Sauce au curry pour ravioli

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Source : http://www.foodnetwork.ca/recipes/curry-sauce/recipe.html?dishid=623

Notes : Meilleur si la sauce est passée au tamis à la fin avant de servir avec les ravioli.

Faire double recette de sauce pour environ 18 à 20 ravioli.

J’utilise cette sauce pour accompagner les ravioli au fromage et les ravioli à la courge et au veau.

Ingredients

  • 1 tablespoon unsalted butter
  • 1/3 unit onion, thinly, sliced
  • 1 unit Granny Smith apple, peeled, cored, and, thinly, sliced
  • 2 unit cloves garlic, finely, chopped
  • 1 unit bay leaf
  • 2 unit sprigs thyme
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/4 cup chicken stock or 1/4 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon lemon, juice

Directions

  1. In a saucepan, melt butter over medium heat.
  2. Add the onions, apples, garlic, bay leaf and thyme.
  3. Sweat mixture until the vegetables are soft.
  4. Stir in the curry power, turmeric and stock.
  5. Simmer to reduce by 1/3.
  6. Add cream and bring to boil. Remove bay leaf and thyme.
  7. Puree in a blending and strain the mixture. Mixture should be just thick enough to coat the back of a spoon. If too thick, add more stock.
  8. Season with salt and freshly ground white pepper.
  9. Finish with lemon juice.

Ravioli à la courge et au veau

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Source: http://www.foodnetwork.ca/recipes/print.html?dishid=8176

Notes: Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce à la courge et au veau donne environ 4 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.

 

Ingredients

  • 1 Turban squash
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 ounces ground veal (200 g)
  • 1/4 cup white wine
  • 1/4 cup almonds, finely chopped

Directions

  1. Position the oven rack in the center position. Preheat oven to 350 °F (180 °C).
  2. Line a baking sheet with parchment paper.
  3. Cut a small turban squash in half and use a spoon to remove the seeds.
  4. Lay the squash with the opening face-down on the baking sheet and cook for about 1 hour, or until the flesh is tender.
  5. Remove from the oven and reduce to a puree using a food processor.
  6. In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while crumbling. Season with salt and pepper.
  7. Deglaze with the wine. Add the almonds and squash puree. Stir a few minutes over low heat until well mixed. Adjust the seasoning.
  8. Set aside in a bowl, let cool.
  9. Cover and refrigerate until the filling is cold.

Ravioli au fromage

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Source :http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=626

Note : Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce au fromage donne environ 4 1/2 à 5 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.

Ingrédients

  • 2 cups raw milk ricotta
  • 1 cup mascarpone cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup parmesan cheese, finely, grated
  • 1 unit egg, yolk
  • poivre au goût

Preparation

  1. In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.
  2. Season with salt and freshly ground white pepper. Refrigerate until ready to use.
  3. Roll out the pasta dough to form thin sheets, about 1/16 inch thick.
  4. As sheets are rolled, cover with a clean cloth to prevent drying out.
  5. Using a ravioli mold, line one sheet of the pasta on the bottom. Add a spoonful of the filling to each mold.
  6. In a small bowl beat egg yolks and 2 tablespoons of cold water.
  7. Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to form ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.
  8. Place ravioli on a parchment-covered tray and freeze ravioli until ready to use. Can be frozen in single layers in an airtight container for 2-1/2 – 3 weeks.
  9. Before serving, cook the ravioli in salted boiling water for 3 –4 minutes. Transfer ravioli to a colander, but do not rinse.
  10. Place ravioli in the middle of a bowl or on a large plate and spoon sauce over.
  11. Serve immediately.

Rôti de porc avec sauce aux pommes

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Source: http://www.foodnetwork.com/recipes/tyler-florence/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe/index.html

Ingredients

  • 1 center-cut bone-in pork roast, about 5 pounds
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 bunch fresh thyme, divided
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 carrots, peeled
  • 1 head garlic, split
  • 1 onion, halved
  • 2 shallots, halved
  • 2 cups apple juice

Directions

  1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat.
  2. Remove pork from the brine and dry thoroughly with paper towels.
  3. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher’s twine to help hold the shape.
  4. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes.
  5. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
  6. Remove the pork to a cutting board and let it rest while preparing the pan sauce.
  7. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
  8. Cut the twine and carve the roast. Drizzle sauce over meat before serving.

