Tag Archives: parmesan

Parmesan and Rosemary Shortbreads with a Poppy-Seed Crust

5 Oct

Having a bunch of friends coming for a drink at home but only bags of crisps to propose?

Here is a great recipe that you can prepare in advance and store in the freezer. They work like cookie dough, you cut it and bake it according to your needs.

The seeds crust make it look sophisticate and the rosemary flavor will bring you back to your last holidays in the South…..

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Ingredients:

  • 140g of flour
  • 100g of finely grated Parmesan
  • 100g of butter
  • a pinch of pepper
  • 1/2 tsp of fresh rosemary finely chopped

Ingredients for the crust:

  • 1 tbsp of poppy-seeds

Method:

In a bowl, combine all the ingredients and mix them with the tips of your fingers. The mix will look like powder then it will form a soft and uniform ball.

This can also be made with a Kitchen Aid, using the paddle attachment.

Roll the dough into logs about 4 cm diameter then roll them in poppy seeds until it creates a nice crust.

Wrap the logs in cling film and refrigerate for at least 1 hour.

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Preheat your oven to 180°C.

Unwrap the logs and cut them into thin slices – 3-4mm.

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Place them on a tray covered with parchment paper or silicon mat and bake for 7-8 minutes until the edges gets a nice golden brown color.

Let them cool down until they become hard.

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These shortbreads can keep up to one week in an airtight container.

Serve them as they are or top them with some tapenade or sun-dried tomatoes.

You can also have fun and change the flavor.

Use Pecorino instead of Parmesan, Cayenne Pepper instead of Rosemary, Sesame Seeds instead of Poppy Seeds….

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Sablés Parmesan-Romarin en croûte de Pavots

 

Ingrédients:

  • 140g de farine
  • 100g de Parmesan finement râpé
  • 100g de beurre
  • une pincée de poivre du moulin
  • 1/2 cc de romarin frais finement émincé

Ingrédients pour la croûte:

1 cas de graines de pavot

Méthode:

Dans un bol, mixez du bout des doigts tous les ingrédients. Vous allez obtenir une poudre puis en la travaillant plus longuement, vous obtiendrez une pate homogène.

Vous pouvez aussi le faire dans le bol de votre Kitchen Aid en utilisant la feuille.

Divisez la pâte en 2-3 portions et formez des rouleaux de 3-4 cm de diamètre.

Roulez-les dans les graines de pavot jusqu’à ce qu’ils soient bien recouverts.

Enveloppez-les dans du film étirable et réservez-les au réfrigérateur au moins 1 heure.

Préchauffez votre four à 180 °C.

Coupez les rouleaux en tranches de 3-4 mm d’épaisseur et disposez-les sur une plaque recouverte de papier sulfurisé ou d’un tapis silicone.

Faites-les cuire 7-8 minutes jusqu’à ce que les bords prennent une jolie coloration dorée.

Laissez-les reposer jusqu’à ce que les sablés durcissent.

Vous pouvez les conserver jusqu’à une semaine dans une boîte hermétique et à l’abri de l’humidité.

Haddock and Leek Fondue Crumble

27 Sep

Last Monday, I was looking for a nice place to have lunch with a friend I had not seen for years. As you know, many good places are closed on Monday to recover from the busy Saturdays and Sundays.
Convinced it would be closed too, I went on the website of the restaurant Le Petit Matieu. Luckily…. they are open on Mondays….
A friend of mine recommended the place because it is good, simple and warm but also because it has been opened by a former Gregoire Ferrandi student who runs the place by itself with another girl still learning in the same school.
There I was on Monday, the place was really busy, especially for a Monday and the Menu very simple…. 2 starters (Thin Tomato Tart or Cauliflower Soup), 2 mains (Veal “Blanquette” or Haddock and Leek Crumble), 1 dessert (Chocolate Chip Cookie) and at night, you have a A la Carte Menu with lots of products and wines from Corsica (the place the owner comes from)…
As I really don’t like the “Blanquette”, I choose the crumble even if the haddock is not my favorite fish…
Guess what, I loved it…. so much that I tried it during one of my Market Class.
We choose a great piece of smoked haddock at the Baudoyer Market, choose great leeks as well and used good white wine and cream of course….
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Here is the recipe:

Ingredients for the Leek Fondue:

  • 2 onions diced
  • 6-8 leeks washed and thinly sliced, green part cut off
  • 1 tbsp Butter
  • 1 tbsp Cooking Olive Oil
  • Salt and freshly Ground Pepper
  • White Wine to deglaze (2 tbsp)
  • Cream or Milk and Cream used to poach the haddock

2-Leek Fondue Ingredients

Method:

