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Tuesday, June 16, 2015

Dried Duck Breast with Provence Herbs

I love dried duck breast, I usually use it in salads with foie gras, nut oil, pine nuts ... or simply cut into slices to accompany a good bottle of red wine during the aperitif as you would do with regular dry meat. You don't need any cooking gadgets to prepare it, just a few ingredients and a fridge.

  
I always struggle to find a good quality, good tasting duck that is not overpriced. So the best way to get a good quality-price ratio is ultimately to do it yourself! And that's what I did! It is extremely simple, you just need to be patient .... It takes 3 weeks to dry it properly!

Ingredients
- 1 duck breast
- 500 g coarse salt/sea salt
- Herbs (I prefer Dried Provence Herbs)
- A small towel


Preparation:
1. Remove the nerves of the duck breast if they are visible and put it in a plastic box on a bed of salt, cover it completely with the salt. The salt must tightly wrap the duck breast, if necessary, press lightly on the breast to adhere the salt to the duck. Close the box and leave it in the crisper of your refrigerator between 12 H and 24 H. Not more than 24H or it will be too salty, when I say 12 to 24 hours it means that depending on how salty you want your dry meat to be you can choose the salting time (I salt it for 16 hours). The longer you wait, the saltier your breast will be.

2. After this time, remove your breast from the box, remove the salt by lightly rubbing with a paper towel or cloth. Sprinkle the herbs, pressing lightly to adhere the herbs and pepper. Wrap the duck breast in a clean cloth without odor. Store it in the vegetable drawer of your fridge and leave three weeks without touching it.

That's it!! it's ready and simple isn't it?!




Wednesday, June 3, 2015

This Japanese gadget turns eggs into dessert



Cooking gadgets - The Japanese have created the easiest dessert in the world! After the chocolate cake in a cup and milkshake straw, here is a new recipe for the least unusual!

A gadget, straight from Japan, transforms an egg in a Japanese custard similar to Flamby in a matter of seconds.

To transform your egg with this little machine, you will still need a little elbow grease. The gesture used to run this gadget is similar to the one you make to operate a slot machine. Simple difference, instead of making money, we make a dessert! The operation is simple, just place the egg in its small safe box (see picture beside) and then put it in the machine. Once installed it is necessary to reciprocate the crank for about 2 minutes.




The well shaken egg, now ,must be immersed in a pan of boiling water for 30 minutes. Once the time is up, we discover a small flan in the shell.







You can savor it plain or covered with liquid caramel or fruit coulis.


Definitely one of the funniest kitchen gadgets on the market.

Friday, May 15, 2015

Perfectly Shaped Scoops With This Ice Cream Spoon



Among the must have kitchen gadgets, this ice cream spoon is the one that makes perfect ice balls. Everyone dreamt about it, but nobody seems to get it right. We drool in front of the ice cream vendor who does it in a jiffy, but even though you pour all your heart into it, the result never lives up to your expectations.



Created by Michael Chou, this ergonomic ice cream spoon could save us amateurs, and help us make perfect scoops even when the ice cream just came out of the freezer. This invention does not use thermal technology, its curved shape is effective. According to its creator, this gadget would allow the user to easily push the ice without getting hurt.




The engineer has launched a crowdfunding campaign on Kickstarter to ensure the production of his project. Michael Chou has already reached more than 100,000 euros in participations. After working for 2 years on the project, he plans to sell the spoon for 40 euros.

Saturday, May 2, 2015

Automatic paper towel distributor a must have kitchen gadget

Whether it is you or a member of your family cooking at home, or even nobody, this dispenser is definitely a novelty among all the must have and funny kitchen gadgets. Who hasn't spent his time looking for a piece of cloth, a piece of kitchen paper to dry one's hands or wipe a stain on the table or the ground? Do not panic, the distributing machine of your dreams is here to save the day.


This gadget will make your lives easier by handing out the exact desired amount of paper by detecting bites. It is iTouchless a US company known for its high-tech products, who first invented the method. Specializing in touchless, it is natural that this gadget has inherited the ability to detect the approach of your hand to launch the distribution of a paper sheet. Thus , no need to dirty the unit if you have hands full of oil for example. 

Friday, May 1, 2015

Egg Cup of Camelot a must have kitchen gadget


The holy grail for an egg is to be eaten fighting one last combat! This must have kitchen gadget "Camelot Egg Cup" will allow you to offer your eggs one ultimate and final combat in a knight's shining armor before devouring them.




And yes! You knew the existence of cockfighting ... now test boiled egg fighting! This egg cup armor will suit them perfectly.


Armed with a spoon that little knight will make your breakfast more fun and worthy of the round table.

