Saint Jacques shells with endive and orange

Remove the spine and wash the endives quickly under water.

You can leave them whole if they are small or cut them in 2 if they are big.

Return them to 30 g of butter with a tablespoon of sugar and orange juice. Add salt, pepper.

Cook over low heat, let them caramelize a little.

Add a clove of finely chopped garlic, 10-15 cl of water on top and turn them regularly.

Cook for about 30 minutes.

When the endives are ready, prepare the shells.

Open, wash and clean the scallops.

Dry them with a paper towel.

Quickly fry them on all sides in a little butter with a clove of finely chopped garlic.

Add salt, pepper.

Serve 4 endives with 3-4 St Jacques shells for one person.

Mademoiselle Nicolle: a talented young woman became, with a diploma, the first philosopher of taste in Romania

A graduate of Letters and a copywriter with years of experience, Nicolle Birta found her vocation as an anthropologist of gastronomy, with a degree from one of the great universities in France. We talked about good food and the philosophy of wine, about Paris in her nostalgia and dreams and what food says about us as human beings.

In icolle is a b & # 259tr & acircn & icircntr in a child's body, with a wide smile and air of frenzy. If you see her walking on Vodtiri Vod, where the workshop has an oasis, a Parisian oasis with immaculate white pears, you will be tempted to talk to her. & icircn francez & # 259. Or, if you don't have the courage to talk about it, ask yourself what you're looking for. & bdquojeune fille & rdquo Parisian & # 259 on this boulevard bucure & # 537tean.

This is because most of the time it will be bright red, contrasting with the surrounding gray and black, it will have red lipstick, delicate heels and a human air. which is not bad at all. Although she does a lot of things, Nicolle took possession of the French art & bdquofl & acircneur & rdquoof the: to walk without any one and to allow yourself to enjoy it.

In a way, this is the prerogative of the profession he has chosen in recent years, of a hobby that creates tastes from scratch: that man you see in traveling movies and approving of applause, pip & # 259c & # 259nii, pip & # 259ind vegetables & fruits & icircn while building & # 537te, & icircn imagina & # 539ie, re & # 539eta to follow & # 259 to experiment & icircn buc & # 259t & # 259rie.

Fran & # 539a din buc & # 259t & # 259rie

Basically, Nicolle is a copywriter and has worked in television for many years, until she realized that nothing makes her happier than all the kitchen utensils. The gastronomic books he had come to pay for most of his salary. It started with the history of gastronomy, with the way in which certain dishes appeared and their role in those epochs, with the fine connections between culture and culture, then buying from the internet all kinds of books. # 259r & # 539i that did not exist in our country & # 537i talking about them on a blog that, r & acircde, & bdquonu almost no one read it & rdquo.

"I don't remember anyone around me understanding why I spend so much money on a book about me.", r & acircde ea. "But I explained to them, outraged, that it is not a simple book, it is a book written by Alain Ducasse!" R & acircde with lust & # 259. By copying and writing simultaneously, the mechanism was about the same: working at the office for at least eight hours a day, getting home, reading the rest of the hours, and then experimenting with the pieces. 259rie c & acircte o s & # 259pt & # 259m & acircn & # 259 & icircntreag & # 259, to write a very long article, & bdquope who read it a maximum of three people, including me & rdquo; r & acircde ea.

Then she took it from the beginning, making no bets outside of her passion for reading, reading, reading, and telling more about the movement on her blog. Bistro Margot (Margot being her pseudonym). He didn't plan to get out of it, nor did he become a blogger, vlogger, or anything else. He only knew how many stories about caring are what he loves most in the world.

& rdquoThere was no stake in the middle & rdquo; & icircmi z & acircmbe & # 537te ea. & rdquoNicio clip & # 259 & rdquo. From & bdquof & # 259r & # 259 no bet & # 259 & rdquo has passed, f & # 259r & # 259 s & # 259 - & # 537i realize, to a career & # 259 & icircn the true meaning of the word. Nicolle is not (just) a creator of recipes, but much more than that: he is a man who analyzes the links between medicine, medicine and human psychology, an analyst of senses, a man who has the rigorous patience to dissect every element of a gastronomic act.

However, at some point he realized that he could not do what he wanted to do, and this anthropology of m & acircnc & # 259rii & ndash if he did not have & bdquola m & acircn & # 259 & r 537i o patalama oficial & # 259 de buc & # 259tar.

& bdquoI wanted to eliminate from the start any discussion that could have ever intervened, in which I was asked: you hear, but you know in what quality you give the question about this or that. thing? & rdquo; & icircmi explic & # 259 ea. & rdquoI wanted to be able to answer them clearly and clearly: & icircn as a chef & rdquo.

After resigning from her corporate job, Nicolle graduated from cooking school, practicing 12 hours a day for 6 months at a time. He realized that the restaurant business was not a profession he would ever want. & rdquoNot because it's a lot of work and it's hard, but because I feel like it would limit me to what I want to do: I want to have time to do it. # 259 I read and experiment with things, I write, I analyze, I decant, and after 16 hours of work I get to work 4 hours of sleep, not you can do nothing else & rdquo, she thinks.