In a pan, start to cook the onions with oil and butter until they get a nice golden color.
3-Oignons
Add the seasoned leek .
Once the water is evaporated and the leeks start to soften, deglaze with white wine.
Let it reduce and add 1/2 cup of cream or the poaching liquid of the haddock.
Let it simmer for another 6-8 minutes, taste and rectify the seasoning.
Set aside.
4-Leeks

Ingredients for the Crumble Mix:

  • 200g of butter diced and cold
  • 200g of flour
  • 100-150g of young Parmesan finely grated
  • Ground Pepper (no salt as Parmesan is salty already)
  • 150g of Breadcrumbs (Chapelure) if you wish a crunchier texture
  • Finely chopped aromatic herbs (optional)

1-Chapelure-BreadCrumbs

Method:

By hand or on a low speed with your Kitchen Aid, mix together all the ingredients until you obtain a crumbly mix ready to spread on top of your dish, keep in the fridge.
1-Crumble

Ingredients for the Haddock:

  • 1.5kg of Smoked Haddock
  • 1l of cream
  • 1l of milk
  • a bay leave

Method:

Pour the haddock in a large pan and cover with milk and cream, add a bay leave.
Bring the mix to a boil and let it simmer for 5 minutes. Set aside and let it cool down.
Remove the haddock from the pan and start to tear apart the flesh, get rid of the skin and bones.
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In a gratin dish, spread a layer of leek, add the haddock flakes on top and repeat the process until you have reach 1/2 to 2/3 of the dish.
Spread the crumble on top and cook in the oven 20-30 min at 200° C (about 350°F).
6-Assembling Crumble
The crumble is ready when the surface is golden brown and the crumble mix crunchy and soft at the same time but not raw in the middle.
8-Ready to Eat

Serve it with a generous salad and white wine.

Crumble Haddock-Fondue de Poireaux

 

Ingrédients pour la Fondue de Poireaux:

  • 2 oignons émincés
  • 6-8 poireaux lavés et émincés
  • 1 cas de beurre
  • 1 cas d’huile d’olive
  • Sel et Poivre du Moulin
  • 2 cas de vin blanc pour déglacer
  • De la crème liquide ou le liquide de pochage du haddock

Méthode:

Dans une grande poêle à fond épais, faites revenir les oignons dans de l’huile et du beurre jusqu’à ce qu’ils deviennent translucides et prennent une jolie couleur dorée.

Ajoutez les poireaux émincés et laisser les réduire jusqu’à évaporation de l’eau qu’ils contiennent.

Lorsque les poireaux sont tendres et commencent à dorer, déglacez au vin blanc puis ajoutez 10 cl de crème ou de liquide de pochage.

Faites réduire, ajustez l’assaisonnement et gardez de côté.

Ingrédients pour le Crumble:

  • 200g de beurre froid et coupé en dés
  • 200g de farine
  • 100-150g de Parmesan râpé
  • Poivre du Moulin (pas de Sel car le Parmesan est déjà très sale)
  • 150g de Chapelure pour donner une texture plus croustillante
  • Des herbes aromatiques finement émincées

Méthode:

Dans le bol de votre Kitchen Aid ou dans un grand saladier et à la main, mixez tous les ingrédients ensemble (à vitesse moyenne au Kitchen Aid) jusqu’à obtention d’une pâte friable.

Gardez-la au réfrigérateur jusqu’à utilisation.

 

Ingrédients pour le Haddock:

  • 1.5kg de Haddock fume
  • 1l de crème liquide
  • 1l de lait entier
  • 1 feuille de laurier

Méthode:

Placez le haddock dans une grande casserole remplie de crème et de lait. Ajoutez le laurier et porter à ébullition. Laissez frémir 4-5 minutes et laissez reposer.

Une fois refroidi, émiettez le haddock et jetez les arêtes et la peau.

Commencez le montage du crumble et préchauffez votre four à 180-200° C.

Dans un grand plat à gratin, étalez une généreuse couche de poireaux puis recouvrez de haddock et de nouveau de poireaux. Si le mix est un peu sec, ajoutez un peu de liquide de pochage.

Finissez en parsemant la surface d’une généreuse couche de crumble.

Faites cuire 20-30 minutes. Le crumble est prêt lorsque la surface a pris une jolie coloration dorée et que le crumble est cuit et croustillant. Il ne doit pas rester cru.

Servez tout de suite avec une généreuse salade verte bien assaisonnée.

 

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Green Asparagus in a Serrano Crust….. Let’s Spring!

