbejDOvW9xxT9qbb5g/s1600/IMG_3122Mir.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6fPRlZqWZjG2ZOZ0rMWlu2EopE_nDE6p3gG7Xs4n5LSfPapPL3J4RInxCs-EZ07FpGtcxVjWLAXAcc_Fr8I4a3vAVmlATv0KmeywCVEWa2g-s_xzMGt6F04qlnbejDOvW9xxT9qbb5g/s200/IMG_3122Mir.jpg" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">When cookies are room temperature spread a thin layer of pastry cream on top, and then arrange the fresh mirabelles halves or fruit of your choice on top. The make the fruit shiny use some melted apple or apricot jelly. Sprinkle with chopped pistachios for some specks of green.</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-63468146936226347602012-09-21T16:23:00.000+02:002012-09-21T16:23:16.247+02:00Mirabelle Plum and tarragon-stuffed Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="color: orange;"><b><u><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients: </span></u></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVGTeslgbAfR-g8OMddvR0ABBtMaJ8VSIqZ8KvG7jSLed6qstS-xQIuoK2xvWb2XyU_DvTCShiTssPdDUI4oaJ8tPCRf7cXizEofYeuBuPqk85S3StsJWZ8Czb7W9_ppIA-NS_iye1Lo/s1600/800px-Mirabellen.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVGTeslgbAfR-g8OMddvR0ABBtMaJ8VSIqZ8KvG7jSLed6qstS-xQIuoK2xvWb2XyU_DvTCShiTssPdDUI4oaJ8tPCRf7cXizEofYeuBuPqk85S3StsJWZ8Czb7W9_ppIA-NS_iye1Lo/s200/800px-Mirabellen.jpg" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">6 free-range chicken breasts<br />2 minced shallots </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 T. olive oil </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 t. apple cider vinegar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bay leaf </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 sprigs fresh tarragon </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Salt, pepper </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 C. pitted, halved plums</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="color: orange;"><u><b><span style="font-family: Georgia,"Times New Roman",serif;">Procedure:</span></b></u></span><br />
<u><b><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></b></u>
<br />
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Start by making a simple chicken stock to deepen the flavor of the sauce: sauté 1 carcass or 5 wings and optional 1/2 onion, carrot and celery in a non-stick pan till browned on all sides. Drain excess fat and deglaze with 1/4 C dry white wine. Cook 2 minutes, then cover with cold water. Add 2 bay leaves, 2 sprigs of thyme and reduce over high heat till 1-2 cups liquid remain. Strain and reserve stock.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br />For the plum filling, gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. Add all other ingredients except for tarragon and simmer 5 minutes covered, 5-10 minutes uncovered to evaporate some of the liquid. Add chopped tarragon at the end of cooking. Be sure to test for a good balance of sweet and sour before using.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br />Place 6 skinless chicken breasts skin side down, flatten fatter half if necessary for rolling with meat tenderizer, and tuck cooked plums and shallot into cavity between filet and underside. Reserve more plums for sauce. Season, roll up and place in smallish oiled baking dish that will only snugly hold all the rolled breasts. </span></div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64Qvsw-9hSucoM7hJv-Azwncv3xwXc2pIWthRbK-IOCwSsfibkaqcOIqX2Sv80JdGdxmeCHGxr48-ZCtqE7ok6rimhovXLQZeXNXs-gejOds1BFu_mL72Pt42CBPQAQ-YZHnWosegRtg/s1600/_DSC2521BF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64Qvsw-9hSucoM7hJv-Azwncv3xwXc2pIWthRbK-IOCwSsfibkaqcOIqX2Sv80JdGdxmeCHGxr48-ZCtqE7ok6rimhovXLQZeXNXs-gejOds1BFu_mL72Pt42CBPQAQ-YZHnWosegRtg/s320/_DSC2521BF.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><u>Cover with sauce:</u><br />Meanwhile, make a sauce with 1 C. cream, 1 C. chicken stock and extra chicken stuffing. Bring to simmer, season, and pour over chicken, and place in oven to bake, about 15-20 minutes at 350 F. Sauce should be simmering in dish, but not boiling or chicken will start to unravel. Remove chicken from sauce and cool 3 minutes before slicing and placing back in hot sauce (check a piece from the center to ensure doneness.)</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-31652808679322200292012-09-14T15:51:00.000+02:002012-09-14T15:55:16.108+02:00Crème Brûlée a la Lavande (Lavender Crème Brûlée)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="background-color: #ffe599;"><u><span style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-family: Georgia,"Times New Roman",serif;">Crème Brûlée is a French term for what the English refer to
as Burnt Cream. It is very popular, so much that we continue to teach the recipe to our happy students <span style="font-family: Georgia,"Times New Roman",serif;"> in the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/french-desserts-class/" target="_blank">French Desserts Class! </a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUTCZIVF_8feQZgAKyBJlL3HoCUWC9von_9C_ADZrL7UxNAesBD7Mfz-zCn1zHXIaMRLQ-OtzJWtbIdw7Lya5vWvTrgqWc-ruuEMRDTATQR7-Vz9fQ7T6F0Lvn69klB0f35K7Dn5nKWI/s1600/IMG_2808CB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUTCZIVF_8feQZgAKyBJlL3HoCUWC9von_9C_ADZrL7UxNAesBD7Mfz-zCn1zHXIaMRLQ-OtzJWtbIdw7Lya5vWvTrgqWc-ruuEMRDTATQR7-Vz9fQ7T6F0Lvn69klB0f35K7Dn5nKWI/s320/IMG_2808CB.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
<br />
<div style="text-align: justify;">
<b><span style="background-color: #ffe599;"><u><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></u></span></b></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br />2 Cups cream </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">1⁄4 Cup 2%-4% milk </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">6 large egg yolks </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">2 Tablespoons dried lavender </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">120 g (4 oz.) sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /><span style="background-color: #ffe599;"><u><b>Procedure:</b></u></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br />Heat the cream and milk with the lavender, simmer 5 minutes. Beat the egg yolks with the white sugar, just till combined. Strain cream then pour slowly while beating into eggs. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Ladle into crème brulée ramekins, place them in a pan with rims high enough to contain 1/8 inch water, and place on lower rack of oven at 250 F (120 C). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Before closing oven door, pour hot water from tea kettle into the baking pan around the ramekins, about 1/8 inch deep. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Bake 25 - 30 minutes, watching closely to avoid overcooking (bubbling) or browning. When just set, remove from oven and cool, then refrigerate at least 2 hours, or overnight. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Cover each with 1 T. sugar just before caramelizing, and brown surface with propane torch. Optionally serve with some tart berries.</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-57412003972902081222012-09-12T16:16:00.000+02:002012-09-12T16:42:13.524+02:00Our favorite Wine selections from the Paris - Foire aux Vins<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8ZzWsyjCexRE6Yp_DQ6V7VHn82BvQM3vULnq0igMvO0SgHnNfDrHZBoAswRQrr5z7DwE0Z2fWKOZFEi8oVrIhRGVb6EpWjwhBlyQU1KvthKZ3D0t0t3GDQ9UBPzkmKYtd_41xrT_XYc/s1600/_DSC9367preston.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8ZzWsyjCexRE6Yp_DQ6V7VHn82BvQM3vULnq0igMvO0SgHnNfDrHZBoAswRQrr5z7DwE0Z2fWKOZFEi8oVrIhRGVb6EpWjwhBlyQU1KvthKZ3D0t0t3GDQ9UBPzkmKYtd_41xrT_XYc/s200/_DSC9367preston.jpg" width="132" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Preston MOHR gives us some great recommendations for selecting wine while shopping in Paris. He teaches regularly the <a href="http://www.cooknwithclass.com/champagne-day-trip-in-reims-with-cook-n-with-class_ar47.html" target="_blank" title="Exclusive Champagne Day Tour in Reims !">Champagne Day Trip in Reims</a>, the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/french-wine-tasting-class/" target="_blank" title="French Wine tasting class in Paris">French Wine Tasting Class</a> and the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/cheese-wine-master-class/" target="_blank" title="Cheese and wine tasting class in Paris">Cheese and Wine Tasting Class</a> at Cook'n With Class. </span></div>
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<br /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">It's fall in Paris and
the time has come for the big supermarkets of Paris to have their annual “Foire
aux Vins” or wine festival, offering a larger and improved selection of what
most supermarkets offer during the rest of the year. In general, you can find
great wine in French supermarkets if you know what you're looking for, but the
Foire aux Vins is the best time to go. </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">These large companies
have great buying power and order in much larger quantities than your typical
neighborhood <i>caviste</i> that they are able to price their wines very
competitively during the Foire aux Vins. </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">Here's a short list of
some of my favorite selections from Monoprix Foire aux Vins (now until
September 16<sup>th</sup> at all Monoprix stores):</span></span></div>
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<span style="background-color: cyan;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: blue;"><span style="background-color: white;"><u><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">WHITE: </span></span></b></u></span></span></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="mso-ansi-language: EN-US;">Pouilly-Loch</span><span lang="FR">é </span></b><b><span style="mso-ansi-language: EN-US;">Clos des Rocs
