tag:blogger.com,1999:blog-808473593116275722024-03-12T23:45:00.075-04:00LE CHEF BLEU'S BLOGAfter 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-80847359311627572.post-45586548974883042492012-07-11T02:25:00.000-04:002012-07-11T02:25:05.336-04:00A little "tendresse" in your dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QpbTlGLjOPwxA92VDF9v1W1kbzynvDF6wuNHjYBeidVM8bcqjJ6LdQ2NwIIuwxWAg2z9famLo1iBQuUfWGrKLqLPK_YX_7PCQVHWGlQGOsdbsSBLEnzSJn90MumYs8iuYPrOvLrgi7bR/s1600/tendresse6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QpbTlGLjOPwxA92VDF9v1W1kbzynvDF6wuNHjYBeidVM8bcqjJ6LdQ2NwIIuwxWAg2z9famLo1iBQuUfWGrKLqLPK_YX_7PCQVHWGlQGOsdbsSBLEnzSJn90MumYs8iuYPrOvLrgi7bR/s200/tendresse6.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">I</span>n the following <a href="http://www.amazon.com/Tartes-Gouters-Entremets-Stephan-Glacier/dp/2953359818/ref=sr_1_1?s=books&ie=UTF8&qid=1341984533&sr=1-1&keywords=stephane+glacier" target="_blank">pastry book</a> by Stéphane Glacier, I found that recipe for those small sweet cookies, called "<i>tendresse" </i>(tenderness). The cavity in each individual mold allows you to fill in it with any sort of flavors, from chocolate ganache, fruit coulis, peanut butter, nutella, jam, etc... very versatile. That's what I like!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For those <i>Tendresses</i>, you need to use those molds : 1 flexipan mini- savarin oval and 1 square one...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients </b>(yield = 96 mini tendresses)</span></div>
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<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">760 gr almond powder</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">760 gr sugar</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">760 gr eggs</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">400 gr melted butter</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">100 gr AP flour</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">400 gr melted butter</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">400 gr water + 200 gr sugar for the syrup</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedure</b></span></div>
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<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Mix almond + sugar using the flat beater of your Kitchen Aid</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Add the eggs one at a time. Keep mixing</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Add flour</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">. Keep mixing</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Add butter</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">. Keep mixing but don't overbeat</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Pour into the individual moulds to two/thirds</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Place a baking paper sheet and a grid on the mould.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Bake at 160 C./320 F. in a convection oven or at 180 C./350 F. for a deck oven for 20 mn.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Allow 5 mn to cool down before turning out and unmolding.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Soak the tendresses in the syrup while still warm and d</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">rain on a grid.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Add whatever filling you like and decorate.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DRhnqoFj_i9-LCSW0U3h_1ceQAEZL1Nb04bJEB9KfEv2a7Z0lZXN_eFwva4Ts85486vViPJ79or3nRBPRd5N5TeBvyNfDx3AuJrJTDdH50mPlpYOOdzTW7TaBIWZaPerecEX6_yUVqPK/s1600/Tendresse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DRhnqoFj_i9-LCSW0U3h_1ceQAEZL1Nb04bJEB9KfEv2a7Z0lZXN_eFwva4Ts85486vViPJ79or3nRBPRd5N5TeBvyNfDx3AuJrJTDdH50mPlpYOOdzTW7TaBIWZaPerecEX6_yUVqPK/s320/Tendresse.jpg" width="212" /></a></div>
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<span style="background-color: white;"><br /></span>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com24tag:blogger.com,1999:blog-80847359311627572.post-44933855522144594082012-07-10T02:04:00.000-04:002012-07-10T02:04:05.918-04:00White Gazpacho for a Refreshing Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoy8rqvBqfVpb1o4V51_E7RMYLFr2lsYFgNlQAf15zD2sJcs2lyr5qsx4nPn7FmOvoe4whVER1EAg9K_X8ObzQ0enaO9VIWg62HfdrXxEORwnDRbMcKFfEDMMU6T_aW0a3Q8XuB3DbJSY/s1600/Ajo+Blanco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoy8rqvBqfVpb1o4V51_E7RMYLFr2lsYFgNlQAf15zD2sJcs2lyr5qsx4nPn7FmOvoe4whVER1EAg9K_X8ObzQ0enaO9VIWg62HfdrXxEORwnDRbMcKFfEDMMU6T_aW0a3Q8XuB3DbJSY/s200/Ajo+Blanco.jpg" width="143" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: x-large;">I</span></b>f you want to change from the usual famous summer cold Spanish soup, the tomato gazpacho, you can try this <span style="background-color: white;">white gazpacho </span><span style="background-color: white;">recipe (<i>ajo blanco</i>, litterally meaning white garlic in Spanish). The white color comes also from the almond ingredient</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yield : 6 servings)</span></span></div>
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<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">180 gr sliced almonds</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 garlic clove</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">100 gr bread crumbs</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">180 ml extra virgin oil</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">500 ml water</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3 TBS Xeres vinegar</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Salt & Pepper</span></li>
</ul>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></span></div>
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<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Soak 160 gr of almonds, crushed garlic, oil, crumbs and salt for 12 hours</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Mix all ingredients adding water and vinegar</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Taste and adjust salt and pepper</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Sprinkle with the rest of sliced almonds</span></li>
</ul>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-61185901710771106912012-05-10T00:47:00.001-04:002012-05-10T00:48:32.438-04:00Makrout el Louz... Cookie Made in Algeria...<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qar9VtdswsUrztghCPyMd_gQF-_8DrDAK2b6oqcl_8p9pmm8bKykhsFbRPJUEimmgTNiks9tGawsosmJwj0OL247WB2uT_G85cDAmALD3mSBGup8E6DUR6CaWDhjG6SFpa87NKT_Uq4a/s1600/Makrout.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qar9VtdswsUrztghCPyMd_gQF-_8DrDAK2b6oqcl_8p9pmm8bKykhsFbRPJUEimmgTNiks9tGawsosmJwj0OL247WB2uT_G85cDAmALD3mSBGup8E6DUR6CaWDhjG6SFpa87NKT_Uq4a/s200/Makrout.jpg" width="155" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Y</span>ou know how much I like cookies, financiers, madeleines, Russian tea balls, vanilla kipferln, anise bredele, traou mad,... just hit the label cookie on my blog and you will have a long list of those recipes...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While catching up with my homework by browsing some of my favorite culinary blogs and websites, I noticed a recipe of almond and orange blossom water cookie, <i>Makrout el Louz</i>, traditional from Algeria, on Albarock Channel... Their videos are often fun to watch and always very instructive...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the dough :</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 gr almond flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">125 gr icing sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 eggs (120gr)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 lemons (zest)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Orange blossom water</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the syrup :</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 gr water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 gr sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50 gr orange blossom water</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">For coating :</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 gr icing</span><span style="font-family: Arial, Helvetica, sans-serif;"> sugar</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients with the flat beater of your kitchen aid.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Let it rest in the fridge for 30 mn</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Roll in 3/4 inches to form a log. Cut in diamond shape</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 10 mn at 325 F.</span></li>
