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My mother was an excellent
cooker. She left us some
finally I put on Internet...
Advice for Oils:
They very much intend to speak some oil of olive for these qualities,
an important of which is not to deteriorate in temperature.
But it has a defect, it is a weak rate d ' Omega 3 (1 %), which are anti-oxidizers very recommended for health.
For the salad, other oils is recommended, for instance:
- oil of périlla (65 % of omega 3)
- linen oil (49 % of omega 3). Attention, this oil must be kept in the fridge, and carefully closed again after usage.
- oil of cameline (43 % of omega 3)
- oil of hemp (17 % of omega 3)
- oil of walnut (14 % of omega 3)
- rapeseed oil (10 % of omega 3)
You will have more information on the book: Kousmine Gourmande.
At any rate, you should not heat oils named here, what obliges has have
two oils, as for instance rapeseed oil oil of olive according to dishes.
1 °) For pers 4. - 1 foie gras of 600 grs - pepper - salt according
to the purchase of the liver - 1 tablespoonful of cognac or other one.
To put cook in a bowl of 400 grs in the bath - marries about 30 - 35 mn
to the oven in 100 ° having watered with cognac. Cram in bowl by
recuperating the liver of a board and a weight. Let get cold in the
oven. Put in the fridge. Keep 3 weeks so not started. 2 °) to Put
in a container the foie gras watered with cognac, salt, pepper, thyme,
laurel. Let soak 12 h. The following day to put in bowl as before or to
make sterilize in jar 6 - 10 mn.
FOIE GRAS FRIES IN SOFT SOUR SAUCE
For 6 pers .: 1 lobe of foie gras of 400 in 450g 1 c has s of preserve
of apricots, 2 cl of wine vinegar, 2 cl of vinegar of Sherry, 25 cl of
bottom of calf, 25g of butter, salt adds pepper, pts spy on of corn and
berries of redcurrants. Escaloper the liver in 6 edges, to salt them
and to add pepper. Bring preserve and vinegar in the caramel, add the
bottom of calf, cook 10 mn and pass to Chinese. Cut the butter in small
pieces, incorporate it in sauce deeply by stinking. In an anti-sticky
frying pan, without adding fat, making gild the liver 1 mn on every
face, then mop on an absorbing paper. Raise on 6 hot plates and glaze
with sauce. Decorate in your fancy by adding redcurrants and small ears
FOIE GRAS FRIES IN APPLES
For pers 4. 1 crude liver of 500 g,
1 pod of vanilla, 1 pinch of ginger in powder, 2 c in coffee of vinegar
of raspberry, 5 green apples, 1 c in coffee of sugar, 1 hazelnut of
butter, salt, pepper. With a spoon with bowl form in 3 of the apples of
the small balks. Make go them back barely in a hazelnut of butter.
Reserve. With the 2 other apples, cook a stewed fruit by incorporating
vanilla the ginger and the sugar. Reserve. Cut the foie gras believed
in scallops of one cm in thickness. Then put them in a hot frying pan 2
mn of herring barrel side, and at the end of baking add a little
vinegar of raspberry. Drain the scallops of foie gras on some absorbing
paper. Raise in plates foie gras, balks of apples and accompanied with
a bowl stewed fruit. Serve with a liqueur-like wine. Other Recipe TV to
Cut the liver in rather thick edge (1cm). Put in a very hot frying pan
without fat, salt add pepper. Pick an apple cut it in edge, put with
the liver qq mn afterwards. Add some red porto and burn. Then link
sauce with little of maizéna.
PATTY TO BE MADE DARKER
For 2 quiche or other one. 180g of butter to be emulsified, 1 egg to be
beaten and to be crossed to Chinese, 6g of fine salt, 40g of cold water
to melt salt. Put the egg in salt water, put this liquid in the butter,
then add ¼ of flour. 200 g of flour to be sieved, 100g of starch
to be sieved. Add the rest of flour and knead of the end of doi06 / 05
/ 2002gts. Let rest ½ h in the refrigerator or make the day
before. Freeze in that case put in the fridge the day before and take
out 10 mn before its use.
