Archive | Girls in the Kitchen RSS feed for this section

Thanksgiving in a rush….. the basics!

21 Nov

The last weeks have been full of Thanksgiving classes, menus and catering…. I have to say that I had NEVER cooked a Thanksgiving dinner before and I had to get in touch with my sister who spent almost the last decade in Connecticut and who knows  a lot more than I do about the traditions of Thanksgiving.

Thanks to her tips, recipes, web references…. I came to find the right way to manage a full menu that fits in a 2 1/2 hours hands-on class as well as in a small oven!

We organized the class at my friend Laure’s home who had found 4 other volunteers eager to learn more about Thanksgiving! And you know what… they did it which mean that you can also… especially if you are not chatting and tasting good wines at the same time as we did!

Enjoy cooking and Happy Thanksgiving!

Here is the menu

For the Brussels Sprouts, you just need to have a look at the last post to get the recipe…. and for the Financiers and Panacotta, they are in the index of the recipes as well…. or just click on them to open a new page….

I just added the Moroccan Carrots as an additional option for the sides even if I really advise you to give a try to the Brussels Sprouts… many people have changed their mind once they tried those ones!

Let’s talk about Turkey now…. I choose Turkey breast to be able to achieve my classes and demos within 2 1/2 hours and also to save some space in my oven but keep in mind that breasts are very fragile and can get very dry if you overcook them. Seal them well in the foil and cut them just before serving to keep the moist inside!

Turkey Breast with Pan Gravy

Ingredients

  • A 5- to 7-pound fresh turkey breast
  • Sea salt & ground pepper
  • Chopped herbs & spices such as thyme, rosemary, garlic, ginger, cumin…
  • Vegetable oil
  • Honey

Method

Preheat your oven to 325 degrees F.
Brush the turkey breast with vegetable oil and honey. Sprinkle with salt, pepper, herbs, and spices.
Insert a meat thermometer to the center of the breast. Wrap and seal the breast in heavy aluminum foil. Place on a wire rack in a shallow roasting pan.

Roast the turkey breast until the meat thermometer reaches 170 degrees F. (up to 2-3 hours). Open the aluminum foil about 30 minutes before the breast is done and baste 2 times with the drippings.

Pan Gravy

Once the turkey is cooked, let it rest on a rack and pour all the juices and drippings in the roasting pan.
Add a little chicken broth as well as a little white wine and let it reduce on medium heat.
Depending on how you like it, add one or 2 tsp of butter to make it more glossy or 1tsp of flour to get it thicker.


Hasselback Potatoes

Ingredients

  • A dozen of potatoes
  • Olive oil
  • Salt & pepper
  • Aromatic herns (rosemary, thyme, oregano…)
  • Garlic

Method

Preheat oven to 400 F.
Wash and cut the potatoes into 2 lengthways. Then cut them across at about 1-2 mm intervals.
Place them on a baking tray covered with parchment paper and drizzle with olive oil, salt, pepper and chopped herbs if you wish. Spread garlic cloves unpeeled around the potatoes as well.

Cook them for about 40 minutes until they are soft in the center.
Transfer on a serving dish and serve with the turkey and carrots. You can also serve them with sour cream or greek yogurt mixed with freshly chopped chive.

Moroccan Carrots

Ingredients

  • 3lb of carrots
  • 2 tbsp good olive oil
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander

Method

Preheat oven to 400.
Peel and trim the carrots. Cut them lengthways then into 2-3 inches sticks. In a bowl whisk olive oil, spices, salt and pepper. Cover a roasting tray with parchment paper and spread the carrots on it then cover with the spiced olive oil and get them evenly coated.
Roast for 45 to 60 minutes, until nicely grilled on the outside and tender on the inside. Shake the pan from time to time to grill the carrots evenly.
The carrots are ready to serve.