Friday, April 24, 2015

Swiss Bread: The Zopf / Tresse

 

1 kg flour
1 ½ teaspoon salt
42 g baker's yeast
5,5 dl warm milk
150 g melted butter, cooled down
1 yellow egg

Preparation:
1. Mix the flour and salt, then form a well.
2. Dissolve the yeast in a little milk and then add to the remaining milk and the butter.
3. Pour in the well of flour and knead until smooth and blended (approx. 10mn).
4. Let it rest and double in volume covered at room temperature (approx. 1h00 to 1h30).
5. Divide the dough in half. Two tubular shape and braid.
6. Place on baking sheet lined with parchment paper. Let rise for 15 minutes. Brush with egg yolk.
7. Bake for 45-55 minutes in the bottom of the oven preheated to 200°C.


Shaping:

Wednesday, April 22, 2015

Tartar Sauce

Origins:
The tartar sauce is a mayonnaise-based sauce, to which you add capers, pickles and herbs. The sauce and its name have been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars (Ancient spelling in French of the ethnic group: Tartare) from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear.



Ingredients (for 4 people):
- 2 egg yolks
- Salt pepper
- 1 teaspoon mustard (I prefer Dijon mustard)
- 1/4 liter of oil (groundnut)
- Lemon juice (half a lemon)
- Herbs: tarragon, parsley, chives, chervil
- 1 shallot (scallion)
- 1 teaspoon capers
- 4 pickles

Preparation:
1. Put the 2 egg yolks in a bowl, salt, pepper, mustard and beat with a whisk I (using an electric whisk will ease step 2).
2. Gradually add the oil slowly in a very thin stream, whisking constantly until the mayonnaise is thick.
3. Add the lemon juice and mix again. Do not add all the lemon juice in one time, add it gradually until the sauce is to your liking.
4. Chop the shallot, the pickles, the capers, and the herbs into very small pieces.
5. Add them all to the mayonnaise and mix. If necessary adjust the seasoning.
6. Can be put directly on the plate, on the food, or separately in a bowl.

Remarks: Can be kept in the fridge up to 3 days.


This sauce accompanies very well dishes like: Cold Rosbif, Veal Head, Fish and Chips, Perch Fillets, etc..

Dinner Recipe Ideas the Veal Head

The Calf's Head (Veal Head) is a traditional dish that is served in Europe (France, Belgium, Germany, Switzerland and Italy). Some restaurants in France cook it whole with the bone and cut it to portions in front of the customer. Serving it that way is in art not only the cooking but the carving too. However it is better not to present it in that way to sensitive souls. This dish also counts among typical Swiss recipes. This type of authentic Swiss food is mostly found in the Jura region.

Ingredients:
Calf's head: 1 piece
Tongue: 1 piece

WHITE:
120g flour (20g or 1 tablespoon per liter)
10cl of white vinegar or lemon juice (1 tablespoon per liter)
20cl of cold water
1 onion sticked with 2 cloves
4 carrots (each carrot split in 4)
2 leeks (the white parts only) slit crosswise
1 bouquet garni (1 thyme branch, 1 laurel leaf, 1 small branch of celery, 6 branches of parsley)
2-3 peeled garlic cloves
1 hand full of sea salt
24 peppercorns
2 tablespoons of oil

Preparation:
First you need a calf's head, buy it from your butcher. You can buy it with or without the bone depending on your preferences.


STEP 1: BLANCH

Calf's head: It is better to blanch it quickly in order to get rid of all traces of impurity, especially as it also makes the flesh firmer. To do this, immerse the head in a pot of warm water if boneless roll it on itself (see pic1), bring the water to light simmering for about 20mn, skim regularly. Then drain and refresh under cold water. This way, it will not produce too much foam during the cooking which will preserve its white color even more. Drain it well and dry it by dabbing with an absorbent cloth. Then rub its leather with a lemon cut into quarters so it remains white when cooked.


Tongue: In order to ease the trimming process we are going to poach the tongue 10-15mn in a pot of boiling water, when done drain and refresh it with cold water. The rough skin (white part) will be much easier to remove.


STEP 1: Prepare the "WHITE"

Like all foods that tend to darken when cooked, in order to stay white the calf's head is cooked in a "WHITE", which is a court bouillon (broth) with flour.

Boil about 6 liters of water in a pot high and wide enough to receive the head (thick aluminum is the most suitable material).
Mix 120g flour (20g or 1 tablespoon per liter) with 10cl of white vinegar or lemon juice (1 tablespoon per liter) and 20cl of cold water, without making lumps. Then pour it in the boiling water through a strainer, and beat vigorously for 5 good minutes, so that the flour remains suspended in the liquid instead of falling at the bottom of pot.

