C’est un incontournable. Plusieurs recettes essayées, pour enfin trouver celle qui me plaisait le plus! Un poulet au beurre pas trop épicé, pas trop liquide - juste assez.
Inspirée de l’émission L’épicerie à Radio-Canada, j’ai suivi la recette proposée par une chef consultante, Lakshmi Sundaram.
Une seule différence, je prend toujours les hauts de cuisse du poulet, ça finit bien plus tendres! Et je vous JURE que les feuilles de fenugrec font toute la différence dans ce plat, ça vaut vraiment la peine de fouiller et trouver cette épice.
La recette à refaire, encore et encore....
Pour 4 portions environ - j’ai toujours tendance à augmenter les quantités afin d’en garder au congélateur ou de donner au suivant :)
1: Faire la pâte ail-gingembre
Réduire en purée l’ail et le gingembre. Diviser la purée en 2, la moitié pour la marinade du poulet, l’autre pour la sauce!
1 1/2 c. à soupe de gingembre frais haché
1 1/2 c. à soupe d’ail émincé
2: Préparer le poulet
Lacérer le poulet et le frotter avec le mélange de jus de citron + sel + paprika. Ensuite, mélanger ensemble le yogourt + garam masala + piment cayenne ou chili + la moitié de la pâte ail-gingembre pour ensuite ajouter au poulet. Et hop ou frigo pour un minimum de 1 heure, maximum 12 heures. La cuisson est d’environ 20 minutes à 500 F, sur du papier d’aluminium, jusqu’à ce que ça soit bien tendre.
1 kg de poulet
Jus de 1 citron
Sel
2 c. à soupe de paprika
1/2 tasse de yogourt nature
1 1/2 c. à thé de garam masala
Piment de Cayenne ou chili moulu
3: Faire la sauce (sur feu moyen)
Cuire le reste de pâte ail-gingembre dans l’huile (environ 1 minute)
Ajouter les tomates. (environ 3 minutes, question que ça commence à bouillir)
Incorporer le beurre. Faut que ça soit velouté!
Ajouter le garam masala + fenugrec + miel + crème. (réduire 3 à 5 minutes)
1 c. à soupe d’huile végétale
1 boîte (398 ml) de tomates italiennes en dés
4 c. à soupe de beurre froid coupé en morceaux
2 c. à thé de garam masala
1 c. à soupe de miel
1/2 c. à soupe de feuilles de fenugrec
150 ml (2/3 tasse) de crème 35 % (environ, au goût)
4: Assembler, accompagner et savourer!
En cuisant le poulet d’avance, il réussit à refroidir et à garder son jus. Ensuite, on le coupe en morceaux, on ajoute à la sauce et lorsque le tout est réchauffé, on est prêt à servir !
On sert avec des pains naan réchauffé dans du papier d’aluminium au four, avec du riz basmati, des légumes et bien sûr la fameuse coriandre.
Pourquoi ne pas servir également avec un dhal aux lentilles? Idée de soirée entre amis, chacun apporte un plat indien afin de se faire un festin !
I’m watching the TV show In the mind of a chef with David Chang and each time, I want to try what he’s presenting. This time, it was about homemade chicken soup with ramen. It’s a classic, but done with good ingredients, great flavours and all of this being homemade, it can be a great meal you can really enjoy.
Thanks to Seattle Author for giving me a recipe I can based myself of:
Whole chicken - I prefer it being organic obviously
1 egg
Liquids
Water (24 cups)
Veggies
Carrot (1)
Onion (2)
Scallions (2-3)
Shallots (2)
Garlic coves (3-4)
Flavours!
Salt & Pepper
Soy sauce
Sesame oil
Coriander
Pasta
Ramen (but you can use what you want!)
STEPS BY STEPS
Prep your material:
1 pot with 16 cups of water for your chicken broth
1 pot with 8 cups of water for your vegetable broth.
Medium-high heat
Chicken broth:
Disjoint your chicken (meaning cut in pieces at the joint as much as possible). Work some salt in the meat & put everything in the water. Grinds some pepper.
Bring to a simmer and turn down the heat. Gentle boil, uncovered. One hour.
Pull the chicken from the pot. Pick the meat off the bones and reserve. Return everything else to the pot. Two hours. Reduce to half.
Strain the chicken broth, discard the bones, skin, etc. Reserve the broth in freezer in order to be able to de-fat the broth. Keep the fat!
Vegetable broth:
Onions and shallots in half, carrot and scallions in 4-inch length, and garlic gloves - put everything in the water.
Bring to a simmer and turn down the heat. Gentle boil, uncovered. Two hours.
Discard the veg and reserve the broth for the prep.
Assemble your homemade chicken soup!
Place the scallions at the very bottom of the serving bowl.