Baby Leaves Salad with Oranges, Cranberries & Caramelized Walnuts

Ingredients

  • 1 bag of fresh mixed leaves
  • 3 oranges unwaxed, untreated and washed
  • 1 handful of dried cranberries
  • olive oil, salt & pepper
  • 1 handful of walnuts slightly toasted
  • 1/2 cup of sugar

Method

Grate the zest of the 3 oranges and keep it in a bowl.
Using a serrated knife, peel the skin of the orange then cut the orange segments on top of a large bowl to save the orange juice.
In a frying pan, pour the sugar and start a caramel, once it start to melt and gets a nice golden color, pour the walnuts in it and get them evenly coated with the caramel. Pour them on a silicon mat or parchment paper until they are cool.


Whisk together the orange juice, zest, olive oil, salt and pepper. Adjust the seasoning and add vinegar if you want it more acid.
Roughly chop the caramelized walnuts.
Toss the baby leaves with the dressing.
On a nice serving dish or in a salad bowl, layer the baby leaves and spread walnuts, cranberries and orange segments. Drizzle a little bit of the remaining dressing and serve.

Tapas Night…!

10 Sep

Last Thursday, a friend of mine came from Paris with two of his clients for a shopping trip in London. In order to surprise them, he asked me to organise a Cookery Class…. After a few phone calls and quite a lot of emails exchanged we came to a final decision: Tapas Class with a Wine Tasting!

For the wine, I asked my husband to bring me a nice selection from Lea & Sandeman, something original but classic and something tasty but light enough to match with the tasting of 7 different tapas…. What a challenge but he made it….

For the tasty as well as festive part he brought me a Larmandier-Bernier Champagne, a very delicate Blanc de Blancs. Small sparkling bubbles that transform your mouth into a nightclub but become velvet once you swallow them!

As a second choice, he surprised us with a Bolgheri Italian red wine – Le Macchiole – pretty light and very different from the many Chianti and Lambrusco that we are used to be proposed everywhere! It was perfect as a second choice. It did not overwhelm the tapas and left some space for the tastng of the last wine.

Last choice was the white wine, he chose a French one which might look as a classical choice but it was not. It was a Macon Vergisson La Roche 2008 from Burgundy; fresh and mineral…. very refreshing….

While they were enjoying the Champagne bubbles, we’ve been talking about the program of the evening, the importance of choosing products of quality as Tapas is mainly based on it. The point of doing Tapas is that it requires little cooking, last minute presentation for a lot of pleasure! The idea was to discover that pleasure within 7 steps and ” wines…

Here is the list of the Tapas program:

  • Pecorino stuffed Dates in a Pancetta Crust
  • Sugar Snap Peas sautéed with Chorizo
  • Parmesan Sablés with a Sun Blushed Tomato and Green Olives Tapenade
  • Skewers of Grilled Halloumi and Marinated Vegetables Ribbons
  • Smoked Salmon and Goat’s Cheese Croustades
  • Grilled Chicken Skewers with a Sate Dip
  • Rose and Raspberry Financiers


TAPAS EXPRESS

 

Pecorino stuffed Dates in a Pancetta Crust

 

Ingredients:

  • 12 Medjool dates unpitied and half sliced
  • 12 slices of Pancetta
  • 120g of Pecorino
  • 12 skewers

Method:

Preheat your oven to 200°

Slice your Pecorino about the lenght of the dates but smaller so that it fits in and 1cm wide. Insert each piece in a date.

Roll the date in a Pancetta slice and use a skewer to get everything to hold together.

Place them on a baking tray covered with parchment paper or a silicon mat and cook for about 10 minutes until the Pancetta becomes crispy.

Let it cool down for at least 5 minutes. The Pancetta is crusty, the dates and Pecorino are melting in your mouth.


 

Sugar Snap Peas sautéed with Chorizo

 

Ingredients 

  • 200g of fresh sugar snap peas, trimmed, washed and dried
  • About 8 cm of mild or spicy Chorizo
  • 2-3 spring onions
  • Reduced Balsamic Vinegar

Method:

Cut into 2 and in the diagonal the sugar snap peas.

Thinly slice the spring onions in the diagonal (about 2mm).

Cut the Chorizo into small sticks about 4cm high and 3-4mm wide.

Heat a pan without oil and sauté the chorizo until it gets crispy. Get rid of the excess of oil but keep some to sauté the sugar snap peas.Cook them 2 to 3 minutes and deglaze them with a little drop of Balsamic.

