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Chestnuts

For 1 kg of candied chestnuts
Cooking: 1:30

Rest: 24

1 kg of brown
1 tsp. tablespoon salt
For the syrup:

1.5 liters of water 1 kg sugar
4 packets of vanilla sugar 1 vanilla pod

Peel the chestnuts:

First an incision in each chestnut.

Boil a cauldron of water with a tablespoon of salt.

Dive chestnuts in boiling water for 5 minutes.

Remove and drain blanched chestnuts.

It will be easier to peel by removing the two skins.

Rinse with cold water chestnuts.

Cook chestnuts:

Place chestnuts in a cooking pot and cover with cold water.

Bring water to simmer but not boil.

Cook chestnuts 1/2h.

Watch for this firing.

Chestnuts are fragile and should not break.

Prepare the syrup:

In a large cooking pot, mix and half a liter of water, sugar white, vanilla sugar and vanilla bean which you have previously brushed the grains in water.

Bring to boil and boil for 5 minutes.

The syrup is ready when you are measuring 20 ° with your scale syrup.

Make candied chestnuts:

Place chestnuts in a basket and then soak the chestnuts in boiling syrup.

Cook over very low heat until the syrup reaches the 25 ° (envriron 10mn).

Then remove from heat and let cool all overnight (for 20 to 24).

The next day, carefully remove the brown syrup.

Bring to boil.

Then plunge into the chestnuts and cook over very low heat until the syrup rises to 35 °.

Remove the chestnuts syrup: they are preserved.

Glaze chestnuts : Play thicken the syrup by bringing it to boil until it becomes solid.

Dive chestnuts in syrup and then place them always carefully on a rack to cool at room temperature: the chestnuts are glazed!

source: http://www.goosto.fr/recette-de-cuisine/marrons-glaces-10000063. htm? xtor = EPR-23

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A log of wood before to be a dessert

The Yule log is an ancient tradition, but its application is much more recent Gourmet.

The Yule log was a real wood logs, an exceptional size, which was burned during Christmas Eve and Christmas Eve.

Traditionally, the log was blessed by the grandfather and often sprinkled with oil or wine.

She's the one surrounded by gifts, before the introduction, recent in our skies, the Christmas tree. Finally, we treasured embers to protect themselves from lightning and ... disputes, including marital.

The Yule log was a role propriatoire sure. But urbanization has made this practice difficult to achieve in cities.

In 1879 a baker in the Rue de Buci, Antoine Charadot , had the brilliant idea to replace the firewood with a cake: the Yule log is rolled sponge cake, filled with butter cream, shaped into a log, often topped by a chimney. It is topped with butter cream shaped into the form of bark, leaves and balls of marzipan holly and meringue mushrooms often.

Recent developments occurred towards the multiplication of Yule logs, the different flavors (chocolate, brown, glossy fruit often exotic), but it is most often industrial production.

Christmas dinner in its most traditional is the result of ancient traditions, even if their cuisine is a recent translation as the Yule log. Turkey is stuffed or not stuffed or not, and that the Yule log is traditional or ice, merry Christmas!

source - http://www.canalacademie.com/La-dinde-et-la-buche-de-Noel.html

Racquel Darrian Muscles

The turkey is the flagship, planted on the Christmas table;

this volatile appeared on our table in the Renaissance.

While Alexandre Dumas, in his Grand Dictionnaire de cuisine, published after his death, tells us that the turkey was known to the Greeks and had was imported by Meleager, king of Macedonia , then it was reintroduced into Europe by the ships of Jacques Heart, returning from India in 1432: this source is full of fantasy in the dictionary as often by Alexandre Dumas .

Also fantastic is the story, which gives Turkey the name "Jesuit bird." This assumption - false - lies in the close relationship between the guinea fowl and turkeys.

The "Greeks of Turkey" was in fact a guinea fowl.

Indeed, turkey is a bird authentically American. There are two different species: the common turkey (Meleagris Gallopavus), who haunts the North American Great Plains, and the Ocellated Turkey (Agriechans ocellata), who still lives in the forests of Yucatan and Honduras, which had been domesticated by the Mayas and the Aztecs. This is the only species imported from America to be on our tables. A cock of India or America?

The turkey was first called by the French naturalists cock peacock (because it is also the wheel during his courtship) then cock India (because America was then called the West Indies).

Olivier de Serres, famous agronomist with Sully and Henry IV, called dindart of Indonesian or small (with an apostrophe ). The turkey did not come until much later!

The first appearance of the turkey on a table princely took place in 1570, when the marriage of King Charles IX with Henriette of Austria.

Since then he has gradually on our tables replaced the ancestral or goose, as Joseph said Favre in his Universal Dictionary of Cuisine: "The turkey from that day, took her paw in the black scepter feasts, the goose was in the old Gallic hers since Charlemagne and Caesar. "

Since the world has been divided into "dindinophiles" as Brillat-Savarin, and "dindinophobes.