27 Apr

A few years ago, I went to Barcelona for the very first time. I was lucky enough to be hosted by one of my good friends’ parents in the suburb of Barcelona. We were warmly greeted and his Mum prepared amazing specialties for us for our first meal with them.
One of her signature dish was The Green Asparagus in a Crust of Serrano Ham. Using fresh local green Asparagus and very tasty Serrano sliced to perfection, the result was simply perfect and as I was chatting with her in the kitchen while she was preparing the dish, I came back to France with a new trendy recipe to share with my friends!

Ingredients

  • a bunch of green Asparagus
  • Spanish cured ham, thinly sliced
  • olive oil
  • salt & pepper
  • Parmesan shavings
  • balsamic glaze (optional)

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Method

Preheat your oven to 200 °C.
Rinse the asparagus under cold running water. If they are fresh from the market, they should not be stringy but after one day or two they might need to be peeled.
In that case, peel at least 2/3 of their lenghth starting from the bottom. The heads are very fragile and not stringy.
If they are very thin you may find it hard to peel them by holding them in your fingers. In that case, turn a bowl with a flat bottom upside down and place the asparagus one by one on the surface to peel them.
Cut the base of the asparagus until you do not feel any resistance in the middle. If you feel resistance, this means they will be stringy once cooked.

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If the asparagus are very thick and your oven very strong, you may need to cook the asparagus before roasting them in ham.
In that case, bring to a boil a large pan of salted water and cook them for 6-7 minutes until they start to soften but still offer resistance as you try to pierce them with a sharp knife. They have to stay undercook as they will keep on cooking in the oven.
Rinse them under cold water until they are at room temperature and dry them with a kitchen cloth.

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When they are ready and dry, get your ham slices at hand and roll each aparagus in a slice until it is covered to the 2/3 at least. Try to make it look like a uniform layer so that it gets a nice crispy feeling all along the asparagus. The ham should not form multiple layers.

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Place the asparagus in a roasting dish or on a tray covered with parchment paper.
They have to be on a single layer to get crispy.
Cook them for about 10-15 min taking care to slightly rotate them after 7-8 minutes in order to get the other side crispy as well.

While the asparagus are getting cooked, using a peeler, start to make nice Parmesan shavings and reserve them for later.

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Just before serving the asparagus, you can drizzle Balsamic glaze on top and spread some Parmesan shavings.

Serve it straight away with a nice mixed leaves salad or as a side.

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Asperges Vertes en Croûte de Serrano

Ingrédients

  • 1 botte d’asperges vertes
  • Du Serrano finement tranché
  • Huile d’olive
  • Sel & Poivre du Moulin
  • Copeaux de Parmesan
  • Réduction de balsamique (optionnel)

Méthode

Préchauffez votre four à 200°.

Rincez les asperges sous l’eau froide. Si elles sont bien fraîches, elles ne doivent pas être filandreuses. Après 1 ou 2 jours, elles peuvent le devenir. Pour prévenir cet effet, évitez de les conserver dans un sachet plastique et enveloppez-les dans un linge humide et à l’abri de la lumière.

Si vous devez les peler, faites attention de ne pas les rompre car elles sont souvent fragiles. Si elles sont très minces, il sera peut-être plus facile de prendre appui sur un petit seau retourné. Epluchez de la base vers le sommet jusqu’au 2/3 pour éviter de casser les têtes qui sont les parties les plus fragiles et les plus savoureuses.

Prenez aussi soin de couper les bases pour obtenir des asperges d’une longueur identique et réduire la partie filandreuse qui est sans réel intérêt au goût.

Si vos asperges sont assez épaisses, il vous faudra peut-être les pré-cuire pour être sûr qu’elles soient cuites sans devoir brûler le Serrano au moment de les rôtir.

Pour les pré-cuire, portez à ébullition une grande casserole d’eau salée et faites cuire les asperges de légèrement croquantes à al dente. Passez-les sous l’eau froide pour arrêter la cuisson et séchez-les bien.

Une fois prêtes, enroulez les asperges dans une fine tranche de Serrano en évitant les chevauchements et en gardant la pointe apparente. Vous obtiendrez ainsi une couche de Serrano uniformément croustillante.

Placez les asperges côte à côte et sans chevauchements dans un plat à rôtir ou sur une plaque couverte de papier sulfurisé. Faites-les rôtir 10 à 15 minutes en prenant soin de les retourner à mi-cuisson pour qu’elles soient uniformément croustillantes.

Pendant que les asperges rôtissent au four, à l’aide d’un économe, faites des copeaux de Parmesan et gardez-les de côté.

Lorsque les asperges sont bien croustillantes et cuites à coeur, vous pouvez verser un trait de réduction de balsamique en surface et parsemer des copeaux de Parmesan.

