Trempette à l’oignon caramélisé

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Source : https://www.ricardocuisine.com/recettes/5122-trempette-a-l-oignon

Ingrédients :

  • 1 gros oignon sucré, haché finement
  • 30 ml (2 c. à soupe) d’huile d’olive
  • 1 gousse d’ail, hachée finement
  • 180 ml (¾ tasse) de yogourt nature 10 % ou grec
  • 180 ml (¾ tasse) de mayonnaise
  • Sel et poivre

Préparation :

  1. Dans une poêle, faire caraméliser l’oignon dans l’huile environ 15 minutes. Saler et poivrer. Ajouter l’ail et cuire 1 minute. Réserver dans un contenant hermétique. Réfrigérer environ 1 heure.
  2. Ajouter le yogourt, la mayonnaise et bien mélanger. Rectifier l’assaisonnement. Réfrigérer au besoin.
  3. Servir avec des crudités ou des croustilles.

Pesto persil et citron

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Source : https://www.joseedistasio.ca/recettes/sauces-condiments-vinaigrettes/pesto-de-persil/

Ingrédients :

  • 750 ml (3 tasses) de persil plat (tiges et feuilles), coupé grossièrement
  • 125 ml (1/2 tasse) d’huile d’olive
  • 60 ml (1/4 tasse) de graines de citrouille ou de noix de Grenoble, rôties
  • 60 ml (1/4 tasse) de fromage parmesan ou Grana Padano râpé finement
  • 1 gousse d’ail dégermée et pressée ou du pesto à la fleur d’ail au goût
  • Le zeste et le jus d’un demi-citron
  • 2 ml (1/2 c. à thé) de sel
  • Piments forts, au goût
  • Poivre du moulin

Préparation :

  1. Au robot culinaire, broyer grossièrement le persil. Ajouter le reste des ingrédients et pulser environ 1 minute jusqu’à obtenir la texture désirée. Goûter et rectifier l’assaisonnement au besoin.
  2. Verser une fine couche d’huile d’olive sur le dessus du pesto avant de le réfrigérer ou de le congeler afin de ralentir son oxydation.

Shortcake aux fraises

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Source : https://www.kingarthurbaking.com/recipes/strawberry-shortcake-recipe

Ingredients :

Berries

  • 2 quarts (1336g) strawberries, trimmed of their leaves
  • 1/2 cup (99g) granulated sugar
  • 2 teaspoons lemon juice, fresh preferred

Biscuits

  • 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon (11g) baking powder
  • 1/2 teaspoon baking soda
  • (1/4 cup (36g) buttermilk powder)
  • 3 tablespoons (35g) granulated sugar
  • 8 tablespoons (113g) cold butter or 1/2 cup (92g) cold shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (227g) milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Topping

  • 1 cup (227g) whipping cream

Directions :

  1. To prepare the fruit: 
  2. Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
  3. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment
  4. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
  5. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
  6. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
  7. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.
  8. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
  9. To assemble the shortcakes: Whip the cream until soft peaks form.
  10. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Soupe au poulet, citrouille et curry

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Source : https://www.allrecipes.com/recipe/282210/red-curry-chicken-and-pumpkin-soup/

Note : J’utilise de la courge butternut.

Ingredients :

  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • ½ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved

Directions :

  1. Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  2. Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  3. Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  4. Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  5. Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  6. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  7. Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Apple Crumble Coffee Cake

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Apple Crumble Coffee Cake

Notes : J’ai ajusté les quatités pour faire une recette et demie afin d’utiliser un moule à gâteau en métal de 13″x9″

Ingredients :

  • Dry Ingredients:
    • 3 teaspoons unsalted butter
    • 3 cups all-purpose flour
    • 3/4 teaspoon fine sea salt
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
  • Crumble Mixture:
    • 2 cups finely chopped toasted walnuts
    • 1/2 cup packed light brown sugar
    • 1/2 cup white sugar
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 4 1/2 tablespoons unsalted butter, melted
  • Wet Ingredients:
    • 3/4 cup unsalted butter, at room temperature
    • 1 1/2 cup white sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 cup plain yogurt
    • 3 Honeycrisp apples

Directions :

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish generously.
  2. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  3. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  4. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  5. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  6. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  7. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Blueberry Dutch Baby

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Chef John’s Blueberry Dutch Baby

Ingredients :

  • 1/2 cup packed all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3 cup milk, at room temperature
  • 3 tablespoons clarified butter, melted
  •  1/3 cup fresh blueberries, or more to taste
  • 1 stick unsalted butter, melted
  • 1/2 Meyer lemon, juiced
  • 2 tablespoons powdered sugar, or to taste
  • 2 tablespoons maple syrup, or to taste (optional)

Directions :

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
  3. Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
  4. Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
  5. Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
  6. Cut in wedges to serve and drizzle with maple syrup.

