Sauce “Sunday pasta” pour pâtes

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 et 1 tasse d’eau.

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

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

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

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

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.

Muffins anglais

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

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

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

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

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

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.