Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a “figure eight” motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don’t have a thermometer, this will be right before it starts to simmer. You’ll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
Turn off the heat, pour in the vinegar, and stir slowly in a “figure eight” motion for 3 or 4 seconds.
Let the mixture sit, untouched, for 6 minutes.
Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.
15 ml (1 c. à soupe) de zestes de citron, finement râpés
15 ml (1 c. à soupe) d’origan séché
180 ml (3/4 t) de féta à base de lait de brebis (ou autre féta), émiettée
1 ml (1/4 c. à thé) de sel (selon le goût de la féta)
Poivre du moulin
Filet d’huile d’olive pour la cuisson
Mayonnaise au basilic*
250 ml (1 tasse) de mayonnaise maison ou du commerce
125 ml (1/2 tasse) de feuilles de basilic, hachées finement
45 ml (3 c. à soupe) de cornichons à l’aneth, hachés
22 ml (1 1/2 c. à soupe) de jus de cornichons
2 oignons verts, hachés finement
Garnitures
Mayonnaise au basilic
Fines tranches de concombres
Tranches de tomates
8 pains naans ronds, 4 muffins anglais ou 2 pitas coupés en deux
PRÉPARATION
Mélanger tous les ingrédients des burgers, sans trop les malaxer. Assaisonner.
Cuire une petite portion au micro-onde ou dans une poêle. Goûter et rectifier l’assaisonnement, au besoin.
Façonner 4 galettes de 10 cm (4 po) de diamètre et réfrigérer au moins une heure.
Cuire les galettes dans une poêle antiadhésive à feu moyen vif, avec un filet d’huile d’olive, pendant 5 minutes. Retourner les galettes et poursuivre la cuisson 3 min à feu doux. Les galettes peuvent être cuites au BBQ, sur une plaque antiadhésive ou un tapis de cuisson.*
Chauffer les pains quelques minutes au four à 350 °F (175° C) ou au BBQ.
Tartiner les pains de mayonnaise au basilic.
Déposer une galette de poulet sur une tranche de pain, puis garnir de concombre et de tomate. Couvrir d’une autre tranche de pain.
Mayonnaise au basilic
Dans un bol, mélanger tous les ingrédients. Conserver au réfrigérateur.
Preheat the oven to 350°F. Lightly grease two 3 1/4″ x 5 3/4″ mini loaf pans, or one 9″ x 5″ loaf pan.
Combine the flour, baking soda, salt, and cocoa.
In a separate bowl, beat the butter and sugar until light and creamy.
Beat in the egg, then stir in the vanilla, banana, and sour cream.
Gently mix in the dry ingredients and chocolate chips until well incorporated.
Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.
Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.
Placer tous les ingrédients de la vinaigrette, sauf l’huile, dans un bol ou un bocal. Mélanger et laisser reposer 2-3 minutes pour infuser davantage le vinaigre. Verser l’huile et bien mélanger.
Laver le chou frisé et bien l’égoutter. Retirer les tiges et défaire les feuilles vertes.
Hacher les feuilles en morceaux de la taille d’une bouchée. Placer dans un saladier. Ajouter le sel et masser en mélangeant 1 minute pour attendrir les feuilles. Laisser reposer 10 minutes, le temps de préparer les autres ingrédients.
Couper la poire en quatre. Enlever le cœur et couper en morceaux. Peler et râper la betterave. Trancher l’oignon finement. Ajouter au saladier.
Hacher les trois quarts des noix et ajouter au chou. Ajouter la quantité désirée de vinaigrette et bien mélanger. Garnir des noix entières.
Notes : Cuire la croûte 18 à 20 minutes et la costarde au citron 20 à 22 min.
Ingredients
Shortbread Crust:
1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners’ sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
Lemon Custard:
2 large eggs
1 large egg yolks
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
Garnish:
1 teaspoon confectioners’ sugar, or to taste
Directions
Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners’ sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners’ sugar.
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.
Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
Spoon the batter into a lightly greased 9″ x 13″ pan.
Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.
Remove them from the oven and cool on a rack before cutting and serving.
Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Je fais cuire les gyros directement sur la pierre à pizza.
Je ne fais pas les frites.
Prévoir 1h30 pour les gyros.