Servez-les telles quel ou accompagnées d’un généreux mesclun. Ces asperges sont aussi un accompagnement très agréables pour des poissons ou viandes blanches, des plats de pâtes.

Girolles and Bacon Linguine… Still waiting for the Spring indeed!

27 Mar

Sometimes, you just crave for something and whatever the season, you go for it.

That’s what happened to my Mum who came back on Sunday with a pack of frozen girolles in her bag. She just told me that she felt like having some as the weather really reminded her of Autumn but with no mushrooms in the wood to pick-up.

Why not? I did not really expect that in her grocery bag but it’s always a pleasure to cook an ingredient that your relative really crave for.

As it was only the 3 of us – my Mum, my Dad and myself – I wanted to cook those great mushrooms with daily ingredients that are too often forgotten when it comes to prepare “great food”. Usually, we cook mushrooms with poultry or roast beef, game…. we also serve them as a side and simply cooked in butter, garlic and herbs. We don’t really mix them with anything else. They are a treat, they are served in a separate dish or even as a starter with scrambled eggs.

Anyway…. I was the one cooking on that day…. and as I knew that my family would be skeptical when I’ll say linguine (they hear pasta….) and bacon…. I did not say anything. It’s too late for them to grumble once the dish is on the table. They have no choice but to try or to be hungry for another few hours!

Today, I write my recipe on the blog because the result was rather positive from both sides and they even asked for the leftovers the next day.

Ingredients:

  • 1 shallot
  • 1 garlic clove
  • 500g of girolles (fresh is better but frozen ones are okay as well)
  • 150g of bacon thinly sliced
  • 2 tbsp of chopped parsley
  • white wine
  • olive oil
  • butter
  • double cream
  • salt and pepper
  • 300g of linguine

Method:

Thinly dice the shallot and garlic.

If you have just picked the girolles, carefully clean them with a brush or have them out of the freezer 2-3 hours before using them.

1-Ingredients

Pour 1 tbsp of olive oil in a pan and pour the chopped garlic and shallot on top and start to fry gently. You can start with a cold pan as it will gently cook them instead of frying them. You are not looking for crispy shallot and garlic but soft and melting.

Pour the girolles on top of the shallots once they are getting translucent. Add 1 tbsp of butter and cook them for 5-10 minutes until they have released all their water and start to fry.

Add the bacon slices then and keep on frying for another 5 minutes. You can then deglaze with 2 tbsp of white wine and add the chopped parsley. Keep it on the side, covered.

2-Frying 3-Mushrooms and Bacon

About 20 minutes before serving, bring to a boil a large pan of salted water and pour the linguine in it for about 8 minutes or the time written on your pack to cook them al dente.

Drain them in a colander.

Pour them on top of the girolles preparation and gently stir on low heat.

4-Linguine 5-Great Help

If it is getting a little bit dry, add a dash of white wine or a good spoon of cream.

Adjust the seasoning and serve it straight away in individual plates or in a large serving dish.

Fresh Parmesan to grate on top and a generous mixed leaves salad are nice sides to propose with it.

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Summer….? Summer….! Time to prepare great PicNic Baskets…. Part 1: Courgettes, Basil & Mint Cakes

21 Jun

It’s been quite a long time since my last post on the blog and I do apologize for that…. May and June were kind of crazy months as we moved in our new home and I had to get used to the new kitchen.

Imagine how happy I was when I plugged in my Kitchen Aid after two long weeks of separation…. me packing, him wrapped in a huge amount of bubbles and packed in a large suitcase with all its utensils! But here we are…. ready for the summer picnics!

For those who don’t really like cooking with English recipes, here is another good news…. from now on, most of my recipes will be translated in French either on the Mamans à Londres website (which provides loads of information about the living in and around London city) or on the new page I am creating on the blog which will be titled Recipes for the Frenchy.

I met Jeanne who is part of the Mamans à Londres team and we both agreed that it would be a great idea to write some PicNic recipes as we all got bored somedays of the crisps, bad sandwiches, melting cheeses, darkening salad leaves and stinking eggs…!

It’s time to get fresh ideas for the summer and here is my first PicNic basket:

  • Savory Courgettes, Mint & Basil Cake
  • Savory Sun-Blushed Tomatoes, Mozzarella & Basil Muffins
  • Cumin Roasted Carrots, Lentils & Coriander Salad
  • Cannelés
Two more PicNic baskets will be proposed in July and August but let’s start with this one…. it will keep you busy!

Savory Courgettes, Mint & Basil Cake

I inherited this recipe from Sabine, my sister-in-law, who used to cook it each time we were gathering in her cosy garden in Paris, enjoying a glass of wine and a delicious BBQ from my brother!

