Use on salad, seared tuna, etc…
- 1.5 tsp toasted sesame seed oil
- 4 tsp lime juice
- 1.5 tsp honey
- 4 tsp soy sauce
- 1 tsp pureed ginger
All posts by rmartin
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
Salsa
- ~8 roma tomatoes
- 1 large onion
- 2 Anaheim peppers
- 2 Jalapeno peppers
Slice the tomatoes in 2, the onion in 4, the peppers in 2 and remove the seeds. Roast everything for 10min skin side down at 450F. Rotate and roast another 3-5min skin side up on broiler.
Place the peppers in a towel wrapped tightly immediately after taking them out of the oven (to let them sweat and make them easier to peel). Peel them as best as possible (ok if not perfect…)
In the mixer, blend finely:
- 5-6 garlic cloves
- 4 tbsp lime juice
- the peeled peppers
- 1tsp salt
- 1tsp pepper
Then, add the onion, blend it reasonably well. Finally, add the tomatoes and blend to desired consistency,
Add some chopped fresh cilantro, if you so desire…
Duck Prosciutto
- Wash duck breast(s) thoroughly in cold water and pat dry with paper towel
- Trim excess fat that is not on the breast
- Carefully weigh the duck breast and calculate 65% of that weight – that is the weight that you want the dried duck breast to weigh at the end of the process.
- Place about 1cm of kosher salt in a container, place duck breast(s) fat side up, making sure that if that there is space around each duck breast.
- Cover in salt, making sure that all sides of the duck breast are coated in salt.
- Cover container and place in fridge for 24-36 hours
- Remove duck breast from salt and rinse thoroughly with water, then pat dry with paper towel (as dry as possible).
- Weigh the duck breast again
- Fold/roll the duck breast(s) so that it is as thick as possible, fat side out. This will make it easier to slice later.
- Wrap the breast(s) tightly in a few (1-3) layers of cheese cloth, and then wrap tightly in string to maintain the shape. Weigh this again, and using the weight from step 8, you can determine the weight of the cheese cloth and string. Add the weight of the cheese cloth and string to the weight calculated in step 3, so now you know what the “package” should weigh when it’s done.
- Place in the fridge for about a week, until the package reaches the correct weight.
- Slice as thin as possible and enjoy! (Suggest slicing much more diagonally than in the picture!)
Viande séchée
- Prendre environ 500g de boeuf (faux filet, sirloin, top sirloin), enlever le gras sur les cotes si il y en a.
- Couvrir dans un bol avec du gros sel et laisser dans réfrigérateur ~3-5 jours. Égoutter et remplacer le sel si besoin.
- Rincer la viande et tremper ~ 24h dans de l’eau propre pour dessaler
- Bien sécher la viande (p.ex avec du papier absorbant)
- Peser la viande et noter. Il faudra arrêter de sécher la viande lorsque qu’elle aura atteint 65% de son poids.
- Couvrir la viande avec du poivre et des herbes (facultatif), et envelopper avec un linge propre. Façonner la viande avec de la ficelle en une forme qui sera ensuite facile a découper.
- Placer le tout sur une grille ou la pendre, pour que l’air circule bien autour, dans un endroit frais (p.ex frigo).
- Laisser pour environ 3 semaines – 1 mois en appuyant dessus de temps en temps, jusqu’a ce que la viande ait perdu le poids juste.
Duck confit – slow cooker
- 8 duck legs
- ~1.5 kg duct fat (750g for 4 legs)
Salt the duck legs (about 3-4 tbsp of kosher salt per leg), rub in the salt on both side, cover and store legs in fridge overnight.
Melt duck fat in slow cooker on high (takes about 1 hour to melt).
Rinse the duck legs quickly with water and pat dry with paper towel.
Place legs in fat, skin side up, and cook on high for ~3.5 hours (check if meat loose from bones).
Place legs still hot in oven dish, skin side up, and broil in oven for ~7min (5-10min at 550F broil), check after 5min
Zucchini flowers
Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.
Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.
Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.
Radish (or other) greens in lemon cream sauce
- Greens from several radishes (enough to overfill the frying pan)
- 1 small onion
- ~2 tbsp butter
- ~1/4 cup cream
- ~3tbsp lemon juice
- ~1/4 cup of water or broth
Saute the onion in butter for ~2 min (no browning), add some salt and pepper.
Add the greens, saute until welted, ~3min
Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.
Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.
Rhubarb compote
- ~ 4 cups chopped rhubarb
- ~ 3/4 cups sugar
- 2-3 tbps lemon juice
Mix all together and let sit 10min, stir again. Microwave on high, 3 minutes, stir, 2min, stir, 1min stir.
Easy tiramisu
- 1 package of mascarpone (475g)
- 500ml whipping cream
- 2 tsp vanila
- 2 tbsp dark rhum
- 2/3 cups sugar
- 1 package of lady fingers
- ~4 cups of strong coffee
Mix whipping cream, vanilla, and sugar together and whip until soft peaks (e.g. in stand mixer).
Add mascarpone and 1tbps rhum and whip until hard peaks
Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!
Cover with half of the mascarpone mixture
Add a second layer of lady fingers dipped in coffee
Add the rest of the mascarpone mix.
Sprinkle with cocoa powder through a strainer.
Let rest for at least 4 hours in the fridge.