Some time ago, I often went to Asia, to Japan. I love the cuisine of almost all Asian countries so much! I think this comes across in my books and blog, but also in my workshops! It is not in Japan that I discovered these amazing sushi, but in China! I admit I was skeptical at first, but since I really like pan-fried foie gras, I wanted to try it. And I immediately loved it. The classic flavors of a sushi (the vinegared rice, the soy sauce that accompanies it, the wasabi that spices it up) are perfectly mixed with the foie gras, here hot and pan-fried. There is nothing traditional about this, I realize, but since I am unlikely to travel as much as I used to, and I had some raw foie gras in the freezer, I wanted to put this recipe on my blog.
For 4 people:
- 8 raw slices of foie gras
- a little wasabi
- 1 small leek
- frying oil
- classic salted soy sauce
For rice:
- 225g round rice or sushi rice
- 280g of water
For the sweet sushi vinegar:
- 25g of sugar
- 5g of mirin
- 35ml of rice vinegar or white vinegar
- 2g of salt
Start by cooking the sushi rice. Weigh it and rinse it in clear water for 1 minute in a sieve. Drain it and put it in the rice cooker with the 280ml (or grams it is the same) of water. Put it to cook. There will be more rice than necessary for the foie gras sushi , but you can make shirashi at the same time or make other sushi.
Meanwhile, prepare the sweet vinegar by mixing all the ingredients together.
Transfer the cooked rice to a container and pour in the sweet vinegar a little at a time. Mix gently so as not to break up the rice. When all the vinegar has been added, put a piece of cling film around it to prevent it from drying out.
Prepare the leek.
Cut the root and remove some of the green leaves. Wash and dry it, then cut it into 8cm pieces. Cut each piece in half lengthwise and slice finely.
Heat a small pan or wok of oil to 180°C. Fry the leek until golden brown.
Prepare the rice. I make 25g dumplings, using a little water so that the rice doesn’t stick to my fingers. Shape the dumpling into a nice little sushi.
Place them on a plate as you go.
Put a little wasabi on top.
Cut the slices of raw foie gras. I had mine in the freezer for a while!
Fry it gently in a frying pan over moderate heat, without putting any fat on it, it will already give back quite a bit!
Turn over to color the other side.
When you come to the table (this dish does not wait!) put a slice of foie gras by sushi, a little fried leek, and the soy sauce at disposal!
I am delighted to have been contacted to make a recipe in partnership with the Irish counter. Already because I had the chance to go to Ireland for a culinary trip (HERE) and in addition I have a little family who lives in Dublin. I was asked to make a recipe with Irish lamb, which I had already discovered on the spot and it is true that it is very famous. I offer you this lamb sirloin gently cooked under vacuum, with an alternative solution if you do not have this possibility of cooking. The result is very tasty with an intensely flavored sauce, and I accompany this meat with oven-roasted vegetables and fried potatoes. You can find lamb meat here: www.boeuf-irlandais.fr/lagneau-irlandais/
J’adore faire des galettes des rois ! Et je m’amuse tous les ans depuis quelque temps à vous proposer une nouvelle recette. Évidemment pour les puristes, la version classique est aussi sur mon blog de cuisine. Je vous donne cette fois la version à la crème de marrons et brisures de marrons glacés. C’est une petite bombe, surtout avec une pâte feuilletée inversée maison qui n’est vraiment pas compliquée à faire malgré son nom qui fait peur !
After the holidays, I had a jar of tartufata sauce left over, basically mushrooms with truffle oil. It’s super rich in taste and it’s a delight with lots of things. I suggest this association, rather than a real recipe, with Brillat-Savarin, this very creamy cheese and ham. This gives a perfect result: a crispy croque-monsieur on the outside and soft and melting on the inside, ideal for a quick meal with a good salad!
For 4 croque monsieurs:
- 8 slices of bread
- 50g semi-salted butter
- 4 tablespoons tartufata
- 8 slices of ham
- 1 small Brillat-Savarin
- salt, pepper, chilli
Start by putting semi-salted butter on one side of the slices of bread. I started with soft butter then melted butter.
