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Lamb stew with artichokes

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.

Lamb stew with artichokes
Lamb stew with artichokes

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 meat and the shredded garlic. Season the meat with salt and pepper and just add enough water until the meat is covered.  Cook the meat for 1.30h. on low heat until soft.

Meanwhile, clean the artichokes: break the stems, cut off the hard tops of the leaves and remove the outer hard leaves. Cut the artichokes into quarters, remove the hay, if you find some, and cook the artichokes in water mixed with lemon juice and salt for about 10 minutes.
Add the quarters of artichokes to the meat and continue the cooking for 10 minutes. Remove the meat from the stew pan and keep it warm. Beat the sauce up with the egg yolks and season the sauce with lemon juice salt and pepper at taste .
Serve the lamb stew with the artichokes, sauce and boiled potatoes.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Canned cherry tomatoes

Canned cherry tomatoes

Canned cherry tomatoes
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 leaf for the amateurs. I use small jars of half a liter, which is enough for a dish intended for 4 people. These cherry tomatoes are used to brighten up pasta dishes such as linguine with shrimp and cherry tomatoes, fish recipes like for this sea ​​bream with vegetables from the garden

We have prepared about twenty jars, which for us is ample enough.

I still give you the recipe, which is very short.

Canned cherry tomatoes

Ingredients for one 1/2 liter jar: 500 g of cherry tomatoes, 1 teaspoon of salt, 1 leaf of basil.

Jars of sterilized tomatoes
Jars of sterilized tomatoes

Wash the tomatoes and  remove those that are unsuitable for sterilization.

Put the tomatoes into jars by tamping firmly, it does not matter if some tomatoes crack. Add salt and basil, close the jars and let them boil (sterilize) for 1 hour in boiling water. Let the jars cool in the water, dry them and don’t forget to label them.

Keep the cherry tomato jars in a cool, and protected from light, place.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Beef stock

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 bones, 1/2 a celery, 2 à 3 carrots or parsnips, 2  leaks, 2 à 3 onions,  3 garlic cloves, 1 bouquet garni (thyme, bay leave, parsley).

Cut the onions in half en roast them black in a dry frying pan on the cut side, to give you stock a nice golden color.

Clean and peal the vegetables.

Put all the ingredients in a large saucepan. Add 5 liters of water en bring to the boil. Skim the stock a few times till it really starts to cook. For a real clear stock, add some cold water to the stock en bring it again to the boil and skim again.

Leave the beef stock simmering on low heat during 2 à 3 hours and strain it. Let the stock cool down and freeze it portions ready to use.

I don’t use any kind of seasoning to the stock. I only season with salt and pepper when ready to use.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Chickpea, cime di rapa and fried pasta soup

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 the spread of  ‘one pot pasta’  recipes. For the most part, the recipes based on pasta are not too complicated and do not require too many pans  for their realization: a pan  for sauce and a large saucepan for cooking pasta.

In the last few decades, French cooking has gradually been freed from the constraints of a classic cuisine codified by Escoffier to evolve into a cuisine of celebrity cooks.

Italian cuisine, on the other hand, is a regional cuisine, with specific family recipes and is based on local, traditional and seasonal products.

Ragù alla bolognese, pasta carbonara or caponata are traditional and family recipes with well-defined ingredients and structured preparation, although each family has a few special secrets and ingredients.

‘Spaghetti bolo’, ‘carbo with cream’ and other ‘pineapple pizza’ are therefore culinary aberrations for most Italians.

To redeem myself of this rather austere introduction, I propose a simple recipe and full of sunshine of southern Italy.

Moreover, it is almost a one pot pasta, a recipe from ‘cucina povera’ originating from Apulia with chickpea, cime di rapa, a specie of small-flowered broccoli with edible leaves and stems, also known as  broccoletti, and fresh pasta fried in olive oil.

Chickpea, cime di rapa and fried pasta soup

Chickpea, cime di rapa and fried pasta soup
Chickpea, cime di rapa and fried pasta soup

Ingredients: 1 large onion, 200 g chickpeas, 500 g of cime di rapa (to be replaced possibly by broccoli), 500 g fresh tagliatelle, olive oil, a piece of cinnamon, salt.

No garlic, no bayleaves, no thyme and no pepper, but I’ll let you improvise!

Soak the chickpeas overnight in cold water.

Sauté the onion in olive oil. Add the drained chickpeas and a liter of water. Cook the chickpeas for 45 minutes and drain them.

Pour a liter of water on the chickpeas and the cime di rapa (broccoli), then continue cooking, the time needed to fry the tagliatelle.

Heat olive oil and brown the pasta in small quantities. Put the drained pasta in the soup and continue cooking for a few minutes.

Season the soup with salt and serve the boiling.

Personally, I would have added pepper, pepper, even thyme and even replaced the water with a broth and served the soup with pecorino, but there was none. This is also the cucina povera.

Thanks to Assunta, besides her parmigiana of eggplant was the best I have ever eaten.

Enjoy your meal!

