Puff pastry Sun for cocktails, appetizers, Birthday Party

Puff pastry sun is really easy to make and so funny to serve for your cocktails, Birthday Party, cool dinner... Each time I serve it, my success is guaranteed and it is so so good. To realize the sun make it simple buying puff pastry at you favorite store or online. 

Ingredients (only 2!!!)

2 frozen puff pastry sheets
1 black olive spread jar (7oz) or 1 pesto jar (7oz)

Directions :

Unfreeze the two rectangle sheets of puff pastry
Preheat the oven 400°F
Put one of the sheet on parchment paper on your counter
Cut the 4 corners of the sheet
Make the sheet round shape with a rolling pan
Put the round sheet into the fridge and repeat exactly the same actions with the second sheet
When the second sheet is round open the jar and layout black olive spread or pesto (your choice), cover all the puff pastry sheet stopping half inch from the edge
Remove the second round sheet puff pastry from the fridge and put it on the one with the black olive spread or pesto
Remove the parchment paper
Now you get 3 layers: round sheet - black olive spread or pesto - round sheet
Return an empty 2 inches glass in the middle of the puff pastry
With a sharped knife cut the puff pastry sheets drawing sun rays
Screw each ray twice
Remove the glass
Put the sun into the oven for 30 minutes
Check it
Leave it few minutes more if it is necessary
Serve it warm immediately or put it on a grid to evacuate the humidity below it and serve cool in a nice and big round plate
Now enjoy!

Suggestions, ideas...

Tip 1: you can make the sun sweet using Almond Butter, Strawberry Jam, Nutella...

Puff Pastry

Puff pastry frightens many bakers. For sure, one needs to leave enough time to prepare it.
It takes just a few strokes of the rolling pin to spread the dough and mix the butter with the moistened flour to create the puff pastry. Try it. It's fun!

Ingredients :

3 3/4 cups sifted flour
1 1/2 cups butter at room temperature*
1 tsp salt
1 1/4 cups ice water
4 sticks unsalted butter

Directions:

Moistened flour:
Add sifted flour and salt to mixer (with mixing paddle or dough hook) and pulse adding small amounts of water at a time. We want to form a crumbly loose ball. Do not over mix because that will toughen the dough.
Or by hand:
Make a fountain or a mountain of the sifted flour. Add salt around the outside and then make a hole in the center from top to bottom. Slowly add small amounts of water to the flour, pinching with your fingers or gently mashing with a fork until you can form crumbly loose ball.
Wrap the dough in parchment and then put it into a plastic bag. Let it rest in fridge for 20 min.
Making the dough:
Roll the dough into a square.
Place the rolling pin on the diagonal leaving the center intact and roll to the corner. Repeat it in each of the four corners. (see diagram) 
Wrap the butter. 
Step 1: Roll dough into ½-inch thick rectangle and fold it into thirds. 
Make a one-quarter turn and repeat step one. 
Rest the dough in fridge for 20 min.
Repeat step one two more times.
Rest dough again in fridge for 20 min.
Repeat step one two more times.
It's done!

Tomato pie

Easy to make and so good. Big success guarantee!

Ingredients :

• Serves 4 to 6 persons:

½ cup of unbleached white flour

½ cup of soft butter ( I like Kerrygold)

½ cup of grated Parmesan cheese

¼ cup shredded black olives

3 or 4 tomatoes

2 Tbsp Dijon mustard

2 or 3 branches of oregano

Black pepper

10x10 parchment paper

Square 10X10 baking pan

Directions :

Preheat the oven 430°F

Wash your hands

In a medium bowl, mix together with a fork or your fingers: flour, soft butter, grated Parmesan cheese and shredded black olives to obtain a loose compact dough.

Place the dough on parchment paper.  

Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan.

Spread Dijon mustard on the dough.

Wash tomatoes and chop them.

Arrange tomatoes on dough.

Finish with black pepper and oregano.

Bake for 35 minutes.

The smell will get you started!!!!

Suggestions, Ideas...

Tip 1: Prepare extra dough and put the leftover dough in a plastic bag (BPA free) and put in freezer to make a second pie the next time.

