Ingredients

• 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
• 2 tablespoons rice vinegar
• 1 tablespoon salt

Directions

1. Place chilies, vinegar, and salt in workbowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.

Ma sœur m'a fait découvrir ça il y a quelques jours. J'ai vraiment aimé ça !
À refaire !

Voici quelques recettes à tester :

1. Any-Berry Shrub Recipe | Bon Appétit
2. Cranberry Apple Shrub Recipe | Alton Brown
3. Homemade Apple Shrub - Nutmeg Nanny
4. Pear-Ginger Shrub Recipe
5. Rhubarb Shrub Recipe! | Feasting At Home
6. Spiced Apple Shrub - Imbibe Magazine
7. Cold-Processed Shrub Recipe

Et pour plus d'informations sur le sujet, il faut lire What The Heck Is A Shrub?

Un de mes collègues m'a offert un pot de sa production. J'ai vraiment aimé ça.
On a mangé ça avec des Scotch eggs, un régal.

Il ne me reste plus qu'à en faire moi-même !

Ingrédients

• 4 ¼ lb (2 kg) de zucchini, environ 14 moyens
• 1 ½ lb (675 g) d’oignons, environ 5 moyens
• 2 gros poivrons rouges doux
• 1 gros poivron vert doux
• ⅓ tasse (75 ml) de sel pour marinades
• 2 ½ tasses (675 ml) de sucre granulé
• 1 c. à table (15 ml) de chaque : muscade moulue et curcuma moulu
• 2 ½ tasses (625 ml) de vinaigre blanc
• 4 c. à table (60 ml) de raifort préparé
• 1 gros piment haché, incluant les graines

Instructions

Jour de la préparation

1. Passer le zucchini au robot culinaire pour le hacher finement; mesurer 12 tasses (3 000 ml). Répéter l'opération pour les oignons; mesurer 4 tasses (1 000 ml). Placer les légumes hachés dans un grand bol en verre ou en acier inoxydable. Retirer les graines et la membrane des poivrons verts et rouges. Hacher finement le poivron vert; couper le poivron rouge en cubes de 0,5 cm (¼ po); ajouter les deux aux zucchinis. Incorporer le sel pour marinades. Couvrir et réfrigérer toute la nuit.

Jour de la mise en conserve

1. Égoutter les légumes; les rincer à l'eau froide courante. Égoutter dans un tamis recouvert d'un coton à fromage, en tordant le coton à fromage pour enlever l'excès d'humidité.
2. Mettre les légumes dans une grande casserole en acier inoxydable, ajouter le sucre, la muscade, le curcuma, le vinaigre, le raifort et le piment et porter à ébullition. Réduire le feu et laisser bouillir doucement jusqu'à épaississement, environ 45 minutes.
3. Placer 6 bocaux mason propres de 500 ml sur le support d'une marmite remplie d'eau bouillante; couvrir les bocaux avec de l'eau et faire mijoter (180 °F/82 °C). Mettre les bandes de côté. Chauffer les couvercles d'étanchéité SNAP LID® dans de l'eau chaude, mais non bouillante (180 °F/82 °C). Garder les bocaux et les couvercles d'étanchéité au chaud jusqu'au moment de les utiliser.
4. Verser la relish dans un bocal chaud à l'aide d'une louche, jusqu’à 1 cm (½ po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer le couvercle chaud sur le bord propre d’un bocal. Visser la bande jusqu’au point de résistance. Resserrer ensuite du bout des doigts. Replacer le bocal rempli sur le support dans la marmite. Répéter cette opération pour le reste de la relish.
5. Couvrir la marmite et porter l'eau à pleine ébullition. À des altitudes allant jusqu'à 305 m (1 000 pi) – faire bouillir les bocaux remplis pendant 15 minutes.* Retirer les bocaux sans les incliner. Les placer à la verticale sur une surface de travail protégée. Laisser refroidir debout, pendant 24 heures, sans y toucher; NE PAS RESSERRER les bandes. Après le refroidissement, vérifier que les bocaux sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas lorsqu'on les presse. Retirer les bandes; essuyer et sécher les bandes et les bocaux. Conserver les bandes séparément ou les replacer sans les serrer sur les bocaux, au besoin. Étiqueter et conserver les bocaux dans un endroit frais et sombre.

