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Floating island with morels on velvety pea and ham


Island floating on velvety morels pea

here is a recipe given by Chef Michel Guerard I tried for you.
reference: the show "on kitchen side france3" .
is a great party recipe that combines hot and cold.

PS: here is the site of establishment of Michel Guerard:
http://www.michelguerard.com/



Ingredients Serves 4
Length: 30 m 1 hour


For the cream
300 g fresh peas or frozen 300 g water


For the floating island
150 g whipped cream 30 g
truffle juice (if you does not have is not so bad, I reduced the cooking morels)
1 sheet gelatin
Optional: 4 slices of truffle (you can also use morels halved)

Grout morel
20 g dried morels (re-hydrated the day before and washed 4 times) 1 shallot

1 ladle of chicken stock 30 g
Noilly Prat white ( you can simply use white wine for a simpler version)
100 g cream 10 g butter


Abstract recipe

For the cream of pea
Boil water.
In the blender bowl, put the frozen peas. (And yes, without cooking them, put them directly)
Add 300 g (30 cl) of boiling salted water.
Tip: You can add a pinch of sugar. (I've added bcp and the taste is better than the version without sugar)
Mixer 3 minutes, spend a chinois. (It makes the soup very smooth and it gives a nice texture)
Adjust seasoning. Refresh cream by dipping the container in a bowl of ice water to keep the beautiful green color. (Instead of putting it in ice water, I simply put in the fridge)

To Island Floating
½ Soften gelatin in cool water and then melt in truffle juice. (Should be warm truffle juice beforehand)
Whip the cream as a Chantilly, introduce the truffle juice with gelatin.
(do not mix whipped cream with truffle juice still hot, cool the mixture of juice and gélantine truffles before adding it. it prevents the Chantilly tomb)
Season with salt and pepper. And refrigerate.
Tip: You can add a tablespoon of truffle oil to flavor more.

For grout
Rehydrate morels in a bowl of cold water overnight (I left 2-3 hours) and wash four times after being cut in half.
Tip: For softer morels, after re-hydrated, cook 5 minutes in a chicken stock powder before starting the recipe.
Chop morels with a knife.
Sauté shallot in butter. (It takes Shallot not change color)
Add the morels, sauté two minutes.
Add a ladle of chicken stock. Reduce and add
Noily Prat, back to the boil then add cream and salt.
Mix mushrooms and sauce to obtain a slurry.

In a bowl, pour the cream of pea. Make dumplings
foam using two spoons to get the floating islands. Gently
a floating island in the center of each plate. Add the warm mushroom sauce around.

To serve, each guest pours hot sauce of mushrooms on his floating island.

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Hearts, a drink simply for the holidays and good moods

Here is a simple and nice cocktails for holidays. This is what I did in fact A few days ago for a party with friends.

ingredients:

puff pastry 1 package ( about 250 gr)
ham slice
brat 5-6 3-4 hazelnuts

preparation:

1. Lower the puff pastry into rectangular until it becomes quite thin (3-4 mm)

2. Brush the mustard paste



3. Cover with a layer of ham.









4. Roll the dough as you see on the image to the middle.








5. Festivals the same thing starting on the other side of the rectangular
.

6. Lay on your side and press well both side one over the other.






7. Cut the roll into slices of 5-7 mm and put them on a plate covered with kitchen parchment paper.

8.Préchauffez the oven at 200-220 deg.

9. Cook in oven for about 15-20 minutes following the time and temperature recommended on the package of puff pastry.



10. Enjoy the hearts and ham with your guests.




Bon appetite! Lila

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ABE tested for you to wine bars in Swiss Romande

You enjoy spending time with good friends over a glass red wine? you're tired or you bistros that serve beer and some peanuts? you are looking for an outlet and plugged into fashion? So the wine bar is for you. Below, I have summarized the test * the issuance of the TSR 'A word' of 15 wine bars in Swiss Romande region:

By starting from the bottom of scale:

TO AVOID

15. The Vine Wine Bar in Monthey
map is uninteresting, not to served at the right temperature, 3 to 4 wines not well preserved

14. Wine Universe Lausanne
a wine / 4 highly oxidized, the choice of wine without interest, 2 / 4 lack the vintage and the winemaker, incomplete information, several dirty glasses

13. The Red and the White Geneva : 2 of 4 wines and 2 oxidized wines bad weather,

12. The Nonolet Geneva: Information not acceptable to the customer, 2 oxidized wines, two wines to bad weather

Poor

11. Cow flies to Martigny :
2 wines oxidized significantly - according to the expert, one feels the same solvent. The incomplete information to the client. the choice of wines estau otherwise interesting.

10. Stemware Sion
The reception is professional, but problems with temperature and selection of wines.

9. Fol'terres in Fully
3 wines poorly preserved, the selection of wines and 2 not interesting wines to bad weather. Too bad because the information the customer is compelling.

