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Christmas

I wish you good Holidays!

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If you do not eat meat, it is best to refrain from reading this horrible recipe ...

To make this risotto, you must first make a pot-fire, recipe here ; the opportunity to invite stepmother, you'll see it in your pocket ...

remains easily one liter of broth from the pot-fire, if not doing a good liter GOOD beef broth.

Serves 4

3 large bone marrow

1 large onion 3 cloves garlic

3 bay leaves

a sprig of rosemary

the green of a leek

2-3 dl of red wine

300-400 Carnaroli rice, best rice risotto

a good liter common stock

In a large skillet, heat the bone 5 minutes per side. Remove from heat, remove the pith and cut into pieces. Return to skillet with onion and minced garlic, cook 3-4 minutes, add rice, fry again until the rice soaks much fat. Add the green leek, bay leaves, rosemary, and cook another 2 minutes, then deglaze with the wine red, let it evaporate, then add broth in small ladles, stirring occasionally, often, with the spinal, rice caramelizes easily. The trick is not to put a little broth at a time and let it reduce. If necessary, add a little water. Adjust seasoning with salt if necessary.

For my part, given the taste of the risotto, I find it criminal to add saffron.

To enjoy running, with a little grated Parmesan, a hint of pepper and a good glass of red or shavings of pecorino from Sardinia.

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marrow risotto with chestnut muffins medlar

This fall, my wild medlar discovered in an old orchard was generous and gave me a good harvest. the medlar is a fruit forgotten, hard to tame, sometimes called "monkey ass" ... In addition, this fruit must be overripe, as in the photo below to be consumed. Not to be confused with the loquat.

First extract the pulp, hard work. I am cook with a little water, then crush them, the press and filter to collect the flesh and remove the seeds, which should not be consumed. After this operation a bit tedious, I no longer wanted to continue to cook: I put the pulp in the freezer awaiting inspiration.

I found in Lilo Country Cooking this recipe that made me really want flavored with hazelnuts and chocolate hazelnut prohibited, I tried something else, an association to reduce the taste winey and fermentation of the medlar.

I tasted my mashed Medlar with various materials Sweet: sugar, maple syrup, honey, chestnut honey, molasses (not bad), then I found a pot of raisinée (mulled wine =) ... and the combination of these two inspired me. Old method to sweeten a fruit forgotten is logical. To learn more about raisinée is here on the website of Swiss culinary heritage.

The taste of these muffins is a special fragrance, not too sweet, with a pretty wild flavor and texture dense loquats are rich in pectin. Feel free to add 20 grams ground hazelnuts (preferably grilled) for this preparation.

For 15 muffins:

Pour into a large bowl:

200 g cooked chestnuts shattered

50 g wholemeal flour 50 g

starch 2 teaspoons baking powder Chemical

a pinch of salt

1 / 3 of grated tonka bean

Mix and crumble well chestnuts fingertips.

Whisk in a second bowl: 100 g

raisinée (alternatively, molasses) 2 eggs

50 gr melted butter 50 gr

ricotta

200g of loquat

puree 1 tablespoon honey chestnut

Pour liquid ingredients into the bowl of dry ingredients, mix evenly in pan, sprinkle a few drops of honey, and bake for 20 minutes in a preheated oven at 200 degrees.

better the next day, as often for pastries made with chestnut.

Chocolate Glaze (optional):

100 grams of dark chocolate to melt in a water bath, add 15 grams of butter, 1 tablespoon of sifted icing sugar.

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rice pudding Woodruff barberry

November, an ideal month to enjoy this dessert regressive.

This one is flavored with Woodruff , colorful and tangy at the barberry .

For 3 jars:

4 dl milk

a handful of Woodruff

60 gr Arborio rice 1 tablespoon

clear honey 2 tablespoons sugar 30 gr

berry barberry

Boil milk and Woodruff in a small saucepan, remove from heat and let infuse for 15 minutes, filter. Meanwhile, rinse rice in cold water, drain. Return to heat the milk, add honey, sugar and rice and berry barberry. Cover and cook over low heat 30 minutes.

Serve warm. At least that's the way I prefer ...

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wild ... and good!


There. It is above the pile at the foot of my bed. The book

Nicolas, author of the blog "Savagely Good" .

80 plants, seaweed and wild mushrooms, as many recipes, explanations, anecdotes, here is the book-diary of a gleaner avid traveler.

Am envious of his knowledge of everything that grows and eats by the sea, because for a small Swiss, the sea is far away ...

To consume without moderation!

Savagely good book a gleaner greedy, Nicolas White Grouse editions, € 14.90

From Switzerland, in order to this address: University Library Pacific Geneva, sfr 21.60

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pumpkin cakes barberry


Small soft cakes, take anywhere for munchies.

recipe made rule of thumb, but recipe again.

Not as addictive as this version that I'm making very often, but more healthy ...

