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Pesto roasted wild mushrooms, golden honey sauce
For 4 people:
Ingredients for pesto mushroom:
50 g of dried mushrooms
10 g garlic
10 g parsley
10 g fresh basil
20 g of chopped nuts (pecans or Grenoble)
30 g grated parmesan
100 ml of olive oil
Ingredients for meat:
800 g of rack of lamb
30 ml olive oil
Salt and pepper
Ingredients for the sauce with honey gold:
30 g onions
30 g of honey gold
250 ml of juice lamb
125 ml dry white wine
1 sprig thyme
Preparation for pesto
Put to soak dried mushrooms in 1 / 2 hours in lukewarm water. Essorez-les and mixez-les with parsley, basil, garlic and nuts. Add olive oil, remix at the end add the grated parmesan. We must get a relatively thick mass. Keep in a cool place.
Preparing for the honey sauce
Take back the chopped onions in honey, let caramelize everything in order to obtain a clear brown color, remove from heat, add the white wine, simmer 1 minute, add the juice of lamb, thyme and rosemary. Let reduce juice until obtaining a desired thickness. Remove branches of thyme and rosemary, then reserve in a warm place.
Preparation for meat
Salt and pepper the rack of lamb on both sides. Do it slightly back in a pan with a little olive oil. Arrange on top of the square of pesto mushroom to a depth of I / 2 cm and enfournez in a preheated oven at 400 F ° for 15 to 20 minutes (cooking must be colored pink).
For dressage
Cut the square, Place in the center of your plate vegetables of your choice around small chops, nappez a net sauce and serve.
Cappuccino cream of lobster
Preparation time: 25 min.
Cooking time: 55 minutes
Cost: a little expensive
Difficulty: Easy
Ingredients for 4 people
Court bouillon
1 1 / 4 liter of water
1 onion, cut into quarters
1 carrot, cut into slices
1 sprig thyme
1 bay leaf
Cappuccino
1 lobster 675 g
1 onion, chopped
3 tomatoes, cut into quarters
50 ml of cognac
125 ml of white wine
1 liter of cream (15%)
500 ml milk
1 c soup with truffle oil
1 c soup of 35% cream, whipped
Fleur de sel and freshly ground pepper
Preparation
In a large pot, bring water to boil. Add onion, carrots, thyme and bay leaf. Reduce heat to a minimum and to poach lobster in this short broth for 10 minutes. Remove lobsters and let cool.
Shell tail and claws that you can keep for other preparations because these parties are not needed in this recipe. Keep the coral and shell that will be used in the preparation of the base of smoothness.
In a large pot, bring back the onion and tomatoes. From color, add the coral and lobster shell with full coarsely and brown it for 3 minutes over low heat.
Pour the brandy and white wine and reduce to low heat for 10 minutes. After a slight evaporation of the alcohol, combine cream 15% and milk. Continue cooking over low heat and let simmer for 30 minutes.
Pour into a blender, mixer and filter all the preparation for removing residues carapace.
For an original presentation
Pour this velvety in a coffee cup. A few drops of truffle oil deposited on the surface with the help of a teaspoon, this preparation to give a flavor subtle and surprising. For even more sparkle, add a teaspoon of whipped cream or a little frothing.
Roast pork loin, mashed turnip with Maple, marmalade and apple juice to the sage
In the United States, Thanksgiving (on Thanksgiving) is celebrated in November. Looking for an alternative to the traditional turkey or a dish to complement a buffet? This roast pork takes all the flavors of autumn flavors of apples, cider, root vegetable.
Small pleasures of overnight
If you are only 3 or 4 people, do not cut in the numbers suggested. Each element of the base can become a little fun tomorrow:
Serve the roast pork thinly sliced cold on whole grain bread with a spicy mustard.
There is a bit of mashed turnips? Délayez-la with a little chicken stock and your soup is ready.
Spend your marmalade apples in the microwave to cool. Serve on a vanilla ice cream and caramel sauce. I hope you will enjoy this dish as much as I do.