A unique & # 259 gastronomic diploma in the world

Because Nicolle had just found out that she wanted to use all her skills for a lifetime to do gastronomy in a completely different way, exactly. then that program appeared. A unique course in the world, which matched unrealistically well with the imagery of her imagination: it was about movement, but not in the classical sense, but about all the philosophy behind a perfect angle. It was called & bdquoDiploma universitaire du Go & ucirct, de la Gastronomie et des Arts de la Table & rdquo (Diplom & # 259 universitar & # 259 & icircn Gust, Gastronomie & # 537i Artele Mesei), la Universit & eacute de Reims Champagne-Ardenne.

It is a special program, which brings together the part of science, art, culture, history of gastronomy, practically studying this field at 360 degrees. The best specialists in the world teach here, and the diploma is certified by the prestigious & bdquoCordon Bleu & rdquo, o a legendary institution that certifies the best professions in hospitality and gastronomy, since 1895.

It was a program that combined the theoretical with the most concrete practice, the practice going from medieval gastronomy seminars that recreated just the guests of the Middle Ages to workshops that studied in the smallest detail the evolution of the taste of a & # 537camps when changing the temperature & # 537 of the shape of the glass.

At one of the courses, a team of researchers came to speak who had studied for years the formation of champagne bubbles in a glass. & rdquoPeople were so passionate about it that they waited 5 years for the technology to be perfected and for an infrared camera to appear that could capture the shape. de & # 537ampanie, ca s & # 259 - & # 537i confirme o teoría & rdquo, & icircmi poveste & # 537te Nicolle.

It was also there that he learned about the role of genetics and DNA in the perception of tastes. It's a whole universe of information and studies, but the idea is that our ability to perceive certain tastes depends on the genes we have or not. "At one point, two experts were arguing about a Sauvignon Blanc, one with a shock note and the other with green pepper notes." The course explains to us why we are both essentially right, because their genetic structure is different..

Thursday, December 27, 2018

Saint Jacques shells with endive and orange

You know I like endives and St. Jacques shells.
We are in high season so I propose a delicious, light and fragrant recipe.

Andiva & # 160or & # 160Brussels chicoryIt is often avoided because it has a bitter and astringent taste. But it is her taste that makes her unique in the culinary world.
I like to cook them like the Belgians - see here the recipe for & # 160Andive au gratin & # 160.

The Saint Jacques shell is the symbol of St. James, hence its name.
Legend has it that St. James saved a knight from drowning. The knight came to the surface covered in shells.
The Saint Jacques shell is also the symbol of pilgrims visiting the altar of St. James in Spain (Santiago de Compostela). Pilgrims carried a shell with them and received alms as much as they could take in the shell.

Ingredient:& # 160for 2 people
6-8 scallops
8 endive
the juice of an orange
1 teaspoon brown sugar
2 cloves of garlic
50 g of butter
salt pepper

Fried endives

Today we offer you a light, exotic, tasty and healthy recipe: Fried endives. How to prepare fried endives.

Peel a squash, grate it and slice it. Melt the butter in a saucepan and place the endives. Salt, pepper, add lemon juice and simmer for 40 minutes. Drain the endives, place them on a plate, sprinkle with chopped parsley and lemon juice.

Surimi - a 100% industrial product!

Originally from Japan several centuries ago, surimi is a food ingredient made from fish protein, generally of a cheaper variety, the meat is boiled, ground and mixed with various substances to give it consistency and then shaped. in the shape of crab legs or seafood, which if true, would be very expensive. Surimi has excellent gelling properties, so that it can take different forms.

The surimi preparation technique was developed in Japan in 1974-1975, which was the cornerstone for the globalization of surimi. The United States began making crabstick surimi in 1981 and currently has a production of about 200 million pounds. Therefore, the USA has the supremacy in the manufacture of surimi.

Surimi can be prepared from any species of fish, but the most commonly used types of fish are Alaska Pollock (Alaska Black Cod) and Pacific Merlan (Pacific Merlin or swordfish). Alaska Pollock is the most appreciated for its nutritional characteristics, durability, but also for the purity of the waters in which it swims.

To prepare a kilogram of surimi, five kilograms of fish are needed. A good quality surimi is odorless and has a creamy white appearance. In order to obtain high quality surimi, it is essential that the fish used is very fresh (caught only for a few hours) and that the best parts of it are used.

Surimi contains or should contain about 40-45% fish meat. Other ingredients include water, thickeners, sugar, salt, oil, flavors, rice wine and additives in the form of wetting agents, which help maintain moisture.

