Stuffed cabbage leaves

Stuffed cabbage or ‘Choux farcis’ inx French are just a delicious way of eating cabbage. This can be adapted in many ways with the stuffing that you prepare.

Ingredients:

1 green cabbage

250g of minced meat (beef & pork) – It can be replaced with chicken, I’ve done actually both filling that day

2 carrots

1 onion

2 garlic clove

1 glass of white wine

1 egg

1 rusk bread

1 tomato

2 spoon of olive oil

Salt, black pepper, herbs

Start by boiling a large amount of water to soften the cabbage leaves for around 5mn. Then rinse them under cold water to stop the cooking.

Meanwhile, prepare the stuffing. Mix together the minced meat with a the onion, 1 garlic clove & carrot previously finely chopped.

Add the seasoning, egg. Finally crush the rusk bread and add it to the preparation.

Take 1 leave, put some stuffing in the middle and close the leave from the side and tight it with cooking string so that it doesn’t open.

Repeat the same with the rest of the leaves & stuffing.

Heat up some olive oil, add the garlic clove  and the tomato cut in 4 pieces and the cabbages stuffed leaves. After 5 to 7mn, add the glass of white wine and cover.

Cook for around 30mn at low heat and add a bit of water to ensure it doesn’t stay dry.

You can also make a tomato sauce and cook it in tomato sauce, it goes well with it.

Purée de pomme de terre – Joël Robuchon

Hace demasiado tiempo que no he participado al concurso de Cooking The Chef. Cuando vi la newsletter que este mes tocaba este chef Frances, sabia que tenia que hacer algo. Aunque no he tenido tiempo de enviar mi receta a tiempo.

Me ha encantado la receta de la purée porque como buen France que soy me encanta la mantequilla. Me acuerdo de mi madre que ponía cantidades grandes de mantequilla en todas partes así que no me he asustado con los 250g de mantequilla. De pequeño mi madre iba a Andorra para comprar kilos de mantequilla porque era mas barato que en Francia.

En general hago mi purée siempre con mucha mantequilla, pero es verdad no tanto. Pongo siempre también una cuchara de crème fraiche (esta crema espesa) o de Philadelphia.

La receta a la manera de Joël Robuchon:

  • 1kg de patatas, si puede ser de variedad “Ratte” mejor por el sabor
  • 250g de mantequilla
  • 25cl de leche entera
  • Sal, pimienta negra
  1. Limpiar las patates con la piel y hervir en 2 litros de agua con sal durante 25/30 minutos (empezar con agua fría)
  2. Mientras, se puede cortar la mantequilla en trozos pequeños y guardarlos en la nevera
  3. Quitar la piel de las patatas y pasar las patatas por el pasapuré. Yo he usado la Thermomix para obtener una textura mas suave.
  4. En la thermomix, pongo temperatura a 80° para secar las patatas y velocidad 4,5 para hacer la purée.
  5. Poco a poco anadir la mantequilla, si si todo 🙂 y bajo la temperatura a 45°
  6. Finalmente anadir la leche caliente para obtener una textura lissa.
  7. Anadir sal y pimienta negra a gusto
  8. Et voilà

Es ideal para comer con una buena butifarra por ejemplo.

No dudes en dar un vistazo a la página de Cooking The Chef donde una comunidad de bloggers se meten cada mes entre fogones para cocinar las recetas que las chicas de CTC nos proponen a través de un chef nacional o internacional.

Poached pears in Vermouth

The other day we went for lunch with work and in the menu that they prepared for us, there was 2 deserts to choose from: tiramisu and poached pears in wine. As I really don’t like tiramisu due to the coffee flavour, I thought i’d try the pears. And in fact I loved it, I didn’t have it for so long that I didn’t remember the taste.

So I thought I had to make my own and I tried with Vermuth instead of wine. Accompanied by a mascarpone cream was just perfect to balance the tastes.