</ul>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, boil water with sugar. Add orange water.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Soak the baked cookies (still hot) in the warm syrup for about 30 s. then drain.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Then coat with icing sugar several times (2 or 3 times)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">When cool down, store in a tin container.</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Watch the tutorial on Albarock Channel <a href="http://youtu.be/svcyomcSAJk" target="_blank">here</a>...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com1tag:blogger.com,1999:blog-80847359311627572.post-12704443902953104452012-05-03T00:55:00.001-04:002012-05-03T01:03:35.479-04:00Hasselbackpotatis, Swedish Way of Roasting Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq5lfZN9vti3MTnMlu8kb5X02TH1Ypc2oo8uWtKKiE_SjsIQl8kGy5ZX16a1NiHJ3DU7XGBr10D_-JTRy6NS_WRYaptEibdgVmuJiEPpFwHb_ls0kbdslk27TjgimulddWQABpdNPD0IC/s1600/Hasselbackpotatis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq5lfZN9vti3MTnMlu8kb5X02TH1Ypc2oo8uWtKKiE_SjsIQl8kGy5ZX16a1NiHJ3DU7XGBr10D_-JTRy6NS_WRYaptEibdgVmuJiEPpFwHb_ls0kbdslk27TjgimulddWQABpdNPD0IC/s200/Hasselbackpotatis.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">I</span> like the multiple ways of cooking/baking potatoes and am always glad to discover a new method... This one is visually attractive on the plate with grilled red meat or smoked fish. The fact of slicing them width-wise allows the flesh to cook faster than usual baked potatoes... Traditionally, bay leaves are used to flavor the potatoes but you can try other alternatives to change the flavors (sage, tarragon, paprika, Parmesan, etc...).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, good luck with the recipe ! ;-)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>GÖR SÅ HÄR</i></span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sätt ugnen på 225 grader.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Skala potatisen. Lägg den på en träslev och skär den i tunna skivor, men inte helt igenom.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Ställ potatisen med den skurna sidan upp på ett ugnssäkert fat.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Smält smöret i en liten kastrull och pressa ner vitlöksklyftan/-orna i smöret.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Pensla potatisen med vitlökssmöret. Strö på salt. Stek potatisen mitt i ugnen i 30 min. Ta ut potatisen och pensla den med mera smör. Strö på den rivna västerbottensosten och stek i ytterligare 15 minuter tills potatisen är mjuk.</i></span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Serveringsförslag: Gott till stekt eller grillat kött.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, if you are not that fluent in Swedish, try this one....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i></i></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Hasselback Potatoes With Rosemary (<a href="http://www.huffingtonpost.com/kalle-bergman/hasselback-potatoes-recipe_b_787943.html" target="_blank">source</a>)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>What you need: potatoes (medium sized), breadcrumbs, fresh rosemary, butter and sea salt.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>1. Preheat the oven to 425°F</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>2. Peel and wash the potatoes. </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>3. Slice into the potatoes about 1/5 inch apart. Do not cut completely through! Top each potato with a small knob of butter and bake them in the oven for about 25 minutes.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>4. Remove from the oven, and sprinkle each potato with breadcrumbs, sea salt and some rosemary (rosemary is untraditional, so if you want to stay true to the original recipe, just leave it out).. Again top each potato with a small knob of butter.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>5. Bake for another 25-35 minutes (depending on the size of the potatoes) or until golden on the outside and soft on the inside. You can also turn the oven to broil for the last 5 minutes of cooking to get an extra crispy outside.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">~~~~~</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Click on this <a href="http://www.tastespotting.com/tag/hasselback" target="_blank">link </a>to watch photos of <i>hasselbackpotatis</i> for more creative ideas...</span></div>
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<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-27227843553884486632012-05-01T00:19:00.000-04:002012-05-01T00:21:08.564-04:00Indispensable : Chocolate Fondant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklZsukzKkaB2hPRiFN82qRgGOj30lFuK4CY9PDfqEH7uoNAIXionZSeTGM0cDqeF-gTrJm8I1yxuxFF5Kb_XQcpwoFYN3uWlMdZawL4miGFgDCh-7yPLGFvF73D1qiWDj-6AbkOK2A_63/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklZsukzKkaB2hPRiFN82qRgGOj30lFuK4CY9PDfqEH7uoNAIXionZSeTGM0cDqeF-gTrJm8I1yxuxFF5Kb_XQcpwoFYN3uWlMdZawL4miGFgDCh-7yPLGFvF73D1qiWDj-6AbkOK2A_63/s200/indispensable.jpg" width="103" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yield = 6)</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">200 g dark chocolate</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 yolks</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 g butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 TBS sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 TBS flour</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate and butter on a bain marie or in a microwave</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix eggs, yolks and sugar until pale (blanchir)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add flour and mix well</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add melted chocolate</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Let rest for 5 mn</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Brush melted butter in a ramequin (or aluminium cup or circle). Coat with sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 200 C. / 400 F. in a convection oven for 7/8 mn</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Unmold and serve right away</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQAcdwkupivr4ysucYYO49pP-ud-lkgEeTf-VOaTCk6oD9tHneIkEAbQIrx1RdXHAabMgyZErkhWHb1Op14HVK00Dvvi4WPrVX8KwznxNRuWcMu320lm5TwSlH827r4t3c0Uvefexd_ea/s1600/fondant+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQAcdwkupivr4ysucYYO49pP-ud-lkgEeTf-VOaTCk6oD9tHneIkEAbQIrx1RdXHAabMgyZErkhWHb1Op14HVK00Dvvi4WPrVX8KwznxNRuWcMu320lm5TwSlH827r4t3c0Uvefexd_ea/s200/fondant+chocolat.jpg" width="200" /></a></div>
