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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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 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…

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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 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…

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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 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…

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