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[captrecipe]

Bengal Beef (makes 4 portions)

I do not believe this is an authentic recipe (it came from a Canadian recipe book that doesn’t pretend itself authentic) but it’s a good one!

Ingredients:

30ml (1/4 cup) olive oil

720g (1.5 pound) ground beef

1 onion, sliced thin

3 garlic cloves

1 tablespoon cari powder

1 teaspoon ground curcuma

1 tablespoon flour

2 teaspoon salt

Ground pepper

½ tablespoon of ground cardamom

375ml (1.5 cup) beef broth

60ml (1/4 cup) vinegar

100g (1/2 cup) raisins

30g (1/ cup) pine nuts

60g (1/2 cup) pistachios

Yogurt to taste

Method

Heat a large pot

Add oil

Brown the ground beef and reserve

In the same pot, cook onions and garlic 20 minutes at medium low

Add cari and curcuma, cook 2 minutes to wake up the spices

Add flour, cook 2 minutes to toast a bit and take the edge off

Add salt, pepper, cardamom, beef broth, vinegar, raisins and cooked beef, stir well

Cover and simmer for 20 minutes

Add pine nuts and pistachios

Serve over your favorite starch (I made mine with rice)

Top with yogurt if you want

[captrecipe]

Tarte aux tomates

Ingrédients

Croute à tarte

Moutarde

Oignons caramélisés

Sauce mornay

Tomates en rondelles

Herbes de provences

Fromage (je prends un gruyère de grottes… c'est selon)

Attention: c'est une des rares recettes que je patente à l'oeil.

---------------------------------------------- Croute à tarte: Prendre une croute à tarte régulière, la cuire selon les instructions (ou utiliser celle de chef john ( https://www.youtube.com/watch?v=e_3lBUMCRiA ) ---------------------------------------------

Oignons caramélisés: 

Trancher 2-4 oignons en lamelles (j'en mettrais 4 parce que ça réduit beaucoup)

Chauffer un chaudron à médium

Mettre beurre et huile d'olive dans un chaudron

Mettre les oignons et mélanger pour les couvrir de beurre/huile

Réduire le feu à medium-bas (genre 4/10)

Couvrir

Laisser étuver à feu couvert pendant 20 minutes

Enlever le couvercle

On veut des oignons presque translucides

Mettre une cuillère à thé de sucre

Mettre une pincée de sel

Mettre ¼ de culière à thé (c'est pas une joke, c'est assez fort) de bicarbonade de soude (petite vache)

Mélanger

Laisser évaporer l'eau et caramélisez les oignons pendant 15-20 minutes jusqu'à ce qu'ils soient brun foncés (attention, vérifier souvent à cette étape et brassez… ça brule vite)

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Sauce mornay:

Too much cheese can make the sauce stringy, and a butter enrichment will exude from the top of the sauce.

2 cups of medium béchamel or velouté (voir plus bas)

¼ to ½ cup of coarsely grated Swiss cheese (j'utilise du gruyère de grotte), or a combination of coarsely grated Swiss and finely grated Parmesan

Bring the sauce to the boil.

Remove from heat, and beat in the cheese until it has melted and blended with the sauce.

Salt and pepper

Pinch of nutmeg

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Béchamel

This basic sauce takes about 5 minutes to make, and is then ready for the addition of flavors or enrichments.

For 2 cups (medium thickness)

A heavy-bottomed, 6-cup enameled, stainless steel, lined copper, porcelain, or pyrex saucepan

2 Tb butter 

3 Tb flour

A wooden spatula or spoon

In the saucepan melt the butter over low heat.

Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring (until it smells like a cool pie crust)

This is now a white roux.

2 cups of ice cold milk (from fridge) and ¼ tsp salt  

A wire whip

Remove roux from heat.

As soon as roux has stopped bubbling, pour in all the liquid at once.

Immediately beat vigorously with a wire whip to blend liquid and roux, gathering in all bits of roux from the inside edges of the pan. 

Set saucepan over moderately high heat and stir with the wire whip until the sauce comes to a simmer.

Salt and white pepper

Remove from heat, and beat in salt and pepper to taste.

Sauce is now ready for final flavorings or additions.

If not used immediately, clean sauce off inside edges of pan with a rubber scraper. 

To prevent a skin from forming on its surface, float a thin film of milk, stock, or melted butter on top. 

Set aside uncovered, keep it hot over simmering water, refrigerate, or freeze it.

