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Aile de raie aux amandes et au citron confit. Last week, when celebrating Julia Child's100th birthday, I started craving that famous dish that she described as an early culinary epiphany while in France: sole meuniere. It is one of the best and simplest fish preparations in the world, with its nutty brown butter and burst of lemon juice. Amandine is a variation that uses sliced almonds, and this recipe from Bobby Flay takes it a step further with preserved lemons in place of lemon juice.

Why I Picked This Recipe: Though Julia mentions this style of preparation as one of her favorites, I couldn't find her actual recipe for it, which led me to this version by Bobby Flay. Rather than using lemon juice for acidity, Flay calls for preserved lemon, more of a north African ingredient than a traditional French one. What Worked: The preserved lemon was actually an interesting twist, giving the sauce the aroma and flavor of lemon without as much accompanying acidity. Adapted from Food Network.

Bar poêlé au rasam et purée au curcuma. Tamarind is one of our favourite ingredients. Its taste is hard to describe – it has a sweet-sour flavour that adds a completely distinct tartness to sauces, soups, marinades, pastes and dressings. It’s an ingredient we use lots throughout the book in a number of savoury fish and vegetarian dishes, as well in the sweet dish of Roasted pineapple (page 260). Here, its tartness is a key part of the rasam soup which is often served in South Indian cooking to balance the heat of other dishes. Rasam translates as ‘essence’. The soup can be made in many ways – with varying contributions from tomato, pepper, lemon, cumin, chilli and tamarind water – but the result will always be food that comforts and restores.

We use five different spices when making rasam at NOPI, instead of the garam masala mix here. Place the potatoes in a medium saucepan and cover with salted water. Barracuda miel-citron. Bouchées de saumon au gril, beurre ail-citron. This salmon bites recipe is fast and easy, making bite-sized bits of protein that everyone will love! Toss with lemon garlic butter and serve.

Looking for a fun way to mix up dinner? Try this salmon bites recipe! Salmon is tasty in a fillet and all, but have you ever tried slicing it into pieces before cooking? It makes perfectly seasoned bites that are simple to eat and perfect for serving over salads or in a bowl meal. As a bonus, they’re great for kids: making it a meal the entire family will love! Ingredients in this salmon bites recipe Salmon bites are a fun way to mix up the standard fillet. Wild caught salmon fillets Olive oil Spices: garlic powder, smoked paprika, dried dill, salt and pepper Butter Garlic Lemon zest How to make salmon bites Salmon bites are fast and easy to make in the broiler! Preheat: Preheat a broiler to high. Salmon seasoning variations There are lots of other ways to season salmon bites! Dipping sauces for salmon bites Ways to serve salmon bites Print Description. Cabillaud grillé au mélange d'épices magique. This grilled cod is bursting with flavor from homemade blackened seasoning!

Cod is the fish you didn’t know you loved; here’s how to grill it. Here’s the newest recipe you didn’t know you needed: Perfect Grilled Cod! This fish is bursting with flavor and one of our favorite things to come off of the grill this season. Perhaps grilled cod doesn’t sound like something to wax poetic about. But cover it in homemade blackened seasoning and it’s got massive savory and smoky notes, with a hint of underlying intrigue from cloves and allspice. Or, you can use our seafood seasoning to get the same flavors without the underlying heat. Here’s how to make magic on your grill with cod! More with cod? What does cod taste like? Cod has a mild, pure flavor that’s not fishy at all. Ingredients for grilled cod This healthy grilled cod recipe is very easy and requires just a handful of ingredients. Cod fillets: you can use fresh or frozen. The best seasoning for cod…blackened seasoning Can’t take the heat? Calamars grillés (Grèce) Calmars au poivre et aux ciboules (Thaïlande)

There’s an awesome restaurant in Nakhon Pathom (about 45 minutes outside of Bangkok) called Yee San (ร้านยี่สาร). Everything I ate at Yee San (ร้านยี่สาร) was delicious, but there was one dish that really stood out to me: A dish called meuk kapi prik tai dam (หมึกกะปิพริกไทยดำ), squid fried with shrimp paste and black pepper. The following recipe was inspired by Yee San (ร้านยี่สาร), and I think it turned out pretty good.

If you like squid, here’s a Thai recipe you should try. Pla meuk pad kapi prik thai dam วิธีทำ ปลาหมึกผัดกะปิพริกไทยดำ) Squid with shrimp paste What I love about this dish and recipe is that it’s simple to make, and the ingredients don’t block the flavor or texture of the natural squid, but rather really complement it. The shrimp paste (kapi กะปิ) gives the squid saltiness, and the flavor that really stands out are the coarse ground pieces of black pepper and the crisp, just lightly wilted pieces of green onion. Ingredients you’ll need for this simple Thai recipe 1 whole squid. Chana dal au calmar grillé, poivron et zeste de citron.

