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a coot? Tarte Tatin


That season game, here's one I'd never taste ...
is a kind of moorhen, wait comments for details ...
short I cook after a faisandage ( aging ) of 7 days in refrigerator.
To my surprise the coot who has a thick skin does not feather but it peels like a rabbit .... sic!
donc déshabiller je me suis aperçus que la pauvre n'était pas bien grosse. Donc ni une ni deux je choisi le meilleur, à savoir le suprême (les deux cuisses et les deux filets)
le reste me serviras à la sauce .
Voilà ce qui reste de la pauvre bête je ne vous montrerais pas les photos du pelage, plutôt sanglant ...
bref les morceaux de choix sont près.
Alors la carcasse m'as servie à démarré une sauce.
Brown (in a cast iron pan) the carcass in butter, once all sides are golden brown whiskey I burn, then I remove the bones, I'm back onions (1) until brown stirring often. Then I
deglaze with red wine (20 cl Corbiere / symbol rhone ) even better a
Banyuls that will bring a side outside mellitus.
When the wine starts to boil I put herbs (bouquet garni) and let cook for about an hour. The sauce should be thick concentrate and filtered (in Chinese ) I made mashed potatoes and Calvados flambé with nutmeg spice and Rising Elhamout .
That after first firing, then with apples and potatoes, ever present in my kitchen ...
I know the presentation deserves better, but we must not forget that I make a evening outdoor ...

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A here at the famous tarte Tatin ... For the h istory , Tatin sisters who cooked in a restaurant family have u ne day reversed the recipe for a pie pom my forgetting to put the dough in bottom of pan. The recipe I give you is a culmination of 10 years of research, who eat more pies Tatin Accademia.
The best advice comes from Simon Piefort, now a pastry cook at Michel ARM ...


There are several steps to start the dough. 150g flour 60g sugar
70g butter pinch of salt
7cl water. No complications for the dough, you mix the butter you roll between your fingers in flour, sugar and salt. When the mixture is small grain between fingers add water and knead a first time. I grossly flattened on a plastic wrap and then roll it before passing it to the cold 30 min spread around.
During this time you make a light caramel in a saucepan 120g sugar just a trickle of water to moisten When the caramel is golden throw you 50g butter, stirring with a wooden spoon to obtain a homogeneous mixture like picture.


I pay three quarters of the caramel into the bottom of the dish, then pack the apples against each other.








The rest I poured the caramel to drizzle over the apples
.

Then I spread the dough by sliding between the plate and apples, this determines the height of the rim ...












this pie, evil unmolded .... But it is very good.

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Cote de Boeuf grilled monkfish tails


Okay so there is much to be said for a simple barbecue.
meat must be stale and marbled
Even if you ask your butcher to do rassire it certainly will not.
The butcher did not expose their meat before they were in a fridge behind them hung from S. ..
When you ask a steak he left the track and seem to meat, ie it removes the tower which had blackened.
Today the meat is fresh (too much) and fiber did not break this time which explains the hardness of the pieces.
For perssillage is a matter of fat in meat, looking into it must have cut small pieces yellowish white in the middle of the nut (the Central Coast)
Finally, when you cut it and that cooking is "blue" the meat must be bright red and not purple, it's a very rare piece of Today unfortunately.
For cooking nothing better than a fire of vine Cep, cook three minutes per side for a side of a kilogram (cooking blue) and above all let it rest as much time taken for cooking.

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Wock


tails Lottes fresh marinated in lime, the cilantro fresh and garlic, season well . Let cool 2 hours







Cut two sections centimettres



Can cook very quickly Wock, the flesh must be fair cooked, ie transparency just disappear from the surface of the sections.

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Stuffed Vegetables

4 Tomatoes cored
1 large red pepper cut into quarters lengthwise.
1 Green Pepper Beef Horn.
3 Zucchini rounds.
1 yellow pepper.
3 potatoes with firm flesh.
2 Onions.
Salt and pepper each vegetable.
The first photo is missing the PDT and the onions, cooking for more time they are already in the oven.




