Healthy Fruit Dessert Recipes by Liliya Borochov [epub | 1,24 Mb] ISBN: B00H75H1TO

  • Full Title: Healthy Fruit Dessert Recipes: 101 Recipes from Cookies and Cake to Muffins and Pie (Healthy & Easy Recipes Book 1)
  • Autor: Liliya Borochov
  • Print Length: 190 pages
  • Publisher: 
  • Publication Date: January 20, 2014
  • Language: English
  • ISBN-10: B00H75H1TO
  • ISBN-13: 
  • Download File Format | Size: epub | 1,24 Mb
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Healthy Fruit Dessert Recipes

101 Healthy, Easy & Tasty Fruit Recipes!!!

No meal is complete without a decadent dessert, don’t you agree? For most of
us, a dessert is that treat we wait for the whole day, is that moment when we
indulge on something sweet without thinking how many calories it has, how much
sugar or how healthy it is. However, the after dessert moments sometimes turn
into guilt feelings.

But it doesn’t have to be like that if you know for sure that the dessert you
make is healthy and nutritious. This book does exactly that – compiles healthy
dessert recipes for your convenience.

Admit it! How many times you looked for easy healthy recipes or low calorie
recipes and found too few? Look no more as you have all the answers in this
book. All the healthy dessert recipes you want are here. From the most decadent
fruit cake recipes to light cookies or breads, you name it, this book has it.

The idea behind this book is to teach you that dessert and fruit cakes can be
decadent and rich without having too much fat and sugar, but containing healthy
and nutritious ingredients.

With 101 recipes to choose from, you will have a fun new sweet dessert every day.

 

Editorial Reviews

 

Keywords

sert

The Perfect Scoop

The Great Book of Chocolate

This is a work of nonfiction. While all the events in this story are true, some identifying details were changed, including names, to protect the privacy of individuals.

Copyright © 2017 by David Lebovitz

All rights reserved.

Published in the United States by Crown, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

crownpublishing.com

CROWN is a registered trademark and the Crown colophon is a trademark of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data

Names: Lebovitz, David, author.

Title: L’appart : the delights and disasters of making my Paris home / David Lebovitz.

Description: New York: Crown, 2017.

Identifiers: LCCN 2017009159 | ISBN 9780804188388 (hardback)

Subjects: LCSH: Lebovitz, David—Homes and haunts—France—Paris. | Apartments—Remodeling—France—Paris. | Cooks—France—Paris—Biography. | Americans—France—Paris—Biography. | Paris (France)—Social life and customs. | Paris (France)—Biography. | Cooking—France—Paris. | Cooking, French. | BISAC: BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs. | TRAVEL / Essays & Travelogues. | COOKING / Regional & Ethnic / French.

Classification: LCC TX649.L43 A3 2017 | DDC 641.5092 [B]—dc23 LC record available at https://lccn.loc.gov/2017009159

ISBN 9780804188388

Ebook ISBN 9780804188395

Cover design by Alane Gianetti

Cover photograph by James Roper

v5.1

prh

To Romain, who made it all possible.

(Well…the good parts, that is.)

Contents

Other Titles

Title Page

Copyright

Dedication

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Chapter 13

Chapter 14

Chapter 15

Chapter 16

Chapter 17

Chapter 18

Chapter 19

Chapter 20

Chapter 21

Chapter 22

Chapter 23

Chapter 24

Chapter 25

Chapter 26

Chapter 27

Chapter 28

Chapter 29

Chapter 30

Chapter 31

Chapter 32

Chapter 33

Chapter 34

Chapter 35

Chapter 36

Chapter 37

Chapter 38

Epilogue

Acknowledgments

Author’s Note

Index of Recipes

1

“Pee in this cup.”

The stern doctor sat behind the desk in her dim beige office, under-illuminated by a metal desk lamp fitted with a bulb that cast a dull glow over everything and seemed to have been last changed when De Gaulle was president. She handed me a paper receptacle that felt like it was made of newsprint and averted her eyes—somewhat.

It had been eight exasperating months since I’d signed the first promesse de vente and finally, I was close to the day when I would sign the acte de vente, the deed to my apartment in Paris. Or as time-pressed Parisians shorten it: l’appart.