Add all the traditional spices of a good broth: 1 onion sticked with 2 cloves, 4 carrots (each carrot split in 4), 2 leeks (the white parts only) slit crosswise, bouquet garni (1 sprig of thyme, 1 bay leaf, 1 sprig of celery, 6 parsley branches with their tails), 2-3 peeled cloves of garlic (optional), and a good handful of sea salt and two dozen peppercorns and 2 tablespoons of oil.

(Optional) Aromatization: According to the recipe or the accompanying sauce planned, the cooking broth can be flavored with a bottle of dry white wine, or even vermouth, white and dry. In one case as in the other, the addition must be done before introducing the head. Now your WHITE is ready.

Warning: Use a container deep and wide enough to accommodate not only the head but also because when boiling, the WHITE rises and overflows like milk!


STEP 2: Cooking in the WHITE

The Veal Head: Bring the white to slightly simmer (It shouldn't boil), put the calf's head in the pot, if boneless wrap it in a cloth by tying the 4 corners together. You can cover the pot with a cloth rather than a cover to avoid the overflowing! A head with the bone's cooking time can take up to 3h30 minutes while a boneless Veal Head takes 2h00 to 2h30. Best is to test the cooking with a fork, it should enter easily. The Subcutaneous meat should be soft, but the skin must remain gelatinous, and especially not become soft as a flaccid calf's head is not beautiful to see, neither good to eat! The Veal Head must always be covered with water, if need be add boiling water during the cooking.

The Tongue: Put the tongue in the WHITE with the Veal Head for 2h00-2h30 (approximately 1h00 for 500g). Take the tongue out and plunge it in a basin of very cold water. Trim the tongue by relieving it of its rough skin and fatty parts of the horn.


STEP 3: Serving and preserving

Serving the boneless Head: Once cooked you can cut it into slices which is the most common way to serve it (see below). Another way is to unfold the head and portion it into cubes, do the same with the tongue, which allows to portion the quantity of tongue and head evenly between the dishes. It is imperative to serve calf's head on hot plates so that it does not freeze and remains gelatinous. For the same reason, it is recommended to keep it warm for a possible second service.


Serving the head on the bone: You can carve it into portions in front of your guests if you fell confident enough, or you can portion it in your kitchen. It is imperative to serve calf's head on hot plates so that it does not freeze and remains gelatinous. For the same reason, it is recommended to keep it warm for a possible second service.



Side Dish: Serve with 3 small potatoes (peeled), a half hard boiled egg, and 1 pickle cut into slices, per person. Heat them up in the same pot you are using to heat up the portions of veal head.

Sauces: Tastes good with Gribiche Sauce or Tartar Sauce served aside

How to preserve it: The best way is to cut the tongue and the head into cubes, and put them in bags separate the tongue and head evenly between the bags (I advise you put 1 to 2 portions per bag). fill each bag with the broth and put in the fridge. The broth will harden in the way of a gelatin. All you need to do when you want to eat is open a bag pour it in a small pot add Serve with 3 small potatoes (peeled), a half hardboiled egg, and 1 pickle cut into slices, per portion and heat it up.

If you live in Geneva this typical dish can be eaten at L'Auberge Communale de Meyrin (address: Avenue de Vaudagne 13bis, 1217 Meyrin)

Sunday, April 19, 2015

Easy Apple Cake Recipe

It's a little cake with butter but it is very tasty and quite easy to do. Another plus side is that it does not dirty many dishes!



Ingredients for 4 people:

2 apples (medium)
100 to 120g brown sugar
60g salted butter
3 eggs
1 sachet of vanilla sugar (7.5g)
150g flour
1 teaspoon baking powder
5 tablespoons vegetable oil

Total Time: 55min
Preparation: 10min
Baking time: 45min


Preparation:
1. Preheat oven to 180°C. Peel apples and cut into pieces.
2. Put the butter in a bowl and melt it in a microwave.
3. Mix the vanilla sugar, the sugar, the beaten eggs and the oil with the butter.
4. Sift flour and baking powder over the preparation. Add the apples to the preparation.
5. Pour the batter into a buttered mold.
6. Cook for 45 to 50 minutes depending on the oven. Check occasionally during the cooking period.
7. This cake can also be served with a  custard sauce (Optional).

Recipe Easy Quiche Smoked Salmon














You can make the one big version kind of like a pie or many little ones, which kids will prefer and will also be more suitable to serve as aperitif.