Place them in small plates and decorate with the spring onions.

Serve hot.

Parmesan Sablés with a Sun Blushed Tomato and Green Olives Tapenade

 

Ingredients for the Sun-blushed Tomatoes and Green Olives Tapenade: 

  • 120 g of sun-blushed tomatoes
  • 100 g of pitted green olives
  • 2 tbsp of pine nuts
  • 5 tbsp olive oil
  • 5-6 fresh basil leaves
  • 1 tbsp balsamic vinegar or lemon juice
  • Freshly ground pepper

 

Method:

Pour all the ingredients in the bowl of your blender, blend it little by little using the turbo function if you have one. As a result, the tapenade will be grainy.

Taste and adjust the seasoning depending on your preference.

Ingredients for the Sablés:

  • 150g cold butter cut into dices
  • 200g flour
  • 150g ground parmesan
  • Freshly ground pepper

 Method:

Preheat your oven to 200°.

In a large bowl or with the paddle of your Kitchen Aid, work together all the ingredients until you obtain a soft homogenous dough.

Divide it into small balls of the same size and press it at the bottom of your mini molds (1/2 high).

Cook it for 10-15 min depending on the size of the balls.

Let it rest in the mold until completely cooled down.

Once cold, put them on a plate and add a small spoon of tapenade on top.

Decorate with a baby leave of basil.

 

Skewers of Grilled Halloumi and Marinated Vegetables Ribbons

Ingredients:

  • 3-4 carots
  • 2 courgettes
  • Olive Oil
  • 1 lemon zest and juice
  • Salt & Pepper
  • 1 slice of Halloumi
  • Fresh Herbs

 

Method:

Trim carrots and courgettes and peel the carrots.

With a peeler, cut thin ribbons of carrots and courgettes lenghtways. If you do it in advance, keep them in a bowl of cold water otherwise, the marinade will overcook them and you will loose all their crunchiness.

In a bowl, prepare the marinade: mix together the oil, lemon zest and juice, salt and pepper. Put the ribbons in it for 15-20 minutes.

While that time, heat a grill and place the Halloumi on it. Press one side then the other in order to have nice golden brown grill marks on each side. Let it rest a few minutes then slice it into cubes about 1cm.

Roughly chop the herbs of your choice (charvil, parsley, basil, mint).

On a toothpick, alternate vegetable ribbons and Halloumi dice (2-3).

Sprinkle herbs on top of it.

 

Smoked Salmon and Goat’s Cheese Croustades

Ingredients:

  • 24 croustades
  • 2 large slices of smoked salmon
  • 200g of fresh goat’s cheese (no rind)
  • Freshly grated lemon zest
  • Freshly ground pepper
  • Dill roughly chopped
Method:

In a bowl, crush the goat’s cheese with a fork.

Roughly chop the salmon and add it to the goat’s cheese, mix together and add the lemon zest, pepper and roughly chopped dill. If it’s too dry, add a little lemon juice until it gets softer.

Taste and adjust the seasoning.

Just before serving*, spoon a small amount of the filling in the croustade and decorate with fresh dill.

* Don’t fill the croustades too much in advance otherwise, they will get soft.

Grilled Chicken Skewers with a Sate Dip

 

Ingredients for the Chicken:

  • 120ml of sunflower oil
  • 15ml of dark soy sauce
  • 30ml of oyster sauce
  • 1/2tsp of ground turmeric
  • 2 chicken breasts

 

Method for the marinade:

In a tall container, pour hot water and put the skewers in it. It will soften the wood and avoid any wooden pieces get stuck in the chicken.

Get rid of any excess of fat or bones then slice the chicken breasts lenghtways within pieces 2-3cm wide.

In a large bowl, mix together all the ingredients of the marinade, then put the chicken breast pieces in it and get them well coated. Turmeric has a strong power of coloration. If the bowl has a lid, just check it carefully otherwise, you can wear chicken gloves. Let them rest at least 1/2hour.