And here I was. The last acte I had to do was…just…relax…Which, considering the circumstances—being vaguely scrutinized by a doctor while standing in the middle of her cabinet, anxiously trying to fill a paper cup that threatened to crumple in my free hand—is not an easy task.

Maybe if I’d had a grand café crème beforehand…or better yet, a big glass of rosé, I thought, while she—and I—waited for me to breathe a shudder of relief, so she could go home and I could get the final approval on my bank loan. We were in the same position (well, not literally), waiting for the same thing. She’d already taken a blood sample and rigorously checked my vital signs to make sure I was in the bonne santé required by the French bank to approve my mortgage.

I’d applied for a few mortgages before, in the United States, but a medical screening had never been part of the approval process. I was puzzled, until a banker explained it to me: “Monsieur Lebovitz, we don’t want you to die.” Which was something I couldn’t disagree with—they wanted confirmation that I would live long enough to pay for the place. (Later I learned that they had good reason to worry, because that almost didn’t happen.) I urgently needed to complete this final task before they’d release the funds for the loan and I could finally take possession of the apartment I’d spent years looking for.

Ever since my arrival in Paris a decade earlier, I had been living in a charming chambre de bonne, one of the minuscule top-floor apartments tucked just under the curving roof of a blocky yet regal Haussmannian building in the Bastille quarter of Paris. Chambres de bonne are single rooms where the maids (les bonnes) once lived. Nowadays, they’re sought after by Parisians because they are often the cheapest places to buy, especially the ones in buildings without elevators. (Which is why you rarely see Parisians needing to engage in the unsightly spectacle of le jogging—although I’d recently spotted one woman running in the Tuileries,
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think positive is a daily priority for me. I want to show you how to do the same.

You are going to love this book if:

You’ve been dieting on and off for many years and don’t believe you’ll ever truly be able to lose weight. You can – and I’m going to show you how making just a few simple changes can help you keep the weight off for life.

You think your body has been ruined by years of yo-yo dieting and can never look good again. It can and it will. Just look at me!

You’re confused by all the mixed dieting and exercise messages that are out there. Forget all that! I like to keep things simple and keep them real.

You kick-started your healthy lifestyle journey with my Honesty Diet and now you want to step things up, try some delicious new recipes and discover brilliant new techniques to store in your weight-loss locker.

You are going to do this, because you’re amazing and you deserve to.

Believe me when I say that anything is possible. Three years ago I was twelve stone heavier than I am now. That’s a whole person. Now? I’m healthy, happy and embracing life to the fullest. Am I perfect? Absolutely not. Will I ever be? No, because there’s no such thing. But I’m perfectly me, and every day I work on being the best I can be. And if I can do it, you can too.

Even supermodels and stunning celebrities have insecurities. You may think, ‘Well, if they’re not happy, what chance have I got?’ But here’s the thing – being happy with yourself is a choice.

Let today be the day when you choose to be kind to yourself and to your body.

If you’ve picked up this book, the chances are you think there’s room for improvement and you’d like to lose weight and feel great. Or you might have read my first book, lost a bit of weight already (in which case, a huge Well Done!), but now your progress has slowed down and you’re looking for more ideas and inspiration to help ramp things up again. Perhaps you found success with my first book and now you’re looking for the next challenge. Brilliant, let’s get to it!

Before we start, I want to say please, please, please don’t give yourself a hard time at any point while you’re reading my books or following my advice. Being negative will only hold you back. Instead of focusing on being unhappy with your body as it is right now, put all that energy into focusing on where you want to be, because that’s where you’re eventually going to be.

Why waste any more time wishing you were a certain size and feeling down because you’re not? Let’s just get on and do it! I’m going to teach you how to get your head into the best place, and before you know it your body will follow.

I’m so excited for you.

I want to kick off with this chapter because it’s all about getting ourselves into a great place mentally, not to mention learning to love ourselves. And in my opinion they are two things which are essential when it comes to weight loss.