For a rectangular pan 25 x 20 cm:

In a large bowl, mix:

400 g finely grated squash

150 gr flour 50 gr

almonds (or hazelnuts)

100 g berries of barberry fresh

100 gr sugar 2 eggs

2 teaspoons baking powder 3 tablespoons

water orange blossom

25 grams of olive oil

Pour into greased pan, bake 30 min oven preheated to 200 °

Cut into squares.

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greening

Last week I started to green in the mountains. I was thinking get the latest shoot and other small wild berries ... Finally, it was a preview of winter sports, with a magnificent light.

I left the rose hips for birds, follow animal tracks, admiring the pointed twigs under the snow, I walked around, put away the wood for the winter. Simple food: vegetable soup, cheese and dried meat Valais.

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parasol

Sunday, big crop parasol, also known as Lepiota.

is the first time I dared grab ...

The first batch was eaten with parsley: browned in a skillet with olive oil, shallot, garlic and parsley. In terms of taste, I was surprised by their taste sweet, powdery. This must be what some call a taste of hazelnuts. Get used ... Usually I cook the mushrooms in this manner, and to choose, I prefer the oyster mushrooms.

The second batch, the youngest, rod-shaped drum, I've stuffed a bit like tomatoes, a recipe inspired by Nicolas de Savagely Good .

Farce:

50 grams of fat and 300 grams of minced pork cheek, minced onion, a grated carrot

Saute 5 minutes, deglaze with red wine fell, wetting with 1.5 dl of grout tomato. Simmer 20 minutes.

Pour into a bowl, add 40 grams of bread crumbs, egg, lots of parsley and pepper. No salt, the mixture is already salty because of the bacon.

Stuff hats, store it in a dish, garnish with grated cheese and moisten the bottom with 1 dl vegetable stock.

Firing at 200 °: 20 minutes covered in aluminum foil, then 10 minutes uncovered to brown.

Question: Was it good?

The dish had a taste, but I'm not yet convinced by this fungus. In fact I find it bland, even as a mini version below, with lots of flesh. To let those who do not like mushrooms too strong ...

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stuffed apple tarts for guillaume

Do you know the blog of William Long, "To drink and eat?

It celebrates its first anniversary.

nod for Me William, because I'm afraid ... victim of its success and have more time to do simple things, he starts to drink the juice of Nespresso capsules. A picture of my best room, taken from my collection of Italian coffee, just for him. Atomic model. Clooney may go into hiding.

Long life to your blog, William!

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elder

Mini tarts, made with apple compote of elderberries and elderberry:

Puff cutting circles, divided into molds miniature, complete with a small spoon sauce, garnish with elderberries and a pinch of sugar.

Cooking time: 20 min at 180 °

If you have little time, try an apple tart elderberry color (mine was eaten too quickly to be photographed). A paste

already lowered, sprinkle with cinnamon and garnish with diced potatoes, then generously elderberry, sprinkle with sugar and a sachet of vanilla sugar and bake for 40 minutes at 200 °

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fallen apples

After spending an afternoon helping to pick apples, went home with a box of apples fell. Not own a garden, the idea of abandoning all those apples was unbearable. I also reported the elder: aloft is just the time of the harvest, it ripens later and is more beautiful.

dry I thought my apples, but as they deteriorate quickly, I found myself making applesauce. Apple elderberry, to make nice (and good).

Ingredients needed:

apples

a little lemon juice

a little sugar

elderberry juice

much patience

large saucepan

Peel, cut cubes, press the elder, cook, and voila.

If you have ideas to propose me to use my apples quickly and without getting tired, I am!

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Fisheries vines balm, mint and tansy

Serves 4: 8 small peaches

vines

50 grams of sugar

the juice of half a lemon

3 sprigs of peppermint

1 sprig of tansy

a bouquet of lemon balm

Syrup: In a saucepan, heat 5 ml water, sugar, lemon juice and herbs. Cook over low heat.

To prepare and peel peaches, proceed as for the tomatoes: Boil another pot of water, remove from heat and immerse the peaches 1 min. Cool, cut into 2, remove skin and core.

Cook peaches in syrup 5 minutes, remove with a slotted spoon, and cook the syrup 10 minutes to reduce. Filter evenly over fruit and chill.

I usually do this dessert with peaches "normal" and verbena. The winter pears and dried verbena.

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custard-sweet clover

I cracked. Am the proud owner of a blowtorch to make crème brûlée. Some anxiety at the time to fill it with gas, but it there is, it works.

In my fridge only 3 eggs, some cream, but the elder harvested this weekend. I improvised.

For 4 ramekins: 200 gr

elderberry stalk

2.5 dl Cream 25%

1 small handful of dried sweet clover

3 egg yolks 60 g sugar

1 tablespoon lemon juice

and a little sugar to sprinkle before caramelize with a blowtorch

Cook elderberries 5 minutes with 3 tablespoons of water to break the berries. Strain, squeeze the juice (about 0.75 dl)

Bring cream to a boil, add sweet clover, and remove heat and let steep for 10 min. Filter.

