• adaa

    • 00:02:59
      Tarte soufflée aux châtaignes
      1. Pâte : Faites ramollir le beurre, ajoutez le sucre glace tamisé, les oeufs, puis la farine et la poudre d'amandes tamisée. Fraisez la pâte. Recouvrez d'un papier film et réservez au réfrigérateur pendant 20 à 30 mn. Posez la tarte sur un cercle beurré. Préchauffez le four à 180 degrés. Remettez au frais encore 20 mn puis faites cuire à blanc pendant 10 à 15 mn à 180 degrés.
      2. Appareil : Faites fondre le beurre et la pâte de marron au bain-marie. Montez au batteur avec le fouet le sucre, les jaunes et les Å?ufs à froid. Incorporez les 2 mélanges lisses à la spatule. L'appareil beurre-pâte de marron doit être tiède pour le mélange. Garnissez de cet appareil le fond de la tarte. Laissez cuire pendant 7 à 8 mn à 180 degrés, le milieu de la pâte doit être à peine cuit.
      3. Glace : Dans une casserole, portez à ébullition le lait et les gousses de vanille ouvertes en 2 et raclées. Mélangez les jaunes d'Å?ufs et le sucre au fouet pour faire blanchir le mélange. Versez dessus le lait chaud, puis remettez sur le feu en remuant doucement avec une spatule. Dès que la crème anglaise épaissit, veillez à ne pas la faire bouillir, puis passez-la au chinois fin. Mettez au frais et, dès qu'elle est refroidie, ajoutez la crème, puis mettez à turbiner. Taillez le gingembre confit en petite brunoise et, à la fin, ajoutez-le à la glace.
    • 00:04:25
      Cepe mushroom and chestnut salad, flambe
      1.2M Views . 05 Jan 2013
      Cepe mushroom and chestnut salad, flambe: Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar. Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips. Colour them lightly. Then pour some brandy into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.
    • 00:02:46
      Ananas rôti à la gousse de vanille, flambé au vieux rhum
      • Préparation du plat : Pelez à vif l'ananas et retirez les yeux. Découpez 4 tranches épaisses et retirez les coeurs à l'aide d'un couteau d'office. Préchauffez une poêle et ajoutez 20 g de beurre. A l'obtention d'un beurre noisette, déposez les tranches d'ananas dans la poêle. Saisissez bien les ananas, saupoudrez de sucre et laissez caraméliser. Flambez avec le vieux rhum. Versez le jus d'orange et ajoutez les gousses de vanille fendues en deux. Réduisez le tout à feu doux, en nappant les ananas fréquemment. Dès que vous obtenez une sauce sirupeuse, les ananas sont cuits.
      • Dressage du plat : Au milieu d'une assiette, déposez une tranche d'ananas et nappez-la de sauce. Sur la tranche, ajoutez la quenelle de glace vanille. Disposez à côté du mets la grappe de groseilles, ainsi que la feuille de menthe. Servez ce dessert chaud.
    • 00:02:54
      Foie gras grillé aux fruits de saison rôtis
      1. Taillez une belle escalope d'un bon centimètre d'épaisseur, découpez les fruits en quartiers, les figues en 2 et le raisin en petits grappillons. 
      2. La sauce se résume en fait à 25 cl de porto réduit. 
      3. Entre-temps, mettez le foie gras à griller sur le feu de bois, pendant sa cuisson, profitez-en pour faire cuire les fruits avec un peu de graisse de canard. 
      4. Commencez par les pommes et la poire, qui mettent le plus de temps à cuire. 
      5. Dès qu'ils commencent à être bien fondants, ajoutez les figues et les raisins, quand ils sont bien dorés, retirez-les.


    • 00:03:16
      Flambeed Cream With Apricot
      498.1K Views . 05 Jan 2013
      Flambeed Cream With Apricot-See video for instruction.
