Here is a tasty recipe in partnership with lespommesdeterre.com that I also made on facebook live. I offer you the recipe in step by step photos and video! Crispy rösti with salmon fried in a deliciously crisp butter, served with a very simple, yet perfect, sauce of cream, dill and lemon zest.
Recette RÖSTIS ET SAUMON SAUCE CRÈME À L’ANETH AU CITRON pour 4 personnes :
- 1kg of steamed or fried potatoes
- 4 salmon steaks
- 300ml full cream
- the zest of an untreated lemon
- 1 small bunch of dill
- a few sprigs of chives
- salt, ground pepper
- oil
- Half-salt butter
The recipe in video from the facebook live of Monday, October 12, 2020 at 6:00 pm:
Instructions :
The day before: first wash the potatoes in water. Place them in a basket and steam them for 17 minutes. We don’t cook them all the way through, it’s just a pre-cooking for the rösti. When they are done, let them cool to room temperature before placing them in the fridge overnight (or at least 4 hours).
The next day, or when they are cold, peel them.
Grate them with a hand grater. Take the largest grater. There are also special graters for röstis available in the shops. If you look hard enough on the internet, you will easily find some!
Pour two to three tablespoons of oil into a skillet (adjust to the size of the skillet!) and then pour in a good layer of pre-cooked grated potatoes. There should be a layer of at least 1.5cm. Cover and cook for 10-15 minutes.
Let it cook on a low heat, so as not to burn the cake from underneath. Turn over with a dish or plate and re-glaze in the pan. Let the other side cook, this time without the lid!
While the other side is cooking, pour the cream into a large saucepan with a large knob of semi-salted butter. Heat over low heat. Finely chop a small bunch of dill without the thicker branches.
Pour into the pan.
Season with salt and pepper.
Add the lemon zest and let it cook until the sauce is well coated.
Remove the skin from the cobblestones and check for stoppage.
Pour 50g of semi-salted butter into a frying pan and heat over fairly high heat. Cook the pavés in the hot butter, basting them from time to time with the butter. Flip to cook the other side and adjust to your desired doneness.
It’s time to serve everything: the golden, crispy rösti, the salmon and the sauce. Add a little finely chopped chives.
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
Recette pour deux tartes fines aux pommes de 20cm (18 après cuisson):
- 500g of puff pastry
- 2 golden apples
- 50g of melted semi-salted butter
- powdered sugar
For the vanilla almond pie:
- 20g almond powder
- 20g of melted semi-salted butter
- 15g of brown sugar
- 10g of egg
- the inside of half a vanilla bean
For the brown walnut tart :
- 2 tablespoons of chestnut cream
- 40g of chopped nuts
Here is the recipe in video, but also in step by step photos!
Instructions:
Peel the apples and remove the core with a corer.
Slice the apples fairly thinly, best with a mandolin.
This is the result we are looking for.
For the almond cream pie: mix all ingredients.
The cream must be homogeneous.
Roll out the first half of the puff pastry, roughly 250g, 2-3mm thick.
Cut a 20cm diameter circle with a knife. I’m using a circle here to get the right size, but don’t use it as a cookie cutter, but cut well with a knife! This will give you a nice puff pastry all around the baked dough. Do the same for the second dough.
Place on a baking sheet lined with parchment paper or a baking mat.
Prick the dough with a fork and chill for 20 minutes. Do the same for the second dough.
Pour all of the almond cream onto the first pastry. Spread it to within 5mm of the edge.
Arrange the apple slices on the pie.
For the chestnut one, spread the chestnut cream on a puff pastry, then arrange the apples.
Here are the two pies.
Brush the apple slices with melted semi-salted butter.
Sprinkle chopped walnuts on the pie with the chestnut cream, then in both cases, sprinkle with powdered sugar.
Here the one with almond cream, without the nuts.
Bake in a preheated oven at 200°C on fan mode for 35 minutes.
The dough should be cooked and golden brown.
Serve the pies while still warm, sprinkling a little more confectioners’ sugar on top.
Thin apple pies
A rich and comforting dish. That’s what I like about the cold and the fall. I had already proposed on the blog pork ribs with barbecue sauce, but not yet a version with beef. The cooking time is still a little longer to have a very very tender meat, but the result will be delicious and tasty!
