Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice…]]>
Fried Chicken
Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice cold lager! I give you all the little secrets to get the beautiful texture of the chicken. It should be cooked well and not fried in too hot oil, which will color the chicken without cooking it inside. With a sauce and a good salad to accompany it, it smells like a vacation with friends!
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Baked chicken with pecan breading
Tender pieces of chicken in a crispy breading, then dipped in an incredible creamy and flavorful sauce. All this in less than 30 minutes. For once, I'm baking in the oven and this recipe is perfect for it! You can of course replace the pecans with another dried fruit.
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Paprika fries
Hello to all! I'm finally back with a site on a new server. I have my fingers crossed that this time it works for the better. It will take a few more days for it to be fully operational. I continue this beautiful partnership with lespommesdeterre.com and this time I offer you crispy spicy fries with delicious home made sauces. In addition to the written recipe, you also have the recipe on video!
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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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Korean-style early potatoes: spicy, sweet and with sesame oil
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can't stop ! https://www.lespommesdeterre.com/
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Nutrition
Serving: 4personsCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 396mgPotassium: 473mgFiber: 3gSugar: 17gVitamin A: 595IUVitamin C: 20mgCalcium: 39mgIron: 1mg
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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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Czech goulash
I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able to start alone. He had explained everything to me orally, so all I had to do was do it. Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it’s a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish. So yes, it looks more like a winter dish, but after all, I don’t want to eat only cold when it’s hot. And in many hot countries, they eat a lot of rich dishes ! So there’s no excuse to start making goulash step by step!
Ingredients
- 1.5 kg beef bourguignon
- 3 kg onions
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 tablespoon flour
- 75 cl dark beer
- 2 liters water
- 70 g double tomato concentrate
- 1 teaspoon cumin
- 2 tablespoon paprika powder
- salt
- pepper
- oil
- 50 g semi-salted butter
- 1 kg carrot
- 2 red peppers (optional)
- potatoes or knoêdels to serve
Instructions
- Start by peeling the onions. For this recipe, I don't bother cutting 3kg of onions by hand. I cry without stopping. So I put 3 at a time in my blender and pulse. Do not puree the onion!3 kg onions
- It goes much faster and will be perfect for the sauce. Put all the onions in a large pot with 3 tablespoons of oil.
- Cook over low heat with the sugar. Add salt and pepper generously.1 tablespoon brown sugar
- The first cooking will take about 4 hours. Take it easy. You'll have to make sure you mix it up from time to time!
- This takes time, but the onions will slowly caramelize.3 kg onions
- When they are well browned, remove them from the pot.
- Pour in 50g of semi-salted butter and 4 tablespoons of oil.50 g semi-salted butter, oil
- Cut the meat into coarse pieces.
- Pour it into the casserole, this time over high heat.
- Season with salt and pepper.salt, pepper
- The meat must be seared on all sides.1.5 kg beef
- Even if I take good quality meat, it gives water back. If this happens to you, don't throw this water away! Just let it evaporate.
- When it disappears, the meat gets colored much faster.
- Then add the tablespoon of flour.1 tablespoon flour
- Mix well to disperse it perfectly. Pour in the dark beer.75 cl dark beer
- Add the caramelized onions, one liter of water and mix well.2 liters water
- You can add the tomato paste and the 3 cloves of garlic finely chopped (no picture, but the garlic is there!! ).3 cloves garlic
- Mix well and cook for at least 3-4 hours on low heat, covering with the lid. Don't forget to stir from time to time!
- In the end, the goulash looks like this.
- What I do: I let it cool at room temperature overnight, then the next day I add another liter of water, then I recycle again for about 4 hours. After that, the meat starts to have the right texture. Before that, it is simply too hard! Therefore, a very long and gentle cooking is required. But I let it cool, then put it in the fridge this time a second night.The next day, reheat the goulash over low heat for about 30 minutes. Put the cumin in a small pan over low heat.
- In the picture, there is more than a teaspoon of it, because I made some in advance. But you can put only the quantity of the recipe. the cumin should colour slightly in the pan.
- Then put it in a mortar to reduce it to a powder. It is much tastier than the powdered cumin that you buy ready-made!
