Tomato provencal - Choi woon chul (bradley pitt)

Tomato provencal

< Ingredients >

tomato 2ea

Clove of garlic 10 gm

Parmesan 15 gm

Italian parsley 30 gm

Bread crumb 15 gm

Pure olive oil 30 ml

Salt, pepper - Some

< Method of preparation >

1. Prepare the parsley mixture : Mix bread crumb, grated parmesan, chopped garlic and parsley, 30ml olive oil, and season.

2. Cut half the tomato, season and top with the mixture.

3. Bake (oven 200 celsius) 10minutes

Salad Nicoise - choi woon chul (bradley pitt)

Salad Nicoise

< Ingredients >

Mixed baby greens 

( cucumber sliced 1/2 , Red onion sliced 1/2, Leeks sliced 20 gm )

Potatoes 2 Boil

Green beans 50 gm

Tuna 1/2 can

Black olive 10pcs

Egg 2pcs ( boil 6minutes)

- Dressing (Yield : 1cup)

Anchovy 3 fillets

salt, to taste 

Black pepper, to taste

Egg 1yolk

Red wine vinegar 1 Tbsp

Dijon mustard 1tsp

Grainy mustard 1tsp

Olive oil 7 Tbsp

Caper 2 Tbsp

Minced Shallots 1 pcs

Worcestershire 1tsp

Garlic 1pcs

< Method of preparation >

1. Anchovy dressing 

In a medium bowl mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. add the egg and whisk well to blend add the vinegar and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion.

Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

2. Salad

Bring 1 medium pots of salted water to boil. add the potatos to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside. 

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the anchovy dressing. Arrange the lettuce along the size of 4 large plates. Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onion, and egg on the other sides of the plates. 

Garnish with additional herbs if desired and serve immediately.

Steamed cod filet with white butter sauce / Choi Jin - Jin

Steamed cod filet with white butter sauce  

< Ingredients >

cod fillet 600 gm

Fresh thyme 1pack

Fresh rosemary 1pack

Butter 30 gm

salt, pepper - some

- White butter sauce

Shallots 40 gm

White wine 80 ml

butter 100 gm

cream 30 ml

Lemon 1/2 ea

Salt, pepper - some

< Method of preparation >

1. Reduce shallots brunoise and wine down to about 2 tablespoons.

2. Cut butter into 1.5cm cubes and return butter to refrigerator to keep them cold.

3. Add cream with the wine and shallot, bring to the boil. 

then reduce heat to low and start whisking in cubes of butter. add lemon juice, season

4. Strain and serve. the finished sauce should be thick and smooth.

5. Place water into the steamer and bring to the boil. add thyme and rosemary

6. Butter steamer insert and set on the seasoned fish. Brush with melted butter, 

place insert above liquid and cover with a lid.

7. Keeping the liquid near simmering, steam the fillets until just done.

8. serve with sauce.

Baked Apples / Choi Jin - Jin

Baked Apples

< Ingredients >

Apple 4pc

Cinnamon 1tp

Butter 4Tb

Brown sugar 1Tb

White sugar 4Tb

- Pie Crust 

350g of All-purpose Flour

1 Tsp of Baking Powder

115 gm of vanilla Extract

1 Tbsp of Cream Cheese

1/2 Tsp of Salt

1/2 Cup of Milk

< Method of Preparation > 

Start by making the pie crust. 

In a mixing bowl, mix all the dry pie crust ingredients together. 

Melt the butter in a small sauce pot, remove from heat.

Add the Milk to the butter with the Vanilla extract and the mix.

Add the wet ingredients to the dry and add the tablespoon of cream cheese.

Knead by hand to combine into a moist pie crust.

Roll out the pie crust on a Floured surface to about a 1/6 inch thick and flour as needed.

Divide the crust into 4 sections, big enough to wrap an entire apple in and set each on the side.

Before starting to peel the apples, have a bowl ready filled with water and a couple of tablespoons of Lemon juice.

As you peel each apple you can place it in the lemon juice and water bath to prevent browning of the apples.

Wash, peel and de-core each apple, placing them in the lemon water bath as you go.

If you don't have lemon juice it is no big deal, the Apples may just turn a little brown before you finish peeling the last Apple. It has no effect on the apple itself.

Take a prepared Apple and pat it dry with a paper towel.

place in the center of one of the crust.

Place a Tsp of butter in the center core, Sprinkle with a tsp of cinnamon,

and a tsp of white sugar. Place the brown sugar in the core area as well.

Wrap the apple with the crust, crimping the top and sides.

Remove any excess crust and make a vent hole in the top.

