2 salmon sauce

By Francois | Filed in Pasta sauces, Seafood

2 salmon sauce

For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 20 minutes
Cooking time: 15 minutes

One must learn to have fun in life and this recipe is a method that really works, to get there.
Subtle flavors and creamy texture. Need we say more than that to try it now!

salmon

slice of smoked salmon 4
salmon fillet 2
2 French shallots
clove garlic 3
dry white wine 125 ml. (1 / 2 cup)
finely chopped fresh basil 45 ml. (3 tbsp.)
tomato puree 125 ml. (1 / 2 cup)
cream 15% rural or 35% (cooking) 500 ml. (2 cups)
olive oil 30 ml. (2 tablespoons)
butter 30 ml. (2 tablespoons )

1 – Heat oil in large skillet over medium heat.
2 – Add the minced shallots and diced garlic. Cook 2 minutes.
3 – Add the wine and cook 1 minute.
4 – Add the basil and tomato puree. (Salt and pepper to taste) cook 8 minutes.
5 – Add the cream and cook for 4 minutes, stirring regularly.
6 – In another pan, cook fresh salmon, cut into large chunks and chopped peppers for 3 minutes in hot butter.
7 – Add the smoked salmon and simmer for 2 minutes over low heat.
8 – Combine the two mixtures with tomato salmon.
9 – Serve over hot pasta.

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Make your own dried breadcrumbs

By Edith | Filed in Tips and Tricks

Make your own dried breadcrumbs

We all eat bread and when it is less fresh, we tend to throw it away, which is a waste pure and simple. Many believe, wrongly, that when bread became hard, it is no longer useful. Yet with a food processor, it’s easy to transform this dry bread into a great homemade breadcrumbs since breadcrumbs is in fact dry bread reduced to crumbs.

Homemade Breadcrumb

The commercial breadcrumbs purchased in grocery stores are expensive for nothing, besides being composed of ingredients that can often cause some unpleasant surprises.
For example, some commercial crumbs contain among others:
1- corn syrup with high fructose;
2- vegetable oil partially hydrogenated, source of Fat;
3- enriched white flour;
4- molasses;
5- sugar;
6- wheat gluten;
7- a lot of sodium;
8- chemical preservatives.

So why buy these crumbs?? When it is healthier and so easy to do yourself with pieces of dry bread?
The remains of whole wheat bread are even better deal because there are more vitamins, minerals and fiber.

Ingredients:
stale bread, crackers, bits of bread, crusts of bread that you do not eat.

Steps:
Dry your old bread to ambient air
Once everything is dry, put it all in a food processor and grind into powder. Then sift to remove the few pieces tougher than the blades of the processor. You get a homemade crumb ready to be used and that can be stored easily in a glass jar in a cupboard.

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Cream sauce with garlic and bacon
JeBouffe Favorite JeBouffe Favorite

 

For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 10 minutes
Cooking time: 10 minutes

Halfway between the Carbonara and Nirvana, this recipe will delight fans of creamy pasta.
The combination of bacon, garlic and cream add to the fresh scent of basil and spicy pepper to bring you to seventh heaven.

Warning: this little delight does not support attempts of lower fat versions.
Eat in moderation but rather by taking full advantage of its flavor.

This recipe can also be used as a side dish for grilled meats.

Cream sauce with garlic and bacon

clove of garlic 8
pancetta or bacon cut into small cubes 250 ml. 1 cup
cream 35% 250 ml. 1 cup
olive oil 30 ml. 2 tablespoons
grated parmesan 125 ml. 1 / 2 cup
chopped fresh basil leaves 250 ml. 1 cup
cracked black pepper 30 ml. 2 tablespoons

note: This sauce is prepared during pasta cooking.

1 – Peel, degerm and chop coarsely the garlic.
2 – Cut the pancetta / bacon into small dice.
4 – Chop coarsely the basil leaves.
5 – In a pan, fry the bacon in oil over medium heat (3-5 minutes).
6 – Remove the bacon and keep half of the oil + fatty
7 – Add the garlic and cook until golden.
8 – Stir to prevent the garlic from browning too quickly (1-2 minutes).
9 – Put the bacon in the pan.
10 – Add the cream and cook, stirring regularly.
11 – Remove from heat when cream begins to simmer
12 – Pour the hot pasta to sauce and mix well. If necessary add a little cooking water to stretch the sauce.
13 – Add the pepper and mix again.
14 – Place in a large serving platter and top with basil.
15 – Serve immediately.

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BOLOGNESE sauce

By Francois | Filed in Pasta sauces

BOLOGNESE sauce

For: 6 people
Difficulty: Easy
Cost: Medium

Preparation time: 15 minutes
Cooking time: 45 minutes

A rich and creamy sauce as desired.
This classic sauce is probably the best known and that which exists in the largest number of versions.
Perfect for a meal with friends during a chilly winter evening.

Bologuese sauce on pasta

plum tomatoes 2 cans of 1.6 liters (56 ounces)
olive oil 45 ml. (3 tablespoons)
pancetta or bacon, finely chopped 8 slices
Mid-lean ground pork 115 gr. (1 / 4 pound)
Mid-lean ground beef 115 gr. (1 / 4 pound)
ground veal 115 gr. (1 / 4 pound)
chopped onions 250 ml. (1 cup)
chopped carrots or finely grated 250 ml. (1 cup)
dry red wine 250 ml. (1 cup)
cream 35% 250 ml. (1 cup)
salt and pepper to taste

1 – Purée the tomatoes with their juice and leave aside.
2 – In a large heavy bottomed pot, heat oil over medium heat.
3 – Add the pancetta / bacon and sauté for medium golden brown (5-6 minutes).
4 – Add the pork, beef and veal, separate the meat for an even cooking.
5 – Sauté the meat until brown (5-6 minutes).
6 – Add the onions and carrots. Cook 4-5 minutes to soften vegetables.
7 – Add the red wine, stirring constantly and scraping the bottom of the saucepan.
8 – Reduce the liquid for 5-6 minutes (halving).
9 – Stirring constantly, add the tomatoes and cream.
10 – Reduce heat and add salt and pepper.
11 – Simmer 30 minutes to obtain a nice uniform red very dark sauce.
12 – Pour hot pasta into the sauce and stir so that the pasta is well coated with sauce.
13 – Serve immediately

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Bechamel sauce

By Francois | Filed in Basic sauces

Bechamel sauce

For: 6 people
Difficulty: Easy
Cost: Economical

Preparation time: 5 minutes
Cooking time: 10 minutes

Bechamel is the basic white sauce for a multitude of recipes

bechamel white sauce

medium onion, finely chopped 1 / 2
butter 45 ml. (3 tsp.)
all-purpose flour 45 ml. (3 tsp.)
milk 500 ml. (2 cups)
nutmeg 3 ml.  (1 / 4 tsp.)
salt and pepper to taste

1-  In a saucepan, melt butter.
2 – Add the flour. Cook 2 minutes while stirring.
3 – Add milk and onion. Cook 5 to 7 minutes, stirring constantly.
4 – Add the seasonings.
5 – Serve immediately or cool and reserve for later use.

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