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Showing posts from August, 2011

GRATIN DE MIRABELLES (GOLDEN PLUMS)

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We could imagine that summer starts, but plums, grape and mushrooms remind us that September is approaching... Nothing is more delicate that these little yellow balls colored by the sun; you just have to gently shake the tree, and the grass is transformed into a beautiful honey-yellow color ! When your basket is full with fruits, you have to think about a receipe... cooked, baked, raw, in a sorbet, in a soup, tart or crumble... finally an almond and haszelnut plums gratin would be the best. Ready to experience this recipe ? Go ahead ! INGREDIENTS : One pound of mirabelles (little golden plums) 3 eggs, medium-size 3 tbsp ground hazelnuts 3 tbsp ground almonds 1 tsp cornstarch 5 tbsp granulated sugar 2 tbsp creme fraiche 150ml milk Few drops of bitter almond extract DIRECTIONS Preheat oven to 360°F (180°C). Butter the dish or ramequins for individual portions, and sprinkle with some granulated sugar. In a bowl, whisk eggs and the rest of sugar until you get a m

SIMPLY... CELERY !

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INGREDIENTS (for 8 glasses) 2 celery stalks (to get 1.5 liter of juice) 3 granny smith apples 2 slices of smoked trout 1 little celery root Olive oil White balsamic vinegar Table salt Pepper mix spices 6 leaves of celery stalks 5g gelatine. DIRECTIONS Cut one apple in 4 pieces, and slice it thinly with the mandolin. Place it on a baking sheet and bake it at 360°F (180°C) for few minutes until dry and lightly gold. Remove from oven and reserve at room temperature. In the bowl of the food processor, mix the celery stalks and drain through a chinois to get the juice. Cut other apples in small cubes (5mm / 1/6 inch). Prepare the galatine (if you use leaves, soften it in cold water). Add the celery juice in a pan, and bring it to a simmering boil. Add the gelatine and stir to combine. Pour the juice in glasses (2/3), and set aside. When the juice starts to thicken, add apple cubes and keep in the fridge for at least one hour. Peel the celery root and grate it