Grimod of Reyniere not liked the fool-leaves him there, and it is said he was surprised by his father, an inn, now seven beautiful roast turkey : father, farmer-general, asked the man who had ordered these birds and was surprised.

His son replied: "You always told me, sir, that in this volatile, only the fool leaves it there deserves some attention, and his father to concede:" Your practice is somewhat expensive for a young man, but we can not say that it is unreasonable. "

The other song of choice is the hat of a bishop: he is the tail that once the turkey upright, takes the form of a miter which is devoid of a cap edge. Question remains why turkey became the symbol of Christmas.

Joseph Favre tells us that this elite poultry was served for the first time on Christmas Day at the table of King Charles VII, which is patently false. This is probably the size of the poultry that has dictated the table for festive meals, at the instigation of the court of France, which gave the impetus of fashion in gastronomy.

In contrast, Germany and England, the goose has retained the top spot.

In English, said turkey turkey: in fact, the turkey took a detour by the Ottoman Empire and the city of Aleppo, a meeting place for traders and Ottoman Venetian merchants, who had brought the first turkey.

From there, the turkey went to England, hence its Turkish name or turkey.

United States, turkey is a constituent of the traditional Thanksgiving Day dinner in memory of the Pilgrim Fathers, who escaped the famine, when they were established on the coasts of Massachusetts, feeding turkeys and pumpkins .

source: http://www.canalacademie.com/La-dinde-et-la-buche-de-Noel.html

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Pasta for everyone

Feel like pasta? and for all tastes, come, it is by
HERE

Brent Corrrigan Brent Everett

Granadans veal with onions


Serves 4 Prep time: 30 min
Cooking time: 1 hour

a Grenadian veal per person
1 large onion per person

white wine bread crumbs Grated cheese

Preheat oven th.6 / 7 (200 º C).

Prepare a puree of onions, cut the onions, cook the

stove they melt gently.

Go very lightly in a blender so that they are pureed.

Mix the bread crumbs to the puree.

Wrap each completely Grenada in this preparation.

Place the meat in a

flat buttered baking.

Top with grated cheese.

Pour white wine at half height of Granada.

Bake for 45 minutes.

source - http://www.cuisineaz.com/Recettes/Grenadins-de-veau-aux-oignons-33642.aspx

Granadans Veal rocamadour

Serves 4:

600 g fillet of veal,

3 Rocamadours costs, and 4 semi-dry

60 g butter,

200 g whipping cream,

10 shallots,

15 cl veal stock, salt, pepper,

1 teaspoon sugar

1) Peel, wash and chop 2 shallots.

2) In a heavy saucepan, heat 30g of butter, add shallots and sugar. Let caramelize slightly about 2 minutes, stirring with a wooden spatula. Cover with water halfway up and cook very gently uncovered until water is absorbed. Confit shallots should be bright.

3) Meanwhile, mix the 3 Rocamadours with fresh cream. Preheat oven to 180 ° C (gas mark 6).

4) Cut the Grenadines hazelnuts 3 cm thick, stir-fry in a skillet with remaining butter and cook for 4-5 minutes. Degrease the pan, add 2 chopped shallots and fry without browning. Add the veal stock, bring to boil 2-3 min and stir the cream of Rocamadour. Season and strain.

5) Bake the Rocamadours the 4 remaining for 5 to 6 min.

6) Divide the sauce among plates, place over a Grenadian veal topped with a roasted rocamadour, and decorate everything from a few shallots.

Hand circumference

Not overcooked and slightly pink, the Granada calf will be more mellow. For convenience, use dried veal, 1 or 2 teaspoons diluted in 15 cl water.

source- http://www.rustica.fr/recettes/grenadins-de-veau-au-rocamadour-10-17-1- 1-7-2-2-3941.htm

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A small pie that would please Popey! Change of address

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Yeast dough

Ingredients:

500 g flour

30 to 40 g of yeast

¼ pint of milk (warm)

100 g sugar

100g butter

œufune a pinch of salt

Preparation:
Place flour in a bowl with warm, a little practice amid well into which you place the yeast, a little sugar, a few tablespoons of warm milk and then gently mix all the flour to make a first paste.

This paste should be kept in a warm place (40 ° C) and must raise 15 minutes until it rises double in size.

Then add this paste to the sugar, milk, butter, melted and cooled or in pieces, egg and salt. Knead well until bubbling, the dough should be covered and rest another 15 minutes to a warm place.

Sprinkle dough lightly with flour and spread with a rolling pin.

Go for buttered pie pan with the dough and let rise again for 15 minutes.

You can garnish it according to your taste before putting them in a preheated oven at 200 ° C for about ½ hour.

source - http://recettes.1001delices.net/voir_r505.html

a recipe Sousou