<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-40222284146510462272012-04-01T22:31:00.000-04:002012-04-01T22:32:50.996-04:00I love my Ramen (Japanese noodles) in Hell's Kitchen<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">W</span>henever I crave for Japanese confort food, I run to </span><a href="http://tottoramen.com/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Toto Ramen</a><span style="font-family: Arial, Helvetica, sans-serif;">, that Japanese tiny place just 5 mn from my </span><span style="font-family: Arial, Helvetica, sans-serif;">appartement</span><span style="font-family: Arial, Helvetica, sans-serif;">, right in the center of Hell's Kitchen. The only real draw back is the waiting list, sometimes over 90 mn...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsg7ox0wRtQrgGXFym8lMfjj1isnTuLxYaxV4ASoOToHETys1KRUpOzqoY7nA6EO-S3VJMGjpOaDJzitGx_RMuHpjHG9sBY6DcSw5QF5lk8ZOF4-MXS5Oj9jh9FeuAXWz0-ZyvBDDmXUN/s1600/NY+-+Toto+Ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsg7ox0wRtQrgGXFym8lMfjj1isnTuLxYaxV4ASoOToHETys1KRUpOzqoY7nA6EO-S3VJMGjpOaDJzitGx_RMuHpjHG9sBY6DcSw5QF5lk8ZOF4-MXS5Oj9jh9FeuAXWz0-ZyvBDDmXUN/s320/NY+-+Toto+Ramen.jpg" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Less accessible from my apartment but nice enough if you want to ride the 7 train in The Queens, there is this family like - tourist free Thai kitchen, <a href="http://zabbelee.com/contents/home.html" target="_blank">Zabb Elee</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbypCjJBd4HTzux5QT5DfPa7J_HyipOwW05CPgmmNh0puusRmNDr6bUhN2ovS2U3cM1T6bKoAIMgH48ChIv-xqzPa8xKhKT_hl8k8ItjQcILl8Ms3_vH0F74bes-RPn0s5Ncv62D9sq0I5/s1600/NY+-+Thai+food+in+The+Queens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbypCjJBd4HTzux5QT5DfPa7J_HyipOwW05CPgmmNh0puusRmNDr6bUhN2ovS2U3cM1T6bKoAIMgH48ChIv-xqzPa8xKhKT_hl8k8ItjQcILl8Ms3_vH0F74bes-RPn0s5Ncv62D9sq0I5/s320/NY+-+Thai+food+in+The+Queens.jpg" width="240" /></a></div>
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<br /></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-29713721677052096012012-03-21T01:56:00.003-04:002012-03-21T01:56:42.807-04:00Cured Beef... Cooking with no heat around...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSayLTQY3nQJI5Jhy2IW8OiESl0SaKzSsW-dBsXh5W7Q8NFTrptcS7rtYs9as-JjEj9rgoNSKsVCn3f_s0NWbLZWdT8BxXsP5uq3EwNULBCqvZVr99VW6BuPLr_GBcaIoHrgnIpPar8PI4/s1600/cured+beef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSayLTQY3nQJI5Jhy2IW8OiESl0SaKzSsW-dBsXh5W7Q8NFTrptcS7rtYs9as-JjEj9rgoNSKsVCn3f_s0NWbLZWdT8BxXsP5uq3EwNULBCqvZVr99VW6BuPLr_GBcaIoHrgnIpPar8PI4/s200/cured+beef.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">I</span>n one of the last issue of the magazine Plate presenting the inovative cuisine of Scandinavia, I found that recipe of cured beef. I love that method of cooking : the protein stays moist and flavorful, energy free, not much work, just let sit in the fridge while the curing process works alone...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By the way, check that <a href="http://thebluechef.blogspot.com/2010/01/bury-your-salmon-like-vikings-famous.html" target="_blank">post</a> about gravlax salmon...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yield = 12 servings)</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 TBS coriander seeds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1 /2 fennel seeds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 TBS black peppercorns</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5 bay leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">180 g sea salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">180 g cane sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 kg beef top round</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Chervil sprigs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">12 rye bread slices, toasted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup celery cream<span style="white-space: pre;"><b>*</b></span></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">In a hot, dry pan roast coriander seeds, fennel seeds and black pepper until aromatic. Coarsely grind with a mortar and pestle and combine with bay leaves, salt and sugar. Spread onto beef and refrigerate for 4 days, rotating daily and allowing liquid to accumulate.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove beef from liquid, transfer to cutting board and slice very thin.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">For each serving, arrange 5 slices beef on rye bread, top with 1 tablespoon celery cream and serve.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*Celery Cream </span></div>
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yield = 3 cups)</span></span></div>
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<ul>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">300 g celeriac, peeled, very thinly sliced</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 TBS salt</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 bunch ramson, chives, chervil or tarragon leaves, fresh, chiffonade</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 dl sour cream, 38% fat</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1.5 dl mayonnaise</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, zest and juice</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">1 TBS salt</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Freshly ground black pepper</span></span></li>
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<ul>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Toss herbs with 1 tablespoon salt and set aside for 30 minutes. </span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Rinse briefly and squeeze to drain. Reserve. </span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, combine herbs, sour cream and mayonnaise. </span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Add celeriac and lemon zest and stir to combine. </span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Season with lemon juice, salt and pepper. </span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Keep refrigerated.</span></span></li>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Source www.plateonline.com / </span><span style="font-family: Arial, Helvetica, sans-serif;">Executive Chef Adam Aamann</span><span style="font-family: Arial, Helvetica, sans-serif;"> - New York, N.Y., USA</span></i></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-76475293959168608942012-02-22T00:08:00.000-05:002012-02-22T00:08:59.352-05:00Make your own Dijon Mustard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM8AER19yQuc678qOB8xplgWkKolqOme3X3IWUwyru7SF4EWws92-XkNWrgosQ4Kdbgq03CTHftE6oQMtoG_f2EtAhhFDxCVLNzGlghhfskp0VeFvfJQwoDMax65rw6D3dOykCdtn-uTD/s1600/poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM8AER19yQuc678qOB8xplgWkKolqOme3X3IWUwyru7SF4EWws92-XkNWrgosQ4Kdbgq03CTHftE6oQMtoG_f2EtAhhFDxCVLNzGlghhfskp0VeFvfJQwoDMax65rw6D3dOykCdtn-uTD/s200/poster.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">I</span> just watched on TV5 channel an episode of a French documentary serie called <i>Epicerie Fine</i>, presented by a famous French Chef Guy Martin. The topic was <i>La Moutarde de Dijon</i>. You can still view the whole program <a href="http://www.tv5.org/cms/chaine-francophone/Revoir-nos-emissions/Epicerie-fine/Episodes/p-19747-lg7-La-moutarde.htm" target="_blank">here </a>(in French).