PLAT DE CÔTE (DE BŒUF) SAUCE BARBECUE pour 4 personnes :
- 1,5kg of ribbed dish
For the sauce:
- 120g of orange juice
- 150g of brown vergeoise or brown sugar
- 90g of ketchup
- 25g of Cognac
- 20g Worcester spices or 30g worcestershire sauce
- 50g of clear soy sauce
Instructions :
Cut the rib plates following the bones.
Put in a large pot of boiling water and cook on low heat for 5 hours… It’s long, but it will be good!
For the sauce, mix all the ingredients together. I used worcester spices, but you can use worcestershire sauce instead.
When the meat is cooked, remove the fat if there is too much, then put in the sauce, in an airtight box for at least one night in the fridge.
The next day, pour the sauce and meat into an ovenproof dish.
Cover with aluminum foil and bake for 3 hours in a preheated oven at 130°C. This is the very beginning.
And after 3 hours.
Serve with a good salad or fries… The choice is yours!
Prime rib (beef) dish with barbecue sauce
As you may know, I have just finished writing my 6th book, which will be published by Flammarion on November 18th and which marks my real return to the field of pastry, even if there was some in “Végéterrien” and in “Je fais mon chocolat maison”. I’ve been away from the blog for a while, but only to come back to it. This time I’m offering you my recipe for puff pastry brioche, which is really not that complicated to make at home. But above all the result is really delicious and buttery. With a simple jam, it is the perfect snack or breakfast!
Recette pour une grosse BRIOCHE FEUILLETÉE :
Dough:
- 500g of T55 flour
- 1 packet of dehydrated baker’s yeast (5g) or 15g of fresh yeast
- 75g of sugar
- 5g of salt
- 115g of egg
- 265g of milk
- 75g of soft butter
Then:
- 175g of soft butter with 82% fat content
Gilding :
- 1 egg
- 2 tablespoons of milk
Instructions :
Pour all the ingredients for the dough except the butter into the bowl of your food processor fitted with the hook.
Mix for at least 10 minutes. The dough is very soft.
Add the 75g of butter then mix again until it is perfectly incorporated.
Put a film on the contact and let it grow one night in the refrigerator.
The next day the dough is perfect and has grown well.
This time take the 175g of 82% butter. Just look in the shelves, you will find it. It is often an AOP Charentes Poitou butter. Flour it.
Leave it at room temperature for 5-10 minutes (unless it’s hot) then tap it with the rolling pin to soften it, without heating it. Shape it into a 16cm square. You can also put it in a 16cm frame for ease.
Take the dough out of the fridge and flour it. Place it on the work surface and press it down to release the gas.
Roll out the dough into a 32cm x 16cm rectangle. Place the butter (still fresh) in the center.
Join the edges to cover the butter.
Roll out the dough into a long rectangle with parallel edges.
Trim the end for a clean edge. Keep the scraps.
Fold the dough over to meet the two ends.
Then fold in half again. You did a double turn.
Let cool for 15 minutes. That’s all. Turn the dough 90° and roll out into a new rectangle.
Trim the ends and fold this time in thirds.
You can also incise the fold.
Roll out the dough this time into a 30x40cm rectangle. Trim the edges. You can now gather all the scraps together to push into a small pan and then bake. You will have a brioche, not very beautiful and less rich, but nevertheless delicious!
Cut the dough into 3 pieces.
Lay the three strips of dough on top of each other.
Then roll them up together.
Place in a greased baking pan. You can pull the top edge of each strip to slide them under the dough.
Let it grow for 1 to 1.5 hours so that it swells well. Brush the gold onto the smooth edges of the dough.
Bake for 1 hour and 10 minutes in a preheated oven at 150°C in rotating heat mode. As soon as the brioche comes out of the oven, brush syrup over the entire surface to make it shine.
To be enjoyed hot, warm or at room temperature. Delicious plain or with a good jam!
Puff pastry brioche
Ingredients
Dough:
- 500 g T55 flour
- 1 packet of dry baker's yeast (5g) or 15g of fresh yeast
- 75 g sugar
- 5 g salt
- 115 g egg
- 265 g milk
- 75 g soft butter
Then:
- 175 g soft butter with 82% fat content
Instructions
- Pour all the ingredients for the dough except the butter into the bowl of your food processor fitted with the hook.
