Entree

Roasted Bell Peppers Hummus

- Drain the peppers
- Put all the ingredients in the mixer bowl and mix until a smooth cream is obtained
- Taste and adjust seasoning
- Let rest in the fridge before serving


Serve with raw vegetables sticks, toast or pita bread

 

Roasted Bell Peppers Hummus


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Quinoa Tabbouleh

- Cook quinoa according to package directions
- Drain and cool under the cold water tap
- Clean and finely chop the white onion (including approximately ¾ of green stems)
- Wash and finely chop the mint and parsley
- Chop the tomatoes
- Place all ingredients in a bowl
- Drizzle with lemon juice, a drizzle of olive oil, salt and pepper
- Stir and taste. Adjust seasoning if necessary
- Refrigerate until ready to serve

 

Quinoa Tabbouleh


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Home-made Foie gras canning

skinning
- The foie gras should be at room temperature so it should be out of the refrigerator at least 2 hours in advance
- Gently peel off the two lobes
- Pull the veins carefully towards you, to remove them without breaking or cutting, following them by passing your fingers underneath, until you reach the end of the liver
- If the liver contains many traces of blood, it must be soaked in milk for an hour by protecting with clingfilm


seasoning
- Remove the foie gras in a wide flat and hollow
- Mix spices together
- Sprinkle half of the spice foie gras
- Drizzle with alcohols
- Return livers and sprinkle remaining spices
- Cover the dish with plastic wrap and let stand overnight (at least several hours)

Canning
- Fill the pots (well cleaned, sterilized and dried on a towel) up to 1 cm from the edge, pressing to compact foie gras
- Clean the round jars with a clean cloth before closing
- Put the jars in the sterilizer, cover with water (there must be at least 2 inches of water above the jars)
- Add a small glass of white vinegar in water (glass will remain smooth and shiny after sterilization)
- Schedule a sterilization 1h at 150 F for a half-cooked foie gras and 2 h at 200 F for well-cooked foie gras
- Leave in water until it is warm then out of the water and store away from light

 

 

Home-made Foie gras canning


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Flat beans & tomato salad

- Peel and chop the onions
- Peel the garlic cloves
- Chop 4 cloves garlic, and cut the remaining ones into two or four pieces depending on size
- Cut the tomatoes into small pieces
- Wash flat beans, cut the ends and detail into pieces
- Sauté the chopped onion in olive oil
- Add the flat beans and saute for a few minutes until they turn to a pretty green color
- Add the tomatoes and garlic and and cook over low heat for 30 mins
- Serve


Tips & suggestions
- If you do not have ripe tomatoes, you can replace them with a can of crushed tomatoes
- This salad is even better the next day

 

 


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Mushroom and cheese Cassolettes

- Clean the mushrooms and cut into strips
- Peel and chop the garlic
- In a frying pan sauté the mushrooms in olive oil with garlic and parsley for 10 minutes
- Add the white wine and cook for 10 minutes
- When cooked, mix the cornstarch in 2 tbsp tbsp cold water and add to the mushrooms. reserve
- Preheat the oven (475 F)
- In a bowl, mix together 4 egg yolks with the cream
- Spread 4 slices of duck in cassolettes
- Top with mushrooms
- Pour the egg mixture
- Cover with slices of Cantal (use a peeler) or grated cheese
- Bake in a hot oven for 10 minutes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes


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Small soufflés with herbs for appetizer

- Preheat the oven (400 F)
- Mix together eggs and milk
- Gradually add flour until smooth dough is formed
- Add cheese, herbs, salt and pepper and mix
- Place silicone liners for muffins on a baking sheet
- Put about 1 inch of mixture into each mold
- Bake in a hot oven for about 20 mins until the top browns lightly
- Let cool before unmolding
- Serve warm as an appetizer or as a starter with salad

 

Small soufflés with herbs for appetizer

Small soufflés with herbs for appetizer


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Stuffed mushrooms

- Preheat the oven (350 F)
- peel and crush garlic
- Cut the bacon slices into small pieces
- In a bowl mix together the ricotta, garlic, parmesan, oregano, chives, salt and pepper. Taste and adjust seasoning if necessary
- For each mushroom, remove the feet and dig inside with a small knife
- Using a small spoon, fill each mushroom generously with the ricotta mixture
- Cover with a small strip of bacon
- Place the mushrooms on a baking sheet (lined with parchment paper)
- Bake for 20-25 mins

 

Stuffed mushrooms


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Pie with Pear and Roquefort cheese

- Preheat the oven (170 °) for 15 minutes
- Pre bake the puff pastry  for 10 minutes
- Drain the pears and cut into slices. Set aside
- Mix the hazelnuts for a few seconds
- Mash the ricotta in a bowl with a fork until it becomes creamy
- Add eggs, mixed nuts and mix thoroughly
- Salt and pepper and lay with a little milk if the mixture is too compact
- Remove dough from oven and reduce the temperature to 150 °
- Pour the mixture over the pre-baked dough
- Then arrange the pear slices over and finished with the crumbled cheese
- Bake for 35 minutes (150 °)

 

Pie with Pear and Roquefort cheese


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Potted sardines

- Peel and chop the shallot
- Crush the pink peppercorns
- In a bowl, or in a blender, crush and mix all ingredients except chives and capers
- Add chopped chives and capers
- Salt and pepper
- Chill at least 30 minutes before serving

 

 


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