Pork Loin with Confit Garlic Petals

Pork Loin with Confit Garlic Petals
Try this nice gourmet recipe. This favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord. This roast is a perfect dish for entertaining 10 or so guests. You can easily prepare the confit garlic and tomatoes in the morning or even a day ahead, so that all that's left to do is put the roast in the oven while your guests are having an aperitif.

Ingredients

- 1 Pork loin roast
- 450 g (1 lb.) Rognons
- 10 confit Garlic ''petals'' (recipe follows)
- 3 confit tomatoes
- 1/2 bunch chopped rosemary leaves
- Duck fat
- A pinch of sugar
- Salt and pepper

INSTRUCTIONS

1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it,
then open the two halves like a book;
2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

1. Slice the garlic cloves on a mandolin;
2. pour some duck fat over top and let cookslowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

1. Cut the tomatoes in quarters; seed them;
2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
3. Season with salt and pepper and sprinkle with a pinch of sugar;
4. place into a 60° C (140° F) oven and cook for 2 hours.
This great gourmet recipe of Pork Loin with garlic is ready to serve....great taste !

lamb-tagine-with-artichokes-and-peas.

Pork and Onion Turnovers - Pâtés croches

Pork and Onion Turnovers - Pâtés croches
Try this amazing gourmet recipe .....!

Ingredients

Ingredients for the pastry
- 1.2 kg (2 lb. 10 oz.) flour
- 10 g (2 tsp.) salt
- 1 liter (4 cups) milk
- 2 g (1/2 tsp.) baking soda
- 290 g (10 oz.) melted vegetable shortening

Filling
- 2 kg (4 1/2 lb.) ground Pork
- 275 g (10 oz.) chopped onion
- Salt and pepper

INSTRUCTIONS

1. place the flour in a large bowl and form a well in the center; add the salt and baking soda;
2. add the milk, then the melted fat;
3. mix into a smooth dough;
4. roll out the dough and cut into 20 cm (8") rounds;
5. combine the ingredients for the filling;
6. place about 115 g (4 oz.) filling on one side of each round;
7. moisten the edges with water; fold over into a turnover;
8. fold the edges over into a kind of cord;
9. crimp to form a decorative border;
10. make a slash in the top of the pastry with the tip of a knife;
11. place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until
browned.
Great gourmet recipe of pork with onions is ready to serve...nice !

Poached Sirloin with Dried Ceps and Vermicelli

This great poached sirloin Gourmet recipe stands at the crossroads of east and west. It's inspired by the traditional Japanese soup shabu shabu, a broth containing meat, shiitake mushrooms, noodles and vegetables. Variations of it are found throughout Asia, in China and Vietnam. If you don't have consommé, you can use bouillon cubes, one meat and one chicken, for each liter of water.

INGREDIENTS :

- 700 g (1 lb. 8 oz.) beef sirloin

- 50 g (2 oz.) dried Ceps (porcini)

- 60 g (2 oz.) Chinese bean-thread noodles (vermicelli)

- 50 g (2 oz.) celery root (celeriac)

- 1 liter (4 cups) beef consommé

- 1 tbsp. grainy mustard

- Coarse sea salt, freshly ground pepper

INSTRUCTIONS

1. Place the ceps (porcini) in a bowl, add 500 ml (2 cups) water and soak for 30 minutes. Drain, strain the soaking liquid through a cloth and add it with the liter of consommé to a soup pot.
2. Rub the meat on all sides with coarse salt and freshly ground pepper. Tie it up like a roast, keeping one end of the string long enough to tie to the handle of the pot, and add to the pot.
3. Add the peeled celery root. Cook for 25 minutes over low heat.
4. Remove the meat with the string and let it rest at room temperature.
5. Cook the vermicelli for 4 minutes in half the broth over low heat. Bring the remaining broth to a boil, add the ceps and reduce the heat; let infuse for 5 minutes.

Finishing and presentation

1. Place the ceps and noodles with the meat (still tied) into a soup tureen. Cover and reserve while preparing the sauce.
2. Crush the piece of celery root in a bowl with a fork; add the mustard and enough broth to form a sauce thick enough to coat a spoon. Pour into a sauce dish.
3. Place the tureen on the table before your guests. Remove the meat and place it on a cutting board. Slice thinly.
4. Place some vermicelli and ceps into 4 serving bowls;
5. place the sliced meat on top with a sprinkling of coarse salt.
6. Serve the sauce on the side and the remaining hot broth in bowls.
   
7. This great gourmet recipe of the poached sirloin is ready to serve.....mmmm what a taste ! Nice ! Enjoy the sirloin....

beef-tenderloin-with-fleurie-wine

Lamb Tagine with Artichokes and Peas

Try this nice gourmet recipe of lamb Tagine with Artichokes and Peas ...its recommended !

