Meals : Enjoy all meals

Brushetta / Brusketta

2008-09-08T22:40:56Z

Chef"s Note

You say "brushetta,"�I say "brusketta"�

In Italian,
the letters "ch" represent the sound "k." No matter how it's
pronounced, bruschetta has been enjoyed by Italians for centuries. And
while the "col pomodoro" version, made with tomatoes, is well-known
outside of Italy, the term bruschetta refers specifically to toasted
bread, rubbed with garlic and drizzled with olive oil. After that, it
all depends on individual tastes and available ingredients. Are
unexpected guests dropping by? Make up a platter of various kinds of
bruschetta!

Ingredients

Ingredients for 4 servings

Basic recipe

- 4 slices of crusty white Italian-style bread or baguette

- 2 cloves of garlic, halved lengthwise

- 2 tbsp. extra virgin olive oil

- Salt and pepper

Bruschetta col pomodoro

- Add 2 Italian Tomatoes

Bruschetta col basilico

- Add 4 basil leaves

Bruschetta col salmone

- Add 100 g (3 1/2 oz.) smoked salmon

- 2 green onions, finely chopped

Method

Basic

Toast the bread under the broiler for
a few seconds - it should be crispy. You can also toast it on the
barbecue and prepare your appetizers outdoors without having to slip
away from your guests. Rub the bread with the garlic clove; drizzle
with olive oil. Season with salt and pepper and serve immediately.

Col pomodoro" version - with tomatoes

Wash the
tomatoes; blanch for 1 minute in boiling water; drain and remove the
skin - this is the easiest way to peel a tomato quickly. Cut the tomato
into small dice. Place the tomatoes onto the toasted bread that has
been rubbed with garlic. Drizzle some olive oil over top, season with
salt and pepper and serve immediately.

Col basilico" version - with basil

You can prepare
the basil version starting with either the basic recipe or the tomato
version. Finely snip the basil leaves using scissors. Place on toasted
bread that has been rubbed with garlic, or on top of the tomatoes,
depending on the version you choose. Drizzle some olive oil over top,
season with salt and pepper, and serve immediately.

"Col salmone" version

Place a few strips of smoked
salmon onto toasted bread that has been rubbed with garlic; sprinkle
with a few pieces of green onion; drizzle with olive oil, season with
salt and pepper and serve immediately.

Cream of Cauliflower Soup with Toast Fingers

2008-09-08T23:29:34Z

Chef's Note

For a faster tip, chop the cauliflower before cooking it: it will cook in just 5 minutes.

Ingredients

For 4 servings

- 1/2 Cauliflower

- 500 ml (2 cups) milk

- 250 ml (1 cup) cream

- Salt and pepper

Toast fingers

- Country bread

- 8 slices of country ham or prosciutto

Method

Remove the leaves and core from the cauliflower and divide into florets.

Place the milk, cream and cauliflower into a large saucepan. Cook for 25 minutes.

Meanwhile, toast the bread in 2 cm (3/4") thick slices; cut into fingers and wrap a slice of ham around each one.

Pur�e the soup in a blender; ladle into bowls and serve with 3 toast fingers per person.

Stuffed Ciabattas

2008-09-08T23:45:38Z

Ingredients

Ingredients for 10 portions

- 400 g (14 oz.) Tomatoes

- 500 g (18 oz.) Feta

- 80 g (3 oz.) olives, pitted

- 50 ml (3 tbsp.) olive oil

- Salt, pepper, oregano

- 10 small ciabattas (or other bread)

Method

Cut the tomatoes and feta into cubes; quarter the olives.�

Add the oil and seasonings.�

Cut an opening on the side of the buns; press down the crumb to stuff them.

Dried Ham Rolls with Julienned Vegetables and Anchoiade

2008-09-08T23:49:33Z

Chef's Note

These rolls are delicious served with a mesclun salad or some vegetables sticks to dip into the remaining anchoiade.

Ingredients

Ingredients for 4-6 servings

- 4 slices of fairly thin Dry ham

- 1 cucumber

- 1 long white radish

- 2 carrots

- 1 green apple

Anchoiade

- 6 anchovy fillets

- 2 cloves of garlic

- 1 egg yolk

- Juice of 1 lemon

- 300 ml (1 1/4 cups) olive oil

Method

Peel all the vegetables and the apple.

