Friday, April 5, 2013

French Recipes - Three Easy Chicken Recipes

View the story "French Recipes - Three Easy Chicken Recipes" on StorifyFrench Recipes - Three Easy Chicken RecipesStorified by ebanreb· Fri, Apr 05 2013 18:45:04

For all the recipes, try to find a free-range, farm-reared, preferably organic chicken. If you can't, buy the best you can afford.

1: Chicken in a Pot

This is my version of the famous Poule au Pot. A nice, plump chicken weighing about 2.5kg should feed four people very easily.

Peel and slice 2 onions. Peel and slice 6 carrots. Wash and slice three leeks. Chop up a couple of celery sticks.

Put the chicken and the prepared vegetables into a large saucepan. (Remember to remove the plastic bag containing the giblets, if there is one!). Cover the chicken with cold water. Add some salt and pepper, and throw in a handful of chopped fresh tarragon or parsley. Bring to the boil, then lower the heat and simmer gently for about 2 hours, skimming off any scum that rises to the surface of the water.

Take the chicken out of the poaching liquid and carve it or just chop it into pieces. Check the seasoning. Serve the chicken surrounded by the cooked vegetables, with some of the broth poured over.

Some new potatoes would be nice, too. How easy is that?--restaurant lourmarin michelin

10 Tasty One-Pot Chicken Recipes | Real SimpleCut post-meal cleanup time with these easy, delicious dinners.

2: Chicken Breasts with Calvados

Take 4 large-ish chicken breasts. Season them well with salt, freshly-ground black pepper and a little dried tarragon. Peel and slice 2 shallots. Peel and slice 500g button mushrooms.

Heat a tablespoon of olive oil in a large frying-pan. When the oil is moderately hot, throw in a large knob of butter. Add the chicken breasts and brown lightly on both sides in the oil and butter. Take the chicken out of the pan and set to one side. Add the sliced shallots to the oil and butter remaining in the pan and cook over a moderate heat for 3 minutes. Add the sliced mushrooms. Cook the shallots and mushrooms until they are just beginning to brown. Put the chicken back in the pan. Cook everything together for 10-12 minutes, depending on the size and thickness of the chicken breasts. Try not to overcook them.

Pour over 3 tablespoons of Calvados. If you haven't got any Calvados, use brandy or whisky. Boil rapidly for a couple of minutes to cook away the harshness of the alcohol, leaving only the flavour. If you want to be really flash, you can set it alight - but be careful not to singe your eyebrows! Now add about 200ml double cream. Bring the mixture to the boil, then lower the heat and simmer for a few minutes until the sauce is reduced and starting to thicken. Check the seasoning. If you like, add a couple of squeezes of lemon juice to cut the richness. At the last moment throw in a small handful of chopped fresh parsley or tarragon.

Serve with plain boiled rice or pasta.

allrecipes.com

3: Chicken Grilled with Garlic, Lemon & Herbs

Cut a large chicken into pieces (or, if you prefer, buy 8 oven-ready chicken joints). Mix together 2 tablespoons of olive oil, the juice of a lemon, 2 peeled and crushed cloves of garlic, a small handful of fresh tarragon and some salt and pepper. Rub this mixture into all sides of the pieces of chicken. If possible, leave the chicken to stand for an hour or so.

Heat the grill to its highest setting. Lay the prepared chicken joints in one layer in a large shallow roasting tin or grill pan. Put the pan under the grill. Cook for about 10 minutes. Keep your eye on it. You want the chicken to turn brown and crisp, perhaps even starting to scorch a little here and there - but don't let it burn. Turn the pieces over and cook the other sides for a further 5 - 6 minutes.

Remove from the grill. Dot with more butter and some roughly chopped fresh parsley or tarragon. Serve a once with some sauté potatoes and a dressed green salad.

