With friends, we sometimes eat at the Bouillon in Paris. It's really inexpensive, well served and very good! I had ordered this dish several times and I found that I…]]>
Coquillettes Ham Tartufata
With friends, we sometimes eat at the Bouillon in Paris. It's really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well done that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
Tried this recipe?Let us know how it was!
Coquillettes Ham Tartufata
With friends, we sometimes eat at the Bouillon in Paris. It’s really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
Ingredients
- 350 g coquillettes
- 300 g ham in thick slices
- 4 tablespoons tartufata
- 15 cl liquid cream
- 2 large knobs salted butter
- a little finely chopped chives
- a dash of truffle oil if you have some on hand!
Instructions
- This recipe is ready in 5 minutes! Cook the shells in boiling salted water, the time indicated is usually 3 minutes.
- Take thick slices of ham to make small cubes.
- When the coquillettes are ready, put them back in the pan on low heat with the cream and the tartufata.
- Mix well, add the ham and butter.
- A little chive, a dash of truffle oil if you have some in the cupboard and it's already done!
- All you have to do is sit down to eat!
Nutrition
Serving: 4peopleCalories: 523kcalCarbohydrates: 68gProtein: 29gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 52mgSodium: 911mgPotassium: 491mgFiber: 4gSugar: 2gVitamin A: 68IUVitamin C: 0.02mgCalcium: 30mgIron: 2mg
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Beef cheek and country bacon stew
During the winter, I crave dishes that simmer for a long time and perfume the whole house. This time I propose a stew of beef cheek and peasant bacon. Beef cheek is sometimes scary, but it is a very tender meat that lends itself perfectly to this dish. The goal is to obtain a totally shredded meat in a sauce that concentrates all the delicious flavors. The whole thing will be incredible with pasta cooked al dente. There is therefore a broth to make before starting to cook this dish. But the result lives up to expectations. It looks like a simple sauce, but there are exquisite tastes in it!
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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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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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Caramelized Gingerbread and Mystery Ice Cream
This is one of my favorite desserts! A delicious slice of gingerbread, served warm and caramelized with salted butter, topped with a scoop of ice cream that is quite disconcerting! I let you discover it in the recipe. But the most disturbing thing is that we all know the flavor of this ice cream very well, but we don't expect it at all in dessert. The brain often has trouble putting a name to this familiar ingredient. But the mix of flavors, textures and temperatures is really great!It's simply a basil ice cream! This ice cream is really tasty, and the flavor is simply divine with the fragrance of caramelized gingerbread in salted butter!
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Salted Butter Caramel Ice Cream
Here is an ice cream that will satisfy many people! A very creamy ice cream made with a homemade salted butter caramel. To be enjoyed with almond tuiles, Breton palets or crunchy and melting shortbread!
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