QUICHE IN LEEKS AND IN SMOKED HADDOCK
RECIPE BARBER - FOR pers 6. 1 broken paste, 3 big leeks, 6 bites of
dill, 3 whole eggs, 1 yolk, 250g of thick cream, 250g of nets of thick
smoked haddock, ½ l of milk, 70g of county, 30g of butter, salt,
pepper. Itemize the smoked haddock in fine small strips, soak it in the
milk 30 mn, drain it dry it. Pick leeks, cook them 5 mn in salt
scalding water, cross them under cold water, drain them, cut them in
washers d ’ 1/2 cm. Make heat the butter in a frying pan
antiadhesive, make go back there the washers of leeks, without taking
colour during 10 mn, adding pepper. Spread with butter the mould with
pie, wallpaper it with paste, put in the freezer 5 mn. Cook paste with
white 10 mn (180 °). Rasp the county. In a salad bowl whip whole
eggs, cream, pepper and add the county. Display leeks and small strips
of smoked haddock on the bottom of pie. Divide the dill thinned out the
leaves on. Pour mixture cream eggs on. Beat the yolk with a little
water in a small bowl. Gild the edges of paste with the aid of a brush.
Cook (th.7 - 210 °) during 25 mn. Serve the lukewarm or hot pie
with a salad of lamb's lettuce.
To make 30 cl of cream, 2 eggs, 2 c oils, 1k500 of leeks, 500g onions,
salt adds pepper. A broken paste, to cut leeks in chunks, to slice
thinly onions. To put onions and leeks to be braised under cover in a
mixture spreads with butter oil during one hour. Trim the pie dish with
mixture onions cream leeks and beaten eggs.
SALAD OF ZUCCHINI
- Pettites zucchinis lightly picked, cut in fine washers.
- Tomatoes in washers.
- Feta or mozarelle.
- Black olives.
- Sauce: vinagre or lemon, oil of olive, salt, adds pepper, herbes of Provence, new onions.
All ingredients sauce in quantity and to put in the fridge. Prepare 3 h beforehand.
Recipe Noémie. For pers 6. - 2 limp soft corn (1/4) - 1 heart of
palms (500grs) - 1 heart of very white celery - 2 btes of natural
shrimps limps. - ½ lemon juice - 3 eggs. Rasp the celery. Make a
vinaigrette or mayonnaise. To blend everything. Put leaves of lettuce
around and hard eggs for presentation.
Recipe Noémie. Sardines - Parsley - Garlic - Butter. Cut the
head; rinse them and dry. Take away the central bone. Cut them in two
in the length. Stuff them with parsley, garlic, butter. Roll sardines.
Put in the oven with a net of oil, bread without the crusts of bread if
WIPE FOR RAW VEGETABLES
2c in soup of cream with 1 c in soup of ketchup and 1 c in coffee of
mustard, salt and pepper. Cut 4 big mushrooms in sticks (in the 2
senses), put them in one ½ lemon juice, then drain them. Can be
made with cucumbers, of chicories or other raw vegetables.
HAD LATE DINNER OF BANANAS, PINEAPPLE
Recipe Rebuchon. For pers 4. 1/2 pineapples cut in the length in fine
edges then in sticks and dices. Cut 4 firm bananas in washers. Pick 1
lime cut 2 zests in filament only the zest. Make caramelize some russet
sugar 100g that they spread in the bottom of the saucepan, with 1c in
soup of butter, then to add the juice d ' 1 orange, pineapples, then to
add 2 cinnamon crumbled, to cook 10 mn. Add the zest of lemon. Cook
rather extremely, then add bananas, 10 mn Lower, add 3 - 4 c of water
if this sticks. Then at the end 2 passion fruits, a bit of nutmeg, 2 c
in soup of old rum.