VerygoodrecipesFricassee of poularde of Bresse in cream

Ingredients:

About 1 chicken 2 kg

200 g of butter

500 g of double cream

12 small onions

3 pods of garlic in shirt

mushrooms

3 dl of white wine

thyme, a leaf of laurel

pepper, salt

Method:

Cut up the chicken and dispose him in a saucepan with some butter, with onions cut in 4 or 5 pieces, with some garlic, with mushrooms, a leaf of laurel, the thyme and let caramelize the edges of chicken. Top up some white wine and some cream, cook the whole during 40 minutes, well by looking after to cover the saucepan. After the baking, take out the pieces of chicken and cross sauce, which will be topped up on the chicken just before serving.

Thursday, April 4, 2013

Power of The Potato

View the story "Star Power of The Potato" on StorifyStar Power of The PotatoStorified by ebanreb· Thu, Apr 04 2013 17:50:19

For many centuries now, the potato has been nominated in its supporting role shared with the spotlight on the main bird, the turkey, celebrated during Thanksgiving meals everywhere around the world. This is a befitting ode to the lowly, humble potato.

The potato comes in the form of over 5,000 varieties to choose from. I once planted the tubers and grew the potato in my garden and I have seen many varieties at our local farmer's markets such as Brown Russets, Yukon Golds, white fingerlings, tiny egg-shaped new potatoes and red, purple, even blue potatoes. They all taste good and can easily be gobbled up but watch out for the green ones, especially those that have been sitting in the sun because they tend to have a bitter taste.

Sweet Potatoes health Benefits.Sweet Potatoes Health Benefitsmissfitness33

Goodness of the Potato

Yes, a potato comes power-packed with lots of good nutrients, mostly more potassium than a banana to keep your heart and all of your cells happy. Potatoes are high in fiber to help with digestion and support your immune system with Vitamin C. You will find the potato is high in Vitamin B6 for your metabolism, plus the iron gives you needed energy. The potato is a good carb and is low in fat. Keep in mind that most of the nutrients are just under the skin so scrub lightly and enjoy.

The Russet Burbank potato is a large brown-skinned, white-fleshed variety of potato. It is commonly used in French fries in fast food restaurants. When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato, more commonly used by chip makers. It is also of high antioxidant activity, which is rare for starches.

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Creativity with the Potato

If you are a "Potato Picasso" and enjoy making crafts with children, undoubtedly you have experimented with block printing. Perhaps you have added carrots and cut out paper feathers for your funny looking character, Mr. Spud Turkey. Do you remember placing toothpicks around your potato and standing it upright in a glass jar or vase in anticipation and joyful expectation of having your very own "sprouted potato" vine or bush? I do!

Gnocchis of potatoes in the pesto

Ingredients:

¢ 600 g of potatoes with the skin

1 yolk

150 g of flour

50 g of Parmesan

a pinch of walnut of nutmeg

a bit of Pistou (cool basil, garlic, oils of oliveââ‚ ¬¦)

Method:

Cook potatoes (which were washed beforehand) in a saucepan(recette brouillade d oeufs) with a lot of salt water. Then, undertake fur and écrasage of these, as long as they are still hot. Put the flour on a table, potatoes, the yolk, the Parmesan, the walnut of nutmeg and salt. Blend fast, by making a bowl. Cut up small cylinders in straps, then, with palms, made. With a knife cut cylinders of 2 cm long and streak cylinders with the back of a fork. Throw "Gnocchis" into a saucepan of scalding and salt water, then drain, as soon as they go back up to the surface. Blend in the pistou before serving.

Cooking Cod Fish

View the story "Learn Cooking Cod Fish" on StorifyLearn Cooking Cod FishStorified by ebanreb· Thu, Apr 04 2013 17:15:26Mainly people from tropical countries use cod as an ingredient in their cooking. The reason could be because the fish can be preserved in a number of ways, besides the basic cooking methods. They can either smoke or dry it to make it last longer. Among the many corners of the world, cod is made into delicacies such as fresh cod, cakes, poached Italian cod and Cape Cod platter.
How to Fillet A Cod FishHow to Fillet a Cod Fishfoleyfishcompany

First, this is how to cook cod the breaded way. The ingredients include cod fish, milk, purpose flour, salt, granulated garlic, black pepper, dried basil, thyme, dried parsley, cayenne pepper, chili powder, and cooking oil. The opening step is to cut the cod fillets to the desired size. Then put the cod in a steep sided bowl and add milk into it. Soak it for about an hour.

