Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and…]]>
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
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Cream of celery and chestnut soup
I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.
Ingredients
- 1 large white (or yellow) onion
- 7 cloves of garlic
- 50 mg semi-salted butter
- 3 tablespoons olive oil
- 850 g celery flesh
- 420 g cooked chestnuts (in a jar)
- 2 liters water
- 250 ml full cream
- salt and pepper
Instructions
- Cut the onion into pieces.
- Peel and chop the celery into large pieces.
- Put the butter, olive oil, onion and peeled garlic cloves in a large pot.
- Let it cook until it browns nicely.
- Add the celery.
- Pour in the water.
- Cook for 15 minutes, pour in the cooked chestnuts.
- Cook for an additional 10 minutes. Blend with an immersion blender.
- Pour the cream.
- Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!
- One last stir, the soup is ready!
- And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!
Nutrition
Serving: 6peopleCalories: 441kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 65mgSodium: 197mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 1479IUVitamin C: 35mgCalcium: 115mgIron: 1mg
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Vacuum packed foie gras (method 6)
For Christmas, more and more of you are preparing your own foie gras. I have already suggested 5 different cooking methods and here is the sixth one, a little bit special, for those who have the equipment to do it. But the result is really delicious and the foie gras keeps its natural elm. It is not a recipe, but a method of cooking.
Ingredients
- 1 foie gras
- salt, pepper and sugar
- alcohol of choice or not
Instructions
- Prepare your foie gras your way. It is especially important to add salt and pepper.
- On all sides!
- Wrap in a layer of stretch film (microwave safe).
- Place it in a vacuum bag.
- Vacuum seal it with a bell jar or small vacuum machine.
- And There you go !
- If you have a probe immersion heater, heat the bath to 56.5°C. When the temperature is reached, plunge the foie gras.
- Leave in for 50 minutes. Without air, the livers do not float.
- The lid must be on during cooking.
- Once cooked, plunge the livers into an ice water bath.
- Chill for at least 3-4 days before eating.
- The advantage of this cooking is that you keep the shape of the foie gras.
Nutrition
Serving: 8peopleCalories: 16kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 61mgSodium: 16mgPotassium: 27mgVitamin A: 3642IUVitamin C: 1mgCalcium: 5mgIron: 4mg
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Grilled and flambéed lobsters
This way of cooking lobster was developed by my parents nearly 50 years ago… Obviously I have something to hold on to, because they had done several experiments at the time to find the recipe that suited them best. To their liking, of course. And since then it has never changed and I must admit that I understand why. The flavors are incredible and yet the best is hidden. The sauce that starts to caramelize in the fried lick under the lobsters, is simply divine with a simple piece of bread. In 25 minutes everything is ready. A perfect recipe for a festive dish or for a luxurious meal that smells like a vacation!
Ingredients
- 2 lobsters from 1kg to 1,4kg each
- 1/2 salt butter
- salt and pepper
- herbs of Provence
For the sauce:
- 50 g salted butter
- 50 g Porto
- 100 g fresh cream
- The juice of the two lobsters recovered after cutting
- 80 ml Armagnac to flambé
Instructions
- Here are the lobsters we bought at the fishery next to my parents' house in Brittany!
- Scald each one for 3-4 minutes in boiling water. You will just grab the flesh before cutting it in half. Ask your fishmonger if he has the device to kill the lobster for you by electric shock.
- Hop after this quick pseudo-cooking, the flesh is not cooked, just seized.
- Break the claws with a hammer (to eat them more easily later). Get rid of the rubber bands.
- Place lobster on its back on a cutting board.
- Place a sturdy knife in the middle of the lobster and tap with a hammer gently to cut it in half.
- The tail will be easier to cut without the hammer.
- And there you have it. Collect the juice of the lobster well in a pan. Do the same for the second lobster.
- Place them flat on your oven's fry pan.
- Gently peel the flesh from the tail.
- Then slip a piece of salted butter between the shell and the flesh.
- Do this on all lobsters and then place more butter on the surface.
- Yes yes it's fatty but it's terribly good ! Season with salt and pepper.
- Sprinkle lightly with herbes de Provence. Don't use too much!
- Place in a preheated oven at 250°C on convection heat with simultaneous broiling if you can, for 10 minutes.
- Meanwhile, strain the collected juice through a fine sieve into a saucepan.
- Add the butter.
- The port.
- And the fresh cream.
- Bring to a boil over low heat. Then set aside.
- Remove the lobsters after the 10 minutes of cooking.
- Baste them with the sauce. There is little point in watering the claws, focus on the head and tail.
