Not much on this blog recently.
I am moving it to my site.
dimanche 17 août 2014
vendredi 2 mai 2014
Petits Feuilletés
Or little puff pastries, we might say in English. I served these to go with the apéritif for a dinner I did for my friend Patick's parents. Just little bits of vegetable (asparagus, shiitaké mushrooms, dried tomato) wrapped in some puff pastry and cooked in the oven.
mardi 22 avril 2014
vendredi 11 avril 2014
lundi 7 avril 2014
Turbo rôti avec ail nouveau rôti et sauce verte
I have a new recipe:
"Turbo rôti avec ail nouveau rôti et sauce verte"
It is added on to my site as well as La Belle Assiette.
I have to say that I am quite pleased with it. The fruit of long research and meditation.
Just for once, I will give you the recipe. First the turbot. The most difficult part is cutting it up. You need a very sharp knife. Remove the head. Cut off the fins with a pair of scissors, and then cut it in two, down the middle, along the back bone (that is where the sharp knife comes in). To cook it: first colour the dark site in pan with a little butter, then place in hot oven till cooked (please do not ask me exactly how hot, and I certainly can not tell you exactly how long - somewhere around 10 minutes). It can be very slightly pink on the bones.
Now the sauce. Is really just a beurre blanc with herbs. Finely chop some parsley, chervil and chives. Take some butter. Put it in the microwave till it has almost melted, but not quite. Place in liquidiser with herbs and some lemon juice (I use a bamix). Liquidize. Remove and place in fridge. Now make the beurre blanc the classic way. (Instead of reduced whire wine I used reduced fish stock).
I think next time I will lighten the sauce with a zap from the bamix.
"Turbo rôti avec ail nouveau rôti et sauce verte"
It is added on to my site as well as La Belle Assiette.
I have to say that I am quite pleased with it. The fruit of long research and meditation.
Just for once, I will give you the recipe. First the turbot. The most difficult part is cutting it up. You need a very sharp knife. Remove the head. Cut off the fins with a pair of scissors, and then cut it in two, down the middle, along the back bone (that is where the sharp knife comes in). To cook it: first colour the dark site in pan with a little butter, then place in hot oven till cooked (please do not ask me exactly how hot, and I certainly can not tell you exactly how long - somewhere around 10 minutes). It can be very slightly pink on the bones.
Now the sauce. Is really just a beurre blanc with herbs. Finely chop some parsley, chervil and chives. Take some butter. Put it in the microwave till it has almost melted, but not quite. Place in liquidiser with herbs and some lemon juice (I use a bamix). Liquidize. Remove and place in fridge. Now make the beurre blanc the classic way. (Instead of reduced whire wine I used reduced fish stock).
I think next time I will lighten the sauce with a zap from the bamix.
lundi 31 mars 2014
mardi 18 mars 2014
LBA Verified
I have been certified "LBA Verified" by La Belle Assiette. You do a test dinner for 8 people. Here is a photo of the guests taking the apéritif.
You can read all about it in the Belle Assiette Blog.
And, of course, on my site.
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