Happy Thanksgiving. Scott Crawford
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Preheat oven to 260 ° C (500 ° F)
Preparation time: 15 minutes
Cooking time: Less than an hour
Cost: Very reasonable
Difficulty: Very easy
Ingredients for 6 people
2 kilos of boneless pork loin, rolled and tied
4 garlic cloves, minced
10-12 sage leaves chiselled + 4-5 leaves for garnish
12 baby turnips peeled and cut into quarters
2 c. Tablespoons olive oil
Salt crystals and black pepper mill
2 c. Tablespoons butter at room temperature
125 ml Madeira or Sherry
125 ml of thick cream
250 ml of chicken
1 pinch of brown sugar or brown sugar
2 c. Tablespoons maple syrup
Preparation
Preheat oven to 250 ° C. (500 ° F.).
With the tip of a sharp knife, make several incisions in the direction of the length of the roast-about ½ cm deep. Insert garlic flakes and sage leaves. Salt and pepper generously.
In a bowl, lay down their neighborhoods turnip; coated with oil.
Place pork in a roasting pan; turnips all around. Oil roast. Put in oven for 15 minutes.
Return turnips; watering roast with the drippings. Bake again 15 minutes.
Return turnips; baste roast with 1 tablespoon of butter. Continue cooking until the thermometer reaches 72 C. (145 F.) The meat should be slightly pink.
Place roast on a serving dish. Reserve warm.
Put the roasting pan with the drippings on a fire moderately strong. Pour the Madeira and bring to a boil. Add half the chicken stock and sugar. Let reduce by half. Filter and pour into a sauce jug.
In another pan, heat the remaining broth, cream and 1 tablespoon of butter.
In a robot or a blender, cut mashed turnips with maple syrup and mix bouillon-crème. Pour desired quantity just to get a velvety texture without being too liquid. And if there's a mixture, pour in the sauce.
Apple Marmalade
3 green apples Granny Smith
250 ml of apple cider
250 ml sugar
1 cinnamon stick
2 cloves
1 c. Tsp grated nutmeg
Preparation
Peel the apples, remove the heart and carve into small cubes.
In a medium saucepan, add the cider and sugar. Bring to a boil, lower the heat and simmer until a consistency sirupeuse.
Add the diced apples and spices. Cook until apples are cooked and melting.
Remove the cinnamon stick and cloves. Serve warm.
Rasade squash squash with shrimp poached
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost: reasonable to expensive depending on the type of shrimp
Difficulty: Very Easy
The art of hospitality
At a reception or a buffet, pour the soup into glasses. Attention! Filing a metal spoon in the glass before you pour the hot liquid to keep it from cracking. Garnish with a shrimp on a peak.
Sebastien Centner, Eatertainment Special Events, caterer in Toronto
Banquet holiday
Ingredients for 12 glasses
Pumpkin soup
1 squash squash, diced than 2 cm, peeled and épépinée
1 small onion, finely chopped
1 c. Tea garlic
1 pinch nutmeg
500 ml of chicken broth (or water)
Milk or cream if needed
Salt and pepper to taste
Preparation
Bringing back the onion and garlic in 1 tablespoon Tablespoons butter.
Add the squash and stir until onions become translucent.
Add chicken broth, salt, pepper and nutmeg. Simmer until the squash is cooked and soft.
Reduce while fine puree in blender (a hand blender is also a time to avoid a burn in transvasant a liquid warm).
Add a little liquid if necessary (broth, milk or cream).
Season; book.
Poached Shrimp
12 shrimp black tiger, peeled
1 liter of water boiling
1 pinch of salt
Juice of 1 lemon
Preparation
Poach shrimp in boiling water with a pinch of salt and lemon juice;
Cook about 1 minute; withdraw as soon as shrimp changes color; filed immediately in a bowl of ice water to stop the cooking.
Fill 12 glasses liquor with hot soup.
Put a shrimp on a spike and put it on the side of the glass.
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