Tuesday, June 05, 2007
Ce message est écrit en français (bleu) ainsi qu'en anglais (rose).
Un poulet complet, ce n'est pas si facile à cuire. La viande blanche de la poitrine cuit plus rapidement que la viande brune des cuisses, la peau doit être croustillante sans être brûlée et l'assaisonnement doit être assez costaud pour atteindre le centre sans pour autant masquer la saveur délicate de la chair. Déjà que les poulets que l'on retrouve presque partout ont peu de goût... si en plus ils sont difficile à cuisiner, ça va mal! J'ai déjà discutté du peu de goût des poulets industriels ici et Kate (the Accidental Hedonist) et ses lecteurs ont su partager leurs connaissances sur le sujet là... donc je m'en tiendrai à la cuisine aujourd'hui.
Une façon facile et bien connue de ne jamais rater son poulet rôti c'est de n'utiliser que les hauts de cuisses, de les badigeonner d'un peu d'huile pour aider la peau à dorer et devenir croustillante, d'y ajouter sel et assaisonement et de les faire cuire dans un four très chaud. Une de mes recettes préférées, consiste simplement à assaisoner les hauts de cuisses avec du romarin, du sel et de l'huile d'olive... rien d'autre, même pas de poivre. J'ai quasiment honte de discutter d'une recette aussi simple ici mais c'est un peu cette simplicité qui donne tout son charme à cette recette.
It is particularly difficult to roast a whole chicken. The white meat from the breast cooks faster than the darker meat from the legs, the skin has to be crispy without burning and seasoning has to be strong enough to reach the interior of the bird without overpowering the delicate flavour of the flesh. Chickens that we find in most grocery stores are already tasteless... if cooking them is complicated, things are doing looking very well! I already discussed the lack of flavour of industrial chicken here and Kate (the Accidental Hedonist) and her readers shared their knowledge on the subject over there... I will therefore stick to cooking today.
An easy and well known method to roast chicken which never fails consist in using only the thighs, rubbing a bit of oil to help crisp the skin to a beautiful golden brown color, adding salt and spices and roast in a very hot oven. One of my favorite simple recipe consist in seasoning chicken thighs with salt, rosemary and olive oil, nothing else, not even pepper. I am almost ashamed to discuss this overly simple recipe here but it is through such simplicity that this recipe develops all its charms.
Sunday, June 03, 2007
The process is very simple.
1) Cut the peels in fine strips (I tried slices and it does not look as good)
2) Add a little bit of oil (I like olive oil)
3) Bake in the oven until crispy but not burnt (time varies according to the thickness of the peels)
This can be done at different oven temperatures which allows you to make them as something else is cooking. It generally takes only a few minutes but you should always keep an eye on them as thin vegetables tend to burn quite fast.
If you like eggplant caviar or baba gannouj, preserve the skin to make these crisps. They are great with fish.
Saturday, May 26, 2007
As soon as we were back in Canada, we had to recreate this dish. Since fresh river smelts are available in season and frozen ones for a slightly longer period, it was an easy task. In fact, all you need is a handful of smelts, a good pinch of salt, a little bit of oil and a grill. Once on the grill, they cook in no time. As such, for a bit of color use a strong heat and a little oil to develop some color on the skin. Serve them hot, ideally outside, with a cold light beer... then fall of your chair upon realizing how good this is.
Sunday, May 20, 2007
It still tasted very good and at least my partner had a nice dish in front of her.
The lobster fishing season is in full swing in the eastern part of Quebec (and probably elsewhere on the East Coast) and around here many grocery stores and fish mongers offer this delicious crustacean at a very reasonable price these days. Once considered a cheap source of proteins in many fishing villages, lobster is now widely considered a delicacy and is exported worldwide making it a luxury item for the table even in fishing communities.
As a conscientious costumer, I therefore do not cook or eat lobster very often which makes me a bit nervous when facing the task of preparing a meal out of these dangerous looking creatures. Not that I am one of those compassionate people who are afraid to plunge live lobsters in boiling water... I might actually be a bit cold-blooded and I consider such task to be the easiest part even considering the occasional splash of burning water.
What makes me particularly nervous is the fear of messing up and ending up with a mediocre meal when all are expecting a feast. It is true that simply boiling lobsters and serving them with a variety of melted butters never fails and can be a lot of fun. In fact, this is exactly what Fufu and I did yesterday. Sometimes however there is some excitement in indulging in, for a lack of better words, more “refined” pleasures and these times call for more careful efforts.
I prepared this dish a few months ago for our last Valentine's day without kids still looking for a way to impress Fufu as if we were still on a first date. Although both of us are not very fond of chi-chi presentations, I think the dish was very fitting: delicious and just kitsch enough for a Valentine's day diner.
Essentially, the dish is made of only two recipes: a beurre blanc and a savoury flan. Lobster tails were simply boiled and the broccoli florets steamed, no recipe there. The tomato concassé was a simple last minute garnish. The flan, if I remember it well, was made with broccoli, peas, mint and basil (the same herbs sprinkled around the dish). There are many vegetable flan recipes and the great thing with most of them is that they are all easily adaptable to your taste or to what is available to you at the moment. The key to this one was the addition of herbs to the vegetable puree.