Adaptation from Julia Child and Chef John, see https://www.youtube.com/watch?v=pL1kcZuT_48 -----------------------------------------

Assemblage - tarte aux tomates

On prends la croute à tarte cuite

On l'enduit de moutarde à l'aide d'un pinceau

Un recouvre la base d'oignons caramélisés

On recouvre les oignons de sauce mornay

On recouvre la sauce mornay de tomates en lamelles

On soupoudre les tomates d'herbes de provences et d'un peu de gruyère de grotte rapé

On met tout ça dans un four à 350 pendant 15-20 minutes (les tomates vont caraméliser et tout va être chaud)

[captrecipe]

Mayonnaise (from Bourdain cookbook)

Makes about 2 cups

Ingredients:

2 egg yolks

1½ tablespoons white wine vinegar 

½ teaspoon salt, plus more to taste 

½ teaspoon dry mustard 

1¾ cup vegetable, canola, or grapeseed oil 

1 tablespoon freshly squeezed lemon juice, or to taste 

Method

In a large mixing bowl, beat the egg yolks well with a whisk. 

Whisk in ½ tablespoon of the vinegar, then add the salt and mustard and whisk well. 

Begin to add the oil, in a very slow and steady stream, whisking constantly. 

You may wish to enlist the help of a friend—one of you whisks while the other pours. 

Once you see the emulsion begin to form, you can add the oil a little faster, but do not dump it in. 

The emulsion breaks when the matrix is overloaded with oil. 

If the mixture starts to become too thick to beat, you can thin it with some of the remaining vinegar. 

Continue to add the oil, then whisk in any remaining vinegar. 

Taste the mixture and adjust with the lemon juice and additional salt if desired. 

[captrecipe]

Momofuku Graham crust

Ingredients

190g graham cracker crumbs

20g milk powder

25g sugar

3g kosher salt

55g butter, melted

55g heavy cream (1/4 cup)

Method

Toss Graham Crumbs, Milk Powder, Sugar and salt in a medium bowl

Whisk butter and heavy cream together

Add dry ingredients and toss to evenly distribute

If the ingredient is not moist enough to hold its shape if squeezed tightly in the palm of your hand - add butter

[captrecipe]

Tarte au citron/Key Lime:

Ingrédients:

1 croute à tarte graham déjà préparée (ça s'achète au magasin)

1 can de lait condensé sucré (faire attention de ne pas mélanger avec le lait évaporé... c'est pas la même chose)

1/2 tasse de jus de citron frais (genre... 6 citron? Peut être On peut remplacer avec des limes)

4 jaune d'oeufs.

Préparation:

Chauffer le four à 350

Mettre à croute à tarte 10 minutes

Mélanger la préparation

Couler dans la croute à tarte

Mettre au four à 350 pendant 15 minutes

Laisser refroidir

Mettre la meringue italienne

Bruler avec un bruleur

Mettre 8 heures au frigidaire

Voir: adaptation de http://www.epicurious.com/recipes/food/views/key-lime-pie-108125 Meringue italienne: Ingredients

1 tasse de sucre

1/2 tasse eau

4 blanc d'oeufs

1/2 cuillère à thé crème de tartre ou jus de 1 citron

Méthode

Mettre le sucre et l'eau dans une saucepan

Mettre sur le feu jusqu'à ébulition  (grosses bulles,240 degré ferenheit)

Partir les blancs d'oeufs avec la crème de tartre dans un mélangeur.

Mélanger jusqu'à soft peaks (crème à raser), ajouter le sucre bouillant en filet

Mettre la meringue sur la tarte

Bruler

Voir:

https://www.youtube.com/watch?v=k4jZdQm1yHc

[captrecipe]

Torta de Amendoa

Note: this recipe calls for a 13 inch (32 cm) tart mold. Using anything smaller will result in the caramel overflowing.

For the cake base:

150g salted butter at room temperature

175g of sugar

175g of unleavened wheat flour

1 teaspoon full of baking powder

2 eggs

4 tablespoons milk 

For the caramel:

125g of sugar

125g salted butter 

4 tablespoons milk

150g of slivered almonds

1 tart mold with a removable bottom of 13 inch (32 cm) greased with butter, covered with a circle of parchment paper and again greased with butter

Preparation: 

In a bowl, cream butter and sugar

Add the eggs, one at a time 

Add the baking powder and 1/3 of the sifted flour

Mix everything with a spoon and add the remaining sifted flour and the milk.Mix well until smooth. 

Spread the preparation on the bottom of the tart mold

Preheat oven to 338F (170 ° C) and cook for 12 to 15 minutes

While the cake bakes prepare the caramel

In a pan, heat the butter, sugar, almonds and milk

Stir and let the butter melt.

After butter melted, bring to a boil over medium heat for 3 minutes and remove

After 12 minutes in the oven, remove the cake and cover with the caramel

It is not necessary to cover everything with the almonds as the sugar will melt and spread evenly  

Return the cake to the oven and raise the temperature to 375F (190ºC)

Let it brown for about 7 minutes until the almond is golden

Once golden, take it out of the oven and let it cool

Once cool, use a knife around the cake and unmold it.