2010 – 14.95</span><span lang="FR">€</span></b></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxzw55eN-5iPPAdzPzCvT713WImvHukuflTCmKZlNZ3ZL6_kWstUgWbFZKbg5n7QB9odtDkH4w-nV15g0_Ch_Rpe7DvnIRnBnQQpdm2pdq20DmJSBDLGVcLtZhoAHN17P_S7fiwZIc8g/s1600/P1030644.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxzw55eN-5iPPAdzPzCvT713WImvHukuflTCmKZlNZ3ZL6_kWstUgWbFZKbg5n7QB9odtDkH4w-nV15g0_Ch_Rpe7DvnIRnBnQQpdm2pdq20DmJSBDLGVcLtZhoAHN17P_S7fiwZIc8g/s200/P1030644.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Pouilly-Loch<span lang="FR">é </span></b><b>Clos des Rocs
</b></span></i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">This lesser-known
appellation from the Maĉonnais region of Burgundy offers great value for lovers
of Chardonnay wines.<span style="mso-spacerun: yes;"> </span>This wine
offers the richness, density and finesse that one could expect from a wine
twice its price. Rich and appropriately oaked Chardonnays of this quality make
for great food wines. Pair this one with a savory leek tart, pâtés, roast
chicken or with creamycheeses such as Brillat Savarin or Chaource. </span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="mso-ansi-language: EN-US;">Saumur Soliterre
2011 – 12.50</span><span lang="FR">€</span></b></span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UsDi0UjSvA-DBCmjEQr5vw79CrnVdZ6k05CKcEbic_3_tOrph6o0Xx7eUnEW5FCvc3DSfE9cNGr4Jhv0nJbhJYFT6uZHSR-luLzpgin0aNoJcN4npNLiBYuKyiu-XAtZzTAgrp9o4V8/s1600/P1030646.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UsDi0UjSvA-DBCmjEQr5vw79CrnVdZ6k05CKcEbic_3_tOrph6o0Xx7eUnEW5FCvc3DSfE9cNGr4Jhv0nJbhJYFT6uZHSR-luLzpgin0aNoJcN4npNLiBYuKyiu-XAtZzTAgrp9o4V8/s200/P1030646.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b>Saumur Soliterre</b></span></i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">Zesty and refreshing,
this Loire valley white from Saumur (grape variety Chenin Blanc) explodes with
green apple, lime zest and white pepper. A wonderful wine on its own before
dinner or with <i>coquilles St. Jacques</i> in a citrus sauce, simple seafood
dishes or would make a satisfying partner for goats cheeses or chicken in cream
sauce with wild mushrooms.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<br />
<br />
<br />
<br />
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #cc0000;"><u><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">RED:</span></span></b></u></span></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="FR">Brouilly Château Thivin 2011 –</span></b><b><span style="mso-ansi-language: EN-US;"> 8.90</span><span lang="FR">€</span></b></span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_glBwU2q_7PqQA6wushQGhieMaBr5ugZ1a8SM5XKCMHoBeq9hObrocPunPEQHB2UdocyOUSzXo3t0U2aQSULWZCsCRGU-frN9FTBofp9cNCWoxjfUTRH4sydvMfTGn4LJIpnFouDr2g/s1600/P1030638.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_glBwU2q_7PqQA6wushQGhieMaBr5ugZ1a8SM5XKCMHoBeq9hObrocPunPEQHB2UdocyOUSzXo3t0U2aQSULWZCsCRGU-frN9FTBofp9cNCWoxjfUTRH4sydvMfTGn4LJIpnFouDr2g/s200/P1030638.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="FR">Brouilly Château Thivin</span></b></span></i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">When I'm in a hurry
and forced to make quick wine decisions in a supermarket, I will often go for
one of the 10 <i>cru</i>s or villages of Beaujolais, such as Brouilly, that
make the highest quality wines of a region otherwise associated with cheap
plonk. These wines are always affordable and offer an excellent value when from
a good producer such as Chateau Thivin. This is the epitome of a “week night”
wine for me: juicy, refreshing, not too complicated but very satisfying and it
goes with absolutely any kind of cooking. This example is rich in raspberry and
cherry with a hint of licorice. </span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="FR">Crozes-Hermitage La Matiniè</span></b><b><span style="mso-ansi-language: EN-US;">re Ferraton Père & Fils 2010 – 9.95</span><span lang="FR">€</span></b></span></i></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirE3B9kpsPe4NWbJOGxythQbfLc02zGaB-Xj6E7qjmRU5wCPNZmCuK-GxTM9soF_62qbFbamd3rB4oFTeZi1i-vy_PHLhnY09OM-2-_WOumoPwMPQlCj7B6p_cvwaaSbtUl4vaa9a2gU/s1600/P1030641.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirE3B9kpsPe4NWbJOGxythQbfLc02zGaB-Xj6E7qjmRU5wCPNZmCuK-GxTM9soF_62qbFbamd3rB4oFTeZi1i-vy_PHLhnY09OM-2-_WOumoPwMPQlCj7B6p_cvwaaSbtUl4vaa9a2gU/s200/P1030641.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="FR">Crozes-Hermitage La Matiniè</span></b><b>re</b></span></i></span></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-ansi-language: EN-US;">Heading down towards
the sun of the Rhone Valley, this Crozes-Hermitage is an explosion of aromas.
Spices such as black pepper, cinnamon, clove and licorice dominate the nose.
The palate consists of dried herbs, stewed plums and jammy blackberry. This
would make a great pairing with a <i>daube de boeuf</i> or<i> </i>grilled
steak, long-cooked lamb or aged cheeses, a wine well suited to the comforting
cuisine that the French do so well. </span></span></div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-770646297894896059.post-59560591353428484872012-08-31T14:59:00.000+02:002012-08-31T15:00:58.783+02:00French Onion Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBXyhFLPdkBnHgVXUjoQNPe50NeeoZ4u3jN-ClhKG23JuN8hJR6_G8KCBlNsa0aLUKjZi8KeepabbvoKAmkSLXpHKekFca9GTEpyyEgZ9dgfXJbCxHXglHTPNnMIoJ2n7CUO1B_G_Vfo/s1600/298786_10150987824925653_1822285415_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBXyhFLPdkBnHgVXUjoQNPe50NeeoZ4u3jN-ClhKG23JuN8hJR6_G8KCBlNsa0aLUKjZi8KeepabbvoKAmkSLXpHKekFca9GTEpyyEgZ9dgfXJbCxHXglHTPNnMIoJ2n7CUO1B_G_Vfo/s320/298786_10150987824925653_1822285415_n.jpg" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> 6 portions</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #e69138;"><span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></span><br /> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> 1/4-cup butter<br /> 6 Yellow onions, thinly sliced (no finger allowed in the soup)<br /> 2 teaspoon white sugar<br /> 2-tablespoon all-purpose flour<br /> 3 1/2 cups water<br /> 1/2 cup dry red wine<br /> 16 ounce of a good can beef broth<br /> Fresh or dry thyme<br /> 1 bay leaf<br /> ½ French baguette (12 slices)<br /> 12 ounces Swiss cheese (slice or grated)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="color: #e69138;"><span style="font-size: large;"><u><i><b><span style="font-family: Georgia,"Times New Roman",serif;">Procedure:</span></b></i></u></span></span><br />
<ul style="text-align: justify;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth and thyme and bay leaf; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Cut 12 one inch thick slices of bread from the loaf. Toast the bread slices just until browned.Reserve the remaining bread to serve with the soup. Remove the bay leaf, if you can.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Ladle soup into four 12 ounce oven-safe bowls. Place 2 slices toasted bread on top of the soup in each bowl. Fold Swiss cheese slices or grated, and fit onto toasted bread slices. Don’t be shy, put a lot of cheese. Place soup bowls on a cookie sheet for easier handling.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted and golden brown</span>.</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-77631807467693752272012-08-24T15:14:00.000+02:002012-08-24T15:26:57.353+02:00Fruit Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeeEszBj8vlhuslckejv5u431EPMCpRdobiGWrD6ODeZgK2Oj_gF5i1z7-uXzpdywdWbsTTlrzdyfeBJIqmH8of5HE6WG9KORrbcexf6t1DmLPCjtK9nMhiFlLK-Dluz4F1j-TFU51WE/s1600/sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeeEszBj8vlhuslckejv5u431EPMCpRdobiGWrD6ODeZgK2Oj_gF5i1z7-uXzpdywdWbsTTlrzdyfeBJIqmH8of5HE6WG9KORrbcexf6t1DmLPCjtK9nMhiFlLK-Dluz4F1j-TFU51WE/s320/sorbet.jpg" width="256" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;">Portion 4</span></div>
<br style="font-family: Georgia,"Times New Roman",serif;" />
<span style="font-size: large;"><u style="color: #e06666;"><i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i></u></span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" />
<span style="font-family: Georgia,"Times New Roman",serif;">2 pounds of fruit</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1⁄2 cups of sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup (250 ml) Sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup (250 ml) Water </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">-both boiled together and cooled</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Densitometer (1 chicken Egg )</span><br />
<br />
<br />
<span style="color: #e06666; font-size: large;"><u><i><b>Procedure:</b></i></u></span><br />
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">All fruit is great and easy to make sorbet. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Seed and chop the fruit leaving the skin on. Add into a pot with the sugar and bring to the boil. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">When it comes to a boil and is soft and just cooked (not for long at all, like 2-3 minutes) blend it and pass it through a fine mesh sieve. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">When cold, put the whole uncracked egg in the liquid, and if it floats and shows the size of a quarter dollar, it is ready to freeze in the sorbet machine.</span><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">If it sinks, add a bit of syrup at a time and mix well, until it floats. If it really just stays up on top, add water until it sinks. </span></li>
<li><div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Remember to keep everything cold cold when spinning the sorbet. Also, help the machine by scraping it a few times in the process, and it should be done inside of 10 minutes.</span></div>
<div style="text-align: justify;">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;"></span></li>
</ul>
</div>