- Mix for at least 10 minutes. The dough is very soft.
- Add the 75g of butter then mix again until it is perfectly incorporated.
- Put a film on the contact and let it grow one night in the refrigerator.
- The next day the dough is perfect and has grown well.
- This time take the 175g of 82% butter. Just look in the shelves, you will find it. It is often an AOP Charentes Poitou butter. Flour it.
- Leave it at room temperature for 5-10 minutes (unless it’s hot) then tap it with the rolling pin to soften it, without heating it. Shape it into a 16cm square. You can also put it in a 16cm frame for ease.
- Take the dough out of the fridge and flour it. Place it on the work surface and press it down to release the gas.
- Roll out the dough into a 32cm x 16cm rectangle. Place the butter (still fresh) in the center.
- Join the edges to cover the butter.
- Roll out the dough into a long rectangle with parallel edges.
- Trim the end for a clean edge. Keep the scraps.
- Fold the dough over to meet the two ends.
- Then fold in half again. You did a double turn.
- Let cool for 15 minutes. That’s all. Turn the dough 90° and roll out into a new rectangle.
- Trim the ends and fold this time in thirds.
- You can also incise the fold.
- Roll out the dough this time into a 30x40cm rectangle. Trim the edges. You can now gather all the scraps together to push into a small pan and then bake. You will have a brioche, not very beautiful and less rich, but nevertheless delicious!
- Cut the dough into 3 pieces.
- Lay the three strips of dough on top of each other.
- Then roll them up together.
- Place in a greased baking pan. You can pull the top edge of each strip to slide them under the dough.
- Let it grow for 1 to 1.5 hours so that it swells well. Brush the gold onto the smooth edges of the dough.
- Bake for 1 hour and 10 minutes in a preheated oven at 150°C in rotating heat mode. As soon as the brioche comes out of the oven, brush syrup over the entire surface to make it shine.
- To be enjoyed hot, warm or at room temperature. Delicious plain or with a good jam!
Nutrition
I love sweet babkas, whether they are chocolate, cinnamon or Grand Marnier. But in a savory version, it is also a delight that will be perfect for a colorful aperitif! I warn you, it’s totally addictive! Here is a version with basil/pecan pesto. The smell in the kitchen while cooking is just amazing!
Babak au pesto pour un moule (mesuré sur le dessus) de 30 sur 13cm :
- 380g of flour
- 120g of egg
- 15g of sugar
- 5g of salt
- 4g of dehydrated baker’s yeast
- 1.5 tablespoons of dehydrated herbs
- 180g of milk
- 135g of semi-salted butter
Pesto:
- 20g of basil
- 50g of parmesan cheese
- 75g of olive oil
- 50g of pecan nuts
To be added:
- 80g of chopped pecans
Instructions :
Prepare the dough the day before. Put all the ingredients except the butter in the bowl of your food processor fitted with the hook.
Mix well until you have a very homogeneous paste that almost comes off the bottom. Add the semi-salted butter in pieces and mix again.
The dough should be very soft.
Place a piece of cling film directly on top and refrigerate overnight.
The next day the dough doubled in volume.
Prepare the pesto by putting all the ingredients in a small blender.
It must be very creamy. Taste it, it is already a delight!
Remove the dough from the refrigerator, flour it generously and place it on a floured work surface. Indeed, it must be cold to be handled.
Spread it on a 30x40cm surface.
Pour all of the pesto over the dough and spread it with a spoon.
Just leave a centimeter of margin all around.
Chop the 80g of pecans and sprinkle them over the pesto.
Roll up the dough lengthwise.
Place on a baking sheet and freeze for one hour.
After this time, the dough is harder and will cut easily. Straighten the dough into a straight line and cut it in half lengthwise.
Put the two sides side by side.
Then roll them together.
Place in the pan lined with parchment paper. Put the two ends under the dough so that it fits well.
Let it grow for an hour to an hour and a half.
Then bake for 1 to 1 hour and 10 minutes in a preheated oven in rotating heat mode at 150°C. The babka must be well browned.
To be enjoyed hot or cold. In both cases, it is a delight!
Salted Babka with basil pesto and pecans
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