Ingredients for 6-8 servings
- 1.5 kg (3 lb.) Lamb, cut into pieces
- 2 kg (4 1/2 lb.) Artichokes
- 2 kg (4 1/2 lb.) Peas or fresh beans
- 1 tsp. ginger
- A pinch of Saffron
- 1 clove of garlic
- 3 tbsp. oil
- Peel of a preserved lemon
- A handful of olives
- Juice of 1 lemon

INSTRUCTIONS

1. Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add
the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
2. Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
3. Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
4. Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
Then this amazing gourmet recipe is ready to serve.... a fantastique taste of lamb tagine..!

beef-tenderloin-medallions-caramelized.

Lamb Sauté with Figs

Try this great gourmet recipe of lamb saute . Serve the sauté accompanied by fresh buttered noodles.

INGREDIENTS:
- 1.5 kg (3.3 lb.) boneless Lamb shoulder, cut into pieces
- 800 g (1 lb. 12 oz.) fresh Figs
- 2 onions
- 1 clove of garlic
- 4 sprigs of flat leaf parsley
- 30 g (2 tbsp.) butter
- 1 tbsp. peanut oil
- 200 ml (3/4 cup) dry white wine
- Salt and pepper

INSTRUCTIONS

1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about
10 minutes.
2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let
simmer for 30 minutes over low heat.
3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
4. Correct the seasoning and continue cooking for 20 minutes longer.
Then this gourmet recipe of the lamb saute with figs is ready to serve... hmmm...nice !

beef-and-ale-pot-roast.

Lamb Chops on a Potato Wreath

Try this great gourmet recipe of lamb chops....what an amazing taste of lamb !

Ingredients for 4 servings
- 12 trimmed Lamb chops
- 100 g (3 1/2 oz.) shallot
- 30 g (2 tbsp.) tarragon vinegar
- 200 ml (3/4 cup) red wine
- Freshly ground pepper
- 400 ml (1 1/2 cups) lamb stock

Potato Wreath
- 4 large Potatoes
- 100 g (3 1/2 oz.) butter
- Salt and freshly ground pepper

Vegetables (about 80 g / 3 oz.)
- Young onions
- Carrots
- Snow peas
- Thin green beans
- Broccoli
- Salt and sugar
- 200 ml (3/4 cup) vegetable broth

INSTRUCTIONS

1. Sauté the finely chopped shallot in some butter; deglaze with the vinegar and 100 ml of the
red wine; simmer until the shallot is transparent.
2. Season the chops on both sides, sear them over high heat to colour them nicely, then let rest
in a 180° C (350° F) oven for 5 minutes.
3. Degrease the pan, deglaze with the remaining 100 ml red wine, and pour over the shallots. Add the lamb stock and reduce to the desired consistency.

Potato Wreath

1. Cut the potatoes into slices 2 mm thick. Cut circles from the potato slices using a 4 cm (1
1/2") round cutter.
2. Butter a skillet and place a 10 cm (4") ring or metal cutter into it. Line the bottom with the
potato rounds, overlapping them to form the crown.
3. Cook for 5 minutes on each side and season with salt and pepper. (Cook the potatoes with the ring in place while you brown the first side, then remove it before turning the potato crown to brown the other side.)

Preparing the vegetables

1. Blanch all the vegetables separately and immediately run them under very cold water. Set
aside.
2. Season with a little salt and sugar.

Finishing and presentation

1. Lightly caramelize the sugar; add 50 g (3 tbsp.) butter and the vegetable broth and reheat
the blanched vegetables.
2. Place the potato crown on a hot plate, place the vegetables in the centre, the lamb chops on
top, and the sauce all around.
3. Garnish with herbs.
This nice gourmet recipe of lamb chops with potato wreath is ready to serve....bon appetit !

beef-sirloin-with-onions-and-apricot.

Beef Tenderloin with Fleurie Wine and Marrow

Try this classic recipe from the Troisgros brothers that has several interpretations, depending on the cut of beef: ribs, steaks or tenderloin. Roanne is very near Charolais, famous for its beef cattle. For this amazing beef tenderloin recipe in particular, the meat is taken from the tenderloin of a cow over 3 years old. For rib steaks or sirloin, on the other hand, we would choose a Salers or Normande about 4 years old. As a side dish, serve a gratin forézien, a potato gratin made without cheese.

Ingredients

- 4 slices of Beef tenderloin (180 g/6 oz.) each
- 60 g (2 oz.) beef marrow
- 250 ml (1 cup) Fleurie (Beaujolias premier cru red wine)
- 2 French shallots
- 160 g (6 oz.) butter
- 2 tbsp. meat glaze (very reduced veal stock)
- Salt and pepper
- Fleur de sel and cracked pepper

Method

1. Soak the marrow in a bowl of cold water overnight.
2. Peel and chop the shallots. Reduce the red wine by half. Season the slices of meat with salt
and pepper. Heat 30 g (1 oz.) butter in a sauté pan. When it is browned, add the beef and cook to the desired doneness.
3. Remove the beef and set aside on an overturned plate (so the meat doesn't soak in its
own juices).
4. Cut the marrow into 4 rounds; poach them in a small saucepan of hot (not boiling) salted water; remove from the heat and set aside.
5. Pour the butter from the sauté pan into a skillet and set aside. To the sauté pan, add the
chopped shallot and sweat lightly; add the reduced red wine and meat glace and reduce until syrupy.
6. Remove the sauté pan from the heat and add the remaining butter in small pieces, whisking
slowly. Do not boil, but keep the sauce hot.
7. Reheat the meat in the skillet with the butter. Recuperate the juice it has given off and add it to the sauce.
8. Place the meat on plates or a serving platter. Spoon the red wine sauce over top, then
drain the marrow and place on top of the meat. Sprinkle with coarse salt and cracked pepper and serve immediately. ...what an amazing taste of beef tenderloin..!