Ingredients :
Pita:
14g instant yeast
18g sugar
487g water
750g bread flour
15g fine salt
Meat:
3lbs Boneless Pork Boston Butt
1 tablespoon (3g) dried oregano
1 tablespoon (9g) paprika
2 teaspoons (6g) cracked black pepper
1 tablespoon (9g) kosher salt
1 tablespoon (3g) chopped fresh rosemary
5 cloves garlic, finely chopped
2 tablespoons (30g) of vegetable oil
10 – 12” skewers
1 green apple or 1 sweet onion (optionally)
Assembly:
Tzatziki
2 cups greek yogurt
1/2 cucumber, grated
1/4 cup (15g) finely chopped parsley, plus more for garnish
3 cloves of garlic, grated
1 tablespoon (18g) extra virgin olive oil
Garniture
1/2 red onion, thinly sliced
2 Roma tomatoes, sliced
2 russet potatoes, cut into french fry-sized matchsticks
2-quarts vegetable oil
salt and pepper to taste
Directions:
Pita:
Place baking steel or an inverted baking sheet in the middle of the oven and pre-heat to 475F. It needs to be heated for at least 30 minutes.
Whisk yeast, sugar, and water and allow it to sit for 5 minutes. Separately, in a large bowl, mix flour and salt until combined; Pour yeast mixture into the flour, and mix by hand until you form a rough dough. Then knead for 2 – 3 minutes or until smooth.
Place your dough in a lightly greased bowl, cover with plastic wrap, and rise for 1 hour or until doubled in size. Alternatively, you can proof your dough overnight in the fridge.
Punch your dough down and divide it into 8 even pieces (150g each). Roll each piece into a light ball, cover with a damp towel or greased plastic wrap and let them rest for 15 minutes.
Place one of the balls onto a lightly floured work surface and with a rolling pin, roll each ball into a disc, around 8” wide and ¼ inch thick. Then, one at a time, slide a disc using a pizza peel or a cutting board onto the preheated baking steel or inverted baking sheet in the oven. Close the oven door and bake for 1 – 2 minutes or until it begins to puff; flip the disc and close the door again to cook for another 1 – 2 minutes. Remove from the oven, and cover with a towel to keep your pita bread warm. Repeat with the remaining dough.
Meat:
Pre-heat oven to 400F.
Place your pork in the freezer for about 1 hour, remove and slice with a sharp knife, about ½ ” thick.
Spice mix: In a small bowl, mix oregano, paprika, black pepper, salt, and rosemary, then mix in garlic and vegetable oil.
Rub your meat slices with your seasoning paste until it is fully coated. Using 3 skewers stab and stack one slice of meat at a time until you use all the meat and essentially have a tower of meat, optionally you can stab one end of each skewer into a half apple or half onion to stabilize while stacking. If used, stab the other half apple or onion on top, place it on an aluminum foil-lined baking sheet fitted with a wire rack.
Roast in the oven, rotating often for 45 minutes or until cooked to an internal temperature of 155 – 160F, brown, and lightly charred.
Rest your pork for 10 minutes. Slice your roasted pork thinly directly off the skewers while fresh and keep warm.
Assembly:
Tzatziki Sauce: Season cucumbers with salt, then squeeze and drain excess water until the cucumbers no long secrete water. In a medium-size bowl, add greek yogurt, cucumbers, parsley, garlic, and olive oil; mix and season with salt and pepper to taste.
Potatoes: Place potatoes in a bowl, generously season with salt, cover with water, and let them soak for 15 minutes. Drain the water, place the potatoes on a sheet tray lined with paper towels and dry out the potatoes.
Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil and heat to 325F. Fry your potatoes in batches for 1 -2 minutes or until just barely cooked and pale. Remove potatoes with a spider and drain on a wire rack set over a baking sheet or a paper towel-lined plate. Increase the oil temperature to 375F, and fry once more in batches, until golden brown and crispy. Remove from the oil and drain again, then immediately season with salt while hot.
Assembly: Season your sliced tomatoes with salt. Then on each pita, add a generous amount of your roasted pork, followed by your desired amount of tzatziki, fries, tomato slices, and red onion to finish. Optimally garnish with fresh parsley leaves.
*Or substitute 1 tablespoon lemon juice for 4 teaspoons of the milk.
Preparation :
Preheat the oven to 400°F. Lightly grease (or line with muffin papers) the wells of a 12-cup muffin pan.
To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt. Set aside.
Whisk together the milk, eggs, butter, and extracts.
Add the wet ingredients to the dry, stirring until everything is evenly moistened.
Divide the batter among the prepared muffin cups, filling them almost full.
Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack.
To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable.
Spread the glaze atop each warm muffin. Allow to set before serving.
2 (12 ounce) cans pinto beans, drained and rinsed well
⅔ cup diced poblano pepper
Directions
Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high.
Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 cloves garlic, peeled
4 cups chicken broth, or more to taste
1 cup water, or more to taste
1 cup heavy whipping cream
1 salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Directions :
Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
Purée soup with a blender in batches until smooth and thick.
Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.
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