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Showing posts from February, 2011

CHEESE AND POPPY SEEDS FRENCH CRACKERS

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Copyright : Valerie Szewckyk INGREDIENTS 250g of flour (1 cup) 150ml extra virgin olive oil 100ml milk 2 tbp poppy seeds 1 tbp paprika 50g comtĂ© cheese Pinch of salt DIRECTIONS Whisk together all ingredients (except the cheese), using a mixer with a dough hook attachment. Mix the dough at medium speed for about 5 minutes until you get a smooth consistency.  When you are done mixing, shape the dough into a ball. Reserve in the fridge for 15 minutes. While the dough is resting, preheat your oven to 450°F Dust a clean surface and a rolling pin with flour and roll out your dough until it’s just over 0.5cm thick.  Using a cutter, cut star or trees or round shaped crackers and place them on a Silpat silicone mat. Cover with ComtĂ© grated cheese. Bake at 450°F for 5 to 8 minutes depending on thickness. Serve cold. In France, we serve these crackers for the aperitif, and we combine it with Chablis or Sancerre dry white wine  Copyri

GREEN PEAS ESPUMA AND VEGETABLES BLINIS, TOMATOE JUICE

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INGREDIENTS ( 4 serving ) 150g fresh green peas 100g -purpose flour, 3 eggs medium size 500 ml milk 500g potatoes 40g potatoe starch 200g heavy cream 60g unsalted butter Salt and pepper Yellow tomatoe juice (Millat if possible) Espuma 150g fresh green peas 2 tbsp extra-virgin olive oil ½ chicken stock cube 500ml water 2 tomatoes Fresh mint Salt and pepper directions Preheat oven at 350°F (180°C). In a large saucepan, bring water and salt to a boil. Add 300g green peas and cook it for 5 minutes. Drain it. Put it immediately in iced water to stop cooking. Drain it again, and divide it in two equal parts. Cook the potatoes with coarse salt in oven for 35 minutes at 180°C (350°F). Remove the potatoes skin.  Crush the potatoes with a fork, and incorporate the eggs (one by one) while stirring to combine, then the flour and the starch. In a sauce pan, add milk, cream and butter, and bring it to a boil. Pour it in t