The bite-sized chicken meat
Add the flavours of soy sauce, sesame oil and chicken fat (as much as you want, play with it)
Bring the chicken broth to a boil - cook your ramen. Add the ramen in your bowl.
Chicken broth (1 cup) + Vegetable broth (50ml) - play with the flavour you want!
Add more scallions and coriander on top
And for more fun, put your soft boiled egg on top!
Note:
You can add what you want: mushrooms, Sriracha, carrots, spinach, etc.
Tarte aux poireaux & croûte de parmesan (merci Marilou!)
Quand c’est le temps des poireaux, on recherche toujours des recettes à faire. Celle-ci n’a qu’un seul poireau, mais c’est un plat à faire à chaque année. La croûte de parmesan est parfaite, l’arôme de l’ail et des pommes accompagne merveilleusement le tout.
À retenir:
Ne pas oublier de ne pas couper à ras bord la pâte autour du plat à tarte, sinon ça glisse!
Essayer avec du fromage cheddar fort est encore mieux.
Cette pâte pourrait tout autant convenir pour une tarte framboise? Pourquoi pas!
Fideuà is a seafood dish originally from the coast of Valencia which is similar to paella, but with noodles instead of rice. I’ve cheated the original recipe and did it with merguez, Matane shrimps and corn. It’s was not only DELICIOUS but very beautiful :)
I inspired myself from this site: http://homecookinginmontana.blogspot.ca/2011/01/spanish-mushroom-and-sausage.html
But here’s my own recipe:
INGREDIENTS
Veggies
Onion (chopped)
Garlic cloves (minced)
Corn
Tomatoes (chopped)
Other Vegetables if you want: Bell pepper (try to use orange or red, for the colours!) or Mushrooms
Liquids
Olive oil
Dry white wine or chicken stock (1/2 cup)
Homemade Chicken broth (3 cups)
Meat
Merguez, Chorizo, Chicken (what you prefer! - but I like spiced merguez)
Matane shrimps
Flavours!
Smoked paprika, spanish paprika, sweet paprika, cayenne, or the Paella mix spices - use a mix of what you want!
Pinch of safran
Garlic aioli
Coriander
Lime
Pasta
Angel hair pasta, capellini or any thin pasta (cut in half)
STEPS BY STEPS
Oven at 400F - and get your ingredients ready! You will also need the paella pan + another skillet
Seasoned Veggies: In your paella pan. Medium-high heat + olive oil. Tender your onions, 2 garlic cloves chopped and bell pepper. Then add your selected spices for 2 minutes. Remove and set aside.
Meat+mushrooms mix: In your other skillet pan. Medium-high heat + olive oil. Saute your mushrooms until golden colour, with your slices sausages. Remove and set aside. De-glaze with 1/2 cup of wine (or chicken stock).
Here you are ready to begin your Fideua!
Golden pasta: In your paella pan. Medium-high heat + olive oil. Add your broken pasta and toast until golden brown.
Assemble: Seasoned veggies + chicken broth mixed with your pinch of safran + de-glazed browned bits. Stir to combine but not too much! Top with diced tomatoes + your meat/mushrooms mix. Bring to simmer.
Cook: About 8 minutes, pasta almost tender, stirring occasionally. You want to have a bit of liquid left before going into the oven. Add chicken broth if need be, but not too much - we want the crusty-ness of the pasta!
Oven: 25 minutes for the pasta to form a crusty top, but be soft on the inside. Add your matane shrimp only 5 minutes before it’s done, then they won’t be overcooked.
Then, beautify it with a “sploush” of garlic aioli, coriander and lime quarters. Serve it in the middle of the table, take a picture, and enjoy!!!
Notes:
Very important to use a Paella pan, to avoid sticking and to have the heat well spread? Also, you can begin your meal on the stove, and end up in the oven with the same pan.
It’s better with home-made chicken broth, lime and safran is a must.
Prepare as mush your ingredients in advance if you can, it’s more fun to not have too much to do at the same time. (homemade chicken broth, aioli, fresh corn, meat prep, seasoned veggies)
Next time, we will try the real recipe with fish broth and seafood!
"I see something in animals that I don’t see in humans. They have a focus and energy that humans don’t have. They just want to live. They aren’t trying to impress anyone. They aren’t trying to hurt anyone for no reason. Even the rat you see in the subway— his only thought is finding the food he needs to survive. Animals only want to live. It’s humans that demand more than they need."
Dec.31 Because this is the very last day of 2012, I can't choose only 1 thing I'm grateful for. This is the day to remember all the great things that happened in 2012 and to set new goals and wishes for 2013. To all, I wish you the best, and hope you remember to be grateful for everything that is positive around you. Xoxo
Dec.29-30 Ok I skipped 2 days!!! Because I'm so grateful of being able to NOT access my computer or phone for a while. To forget that they exist and concentrate on real life, this is priceless. :)