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Actually, it is pretty straightforward to do your own whole grain Dijon Mustard.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You just need a mortar, mustard seeds, <i>verjus </i>(<span style="background-color: white; color: #333333; line-height: 18px; text-align: justify;">pressed juice of unripened white grapes</span>) and some salt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVazgfP_UC-fsGLxbRJwScspxMc3YLT8-WsmN1BzehC9uelNS0xgCYaaJuyMXiFxkPYyieWE9LNwd5fQV-ALTqZtnOyYsdrBzgq-vzW2NC0jWgdW54wAcpRnhBSELEM3i-NXfJy1sjUmpG/s1600/Dijon+mustard1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVazgfP_UC-fsGLxbRJwScspxMc3YLT8-WsmN1BzehC9uelNS0xgCYaaJuyMXiFxkPYyieWE9LNwd5fQV-ALTqZtnOyYsdrBzgq-vzW2NC0jWgdW54wAcpRnhBSELEM3i-NXfJy1sjUmpG/s320/Dijon+mustard1.jpg" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just crush all ingredients in the mortar. To get rid of the bitterness and strong acidity, let mature for a few days. Here is the result...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Mc17SBL6Ig7pG689Uz9POu5AVQR8I45N47mRHm4M2tg4Xdp7iRAWdky_4we7G1mucUQNvOatbBFDM8Pv9XrlUi4Pqs_zUMtzAIorlLSk4VEOCW2rHxdaaqGkcDlKL3YKU24tahZ4uCQl/s1600/resultat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Mc17SBL6Ig7pG689Uz9POu5AVQR8I45N47mRHm4M2tg4Xdp7iRAWdky_4we7G1mucUQNvOatbBFDM8Pv9XrlUi4Pqs_zUMtzAIorlLSk4VEOCW2rHxdaaqGkcDlKL3YKU24tahZ4uCQl/s320/resultat.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com2tag:blogger.com,1999:blog-80847359311627572.post-32372801253578742422012-02-19T16:33:00.001-05:002012-02-19T16:33:35.984-05:00Book : Bite by Bite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvu0T5uolyJUkP5zFcMD4kJdymrt_wPuwrdobkuuC_U5dI_RGWpErcySN9KO_orMHDnEWV47-5HLYvhaDcg1d-34ujKrq5aXK4mV4dNUDtSfS0XPylUtNaZq2u8pDYjNcLdZJ1XAzxQMu/s1600/cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvu0T5uolyJUkP5zFcMD4kJdymrt_wPuwrdobkuuC_U5dI_RGWpErcySN9KO_orMHDnEWV47-5HLYvhaDcg1d-34ujKrq5aXK4mV4dNUDtSfS0XPylUtNaZq2u8pDYjNcLdZJ1XAzxQMu/s200/cover.jpg" width="161" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">T</span>his book is primarily about small size <i>hors d'oeuvres, canapés et petits fours</i>. It is full of great ideas for presentation and modern canapés with a little twist of everything. As any decent book about cooking in US, it is foreworded by Martha Stewart (the other option being Rachael Ray). This book doesn't need this foreword for being <a href="http://www.barnesandnoble.com/w/bite-by-bite-peter-callahan/1101569393" target="_blank">a great book to buy</a>. My only critic would be that some of the ideas look great on the page but are not easily "transportable" in real cocktail life (you have to think of the waiters sometimes when they have to pass around trays among crowded mob and starving guests!). That is a common critic for most of the cooking books I read : not much practicability....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For example how do you pass those tacos on lime or mini pitas on trays ? <i>Mystère</i>...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5J5ldMUeFrhC7nLnDzqxFJOPoFBS1zIzvZSd-zOI5MVKmnY8gVuL8Enq0on5spEmdh5pYy8JKNdbxl5fUdLezFRMbGGqzYuRZE9exarnMP0anzyVHtwSB5y82JAIsQDzUjqceKh3h8SJ/s1600/mini+pitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5J5ldMUeFrhC7nLnDzqxFJOPoFBS1zIzvZSd-zOI5MVKmnY8gVuL8Enq0on5spEmdh5pYy8JKNdbxl5fUdLezFRMbGGqzYuRZE9exarnMP0anzyVHtwSB5y82JAIsQDzUjqceKh3h8SJ/s200/mini+pitas.jpg" width="159" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo_DP8_AonbHu_Rfnc-tgW0ZVY0_TC2_Kg8db5ATz58VwQFRK4znLqs9yYmmvIJpzj6xYTHzGrU6GrZSmMianeChJurqANMNsPeW0GigzV2EoGNjdFgdvmoJsimroixHL2PHKUXcDYVAj/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo_DP8_AonbHu_Rfnc-tgW0ZVY0_TC2_Kg8db5ATz58VwQFRK4znLqs9yYmmvIJpzj6xYTHzGrU6GrZSmMianeChJurqANMNsPeW0GigzV2EoGNjdFgdvmoJsimroixHL2PHKUXcDYVAj/s200/tacos.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you like comfort food as <i>hors d'oeuvres</i>, you have cool recipes of mini bun, mini hot-dog bun and mini toast loaf... And this great twist of salmon in the blanket (as a close cousin to pig in the blanket...)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWyVzzZ07QYOSCIulBMZI2fiG03wmrkkUs_wl_q1ZmKfBDVkvk8SYI_dbnYFQx6WsHLrHB93RUyaPPVsxMMeX2M_FyQQ020qhFlMW6t7SaBIgxEVPWm7nK6YbPWhzYPOIKL4WSyD4YMLJ/s1600/Bite+by+bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWyVzzZ07QYOSCIulBMZI2fiG03wmrkkUs_wl_q1ZmKfBDVkvk8SYI_dbnYFQx6WsHLrHB93RUyaPPVsxMMeX2M_FyQQ020qhFlMW6t7SaBIgxEVPWm7nK6YbPWhzYPOIKL4WSyD4YMLJ/s320/Bite+by+bite.jpg" width="240" /></a></div>
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<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-78475109696387838492012-02-19T11:59:00.001-05:002012-02-19T11:59:43.178-05:00Syrup Recipe with Exotic flavors...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Jc1QTKeJmAPXF7AtTZh2jSeVDN0lpHg_15wAl6_l92nZLYgcE_mRsSFAxu3x4SpsInDIy25uiBJd7VMhrm_zirIxQhR1lJq1tbvvcLBc_gsUUjyNlM04Rt8aiXf7eZKz3MNuwkeCyWr6/s1600/Captprov_30710+PM02.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Jc1QTKeJmAPXF7AtTZh2jSeVDN0lpHg_15wAl6_l92nZLYgcE_mRsSFAxu3x4SpsInDIy25uiBJd7VMhrm_zirIxQhR1lJq1tbvvcLBc_gsUUjyNlM04Rt8aiXf7eZKz3MNuwkeCyWr6/s200/Captprov_30710+PM02.bmp" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">A</span> recipe for an exotic syrup mixing tastes of mango, ginger, lemon grass and vanilla. A syrup is traditionally cooked sugar and water which formes a syrupy texture. It is traditional used in French desserts to soak biscuits (genoise, jelly roll...) and can be flavored with rum for the famous </span><i style="font-family: Arial, Helvetica, sans-serif;">baba au rhum</i><span style="font-family: Arial, Helvetica, sans-serif;">...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Water 1 l</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sugar 250 gr</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mango coulis 200 gr</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fresh Ginger 30 gr (shredded)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Lemon grass 2 sticks (cut in 2 or 3 lengthwise)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Vanilla 2 beans</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Liquor 25 gr</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add all ingredients (except liquor) in a pot and boil until sugar is dissolved</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Off the heat, cover to infuse for 5 mn</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Strain and add the liquor. Cool down</span></li>
</ul>
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</div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-48900237889101018002012-02-12T00:40:00.000-05:002012-02-12T00:44:24.763-05:00Indispensable : Almond Financiers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC954bLo3vi2pDsNVdm0BqOfLzc6WXvxEq3fce54taXt4AUy1AY7aYSlWcKy1FoD3LMo6YSQd-AvbNJxThZVeSaNecQjGv5URRBGmCJrRQxk5VTFJzMz__ov_yBkfYMNR29DJQ1iIOmu3E/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC954bLo3vi2pDsNVdm0BqOfLzc6WXvxEq3fce54taXt4AUy1AY7aYSlWcKy1FoD3LMo6YSQd-AvbNJxThZVeSaNecQjGv5URRBGmCJrRQxk5VTFJzMz__ov_yBkfYMNR29DJQ1iIOmu3E/s200/indispensable.jpg" width="103" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yields 24 large financiers or 96 mini financiers)</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">200 gr brown butter (noisette)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 egg whites</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">200 gr </span><span style="font-family: Arial, Helvetica, sans-serif;">confectioners</span><span style="font-family: Arial, Helvetica, sans-serif;"> sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">80 gr flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">80 gr almond flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 TSP honey</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50 gr sliced almonds</span></li>