    • 00:05:50
      Sander fillet with pumpkin, squash and Syrah butter. The key idea is to start of from a very basic, classic recipe: Baking potatoes. The potato baking consists of potatoes, onions, some bouillon and is cooked in the oven. The zander will be served in the middle of this. On the fish, there will be a type of chutney, meaning: small butternut squash dice.
    • 00:06:26
      Potato Galette with Bacon and Caviar
      6.4K Views . 05 Jan 2013
      Potato Galette with Bacon and Caviar-<ol> <li> Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. </li> <li> Mince the onion and cook it in butter. </li> <li> Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan. </li> <li> Cut very finely the bacon or duck with an electric machine or your hands. (Hint: If you prefer cutting it without a machine, put the bacon in your refrigerator or freezer. After a while, it hardens, so that it is much easier to cut!) </li> <li> Drain the potatoes and place them on a serving dish in order to prepare the potato cake. </li> <li> Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers â?? the potatoes come directly out of the hot butter. </li> <li> Put the cooked onion in the middle and on top another layer of potatoes. </li> <li> You do not have to season it, because the top layer has already been salted. Anyway, the bacon will season the entire dish with its taste, smoke and salt. </li> <li> Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven. </li> <li> In the meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste. </li> <li> Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. But be assured: it won't be complicated.</li> <li> Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. </li> <li> After about 20 minutes in the oven, the galette should be cooked. </li> <li> Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. </li> <li> Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it. </li> </ol>
    • 00:02:59
      Green lentil ragout and smoked egg
      100.5K Views . 05 Jan 2013
      Green lentil ragout and smoked egg-<ol> <li>Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt.</li> <li>Let it cook like this for about 20-25 minutes.</li> <li>Verify the cooking. Drain the lentils and keep the cooking gravy.</li> <li>Reduce the gravy with some already cooked lentils and mix the whole, so to obtain a smooth, covering sauce.</li> <li>Sweat the bacon dice with minced onions, carrot and celery dice in a buttered frying pan.</li> <li>Cook 5 minutes with a lid (covered), add some reduced lentil gravy and cook another 5 minutes. Keep it warm.</li> <li>Cook water with some vinegar in a very large saucepan.</li> <li>Break each egg in a ramekin and pour them delicately, one-by-one, in the boiling liquid. The egg white will coil around the egg yolk. Count about 3 minutes per egg.</li> <li>Verify the cooking by touching with a finger. Withdraw each egg with a skimmer and put them in ice-water. If you have a smoking room, smoke each egg 10 minutes in cold smoke. Store it.</li> <li>Boil half of the shallots in a frying pan with port wine. Pour the meat gravy in. Keep 1/3 of this sauce.</li> <li>Mix the cooked lentils with the rest of the sauce. Add the minced parsley, a tip of minced garlic, a hazelnut-small piece of butter and the truffles. Adjust the seasoning.</li> <li>Reheat the egg in a saucepan with hot water. Withdraw it delicately, drain it precautiously and season it. </li> <li>Place the ragout in the middle of the plat, an egg on top of it, the truffle slices around it. Sprinkle with salt flower. Serve warm with truffle sauce.</li> </ol>
    • 00:03:00
      Rémoulade de Saint -Jacques marinées-
      1. Faites mariner légèrement les Saint-Jacques à l'huile d'olive, citron, sel de Guérande pendant 24 heures. 
      2. Préparez une julienne de céleri boule avec du citron, plus un peu de mayonnaise. 
      3. Posez un cercle dans l'assiette, disposez les Saint-Jacques marinés tout autour du cercle, saupoudrez d'un peu de sel de Guérande et d'un peu de corail de homard pilé et séché. 
      4. Mettez un peu de "lola rosa" au milieu et de la mâche par-dessus, assaisonnez avec un petit peu d'huile d'olive, ne mettez pas de vinaigre sur les feuilles de salade, cela les cuirait.
