April 2009

Tuesday, April 21, 2009

Forgot Lock Combination

That smell of melted butter ...

I like the theme of HEMC. I like to do with my hands what we take for granted in daily life and present challenges in which only depend on myself, my own ability. So that the pastry was a good experience. From Webos Fried, Su explains how to make a delicious puff pastry. Of course the difference is huge masses bought the butter flavor is incomparable. Test came around, some apple pies, chocolate rolls around, some apple dumplings and a pork tenderloin wrapped. I had to invent, because neither my pocket supported a whole beef tenderloin or the palate of my s. admitted the mushroom duxelle as a sirloin steak was wrapped in blue cheese, walnuts and ham in an improvisational exercise based on the Wellington.

Tenderloin wrapped in puff pastry

1 pork fillet 50g roquefort

whole nuts to wrap slices of ham tenderloin

pastry wrap His

tenderloin 1 egg

Season the steak. Wipe the skillet and brown on all sides. Book. Crush

Roquefort with a fork and mecl with crushed nuts. Spread the ham slices and place the cheese mixture and spread over nuts. Place the tenderloin on top and wrap. Pass the puff pastry and wrap well. Brush with beaten egg. Place in preheated oven at 200 º until golden.

Steak

addition, once set, I continued with an amazing pastry that includes potato in the PLASTON. I was a little cut for publication because it is a copy 100% Cuisine Campagne blog but worth a try and bring something different to the puff. I love the freshness and authenticity of your recipes! This tart is traditional in your region and I can assure you it is fantastic but if not fit regime ... The recipe is illustrated with stunning images as a tutorial that make it easy implementation. Do not hesitate, refer to my Battle source in this click . For those who have rusty French, I translate quickly ...

potato tart (de Cuisine Campagne)

300g cake flour 300g

mashed potatoes (boiled, skinned and mashed with a fork)

1 cdp

salt 1 egg yolk 80g

cheese (killed in my case) 185g of Butter

Mix flour and mash with your fingers. Make a hole in the middle and pour the yolk and cheese. Mix for one minute. Add the remaining 30g of cheese and lightly knead adding flour if necessary, make a ball and leave in the fridge covered. Remove Butter from the refrigerator.

Remove from the refrigerator and on a floured surface Butter wrap and proceed as in the case of the sheet. Leave in the fridge half an hour between double loop, double back to having six laps in total. Leave in refrigerator 1 hour further and extend to cut the cakes. Bake for 20 minutes at 190 º.

Monday, April 13, 2009

Whathappens When Mixing Unisom With Alcohol

+ flour + water + yeast

, bread, not just anything. I'd never been bitten by the curiosity and the only forays into the world of dating memories bakery school. But certainly never too late and suddenly I have been a terrible desire to reach into the flour and knead in direct contact with food that has been the most basic of all the power of our Western civilization. So, as a debut, I have ventured from the info that I could not go picking on the network, since the info available to me in my books is far from sufficient. From the fantastic Le bloc Pétrin I landed on the website of the host-chef Julia Child Lessons with Master Chefs "and the video Danielle Forestier has been more than developer so I followed his steps, imitating their gestures .

That'll tell you, got my hands on contact with water and flour. I've amassed, seen growing, as is the bread and I found magic. I think somehow the cultural baggage associated with the fact that bread has made me feel in touch with the essential reality of life. And I felt good in my kitchen with my hands buried in the dough and flour until the elbows. I have tried the following recipe quantities and then with mixtures of wheat flour and the result surprised me, very different texture to the dough and after cooking. With the strong flour, the texture of the crumb was light and dry with the flour mixture not as focused on bread crumb was moist and compact, more rustic, but equally delicious. The crust seemed rather improved. And I discovered that the bread is extremely photogenic ...