[vc_row]

[vc_column width=’1/3′]

What do you need?

  • 4 pears
  • 1/2l of Vermuth (can easily be replaced by wine)
  • Vanilla
  • Orange
  • 2 tablespoon of honey
  • 80g of mascarpone
  • 4 tablespoon of the wine sauce after it cooked fully
  • Vanilla extract (1 spoon)
    [/vc_column]

[vc_column width=’2/3′]

Steps:

  • Heat up the vermouth in a saucepan
  • After 5mn, add the honey and stir in
  • Add the orange that you can previously separate in 4 quarters
  • Peal the pears and add them in the sauce pan.
  • Stir in every 10mn on all sides and cook for around 1hr.
  • They should have taken the color of the wine on all faces
  • Let cool in the fridge
  • Prepare the mascarpone cream
  • Mix the mascarpone with the vanilla and 4 table spoon of the pears wine sauce
  • Form with 2 table spoon and put on side of the pear when you will serve.
    [/vc_column]

[/vc_row]

Soufflé de queso – Cooking The Chef

* in english available shortly – Part of the Cooking the Chef Challenge

cheese-queso-fromage-souffle-julia-child-gregousfood_ - 2
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 5
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 8

Hoy voy a participar en el reto de CookingTheChef con una receta del chef del mes: Julia Child. Todos conocemos la película Julie & Julia y a la famosa Julia Child con su forma tan especial y encantadora de presentar sus recetas de cocina francesa. Cada mes Cooking The Chef nos propone a un chef famoso para realizar una de sus recetas. Es la primera vez que participo, ¡así que vamos!

He pensado que era un poco arriesgado empezar con un soufflé, además de un reto, pero al final fue un éxito. Mi molde es un poco pequeño, así que decidí cocinarlo en dos. He obtenido una buena presentación, ha subido mucho y pese a mi temor, no ha bajado tan rápido como pensaba. Además sabía delicioso.

La receta escogida ha sido el soufflé de queso de Julia Child y te voy a mostrar como lo he hecho.

¿Qué se necesita?

  • 6 yemas
  • 8 claras de huevo
  • 55g mantequilla
  • 65g harina
  • 350ml leche
  • 20g queso parmesano
  • 150g queso suizo
  • Sal, pimienta negro, nuez moscada

Elaboracion:

Primero elige un molde alto, empieza por engrasarlo con mantequilla y después pon también un poco de queso rallado en los lados (en mi caso he elegido poner queso parmesano en los laterales).

La base de la receta es una bechamel, calienta en un cazo la mantequilla y cuando esté fundida añade toda la harina con un solo golpe. Posteriormente mezclala con mucha energía hasta obtener una textura lisa. Ahora calienta la leche y ponla también de un solo golpe en el cazo. Es el momento de batir muy rápido mientras se cuece a fuego medio durante 2 minutos aproximadamente (la textura va a cambiar hasta transformarse en espesa y suave a la vez). Añade una a una las 6 yemas, mientras, has de batir hasta conseguir una textura suave.

Ahora puedes continuar con los claras, móntalas a punto de nieve (añade una pizca de sal). Cuando las tengas, pon una cucharada dentro de la bechamel y mezclalas, de este modo la textura será más flexible.

Vierte la preparación en un lado de los huevos a punto de nieve e intégralo todo con cuidado. Añade el queso dentro poco a poco al mismo tiempo.

Julia lo deja 1h cubierto antes de ponerlo en el horno pero a mi no me ha dado tiempo de hacerlo. Después de poner la masa dentro del molde, pon alrededor del molde un papel de aluminio para que no sobresalga el soufflé (no olvides engrasarlo también).

Cuécelo durante 30min a 190°C.  Importante: No abras la puerta durante los primeros 20min para asegurarte que no baje.

Sirve directamente con una ensalada y pan. Para servirlo, ayúdate con dos cucharas para cortarlo y hazlo siempre desde el centro .