SOUP OF MOULDS
Recipe Noémie. (not specified quantity) Moulds - fennel - laurel
- onion - 1 spoon with coffee of tomato - 1 garlic - 1 packet of
saffron - Cayenne, salt. Open moulds to water, and remove shells. In a
saucepan put a little oil, the fennel, the laurel, the onion, the
crushed garlic, the tomato. Cross water. Top up the saffron,
flavouring. Let stew little. In the choice, crusts in the garlic,
pasta, rasped Gruyère cheese.
SOUP OF PISCES
Recipe Noémie. For pers 4. 250 grs of fiélas blacks - 750
grs of fish of rock - 2 onions - 1 white of leek - 2 tomatoes - a bit
of fennel - salt, pepper, Cayenne, 1 capsule of saffron - pasta and
crusts in the garlic. In a frying pan put onions, fish cut roughly,
white of leek, tomatoes, fennel, salt, pepper, all this water with oil
of olive. Let marinade 3 or 4 hours. Then make heat on gas, top up 4
platefuls of hot water. Cook the hour ½. Let rest. Pass to the
shredder, then to Chinese. Add the saffron, the cayenne. Let boil 2 mn,
then possibly add pasta and crusts in the garlic.
Recipe Noémie. For pers 4. 250 grs of fine couscous - 4 lemons -
1 onion-4 tomatoes - 40 leaves of cool mint - salt, adds pepper, oils.
Squeeze lemons Overturn on the couscous. Hack the onion. Cut tomatoes
in dices. To blend everything by incorporating salt, pepper, about 4
tablespoonfuls of oil. Put in the refrigerator the day before. At last
instant, add the hacked parsley and the leaves of mint cut finely.
BOWL IN THE 3 VEGETABLES
For pers 8. 1 kg of carrots, 800g of cabbages flower, 500g green beans,
3 whites of eggs, salt, pepper. Coulis of tomatoes, 500g of tomatoes, 1
onion, 2 pods of garlic, 20g of butter, 2 bites of oregano, thyme of
basil, qq drops of tabasco, salt adds pepper. 1 mould with antisticky
cake. Pick carrots, cabbages flower, wash them, itemize them in washers
and small bunches. Sharpen green beans, wash them. Cook vegetables
separately in the steam, 8 mn for the cabbage flower and carrots, 5 mn
for green beans. Reduce vegetables separately in purée with the
aid of a blender by incorporating them an egg white salt add pepper.
Trim the mould with purée, by beginning with a coat of carrots,
then a coat of cabbages flowers, end by green beans. To cook bowl in
the bath marries to the oven in 200 °, during 45 mn. The coulis:
put the 2 tomatoes in some scalding water, cross them under cold water,
peel them cut them in 2, épépiner, cut them of there.
Pick, hack the onion melt it in a saucepan in a little water, add the
dices of tomatoes, the picked pods of garlic, the thyme, the oregano,
the basil, the tabasco salt and pepper. Cook in late means 10 mn.
Incorporate the butter, cross the coulis across Chinese. Turn out of
the tin bowl, cut it in 8 edges. Serve it accompanied with the coulis
BOWL OF ZUCCHINIS
For 6 pers.1,5 kg of zucchinis, 5 eggs, 250grs of liquid cream, 1 pod
of garlic, 1 bunch of mint, 10 bites of chervil, 80 grs of butter,
salt, Cayenne. Coulis of tomato. Rapez zucchinis, to make them spew out
1 hour, them rinse, them put in a dishcloth, them press hard. Hack the
garlic. Make go back zucchinis with the garlic and butter, without
letting them colour about 8 mn. Add pepper. Carve the mint, the
parsley, the chervil. Put zucchinis in a salad bowl, incorporate them
eggs beaten in omelette, herbes, cream, pepper and salt. Spread with
butter the mould fill it with preparation put to cook in gentle heat
during 1 hour (th 6/7). Cover if the top tans too quickly. Make a
coulis of tomatoes with onion, garlic, Cayenne etc. Serve the turned
out of the tin bowl accompanied with the coulis of cool tomatoes.
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Published on Internet : 03 September 2005.
Last Update : 11 November 2007