Wednesday, December 24th, 2008
Merry Christmas
10:43 Published in Others | Permanent bond | Comments (44) | Send this note | Tags: Christmas, bla bla
Monday, December 22nd, 2008
Verrine liver fat-mango and foie gras with the towel with mango
I always liked the combination of foie gras and mango. Even more than the traditional foie gras and figs.
While reading Chantal's blog I came across a recipe for foie gras and mango in a verrine (serving glass). On the first occasion I made this recipe… which I adored, at the time of an aperitif around the foie gras: tea spoons of foie gras half cooked on cloth with onion jam, the foie gras and mango verrine and foie gras on country bread:
Compote of mango to spices realized for this verrine, completely allured me. I wanted to use it to make foie gras with the cloth, as I had used fig.
Foie gras and mango Verrine:
Ingredients for a dozen servings:
- 1 mango
- powdered sugar
- 2 cloves of gralic
- 1 star anise
- powder cardamone
- coriander in grains
- 1 cinnamon pinch
- 1 white vinegar tablespoon (balsamic white for me)
- 125 ml of liquid light cream
- 60g of half cooked foie gras
- 1 egg
- balsamic vinegar cream
Instructions:
Peel
mango and cut it in very small dice. Put It in a pan with sugar, spices
and the vinegar. Heat on low fire while stirring regularly.
You must obtain a consistent mix. Cool and set aside.
During this time, preheat the oven to 100° C. Prepare the cream with the foie gras: mix the cream, the foie gras and egg. Season to taste.
- 1 kg of duck “extra” quality foie gras éveiné
- fine salt 15g
- white pepper 4g
- 1 sugar teaspoon
- 4 CL of white Oporto
- 2 mangos
- powdered sugar 100g
- 4 cloves
- 2 stars of star anise
- 2 pinches of powder cardamone
- coriander in grains
- 2 cinnamon pinches
- 2 white balsamic vinegar tablespoons
- 1 sterile compress
- special food film cooking
Unlike
the verrine, I put spices in grains in a sterile compress, to be able
to withdraw them thereafter. Prepare mango as with the top. Cool and
reserve.
As
regards work, spread out a film sheet. Put 1/4 of liver and pose on the
edge of film. Crush using a spoon the liver to spread out it.
Roll the liver in film, while tightening well and by expelling the air to the maximum. Give the shape of a roll and to make a node at each end. Cut what exceeds.
Wrap the roll obtained in a new film sheet. Make a node at each end and cut what exceeds.
Start again with the remainder of the liver.
Carry a large water pan to 80°.
Allow to cook during 10 mn for an half cooked liver or 20 mn for a cooked liver.
The temperature of water can oscillate between 78 and 82 °. Have to carry hand a dish with cold water to add progressively in the pan if the temperature flies away!
Put the rolls in a large salad bowl
full of cold water and ice floes during 30mn.
Put foie gras 2 to 3 days with the expenses before tasting them or to freeze them.
At the time of the workshop foie gras with the girlfriends, these foie gras really were very appreciated. Thus do not hesitate especially! As for the version with fig I would quickly put to you photographs of the interior of the foie gras to next tasting.
Do not hesitate to go to consult the indices of the recipes, for ideas for your menus of end of the year!
11:04 Published in Aperitifs and Small appetizers, First courses | Permanent bond | Comments (11) | Send this note | Tags: meal of celebrations, verrine, will foiegras, mango, spices
Wednesday, December 17th, 2008
Foie gras with the towel with fig
Friends wanted to learn how to make foie gras. Us here are parts to organize that. With the total, I found myself with more 10kg of foie gras to prepare! Of what disgust you finally almost foie gras with life…!
- 1 kg of duck “extra” quality foie gras éveiné
- fine salt 15g
- white pepper 4g
- 1 sugar teaspoon
- 4 CL of white Oporto + 4 tablespoons
- marrowy dry fig 300g
- 1 pinch of 4 spices
- 1 cinnamon pinch
- special food film cooking
Roll the liver in film, while tightening well and by expelling the air to the maximum. Give the shape of a roll and to make a node at each end. Cut what exceeds.
Wrap the roll obtained in a new film sheet. Make a node at each end and cut what exceeds.
Start again with the remainder of the liver.
Carry a large water pan to 80°.
Allow to cook during 10 mn for an half cooked liver or 20 mn for a cooked liver.
The temperature of water can oscillate between 78 and 82 °. Have to carry hand a dish with cold water to add progressively in the pan if the temperature flies away!
Put the rolls in a large salad bowl
full of cold water and ice floes during 30mn.
Put foie gras 2 to 3 days with the expenses before tasting them or to freeze them.
The next time, it will be the recipe of the foie gras to mango, that which had the most success!
Do not hesitate to go to consult the indices of the recipes, for ideas for your menus of end of the year!
17:30 Published in Aperitifs and Small appetizers, First courses | Permanent bond | Comments (19) | Send this note | Tags: foie gras, figs, celebrations
Tuesday, December 16th, 2008
Tele plate: crunch Madam of countryside
One Monday evening, only with the children, what could be better than a tele plate?
A short glance in the refrigerator: a little vegetable vegetable soup, my creams with the chocolate and what to make crunch!
- 2 bread loaf sections of countryside
- 1 ham section to the smoked towel
- 2 sections of emmental
- grated Gruyere
- 1 egg
- double cream (15% for me)
To
preheat the oven with 200° C. To make a hole with the cookie cutter on
the higher section of crunches.
08:00 Published in complete Dishes, Meats | Permanent bond | Comments (14) | Send this note | Tags: tele plate, crunches Madam, crunches Sir, ham, cheese
Tuesday, December 9th, 2008
Lasagnes of the wednesday or how to transform a catastrophe
- cooked shrimp 1kg200
- fresh sheets of lasagnes
- 1 limps of lobster bisque
- 6 double cream tablespoons
- grated Parmesan
- salt, pepper
- chive
Preheat the oven to 200°. Peel shrimps. Put aside half and mix the other half with light cream. Add chopped chive. Add salt and add pepper slightly. Prepare the lobster soup as indicated on limps but by adding to with it that half of water recommended.
08:00 Published in the contests, Dishes complete, Fishes | Permanent bond | Comments (25) | Send this note | Tags: lasagnes, shrimps, lobster bisque