Sauce “Sunday pasta” pour pâtes

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Source :https://www.allrecipes.com/recipe/236605/chef-johns-sunday-pasta-sauce/

Notes : Je ne mets pas de beef shank.

Je mets 1 rack de côtes levées de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates (au lieu de 3) et 1 tasse d’eau (au lieu de 2).

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 (1 inch thick) slice beef shank
  • 2 pounds pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion, diced
  • 1 pinch salt
  • 6 cloves garlic
  • 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
  • 2 cups water, divided
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes

Directions :

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
  5. Add garlic; cook and stir until fragrant, about 1 minute.
  6. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture.
  7. Add roasted beef, pork, and chicken to tomato sauce mixture.
  8. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture.
  9. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Curry d’agneau

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Source :https://nishkitchen.com/jamie-olivers-north-indian-lamb-curry/

Note : Je fais aussi cette recette avec des cubes de porc.

Ingredients :

  • 2 kg lamb, cut into small pieces
  • 2 big onions, thinly sliced
  • 8 cm ginger, finely chopped
  • 10 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 8 cloves
  • 6 cardamom pods
  • 2 cinnamon quills
  • 4 bay leaves
  • 400g canned tomatoes, or 5 large tomatoes quartered
  • Coriander (cilantro) leaves, to garnish
  • Oil
  • Salt to taste

Directions :

  1. Preheat the oven to 180 degree Celsius.
  2. Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
  3. Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
  4. Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
  5. Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
  6. When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
  7. If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
  8. Garnish with more coriander leaves. Serve with rice and mint yogurt.
  9. I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

Lasagne

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Source : https://www.foodnetwork.ca/recipe/speedy-lasagna/7940/

Note : Mettre seulement 1 tasse de bouillon de boeuf au lieu de 2, sinon sauce trop liquide.

L’idéal est de faire la lasagne avec la sauce refroidie.

Ingredients :

Tomato Sauce

  • 3 Tbsp of olive oil
  • 2 medium onions, peeled and chopped
  • 10 cloves garlic, peeled and chopped
  • 1 lb(s) ground beef
  • 4 Italian sausages, casings removed
  • 1 28 oz can tomatoes, crushed or pureed
  • 1 small can tomato paste
  • 2 cup beef stock
  • 3 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 3 bay leaves
  • Salt and pepper

Cheese Sauce

  • 2 eggs, beaten
  • ½ cup 35% cream
  • 475 g (1 pound) ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 cup grated mozzarella cheese
  • Salt and pepper

Assembly

  • 1 box of ready-to-bake lasagna noodles
  • 1 cup grated Parmesan cheese

Directions :

Tomato Sauce

  1. Heat the oil in a large saucepot and add the onions.
  2. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
  3. Sauté a few moments more then add the ground beef and sausage meat.
  4. Chop the meats thoroughly with a spoon to break them up into small pieces.
  5. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
  6. Stir well and heat until the entire mixture is simmering and heated through.
  7. Taste and add salt and pepper to taste.

Cheese Sauce

  1. Whisk eggs and cream together, then stir in the cheeses.
  2. Season with salt and pepper.

Assembly

  1. Preheat oven to 375°F.
  2. Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
  3. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
  4. Cover tightly with foil and bake for 1 hour.
  5. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Poulet au beurre

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Source : https://www.goodtoknow.co.uk/recipes/gordon-ramsay-s-butter-chicken

Note : J’utilise 12 hauts de cuisse.

Ingredients :

  • 800g chicken, boneless and skinless, cut into 3-4cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 1½ tbsp lemon juice
  • 75ml natural yoghurt
  • ½ tsp garam masala (mixed Indian spices)
  • ½ tsp ground turmeric
  • 1tsp ground cumin
  • 1-2 tbsp vegetable oil, for brushing

Sauce

  • 1½ tbsp ghee or melted, unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1tsp ground coriander
  • 1tsp garam masala (mixed Indian spices)
  • 1tsp ground turmeric
  • 1tsp hot chilli powder, or to taste
  • 275ml tomato pure
  • 1tbsp lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1tbsp chopped coriander, to garnish

Directions :

  1. To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
  2. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  3. Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.

For the sauce

  1. Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma.
  2. Stir in the tomato pure and lemon juice and cook for another couple of mins.
  3. Add the chicken pieces to the sauce and stir well to coat.
  4. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
  5. Transfer to a warm bowl and serve hot, garnished with chopped coriander.