In collaboration with KitchenAid, with whom I have been working for years, I present you the new Cook Processor with integrated scale! Two videos: a first one with two recipes never seen before on the blog:
- Creamy coconut milk pasta with shrimp and coriander
- Babka with Grand Marnier and almonds
A second with the features of the machine and its presentation!
This recipe is really easy to make at home. The dough is ready in two minutes and the cooking takes very little time. In less than 10 minutes, everything will be ready. You will need to fry well so that the doughnuts are very crispy. For a colorful and tasty aperitif !
Recette pour une vingtaine de beignets :
- About 20 zucchini flowers
- 130g of flour
- 155g of beer
- 1/8 teaspoon baking powder
- 1 egg
- salt pepper
Instructions :
Here are the zucchini flowers. Make sure they are empty of all the little critters!
In a bowl, pour the flour, egg, salt and pepper, and baking powder.
Pour in the beer. I had a beer here that was a little strong. It was a Duvel.
Mix with your fingertips until there are no lumps and you’re done!
Dip the flowers into the paste, which is quite liquid.
Heat a frying pan with 3 centimeters of oil. When it is hot (180°C), remove the excess paste from the flowers and dip them in the oil.
Let them brown well before turning them over to cook on all sides.
I let them brown well so that they are very crispy and stay that way for a long time. Add a little salt and pepper from the mill and serve without waiting!
Zucchini flower fritters
I had proposed on my cooking blog, several recipes of crispy meats. I was craving this vegan option with shiitake mushrooms. It’s been a while since I shared with you the secret of tapioca starch that makes frying extra crispy. Here I make a sauce with hoisin, vinegar, sugar and soy sauce. All this with crunchy peanuts and coriander, it makes a very fragrant and irresistible dish!
Recette des SHIITAKÉS CROUSTILLANTS SAUCE HOISIN pour 4 personnes :
- 250g of shiitake mushrooms
- 300g of flour
- 420g of water
- tapioca starch
Sauce:
- 3 tablespoons brown sugar
- 2 tablespoons of hoisin sauce
- 2 tablespoons of white vinegar
- 2 tablespoons of clear soy sauce
- 8 tablespoons of water
- 2 teaspoons of rice flour
For cooking :
- 2 tablespoons oil
- 2 cloves of garlic
- 2cm of ginger
- 2 handfuls of unsalted roasted peanuts
- a few sprigs of coriander
Instructions :
Start by removing the stem from the shiitake. Then we’ll leave them whole!
Mix flour and water in one container, and pour tapioca starch in another. Dip the shiitake mushrooms in the fairly liquid paste, drain partially and then place them in the starch.
The starch will cover the dough.
Do the same for all the mushrooms. Heat a pan of oil to 180°C. Shake the mushrooms a little to remove excess starch, then dip them in the hot oil.
They must be well colored to be crispy.
You can fry them a second time for extra crispness.
For the sauce: pour the oil, garlic and ginger into the wok (or a saucepan). Heat to colour.
Combine remaining sauce ingredients.
Pour into the wok and cook while stirring.
The sauce should thicken and become slick.
Add shiitake mushrooms, coat with sauce and cook for one or two minutes.
Add unsalted roasted peanuts to taste. Simply chop them with a knife!
Hop in the wok.
Mix again and serve immediately.
I also add chopped cilantro and serve it with plain rice! A delight!
Crispy Shiitake with Hoisin sauce
I’m slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book Végéterrien published by Flammarion!
I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.
Recette pour 9 power cookies :
- 50g of wholemeal spelt flour
- 75g of white spelt flour
- 55g of oatmeal
- 40g of brown sugar
- ½ teaspoon cinnamon powder
- 15g of coconut powder
- 50g of rice syrup
- 60g of soy milk
- 85g rapeseed oil (for cooking)
- 70g of dark chocolate chunks
- 35g of sunflower seeds
- 35g of pumpkin seeds
- 20g of pine nuts
- 15g of pecan nuts
- 55g of raisins
- 15g of flax seeds
Instructions :
In a container, pour the small spelt flours (the integral and the white). Add the oats, brown sugar, cinnamon powder and coconut. Mix briefly and then pour in the rice syrup, soy milk and canola oil. The dough will become sticky. If you make it in a food processor, with the sheet it will be very easy!