Ingrédients pour les brioches

• 35g de levure fraîche (levure de boulanger)
• 30 cl de lait
• 120g de beurre
• 100g de sucre
• 1 gros œuf
• 1 cuil. à café de sel
• 1 cuil. à soupe de cardamome fraîchement moulue
• 750g de farine

Ingrédients pour la garniture

• 120g de beurre à température ambiante
• 50g de sucre
• 2 cuil. à soupe de cannelle

Ingrédients pour le glaçage

• 1 gros oeuf
• 2 cuil. à soupe d’eau
• 2 cuil. à soupe de perles de sucre

Instructions

1. Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
2. Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
3. Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
4. Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.

C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.

Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.

Ingredients

• 6 to 7 cups (125 grams per cup) all-purpose flour
• ¼ cup sugar
• 2 teaspoons active dry yeast
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 cup raisins
• 1 cup chopped walnuts
• 3 cups cool water (70° to 75°)

Instructions

1. In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
2. Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
3. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.

Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.

Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.

Ingredients

• 3 cups (405 grams) bread flour
• 1 ½ tsp (8 grams) salt
• ¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
• 1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures

Instructions

1. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
2. Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
3. After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
4. 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
5. Let cool on a rack for 20 min.

Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.

Ingredients for the dough

• 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
• 200 ml (½ + ⅓ cup) lukewarm ale (or water)
• 40 g (scant 3 tbsp) butter melted
• 1 tbsp dark brown soft sugar
• 7 g (1 sachet/2 tsp) fast action yeast
• 500 g (4 + scant ¼ cups) strong white bread flour
• 1 rounded tsp salt

Ingredients to finish

• 1.5 litres water
• 3 tbsp bicarbonate of soda (baking soda)
• 1 egg beaten
• flaky sea salt

Instructions

1. In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
2. If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
3. Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
4. Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
5. Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
6. Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
7. Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
8. Transfer the buns to a wire rack to cool. Eat on the day they are baked.

Ingrédients

• 2,5 kg (5 1/2 lb) de concombres de jardin non pelés, lavés ou de cornichons frais (voir note)
• 8 oignons, pelés
• 1 poivron vert, épépiné et coupé en fines lanières
• 1 poivron jaune, épépiné et coupé en fines lanières
• 125 ml (1/2 tasse) de gros sel à marinade
• 1,25 litre (5 tasses) de sucre
• 1 litre (4 tasses) de vinaigre blanc
• 30 ml (2 c. à soupe) de graines de moutarde
• 7,5 ml (1 1/2 c. à thé) de curcuma moulu
• 2,5 ml (1/2 c. à thé) de clou de girofle entier
• 2,5 ml (1/2 c. à thé) de graines de céleri

Préparation

1. Sur un plan de travail, couper et jeter une extrémité des concombres. À l’aide d’une mandoline, couper les concombres en tranches de 3 mm (1/8 po) d’épaisseur. Jeter l’autre extrémité (celle-ci peut faire ramollir les cornichons en conserve). Vous obtiendrez environ 16 tasses de tranches de concombres. Déposer dans un grand bol. Répéter avec les oignons. Ajouter et mélanger aux concombres avec les poivrons et le gros sel. Laisser macérer 3 heures à la température ambiante. Rincer et bien égoutter.
2. Pendant ce temps, préparer les couvercles et les bocaux (voir les capsules vidéo).
3. Dans une grande casserole, porter à ébullition le sucre, le vinaigre et les épices. Ajouter les légumes égouttés. Porter à ébullition à nouveau, en remuant à quelques reprises. Retirer du feu.
4. Répartir les légumes et le sirop dans les bocaux chauds. Laisser un jeu d’air de 1 cm (1/2 po). Retirer les bulles d’air à l’aide d’un ustensile non métallique et essuyer le pourtour des bocaux à l’aide d’un linge propre.
5. Centrer les couvercles (disques) sur les bocaux et visser la bague jusqu’au point de résistance, sans forcer.
6. Déposer les bocaux debout sur le support dans la casserole d’eau chaude. S’assurer qu’ils sont recouverts d’au moins 2,5 cm (1 po) d’eau. Couvrir. Porter à ébullition à feu élevé. Au moment où l’eau commence à bouillir, calculer 15 minutes de traitement.
7. Sortir les bocaux de l’eau (voir les capsules vidéo).