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Beef cheeks with carrots

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

Beef cheeks with carrots
Beef cheeks with carrots

Ingredients: 1.5 kg of beef cheeks, 1 kg of carrots, 1 celery stalk, 2 onions, 3 cloves of garlic, 1/2 liter of red wine, 1/2 liter of beef broth , 1 bouquet garni composed of laurel, thyme, and for the amateurs, a clove, 50 g of butter, 1 spoon of oil, flour, salt and pepper.

Cut the beef cheeks into pieces of about 100 grams. Season with salt and pepper and brown the cheeks  in a mix of butter and oil.

Peel the carrots and cut them into 2 cm pieces. Thinly slice the celery.

Reserve the meat and replace the fat with a piece of fresh butter.

Brown onions, garlic and celery over medium heat. Roll the beef cheek pieces into flour and put them back in the casserole.

Pour the red wine over the meat and bring it to a boil to remove the alcohol. Finally add the carrots and the bouquet garni and wet on height with beef broth.

Cook the beef cheeks under a lid in a 160 ° oven for 2 to 3 hours, checking the liquid level regularly, if necessary add broth.

Season to taste with salt and pepper

Serve the beef cheeks with  steamed potatoes .

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Duck confit with lentils

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

Duck confit with lentils
Duck confit with lentils

Ingredients: 4 confit duck legs, 200 g lentils, green lentils, 1 tablespoon of their fat, 1 onion, 4 cloves of garlic, 4 bay leaves, 1 teaspoon of fresh thyme, 1 liter of chicken broth, salt and pepper.

Wash the lentils and soak them  for 1 hour in cold water.

Slice the onion and sauté it in some duck fat with the whole and unpeeled garlic cloves. Add the lentils, bay leaf, thyme and 1/2 liter of chicken stock. Cook the lentils over low heat, under a lid for about 20 minutes. Check the lentils while  cooking and add, if necessary, more  broth to the lentils.

Bring the lentils to taste with salt and pepper.

Brown the duck legs in a dry skillet on both sides, drain the excess of fat, and serve with the lentils

Confit duck legs

Duck confit ingredients
Duck confit ingredients

Ingredients: duck legs, (at least 4 to make it worthwhile), coarse salt, 3 to 4 cloves of garlic, 1 teaspoon of fresh thyme, a pot of duck fat.

Rub the duck legs on all sides with salt.

Place them on a rack in a dish and cover them with food film.

Leave the duck legs overnight in the refrigerator.

The next day, wash the thighs with running water and pat them. Place the duck legs in a saucepan, add garlic, thyme and duck fat.

Cook over low heat for about 2 hours, checking for tenderness  with a needle. Confit duck legs should be well cooked.

Put the duck legs in a  jar and cover them with hot fat. Close the jars and keep the duck confit in a dark, cool place until consumed.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Turbot with samphire

Turbot with samphire

Turbot is a quite expensive fish, especially the bigger wild ones, that we only cook on special occasions. I like to cook turbot with samphire and algae to enhance the taste and feeling of the sea in the dish.

Turbot with samphire

Turbot with samphire
Turbot with samphire

Ingredients: 300 g samphire, 1 turbot (about 2 kg, sliced), 60 g butter, 1 tsp. of oil, 1 dl white wine, 2 tsp. dried kelp, 2 dl liquid cream, salt and pepper

Blanch the cleaned samphire for 1 minute in a large saucepan of boiling water and drain it.

Pan fry the slices of fish in a mixture of butter and oil.

Meanwhile, bring the wine with the kelp to a boil.

Add the cream and reduce to the desired consistency. Pass the sauce trough a fine sieve  and whisk in a small amount of butter. Season with salt and pepper and heat the samphire in the sauce.

Put the fish on heated plates and serve with the samphire sauce.

This turbot dish is a real feast accompanied by steamed potatoes.

Samphire, like sea lavender, is a plant that grows on land regularly covered by sea water. Blanch the samphire quickly in boiling and unsalted water.

The dried kelp I used here is a mixture of different kinds of marine algae. It is easily found in natural health stores.

Enjoy your meal !

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Monkfish with saffron

Monkfish with saffron

This recipe of monkfish with saffron and butternut squash is a popular recipe on this blog, both in French and Dutch. That’s why I chose it to be one of the first recipes to be translated into English.  The recipe is a little festive, but easy to cook, and to bring us in the mood of this wet, cold and windy winter.

Monkfish with saffron and butternut squash

Monkfish with saffron and butternut squash
Monkfish with saffron and butternut squash

We need: 800 g monkfish, in four pieces, 400 g pumpkin flesh, 1 green cauliflower (Romanesco), 1 g of saffron, 2 dl fish stock , 1 dl of white wine, 50 g of butter, salt and pepper.

