Saladas and starters

Appetizers

Rolled Chorizo Puffs​​ (Roulés feuilletés au chorizo)

Rolled Corizo Puffs

Carlos Mirasierras

Ingredients for 8 servings:

150 g chorizo
100 g of grated cheese
1 large egg
1 readymade puff pastry

Preparation: 

Mix the chorizo ​​and the cheese. Then, add the beaten egg and mix it all well. Spread this mixture on the readymade pastry. Fold the dough on itself so as to obtain a roll and store in the refrigerator for 15 minutes so that it can be cut more easily. Once it is cool, cut the rolled dough into slices about 1 cm, place them on a baking sheet lined with baking paper and move it to a preheated oven until the slices are golden brown. Also, the chorizo can be replaced  by goat cheese, crumbled ________________________________________________

Cheese Puffs (Gougères)

Cheese Puffs (gougeres)

Carlos Mirasierras

Ingredients for 6 servings:

1/4 the water
100 g salted butter
150 g flour
170 g Emmental cheese cut into small cubes
5 eggs (4 if large)
pepper

Preparation:

Preheat the oven to 200°C-396ºF In a saucepan, put water and butter. When boiling, add the flour, all at once, and start working well to make a dough ball. Off the heat, add the beaten eggs one by one. Stir well each egg into the dough before adding the next.
Pepper to taste, add the diced Emmental cheese, and mix all.

Place the dough on a non-stick plate forming small piles the size of a large walnut with the help of  tablespoons (use a piping bag if you prefer).

Put the dough piles in the oven and cook for about 30 minutes. When cooked leave them for a few minutes in the oven with the heat off, and the door ajar, so they get well cooked in the inside and do not crumble. Finally, serve hot or cold at the time of entry or aperitif, accompanied by a salad of raw vegetables.

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Ham and Cheese Palmiers (Roulés jambon-fromage)

Ham and Cheese Palmiers

Carlos Mirasierras

Ingredients for 6 servings:
1 puff pastry sheet

100 g grated cheese
3 ham slices

Preparation:

Spread the puff pastry, then sprinkle the grated Gruyere, and spread the ham over the pastry sheet. To form palmier shapes, roll the dough from one side to half the piece of dough, and repeat the operation from the other end of the sheet. Chill for at least 1 hour. Cut 1/2-inch slices and place them on baking sheet lined with parchment paper.

Bake in a hot oven at 180ºC-356ºF for 15 minutes. The rolls should be golden brown. Finally, you can use any cheese of your preference, and replace the ham for cooked chicken or turkey breast, and add herbs to your taste.

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Rolls of puffed Pastry and Sausage (Feuilletés aux saucisses)

Rolls of puffed Pastry and Sausage

Carlos Mirasierras

 

Ingredients for 4 servings:

1 puff pastry
4-6 frankfurters
1 tablespoon mustard
60 g butter
20 g grated cheese

Preparation:

Roll out the puff pastry to a thickness of about 3 mm. Spread mustard on the whole dough sheet with the back of the spoon. Sprinkle with grated cheese (very slightly). Cut out a rectangle piece of  the dough sheet according to the length and diameter of the sausage, so that it can be wrapped with the spread dough, leaving a slight surplus of it ( as in the photo). Roll the sausage wrapped in the dough to secure a compact shape and cut into four pieces. Repeat this will all the sausages, and place them on a baking sheet lined with parchment  paper. Melt butter (about 30 seconds in the microwave) and grease with a brush each puff. Bake for 10-15 minutes, but follow the baking process.

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Breaded Cheese Cake (Vache qui rit panée)

Breaded Cheese Cake (Vache qui rit)

Carlos Mirasierras

Ingredients for 4 servings:

8 processed cheese in portions (triangles)
Paprika

For the breading:
Flour
Breadcrumbs
1 large egg
Salt and pepper

Preparation:

First, chill the cheese portions in the freezer for 30 minutes before breading them. Crack the egg into a bowl and beat it. Add a pinch of paprika, a little salt and pepper and mix it all again.

Breading of the cheese portions:

Dredge the cheese portions in flour, then in egg and finally in breadcrumbs. Finally, fry the breaded cheese portions in a little oil until they are golden brown.
Drain on paper towel and accompany these excellent delicatessen with a green salad to balance the excess of fats.

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Pear Appetizers with Fresh Cheese and Pecans (Hors d’oeuvre aux poires, au Queso Fresco et aux pacanes)

Pear Appetizers with Fresh Cheese and Pecans

Carlos Mirasierras

 

Ingredients:

1 tsp (5 ml) butter
2 cups (500 ml) Bartlett pears, peeled and diced
1 tbsp (15 ml) brown sugar
1/2 c. tsp (2 ml) vanilla extract
1/3 cup (75 ml) pecans, chopped
8 thick slices crusty bread multigrain
6 oz (180 g) fresh cheese, cut ​​into 8 rectangles.  