Tip 2 : Spread the leftover dough on parchment paper before freezing it. Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan and roll the dough and the parchment together into a spiral. It will be ready faster next time.

Tip 3 : The black olives can be replaced with green olives

Lentil salad with Kimchi

Lentils, which have a low glycemic index, are a good source of protein, fiber, minerals and antioxidants. This succulent salad is served cold or slightly warm. Walnut vinegar brings an indefinably special flavor to the combination of kimchi, turmeric, cilantro and walnuts. No substitutions.

Ingredients :

1 package of cooked refrigerated lentils (around 1 pound) or canned cooked lentils.

1 rounded tbs. of Kimchi

1/8 tsp. of Turmeric

10 cilantro leaves

1 minced shallot

1 tbs. chopped walnuts

1 tbs. walnut vinegar 

1 tbs. olive oil

1 tsp. flaxseed oil

Salt and pepper to taste

Directions :

Cutting cilantro leaves into very small pieces with a scissors.

Combine all the ingredients, except salt and pepper in a pretty salad bowl. Stir in salt and pepper just before serving.

As an option you can also serve it in an attractive plate as an individual course.

Parmesan Scones

Ingredients for 16 small scones :

5 teaspoons baking powder

3 cups all-purpose flour or whole-wheat flour

1/2 cup Parmesan

1 egg

3/4-cup butter

1 cup half and half cream

Pepper

Prep 5 min

Cook 15 min

Directions :

Preheat oven to 400°F (200°C).

In the mixer bowl, combine first baking powder then flour, Parmesan, melted butter cold, the egg beaten and cream. Mix and knead them briefly to get dough.

Roll dough out into a thick round. Cut into 16 wedges, and place on baking sheet or pan.

Bake 15 minutes in the preheated oven, or until golden brown.

You can serve them with smoked salmon, tomatoes salad... or make them smaller for one mouthful.

L'étude du pain rassis en photos

Mes cours en ligne sont terminés. J'apporte encore quelques modifications au dossier final que je rends le 15 mars: la réhydratation du pain rassis. 

Acorn Squash stuffed - Courge poivrée farcie

La courge poivrée est tout à fait adaptée pour être farcie. Un peu sucrée vous pourrez choisir d'agrémenter votre farce d'un reste de viande de gibier ou de volaille ou encore du foie. 

Ingrédients :

1 courge pour deux personnes
50 g de viande hachée type chair à saucisses 
50 g de reste de viande que vous hacherez
1/2 échalote par courge
des fines herbes
Sel (pas trop) poivre aux 5 baies 
Coulis de tomates (facultatif)
Du fromage râpé ou du parmesan

Préparation :

Lavez la ou les courges. Les mettre au micro-ondes (ou au four traditionnel pendant 20mn pour Brigitte!) pendant 3 minutes. 
Pendant ce temps faites revenir les échalotes dans une poêle avec un peu d'huile d'olive et ajoutez les viandes hachées, le sel le poivre. Terminez par les fines herbes. Mélangez le tout et faites cuire 15 mn. Si le mélange vous semble sec, il suffira d'ajouter un peu de coulis de tomates.
Lorsque les courges sont refroidies, coupez les en deux. Otez les pépins. Otez un peu de chair qui servira à recouvrir la farce. Remplissez les de la farce recouvrez de chair de courge et terminez par le fromage râpé. Mettez au four traditionnel à 180°C pendant 15 minutes. Servez sur un lit de salade ou des pousses de graines: alfalfa... et du riz sauvage.

ENGLISH :

Acorn squash is perfect to be stuffed. It is sweet so you can make your stuffing with chicken, turkey or liver.

Ingredients :

1 squash for two people
1/2 cup of meat chopped
1/2 cup of leftover meat that you will chop
1/2 shallot for each squash
herbs
Salt (not too much) mixed pepper
Tomato sauce (optional)
Shredded cheese or parmesan

Directions :

Wash squash. Put them in the microwave for 3 minutes (or bake for 20 minutes)
Meanwhile fry the shallots in a pan with olive oil and add chopped meat, salt and pepper. Finish with herbs. Mix well and cook for 15 minutes. If the meat seems dry you add a teaspoon of tomato sauce.
When squash are cold, cut them in half. Remove the seeds. Take a part of cooked squash that will use to cover. Fill with stuffing. Cover with squash and finish with cheese. Put in the oven at 350°F for 15 minutes. Serve on a bed of green mixed salad or sprouts seeds: alfalfa ... and wild rice.