Beef Tenderloin Medallions Caramelized Onions & Port Sauce

This great beef tenderloin medallions recipe is served while the Port sauce is still bubbling in the hot pan with a "screaming" (crispy) potato cake, and a tomato, herb and spinach tartlet.
In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely.....nice thrilling taste !

Ingredients
- 5 Beef tenderloin medallions, about 150 g (5 oz.) each
- 500 g (18 oz.) red Onion, thinly sliced
- 120 g (4 oz.) clarified butter
- 140 ml (9 tbsp.) veal stock or broth
- 125 ml (1/2 cup) Port
- 60 g (2 oz.) brown sugar
- Vegetable oil
- Salt and pepper
- 1 tbsp. horseradish
Method

1. sauté the onions in a skillet with the clarified butter and brown sugar for about 2 minutes, just until they caramelize;
2. add the horseradish and 60 ml (1/4 cup) veal stock or broth; reduce at a simmer until the sauce thickens; set aside, keeping warm;
3. place the Port and the remaining stock in a small saucepan; simmer until the liquid is reduced by half;
4. season the beef with salt and pepper; heat the oil in a skillet; sear the beef medallions for
one minute on each side; finish cooking in the oven or under the broiler until the desired doneness is reached, about 1 minute for medium-rare;
5. place the onions in the center of warmed plates; place the beef medallion on top; spoon the
sauce around and serve hot.... great sizziling taste of beef sirloin !

Beef Sirloin with Onions and Apricot Lentils

Try this original recipe from Neil McCarthy, Executive Chef of the Mount Kenya Safari Club
At the Club, this dish is served with Parmentier potatoes, diced parsnips, smoked bacon and grilled vegetable ribbons.

In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely. Hmm what a fantastic taste of beef sirloin...!


Ingredients
- 5 Beef sirloin steaks, about 210 g (7 oz.) each
- 150 g (5 oz.) sliced Onion
- 1 clove of garlic, minced
- 1 egg white, lightly beaten
- 285 ml (1 cup + 2 tbsp.) béchamel sauce
- 30 g (2 tbsp.) English mustard
- 60 g (2 oz.) sautéed bacon bits
- Salt, pepper, paprika

Apricot lentils
- Lentils, allow 125 ml (1/2 cup) cooked lentils per serving
- 30 g (1 oz.) dried Apricots
- 285 ml (1 cup + 2 tbsp.) veal stock or broth
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) orange juice, approximately
- 1 tbsp. sherry
- A pinch of chervil
Method

1. in a skillet, sauté the onions and garlic in butter; when the onions turn translucent, add the
mustard and béchamel sauce and combine well; season and let cool;
2. add the beaten egg white and bacon;
3. season the beef with salt, pepper and paprika; place in a non-stick pan, pressing down so
that the meat sits flat;
4. spread the onion mixture over the steaks; grill over high heat for 10 minutes until the
"soufflé" is glazed;
5. cook the lentils in a pan in the broth or veal stock until they are cooked (between 30 and 60
minutes for brown lentils); flavor with a little red wine to taste;
6. poach the apricots in about 125 ml (1/2 cup) orange juice and 1 tbsp. sherry; drain, cut into
strips and mix into the lentils; sprinkle with chervil;
7. place the lentils onto a hot plate; place the sirloin on top; garnish with vegetables and serve
hot....an the great beef sirloin with onions and apricot lentils are ready to serve....nice !

Beef Braised in Wine - Boeuf en Daube

Try this beef braised in wine recipe or Boeut en daube....a must try !






Ingredients for 4 servings

- 1 kg (2 1/4 lb.) Beef from various braising cuts,

cut into cubes
- Salt and pepper
- 100 g (3 1/2 oz.) bacon, in small pieces
- 3 tbsp. olive oil
- 1 large onion
- 2 sprigs of thyme
- 1 bottle of red wine
- Chopped herbs
- Capers, pearl onions, cooked peas, etc.
Method

1. In an earthenware casserole, sear the bacon and beef in the oil; add the onion and thyme.
Season with salt and pepper.
2. Pour the wine over top to cover the meat. Braise, covered, over low heat for 3 to 4 hours.
3. At the end, add the herbs, capers and garnish of your choice.
This great boeuf en daube is ready to serve.....amazingly nice taste !

Beef and Ale Pot Roast

Another great beef recipe. Suitable alternative cuts include: silverside, topside and brisket.For a bigger piece of beef, allows 30-40 minutes per 450 g.