Preparation:

Preheat the oven to 220ºC-425ºF.
In a large saucepan over a medium heat, melt the butter and cook the pears with brown sugar and vanilla for 10 minutes.
Meanwhile, place the pecans in a baking dish and the bread slices on a baking sheet, broil  for 5 to 7 minutes, and set aside.
Reduce the pear preparation to an homogeneous purée.
Turn on the broiler. Place cheese slices on a baking sheet and broil in the oven until they are hot and golden.
Garnish the broiled bread slices with the broiled cheese and hot, or cold,  pear compote, and sprinkle with toasted pecans. Serve immediately.

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Apples baked with Fresh Cheese (Pommes gratinées au fromage)

Apples baked with fresh cheese

Carlos Mirasierras

Ingredients:

2 apples, cut into small wedges
1 tbsp (15 ml) butter, melted
1 tbsp (15 ml) honey
1 c. tsp (5 ml) fresh rosemary
1/4 cup (60 ml) of fresh nuts of your choice (pistachios, walnuts, almonds, pecans, etc..), optional
8 oz (225 g) fresh cheese
Freshly ground pepper.

Preparation:

Preheat the oven to 450ºF-230ºC.
In a baking dish, combine apples, butter, honey, rosemary and nuts.
Arrange cheese on apples, pepper to taste and bake for 15-20 minutes or until cheese is hot and golden.
Serve the apples in a serving dish, and eat while the cheese is hot. ______________________________________________

Crab and Ricota Mousse (Mousse au crabe et à la Ricotta)

Crab and Ricota Mousse

Carlos Mirasierras

Ingredients:

2 tbsp (30 ml) lime juice
1 bag of unflavored gelatin
2 stalks of celery, coarsely chopped
1/4 cup (60 ml) fresh parsley
2 tbsp.  (30 ml) fresh coriander
1 green onion, coarsely chopped
1 tsp (5 ml) lime zest
8 oz (225 g) crabmeat, drained, divided
1/4 tsp (1 ml) smoked paprika, sweet or spicy
10 oz (300 g) of Ricotta
Salt and freshly ground pepper
1/4 cup (60 ml) Japanese breadcrumbs (panko)

Preparation:

In a small bowl, add the lime juice and the gelatin. Let it stand for 5 minutes to soften, then add 2 tbsp (30 ml ) of boiling water to dissolve the gelatin.
Place the celery, parsley, cilantro, green onion and lime zest in the food processor, and ground it all to a fine paste.
Add half the crab meat, paprika and Ricotta. Process everything until smooth, add the gelatin, salt and pepper.
To mold the mousse use a muffin pan or individual molds (ramekins). Line the molds with plastic wrap or parchment paper to facilitate removal.
Pour  the mousse into the molds and refrigerate for at least 2 hours.
To unmold the mousse forms from the muffin pan, invert the pan on a baking sheet, remove the plastic wrap and place the foam plates . To unmold when used ramekins , invert each ramekin onto a plate and remove the plastic wrap.
Garnish with remaining crab, panko and fresh coriander _______________________________________________

Cheddar Puffs, sweet Potatoes and roasted Tomatoes (Feuilletés au Cheddar aux patates douces et aux tomates rôties)

Cheddar Puffs, sweet Potatoes and roasted Romatoes

Carlos Mirasierras

Ingredients:

400 g sweet potatoes, peeled and diced
1/2 onion, chopped
3/4 cup (75 ml) butter
1/2 tsp (2 ml) chili powder
Freshly ground pepper
4 ripe tomatoes
2 garlic cloves, coarsely chopped
8 sheets of phyllo dough
8 oz (225 g) Cheddar, cut into 8 slices
3 tbsp (45 ml) chopped fresh basil
Fresh basil leaves for garnish.

Preparation:

Cook the sweet potatoes and the onion in salted water for 20 minutes.
Preheat oven to 220ºC-425ºF.
In a small saucepan , melt the butter and add the chili powder and pepper.
Cut the tomatoes into quarters and place in a baking dish. Add 2 tbsp ( 30 ml) of butter and the garlic .
Brush each sheet of phyllo with melted butter and fold it in half. Place a slice of cheese and butter at the end edges. Fold each edge over the cheese, then roll the phyllo dough so as to trap the cheese inside. Brush with butter.
Arrange pastries on a baking sheet lined with parchment paper and bake at the same time as the tomatoes for 15 minutes.
Mash sweet potatoes with a pestle, or a food processor, to a puree . Season with pepper and basil.
Serve the puffs hot and on a bed of mashed sweet potatoes, and garnish with the tomatoes and the basil leaves. _____________________________________________

Local Parmesan Fondue (Fondue Parmesan du terroir)

Local Parmesan Fondue

Carlos Mirasierras

Ingredients:

6 tbsp (90 ml) butter
1/2 cup (125 ml) cornstarch
2 cups (500 ml) milk
1/3 cup (75 ml) Mozzarella, grated
1/3 cup (75 ml) Parmesan, grated
1/3 cup (75 ml) of hard cheese
1 egg
1/2 cup (125 ml) water
1/4 cup (60 ml) breadcrumbs

Preparation:

In a medium saucepan , melt butter over medium heat, stir in the cornstarch and cook for 1 minute, or until bubbles appear. Pour the milk gradually, taking care to mix it all well and bring to a boil, while stirring constantly, and continue simmering for about 3 minutes, or until the mixture thickens.