For the stuffing

120 g Ground Beef
250 g ground veal
2 eggs
1 Onion chopped
S 3 C chopped parsley
2 cloves garlic, finely chopped
6 Slices of bread soaked in 10 ml of milk or baguette halves dry breadcrumbs.
flesh finely chopped zucchini.
Season well with salt and freshly ground pepper, mix well and fill the stuffing vegetables.

Arrange on a baking sheet, cover with breadcrumbs vegetable each house and a small drizzle of olive oil.
Skip to oven for 30 minutes 180 °, basting several times the juices run.
If you have any vegetables at home is even better .... Philou

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Teline the garlic cream.


The Teline are small shellfish that may have sinned by hand on the sandy beaches like Espiguette. The recipe is very simple. desilt You still need a little shells in water (in a good volume of water by changing three or four times the water in 12 hours ... a bit tedious but it avoids the crunch under your teeth) Teline's sold in stores are degritted. A Nut Butter bottom of pan, fry 2 minutes Teline not more strongly, Add the minced garlic 1 minute, then heavy cream parsley and pepper. salting will be done after Let reduce until the cream coats the spoon and voila ... that eats with his fingers ....

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Lollipops Caramel


Very simple and delicious these pacifiers caramel.
On a sheet of parchment paper toothpicks have you cut the tips,
leave a space of 5 cm between each.
In a saucepan add 100 g of sugar, wet it slightly and cook until caramel nut-brown, add 10 g of butter (with salted butter is even better) and stir vigorously with a wooden spoon for mixing.
He just have to pour over the fighting's Disk diameter.
Do not store in a cool but dry in a cupboard, just fold the paper over itself to not touch that pacifiers.

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Moussaka


Everything you need to make a good Moussaka CISP lemon except that we perceive the picture ...
Slices eggplant from the garden, lightly browned in olive oil and then blotted to remove excess grease.
A homemade tomato sauce with onions a little income, herbs, garlic, a little red wine, cook for 15 minutes.
Meanwhile make a white sauce (30 g butter 30 g flour 40 cl of milk) of garlic (1 / 2 clove), nutmeg, salt and pepper.
For meat 2 chopped veal steak and a beef; In the pan that was used to fry the eggplant you fry the remaining onion before adding the meat is seasoned and precooked simply Pour the tomato sauce and cook another 5 minutes. After
it remains to mount as lasagne, a layer of eggplant, a layer of meat, a little bechamel and on up.


Cover with Parmesan or other grated cheese that can also be added to each layer.
Bake in oven for last 15 minutes ...

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Zabaglione with fresh fruit


In the series summer dessert I just redo a fruit sabayon, but this time with only red figs, grapes and white yellow peach. For those who think that sabayon is complicated I'll show you otherwise. For two small casseroles must, 6 small figs 8 grapes a yellow peach halves 6 cl Muscat 40 g sugar 2 egg yolks .


So the two yellows are breaking out of the saucepan, add sugar and beat to bleach mixture, place on the lights (the pan), continue to whisk, adding the nutmeg, you will see lather and lighten the mixture briefly, can mount a volume and heat gently then cook ... That sabayon




Now pour over the fruit and then go to the grill or oven in gilt torch ...

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a dash of Colin papillotte


A sheet of aluminum foil, a drizzle of olive oil, a piece of fish (from Colin) a cherry tomato, a few mussels and clams, a small can chop shallot, a slice of lime and for seasoning a turn of pepper and fleur de sel ...
Close the foil and continue baking 10 minutes or better on the grill.

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a ti-punch a


As long as we stayed Rum that my sister had given us, we came to enjoy the evening travel time to drink this delicious beverage.




The recipe is very simple
Good Rum (Brown for softness)
a lime
brown sugar or brown sugar Pure Cane



I cut into cubes of lime,
Throw in a solid glass bottom and then cover with sugar.


crush with a pestle or spoon until you get a drink syrup.
Pour 6 cl rum and stir well.














Purists drink it without ice for my hand a little ice cooled well include the first glass pa ssent all alone .. .