Baked custard of salsify, red pepper coulis

Today, we cook a vegetarian recipe of baked custard of salsify,  red pepper coulis. The flan (baked custard) is accompanied by smoked trout, which is optional! I like the salsify, this  vegetable which is quite dirty to  peel and is so often badly cooked. Most of the time it is overcooked, too bland and often bathed in an insipid béchamel. By this recipe I try to demonstrate the contrary and contrary to my habit I photographed this dish in a festive atmosphere. This salsify based dish asks for it! Let's start with the peeling of salsify Peel…

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Cold artichoke soup

This ice-cold soup made from artichokes is a perfect aperitif bite or appetizer. We used artichoke hearts that we put in  jars last summer. Together with olive oil and lemon from the very last harvest this artichokes makes a perfect match. This dish makes us remember some  tastes of last summer in South-Italy. Cold artichoke soup Ingredients: 1 jar of artichoke hearts (about 250 g net weight), 7.5 dl of chicken broth, 1 onion, 2 cloves of garlic, 1 lemon, 1 small chili pepper, olive oil, salt , pepper of Espelette. Peel and slice the onion and garlic.…

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Cured and dried duck breasts

Here is a recipe of cured and dried duck breasts, easy  to realize , but it requires a little patience before you can appreciate the result! Cured and dried duck breasts  are eaten as an appetizer , cut into thin slices and they will do wonders in your salads and even your soups. And as I like to confit the legs , I prefer to start the recipe with two ducks, and use the carcass to cook a broth. Cured and  dried duck breasts To make this dish, you need at least the 2 duck breasts of a fat duck. You will use the thighs…

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