Ingredients for the Sate sauce:

  • 90ml of creamy coconut milk
  • 1tsp Thai red curry paste
  • 2 tbsp of ground turmeric
  • 1/2 tsp of caster sugar
  • 1 tbsp of crunchy peanut butter
  • Salt and pepper

Method for the Sate sauce:

In a small pan, bring to a boil the coconut milk then incorporate the red curry paste and give it a good whisk to get it dissolved.

Reduce the heat and add the turmeric, sugar, peanut butter, salt and pepper. Taste and add some more curry paste, sugar or peanut butter depending on your own taste.

Method for the skewers:

Pin each chicken stripes at the end of the skewer. Do not compress it as it has to grill homogeneously.

Pour a little oil on a very hot plancha or large frying pan and cook the skewers 2-3min on each side in order to have a nice golden brown coloration. If the pieces are too wide to get it cooked within that time, you can finish their cooking in an oven at 150°. In that case, cover them with the rest of the marinade and a piece of foil paper. It will keep them moist.

Just before serving, reheat the Sate sauce and give it a good whisk before pouring it in a bowl.

Place the skewers on a servind plate with the bowl next to it.

You can sprinkle some crushed roasted peanuts on top.

Rose and Raspberry Financiers

Ingredients: for 18 Financiers

  • 170g of butter
  • 120 g almond powder
  • 140 g icing sugar
  • 40 g flour
  • 4 white eggs
  • 1 tbsp of rose essence
  • 18 raspberries fresh or frozen

Method:

Preheat your oven to 150°

Put the butter in a pan and melt it until it gets a hazelnut color…. don’t let it burn!

Mix well together the almond, flour, icing sugar and egg whites.

Pour the butter in the mix and keep on whisking.

Add the rose essence.

Pour the mix in your mold (silicon is better as you don’t need to fight to get the cakes out of it!) and press a raspberry in the center of each case.

Cook it for about 15′ until it gets a nice golden color.

Let them cool down on a rack and enjoy….

Girls in the Kitchen #3…. pancakes party on “Mardi Gras”

21 Feb

As we had booked the class on Tuesday the 16th of February, I slightly changed the menu in order to get the girls to prepare some pancakes…. My problem was they also wanted to know how to cook perfect cheesecake…. then I decided to learn them how to do an “Aumônière”…. a stuffed pancake closed like a purse.

In the end the program was a bit challenging but we did it and we liked it too….

As for every class, the girls (Pauline, Adrienne, Florence and Mathilde) arrived by 7-7.30 p.m. and we had some nibbles and drinks while reviewing the content of the evening and the way we would get through it.

Once the aprons were all tied, hands washed and minds focused, we started with the pancake mix in order to let it set as long as possible even if overnight is always better…. Then we focused on the cheesecake. I decided to split them into 2 teams and each team had to prepare one cheesecake recipe.

The first one was the Speculos cheesecake that I discovered in Trish Deseine “Delices de Lait” cookbook. I really like thise recipe for different reason, first it is made of “Fromage blanc” (that I replace with Greek Yogurt) rather than cream cheese and when you treat yourself with a generous slice, you won’t feel sick afetr a few spoons, second there is little sugar in the filling but maple syrup to give an interesting taste and last but not least the crust is made with crushed Speculos, Belgium cinnamon biscuits that I used to grew up with….

The second cheesecake was The Blue Ribbon cheesecake that I discovered thanks to my sister Sophie who lives in the U.S. and gets used to find all the best traditional recipes. This is somehow the most traditional cheesecake made with cream cheese and lemon zest with a Graham crackers crust (replaced by Digestive biscuits). The advantage of that recipe is that it learns you how to prepare a last cover for your cheesecake in case some breaches appears after being cooked. In that way, you are sure to offer your guests a perfectly white flat surfaced cheesecake which has not always been the case in the past for me!

Once the cheesecake were all being cooked in the oven we quickly prepared the potatoes to get really focused on the chicken and its stuffing then the Mediteranean vegetables and ricotta filling of the pancakes.

The girls have been crying a lot because of the onions, fighting a lot with their progressing knives skills, enjoying a lot beating the chicken breasts to get them as flat as possible and laughing a lot at each other results.

