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Treason

"Treason is a mold
green and soft as down:
it gnaws quietly and internally."
Francis Blanche

is certainly to avoid mold in the jar of jam, which I am eager. I am careful not to say what was in this big pot that I was hiding Carefully (bug, it's hard to write Cui there!) inassessible in a corner of the refrigerator. I have nothing left seems'. Desfois, yeah, I lied (and it is not pretty nice) or I pretend (you too, that's good) when I do pinch myself faillu. This happened several times. But I was silent-silent-mouth-sewn-if-you-talking-yourself-fucking. And so, I betrayed. Each morning, I smiled at the thought of what I began ': eat a little of that jam I had made just for me, there are some weeks, like a big égoïsse. Yes, but valid, there is atest. Almost atest. Soon, I cry all the tears tear my body body and I will have to wary eyes m'exp'ique before (yes, I have the vocabulary). My tears could be misinterpreted. A man whining like a wimp and dirty without reason atest to it as soon as he wakes up, it's serious-cheulou, right? There's whale looks like gravel under the aut '. So far confess right away that I have betrayed. And since I'm not that half of one (line '... Cui said that cunt out there), I dare not say in front. More respect, more cowardly (in other times, it looked soft balls, but hey, there's ladies of high respectability '- and some less, but we will not start quibbling - that read) it, you die. Understand me. There's what makes' fear. I assume no such betrayal, because it is not based on mere concealment of facts. The betrayal is much deeper, much more painful than that, my zinfints. It is complex, these things. That is simp ', the last year I decided not to ... turning his back on ... Rhâââ! M'enfin, comprite you have, what, do not force me to say! ... I sulk, Vala. I sulk and I decided that I would go back any time soon, my faith. She had only to make me a bad shot his mother trafalgar Life. It's true kwouâ! ... Brief. I get on certainly say that it is unworthy of me, and that denying its origins, it is pure treason and that I deserve to be sent to Guantanamo (before it closes anyway) or be cursed and Remaud on generations and generations (that is ziozios highly appreciated treachery as last summer). Well, after all, it so be it! ... Anyway, I say again, I say it twice or thrice, or atest nor less, I go back not in Britain. Na. Pisque and with that betrayal is not complete (like cake), know that I would now see there if I am: in Corsica. Once the OCCAZ 'runs again, I get. Yeah first edzatement on Board. I will not atest tatiguer meninges ('end, the little I have left) to fly up there when I can enjoy a trip on the water, rocked by the swell (going- y qu'tu Degoul). Anyway, the arch-betrayal is consumed, main'nant. Proof! ... Strawberry Jam

citrus in Corsica

Ingredients 500 g strawberries gariguette; 1 district citron confit (preserved in syrup) * 4 small clementines brandy * , 350 g granulated sugar , 1 pinch of myrtle powder * 1 lemon juice

* Products purchased Corsica (Propriano in the main street facing the harbor)

Procedure

Preparation time: 20 min. + 15 min. Rest - Cooking time: about 8 min. + 2 min. - Material: 1 jam thermometer or a thermometer probe

Wash strawberries and dry them. Hull them, then cut each strawberry in 2. Prepare a syrup with sugar and lemon juice in saucepan. Put the sugar to melt over low heat, turn off the heat, add pinch myrtle powder. Dip the strawberries in syrup, stir and let stand 15 minutes. Drain the district of candied citron, cut into small cubes and set aside. Do the same with clementines, cut them into 4. Bring the syrup with strawberries to a boil at 115 ° C. Stir frequently and gently with a wooden spoon. Skim frequently. Off the heat, add the diced citron and pieces of clementines. Turn to cook for 2 minutes at a rolling boil. Remove from heat and immediately pour the jam jar. Screw the lid and turn (twist-off effect ) to ensure the conservation of the jam.

soon,

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bones with holes and peas

Of all the great meals, my favorite without question is the osso buco (literally "hole bone " in Italian). This marvel of Italian cuisine for me is a source of pleasure that I can not describe. Simple. Without embellishment. Some taste combinations that speak to me, that's all. Afterwards, there is no secret, to concoct a good osso buco, it is mandatory to obtain a quality product: tender meat that melts in your mouth. Add to that the gremolada this essential finishing touch to any osso buco alla Milanese worthy of that name, composed of fresh parsley, lemon and garlic, and you know how the bird caging one of my kind ... for eternity!

Instead of the traditional osso buco, which usually accompanies with risotto alla milanese too, I proposed a version accompanied by rats and fried peas. That changes a bit. And then it is always a slow sugar and a vegetable. So there!