Turn the slices over so that the butter is on the outside. Here is the tartufata that we find quite easily. I had some parties left and I didn’t want to spoil it.
Add a heaping tablespoon per bite.
And here is the Brillat-Savarin.
Cut the slices of ham (here without nitrite, even if I still find it very pink!) in 4 then put 2 slices per croque, so 8 quarters, the cut facing out so that it does not overflow. Put a good piece of Brillat-Savarin on the tartufata.
Salt, pepper to your taste (here I put a little pepper).
And hop to cook in the croque monsieur machine or in the pan.
Allow to cook until nicely browned.
Serve immediately with a good salad or a bowl of soup!
Croque-monsieur Brillat-Savarin, jambon et tartufata
Ingredients
Pour 4 croques monsieurs :
Instructions
- Commencez par mettre du beurre demi-sel sur un côté des tranches de pain de mie. J’ai commencé avec du beurre mou puis beurre fondu.
- Retournez les tranches pour que le beurre soir à l’extérieur. Voici la tartufata que l’on trouve assez facilement. Il m’en restait des fêtes et je ne voulais pas gâcher.
- Mettez une bonne cuillerée à soupe par croque.
- Et voici le Brillat-Savarin.
- Coupez les tranches de jambon (ici sans nitrite, même si je le trouve tout de même très rose ! ) en 4 puis mettez 2 tranches par croque, donc 8 quartiers, la coupure vers l’extérieur pour qu’il ne déborde pas. Mettez un bon morceau de Brillat-Savarin sur la tartufata.
- Salez, poivrez à votre goût (ici j’ai mis un peu de piment).
- Et hop à faire cuire dans la machine à croque monsieur ou à la poêle.
- Laissez cuire jusqu’à avoir une belle coloration.
- Servez sans attendre avec une bonne salade ou un bol de soupe !
Nutrition
I recently went to Bologna and I had tasted an amaretti pudding there which I really enjoyed. It’s a bit like an egg custard, but with more powdered amaretti, amaretto liqueur and here a few dark chocolate chips. A real dense and melting delight at the same time, especially when tasted chilled. A very original recipe that I propose to you today!
For a 25cm long cake tin:
For the caramel
- 80g of sugar
For the pudding:
- 190g amaretti
- 60g icing sugar
- 3 eggs
- 2 egg yolks
- 150ml whole milk
- 350ml full cream
- 2 spoonfuls of “amaretto” liqueur with bitter almonds
- 80g small dark chocolate chips
Start by preparing the dry caramel. Pour a tablespoon of sugar into a saucepan over medium heat. When the sugar melts, add a little more sugar and shake the pan to distribute it.
When everything is nicely colored, add another spoonful of sugar to gradually caramelize.
When all the sugar has melted and is caramelized, pour into the mold.
With gloves, distribute the caramel in the mold by going up a little and removing the excess if necessary in the pan.
Put the amaretti in a blender to reduce them to powder.
In a container, put the three eggs, the two yolks and the icing sugar.
Whisk vigorously then add the powdered amaretti.
Mix then pour in the milk and cream.
Not to mention the amaretto liqueur!
Pour into the mould.
Place the mold in a baking dish and sprinkle with dark chocolate chips. Some will float and others will fall! Fill the dish below with boiling water, this way the pudding will cook in a bain-marie!
Bake for 1 hour at 170°C on a rotating heat.
Leave to cool to room temperature then refrigerate for at least 4 hours. Place the mold in a bath of hot water, gently run a knife around the edge of the pudding then unmold in a dish.
Refrigerate until ready to serve!
I recently went to Bologna, an Italian city that I love! In addition to the famous stew, there are also other culinary specialties unique to the region, such as this rice cake. It is obviously sweet and is composed of rice pudding, in which eggs, cinnamon, vanilla, lemon and candied orange peel, almonds and amaretto are added. A delightful treat for the holiday season!
