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Nourrir la planète, des insectes dans nos assiettes. « NOURRIR LA PLANÈTE » / février 2015 « Un avant-goût de demain » Tel un livre de recettes édité en 2050, ces photographies imaginent l’adoption des insectes comme aliment savoureux de la gastronomie française et cherchent à interroger nos habitudes alimentaires.

Nourrir la planète, des insectes dans nos assiettes

Nos assiettes et habitudes alimentaires évoluent au fil du temps et changent en fonction des régions du monde. Rubis cube acidulé - Blanc coco. Ingrédients pour la cuisine moléculaire : les ingrédients utiles. Sauce piquante à base de piment, sauce barbecue et tabasco. Poulet en croûte de sel - Y a pas que les frites dans la vie. Bonne et heureuse année à tous!

Poulet en croûte de sel - Y a pas que les frites dans la vie

Bonheur, prospérité mais surtout la santé! Ah… « santé », un mot que vous avez certainement dû répéter à plusieurs reprises en trinquant pendant les fêtes, n’est-ce pas ? Souvenez-vous aussi de tous ces petits toasts au foie gras, ces appétissantes bouchées de terrine ou cette énième part de bûche à la crème au beurre, que vous avez du escalader pour parvenir au sommet du Mont Evergraisse. Et aujourd’hui vous essayez vainement de balayer toute cette avalanche de calories à coups de smoothie détox, je sais. Mais arrêtez donc de vous torturer, la vie est trop courte ! Rachael's Superheated Cajun Boiled Peanuts Recipe. Arnaud's French 75 (Cognac, Champagne, Lemon Cocktail) Recipe. Oysters Rockefeller Recipe. Brigtsen's Oysters LeRuth Recipe.

Garlicky Skillet Greens with Ham. Louisiana Gumbo Recipes. Whether thickened by a tomato-and-okra base or a rich and nutty dark roux, gumbo is one of Louisiana's most beloved dishes—and one of the world's most versatile comfort foods.

Louisiana Gumbo Recipes

Once you've got the trinity of celery, bell peppers, and onions, all sorts of ingredients can be added. From classic smoked turkey and andouille gumbo to a refined foie gras version, we've rounded up our favorite gumbo recipes. Take a minute to go over our quick gumbo tips, then get cooking. Smoky andouille sausage is a gumbo standby. We use it in a lot of our gumbos, including versions with smoked turkey and shredded chicken. LeRuth's Red Shrimp Rémoulade Recipe. <img typeof="foaf:Image" alt="LeRuth&amp;#039;s Red Shrimp Rémoulade" data-smsrc="<a pearltreesdevid="PTD455" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD456">http</span><span pearltreesdevid="PTD458">://</span><span pearltreesdevid="PTD460">www</span><span pearltreesdevid="PTD462">.

LeRuth's Red Shrimp Rémoulade Recipe

</span><span pearltreesdevid="PTD464">saveur</span><span pearltreesdevid="PTD466">. </span><span pearltreesdevid="PTD468">com</span><span pearltreesdevid="PTD470">/</span><span pearltreesdevid="PTD472">sites</span><span pearltreesdevid="PTD474">/</span><span pearltreesdevid="PTD476">saveur</span><span pearltreesdevid="PTD478">. Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth. This recipe first appeared in our April 2014 issue with Keith Pandolfi's story Special Sauce. LeRuth's Red Shrimp Rémoulade serves 2-4. Commander's Palace Shrimp & Tasso Henican Recipe.

<img typeof="foaf:Image" alt="Commander&amp;#039;s Palace Shrimp &amp;amp; Tasso Henican" data-smsrc="<a pearltreesdevid="PTD455" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD456">http</span><span pearltreesdevid="PTD458">://</span><span pearltreesdevid="PTD460">www</span><span pearltreesdevid="PTD462">.