¡Espero que te haya gustado la receta! Y gracias a CookingTheChef por el reto y la publicación de la receta.

cheese-queso-fromage-souffle-julia-child-gregousfood_ - 6
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 7

** ENGLISH **

Today I participated to the challenge of CookingTheChef, a Spanish blog that choose each month a different national or international chef. Everyone needs to choose a recipe and share it with them on the day of publication.

This month was Julia Child. Many knows here also via the movie Julie & Julia which is actually quite funny. Julia Child had her own way to present her cooking show was hilarious sometime.

So I decided for my first participation to do Julia’ Cheese Soufflé. It was a bit risky as a soufflé can always fall apart before you serve it and because I’ve never done it before actually. But it went all well and ti was delicious.

What do you need?

  • 6 egg yolks
  • 8 egg whites
  • 55g of butter
  • 65g of flour
  • 350ml of milk
  • 20g of parmesan cheese
  • 150g of Swiss cheese
  • Salt, black pepper, nutmeg

Steps:

  1. First, make sure to have a high baking tray because you want your soufflé to raise and be high. Put some butter in your tray and a bit of parmesan cheese on the sides. You could also put the same Swiss cheese but it gives a different note
  2. The base from the recipe is a bechamel sauce. Heat up the butter in a saucepan and when it’s all melted add the flour all at once and mix it well with a lot of energy until you obtain a smooth texture. Meanwhile, heat up the mil and when it’s warm add it also at once in the butter & harina mixture. Mix well until and cook for 2 minutes without stopping to whip. That way you’ll obtain a thick but smooth sauce.
  3. Then you can add the 6 yolks, one by one without stopping to whip.
  4. Now you can beat the white eggs until they become firm (add a pinch of salt).
  5. Once done, add a large spoon of the white eggs into your bechamel sauce to make it less thick. It’s now time to mix the rest of the eggs white into it. I did like Julia Child on her video: drop the bechamel sauce in a corner of your white eggs bowl and incorporate it from there. Always softly with the usual technique of incorporating beaten egg white.
  6. add the Swiss cheese during this process until everything is incorporated.
  7. Julia let it rest for 1hr but I didn’t have time
  8. Pour the soufflé preparation into your tray and wrap it around with some kitchen foil that you will previously butter. Like shown on the picture. It allows the soufflé to not drop outside of the tray and to raise nicely.
  9. Cook it for around 30mn at 190°C. Don’t open the door during the first 20mn and keep checking as it always depends on your oven.
  10. Serve it directly when ready before it start falling. Always open it with two spoon from the middle. You can serve with a green salad and bread for example.

I hope you like the recipe and thanks again to CookingTheChef for the challenge and for publishing my picture and recipe link

French Goat cheese

 

What else than finishing a meal with an excellent goat cheese from region Loir et Cher. It can be eaten with nuts and French baguette of course.

My mum ordered 3 for me that are frozen and will travel to Spain with me. I prefer to eat them dry rather than fresh as they are now, but that’s a question of taste. Either way I love it 🙂

 

'Potée au choux' from my mum – or cabbage hotpot

potee-au-choux-gregousfood2potee-au-choux-gregousfood3

This weekend I went to France to visit my mum and grand mother and for lunch we prepared a ‘Potée’ with cabbage. It’s usually a dish that you eat in winter, not the most sexy dish, but actually very yummy.

What do you need?

(for 3 people)

  • 800g of hock pork (with bone) – this meat is very salty so you should not add salt to your dish! It is also prepared with lentils
  • 1/3 of green cabbage
  • 3 carrots
  • 1 leek
  • 2 turnips
  • 6 small potatoes
  • 1 onion
  • 2 garlic clove
  • Black pepper
  • Olive oil
  • water
  • 1 Morteau sausage
  • 1 garnished bouquet – is a bundle of herbs usually tied together with string used a lot in French cuisine. Here we have put thyme, parsley, bay laef.

