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salmon and the 'buttered cabbage

6-8 servings Ingredients

• For the buttered cabbage:
  • 1 / 2 Savoy cabbage 2 tablespoons
  • tablespoon butter
  • 2-3 cloves garlic, finely chopped
  • 4 tablespoon cream Salt and pepper
  • black pepper
  • A glass of dry white wine mustard
• For the liner:
• 2 rolls of pastry
• 1 salmon fillet, skinless
• fresh herbs (for me it will be tarragon)
1 Egg beaten
• Salt and white pepper or black pepper

• 
  

  
  

  preparations

  The buttered cabbage
  In a large saucepan of boiling salted water, blanch cabbage leaves about 3 minutes. Drain well, cool and slice. If desired, remove the meatiest ribs. Book.
  In a skillet, heat butter over medium heat. Add garlic, cabbage, season and cook 5 minutes.

  Add wine and reduce until almost dry. Add
  and cream and simmer uncovered for 10 minutes or until cabbage is tender. Check the seasoning and let cool. The liner
  
  
  Roll dough into a rectangle about 33 x 40 cm (13 x 16 inches). Place a sheet of parchment paper on a plate and place the dough. Fold dough in half lengthwise and center it over the plate.
  Spoon half of the buttered pastry and arrange the pieces of salmon fillet and fresh herbs. Season well and cover with the rest of Buttered.

  Brush gilding (yellow Egg beaten with a little water) around the circumference of the liner and close. While pressing the edges to close the liner. Brush again gilding. Refrigerate at least 1 hour or overnight cover.
  
  Preheat oven to 200 º C (400 º F). Bake 15 minutes then the liner down the oven to 180 º C (350 º F) and bake 25 to 35 minutes. If the shoe stayed overnight in the refrigerator, it will require about 15 more minutes of cooking. It must rely on the crust, which should be nicely browned.

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Osso bucco Milanese to

A classic Italian cuisine, and meat dish flavored slush. Osso Bucco means "bone hole", a name certainly inspired slices of veal shank are used for this dish.

Preparation: 20 min

Cooking: 2 h

Ingredients for 6 people. :

1.5 kg of pre-cut veal shank slices

3 carrots

3 onions

3 tablespoons olive oil

4 tomatoes

2 teaspoon dried sage chopped

1 tablespoon chopped basil

1 bouquet garni

1 / 4 l dry white wine

1 cube of chicken stock to the pot

salt, pepper

For cremolata:

1 tablespoon chopped parsley

1 clove garlic, crushed

1 lemon peel grated

1 orange peel grated

Cut carrots into thin strips and mince the onions, melt over medium heat with olive oil in a Does all or a pan. When the mixture has browned, add tomatoes, peeled and cubed, bouquet, basil, sage. Cover and simmer over low heat. Flour the veal pieces and brown in a skillet. Transfer the meat to the pot with the vegetables. Deglaze the meat juices left in the pan with the wine, then pour the wine into the pan. Add water so as to cover the meat, but no more. Add the bouillon cube crushed. Mix with salt and pepper, cover and simmer over low heat 1h30 to 2h.

cremolata Prepare by mixing the ingredients that compose it. It is this mixture that will give its character to the osso buco. The add to hot dish, 5 minutes before serving.

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There's a vague smell of old socks floating in the apartment. No no no, do not look at me like that, I'm there for nothing. It's just good old reblochon who has done it again!
Rich and comforting dish for a good day snow

:-) Ingredients: 500 grams of potatoes, 50 grams butter, 200 grams of bacon nature, 2 large onions, 25 ounces of heavy cream, a glass of dry white wine, 1 reblochon farmer.


Recipe Preparation: Cook the potatoes in water and cut into slices. Sauté onions in butter. Once the onion lightly colored, add the white wine in the pan and let reduce until almost dry. Add the bacon and brown. Pour into an ovenproof dish. Add cream. Cut horizontally into two reblochon farmer and cover with potatoes. Place in hot oven until the cheese completely melted.

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Zucchini Pie and County

I finally found a little time to cook anything other than buttons :-) By cons, shame on me, I used a paste ready rather than do it myself. Because I lack a bit of time right now so I played the card ease!
Ingredients: 1 puff pastry

6 small zucchini
a good chunks of County (or Vacherin or Appenzeller)

2 eggs 1 cup cream 35%
salt, pepper, nutmeg, fresh herbs (depending on your taste: basil, herbs de provence or others)

Preheat oven to 180 ° C (350 ° F)
Spread the batter into the pie pan.
Cut zucchini into rounds and fry in 2 tablespoons olive oil. When it is tender stop the fire and add the fresh herbs.
Grate cheese. Place half grated cheese on the pastry, then pre-cooked zucchini.
Beat eggs, add cream, salt, pepper, a pinch of nutmeg and remaining grated cheese.
Pour this mixture over the zucchini. Bake the pie for about 40 minutes (depending on your oven).

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Pottery Biol Gaget to-the-top turns 25.
From 11 December to 24 December, free admission 10 am to 19 h. for a magnificent display and sale.
opportunity to discover this artisan exception.