Preparing Beef

Be sure to look for beef that is quite lean when you are shopping for foods that will help you burn fat. These are called round or loin(bruno lorgues). Be sure to buy beef that is certified organic and that has been grass fed. If you buy ground beef, be sure it is at least ninety percent lean.

You can refrigerate beef as soon as you get it home, or you can freeze it and use it at a later date. Be sure to use beef that has been refrigerated within 5 days. If you are going to freeze it, you can repackage it or you can freeze it in the package it comes in. If you keep it in the freezer, your beef will be fresh for up to a year. When you defrost, be sure to do so safely in cold water or in the fridge.

Before you cook it, cut off all the fat that you can see. It is not necessary to rinse beef before you cook it because the cooking will destroy bacteria that may be present. You can marinate beef in your refrigerator for as many as 5 days.

If the marinade has been used before, be sure to boil it before using it again, and then toss it out when you are finished with it.

Do not cook beef partially, refrigerate, and then finish cooking at a later time. Cooking it partially will not kill any bacteria that may be present.

For tougher cuts such as, tri-tip steak, round steak, eye of round steak, chuck, chuck arm, blade steak and round steak, braising is a good cooking method. It is good for these kinds of beef roasts as well: back ribs, short ribs, rump, shoulder, blade, and arm. To braise, you would use a tightly covered pan with a small amount of liquid and a low flame.

Other ways to cook it are pan broiled, broiled, stewed, roasted, and grilled. Broiling, grilling and roasting are low fat cooking methods. Frying is the worst choice you can make.

There is almost no limit to the dishes you can make with beef.

Here are just a few of the dishes you can make with beef: beef ranchero wraps, grilled beef tacos, enchilada skillet steak, marinated Mediterranean steaks, beef kabobs, grilled T-bone steaks, beef stew, beef stock for soups, steaks with caramelized onions, hamburgers, beef pasta and casseroles, meatballs, and more.

Be sure to try some lean, fresh, certified organic, grass fed beef as soon as you can.

Different Ways in Cooking Eggplant

As a vegetable, eggplant does not necessarily have the best reputation. But this is not due to the eggplant itself, this is because of the way it is frequently prepared. Breaded and fried, then layered with greasy cheese, eggplant suddenly becomes a caloric nightmare. Eggplant itself is not high in calories, however. It is actually made up of 92% water and therefore contains only about 14 calories per half cup on its own. It is also a good source of fiber, calcium, and potassium. So eggplant is a great choice to include on your dinner plate, and there are many healthy and deliciousways to prepare it.

First, before preparing your eggplant dish(chez bruno lorgues), take care to select your desired type of eggplant. At your local grocery store or farmers' market, you may find Japanese White Eggs, which are small and white; Thai eggplants, which are a small green variety of Kermit eggplant; and Black Beauty eggplants, which are the large, glossy and dark purple variety that we most commonly see today. As with all vegetables, I highly recommend growing your own, since this is the best way to insure that they are healthy, fresh, and free of chemical pesticides and herbicides. The variety that I have grown successfully and enjoy most is an Italian heirloom variety called the Rosa Bianca eggplant. Whereas Black Beauty eggplants sometimes tend to have bitter flesh, the Rosa Bianca has a mild flavor that is not bitter, and a very nice meaty flesh. It works well as a meat substitute in vegetarian dishes, and is excellent in the following recipes.

Eggplant Parmesan

In traditional eggplant parmesan, the eggplant is fried, which fills it with grease and negates its traditional value. Instead of frying the eggplant, try broiling it. Cut the eggplant into ½ inch slices, coat them with breadcrumbs, spray the slices with cooking spray, then broil them in the oven for 5minutes on each side. Serve the eggplant slices with marinara sauce and a slice of low-fat mozzarella cheese on top.

Grilled Eggplant

Eggplant makes a great addition to shish kebabs when cut into chunks. You can also place ½ inch slices directly on the grill rack. Brush on a little bit of olive oil to keep them from sticking, season them with salt and pepper, and grill them over direct heat until they are tender. It should only take about 3 minutes or so per side. These eggplant slices are excellent on top of couscous, or on a sandwich with Focaccia bread, goat cheese, and some fresh tomato and spinach.

Charlotte of sea bream in eggplants

Ingredients: 

4 mackerels

1 onion

1 carrot

20 g of butter

25 cl of white wine

50 cl of water

20 cl of vinegar of hard cider

Method:

Begin by raising the nets of mackerels of the 2 sides. Ebarbez lightly sides. Now, make swimming, that is to say the bouillon which is going to serve for poaching mackerels. Pick onions, then carrots (with a canneleur), give them a small decor. Put a little butter to be melted, incorporate onions and carrots, add a little salt. At the end of 2 - 3 minutes, incorporate the white wine, cook some minutes, then incorporate water (a half a litre) and cook during 10-15 minutes. During this time, put the mackerel in a spread with butter dish of baking. If mackerels are a bit big, cut again them in 2, before putting them in the dish. Dispose it in the dish, separated well, salt it and add pepper. Clean off. Pour very hot swimming over, by hitting in a light boiling, pour the vinegar of hard cider, over for made brew. Leave another 2 - 3 minutes of baking. Decorate with the dill. It is a dish which must be served lukewarm.