The irony for me is that the biggest struggle in keeping the weight off hasn’t so much been physically, but that at times it’s been a huge struggle mentally. In the early days, I often found it really hard to cope with how much I’d changed. Sometimes I still see myself as that other person – the old, overweight me. Even now I get days where I wonder if I’m doing enough, eating well enough, being a good enough person. But that’s a part of being human, I guess. Then I’ll have other days where I’ll feel on top of the world and really positive and ready for whatever comes my way. It’s about learning to go with how I’m feeling on a daily basis and giving myself a break if things go wrong or my workload means I don’t manage as long in the gym as I’d wanted to.

My attitude used to be so bad at times that I would create problems for myself, and I would always imagine the worst-case scenarios, just in case they happened. For instance, I’d have arguments in my head with imaginary people who commented on my weight, even though no one ever did. I was so defensive. If I’m being honest, I think I felt a bit angry with the world. I thought it was unfair that I was so big, and that manifested itself as negativity. One recurring thought I had a lot was, ‘If I lose weight, I’ll only put it on again, so what’s the point?’ I was so sure it would all pile straight back on again that I didn’t even give it a try. Imagine if I’d never challenged that thought? I would still be stuck in the same miserable place. I really do believe it was my decision to keep an Honesty Diary that helped me get past that blockage and find a way forward. I’m not saying it was an overnight thing, but by getting those thoughts and feelings down on paper I could start to make more sense of them.

There’s an amazing saying that goes: ‘Some people create their own storms and then complain when it rains.’ I have to say, that was me at times. Once I was in a negative loop I didn’t know how to get out of it again. I
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utter into a warm sauce until it shined and emulsified, and served eighty people per hour in temperatures so hot my eyelashes curled; I earned scars on my arms from burns and often smelled like a campfire by day’s end. It was here that I met oyster enthusiast Jon Rowley, who recruited me to shuck oysters for him and gleefully told me about the virtues of the briny Olympia oyster. And it was here that I cooked for avid regulars like Mr. Munyan, a man who had been eating quail on a bed of plain frisée with a side of limas in the same seat at the same table every Sunday at 12 P.M. sharp for ten years—until the fateful Sunday when I decided to make him green beans instead. After that, he ignored most of his other food and devoured green beans every Sunday.

I often watched Mr. Munyan eat by the big window while I fed white oak into the wood-burning stove. He was well into his eighties, a thin silver mop on his head, his cane propped against the side of his chair. He wore a suit to dine alone and always called ahead, as if it were his first time. “May I join you for lunch today?” he’d ask politely. He ordered a $500 bottle of Bordeaux on most days and never finished it. Some of the best wine I tasted was the leftover bottle the sommelier left in the kitchen for me to try. Mr. Munyan taught me the value in sitting down for a proper meal, and our Sunday exchange of beans for Bordeaux was a ritual I looked forward to.

Soon, though, not even perfect little oysters, nor sips from a $500 bottle of wine, could keep me in a New York kitchen any longer, and so I did what others before me have done: I traveled to France, where I got a job at La Chassagnette, a destination restaurant in Provence with its own organic gardens. The pace of rural life in the south of France was an exercise in extreme patience for someone who had the current of New York City coursing through her veins. I lived in a run-down house crowded with frogs and cobwebs set back into a deep field along the Rhône River. I slept under a tablecloth I took from the restaurant and woke to the sulfur smell of the marsh every morning, a particular Camargue charm that I never did get used to. My head spun with French words, the French language a thousand little dots in my head, which connected at random moments, while rolling out pasta dough or pulling heads off sardines. The executive chef wore a blue denim apron and sneakers with leopard fur, which meant I rarely heard him coming.

The kitchen at La Chassagnette was a mosh pit of dysfunction. Knives waved in the air in dramatic protest; people called each other’s names from unreasonable distances. I mastered the art of skinning a fish without a knife—and then learned how to do it in the dark when the power went out. Pretty soon I could strip a fish cavity clean in the time it took someone to say, “La lumière, la lumière, je m’en charge!” There were also plenty of moments like the time I peeled the skin off fifty grapes and deseeded them with a paper clip, only to watch the chef pop them in his mouth like candy a few minutes later.

My respite was hiding in the garden house with the old gardener Emmanuel and his three-legged cat. He taught me about unusual herbs and all their attributes and the potency of greens grown in dry heat and little rain. He taught me to stop and smell the rosemary and murmured “Une américaine avec le courage,” as he watched me discover my love for driving heavy farm equipment.