• Voir aussi → Mise en conserve Bernardin : vous êtes capable: Cornichons sucrés bread and butter traditionnels

Vraiment facile à faire et super bon. À refaire !

Ingredients

• 1 ⅝ cups or 390 mL or 390 g of water
• 1 cup or 106 g of walnuts
• 1 cup or 128 g of craisins, i.e. dried cranberries
• 2 cups or 312 g all-purpose or bread flour, more for dusting
• 1 cup or 156 g of whole grain flour
• ¼ teaspoon or 1 g of instant yeast
• 1 ¼ teaspoons or 9 g of salt

Instructions

1. Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
2. Let the water sit for a few minutes.
3. Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
4. Mix these dry ingredients well with the fork.
5. Pour the water, walnuts and craisins onto the flour mixture.
6. Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
7. Cover the bowl with its plastic top.
8. Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
9. Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
10. The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
11. If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
12. Dig your hands underneath the dough from all sides until you can lift all of it out.
13. Place the dough on the flour covered surface.
14. Sprinkle some more flour on top of the dough, then fold it over on itself twice.
15. Sprinkle some more flour on top.
16. Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
17. Let the dough rest for about 15 minutes.
18. Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
19. Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
20. Let the dough rise for 90 minutes.
21. Put the glass or ceramic pot together with its top into the oven.
22. Heat up the oven to 400 F / 200 C.
23. Let the oven and the pot heat up for 30 minutes.
24. Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
25. Remove the plastic lid from the plastic bowl with the bread.
26. With the silicone spatula, drop the entire dough ball/glob into the hot pot.
27. Sprinkle some flour on top.
28. Close the metal lid and place the pot back in the oven.
29. Bake if for 30 minutes with the lid closed.
30. Bake it for another 15 minutes without the lid.
31. Again with the oven mittens, take the pot out of the oven and remove the lid.
32. Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
33. Lay the bread on a grid or screen to let it cool down.
34. After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
35. For a hard crunchy crust you are done.
36. For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
37. Let the bread cool down entirely. I typically wait until the next day.

Ingredients

• 4 ounces (113 grams) bittersweet chocolate
• 1 cup (209 grams) virgin coconut oil, measured solid
• 1 cup (200 grams) granulated sugar
• 1 cup (125 grams) packed light brown sugar
• 3 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• ¾ cup (96 grams) all-purpose flour
• 1 cup (80 grams) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda

Directions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
2. In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth.
3. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla.
4. Add the flour, cocoa powder, salt, and baking soda and stir until just combined.
5. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
6. Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled.
7. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

C'est testé et c'est très bon. Le goût de coco rappelle les Bounty.

Même si le résultat est décevant sur la forme, le goût est vraiment très bon. À refaire.

Ingredients

• 400g flour Type 550
• 275g cold Water
• 3g fresh yeast
• 8g Salt

Instructions

1. Mix flour with water and let it rest for 20min (autolysis).
2. Add yeast and salt and knead for 5 min by hand.
3. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
4. Ferment the dough for 12 hours (overnight) at room temperature.
5. The next morning heat baking stone in the oven to 250°C.
6. In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm.
7. Spread a thin layer of oil on top of one of the square.
8. Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
9. Now place the other dough square on top and cut it into four squares.
10. Place two squares upright with a tip facing upright.
11. Proof on a couche for 35 min.
12. Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.