Ingredients

- 1 kg (2 1/4 lb.) braising Beef (such as brisket), boned and rolled

- 3 tbsp. oil

- 2 medium onions, thinly sliced

- 4 cloves of garlic, crushed

- 300 g (10 oz.) carrots, peeled and cut into sticks

- 50 g (2 oz.) flour

- 2 tsp. dry mustard

- 1 bay leaf

- 440 ml (1 3/4 cups) dark ale

- 300 ml (1 1/4 cup) beef stock or water

- 1 tbsp. brown sugar

- 12 slices of country bread

- 60 g (2 oz.) Cheddar cheese

Method

1. Heat the oil in a large saucepan, add the joint and brown all sides.
2. Place in a deep 3.4 litre (6pt) ovenproof casserole. Add garlic, carrots, celery and bay leaves and season well. Add stock and the brown ale.
3. Cover and cook for 2 hours. Thicken with gravy granules if gravy is too runny. Serve with boiled or mashed potatoes and seasonal vegetables.
4. This amazing beef ale pot roast is ready to serve....hmmm extraordinary taste !
   

Basque Pot-au-feu

Try this great recipe. In the Basque region, pot-au-feu takes three pots:

* In the first pot, the meat, ham and chicken cook in a little water with a few previously-soaked chick peas.
* The second pot is used to cook the kidney beans and bacon or salt pork with a little oil and
a quartered onion...
* And the third to cook the finely chopped cabbage and sausage.

When the ingredients in these three pots are cooked, combine half the broth from the chick peas
with half the broth from the cabbage, as well as a little of the bean cooking liquid. Make a soup with bread or pasta.

After the soup, serve the peas, cabbage and beans in different plates. These vegetables are eaten drizzled with oil and vinegar to taste. The meats are served last, cut into pieces and combined with fried red peppers and tomatoes. The Basques prefer kidney beans or white beans which
they eat almost every day in soups, salads, etc.
Chick peas, on the other hand, are used only to add flavor to the broth. To each pot of broth or stock, they add a few chick peas which they remove after cooking.

Ingredients
- 1.5 liters (6 cups) water
- 250 g (9 oz.) white beans
- Vegetables as desired
- A piece of salt pork (shoulder)
- Grated cheese
- Thick slices of bread

Method

1. Peel and julienne the vegetables;
2. place all the ingredients into a pot except the bread and cheese; cook until naturally thickened;
3. in an earthenware pot; place the bread; pour the soup over top; add the cubed meat; sprinkle with cheese and brown in the oven.
This great Basque Pot-au-feu recipe is ready to serve....nice taste !

Baeckeofe or Alsatian-Style Lamb

Try this amazing baeckeofe recipe. Baeckeofe was once considered a poor man's dish in the days when meat was rare and every cut was used. Each family would take advantage of the opportunity to use the baker's oven. Today baeckeofe has become a dish of gastronomic renown.
Baeckeofe is a uniquely Alsatian take on leg of lamb or lamb shoulder boulangère, cooked in the
oven in an earthenware dish. These two recipes are prepared with the same ingredients and using the same method: a layer of thick potato slices, then thinly sliced onion, and finally pieces of meat, all covered with another layer of potatoes. But after that, the plot thickens! Because Alsace is wine country, lamb is always marinated in white wine which harmonizes with it perfectly - white wine respects the lamb's delicate flavor better than red. On the other hand, stock is preferred for making potatoes boulangère - frankly, it's more neutral (you could say it's a gratin dauphinois without the cream).Presenting the earthenware dish at the table is the
first delight. The second is having all the wonderful aromas waft out once the lid is removed…
but the greatest is when your guests taste the sophisticated flavors of the baeckeofe! Great taste to try !

Ingredients
- 500 g (18 oz.) Lamb shoulder, boned and tied
- 500 g (18 oz.) veal loin, tied
- 500 g (18 oz.) pork loin
- 1 pig's foot
- 1 kg (2 1/4 lb.) BF15 Potatoes
- 3 medium onions
- 1 bouquet garni
- 1 egg
- 3/4 bottle of dry white wine (preferably Alsatian)
- A little peanut oil
- Salt and pepper

Luting paste
- 300 g (10 oz.) flour
- 150 ml (10 tbsp.) cold water

Method

1. Marinate the meat a day ahead: season the lamb shoulder, veal and pork loin with coarse salt and pepper and place in a large non-reactive container; add the bouquet garni and white wine, cover and marinate in the refrigerator, turning the meat after 5 hours.
2. Prepare the luting paste: gradually blend the cold water into the flour with a wooden spoon to form a soft paste.
3. Drain the meats, reserving the marinade and bouquet garni.
4. Heat a little oil in a skillet, add the meat and brown on all sides.
5. Peel the potatoes, wash and drain them, andcut into large slices. Peel and slice the onions
thinly.
6. Preheat the oven to 180° C (350° F).
7. Place half the potato slices in the bottom of a large earthenware casserole, season with coarse
salt, add the sliced onions, then the pig's foot (cut into 6), the marinated meats, the bouquet
garni, and finally the remaining sliced potatoes.
8. Pour in the marinade and add enough cold water to come to about 2-3 cm (1") below the second layer of potatoes; season these with coarse salt, cover, and seal the casserole with the luting paste. Brush the luting paste with beaten egg.
9. Cook in a 180° C (350° F) oven for 2 hours.
10. When the baeckeofe is cooked, break the seal, take off the lid, remove and slice the meats,
arrange them in the casserole on top of the potatoes, and serve....hmmm nice..bon appetit !