Once all was prep, we rushed a little bit to get everything cooked and finalized as the time went by much quicker than we thought… They stuffed their chicken breasts, cooked their pancakes and while the cheesecake where cooling down, while the chicken breasts were being cooked and also while the potatoes were becoming as soft as desired, they individually dressed their starters before  joining the dining table.

10 minutes before 10p.m… We finally had a seat and opened a so well deserved bottle of wine. The “Aumônières” were all well presented and too quickly tasted and finished…. The chicken was well-cooked and very tasty, the cream keeping the inside very soft…. the Rosemary did not overpowered the potatoes but really gave them an interesting flavor.

As we were all really waiting for the desert, we skipped the idea of getting another portion of our main and attacked both cheesecakes with fresh raspberries coulis and also fresh slices of raspberries. To my surprise, they all preferred the Blue Ribbon one…. but on the long term I am sure they’ll enjoy the Speculos one!

And that was it…. my husband came back from a great “watching football-eating hamburgers” evening with his best friend, we shared all the left overs and stored them in precious Tupperware and I left those 4 great girls fighting to go back home under the rain…. while I quickly got everything cleaned, stored and washed…. By midnight Cinderella was ready to go to bed and very happy of another funny evening of “Girls in the Kitchen”.

Version Française :

Aumônières Ricotta – Légumes fondants

& sa salade aux herbes aromatiques

Ingrédients pour la Pâte à Crêpes :

  • 125 g de farine
  • 30 g de beurre fondu
  • 5 g de sel
  • 3 œufs
  • 3 dl de lait
  • 2 cuillères à soupe d’eau
  • Sucre (facultatif)
  • 2 cuillères à café de rhum ou arôme fleur d’oranger (facultatif)

Méthode pour la Pâte à Crêpes :

Former un puits au centre de la farine.Mettre au centre de la fontaine, les œufs, le sucre et le sel.

Mélanger à l’aide d’un fouet en incorporant petit à petit la farine.

Ajouter petit à petit le lait froid. Continuer à mélanger jusqu’à absorption complète de la farine.

Bien battre afin d’obtenir un appareil bien homogène. Passer l’appareil à la pas- soire fine afin d’éliminer les grumeaux.

Ajouter le beurre fondu à la pâte. Bien mélanger. Réserver 1 heure minimum avant de cuire les crêpes.

Ingrédients pour la Garniture:

  • 2 belles courgettes, taillées en fine brunoise
  • 1 poivron rouge et 1 poivron jaune taillés en fine brunoise
  • Quelques tomates confites («home-made» ou de supermarché)
  • 1 pack de ricotta (250g)
  • Sel et Poivre du moulin
  • Huile d’olive
  • Quelques brins de ciboulette épais et longs (prévoir une botte pour les 1ers essais)

Méthode pour la Garniture:

Dans une poêle antiadhésive, faire chauffer de l’huile d’olive de cuisine et faire revenir unes par unes les brunoises de légumes jusqu’à ce qu’elles soient fondantes. Réserver. Ajouter les tomates taillées en fine brunoise.

Une fois les légumes refroidis (éventuellement après la cuisson des crêpes), battre la ricotta dans un bol avec un peu de sel et de poivre;

Incorporer une partie des légumes fondants jusqu’à obtention d’une farce où prédominent les légumes. Rectifier l’assaisonnement et réserver.

Méthode pour les tomates confites «Home-made»:

Préchauffer le four à 180°;

Prendre 1kg, ôter le pédoncule, les couper en 8 quartiers et les épépiner;

Couvrir une plaque ou un plat de papier sulfurisé ou d’un silpat et poser les quar- tiers de tomates séparés les uns des autres;

Parsemer de sel, poivre, un peu de sucre pour atténuer l’acidité, d’herbes aromati- ques (thym, romarin, laurier) et un peu d’ail (passé au presse-ail ou finement ciselé);Verser un filet d’huile d’olive et éventuellement un peu de balsamique;

Enfourner pour une bonne demi-heure voire plus, jusqu’à ce que les quartiers pren- nent un aspect flétris et qu’ils soient fondants au toucher;

Réserver.

