La Cuisine Poulailler

14,953 notes

masterchefonfox:

Seared salmon with sautéed white beans and bacon, basil sauce.
Submitted to MasterChef by frenchcuisse
Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.
White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.Salmon - Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.
Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.

masterchefonfox:

Seared salmon with sautéed white beans and bacon, basil sauce.

Submitted to MasterChef by frenchcuisse

Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.

White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.

Salmon
- Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.

Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.

8,007 notes

recipeasies: Chocolate Éclairs w/Vanilla Cream
These delicious cream-filled, chocolate-covered delights have been on my to-learn list for awhile now. I’m happy to say they were très très easy and delicieux!
Pâte à choux (the puff pastry)  1 stick unsalted butter, cut into 6 roughly equal pieces 1 tsp. sugar 1/2 tsp. salt 1 1/4 cups flour 4 large eggs 1 cup water
Instructions to prepare pastry:
Preheat oven to 425 degrees.
1) Bring water, butter, sugar, and salt to a boil in a medium saucepan.
2) Once the butter is fully melted, remove from heat and stir in the flour.
3) Reduce heat to a medium-high level and cook the mixture until it pulls away from the sides of the pan, about 3 minutes.
4) Transfer the mixture into the bowl of an electric mixture and beat on a low speed for about 1 minute.
5) Raise to a medium-level speed and add eggs one at a time until the batter forms soft peaks.
6) Spoon the batter into a pastry bag fitted with a wide round tip.
7) Prepare two baking sheets with wax paper and pipe 3 inch long oblongs about 2 inches apart from each other.
8) Bake each sheet at 425 degrees for 10 minutes, then reduce the heat to 350 and bake for an additional 25 minutes.
9) Cool until you can carefully remove the eclairs from the baking sheet without breaking them.
Now they are ready to be filled!
Vanilla cream 6 egg yolks + 1 egg  3/4 cup + 2 tblsp. sugar 3 tblsp. corn starch 3 tblsp. flour 3 cups milk 3 tblsp. unsalted butter 2 tsp. vanilla bean paste
Instructions:
Prepare an ice bath in a large pot and set aside.
1) In a medium bowl, whisk together egg yolks, egg, 2 tblsp. sugar, corn starch, and flour.
2) In a medium saucepan over medium-high heat, combine milk ans remaining sugar and whisk until milk starts steaming.
3) Stir half the milk into the egg mixture and then pour all the contents into the saucepan and bring to a boil, whisking continuously until it is thick and smooth.
4) Remove from heat and stir in butter and vanilla bean paste.
5) Run through a sieve into a medium bowl and place over the ice bath, stirring constantly.
6) Remove from ice bath and place a piece of plastic wrap over the top, pressing onto the surface of the mixture to prevent a film from forming.
7) Refrigerate until ready to use.
9) When ready to pipe, pour the mixture into a pastry bag fitted with a small round tip and pipe from one side of the eclair.
 Chocolate Coat 4 oz. semi-sweet chocolate, broken into pieces 1/2 cup heavy whipping cream
1) Place the chocolate pieces in a small, heat safe bowl.
2) Heat the cream over medium heat until bubbles form all around.
3) Pour the cream over the chocolate and stir with a spatula until all the chocolate is melted and the mixture is smooth.
4) Allow chocolate to come to room temperature and then spoon a little onto each eclair and spread it as evenly as you can.

recipeasies: Chocolate Éclairs w/Vanilla Cream

These delicious cream-filled, chocolate-covered delights have been on my to-learn list for awhile now. I’m happy to say they were très très easy and delicieux!

Pâte à choux (the puff pastry)
1 stick unsalted butter, cut into 6 roughly equal pieces
1 tsp. sugar
1/2 tsp. salt
1 1/4 cups flour
4 large eggs
1 cup water

Instructions to prepare pastry:

Preheat oven to 425 degrees.

1) Bring water, butter, sugar, and salt to a boil in a medium saucepan.

2) Once the butter is fully melted, remove from heat and stir in the flour.

3) Reduce heat to a medium-high level and cook the mixture until it pulls away from the sides of the pan, about 3 minutes.

4) Transfer the mixture into the bowl of an electric mixture and beat on a low speed for about 1 minute.

5) Raise to a medium-level speed and add eggs one at a time until the batter forms soft peaks.

6) Spoon the batter into a pastry bag fitted with a wide round tip.

7) Prepare two baking sheets with wax paper and pipe 3 inch long oblongs about 2 inches apart from each other.

8) Bake each sheet at 425 degrees for 10 minutes, then reduce the heat to 350 and bake for an additional 25 minutes.

9) Cool until you can carefully remove the eclairs from the baking sheet without breaking them.

Now they are ready to be filled!

Vanilla cream
6 egg yolks + 1 egg
3/4 cup + 2 tblsp. sugar
3 tblsp. corn starch
3 tblsp. flour
3 cups milk
3 tblsp. unsalted butter
2 tsp. vanilla bean paste

Instructions:

Prepare an ice bath in a large pot and set aside.

1) In a medium bowl, whisk together egg yolks, egg, 2 tblsp. sugar, corn starch, and flour.

2) In a medium saucepan over medium-high heat, combine milk ans remaining sugar and whisk until milk starts steaming.

3) Stir half the milk into the egg mixture and then pour all the contents into the saucepan and bring to a boil, whisking continuously until it is thick and smooth.

4) Remove from heat and stir in butter and vanilla bean paste.

5) Run through a sieve into a medium bowl and place over the ice bath, stirring constantly.

6) Remove from ice bath and place a piece of plastic wrap over the top, pressing onto the surface of the mixture to prevent a film from forming.

7) Refrigerate until ready to use.

9) When ready to pipe, pour the mixture into a pastry bag fitted with a small round tip and pipe from one side of the eclair.


Chocolate Coat
4 oz. semi-sweet chocolate, broken into pieces
1/2 cup heavy whipping cream

1) Place the chocolate pieces in a small, heat safe bowl.

2) Heat the cream over medium heat until bubbles form all around.

3) Pour the cream over the chocolate and stir with a spatula until all the chocolate is melted and the mixture is smooth.

4) Allow chocolate to come to room temperature and then spoon a little onto each eclair and spread it as evenly as you can.

9,638 notes

foodandwine: Whether you’re picking your own, gathering bushels from the farmers’ market or buying in bulk from the grocery store, strawberries by the bowlful are what’s for breakfast, lunch and dinner this time of year (or at least they should be).
But stemming and coring the delicious red berry can be tedious. In this week’s Mad Genius Tips video, F&W’s Test Kitchen fruit ninja Justin Chapple shows you how to make quick work of that annoying task—armed with nothing but a straw. Learn more quick and brilliant skills by watching all of F&W’s Mad Genius Tips videos.

foodandwine: Whether you’re picking your own, gathering bushels from the farmers’ market or buying in bulk from the grocery store, strawberries by the bowlful are what’s for breakfast, lunch and dinner this time of year (or at least they should be).

But stemming and coring the delicious red berry can be tedious. In this week’s Mad Genius Tips video, F&W’s Test Kitchen fruit ninja Justin Chapple shows you how to make quick work of that annoying task—armed with nothing but a straw. Learn more quick and brilliant skills by watching all of F&W’s Mad Genius Tips videos.