On days when I approached the edges of insanity in the kitchen, I escaped with Eric, the food buyer for the restaurant, to the farmers’ market, where I observed the forceful debates among locals on the merits of various foods and the best ways to prepare them. In France there was always time to stop and discuss these important matters. Wherever they might be going or when they might be expected to arrive, it could wait. Food came first. I learned my French numbers working the farmers’ market, and watched as one old lady pressed her thumbs firmly into a cebette (a French vegetable in the leek family), while another man walked by loudly singing the name of each vegetable as he inspected them.

I spent my last weeks in France visiting Francis, our fig supplier, at Les Figuières, where we ate the last figs of the season off his trees and reminisced. I dined with a bottle of rosé while I waited for the chicken supplier to finish killing her chickens. (Eric had taught me never to arrive early when picking up your ingredients since they may still be alive.) I spent afternoons rolling through the hills of Les Baux-de-Provence with Jean-Benoît, the owner of an olive oil farm, watching his olive harvest. He poured the first bottle of the year’s olive oil and gave it to me to remember him by. As if I could ever forget.

Today, artisanal methods are in retreat and, in many cases, live mostly in the memory and im
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inegar

Salt to taste

7-8 black peppercorns, crushed

6 small pickled gherkins, chopped

1 teaspoon dried rosemary

¼ teaspoon mixed herbs

1 Roast onions over an open flame. Cut into one inch square pieces.

2 For the dressing mix together vinegar, salt, crushed peppercorns, pickled gherkins, rosemary and mixed herbs.

3 Mix together bread cubes, onions, capsicum, tomato and iceberg lettuce in a bowl.

4 Just before serving, add the dressing and toss to mix. Garnish with toasted brown breadcrumbs and serve immediately.

Vegetable

Ribbon Salad

INGREDIENTS

1 medium zucchini, peeled

2 medium carrots, peeled

2 medium cucumbers, peeled

Salt to taste

5 black olives, sliced

FOR THE DRESSING

2 tablespoons vinegar

1 tablespoon soy sauce

1 teaspoon brown sugar

¼ teaspoon red chilli flakes

3-4 fresh basil leaves

1 Take a potato peeler or a manual slicer and slice zucchini, carrots and cucumbers lengthways into thin ribbons. Sprinkle a little salt and set aside for five minutes.

2 Blend vinegar, soy sauce, brown sugar, red chilli flakes, roughly torn basil leaves and salt to make a coarse paste. Transfer to a bowl.

3 Squeeze the cut vegetables to remove excess liquid.

4 Add vegetables to the dressing in the bowl and toss well.

5 Serve garnished with olive slices.

Aloo Kachalu

Chaat

INGREDIENTS

2 large potatoes, boiled, peeled and cut into 1 inch cubes

1 large sweet potato, boiled, peeled and cut into 1 inch cubes

1½ tablespoons lemon juice

Salt to taste

1 inch ginger, cut into fine strips

1 large ripe banana

2 tablespoons tamarind pulp

2 green chillies, finely chopped

1 teaspoon chaat masala

2 tablespoons fresh coriander leaves, finely chopped

1 Add half a teaspoon of lemon juice and a pinch of salt to ginger strips. Refrigerate.

2 Peel and cut banana into one inch pieces, mix with half a teaspoon of lemon juice and set aside.

3 Place potatoes, sweet potato and banana in a mixing bowl. Add remaining lemon juice, tamarind pulp, green chillies, chaat masala, salt to taste and coriander leaves; toss lightly.

4 Serve garnished with chilled pickled ginger strips.

Warm Potato

Salad

with Green Beans

INGREDIENTS

8-10 baby potatoes

10-12 French beans, cut into 1 inch pieces

½ teaspoon paprika or crushed red chilli

FOR THE DRESSING

2 tablespoons paneer (made from skimmed milk), crumbled

½ cup skimmed milk yogurt

1 teaspoon mustard paste

Salt to taste

7-8 black peppercorns, crushed

2 stalks spring onion greens, chopped

1 Boil potatoes in two cups of water, drain and set aside. Boil French beans in one cup of water, drain and refresh in cold water. Set aside.

