My recipes - Keyingredient

Halibut with Spicy Peach Salsa

By dyannucci

very good For gluten free omit flour and use a smoking hot pan with grapeseed oil can use salmon tuna pork or chi...

Spicy Peach Salsa:
2 medium sized peaches cut into medium dice.
no need to peel, but cut through natural line and cut into wedges first.
1 plum tomato cut into medium dice
1 red bell pepper cut into medium dice
1 stalk of celery cut into small dice
1 cup cucumbers cut in medium dice
1 small jalapeno diced fine
2 tspns chiffonade of cilantro
Juice of 1 lime
Juice of 1 lemon
1/4 cup EVOO
pinch of salt
For the fish:
4- 6 to 8 oz filets of halibut
1/4 to 1/2 cup grapeseed oil
Flour for dusting
Salt
White pepper
EVOO for garnish
parsley for garnish

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SWI's Cooking

By dyannucci

Paul Bocuse facts:

for 4 servings:
1 stalk celery
1 sprig thyme
1/4 bay leaf
1 leek, white part only
4 tablespoons softenedunsalted butter
2 tablespoons all-purposeflour
12 baby onions, peeled
1 bottle Beaujolais
1 1/2 garlic, crushed, plus1 clove, split in 1/2
8 eggs
Salt and ground white pepper
4 3 3 3 by 3 inchesin size
4 for 4 servings
4 tbsp. white vermouth (Noilly Prat)
750 ml (3 cups) strong chicken stock
100 1/2 (3 1/2 oz.) Black Truffle
200 g (7 oz.) Foie gras or goose liver
100 1/2 (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celeryand mushroom (in equal proportions), sautéed in but
100 1/2 (3 1/2 oz.) cooked chicken breast
Sea salt and freshly ground black pepper
4 60 of puff pastry, 60 g (2 oz.) each
2 egg yolks
Method
4 the white vermouth andconsommé among 4 small ovenproof soup bowls;
add the thinly slicedtruffles, diced foie gras, vegetables and thinly sliced chicken breast;
season with salt and pepper;
place the rounds of puffpastry on top of the bowls pressing well on the edges so that all the flavorsare sealed inside;
220° 18-20 egg yolk and placein a preheated 220° C (450° F) oven for 18-20 minutes;
remove from the oven andserve.
Sommelier
1986 white wine from Burgundy/Beaujolais Meursault Charmes, Drouhin, 1986
Pumpkin Soup Recipe
Flavors of Lyon
30 to 60 to 60 minutes
30 time: 30 minutes
30 time: Under 30 minutes
Difficulty: Easy
Ingredients
6 6 servings
1 2 4 1/2 2 kg / 4 1/2 lb.)
200 g (3/4 cup) heavy cream
500 ml (2 cups) chicken stock
Salt, pepper and nutmeg
10 toasted baguette slices
A few sprigs of chervil
Method
to a lid from the pumpkin.Carefully scoop out the flesh from the centre, leaving the shell intact andwithout piercing the skin. Remove the seeds and filaments attached to theflesh. Cut the pulp into pieces.
20 the pieces of pumpkinfor about 20 minutes.
Heat the chicken stock.
to the pumpkin pulp in ablender, adding the boiling stock a little at a time. Pour the mixture into asaucepan, add the cream and mix well. Season with salt, pepper and nutmeg to taste.
to to a boil over mediumheat. Let boilbriefly.
Cut the toasted baguetteslices into small cubes.
Pour the soup into thehollowed out pumpkin. Sprinkle with the diced croutons. Garnish with chopped chervil.
Jersey Hake with Cream Sauce
25 time: 25 minutes
3 tablespoons softened butter (for the dish)
2 to 2 Jersey silver hake steaks (1 ½ to 2 inches thick)
2 tablespoons olive oil
Salt, pepper
1/2 cup dry white wine
6 tablespoons heavy cream
to 450 oven to 450 degrees F (240 degrees C).
to 20 baking dish large enough to hold all the fish flat on thebottom. Sprinkle in the shallots, arrange the slices of fish on top afterbrushing each one on both sides with oil, salt lightly and pepper, andadd the white wine. Bake for 20 minutes.
Creme Brulee
Ingredients:
6 guests:
10 egg yolks
250 gr of caster sugar
1 litre of dairy cream
1 vanilla pod
40 gr of brown sugar
Direction:
Open the vanilla pod. Take the grains out and put them in the cream. Startheating slowly.
200°F the oven at 200°F (100°C).
Delicately pour the creme into small individual porcelaine or terracotta molds.
1 15 1 hour and 15 min, the creme should not be cooked all the way.
to to cool and cover with brown sugar when you serve.
3 are 3 ways you can caramelize your cremes: Either placing them on theoven grill, using a blowlamp or, as the fine culinary practice has it, with awhite hot iron.
PS: As for the open vanilla pods, do not throw them away, place them in aclosed jar and cover them with caster sugar. That way you will always havevanilla sugar at hand for all ourcake and pastry recipes.
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