Remove the saucepan from the heat and stir in the mozzarella, Parmesan (including its rind previously washed) to get an homogeneous mixture. Pour it into a heatproof glass dish (8-inch- 20 cm in diameter) ). Let it cool, cover and refrigerate for at least several hours.

To serve, preheat oven to 375 ° F (190 ° C). Butter a large baking sheet. In a bowl, whisk the egg with the water. Place the breadcrumbs in another bowl. Dump the cheese preparation on a cutting board and cut into 16 squares. Dip each square in the egg mixture, then dip them in breadcrumbs, pressing gently to allow adherence of breadcrumbs, and finally place the squares on a baking sheet, at least, one inch (2.5 cm) apart  from each other. Bake 15 minutes, or until the squares are soft to the touch and the bottoms and tops are golden brown. ___________________________________________

 Tomato and Ricotta Open-face Sandwich (Sandwich ouvert aux tomates et à la Ricotta)

Tomato and Ricotta Open-face Sandwich

Carlos Mirasierras

Ingredients:

1 and  3/4 cup (430 ml) Ricotta
2 tablespoons (30 ml) chopped fresh chives
2 tablespoons (30 ml) chopped fresh parsley
1/4 – 1/2 tsp. (1-2 ml) of garam masala, homemade or purchased
1 tablespoon (15 ml) cream, 35% fat
Salt and freshly ground pepper
4 naan breads
1/2 cup (125 ml) canned lentils
2 tomatoes, sliced

Preparation:

In a bowl, mix the ricotta with herbs, the garam masala and the cream. Salt and pepper. Grill the naan bread under the broiler or on the grill until they are crispy.
Spread ricotta on the naan bread.
Sprinkle with lentils and cover with tomato slices.
Cut into wedges and serve. _____________________________________________________

Salmon tartar with Melon and Mascarpone  (Tartare de saumon au melon et au Mascarpone)

Salmon tartar with melon and Mascarpone

Carlos Mirasierras

Ingredients:

1/2 cup (125 m) Mascarpone
2 tablespoons (30 ml)  milk
2 tablespoons (30 ml)  lemon juice
1-2 tablespoons (15-30 ml) chopped fresh dill
Salt and freshly ground pepper
10 oz (300 g)of very fresh salmon, cut into small cubes
1/2 cup (125 ml) honeydew melon, cut into small cubes
1/2 cup (125 ml) cucumber, diced fine
2 green onions, chopped 

Preparation:

Whisk together the mascarpone and milk. Add the lemon juice and dill. Salt, pepper, and refrigerate.
Place the salmon in a bowl with the remaining ingredients. Mix gently and let it stand in the fridge for 15-30 minutes.
Divide the mixture among 4 ramekins to take shape, and then invert onto plates.
Top with some the Mascarpone mixture and season to taste. Serve immediately accompanied with toast slices.

This recipe contains raw fish. The consumption of raw fish can be harmful to vulnerable people such as young children, the elderly, pregnant women and people with a weakened immune systems.

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Spicy Skewers with Halloumi Cheese and Mango (Brochettes piquantes de Halloumi à la mangue)

Spicy Skewers with Halloumi Cheese and Mango

Carlos Mirasierras

Ingredients for spicy mango sauce:

1 tbsp (15 ml) butter
1 garlic clove, minced
1 mango, peeled and diced
1/3 cup (80 ml) water
2 tbsp (30 ml) corn syrup
1/4 -1/2 tsp (1-2 ml) of crushed red pepper flakes
1/2 c. tsp (2 ml) paprika

Halloumi Skewers:

1/2 red pepper, diced
1 small red onion, diced
1 zucchini, sliced
8 oz (240 g) of Halloumi cheese, diced 

Preparation:

In a slightly heated saucepan, melt the butter and sauté the garlic with half the mango. Reserve the other half for the skewers.
Add water, corn syrup, the crushed red pepper flakes and the paprika.
Bring to a boil, cover and simmer for 5 minutes.
Meanwhile, put the vegetables, halloumi and the rest of the mango cubes on skewers, and turn the grill on to a high setting .
Reduce the mango preparation to a sauce and brush with it the  skewers generously.
Cook on the grill for 5-7 minutes to make the cheese and vegetables take on a brown color. Serve immediately.

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Salmon and Provolone Mini Quesadillas (Mini quésadillas au saumon et au Provolone)

Salmon and Provolone Mini Quesadillas

Carlos Mirasierras

Ingredients:

1 cup (250 ml) Provolone, grated
1 box of 213 g (7 1/2 oz) salmon, drained
3/4 cup (180 ml) of any Latin-American sauce of preference
2 or 3 green onions, chopped
1/4 cup (60 ml) red pepper, chopped
2 tbsp (30 ml) chopped fresh coriander
Peppers, fresh or dried, to taste
16-20 mini pitas
2 tablespoons (30 ml) butter, melted

Preparation:

Mix the grated Provolone with salmon, salsa, onions, peppers and cilantro. Add hot peppers to taste.
Make small openings in the pita breads, just large enough to insert a spoon. Fill the pita with cheese mixture and salmon. Use a toothpick inch to close the openings.
Place on a baking sheet lined with parchment paper.
Brush with melted butter and bake at 180ºC-356ºF for 7 to 10 minutes, or until quesadillas are crispy and the filling is hot. Serve hot, warm or cold, with sour cream or the Latin-American sauce. ______________________________________________________

Smoked Turkey and Havarti Cheese Rolls (Rouleaux à la dinde fumée et à la Havarti)

Smoked Turkey and Havarti Cheese Rolls

Carlos Mirasierras

Ingredients:

2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) mustard
12 thin slices smoked turkey
3 tbsp (45 m) apple jelly
6 oz (180 g) Havarti cheese, cut into 12 strips
1/2 cup (125 ml) carrot, julienned
1/2 cup (125 ml) of cucumber, julienned
1/2 cup (125 ml) celery, julienned
Pepper, to taste

Preparation:

Combine mustard with mayonnaise.
Spread the turkey slices on a work surface.
Coat the cheese sticks with jelly and place one on each slice of turkey. Add a strip of mustard mixture and some vegetables and pepper to taste. Roll up tightly to hold all the ingredients together.
Cut the roll into two or three pieces, hold them with by toothpicks, and arrange on a serving platter, cut side up. Serve immediately or refrigerate until ready to use.

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Strawberries and Mozzarella with Sesame (Fraises et Mozzarella au sésame)

Strawberries and Mozzarella with Sesame

Carlos Mirasierras

Ingredients:

1 oz (30 g) Mozzarella cheese, sliced
5 strawberries, halved
2 tsp (10 ml) orange juice
1 tsp (5 ml) toasted sesame seeds

Preparation:

Cut the Mozzarella into long pieces.
In a bowl, combine strawberries, orange juice and sesame seeds so the latter get stuck to the strawberries.
Wrap each strawberry with a piece of Mozzarella and hold it all with a toothpick or a small skewer stick. _________________________________________________________

Layered Sandwich of  Veggies and Havarti (Étagé de légumes au Havarti)

Layered Sandwich of Veggies and Havarti

Carlos Mirasierras

Ingredients:

1 oz (30 g) of spicy Havarti, sliced
1 ripe tomato, sliced
6 slices of zucchinis or cucumbers

Preparation:

Cut slices of Havarti into squares.
Overlap the vegetables and cheese to form small sandwiches, alternating ingredients.
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Spring Rolls with Mozzarella and Crab  (Rouleaux de printemps à la Mozzarella et au crabe)

Spring rolls with mozzarella and crab

Carlos Mirasierras

 

Ingredients:

1/2 cup (125 ml) crab meat (or crab-flavored pollock), grated
1/2 cup (125 ml) Mozzarella cheese, grated
1/2 cup (125 ml) of cucumber, grated
A drizzle sesame oil
A pinch of freshly ground pepper
8 sheets of spring roll pastry
Some oil for frying. 

Preparation:

Mix the crab meat with mozzarella and cucumber. Pour a drizzle of sesame oil and add pepper.
Divide the mixture between the sheets of dough to be rolled.
Heat the oil to 180ºC-350ºF and start frying the rolls until golden brown. Serve immediately.

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Fish, Mozzarella and Cheddar skewer Snacks (Poisson pang-pang à la Mozzarella et au Cheddar)

Fish, Mozzarella and Chedar Snacks

Carlos Mirasierras

 Ingredients:

3 slices of mozzarella and 3 of mild Cheddar
1 cup (250 ml) fish paste
1 cup (250 ml) sesame seeds
Oil for frying
6 wooden skewers 

Preparation:

Cut the cheese slices in half. Wrap ½ slice of Cheddar and ½ slice of Mozzarella around each stick.
Shape the fish paste around the cheese to form a ball or a roll. Dredge the snacks in sesame seeds.
Heat oil to 350 º F (180 º C) and fry until golden brown. Serve. ________________________________________________________

Pear and Blue Cheese Tartlets (Tartelettes aux poires et au fromage Bleu)

Pear and Blue Cheese Tartlets

Carlos Mirasierras

Ingredients:

1 pear
1 tsp (5 ml) butter
1 tsp (5 ml) olive oil
1 onion, diced ½ inch (1 cm) (about 1 ml cup/250)
1/2 teaspoon (2 ml) salt, divided
3 eggs
3/4 cup (175 ml) whipping cream 35%
3/4 cup (175 ml) sour cream 14%
1/4 c. tsp (1 ml) pepper
24 frozen tart shells (3 inch / 7.5 cm)
3 1/4 oz (100 g) Blue cheese, crumbled

Preparation:

Preheat the oven to 220ºC-425ºF. Lightly grease a baking sheet.
Cut the pear in half and lengthwise, remove the flesh and stem. Cut again the pieces lengthwise and into ​​¼ inch ( 0.5 cm) thick  slices. Place them on a buttered cookie sheet and roast in the oven for about 18 minutes, turning once halfway through cooking, until the pear is golden and tender. Move the pieces to a cutting board and let them cool completely. Reduce the oven temperature to 190ºC-375ºF.
Meanwhile, in a medium skillet, heat butter and oil over a medium heat. Add the onion and half the salt . Cook, stirring occasionally, for 5 to 10 minutes, or until the onion is tender and lightly browned. Set aside to cool.
In a large bowl , preferably with a spout, whisk the eggs with the cream and the sour cream . Stir in the remaining salt and pepper, and whisk it all .
Chop the pear slices into pieces ¼ to ½ inch ( 0.5 to 1 cm) and set aside.