</ul>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Using a Kitchen Aid robot, whisk the whites until </span><span style="font-family: Arial, Helvetica, sans-serif;">bubbling</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix in sugar, flour, almond powder, honey and finally pour slowly the lukewarm brown butter to incorporate</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">If using a metallic mold, brush with melted butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pipe in the dough and sprinkle the sliced almonds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake until golden brown (7-8 mn for mini-financiers)</span></li>
</ul>
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<i style="font-family: Arial, Helvetica, sans-serif;">Recipe from P. Hermé</i><br />
<i style="font-family: Arial, Helvetica, sans-serif;"><br /></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZ7iUvAAKxdfHP9DhuEO3RjUO8TilS8VYxASCSnlkGbig0nyU_x8GXiGrVXdMq64L0a111SYutczaNztyNVDv51ClXy8TF3uYpzZvwDV6Luw2RdGD3CwXjhGghPG0o-ckotII0YI5FRnb/s1600/financier-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZ7iUvAAKxdfHP9DhuEO3RjUO8TilS8VYxASCSnlkGbig0nyU_x8GXiGrVXdMq64L0a111SYutczaNztyNVDv51ClXy8TF3uYpzZvwDV6Luw2RdGD3CwXjhGghPG0o-ckotII0YI5FRnb/s200/financier-001.jpg" width="140" /></a></div>
<i style="font-family: Arial, Helvetica, sans-serif;"><br /></i>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-2021136034838524902012-02-11T23:24:00.000-05:002012-02-12T00:10:30.120-05:00Indispensable : Lemon Madeleines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_AaAW3sWqXRyH9qh-F-nVAZzxylvPJB3m9TvVBSM9NS_lxGHUYe8Bf8Q8Y4x6j0eqN8L3TnnpH3RrDnME6JWjfow6qlnCUo25MbuHN9m2K1lKoec2YOHXXiI2Tf2Wb8SRPfiGGC50Y85/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_AaAW3sWqXRyH9qh-F-nVAZzxylvPJB3m9TvVBSM9NS_lxGHUYe8Bf8Q8Y4x6j0eqN8L3TnnpH3RrDnME6JWjfow6qlnCUo25MbuHN9m2K1lKoec2YOHXXiI2Tf2Wb8SRPfiGGC50Y85/s200/indispensable.jpg" width="103" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yields 24 large madeleines or 96 mini madeleines)</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">125 gr melted brown butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">130 gr sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 TBS honey</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 gr flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 gr baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 organic lemon</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Procedure</span><br />
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Using a kitchen aid robot, whisk eggs, sugar, honey and a pinch of salt until white pale</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add flour, baking powder, lemon zest and finally slowly incorporate the lukewarm butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">If using a metallic </span><span style="font-family: Arial, Helvetica, sans-serif;">mold</span><span style="font-family: Arial, Helvetica, sans-serif;">, brush with melted butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pipe in the dough forming a small ball shape at the base of each indentation of the mould (it will help the Madeleine to form its typical belly while baking and rising). You can also use a spoon and your thumb to distribute the dough</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake at the last minute at 325 F./160 C. until golden brown (7-8 mn for mini-madeleines).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Unmould and serve right away</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Recipe from P. Hermé</i></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZweYhj_5e9tmIFKpVkklAjab-H4Nif5dq3dKhdctfdv-bjSURXchatsD-yxYj9v5DN3A4eHVxnUm1UeOFZrS3yvkym1CAD9J0NOgUZLNGFY1FjGGFbFVXe1MAXCDZm3I-gUMtR1brbQt/s1600/madeleine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZweYhj_5e9tmIFKpVkklAjab-H4Nif5dq3dKhdctfdv-bjSURXchatsD-yxYj9v5DN3A4eHVxnUm1UeOFZrS3yvkym1CAD9J0NOgUZLNGFY1FjGGFbFVXe1MAXCDZm3I-gUMtR1brbQt/s200/madeleine.JPG" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-88732268799041070602012-01-28T22:47:00.000-05:002012-01-28T22:47:00.672-05:00Indispensable : Gateau Roulé<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVv7U0a3KL9hyjwhyry1Y-C6aXGZhrpRZQDnl4qiSDOo6e6QZ89MJ7OqPbWAdf_mXhvcIfWgThdY5WCthPAsKa2hjsxwnOdRsuto-5ge4eLh0XCMYGE30BAMHT9jCgyBnTmi0oVV4yi34p/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVv7U0a3KL9hyjwhyry1Y-C6aXGZhrpRZQDnl4qiSDOo6e6QZ89MJ7OqPbWAdf_mXhvcIfWgThdY5WCthPAsKa2hjsxwnOdRsuto-5ge4eLh0XCMYGE30BAMHT9jCgyBnTmi0oVV4yi34p/s200/indispensable.jpg" width="103" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Gateau roulé recipe</b> (jelly roll recipe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (yield : one half sheet pan if thick, one sheet pan is thin)</span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">125 gr sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5 eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">60 gr flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">60 gr cornstarch</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Using a Kitchen Aid, mix sugar + eggs until you get the consistency of a ribbon (a few minutes)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sift flour + cornstarch</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add it to the ribbon mixture carefully using a spatula</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">On a sheet pan layered with parchment paper, spread the mixture using an off-set spatula evenly to the edges.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 225 C./430 F. until the bottom starts to turn slightly brown (it goes fast!)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place the baked dough on a table by removing the parchment paper from the sheet pan. Place another paper on top and place a kitchen towel on top (the humidity will help to remove the parchment while cooling down)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Roll the dough in the parchment paper and store in the fridge</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Spread chocolate mousse or any fruit jam and roll...</span></li>