      5.  Enlevez le cercle. 
      6. Mélangez de l'huile d'olive et du vinaigre balsamique. 
      7. Remuez bien et disposez autour de l'assiette ce vinaigre balsamique légèrement sirupeux.
    • 00:02:30
      Lamb Cooking Recipes on Video : Lamb leg from Pierre Salinger-<ol> <li>Peel the potatoes and cut them into round slices. Do the same with the onions.</li> <li>Put the whole on a plate for the oven. Salt and pepper. </li> <li>You can add some garlic cloves en chemise, meaning: unpeeled. Sting the lamb leg with 3 garlic cloves cut in half, by putting them underneath the skin at three different places. </li> <li>Put the lamb leg on top of the potato bed and pour 2 tbsp. olive oil over it. </li> <li>Place in the oven for 30-40 minutes at 356 degrees F, depending on how you prefer your cooking.</li> <li>Turn the lamb legs from time to time and sprinkling with water.</li> </ol>
    • 00:04:07
      Roasted Apples with Green Apple Sauce and Cinnamon Ice-cream-<ol> <li>Boil the milk with the cinnamon.</li> <li>Pour the egg yolk in a bowl. Add 125 g sugar. Beat until the egg yolk turn whitish.</li> <li>Add the boiling milk.</li> <li>Put the whole into a saucepan and cook without boiling. Stir regularly with a wooden spatula, until the cream starts to stick to the spatula. The result is the so-called English cream.</li> <li>Put the English cream into the Chinese, to remove the cinnamon. Then, place it in the ice-cream freezer. Turbinez, puis placez la glace au conservateur a glace.</li> </ol> <h5>Green apple sauce preparation: </h5> <ol> <li>Cut two green apples (Granny Smith) in quarters and remove the seeds. Cook them to a compote. Put them in a cutting machine. Strain. Store it cold.</li> <li>Put the remaining apples in a centrifuge to recover their juice, which you mix then with the compote.</li> <li>Store the whole in the cold.</li> <li>If the sauce should be more acidulous, add some lemon juice.</li> </ol> <h5>Cooking the red apples: </h5> <ol> <li>Peel the apples. Empty them and cut into quarters.</li> <li>Saute in a pan with some butter and sugar.</li> </ol> <h5>Ending:</h5> <ol> <li>Pour the green apple sauce over the serving dish and put the sauteed apple quarters on it. Lay a nice scoop of ice-cream on the apples.</li> </ol>
    • 00:06:15
      Fried beef fillet with morel mushrooms and Venice balsam-<ol> <li>Take the potatoes, peel and cut them into round slices. Above all, do not wash them so that the potatoes can stick to each other. Add some pepper from the mill. </li> <li>Add some molten butter and mix, so that the rondelles are well rubbed with butter. Put them in the oven at 356 degrees F for about 10 minutes. </li> <li>Cook the gourmand peas in salted, boiling water. Once the gourmand peas are cooked, take them out and cool them immediately in ice-water. This will retain their green colour.</li> <li>Remove the peduncle and the heart of the tomatoes with a spoon. Brush and wash the shiitake mushrooms. Then, remove their tales.</li> <li>Cut them into thin lamellas. Sear the mushrooms so that they lose their remaining liquid.</li> <li>Take the tomatoes, season the inside and stuff with mushrooms. </li> <li>Prepare 2 portions of gourmand peas, which you will use later one for the garnishing, with the tomatoes and the potatoes.</li> <li>When all the garnishing is ready, start a fast cooking of the beef fillet and the sauce. </li> <li>Sear the fillets on each side. Place them on a plate and continue the cooking according to your taste. </li> <li>Put the beef fillet in the oven and, in the meanwhile, prepare the morel sauce.</li> <li>Take the morel mushrooms, put them in a pan and add cream to the sauce. </li> <li>Gently boil the cream. The sauce being basically finished, take the tomatoes as well as the gourmand peas and heat them in the oven at 320 degrees F for 4 minutes.</li> <li>Once the cream becomes unctuous, add the butter and move the pan with your hand in order to finish your sauce well. </li> <li>Add some pepper, and voilà, you're ready to serve!</li> </ol>
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