Add the dark chocolate chunks (or alternatively chocolate chips) and the rest of the ingredients. Mix well to distribute all the seeds in the dough. Make balls of 75g each. You will be able to make 9 of them. The dough is sticky, so you may need to oil your hands. This will be much easier!
Flatten the dumplings with the palm of your hand and spread them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 160°C and cook the cookies for about 20 minutes. The center should not look cooked. Remove from oven and let cool to room temperature. Peel them off and place them in an airtight box. They will keep relatively long. As long as they are not dry, they are still delicious.
Power cookies
Hello to all! I’m not leaving, but I will post a little less. I’ve been working hard on the next book that will be released in November of this year and it’s going to be rich ! As a result, I have a little less energy and I’m going to take a break in July. I may post a recipe anyway. You have more than 1000 articles to consult on my cooking blog.
See you soon!
Bernard
My 5th book was released on March 19th and is prefaced by Christophe Michalak. It is always with as much passion and joy that I want to make you discover it. I am published for this one by Solar, even if I also stay with Flammarion, for the 6th one which will be released next November! You may have seen my chocolate workshops and homemade chocolate plates if you follow me on instagram(my account HERE!)? If so, you won’t be surprised to see that the theme of my latest baby is chocolate! On 160 pages, I tell you everything to be able to make it at home from the bean to the bar, in all its forms: dark chocolate, milk chocolate, white chocolate, vegan milk chocolate, without sugar, with green tea, with raspberries, and even chocolate without chocolate but with coffee! But also chocolates filled with praline and hazelnut or pistachio spreads, including homemade Nutella and even gianduia! Of course I explain everything about tempering, suggesting several methods at each step, depending on your equipment. I have developed two almost magical formulas to make all the chocolates in the world. Just put in what you like and the recipe comes out. Finally, I give you a lot of recipes of tablets, and desserts (cookies, madeleines, millefeuille, canelés, hot chocolate etc.)…
There are three parts to the book:
- 1-Everything you need to know to make your own chocolate
- 2-Recipes for bars and filled chocolates, spreads
- 3-The recipes of desserts with chocolate
With this book you will be able to make homemade chocolate from the bean to the bar, but also to make bars without having to make your own chocolate, using branded chocolate, because you will know everything about tempering. I wanted it to be as complete as possible! All this in a beautiful book put in pictures by Claire Curt and prefaced by Christophe Michalak himself! I invite you to discover more below!
You can order it at your bookstore or on the following platforms: (click for a direct link!). It is priced at 15,95€ and will be delivered to you starting March 19, 2020!
I put you some pages of the book including the preface and visuals of the three parts of the book.
I’m a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I had presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper (recipe HERE). For years I have tested many variations: rice flour, wheat starch, corn starch, potato starch, with egg white, without etc. But I had found the answer in Vietnam and it turns out that it is with and only with tapioca starch that it works. The result is crazy: the meat is extra-crispy, the doughnut very crunchy, even when cooling!
Recette du POULET EXTRA-CROUSTILLANT AU SÉSAME pour 4 personnes:
- 4 chicken thighs
- 150g flour
- 165g of water
- 400g of tapioca starch (in organic or Asian grocery stores)
Sauce
- 2 cloves of garlic, peeled and crushed with a garlic press
- 8 level tablespoons of brown vergeoise
- 1 tablespoon of neutral oil
- 4 teaspoons of rice flour
- 4 tablespoons of clear soy sauce
- 4 tablespoons of white vinegar
- 16 tablespoons of water
- black pepper from the mill
Then:
- 3 tablespoons of toasted sesame oil
- toasted sesame seeds
Instructions :
Start by removing the skin from the upper thighs, loosen the bone and cartilage, and cut into pieces.
Mix flour and water.
Pour in the meat and mix well.
Take a piece and coat it well with the dough, then throw it in a large container with the tapioca starch. Shake well to coat and then do the same for all the meat. Leave the pieces in the starch container as you add the next ones, so they stay well coated.