Chilled Tomato Soup with Lemon Sorbet

Another great tomato soup recipe with lemon sorbet....hmmm..nice !

Ingredients for 4 servings
- 500 ml (2 cups) lemon sorbert (see Ice Cream)
- 1 kg (2 1/4 lb.) Tomatoes
- 2 cm (1") gingerroot
- 1/2 tsp. ground cumin
- A drizzle of olive oil, salt, pepper, Tabasco
- 2 sprigs of basil

Method

1. Immerse the tomatoes in boiling water for 30 seconds then run under cold water
2. to remove the skins easily.
3. After you have peeled the tomatoes, cut them into wedges.
4. Peel and chop the ginger.
5. Place a saucepan on the heat with a little olive oil. Add the ginger and cumin, stir with a wooden spoon and add the wedges of peeled tomato.
6. Cover and simmer for 15 minutes over low heat.
7. Pour the cooked tomatoes into the bowl of a food processor and liquefy. Taste and correct the seasoning with salt, pepper and Tabasco.
8. Cool, then refrigerate.
9. Serve the soup well chilled with a scoop of lemon sorbet and a few chopped basil leaves.
This tomato soup recipe is ready to serve....amazing taste !

Chilled Lamb's Lettuce Consommé

Good to know: Lose wieght with lamb's lettuce
Lamb's lettuce is very low in calories: only 14 per 100 g. Take advantage of it in your low-cal menus! Try this great lettuce soup recipe...nice for your health!

Ingredients for 4 servings

- 200 g (7 oz.) Mache (Lamb's Lettuce)

- 2 zucchini

- 2 carrots

- 4 mint leaves

- 50 (3 tbsp.) unsalted butter

- 500 ml (2 cups) water

- 2 French Shallots

- Fine salt

Method

1. Peel the zucchini, then cut into small cubes. Sauté the shallots and zucchini in butter. Add the water and salt; cook gently.
2. At the end of the cooking time, add the lamb's lettuce and cook just 5 minutes longer.
   Purée in a blender. Correct the seasoning; chill.
3. Serve the consommé well-chilled in transparent glasses and garnish with little carrot sticks, lamb's lettuce and/or mint leaves.
   

This lettuce soup recipe is ready to serve....great !

Chilled Cream of Celery Soup

Try this great celery soup...nice taste !

Ingredients for 6 servings
- 2 leeks, white part only
- 6 stalks of Celery
- 1 piece of celery root (celeriac), optional
- 10 g (1 tbsp.) chervil
- 2 green apples
- 1 small onion
- 1 1/2 liters (6 cups) chicken stock or water
- 2 tbsp. chopped chervil
- 250 ml (1 cup) cream
- 2 cloves of garlic
- 1 knob of butter
- 1 bouquet garni
Method

1. Roughly chop the leeks and onion. Sweat in butter with the crushed garlic for a few minutes until the onion is translucent.
2. Add 1 1/2 liters (6 cups) stock; bring to a boil; season, add the bouquet garni, finely chopped celery stalk and celery root. Cook over low heat for about 30 minutes. Ten minutes before the end, add the peeled diced green apple.
3. Purée everything in a blender and then strain - the technique differs from an ordinary cream soup because it's essential to get rid of the celery "threads" that are unpleasant to eat.
4. Add the cream, correct the seasoning and refrigerate.
5. Just before serving, garnish with a sprinkling of chervil.
The celery cream soup is ready to serve....mmmm great taste !

Ajoblanco with Grapes (Spanish Cold Soup)

Origin
In Roman Hispania, almond milk was consumed in large amounts. The almonds were crushed in a mortar with garlic and salt, thinned with water, then combined with virgin olive oil and pieces of bread. This was the forerunner of the Spanish soup ajoblanco that is still eaten today.
In contemporary times, a whole variety of ingredients has been added: fresh white grapes, small pieces of apple and even fried anchovies. These imaginative additions have produced a wide
range of textures, making this nourishing white gazpacho a unique dish. Try this amazing recipe..it's recommended !

Ingredients
- 250 g (9 oz.) blanched raw Almonds
- 2 cloves of garlic, peeled
- 150 g (5 oz.) fresh white bread crumbs
- 150 ml (5 oz.) extra virgin olive oil
- 1 tbsp. sherry vinegar
- 1 liter (4 cups) very cold water
- Coarse salt
- 250 g (9 oz.) peeled seeded red or green Grapes
Method

1. Soak the bread in some cold water.
2. If you wish to use the traditional method, continue using the mortar. Otherwise, transfer the mixture to a blender at this point. Add the almonds and blend to make a paste.
3. When the mixture is smooth, drizzle in the olive oil to create an emulsion.
4. Add the vinegar and continue blending until smooth. Add the very cold water until the desired consistency is reached.
5. Refrigerate until just before serving. Before serving, correct the seasoning with salt and vinegar to taste. Pour into a serving container and place the muscat grapes over top.
6. Crush the peeled garlic and salt in a mortar. Add the drained bread.
This Ajoblanco soup is ready to serve....si senor ! Great taste of Spanish soup !