<span style="font-size: large;"><u style="color: #3d85c6; font-family: Georgia,"Times New Roman",serif;"><i><b>Suggestion:</b></i></u></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />Apricot Ginger </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cherry </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Peach Gooseberry </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Nectarine Vanilla </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Raspberry Strawberry</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">(Also, Don’t use Alcohol. It won’t freeze) Try any seasonal fruit!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-15587747143405166532012-08-10T16:15:00.000+02:002012-08-10T16:15:32.641+02:00Tomato Tarte Tatin<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxef91JrQKWVr0MGaXfO-pjXzcHCuaEX8VHLjNy2vK1gdYzo6LfdlPne0dUD3VP0zU_Qc_FONEKBmYyrJLHTYtd7Cvgnf7pi9-cBPRbk2aEcVqAeRHl8Aue9MqV-iyGPrIeQH-5Yczic8/s1600/Paola_tomato_tarte_tatinTEX.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxef91JrQKWVr0MGaXfO-pjXzcHCuaEX8VHLjNy2vK1gdYzo6LfdlPne0dUD3VP0zU_Qc_FONEKBmYyrJLHTYtd7Cvgnf7pi9-cBPRbk2aEcVqAeRHl8Aue9MqV-iyGPrIeQH-5Yczic8/s1600/Paola_tomato_tarte_tatinTEX.gif" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 Portions</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #38761d; font-size: large;"><u><i><b>Ingredients:</b></i></u></span><br /><br />3 T Olive oil </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3 sweet onions, julienned </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Mix of heirloom and/or cherry tomatoes: </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3 green, 3 yellow, 14 red cherry, for example </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Some sprigs of fresh basil </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
225g/1/2 lb firm mild goat’s cheese </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1-2 cloves garlic, minced </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
optional spoon of fresh thyme, bay leaf </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u>Pate brisée Pastry </u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
200 g (7oz.) all-purpose flour </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
100 g (3.5oz.) soft, cool butter diced </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
50 g (scant 2oz.) cold water</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>For the dough, work 3/4 of the flour and a pinch of salt into the butter with a fork until you have small crumbs, then mix in the water till you has a homogenous paste. </li>
<li>Add the remaining flour and incorporate by hand without overworking. </li>
<li>If dough still sticks, add another spoon or so of flour, but incorporate fully. </li>
<li>Roll into ball, dust lightly with flour, wrap in plastic, and cool at least one hour. </li>
<li>In a medium size non-stick sauté pan with oven-proof handle, sauté onions in olive oil till light brown. </li>
<li>Cut tomatoes into large wedges, removing water and seeds if necessary, and leave cherry tomatoes whole. </li>
<li>Add to pan with garlic, bay leaf, thyme and tomatoes and cook a very short time just to soften tomatoes and evaporate excess moisture. If very watery, incorporate a spoon or two of sifted flour. Salt and pepper to taste. </li>
<li>Top with sliced cheese. Bring pastry to room temperature and roll out just larger than pan diameter. </li>
<li>Lift off with scraper and rolling pin and place over tomato mix, tucking sides under a bit. </li>
<li>Score top to allow release of steam and bake about 30 minutes at 375 F/160 C on bottom rack, or until pastry has browned lightly all over. </li>
<li>Remove and cool 5 minutes before inverting onto serving plate. Serve warm or cold.</li>
<li>Optionally add some capers or anchovies, or top with more cheese.</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /><span style="color: #990000; font-size: large;"><u><i><b>Wine Suggestion:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Rosés from Provence, Corsica or Languedoc. Dry Riesling or young unoaked Chardonnay.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br /><span style="font-family: Georgia,"Times New Roman",serif;">Made in the </span><a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">Market class</a><span style="font-family: Georgia,"Times New Roman",serif;"> with chef Brian Defehr and his students.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-90748051794952684452012-07-27T16:19:00.003+02:002012-07-27T16:21:39.984+02:00Strawberry Clafouti<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenZHPEv1Cgp3ZQvOmgjb9uc5H-hPGc5Tp3G2izE13W3p-nFoU_eHXlGr3he7F96HBZHm_3r-FGrUsJah3zWKis1iAWd59zcKpNVDL9uGucKis0COx7Spw7ZIuLxGWmFLzGL-6iVqxPig/s1600/akane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenZHPEv1Cgp3ZQvOmgjb9uc5H-hPGc5Tp3G2izE13W3p-nFoU_eHXlGr3he7F96HBZHm_3r-FGrUsJah3zWKis1iAWd59zcKpNVDL9uGucKis0COx7Spw7ZIuLxGWmFLzGL-6iVqxPig/s1600/akane.jpg" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> 6 portion</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #e06666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Unsalted butter (to grease the dish or molds)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8 ounces or 250g strawberries, take off the green top and halve lengthwise </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 eggs </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup heavy cream, half and half or milk </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2/3 cup or 95g flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup or 50g granulated sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 teaspoons or 8ml vanilla or sweet liquor such as Cointreau or Grand Marnier </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">A pinch of salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Powdered sugar</span><br />
<br />
<div style="color: #e06666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul style="text-align: justify;">
<li style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350°. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Grease a 2-qt/2liters baking or gratin dish with the butter. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Arrange strawberries, cut side down, put in the bottom of the mold and set aside.</li>
<li style="font-family: Georgia,"Times New Roman",serif;">In a blender, whisk eggs, milk, flour, granulated sugar, vanilla, and salt for 15 seconds.</li>
<li style="font-family: Georgia,"Times New Roman",serif;">Pour batter over strawberries.</li>
<li style="font-family: Georgia,"Times New Roman",serif;">Bake until puffed, golden brown, and set in the center, about 50 minutes. </li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Dust with powdered sugar and serve warm.</span><br /><span style="font-family: Georgia,"Times New Roman",serif;"> </span></li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i><u>Chef Patrick says: </u></i></b></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake. I like to cook the clafouti in individual daugh crust. It gives a crunchy texture and a nicer presentation.</span></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Made in the </span><a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">Market class</a><span style="font-family: Georgia,"Times New Roman",serif;"> with chef Patrick Hebert and his students.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-21372956495615049982012-07-20T15:52:00.000+02:002012-07-20T15:52:07.644+02:00Flounder with Asparagus, Spinach & Hollandaise Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_2tnLAL72nqQBDCESMBUGYAVyx6GxCUhY7juzhbzUVqluC7VLNw6F6MO4kQ70fNJs7qD58mZWiP8irwd2-Ph9Xd8GXThm2nHp5o6Oezsmi5Jw9NyH5HliJ1ZpoMKabwwOHOt_ZJcvkU/s1600/flounderfillet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_2tnLAL72nqQBDCESMBUGYAVyx6GxCUhY7juzhbzUVqluC7VLNw6F6MO4kQ70fNJs7qD58mZWiP8irwd2-Ph9Xd8GXThm2nHp5o6Oezsmi5Jw9NyH5HliJ1ZpoMKabwwOHOt_ZJcvkU/s1600/flounderfillet.JPG" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> Portion 6</span><div style="font-family: Georgia,"Times New Roman",serif;">
<br /><span style="font-size: large;"><u style="color: #38761d;"><i><b>Ingredients:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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2 Flounder Filleted, bones chopped </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
2 Sweet
Yellow Onions </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
4 Cloves
Garlic </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 Fennel</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
2 Carrots </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 Branch
Celery </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
4 Sprigs
Thyme </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 bottle
White Wine </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 Bay Leaf </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 bunch
chives </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
5 Egg Yolks
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1.5 Cups
Clarified Butter </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
2 Lemons
juiced </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
2 bunches
Asparagus </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
2 bunches
Spinach </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Butter </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Olive Oil </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Salt /
Pepper </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 12pt;">1 Small Pinch Fleur de Sel (sea salt)</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b><span>Procedure:</span></b></i></u></span></div>
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<br />
<ul style="text-align: justify;">
<li style="text-align: justify;"><span style="font-family: "Helvetica Neue Light"; mso-bidi-font-family: "Helvetica Neue Light"; mso-fareast-font-family: "Helvetica Neue Light";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">Peel and chop the onions in 4. Peel
and smash the garlic. Slice the fennel. Peel and rough chop the carrots.<span style="mso-list: Ignore;"></span> </span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Chop the celery with leaves and all.
Wash the Spinach and let dry. Chop the chives very small and reserve on the
side. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"></span>Peel the asparagus and bend them.