N.B : en grande quantité, les tomates se conservent au réfrigérateur dans un bocal fermé et immergées dans de l’huile d’olive avec quelques herbes aromatiques éventuellement.

Cuisson des crêpes :

Matériel

  • Une poêle antiadhésive
  • Un pinceau silicone ou une demie pomme de terre plantée dans une fourchette
  • Huile de cuisine
  • Une spatule thermorésistante

Méthode

Sortir la pâte à crêpes du réfrigérateur, elle a du épaissir. Redonner un coup de fouet pour qu’elle soit homogène.

Faire chauffer un filet d’huile d’olive dans la poêle.

Avec une louche, verser un peu de pâte à crêpe pour que celle-ci s’étale sur l’ensemble de la surface de la poêle tout en restant fine (on ne veut pas obtenir des pancakes).

Dès que la surface de la crêpe forme des bulles et que le liquide est cuit, retourner la crêpe et cuire l’autre côté.

 Réserver sur une assiette et continuer ainsi jusqu’à ce qu’il n’y ait plus de pâte.

Assemblage des Aumônières:

Poser les brins de ciboulette à portée de main.

Prendre les crêpes une par une et déposer au centre une belle cuillérée de farce.

Refermer telle une bourse les bords de la crêpe et se servir du brin de ciboulette en guise de cordon.

Faire un nœud et réserver sur l’assiette de service.

Ingrédients pour la Salade aux herbes aromatiques :

  • 2-3 belles poignées de mesclun ou mix de jeunes pousses (roquette, mâche….)
  • Herbes (ciboulette, aneth, cerfeuil, persil….)
  • 1 jus de citron
  • Huile d’olive
  • Sel et poivre du moulin

Méthode

Laver et essorer la salade;

Emincer très finement les herbes choisies et mixer les avec la salade;

Préparer l’assaisonnement en fouettant un jus de citron avec un peu d’huile d’olive, de sel et de poivre,

Verser en filet sur la salade, mixer légèrement et poser une poignée à côté de l’aumônière. Servir tout de suite.

N.B : Pour donner un peu de couleur à votre assiette, vous pouvez parsemer la salade de quelques dés de légumes fondants si il vous en reste.

Paupiettes de Volailles à la Normande
et ses Pommes de Terre Confites au Romarin

Ingrédients pour les Paupiettes de volailles :

  • 4 beaux blancs de volaille (dinde, poulet….)
  • 100g de champignons de paris taillés en brunoise
  • 2 beaux poireaux ciselés
  • 1 gousse d’ail ciselée
  • 2 échalotes ciselées
  • Un verre de vin blanc
  • Crème fraiche (sour cream)
  • Moutarde à l’ancienne et Mourtarde de Dijon
  • Sel et poivre du moulin
  • Beurre et huile de cuisson
  • Mie de pain (facultatif)
  • Pour préparer les paupiettes :
  • Fond de volaille

Méthode

A l’aide d’un couteau d’office, débarrasser vos blancs de volaille de tout excès de gras ou résidu de cartilages ;
Poser le sur un grand carré de film alimentaire (20x20cm environ) et recouvrer le avec un morceau de film de taille identique ;

A l’aide d’un rouleau à pâtisserie (bouteilles en verre ou masse de boucher….), aplatir chaque blanc de volaille en frappant énergiquement la surface (méthode de l’escalope milanaise ou viennoise…. Vous pouvez aussi demander à votre volailler de le faire pour vous !) ;

Les escalopes doivent être minces (environ 3-4 mm d’épaisseur) mais toujours en un seul morceau ;
Réserver au réfrigérateur dans le film alimentaire ;

Méthode pour la farce :

Faites chauffer un peu de beurre et d’huile dans une poêle antiadhésive, verser la brunoise de champignons et les faire dorer avec un peu d’ail, de sel et de poivre, réserver de côté.

Déglacer avec un peu de vin blanc et remettre un peu de beurre et d’huile. Verser les échalotes et faire doucement compoter, ajouter ensuite le poireau ainsi que la moitié de l’ail.