For two cakes, one of
- 190g of arborio rice
- 1 liter of whole milk
- 175g of brown sugar
- 1 cinnamon stick
- 1 vanilla pod
- 1 peel of half a lemon
- 75g candied orange peel
- 80g of blanched almonds
- 2 tablespoons of amaretto
- 4 medium eggs
For this recipe, use arborio rice, but in the worst case, you can use round rice!
Pour in the rice, half the sugar, the milk and the vanilla bean split in half.
Add a piece of lemon peel (without the white part) and a cinnamon stick.
Cook for 30-45 minutes over low heat, stirring occasionally, until the rice has absorbed the milk.
Meanwhile, finely chop the candied orange peels with a knife.
Mix the almonds in pieces, but not in powder.
When the rice has absorbed the milk, turn off the heat and add the peels and almonds and mix thoroughly, then let cool.
When the rice has cooled and is still warm, remove the lemon peel, cinnamon stick, and vanilla bean (drained of its vanillin in the rice!). Pour in two tablespoons of almond liqueur.
Break the eggs into it (in this case I transferred it to a container, but there is no need if the rice is at room temperature).
Pour in the remaining sugar.
Mix well.
Pour into the buttered molds.
Bake on static heat (traditional, not revolving heat) at 160°C for 45 minutes to one hour. The surface should be golden brown. As soon as you take out the oven, brush a little liqueur on the surface.
Let cool, then chill at least 3 hours before serving.
A simple and invigorating dish, that’s all I love this season! I offer you this pasta dish, here mafaldines, with a preparation based on kale and mushrooms. With white wine, cream, garlic and parmesan, it’s a real delight.
For 4 to 6 people:
- 2 onions
- 500g of mushrooms
- 3 cloves of garlic
- 1 small kale
- 20cl of white wine
- 400ml liquid cream
- 50g grated parmesan
- olive oil, salt, pepper
- 400 to 500g of pasta of your choice to cook to your liking
Peel and finely cut the onions into slices.
Cut off the stems of the mushrooms, rub off any soil, then cut them finely.
Put everything in a sauté pan or large saucepan with two three tablespoons of olive oil.
Peel the garlic cloves and put it in a garlic press or chop it finely.
Cook over medium heat, stirring regularly. During this time, check the absence of unwanted individuals in the cabbage!
Remove the base.
Wash the leaves then slice them.
Do the same for all the cabbage. When the onions have cooked, add the cabbage on top and sprinkle with the white wine.
Put a lid on and cook for 20-30 minutes over low heat, stirring occasionally. Pour the cream.
And the grated parmesan. Mix and cook for 5 minutes.
For this dish I took mafaldines reminiscent of kale.
Cook your pasta in salted water.
When the pasta is ready, set aside a little cooking water. Add the cabbage preparation. Pour a little cooking water as needed to make everything very creamy and coating. Serve immediately, sprinkling with a little parmesan, pepper or chilli!
Pâtes aux champignons et chou vert frisé
Ingredients
- 2 oignons
- 500 g champignons
- 3 gousses d’ail
- 1 chou vert frisé petit
- 20 cl. vin blanc
- 400 ml crème liquide
- 50 g parmesan râpé
- huile d’olive,
- sel
- poivre
- 400 g pâtes au choix, à cuire à votre goût
Instructions
- Épluchez et coupez finement les oignons en tranches.
- Coupez le pied des champignons, frottez la terre éventuelle, puis coupez-les finement.
- Mettez le tout dans une sauteuse ou grande casserole avec deux trois cuillerées à soupe d’huile d’olive.
- Épluchez les gousses d’ail et mettez-le dans un presse ail ou hachez-le finement.
- Laissez cuire le tout sur feu modéré en remuant régulièrement. Pendant ce temps, vérifiez l’absence d’individus indésirables dans le chou !
- Enlevez la base.
- Lavez les feuilles puis tranchez-les.
- Faites de même pour tout le chou. Quand les oignons ont cuit, ajoutez dessus le chou et arrosez avec le vin blanc.
