#ripailles

[thib-ia]

Retour en terre connue, et ce sablé au chocolat ! 🤤 @brestripailles #ripailles #instafood #foodporn #restaurant #brestlife #august #2020 (à Ripailles) https://www.instagram.com/p/CEXaMwZgf0o/?igshid=h22ku2ulsfre

[roguediner-blog1]

#kitchenconfidential #roguediner #ripailles #foodie #foodporn #chef #cheflife #chefsofinstagram #london (at St. JOHN)

[roguediner-blog1]

#naturewritesthemenu #chef #london🇬🇧 #foodporn #foodie #ripailles #roguediner #kitchenconfidential (at London, United Kingdom)

[roguediner-blog1]

#ripailles #french #eggandsoldiers #upgrade #caviar #salty

[mattshk]

Cheesecake au citron et au spéculos. #PornFOOD #Ripailles #Montpellier #FOOD #SOUTH #Cheesecake

[drusilla-silk]

Fondue Savoyarde Hannibal Cooking Project:

Each episode of Hannibal is named after a particular food course. Each fortnight I will be attempting to cook a dish from that course. Extra points if I manage to reference the episode itself. Funkopop Mads is helping.

Episode Eight: Fromage Season One follows French courses. Episode Eight is called Fromage, which translates as the cheese course. Traditionally, this is a plate of cheeses arranged in clockwise quarters, according to taste. It is passed around the table twice: first starting at the eldest female guest, and passed along to the youngest female; then again to the eldest male, and passed along to the youngest male.

Sometimes it will be passed around a third time, since breaking the rules adds an edge of daring to decadence.

I decided to go fully decadent for Fromage. Not content with simply a cheese on a plate, I decided to try a Savoie style fondue with three cheeses. And then I did one better, and spent the night beforehand making halloumi cheese with a kit by Mad Millie. 

That’s right: four types of cheese for my Hannifood Fromage. And quite a different type of cheese clock, with Hannibal right in the middle of it all. 

Fondue Savoyarde  I had indulged myself this week, and bought a new French cookbook: Ripailles, by Stéphane Reynaud. There was an entire chapter devoted to cheese-based recipes, and when I found Savoie style fondue - a traditional dish in the French Alps - I decided to give it a go. The recipe is in a photo at the end of this post.

As always seems to be the case when I decide to cook with cheese, I had to be a little flexible. Emmental was easy enough to get hold of, but Comté and Beaufort are raw milk cheeses, which are beyond my reach in Perth, Western Australia. I substituted Gruyere and Gouda, accordingly. Swiss Gruyere was close enough to Gruyère de Comté, and Gouda added a creamy, gooey consistency to the final dish.

I also chose to serve the cheese in individual ramekins, rather than a shared fondue melting pot. For one, I don’t have a fondue pot. For another, it sounded less messy. And less ‘friendly’, hygiene-wise. Plus, I knew my little red ramekins would look very pretty on the plate.

I followed the recipe below, more or less. I divided everything by one third, since I was serving two, rather than six. I was quite creative with my dipping foods, which included halloumi cheese, bacon, asparagus, and broccolini. And of course, lots of bread. Nothing is quite as satisfying as fresh bread and good cheese.

Chop, wash, and prepare your dipping foods. The bacon I curled and pierced with kebab sticks, wrapped in an oven bag, and baked at 180°C until they were cooked, and the fondue ready. The asparagus and broccolini I washed, and cut off any ugly bits. I put them in a glass dish, ready to microwave just before serving the fondue. The halloumi I sliced thinly, and planned to fry in a little butter before serving. As for the bread, it was bought that morning, fresh and ready to go. 

To start the fondue, I rubbed the ramekins with a crushed garlic clove. Then I chopped the garlic finely, and put in a small saucepan. I added about 125ml of dry white wine; a clean skin Semillon Sauvignon Blanc I bought from my friendly liquor store man. Then I brought the pot to the boil.

I’d already chopped my three cheeses, and I slowly added them to the pot, stirring as they melted. It was all quite luscious, and I was surprised how quickly the cheese cubes melted. I kept stirring, a little afraid of the cheese burning, but it all seemed fine. No burning at all.

When all that was melted, it was time to add the starch. The recipe calls for potato starch, but I couldn’t find any, so I went with cornflour. I mixed it to a thin paste with a dash of kirsch, and added it to the pot.

I’m not sure if it was my imagination, but it seemed to bring the cheeses together. From there it was a matter of taking it off the heat and covering it, while I readied all the dipping foods. Take the bacon out of the oven; steam the vegetables; fry the halloumi until brown and crispy; tear off a fair chunk of baguette. 

Time to serve: I arranged the dipping foods on wooden boards, along with forks and kebab sticks for handling them. The cheese fondue I spooned into the red ramekins - it was incredibly rich, the smell delightful. I could imagine it the perfect meal for the snow covered French alps. We were lucky enough to have a cold and stormy night - almost as good.

Previously:  Apple Sorbet with Calvados http://drusilla-silk.tumblr.com/post/121925757739/apple-sorbet-with-calvados-hannibal-cooking

Recipe: http://www.bookdepository.com/Ripailles-Stphane-Reynaud/9781741962345

[sony1103]

Pas de travaux sur le tronçon Valton-Ripailles jusqu’à nouvelle ordre

Pas de travaux sur le tronçon Valton-Ripailles jusqu’à nouvelle ordre

Le ministère des infrastructures public a décidé de mettre un terme aux travaux sur le tronçon Valton-Ripailles de l’autoroute Terre-Rouge Verdun. En tout cas, il n’y aura plus de travaux jusqu’à nouvel ordre. Une des raisons évoquée pour l’arrêt des travaux est les risques des glissements de terrain. De ce fait, le ministère considère que construite une route s’avère dangereux.

Selon un…

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