While waiting for the cod to be soaked, you need to prepare a dredge. This is done by mixing four cups of purpose flour, a quarter cup each for salt, granulated garlic, dried basil, thyme, dried parsley, black pepper, a tablespoon of cayenne pepper and chili powder. You should make it sufficient to completely cover the fish. Next, remove the cod from the milk but do not dry it. Place the cod on the prepared dredge and coat the cod fish with the seasoned flour. To ensure that the flour sticks, press it gently and place the fish in the dredge for 10 minutes.

Then, pan-fry the cod in light oil for three to four minutes on each side. The cooking time should depend on the thickness of the fish. Remove the fish and place it on a paper towel for oil absorption.

MunchministryAïoli of cod and bulots

• 4 nets of cod

Vegetables:

• 2 zucchinis

• 2 carrots

• 4 potatoes

• 4 bunches of cauliflower

• 4 bunches of broccoli

• 4 small new onions

• green beans

• 4 hard eggs

• 150 g of bulots

• flat parsley

• basil

• salt of Guérande

Aïoli:

• 2 pods of puréed garlic

• 1 yolk

• 1 cooked potato

• oil of olive

• salt, pepper

Method:

Take a cul-de-poule and blend, with the aid of a whisk, a well done potato, some puréed garlic(recette crevette royale) and a yolk. Add up a little salt and will you move? Add up of oil of olive, go up to the whisk. It is no more and no less a mayonnaise. Once the aïoli went up well, very substantial, raise it in a ramequinââ‚ ¬¦ you can add a bit of parsley. For the plate of cod and its vegetables, raise the nets of cod, take away the skin and season with a little salt of Guérande. Put down vegetables around and cooked in the steam, not in the bath - marry, during 10 good minutes. After these 10 minutes, raise the plates where you put down a net of cod encircled of every vegetables, a bit basil and some parsley dishes.

Wednesday, April 3, 2013

Cardamom Panacotta

View the story "Cardamom Panacotta" on StorifyCardamom PanacottaStorified by ebanreb· Wed, Apr 03 2013 17:56:10Ggpht

Panacotta is a very good example of a delicious dessert very easy to prepare at home, as it only requires the minimum of equipment: a stove and a fridge plus some plastic moulds that we usually call darioles. But any kind of individual ceramic or glassware dishes will do the job just as well. By the way, this is a gluten free recipe for those interested.

This soft and very creamy dessert comes originally from the Northern Italian region of Piedmont. The main ingredient in this recipe being fresh or thickened cream, we have here a cold dessert with a fresh and very rich creamy taste. To this we can add almost any flavour we like, and for this example I have chosen one of my favourite, cardamom panacotta.

Here are the ingredients that we need:

Milk: 540g

Thickened Cream: 1600g

Cardamom Powder: 20g

Castor Sugar: 300g

Gelatine Leaves/Powder: 32g

To prepare please follow the method below:

First soak the gelatine leaves into icy cold water.

Combine the sugar and the cardamom powder together in a food processor or coffee grinder to make it very fine, smooth and well combined. This will make the integration into the cream easier later on.

Start heating up the milk and cream together in a thick saucepan.

When already warm fold in the cardamom sugar and stir a little to dissolve. Then keep stirring the mix slowly with spoon otherwise it could burn on the bottom very quickly.

Beside that, drain the gelatine(cuisinier loiseau)off of the water and squeeze out the remaining water, keep in a sieve on the side.

Bring the cream/milk/sugar/cardamom mix to a temperature of 85ºC (185ºF), (or if you do not have a thermometer on hand stop the heat before the boiling point).