I wanted to share this one because this cake is very moist and tasty. As you grate and cook the courgettes, the result is very smooth and the mix of basil and mint makes it all the more tasteful…

Ingredients: for 1 loaf, 2 small cakes or 20 minis

  • 250g of grated courgettes skin on
  • 20g of butter
  • 200g plain flour
  • 7g baking powder
  • 3 eggs
  • 10 cl olive oil
  • 10 cl whole milk
  • Salt & Pepper
  • 100g grated Gruyère or Mild Cheddar
  • 100g freshly grated Parmesan
  • a handful of fresh Basil finely sliced
  • a handful of fresh Mint finely sliced

Method :

  • Preheat your oven to 180°.
  • If you have a silicon mold, place it on a baking tray and if you have the casual loaf tin, brush it with melted butter and cover its base and its border with parchment paper in order to pull the cake out easily when it will be baked.
  • Wash the courgettes, cut the ends and grate them (not too finely).
  • In a pan, melt the butter and cook the courgettes until they get slightly dry and golden brown. Season with salt and pepper. Keep it on the side.
  • In a bowl, mix the flour with the baking powder.
  • In another bowl, whisk together the eggs, milk and oil. Season with salt and pepper.
  • Whisk in the flour into 2 to 3 times to avoid any lumps then add both cheeses and finish with the herbs.
  • Pour the preparation into the loaf mold or minis molds using a serving jug.
  • Bake for about 50 minutes for the large tin, 25-30 min for the medium tins and 15-20 min for the minis. The cakes are cooked when a skewer inserted in the centre comes out clean and the surface is golden brown and slightly crusty.
  • Don’t overcook the cake otherwise you will loose all its moist consistency!
  • Let the cake cool down on a rack and wrap it in cling film if you want to bring it to a PicNic. If you have leftovers, the cling film will also prevent the cake from drying.

Version Française

Ingrédients : pour un cake, 2 petits cakes ou une vingtaine de mini cakes

  • 250g de courgettes râpées
  • 20g de beurre
  • 200g de farine
  • 7g de levure
  • 3 œufs
  • 10cl d’huile d’olive
  • 10cl de lait
  • Sel & Poivre du Moulin
  • 100g de Gruyère râpé (ou mild cheddar)
  • 100g de Parmesan
  • 1 poignée de basilic finement ciselé
  • 1 poignée de menthe finement ciselée

Méthode :

  • Préchauffez votre four à 180°C.
  • Si vous avez un moule en silicone, posez le sur une plaque allant au four ; si vous avez un moule normal, avec un pinceau de cuisine, enduisez les bords de beurre et pour un démoulage sans accrocs, recouvrez l’intérieur (ou juste le fond si vraiment le découpage c’est pas votre truc) de papier sulfurisé. **
  • Lavez les courgettes, coupez les extrémités et  râpez-les (râpe moyenne).
  • Dans une poêle faites fondre le beurre et faites blondir les courgettes jusqu’à ce que l’excédent d’eau se soit évaporé. Salez et poivrez légèrement. Réservez.
  • Dans un bol, mélangez la farine et la levure.***
  • Battez les œufs, l’huile et le lait ensemble, salez et poivrez.
  • Incorporez délicatement la farine et la levure pour éviter les grumeaux.
  • Pour finir, incorporez le parmesan râpé et le gruyère puis les herbes ciselées.
  • Versez la préparation dans les moules.****
  • Cuire 50min pour le grand moule, 25-30min pour le moyen, 15-20min pour les minis.
  • Le cake est cuit lorsque la lame du couteau ressort sèche du cœur du cake et  qu’il est légèrement doré en surface.
  • Laissez le cake refroidir et enveloppez-le dans du film étirable afin de préserver son moelleux.

* Le Cake aux courgettes peut aussi être un muffin et les Muffins à la Tomate peuvent être cuits comme un cake. Appliquez les mêmes méthodes et temps de cuisson…

**Cette opération peut paraître fastidieuse au premier abord, mais dès qu’on prend l’habitude, elle prend une minute et évite un gros coup de nerfs lorsque la moitié du cake reste collée au fond du plat au moment du démoulage !

Ce conseil vaut pour tous les moules et surtout pour les fondants, cheese-cakes et autres upside-down cakes….

*** On conseille souvent de mélanger farine et levure ensemble afin d’éviter qu’un grumeau de levure ne se fasse et empêche la préparation de bien lever.

**** Si vous utilisez des mini-moules, versez la préparation dans un récipient muni d’un bec verseur, vous aurez un meilleur contrôle au moment de verser.