They will naturally break in the spot that will leave a good tip, and throw
away the fibrous bottom.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>In a large pot, sweat the onions,
half of the garlic, fennel, carrots and celery in olive oil for 10 mins on high
heat. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"></span>Add the fish bones and the bottle of
wine minus 1/3 cup of wine for the hollandaise. When the liquid comes to the
boil, reduce heat to a simmer and add the herbs (minus the chives), a pinch of
salt and some black pepper.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Cook for 30 mins. Strain and reduce
the liquid until there is only about 1 to 3⁄4 of a cup left. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>Then chop 5 tablespoons of cold
butter and whisk this into the reduced liquid until smooth. Reserve on the
side, but keep warm.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">In a large pot, bring to boil 3
quarts of water and 1 cup of salt and blanch the asparagus until they are still
slightly crunchy in the center. They should be a bit under done, cause they
will be re- heated later on.<span style="mso-list: Ignore;"></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>When slightly cooked, remove and
plunge into an ice bath to “Shock” them. Then strain and dry them.<span style="mso-list: Ignore;"></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>In a wide flat sauté pan, heat a
few tablespoons of olive oil. Season and dust the fish with salt, pepper and a
bit of flour. Cook until golden brown on one side for about 4-5 mins. Then flip
and cook for 1 min and remove.<span style="mso-list: Ignore;"></span> </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">At the same time, in a double
broiler, whisk the egg yolks and the wine until thick. When thick, off the
heat, add slowly the clarified butter (Note: The butter should be warm, not
hot, not cold) If the mixture gets too thick, you can add a bit of the lemon
juice at this stage to stabilize.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">When all butter is in, season with 2 big
pinches of salt, fresh black pepper, lemon juice to taste.<span style="mso-list: Ignore;"></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>In another pot, heat 3 tablespoons
fresh butter and heat until golden brown and “noisette.” Add the rest of the
Garlic, then the spinach, 2 pinches of salt and wilt for 1 min.<span style="mso-list: Ignore;"></span> </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Roast the dry asparagus in olive oil
until warm. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: 12pt;"><span style="font-family: Georgia,"Times New Roman",serif;">On the plate, spoon some warm fish stock butter sauce (Fish Fumet Beurre
Blanc) on the plate, Then a few of the asparagus. Then a small pinch of the
spinach. Then the fish filet. Then top with the Hollandaise.</span></span><br /><span style="font-size: 12pt;"><br /> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWaJe1232mcz2FUR9rAbb70ZW47ALmiHNMX_ajry3Ltq27IpX0ODiDmmVkrRtdYtW0_Av-hBbexZzZ4YOSa_l77m2KjagFNC2PkY7hoZ6MLWCGPx1IpbkQXFXNUqdGYc7kGJyPlAyig0/s1600/DSC_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWaJe1232mcz2FUR9rAbb70ZW47ALmiHNMX_ajry3Ltq27IpX0ODiDmmVkrRtdYtW0_Av-hBbexZzZ4YOSa_l77m2KjagFNC2PkY7hoZ6MLWCGPx1IpbkQXFXNUqdGYc7kGJyPlAyig0/s320/DSC_0269.JPG" width="320" /></a><span style="font-size: 12pt;"> </span></li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 12pt;"> Made in the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" target="_blank">Market class</a> with chef Alex Dreyer and his students. </span></div>
<span style="font-family: "Helvetica Neue Light"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-43456440244731240342012-07-13T17:28:00.000+02:002012-07-13T17:30:43.601+02:00Seared Shrimp with Piment d'Espelette and Orange & Fennel Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUe-ETBiHrwD5fysaGmJz0Tw2B_SG-g8AdZEqhlg_eSjWAchwkfcMHOE8_-HEvm4fAW63LOI3ZV_2WCojjw4eE6UNkssWOEARsIPGE0i1Njct6macaSfGCXGPf-JLzFV3Oo_gKKnYKug/s1600/IMG_1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUe-ETBiHrwD5fysaGmJz0Tw2B_SG-g8AdZEqhlg_eSjWAchwkfcMHOE8_-HEvm4fAW63LOI3ZV_2WCojjw4eE6UNkssWOEARsIPGE0i1Njct6macaSfGCXGPf-JLzFV3Oo_gKKnYKug/s400/IMG_1723.JPG" width="400" /></a></div>
<br /></div>
<div style="color: orange; font-family: Georgia,"Times New Roman",serif;">
<u><i><b><span style="font-size: large;">Ingredients:</span></b></i></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
4-6 Shrimps </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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4 fennel
bulbs </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
4 oranges </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
extra
virgin olive oil, preferably strong<br />
Mesclun salad mix </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Salt </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 12pt;">Pepper</span><br />
<span style="font-size: 12pt;">Piment d'espelette </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 12pt;"><span style="color: orange; font-size: large;"><u><i><b>Procedure: </b></i></u></span></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Sear the shrimp in a pan for 1 min, tossing with salt and piment d'espelette. </li>
<li>Cut the oranges into segments, save some juice. Cut the fennel into thin slices, use a mandolin slicer if you have
it. </li>
<li>Prepare the vinaigrette by using 1
cup of the orange juice, three tablespoons of olive oil, a pinch of salt and a
pinch of pepper. Whisk well and pour over the sliced
fennel and mesclun salad mix. </li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Toss well then mix with the orange
segments. </li>
<li>Finish with shrimp over the salad.</li>
<li>Serve immediately. </li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 12pt;"><b>Note</b>: If fennel slices are a bit hard, they can be blanched in lightly
salted boiling water. Run them under cold water to stop the cooking.</span><br />
<br />
<i><span style="font-family: Georgia;">Made in the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" target="_blank">Market Class</a></span><span style="font-size: 12pt;"> with Chef Constance and her students. </span></i>
</div>
<div style="text-align: justify;">
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: 12pt;"> </span></i>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-38802735391936374522012-07-06T17:07:00.000+02:002012-07-06T17:08:57.011+02:00Dark chocolate tarte<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2W611aleuS5LhtQCt8S1YD6sa6JqSehoS2auqDOjwecCuCvTX3dCqD5fxprgdSWOvKWgNyfdiq7qMcIbCoyiUtc9da-ZG0iNGYm0ZeNWXbPWEoHuxjHvhMMYfsqYHJIObMwE_gCpA-0/s1600/_DSC6633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Photo taken by Brian Defehr" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2W611aleuS5LhtQCt8S1YD6sa6JqSehoS2auqDOjwecCuCvTX3dCqD5fxprgdSWOvKWgNyfdiq7qMcIbCoyiUtc9da-ZG0iNGYm0ZeNWXbPWEoHuxjHvhMMYfsqYHJIObMwE_gCpA-0/s320/_DSC6633.JPG" title="Photo taken by Brian Defehr" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo taken by Brian Defehr</i></td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"> Portion: 8</span><br />
<br />
<span style="color: #e06666; font-size: large;"><u><i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</span></b></i></u></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u><i>Sweet pastry:</i></u><br />
90 g (3 oz.) icing sugar </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
30 g (1 oz.) ground almond </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
125 g (4.5 oz.) soft butter </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 egg </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
250 g (9 oz.) all-purpose flour</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
<u><i>Chocolate ganache:</i></u><br />
20 cl (4/5 C.) heavy cream) </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
170 g (6 oz.) dark chocolate 60% </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
I egg </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
60 g (2 oz.) butter<br />
<br />
<span style="color: #e06666; font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u style="font-family: Georgia,"Times New Roman",serif;"><i><b>For the sweet pastry: </b></i></u></div>
<ul style="text-align: left;">
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Mix well with fork: the sugar, ground almond, and soft butter in large bowl. Incorporate 1 whole egg, mixing well.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Then add 5 oz. all purpose flour, 3/4 of it with a wooden spoon or plastic spatula, then the last 1/4 of the flour mixed in with your fingertips, without kneading. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Continue to sprinkle in more flour if necessary till dough no longer sticks to bowl and fingers.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Don't work the dough like bread kneading, just squash it if necessary to incorporate all the flour. Once you have a smooth, homogenous ball, not sticking, wrap in plastic and refrigerate 1-2 hours. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Remove dough from fridge, allow to warm 5 minutes if cold and stiff. Butter and dust 8 tartlet pans with sugar. Either roll out dough flat and cut out circles large enough to fit perfectly in your pans, or roll dough into cylinder, and cut into 8 or 9 portions, about 45g / 1.6 oz each. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Dust each slice of dough with flour only if sticky and press into tart pans evenly, with thumbs. Prick all around base of pan with fork to prevent dough from ballooning while cooking. </li>
<li style="font-family: Georgia,"Times New Roman",serif;"><div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Bake at 400 F/200 C about 10-12 minutes, until just lightly browning, remove and cool 5 minutes before adding the chocolate filling. </span></div>
<br /><br /><u style="font-family: Georgia,"Times New Roman",serif;"><i><b>For the chocolate filling:</b></i></u></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Melt the chocolate and butter together over steam in a double boiler, stirring to blend.</li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Bring cream to a simmer, beat egg in a separate bowl and slowly pour cream into beaten egg while whisking. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Strain if you see any solid egg bits, and mix well with chocolate, then pour into prebaked tart shells, and bake at 150 C/300 F about 15 minutes, just to set. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Cool 2 hours before eating, and if storing in fridge, warm to room temperature before eating. </li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">For an alternative with less risk of salmonella from undercooked eggs, replace the egg with 2 yolks and cook with 1⁄4 C. heavy cream as for sabayon till thick, before adding to the chocolate and baking. </li>
<li style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Optionally top with fresh raspberries and dust with icing sugar, or with caramelized walnuts.</span></li>