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. Fine alternatives are yellow split peas, moong dal and most lentils. Adjust the cooking times according to the instructions on the packet. Use a small, sharp knife to cut around the stalk of each pepper and lift it out with the seeds attached. Couscous au mérou. Crevettes à l'ail de Kahuku. Sometimes the best things in life, or at least in mine, are the simplest. One of my favorite weekend rituals, which now happens to be a memory I replay when I find myself daydreaming about home (Hawaii) is North Shore (of Oahu) missioning. And by mission, I mean, waking up at eight in the morning, packing up all your beach gear, and driving out to the North Shore from town (Honolulu) for a day in paradise. This of course always takes about an hour yet never feels like more than a twenty minute drive because the minute you get to the country, the beach, everything else fades away.

Soaking up the glorious sun while sprawling out on white sand never gets old and somehow the water always seems bluer, warmer, and way more appealing out there. The same can be said about the shrimp. Crevettes marinées aux épices et au miel. One of my favorite moments of 2016 was when 6 Kenyan food bloggers and myself got to visit Lamu for the annual Lamu Food Festival. It was a magical three day trip that saw me fall in love with the island paradise, it’s people, their culture, their scenic beaches and enchanting buildings. The food was delicious and having been prepared by the masters themselves, it couldn’t get any better! One of the things I always remember having and often day dream about to this day was a sea food pizza we had on one of our busiest afternoons there. It had lots of uduvi (shrimp), lobster and peppers all on a base of a rich tomato sauce. We then went for a sunset dhow ride, came back had dinner (more shrimp for me :D) then set out to again for another dhow ride until midnight.

Is there such a thing like overdosing on seafood? Since I can’t go to Lamu (for now…hehehe) why not bring Lamu to me? The FIRST and the MOST IMPORTANT step of this entire process is knowing how to clean your shrimp. Ingredients. Crevettes sautées aux noix de cajou. Crevettes sucrées-salées au miel, ail et piment. These Honey Garlic Shrimp Bowls are quick, easy, and loaded with flavor – perfect for a speedy weeknight dinner! The small town I live in currently has a lack of good takeout options.

The second I start craving saucy, spicy, Asian-inspired eats is the second I get my booty into the kitchen to whip something up! For this reason I always have a few bottles of Sriracha, soy sauce, rice vinegar, sesame oil, and sweet chili sauce in the pantry as well as a knob of ginger in my freezer for easy grating. I may not have all the bells and whistles to get crazy authentic but the results have always been STELLAR and totally hit the spot! Some favorites include my spicy Szechuan Shrimp and Broccoli, bowl-licking Vegetarian Ramen, and totally crave-worthy Sesame Noodles.

I also make a mean sushi roll if you’re ready to join me on that adventure! (dooooooo it!) Today I’m super excited to share this recipe for sweet-yet-spicy honey garlic shrimp bowls in all it’s sticky, saucy glory! No rice? % Daily Value* Daegu Jorim : Cabillaud à la sauce soja (Corée) Ecrasé de pommes de terre aux crevettes grises. Des crevettes grises, un bail que je n’en avais plus mangé ! En Belgique, ce produit de la mer est incontournable mais je sais qu’il est difficile d’en trouver ailleurs, surtout en France.

A défaut, ou si vous n’aimez pas ce crustacé (comme ma fille d’ailleurs) remplacez-le par du très bon saumon fumé ou même du maquereau fumé. Un vrai délice! J’ai un amour infini pour les pommes de terre. Et cuites en chemise, c’est vraiment mon dada car on profite nettement mieux de leur saveur. Alors, oui, après il faut les éplucher mais qu’est-ce que ça en vaut la peine! Juste un conseil: prévoyez des petites mains pour l’épluchage si vous êtes plus que deux à table. La liste des courses pour 2 personnes en plat: Faites cuire les pommes de terre avec leur peau. Assaisonnez rapidement le pourpier ou la roquette de sel, poivre, d’un trait de citron et d’un filet d’huile d’olive. P.S. Assiette: Alex Gabriels.