- Add a teaspoon of cumin and the two tablespoons of paprika.2 tablespoon paprika powder, 1 teaspoon cumin
- Mix well. When you are sure that the goulash is ready (that the sauce has the right consistency), and that the meat is cooked, peel and cut the carrots into pieces.
- Pour them into the goulash. At this point, add the seeded and chopped peppers, if using.
- Let it cook again on low heat with a lid for one hour.
- This time it's ready!
- Instead of knödels, I simply put small spring potatoes, to cook in a little butter with the lid of the emptied and cleaned casserole.
- And hop! With a little salt and rosemary, a delight !
- Serve the goulash hot with the side dish!
Nutrition
Serving: 8peopleCalories: 496kcalCarbohydrates: 54gProtein: 48gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 116mgSodium: 292mgPotassium: 1766mgFiber: 11gSugar: 25gVitamin A: 21996IUVitamin C: 54mgCalcium: 185mgIron: 6mg
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Feijoada "À Brasileira
This Feijoada recipe is the most emblematic of Brazil. It is the national dish par excellence and Brazilians are very proud of it. It is a cultural crossroads between Africa through the slaves, Portugal and the Brazilian natives (through black beans and cassava flour). The origins of this dish are very unclear. The Portuguese would have brought this dish from their colonization in Africa, the slaves (Africans) preparing this meal in Brazil (because it costs nothing with black beans, even if today the recipe is becoming more expensive) and then returning to Portugal where it is found in different forms. I offer you a version that is not set in stone, but where I give you the guidelines to succeed. An absolutely delicious dish that you will not escape if you go to Brazil!It is important to know that there is no fixed recipe for Brazilian feijoada. You can vary the meats, the proportions, the sausages… I give my version which includes the main principles of this monumental dish. It obviously pleased a lot of Brazilian friends who served as guinea pigs. All the ingredients can be found in Brazilian stores, or on the internet in order. The feijoada contains traditionally of the feet, snouts, tails and ears of pig. Know that you can put them on. I chose not to use them (like many Brazilians) and it doesn’t change the taste. These elements are present since the time of the slaves, because they recovered the less eaten meats to put them in this dish.
Ingredients
- 1 kg black beans
- 2 smoked sausages "paio"
- 2 smoked sausage Portuguese
- 5 bay leaves
- 300 g pork ribs salted
- 1 piece pork belly smoked
- 300 g pork meat (chops, loin...)
- 1 pig's ear (optional, I don't use it...!)
- 1 pig's trotter (also optional!!)
- 1 package jerked beef
- 4 cloves garlic
- 2 tablespoons oil
Farofa
- 700 g cassava flour raw
- 1/2 onion
- 4 cloves garlic
- 100 g salted butter
Rice:
- 600 g white rice
- 1 onion
- 1 clove garlic
- 50 g butter
- twice volume water as the volume of rice
Instructions
- Here is the package of black beans:
- You can find them very easily in Brazilian grocery stores (just search on the internet) or in online stores.
- Put the kilo of beans in a large volume of water for a whole night. They will swell a lot!
- Salted meats should be desalted, as well as beef jerky (which is actually salted too!).
- Just put the meat in water and change the water regularly. You can put the meat to be desalinated the day before, because it must be soaked at least 4 hours. Do the same with other salted meats, such as salted ribs.
- The next day, the beans have swollen a lot and become a little more purple.
- Here are the different smoked sausages. You can always find them in Brazilian grocery stores.
- For a more digestible feijoada, we can if we wish, degrease a little the fatty meats. Just put them in boiling water for 5-8 minutes (ribs, brisket, sausages...).
- Remove from water, drain well and let cool. Cut the large pieces of meat. At the same time, I peel the sausages and cut them into thick slices.
- Place black beans and meat in a large pot.
- Cover with water (at least 3 liters are needed!), add bay leaves.
- Let cook uncovered for at least 1 hour, keeping an eye on it. The cooking time of the meats varies according to their types. First, the pork belly and the sausage must be well cooked.
- At this point, remove the sausages and pork belly.
- The feijoada will continue to cook with the other meats, more resistant to the cooking. Let cook for two hours. Cooking must be supervised. The feijoada changes its texture, the sauce becomes smooth. You can add water to the pot if the feijoada does not seem to be cooked and the water decreases too much.
- When the feijoada is ready, peel the garlic and chop it finely.
- Put it to cook in oil.
- It should start to color.