- Return to the oven for 7-8 minutes higher in the oven. Pour the Armagnac into a small saucepan and heat gently over low heat.
- When the lobsters are ready, take them out of the oven. Put the fire in the small pot of Armagnac.
- Pour over the entire surface. Be careful, because there will be fire everywhere. But it's not a flamethrower either! So don't worry, there is nothing complicated about it! It's like a flambéed pancake...
- Here we go! You can put 2 minutes back in the oven just to caramelize the sauce slightly in the fry lick!
- Serve immediately with just bread. You have to eat everything you can. The taste is absolutely incredible. But the best part is in the fried lick: the rich butter sauce! You will go crazy! At home we become very medieval in our way of eating it: we put it everywhere and we eat everything we can, especially in the head of the lobster!
Nutrition
Serving: 4personsCalories: 274kcalCarbohydrates: 1gProtein: 11gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 135mgSodium: 354mgPotassium: 153mgSugar: 1gVitamin A: 682IUVitamin C: 0.1mgCalcium: 72mgIron: 0.2mg
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Candied fruit cake
It’s funny how tastes change over time. I really wasn’t a fan of candied fruit cakes until two or three years ago. And suddenly, I went crazy about it! Who knows why! I give you my very easy to make recipe. It will be necessary to start the day before to soak the candied fruits in the rum. A step with delicious fragrances. As with my ultimate pound cake (recipe HERE), I don’t beat sugar with eggs, or butter with sugar, or anything at all really! A quick mix and ultimately little yeast. The cake is nicely puffed up though! And forget about the flour around the fruit to prevent it from falling to the bottom of the dough. The important thing here is simply the consistency of the dough. If this one is good, the fruit will be well distributed! The cooking is done in a low oven for a long time and a rest one night is necessary to have a cake with a perfect cut.
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!
Nutrition
Serving: 24cm cakeCalories: 142kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 180mgPotassium: 39mgFiber: 1gSugar: 7gVitamin A: 255IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg
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Lemon cardamom shortbread
Just for the smell of them baking, you have to try these incredible shortbreads. They are very rich in butter, but that’s not all! I use fresh lemon peel and candied lemon peel (with sugar), but also cardamom. Since they are relatively low in sugar, the lemon juice glaze is perfect. I had read about this combination of flavors in the American “flavor” magazine and wanted to make my version in my studio. To be made quickly at home, because it is also very easy to make.
Ingredients
- 85 g sugar
- 225 g soft butter
- the zest of half a lemon untreated
- 60 g candied lemon peel
- 350 g flour
- 1/16 teaspoon yeast (a pinch ofo knife)
- 12 cardamom pods
- 1/4 teaspoon salt
- 200 g powdered sugar
- 45 g lemon juice
Instructions
- Pour the sugar and chopped butter into the bowl of your food processor or into a container.
- Mix with the sheet until you get a homogeneous cream.
- Add the zest of the half lemon.
- Cut the candied lemon peel (sweet!) into small pieces. For once, I took the vahiné brand from the supermarket and it works just fine.
- Put them in the tank.
- For the cardamom, I use my mortar.
- Put the seeds of 12 pods.
- Grind them into powder.
- Pour the flour, yeast, salt and cardamom into the bowl.
- Continue mixing with the leaf.
- Stop as soon as the dough clumps together.
- Bring it back in a ball.
- Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
- Cut shortbread with a cookie cutter (here 6cm).
- Place them on baking sheets lined with baking paper.
- Bake in a preheated oven at 150°C for 30 minutes.
- Then let them cool on a wire rack.
- For the glaze: put the powdered sugar and lemon juice (freshly squeezed and weighed) in a container.
- Mix well.
- Dip half of the shortbread into the mixture and drain well.
- Put on the baking paper.
- To get the glaze just right, I then let them dry at 40°C in the oven for 25 minutes (dough lift function to get that temperature in my KitchenAid oven). When the icing is dry and soft to the touch, put the shortbread in an airtight box until you are ready to eat it.
Nutrition
Serving: 30shortbreadCalories: 104kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 154mgPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 189IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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Frozen yogurt
It's hot and I'm always dreaming of ice cream! And one of my favorites is the yogurt one, the frozen yogurt ! It's quick and easy to prepare, if you have an ice cream maker or an ice cream maker, the frozen yogurt will be ready in 20 minutes! The only drawback (which is not a drawback for me!) is that you have to eat it within two hours of making it. Because I don't sugar it much and I don't use any additives that would keep it soft, the frozen yogurt hardens pretty quickly in the freezer. But with this time, there is no risk that there is any left...
Instructions
- Mix the sugar and the stirred yogurt. You can even use 0% yogurt.
