Muffins anglais

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Source : https://www.bonappetit.com/recipe/bas-best-english-muffins

Ingredients :

  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 1 tablespoon sugar
  • 1 cup buttermilk, warmed
  • 4 tablespoons (½ stick) unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 3½ cups unbleached bread flour, divided, plus more
  • Nonstick vegetable oil spray
  • Cornmeal (for dusting)

Directions :

  1. Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes.
  2. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.
  3. Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).
  4. Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough.
  5. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.
  6. Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.
  7. Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.
  8. Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Gâteau au fromage au citron

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Source : https://www.foodnetwork.ca/recipe/classic-new-york-cheesecake/12530/

Ingredients :

Crust

  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • ¼ cup unsalted butter, melted, plus extra for greasing the pan

Cheesecake

  • 4 pkg 250 gram packages of cream cheese, at room temperature
  • 1 1/4 cup + 2 Tbsp sugar
  • 3 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp finely grated lemon zest
  • 3 large whole eggs
  • 1 large egg yolk
  • 1 ½ cup sour cream (not low-fat), divided
  • 2 tsp lemon juice

Directions :

Crust

1. Preheat the oven to 350ºF.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

Cheesecake

1. For the cheesecake, increase the oven temperature to 400ºF.

2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

3. Beat in the cornstarch, vanilla and lemon zest.

4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

6. Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

Biscuits aux lentilles

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Source : https://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe-1947012

Ingredients:

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup (canneberges)
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
Lentil Puree:
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

Directions :

Lentil Puree:

  1. In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
  2. Yield: 1 1/2 cups lentil puree
  1. *Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
  2. Preheat the oven to 375 degrees F.
  3. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
  4. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  5. Add the egg and mix until just incorporated.
  6. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined.
  7. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

Pouding au tofu à la mangue

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Source : https://www.ricardocuisine.com/recettes/7956-verrines-au-tofu-soyeux-et-a-la-mangue

Notes : Je me mets pas de sirop de fruits de la passion ni de fruits en morceaux.

Je remplace parfois le lait de coco par du lait de coco en poudre.

INGRÉDIENTS

  • 300 g (10 oz) de tofu soyeux
  • 125 ml (1/2 tasse) de purée de mangues non sucrée
  • 45 ml (3 c. à soupe) de jus de lime
  • 30 ml (2 c. à soupe) de lait de coco léger
  • 30 ml (2 c. à soupe) de sirop de fruits de la passion (voir note)
  • 15 ml (1 c. à soupe) de sucre
  • 1 petite mangue, coupée en dés
  • 1 fruit de la passion, la chair seulement
  • 5 ml (1 c. à thé) de zeste de lime

PRÉPARATION

  1. Au robot culinaire, réduire en purée lisse le tofu, la purée de mangues, le jus de lime, le lait de coco, le sirop de fruits de la passion et le sucre.
  2. Répartir le mélange dans des verrines ou des ramequins.
  3. Couvrir et réfrigérer 1 heure ou toute une nuit.
  4. Au moment de servir, mélanger le reste des ingrédients et en garnir les verrines.

Pacanes épicées à l’érable

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Source : https://www.ricardocuisine.com/recettes/3047-pacanes-epicees-a-l-erable

INGRÉDIENTS

  • 60 ml (1/4 tasse) de sirop d’érable
  • 5 ml (1 c. à thé) de poudre de chili
  • 2,5 ml (1/2 c. à thé) de poudre d’oignon
  • 1 ml (1/4 c. à thé) de poudre d’ail
  • 1 ml (1/4 c. à thé) de poivre de Cayenne
  • 1 ml (1/4 c. à thé) de cannelle moulue
  • 1 ml (1/4 c. à thé) de sel
  • 500 ml (2 tasses) de demi-pacanes

PRÉPARATION

  1. Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F).
  2. Tapisser une plaque de cuisson de papier parchemin.
  3. Dans un bol, mélanger le sirop, les épices et le sel. Ajouter les pacanes et bien les enrober.
  4. Répartir les pacanes sur la plaque et cuire au four environ 15 minutes en remuant toutes les 5 minutes, jusqu’à ce quelles soient bien grillées.
  5. Laisser refroidir.

Filets de porc farcis et panés

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Source :https://www.allrecipes.com/recipe/270299/folded-pork-cutlets/

Note : Je remplace le Monterey Jack par du cheddar et le persil par du thym.

Garder les autres morceaux de porc au frigo pendant qu’on prépare une pièce.

Ingredients

  • 1 (1 pound) pork tenderloin, trimmed
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 4 teaspoons Dijon mustard
  • 2 ounces Monterey Jack cheese
  • 2 tablespoons chopped fresh Italian parsley

For the breading :

  • 2 tablespoons all-purpose flour, or as needed
  • 1 egg, beaten
  • 1 cup panko bread crumbs, or as needed
  • Olive oil for frying

Directions :

  1. Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
  2. Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top.
  3. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
  4. Unwrap cutlets and season again with salt, pepper, and cayenne.
  5. Dust on all sides with flour until lightly coated.
  6. Place beaten egg and bread crumbs in two shallow dishes.
  7. Dredge each cutlet in egg, then cover with bread crumbs.
  8. Let cutlets rest for 10 to 15 minutes.
  9. Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

Patates Romanoff

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Source :https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html

Note : Je mets la moitié de la quantité de crème sûre (environ 3/4 tasse).

