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The casserole ... There are several kinds. I do not pretend to offer "real stew" but it is one of Alain Ducasse and as it is for me one of the best cooks, I share with you.
His latest book: "Nature" is a real goldmine. Very simple, very nature.
So take the opportunity to do a little more meat to use as stuffing for stuffed tomatoes for example.

beef stew

1 / 2 oxtail
500 g cottage
500 g chuck 4 carrots

3 stalks celery 2

onions 2 cloves garlic
an orange untreated
15 peppercorns good
2 sprigs thyme
1 bottle of red wine
3-5 tablespoons flour
1 to 1.5 liter chicken stock cube for me
Olive


1 or 2 days before
Degrease and dice half -Oxtail, heel and the chuck. Peel and wash the carrots, celery, and cut into slices. Peel the onions and garlic: Cut the onions into small cubes and crush the garlic.
Cut orange slices untreated. Gathering all these products in a bowl. Add pepper and thyme. Pour red wine and marinate for 24 to 48 hours in refrigerator.
Day J
Preheat oven to 150 ° C (gas mark 5). Drain the meat. Strain the marinade directly into a pot, but keep the filling ingredients
aromatic.
Boil the wine marinade for 2 minutes and skim.
In a cast iron pan, heat the olive oil and brown the meat cubes on all sides. Then remove with a slotted spoon and put in place on the aromatic oranges. The stir for 2 minutes, sprinkle with flour and stir
yet. Put the pieces of beef and orange slices in the casserole
. Add wine and chicken stock to the tune: the liquid should just cover meats.

Lightly salt and boil, skimming well. Then cover the casserole and bake for 3 hours.
Serve the stew in the pot or place it in a bowl with potato if you wish. Bon appetite

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Saint-Jacques and shrimp curry

An urge quick curry, St. Jacqaues and shrimp in my freezer, and voila.
As I have said many times I love the flavors of Asia. Sometimes it takes me a sudden desire irrepressible taste these flavors that delight me every time. Here's a quick recipe
that will please those who like me as Asia in a broad sense. As
rush, I associate "Mie" (Chinese noodles with egg) earlier than rice to this dish that is more Indian than Chinese.

Saint-Jacques and shrimp curry
2 tbsp olive oil
minced onion 1
2 cloves garlic crushed
2 tablespoons finely grated fresh ginger
1 tbsp coriander powder
1 tablespoon cumin powder
1 / 2 tsp turmeric powder
200 ml coconut milk 125 ml

vegetable broth 300 g tiger prawns raw, shelled and deveined 150 g
Walnut St. Jacques
zest and juice of 1 lime
4 tablespoons finely chopped fresh coriander
salt and pepper

Heat oil in a wok or frying pan adhesive and saute onion, garlic and ginger 4 to 5 minutes, stirring. Add coriander powder, cumin and turmeric and continue cook 1 minute without stirring.
Pour the coconut milk, vegetable broth and bring to a boil. Reduce heat and simmer 2-3 minutes. Stir in shrimp, lemon zest and lemon juice and let cook 3-4 minutes until shrimp are pink and cooked through.

careful not to overcook them not to make Saint-Jacques rubbery.
Stir cilantro, salt and pepper.
Serve immediately with basmati or jasmine rice steamed or Chinese noodles. Bon appetite

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TOMATOES

Nothing very original in itself today, just a salad of tomatoes ... Yes
but have you seen all these tomatoes?

When I go on holiday in Sanary, I'm going to flea Hyères. And Hyères, there is a fan of tomatoes that I buy tomatoes that are not found anywhere else
This year, there were no tomatoes pineapple but we still regaled with others are obviously full of tomato fields.
What happiness with just a drizzle of olive oil to enjoy quality up scents of each piece.
Children love this salad tomato atypical.

In fact that's how you can compare the true "heart beef" with those found in large surface ... it really has nothing to do all in its form as in its taste.