Bouillon de Notes » Savory Recipes

Young Squid with Tomatoes and Fennel Seeds

Bouillon de Notes — Sat, 28 Sep 2013 20:55:56 +0000

A dish from the south of France which extols summer.

serves 4

The Vegetables 2 spring onions 2 small carrots 5 cloves garlic		Peel and cut off the tops of the green onions keeping 5cm of stalks and cut into small rounds. Wash and peel the carrots and grate coarsely. Peel the garlic, remove the germ and mince.

3 Tbsp olive oil		In a non-adhesive frying pan, sauté the vegetables in olive oil.
Preparation / 10 min Low heat / 7 min
Young Squid: 1.2 kg fresh squid		Wash the squid. Remove the skin. Clean the heads by removing the beak, bone and cartillage. Let drain.
Preparation / 15 min

3 Tbsp olive oil		Heat 3 Tbsp olive oil in a cast iron pot over high fire. Add the squid and cook 12 min, stirring often till they are roasted gently.
High heat/12 min

2 Tbsp fennel seeds Salt, mixed ground pepper 1 litre pureed tomato 2 sprigs fresh thyme		Add the fennel seeds, mix well and let cook another 2 min. Season with salt and pepper.
		Add the vegetables, the pureed tomatoes and thyme sprigs and mix. Cover and let simmer 30 min over low heat.
Low heat / 30 min

Salt, mixed ground pepper Espelette pepper		Uncover and let the sauce reduce 10 min over medium heat. Add salt, mixed ground pepperand and the Espelette pepper according to your taste.
Medium heat / 10 min

		Remove the thyme sprigs before serving. Serve with basmati rice.

Ambercup or Baby Bear Squash Surprise and Sauteed Chanterelles

Bouillon de Notes — Sat, 26 Oct 2013 19:08:48 +0000

A convivial and surprising dish during fall.

serves 6

1 Ambercup squash about 2.5 kg or 6 Baby Bear squash as desired. The method and proportions are the same for each of these squashes.		Choose a Ambercup or 6 Baby Bear squashes which are firm and ripe, where the skin is smooth and without scars. Wash them under cold water.
		Place the squash on the table. With a sharp knife, cut off the top so that it comes off like a hat.
		Set the hat aside, it will be used as a cover to top off the squash at the end of preparation.
Salt, freshly ground pink and black peppercorns		Empty the squash or squashes using a spoon. Remove all the seeds and pulp taking care not to pierce through. Salt and pepper the inside. Set aside.

10 slices wholewheat toast		Toast the slices of bread. Set aside.
3 cloves garlic		Peel the garlic. Rub the garlic over the slices of toast. Set aside.

2 leeks, white part only 1 Tbsp olive oil		Slice the cleaned leeks, then sauté them till translucent with a tablespoon of oil.
250 gr comté cheese		Grate the comté cheese.

6 chive stalks		Chop the chives.

Preheat the oven to 150°C.		Place the squash in a shallow dish.

Filling: Ambercup or Baby Bear squashes sliced leeks chives garlic croutons grated comté cheese 1 liter crème fraîche		Fill the squashes, layering the sliced leeks, chives, slices of toasted garlic bread (break it roughly before), comté cheese, salt and pepper. Repeat until the squash is 2/3 full. Pour over the crème fraîche.
		Cover the squash with its hat.
Preparation / 40 min 150 °C / 1 hr per kg or 2 1/2 hrs for a squash of 2.5 kg		Bake at temperature for about 2 1/2 hrs for the Red Kuri or 1 hr for the Billy Jacks.
		Check doneness of the squash with a sharp knife.

Preparation of chanterelles/ 15 min before serving 500 gr fresh chanterelles 2 Tbsp olive oil salt, pepper		Cut the chanterelles in half. Sauté them in a little oil. Let them lightly brown. Season with salt and pepper.

Preparation/ 10 min Medium heat/ 10 min
		After removal from the oven, take off the “hat” and serve the squash by scooping out some of the flesh and the cream with garlic croutons on a plate. Top off with chanterelles. Serve the Baby Bear squashes on a plate, pose the hat aside and add the chanterelles on top

Acacia Honey Caramelized Duck Breast with roasted Mission Figs

Bouillon de Notes — Sun, 29 Sep 2013 00:13:23 +0000

Potatoes cooked with lemon thyme will accompany the caramelized duck to perfection. A lovely way to finish the Summer or to welcome Autumn.