Ingredients :

  • 3 very large russet potatoes (about 2 1/2 pounds), scrubbed clean
  • 1/4 to 1/3 cup minced shallots, raw, or sautéed for a milder flavor
  • 3 teaspoons kosher salt (or 1 1/2 to 2 teaspoons fine salt)
  • 1/2 teaspoon freshly ground white pepper, or freshly ground black
  • pepperpinch of cayenne
  • 2 1/2 cups grated sharp white cheddar cheese
  • 1 3/4 cups sour cream

Préparation :

  1. Bien brosser les pommes de terre et les faire cuire au four environ 1 heure.
  2. Laisser refroidir quelques heures au frigo ou toute une nuit.
  3. Râper les pommes de terre avec la pelure.
  4. Ajouter le reste des ingrédients en mélangeant délicatement avec 2 fourchettes pour éviter que ça ne devienne de la purée.
  5. Déposer dans un plat beurré.
  6. Cuire au four à 425 F pendant 30 à 35 minutes ou jusqu’à ce que le dessus soit bien doré.

Crumble aux cerises

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Source : https://www.bonappetit.com/recipe/cherry-biscuit-cobbler

Note: J’ai remplacé les cerises par des bleuets congelés et je n’ai pas mis de cannelle ni d’essence d’amande dans la préparation de bleuets.

Ingredients :

Biscuits

  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • 2 tsp. finely grated lemon zest
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • 1⅓ cups chilled heavy cream

Filling and Assembly

  • 2 lb. fresh (or frozen) sweet cherries, pitted
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 3 Tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¼ tsp. kosher salt
  • 3 Tbsp. unsalted butter, melted, slightly cooled
  • 2 Tbsp. raw sugar
  • Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

  • A 1½”-diameter cookie cutter

Direction :

Biscuits

  1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl.
  2. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
  3. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  4. Turn out dough onto a generously floured surface. Pat into a ¾”-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking.
  5. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other.
  6. Dust with flour and press down on stack with a rolling pin to flatten to a workable height.
  7. Roll out to ½” thick, dusting with more flour as needed.
  8. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling and Assembly

  1. Place a rack in middle of oven and preheat to 400°.
  2. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl.
  3. Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact.
  4. Place on a foil-lined baking sheet.
  5. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps.
  6. Brush generously with butter; sprinkle with raw sugar.
  7. Bake cobbler 10 minutes.
  8. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more.
  9. Let cool slightly.
  10. Serve cobbler with ice cream.

Falafels

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Source :http://qc.allrecipes.ca/recette/21437/les-falafels-du-chef-john.aspx

Donne : 12 falafels

Note : Je double habituellement la recette. On peut les faire plus aplatis et les faire cuire dans une poêle avec moins d’huile.

Ingrédients :

  • 1 tasse de pois chiches secs
  • 1/2 oignon, en dés
  • 1/2 tasse de persil plat haché
  • 4 gousses d’ail émincées
  • 1 c. à soupe de farine tout usage, ou au besoin
  • 2 c. à thé de jus de citron frais
  • 1 ½ c. à thé de sel
  • 1 c. à thé de cumin moulu
  • 1/2 c. à thé de coriandre moulue
  • 1/4 c. à thé de bicarbonate de soude
  • 1/8 c. à thé de poivre de Cayenne
  • huile à frire

Préparation :

  1. Faire tremper les pois chiches dans un grand bol d’eau, de 12 à 24 heures. Égoutter.
  2. Au robot culinaire, broyer finement les pois chiches avec le reste des ingrédients. Le tout, lorsque pressé, devrait se tenir. Transférer dans un bol, couvrir de pellicule plastique et réfrigérer une heure ou deux.
  3. Chauffer l’huile dans une friteuse à 350°F (175°C) en suivant les indications fournies par le fabricant de la friteuse.
  4. Diviser la pâte en 12 et façonner en boules à l’aide des mains mouillées d’eau.
  5. Cuire quelques falafels à la fois dans l’huile chaude, jusqu’à ce qu’ils soient dorés et croustillants, environ 5 minutes. Égoutter avant de servir.

Clafoutis aux poires

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Source : https://foodwishes.blogspot.com/2019/09/pear-clafoutis-almost-as-good-as-it.html

Notes : Donne 8 portions.

Je ne mets pas d’essence d’amande et seulement 1 c.à thé d’essence de vanille.

J’utilise mon moule à pizza, ça permet de mieux dorer qu’un plat en verre.

Ingredients:

  • 2 tablespoons soft unsalted butter, divided (one for pan , one for top)
  • 3 generous cups thinly sliced sweet, ripe pears
  • 1/2 cup lightly toasted sliced almonds

For the batter :

  • 3 large eggs
  • 1/3 to 1/2 cup granulated sugar depending on fruit’s sweetness
  • 1 1/4 cup whole milk
  • 1/4 teaspoon fine salt
  • pinch freshly grated nutmeg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup all-purpose flour

Préparation :

  1. Préchauffer le four à 350 F.
  2. Beurrer le moule.
  3. Faire griller les amandes.
  4. Mélanger tous les ingrédients de la batter.
  5. Déposer les poires en tranches dans le moule. Conserver 12 tranches de poires les plus belles pour déposer sur le dessus.
  6. Verser le mélange sur les poires.
  7. Déposer les 12 tranches de poires réservées sur le dessus de la préparation.
  8. Saupoudrer les amandes.
  9. Badigeonner de beurre les tranches de poires du dessus et saupoudrer un peu de sucre par la suite.
  10. Cuire au four à 350 F environ 45 minutes ou jusqu’à ce que les fruits soient mous, la costarde bien cuite et les rebords dorés.
  11. Laisser refroidir quelques heures au frigo avant de manger.