Heat a frying pan or wok filled with oil to 180°C. Pour in some of the meat. You won’t be able to cook everything at the same time. Let the pieces color, but not completely. Set aside while frying the rest.
In the meantime, prepare the sauce: pour all the ingredients into a bowl and mix well.
Pour into a wok (or sauté pan) and heat over moderate heat.
The sauce should become very smooth. If it’s not thick enough, pour some rice flour into a bowl with a little water, and add some of this mixture to the sauce to thicken it to your liking.
When all the meat has been fried, put everything back into the oil for a second overall bath. This time you can let the pieces color nicely.
Drain and place in a container, then pour the sauce over it. You’ll get a nice wriggling sound!
Mix well to coat everything.
Add sesame oil and sesame seeds.
One last mix and you’re done!
You can serve with plain rice. If the pieces are well cooked and colored in the frying, the meat will remain crispy even the next day! This is truly the magic of tapioca starch!
Extra Crispy Sesame Chicken
Right now, you may notice, but I’m posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I have had in mind for 6 years. I look forward to telling you more in due course. For once, I’m not being hyper traditional, as I’m putting together a poke bowl that is more modern than the original Hawaiian poke that has almost only fish, rice and very rich sauce. Here, lots of good stuff: avocado, coriander, sesame seeds, edamame and mango, all on rice either dressed with vinegar or toasted sesame oil. I prefer this last version. A little nod to my friend Gaëlle with whom I have made this dish many times! This dish is delicious and takes less than 20 minutes to make!
Recipe of Poke Bowl for 4 personnes :
- 400g of round rice (sushi rice or dessert rice is the same!)
- 500g of water
- 200g of edamame
- 2 lawyers
- 2 skinless, boneless salmon fillets
- 1 ripe mango
- sesame seeds
- toasted sesame oil
- salt
- coriander leaves
- soy sauce or mayonnaise
Instructions :
Steam the edamame for 12 minutes. You can take peas if you can’t find them! I buy them in Asian grocery stores. When they are cooked, rinse them with cold water to stop the cooking.
Rinse the 400g of round rice with cold water, then pour it drained into the rice cooker with the 500g of water. I always prefer to weigh my water according to my rice, i.e. 1.25 times the weight of rice in water.
When the rice is cooked, unplug the rice cooker and let it rest for 10 minutes. Pour into a container with either salt and toasted sesame oil to taste, or make a vinegar rice as I explain HERE.
Prepare the ingredients.
Peel and cut the mango into pieces.
Do the same with avocados.
Salmon.
The meal is really done while the rice is cooking! Then divide all the ingredients into 4 portions (not shown in the picture).
Place one portion of rice, one portion of edamame, salmon, avocado and mango in a large bowl. Sprinkle with sesame seeds and chopped coriander leaves. That’s all ! Enjoy either as in Hawaii with mayonnaise, or simply with soy sauce.
Poke bowl
Here’s the continuation of the homemade chocolate videos, this time with tempering to get a shiny, brittle chocolate. I suggest two methods: tablage and tempering with mycryo cocoa butter. To you the beautiful shelves! Check out the video below and find them all in the “homemade chocolate” tab in the blog menu!
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can’t stop ! https://www.lespommesdeterre.com/
Recette des POMMES DE TERRE DE PRIMEUR À LA CORÉENNE pour 3-4 personnes :
- 400g of small potatoes
- 4 tablespoons of neutral oil (grape seed or rapeseed for cooking)
- 3 cloves of garlic
- 250ml of water
- 5 teaspoons rice syrup (or honey)
- 4 teaspoons of clear soy sauce
- 1 teaspoon of gojuchang (or easier to find sriracha)
- 1/2 teaspoon of rice or white vinegar
- 2 teaspoons of toasted sesame oil
- toasted sesame seeds, fresh chives
Instructions :
Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
Add finely chopped or crushed garlic cloves and cook for two minutes.
Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
When the potatoes are well coated, pour in the sesame oil.
Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Korean-style early potatoes: spicy, sweet and with sesame oil
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.