Take off the heat, add the soft gelatine and mix well until dissolved with a big spoon or spatula. Do not use a whisk as we do not want any air bubbles coming into the mixture.

Pass through a sieve the whole mix and let cool down a few minutes.

Then fill up the lightly pre-spray-greased dariole moulds and reserve in the fridge.

Leave to set in the fridge overnight.

The next day take the panacottas off the moulds by passing first a wet kitchen knife around the side of the mould and place them straight on a plate. You might find the texture very soft, but this is the way it should be.

Last pour over or on the side some fruit coulis or sauce of your choice, then it is ready for digestion! Don't forget, your guests on a gluten free diet will love it.

I hope you will enjoy trying this recipe, and of course like the taste of this delicious Italian dessert.

Tilapia Fish Recipes

View the story "Tilapia Fish Recipes - Health Benefits" on StorifyTilapia Fish Recipes - Health BenefitsStorified by ebanreb· Wed, Apr 03 2013 16:55:33

A small portion of tilapia fish has about half the calories of an equal size piece of salmon. The salmon ways in with a whooping 158 calories, which as said is about double! In addition tilapia contains only 1g of fat compared to 7.9g of fat in the same sized portion of salmon.

Tilapia contains no carbohydrates or fiber. It is low in sodium and a good source of phosphorus and niacin. Tilapia is also a plentiful source of selenium, protein, and vitamin B12. The only negatives are that it is quite high in cholesterol and does not contain healthy omega-3 fatty oils but you can make up for this by consuming oily fish such as mackerel or salmon once or twice a week too.

Grilled Tilapia!

Grilled Tilapialadyrosie1983Tilapia fish recipe nutrients vary depending on how the fish is prepared and cooked and what fats or sauces are added. You can marinate tilapia but you should only marinate it for a short time because else the proteins will be broken down, resulting in mushy fish. Grilling is another cooking method although tilapia does tend to be thin and small, meaning it tears easily if you are not careful. It needs only a few minutes grilling else it might dry out. Tilapia has a delicate taste and suits most seasonings. Grilling is a healthy way of cooking tilapia. You might want to grill a whole fish with some seasoning added or you might want to marinate it first.

Seriouseats

You can use a baked tilapia recipe too. You will need to add fat by brushing on some oil or melted butter, to ensure the fish remains moist. This type of fish can dry out easily because there is very little fat content, so using butter or oil has great results.

You might like to place the tilapia on a bed of celery and onion or bake some vegetables(chefs cuisinier) with it or some thinly sliced vegetables on top of it to add moisture during cooking. If you want to saute the tilapia, this will also require butter or oil. If you do not want to add extra fats, steaming the tilapia is also a good cooking method.

Gambas of Taragona in the foliated of sofrito

Ingredients:

24 gambas or crayfishes of Taragona

10 leaves of laurel

4 handles of big salt

salt, pepper

chervil

Sofrito:

4 tomatoes

1 poivron

1 chilli

1 onions

50 g hacked gables

chervil, parsley, chives

2 c. in soup of oil of olive

Method:

"Sofrito" is simply a stewed fruit of pruned tomatoes, to which you added onions, before reserving it. Boiled by some very salt water, added up by pepper and by leaves of laurel. When it boils, plunge all gambas there at the same time. Dices that they take a pinkish colour, withdraw them and plunge them into the ice, to stop baking. Cut them in two, empty the not eatable parties and the head. Raise on a plate six demi - gambas, intersperse with chives, add pepper lightly. With the aid of a spoon, glaze some traits of "Sofrito" and leaves of chervil. Serve.

All about Food

Friday, April 5, 2013

French Recipes - Three Easy Chicken Recipes

Thursday, April 4, 2013

Power of The Potato

Cooking Cod Fish

Wednesday, April 3, 2013

Cardamom Panacotta

Tilapia Fish Recipes

Tuesday, April 2, 2013

How to Make Chocolate Recipes Better

French Recipes and Cuisine