Osso Buco

Ingredients (serves 4)

4 slices of veal shank thick (4-5 cm) and 75 g of butter, flour to coat meat, 1 small onion, 1 carrot ; 1 small stalk celery, 100 g of puree / pulp tomato or tomatoes peeled and 50 ml dry white wine, 250 ml meat stock house (or 250 ml of water + 1 chicken bouillon cube or beef) 8 potato "rats Noirmoutier", 500 g peas (shelled or frozen) salt and pepper

Procedure

Lightly flour the slices of veal shanks. Heat the butter in a casserole or heavy-bottomed pan. Add the onion, celery, carrot, washed, wiped and finely chiseled. Jump seen high for 1 minute or 2, then add the slices of veal shanks. Add salt and pepper and adjust. Be sure to brown the shanks on both sides and on the sides.

When properly entered, moisten the meat with the wine and let the juice reduce for 1 minute. Add broth, tomatoes (or puree), reduce heat and simmer well, covered, for 45 minutes. Meanwhile, wash the skin of fingerling potatoes, dry, heat some butter and jump. Book. Cook the peas in boiling water or steam.

Gremolata

Ingredients

zest 1 / 2 lemon 3 sprigs parsley, a few drops of olive oil 1 small clove garlic

Procedure

Grate lemon rind. Wash, stem and wipe the leaves of parsley. A grinder or mortar pestle (see picture below), mash the ingredients together until a coarse paste.

ye shall serve the gremolata over the meat and cooked or mixed with hot sauce.

Bon appetite and soon,

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KKVKVK # 31 - Sorbets with milk from sheep and goat

Months, nay, years seems to me there that I have not attended a KiKi ! ... And I almost missed this beautiful 31st edition, hosted by Trinidad ( The Petis Dishes Trinidad ). I wanted to answer this with an original recipe, but for lack of time, I made an experiment out again there is a sacred moment.

If I damned for creamy ice cream wish, I tend to prefer the relative lightness and freshness of sorbet. My favorite game is to transform the perfumes that were used instead of crossing in the form of ice cream, sherbet: chocolate, coffee, chestnuts, walnuts, hazelnuts or almonds , nothing scares me! Better yet, I love to transform a basic milk sherbet, as I have done with milk from sheep and goats. Accompanied with fresh fruit coulis (it is still early for apricots) and statements with notes of pepper and lemon assertive enough, these sorbets pleasantly surprise even the most delicate. Must still love this kind of dairy ... The

sorbet recipe milk from sheep and goat with fresh fruit coulis , is here: http://numnumbirdy.blogspot.com/2006/07/le-jeu-des-sorbets-la- rponse.html

I would have well even tell my adventures in the dark ages, but it's getting late. But remember, I found myself a time with no less than ... Three ice cream at home! The first was too small, I won the second in a competition organized by Aprifel for Fraîch'Attitude Week in 2006 ( Estérelle there was the time for something ...) and the third was given to me with the purchase of my food processor. In short, today, the first dropped me (there is very little time, after many years of loyal service ... and I must say that this was My very first appliance for culinary preparation, is to say the love I feel for the ice cream in general), I sell the second cauz'que I have more space, cauz'que I used Altogether 5 times (if you're interested, let me know), the third cauz'que came very early in my life and I can not do without!

soon and thank you for organizing Trinidad KKVKVK what I know to be exceptional!

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Bavarians, Chantilly, mascarpone, etc..

Because "Cheers finger in the whipped cream! "As saying j'vous There's little is qu'forcément I needed it. Indeed, Blowin not j'me adhesive cream Chiboust, the Bavarian gear and worse than his famous j'me mercottise with mascarpone cream. So, whipped cream, if you want, it limits that I eat every day at every meal now. With this, not tomorrow the day that my line of chubby dodo be refined, eh! ...

same time ... A small cafe, the same morning with a cloud of whipped cream, it makes him well enough, right? And then for lunch at the restaurant, hop hop hop, neither seen nor known, I go out I kept my box in the fridge for the morning and I put a big spoonful of whipped cream on my bundle of green beans and it's not yucky, right? At four hours, zou, a slice of whipped cream! For dinner, a touch of whipped cream in my vegetable soup, while my pretty chick at your back! And worse, better than that, I find that my skin is not an Desiccated these days, so no hesitation, a siphon and back to back early whipped cream on my skin plump and cozy! Here, tonight, I'll be alright, canned z'ont organized a foam party at Macumba ...

