25 avril 2009
Doigts de poulet au four
Une petite recette que j'ai testé et qui se trouve sur le blog: les gourmandises d'Isa
Une recette vite fait, savoureuse et somme toute assez légère.
J'ai servi avec un poêlée d'haricots verts aux poivrons rouges et tomates.
Ingrédients:Haricots verts coupés en deux, 1 petit oignon émincé, 1 poivron rouge en dés, 1 tomates en dés, une peu d'huile d'olive pour la cuisson et à la fin une touche de crème 15%.
Faire cuire les haricots verts al dente et réserver.Faire revenir dans un peu d'huile d'olive l'oignon émincé pendant quelque minutes et ensuite ajouter le poivron en dés.Poursuivre la cuisson quelques minutes de plus, ajouter la tomate et laisser réduire. Ajouter un peu de crème (1 cuillère suffit) et saler et poivrer au goût.
07 avril 2009
Enchiladas au boeuf et fève rouge
Une petite recette adaptée d'un magazine (Je cuisine)
Ingrédients: un peu d'huile d'olive pour la cuisson,450 g de boeuf haché,1 oignons haché, 1 boîte de haricots rouge rincés et des égouttés, un mélange d'épices ( origan,piments en flocons,cumin,sel et poivre)
Du fromage râpé
Des tortillas
Une salsa maison ( tomates en dés, oignons en dés, jus de lime et coriande fraiche haché)
Comment faire:
Faire revenir l'oignon et ajouter la viande et ajouter les épices et faire brunir la viande.Une fois la viande cuite ajouter les haricots rouges et cuire quelque minutes de plus.
Farcir les tortillas et placer dans un plat à cuisson, parsemer de salsa maison et de fromage .
Cuire une dizaine de minutes afin de faire fondre le fromage
27 mars 2009
Daring Bakers..LASAGNA verde d'Emilia-Romagna (lasagna Verdi al Forno)
Ce mois-ci, mars 2009, les daring bakers ont décidé d'aller du côté salé plutôt que du sucré en nous proposant une lasagne délicieuse.
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
On étale la pâte
On laisse sécher la pâte
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
#2 Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste
Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
La lasagne à la sortie du four
Une petite part...
Note: Je n'ai pas eu le courage de traduire la recette en français et j'ai copié la recette donnée sur le nouveau site des DBakers. Mais je suis certaine que vous trouverez la recette traduite sur le site de blogeuses francophones.
Un lasagne bien délicieuse quoique très longue à faire....j'ai travaillé toute la journée mais ça en vallait la peine.
07 mars 2009
chausson mexicain et sa salade d'inspiration...
Une petite recette que j'ai trouver dans mon livre cuisiner pour changer d'Anne Willan.
J'ai préparé les chaussons selon les directives dur livre mais j'ai préparé deux salades de mon crus...toujours d'inspiration mexicaine.
Ingrédients: tortillas, 400 g de poulet cuit désossé et sans peau, bouillon de poulet,250g fromage montery jack dans mon cas,1 oignon.
Dans un poêle faire chauffer 2 cuil à soupe d'huile et ajouter l'oignon émincé et faire revenir 2 à 3 minutes.Ajouter le poulet et le bouillon (150 ml) et cuire de 5 à 7 minutes.Réserver.
Dans un peu d'huile, déposer une tortilla et ajouter au centre le fromage râpé et déposer 2 cuil. de préparation de poulet.On peut aussi ajouter des piments frais ou jalapenos si on veut un peu de piqunant.
À l'aide d'une spatule repliez la tortilla en 2 et faire dorer de chaque côté.
Servir ce chausson avec une salade ou salsa...
J'ai préparé une salade de mais ( mais, poivron vert, oignon vert, tomate et coriandre , jus de lime, huile et un peu de miel)
J'ai aussi préparé une salade tomate , avocat et coriandre fraîche.
Servir avec un peu de crème sûre...
04 mars 2009
Filet de sole servi avec sa salsa de mangue tomate et coriandre
En fait , ce n'est pas vraiment une recette mais une façon agréable de servir un petit poisson délicat en le relevant d'une petite salsa fort agréable.
Ingrédients: Filet de sole, mangue,tomate,coriandre fraîche, jus de lime, échalotte grise, un peu de sambal olek .
Préparer la salsa: Coupez tous les ingrédients en petit cubes et ajoutez le jus de lime, la coriandre ciselé et un peu de sambal olek.
Préparer le poisson vapeur ou le faire revenir dans un peu d'huile.Servir avec un riz au jasmin et des bok choy.