Place the frozen tarts on a baking biscuits (or on two plates, depending on their size). Spread the onion evenly in bottom of the tart shells, and add on top of the onion the blue cheese, crumbled, and the pear. Pour in the cream until some of the pieces of the ingredients mentioned before can be seen through the cream.
Gently place the plate(s) and bake the tartlets for 25 minutes or until filling is puffed and tartlets are golden. Let cool slightly before serving. Tartlets deflate as they cool.

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Vegetablepickles  ( Achards de légumes)

1. Vegetable pickles

Ingredients: 250 g of carrots; 1 white cabbage; 1 cauliflower; 200 g green beans; 1 red pepper; 2 green chilies; 25 g ginger; 1 onion; 4 cloves of garlic; 6 tbsp oil; 1 tsp turmeric; 2 tbsp white vinegar; salt and pepper.

Preparation:

Peel the carrots, cut into strips 8 cm long. Chop the cabbage finely. Separate the cauliflower into small florets. Remove the stalks beans, cut into 2 in the longitudinal direction. Slice peppers and chilies finely. Boil all the vegetables 1 minute. The vegetables should remain crisp. Drain well. Heat oil in a pan. Sauté the sliced onion, chopped garlic, crushed ginger. Add turmeric and salt. Join vegetables. Mix and stir for 2 minutes. Add the vinegar once it is off the heat. Marinate in a bowl, and refrigerate.

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Anchovy preparation (Anchoïade)

2. Anchovy preparation

Ingredients: 200 g anchovies; 2 garlic cloves; 1 tsp vinegar; pepper; 15 cl  olive oil

Preparation:

Desalt the anchovies with clear water, and cut into fillets. Open anchovy in the lengthwise, remove the backbone and tail of each anchovy. Pound the anchovy fillets with garlic, vinegar and pepper in a mortar. Turn into a cream by pouring olive oil. The anchovy cream is served with vegetables or small slices of toasted bread.

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Corsican anchovy preparation ( Anchoîade corse)

3. Corsican anchovy preparation

Ingredients4 slices: 8 salted anchovy fillets; 1 large clove garlic; 50 g pink onions; 1 large ripe fig; 3 tbsp olive oil; 4 large slices country bread

Preparation: Desalt the anchovies thoroughly, pat them dry and chop coarsely. Peel the garlic, pink onion (only take 50 g) and chop coarsely. Crush all in a mortar to obtain a creamy paste. Add the peeled figs and mix thoroughly. Soak the slices in olive oil bath and spread with the mixture. We can lightly toast the bread before oiling for a delicate marriage “creamy-crisp” of bread and anchovy paste.

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Bastelle

4. Bastelle

Ingredients: 2 rolls puff pastry spread; 4 onions; 400-500 g pumpkin; 200 g fresh brocciu cheese; 1 beaten egg yolk; olive oil; salt, pepper.

Preparation: Preheat oven to 200 ° C. Chop the onions finely. Sauté the onions in olive oil and over low heat. Blanch the pumpkin and drain well. Chop finely, add salt and pepper. Off the heat, add the onion with the brocciu cheese and vegetables. Cut out 8 rectangles from the dough. Place 4 rectangles on an oiled baking sheet. Top with the preparation. Cover each rectangle with the paste. Join the edges well. Make a little grid on the top of each piece with a knife Brush some beaten egg on each bastelles and cook for some 20 minutes. Once they’re golden brown, they can be served warm, cold, etc..

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Blinis with fresh goat cheese & ham.  (Blinis de chèvre frais au jambon cru)

5. Blinis with fresh goat cheese & ham

Ingredients: 8 small blinis; 1 goat cheese; 2 slices of serrano ham (or prosciutto); 2 tbsp olive oil; 10g butter; 18 basil leaves; pepper.

Préparation

– Dans un saladier, déposer le fromage frais, lui incorporer l’huile d’olive et ajouter le basilic haché.
Preparation: Cut the ham into small pieces. Wash and chop the basil (save 8 small leaves for decoration). In a bowl, place the cream cheese, mix it with olive oil, add the chopped basil, and mix it all. Melt the butter, and brown the blinis on each side. Next, put them on a dish and place a teaspoon of fresh cheese on each blini and season with pepper. The, add a piece of ham, and garnish with a basil leaf. Suggestion: use oil flavored with shallots or garlic instead of olive oil kind.

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Ham and goat chese bites (Bouchées de jambon au chèvre)

6. Ham and goat chese bites

Ingredients: 4-6 slices cooked ham; 1 box fresh goat cheese; 2 garlic cloves; 300g arugula; 4 tbsp dressing; 1 small red pepper; 1 small yellow pepper; 8 chives; salt, pepper.

