All posts by rmartin

Shrimp tacos with lime zest sauce

Mix the following and coat the shrimps:

  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • ~1 tbsp oil (enough to coat the shrimps)
  • juice from half a lime

Fry the shrimps in a hot frying pan (ideally until all the liquid is gone, but without overcooking the shrimps)

To make a simple mayonnaise sauce:

  • ~ 1/4 cup mayonnaise
  • 1-2 tsp hot sauce
  • ~ 1tsp garlic powder
  • ~1 tsp smoked paprika
  • some crushed garlic (~1 clove)
  • zest from a lime

Serve on taco shell with some coleslaw, fresh cilantro, fresh squeezed limes.

Zimt Sternli (Étoiles à la Cannelle)

  • 2 gros blancs d’oeuf (~7-8 C.S de blancs d’oeufs pasteurisés
  • 250g de sucre à glace

Faire monter les blancs d’oeufs en neige ferme. Continuer à battre et rajouter lentement le sucre à glace pour faire une pâte assez ferme. Reserver 3 CS pour le glaçage

  • 350g d’amandes moulues (non-blanchies, avec la peau)
  • 1 CS de jus de citron
  • 2 CS de cannelle

Mélanger les amandes et la cannelle, puis le jus de citron. Intégrer ensuite les blancs et préparer une pâte bien homogène.

Aplatir la pâte avec un rouleau jusqu’à environ 1cm d’épaisseur, et découper des étoiles. Déposer les étoiles sur un papier pour le four.

Glacer les étoiles avec les blancs réservés (avec la pointe d’un couteau).

Laisser sécher les étoiles une bonne douzaine d’heures.

Réchauffer le four a 450F, et mettre les étoiles ~4min (elle doivent rester blanches!)

Venison loin

  • 1 half venison loin (aka backstrap) for 3-4 people (about 1.25kg), the whole loin is about 2.5kg for a red deer.
  • Remove all fat and silver skin from loin
  • Tie the loin with butcher string to make it have a round cross-section (to make it less flat, so that it doesn’t over cook inside)
  • Preheat oven to 400F
  • Add a large piece of butter into a roasting pan, and heat the pan
  • Heat large skillet to medium high, with a little bit of oil
  • Fry each side of the loin for 2minutes, until nice and brown
  • Place the loin into the roasting pan, coat all sides with the melted butter
  • Roast for about 12-15 minutes until temperature is 140F (check after 8min, roll loin around in the butter)
  • Place on cutting board, cover with foil, let rest at least 10 min, then slice diagonally.

To make a sauce (one can just add cream to the bottom of the roasting pan to deglaze it, and that’s good enough). Or a sweet balsamic reduction:

  • Fry some shallots in the oil leftover in the skillet, deglaze with sweet balsamic, and then with some more liquid (e.g. stock, liquid from re-hydrating mushrooms, broth, etc). Reduce by about half, reserve.
  • Deglaze the roasting pan with the above liquid, add some cream, and reduce.
  • Add salt and pepper.

Spaghetti carbonara

  • Start boiling water
  • Cut 500g of bacon and fry in a large pan (remove bacon when done, leave fat in pan keep warm)
  • Cook spaghetti al dente, reserve 1 cup of starch water
  • Beat 2 large eggs, and mix in 1 cup of grated parmesan, pepper
  • Add bacon back into to fat to reheat( if applicable)
  • Add 1 clove of garlic, fry for 1 min
  • Toss the spaghetti in the fat with the bacon for 2min
  • Remove pan from heat and add in parmesan egg mixture, stirring well, and being careful that the eggs don’t cook.
  • If needed add some of the starch water to the mix to make the sauce thinner

Bone-In Pork Chop

  • Pre-heat oven to 400F
  • Heat heavy skillet to medium high, with a little bit of oil.
  • Sear each side of pork chop for 2min (starting with fat side)
  • When searing on the last side, just place in the oven for ~8min
  • Remove from oven when temperature is ~145F
  • Remove chop from skillet, cover and let stand 10min
  • Can make a gravy from the pan (fry shallots, deglaze with wine/balsamic/etc, add roux or cream to thicken)

Carnitas, pulled Pork – Slow cooker

Make a rub and cover a ~2kg pork shoulder roast and leave over night:

  • smoked paprika
  • pepper
  • cumin
  • onion powder
  • brown sugar

After marinating over night:

  • Place ~ 1/4 cup lime juice, 1/4 cup water, some soy sauce in bottom of slow cooker, then the roast (fat side up)
  • Cook on high for 6 hours (or low for 8 hours)
  • Shred with two forks, and mix back into the juices from the slow cooker
  • Place thin layer on a baking sheet, and broil for 5-10min to make carnitas.


Easter bread

Basically, the same as a 500g tresse, but with some eggs, which makes it take longer to rise:

  • 425g white flour
  • 75g spelt flour
  • 2 tbsp sugar
  • 3 teaspoon dry active yeast (traditional), dissolve in part of the milk
  • 1tsp salt
  • 3dl milk (luke warm)
  • 2 eggs beaten
  • 80g butter (softened, in small pieces)

Mix dry ingredients, then add yeast, milk and eggs, and add pieces of butter as it’s mixing. Mix (knead) for 10min.

Let rise for at least 2 hours (until doubled). You can place a raw egg in the middle for fun, it will cook…

Make a Tresse-style bread and curl it up to form a circular shape. Let it rise for ~30-min to an hour.

Mix 1 egg & 1 tbsp milk to make a glaze and glaze the bread.

Cook for 40min at 400F (not convection).


Tarte à la Crème

  • Mettre une pâte feuilletée dans un plat a gâteau avec un poids par dessus (p.ex. lentilles), et mettre au four a 350F/180C pendant 20min
  • Mélanger:
    • 350g de crème
    • 100g de sucre
    • 40g de fécule de maïs
  • Ajouter le mélange à la pâte feuilletée, et remettre au four pendant 45min

Tarte à la crème