Boeuf Bourguignon

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Ingredients for 2 persons:

1 & 1/2 pounds boneless beef, chuck or sirloin tip, cut into chunks
4 oz bacon or 3 slices cut into lardons
1 tablespoon butter or olive oil, optional
4 carrots, peeled and cut in chunks
6 pearl or baby onions, peeled
2 cloves garlic, peeled and crushed
2 tbsp cornstarch
1 large glass of red or white wine
1 large glass of water
1 cube of beef broth
1 lb small potatoes or fresh mushroom, sliced or halved depending on their size
1 bouquet garni (made from bay leaf, parsley, and thyme sprigs), pepper and salt

Heat the oil or butter in a dutch oven. Working in batches, brown the meat on all sides. When the meat is done, remove it and cook the bacon, carrots and onions in the same pot until lightly golden. Add the crushed garlic, and cook one minute. Add the wine, water with the cube, and the bouquet garni. Return the meat to the pot. Mix the cornstarch with a few tablespoons of water in a cup. Then add it to the pan and mix well. Cover, and let it simmer until the meat is very tender, about 3 hours.

Add the mushroom or potatoes and cook an additional 30 minutes. Adjust the seasoning. Even better the next day. Serve with fresh parsley sprinkled on top.

You can also use a crock pot instead but it’s still important to brown before.

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Crepes

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Ingredients, for 6 crepes:

1 & 1/2 cups milk – you can also use rice milk
1/3 cup all-purpose gluten-free flour
2/3 cup buckwheat flour
1 & 1/2 tablespoons butter, melted and cooled, optional
2 large eggs
1/4 teaspoon sea salt
– butter for the pan –

Fillings:
Savory (choose from) sour cream, ham, tomatoes, greens, smoked salmon, cheese; blue, Gruyere, goat…
Sweet (choose from) jam, marmalade, chocolate sauce, Nutella, lemon juice and sugar, slices of banana with chocolate, coconut, honey…

Add the first 6 ingredients in a blender and blend until well combined. Or put the two kinds of flour together in a bowl. Create a cavity in the center, add the eggs one by one mixing well, then add the milk slowly with the butter and salt. You can also use a mixer instead. Let the dough rest for 30 minutes or store in the refrigerator overnight.

Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter, then pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth until the batter totally covers the pan. Cook 3 to 4 minutes and then carefully flip with a spatula. Cook for another 2 minutes or so and then remove. You can add the filling when the second side is cooking, it will melt and warm up.

Mix the batter in between crepes so it doesn’t separate.
Continue until you’ve used up all the batter or store the rest in the fridge.

Usually the first crepe doesn’t look too good, but it gets better!
The crepes with buckwheat taste better with a savory filling. You can also make crepes without buckwheat, just regular or GF flour and the other ingredients.

Bon appetit!

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Mon gateau au chocolat

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Ingrédients :

100 g de chocolat noir à 70%
100 g de beurre salé
100 g de sucre
2 cuillères à soupe de maïzena ou farine sans gluten
3 gros oeufs

Préchauffer le four à 180 °c. Dans une casserole, faire fondre le beurre salé et le chocolat noir à feu tres doux ou au bain-marie en remuant.

Retirer la casserole du feu, ajouter le sucre et la maïzena.

Puis les oeufs, un à un, en remuant vigoureusement.

Verser la préparation dans des ramequins et cuire pendant 30 minutes. Le dessus devrait être gonflé et un peu craquelé.

Bon appétit !

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My Chocolate Cake

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Ingredients
3.5 oz dark chocolate
1 stick butter – I like salted
3 eggs
2 tablespoon corn starch or any gluten free flour
1/2 cup organic sugar

Preheat the oven to 350 degrees. Butter 4 to 6 ramekins depending on their size.

Over a double boiler, or very low heat, melt the remaining butter with chocolate, whisking until smooth.
Remove from heat, whisk in the sugar and cornstarch. Add the eggs one by one.
Pour the batter into the prepared ramekins about 2/3 full.
Bake the cakes until slightly puffy and set around the edges, around 30 minutes.