Preparation: Wash and dry the salad. Put it in a bowl and season with dressing. Cut the peppers into thin strips. Peel the garlic cloves, remove the green germ, finely chop the flesh, or crush them with a garlic press. In a bowl, put the goat cheese, add garlic, chopped chives, salt and pepper, and mix well. Place the ham slices. on the cutting board and cut them lengthwise to make 8 strips, depending on the size of the slices. Spread the preparation on each piece of ham and roll it over itself, and tie each roll with a chive sprig. Place the salad and ham bites on the serving plates, and decorate with some thin slices of pepper. Serve chilled.

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Pork stuffed parcels (Bouchons de porc)

7. Pork stuffed parcels

http://www.cuisinealafrancaise.com/fr/recettes/aperitif-et-entrees/aperitif-et-tartines/bouchons-de-porc

Ingredients: 125 g flour; 2 eggs; 10 ounces water; 300g pork belly; 1 bunch green onions; 100 g leeks; salt, pepper.

Preparation: Prepare the dough by mixing 2 egg whites with water, salt and pepper. Put the flour in a bowl and make a volcano. Pour in the liquid, bring the flour to the center. Work the dough to achieve a soft ball, Cover with a cloth and set aside.

Mix the ground meat, green onions and finely chopped leek. Season with salt and pepper. Roll the dough to get a thinner layer, and cut squares from it. Spoon the stuffing in the middle of each dough square. Fold the edges without closing the edges completely. Place the stuffed parcels on a board. Leave them uncovered in the refrigerator so they can harden. Steam for 15 minutes, and serve warm.

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Pink garlic skewer  (Brochette d’ail rose)

8. Pink garlic skewer

Ingredients: some garlic cloves; spice bread; dried duck breast; milk; duck fat.

Preparation:

Soak the peeled garlic cloves in milk. Poach them in the duck fat on a low heat and drain. Wrap each garlic clove with a thin slice of dried duck breast Use a toothpick to thread each piece to a small cubes of gingerbread: Serve warm

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Shrimp skewers and soy caramel (Brochettes de crevettes et caramel de soja)

9. Shrimp skewers and soy caramel

Ingredients: 8 large shrimps; 1 tomato; 8 cherry tomatoes; 1 onion; 1 carrot; 4 sprigs cilantro; 1 lime; 20g butter; 25 ounces water; 50 g sugar; 5 cl soy sauce.

Preparation: Peel the shrimp: cut off the heads, remove the shell from the tail (except the last part). Reserve the carcasses. Place the shrimp in the fridge. Wash and chop the tomato. Peel, wash and chop the onion. Peel, wash and cut carrots into small cubes. Remove the leaves, wash and chop the coriander. Squeeze the lemon and reserve the juice. In a skillet, melt the butter and sauté the shrimp carcasses. Add onion, carrot, chopped tomato. Cook for 10 minutes and deglaze with water. Bring to a boil. Filter the juice, pour the lemon juice in and add the coriander. In a saucepan, spoon in the sugar, bring to a boil until it caramelizes. Deglaze with the lemon juice and soy sauce when the sugar has a brown color,. Stir, bring to a boil and keep warm. Preheat oven to 180 ° C (gas mark 6). Thread, alternately, a shrimp and a cherry tomato to make the skewers. Brush with caramel, place them on a sheet of parchment paper, and bake for 5 minutes. Serve the skewers accompanied by the soy and caramel preparation.

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Breaded skewers of RigotteCondrieu cheese (Brochettes de Rigotte de Condrieu panée)

10. Breaded skewers of Rigotte Condrieu cheese

Ingredients: 3 Rigottes de Condrieu cheeses; 1 mini cucumber; 4 radishes; 1 egg; 3 tbsp breadcrumbs; 3 tbsp flour; 50 cl oil.

Preparation: Cut the cucumber into very thin slices. Soak them in a bowl of cold water containing a few ice cubes. Beat egg in a bowl. Pour flour and breadcrumbs in two separate bowls. Cut each Rigotte cheese round into 4 identical pieces. . First, roll each piece of cheese in flour, then in the beaten egg and then coat them in breadcrumbs. Heat oil to 170 ° C. Brown the breaded cheese pieces for 2 minutes. Drain well on paper towels. Serve the cheese threaded onto a small skewer. . Garnish with slices of cucumber and radish.

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Rocamadour cheese and veggies skewers (Brochettes de rocamadour aux légumes)

11. Rocamadour cheese and veggies skewers

Ingredients: 4 Rocamadours; 16 cherry tomatoes; 8 thin slices of streaky bacon; 1 green pepper.

Preparation: Wash, and dry vegetables. Remove the stalk of the pepper, cut it in two and seed it. Cut into 2-cm cubes, and blanch in boiling water for 3-4 minutes. Drain and refresh in cold water. Cut the slices of bacon into 2 lengthwise pieces. Cut the cheese into four pieces. Wrap them in the bacon slices. Set the oven to grill. Thread onto each skewer, alternately, a small packet of cheese and bacon, and next a cherry tomato, followed by bit of pepper. Repeat the process until all the ingredients are used. Season to taste. Arrange the skewers in a baking dish and cook under the grill for 3-4 minutes. Serve warm.