- Add the roasted garlic to the feijoada, which continues to cook.
- When it's time to serve, add the sausages and brisket.
- Mix well, it's ready!
- For the rice: wash the rice in fresh water.
- Chop onion and garlic, finely chop.
- Melt the butter and add the onions and garlic.
- When they are soft and translucent, add the rice.
- Then add two parts water to one part rice.
- Let cook for 10 minutes with a lid. Then remove it and let cook until the water has completely evaporated. You can stir occasionally to prevent the rice from sticking to the bottom.
- Here are the leaves of couves, or Galician cabbage. You can find them in Portuguese vegetable markets, or you can replace it with kale leaves (or any leaf that resists better to the cooking than a salad!!). Just wash them.
- Then cut them into very thin strips by squeezing together several cabbage leaves.
- Cook the chopped garlic in butter.
- Add the strips of brood. The cabbage will shrink a lot during cooking, so you can fill the pan (much more than on the picture!).
- When the incubator gives a little juice and it evaporates, it is ready!
- There is only the farofa to prepare!
- Here is the package of raw cassava flour.
- Cook the half onion and garlic in the butter.
- When the mixture is slightly colored, add the cassava flour.
- Then cook, stirring constantly, until the flour turns golden. Salt.
- Everything is ready, all that remains is to serve. You can eat feijoada with a chili sauce, taking a little of the feijoada sauce and adding one or two chopped chilies. You can also pour a little tabasco into your plate to go faster . Feijoada is traditionally served with orange slices. We fill our plate with a little bit of everything! This dish is...delicious!
- We find ourselves with a colorful and varied dish with on one side the crispy farofa with garlic and onions.
- The perfumed brood.
- The feijoada with lots of pieces of meat.
- And white rice.
- A true journey in his plate!
Nutrition
Serving: 10peopleCalories: 928kcalCarbohydrates: 112gProtein: 36gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 91mgSodium: 386mgPotassium: 1746mgFiber: 17gSugar: 3gVitamin A: 540IUVitamin C: 2mgCalcium: 156mgIron: 6mg
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Chili Con Carne
Here is a recipe for “Chili con carne”. I say ‘one’ because there is indeed an incredible amount of them. Also, I’m breaking my rule of sticking as close to tradition as possible, because the original “chili” does not contain red beans. But it’s so good with! It should be noted that this dish is … American and not Mexican! It was created in Texas but you can feel the influences. But don’t ask a Mexican for a recipe for this dish! The longer you simmer this dish, the better it will be. I cook mine for almost five hours…
Ingredients
- 700 g ground beef with minimum of 15% fat
- 2 tablespoons oil
- 2 onions
- 7 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 2 fresh tomatoes , peeled and seeded
- 700 g canned peeled tomatoes
- 750 g red beans (already cooked)
- 2 tablespoons cumin powder
- 2 teaspoons cinnamon powder
- 1 teaspoon 4 spices mix
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- pepper
Instructions
- Start by mincing the garlic cloves.
- Brown them in oil over moderate heat.
- Prepare ground meat and other ingredients.
- Add the meat to the garlic, which is just beginning to colour.
- Finely chop the onion.
- Finely chop peppers (without seeds!).
- Add the onions and peppers to the meat when it is cooked. Stir regularly.
- Peel the tomatoes by plunging them into boiling water for a few seconds.
- Cut them into pieces and add them to the baking dish.
- Add the can of peeled tomatoes and fill the equivalent of half the can with water which is then poured into the dish.
- Add all the spices.
- Dried oregano.
- Leave to reduce for an hour, still on moderate heat mixing regularly. Then add the drained beans.
- I put beans in a can. They are very practical and are perfect for this dish. I put 3 boxes of 450g (net drained weight 250g). Bernard's advice:I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency.
- Mix well and cook as long as possible on low heat. The longer this dish simmers, the better it will be.
- Here is the result after 4h30 of cooking. If the chili becomes too "mushy", you can add water.
- That's what I do to warm it up the next day.
- It can be served with fresh coriander leaves...
Nutrition
Serving: 6personsCalories: 586kcalCarbohydrates: 44gProtein: 34gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 83mgSodium: 673mgPotassium: 1195mgFiber: 14gSugar: 5gVitamin A: 350IUVitamin C: 34mgCalcium: 182mgIron: 10mg
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