Cut
all the vegetables and the apple into 5 mm (1/4") sticks - you could
also use a mandolin or a food processor with a grating blade.

Make
the anchoiade: process the anchovies, garlic, lemon juice and egg yolk
in a food processor; gradually drizzle in the oil, as if making a
mayonnaise, until thickened.

Combine the anchoiade with
the vegetables and roll them up in a half slice of dried ham like a
spring roll. They will keep well in a closed container in the
refrigerator.

Smoked Salmon and Cheese Roulade

2008-09-08T23:52:32Z

Ingredients

For 8 first course servings

- 450 g (1 lb.) cream cheese

- 45 ml (3 tbsp.) chopped capers

- 15 ml (1 tbsp.) finely grated lime zest

- 20 ml (4 tsp.) lime juice

- salt and pepper

- 375 g (3/4 lb.) smoked salmon

- 2 Lebanese cucumbers, thinly sliced on a mandolin

- 60 ml (1/4 cup) finely chopped fresh dill

- 1 bag of baby spinach

- 1/2 red pepper, finely diced

Vinaigrette

- 125 ml (1/2 cup) olive oil

- Juice and zest of 1 lime

- 10 ml (2 tsp.) grainy mustard

- 15 ml (1 tbsp.) chopped fresh dill

- Salt and pepper

Method

In a bowl, combine the cream cheese, capers, lime juice and zest. Season to taste with salt and pepper; set aside.

On
a large sheet of plastic wrap, place half the smoked salmon in a 20 x
30 cm (8 x 12�) rectangle. Using a spatula, gently spread half the
cream cheese mixture over the salmon.

Divide half the
cucumber slices over the cheese and roll up, using the plastic wrap to
assist you, to form a roll approximately 30 cm (12�) long. Repeat the
process with the remaining ingredients, using another sheet of plastic
wrap.

Wrap the rolls tightly in plastic wrap and refrigerate for at least 2 hours or until they are firm to the touch.

Finishing and presentation

Remove the plastic wrap and coat each roll in chopped
dill. Slice into approximately 24 pieces, about 2.5 cm (1�) thick. Set
aside.

In a bowl, whisk together all the ingredients for
the vinaigrette. Divide the spinach among 8 salad plates and drizzle
with vinaigrette.

Place three salmon roulades on each plate and garnish with diced red pepper. Decorate with sprigs of dill, if desired.

Avocado Flan with Shrimp

2008-09-09T00:05:36Z

Chef's Note

Nem
(spring roll) sauce and nuoc mam (fish sauce) are essential for this
hors d'oeuvre: they harmoniously bring together the creamy richness of
the avocado with the subtle flavor of the shrimp.

The chili paste is hot and powerful and serves as a counterpoint to the fresh, cool character of this refined dish.

You can flavor the recipe by adding curry powder or sprinkling a little on top of the flan.

Ingredients

Ingredients for 4 servings

- 4 large ripe Avocados

- 400 g (14 oz.) fairly large northern Shrimp

- 350 g (12 oz.) Soy or Soya bean sprouts

- 125 ml (1/2 cup) nem (spring roll) dipping sauce

- 1 tsp. chili paste

- 1 tbsp. nuoc mam (fish sauce)

- Juice of 1 lime

- 4 sheets of gelatin

- A few cilantro leaves

Method

Line 4 small ramekins with plastic wrap.

Peel the shrimp, reserving 4 for garnish.

Cut
half of the remaining shrimp into longwise strips and place them on the
sides of the ramekins. Cut the rest into small pieces.

Soak the gelatin leaves in a little cold water. Once softened, drain them and melt in the lime juice over low heat.

Cut
the avocados in half, remove the pit and mash the flesh with the lime
juice and nuoc mam. Mix in the chili paste and chopped shrimp.

Pour the mixture into the prepared ramekins; smooth the surface and refrigerate for at least 3 hours.

Rinse and drain the bean sprouts.

Presentation

Unmold the flans onto serving plates; remove the plastic wrap.

Decorate with the reserved shrimp and cilantro leaves.

Serve with bean sprouts on the side, dressed with nem sauce.

