http://petewalentin.com/Provence_2010/provence_2010.html
Thursday, July 29, 2010
Skype Multiconférence
of July 31, 2010 Very nice photos of the region - Midi & Provence Cooking Classes
http://petewalentin.com/Provence_2010/provence_2010.html
http://petewalentin.com/Provence_2010/provence_2010.html
How Does A Vigiana Look
of July 24, 2010
;
Cooking with Fanny & Gabriel, July 24, 2010
Green apple juice, yarrow brick, bush sheep with lovage (or tarragon)
green apple juice, 1 apple granny, wasabi, lemon juice, vodka, or bush sheep ricotta, Greek yogurt, lovage seeds Sesame Phyllo pastry, butter
· GRANNY APPLE JUICE: Mix: green apple juice, wasabi, vodka, lime, place in freezer, serve as an iced granita
· BUSH OF THE SHEEP Lovage: Mix: bush and yogurt, olive oil, white balsamic vinegar, salt, pepper, chili lovage-cut fino fino, add lots of lime zest, place in cool
· Preheat oven to 180 °
Leaf Number BRICK: cut mini discs using a stencil (cup style "espresso".
· Melt a little butter, add salt & pepper. At the Using a brush, spread butter on the pastry sheet and place it on a plate.
· cook in the oven for 2-3 minutes ... book ...
· Put apple juice well "frozen" in a small jar, place a teaspoon of the mixture lovage bush between two slices of pastry sheets ...
adjust seasoning Garnish with Granny Smith apple slices and some sesame seeds
Ice
mustard and salad season
Ice: 20 cl of cream, 3 dl milk 3 dl yoghurt, coarse mustard, mustard seeds, 6 egg yolks
salad: arugula, purslane, pancetta, manchego pumpkin seeds and seeds pistachios, pear william, coriander and tarragon
° ice: Heat cream and milk, add 6 egg yolks (! attention to temperature, should not be too hot!).
· Season with 1 tsp to c. salt, 1 tablespoon to c. sugar, 3-4 v. tablespoon mustard (you can also directly choose a mustard "coarse"!), add 3-4 c. to c. mustard seeds • Although
mix and finally add the yogurt
· To "take" on the ice cream maker
· SALAD: Wash the arugula and purslane
· PANCHET: Place the pancetta on parchment paper, add a few peppercorns and pink Bake 8 to 15 minutes (180 °)
· Pears: Cut the pear into thin slices + lemon juice (not brown) (best would be to prepare the pears just before serving the entry ...)
· PUMPKIN SEEDS: In a skillet, roast the pumpkin seeds, a golden x stop the heat and add soy sauce, stir well and store in a box.
· HERBETTE GARDEN: Finely chop the cilantro and tarragon
· Mix: arugula, purslane, cilantro, tarragon, sliced pears ... add the pistachios and pumpkin seeds
· Season with oil and vinegar white balsamic, salt and pepper ... well presented on a plate ... add thin slices of manchego and Panchetti ... draw with mustard ice cream
Marriage monkfish and tomatoes (tomato petals & candied tomato water)
Fish: Burbot, coriander seeds, fennel seeds, cardamom pods, 1 onion, garlic, sage, lemon zest Green Tomatoes
· LOTTE: Cut the monkfish into small pieces, well oiled, the saisire quickly in a cast iron skillet, place them in dishes that go in the oven. Store at room temperature (approx. 2-3 hours)
· BROTH LOTTE: Hold the sides and fatty pieces of monkfish. Sauté in a saucepan: 1 white onion, 4-5 garlic cloves, add the coriander seeds, fennel and cloves (chopped) cardamom (about 2 tablespoons of seeds), add the fish, stir well, cover with water and cook over low heat. Add salt and pepper
· Switch mixture into a colander and reserve
· TOMATOES: Prepare the tomatoes, seeded and put inside the tomato in a "Chinese" and have the rest in a flat "oven" well oiled.