Cuisses de canard confites

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Source: http://www.foodnetwork.ca/recipes/print.html?dishid=3790

Ingredients

  • 4 duck legs, rinsed, patted dry
  • 1/3 cup coarse  ( 1 c. à table) salt
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon herbes de Provence
  • 2 bay leaves, crumbled
  • 8 cups melted duck fat

Directions

  1. Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.
  2. Refrigerate overnight.
  3. Rinse the duck legs well and pat dry.
  4. Preheat the oven to 300 degrees F.
  5. Put the duck legs, skin-side up, in a medium Dutch oven.
  6. Pour enough melted duck fat over the duck legs to cover.
  7. Heat the duck fat to a gentle simmer on medium heat.
  8. Cover the Dutch oven and put it in the oven.
  9. Bake for about 2 hours or until the duck is fork tender.
  10. Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.
  11. Put the duck legs on top and cover completely with the remaining fat.
  12. Do not add the duck juice left on the plate.
  13. Cool completely.
  14. Refrigerate for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).
  15. Preheat the oven to 350 degrees F.
  16. Lift the duck pieces out of the fat, removing as much as possible.
  17. Heat a large saute pan on medium-high heat and add the legs, skin-side down.
  18. Saute the legs for 4 minutes.
  19. Flip the legs and put the pan in the oven.
  20. Roast the duck legs for 5 to 10 minutes or until the skin is crispy.

Fèves au lard

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Source: yum-recipes.com: Barbecued Ribs “Navy Style” with Maple Baked Beans, and Maple Brown Bread

Recette de Michael Smith, Inn Chef

Note: Je remplace le bacon par du lard salé coupé en morceaux et j’ajoute un peu d’huile d’olive pour faire sauter les onions.

Ingredients

  • 2 lb dried beans
  • 20 cup cold water
  • 4 onions, medium, diced
  • 1/2 cup bacon, double smoked, finely sliced (ou lard salé)
  • 2 garlic cloves, minced
  • 2 cup maple syrup
  • 1/2 cup molasses
  • 1 cup tomato juice
  • 2 tbsp fresh ginger, grated
  • 1 tbsp dried mustard
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp white wine vinegar

Directions

  1. Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.
  2. Preheat the oven to 300 F.
  3. Drain beans and combine them in large saucepan with 5 litres of cold water.
    Simmer until almost tender, about 45 minutes.
  4. Drain, reserving cooking liquid.
  5. Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.
  6. When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.
  7. Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.
    Add enough of the reserved cooking liquid to just cover the beans.
  8. Cover and bake for approximately 3 hours, or until beans are tender.
    Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
  9. Stir vinegar into beans when they are tender and ready to serve!

Côtelettes de porc farcies aux canneberges

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Source: foodnetwork.com: Hot Off the Grill with Bobby Flay: Grilled Pork Chops Filled with Sundried Cranberries

Note: Je fais la recette sans la sauce.  Le liquide de trempage des canneberges peut être remplacé par du bouillon de poulet réduit.

Ingredients

Cranberry Filled Pork Tenderloin:

  • 4 pork chops, 1-inch thick
  • Salt and freshly pepper
  • Cranberry filling, recipe follows
  • Cranberry sauce, recipe follows
  • Olive oil

Garnish:

  • Dried cranberries
  • Toasted pine nuts

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut a pocket into the side of each pork chop going 3/4 of the way through.
  3. Season chop with salt and pepper and stuff the pocket with the cranberry filling.
  4. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides.
  5. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.
  6. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:

  • 1 cup sundried cranberries
  • 2 tablespoons pinenuts, toasted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon brown sugar
  • 1 teaspoon cascabel chile powder
  • Salt

Directions

  1. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
  2. Drain and reserve soaking liquid.
  3. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:

  • 4 cups homemade chicken stock
  • 1/4 cup white wine
  • 1/4 cup red wine
  • 1/4 cup cranberry juice
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 1 tablespoon chipotle puree

Directions

  1. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
  2. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

Chaudrée de maïs avec bacon

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Source: asianfoodchannel.com: Cheddar And Corn Chowder With Bacon

Ingredients

  • 8 slices of bacon, chopped
  • 2 large onions, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cups of milk
  • 1 cup 35% heavy whipping cream (1 tasse de lait supplémentaire)
  • 2 tablespoons of cornmeal
  • 4 ears corn, kernels removed or 4 cups of frozen corn
  • 1 bunch of parsley, chopped
  • Salt and pepper to taste

Directions

  1. Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  2. Drain away about half of the fat in the pot then stir in the onions and celery.
  3. Sauté for a few minutes until the aromatic vegetables soften.
  4. Add the milk and cream and heat through.
  5. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  6. Add the corn and continue cooking just long enough to heat it through.
  7. Taste then season as needed with salt and pepper.
  8. Stir in the parsley just before serving.