Salmon Marinated in March Beer

2008-09-09T00:10:40Z

Chef's Note

Serve with a salad of young mixed greens.

Ingredients

Ingredients for 4 servings

- 600 g (1 lb. 5 oz.) fresh Salmon, very thinly sliced

- 7 tbsp. March Beer

- 8 Anchovy fillets in olive oil

- 1/3 bunch tarragon

- 1/3 bunch flat leaf parsley

- 1/3 bunch chives

- 10 peppercorns

- 250 ml (1 cup) olive oil

- 6 large slices of country bread

- Fleur de sel

- Freshly ground pepper

Method

Place the salmon in a deep dish.

Combine
the olive oil and March beer in a bowl. Pour over the salmon, season
generously with pepper and marinate for 30 minutes on each side.

Preheat the broiler.

Clean the bunches of herbs; mix them with the anchovies, peppercorns and a drizzle of olive oil in a blender.

Generously brush the slices of country bread with this sauce, then toast them under the broiler.

Just before serving, drain the salmon and divide it among the hot toast slices.

Sprinkle with fleur de sel and serve immediately.

Shrimp and Melon Cups

2008-09-09T00:19:06Z

Chef's Note

Tapas
should please the eye, even before the palate. By placing them in a
glass, the textures, shapes and colors can be immediately appreciated.

This recipe is for raw shrimp. If you prefer to buy cooked shrimp, reduce the marinating time to 2 hours.

Ingredients

Ingredients for 20 tapas

- 20 peeled medium Shrimp

- 1 honeydew Melon

Marinade

- 40 ml (3 tbsp.) dry sherry

- 1 1/2 tbsp. honey

- 1/4 tsp. grated ginger

- 1/8 tsp. grated nutmeg

- 1/8 tsp. cayenne (optional)

Method

Bring
some water to a boil in a saucepan; immerse the shrimp for a few
moments and remove them as soon as they begin to change color. Run
under cold water and drain. The shrimp should be half-cooked.

Combine all the ingredients for the marinade in a container. Add the shrimp, cover and refrigerate.

Drain the shrimp, reserving the marinade.

Halve
and seed the melon; using a melon baller, cut out spheres of melon or
cut the flesh into cubes. Place the melon balls into the marinade and
combine.

Fill each glass with melon balls; skewer a shrimp onto a cocktail pick and balance over the glass.

If
you wish to prepare the tapas in advance, place them on a platter,
cover with plastic wrap and refrigerate until serving time.

Shrimp on Toast

2008-09-09T00:28:20Z

Ingredients

Ingredients for 12 toasts

- 12 cooked Shrimp

- 12 small lettuce leaves (e.g., spring mix or Boston)

- 125 ml (1/2 cup) fresh Goat cheese

- 2-3 tbsp. cream

- 1 clove of garlic

- Butter

- 12 slices of French bread

Method

Butter the slices of bread; toast them under the broiler.

In a mixer, whip the cheese with the cream and garlic � add the cream as needed, depending on the consistency of the cheese.

Place a lettuce leaf on a slice of toast. Spread with a little of the cheese mixture and top with a cooked shrimp.

Smoked Salmon Lollipops

2008-09-09T00:31:43Z

Ingredients

Ingredients for 12 canap�s

- 225 g (8 oz.) Cream Cheese

- 12 slices Smoked salmon, cut into 2

- 1 bunch chives, snipped finely

- 12 lollipop or popsicle sticks

Method

Prepare 3/4" diameter balls of cream cheese, roll and refrigerate.

Cut circles of smoked salmon.

Wrap each salmon circle around the cream cheese, and twist a sheet of plastic wrap round each ball to form a round shape.

Place each ball in fridge until ready to use.

Dip both sides of smoked salmon ball in snipped chives.

Place stick into bottom of smoked salmon.

Serve chilled.

Guacamole Mixteco

2008-09-09T00:34:42Z

Chef's Note

Guacamole
is a staple of Mexican sauces. It may be thick or creamy, mild or
spicy, depending on its region of origin and how it is to be used.

In Mexico, a molcajete, a deep three-footed stone mortar is used to mash the ingredients.