Cream of Porcini (Ceps)

Another great soup recipe. If you don't have cream of rice, you can thicken the soup with a little cornstarch.

Ingredients
- 1 kg (2 1/4 lb.) Ceps
- 1 leek
- 1/2 onion
- 1.5 liter (6 cups) chicken stock
- 100 ml (6 tbsp.) cream
- 100 ml (6 tbsp.) milk
- 50 g (3 tbsp.) butter
- Salt and pepper
- 1 tbsp. oil
- 1 tbsp. cream of rice

Method

1. Wash and trim the leek; peel the onion; chop finely;
2. clean the mushrooms; slice thinly, setting aside 3 to 4 caps for garnish;
3. in a large saucepan, gently cook the onion and leek in the butter until lightly colored;
4. add the mushrooms and sauté until they have given off their liquid;
5. add the stock; bring to a boil; reduce the heat; cover and simmer for 40 minutes;
6. purée everything in a blender; combine the cream of rice with the milk and add to the blender; mix well;
7. return everything to the saucepan; simmer gently for 10 minutes;
8. pour through a fine-mesh strainer if necessary; blend in the cream;
9. slice the reserved mushroom caps into 3 mm thick slices; sauté in a skillet in 1 tbsp. oil just until softened; drain;
10. season the velouté with salt and pepper to taste; ladle into soup bowls; garnish with the cep slices.
This cream of Porcini is ready to serve....nice !

Cream of Caramelized Onion Soup

Try this classic from the menu of Les Trois Tilleuls recipe. This soup is slightly sweet, so serve it in small quantities. Serve with a drizzle of cream in a spiderweb pattern for a festive touch.

Ingredients
- 1 kg (2 1/4 lb.) Onions
- 100 g (6 tbsp.) butter
- 60 g (1/4 cup) sugar
- 60 ml (1/4 cup) wine vinegar
- 60 ml (2 oz.) Port
- 1 liter (4 cups) light chicken stock
- 30 ml (1 oz.) crème fraîche

Method

1. peel the onions and slice thinly. Melt the butter in a large saucepan;
2. add the onions and cook until colored, stirring constantly. When the onions are very soft, add the sugar and caramelize.
3. add the wine vinegar, Port and chicken stock.
4. cook for about 30 minutes; purée and correct the seasoning if necessary.
5. blend in the cream.

Serving

1. Serve with crisp croutons and grated cheese (e.g., Comté, Emmenthal)

Hmmm. a great taste of onion soup....nice !

Caesar's Mushroom and Hazelnut Soup

Another great soup recipe...try this Caesar's Mushroom soup....a must try !
Ingredients

- 600 g (1 lb. 5 oz.) Caesar's mushroom or other mushrooms, julienned
- 2 large heads of lettuce, torn up
- 150 g (5 oz.) butter
- 1 veal shank
- 2 onions, thinly sliced
- 1 liter (4 cups) milk
- 6 tbsp. raw rice
- 125 g (4 oz.) Hazelnut (Filbert)s
- 3 egg yolks
- 125 g (4 oz.) cream
- 1 tsp. sugar
- Salt and pepper

Method

1. melt the butter in a saucepan; add the Caesar's mushrooms, lettuce, salt, pepper and sugar;
2. simmer over low heat, covered, for 30 minutes;
3. add the onions and veal shank; add 2 liters (8 cups) water and 1 liter (4 cups) milk;
4. cover and simmer for 90 minutes; add the rice and cook for 30 minutes longer;
5. remove the shank; blend the soup and correct the seasoning;
6. in a mortar, mash the hazelnuts and 75 g (5 tbsp.) butter to a paste; mix in the egg yolks and cream;
7. pour the mixture into a tureen; gradually blend in the puréed soup, whisking vigorously;
8. serve hot.....hmmm great taste of soup !

Valais Apricot Paillard

Try this amazing apricot valais recipe...nice taste !

Ingredients
For 4 servings

Tart pastry (make the day before)
- 125 g (4 oz./about 1 1/4 cup) sifted flour
- 50 g (3 tbsp.) softened butter
- 25 g (5 tsp.) sugar
- 25 g (5 tsp.) milk
- 1 egg yolk
- A pinch of salt

Apricots
- 12 apricots
- 30 g (1 oz.) flaked almonds
- 20 g (4 tsp.) sugar
- 20 g (4 tsp.) butter
Method

Tart pastry (make the day before)

1. Combine the butter, flour, sugar and salt.
2. In a bowl, add the egg yolk and milk.
3. Do not overwork the pastry.
4. Wrap in plastic wrap.
5. Let rest in the refrigerator for several hours.