First of all you need to decide if you will cook it in your Le Creuset or in a pressure cooker depending on the time you can cook. Of course I’d rather cook it in my Le Creuset but in the pressure cooker it was alright as we didn’t have so much time and I don’t usually travel with my Le Creuset 🙂

Stir in the pork hock & sausage with olive oil and the onions, ensuring that all side of the hock are nicely brown. Then add the turnips and carrots and stir in for 5mn. Then add the potatoes, garnished bouquet and cabbage leaves. Add some hot water until all your vegetables are fully covered. Add 4 or 5 grain of black pepper. Then add the pressure cooker tap and let it cooked 1h. With your Le Creuset, you should cook for arround 2h, maybe a bit more.

Serve the dish with a bit of Dijon mustard.

note: We didn’t have the Morteau sausage but it’s much better when you add it as it gives a fumet taste. If I had cook it myself, I would have add a glass of white wine of course after stirring the meat 🙂

potee-au-choux-gregousfood4

Macarons with a sad ending… :-(

macarons_ - 2

It all started well, with the intention to prepare 42 vanilla macarons for my colleagues tomorrow who are coming from all over Europe for a week of training.

But before I tell you the end, you can see the picture at the bottom. Total disaster, total sadness. Gutted. Whilst taking pictures I dropped the macarons on the floor and the cristal stand broke in pieces. I had to throw everything away! I only have 8 left that were not fitting in the stand. I’m so pissed off, all of this for my blog pictures and because I can’t think right…. Anyway, the original recipe of the macarons was from Mad about Macarons! and the vanilla inside from the one I used previously.

3hrs in my kitchen having fun making all of these macarons for a terrible ending 😦 Couldn’t spend an other 3hrs and didn’t have enough sugar so I’ll bring nothing tomorrow but a story and a picture…

macarons-3

Choux à la crème (puff pastry)

choux_ - 2choux_ - 3choux_ - 4choux_ - 1

Today with Amélie, my friend from Avignon visiting, we decided to make choux à la crème. Choux are not difficult to do but you need to respect a technic. And I choose to do them with vanilla custard.

What do you need?

For the pastry:

  • 125g of full fat milk
  • 125g of water
  • 110g of butter
  • 135g of flour
  • 7g of salt
  • 5g of sugar
  • 4 eggs (or 250g of eggs)

Pre heat the oven at 180° (depending on your oven)

In a large sauce pan, put the milk, water, salt, sugar and butter and bring to sightly boil. Once it boils stop the fire, add the flour directly into it and mixed with a wooden spoon until you obtain a mixture that forms a ball. (Drying up the pastry) Your pan should be clean and have absorbed all the flour. Then add the eggs one by one or alternatively mix all the eggs together and add them slowly while mixing with energy. It will create an very soft and elastic texture that is what you need.

Use a pastry bag (N°9) and form medium size mound, not too small and not too big. It’s not easy to form them well so if you are not used to, you might need to practice and watch a video. Amélie did them most as i couldn’t do it right 🙂 Don’t do it like Macaroons, you need to be more quick & direct. With a wet spoon, make the little top a bit flat.

Form the ‘choux’ on a baking paper that you’ll put medium height in your oven. Cook for 20/25mn depending on your oven at 180°, do not open the door. Make sure they are sufficiently cook so that they are slightly crispy. Once cooked, let them rest on a grid.

For the vanilla cream or custard

  • 500g of full fat milk
  • 50g of Maizena (corn flour)
  • 4 yolk
  • Extract de vanilla, fresh vanilla or vanilla flavour. The best is with the fresh vanilla seeds but if you don’t have use extract or flavour
  • 125g of sugar
  • 40g of butter

In a sauce pan, heat up the milk, vanilla (see above) and half of the sugar. Meanwhile, clarify the eggs and keep the 4 yolk that you’ll mixed until white with the other half of the sugar and add the maizena (corn flour).