</ul>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-8116332521591247992012-01-28T22:11:00.002-05:002012-01-28T22:11:50.464-05:00Waffle Maker...Eggs or Cookies ?<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large; text-align: justify;">D</span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">id you know you could use your waffle maker for cooking an egg or baking a cookie ? Find out how </span><a href="http://www.finecooking.com/recipes/oatmeal-chocolate-chip-waffle.aspx" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;" target="_blank">here </a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">and </span><a href="http://www.thenovicechefblog.com/2010/11/a-twist-on-the-croque-madame/" style="font-family: Arial, Helvetica, sans-serif; text-align: justify;" target="_blank">there</a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">...</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOicUccnHe7M7TKF_A8oJH0kLK9qLEGUsHXy0ZcbUBi7xmhsf9tl8oOpONrO62so37_XcIPEMKrH_QO9E0osQ_7mfl3CARkJE8dEYL_SCI2ZNX4KZx2TD-Y8gSGWucV7fgavp3sFrV0zT/s1600/Waffle+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOicUccnHe7M7TKF_A8oJH0kLK9qLEGUsHXy0ZcbUBi7xmhsf9tl8oOpONrO62so37_XcIPEMKrH_QO9E0osQ_7mfl3CARkJE8dEYL_SCI2ZNX4KZx2TD-Y8gSGWucV7fgavp3sFrV0zT/s200/Waffle+cookies.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8CC475bPqgqOVXn_mreZhS2yALfCkuFYktZZxS2XOV-eI0-G2DZLdMDjcmzW8TP04TXSw4YcAxmGJX03wlB8SMUzxuChFi5Ajl77E5j7BXLT5z458hs_wjHRCdvNLS6V7SUVEbHXbiJS/s1600/waffle+eggs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8CC475bPqgqOVXn_mreZhS2yALfCkuFYktZZxS2XOV-eI0-G2DZLdMDjcmzW8TP04TXSw4YcAxmGJX03wlB8SMUzxuChFi5Ajl77E5j7BXLT5z458hs_wjHRCdvNLS6V7SUVEbHXbiJS/s200/waffle+eggs.png" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-49608661527917341452012-01-28T21:45:00.000-05:002012-01-28T21:45:04.612-05:00Horoscope Cookies for The New Year...<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">T</span>o celebrate the New Year, I baked some cookies </span><span style="font-family: Arial, Helvetica, sans-serif;">(</span><i style="font-family: Arial, Helvetica, sans-serif;">sablés) </i><span style="font-family: Arial, Helvetica, sans-serif;">decorated with the twelve horoscope signs . Awesome, no ?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_SuJ_fKbARnHgXdhfbclp06ci8LTdoGBv6_y6WFRm4amaJ-ieJAJy5XnhnKpwOpK5brJ6qIpKf9ltZRt8sjipWu91KVjvRlN8IbrR3RyNZyimZrpMJoAZS5Bvx-bz3guC-57j4GV1Wgt/s1600/934+-+Horoscope.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_SuJ_fKbARnHgXdhfbclp06ci8LTdoGBv6_y6WFRm4amaJ-ieJAJy5XnhnKpwOpK5brJ6qIpKf9ltZRt8sjipWu91KVjvRlN8IbrR3RyNZyimZrpMJoAZS5Bvx-bz3guC-57j4GV1Wgt/s320/934+-+Horoscope.jpg" width="228" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-90442350558632223012012-01-23T11:51:00.003-05:002012-01-23T11:51:57.497-05:00Jelly roll themes...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqG6EMf2dkDX1P8xNS16xAlnTdLC4uUiYOG4sax-ZaiS074aTcjcPvSe3pKiqow4kBUwxJ87X-U0HkI9ONbf7PmfNxXdFm2ye2tSp4Jn7lIhK2wdDiyOjIxUGQQtgc-Ye7N2EqNiF6MZN/s1600/scrapcooking2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqG6EMf2dkDX1P8xNS16xAlnTdLC4uUiYOG4sax-ZaiS074aTcjcPvSe3pKiqow4kBUwxJ87X-U0HkI9ONbf7PmfNxXdFm2ye2tSp4Jn7lIhK2wdDiyOjIxUGQQtgc-Ye7N2EqNiF6MZN/s200/scrapcooking2.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">W</span>hile I was browsing the web to get ideas to find a net presentation to my jelly roll cake (<i>gateau roulé</i>), I ended up on those cute nicely decorated jelly roll <i>trompe-l'oeil</i>...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This one is a folded terry towel (<i>serviette éponge</i>) / source <a href="http://www.leauvivejnv.com/liste-le-patissier.html" target="_blank">here</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczoctuapyGb8jF3FSIpNqau34iF7_0vyvI-N91E8EwuNHHIBovGQuhsX-N93D_W74CU-NVFgQ6WA_KLEX33RomqiN_B_DriVeN1KfZw0qMvArJ-uiPZViMMIjKqi-oux8spVp_n_6I7Sa/s1600/jelly+roll+serviette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczoctuapyGb8jF3FSIpNqau34iF7_0vyvI-N91E8EwuNHHIBovGQuhsX-N93D_W74CU-NVFgQ6WA_KLEX33RomqiN_B_DriVeN1KfZw0qMvArJ-uiPZViMMIjKqi-oux8spVp_n_6I7Sa/s200/jelly+roll+serviette.jpg" width="159" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">That one is made of lightweight felt (<i>feutrine</i>) / source <a href="http://www.femme2decotv.com/photos/arts-de-la-table-cuisine-creative-gacircteau-rouleacute-en_4660.html" target="_blank">here</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh632D7KHF4fVArnsMERwW24HOx4gXb367q4wFcsM6cdUMaOoSfaNNmmBlw_MShXjYlJkFZCGGLE1e0xzNsa2SnFl88qauH-GK3q3U9I_z7YSLTf5iXowf_Pl8ChnmHs5i0oiNAv2UNBn5T/s1600/jelly+roll+feutrine.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh632D7KHF4fVArnsMERwW24HOx4gXb367q4wFcsM6cdUMaOoSfaNNmmBlw_MShXjYlJkFZCGGLE1e0xzNsa2SnFl88qauH-GK3q3U9I_z7YSLTf5iXowf_Pl8ChnmHs5i0oiNAv2UNBn5T/s200/jelly+roll+feutrine.jpeg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, I hardly found any net and elegant decoration for my jelly roll. I try to stay away from over sweet and caloric loaded decorations (icing, chocolate coating, powder sugar, meringue, butter cream etc...).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But this French <a href="http://www.scrapcooking.fr/papier.html#" target="_blank">company</a> sells elegant and decorative transfer sheets that I could use for my jelly roll. I just have to figure out how to get those here in new York!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsepQz-5K5ibqG0neaZPLXtLlt3JG5RwCLiKB11gx-aMH08xU4i1oKUFS2OGRQhFNyA3eMW-VzoobmZeVh0XbVfsQYNeCka91aTFyMLvC-i-rM0ECNTtKjNnMBUI2rnrAPS1tkaIfDIbPV/s1600/transfer+sheet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsepQz-5K5ibqG0neaZPLXtLlt3JG5RwCLiKB11gx-aMH08xU4i1oKUFS2OGRQhFNyA3eMW-VzoobmZeVh0XbVfsQYNeCka91aTFyMLvC-i-rM0ECNTtKjNnMBUI2rnrAPS1tkaIfDIbPV/s200/transfer+sheet.jpg" width="200" /></a></div>
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<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-70750987458673878302012-01-23T11:14:00.000-05:002012-01-23T11:52:24.855-05:00Indispensable : La Sauce au Chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkYm2jqV72NLz-rL4QBmwcA5O6ClgrHv3lKHWzETjuzGwX5D5E9Mqu19u6kBpo2_w_FwU63L06PDAEoLA_jGL-MKXMAZQ6ciYyM-TYaY4eR9WDxjFWQwtN0lsQ71r2KfkdWrqouWrSiNo/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkYm2jqV72NLz-rL4QBmwcA5O6ClgrHv3lKHWzETjuzGwX5D5E9Mqu19u6kBpo2_w_FwU63L06PDAEoLA_jGL-MKXMAZQ6ciYyM-TYaY4eR9WDxjFWQwtN0lsQ71r2KfkdWrqouWrSiNo/s200/indispensable.jpg" width="103" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">A</span>s a rule of thumb, just keep in mind that you need the same amount of milk and chocolate. Sugar and fat (cream or butter) will enhance taste and bring a shiny texture</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100 ml milk</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100 baking chocolate chips</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">20 ml cream</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">30 g sugar</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Briefly boil the milk, cream and sugar</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour this hot liquid on the chocolate chips and mix. This easier way is to use a robot coupe or a hand blender to have your sauce ready in seconds</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbsm_g6gEt_-OQiRKqdUccTkbrw9uWYqNfNmg2WbNceoECPSdXsCP2Wf8EmV_Dtbw0VnBJ5ieZHVZ1Z7tevkG0gn-udYEADLv69VeMbkrwjRLVMZW_0Ohjw-GUCpFOuX5HrMxJChAkv7X/s1600/sauce+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbsm_g6gEt_-OQiRKqdUccTkbrw9uWYqNfNmg2WbNceoECPSdXsCP2Wf8EmV_Dtbw0VnBJ5ieZHVZ1Z7tevkG0gn-udYEADLv69VeMbkrwjRLVMZW_0Ohjw-GUCpFOuX5HrMxJChAkv7X/s200/sauce+chocolat.jpg" width="133" /></a></div>