Laisser réduire à feu doux et à couvert puis ajouter les champignons.

Dans un bol, mixer 2 bonnes cuillères à soupe de crème fraiche avec une cuillère à café de chacune des moutardes, saler et poivrer.

Réduire le feu au minimum et incorporer le mix crème-moutarde aux légumes jusqu’à ce qu’ils soient bien enrobées et que le mix ne soit pas trop liquide. Si le mix est trop liquide, ajouter un peu de mie de pain émiettée ou divisée en petites parcelles et mixer de nouveau pour obtenir un ensemble plus ferme. Rectifier l’assaisonnement, réserver.

Méthode pour farcir et cuire les paupiettes :

Garder le fil de cuisson à portée de main.

Déposer une belle cuillérée de farce au centre de chaque blanc de volaille. Rabattre les côtés droites et gauches de la volaille au dessus de la farce puis faire de même avec la partie haute et basse, la farce doit être totalement recouverte avant de ne pas pouvoir s’échapper de la paupiette pendant la cuisson.

Pour bien maintenir la paupiette fermée, la ficeler tel un paquet cadeau en faisant un nœud résistant ; continuer avec les autres blancs de volaille.

Dans une cocotte ou une poêle profonde et à fond épais, faites chauffer un peu de beurre et d’huile de cuisson, déposer les paupiettes une à une et les saisir de chaque côté pour leur donner une belle coloration, réserver et déglacer la cocotte avec un peu de vin blanc.
Si il reste un peu de farce, l’utiliser pour la cuisson des paupiettes sinon refaire chauffer un peu de beurre et d’huile, faites revenir un peu d’échalotes ou d’oignons ciselés, déglacer au vin blanc ou au fond de volaille, ajouter le reste de farce et enrichir la sauce avec un peu de moutarde et de crème.

Immerger les paupiettes et les cuire à feu doux (pas d’ébullition) pour que la volaille garde tout son fondant.
En cours de cuisson (5-10 min), retourner les paupiettes pour qu’elles cuisent uniformément.
Si la sauce est trop liquide au bout de 15-20 min, réserver les paupiettes dans un plat et ajouter un peu de Maïzena (1 cc) délayée dans de l’eau à la sauce, mixer la sauce jusqu’à ce qu’elle soit lisse et homogène.
Verser sur les paupiettes dans un plat et servir avec les pommes de terre confites au romarin.

Pommes de terre confites au romarin :

Ingrédients:

  • 500g de pommes de terre nouvelles lavées mais non épluchées
  • 1-2 branches de romarin
  • Huile d’olive (milieu de gamme)
  • Sel et poivre du moulin

Méthode:

Préchauffer le four à 200°.

Prendre un plat dans lequel la quantité de pommes de terre à cuire tient sans se chevaucher ni être trop éparses. Saler, poivrer généreusement et ajouter un ou 2 brins de romarin. Recouvrir d’huile d’olive et enfourner au moins 20 minutes.

En cours de cuisson, faire tourner les pommes de terre pour une cuisson uniforme, les pommes de terre sont cuites lorsqu’un pique entre dedans sans résistance.

Filtrer l’huile d’olive pour la réutiliser ultérieurement et servir les pommes de terre dans un plat ou sous forme de brochettes.

Pour les servir ultérieurement, arrêter la cuisson un peu avant et garder les pommes de terre immergées dans l’huile en fonction maintien au chaud à 100° ou en les remettant au four 1/4h avant de servir pour les remettre à température.

Blue ribbon cheesecake (10-12 personnes)

Ingrédients pour la base:

  • 1-1/4 cups Digestive biscuits émiettés (300 mL)
  • 1/4 cup beurre fondu (50 mL) .

Ingrédients pour la garniture:

  • 1kg de Philadelphia ou autre cream cheese à temperature ambiante
  • 1-1/4 cups de sucre en poudre (300 mL)
  • 4 oeufs
  • 3 tbsp de jus de citron (45 mL)
  • 1 tsp d’extrait de vanille (5 mL)

Ingrédients pour la couverture:

  • 1/2 cup de crème fraîche (sour cream) (125 mL)
  • 1/4 cup de sucre en poudre (50 mL)
  • 1 tbsp de jus de citron (15 mL)
  • -1/2 tsp d’extrait de vanille (2,5 mL)

Méthode

Préchauffer le four à 180°.

