12 novembre 2008
Donnez du Glam' à un simple rôti de veau ! Give your veal roast a glam makeover !
Rôti de veau en Croûte de Sel et d'HerbesVeal Roast baked in a Salt and Herbs Crust
simply
by dressing it up in an elegant salt and herbs crust... Simple, very
aesthetic and the best for a lovely, tender veal with plenty
of flavor. Beware not to season veal, the crust will do the job
perfectly.And even though I know that playing with food is bad manners,
do not hesitate to ask your guests to peel off the crust. They will
have fun with it and will be impressed by the beautifully wrapped dish.
...tout
simplement en le... [Lire la suite]04 juin 2008
Sous le soleil de Toscane, de l'entrée au dessert/Under the Tuscan Sun, from the appetizer to the dessert
La Récap, The recap ! Cliquez sur les photos pour accéder aux recettesClick on the pictures to read the recipes
Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini
Filets de Veau, Sauce Rhubarbe-Miel/Veal with Rhubarb-Honey Sauce
Pêches Farcies aux Amaretti, Glace Mascarpone, Amaretti-stuffed Peaches, Mascarpone ice-cream
D'autres suggestions Italiennes ?Some other Italian Suggestions ?Entrées/Appetizers
Blue Cheese, Pear and Rosemary "Pastilla" Pastry/Pastilla gorgonzola, poires et romarin
2... [Lire la suite]18 mai 2008
Filets de veau, sauce Rhubarbe-Miel, Veal with Rhubarb-Honey Sauce
The problem with rhubarb is that you often find yourself with 2 or 3 stalks leftovers and you don’t know what to do with it! Another dessert? No, tired of sweet things! Garbage? Come on ! I have a recipe for you, so nothing is wasted! This unusual sauce is perfect for white meats, like veal. It is a Tuscan recipe, from the world-famous Michelin-starred restaurant “Enoteca Pinchiorri” located in a Florentine Palazzo and decorated with Medicean splendour. The perfect occasion for me to –yes, again, I know- mention my favourite... [Lire la suite]