Encornets sautés aux tomates confites. Très rapide à réaliser, cette recette d’encornets est délicieuse. Les tomates confites donnent aux encornets une douceur très umami, les enrobant d’une sauce parfumée aux accents méditerranéens. Un plat qui épate tout en régalant. Préparer et cuire des encornets. Qui ne se souvient pas des horribles anneaux caoutchouteux dégoulinants d’huile qu’on te servait sur certaines terrasses de bord de mer peu scrupuleuses, agrémentés pour toute déco, d’un piteux quartier de citron? L’encornet a fait beaucoup de victimes, que ce soit en assiette ou en frita mista de bords de mer trop touristiques. Alors que bien cuisiné, même en beignets, l’encornet est un met délicieux et d’une délicatesse! Alors voici quelques pistes pour bien cuisiner l’encornet. Quelle est la différence entre encornets, seiches, calamars ? Dans le monde mystérieux des céphalopodes, il y un animal qui revêt tous les noms, et même parfois ceux des cousins : le calmar.

Ceci est un encornet : Ceci est une seiche : Escargots de sole. Espadon ail-citron. The Only Swordfish Recipe you’ll need This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner. We would take time preparing healthy sautéed greens almost every night. We’d often grill, bake, or pan-sear some kind of fish…Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. Halibut and Swordfish made regular appearances on our little kitchen table as well. Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Thankfully, those spoon-throwing Littles took on slightly more refined palates as they grew.

This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. How to make Lemon Garlic Swordfish: Start off with high quality 1-inch thick swordfish fillets. Espadon aux câpres. This swordfish recipe pairs the tender fish with garlic, lemon and capers for a flavor-packed and easy meal! Got swordfish and not sure how to cook it? Try this flavor-packed easy swordfish recipe! The meaty, tender flesh shines when it’s coated in spices and simply pan-fried with garlic, butter and lemon. Top with briny capers for a salty pop, and it makes for a simple and memorable meal! Fish is always a big hit in our house, and this swordfish went over very well (even with the kids!). Ingredients for this swordfish recipe Swordfish is a fish with a long, sword-like bill. This type of fish tastes delicious with only a bit of seasoning and a quick pan sear until its tender. Swordfish, wild caught if possibleGarlic powder, onion powder, celery seed, and kosher saltOlive oilButterGarlic CapersLemon juice Is swordfish healthy?

Swordfish is a nutrient-rich lean protein that is part of a healthy diet in moderation: it’s packed with health benefits like omega 3’s, Vitamin B and D, and more. Filet de julienne grillé sauce moutarde et câpres. Filet de julienne grillé sauce moutarde et câpres – la cerise sur le maillot Et si on faisait simple ? Mais si on faisait bon quand même ? C’est l’idée de ce plat simplissime prêt en quelques minutes. J’ai fait griller des filets de julienne mais ça marche très bien avec tout autre poisson blanc (merlan, merlu, lieu…). Il faudra simplement adapter le temps de cuisson au type et à l’épaisseur du poisson et pourquoi pas opter pour une cuisson au four un peu plus longue mais sans effort ni quasiment de surveillance !

Le secret, c’est la petite sauce ! Côté accompagnement, j’ai fait revenir des lamelles de poivrons quelques minutes dans un filet d’huile d’olive avec de l’ail et je les ai mélangés à un peu riz préalablement cuit à l’eau. De la simplicité, oui mais dans la joie ! La recette Ajouter à mes recettes Voir mes recettes Imprimer Pin Une recette simple et rapide poisson grillé avec une petite sauce minute et délicieuse à la moutarde et aux câpres. Préparation 5 min Cuisson 10 min Ingrédients. Filets de bar aux agrumes. Filets de rouget grillés, mousseline d'artichaut. Filets de saint-pierre à la bergamote. Filets de tilapia à l'ail et au citron vert. Flétan sauce chimichurri. Joues de flétan aux câpres et à l'oignon rouge. Lotte à la compotée d'abricot safrané.

Lotte poêlée et risotto de topinambours. Lotte sautée aux agrumes. Mahi Mahi (Tahiti) Nage de cabillaud à la citronnelle. Pavé de maigre à l'émulsion d’amande. Pavé de saumon à la grecque de Bridget Jones. Pétoncles caramélisées à l'érable et purée de panais. Poisson à la japonaise. Poisson express au miso.

Poisson grillé à l'ail et aux fruits de mer (Equateur) Rougets en salsa verde. Roussette au vert. Saint-jacques aux câpres. Saumon chimichurri. Saumon grillé à l'orange et à la grenade. Saumon grillé aux champignons parfumés. Saumon mariné au yuzu. Saumon noirci et son relish de maïs. Saumon poché aux légumes d'été. Saumon poêlé et gremolata à l'avocat. Sauté de crevettes aux cajou et à la mangue. Sayadieh : Riz au poisson à la libanaise. Tataki de thon. Tilapia noirci.

Wok de chou chinois et de pak-choï sautés aux gambas sauce piquante. Wok de thon tataki et légumes minute.