Serves 2

		Preheat oven to 200 C.
1 tbsp olive oil		Line a large dish with olive oiled parchment paper.
1 large duck cutlet – 450 g (magret de canard) 2 tbsps of Acacia honey		Brush both sides of the duck cutlets with the Acacia honey.
		Set the cutlet meat side down (skin side up) on the greased paper
Ground pepper : black, green and pink, salt		Sprinkle with salt and pepper.
		Bake in oven for 18 minutes.
3 Mission figs		Slice the figs about 4 mm thick.
Preparation time / 5 minutes Oven temperature / 200 C – 18 minutes		Half way through the cooking time, baste the duck with pan juices, and spread the sliced figs around the duck breasts. Return to oven to finish baking.
		Remove from oven, slice the duck breasts lengthwise in 6 mm slices, add the pan juices and arrange the caramelized fig slices around the duck.
		The meat will be very tender, juicy and pink, the skin will be crusty and delicious and the figs will compliment both beautifully.

Wild Salmon Tartar with Wasabi Cream and Beetroot Chips

Bouillon de Notes — Sat, 03 Aug 2013 23:36:34 +0000

As an amuse-bouche or appetizer, this wild salmon tartar enhanced with wasabi cream and crispy beetroot chips is an explosion of tastes for the palate in summer.

12 little cups

		Preheat the oven to 170°C
Beetroot Chips 1 medium beetroot		Peel, wash and dry beetroot.
		With a knife, cut beetroot into 2mm slices.
splash of olive oil		Line a baking sheet with foil and brush with oil.
		Lay the beetroot slices side by side on the foil.
splash of olive oil		Drizzle with olive oil and cover with another layer of foil.
		Slide into preheated oven.
		Remove the top foil layer after 55 minutes and bake another 10 minutes
Salt		Remove from oven, salt and set aside.
Preparation / 10 min 170°C / 65 min
Wild Salmon Tartar 100 ml (1/4 cup) fresh lemon juice (from 1 1/2 organic lemons) 4 tablespoons olive oil		Cut the salmon into 5 mm slices crosswise, then into 5mm slices lengthwise and finally into little cubes of 5mm.
		Mix the raw salmon cubes with the lemon juice and olive oil in a salad bowl.
3 sprigs of basil with small leaves 20 hyssop flowers		Pluck off the basil leaves and add them to the salmon together with the hyssop flowers.
1 small ripe but firm avocado		Peel the avocado and cut into 5mm slices lengthwise. Add to the salmon tartar.
Salt, mix of peppers 4 pinches Espelette chili		Season with salt, pepper and Espelette chili according to your taste.
		Chill for at least 1 hour before serving.
Preparation / 15 min Chill / 1 h
Wasabi cream 200 gr mascarpone cheese 2 teaspoons wasabi Salt		Whip the mascarpone with the wasabi by hand until well incorporated. Salt as desired. Chill.
Preparation 5 min
Decoration 1 small ripe, firm tomato		Wash the tomato. Cut into half, remove the pulp and slice into 5mm strips and then into 5mm cubes. Set aside.
2 fresh radishes		Wash the radishes and cut into fine slices. Set aside.
1 handful hyssop flowers basil sprigs with small leaves		Wash the hyssop flowers and basil. Set aside.
Preparation / 10 min
Assembly Salmon tartar Wasabi cream Tomato cubes Radish slices Hyssop flowers Basil leaves Beetroot chips		In each glass, layer 2 teaspoons salmon tartar 1 teaspoon wasabi cream 5 tomato cubes 1 slice radish 4 hyssop flowers a little sprig of basil and before serving, 1 beetroot chip

Green Asparagus and Fennel Salad with White Truffle Oil

Bouillon de Notes — Sat, 15 Jun 2013 12:35:13 +0000

Green asparagus and fennel salad, wonderfully scented with white truffle oil – an elegant starter heralding the arrival of spring.

Serves 4

1 bunch green asparagus		Wash the asparagus thoroughly and drain.
		Cut off the ends. With a pointed knife, cut into thin strips lengthwise. Then cut the strips into short pieces.
1 bulb fennel		Wash the fennel, remove the hard parts and cut into thin strips.
4 spring onions		Wash the spring onions and slice thinly.
		Mix all the vegetables together in a large salad bowl.
7 tablespoons olive oil 3 tablespoons white balsamico		Add the olive oil and white balsamico.
2 teaspoons fine salt Freshly ground mixed pepper		Season with salt and freshly ground mixed pepper. Let stand in the fridge for 1 hr.
80 gr parmesan cheese		With a sharp knife, shave the parmesan. Mix into the salad.
White truffle oil		Just before serving, add a few drops of white truffle oil.
Preparation / 30 min Refrigeration / 1 hr

Bears garlic pesto

Frank — Fri, 03 May 2013 12:29:04 +0000

Served on a fresh bread, with pasta or on a fresh salad this pesto gives a delicious note to it.