Ingredients for meringue

• ¾ cup sliced almonds, blanched-toasted
• ½ cup hazelnuts, toasted and skinned
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 1 cup sugar
• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar

Ingredients for buttercream

• ¾ cup whole milk
• 4 large egg yolks
• ⅓ cup sugar
• 1½ teaspoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons Amaretto or 2 tablespoons water
• 1½ tablespoons instant espresso powder
• 16 tablespoons unsalted butter, softened

Ingredients for ganache

• 6 ounces bittersweet chocolate, chopped fine
• ¾ cup heavy cream
• 2 teaspoons corn syrup

Ingredients for decoration

• 12 hazelnuts, toasted and skinned
• 1 cup sliced almonds, blanched-toasted

Instructions for the meringue

1. Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
2. Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).

Instructions for the buttercream

1. Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
2. Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.

Instructions for the ganache

1. Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.

Instructions for montage

1. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.).
2. Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
3. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
4. Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).
5. Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.

C'était très bon. À refaire.

Petites remarques sur la réalisation :

• le temps de cuisson de la meringue semble un peu long et donne une meringue sèche. Mais comme elle est assemblée avec des éléments humides, ça ne gène pas du tout.
• pour la crème au beurre, il faut que le beurre soit à température ambiante (≈21°C), en dessous de ça, elle ne se mélange pas à la crème pâtissière.
• pour réchauffer la ganache pour le dessus du gâteau, il faut la mettre à feu très doux pour que le gras ne se sépare pas.

Ingrédients

• 6 livres / 2.5 kilogrammes / 24 tomates vertes (hachées)
• 3 livres / 1.5 kilogrammes / 15 oignons moyens (hachés)
• ½ tasse / 125 millilitres sel (gros)
• 3 tasses / 750 millilitres vinaigre (blanc)
• 2 tasses / 500 millilitres sucre (granulé)
• 6 cuillères à soupe / 90 millilitres d'épices de décapage (nouées dans une étamine)

Instructions

1. Dans un grand bol, alternativement de tomates et d'oignons hachés ou coupés, saupoudrer généreusement chaque couche de sel. Couvrir le bol et laisser reposer pendant au moins 8 heures ou toute la nuit.
2. Après la marinade, rincer les tomates et les oignons et bien égoutter.
3. Ensuite, mélanger les légumes avec le vinaigre, le sucre et le sac à épices.
4. Dans une grande casserole ou une marmite, porter à ébullition, puis laisser mijoter à découvert pendant environ 30 à 45 minutes, en remuant souvent jusqu'à épaississement.
5. Après la cuisson, verser dans des bocaux chauds et stérilisés et sceller.

Source des recettes: Julian Armstrong (Hippocrene Books).

Chocolate Coffee Babka Wreath

Dough ingredients

• 1 tbsp yeast (11g)
• 50 ml warm water
• 3 tbsp granulated sugar
• 200 ml milk
• 2 eggs
• 1 tbsp Vanilla
• 460 g flour
• 100 g butter

Chocolate Filling ingredients

• 110 g butter
• 150 g semi-sweet chocolate
• ½ cup powdered sugar
• ½ cup cocoa
• 1 tbsp instant coffee
• Pinch of salt

Caramel Syrup ingredients

• ½ cup granulated sugar
• ½ cup water

Instructions day 1

1. In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
2. In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
3. Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
4. After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
5. Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.

Instructions day 2

1. Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
2. Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
3. Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
4. Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
5. Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
6. Remove from the oven and brush with caramel syrup. Decorate it and serve.

Ingredients

• Bread flour 430 grams
• Water 345 grams of water
• Yeast 1 gram of yeast (1/4 tsp)
• salt 12 grams (2 tsp kosher)
• Wheat bran, cornmeal, or additional flour for dusting

Instructions

1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
6. Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Notes

• Original recipe uses 8g salt.
• Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
• Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
  Bake bread darker!
• Notes from Bittman → No Kneading, but Some Fine-Tuning - The New York Times
• SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
• TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
• THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
• OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
• FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
• COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.