Beurrer les bords d’un moule à fond amovible (springform pan 23cm diamètre) et munir la base de papier sulfurisé.

Mixer les biscuits émiettés avec le beurre fondu, étaler ce mix au fond du moule en essayant d’obtenir une surface plane et homogène et réserver au congélateur / réfrigérateur.

A l’aide de votre batteur électrique, fouetter le cream-cheese et le sucre à vitesse modérée pendant environ 3 minutes, ajouter les œufs un à un tout en continuant à fouetter puis incorporer le jus de citron et l’extrait de vanille.
Verser sur le biscuit et enfourner 45 à 55 minutes jusqu’à ce que la surface prenne une légère couleur dorée et que le centre soit cuit mais légèrement tremblotant (façon fesse de mémé….).
Garder le four allumé et laisser reposer un bon quart d’heure à température ambiante. Le cheesecake va alors légèrement s’affaisser.

Méthode pour la couverture:

Dans un bol, mixer la crème fraîche, le sucre, le jus de citron et l’extrait de vanille. Verser ce mix sur la surface de votre cheesecake refroidi et étaler sur toute la surface.

Réenfourner pendant 5 bonnes minutes pour que la couverture puisse bien prendre et laisser reposer à température ambiante pendant au moins 2 heures. Filmer et garder au réfrigérateur au moins 6 heures avant de décorer chaque part avec des fraises fraîchement coupées ou un peu de coulis et de menthe ciselée.

Girls in the Kitchen #2….. Chop, chop, chop… Chat, chat, chat …

25 Jan

A few months ago, as August did not keep my friends too busy at work, we gathered at home for a cookery class…. Some of them wanted to learn a few tricks, others wanted to get some fresh ideas and for some it was just about having some fun with a bunch of friends….

Finally, the flat was crowded with 6 female students, 1 female photographer and me…. 8 females in the kitchen, my husband decided to flee to some safer place!!!!! And we started to have some fun!

I had planned an ambitious program which we almost accomplished except for one recipe out of 4….

Except for the Chicken Caesar Salad, we prepared a nice dinner made of savory muffins, butternut squash and spicy red onions salad and some individual chocolate mousse with “caramel beurre salé”.

After a little board of nibbles and a glass of fresh juices, we first had a quick glance at the recipes, the ingredients they’ll be using, the methods they’ll be learning and the utensils they’ll have to deal with…. the knives especially!!!!

After a quick hand washing, hair tying, apron fixing, we started right away with the “caramel beurre salé” and the rest of the mousse recipe so that it be set by the end of the class….!

I was pretty proud as none of the 3 teams burnt the caramel and spared me the fastidious task of washing the burnt pan.

Once the mousses were in the fridge, I started to relax and we opened a nice bottle of champagne to celebrate Pauline birthday who came for taking nice pictures.

As usual, the bubbles cheered us up a bit more and the mood was chattier than ever!

Even cutting onions made them laugh and cry at the same time, peeling and cutting butternut squash got them yellow hands but still smiling faces and preparing slow roasted tomatoes got them fully amazed because of how simple it was to prepare and how delicious it was to taste!!!!

They’ve been pan frying onions, chopping veg, roasting butternut squash, chopping herbs, filling muffins cases, crumbling cheese, seasoning salad, tasting, tasting and tasting again the caramel but left enough for their mousse, resting sometimes, chatting a lot also and eventually setting the table, opening the bottles and dressing their plates in order to finally enjoy the taste of their hard work!

As a result, Maria applied her learning almost straight away by cooking for her boyfriend the same menu. And for the others we had to wait a few weeks to hear from them….. Murielle started to grow butternut at her home, Flore tried to make the muffins but had to go twice to Tesco to buy the ingredients a new time and start over….. and the other prefered to count on the hard-working ones to feed them!

Follow

Get every new post delivered to your Inbox.

Join 312 other followers