· Pre-heat oven to 180 °
· Season the tomatoes with pepper, salt and balsamic vinegar, place in oven at 180 ° between 30 and 40 minutes.
° WATER OF TOMATO: In a blender put inside tomatoes, add a little salt (can be sugar! Depends on the tomatoes), basil, mix everything, season, go to Chinese add the tomato water and refrigerate.
· Hint: to give a small taste of juice or SOUPLET .. add to the bottom of a Chinese example: basil or tarragon or cilantro flowers ... for example add tomato pieces and press firmly to prepare for a spoon to extract juices of the herb.
Leaf Number SAGE: Put oil in a pan and "throw" the sage leaves and make them "fry" a few seconds. A x cooked them on absorbent paper.
· LOTTE: Preheat oven to 180 degrees, 3-5 minutes before serving, place the monkfish in the oven and heat the "seed stock-lotte."
· In a shallow dish: monkfish draw, add broth, salt and garnish with sage "fried" and the lime zest
· Serve with basmati rice with cardamom
Ganache chocolate mint cream strained apricot and coconut, apricots poached in verbena ganache
: 70% dark chocolate, milk, mint essential oil strainer
Cream: cottage cheese, apricot jam, apricot
coconut milk, sugar and verbena ganache
· CHOCOLATE: Heat a little milk
· To remove pieces of dark chocolate and place in a container. Gradually add hot milk, stir well until obtain a smooth paste. Add 2-3 drops of essential oil of peppermint
· Put in small forms (silicone) and place in freezer, remove from pan 1-2 minutes before serving to keep the next "cool-frosty."
· CREAM OF THE COCONUT Faisal: In a Chinese remove water from the strainer, chill and let "settle" for a few hours.
· Mix in a bowl: the strainer, the coconut and apricot jam ... mix and adjust seasoning.
· To prepare fresh in small glasses ...
· APRICOT THE VERBENA: Cut apricots into thin strips and place in a dish (dish for example). Cover with fresh verbena.
· Prepare a syrup by heating sugar and water. Once preparation is very sweet add some lemon. When mixture is lukewarm stir in apricots. Let stand at room temperature.
Have fun and above all ... enjoy!
Isa 
; Cooking with Fanny & Gabriel, July 24, 2010
Green apple juice, yarrow brick, bush sheep with lovage (or tarragon)
green apple juice, 1 apple granny, wasabi, lemon juice, vodka, or bush sheep ricotta, Greek yogurt, lovage seeds Sesame Phyllo pastry, butter
· GRANNY APPLE JUICE: Mix: green apple juice, wasabi, vodka, lime, place in freezer, serve as an iced granita
· BUSH OF THE SHEEP Lovage: Mix: bush and yogurt, olive oil, white balsamic vinegar, salt, pepper, chili lovage-cut fino fino, add lots of lime zest, place in cool
· Preheat oven to 180 °
Leaf Number BRICK: cut mini discs using a stencil (cup style "espresso".
· Melt a little butter, add salt & pepper. At the Using a brush, spread butter on the pastry sheet and place it on a plate.
· cook in the oven for 2-3 minutes ... book ...
· Put apple juice well "frozen" in a small jar, place a teaspoon of the mixture lovage bush between two slices of pastry sheets ...
adjust seasoning Garnish with Granny Smith apple slices and some sesame seeds
Ice
mustard and salad season
Ice: 20 cl of cream, 3 dl milk 3 dl yoghurt, coarse mustard, mustard seeds, 6 egg yolks
salad: arugula, purslane, pancetta, manchego pumpkin seeds and seeds pistachios, pear william, coriander and tarragon
° ice: Heat cream and milk, add 6 egg yolks (! attention to temperature, should not be too hot!).