Once your milk is slightly boiling, remove from heat and poor into the egg/sugar mixture, then put everything back into the sauce pan and cook for 2 to 3 minutes (low fire) – It’s important to not stop mixing with a whip, it should be like a very thick cream. To finish add a small tea spoon equivalent of butter.

Make bain marie style in freezing water with ice to make sure the cream gets cold quickly to go in the fridge. On the top of the cream, put a kitchen plastic film, it will avoid to creating a thick layer.

Once the cream is cold, use again a pastry bag and put the cream inside the ‘choux’, from the bottom. Once full, leave on the back before turning them down.

Meanwhile, you can do a caramel and dip the tip of the ‘choux’ to make them nice and give a sweet taste on top.

choux_ - 7 choux_ - 8 choux_ - 9 choux_ - 11 choux_ - 10

Hachis Parmentier

hachis_ - 2 hachis_ - 1

The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”

More commonly named “Shepard’s pie”, it’s pretty similar and my dear friend David would correct me and say it’s the original name & dish, nothing french, it’s british. Who knows… ahhaah

This weekend before leaving for an express weekend in Valencia, I invited my dear friend Elwira from Comfydays to come for a quick lunch before we hit the road. Nothing better than this dish to prepare in advance and serve once ready.

What do you need?

  • 500g of minced meat (preferably mixed of beef & pork
  • 5 potatoes
  • 1 small onions
  • Salt, black pepper, herbs of provence, nutmeg
  • White wine
  • Olive oil and butter
  • Grated cheese
  • Philadelphia cheese

Steps:

I prefer to do a home made mashed potato. Peel and cut the potatoes and boil in salty water. Once done, remove nearly all the water, just leave a little bit, mix the potatoes, add milk, a big cut of butter and 2 table spoon of Philadelphia cheese. Salt, pepper and nutmeg.

Cut the onions and stir in a mix of olive oil & butter at medium/low fire. Once transparent, stir the meat in and let cook until cooked. At the end add salt, pepper and a bit of herbs. Finish by adding a bit of white wine and stop the fire when evaporated.

In your Le Creuset baking tray, put at the bottom the meat, then add the mashed potato and add on top the grated cheese with a few thin slice of butter.

Cook for 10mn with the grill on top to melt the cheese until slightly brownish.

Enjoy!

hachis_ - 4

Tatin Tart

 

Tatin has always been a very popular desert at home. Not only become my mum does the best in the world but because it is just amazing and tasty. Light? probably not… This one was done with my sister for her birthday celebration and because we all love it, Kids included.

What do you need?

  • 10 apples small size
  • 30g of sugar
  • Vanilla sugar
  • 25g of butter
  • Pastry that you can make or bake

Peel the apples and cut in half, clean and empty the center part.

In a deep pie pan melt the butter and put the prepared apple standing up on the gaz with the sugar on top. Watch continuously and when the apple starts to get brown, turn over until caramelised. Add vanilla sugar.

Once sufficiently caramelised, put the oven to heat at 200°c and add the pastry on top of the apples and cook in the oven for about 30mn

Serve slightly warm. Even better with vanilla ice cream.

Macarons cheese azul, mascarpone and bacon

 

macaron-mascarpone-roquefort-gregousfood - 3

For the Macarons recipe:
(coming soon)
For the filling:
Cheese azul
Mascarpone
Bacon
Cajou nuts
Salts, pepper
Balsamoc vinagre
White wine
In your kitchenaid put together the cheeses, nuts well reduced in powder, salt and pepper. Mix until the texture is soft.
In a pan, fry the bacon, when almost done and before it burns, add a spoon of vinegar (balsamic or raspberry), stir and then mix it in a food processor. Then add to the cheese. Reserve in the fridge for 2hrs and then fill in your macarons with a spoon.

macaron-mascarpone-roquefort-gregousfood - 1macaron-mascarpone-roquefort-gregousfood - 2