Yeah I know it's great n'importenawak, but I assume! : P

A Bavarian chestnut flour *
and a soup of red fruits and passion fruit

Ingredients (serves 6) For the

Bavarian unit: 150 g brocciu fee, 3 egg yolks, whipping cream 60 cl and 50 cl of milk plant Oatmeal [ Ed: To enhance the flavor of chestnut flour ], 130 g sugar, 5 leaf gelatin [ Ed: Stubborn as a mule pen, I divided by two. Good performance of the Bavarian very frothy, but not too sinful release, as you can see ], 1 tbsp chestnut liqueur Mattei, 1 untreated orange

For the fruit soup red : 125g caster sugar, 100 ml water, 250 g of cherries, raspberries 250 g, 500 g strawberries, 3 passion fruit, 2 oranges, 2 tablespoons of Grand Marnier

Procedure

Achieving a Bavarian requires a minimum of organization, you can not make this dessert at the last minute. He has to rest for 4-6 hours in the fridge so that the machine takes well. A short stay in the freezer 1 hour for rapid decision to cut 2 or 3 hours pass in the fridge.

Making the custard (Bavarian for the device). Soak the gelatin in a bowl of cold water to soften. Bring the milk to a boil. In a bowl, top, mix egg yolks with 80 g of sugar until the mixture whitens. Add the sifted chestnut flour, grate the orange peel finely and mix. Water gradually with the boiling milk, whisk then pour the mixture into the pan. Put the pan to cook over low heat, stirring constantly with a whisk until the mixture thickens. When the custard is made, remove from heat and add one by one sheet of gelatin drained. Mix well, cover the cream with a book and film in contact until completely cooled (allow 30 to 45 min).

Making soup of red fruits and passion fruit . Wash strawberries and cherries in cold water, then wipe gently. Go raspberries with water. Make a syrup by bringing sugar and water to a boil for 2 minutes in a saucepan. Book. In a bowl, hull the strawberries and cut into 4, cut the cherries 2 by taking care of the pit, squeeze the juice of 2 oranges and sprinkle on fruit. Sprinkle with Grand Marnier also. Cut the passion fruit in 2, draw the pulp and seeds and pour into the bowl. Add raspberries. Drizzle everything with the slightly cooled syrup. Mix gently and refrigerate until serving time.

Realization of the unit Bavarian . In a bowl, mash the brocciu pureed, with the remaining sugar, add water brandy (or liqueur), then whisk. Stir in the cream pastry. Whip the whipped cream into stiff in a large bowl, preferably placed in the refrigerator half an hour before. Fold in the whipped cream to the previous mixture. Garnish with a circle pin or individual molds with the camera and let it refrigerate for 4-6 hours.

Dressage . Just before serving, unmold the Bavarian or in plates or hollow enough. Sprinkle the soup with red berries and serve.

* The recipe for Bavarian - slightly modified - is from the book Flavors of Corsica, 80 recipes Today , Vincent Tabarini, president of the association Corsa Cucina , published by Editions Filipacchi. Photographs Jean-Blaise Hall. Nathalie Le Foll styling.

A very Mercotte mascarpone cream flavored with passion fruit shortbread on a very Tit 'flavored with tonka bean

Ingredients (for 4-6 people)

For the mascarpone cream : 45 g mascarpone 25 g caster sugar, 1 / 2 sheet gelatin, 10 g of whole milk, 250 ml whipping cream, 3 passion fruit

For the shortbread : 75 g of wheat flour, 50 g of buckwheat flour, 50 g wholemeal flour buckwheat, 100 g of butter churn salted at room temperature, 75 g brown sugar; 2 yolks of fresh eggs, ½ teaspoon baking powder, ½ tsp grated tonka bean, 1 pinch of sea salt, 1 tbsp Grand Marnier or rum

Procedure

For the recipe mascarpone cream, I followed the recipe to the letter of Mercotte, climbing very firm whipped cream and add the pulp of passion fruit at the end: click here to see recipe .

recipe of shortbread , I reproduced the recipe as I do every time, the cream of oats and less because I had more, and I mainly divided into two proportions (you will take account of those given above): click here to see the recipe .

To assemble, place to cook the pastry circle in a square pin ... (yes, I know, a square circle, I was always bad in geometry!), Having flattened to a thickness Jul-Aug mm. Once the shortbread baked and cooled, Prepare the cream, pour over the dough, smooth and carefully place in the fridge for 4-6 hours.

Serve chilled.

My feeling? ...

Softly, while soft, soothing impression of lightness (only an impression, because the cream, eggs, mascarpone, it is rather pressure on the belt ;-)) and above all a pleasure on the palate.

There. I have only myself back ... Soak the finger in these few sweets. Each spot to relax as he can, eh!

soon,