Blanch the Romanesco in salt water. Drain the cauliflower and pass it in cold water to fix the pretty green color.
Put the pieces of fish in a baking dish.
Pour the fish stock and the white wine into the dish. Put the saffron threads in the liquid. Season the fish with salt and pepper. Place some butter on the fish.
Cook for 20 minutes in a preheated 180 ° oven.
Take the fish out of the cooking dish and keep it warm. Reduce the cooking juices by half and finish the sauce with a little butter. Season de saus with salt of pepper, and a little lemon juice.
In the meantime you’ll  have sautéed the peeled and diced squash flesh in butter and warmed the Romanesco in melted butter.
Season the vegetables with salt and pepper.
Put the fish on hot plates, and serve the monkfish with the vegetables.
Sprinkle the fish with the sauce.

And if you feel like it, the monkfish is easily packed in a few slices of smoked bacon before baking it.

Enjoy your meal !

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Fillet of cod, lacquered with orange

Fillet of cod, lacquered with orange

Dry cured fillet of cod, lacquered with orange, remains one of my favorite fish dishes. Dry cured fish strengthens its flesh by eliminating a small portion of its water and enhances his flavor.

I also use this technique of dry curing fish with other fish, certainly with salmon for sushi.

Fillet of cod, lacquered with orange

Fillet of cod, lacquered with orange
Fillet of cod, lacquered with orange

Contrary to what the title of this recipe can make you think, this recipe is easy to realize on the condition of having products of 1st quality.

We need: 4 pieces of cod fillet with skin of 200 g per person, 4 oranges, 1 dl of Noilly Prat, 1 tablespoon of honey, 1/2 teaspoon of fine corn flour, 1 small red pepper, coarse sea salt and pepper.

And for the vegetables: 1  bunch of radishes, a bunch of turnips, 50 g of butter, 1/2 teaspoon of sugar, 1 branch of thyme, salt and pepper.

Roll the pieces of fish in coarse salt, place them on a rack and forget them for half an hour.
Meanwhile, zest an orange and squeeze the juice of the 4 oranges. Bring the orange juice to a boil with the Noilly Prat and the honey. Reduce by half. Stir  the starch in a little orange juice and add it to the reduction with the minced chili pepper   and the orange zest. Continue the reduction until a slightly syrupy liquid is obtained.
Preheat oven to 180 °.

Rinse and dry the fish. Melt a little butter and little oil in a frying pan that supports the heat of the oven: watch out for the plastic handles ! Put the pieces of fish in the pan, on the skin side ,  brush the top of the fish, using a brush, with the orange reduction. Let cook for 5 minutes. Redo the  rushing with the orange  reduction and bake for another 10 minutes. Repeat the operation and continue cooking for another 5 minutes. Keep the fish warm.

Meanwhile you will have cooked the vegetables.

Peel the turnips and cut them into equal pieces. Cut the radishes loaf and wash the radishes. Put the vegetables in a casserole, sprinkle with sugar, add butter, thyme and a bottom of water. Season with salt and pepper. Cover and cook over low heat for 10 minutes, mixing occasionally.

Serve the vegetables with the fish.

Enjoy your meal !

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Baked custard of salsify, red pepper coulis

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 the salsify with a peeling knife, cut the stems into pieces of about 4 cm and immerse them immediately in cold water to which you will have added a  fillet of white vinegar to prevent the quick oxidation of this vegetable. Check the salsify pieces and remove any remaining black parts. Rinse the salsify in a second bowl of water clean with vinegar.

And as a picture is better than a lot of words: do not forget the newspaper !, it will save you a messy cleaning of your work plan.

Baked custard of salsify, red pepper coulis

First the salsify chips: Peel and rinse the salsify stems with vinegar water. Cut into the thinnest slices possible using a mandolin or a peeling knife. Dry the salsify slices between two sheets of kitchen paper for at least 20 minutes. Fry the chips golden brown in frying oil à 180°, season with salt and. That’s it!

Continue with the red pepper coulis: We need 2 sweet red peppers, salt, Espelette pepper, lemon juice and a few drops of olive oil.

Cut the peppers in half, remove the seeds and the white parts of the vegetables, then cut them into cubes. Cook them in  lightly salted water, mix and season with lemon juice, chili and salt. Pass the pepper mash through a fine colander to remove some remaining hard pieces. Simply emulsify the coulis with a little oil with  a mixer just before serving.

Now the flan:

1 kg of salsify, the juice and zest of half a lemon, 2 dl liquid cream, 2 egg yolks, flour, butter, salt and pepper.

Clean and wash the salsify, as already explained. Cook the salsify stalks for 10 minutes in water with the juice of half a lemon and a spoonful of flour. Drain half of the salsify, then continue cooking the rest of the vegetables for about twenty minutes: they will then be very tender.

Mix well the cooked salsify with cream, egg yolks and 30 g of flour. Cut the salsify ‘al dente’ into small cubes and spoon them in the cream of salsify. Season with salt of pepper and lemon zest.

Put the salsify mix in individual soufflé buttered molds.

Cook the flans 25 minutes in a bain-marie in a preheated 180 ° oven

Let the flans stand for 3 minutes, untold them and serve with the chips and the paprika coulis.

I accompanied the salsify cakes with smoked trout fillets, but it’s not really essential.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

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