1 bouquet fresh bears garlic		Thouroughly wash leafs of bears garlic, dry with cloth and remove stems.
125ml olive oil		Using a hand blender coarsely grind leaves together with oil.
salt ground mix of peppers 3 tsp pimento (d’Espelette)		Mix with salt, ground peppers and pimento to your taste. Set aside in the fridge.
Time to prepare /10 min

Linguine on bears garlic

Bouillon de Notes — Wed, 24 Apr 2013 18:22:58 +0000

A plate of bears garlic – linguine is considered to be an invitation to spring. The bears garlic pesto alone will taste wonderfully on a freshly toasted piece of bread or on a tomato-mozarella salad.

Serves 4

Bears garlic pesto : 1 bouquet fresh bears garlic		Thouroughly wash leafs of bears garlic, dry with cloth and remove stems.
125ml olive oil		Using a hand blender coarsely grind leaves together with oil.
salt ground mix of peppers 3 tsp pimento (Piment d’Espelette)		Mix with salt, ground peppers and pimento to your taste. Set aside.
Time to prepare /10 min
Shavings of parmesan: 150gr of hard Parmesan		Using a kitchen knife cut parmesan shavings.
Linguine: 400 gr Linguine N°1 water 1 tbs salt		Using a big pot bring water with salt to a boil.
Medium heat / time to cook / 5-7min		Add linguine to boiling water and cook till “al dente”.
1 splashe of olive oil		Strain and mix with 1 splashe of olive oil.
		Mix linguine and bears garlic pesto.
salt pepper mix (ground)		Taste again and add salt or pepper to your taste.
		Arrange bears garlic pesto – linguine on plates, add parmesan shavings and serve promptly.

Chinese Cabbage Salad with Fresh Mint and Lime, Granny Smith Apples and Caramelised Pork with Toasted Sesame Seeds

Bouillon de Notes — Mon, 22 Apr 2013 10:20:40 +0000

This cabbage salad makes a refreshing starter between winter and spring. The subtile acidity of the Granny Smith apples and lime lend a striking contrast to the caramelised pork.

10 small-sized glasses

1 chinese cabbage approx. 1 kg		Wash the cabbage. With a knife, finely chop the leafy part of the cabbage to obtain 600 gr of cabbage. Put this into a large salad bowl.
3 sprigs of fresh mint		Wash the mint, pluck off the leaves, cut finely and add to the cabbage.
2 handfuls Lady’s Smock (cardamine pratensis), a wild herb		Wash the herbs and add to the above ingredients.
1 lime		Juice the lime and add to the cabbage.
6 tablespoons olive oil 3 tablespoons white balsamico 3 teaspoons wasabi paste		Add the olive oil, white balsamico and wasabi to the above.
2 teaspoons fleur de sel freshly ground mixed pepper 1 teaspoon Espelette chili		Season with salt, ground mixed pepper and Espelette chili. Mix well.
1 Granny Smith apple 2 tablespoons toasted sesame seeds		Wash the apple, cut into eigths, remove seeds. Cut into small, fine cubes with a knife. Add these together with the sesame seeds to the salad. Set aside.
Preparation/ 15 minutes
Fried onions: 3 red onions		Peel the onions, cut into half and mince finely.
1 tablespoon flour		Mix the onions with the flour in a freezer bag. Close and shake well till the onions are well coated.
3 tablespoons olive oil salt		Add the olive oil to a non-stick pan. Heat over low fire, then sauté the onions. Let them turn golden brown and crispy. Remove from the fire, season with salt and set aside.
Caramelised Pork: 600 gr Pork Shoulder Blade (Boston Butt)		Using a knife, cut the pork into strips 3cm wide, then into fine slices along the grain.
2 tablespoons olive oil 1 tablespoon acacia honey 1 tablespoon Teriyaki sauce		Pour the olive oil into a non-stick pan. Sear the meat on high heat. When it starts to turn colour, add 1 big tablespoon of acacia honey and one tablespoon of Teriyaki sauce. Leave to caramelise, then mix well. Remove from fire.
1 tablespoon roasted sesame seeds salt 4 turns on the grinder of mixed pepper		Season with salt and ground pepper. Then add the sesame seeds and mix well.
Preparation/15 min High fire/10 min
The small bowls: Cabbage salad		Mix the cabbage salad well, adjust the seasoning according to your taste. Put 2 to 3 tablespoons of salad in each small bowl.
Caramelised pork Fried red onions		Add 1 tablespoon of caramelised pork in each smal bowl and top with 1 teaspoon of fried onions.
Decoration: Sesame seeds 1 mint leaf per small bowl a few leaves of Lady’s Smok		Decorate each small bowl with a sprinkling sesame seeds and mint leaves. Serve immediately.