2 Mix together baby potatoes leaving the skin on, and French beans and set aside.

3 For the dressing, mix paneer, yogurt, mustard paste, salt, crushed peppercorns and spring onion greens.

4 Fold the baby potatoes and French beans into the prepared dressing. Adjust seasoning.

5 Sprinkle paprika or crushed red chilli on top and serve.

Snacks & Starters

Corn

Bhel

INGREDIENTS

1 cup fresh corn kernels

1 large onion, finely chopped

1 large tomato, finely chopped

2 medium potatoes, boiled, cut into ½ inch cubes

2 teaspoons chaat masala

3-4 green chillies, finely chopped

2 tablespoons Green Coriander Chutney (see Note)

2 tablespoons Date and Tamarind Chutney (see Date And Tamarind Chutney page)

4 tablespoons fresh coriander leaves, finely chopped

1½ teaspoons lemon juice

Salt to taste

1 cup cornflakes, crushed

1 Bring three cups of water to a boil. Add the corn kernels and continue to boil for three to four minutes. Drain and remove excess water. This bhel can be made with hot or cold corn kernels.

2 Mix together the corn, onion, tomato, potatoes, chaat masala, green chillies, green coriender chutney, date and tamarind chutney and coriander leaves. Add lemon juice, salt and toss to mix.

3 Divide into individual servings, sprinkle cornflakes and serve immediately.

Note: Grind together 1 cup fresh coriander leaves, ½ cup fresh mint leaves, 2-3 green chillies, black salt to taste, ¼ teaspoon sugar and 1 tablespoon lemon juice to a smooth paste using a little water if required.

Stuffed Methi

Cheela

INGREDIENTS

FOR THE CHEELA

2 cups gram flour (besan)

¼ teaspoon soda bicarbonate

Salt to taste

1 teaspoon red chilli powder

1 teaspoon carom seeds (ajwain)

A pinch of asafoetida

2 tablespoons fresh coriander leaves, chopped

FOR THE STUFFING

2 medium onions, chopped

1 cup fresh fenugreek leaves (methi), chopped

8-10 fresh button mushroom
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the firegrate between the mounds of charcoal. Put the rack holding the leaf packages atop the pot of broth; close the grill lid. Grill for 2½ to 3½ hours, replenishing coals once or twice, until the lamb is falling-apart tender and an instant-read thermometer registers 170°. If using a gas grill, turn all burners to high, close the lid, and heat for 10 minutes. Then, turn off one burner and reduce the heat for the other(s) to low. Remove the lamb from the refrigerator. In a large pot or dutch oven, combine 1 qt. water and the ingredients for the broth. Bring to a boil, then reduce the heat to a low simmer. Cover and simmer 20 minutes or until the vegetables are tender. Transfer to a heavy-duty foil pan. Loosely wrap 1 lamb chunk in each avocado leaf, folding over slightly; use more than 1 leaf per chunk if necessary. Put the foil pan with the broth directly on the ceramic coals (or flame tamers) on the unlit side of the grill. Place the leaf packages on the cooking grate on unlit side. (If using banana leaves, put a layer of leaves on the grate, top with lamb chunks, nestling them together, and top with another layer of leaves.) Close the grill lid. Grill for 2½ to 3½ hours, until the lamb is falling-apart tender and an instant-read thermometer registers 170°.

4. Wrap the tortillas in foil and warm on the grill for 10 minutes (or wrap in a damp towel and warm in a microwave 10 to 20 seconds). Stir the beans, rice, half the cilantro, the chipotles, and salt into the broth; ladle into bowls and serve. Unwrap the lamb; pull apart slightly with forks and serve atop the leaves. Assemble the tortillas, cabbage, salsa, and remaining cilantro for making tacos. Enjoy!

* Find fresh avocado and banana leaves at Asian and Latino markets. Or substitute dried avocado leaves (soak them in hot water for 20 minutes before using).

PER SERVING 847 Cal., 43% (366 Cal.) from fat; 42 g protein; 41 g fat (11 g sat.); 81 g carbo (11 g fiber); 1,298 mg sodium; 114 mg chol.