Beat yolks with sugar foam, then add the cream and elderflower juice, mix. Add lemon juice.

Divide into 4 molds and bake for 45 min in a water bath in a preheated oven at 150 degrees. After 15 min, lower than 95 °.

Cool (one night, the day cream is firmer), sprinkle with sugar and caramelize with a blowtorch.

If you do not elderberry, try with woodruff, or elder flowers, dried or 1 / 2 clove vanilla.

And do not throw the rest of elderberries: recycle them with this recipe vinegar!

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elderberry elderberry vinegar


last year, making elderberry jelly, I tried the vinegar, not to throw with a remnant of juice began to ferment .

In a bottle, add 1 dl elderberry juice, a big bowl of leftover mashed berries, 1 dl white vinegar or cider, stir, close the bottle and forget a few months in the cupboard. Filter.

I got a purple vinegar, excel in my salads.

This year, new attempt, with just vinegar and my leftover berries, without adding any juices. The vinegar will be less colorful.

can also make the elderberry vinegar with the flowers, vinegar, elderflower, to macerate for a few weeks. But that is not the season ...

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dried apple pie


Something simple.

Always pick up the fallen fruit a little messed up that nobody wants, I make provisions for the winter. Last year, found myself with a large stock of small apples, and I realized after the fact, recycling in sauces and other gave me too much work peeling and cutting.

This year I dried in the desiccator mushrooms.

Wash, core, slice and dry.

Easy. You just find the right texture, leaving a little soft.

I do not know how to keep cons, but to taste it, I think they will be quickly eaten ...

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Here is a very useful little plant: eyebright, also called broken glasses. It shaves a small plant, it is found almost everywhere, meadows and pastures.

It is not edible, but as its name implies, it is excellent to soothe irritated or watery eyes.

Use fresh or dried: Boil the flowering tops 3 minutes in water, steep for 10 minutes, filter, and use warm compresses.

Recipe tested this summer, it works!

Useful when you have nothing on hand, lost in the middle of nowhere, with no drops or pharmacy or camomile.

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broken glasses blueberry muffins

Back from vacation in the mountains. I'm rested, I read tons of crime fiction, I slept, I drove the mushrooms and blueberries, observed deer, squirrels and groundhogs, while my cat was leading a hard life to mice in the cottage ...

Besides, I extend my vacation though, because this year the harvest is fabulous. The cat also would have stayed ...

Got stuffed mushrooms and chanterelles, I made blueberry jam and wild raspberries, canned mushrooms in vinegar. Question dessert, I stayed very simple: red fruit, whipped cream and meringues.

I still tried a few experiments of blueberry pie: the basic version, puff pastry, background ground almonds and blueberries did not entirely convinced.

By cons I liked it:

For a pie of 25 cm in diameter: 1 portion of pastry, spread on buttered plate.

Garnish with a custard made with:

1.5 dl milk

a handful of flowers of meadowsweet (or Woodruff, otherwise 1 / 2 vanilla bean);

heat the milk, add flowers, infuse for 10 minutes and filter;

1 egg, 10 to 15 grams of flour, 25 g sugar, mix and stir in warm milk, whisking;

bring to a boil to take the cream, then spread over dough.

Spread over 300 grams of blueberries, 2 tablespoons sugar.

Cook 40 minutes at 180 degrees.

My baker told me about the blueberry meringue pies, but I did not go far: oven too basic, and pretty good ... tart

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vision

A blurry photo that I want to share with you before I retire to the green (and free) for a few days. There was also her husband in the field, with its small horns at 3 points, but he refused to be photographed.

I wish you a lovely August.

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apricots sage

In Valais, is the season for apricots.

My favorites are "Luizet. Difficult to find, because very fragile: they brown quickly after picking. As the fruit unmarketable table to eat raw, unprepossessing appearance, taste bitter, dense consistency, or fibrous. However, processed into jam, compote, pie is the best apricots I know.

They are used to make the famous apricot, brandy scented.

After spending two days to make jam and pies, here's a recipe for an appetizer.

For 12 muffins (a steel plate):

240 gr flour 1 packet

baking powder 1 teaspoon salt

10 leaves fresh sage, finely 100 gr chopped

dry goat cheese

50 grams of olive oil (Next time I would put 60 gr) 2 eggs

125 grams of yogurt or cottage cheese

apricots 200 gr diced

In a large bowl, combine flour, salt, yeast, cheese, sage, add the diced apricots and much sand with fingers to incorporate the apricots in the remaining ingredients.

In a medium bowl, combine oil, eggs, yoghurt and whisk.

Pour the liquid ingredients in large bowl, combine, divide the dough in pans lined with a paper tray and bake for 25 minutes in a preheated 180 °.