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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