Wednesday, January 14, 2009

Fried chicken breast with a champignon de Paris veloute:: DONE!

Poach the chicken.

Rest the chicken, while you sautee mushrooms, shallots and garlic

Fry the chicken in olive oil - and baste in butter at the end

Final result! It was gooooood!

Chicken:
-----------
- chicken
- carrots
- leeks
- celery
- salt & pepper
- olive oil
- butter
- sprig of thyme
- bay leaves
- garlic
- fresh black pepper corns


Veloute:
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- champignon
- shallots
- garlic
- sprig of thyme
- dry white wine
- double cream
- chicken stock

Sunday, January 04, 2009

Homemade pasta with shrimps fried in Pastis and a light red pepper sauce:: DONE!



- flour
- eggs
- shrimps / prawns
- pastis
- half a lemon
- Red bell pepper
- sour creme
- salt & pepper
- shallots
- garlic
- butter
- olive oil
- fresh basel

We are back!

After a long hiatus - I've decided to start blogging again. Mainly about food and other good stuff - so hang tight.

Also - I've invited a new author, Peter, that will write some interesting (hopefully) posts.

Happy New Year everybody!!