APPLE ALLEY BAKERY

Julian

2122 Main St. Julian, CA

(760) 765-2532

Six months after Debbie Gaudette started working at Apple Alley in 1993, she took the place over. “It was either that or be out of work,” she says. Although she’d never worked in public food service, cooking and baking had been a passion forever. In 1993, Apple Alley was just a small courtyard: The street-front space now occupied by the dining room used to be a yarn shop, and pie sales occurred at a small counter down the alley behind it. Debbie and her husband, Keith, added the dining room in 2005, and a popular-with-locals-and-visitors-alike “soup-sandwich-pie” lunch special fills up all available indoor space—plus the pretty flower-decked side patio—daily. Debbie’s caramel apple pecan pie was a groundbreaking first for the town, and she’s not blind to evolving tastes: Hers is the only bakery in Julian (and there are quite a few) to offer a gluten-free crust, which she makes with rice flour. “And I still go home every night and cook or bake,” she says.

Pumpkin Cookies with Cream Cheese Frosting

MAKES ABOUT 56 COOKIES 25 MINUTES, PLUS 45 MINUTES TO BAKE AND COOL

The drive up into what counts as mountains in Southern California, to reach the idyllic town of Julian, is a true scenic pleasure. But not a short one. What, then, accounts for the slavish devotion of the hordes who make this drive just for Debbie’s famous pumpkin cookies? If possible, get to Julian with a long afternoon at your disposal, and find out for yourself. If that’s not in the cards, make our version.

Cream Cheese Frosting

8 oz. cream cheese, softened

½ cup unsalted butter, cut into 4 pieces and softened

1 cup powdered sugar

1 tsp. best-quality vanilla extract

Cookies

½ cup unsalted butter, softened, plus extra for preparing the pan

1½ cups granulated sugar

2 large eggs, lightly beaten

1 (15-oz.) can pumpkin purée (not pumpkin pie mix)

2½ cups cake flour

2½ tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1½ tsp. ground cinnamon

1 cup raisins

1 cup walnuts, roughly chopped

1. MAKE THE FROSTING: In a mixing bowl, beat the cream cheese with a handheld blender until smooth and creamy. Add the butter, 1 piece at a time, beating it in well. Scrape down the sides of the bowl, then sift the powdered sugar over the top and beat in well. Stir in the vanilla.

2. MAKE THE COOKIES: Preheat the oven to 375° and butter a large baking sheet. In the bowl of a mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs until incorporated. Thoroughly blend in the pumpkin, then sift the flour, baking powder, baking soda, salt, and cinnamon over the top. Blend in, then fold in the raisins and walnuts.

3. Using a small ice cream scoop or a soupspoon, drop the dough in 2-tbsp. portions onto the baking sheet, leaving about 1 in. between each. Bake
uttez-les, mettez-les autour du canard. Hachez les herbes, concassez grossièrement les cacahuètes, parsemez-en le plat.

POT-AU-FEU ALBIGEOIS

4 pers. Préparation : 20 min Cuisson : 3 h

600 g de bœuf dans le gîte • 600 g de jarret de veau • 400 g de jambon • 2 quartiers d’oie confite • 4 os à moelle • 4 carottes • 4 poireaux • 4 navets • 4 pommes de terre • 1 oignon • 2 branches de céleri • 3 gousses d’ail • 4 clous de girofle • 1 bouquet garni • sel, poivre

Réalisation

Épluchez les carottes, les navets, les pommes de terre, coupez-les en deux ou quatre selon leur taille, pelez les gousses d’ail et l’oignon, piquez-le de clous de girofle. Nettoyez les poireaux et les branches de céleri, coupez-les en tronçons, attachez-les avec de la ficelle de cuisine. Enveloppez les os à moelle dans une mousseline.

Mettez les viandes dans un faitout, ajoutez les gousses d’ail et l’oignon, le bouquet garni, salez et poivrez. Portez à ébullition en écumant régulièrement. Baissez le feu, couvrez et laissez cuire pendant 1 heure 30 minutes. Ajoutez les carottes, les navets, les poireaux, le céleri, prolongez la cuisson de 30 minutes. Ajoutez enfin les pommes de terre, les os à moelle et les morceaux d’oie. Laissez cuire encore pendant 30 minutes.