</ul>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-71435288133016257352012-06-29T16:00:00.000+02:002012-06-29T16:00:01.786+02:00Crispy-skin Duck Breast with Stewed Cherries<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6QapoVp5Ekacp0T7i_LrxC-33My46XTam5UfSmNssSdn6NajcU061WEpsYzL9XSnEPPU3RarOl-rj1aSLhsR163frSMXisldleQVLgzL3-jMvkaPQcgVVRsDXwGlDQOBNLuseZNlOZA/s1600/DSC_1232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6QapoVp5Ekacp0T7i_LrxC-33My46XTam5UfSmNssSdn6NajcU061WEpsYzL9XSnEPPU3RarOl-rj1aSLhsR163frSMXisldleQVLgzL3-jMvkaPQcgVVRsDXwGlDQOBNLuseZNlOZA/s320/DSC_1232.JPG" width="246" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> Portion: 6-8</span><br /><br /><span style="color: #990000; font-size: large;"><u><i><b><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients:<br /></span></b></i></u></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
3 duck breasts<br />4 minced shallots </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 T. olive oil </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1⁄4 C. balsamic vinegar </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 T. honey </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 bay leaf </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 sprigs fresh tarragon or fresh basil </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Salt, pepper </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 C. pitted, halved cherries</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #990000; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure: <br /></b></i></u></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. </li>
<li>Add all other ingredients except for fresh herbs and simmer 5 minutes, then add tarragon at the end of cooking. </li>
<li>Be sure to test for a good balance of sweet and sour before serving. </li>
<li>Trim excess fat from duck breasts, slash the skin and place skin side down in hot pan, no oil if using non-stick pan. </li>
<li>Brown duck skin till crispy, draining fat from pan once or twice, about 10 minutes over medium heat. </li>
<li>Flip to sear bottom side one minute, salt skin only, then place in very slow oven, about 250 F, just long enough, about 10 minutes, to bring interior from bloody rare to pink, firm but juicy. </li>
<li>Salt bottom, rest 5 minutes as with a good steak, then serve with cherries. Sprinkle duck with “Fleur de sel” to accentuate the flavors.</li>
<li>Serve with celery puree.<br /><br /></li>
</ul>
<div style="color: #990000; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Wine Suggestions:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Young, deep reds, not too dry : Corbières, Minervois, Cotes-du-rhone, Saint-émilion, St-Chinian </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzzVIOnqhSn-gEkpB8TsBiNKqFFSFuiQGjTXpjvkJI7cTFO3b9iOj1qrW2Jw_fO2iBjrMebMrk6ofZIocJzqaegy7Qe_5xmCfk8LXpKENj7IsN-odbN2APkHdJFuoKkcSlXOfUVOiiq0/s1600/DSC_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzzVIOnqhSn-gEkpB8TsBiNKqFFSFuiQGjTXpjvkJI7cTFO3b9iOj1qrW2Jw_fO2iBjrMebMrk6ofZIocJzqaegy7Qe_5xmCfk8LXpKENj7IsN-odbN2APkHdJFuoKkcSlXOfUVOiiq0/s320/DSC_1235.JPG" width="320" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">This recipe tried and tested in the </span><a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">Morning Market class</a><span style="font-family: Georgia,"Times New Roman",serif;"> with Chef Brian this week.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-69271952120860524712012-06-22T16:49:00.002+02:002012-06-22T16:49:10.232+02:00Artichoke Veloute Creamy Truffle Oil<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"> Portion 6</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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6
artichokes</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 onion</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
left over
white wine if you have </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Cream </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Black
truffle oil </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Salt,
pepper, thyme , bay leaf</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
4 slices of bacon</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div class="MsoNormal" style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li>First,
prepare the artichokes, cut the stem and clean up the leaves, keep only the
heart. </li>
<li>Cut them in
four and take out the center ( the blond hair!). </li>
<li>Chop the
onio. </li>
<li>In a deep
frying pan sweat the onion then add the artichokes, the thyme and bay leaf.</li>
<li>Deglaze with the wine then cover with water and turn the heat down, let it cook
slowly with a lid
on. </li>
<li>Meanwhile whisk
the cream add salt and pepper and a drizzle of truffle oil. </li>
<li>When the
artichokes are cooked, blend them with the cooking water </li>
<li>Add a
little of cream to have a creamy consistency.</li>
<li>Chop the
bacon in small pieces and sear them on a frying pan with no fat. </li>
<li>On a deep
plate pour the veloute, add the bacon and a scoop of truffle cream.</li>
<li>Decorate
with herbs and enjoy!<br /><br /><br /><br /><br /><br /><br /> </li>
</ul>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-87515355294453903072012-06-15T16:49:00.002+02:002012-11-05T13:54:10.790+01:00Tarte Bouquet De Framboises<div dir="ltr" style="text-align: left;" trbidi="on">
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8 Portion</div>
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<div class="MsoNormal" style="color: #e06666;">
<u><span style="font-size: large;"><b><span style="font-family: Georgia;">Ingredients:</span></b></span></u></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<i><b><span style="color: black; font-family: Georgia;">Dough</span></b></i><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">250g
flour (all purpose)</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">150g
butter, room temperature</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">70g
icing sugar (superfine sugar)</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">2
yolks</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">1
pinch of salt</span><span style="font-family: Georgia;"><br />
<br />
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Almond
frangipane filling</span></b></i><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">125g
butter, soft</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">1
pinch of salt</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">125g
icing sugar (superfine sugar)</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">125g
eggs</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">125g
almond flour</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">50g
flour</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">1tbsp
vanilla extract</span><span style="font-family: Georgia;"><br />
<br />
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Framboises
(raspberries)</span></b></i><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">400g
fresh raspberries</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">100g
seedless raspberry jam<br />
icing sugar</span><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">pistachios
chunks</span><span style="font-family: Georgia;"></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><u style="color: #e06666;"><b><span style="font-size: large;">Procedure:</span></b></u><br />
<br />
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Dough
(pate sucree)</span></b></i><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">In
a standup mixer, cream butter, icing sugar and salt until light and fluffy, add eggs
and keep mixing, finally add flour. Mix until well
combined, then rap in plastic and refrigerate for an hour.</span><br />
<span style="font-family: Georgia;">
</span>
<span style="font-family: Georgia;">
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Frangipane
filling</span></b></i><span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">15
minutes before rolling the dough mix all the ingredients in a food processor
until smooth. Transfer in a piping bag and refrigerate if kitchen is too hot or
you're late with the dough preparation/rolling.</span><span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">
</span>
<span style="font-family: Georgia;">
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Raspberries</span></b></i><span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Make
a paper cornet and fill the raspberries, set aside.</span><span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;"></span><span style="font-family: Georgia;"></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><br />
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Baking</span></b></i><span style="font-family: Georgia;"><br />
</span><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Roll
the dough to 4mm thickness and line a 26cm tart pan, fill with frangipane and bake
for 35' at 170C. Let rest 5 minutes then arrange the filled berries, sprinkle
with icing sugar and decorate with pistachio chunks or mint leaves.</span><span style="font-family: Georgia;"><br />
<br />
</span><i><b><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">Variation</span></b></i><span style="color: black; font-family: Georgia; mso-bidi-font-size: 8.5pt;">: on top of the frangipane pipe a think layer
of vanilla pastry cream, it will help glueing the berries in place and adds
another flavour to the tart.</span><span style="font-family: Georgia;"></span></div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPuIiD1mx-QBpKg-aaZkj8a0G3exoef83kzcWFJZC33fPE8_i8GQhranWsEvunI6kxEzMEjjU1hauXG6iPzMiUQPmixL8y4DCheqv-2WzoAugTCTlkNeSZiG_Xy0ZEohkSu_4m_cVX94/s1600/IMG_2870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPuIiD1mx-QBpKg-aaZkj8a0G3exoef83kzcWFJZC33fPE8_i8GQhranWsEvunI6kxEzMEjjU1hauXG6iPzMiUQPmixL8y4DCheqv-2WzoAugTCTlkNeSZiG_Xy0ZEohkSu_4m_cVX94/s320/IMG_2870.JPG" width="240" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
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<span style="color: black; font-family: Georgia;">Learn this and
more recipes in the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/advanced-french-desserts-class/" target="_blank">Advanced French Desserts</a> class with <a href="http://www.cooknwithclass.com/" target="_blank">Cookn With Class.</a></span><span style="font-family: Georgia;"></span></div>
<br />
<br />
<br />
<br />
<br />
<br />
<span style="background-color: transparent; color: black; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-16021174769247675642012-06-01T17:06:00.002+02:002012-06-01T17:06:29.972+02:00Ile Flottante (Floating Island)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp2s1AfsubIGVCUwgmDRtgA5G9ORvdjN-xPdPPxwAJoLGsmoYPoHTZDJGBENqiHhzCmOzm2voCS0-X1bXYVp5FQEM_rhk79PKm27ru8HCj0HJufyABDlTAerboZUE0t0uY9P_cy59Eyw/s1600/IMG_2686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp2s1AfsubIGVCUwgmDRtgA5G9ORvdjN-xPdPPxwAJoLGsmoYPoHTZDJGBENqiHhzCmOzm2voCS0-X1bXYVp5FQEM_rhk79PKm27ru8HCj0HJufyABDlTAerboZUE0t0uY9P_cy59Eyw/s320/IMG_2686.JPG" width="240" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Portion 6</div>
<div style="color: #e69138; font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #e69138; font-family: Georgia,"Times New Roman",serif;">
<u><i><span style="font-size: large;"><b>Ingredients:</b></span></i></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
180g
egg white</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
80g