Gâteau mousse aux framboises

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Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

One 8- or 9-inch cake, 12 portions

Ingrédients

Cake (cf recette de génoise)

Filling

  • 3 (3 1/2) cups unsweetened frozen raspberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon unflavored powdered gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream (35%)

Syrup

  • 1 cup sugar
  • 1 cup water
  • 3 à 4 c. à table kirsh (flavoring optional)

Frosting

  • 1 1/2 cup heavy cream (35%)
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/2 pint (4 onces) fresh raspberries, for garnish (optional)

Directions

For the filling

  1. Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
  2. Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée.   Set it aside to cool to room temperature.  You shouls have at least 1 1/2 cups.
  3. In a small heatproof bowl or measuring cup, combine the gelatin and cold water.  Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
  4. Whip the cream until soft peaks form; set it aside.
  5. Heat the gelatin-water mixture over low heat until it becomes a clear liquid.  Stir this into the raspberry purée, then fold in the whipped cream.
  6. Refrigerate the mousse for about 90 minutes, to let it begin to set up.

For the Syrup

  1. Bring the sugar and water to a boil, stirring until the sugar dissolves.
  2. Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
  3. Flavor syrup with kirsh.

To assemble the cake

  1. Slice the cake layer horizontally into the even rounds.
  2. Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
  3. Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.  Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
  4. Brush with syrup, then top the it with the remaining mousse.
  5. Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
  6. Refrigerate the cake for 1 hour before finishing.

For the frosting

  1. Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
  2. Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
  3. Refrigerate for another hour before serving.

Génoise (gâteau éponge)

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Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

Note: To make a chocolate genoise, cut the amount of flour to 1/2 cup and whisk it together with 1/4 cup Dutch–process cocoa before folding in into the egg-and-sugar mixture.

Ingrédients:

  • 6 large eggs
  • 1 egg yolk
  • 3/4 cup superfine or granulated sugar (superfine is best)
  • 1/8 teaspoon salt
  • 3/4 cup unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • 4 tablespoons butter melted and slightly cooled
  • 2 teaspoons vanilla or almond extract

Directions

  1. Preheat the oven to 350 F.
  2. Grease (beurrer)  and flour two 9-inch round pans; three 8-inch round pans; a 10 X 15-inch jelly roll pan, or a 9 X 3 inch springform pan.
  3. Place the room-temparature eggs and egg yolk, 1/2 cup of the sugar, and the salt in a heatproof bowl and immerse the bottom of the bowl in warm water.  Whisk over the warm water until the sugar dissolved; you’ll be able to feel if the sugar has dissolved by robbing a small amount of the batter between your fingers- it shouldn’t feel gritty.  Check the temperature of the batter occasionnally; don’t let it go over 110 F, as the eggs may begin to cook.  You’re after batter that’s just warm to touch.
  4. Once the sugar ha dissolved, remove the bowl from the hot water.  Using an electric mixer, beat the egg mixture on high speed until it becomes very light and fluffy.  This will take up to 10 minutes.  It should double (or more) in volume and be very thick.
  5. Whisk together the flour, cornstarch, and remaining 1/4 cup sugar to eliminate any lumps and aerate the mixture.
  6. Using very low speed on an electric mixer, or a hand whisk, gently fold the flour mixture into the eggs, about a third at a time.
  7. Stir together the butter and extract; mix about a third of the flour-and-egg mixture into the butter, then fold that back into the remaining batter.
  8. Spoon or pour the batter into the prepared pans,  smooting the surface.
  9. Bake the 8- or 9-inch round layers for 20 to 25 minutes, the jelly roll for 14 to 18 minutes, or the springform for 30 to 35 minutes.  All should be light golden in color and spring back when touched lightly in the center.  Allow to cool in the pans for 15 minutes.