One of many bread recipes

500g of flour (in one case 100% strength, in another mix ...)

water 340g 1 / 2 square of yeast 25g (12.5 g or roughly)

salt 1 cdp

Mix water and flour to create a volcano and adding water slowly to the center (for details see the video). Knead by stretching the mixture on the marble. Let stand 1 hour (in my case not in the video).

banging Knead lightly floured table and folding the dough over itself. Turn 90 degrees and repeat. Knead well for 15min and used to incorporate the yeast and then, once the salt is well incorporated. Allow to ferment 2 hours covered with a floured cloth.

Separate dough into 2 halves of the same weight. Desj Bolearlas and relax without ever 10min to weigh. Make a double tourage "or" folding ", we like the puff pastry and then roll the dough over itself sealing the seam with the palm of your hand. Roll the cylinder by rolling it on the table and put on a cloth with a crease separating a stick and placing other rollers or cylinders at the ends to make them go up. Let rise 1 hour (although I left it overnight in the refrigerator, I like more, there is no sign of yeast flavor.)

Preheat oven to 250 º with a tazo of water to moisten the atmosphere and create crust before the bread rise. Make notches in the bars and sprinkle flour (they will be hardy anyway). Lower the oven to 210 º and put bars over 25min (40min for the loaf). Pan truth for a change.

Saturday, April 11, 2009

I Deep Heather Brooke

stress in my kitchen Therapy

take vacations to devote to my hobby: cooking! I'm spending the day in the kitchen and I love it! I needed a cure, rest, knead, fry, glaze ... I'm going the most nerdy, anti-stress therapy in the kitchen ... Will store pictures and recipes and we'll take the most of this blessed holiday for a short week post to post. :-)

at home (for now we are 2), spicy food is well accepted (by most). So I often oriental recipes. Now going to look like my book cover fuchsia Indian cuisine is the epitome (I have not even talked about the Thai, that's better) but I do not have more sources of Indian cuisine in my limited library so often comes inspiration lately there.

tenderloin with cinnamon

cilantro

2 cdp cdp

cumin 3 green chillies (I used 5 whole and I spent a bit ...)

1 cdp fenugreek (is that since I found these treasures, only I hope it does not end ...)

1 plain yogurt (I was wrong and put sugar but was fantastic)

1 pork tenderloin into cubes

1 onion 1 piece of ginger (5cm)

garlic cloves 1 cinnamon stick

6 green cardamom pods

6 cloves 2 bay leaves

Chop the cilantro, cumin, chili and fenugreek. Mix with the yogurt. Marinate in refrigerator 30 min.

Chop the onion and garlic and ginger and fry in skillet. Add the cinnamon, ground cardamom grains (in the mortar, I do), cloves and bay leaf and stir a couple of minutes to release their aroma. Incorporate meat and a glass of water after seasoning. Let stand until water is absorbed over medium heat (30 min approx.).

In my case, I served with rice.

Sunday, April 5, 2009

India Average Pay Scale

An explosion of orange in the mouth

This cake is mysterious, surprising, with distant echoes that resonate, but above all, an explosion energizing flavor. This is the Middle Eastern Orange Cake by Claudia Roden (a cookbook writer originally from Cairo), a biscuit "flourless" of Sephardic origin replacing the flour with almond cake served as a resounding success. He has carried its taste, texture and aroma. I recommend it, together with low sugar whipped cream, dipped in chocolate, sprinkled with icing sugar or why not, filled with a light cream ... It is these types of foods that awaken the taste buds and imagination to par.

Middle eastern orange cake

2 oranges washed whole

250 g of raw almonds 250g sugar

6 eggs 1 envelope yeast cdc

1 cardamom (ground seeds)

Boil oranges for two hours and let cool.

Preheat oven to 180 degrees and cover bottom of pan with baking paper. Spread butter walls. Chop almonds and book v5 TMX 10s. Chop the 10s sugar v10. Place the oranges cut into quarters and seeded into the robot. Chop to a puree TMX v6 10s. Add remaining ingredients and mix TMX v4 10s. Pour into pan and bake for 1 hour, the first 40 minutes covered with foil. When cold unmold.