- When the sugar is liquefied, it's good!
- Put it all in the ice cream maker or ice cream maker.
- Until you have the perfect consistency!
- The frozen yogurt will be best when it comes out of the machine or within two hours when stored in the freezer. After that time, the sugar content (quite low) will make the ice cream harden a lot... You will have to let it at room temperature for 15 minutes before tasting it. But once again, it's perfect when it comes out! Without a turbine or an ice cream maker: you can make frozen yogurt by putting it in a dish in the freezer and scraping it every half hour until you have a sort of granita. The consistency won't be as smooth as in a machine, but it's a good way to get by!
Nutrition
Calories: 254kcalCarbohydrates: 41gProtein: 8gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 101mgPotassium: 340mgSugar: 41gVitamin A: 217IUVitamin C: 1mgCalcium: 265mgIron: 0.1mg
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Pink Pralines
I’ve been talking about it for a long time, so here is my recipe for pink chocolates. I have tried to present you with chocolates as they are really made in the Lyon region. Considering the not inconsiderable price of these little devilish things, it will be much cheaper to make them yourself. You can keep them in an airtight box for a long time. The only thing: to get the real pink pralines, you have to add the sugar in three times (unless you have a rotating praline vat). It’s not at all complicated, nor as time consuming as it sounds. I find it rather amusing and relaxing: you have to mix and you can think about 1000 things… A little passage in the oven to dry them well and they will be ready to be used in many recipes !
Ingredients
- 125 g hazelnuts
- 125 g almonds
- 450 g sugar
- red colorant
Instructions
- Place one third of the sugar, 150g, in a large pan with a little water (to soak it) and a few drops of red coloring. You can also use powdered dye, you will need a tip of a knife.
- Mix well and bring to a boil over fairly high heat.
- When large bubbles appear, add the almonds and hazelnuts.
- Stir constantly. Lower the heat a little if necessary.
- After a while, the syrup will start to crystallize, the whole thing will sand.
- Keep mixing so that the sugar coats the dried fruit.
- On one side you’ll have the dried fruit and on the other side sugar that won’t stick, it’s like pink powdered sugar. Let it melt partially so that it adheres to the hazelnuts and almonds.
- Place on a baking sheet lined with parchment paper.
- Sort the dried fruit and put all the remaining sugar (the unglued one) in a pan with 150g of extra sugar.
- Add a little red dye and water. Bring to a simmer over low heat until the sugar cubes are all melted.
- Return the dried fruit to the pan. Do not light the fire under it yet. First, bring the syrup to a boil until it reaches 124°C.
- When the syrup approaches 124°C, you can light the fire under the pan.
- When the syrup is at the right temperature, pour it over the dried fruit while stirring.
- Coat them well with the syrup that will sand again as before.
- Let the sugar that doesn’t want to stick melt a little.
- Remove to a paper, then sort again: pralines on one side, sugar that won’t stick on the other.
- Put the pink sugar with the remaining 150g of sugar in a pan with the coloring and water. Let it melt and then bring to 124°C. Place the pralines in the pan, then while stirring, add the syrup at the right temperature.
- With this third operation, the syrup will coat the pink pralines.
- Mix, let the syrup coat.
- Let the stubborn sugar melt a little.
- Pour on a paper. Normally, there is almost no sugar left that doesn’t want to stick.
- Last operation: put the chocolates in the oven at 70°C for 45 minutes to dry them well. You can then keep them for a long time in an airtight box to enjoy them as they are, or use them in fabulous recipes to come…
Nutrition
Serving: 750gCalories: 4kcalCarbohydrates: 1gProtein: 0.1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 0.01mgPotassium: 2mgFiber: 0.04gSugar: 1gVitamin A: 0.04IUVitamin C: 0.01mgCalcium: 1mgIron: 0.01mg
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Capon with chestnuts
The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
Ingredients
- 1 Capon of 3 kg
- 1 small glass of Cognac
- 1 egg
- 1 veal cutlet (150 to 200g)
- 1 chicken breast
- 250 g poultry livers
- 3 slices of bread soaked in milk
- 80 g raisin
- 1 large tablespoon flour
- A good dozen chestnuts
- 50 g nuts
- salt & pepper
For cooking:
- 50 g butter (ir even a little more)
- 1 kg raw chestnuts (fresh or frozen from Picard, they are perfect!!)
- water
Instructions
- Here is the beautiful beast ! A beautiful capon of three kilos, with a meat much less dry than the turkey.
- And here are all the ingredients for the stuffing. We'll have to start sewing for this recipe... Soak the raisins in a little cognac and warm water.