- Mettez un couvercle et laissez cuire 20-30 minutes sur feu doux en remuant de temps en temps. Versez la crème.
- Et le parmesan râpé. Mélangez et laissez cuire 5 minutes.
- Pour ce plat j’ai pris des mafaldines qui rappellent le chou frisé.
- Faites cuire vos pâtes dans de l’eau salée.
- Quand les pâtes sont prêtes, mettez de côté un peu d’eau de cuisson. Ajoutez la réalisation à base de chou. Versez un peu d’eau de cuisson au besoin pour rendre le tout bien onctueux et enrobant. Servez sans attendre, en saupoudrant d’un peu de parmesan, de poivre ou de piment !
Nutrition
A Brazilian friend of mine just spent a vacation with her boyfriend at my place and made this recipe which is a variation of one of my recipes. Marianna made a nice adaptation where the flour is replaced by roasted powdered peanuts, and where the sugar is very reduced. These cakes are absolutely delicious, perfect for a little snack that gets you going! And by the way, Danilo, his friend, also cooked a nice pasta recipe that I will probably post soon! Thank you Marianna and Danilo!
Recette pour une dizaine de cookies
- 100g of semi-salted butter
- 40g of brown vergeoise
- 50g of brown sugar
- 1 egg
- 1 teaspoon of liquid vanilla
- 115g of oatmeal
- 175g unsalted roasted peanuts, ground
- 85g of dark chocolate chips or chunks
- 50g of cocoa nibs (optional)
Les insctructions
Put the butter, vergeoise and brown sugar in a bowl.
Mix well to obtain a homogeneous cream, then add the egg.
Grind the unsalted roasted peanuts into a powder. If you can’t find the unsalted ones, take the salted ones but put sweet butter instead of semi-salted butter!
Pour into the container with the oatmeal.
Mix well then add the dark chocolate.
And the grue (which is optional because it is harder to find).
Mix well and let sit for 15 minutes while the oats absorb some of the moisture. The dough will be a little less sticky.
Make flattened balls of about 55g and place them on a baking sheet lined with parchment paper.
Bake each baking sheet for 12-13 minutes at 175°C on a convection oven.
Let them cool down so that they are less crumbly, then put them in an airtight box to devour them!
Et le grué (qui est optionnel car plus difficile à trouver).
Cookies cacao cacahuètes
Ingredients
- 100 g beurre demi-sel
- sel
- 40 g vergeoise brune
- 50 g cassonade
- 1 œuf
- 1 c. à soupe vanille liquide
- 115 g flocons d’avoine
- 175 g cacahuètes grillées non salées réduites en poudre
- 85 g chocolat noir en pépites ou chunks
- 50 g grué de cacao (facultatif)
Instructions
- Mettez le beurre, la vergeoise et la cassonade dans un récipient.
- Mélangez bien pour avoir une crème homogène, puis ajoutez l’œuf.
- Réduisez les cacahuètes grillées non salées en une poudre. Si vous ne trouvez pas les non salées, prenez-les salées mais mettez du beurre doux à la place du beurre demi-sel !
- Versez dans le récipient avec les flocons d’avoine.
- Mélangez bien puis ajoutez le chocolat noir.
- Et le grué (qui est optionnel car plus difficile à trouver).
- Mélangez bien et laissez reposer 15 minutes, le temps que l’avoine absorbe un peu d’humidité. La pâte sera un peu moins collante.
- Faites des boules aplaties de 55g environ et placez-les sur une plaque de cuisson garnie de papier sulfurisé.
- Faites cuire chaque plaque 12-13 minutes à 175°C sur chaleur tournante.
- Laissez tiédir pour qu’ils soient moins friables puis placez-les dans une boite hermétique le temps de les dévorer !
Nutrition
The pleasures of fall are endless, and I always look forward to December with all its beautiful decorations, music and warm recipes. I propose you to put in this atmosphere, this pear and chestnut cream pie, a classic association but always successful! With homemade puff pastry, the result will not be very sweet, despite the fact that the pears have been cooked in a syrup beforehand. Ideal for warming up by the fire.