Ingredients

- 2 large Avocados

- 4 Serrano chilies

- 2 tomatoes, peeled, seeded and finely diced

- 1 onion

- 1 sprig of cilantro

Method

Remove the pits from the avocados and set aside;

mash the avocado flesh with a wooden spoon;

grill the tomatoes until cooked (do not overcook);

crush the tomatoes in a mortar with the chilies, onion and garlic;

add a little olive oil and salt and pepper to taste; flavor with a few cilantro leaves;

place the avocado pits into the guacamole to slow discoloration (avocados darken when exposed to air).

Beef and Ale Pot Roast

2008-09-09T00:38:20Z

Chef's Note

Suitable alternative cuts include: silverside, topside and brisket.

For a bigger piece of beef, allows 30-40 minutes per 450 g.

Ingredients

Ingredients for 4 servings

- 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

Heat the oil in a large saucepan, add the joint and brown all sides.

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.

Cover
and cook for 2 hours. Thicken with gravy granules if gravy is too
runny. Serve with boiled or mashed potatoes and seasonal vegetables.

Beef Braised in Wine - Boeuf en Daube

2008-09-09T00:42:01Z

Ingredients

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

In an earthenware casserole, sear the bacon and beef in the oil; add the onion and thyme. Season with salt and pepper.

Pour the wine over top to cover the meat.

Braise, covered, over low heat for 3 to 4 hours.

At the end, add the herbs, capers and garnish of your choice.

Beef on a String

2008-09-09T00:45:43Z

Ingredients

Ingredients for 4 servings

- 750 g (1 lb. 10 oz.) Beef round (tied into a cube)

- Salt and pepper

Mayonnaise

- 1 egg yolk

- 1 tsp. mustard

- 2 large cornichons

- 1 tbsp. capers

- 1 large shallot

- 1 tbsp. fresh tarragon

- 3 tbsp. fresh parsley

- 1 tbsp. fresh chives

- Sunflower oil

- Salt and pepper

Cress salad

- 1 nice bunch of cress

- 2 tbsp. oil

- 1 tbsp. sherry vinegar

- Salt and pepper

Method

Bring
some well-salted water to a boil in a large pot. Tie a string to the
string on the beef. Attach the string to the handle of a wooden spoon
long enough to be set across the top of the pot. When the water comes
to a boil, place the beef in the water so that it is completely
submerged but not touching the bottom or sides of the pot. Cook for
precisely 23 minutes - the meat should move freely with the simmering
water. Skim the surface as necessary.

Drain the meat and let cool. Season with pepper on all sides, cover with plastic wrap and refrigerate.

Garnish

Wash and dry the cress, remvoing the larger stems.�

Make
the mayonnaise using a whisk: combine the egg yolk with the mustard,
then gradually add the oil in a slow stream, whisking continuously.
Season with salt and pepper, add the finely chopped shallot and herbs,
the cornichons, cut into small pieces, and the capers.

Dress the cress with 2 tbsp. oil, the sherry vinegar, salt and pepper.

Presentation

Remove the meat from the refrigerator. Slice very thinly.�

Serve the beef with the mayonnaise and the cress salad.�

Braised Pork with Coconut Milk and Pineapple

2008-09-09T00:48:33Z

Ingredients

For 4 servings

- 600 g pork or fresh ham

- 4 tbsp. Khmer curry paste

- 4 tbsp. neutral-flavored cooking oil

- 300 ml coconut milk

- 1 small pineapple

- 4 round eggplants or 1 long eggplant

- 1 tbsp. tamarind pulp

- 1 small bunch Thai basil (or substitute cilantro)

- 3 tbsp. fish sauce

Method

1.
Cut the pork into large cubes. Peel and quarter the pineapple, remove
the core and cut the flesh into 5 mm thick slices. Cut the eggplant
into large sticks.

2. Bring the tamarind pulp to a boil with a little water and strain it,
collecting the juice. Remove the basil leaves from the stems.

3. Heat the oil in a saucepan and saut� the pork and curry paste. Once
it is lightly browned, add the pineapple, tamarind pulp and fish sauce.

4. Add a small glass of water, cover and cook for 1 hour at very low heat.

5. Add the eggplant and continue cooking 10 minutes longer.

6. Add the coconut milk, bring to a boil for an instant and correct the seasoning to taste.

7. Sprinkle with Thai basil and serve.