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Chicken And Spinach Tortellini Soup

Chicken And Spinach Tortellini Soup

      A very hearty and comforting meal that goes great with toasted bread and salad, Chicken and Spinach Tortellini Soup is easy and simple and can be assembled in no time. This recipe, adapted from Bon Appétit 30-Minute Main Courses, uses premade fresh chicken tortellini, which can be bought in Italian specialty food stores or in well-stocked groceries. Designed for the busy lifestyle, this is ideal for those who have no time to make an elaborate home cooked meal but desire a complete, nutritious and traditional dinner. This meal takes about 30 minutes to cook. It will warm you on chilly days and lift you up on stressful occasions. It is quite filling and makes a light and luscious meal. Other chicken recipes include chicken stock bouillon.

     Similar to the more popular ravioli, tortellini is stuffed with meat, vegetables, or mushrooms. Instead of the pillow shape, however, it looks like a tubular ring. It goes great with pasta sauce, and especially delicious when cooked as a soup since it absorbs the liquid and flavors quite well. While this recipe suggests using fresh tortellini, which has the best flavor, it may not always be available. You can still make this recipe using frozen tortellini, which can be stuffed with chicken, cheese, spinach, or other fillings. Frozen tortellini takes about six to eight minutes to cook. You know that it is ready when the pasta floats on the surface of the boiling water or stock. Cook the frozen tortellini in a separate pot of boiling water according to package instructions and add it to the soup.

Ingredients

2 tablespoons olive oil

4 oz. mushrooms (sliced thin)

2 large garlic cloves (chopped)

43.5 oz (about 5 ½ cups) chicken stock

9 oz. fresh chicken tortellini

3 cups copped fresh spinach leaves

2 tablespoons freshly grated Parmesan cheese

Sea salt

Pepper (freshly ground)

Preparation Instructions

1 In a large saucepan, heat the oil over medium high. Add the mushrooms and garlic and sauté until the mushrooms are just golden. Add the stock. Bring to a boil.

2 Add the tortellini. Cover the saucepan halfway and boil until the pasta is tender but not mushy.

3 Add the spinach and simmer for 1 minute. Sprinkle 2 tablespoons of cheese over the soup. Season with salt and pepper to taste. Serve the remaining cheese to the side of the soup.

Cooking Chicken

Pineapple roasted in the pod of vanilla, singed in old rum

Pineapple roasted in the pod of vanilla, singed in old rum

Ingredients of the recipe

• 1 pineapple of 400 g

• 2 pods of vanilla(chefs cuisinier)

• 80 g of sugar

• 20 g of unsalted butter

• 5 cl of old rum (ambré)

• the juice of 2 oranges

• 4 quenelles of ice vanilla

• 4 leaves of mint

• 4 bunches of redcurrants

Instructions of preparation of the recipe

Preparation of the dish: Peel the pineapple in lively and withdraw eyes. Cut up 4 thick edges and withdraw hearts with the aid of an official knife. Preheat a frying pan and add 20 g of butter. In the getting of a butter hazelnut, deposit the edges of pineapple in the frying pan. Will you grab pineapples, dredge with sugar and let caramelize? Burn with old rum. Pour the juice of orange and add the pods of vanilla cracked in two. Reduce the whole to gentle heat, by glazing pineapples often. As soon as you acquire a treacly sauce, pineapples are cooked. Dressage of the dish: In the middle of a plate, deposit an edge of pineapple and glaze it with sauce. On the edge, add the quenelle of ice vanilla. Have next to put the bunch of redcurrants, as well as the leaf of mint. Serve hot this dessert.

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Learn French While Cooking

Learn French by preparing famous French recipes. It is effective to have memorable real life experiences, for language learning. Drilling and memorizing lists of words is boring, and is only useful for short-term memory. You remember the vocabulary for the test, but a few days later... it is gone.

Cooking uses many senses and not only creates a context, but also produces a pleasant memory - long term memory. Children can cook along with adults, under proper supervision. Practice the vocabulary, as you are making the recipe together. Then, when you all sit down to eat, reinforce it again, perhaps explaining to each other, in French, how you prepared the meal or dessert.

Try to incorporate French culture into the experience. Make a French onion soup recipe and learn the words for cheese, onions, bread, and olive oil. The soup reminds me of New Years Eve in Grenoble, France - a tradition of our French hosts.

Coq au vin dates back hundreds of years. It is a quintessential French dish, originally made from rooster, braised with carrots, onions, mushrooms and, of course, wine. Legend has it that Caesar was sent a rooster by the chief of the Gauls, to show symbolically that the Gauls were lean and aggressive. Caesar had the rooster cooked and served to the chief. Today, Coq au vin has evolved into a fragrant chicken stew.

