Ecdy-bolin Study 2010

Crumble chicken confit shallots

is the recipe that I made during my last show in France in partnership with Philippe blue Baubet Domaine de la Motte with shallot and Michel Imbert Market St. Joseph.

Passersby have liked.
is a quick and easy recipe to make.

Crumble chicken confit shallots

2 large chicken breasts
2-3 tbsp satay sauce
Olive
Salt, Pepper Espelette
Confit shallots
400 g of shallots
50 g butter
Salt, pepper
8 cl Sherry
2 tbsp honey
3 cl grenadine
20 cl Merlot Cabernet Sauvignon or
Crumble
50 g
flour 50 g ricotta
powder 40 g hazelnuts 25 g
Parmesan
Salt

Confit
Mince shallots
Sweat the shallots in butter, add the sherry, honey, red wine, grenadine and seasoning
Bake until a jam.

The confit may be made several days in advance
Crumble

Mix all the elements. Correct seasoning

Refrigerate
Cut chicken breasts into regular cubes of 2 cm.
Skip over high heat, season with salt and Satay (Keep raw meat).
Meat should be colorful but absolutely raw inside.

Combine chicken and confit evenly in pans. Sprinkle generously
crumble. Skip
hot oven 180 degrees about 15 minutes until the crumble is cooked
Cool 5 minutes before serving

Bon appetite

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Strawberry Tart Profiteroles

Here is a recipe with strawberries a bit more complicated than I usually put myself but I enjoy so much to do and eat what I wanted to share it with you.
I had made for the anniversary of one of my son who enjoyed it too.
You can freeze the pies are perfect after thawing.

Strawberry Tart Profiteroles

pies Ingredients 2 sweet vanilla paste
20/20: 130 g
65 g butter

Icing sugar 45 g almond powder
50 g egg (or 1)
1 g Salt 1 g

Vanilla sugar 215 g flour
Crème almond pistachio :
180 g softened butter 45 g
pistachio paste
180 g almond powder
180 g sugar 180 g
egg (or 3.5}
foam ivory vanilla : 83 g
Egg yolks (or 4)
83 g 13 g Water
Glucose or caster sugar 33 g
Powdered milk (or anything not to replace it with a liquid)
180 g liquid cream
1 Vanilla Bean, split and scraped
120 g white chocolate
3 sheets gelatine (9 g) 330 g
whipped cream
Choux :
125 g Milk 125 g
Water
3g salt 3g

Sugar 115 g
Butter 135 g Flour
250 g eggs (or 5)

Sweet pastry
vanilla Mix softened butter with icing sugar, almond powder, egg, salt and vanilla sugar. Stir in flour.
Cream almond pistachio
Mix ingredients in order listed.
Roll dough to 3 mm file a sweet pastry in bottom of a 40 x 20 cm then the creamy almond pistachio. Cook in an oven at 180 degrees for 25 minutes and cool.
ivory vanilla mousse
In a double boiler, poach the egg yolks with water, glucose and milk powder to 50 °, whisking constantly, then climb to the drummer until completely cooled. Porter the cream to a boil with the vanilla, pour over white chocolate, smooth and add gelatin (hardened and drained). Gently fold the whipped cream and zabaglione, prepare immediately.
Choux
Boil the milk with water, sugar, salt and butter. Off the heat, add the sifted flour and mix quickly with a spatula over medium heat until the dough pulls away from the walls and no longer sticks to the spatula to dry out the dough for 2 3 minutes. Pour the batter into the bowl of a mixer fitted sheet, incorporating eggs gradually. Knead the dough until ribbon. Make small puffs using a piping bag fitted with a plain nozzle, on a baking sheet and cook in an oven at 210 degrees for 17-20 minutes. Once cooled top with vanilla foam ivory. Freeze
Mounting
Cover the pastry and sweet vanilla cream with almond pistachio mousse vanilla ivory, smooth, place in freezer until tasting. Halving the plate if you choose to make 2 pies
Finishing and presentation
Trim the edges, draw over the strawberries marra timber (because they are the best) intercalated cabbage topped with vanilla foam ivory and glazed with white fondant.

Bon appetite

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A very bienôt,

My dear friends and very dear friends hello,


I will be absent from the blogosphere for some time. I have many things to do and deal! ... I'll tell you in a timely manner! hihihi promised ,!!!! Thank you all for being present so far in my culinary world.

I'll post pictures and recipes will follow upon my return !
Until then, I made big kisses and see you soon.

Another savory pie

Hugs and see you soon

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2010 World Cup

Hey everyone,

To celebrate the launch of the FIFA World Cup 2010 in South Africa, I dedicate this song And
yes everyone celebrates the event in its own way.



Good luck to our teams
Goodnight

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Tartine Saint-Jacques, red onion compote, goat cheese cake macaroon

It's summer ... If so I assure you in 12 days it's summer.
You want things that are easy to eat, fresh.
is why I propose this very nice sandwich that can be used in large slice of toast or good bread.