Retirez les légumes, déposez-les dans un plat creux. Découpez les viandes, déposez-les sur les légumes. Déposez les os dans un ravier. Servez immédiatement. Accompagnez de gros sel, de moutarde et de cornichons. Gardez le bouillon pour un prochain repas.

POT-AU-FEU AUX QUATRE VIANDES

4 pers. Préparation : 20 min Cuisson : 3 h

400 g de gîte de bœuf • 400 g d’épaule d’agneau • 400 g d’épaule de veau • 400 g de poitrine de porc fraîche • 4 carottes • 4 navets • 4 poireaux • 2 branches de céleri • 1 oignon • 3 clous de girofle • 1 bouquet garni • sel, poivre en grains

Réalisation

Épluchez les carottes et les navets, coupez-les en quatre. Nettoyez les poireaux, liez-les avec les branches de céleri. Pelez l’oignon et piquez-le de clous de girofle. Mettez les viandes dans un faitout, couvrez-les d’eau, portez à ébullition. Écumez régulièrement, puis baissez le feu, couvrez et laissez cuire.

Au bout de 2 heures, ajoutez les légumes, le bouquet garni, une dizaine de grains de poivre et du sel. Couvrez et laissez cuire à feu doux pendant 1 heure. Découpez les viandes en morceaux, entourez-les de légumes, arrosez de bouillon. Servez sans attendre. Accompagnez de gros sel, de moutarde et de cornichons.

POT-AU-FEU BASQUAISE

4 pers. Préparation : 15 min Cuisson : 3 h

800 g de bœuf dans le gîte • 300 g de plat de côtes • 4 poireaux • 6 carottes • 4 navets • 4 piments doux • 3 tomates • 1 branche de céleri • 60 g de riz • 1 oignon • 2 cuil. à soupe d’huile d’olive • 4 clous de girofle • 1 bouquet garni • sel, poivre

Réalisation

Pelez les carottes, les navets et l’oignon. Piquez l’oignon de clous de girofle. Coupez les carottes en deux et les navets en deux ou en quatre selon leur grosseur. Épluchez les poireaux, lavez-les soigneusement et attachez-les avec la branche de céleri.

Mettez les légumes dans un faitout avec le bouquet garni, du sel et du poivre, versez environ 2 litres d’eau et portez à ébullition. Dès que l’eau bout, plongez la viande, couvrez et dès la reprise de l’ébullition, baissez le feu et laissez cuire 3 heures. Quinze minutes avant la fin de la cuisson, jetez le riz dans le bouillon.

Pendant ce temps, épépinez les piments et coupez-les en fines lanières. Pelez et épépinez les tomates, coupez-les en cubes. Faites revenir les piments et les tomates dans l’huile d’olive pendant 5 minutes.

Sortez les légumes avec une écumoire, disposez-les sur un plat creux, ajoutez les piments et les tomates. Découpez la viande en tranches, mettez-les sur les légumes. Servez immédiatement.

POT-AU-FEU DE CANARD

4 pers. Préparation : 15 min Cuisson : 40 min

4 cuisses de canard • 4 carottes • 4 navets • 4 poireaux • 4 pommes de terre • 4 branches de céleri • 1 l de bouillon de volaille • 2 cuil. à soupe de graisse d’oie • sel, poivre

Réalisation

Faites revenir les cuisses de canard dans une grande cocotte dans la graisse d’oie pendant 5 minutes. Arrosez de bouillon, poivrez, salez peu et faites cuire à petits frémissements pendant 15 minutes.

Épluchez les légumes, tournez les carottes, les navets, les pommes de terre en forme d’olives, coupez les poireaux en deux, attachez-les en botte, liez également les branches de céleri, ajoutez-les au bouillon. Prolongez la cuisson 20 minutes.

Retirez les cuisses de canard et les légumes avec une écumoire, disposez-les dans le plat de service, en plaçant le canard au milieu et en intercalant les légumes tout autour. Arrosez d’une louche de bouillon. Servez bien chaud. Accompagnez de gros sel, de moutarde et de cornichons. Gardez le bouillon pour un prochain repas.

POT-AU-FEU DE DINDE AU THYM ET À

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