<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-61327380038074736942012-01-04T23:42:00.001-05:002012-01-12T00:16:09.980-05:00Indispensable : La Soupe à l'Oignon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZqkNUNypf1Fx1jmcD5_t3Kbc0u7mzGSabwEqAhdTl-4Qe_x5F7Mub8L-RTIp_EP3fOgDJz54HA6DyqvMi1UU4FL6g-I5QfiNy0qeulPmkNLH2svv5KG252x_7WETpNPEJFVnFppdROWp/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZqkNUNypf1Fx1jmcD5_t3Kbc0u7mzGSabwEqAhdTl-4Qe_x5F7Mub8L-RTIp_EP3fOgDJz54HA6DyqvMi1UU4FL6g-I5QfiNy0qeulPmkNLH2svv5KG252x_7WETpNPEJFVnFppdROWp/s200/indispensable.jpg" width="103" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (6 servings)</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 gr / 3 cups sliced or minced yellow onions </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50 gr flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 liters white chicken stock</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 TBS port or cherry</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">Procedure</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Brown the onions in butter (alternatively, prepare a light caramel before adding the onions)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add flour and stir for 2 mn</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pour the stock, add the </span><span style="font-family: Arial, Helvetica, sans-serif;">alcohol</span><span style="font-family: Arial, Helvetica, sans-serif;"> and cook for 30 mn on medium heat</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Serve with shredded gruyère and baguette croutons</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">For a more exquisite version, bake in the oven with a disk of puff pastry topping the bowl</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE336LF7VbabyBa6btrSh_9DT0VB1nXLP7Mb_0blSGNO3R-Uh9yDMxpXJ8YarYFeSo7urn006PvQy3f7-YzTsCSlCZcWlHpwyC2sNOr9s8LzKfX8LtSYyAj6KApp0MZSs6UMNzLwy353z/s1600/soupe+a+l+oignon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE336LF7VbabyBa6btrSh_9DT0VB1nXLP7Mb_0blSGNO3R-Uh9yDMxpXJ8YarYFeSo7urn006PvQy3f7-YzTsCSlCZcWlHpwyC2sNOr9s8LzKfX8LtSYyAj6KApp0MZSs6UMNzLwy353z/s200/soupe+a+l+oignon.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-1629276805745766472011-12-17T00:44:00.000-05:002011-12-17T00:44:25.901-05:00Desserts at Mac Donald's France : Now The Kings' Cake...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabsig7V849cmvcNPmmYMdNOhgparIlPyAwVeuj_SS0mwIxekk-oVAiSVixplly8wn2iINu39dspI7s3Nj-D9d0foBsMx1k2kLZGhvfR0k6DNa2rSp85nTkJk5SvJDvpK20rSreDuGIqVt/s1600/Galette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabsig7V849cmvcNPmmYMdNOhgparIlPyAwVeuj_SS0mwIxekk-oVAiSVixplly8wn2iINu39dspI7s3Nj-D9d0foBsMx1k2kLZGhvfR0k6DNa2rSp85nTkJk5SvJDvpK20rSreDuGIqVt/s320/Galette.jpg" width="177" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabsig7V849cmvcNPmmYMdNOhgparIlPyAwVeuj_SS0mwIxekk-oVAiSVixplly8wn2iINu39dspI7s3Nj-D9d0foBsMx1k2kLZGhvfR0k6DNa2rSp85nTkJk5SvJDvpK20rSreDuGIqVt/s1600/Galette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabsig7V849cmvcNPmmYMdNOhgparIlPyAwVeuj_SS0mwIxekk-oVAiSVixplly8wn2iINu39dspI7s3Nj-D9d0foBsMx1k2kLZGhvfR0k6DNa2rSp85nTkJk5SvJDvpK20rSreDuGIqVt/s320/Galette.jpg" width="177" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">A</span>fter my <a href="http://thebluechef.blogspot.com/2011/11/fine-french-desserts-in-mac-donalds.html" target="_blank">first post</a> a few days ago on fine desserts available at Mac Donald's restaurants in France, there is more to taste with the "<i>Galette des Rois</i>", the King Cake associated with the Epiphany in the Christmas season... </span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-28423745444118122922011-12-15T01:08:00.000-05:002011-12-15T01:09:27.906-05:00Windowfarms.org : a vertical hydroponic garden for growing food in your windows<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3yMpcyU0ocOw_P5fy_du_J04HskRB8p-8qhDmkdaPmNtIcsqPT8iWzJryg19-17k-3kMPQCJ6_bcfTzJeEEdYrqlQ5wkfdxQo2sgoT6EVvKT4jo0iLt_zrMcVRlTqYqxD6pt4AJdHydR/s1600/Brooklyn-Storefront-System-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3yMpcyU0ocOw_P5fy_du_J04HskRB8p-8qhDmkdaPmNtIcsqPT8iWzJryg19-17k-3kMPQCJ6_bcfTzJeEEdYrqlQ5wkfdxQo2sgoT6EVvKT4jo0iLt_zrMcVRlTqYqxD6pt4AJdHydR/s320/Brooklyn-Storefront-System-2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">A </span><span style="font-family: Arial, Helvetica, sans-serif;">great project for the planet - and for the sake of good food and fresh products - to help you to build your inside garden in your own apartment or to buy one if you are lazy or not into D-I-Y... </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Complete instructions, list of parts and templates are available <a href="http://our.windowfarms.org/instructions_dev/" target="_blank">here</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Read more about this project at <a href="http://windowfarms.org/">windowfarms.org</a>...</span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com3tag:blogger.com,1999:blog-80847359311627572.post-86455908054759351012011-12-03T00:17:00.001-05:002011-12-03T01:23:58.793-05:00Gingerbread House : The Art of Royal Icing Masonry<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">H</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ere is the result of a good three-hour job consisting of building walls, cutting windows frames, doors, dormer windows, adding details such as a well, a ladde</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">r, a chimney, a fence, decorated </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Christmas</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> trees, ... mortaring large spatulas of royal icing...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A lot of fun that reminds me of the time when I used to build models...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg-hKBfDF9j2U9EEHg1BzEcTvfWA1l3VJpVN-8-mUeNti7I6yyAyyrJOzJof2GF-WoU2FhWXJjQXMd0_bF92rN5qryc3LyB5y83Krx5J8toclX12K2Z9oMZwmjbjc5bfmJEkM_F5_lDmn/s1600/Gingerbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg-hKBfDF9j2U9EEHg1BzEcTvfWA1l3VJpVN-8-mUeNti7I6yyAyyrJOzJof2GF-WoU2FhWXJjQXMd0_bF92rN5qryc3LyB5y83Krx5J8toclX12K2Z9oMZwmjbjc5bfmJEkM_F5_lDmn/s400/Gingerbread.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In details , the recipe for the structure (walls and roof). </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The complete procedure can be found </span><a href="http://simplyrecipes.com/recipes/how_to_make_a_gingerbread_house/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">here</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients for Gingerbread dough (20cm x 20cm x 30cm house)</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">18 cups all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gingerbread spices</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500 gr butter, softened</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 1/2 cups packed light brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups dark molasses</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 TBS water</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk together the dry ingredients in a large bowl, set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Use the hook until well blended. If dough is too soft, add a little more flour.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wrap the dough in plastic wrap and refrigerate at least two hours.</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The house pieces are baked at 350 F / 160 C for around 15mn.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients for royal icing</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 large egg whites</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 cups powdered sugar</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Procedure</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk together until smooth the egg whites and first half of the powdered sugar.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the remaining the other half of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When you are ready to mortar or decorate, fill a pastry bag with the icing</span></li>
</ul>
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<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-84240665199318196522011-11-30T00:18:00.001-05:002011-11-30T00:28:26.211-05:00Indispensable : Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-94HOkIgRkhN1YzUFWsmK6hkeuSoBjBcg5GKiEKD4lvDt6g3BSapmV9Ccy43bunCIGYhYzgkW6dxb7OXmfZfeqYig-SwUAhcxsuN3EMLqKTeWmK0xbZcHB0oTwMwPvkNkUK-mMmKFv-a/s1600/indispensable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-94HOkIgRkhN1YzUFWsmK6hkeuSoBjBcg5GKiEKD4lvDt6g3BSapmV9Ccy43bunCIGYhYzgkW6dxb7OXmfZfeqYig-SwUAhcxsuN3EMLqKTeWmK0xbZcHB0oTwMwPvkNkUK-mMmKFv-a/s200/indispensable.jpg" width="103" /></a></div>