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Poulet ail et citron

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Ingrédients pour 4 personnes :

6 cuillères à soupe d’huile d’olive

2 citrons bio : 1 coupé en fines tranches et l’autre pressé

4 gousses d’ail émincées

1 cuillère à café de sel

1/2 cuillère à café de poivre

16 petites pommes de terre rouge ou 8 moyennes, coupées en deux, mais non épluchées

4 blancs de poulet

Directions :

Préchauffer le four à 200°C. Huiler un plat à four ou en fonte, avec une cuillère à soupe d’huile d’olive. Arranger les tranches de citron au fond du plat.

Dans un saladier, mélanger le reste de l’huile, le jus de citron, l’ail émincé, sel et poivre. Ajouter le poulet et les pommes de terre. Bien mélanger. On peut bien sûr, ajouter des herbes fraiches ou séchées. Ceci peut être préparé jusqu’à un jour en avance et gardé au frigidaire, sans les pommes de terre. Arranger ce mélange sur les rondelles de citron dans le plat.

Cuire 40 à 50 minutes, jusqu’à ce que les pommes de terre soient tendres et le poulet bien cuit au centre. Servir chaud.

Bon appétit !
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Lemon and Garlic Chicken

This time, it’s not a typical French recipe but delicious and so easy to make that I have to share it.

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Ingredients for 4 people:
6 tablespoons olive oil
2 organic lemons: 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
16 small red potatoes or 8 medium, halved but not peeled
4 chicken breasts

Preheat oven to 400°F ( 180°C ). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl or zip-lock, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken and potatoes, toss to coat. Of course, you can also add fresh or dried herbs. This can be done in advance, without the potatoes, up to one day earlier and kept in the fridge. Pour this mix into the pan and spread evenly.

Roast 40 to 50 minutes, until cooked through. Serve warm.

Bon appetit !

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Galette des Rois – King Cake

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Ingredients for 6 ramequins;

1 stick butter, softened, salted or not depending on your taste

2 eggs

1 tbsp rum or 1/2 tsp almond extract

2 tsp corn starch

1 cup powdered sugar

1/2 cup almond powder

1/2 cup sliced almond

2 pears; pealed, cored and cubed or sliced

In a bowl, dilute the corn starch with 2 tbsp of water, mix with a fork or a whisk, add the softened butter, the eggs one at a time, then rum or almond extract for flavor, sugar and almond. It should make a creamy paste. If you don’t have almond powder, crush half of the almonds manually or with a coffee grinder.

Place half of the cream in small ramequins, add the pears and then top with the rest of the cream.

Preheat the oven to 350 degrees. Bake until golden brown, 20 to 30 minutes.
Bon appetit !

For the non gluten free and more traditional version:

1 package of 2 sheets of puff pastry, store bought, thawed the night before in the fridge.

The ingredients above except the pears.

A token, can be a small porcelain subject, bean or cleaned coin.

For the egg wash:
1 egg yolk
1 egg
2 tbsp milk
2 tbsp powdered sugar
Make the cream as above.

Place 1 of the sheets on a parchment paper lined baking sheet. Place the almond cream in the center, leaving a 1 1/2-inch rim empty all around. Place the token in the cream near a border.

Prepare the egg wash: Whisk together the egg yolk, whole egg, sugar and milk in a small bowl.
Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second sheet of puff pastry over the first. With a knife, roughly cut all around to make a round cake. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. You can also make a small roll so the cream doesn’t escape when baking.

Pierce a small slit with a knife in the top layer at the center. Draw, with a knife, curved or straight lines like a sun. Be careful not to cut totally through the top layer. Brush the top with the rest of the egg wash.

Let the cake rest in the refrigerator for 1 hour.
Preheat the oven to 400 degrees. Bake the cake for 10 minutes, then reduce the heat to 375 degrees for 20 to 30 minutes depending on your oven. You can cover the cake with some aluminum foil if it darkens too fast.
The cake should be golden brown.
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