Commander's Palace Shrimp & Tasso Henican Recipe

</span><span pearltreesdevid="PTD464">saveur</span><span pearltreesdevid="PTD466">. </span><span pearltreesdevid="PTD468">com</span><span pearltreesdevid="PTD470">/</span><span pearltreesdevid="PTD472">sites</span><span pearltreesdevid="PTD474">/</span><span pearltreesdevid="PTD476">saveur</span><span pearltreesdevid="PTD478">. Red pepper jelly and pickled okra and onions add piquancy to this dish. This recipe first appeared in our April 2013 special feature on New Orleans. Mr. B's Barbecued Shrimp Recipe. Fried Oysters with Spicy Rémoulade Recipe. <img typeof="foaf:Image" alt="Fried Oysters with Spicy Rémoulade" data-smsrc="<a pearltreesdevid="PTD455" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD456">http</span><span pearltreesdevid="PTD458">://</span><span pearltreesdevid="PTD460">www</span><span pearltreesdevid="PTD462">.

Fried Oysters with Spicy Rémoulade Recipe

</span><span pearltreesdevid="PTD464">saveur</span><span pearltreesdevid="PTD466">. Oreilles de Cochon (Pigs' Ears) Recipe. Citrus-Marinated Shrimp with Louis Sauce Recipe. New Orleans Barbecue Shrimp Recipe. Chicken-Andouille Gumbo with Roasted Potatoes Recipe. 1.

Chicken-Andouille Gumbo with Roasted Potatoes Recipe

Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels. Mark Boudreaux’s Cajun Jambalaya. Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer.

Mark Boudreaux’s Cajun Jambalaya

The most important thing with this dish is to use the right equipment; any heavy bottomed cast iron pot or Dutch oven. Step 1. Rachael's Superheated Cajun Boiled Peanuts Recipe. Crispy Fried Fish Recipe. Stuffed Jalapeno Firecrackers Recipe. Spicy Lime Grilled Shrimp Recipe. Jambalaya Recipe. Authentic Louisiana Red Beans and Rice Recipe. Psychedelic Lollipops Recipe. On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat.

Psychedelic Lollipops Recipe

Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking.

Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. 20 Psychedelic Rainbow Desserts You Can Make On Your Own. I've always had a soft spot in my heart for rainbow-tinted desserts.

20 Psychedelic Rainbow Desserts You Can Make On Your Own

Something about the visceral and visual energy they bring out of me when I see them on a table or stumble across them on Instagram. Maybe I imagine that a unicorn pooped out these lovely desserts and that somehow brings me back to my childhood? I'm not sure. I like it, and that's all that really matters. The result of my thought-trailing was a meticulous gathering of the web's best rainbow dessert ideas (I'm sure I missed a few, but feel free to add links and pictures in the comments). Recipe on Babble via TripAdvisor. Hot and Saucy Cocktail Meatballs recipe from Betty Crocker. Champagne Punch III Recipe. 17 Upsetting Recipes From The '70s That Will Kill Your Appetite.

Hippie Fried Chicken Recipes. Ingredients Marinade ½ cup (125 mL) cider vinegar ½ cup (125 mL) lemon juice ½ cup (125 mL) tamari or soy sauce ½ cup (125 mL) light brown sugar ¼ cup (60 mL) mashed chipotle chilies 1 tsp (5 mL) dry mustard 4 cloves cloves garlic, minced. Ricotta Gnocchi with Kale & Walnut Pesto. Gnocchi is an easy-peasy, inexpensive, crowd pleasing meal for all ages. My two-year-old shovels them (It? Is “gnocchi” plural?) Into her mouth like they’re going out of style. Can’t really blame her, though–it’s a toddler-friendly sized and textured dish. Traditionally made with potatoes, gnocchi is like a mix between pasta and little, potato dumplings. Vidéo cuisine - Recettes de cuisine en video et techniques culinaires - apprendre à mieux cuisiner.

Progressez rapidement et apprenez facilement avec nos astuces et tours de mains culinaires en vidéo ... Pocher un oeuf Ingrédients : - 1 œuf - 10 cl de vinaigre blanc - 1 l d’eau bouillante - surtout pas de sel Etapes clés : - casser l’œuf dans un ramequin - faire chauffer l’eau avec le vinaigre - lorsque le liquide est bouillant, faire un tourbillon à l’aide d’une cuillère et verser délicatement l’œuf dedans - laisser cuire 1 à 2 minutes en tournant autour. - repêcher l’œuf, égoutter sur du papier absorbant et ébarber : couper le blanc qui dépasse trop. Poulet mariné aux oignons et rôti pour 6 personnes - Recettes Elle à Table.