Peas and mint velouté with lobster and shrimps

Appetizer delicious and very good in warm seasons, this recipe comes from my sister (also very good cook). Marie-Claire serves the soup with crab. I made a variation with lobster and shrimps.

Ingredients for 6 persons :

32oz frozen peas

1 bunch of Fresh Mint

Mint extract

1 lobster

3-4 shrimps per person

½ Pint liquid heavy cream

Radishes

Salt pepper

Directions :

The night before, marinate the cream with two sprigs of mint.

Cook the peas with 4 sprigs of mint and 5 drops of peppermint extract (if mint is very fragrant, extract is not necessary) in a pan of boiling water. Drain the cooked peas keeping 1 cup of liquid. Run them under cold water to keep the green color. Remove the mint leaves. Mix with 1 cup of cooking liquid in blender. Add salt and pepper

Shell lobster and shrimps

Drain the cream. Put into siphon. (one or two gas cartridges). Without siphon, cream goes very well with whisk (only heavy cream).

Share the velouté, cut lobster and shrimps in 6 cups or soup bowl or salad dish. Chill.

Just before serving add mint whipped cream and cut radishes.

Finish with a mint leaf for decoration.

Serve with warm bread (see post on baguette)

French Baguettes

A friend who lives in Boston sent me a homemade bread recipe. No milk no sugar no oil, the bread is excellent.

Ingredients for 2 Baguettes :

450 g (1 pound) of whole wheat or 225 g (1/2 pound) of white flour and 225 g (1/2 pound) of whole wheat

Salt 7 g (1/3 oz)

300 g (1 and 1/4 cup) of water
7 g (1/3 oz) yeast (1 pack)

Directions :

Mix everything gently: Flour / Salt / Water + Yeast

Let it sit and cover the dish with a damp towel: 3 - 4 hours min. / 12 max.

Knead to obtain a slightly elastic paste

Let it sit 30 to 40 minutes without cover

Oven: 8.5 - 250°C / 475°F

Cut dough in half and make baguettes
Put them on a special pan for bread

Bake for 25 min with a large dish full of water below

After cooking 10 min take out the water

Remove from oven

HACHIS PARMENTIER English version

This dish has its origins in the art of using left over beef. It can be made with duck confit. Truffles in the puree can be added that will give it a gourmet taste.

Ingredients for 6 persons:

PUREE

4.4 lbs of potatoes remove the skin it is necessary for the health.(2 big potatoes per pers)

1 cp of milk

¾ cup of butter

Salt, pepper, nutmeg

HACHIS

2 lbs of minced beef meat

3 or 4 tbsp powdered broth 

Salt, pepper, herbs and spices of your choice

2 Tbs of olive oil

1 onion

2 carrots

3.5 oz of mushrooms

1 cup of White wine

3.5 oz grated cheese

Directions:

Preheat oven 400ºF (200ºC)

« La purée » 

Wash, peel, cut potatoes into cubes and steam for 15-20min.

Heat milk, butter with salt, pepper and nutmeg.

Put the potatoes into a blender with milk and warm butter. Beat at low speed and then all at high speed to obtain fluffy and creamy mashed potatoes.

« Le hachis »

Meanwhile, fry in a pan with 1 Tbs of olive oil 1 peeled onion add washed carrots peeled and cut into small cubes, add some white wine, cook for 10 or 15 minutes. Add the mushrooms, washed and cut into cubes and cook for 10 minutes.

Fry in a separate pan 1 Tbs of olive oil and finely chopped meat. Cook for 10 minutes, stirring well until the meat is no longer pink. Add the beef broth, salt pepper and herbs. Stir in onion mixture, carrots, mushrooms to the meat and cook 5 minutes.

Place the chopped meat well distributed throughout the baking dish (9x12).

Cover the meat with the puree. Sprinkle grated cheese on top.

Bake for 40 minutes until brown.

Serve hot with green salad and / or tomatoes.