sugar </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
100g sugar</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
25g water</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
200g nuts
(any kind)</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
10g butter</div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">salt</span><br /><br /> </div>
<div class="MsoNormal" style="color: #e69138; font-family: Georgia,"Times New Roman",serif;">
<i><u><span style="font-size: large;"><b>Procedure:</b></span></u></i></div>
<div class="MsoNormal">
<style>
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font-family: "Cambria";
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<br />
<ul style="text-align: justify;">
<li><b><span style="font-size: 14pt;"><span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b><span style="font-family: Georgia,"Times New Roman",serif;">First, whip
the egg white slow speed and add the sugar little by little until the eggs are
raise. </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 14pt;"><span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b>In
a large sauce pan cook the syrup - sugar and water together and bring to boil until the bubbles get bigger. Add the nuts, stir and then add the butter and the
salt , stir until it gets brown and starts to smell nice. Store on parchment
paper with oil so it doesn’t stick. </li>
<li style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 14pt;"><span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b>Take
the whipped egg white and spread them in<span>
</span>a mould that you have brushed with oil. Bake 3 min a 300 f ( 280c) </li>
<li style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 14pt;"><span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></b>Serve
this with a crème anglaise (see recipe below) and the caramelized nuts.</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<br /></div>
<div class="MsoNormal" style="color: #f1c232; font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<b>Recipe for Creme Anglaise:</b></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<u><i><b>Ingredients:</b></i></u></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
250 ml milk and 250 ml cream - mixed together</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
75 grams sugar </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
1/2 vanilla pod </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
4 egg yolks </div>
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<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<b><i><u>Procedure:</u></i></b></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: -5.4pt; text-indent: 0cm;">
<br /></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li>Cut the pod in half and scrape the vanilla out and put it in the cream (pod and all). </li>
<li>Add the sugar to the cream and heat to just under the boil. Slowly add the hot cream to the egg yolks while whisking to temper. </li>
<li>Then mix all ingredients together back on the stove. On medium heat cook while moving constantly with a spatula until it gets to 180 degrees or nice and thick.<br />Cool down in the fridge with contact film until cold (3 hours), then it’s ready. </li>
</ul>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-56779218632491046102012-05-25T18:16:00.003+02:002012-05-25T18:20:20.772+02:00Vacherin aux fruits<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: magenta; font-family: Georgia;">Ingredients:</span></i></b><span style="color: magenta; font-family: Georgia;"></span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0cm; mso-para-margin-right: 0cm; mso-para-margin-top: .01gd;">
<i style="mso-bidi-font-style: normal;"><span style="color: magenta; font-family: Georgia;">Yield
10<b style="mso-bidi-font-weight: normal;"> </b></span></i><span style="color: magenta; font-family: Georgia;"></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">For </span></i></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Vacherin cup
(Conticini):</span></b><span style="font-family: Georgia;"></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0cm; mso-para-margin-right: 0cm; mso-para-margin-top: .01gd; text-align: center;">
<br /></div>
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<span style="font-family: Georgia;">75 g Egg Whites</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">75 g Sugar</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">75 g Powdered Sugar</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">2 pinches salt</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Whipped Cream</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Ice-cream</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Strawberries or Raspberries</span><span style="font-family: Georgia;"></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: magenta; font-family: Georgia,"Times New Roman",serif;">
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: magenta; font-family: Georgia;">Procedure:</span></i></b><span style="color: magenta; font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Make stiff peak Meringue with regular sugar and egg whites,
plus the salt. </span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Fold in the powdered sugar.</span><span style="font-family: Georgia;"></span></div>
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<br /></div>
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<span style="font-family: Georgia;">Pipe to a hallow shape and dry in the oven at 200 F / 95 C
until completely dry.</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">Fill with Vanilla Ice Cream, and garnish with Chantilly and
strawberries or raspberries.</span><span style="font-family: Georgia;"></span></div>
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<span style="font-family: Georgia;">It’s the best summer Dessert made in the <a href="http://www.cooknwithclass.com/cooking-classes-in-paris/morning-market-class/" target="_blank">Market Class</a> with Chef Alex !</span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-60886603482748324682012-05-18T15:46:00.001+02:002012-05-18T15:46:32.342+02:00Trout with Almonds<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia,"Times New Roman",serif;"> 4 Portions</span><br />
<br />
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<u><i><span style="font-size: large;"><b>Ingredients:</b></span></i></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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4 Filets of
Trout (De-Boned and skinned) </div>
<div class="MsoNormal">
200 grams
Sliced Almonds </div>
<div class="MsoNormal">
400 grams
Fresh Green Beans </div>
<div class="MsoNormal">
1 stick of
butter </div>
<div class="MsoNormal">
1 lemon </div>
<div class="MsoNormal">
2 Shallots </div>
<span style="font-size: 12pt;">Salt / Pepper</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #b45f06; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Cut the fish filets in 2 pieces and
reserve. In a large pot, bring 3 quarts and 3⁄4 of a cup of salt to a rolling
boil. Cut the top and bottom off the green bean and cut in 2 pieces. </li>
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add the beans to the boiling water
and cook for about 3-4 mins. Checking by eating one or two in the cooking
process. After about 4 mins they should be softer but still have some form and
not mushy. Remove and put into cold icy water. </li>
<li>When cool, drain and reserve on a
plate with paper towels. Peel and small dice the shallots. Juice the Lemon.</li>
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>In a large wide pan, preferably cast
iron or non- stick, heat over a medium heat. Season and add the filets to the
oil (Skin side down) keeping a bit of pressure on the filets for the first 5
seconds. </li>
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Cook only on one side until skin is crispy,
(5-8 mins) then flip and immediately remove from the pan. </li>
<li>Drain the oil out and add the stick
of butter. Cook until foamy and brown (Beurre Noisette). Then add the shallots
and almonds and cook for 1 min. </li>
<li><span style="font-size: 12pt;">Add the Green beans and cook for 2 mins. Then finish with the lemon
juice and serve with the filets.</span>
<span style="font-size: 12pt;"> </span></li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-34268923736367830112012-05-11T17:43:00.000+02:002012-05-11T17:45:43.062+02:00Zucchini provencal stuffed with Beefsteak tomatoes and fresh basil<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7cfpxvZwO7NO6q8icqzirLn7YrdVGtdDhbPMxY8tQrvDgoPA7Vy94x6zJWqbCzlH_G2i_DSRUVZwqGongs9-Hq9JIQcK3UZkdQiApxUE3tRPMczej_FLw0Jjljk7ptMFZQBLDZ6WFgw/s1600/_DSC2456.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7cfpxvZwO7NO6q8icqzirLn7YrdVGtdDhbPMxY8tQrvDgoPA7Vy94x6zJWqbCzlH_G2i_DSRUVZwqGongs9-Hq9JIQcK3UZkdQiApxUE3tRPMczej_FLw0Jjljk7ptMFZQBLDZ6WFgw/s400/_DSC2456.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: Georgia,"Times New Roman",serif;">Courtesy of Chef Brian Defehr</span></span></td></tr>
</tbody></table>
<div style="color: #cc0000; font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #cc0000; font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #cc0000; font-family: Georgia,"Times New Roman",serif;">
<i><u><b>Ingredients:</b></u></i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
6 Round zucchini </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3 Beefsteak tomatoes </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 large onions </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 clove garlic, </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
minced 10 sprigs fresh basil </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Salt and pepper </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Optional fresh goat cheese, </div>
<span style="font-family: Georgia,"Times New Roman",serif;">pine nuts</span><br />
<i><br /></i><br />
<div style="color: #cc0000; font-family: Georgia,"Times New Roman",serif;">
<i><u><b>Procedure:</b></u></i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Hollow out zucchini, dice and reserve the pieces you've just removed. </div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Fine-dice onions, and soften over medium heat in a wide saucepan moistened with olive oil, about 10 minutes. </div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Add zucchini bits, garlic, and saute over medium heat 5 minutes. Dice tomatoes, draining excess seeds or water, and add, simmering till mixture has thickened. Optionally add 1⁄2 C grated parmesan to increase thickening if veggie mix remains runny after 10 minutes simmering. Chop basil and add. Salt to taste and stuff hollowed-out zucchini.</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Optionally enhance flavor with dry hot pepper or mix with leftover rice before stuffing. </div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Another option is topping with fresh goat cheese, crumbled, before baking.</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br />
Bake at 375 F, 180 C, 20-30 minutes, depending on size.</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<b><br /></b></div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-86551104740815672422012-05-04T16:10:00.000+02:002012-05-11T17:44:23.659+02:00Spring fish and seafood stew<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<span style="font-family: Georgia,"Times New Roman",serif;"> 7 Portions</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><b><i><u>Ingredients:</u></i></b></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