Rose Water Meringue Kisses with Chocolate at Cooking Melangery. BLUE-BELLS IN THE SHADE by Eliza Cook "The choicest buds in Flora's train, let other fingers twine ; Let others snatch the damask rose, or wreath the eglantine. I'd leave the sunshine and parterre, and seek the woodland glade, To stretch me on the fragrant bed of blue-bells in the shade. Let others cull the daffodil, the lily, soft and fair, And deem the tulip's gaudy cup most beautiful and rare ; But give to me, oh ! Give to me, the coronal that's made Of ruby orchis mingled with the blue-bells from the shade. The sunflower and the peony, the poppy bright and gay, Have no alluring charms for me ; I'd fling them all away. Tip: Make sure not to make meringue on a humid day, as they tend to leech on to any moisture and will not set up properly or stay crisp. Gingerbread Meringues - Lara Ferroni Photography.

Can I just start with “Whew”. The last couple of months have been a whirlwind, but as the holidays start to settle in, I’m finding myself finally with a some time to myself. Yeah! So what do I do? Gastronomie Moléculaire. Slow-Cooked Onions With Cider & Cheese - Easy Recipes.

Ingredients Onions are at their juciest when freshly harvested in autumn. This homely first course can also be served as a light lunch with a rocket salad, followed by the walnut meringue with blackberries. 1kg medium-size onions 55g unsalted butter 2 cloves garlic, peeled 250ml dry cider 250ml good chicken stock Salt and freshly ground black pepper 55g coarse sourdough breadcrumbs 85g coarsely grated Gruyere Crusty bread, to serve Method Heat the oven to 220°C/fan oven 200°C/mark 7. To drink: The combination of caramelised sweetness and sharpness demands a fruity white with good acidity, such as an off-dry Riesling or a New Zealand Sauvignon Blanc: Riverpath Sauvignon Blanc 2012, £9.49, Waitrose.

From the October 2013 issue of House & Garden. Pork In Milk Recipe Ideas. Chicken with Walnut Pesto - Xanthe Clay Recipes. Ingredients Walnut and pomegranate is a classic combination, usually in a Middle Eastern faisinjan - a pheasant, duck or chicken casserole. Poulet Au Vinaigre - Easy French Recipes. Ingredients. Pumpkin Parmesan Pasta Recipe. One Pot Chicken Enchilada Rice Casserole. Half Baked Harvest - Made with Love. So I have this thing about Thanksgiving. This thing being that I am all about the traditional Thanksgiving dinner menu. I know that may seem like a shock, since I post all kinds of crazy, non-traditional recipes, but when it comes to both Thanksgiving and Christmas I am all about tradition.

And the older the traditions the better. They just keep things so simple and perfect every time. Every year though, I try to create at least one new and fun dish for the table. So I have a confession. Fennel & lemon risotto. The Science Behind This Mesmerizing Color-Changing Tea. Brewing a cup of butterfly pea flower tea, made from a Southeast Asian flower, is like seeing a glow stick turn from a boring translucent-gray tube into a glimmering neon cylinder for the first time. Just add water and it’s a deep midnight-cobalt blue. Squeeze in lemon, and it transforms into a rich violet. We first knew about the tea when we tried the psychedelic Mood Ring Cocktail at Mission Chinese Food in New York. But it wasn’t until pastry chef and inventor of the Cronut, Dominique Ansel, described tasting it (and scouting it for his sweets) in his Grub Street diet that we were interested in the potentially mainstream appeal of the flower and its Lisa Frank-ian color palette.

We knew our local supermarkets didn’t have it, so we went where we always do: the Internet. BlueChai’s Butterfly Pea Flower Tea + Lemongrass It may be the color of novelty frozen all-inclusive resort cocktails, but it doesn’t taste sweet and syrupy. What sorcery is this? Bluechai Organic Tea Shop. FabLabs for food? This is the future! - Maker Faire Rome. Written by Simona Grande and Laura Girolami of Future Food Institute Translated by Lucy Scioscia During the Renaissance there were botteghe or workshops, then through centuries and progress, came the garages of Silicon Valley and now the latest generation has arrived of spaces for nourishing innovation, Fabrication Laboratories, better known as FabLabs. Food Ink.