For a 22cm diameter pie
- 350g of puff pastry
- 3 beautiful pears
- 3 tablespoons of chestnut cream for the bottom
- a few slivered almonds
For the syrup:
- 400g of sugar
- 500ml of water
For the pie maker:
- 1 large egg
- 175g of full cream
- 100g of chestnut cream
Start by preparing the pears in syrup, even the day before if necessary. You can of course buy it ready-made! Pour the sugar and water into a saucepan and bring to a boil.
Peel the pears, leaving them whole for the moment.
Place them in the syrup, here I have two, but put three for a larger pie than the one in the picture!
Lower the heat to a simmer and cook for 25-30 minutes, turning the pears occasionally. Then turn off the heat and leave the pears in the syrup until it reaches room temperature.
Roll out the puff pastry to 2-3 mm thickness on a floured work surface.
Place it in the pie circle or pan. Here I put the pie circle in a larger dish to have a bottom. But you can put the circle on a baking sheet.
Cut off excess dough. Before cutting, I usually leave it in the fridge for at least 20 minutes to make it easier to do.
Prick the dough We will bake the dough blank. Here I find my method of the flour bag. Place two sheets of heat-resistant cling film over the dough, each sheet extending well beyond the dough. Fill with flour and close the film to make a small bag.
Bake for 30 minutes at 200°C with the bag on, then for another 10-15 minutes without.
To make the mixture, place the egg, full cream and chestnut cream in a bowl and mix well with a fork.
Cut the pears in half, carefully removing the core.
Pour two to three tablespoons of chestnut cream into the pre-baked pastry base. If the dough has puffed up, gently mash it with the cream. Place the pear halves on top. Here for the moment two, I put in the final 3 halves, but for the pie of the size I give you, you will probably put the 6 cooked pear halves.
Pour in as much as possible.
Sprinkle with slivered almonds.
Bake this time at 180°C for 40-45 minutes.
Carefully remove from the pan and enjoy the pie while still warm.
Pancakes aux noisettes
Ingredients
- 125 g poudre de noisettes
- 75 g farine de riz
- 1 c. à café levure chimique
- 2 œufs gros
- 50 g sirop d’érable
- 150 g lait demi-écrémé
Instructions
- Mettez dans un récipient tous les ingrédients sauf le lait.
- Mélangez au fouet tout en versant le lait.
- La pâte est déjà prête.
- Faites chauffer une petite poêle sur feu modéré. Versez un peu de pâte ( environ 5mm d’épaisseur).
- La pâte va se mettre à gonfler.
- Retourner délicatement avec une spatule. Le dessous va bien se colorer grâce aux noisettes. Laissez cuire juste quelques secondes de l’autre côté.
- Faites de même pour le reste de pâte.
- Servez sans attendre avec du sirop d’érable et/ou un délicieux praliné maison !
Nutrition
Voici une recette prête en quelques minutes à peine. En moins de 10 minutes, vous aurez de délicieux pancakes prêts à être dévorés. Et en plus ils sont naturellement sans gluten ! À servir avec du sirop d’érable ou un alors un praliné maison pour un petit déjeuner ou un goûter parfaitement automnal…
Recette pour environ 7 pancakes :
- 125g de poudre de noisettes
- 75g de farine de riz
- 1 cuillerée à café de levure chimique
- 2 gros œufs
- 50g de sirop d’érable
- 150g de lait demi-écrémé
Praliné maison recette ICI !
Mettez dans un récipient tous les ingrédients sauf le lait.
Mélangez au fouet tout en versant le lait.
La pâte est déjà prête.
Faites chauffer une petite poêle sur feu modéré. Versez un peu de pâte ( environ 5mm d’épaisseur).
La pâte va se mettre à gonfler.
Retourner délicatement avec une spatule. Le dessous va bien se colorer grâce aux noisettes. Laissez cuire juste quelques secondes de l’autre côté.
Faites de même pour le reste de pâte.
Servez sans attendre avec du sirop d’érable et/ou un délicieux praliné maison !