12 hours Gigot (leg of lamb) with Monbazillac wine & gardening herbs

Bouillon de Notes — Tue, 26 Mar 2013 14:37:49 +0000

Incredibly tender, delicious and wonderfully smelling gigot/leg of lamb, a true and zesty pleasure for our band.

serves 8

Evening before : 1 nicely sized, lean 2,5 kg leg of lamb		Have the bone removed to fit leg of lamb into a cast iron pot (casserole dish).
8 large cloves of garlic		Peel garlic cloves, remove seed.
		Using a sharp, pointy knife make small incisions to meat and insert garlic cloves.
3 fresh, washed Thyme twigs		At the bone sections separate meat from bone and place Thyme.
2 fresh, washed Rosemary twigs salt, freshly ground (pepper mill) mixed pepper 30 ml olive oil		Using a freezer bag insert leg of lamb together with 2 twigs of Rosemary, salt, ground pepper and olive oil, close and mix ingredients.
preparation time / 30 minutes allow to sit for 1 night in fridge		Put into fridge overnight.
The next day: shot of olive oil		Using a pan and olive oil roast leg of lamb from all sides.
		When nicely roasted place leg of lamb together with Rosemary twigs into casserole dish.
30 cloves of garlic		Peel garlic cloves, remove seeds and place around meat.
4 Thyme twigs		Wash Thyme, put into enclosed mesh and place next to meat.
50 cl Monbazillac wine		Heat the wine for 5 min to evaporate alcohol, then pour into casserole dish.
salt, freshly ground (pepper mill) mixed pepper		Sprinkle with salt and pepper. Set aside.
Dough to seal cover: 300 g flour 50 ml luke warm water 1 small egg 1 pinch of salt		Prepare dough to seal cover.
		Mix flour, salt, and egg, using your hands knead into homogeneous dough.
		Then forge a roll fitting the circumference of casserole.
		Place on edge and put cover on top to seal casserole.
		Preheat oven to 120°C.
preparation time / 30 min 120°C / 10 hrs		Upon reaching temperature place casserole (cast iron pot) into oven.
150°C / 2 hrs		After 10 hrs raise temperature to 150 °C.
		After 2 hrs take out of oven and remove cover
		Serve and arrange gigot with garlic cloves on a platter, remove mesh with Thyme. Cover with aluminum foil.
		If necessary reduce sauce, filter and pour over meat.
		Serve leg of lamb together with Thyme, Laurel Potatoes and candied cherry-tomatoes.

New Potatoes with fresh Thyme, Bay Leaf and fresh Garlic

Bouillon de Notes — Mon, 14 Jan 2013 17:39:28 +0000

These herb infused potatoes may be served with a vitello tonnato or our Chicken Teriyaki – or simply with a fresh salad.

Serves 4

1 kg small new potatoes 1 tsp coarse salt	Wash and cut potatoes in half. Place potatoes and salt in large casserole filled with water. Cook on medium heat approximately 25 minutes. Test potatoes with point of sharp knife – potatoes should be cooked yet remain firm. Potatoes may also be cooked in pressure cooker for 12 minutes. Drain and set aside.

Preparation time: 5 minutes Cook on medium heat for 25 minutes

	preheat oven 190°C.

Drizzle of olive oil for parchment paper Drizzle of olive oil for potatoes 1 tsp salt	Cover baking dish with parchment paper. Drizzle with oil. Spread potatoes, drizzle with oil and salt

	Bake in 190 C oven for 1 hour and 30 minutes – turning potatoes during baking time to brown evenly.

8 cloves garlic	Peel garlic and slice thinly – set aside

6 sprigs of fresh thyme 20 fresh bay leaves	Wash thyme and bay leaves – set aside.

Preparation time: 10 minutes Oven temperature: 190°C Baking time: 1 hr 30 minutes	15 minutes prior to end of baking time and once potatoes are golden, sprinkle garlic, thyme and bay leaves. Toss together. Return to oven and finish baking.

	Just before serving, strip the leaves from the sprigs of thyme. Discard the sprig or branch of thyme and sprinkle the potatoes with the leaves.