Simulate a French bistro and prepare a croque monsieur. The French verb croquer means to crunch. The grilled ham and cheese sandwich is finished with a French béchamel sauce. Add a fried egg on top, and you have a Croque Madame.

To complete the experience, make crepes - savory or sweet. Crepes are often served on candlemas. Flip the crepes, while saying the French rhyme:

A la Chandeleur - (At Candlemas)
Faire sauter les crepes (to make the crepes jump)
Porte Bonheur (brings happiness)

Crepes make a nutritious meal or snack. There are so many different fillings - all additions to your growing vocabulary. And learn about creperies, which serve crepes and are typical of Brittany, but can found all over France

The famous French author Marcel Proust recognized the link, between food association and memory. In his novel "À La Recherche du Temps Perdu", vivid memories are triggered by a madeleine dunked in tea. Bake some of the melt in your mouth, fluted little cakes, and imprint "la recette" (the recipe), in your developing French repertoire. Try other French dessert recipes.

Top French Recipe @ Gourmandia.fr

Carpaccio of sturgeon

Ingredients:

300 g of Sturgeons

3 c. in soup of oil of olive

1 lemon

50 g of caviare

15 cl of whipping cream

salt and pepper of the mill

dill

cherry-red tomatoes

Method:

It is a quick recipe, that just asks for a little of attention, given that you use delicate products as the caviare or the sturgeon. Begin by cutting the sturgeon in very fine scallops, then put it in some oil of olive and the lemon which you prepared beforehand, with some salt and some pepper. You let marinade some minutes. During this time, you prepare the mixture of caviare and cream, delicately, not to break the caviare. Then, you put down cream and caviare in the plate, by incorporating them progressively, to accomplish a nice decor. As finishing touch, add of you give off fluff of dill and of small cerisettes, supporting tomatoes can serve.

Turkey Chili

Turkey Chili

For a wild change, make this interesting recipe for turkey chili. It’s a healthy alternative to beef or pork. Lean, tasty, and spicy, turkey chili is a guilt-free comfort food; enjoy a hot bowl of this hearty dish on a cold and rainy day. Stimulating and packed with good nutrients, it will give you all the energy you need to face a challenging day. Three bites and the blues will be washed away.

This recipe is inspired by the Texan cowboy style version, which does not use any tomatoes or tomato sauce. It’s still juicy though mostly because of the turkey stock and olive oil. The spices and robust flavor come from the green chili peppers, cumin, ground red pepper, oregano, and cilantro, and of course, the onions and garlic. You really get to taste the intense chili flavor in this recipe because it is not overwhelmed by the acidity and sweetness of tomato juices. Feel free to add paprika, Cajun, or Tabasco for more spice. It’s great to use different kinds of chilies in this dish for a more complex and interesting taste. For more best cooking video, visit Gourmandia

Ingredients

• 1 lb. boneless turkey breast meat, shredded


• 2 tbsp. olive oil


• 1 large onion, chopped


• 2 cloves garlic, minced


• 4 oz. green chili peppers, chopped


• 1 cup turkey broth


• 2 tbsp. ground cumin seeds


• 1/2 tsp. oregano, ground


• 1/2 tsp. cilantro, ground


• 1/8 tsp. ground red pepper


• 32 oz. cannelloni (white chili beans)

Preparation Instructions

1

In a Dutch oven, over medium-high heat, warm olive oil. Sauté turkey and onions for about 4 or 5 minutes.

2

Add garlic. Cook another 2 minutes or until the onions start to brown.

3

Stir in the green chili peppers, cumin, oregano, cilantro, ground red pepper, beans, and turkey broth. Simmer on low for 1-2 hours, or until the beans are tender and the flavors are well combined.

4

Serve garnished with cheese, preferably Monterey Jack, if desired.

CHICKEN COOKED IN ALE

CHICKEN COOKED IN ALE

Ingredients:

1 chicken (2 ½ to 3 lbs.)
4 tablespoons butter
Salt
Freshly ground pepper
1 tablespoons chopped shallots
½ cup gin
1 cup heavy cream
½ lb. fresh mushrooms, diced
2 cups ale
Cayenne pepper
2 tablespoons chopped fresh parsley

Preparation Instructions:

1 Melt 2 tablespoons of butter in a Dutch oven. Add the chicken and sauté until golden. Season with salt and pepper. Cover and cook over low heat for 30 minutes. Remove the chicken with tongs and cover with a tent of foil to keep warm.

2 Add the shallots to the Dutch oven and sauté until golden. Place the chicken back in the Dutch oven. Pour the gin over the chicken and carefully flambé.

3 Add 1 tablespoon butter, 2 tablespoons cream, and the mushrooms. Add the ale and season with salt, pepper, and some cayenne pepper. Cover and simmer for 15 minutes. When chicken is cooked through, cut it into 4 pieces. Keep warm.

4 Add the remaining cream to the Dutch oven. Boil until thickened. Season, if needed. Remove the Dutch oven from the stove and add the remaining butter, allowing it to melt naturally in the hot cream sauce. Serve the chicken with the sauce poured over it and parsley sprinkled over the whole.

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