Kitchen food by ALAIN

06/03/2023

17/04/2022

Sauteed veal with spring onions
and baby carrots
A tender meat simmered with the new vegetables that our land offers us every year without ulterior motives.

For 6 people as a starter
-1 kg of sautéed veal
-1 bunch of large new purple onions
-1 bunch of fine carrots
-25 cl of white wine
-2 c. at s. of flour
-1 candied lemon
-4 c. at s. olive oil
-5 pinches of thyme
-1 liter of chicken broth
-2 c. at s. heavy cream
-Parsley
-Salt and pepper

1. Preparations
Peel the carrots and cut them into more or less equal pieces so that they cook evenly.
Peel the onions and cut them in half lengthwise.
Cut the candied lemon into small pieces.

2.Simmered cooking
Heat a large casserole dish, pour in the oil then add the pieces of veal, brown them for a good 5 minutes, salt and pepper then sprinkle them with flour, mix and pour in the white wine. Scrape the bottom with a wooden spatula to loosen the juices then pour the broth.
Add the vegetables, lemon and thyme, cover and cook for 1 hour over medium heat.
Uncover 15 minutes before the end of cooking if you want to reduce the sauce.

3.Finishes
Add the cream off the heat, mix and serve with chopped parsley and here you are with a beautiful veal casserole that looks like its blanquette friend!

06/03/2022

Roasted vegetable salad
and chickpea cream
Hot on cold, crunchy on fondant, sweet on crunchy.

For 4 people
-2 carrots
-2 potatoes
-1 sweet potato
-1/2 ball of celery
-1 small jar of chickpeas
-150g of feta
-2 handfuls of hazelnuts
-1 small clove of garlic
-1 small beldi candied lemon
-2 c. at s. sunflower seeds
-8 c. at s. olive oil
-2 c. at s. cumin powder
-1 C. at s. of za'atar
-The juice of 1/2 lemon
-1 small bunch of coriander
-Salt and pepper

1. Essential
Peel and cut the vegetables into large fries, pour 4 tbsp. at s. of oil on top, sprinkle with 1 tbsp. at s. cumin, salt and pepper.
Preheat the oven to 200°C.
Spread the vegetables in the dripping pan in a single layer and bake for 20 minutes.
Then put them under the grill for 5 to 10 minutes to brown them.

2. Desirable
Meanwhile, drain the chickpeas, keeping the juice. Mix them with the candied lemon cut into pieces, the peeled and degermed garlic and add a little juice from the jar to soften the preparation. Pour 2 tbsp. at s. oil, sprinkle with za’atar, cumin, salt and pepper then mix well.

3. Capital gain
Cut the feta into cubes. Roast the hazelnuts in a dry pan for 5 minutes, stirring often. Rub them in your hands to partially remove the small brown skins which then get stuck in your teeth then crush the hazelnuts with a knife.
Whisk the 2 tbsp. at s. remaining oil with lemon juice, salt and pepper.

4.Enviable
Divide the chickpea cream among the plates, drizzle it with the lemon sauce, add the hot roasted vegetables and top with feta, crushed hazelnuts, sunflower seeds and chopped coriander.

27/02/2022

Coleslaw Tacos
Easy-to-make tortillas topped with homemade coleslaw and goodies we love.

For 8 people
For the tortillas:
-300 g of flour + not bad for shaping
-25g of butter
-4 pinches of salt
-200 ml of hot water approximately

For the good stuff:
-4 slices of smoked trout (80 g)
-2 Avocados
-2 oranges
-1/2 white cabbage
-1 lime
-1 egg
-1 C. c. mustard
-Colza oil
-3 c. at s. olive oil
-4 pinches of cumin
-2 pinches of chilli flakes
-Fresh coriander
-Salt and pepper

1.Tortillas portion
Mix the flour with the salt and the butter cut into small pieces. Mix with your fingers then add the hot water little by little to obtain a soft ball of dough that is not too sticky.
Divide the dough into 8 pieces.
Heat a large skillet over high heat.
Sprinkle the work surface with flour. Roll out the first piece of dough fairly thinly, turning it several times and flouring it so that it doesn't stick and trying to make a circle about 25 cm in diameter.
Place it in the pan and cook for 30 seconds to 1 minute, turn the pancake over, leave for a few seconds then place it on a wire rack to cool.
Repeat this fun activity with the remaining dough.

2.Coleslaw house
Cut the cabbage very finely.
Separate the white from the egg yolk. Add the yellow mustard, salt and pepper and whisk the mayonnaise by adding rapeseed oil in a thin stream.
Whip the egg white, assemble the 2 preparations.
Mix the cabbage with the mayo, keep cool.