Testé et approuvé !
Vraiment très bon.

Ingredients

Yellow Cake

• 1-1/2 cups butter, softened to room temperature
• 2-1/4 cups sugar
• 3 large eggs
• 1-1/2 cup buttermilk
• 1-1/2 teaspoon vanilla extract
• 3-3/4 cups cake flour
• 1-1/2 teaspoon baking powder
• 2-1/4 teaspoons baking soda
• 3/4 teaspoon salt

Fudge Frosting

• 3 cups sugar
• 1-1/2 cups evaporated milk
• 8 ounces unsweetened chocolate, roughly chopped
• 3 tablespoons cocoa powder
• 1-1/2 sticks (3/4 cup) unsalted butter
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
2. Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
   Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
   Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
3. In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
4. Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
   When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.

Ingrédients

• 1L de lait
• 100g de sucre
• vanille (facultatif)
• 100g de riz rond

Instructions

1. Dans un plat rectangulaire, versez tous les ingrédients. Mélangez puis faites cuire environ 2 heures à 180°C (thermostat 6).
2. Faites attention en début de cuisson, remuez de nouveau si un peu de riz remonte à la surface, car sinon le riz s'assèche.
3. Le riz est cuit lorsqu'il est onctueux et qu'il reste encore un peu de liquide.

J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.

Ingredients

Marinated ox heart

• 1 ox heart, trimmed and cubed meat
• 3 red chillies, long, finely chopped
• 1 bulb of garlic, crushed
• ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
• 3 tbsp of ground cumin
• 100ml of olive oil
• salt
• black pepper
• 300ml of red wine vinegar
• flat-leaf parsley, chopped, to serve

Roasted yellow pepper sauce

• 3 yellow peppers
• 3 Scotch Bonnet chillies, yellow
• 5 spring onions
• 1 bulb of garlic
• 1 lemon, cut into quarters
• ground cumin, 1-2 tsp
• 2 tsp ají panca, (or you can use smoked paprika if you can't find any)
• salt
• black pepper
• olive oil

Instructions

1. To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
2. Preheat the oven to 180°C/gas mark 4
3. To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
4. Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
5. Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
   Adjust seasoning as necessary
6. Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
7. Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce

Ingrédients

• 400g de queue de saumon
• 3 tbsp de gochujang
• 3 tbsp de sauce soja
• 1 tbsp de sauce soja noire (sucrée)
• 1 tbsp de graines de sésame
• 1 tsp de piment de cayenne en poudre
• 1 tbsp de miso
• 1 tbsp de miel (de manuka de préférence)
• du gingembre frais (au goût)

Instructions

1. Couper le poisson à contre-filet (environ 1cm d'épaisseur).
2. Mélanger tous les autres ingrédients.
3. Ajouter le poisson et mélanger pour que tous les morceaux soient couverts du mélange.
4. Filmer au contact.
5. Mettre au réfrigérateur une nuit.
6. Mettre au déshydrateur à 135°F pendant 6 à 8 heures.
7. Ajuster le temps de déshydratation en fonction de la texture désirée.

Edit : après avoir goûté, je ne suis pas convaincu. Le goût est bon mais la texture n'est pas satisfaisante.

Ingredients

• 1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
• 2 tbsp Low Sodium Soy Sauce
• 2 tbsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tsp Gochujang Paste
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Cayenne Pepper Powder

Instructions

Prepare The Beef

1. Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
2. Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
3. Slice away ANY excess fat.
4. Place beef into a sealable baggie.

Prepare The Marinade

1. Combine all ingredients in a bowl and mix thoroughly.
2. Pour the marinade over the beef in the baggie.
3. Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
4. Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.

Dehydrate The Beef

1. Set your food dehydrator to 165°F (74°C).
2. Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
3. Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
4. Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.

Store The Jerky

1. Store in an airtight container with a food safe oxygen absorber for 1-2 months.
2. Once opened, consume within 1 week.