450 g/1 lb fresh firm fish filets such as salmon, monkfish, cod or sea bass </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 leeks, trimmed </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 stalks celery </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
14 shrimp<br />
14 scallops </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
14 fingerling or other little potatoes </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
14 baby turnips </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
7 white, or 14 green asparagus </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1⁄2 C heavy cream </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1⁄2 C water, or light fish stock </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 T. butter </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 bay leaves, 2 sprigs thyme </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1⁄4 C dry white wine </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1⁄2 bunch fresh parsley, chopped </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Optional chopped chives and tarragon </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Optional 2 cups washed clams or mussels</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul style="text-align: justify;">
<li style="font-family: Georgia,"Times New Roman",serif;">Cut all the vegetables to medium dice, preferably on the bias, or at least all the same size. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Wash the leeks till free of soil. Melt butter in soup pot, and add leeks and celery. Stir in bay leaf and thyme, and sweat covered about 10 minutes over medium heat with no browning. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">In a separate pot, boil washed potatoes in salted water. Add wine to vegetables, simmer 5 minutes uncovered, then add turnips, asparagus, just enough water to cover, and simmer till vegetables are just under desired tenderness. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Meanwhile, cut fish into large chunks. Discard heads from seafood, and remove feet, but leave shell on. Add cream, salt to taste, then all fish and seafood at the same time and bring to simmer. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">If fish pieces are not too large, they should take about the same time to cook through as the shell-on shrimp. </li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Add potatoes, chopped in last minute of cooking to reheat, as well as the herbs. Avoid boiling or over-stirring to keep fish in pretty cubes... For thicker results, stir in 2 T flour to the leek and celery after softening in butter.</span></li>
</ul>
<br />
<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33he52aeuCRJdNVCGTVT6yqXKcHnZn6r12JTtwHHk37iBncLl2loa8Wo5Q5dkWg-DxeKucRWYWsAFuvTADIcJhEVVPJzrAt5DE-UtADStsIH3_TIXB_BOGzSpfSgzCZEwwq_jCWTK1QA/s1600/IMG_2446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33he52aeuCRJdNVCGTVT6yqXKcHnZn6r12JTtwHHk37iBncLl2loa8Wo5Q5dkWg-DxeKucRWYWsAFuvTADIcJhEVVPJzrAt5DE-UtADStsIH3_TIXB_BOGzSpfSgzCZEwwq_jCWTK1QA/s320/IMG_2446.JPG" width="320" /></a></div>
<div style="color: #990000;">
<br /></div>
<div style="color: #990000;">
<span style="font-size: large;"><u><i><b>Wine Suggestions:</b></i></u></span></div>
<br />
<div style="text-align: justify;">
Medium dry whites: Sancerre, Pouilly-fumé, Chablis, Muscadet sur lie, dry Riesling </div>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-77761953494486422012-04-27T17:20:00.000+02:002012-05-11T17:44:32.880+02:00Tarte Aux Poires Rôties<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EZ5lmqOdHe8TNNVQbHGoTB7epU24CdTlwiYgaTx_opyASjL2WXnVetGRjLnYeTGjBeOOA3q1wqt6gvcSWawWL0LSCEKQL5425uuWcskCRc_KNJdJ4pDbVGgDR7mKSsveBgkkhC_EJys/s1600/DSC_0534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EZ5lmqOdHe8TNNVQbHGoTB7epU24CdTlwiYgaTx_opyASjL2WXnVetGRjLnYeTGjBeOOA3q1wqt6gvcSWawWL0LSCEKQL5425uuWcskCRc_KNJdJ4pDbVGgDR7mKSsveBgkkhC_EJys/s320/DSC_0534.JPG" width="212" /></a></div>
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</div>
<i> portion: 8</i><br />
<br />
<div style="color: #b45f06; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><i><b>Ingredients:</b></i></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><i><u>topping: </u></i></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3 pears, firm </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
30g/1oz melted unsalted butter </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
30g/1oz superfine sugar</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
<u><i><b>sablé (cookie dough): </b></i></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
175g ( 6.5oz) butter, very soft but not melted </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
zest of 1 lemon or orange or lime (optional) </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 heavy pinch of salt </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
90g (3oz) icing sugar </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 egg yolks 80g (2.5 oz) almond meal </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
125g (4 oz) all purpose flour<br />
60g/2oz Apricot jam or jelly for “glueing “ and glazing the pears.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpTX3L9lOB1oC_P95K0NzZVT59lAxrDMGPwgXhAqdL3wRUkFfPg3doiIdZEPrx7JlBrNK-MSM3LOhl2nXJigLCyVwIVQU7IYtG2vC-VgeqhGYSUgkp1xTdHXCjcYmxGRgUk5pgQ0Cah0/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpTX3L9lOB1oC_P95K0NzZVT59lAxrDMGPwgXhAqdL3wRUkFfPg3doiIdZEPrx7JlBrNK-MSM3LOhl2nXJigLCyVwIVQU7IYtG2vC-VgeqhGYSUgkp1xTdHXCjcYmxGRgUk5pgQ0Cah0/s320/DSC_0564.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: #b45f06; font-family: Georgia,"Times New Roman",serif;">
<i><b><span style="font-size: large;">procedure:</span></b></i></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li>Prepare the pears first, they need to cool down before assembling the tart. </li>
<li>Preheat your oven at 220C/425F </li>
<li>Peel, core and slice the pears, arrange them on a tray brushed with butter, brush also the top of the slices with butter and sift the sugar on the slices. Bake for about 15 minutes until soft and lightly browned.</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br />
For the sablé dough: </div>
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li>Put soft butter (zest if desired) and sugar in the bowl of a standup mixer fitted with the whisk attachment. </li>
<li>Whisk at low speed until the sugar is incorporated then increase the speed and go for a couple of minutes until the mixture is fluffy. Stop the mixer and scrape the bowl if you see that the butter is sticking to the sides of the bowl.</li>
<li>Add the yolks, one at the time and mix until incorporated. Stop, add the almond meal, whisk until incorporated, then finally the flour. </li>
<li>Whisk 10 seconds at highest speed after having added the flour. Stop and transfer mixture into a piping bag fitted with a round tip.</li>
<li>Preheat the oven at 180C/350F. Line a cooking sheet with parchment paper or a silicon mat. Pipe the dough about 1 cm high inside metal ring mold and bake for about 20 minutes. The tart should be golden, not too dark. </li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
Take out of the oven and gently remove the ring mold while still hot. Let the tart base cool.<br />
When cookies and pears are room temperature spread a thin layer of apricot jam on the baked dough, then arrange the pear slices.<br />
The make the pears shiny use some melted apple or apricot jelly. Sprinkle with chopped almonds for garnish, if desired.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PlLVDnBOMUCskh1EOQcQM1UFAfrzpkbflKpYB_p3TyrC0uIPuEEgUJ-rcLROviSYNTtyUyMz1gzxzg5ykbDz3er9kv3X01KbT7M4JthWj4eiKDxj4j-RGwCpTwvOfdZBtWHQ7VQ-H_M/s1600/DSC_0573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PlLVDnBOMUCskh1EOQcQM1UFAfrzpkbflKpYB_p3TyrC0uIPuEEgUJ-rcLROviSYNTtyUyMz1gzxzg5ykbDz3er9kv3X01KbT7M4JthWj4eiKDxj4j-RGwCpTwvOfdZBtWHQ7VQ-H_M/s320/DSC_0573.JPG" width="320" /></a></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-90346943997438962662012-04-20T16:09:00.000+02:002012-05-11T17:44:42.930+02:00Cornish game hens stuffed with apples, tarragon and Comté cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmZX5AMYKD7Mg_3MyUy5vX6FUCPNjqGjX9YKP6CqTL3IlCPXZWJhTCv-zPhvKFe6mKFGvf6VvfCvTdgx3vX1EFB7-TKdwiqjaPG0VTikJYYYUbOTWDM_G17908rXbJPsDwAkm-6XhQOY/s1600/DSC_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmZX5AMYKD7Mg_3MyUy5vX6FUCPNjqGjX9YKP6CqTL3IlCPXZWJhTCv-zPhvKFe6mKFGvf6VvfCvTdgx3vX1EFB7-TKdwiqjaPG0VTikJYYYUbOTWDM_G17908rXbJPsDwAkm-6XhQOY/s320/DSC_0162.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> 8 portions</span><br />
<br />
<div style="color: #b45f06; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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</div>
<div class="MsoNormal" style="text-align: justify;">
4 Cornish
game hens </div>
<div>
</div>
<div class="MsoNormal" style="text-align: justify;">
5 slices
country bread, crust removed </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
2 apples
(Golden Delicious or other baking apples) </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
1⁄4 C mix
of fresh herbs (tarragon, chives, parsley) </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
2 T olive
oil </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
1⁄4 C water
</div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
Optional
egg yolk </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
3⁄4 C
grated Comté or Gruyère </div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
Salt and
pepper</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #b45f06; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><u><i><b>Procedure:</b></i></u></span></div>
<div class="MsoNormal" style="text-align: justify;">
<style>
@font-face {
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}@font-face {
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}@font-face {
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}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; }
</style>
</div>
<br />
<ul style="text-align: justify;">
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span><span style="font-family: Georgia,"Times New Roman",serif;">Debone hens, heat
a wide casserole, coat with oil and brown bones 20 minutes with 1 onion, 1 carrot,
and 1 celerystick, browning without any burning. Cover with water, add some bay
leaf and thyme, and simmer down over 2 hours till about 1 cup liquid remaining.</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Remove bones, strain and simmer with 1/3 cup cream. Add any
leftover filling from the following step. Season to taste and serve as sauce.</li>
<li style="font-family: Georgia,"Times New Roman",serif;">For stuffing: finely dice all
ingredients and mix. Should just stick together, otherwise add a little more
water, egg yolk or olive oil, but be careful not to make a soggy stuffing,
which will be too heavy after cooking. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Season to taste and place a large rounded
tablespoon of stuffing in pre-seasoned half bird, between leg and breast.