Continue the process for each apple.

Place each apple Pastry on a lightly greased cookie sheet.

Brush each pastry with an wash.

Bake in a preheated 170 degree oven, for about 40 minutes; rotate the cookie sheet to brown evenly about 20 minutes into baking.

remove from the oven, and sprinkle with powdered sugar and serve.

Magret de canard - Annie (Ahn Gyun-seob)

Difficulty:

easy
Marinade 1 night
Preparation: nothing
Cooking time: 40 minutes

 

Ingredients:

4 duck farmer Southwest PGI
1 carrot,
1 onion,
2 cloves garlic, white Lomagne
1 pinch of thyme,
A pinch of allspice,
1 bottle of Madiran AOC,
10 cl Armagnac AOC
2 c. tablespoons of duck fat melted
40 g butter

 

Recipe:

The night before, peel and trim breasts and arrange in a baking dish with carrot and onion slices, garlic, thyme and allspice.
Moisten all with wine and refrigerate.
To prepare sauce, drain and pat dry the duck breasts.
Reduce the marinade by half over low heat for about 20 minutes and reserve at room temperature.
Enter the breasts to the pan in a little hot fat 5 minutes on each side and keep warm.
Degrease the pan and deglaze with the marinade and Armagnac in Chinese.
Bring to a boil and add the butter, stirring constantly pan.
Adjust the seasoning.
Place the duck breasts on the hot serving platter or individual plates and top with sauce.
Serve the rest on the side.
A perfect accompaniment to this dish aligot


Wine Pairing

A powerful red wine, fleshy and sincere advice to the booklet (Cahors, Madiran, Marcillac, Gaillac, Irouleguy, Côtes de Saint-Mont, Coteaux du Quercy, Côtes de Brulhois)

Clafoutis aux Abricots -rachel (lee hyun jung)

Ingredients for 6 to 8 people :

- 450 gr [1 lb] ripe apricots
- 150 gr [5 oz] plain flour
- 250 gr [1/2 lb] sugar
- 4 eggs
- 100 ml [3 fl oz] single cream
- 100 ml [3 fl oz] milk
- 5 Tbspoons rum or liquor
- (unsalted) butter for dishes
- 1 pinch of salt



Recipe :


1- Pre-heat oven to 200°C / 400°F ; wash the apricots, cut them in halves and take pits off ; butter 6 to 8 pie dishes.
2- In an electric mixer (with blade), put the flour and sugar, and the pinch of salt ; while mixing, add the eggs on by one, then the milk, then the single cream, and finally the rum.
3- Lay the apricots halves evenly on the bottom of each dish ; pour over the batter.
4- Bake in oven for about 30 minutes ; serve warm.


TRICK : to verify if your custard is baked, push the point of a knife in the center of it ; if the blade comes out clean, the custards are ready...
You need to increase baking time if you use single large dish, and vice versa. 

pissaladere -rachel ( lee hyun jung)

Recipe


-garlic 10g
-onion 400g
-Anchovy  fillet  25~30g
-Black olive  50g
-Hard flour  150g
-Pure Olive oil  80ml
-Yeast  2g
-Salt  2g
-Pepper  some
-Basil   some

1.Prepare the dough (pâte à pissaladière)
This dough is particularly hard to work, and a Cuisinart type of mixer is a big help.
The dough can also be purchased (in France) directly from the boulanger (baker). Ask for a pâte à pissaladière if you're in nice, or a pâte à pain elsewhere.

2. Peel and chop the onions and garlic, and cook them in a pan of olive oil for 20 minutes. Stir frequently to keep the onions from browning.

3. Pre-heat the oven to 450°F (230°C).

4. When the dough is ready, roll it out flat to about 2-5 mm thickness. The dough can then be placed, spread out, into a lightly-oiled pie/tarte pan, or rolled out to a circle (30-35 cm; 10-12 in. diameter) a put on a flat tin.

5. (Optionally) Dry the rolled-out dough for 10 minutes in a medium-warm oven. This can prevent to dough from being soggy (if that's a problem).

6. Spread the onions out evenly on the dough.

7. Spread about 4 teaspoons of pissala evenly across the dough, and then sprinkle on the olives.
Alternately, lay the anchovies and olives out on the dough in a decorative manner, either adding anchovies to the pissala or using in place of the pissala.

8. Put the pissaladière in the pre-heated oven. After 20 minutes, reduce the oven temperature to and cook for a final 10 minutes.

Note: A helpful reader found the "official" temperature too high and the time too long. Try 20 minutes at a constant temperature of 400°F (200°C).