Apricot Paillard (assembly)

1. Roll out the pastry to a thickness of 2 mm (1/16”).
2. Using a round cutter, cut out 4 discs, each 12 cm (5”) in diameter.
3. Place on a baking sheet.
4. Arrange the sliced apricots in a rosace on each disc,

leaving a 1 cm (3/8”) border. In the centre, place an apricot

half.
5. Sprinkle on a few flaked almonds.
6. Sprinkle with a little sugar and a knob of butter.
7. Bake in a preheated 220° C (450° F) oven for 15-20 minutes.

Serve warm, accompanied by a coulis or an apricot sorbet. Hmmm...great taste of apricot !

Turbot with Fresh Peas and Lemon Thyme

The cooking time for the vegetables will vary according to the season and their size, freshness and quality.Wild turbot is considered the king of ocean fish. Its main drawback is that 70% of the fish is waste once it is prepared. Snow peas (from the garden or green pea family) are also called
mange-tout. Try this great Turbot with peas recipe...a must try !

Ingredients

Turbot
- 4 skinless turbot fillets, 60 g (2 oz.) each, 2.5 cm/1” thick

To finish
- 10 g (1/3 oz.) finely diced red pepper
- 30 g (2 tbsp.) butter
- 200 ml (3/4 cup) fish stock
- 1 tbsp. lemon juice
- 20 g (2/3 oz.) chopped shallot
- 1 sprig of lemon thyme
- Salt and freshly ground pepper

Vegetable
- 100 g (3 1/2 oz.) snow peas
- 150 g (5 oz.) fresh green peas
- 4 thin pods of unshelled peas
- 4 spring onions
- 20 g (4 tsp.) butter
- 50 ml (3 tbsp.) chicken stock*
- Salt

To finish
- 20 g (4 tsp.) butter

Cabbage (optional)
- 1 pointed cabbage
- 20 g (4 tsp.) butter
- 50 ml (3 tbsp.) chicken stock
- 10 g (1/3 oz.) chopped shallot
Method

Vegetables

Green peas and spring onions

1. Set aside 4 unshelled pea pods. Shell the rest.
2. Cut off the ends from the spring onions.
3. Cook the peas and spring onions with a knob of butter and

some chicken stock (just enough to cover) for 3-5 minutes.

Snow peas

1. Trim the ends from the snow peas.
2. Cook in boiling salted water for 3-4 minutes. Refresh.

Pointed cabbage (optional)

1. Separate the leaves of the cabbage.
2. Remove the ribs, keeping only the tender inner leaves.

Wash.
3. In a saucepan, sweat the shallot in a little butter.
4. Add the cabbage leaves, adding a little chicken stock.

Season with salt and pepper. Cook, covered, for 4-5 minutes. Set aside.

Finishing

Turbot fillet

1. Sprinkle the chopped shallot in a deep baking dish.
2. Place the turbot fillets on top, seasoned with salt and pepper.
3. Add fish stock to reach one-quarter of the way up, along with a sprig of lemon thyme and a knob of butter.
4. Place into a preheated 120° C (250° F) oven for 15-20 minutes, depending on thickness.
5. Baste during the cooking time.

Lemon thyme jus

1. Strain the cooking juices from the turbot through a fine mesh strainer into a saucepan. Reduce by half.
2. Add the knob of cold butter, the finely diced red pepper, the leaves from the lemon thyme and 1 tsp. lemon juice.
3. Cook the pea pods in salted water, then open them up (for presentation).

Presentation

1. Heat all the vegetables. Add the snow peas.
2. Into each warmed deep plate, place the cabbage, then the turbot.
3. Divide the garnish around the fish. Spoon on the jus.
4. Add a pea pod and a sprig of lemon thyme.


This great Turbot with Peas and Lemon Thyme is ready to serve your appetite...bon apetit !

Cod “Marbré” with Ratatouille and Sweet Pepper Coulis

“Sweet” or “bell” peppers are members of the Capsicum family, but are distinguished from their chili cousins by their larger size and less aggressive flavor.Eggplant is always eaten cooked. Choose smaller, more tender ones, that contain fewer seeds. Try this great cad Marbre
with ratatouille and sweet pepper sauce...a great combination. !
Ingredients

Cod
- 1 – 300 g (10 oz.) fresh cod fillet, cut from the center
- 8 spinach leaves, blanched
- 1 liter (4 cups) court-bouillon
- Salt and freshly-ground pepper

Finishing
- 2 tbsp. basil oil
- 1 nice zucchini

Ratatouille
- 3 sweet peppers (1 red, 1 green, 1 yellow)
- 1 green zucchini, unpeeled, cut into 5 mm (1/4”) dice
- 1 eggplant, unpeeled, cut into 5 mm (1/4”) dice
- 3 tomatoes, peeled, seeded and diced
- 2 tbsp. olive oil
- 20 g (2/3 oz.) chopped shallot
- 1 whole clove of garlic
- 1 chopped clove of garlic
- 1 sprig of thyme
- Salt and freshly-ground pepper