8. Unplugged Lausanne
3 drinks served at wrong temperature, the information is incomplete. 3 wines are very poorly preserved

7. Boulevard wine Geneva
2 wines served too warm, 2 wine properly stored. Dirty glasses. Despite a very full information to the customer, providing overall remains below average.

Good:

6. Yatus in Morges
The 4 wines served at the right temperature, the selection interesting and passionate welcome. Only flat, a highly oxidized wine, considered unacceptable.

5. Midi 20 Lausanne
The 4 wines stored correctly, the wine selection excellent and correct information. Unfortunately, 3 of 4 wines are served too warm.

4. Café Marius Geneva
very interesting selection of wines. 3 wines served at wrong temperature, but very well preserved.

Thomas Bravo-Maza
"The specialty of this establishment are wines without sulfites, wines that are fragile and there could not be put in default, it was really perfect. The bar however sinned by excess of elitism. A beginner, a neophyte in the wine a little chance to really make a good choice itself ...."

3. Red Sun Geneva
Conservation impeccably 4 wines tested in this bar specializing in English wines, good wine selection and excellent customer information. But really two wines served too warm,

Highly recommended:

2. matter Geneva
Wines t very well kept and very well chosen. The reception is good.
One downside: one came served too warm.

1. Château de Villa in Sierre
A red wine a little too fresh, but a perfect conservation of the 4 wines tasted. Very good service, a selection that changes weekly.

and finally FAQs:

An oxidized wine, what is it?
Julien Ducruet, a researcher in oenology, wine Changins School
"A lack of oxidation is a massive influx of too much oxygen, so too brutal. With this oxygen, it will burn the aromas of wine, break those aromas and flavors therefore oxidize these. We'll have more fresh fruit flavors and floral aromas - we'll have more flavors of dried fruits, sometimes more flavors unpleasant solvents such as acetaldehyde, which is one of the most popular flavors when the wine is oxidized, it looks like an overripe apple smell. "

What temperature for a dry white wine?

Nathalie Borne, sommelier, Inn of communal Aclens (VD)
dry white wines, it is best between 9 and 11 degrees to keep the maximum freshness of the wine.

What temperature for a young red wine?

For Wine Young red, I would say between 14 and 15 degrees is good, you can go up to 16 but most. it allows bring out the fruitiness of the wine, this is often sought in young red wine

What temperature for a red wine aged, tannic?

for an older red wine, it will recommend 16-17degrés, more than 18 large, but does not exceed 18. After 18, it was often the problem of tannicité, alcohol is too dominant - so you lose the side aromatic mouth I would say the finesse, the elegance of wine -

*: The total score is based on the order of two whites and two reds and the following criteria: the map and selecting Wine, wine temperature, quality and condition, adequacy of information given to clients
the expert: Thomas Bravo-Maza

reference: was wise, Tuesday, December 15, 2009

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How to check cooking meat?

To know the stage of cooking meat, you have to press it with your finger. The resistance of the latter will indicate the stage of cooking.
As a point of comparison, you simply press the base of your thumb, as in the photo. By joining your thumb to each Finger (no pressure), you notice that your muscle becomes increasingly hard.

Open Hand: Meat blue

Index: bleeding meat

Major: meat item

Ring: meat cooked

Little finger cooked too, should come take a course with us ...

reference: www.atelierdecuisine.ch

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Recipe: Beef steak with cream sauce and coriander

The other day I decided to prepare a few things very simple and quick to eat at noon. By moving to my supermarket, I finally chose two slices of beef steak and as usual some boots fine herbs and a packet of chips for baking.

When I arrived home I decided to make a sauce with meat and that's when I noticed I still had more red wine and I improvised the last minute with white wine.: D Do not be afraid The sauce was delicious. That's why I decided to share this recipe with you improvised and also because it is very easy to prepare especially for those who do not have so much time to devote to the kitchen, but they like to eat the right things :).

preparation time: 3 min
cooking time: 6 min

ingredients:
2 slice of beef steak 1 medium onion

1 dl white wine
2dl
half cream 4-6 sprigs of coriander it
You also need: olive oil, salt and pepper, a knob of butter

preparation:
1. Cut onion in half and cut each part into thin slices for half onion rings
2. Heat oil and butter in a frying pan. Once the oil starts to smoke almost, to put the slice of beef. depending on thickness of meat and your favorite mode of cooking time Cooking for each side can be different. (Normally for my steak to a turn, I let the meat cook on each side approximately 1-1:30 min.). the steak should be turned just once.
3. 30 seconds before removing the steak from the heat, add the onion to same pan as the steaks.
4. when your steaks are ready, remove from heat and place them on a preheated plate.
5. deglaze with the remaining white wine, allow a minute to evaporate the wine.
6. add the cream just to heat it in the sauce
7. Season the sauce
8. just before removing your sauce, add the leaves cilantro and remove from the heat so early.

drizzle the steak with sauce and garnish with a parsley leaf. You can serve this dish simply with chips. :)

tip:



is better to choose a pan that retains heat well. so your steak will be a better quality.

is seasoned not the steak before cooking to keep the juice Dedan.