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Cantal cheese and olive cake (Gâteau au cantal et aux olives)

12. Cantal cheese and olivecake

Ingredients: 15 cl dry white wine; 15 cl oil; 4 eggs; 100 g Cantal cheese; 250 g flour; 1 some yeast; 200g smoked bacon; 100g pitted green olives; 1 teaspoon salt.

Preparation: Preheat the oven to 200 ° C. Beat the eggs. Pit the olives. Quickly fry the bacon. Dice the Cantal cheese. In a bowl, combine white wine, oil, eggs, and the Cantal cheese. Add suddenly flour, yeast. Attach the bacon and pitted olives. Butter and flour the small cake molds, and next, pour in the paste. Bake for about 30 minutes. Serve warm.

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Comté cheese and ham cake (Gâteau au comté et jambon)

13. Comté cheese and ham cake

Ingredients: 150g grated cheese; 150 g thick ham; 50g black olives (better pitted); 100 g butter; 200 g flour; 3 eggs; 10 cl milk; some yeast; salt, pepper.

Preparation: Preheat the oven to 210 ° C. Lightly butter and flour a cake mold, and place it in a cool place. In a bowl, vigorously mix the flour, yeast, eggs, melted butter and milk. Cut the ham into small cubes. Add them to the bowl with the grated cheese and olives. Pour the mixture into the cake mold. Bake for 10 minutes at 210 ° C, then 20 minutes at 180 ° C. Let cool before cutting and taste it!

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Cakewith chicken,zucchini andtarragon (Gâteau au poulet, courgettes et estragon)

14. Cake with chicken, zucchini and tarragon

Ingredients: 300g Zucchini: 200g chicken strips; 1 lemon; 4 tbsp tarragon; 10g butter; 10 cl olive oil; 3 eggs; 150 g flour; 1 tsp baking powder; 10 ml milk: 100g grated cheese; salt, pepper.

Preparation: Cook the zucchini for 5 minutes in salted boiling water. Drain well. Cut into slices. Marinate the chicken strips in the lemon juice. Preheat oven to 180 ° C. In a bowl, mix the eggs, flour and yeast. Add in the oil and milk and whisk to mix it all well. Add chicken strips, cut into two, and the zucchini. Stir in tarragon and cheese. Salt and pepper, and mix. Pour the preparation into a buttered cake pan. Bake for 30 minutes. Let it cool before unmolding.

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Auvergnat Cake (Gâteau auvergnat)

15. Auvergnat Cake

Ingredients: 3 eggs; 150 g flour; 1 tsp baking powder; 10 cl sunflower oil; 12.5 cl whole milk; 100g grated gruyere cheese; 100 g Paris mushrooms; 100 g Auvergne ham; 100g Tomme d’Auvergne cheese; salt, pepper.

Preparation Preheat oven to 180 ° C. Wash, and slice the mushrooms. Sauté in a pan with a little oil. Add a pinch of salt. Cut the ham into thin strips. Cut the Tomme cheese in cubes. Add in all mushrooms. In a bowl, whisk together eggs, flour and yeast. Gradually add in oil, the milk, previously heated, and black pepper. Add in the grated cheese and mix. Stir in mushroom mixture, ham, and the Tomme cheese.

Pour the mixture in a non-greased mold. Bake for 45 minutes. Let cool before serving.

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Cakewith peppers andbacon (Gâteau aux poivrons et aux lardons)

16. Cake with peppers and bacon

Ingredients: 4 eggs; 100g flour; 1 packet of yeast; 100g grated Emmental cheese; 200g smoked bacon; 1 cup dry white wine; 1 pepper; 2 tbsp olive oil; 1 tbsp butter; herbs; salt, pepper.

Preparation

Preheat oven to 210 ° C. In a bowl, break the eggs. Add olive oil and wine. Whisk until smooth. Stir in cheese and flour. Add in the yeast. Salt and pepper. Cut the bacon into cubes. Stir into the bacon and chopped peppers. Mix well. Season with herbs of your choice. Butter and flour a cake mold and pour into it the preparation. . Bake for 45 minutes. Let cool before serving.

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Gascogne cake (Gâteau de Gascogne)

17. Gascogne cake

Ingredients: 3 eggs; 150 g flour; 1 tsp baking powder; 10 cl sunflower oil; 12.5 cl whole milk; 100g grated cheese; 200g smoked bacon; 80 g prunes; 50 g crushed hazelnuts; salt, pepper.

Preparation: Preheat oven to 180 ° C. In a bowl, whisk the eggs, flour, salt, pepper and yeast. Gradually add in the oil and the milk, preheated. Add in the Emmental, grated, and mix it all. Brown the bacon in a pan with no fat. Cut the plums into pieces. Mix in with bacon. Add the crushed hazelnuts. Pour it all into an ungreased cake mold, and bake for 45 minutes. Let cool before serving.