· Season with 1 tsp to c. salt, 1 tablespoon to c. sugar, 3-4 v. tablespoon mustard (you can also directly choose a mustard "coarse"!), add 3-4 c. to c. mustard seeds • Although
mix and finally add the yogurt
· To "take" on the ice cream maker
· SALAD: Wash the arugula and purslane
· PANCHET: Place the pancetta on parchment paper, add a few peppercorns and pink Bake 8 to 15 minutes (180 °)
· Pears: Cut the pear into thin slices + lemon juice (not brown) (best would be to prepare the pears just before serving the entry ...)
· PUMPKIN SEEDS: In a skillet, roast the pumpkin seeds, a golden x stop the heat and add soy sauce, stir well and store in a box.
· HERBETTE GARDEN: Finely chop the cilantro and tarragon
· Mix: arugula, purslane, cilantro, tarragon, sliced pears ... add the pistachios and pumpkin seeds
· Season with oil and vinegar white balsamic, salt and pepper ... well presented on a plate ... add thin slices of manchego and Panchetti ... draw with mustard ice cream
Marriage monkfish and tomatoes (tomato petals & candied tomato water)
Fish: Burbot, coriander seeds, fennel seeds, cardamom pods, 1 onion, garlic, sage, lemon zest Green Tomatoes
· LOTTE: Cut the monkfish into small pieces, well oiled, the saisire quickly in a cast iron skillet, place them in dishes that go in the oven. Store at room temperature (approx. 2-3 hours)
· BROTH LOTTE: Hold the sides and fatty pieces of monkfish. Sauté in a saucepan: 1 white onion, 4-5 garlic cloves, add the coriander seeds, fennel and cloves (chopped) cardamom (about 2 tablespoons of seeds), add the fish, stir well, cover with water and cook over low heat. Add salt and pepper
· Switch mixture into a colander and reserve
· TOMATOES: Prepare the tomatoes, seeded and put inside the tomato in a "Chinese" and have the rest in a flat "oven" well oiled.
· Pre-heat oven to 180 °
· Season the tomatoes with pepper, salt and balsamic vinegar, place in oven at 180 ° between 30 and 40 minutes.
° WATER OF TOMATO: In a blender put inside tomatoes, add a little salt (can be sugar! Depends on the tomatoes), basil, mix everything, season, go to Chinese add the tomato water and refrigerate.
· Hint: to give a small taste of juice or SOUPLET .. add to the bottom of a Chinese example: basil or tarragon or cilantro flowers ... for example add tomato pieces and press firmly to prepare for a spoon to extract juices of the herb.
Leaf Number SAGE: Put oil in a pan and "throw" the sage leaves and make them "fry" a few seconds. A x cooked them on absorbent paper.
· LOTTE: Preheat oven to 180 degrees, 3-5 minutes before serving, place the monkfish in the oven and heat the "seed stock-lotte."
· In a shallow dish: monkfish draw, add broth, salt and garnish with sage "fried" and the lime zest
· Serve with basmati rice with cardamom
Ganache chocolate mint cream strained apricot and coconut, apricots poached in verbena ganache
: 70% dark chocolate, milk, mint essential oil strainer
Cream: cottage cheese, apricot jam, apricot
coconut milk, sugar and verbena ganache
· CHOCOLATE: Heat a little milk
· To remove pieces of dark chocolate and place in a container. Gradually add hot milk, stir well until obtain a smooth paste. Add 2-3 drops of essential oil of peppermint
· Put in small forms (silicone) and place in freezer, remove from pan 1-2 minutes before serving to keep the next "cool-frosty."
· CREAM OF THE COCONUT Faisal: In a Chinese remove water from the strainer, chill and let "settle" for a few hours.
· Mix in a bowl: the strainer, the coconut and apricot jam ... mix and adjust seasoning.
· To prepare fresh in small glasses ...
· APRICOT THE VERBENA: Cut apricots into thin strips and place in a dish (dish for example). Cover with fresh verbena.
· Prepare a syrup by heating sugar and water. Once preparation is very sweet add some lemon. When mixture is lukewarm stir in apricots. Let stand at room temperature.
Have fun and above all ... enjoy!
Isa
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