08 février 2009
Salade aux haricots blancs et poivrons rôtis...
Une bonne petite salade espagnole que j'ai trouvé dans mon livre marabout chef: recette à l'espagnole.
J'ai fait quelque modifications car je n'avais pas les mêmes ingrédients mais je vous donne la recette originale.
Ingrédients: 1 boite de haricots blancs cuits, 3 poivrons rouges rôtis (sans peau et coupés en cubes), 2 mini-concombres coupés en dés, 4 tomates coupé en dés,60 g d'olives noires sans noyau, 1 c.s d'origan frais ciselé.
Sauce au paprika: 80 ml d'huile d'olive, 2 c.s de vianigre de vin blanc,1 c.s de vin blanc sec, 2 cc. de parpika doux,1cc de coriandre moulue, 2 gousse d'ail pilées.
25 janvier 2009
Pizza à la saucisse et olives vertes
Ingrédient:
120 g de farine
1/2 c.c. de levure boulangère instantannée,
1/2 c.c se sucre,
1/2 c.c de sel,
1/3 d'eau ,
2 c.c d'huile d'olive + 1 c.c d'huile d'olive pour badigeonner la pâte.
Garniture: 2 saucisses italiennes, herbes, 2 cuil à soupe de sauce tomate,1/2 oignon, huile d'olive, 1 tasse de fromage râpé, 1 grosse poingée d'olives coupées en rondelles.
La recette de la pâte à pizza vient du blog de white plate
Pour la pâte :mélanger tous les ingrédient et bien pétrir la pâte et ensuite mettre dans un plat et badigeonner d'huile d'olive et recouvrir d'un linge propre et mettre à lever dans un endroit chaud pour une heure.
Étaler la pâte et déposer sur une plaque à pizza (soupoudrer de semoule de blé dur pour éviter que la pizza ne colle).
Garnir à votre goût:) Moi j'ai fait revenir la chair de saucisses italiennes avec des oignons.J'ai mis une couche fine de sauce tomate sur ma pâte et ensuite ma garniture de saucisse et le reste des ingrédients.
Cuire au four à 220 c pour 15 à 20 minutes
29 octobre 2008
Daring bakers : Pizza selon The Bread Baker’s Apprentice” by Peter Reinhart
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
12. Lightly top it with sweet or savory toppings of your choice.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
Ma version: Pizza aux figues et bocconcini , prosciutto ,tomate et roquette...
Un challenge extra...maintenant je sais faire une pizza maison digne d'une trattoria....
09 septembre 2008
Le poulet et riz au four de Zapbook
Une petite recette que j'avais repéré chez Zapbook et que j'ai eu vite envie de tester:) Je ne regrettre pas ! C'était vraiment bon.Merci ma chère.
Ingrédients: un poulet entier découpé et assaisonné à votre goût (j'ai utilisé des épices cajun maison) , 125 g de beurre (moi 2 cuillère a soupe),1 verre et demi pour le risotto, 1 verre +/- d'eau bouillante, 1 bouillon en cube, 6 tomates (moi 2 grosses), 1 oignon hachée (moi une échalotte grise).
Préparer votre poulet et bien l'assaisonner et mettre au frigo pour quelque heures...
Faire dissoudre le cube dans l'eau bouillante et réserver.Faire revenir dansune cuillère à soupe de beurre l'oignon haché ou l'échalotte et ensuite ajouter les tomates coupées en petits dés.Ajouter le bouillon et le reste du beurre.cuire 2 min.
Déposer le riz et le poulet dans un plat allant au four et verser le mélange bouillon-tomate.
Mettre au four à 180 c pour 1 heure et demie.
La croûte de riz que si forme au fond est vraiment croustillante et délicieuse:)
20 février 2008
Zupa pomidorowa ou soupe aux tomates
Une bonne soupe aux tomates maison c'est toujours bon surtout quand l'hiver est encore bien présente...Une soupe aux tomates à la polonaise
Ingrédients: 1.5 litre de bouillon maison (de poule ou de veau) , 2 carottes , 1 branche de céleri, 1 demi poireau, 1 demi oignon émincé , 1 feuille de laurier , une poignée de nouilles aux oeufs , 1 concentré de tomate (156 ml)
Pour servir :crème sure et aneth fraiche
Mettre tous les ingrédients dans un grand chaudron et cuire demi-heure.Quand les légumes sont tendre ajouter les nouilles et cuire un autre 6-7 minutes.
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