- Preheat your oven to 200°C. Place the veal cutlet, chicken breast, egg, glass of cognac and the bread soaked in milk (slightly wrung out) in a blender.
- Mix to a paste.
- Pour the dough into a container, add salt and pepper, and add the drained raisins and chestnuts. You can of course cut the chestnuts a little. For my part, I like to find big pieces in the stuffing, so I leave them whole!
- Also add the flour.
- Mix well and add the walnuts (always in kernels or pieces).
- Make sure there is nothing left in the capon. There are often those big chunks of fat that need to be removed.
- Fill the inside of the capon with the stuffing.
- You should normally make it to the edge.
- Tie the capon tightly by folding the thighs towards the entrance of the stuffing. We can see here that the skin has torn. It is finally a good thing to show you this because you will see that it is quite catchable!
- All you have to do is take a thread and a needle and sew the skin like a garment.
- And here is a beautiful capon frankenstein !
- Once cleaned, you can hardly see anything.
- Place the capon on the drip pan of your oven or in a large rimmed dish. Season generously with salt and pepper and place the butter pieces on top. Then sprinkle with a little water, enough so that there is a small puddle of water that will prevent the bottom from burning.
- Put the capon in the oven at 200°C. You will now have to baste every 20 to 30 minutes with the cooking juices from the capon. If necessary, you can add a little water. After 40 minutes of cooking, lower the oven temperature to 170°C. After 1 hour and 15 minutes of cooking, turn the capon over and continue cooking for another 1 hour and 15 minutes, basting the meat regularly with the juices.
- At the end of this time, so 2h30 in all, add the fresh or frozen chestnuts. At home, we use chestnuts from Picard which are perfect. Return to the oven.
- Continue cooking for another 1 hour. The chestnuts cook in the fat of the capon... Turn them regularly in the sauce to keep them soft. A delight!
- At the same time, I invite you to cook potatoes in duck fat. It is sure that it is heavy, but after all, the Christmas meal is only once in the year !
- All that remains is to serve the cut meat with the well-cooked chestnuts and the cooking juice in a sauceboat.
- All this with crispy potatoes and chestnuts.
- And at home, it's the same story every year...!
Nutrition
Serving: 8peopleCalories: 521kcalCarbohydrates: 65gProtein: 19gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 156mgSodium: 118mgPotassium: 982mgFiber: 1gSugar: 0.04gVitamin A: 3662IUVitamin C: 57mgCalcium: 38mgIron: 5mg
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Raspberry Macaroons
I don’t often post new macaroon recipes, because to tell you the truth, I already make so many in the workshop that I don’t always feel like making them at home. This time, I’m taking the opportunity to offer you my very classic version of raspberry macaroons. I have prepared a special jam recipe that does not soggy these delicate macaroons. Enriched with pectin, it will transmit little moisture and the macaroons will still be slightly crunchy on the surface and soft inside. These are some of my favorites! And at the end of a meal, they’re always a hit because of their pretty color and rich flavor.
Ingredients
- A basic macaroon recipe (recipe HERE)
- a knife tip of red dye powder
Raspberry filling (suitable for 2.5 macaroon recipes, but can be kept in a jar like a jam):
- 450 g raspberries (frozen is perfect and cheaper!)
- 550 g sugar
- 1 bag of Vitpris
Instructions
- Make a basic macaroon recipe, with a light tip of a knife of red powdered dye in the meringue after the sugar has boiled.
- Make the recipe as explained HERE!
- Bake them, then take them out of the paper and let them dry for one or two days in a box. This way, the macaroons will be more resistant with the raspberry filling.
- For this recipe, frozen raspberries will work just fine. There is enough filling to fill 2.5 macaroon recipes. You can therefore make more (macaroons) or keep this jam (very firm) in a scalded jar (to avoid that molds develop there. Cook raspberries over low heat and bring to a boil.
- Mix the whole packet of vitpris with some of the sugar.
- Add the remaining sugar to the pan when the mixture boils.
- Cook until sugar is completely dissolved, then add sugar mixed with vitpris.
- Cook, stirring constantly, for 8 minutes. We want a very firm jam not to soak the poor macaroons!
- Remove from heat and let cool.
- The jam must be at temperature room to be put in pocket and to be able to leave correctly.
- Fill every other shell and close to obtain beautiful macaroons! The flash makes the pink very pink, almost red!
- And here is the work!
Nutrition
Serving: 6peopleCalories: 392kcalCarbohydrates: 100gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 115mgFiber: 5gSugar: 95gVitamin A: 25IUVitamin C: 20mgCalcium: 20mgIron: 1mg
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