  1. Surimi is a Japanese word that means "minced meat."
  2. To make surimi, lean fish meat such as Alaska Cod is sprayed in the form of a thick, gelatinous paste, which is then combined with additives to give it a crab, lobster, etc. shape.
  3. The range of additives may include other fish products, but usually contains egg whites, oil, salt, starch, and spices. Here is the list of ingredients of a crab dish: Alaska Pollock, water, egg whites, wheat starch, sugar, corn starch, sorbitol, contains 2% or less of the following: crab meat, natural and artificial flavors, crab extracts, oysters, scallops, lobster and fish (salmon, anchovies), refined fish oil, rice wine, water, yeast, salt), sea salt, tapioca extract, yam flour, hydrolyzed soy, corn, and wheat protein, potassium chloride, inosinated and guanylated disodium phosphate, sodium pyrophosphate, carmine and paprika. As you can see this is a super processed food product.
  4. About 2% of the world's fish catch is processed into a kind of surimi paste.
  5. Nutritious, surimi is low in fat, but is usually very rich in sodium. In the example of the product above, a 2-foot serving of fake crab contains 480 mg of sodium (20% of DM). The recommended daily dose of sodium is 2,400 milligrams (the equivalent of a teaspoon of sodium).

Although it is a product widely used in various dishes, precisely because it is accessible, we recommend that when choosing a particular brand, read the label carefully. Pay attention to the percentage of fish meat, the type of fish, how much sodium it contains.

Saint Jacques shellfish recipe with citrus sauce and mashed pasta & acircrnac - Ingredients

With quality ingredients from the range Lidl, carefully selected and perfectly packaged ingredients, so that they can keep their freshness for a long time, the dishes can only come out tasty and healthy.

For the preparation of shells:

  • 15 pcs. scoici saint jacques
  • 50 ml of sunflower oil
  • 50 gr of butter
  • 1 lemon
  • 40 gr cubes of bacon
  • salt and pepper

For Easter puree & acircrnac:

  • 1 kg of pasta & acircrnac
  • 1 l of milk
  • 100 ml liquid cream
  • 300 gr of butter
  • 2 gr xanthan powder

For glazed pasta & acircrnac:

  • 4 pcs. of Easter & acircrnac
  • 2 cloves of garlic
  • 20 g of sugar
  • 20 g of honey
  • 10 g of thyme
  • 50 gr of butter

For parsnip chips:

For gasket:

  • 5 strands of broccoli
  • 50 gr of butter
  • 1 blade & acircie
  • 1 piece of smaller fennel
  • For the sauce:
  • 3 pcs. onion eshalots
  • 100 ml of grapefruit juice or 3 pcs. of grapefruit
  • 100 ml of red orange juice or 3 red oranges
  • 30 ml lemon juice or 1 lemon juice
  • 30 ml lime juice or 2 limes
  • 100 ml of white wine
  • 100 g of smoked trout
  • 400 gr sm & acircnt & acircnă liquid
  • 1 gr of saffron
  • salt and pepper
  • cayene pepper
  • 50 gr salmon

For decoration:


exotic! and solar & # 8211 at least sun in the plate to be, if outside ba :))

Immm what kindness. Superb looks. Kiss the Bunny.

This is lovely you have a wonderful beautiful and loving mothers day today and always!

I love salmon and the salad sounds a perfect match with the fish.

The salmon fan was set up with the plate spread out for a portion & # 8230-)

Love this salad, awesome. Happy mother & # 39s day.

New to ur space and Happy to follow u ..
Do visit me to esteem permits ..

must be very good!

A beautiful dish! Light, scrumptioud, fresh and so healthy. I love that combination.

I really like the combination made.

Simply clean & delicious! I love easy way of cooking. ha & # 8230 Enjoy your day, darling.

Beautiful and refreshing salad! I love salmon and this looks scrumptious!

In a bowl add a teaspoon of sugar, a teaspoon of water, fish sauce, ginger, lemon juice, garlic powder and hot pepper flakes. Mix very well until you get a homogeneous composition, and the sugar melts.

In a saucepan, add the rest of the sugar together with the water and let it boil, stirring constantly. Then let it boil until you get a caramel. When ready, turn off the heat and add the above composition.

In a frying pan, add the olive oil and let it heat up. Season the shells with salt and pepper and fry them in a hot pan for two minutes on each side. Then add the sauce and mix well. Season everything with mint.

Pork tenderloin with endive, Saint Jacques, cashews and sweet potato puree prepared by Grosu's team

When you want to make pork tenderloin, you have to try this tasty recipe.

  • 300 g pork tenderloin
  • 50 g butter
  • 5 cashew nuts
  • 2 Saint Jacques shells
  • 1 endive cut in four
  • 1 sweet potato
  • 200 g liquid cream
  • 1 apple
  • 50 g sugar

Pull the muscle in the pan and caramelize it on all sides, then put it in the oven for about 10-15 minutes at a temperature of 180 degrees, depending on the thickness. Season to taste.

Sweet potato puree:

Peel a squash, grate it and boil it in water until it becomes soft. Then add the liquid cream and reduce it until it becomes like a paste.

Season to taste and put in the blender.

The shells are fired in a frying pan heated with oil for one minute on each side or until they are evenly caramelized.

The quarter endive is blanched in boiling water for two minutes. Remove from iced water. Then fry in a pan with a little butter and a little sugar to caramelize.

Peel an apple, grate it and squeeze the juice. put in the oven covered with a little sugar for eight minutes at 180 degrees Celsius.

Cashew nuts are placed on the plate.

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