Cut mushrooms of different types.
Cut an onion and start to fry it slowly. Put the mushrooms in another pan.
Start boiling the water for the pasta.
Prepare the sauce in a bowl: mix milk, crême fraîche, cornflower, white wine, a bit of curry, salt, pepper.
Pour in a pot and start cooking.
Add a tomato in the onions and some white wine in the mushrooms and in the onions.
Add the pasta in the boiling water.
When there is not much water left with the mushrooms, pour them in the onions' pan. Add a little more white wine. Once disappeared, pour everything in the sauce which in the meanwhile must have thickened a little bit. Add some herbs.
Add bacon bits (lardons) in the pan where the onions used to be.
Once they are cooked, add them to the sauce.
Ready.
dimanche, novembre 05, 2006
Sauce Olives-Xérès
The best sauce ever. It takes a while, but God, it is worth it.
Put onions in a pot. Start frying them a bit hard to give them colour and then reduce to the lowest fire possible. Cover the pot and wait. Add olives.
In a bowl, mix some sherry and some cornflower. Add to the onions. Let simmer for a long long time depending on your tast and what you want to do with this. Add some garlic.
One can use it as a sauce over pasta or meat and for that add some crême fraîche or milk in it.
Otherwise you could add vegetables in it such as carrots, tomatoes, potatoes, turnip etc.. Add water to cover everything and let simmer until the vegetables are cooked.
Put onions in a pot. Start frying them a bit hard to give them colour and then reduce to the lowest fire possible. Cover the pot and wait. Add olives.
In a bowl, mix some sherry and some cornflower. Add to the onions. Let simmer for a long long time depending on your tast and what you want to do with this. Add some garlic.
One can use it as a sauce over pasta or meat and for that add some crême fraîche or milk in it.
Otherwise you could add vegetables in it such as carrots, tomatoes, potatoes, turnip etc.. Add water to cover everything and let simmer until the vegetables are cooked.
jeudi, novembre 02, 2006
Galettes de pommes de terres accompagnées d'une compote pommes-oignons nappée d'une sauce au vin et au miel
It has been quite a while. I have been a bit busy and althought eating was not stopped, creativity was put a little on hold and when it managed to emerge, I did not have the time to record it. The meal here was an improvisation, once again, and I suppose was quite costly since it required a fair amount of wine.
Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.
The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.
When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.
Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.
The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.
When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.
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