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 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 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

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

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!

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