I Breast Feed My Husband

fillets of sole with saffron cream mold


The title is not mine but my old teacher / chef. This is a recipe that we had some time teaching at the restaurant of our school. And I often redo because I love it. Even if I do not like mussels, I love the taste they give the sauce a treat.
In addition it is very simple to do, maybe a little more than pasta and cheese mias good when we love, we do not count eh !??!!

Preparation time (cooking included): 1h


- twenty
molds - 2 fillets
- 20cl
cream - saffron
-
salt - olive oil
- 1 case butter
- 1 cup white wine
- laurel /

thyme In a saucepan, heat a case of olive oil, discard the bay leaf and thyme with white wine, add mussels, cover and leave them open quietly (about 10.15 min).
Remove and reserve, and keep the juice, filter it 2-3 times in a very clever Chinese. Remove the mussels from their shells (to keep the hulls the decor if you want).

Put the juice of mussels in a saucepan, heat. Add cream and butter, whisk well and let reduce quietly. When the sauce has reduced by half, add the saffron (to taste). Taste and add salt if needed. Continue to reduce slowly.

Roll the fillets on themselves, prick with a toothpick and dip into the sauce (which will cook with the heat) for at least 15 minutes. The exit at the end of this time (finish in oven for 5 minutes if you think they are not undercooked).

Dip mussels also in the sauce to warm.
Cook rice. The compile and arrange the fish (remove the toothpicks), sauce, and mussels. Serve immediately.

great weekend!

How To Cite A Patent In Mla Format

My little blog has been a year!

Well, little blog is already great.

When I started the adventure last year, I did not know really what I was getting into. I went from a simple old school student of Restoration, a culinary perfectionist who seeks to discover new things, make them even more beautiful and appetizing. Obviously with
my ability as a student, it's going slowly, but I still have made good progress in just one year! (The photos speak for themselves ..).

I found wonderful people who will recognize, I learned to cook differently, making me really happy (to follow a technical school was not very exciting), I learned to cook new products .. In short, a great adventure, I want to go on and on with you if possible.

New horizons are also open to me: a first recipe in a book in June - two recipes in my e-book Sophie Rose and Requier! It fills me with joy.

So for those who are there from the beginning and those who arrived by road, those who supported me at the break of July, I want to say a huge Wed C I .

In addition, a small makeover for the blog, which does not hurt him I think ..

And here's a recap of my year blogg had to ...

January 2007: The Beginnings. The pictures are fuzzy, presentations untidy but I'm already starting things I do not know as Tiramisu, a great discovery I'll redo moultes time!


February 2007: We continue to experience: sushi. I do not feel capable but I did anyway, a real treat.


It feels a little better for the presentation, and the glasses are already making their entrance.


March 2007: A new toy in the kitchen = siphon. And have a blast.


I also continue my desires in Asia ..


My first breads also because the father Christmas brought me a bread machine, I start to tame ..


April 2007: the warm weather arrives and it shows. The test is very conclusive smoothie.


My very first chocolate house for Easter.


My first buttons also failed (still no second trial since!)


May 2007: the best days are really there, we discover the trifles ..


The base rose to Sophie and Requier entered ...


I also discovered the joy of brunch, I do not do enough due to time unfortunately ..


June 2007: new kitchen with kefta, a delight.


The sun reminded me of Spain, good churros for breakfast.


July 2007: Break.

August 2007: I'm back with new ideas, big progress for the presentation and a new camera which always makes everything prettier.
meals in a friendly, so Paella and pancakes!


Small dishes for the summer ..


September 2007: we play more with color and taste.


Fun with presentations ..


October 2007: These presentations are improving day by day ..


November 2007: We dare more things, different associations ..


and have fun too with nuggets.


December 2007: a mix of all flavors, colors, backgrounds with a pellet to finish 2007 in style and delicacies.


is the little summary is finished. We will start another year, hoping yet beautiful encounters, discoveries and more ..

THANK YOU for everything!

Trading Pokemon On An Emulator Mac

Sticks house, cream paprika beef


A recipe that I made some time ago already. I love the breadsticks and I had the idea to do with the normal bread dough! Obviously it did not give the same result, but it was very good, the bread flavor is there, it's a little more crisp, very nice for an aperitif.

Preparation time: 1hr
Cooking time: 15 min


- a bread dough (recipe here my ): I suggest you make it half a loaf, half of these quantities with breadsticks
- mascarpone
-
salt - paprika
- poppy
- olive oil

Prepare dough bread, cut into small rolls that you try to lengthen the maximum (keeping a diameter of 1.5 cm minimum). Arrange on a baking sheet lined with parchment paper. Let rise 30 min at 30 ° C. The brown (I have forgotten) then bake at 180 ° C for 15 minutes.
Pure cream, mix the mascarpone with a little olive oil and paprika, draw in spoons and sprinkle with poppy. Serve chilled.

Good Sunday!

Bottom Of Heel Is Numb

Pyramid, buried in Port Sauce Brioche


I'm back! The examinations are not quite finished but I am beginning to see daylight! So sorry for not posting for almost 10 days. I'll catch up from next week.

Here is a recipe that inspired me, or rather the piece of beef that had me insipiré. I thought it was funny to have a pyramid-shaped piece (without doing it on purpose that I have cut it like that, I had too much for my recipe for Beef in red wine I frozen and the rest is the result!).


Preparation time: 10 minutes Cooking time
beef: 10 minutes
time preparing the sauce: 15 minutes

- a piece of beef (will not ask your butcher a pyramid, it will look at you with Eye weird I think!)
-
butter - 1 large glass of red port
- 1 case
sunflower oil - salt
- 3 cL
cream - 1 case
veal - 1 / 2 cup of water


In a skillet, melt some butter and oil. Brown beef on all sides, until you have a nice color. Saler. Finish cooking in the oven to your liking (for me just 10 minutes at 150 º C.
Heat a little juice from the pan, deglaze with port taking off the juices. Pour into small saucepan. Add the veal and water. whisk. Reduce. Finally add the cream (add salt if needed). Make reduce until sauce coats have.

Dresser by putting up meat, top with hot sauce at the last moment. That day I was not very hungry so no accompaniments, but a small salad or fried potatoes go very well for example.

Good Wednesday to all!