Tartine Saint-Jacques, stewed red onions, fresh goat













6 of nuts Saint-Jacques (1.5 per person for entry)
4 slices country bread
30 g
butter 4 slices of cheese fresh goat
40 g
radish 320 g of red onions
Curry
powder 1 tablespoon white wine vinegar
1 tablespoon of olive oil extra virgin
Flower Salt


Peel the red onions.
Cut radishes and 20 g red onion into thin slices, soak in water ice for about 3 minutes, drain and set aside.
Prepare the compote of red onions: chop remaining onions 300 g, sweat them in a pan with butter, until well caramelized and fluxes. Add the white wine vinegar and deglaze, stir, let the cooking juices dissolve and remove from heat. Saler.
Spread the cheese on slices of country bread.
In a skillet, pour olive oil and sear the scallops on Jacques-high heat for 2 minutes on each side.
Remove from heat and cut in half the thickness. Salt lightly. Spread on slices
bread red sauce, sliced nuts St. Jacques onions and radishes.
Sprinkle bread and curry.
Serve as an appetizer (at brunch or as an appetizer: make small servings)

Bon appetite

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Rice Chicken Normandy apple tart in my way,

Hey everyone,

I inspired by the recipe from my friend Rouda, I put the link and be a many to visit her blog is wonderful.

http://roudacuisine.blogspot.com/

Mmmm delicious !!!!! An exquisite taste
thank you Rouda,

And here's a great apple pie in my way Norman hihihi

Good night my friends,

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Stuffed Vegetables, Tajine Dolma,

Hello,

This is a dish that I love and you too ! I think?!

500g minced beef
01 piece chicken
04 potato zucchini

04 04 01
peppers and tomatoes for me if you want
01 large glass of peas 01 chick
bunch parsley chopped onion
02
Olive
02 c. Coffee Ras al-Hanout

Garlic Salt, black pepper,

Preparing the sauce: Sauté

piece of chicken, grated onion with olive oil, the half bunch parsley salt and black pepper, ras el hanout.
Pour one liter of water in the tagine, after boiling add the chickpeas and cook.

Preparation of chopped vegetables:

Prepare minced meat with onion, garlic, parsley, 01 tbsp olive oil ras al hanout salt and black pepper.

Scoop the vegetables, salt lightly inside and stuff them with mince.
Fry the vegetables a few minutes, and place them in the sauce
cook in the tagine
30 minutes Serve with chopped parsley and a dash of lemon

And hungry at all,

Hugs to all.

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Cake white meat and boiled eggs,

As my dear FIMER I made a Cake, the mine and (turkey and boiled eggs). One of my friend is surimi and carrots go visit him to see the recipe is super here is the link http://auxdelicesdesgourmets.blogspot.com/ and my recipe for it tomorrow if you agree.

Ingredients 200g turkey
A leek
+ 03 other 3 eggs boiled eggs

olive oil 10 cl of milk 04
tbsp double cream 150 g
grated cheese

200 g flour 01 teaspoon baking powder + 1 / 2 of yeast
01 teaspoon of Ras al-hanout 01
nice pinch of salt Black pepper

2 tablespoons parsley otherwise the coriander



Hugs

Drapery Post Holdbacks

I am a true addict "lemon curd"
When I make macaroons are my favorite.
On bread is as good a slice of salted butter caramel.
So in this cake combines a kind of pastry and a layer reminiscent of the button above is a true delight.
For this occasion we must make a lemon curd more acidic than usual because everything is pretty sweet.
But like me can use the rest of a traditional lemon curd it will be just a little sweet, very sweet hihihiiii finally!! But comforting.

macaroon cake


















Lemon curd
For 3 large jam jars
600 g sugar powder (we can still drop below 100 g for those who want even more acidic )
350 g unsalted butter 6
lemon zest and juice and
8 eggs

zester or Collect at the Bursar lemon zest, being careful not to keep the zest that makes the cream amère.S it remains scratch with a knife.
Mix all ingredients except butter in a bowl.
Place bowl in a bain-marie.
Stir with a whisk until sugar is dissolved.
Continue cooking, stirring occasionally until the mixture reaches 85 °.
Remove bowl from water bath and cool to 60 °. At 60 °
incorporate the butter into small pieces and mix the diver for at least 5 minutes.
Pour into sterilized glass jars. Close hot, like jams.
Store in refrigerator.

Mixture 1
200 g farin e
150 g softened butter
60 g sugar
1 teaspoon of yeast
4 yolks (the whites will to the top)

Mixture 2
4 egg whites beaten stiff
200 g caster sugar
200 g grated coconut or 200 grams of powder or hazelnut powder ' almonds.

Combine all ingredients in a food processor or mix by hand so as to obtain a dough ball. Although
butter a mold of 26 cm that is hinged to unmold easily be a nice pie for a presentation in dish.
Spread the dough by hand and slightly up the edges.
Beat the egg whites until stiff.
Mix sugar and the powder and toss with white.
Cover the dough pastry bag of lemon curd, the value of a jam jar, leaving 1 inch around the edges if the cake does not rise. Finally spread with a spatula or spoon. Do not put too much lemon curd if it overflows, flows under the dough and burns, and then we can no longer turn out the cake.
Pour the batter into the whites with a pastry bag and place over cream lemon spiral. Finally spread with a spatula. While passing in the free space around the cream.
Bake 35 to 40 minutes at 175 degrees. Turn
before cooling if it sticks.












Bon appetite