2013年 02月 27日
フレンチ
Duck breasts with balsamic-honey sauce

Ingredients (for 4-6 persons):
2 duck breasts
3 tablespoons honey
3 teaspoons balsamic vinegar
salt, pepper
Preparation:
Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.
Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth in the oven.
Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.





Gratin Dauphinois (potato gratin)

Ingredients (for 6 persons):
750 g potatoes
½ l milk
1 egg
50g butter
125g grated cheese
garlic
Grated nutmeg
salt and pepper
Preparation:
Peel and slice the potatoes.
Mix the milk, the egg, garlic, nutmeg salt and pepper in a bowl.
Place the potatoes in a large saucepan and cover with the milk mixture. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
Using a slotted spoon, transfer the potatoes to a large gratin dish if your pan cannot go into the oven. Sprinkle grated cheese and put the butter cut in small pieces on the top of the gratin.
Bake, uncovered, until the gratin is crisp and golden on top, about 20 to 30 minutes at 200°C.
Serve immediately.








Curried carrot soup
Ingredients (for 4 persons):
2 oignons
600g carrots
¼ teaspoon grated nutmeg
1 teaspoon curry
800 ml stock
Cream cheese
salt and pepper, to taste
Preparation:
Peel and chop the onions.
Peel and cut the carrots in sliices.
In a pressure cooker, heat olive oil and sauté the onion over low heat then add the carrots, pepper, nutmeg and curry powder.
Mix and cover with chicken broth.
Close the pressure cooker and cook for 12 minutes
Remove the lid, add the cheese cut into small pieces, mix and blend with a hand blender. Correct the seasoning with salt if necessary. Serve in bowls or plates, sprinkle with cilantro or parsley.

Tarte Tatin


Ingredients:
For the pastry:
250g flour
125g butter
50ml water
1 egg yolk
salt
For the filling:
125g butter
125g sugar
4 apples
Preparation:
Prepare a pastry with all the ingredients.
Roll out the pastry to a thin layer at least 2.5 cm bigger than the baking pan.
Peel and cut the apple in quarters.
Put the butter and the sugar in a pan which can go into the oven and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
Place the pan on the hob over a medium heat again for around 10 minutes to allow the apples to soften a bit.
Then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it's best to use a wooden spoon so you don't touch the caramel. Make a small hole in the middle of the pastry.
Bake the tarte Tatin for about 25 to 30 minutes at 220°C, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven.
Wait 30 minutes then turn it around carefully (be careful with the hot caramel) on a serving dish.
Eat with vanilla ice cream or beaten cream















Ingredients (for 4-6 persons):
2 duck breasts
3 tablespoons honey
3 teaspoons balsamic vinegar
salt, pepper
Preparation:
Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.
Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth in the oven.
Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.





Gratin Dauphinois (potato gratin)

Ingredients (for 6 persons):
750 g potatoes
½ l milk
1 egg
50g butter
125g grated cheese
garlic
Grated nutmeg
salt and pepper
Preparation:
Peel and slice the potatoes.
Mix the milk, the egg, garlic, nutmeg salt and pepper in a bowl.
Place the potatoes in a large saucepan and cover with the milk mixture. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
Using a slotted spoon, transfer the potatoes to a large gratin dish if your pan cannot go into the oven. Sprinkle grated cheese and put the butter cut in small pieces on the top of the gratin.
Bake, uncovered, until the gratin is crisp and golden on top, about 20 to 30 minutes at 200°C.
Serve immediately.








Curried carrot soup
Ingredients (for 4 persons):
2 oignons
600g carrots
¼ teaspoon grated nutmeg
1 teaspoon curry
800 ml stock
Cream cheese
salt and pepper, to taste
Preparation:
Peel and chop the onions.
Peel and cut the carrots in sliices.
In a pressure cooker, heat olive oil and sauté the onion over low heat then add the carrots, pepper, nutmeg and curry powder.
Mix and cover with chicken broth.
Close the pressure cooker and cook for 12 minutes
Remove the lid, add the cheese cut into small pieces, mix and blend with a hand blender. Correct the seasoning with salt if necessary. Serve in bowls or plates, sprinkle with cilantro or parsley.

Tarte Tatin


Ingredients:
For the pastry:
250g flour
125g butter
50ml water
1 egg yolk
salt
For the filling:
125g butter
125g sugar
4 apples
Preparation:
Prepare a pastry with all the ingredients.
Roll out the pastry to a thin layer at least 2.5 cm bigger than the baking pan.
Peel and cut the apple in quarters.
Put the butter and the sugar in a pan which can go into the oven and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
Place the pan on the hob over a medium heat again for around 10 minutes to allow the apples to soften a bit.
Then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it's best to use a wooden spoon so you don't touch the caramel. Make a small hole in the middle of the pastry.
Bake the tarte Tatin for about 25 to 30 minutes at 220°C, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven.
Wait 30 minutes then turn it around carefully (be careful with the hot caramel) on a serving dish.
Eat with vanilla ice cream or beaten cream














by my-heart103
| 2013-02-27 20:15
| インターナショナルクッキング