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<span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Lemon Curd </span><br />
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<span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Ingredients</span><br />
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<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">200g lemon juice</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">300g sugar</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">5 eggs</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">350g butter</span></li>
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<span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Procedure</span><br />
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<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Boil lemon juice with half sugar</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Blanch eggs with the other half of sugar</span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #4f4f4f; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Mix both and cook for 2 mn as soon as it boils, stirring </span></span></span><span class="Apple-style-span" style="color: #4f4f4f; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">continually</span></span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Pour the mixture in the mixing bowl of your Kitchen Aid and cool for 5 mn</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Add little by little bits of soft butter mixing to the slowest speed</span></li>
<li><span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Refrigerate for 12 hours</span></li>
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<span class="Apple-style-span" style="background-color: white; color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><a href="http://www.consulfrance-newyork.org/Tartelette-sablee-creme-de-citron" target="_blank">Source</a></span>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-35434387115245210532011-11-29T00:00:00.001-05:002011-11-29T00:21:14.485-05:00My First Contribution in a Korean Newspaper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb618bcETnh1FZ1dV-cUxernLUXqJ9aoXRVXNf7hnqLbPAyheTCGtheWFK4B5PXhjNxCDJ_A_xOiLz0Tj2idhTRxP2UjFALjc0YOzJkrIh0vkDxuyjJu9JmDYj9bq-7nIlfqfsOLqE5XC0/s1600/Article+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb618bcETnh1FZ1dV-cUxernLUXqJ9aoXRVXNf7hnqLbPAyheTCGtheWFK4B5PXhjNxCDJ_A_xOiLz0Tj2idhTRxP2UjFALjc0YOzJkrIh0vkDxuyjJu9JmDYj9bq-7nIlfqfsOLqE5XC0/s320/Article+1.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://woman.donga.com/docs/magazine/woman/2011/11/01/201111010500004/201111010500004_1.html" style="text-align: justify;" target="_blank"><span class="Apple-style-span" style="font-size: x-large;">H</span>ere</a> is a link to a korean newspaper called 여성동아 (<a href="http://www.donga.com/" style="text-align: justify;">www.donga.com</a><span class="Apple-style-span" style="text-align: justify;">) for which I contributed into the writing of an article about a new gastro-korean restaurant, Jung Sik, just opened in Manhattan, Tribeca.</span></span></div>
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<span class="Apple-style-span" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The photos of dishes were shot by myself.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrl0VwPVh32GwrVNlOerHJhZ6ovgavtQ0n9ck4Wdd4AXlf_QxzU7_bJhspYq3I66paDqIZkvosEW7czazxGVkFBlTyDh7ycdM0Gv7vxqEndgl46ogB5Gj-3wAaAb-9stm7M0ipWmyHJou/s1600/my+shots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrl0VwPVh32GwrVNlOerHJhZ6ovgavtQ0n9ck4Wdd4AXlf_QxzU7_bJhspYq3I66paDqIZkvosEW7czazxGVkFBlTyDh7ycdM0Gv7vxqEndgl46ogB5Gj-3wAaAb-9stm7M0ipWmyHJou/s400/my+shots.jpg" width="400" /></a></div>
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</span></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-40450357243099672072011-11-28T23:38:00.001-05:002011-11-29T00:20:20.226-05:00Fine French Desserts in Mac Donald's Restaurants in France!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXugFBLSO1ueKLBejpoEoUgK3pUgVOWrHqdoiDVrKpJzOekD29azhCGZoYdgWnox43hEdXCOiULfJv64DxdCHj2Tf92-R8kfLyh_i_XOfidUsYdfkRnBYAud5qWRyU4NPK8RqVlYdKh9r/s1600/Captprov_114124+PM01.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXugFBLSO1ueKLBejpoEoUgK3pUgVOWrHqdoiDVrKpJzOekD29azhCGZoYdgWnox43hEdXCOiULfJv64DxdCHj2Tf92-R8kfLyh_i_XOfidUsYdfkRnBYAud5qWRyU4NPK8RqVlYdKh9r/s200/Captprov_114124+PM01.bmp" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">M</span>ac Donald's now proposes 5 regional french desserts on the menu in their Coffee Shop (called <i><a href="http://www.mcdonalds.fr/#/McCafe" target="_blank">Mc Café</a></i>)... I haven't tasted them yet but why not! (small prints mention frozen products though...).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Canelé, Bordeaux / Kouign Aman, Britany / Kougloff, Alsace / Paris Brest, Paris / Brioche St Genix, Savoye</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VGufYtdB5tfDtTPovGd6jHx5e0lCw2vhLNYryOpW8qNo2b9AQxiE5gB7ZN1wZ7H-UB7jINBavECtQ5encZayXS6s8ak3Jne-RGVvm3fxkPrkPVUDkKKnqsnAmDmKHcx7OzOZYhKddtQw/s1600/Mc+Cafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VGufYtdB5tfDtTPovGd6jHx5e0lCw2vhLNYryOpW8qNo2b9AQxiE5gB7ZN1wZ7H-UB7jINBavECtQ5encZayXS6s8ak3Jne-RGVvm3fxkPrkPVUDkKKnqsnAmDmKHcx7OzOZYhKddtQw/s400/Mc+Cafe.jpg" width="400" /></a></div>
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<br />Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0tag:blogger.com,1999:blog-80847359311627572.post-16867525995176924862011-11-06T00:07:00.000-04:002011-11-06T00:07:03.613-04:00Unusual Product : Blowfish Tail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKsrguM_IA96bmX8i15csELjrX2GIFAdOzHlvtsdKbGN-bGV_sRttATA-NmPWlWDM7YUqJyy2CNMJPXAsQcybNc4ebd1rT_wIeSvQkGAms0Towzg-7mfT8sW3GgnCR-IcxWQIdMqmdEbU/s1600/blowfish6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKsrguM_IA96bmX8i15csELjrX2GIFAdOzHlvtsdKbGN-bGV_sRttATA-NmPWlWDM7YUqJyy2CNMJPXAsQcybNc4ebd1rT_wIeSvQkGAms0Towzg-7mfT8sW3GgnCR-IcxWQIdMqmdEbU/s200/blowfish6.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">T</span>his Friday, we bought some blow fish tails at a fishmonger in Union Square Green Market, Manhattan. This is unusual and very uncommon to get. Lobster's Place at Chelsea Market sometimes has.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You buy it already cleaned and just have to make two incisions along the back bone before cooking it.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Most common ways of cooking it is frying after dusting in flour or <i>paner à l'anglaise</i> (flour, yolk, breadcrumbs). Here is a</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">n interesting </span><a href="http://bennydoro.com/chef/recipes/pan-fried-blow-fish-tails/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">post on this blog</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zbsY9XXev_vqtbdkkjjwEhq8ySnJD8bTTtMDcGfpsxyUYNpVCSkIEYGCqNbtWXl_u9y25RrVwlBtjnuA_ddjqyZmaqrgqhrPidN9UhyphenhyphenwYCkPVQHLNcmXDd5PeSTOIcg0WkI0M6QNOR3p/s1600/Blowfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zbsY9XXev_vqtbdkkjjwEhq8ySnJD8bTTtMDcGfpsxyUYNpVCSkIEYGCqNbtWXl_u9y25RrVwlBtjnuA_ddjqyZmaqrgqhrPidN9UhyphenhyphenwYCkPVQHLNcmXDd5PeSTOIcg0WkI0M6QNOR3p/s400/Blowfish.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Le Chef Bleuhttp://www.blogger.com/profile/09163919508270082146noreply@blogger.com0