LE CHEF BLEU'S BLOG
Time 2021-10-30 09:10:28Web Name: LE CHEF BLEU'S BLOG
WebSite: http://thebluechef.blogspot.com
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keywords: description:After 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...
For those Tendresses, you need to use thosemolds: 1 flexipan mini- savarin oval and 1 square one...
Ingredients (yield = 96 mini tendresses)760 gr almond powder760 gr sugar760 gr eggs400 gr melted butter100 gr AP flour400 gr melted butter400 gr water + 200 gr sugar for the syrup
ProcedureMix almond + sugar using the flat beater of your Kitchen AidAdd the eggs one at a time. Keep mixingAdd flour. Keep mixingAdd butter. Keep mixing but don't overbeatPour into the individual moulds to two/thirdsPlace a baking paper sheet and a grid on the mould.Bake at 160 C./320 F. in a convection oven or at 180 C./350 F. for a deck oven for 20 mn.Allow 5 mn to cool down before turning out and unmolding.Soak the tendresses in the syrup while still warm and drain on a grid.Add whatever filling you like and decorate.
33 comments: Labels:canapés,dessert Jul 10, 2012 White Gazpacho for a Refreshing SummerIf you want to change from the usual famous summer cold Spanish soup, the tomato gazpacho, you can try thiswhite gazpachorecipe (ajo blanco, litterally meaning white garlic in Spanish). The white color comes also from the almond ingredient
Ingredients (yield : 6 servings)180 gr sliced almonds1 garlic clove100 gr bread crumbs180 ml extra virgin oil500 ml water3 TBS Xeres vinegarSalt Pepper
ProcedureSoak 160 gr of almonds, crushed garlic, oil, crumbs and salt for 12 hoursMix all ingredients adding water and vinegarTaste and adjust salt and pepperSprinkle with the rest of sliced almondsNo comments: Labels:recipe,soup May 10, 2012 Makrout el Louz... Cookie Made in Algeria...You know how much I like cookies, financiers, madeleines,Russiantea 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...
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, Makrout el Louz, traditional from Algeria, on Albarock Channel... Their videos are often fun to watch and always very instructive...
IngredientsFor the dough :500 gr almond flour125 gr icing sugar3 eggs (120gr)2 lemons (zest)Orange blossom waterFor the syrup :500 gr water150 gr sugar50 gr orange blossom waterFor coating :500 gr icingsugar
ProcedureMix all ingredients with the flat beater of your kitchen aid.Let it rest in the fridge for 30 mnRoll in 3/4 inches to form a log. Cut in diamond shapeBake for 10 mn at 325 F.Meanwhile, boil water with sugar. Add orange water.Soak the baked cookies (still hot) in the warm syrup for about 30 s. then drain.Then coat with icing sugar several times (2 or 3 times)When cool down, store in a tin container.
Watch the tutorial on Albarock Channel here...
2 comments: Labels:cookie May 3, 2012 Hasselbackpotatis, Swedish Way of Roasting PotatoesI 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 themwidth-wiseallows 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...).
Now, good luck with the recipe ! ;-)
GÖR SÅ HÄR
Sätt ugnen på 225 grader.Skala potatisen. Lägg den på en träslev och skär den i tunna skivor, men inte helt igenom.Ställ potatisen med den skurna sidan upp på ett ugnssäkert fat.Smält smöret i en liten kastrull och pressa ner vitlöksklyftan/-orna i smöret.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.
Serveringsförslag: Gott till stekt eller grillat kött.
Well, if you are not that fluent in Swedish, try this one....
Hasselback Potatoes With Rosemary (source)
What you need: potatoes (medium sized), breadcrumbs, fresh rosemary, butter and sea salt.
1. Preheat the oven to 425F
2. Peel and wash the potatoes.
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.
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.
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.
~~~~~
Click on this link to watch photos of hasselbackpotatis for more creative ideas...
No comments: Labels:preserve,recipe May 1, 2012 Indispensable : Chocolate Fondant
Ingredients (yield = 6)
200 g dark chocolate3 eggs3 yolks150 g butter6 TBS sugar3 TBS flour
ProcedureMelt chocolate and butter on a bain marie or in a microwaveMix eggs, yolks and sugar until pale (blanchir)Add flour and mix wellAdd melted chocolateLet rest for 5 mnBrush melted butter in a ramequin (or aluminium cup or circle). Coat with sugarBake at 200 C. / 400 F. in a convection oven for 7/8 mnUnmold and serve right away
No comments: Labels:dessert,indispensable Apr 1, 2012 I love my Ramen (Japanese noodles) in Hell's KitchenWhenever I crave for Japanese confort food, I run to Toto Ramen, that Japanese tiny place just 5 mn from myappartement, right in the center of Hell's Kitchen. The only real draw back is the waiting list, sometimes over 90 mn...
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, Zabb Elee.
No comments: Labels:japan,new york,restaurant Older PostsHomeSubscribe to:Posts (Atom)Search This BlogAbout MeLe Chef BleuNew York City, United StatesView my complete profileQuotations...
LabelsAsiablock padbookbuffetcanapéscheesecookieculinary artdessertegg yolkeggsequipmentFCIfishfrench cuisinefruitherbshistoryindispensablejapankorealearningmagazinemeatmenunew yorkNormandyobjectPastapastrypersonal chefphotosplatingpreserveQuotationsradioreciperestaurantsaucessoufflésoupstocksteachingtechniquetestimonytestingtipstuileTVunusualvegetablesWebwineworkPopular PostsThe Famous Omelet from La Mère PoulardRecipe for chicken liver confitI love my Ramen (Japanese noodles) in Hell's KitchenMy First Contribution in a Korean NewspaperIndispensable : Lemon MadeleinesMy linksCandyblogCuisiner en ligne (in French)Cuisinezcommeunchef (videos in French)Du sacré au SucréFrench Culinary InstituteLes Escapades de Petitrenaud (in French)Meilleurduchef.com (in english)Photos on this blogFollowersTo become a good cook, you must first try your hand at pastries, because that is the best school for learning correct proportions
Georges Auguste Escoffier (1846-1935), French chef, restaurateur and culinary writer
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