Ragù alla Bolognese

Spaghetti bolognese is a very popular dish. The sauce made from minced meat, vegetables and tomatoes is especially popular with children and is a non-negligible factor, cheap and easy to achieve. Few people realize that this sauce is the bastard version of a classic cooking recipe from the Bologna region. Here is an authentic version of "ragù alla Bolognese". But as always, there are certainly as many different versions as families in this region of northern Italy. This sauce is best eaten, and the Italians are very precise on sauces-pasta, with tagliatelle is also used in the making of…

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Canned cherry tomatoes

The season of cherry tomatoes is virtually over or is still to come. This canning is prepared in summer and preferably with tomatoes of open ground, ripened in the sun and when they are the least expensive. If you still find them you can can them for next winter, otherwise you will have to wait until next summer. The recipe for cherry tomatoes is simpler than that of the salsa di pomodoro of a previous post, since it is enough to put whole cherry tomatoes in jars accompanied by a little salt and possibly a basil…

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Beef stock

When searching the web for beef stock, you will mostly find beef stock recipes made with beef or veal bones. This kind of stock is named 'fond de boeuf' in the French cuisine, and is meant to thicken and  flavor sauces. This recipe for stock  contains beef meat with a few marrow  bones and gives a meaty taste to soups and veloutés. Usually, I cook beef stock in great quantities as it is easy to store the stock in a freezer. Beef stock Ingredients: 2 kg of cheap cuts of beef meat(brisket, tail...), 2 à 3 peaces of marrow…

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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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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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