3.Secondary ingredients
Peel the raw oranges and remove the segments between the white membranes.
Whisk the olive oil with the lime juice, cumin, chilli, salt and pepper.
Cut the avocados into cubes and drizzle them with a little cumin sauce.
Cut the trout into strips and chop the cilantro.

4.Ride youth
Arrange 1 or 2 spoonfuls of coleslaw on one edge of the tortilla, add some avocado, orange, smoked trout and cilantro, drizzle with a little sauce and roll up tight.
Continue wisely with the remaining ingredients and serve immediately.

21/02/2022

Beef cheek casserole
Three or four beautiful cheeks who have spent their lives savoring the grass in the meadows, good well-bred red wine, a little love and patience and here we are with a great family dish to share by the fireside.

For 6 to 8 people
-3 to 4 beef cheeks (about 2.5 kg)
-1 kg of carrots
-1 onion
-1 shallot
-2 cloves garlic
-2 c. at s. of flour
-1 bouquet garni
-6 c. at s. olive oil
-50 cl of vegetable broth
-1.5 liters of good red wine
-3 cm of ginger
-2 c. at s. coarse salt
-Pepper
-Parsley
-Steamed or jacket potatoes to serve

1. Not much to do
Cut the meat into large chunks.
Peel and chop the onion, shallot, ginger and garlic.

2. Gild the pill
Heat a large cast iron casserole dish, pour in the oil and brown the pieces of meat in several batches over high heat for 10 minutes with the onion and shallot.
Put all the meat back in the casserole with the ginger and garlic, sprinkle with flour, mix then pour the broth, preferably hot, and top up with good red wine. Add the bouquet garni, cover and simmer over low heat for about 2 hours and 30 minutes.

3.And contemplate
Watch this beautiful casserole bloblotter, stirring occasionally.
Peel and cut the carrots into pieces. Add them to the pan, salt and pepper and continue cooking for another 30 minutes.

4.Then devour
Serve with potatoes or tagliatelle and chopped parsley.

17/02/2022

cloud cake
A cake so light that you would almost fly away just by looking at it!
Ideal after a delicious Swiss fondue.

For 2 to 6 people
-3 eggs
-75 g of sugar
-75g of flour
-1/2 sachet of yeast
-3 cl of sunflower or rapeseed oil
-1 C. at s. orange blossom water
-1 pinch of salt

1.It whips
Separate the egg whites from the yolks and arrange them in 2 different bowls.
Distribute the sugar equally in each bowl and add the salt to the egg whites.
Whip each preparation with a mixer so that the whites are firm and the yolks foamy and pale yellow.

2. It's cuddly
Gently assemble the 2 preparations by adding the oil, orange blossom water, 2 or 3 tbsp. at s. of water then the flour and baking powder sifted together. Mix well, but always gently so that no pockets of flour remain hidden in the dough.
Preheat the oven to 170°C.

3. It swells
Butter only the bottom of a cake tin.
Pour the batter into the mold and bake for 30 minutes.

4. It rests
Once the cake is cooked and well risen, turn the mold upside down, resting the ends of the mold on the edges of 2 glasses so as not to crush the cake and allow it to cool upside down.
Once cooled, run a knife blade over the edges of the cake to loosen the dough and unmold it.

5. It comforts
Cut it into generous portions and bite into it with pleasure: it's not far from paradise, is it?
And we would stay there a little longer by finally taking a part of it.

12/02/2022

Haddock gratin
A creamy mashed potato with smoked fish au gratin and here we are, the happy tenants of a convivial dish with the good taste of coming back.

For 4 people
-600 g of haddock
-1 kg of tender-fleshed bintje potatoes
-50 cl of milk
-1 clove of garlic
-2 bay leaves
-1 C. at s. hazelnuts
-2 c. at s. breadcrumbs
-30 g of salted butter
-1 pot of heavy cream
-6 c. at s. olive oil
-Parsley
-Pepper

1.Dip
Place the haddock fillets in a large bowl of cold water and let them sit for 1 or 2 hours in the fridge to desalinate them.

2. Pluchette
Peel the potatoes, rinse them and cut them into cubes.
Place them in a pan of cold salted water and cook for 15 minutes from boiling.

3.Pocket
Bring the milk to a simmer with 50 cl of water, the bay leaves and the peeled and degermed garlic clove.
Drain the haddock and immerse it in the simmering milk for 5 to 7 minutes.