Optionally remove upper thighbone from hen as well, in order to have more space
for stuffing. </li>
<li style="font-family: Georgia,"Times New Roman",serif;">Fold breast over thigh, or try
squeezing into a smallish cooking dish in order to prevent birds from opening
up while cooking. (Saves the trouble of having to tie them up with butcher
twine. Preheat oven to 400 F(200 C.) </li>
<li style="font-family: Georgia,"Times New Roman",serif;">If possible, use top broiler heat
but place hens on lower rack of oven. After 10 minutes, lower heat to 350 F (175
C), baste skin of hens with pastry brush and continue roasting about 10-15
minutes, or until golden, crispy, and knife inserted into joint between leg and
breast does not render pink juices.</li>
</ul>
<br />
<div style="color: #990000;">
<span style="font-size: large;"><u><i><b>Wine Suggestion:</b></i></u></span></div>
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue Light";"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Helvetica Neue Light";">Brouilly,
Saumur-Champigny, Sancerre rouge ou blanc, Coteaux-de-Languedoc rouge, Rully
white, Limoux white, Condrieu white, Chablis, Pouilly-fume</span></div>
<style>
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<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">
</span></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-78247733234808102082012-04-13T17:09:00.001+02:002012-04-13T17:14:56.678+02:00Chorizo Basquaise poached egg and olive oil crouton<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3pd0ECcMZMDIrRteNfES0RhgwG9vLw5P5Flq2nyLt7A5UfDFDcY9tasaOqvVqv8P5No27BZ1Xf1CCuczDrx4mKO4LLoF7lFLQCJldxYp4-T4CvPv42da16dBkEDiT1NiAQ6vg5o5Wsc/s1600/9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3pd0ECcMZMDIrRteNfES0RhgwG9vLw5P5Flq2nyLt7A5UfDFDcY9tasaOqvVqv8P5No27BZ1Xf1CCuczDrx4mKO4LLoF7lFLQCJldxYp4-T4CvPv42da16dBkEDiT1NiAQ6vg5o5Wsc/s320/9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of Monica Bhide</td></tr>
</tbody></table>
<span style="font-family: Georgia,"Times New Roman",serif;"> Portions 6</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: orange; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><i><u><b>Ingredients:</b></u></i></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<style>
@font-face {
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font-family: "Helvetica Neue Light";
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
6 eggs </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
8 peppers
red or yellow</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
3 onions </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
1 big chunk
of chorizo </div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
Olive oil,
vinegar, salt, pepper, thyme, garlic</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 12pt;">bread</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="color: orange; font-family: Georgia,"Times New Roman",serif;">
<u><i><b><span style="font-size: large;">Procedure:</span></b></i></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<style>
@font-face {
font-family: "Courier New";
}@font-face {
font-family: "Wingdings";
}@font-face {
font-family: "Cambria";
}@font-face {
font-family: "Helvetica Neue Light";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; }
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<ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>First, cut the peppers into 2 pieces
and scoop out the seeds and the white part, slice them in julienne (cut into long thin strips). Slice the
onions and cut the chorizo into dices.</li>
<li>Cook the onions in a saucepan with
some olive oil, when they are soft, add the peppers, the chorizo, thyme, and
garlic. Cover the pot and let it cook slowly.</li>
<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>In a saucepan pour half water & half vinegar and bring that to the boil. </li>
<li>For the poached egg technique, please see this link </li>
<li><a href="http://www.monicabhide.com/2012/04/egg-in-a-bag.html">http://www.monicabhide.com/2012/04/egg-in-a-bag.html</a></li>
<li>Cut some thin slices of bread roast them in the oven with some
olive oil and ground pepper on top. </li>
<li><span style="font-size: 12pt;">Place the basquaise in the middle of the plate, then on top the egg and
on the side serve it with the bread and some green salad.</span></li>
</ul>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-22497466796238266152012-04-06T16:39:00.003+02:002012-04-06T17:06:32.895+02:00Monkfish medallions encrusted with capers and orange zest<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;"> <span style="font-family: Georgia,"Times New Roman",serif;"> 6 - 8 Portions</span></span><br />
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<span style="font-size: large;"><u><i><b>Ingredients:</b></i></u></span></div>
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2 lbs Monkfish tail, after filleting </div>
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2 T Olive oil </div>
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1 small bottle capers </div>
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1⁄2 T. piment d'Espelette</div>
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Pinch saffron </div>
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Zest from 2 oranges</div>
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<span style="font-size: large;"><u><b><i>Procedure:</i></b></u></span></div>
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<ul style="text-align: left;">
<li>Rinse reserved fish bones, cover with about 2 liters of cold water in a wide pot, add 1 bay leaf and 2 sprigs fresh thyme, 1 C. dry white wine, bringing to boil. </li>
<li>Skim the floating scum, and simmer till fish stock reduces to about 1 C. liquid. Discard bones, strain, and add 1 C. heavy cream. Simmer and reduce till thick enough to coat back of spoon.</li>
<li>If using capers in vinegar, drain and rinse lightly reserve. If using capers in olive oil, drain but reserve oil to thin paste after mixing. </li>
<li>Place all other ingredients besides oil in a mortar and grind up, or use bowl and hand mixer. If necessary, substitute piment d'Espelette with 1⁄2 T. paprika and a pinch of ground cayenne pepper. </li>
<li>Stir in olive oil to make a paste. Pat dry the whole monkfish filets and cover all sides of fish with seasonings.</li>
<li>Place in baking dish and bake in 160 C/ 350 F oven for 15-25 minutes, till white liquid coagulates at bottom of fish and filets are firm to the touch in center. (25 minutes for thicker filets.) </li>
<li>Remove, add cooking liquids left in pan to cream sauce, heat, season and mix well with hand mixer. Sprinkle fish evenly with salt, and slice into fine medallions with very sharp knife after cooling 3-4 minutes. </li>
<li>Optionally, dress a few greens like arugula or watercress with a bit of olive oil as a garnish.</li>
</ul>
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<span style="font-size: large;"><u><i><b>Wine Suggestion:</b></i></u></span></div>
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Medium dry whites: Sancerre, Pouilly-fumé, Chablis, Muscadet sur lie, Picpoul de Pinet or dry Rosés from the Mediterranean </div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-770646297894896059.post-81373513316486060312012-03-28T15:33:00.000+02:002012-03-28T15:33:29.938+02:00A Champagne day in the city of Reims with Cook'n with Class<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Take a day trip from Paris and
discover the enchanting city of <b>Reims</b> famed for its </span><span style="font-family: Georgia,"Times New Roman",serif;">world-class</span>
<span style="font-family: Georgia,"Times New Roman",serif;">champagnes and impressive heritage!</span><span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;"></span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Preston our young and talented
sommelier will take you on a fun, informative day-trip to two champagnes houses
and to the historical Brasserie Boulingrin for lunch. </span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">The day will start at 8.45am in
Paris where the TGV train will take you (at 350 KM/hour) to the center of the
city of Reims in about 45 mins.</span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Croissants and hot beverages
will be provided on the train.</span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">After receiving some info about
the Champagne making process, you will take the tramway for a few minutes to go to
your first Champagne house visit. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrswYjiJSrr472fi4rOz6kLwXhonE7t8auBTsz5y_OhLWGtxjudy6x0yy6QNF6MV-Fr6WjcLI8izVIn2RQNx3SAkXVxFCRGqS4sLCcMHMvnj8e5S-0DMTOQk9JtsftP9gY3craViL8nI/s1600/_DSC9191mumm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrswYjiJSrr472fi4rOz6kLwXhonE7t8auBTsz5y_OhLWGtxjudy6x0yy6QNF6MV-Fr6WjcLI8izVIn2RQNx3SAkXVxFCRGqS4sLCcMHMvnj8e5S-0DMTOQk9JtsftP9gY3craViL8nI/s200/_DSC9191mumm.jpg" width="200" /></a><span style="font-family: Georgia;">You will have a guided tour in
English of ''the Crayeres'' and the private caves, where they will explain and
show you all about their personal philosophy on wine making, followed by your
first two glasses of Champagne of the day, a tasting of the most famous
Champagne of the House. We usually go to Mumm or Veuve Cliquot for the first
tasting so you get to see the most prestigious houses.</span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Following this tour you have
plenty of time to visit and explore the <b>Cathedral de Reims</b>, one of the most
famous French Cathedrals where the kings of France were once crowned.</span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">At 1pm, Rendez vous at the
<b>Brasserie Boulingrin</b> for your Lunch. </span></div>
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<span style="font-family: Georgia;">A typical French </span><span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;"> 3 course </span><span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">menu
and a glass of Champagne awaits you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLUcs0KNbmKPTwlPNncvR8CppgmbJANm-vdic9LKjW0ZWPyV1ZzIp4Ma5Ba8lYNInYxKq6uTvt-T4bGB1nAGCFJpB-Pdu4pMyHrHMCPS6_oVklNGlD5WR-hXWiGajTa_MQlZgdo1bCxA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLUcs0KNbmKPTwlPNncvR8CppgmbJANm-vdic9LKjW0ZWPyV1ZzIp4Ma5Ba8lYNInYxKq6uTvt-T4bGB1nAGCFJpB-Pdu4pMyHrHMCPS6_oVklNGlD5WR-hXWiGajTa_MQlZgdo1bCxA/s200/photo.JPG" width="200" /></a></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Then at 2.30pm, it’s time for another
visit and more Champagne, our 2nd visit will be for a more artisanal Champagne
house. You will discover that Champagne can be less well known and
still very enjoyable from a smaller wine maker.</span></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">Following that visit at 4.30pm, Preston
will return with you to the train station after visiting a Gourmet shop where
you can taste some of the local pink biscuits named <b>Biscuits de Reims</b> (Made
with Rose water).</span></div>
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<br /></div>
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<span style="font-family: Georgia; mso-bidi-font-family: "Helvetica Neue"; mso-bidi-font-size: 14.0pt;">The train will arrive back at 6pm just in time for a relaxing evening in <b>Paris</b>. </span></div>
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<span style="font-family: Georgia;"><br /></span></div>
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<span style="font-family: Georgia;">Available now</span></div>
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<br /></div>
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<span style="font-family: Georgia;">Please contact <b>info@cooknwithclass.com</b> for reservations.</span></div>
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<span style="font-family: Georgia;"><br /></span></div>
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<span style="font-family: Georgia;">We look forward to sharing more of French culture with you! </span></div>
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<span style="font-family: Georgia;"><br /></span></div>
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