Sweet pepper coulis
- 1 red pepper, blanched for 2 minutes and peeled
- 20 ml (4 tsp.) chicken stock
- 10 ml (2 tsp.) olive oil
- 2 tbsp. lemon juice
- Tabasco
- Salt and freshly-ground pepper

Eggplant caviar
- 2 medium eggplants
- 50 ml (3 tbsp.) olive oil
- Salt and freshly-ground pepper

Mesclun
- 50 g (2 oz.) mesclun
- 3 tbsp. olive oil
- 1/2 tsp. sherry vinegar
- Salt and freshly-ground pepper

Equipment
- 1 terrine, 27 cm x 7 cm x 6 cm (approx. 10 x 3 x 2”)

Method

Preparation (the day before)

Cod

1. Cut the cod fillet lengthwise into 2 strips, 3 cm (1 1/4”) in diameter.
2. Gently place into cold court-bouillon.
3. Bring gently to a simmer for 2 minutes. Remove from the heat.
4. Poach for 10 minutes off the heat. Drain gently. Let cool.
5. Wrap the cod carefully in the blanched spinach leaves.

Zucchini slices

1. Cut the zucchini with a mandolin into long strips, 2 mm (1/16”) thick.
2. Blanch in salted water. Refresh.

Ratatouille

1. Peel and halve the peppers.
2. Remove the seeds and white parts (keep one whole for the coulis).
3. Cut into 5 mm (1/4”) dice.
4. Cook in a baking dish at 150° C (300° F) for 30 minutes with a sprig of thyme and a clove of garlic.
5. Sweat the chopped shallot and chopped garlic with the diced tomato in olive oil for 4-5 minutes. Add the zucchini, eggplant and peppers cooked in the oven.
6. Season with salt, freshly-ground pepper and chopped garlic.
7. Cook for 10 minutes. Let cool.

Assembly

1. Line the terrine with plastic wrap.
2. Line with slices of blanched zucchini.
3. Add a 1 cm (3/8”) layer of cold ratatouille and place the cod fillet on top.
4. Add the remaining ratatouille. Fold the zucchini slices over top.
5. Close up with plastic wrap. Let rest overnight with a small weight on top.

Garnish

Eggplant caviar

1. Cut the eggplants lengthwise once you have removed the two ends.
2. Place into a dish. Drizzle with olive oil.
3. Cover with a sheet of aluminum foil.
4. Place in a 180° C (350° F) oven for 35-40 minutes. Remove the eggplant from the oven.
5. Using a fork, mash with a little olive oil. Season with salt and pepper.

Sweet pepper coulis

1. In a blender, liquefy the red pepper with the olive oil.
2. Add the salt, freshly-ground pepper, Tabasco and juice of half a lemon to make the coulis.
3. If necessary, thin with a little broth. Strain through a China cap.

Mesclun

1. Wash the mesclun and dress with an olive oil-based vinaigrette.

Presentation

1. Onto each plate, place a slice of terrine, a spoonful ofeggplant caviar and some mesclun.
2. Drizzle a little sweet pepper coulis and some basil oil on each plate.


This amazing recipe og gourmet cad marbre with ratatoulle with sweet pepper is ready to serve. Great taste !

Grilled Sardines With tomato Sorbet

Another great Gormet recipe to try. Grilling or barbecuing is certainly the easiest and most convivial way to prepare sardines. Sardines that are grilled don't need to be scraped first. The skin protects them from drying out in the heat of the grill. It's also pointless to gut them: left whole, they will hold together better.

They can be brushed with oil, sprinkled with thyme, rosemary and a little coarse sea salt.

Ingredients

- 12-16 nice sardines, depending on size

- 1 green pepper

- 1 or 2 zucchini, depending on size

- Olive oil

- Thyme, rosemary, Guérand sea salt, freshly ground pepper

Tomato sorbet

- 8 tomatoes

- 1/2 bunch of basil

- 4 sprigs of thyme

- 2 tbsp. olive oil

Parmesan tuiles

- 100 g (3 1/2 oz.) grated fresh Parmigiano Reggiano (parmesan)

Method

Tomato sorbet

1. Liquefy the tomatoes, basil and olive oil in a blender; season with salt and pepper.
2. Pour into a container; place in the freezer for at least 3 hours.

Tuiles

1. On a non-stick baking sheet, place three small mounds of grated Parmesan - the equivalent of 1 tbsp. each.
   Flatten out with the back of a spoon; bake in the centre of the oven for 6-7 minutes. Remove as soon as they are nicely colored since they will turn brown very quickly.
2. Loosen the tuiles from the pan as soon as they come out of the oven. You can leave them flat on a baking sheet or place them over a rolling pin to give them a curved shape.

Barbecue

1. Slice the pepper and zucchini into rounds. Brush with olive oil and grill for a few minutes on each side.
2. Season the sardines, then place on the grill. Cook for 2 minutes on each side. Check for doneness according to their size. See chef's note, above.

Presentation

1. On each plate, place a scoop of tomato sorbet, some grilled sardines and a parmesan tuile.
2. Garnish with the grilled vegetables and a few basil leaves.
   

This great gourmet recipe is ready to serve...amazing taste of fish..!