Chicken soup with kneidlers

Kosher cooking, especially in Eastern Europe, has never been my cup of tea. With some exceptions. And especially the culinary exceptions of my grandmother, who was not Polish, but Dutch, it's all to say from the point of view of culinary culture. And among these exceptions there is of course the famous chicken soup, a terrine of veal feet with boiled eggs, a crushed chicken liver with onions, a kind of cake with vermicelli, apples and raisins, and especially a famous cheesecake. But I'll start with the famous chicken soup, better known as Jewish chicken soup or even…

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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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French onion soup

An hearty au gratin onion soup, suitable for a winter supper or perhaps after a late  night out and to process an hangover. Prepare the onion soup beforehand, and just work it off with bread and cheese in the oven before eating The only time consuming about this recipe is the slow cooking of the onions, so have a drink while cooking! French onion soup     1 kg onions, 50 g butter, 1 tbsp flour, 1 liter beef stock , 4 slices of bread, 150 g grated Comté, 2 sprigs of thyme, 2 leaves of laurel, salt…

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Salted cod with spring vegetables

Cod is like sauerkraut or pea soup, whichI prepare once a year. And today it's the turn of the salted cod.  And as this February weekend is particularly like  spring, I propose a cod dish with spring vegetables. I had already prepared the classic cod like the brandade, the Venetian cod, and the cod with the Portuguese. It's time to move on with this Salted cod with spring vegetables Ingredients: 2 desalted cod fillets, as in this Venetian recipe, 1kg of fresh broads beans, 1 small boot of cooked violet artichokes, some spring onions, olive oil,…

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Lamb stew with artichokes

Grilled, roasted or stewed, lamb is  a very  tasteful  spring ingredient. Accompanied by young artichokes and a fresh lemon flavored sauce, we propose you the following dish of a lamb stew with artichokes and lemon. Lamb stew with artichokes and lemon. Ingredients: 1 kg lamb stew (leg of lamb or shoulder) cut into cubes, 5 young purple artichokes, the juice of 2 lemons, 1 onion, 2 cloves of garlic, 30 g butter, 2 egg yolks. Sear the meat on all sides golden brown in some butter, remove the meat and fat  from the pan and glaze the shredded onion in some fresh butter. Add the…

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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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Chickpea, cime di rapa and fried pasta soup

I could seem a grumpy thing in my last posts, criticizing quite firmly the 'one pot pasta' trend. Everyone cooks the dishes he or she prefers with  products that he is quite entitled to choose himself. And the result concerns only him, and his possible guests. But this freedom of choice and enforcement is not absolute for editors of published recipes either on paper or on the net. These recipe writers carry a certain responsibility in relation to their readers. Their publications can serve as examples and help propagate culinary ineptitudes. And, that's the case with…

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Beef cheeks with carrots

Perhaps not yet quite seasonal, this dish of beef cheeks with carrots and red wine is a dish that will please you several times. Firstirst by the perfumes released during its slow cooking Then by the tasting of the  very tender and gelatinous meat .. Not to mention the pleasure of the dish warmed the next day. Er if you have any sauce left, it will be perfect to flavor a dish of tagliatelle. We will therefore cook our dish of cheeks of beef in quantity. Moreover, nothing prevents its freezing. Beef cheeks with carrots Ingredients: 1.5…

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Duck confit with lentils

Duck confit with lentils is a classical French bistrot dish. Use preferably small green lentils (lentilles du Puy) as they retain their texture once cooked. And since I do not like the confit duck legs of the trade (at least most of them!), I also give you a recipe to confite your duck legs at home If you have purchased a whole duck, use the duck breast for another preparation, such as dried duck breast, and the carcass will be used to make a wonderful broth . Duck confit with lentils Ingredients: 4 confit duck legs, 200 g lentils,…

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