I know that red meat mixes better with red wine, but I was not at home to tell you if it would go well with this recipe. Nevertheless, I suggest you try and you can keep me informed of the result.:)

if you do not want to use wine, you can replace it with a meat broth. the taste will be different of course but still good.

not boil the sauce with the parsley leaves to keep the fresh appearance of the dish.

uses a mixture of butter and oil allows us to properly color the steak with butter and raise the temperature for cooking with oil.

I wrote to you soon tips for a good steak and cut the onion into fine half-collar.

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fudge

I've tried to make it a super easy recipe, light and very good to my favorite site revenue.

Ingredients:

* 60 g sugar * 40 g

flour * 100 g dark chocolate 50%
* 80 g butter * 10 grams
cocoa 3 eggs *


Preparation:

1. Mix sugar, flour and cocoa.

2. In another bowl, melt chocolate with butter. You can do it in a bain marie or microwave.

3. Add the eggs one by one, chocolate. Then add the flour mixture sugar cocoa.

4. Lightly grease metal molds and drop your weight.

5. Bake in a preheated oven at 180 ° C, about ten minutes. The plate should be halfway up.

Tips

Cooking is the most important point of this recipe, depending on your oven. The heart of flux must still be runny. In general when the center of the surface is still slightly glossy.


Do not work your body with an electric mixer. You incorporate too many air bubbles during cooking, they fill with steam and inflate your fondant. You will get a sponge.

Secrecy to succeed in this dessert is to use metal molds. Glass, porcelain or silicone do not heat quickly enough to capture the outside of your funds while keeping the inside running.

If you use the molds for the muffins, do not completely fill the mold and try to use the molds which have walls more or less straight at the end of having to cook evenly.

careful if the size of your mold changes, the cooking time may change a little. So, make your mold and try your your kitchen oven.

Bon appetite!

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Book: Like a Chef

Last Saturday, the radius of the books In Payot Lausanne, I saw the book, 'AS A HEAD' Cambridge Collection. I leafed through the book and I loved: a book full of tips and recipes and beautifully illustrated! This is the next book on my list to buy.

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Recipe: Walnut St-Jacques on a bed of salad


And now after my dinner at candlelight:
-Jacques scallops on a bed of salad ingrediants

:
4 nuts 1 st-Jacques
Pacquet Coop / Betty Bossi Young peusses salad (100g) or just a salad of lettuce
few shoots: Coop Naturaplan / Betty Bossi Bio Sprouts Onion

for Vinegrette:
4 tablespoons olive oil 3 tablespoons vinegar

1 teaspoon balsamic vinegar 1 tablespoon

water 1 teaspoon mustard Salt and pepper


preparation:

1.répartissez in the salad plate.
2. Prepare the Vinegrette adding the olive oil, vinegar and balsamic vinegar and water. Add mustard to thicken the sauce and season to taste.
3.Poêlez nuts St-Jacques in hot oil until slightly golden on each side.
4. overcome the salad with fried nuts and sprinkle it all with dressing. It

that easy! Bon appetite!

advice: I love this blend of herbs because it is quite aromatic and I think goes well with nuts St-Jacques.

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Andalusian gazpacho recipe

as I promised here is the first recipe:

Ingredients for 4 people

* 1 bottle of tomato juice ½ cucumber

* * ½ red pepper
* 1 clove garlic
* 1 dl olive oil 1 small onion *

* 1 dash of wine vinegar

preparation:

1. Cut the peppers into 4, empty seeds and pass under the broiler. Once the skin blackened, place the pieces in a bowl covered with plastic wrap, let it cool just in the bowl covered with plastic wrap, this will allow you to easily peel the peppers and cook over the chair of the pepper will continue, peel and chop coarsely.

2. Peel the cucumber half, remove seeds and chop coarsely also.

3. Peel and chop onion.

4. Place in a bowl and mix all ingredients, adjust seasoning to taste.

5. Serve chilled, accompanied by diced cucumber

Tips

It is important to use tomato juice (the radius drinks) and not tomato sauce. In principle, it is not necessary to add salt to the extent that it will be salty.

you can put the dish in the freezer for 3-4 minutes before serving.

is better to add the diced cucumber just before serving to keep their crisp look.

reference: http://atelierdecuisine.ch/v2/fr/

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candlelight dinner at

Saturday night on a whim, I decided to cook us dinner from 4 dishes.

Menu: Gazpacho Andalusian

-Jacques scallops on a bed of salad
pork tenderloin with mustard sauce
and fungus and to finish off: Chocolate Fudge

y 'He had a lot of work at the minute but what a joy to cook all these good things:) I

soon metterai photos, recipes and the tips of the evening.