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Chérie Baltique

18. Chérie Baltique

Ingredients: 3 potatoes (Honey) 1 onion; 8 chives; 2 herring fillets (smoked over beech wood); 10 cl cream; 1 tsp. tablespoons mustard; coarse salt; fine salt; pepper

Preparation: Wash the skin of the potatoes. Place them in a saucepan, cover with water, add salt in salt. Bring to boil and simmer until tender. To check for doneness, stick the blade of a knife into the potatoes and if the blade penetrates without resistance, the potatoes are cooked. Peel and wash the onion. Cut one half into slices and chop the other half. Wash chives, and chop into 4 strands. Cut the herring fillets diagonally. In a bowl, combine the cream, mustard, chives and onion. Season to taste. Cut the potatoes into thick slices. Place the slices on a plate. Place on each one teaspoon of mustard cream and top place a piece of herring. Garnish with chives and an onion ring.

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Sweet potato chipswith sesame (Chips de patate douce au sésame)

19. Sweet potato chips with sesame

Ingredients: 1 medium sweet potato; sesame seeds; 1 tbsp olive oil; 1 tbsp sesame oil; 1 tsp soy sauce; salt, pepper.

Preparation: Peel and slice sweet potatoes thinly. Rinse the slices with cold water. Drain and pat dry in a cloth. In a bowl, mix the two oils, soy sauce and dip sweet potato the slices in it. Arrange the slices seasoned in baking dish in the oven. Sprinkle with sesame seeds. After 1-3 hours baking at minimum temperature, and turn the slices over to resume cooking. Sprinkle a little salt when serving.

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Vitelotte (type of violet potatoes) chips (Chips de vitelotte)

20. Vitelotte (type of violet potatoes) chips

Ingredients: 400 g vitelotte; frying oil; salt, pepper.

Preparation: Brush the vitelotte potatoes clean before cooking them. Thinly slice them lengthwise.. Rinse and pat dry. First, deep fry in oil at 150 ° C for 5 minutes; and Deep fry again at 170 ° C for another 5 minutes. Strain. Salt and pepper.

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Croque-andouille

21. Croque-andouille

Ingredients: 16 slices of andouille of Guémené ; 8 slices country bread; 8 walnuts; 2 green apples; salt, pepper.

Preparation: Preheat the broiler. Cut the bread into two. Arrange on each slice of country bread 2 slices of sausage, 1 slice of apple and 1 walnut kernel. Add salt and pepper, place a dab of butter on each slice. Place under the grill for about 5 minutes. Serve immediately.

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Croque-Morbier

22. Croque-Morbier

Ingredients: 200 g Morbier cheese cut into slices; 8 slices white bread without crust; 4 slices ham; 40 g butter; salt, pepper.

Preparation: Butter 4 bread slices on one side only. Cut the ham to the size of the bread slices. Cut the cheese into slices. On the remaining 4 bread slices with no butter side, place, alternately, Morbier cheese, and ham. Salt and pepper. Top with the buttered bread slices, butter on the outside.. Bake in a hot oven for 10 minutes. Cut into two when immediately out of the oven. Serve with a salad.

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Prosciutto crostini (Crostini de jambon sec)

23. Prosciutto crostini

Ingredients: 4 slices serrano/prosciutto ham; 4 slices country bread; 1 garlic clove; olive oil; 2 tomatoes, seeded and diced; few shavings of Parmesan; 1 basil branch.

Preparation: Wash, drain and cut the basil. Toast the bread slices. Rub with the garlic clove. Top each slice with tomatoes dice, a few drops of olive oil, a slice of prosciutto and some Parmesan shavings. Arrange a few basil leaves on each bread slice. Serve immediately.

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Blinis with ceps (Croustade aux cèpes)

54. Blinis with ceps

Ingredients: 500g porcini (Boletus edulis); 24 mini blinis; 3 garlic cloves; 10 sprigs parsley; 3 tbsp olive oil; salt, pepper.

Preparation: Clean the mushrooms. Cut the earthy feet. Mince. Peel and chop the garlic cloves Wash, dry and chop the parsley. Heat oil in a pan. Panfry the mushrooms and the garlic over high heat for 5 minutes. Turn over both ingredients regularly. Add the parsley 2 minutes before the end of cooking. Salt and pepper. Heat the blinis in the oven. Arrange the blinis in a dish, and put on them a few sliced mushrooms. Serve immediately.

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Foie gras Cubes filling mini vegetables Pieces  (Cubes de foie gras en mini legumes)

55. Foie gras Cubes filling mini vegetables Pieces

Ingredients: 300g goose or duck liver; 6 mini zucchini; 6 mini pumpkins; 6 mini potatoes; parsley for decoration; 1 mango; flower salt; 5 pepper berries.

Preparation: Blanch the vegetables in salted water. Cook the small potatoes. Scoop out some potato flesh to fill the cavity with Foie Gras cubes, cut with a sharpened  knife previously heated up under hot water. Also cut the mango into small squares, which will be placed around the Foie Gras cubes. Sprinkle the mini veggies with sea salt and a turn of pepper mill Fill mini vegetables with 2 or 3 small cubes of foie gras. Refrigerate before serving.

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Some links related to this blog:The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +  https://twitter.com/gastronomypics

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