Ingredients for 4 people:
1 short pastry
3 egg yolks
100 ml cream
100 ml of milk
50 to 80g Smoked salmon
50g grated cheese (Gruyere)
1/2 onion
1 tablespoon butter
salt and pepper
For the short pastry:
300g flour
150g butter
1 pinch of salt
8cl water

Total Time: 50min
Preparation: 10min
Baking time: 40 min

Preparation:
We will first prepare the short pastry:
1. Mix the salt and flower and put it on the work surface. Cut the softened butter into pieces and add it to the flour.
2. Give the mixture a sandy texture by rubbing it between the fingers it should take 2 to 3mn.
3. Add the water little by little until you can make a ball with the pastry.
4. Let it rest 30mn, during that time we will begin the preparation of the mixture that goes in the quiche
5. Preheat oven to 200°C.
6. Cut the smoked salmon into small pieces.
7. Mince the onions and cook with the butter. Reserve it for later and let it cool down.
8. In a bowl mix the egg yolks, with the cheese and cream, season  to your taste with salt and pepper.
9. Flatten the short pastry and lay them in the buttered mold (or molds)
10. First put the onion and smoked salmon on the dough and then delicately pour the preparation on it.
11. Finally cook in the oven for 35 to 45 minutes depending on the oven.

Saturday, April 18, 2015

Tea Infusers The Funny Kitchen Gadgets That Will Brighten Up your Breakfast

Among the multitude of funny kitchen gadgets, tea infusers are definitely do not go unnoticed. We all remember the time where the only available model was this little ball tied up to a chain. Not anymore!!! The market offers now a wide panel of shapes making tea time much more entertaining then it used to be, particularly for the children. Here are a few examples of these most original must have kitchen gadgets we found surfing the web.

1. The shark fin tea infuser











The joke may be questionable after the multitude of fatalities related to the fact that sharks are forced to approach the coast to survive. So forget the horrors and get a good cup of tea!

2. The little Mr Tea infuser













Take your tea to another level with this tea infuser shaped little guy who goes for a dip!

This stainless steel infuser is perfect to brew your favorite tea in bulk. Simply open the pants and fill it with tea leaves. The arms of the little guy allows the infuser to be removed easily from any mug whatever its size. One of those fun kitchen gadgets will make you smile every time.

3. The mountaineer tea infuser










A tea infuser shaped like a little man addicted to climbing! This stainless steel infuser is perfect to brew your favorite tea in bulk. Simply open the hinged compartment and fill with tea leaves. The hook of the small mountaineer of stainless steel allows him to hang over the edge of any mug

4. The manatee tea infuser




















There is nothing better than a manatee for tea. Nothing is more comforting! This adorable seal prepares a cup of tea as quickly as  it swims. This brewer tea enjoys relaxing in your hot water while brewing your tea! This adorable creature just wants to sit in your cup! This is the seal ... for tea time!

No real manatees were injured in the development of this product, instead they took pleasure in relaxing in a warm cup of water!

5. The monkey infuser










Who would have thought one day that the monkeys would be fans of tea? The jungle and the West finally meet over a cup, it is very civilized I tell you!

The infuser Tea Monkey has adjustable arms to fit into any size cup, bowl or mug. It comes with a small tray to avoid putting drops everywhere!

6. The Rocket tea infuser












Take your tea in a trip out around the world. This rocket is made of stainless steel and is perfect for brewing your favorite tea. Simply immerse this little rocket containing your delicious tea leaves in hot water. Includes a chain and a hook to hang on the side of the teapot or cup for easy removal.

7. 20'000 thousand leagues under the sea tea infuser











Take your tea 20,000 thousand leagues under the sea. This suit is made of stainless steel and is perfect for brewing your favorite tea. Simply immerse it in hot water loaded with delicious tea leaves. Includes a chain and a hook to hang on the side of the teapot or cup for easy removal. Replace the plunger on the tray to drain it when your tea is infused.

8. The titanic tea infuser


In general, a floating tea infuser, it is not really a good sign. No problem with this funny kitchen gadget! This adorable little ship float to the top of your cup of tea, with its lower part that infuses in your cup of tea! Join the useful to the disaster! Do not forget what happened in 1912 ...

9. The whale tea infuser










DID YOU KNOW?
The whale excrement contains a lot of nutrients essential to our lives and our health!

Well, well cram your tea or herbal tea in bulk in the stomach of this graceful whale, steep 3-5 minutes and you will have the most vitaminanted and aromatic tea you've ever tasted! Easy to use and clean, the brewer will keep all the taste of your drink at tea time or throughout the day.


Hope you enjoyed those fun kitchen gadgets that will accompany your tea perfectly.