4. Purity
Pass the potatoes through a masher with the garlic clove, adding a little cooking milk to soften the mashed potatoes. Then add 4 tbsp. at s. of oil and 2 large spoonfuls of cream. Salt, pepper and mix.

5. Crumbs
Drain the fish, remove the skin and any bones, then crumble it.

6.Kitchenette
Preheat the oven to 220°C on the grill position.
Butter a gratin dish, pour in the mash and add the haddock. Sprinkle with the breadcrumbs mixed with the hazelnuts. Pepper.
Add the remaining butter and oil to the dish and bake for a few minutes until it browns a little.
Serve with chopped parsley and cream.

30/01/2022

Potatoes stuffed with Morbier cheese and roasted carrots
A kind of independent, free and happy raclette

For 4 to 6 people
-6 medium potatoes
-6 carrots
-6 thin slices of smoked bacon
-150 g of morbier
-3 c. at s. olive oil
-Thyme
-1 C. at s. coarse salt
-Salt and pepper

1.Preliminaries
Scrub the vegetables under running water.
Bring a pot of water to a boil with the coarse salt then add the whole potatoes, cook for 15 minutes.
Drain them and let them cool for a few minutes.

2. On the go
Cut the potatoes in 2, the cheese in thick slices, the carrots in pieces.
Arrange a piece of Morbier cheese between 2 potato halves, close it by surrounding it with a slice of smoked bacon.
Preheat the oven to 170°C.
Repeat this stratagem with the remaining ingredients and place the potatoes in a gratin dish, add the carrots all around, sprinkle with thyme, salt and pepper then drizzle with oil.

3.In the oven
Bake the dish for 45 minutes and serve immediately.

23/01/2022

Pulled chicken in broth
Homemade hot broth full of flavors and a few good nibbles inside.

For 5 people
-1 well-behaved chicken
-3 carrots
-1 onion
-2 parsnips
-2 stalks of celery
-The green of 2 leeks
-1 clove of garlic
-1 bouquet garni (thyme, rosemary, bay leaf)
-1 small bunch of parsley
-2 cloves
-10 peppercorns
-1 lemon
-4 cm of ginger
-400 g of “oatmeal” pasta
-1 small bunch of coriander
-2 c. at s. coarse salt
-Salt and pepper

1. Blop-blop
Place the chicken in a large pot, cover generously with water, add the coarse salt, the peppercorns, the peeled and cut ginger, the peeled and nailed onion, the garlic, the celery cut into pieces , the bouquet garni made with parsley, green leeks, thyme, rosemary and bay leaf.
Bring to a boil and simmer over low heat for about 2 hours.

2.Meanwhile
Peel and cut the carrots and parsnips into pieces, chop the coriander and squeeze the lemon.

3.Action
Take the chicken out of its bath of youth, let it cool a little on a plate.
Filter the broth. Put it back in a saucepan and cook the carrots and parsnips for 20 minutes then add the oat pasta 6 to 7 minutes before the end.
Remove the skin from the chicken and shred the tender flesh.

4. Tasting
Divide the broth, vegetables and pasta into bowls then add shredded chicken, coriander and lemon juice, salt and pepper.
Serve hot.

15/01/2022

Chocolate filled cocoa cookies
A thrilling biscuit workshop for a fabulous snack!

For 25 cookies
For the dough:

-250g of flour
-125g whole hazelnut powder
-25g cocoa powder
-130 g butter with soft salt crystals
-75 g of icing sugar
-1 egg

For the fodder:
-80 g of dark chocolate
-60 g of whole liquid cream
-1 k**b of butter

1. Cocoa and hazelnut paste
Whisk the soft butter with the icing sugar, add the egg, flour, sifted cocoa and hazelnut powder. Mix well, form a ball and refrigerate for 1 hour.

2.Little cookies
Let the dough return to room temperature so that it is malleable, help it by kneading it a little in your hands.
Roll it out between 2 sheets of parchment paper to about 3mm thick.
Remove the top sheet and place it on the baking sheet.
Preheat the oven to 160°C.
Cut out circles with a 5 cm diameter cookie cutter then hollow out half of them with a 2 cm diameter cookie cutter. Arrange them as you go on the plate.
Form a ball with the remaining dough, re-roll it and make cookies again while supplies last.
Bake for 15 minutes.

3. Ganache
Melt the chocolate cut into pieces with the cream and butter, mix and let cool a little.

4.Finish
Cool the biscuits on a wire rack then place a small spoonful of ganache in the center of the full biscuits and cover them with the perforated biscuits, pressing lightly.
Let cool a little if you can and serve with tea.