Fufu and I are passionate mushroom hunters and every spring we hunt for morels in the woods around where we live. They should be available in some farmer's markets and specialty stores at this time of the year in most areas. Look for them they are magic and delicious. I am always a bit wary of marrying seafood and mushrooms but morels usually works well with a fish and lobsters. They were particularly good in this dish which relieved me of all the stress of cooking my expensive lobsters... perhaps the flan had something to do with it too.
The beurre blanc included the juices from the morels rehydration which imparted a great aroma to the whole dish. Beurres blancs are simple butter sauces made by using the butter’s capacity to emulsify fats and liquids at a certain temperature (too cold and your butter will remain solid, too hot and it will split). You will find the recipe of my morel beurre blanc bellow.
Morel beurre blanc
- 1-2 finely diced shallots
- 3-6 dried morels
- ½ cup of white wine
- 1 stick of butter (cold)
- 1 quarter of lemon
- Salt and pepper to taste
- Cover the morels with barely enough hot water to cover them for about 20 minutes. This should rehydrate them gently. Reserve the mushrooms and the liquid separately.
- In a pan, sweat the shallot with a little bit of butter until they become translucent and add the morels for few minutes, reserve them for garnishing.
- Add the white wine to deglaze the pan and reduce by half.
- Add the morel juices and reduce again by half.
- Lower the heat to a minimum and whisk cubes of butter one after the other until the sauce becomes nice and thick.
- Depending on your wine’s acidity, squeeze a little bit of lemon juice to brighten the flavour. Add salt and pepper to taste.
- Serve immediately because butter sauces are quite fragile.
You can adapt this recipe to make it more stable by adding a little bit of heavy cream before whisking in the butter. In a pinch, you can also substitute white wine vinegar instead of wine but make sure to reduce it to an almost dry stage before adding the butter to avoid unpleasant levels of acidity.
Enjoy the morel and lobster season!
Wednesday, May 16, 2007
Making sauerkraut is quite straightforward according to what I read on various websites and books: for each 5 pounds of sliced raw cabbage, you need 3 tablespoons of kosher or pickling salt. I looked at dozen of recipes, the ratio almost always remains the same: 5 pounds of cabbage, 3 tablespoons of salt. Since the same ratio is found in almost all recipes, we could believe that one needs to use very strict measurements but since cabbage varies in water content and salt in weight to volume, there is inevitably some leeway in this. In fact, I did see a few outliers such as the ½ cup of kosher salt for 2 ½ pound of cabbage in Lucy Norris’ Pickled or a few potentially dangerous sodium free recipes but these were not the norm at all.
All recipes advise to place the salted cabbage in a non-reactive crock and place a weighted plate on top to press the cabbage down. Eventually, a brine should form from the juice extracted from the cabbage by the salt. If it does not, one can always add salted water to insure that the cabbage is submerged. You then place the whole thing roughly at room temperature or in a cool place (18°C to 24°C according to Harold McGee) for a few weeks to let the fermentation do its magic. This, at least, is the theory!
My first sauerkraut experiment was a bit of disaster. I followed the instruction on the Kitchen Gardeners International website where instruction from Sandor Ellix Katz’ Wild Fermentation had been adapted. After a few weeks of fermentation and skimming of the scum floating at the top of my brine, I had to throw the content of my plastic bucket in the garbage. A very unpleasant smell developed probably from unwelcome yeasts or other micro-organisms… not the ones I was expecting for sure. For some reasons, I kept my sauerkraut nearly two months thinking that the smell would disappear and be replaced by a more fragrant sour aroma. I even tried a few bites of the foul smelling cabbage and while it did turn sour, the stench was just too bad to make a meal out of it. In retrospect, I believe that I should have thrown the whole thing away earlier and I should never have tried to eat it.
Since hundreds and more likely thousands of people use this method successfully, I assume that I have simply been unlucky; that some bad micro-organisms got in before the proper lactic fermentation developed to protect the cabbage. The remedy to this problem is quite simple: protect the brine from ambient air. In my ill equipped kitchen, I simply used a layer of loose plastic wrap to cover my bucket. This was not enough. Some people succeed with no cover at all but I did not and the whole experiment put me off trying this method again.
The next method I tried made good use of many tricks gathered on many website and on an E Gullet forum discussion (link). This time, my goal was to avoid any airborne contamination by creating an almost air-tight cover. A few plastic bags filled with water (ideally with brine in case of leaks) were placed on top of a plate, itself covering a few large outer leaves from the cabbage. The sliced cabbage was also slightly pounded down to help the extraction of the juices.
The result, this time, was great. The sauerkraut was tangy and still crunchy and developed a very nice aroma.
We ate it very simply with boiled potatoes and sausages. I will certainly make more sauerkraut in the fall so if you have any recipe using sauerkraut, please let me know!
Here's a review of the whole sauerkraut fermentation process, it includes tricks and details from a variety of sources, most mentioned in the above section of this post:
- 5 pounds of cabbage
- 3 Tablespoons of salt
- A sharp knife or a mandolin
- A non-reactive crock or a food grade plastic bucket
- One plate slightly smaller than the bucket
- 3-4 freezer bags
- Water or brine to fill the bags
- Clean all your tools very well and sterilize them if possible.
- Core your cabbage and reserve a few of the outer leaves.
- Finely shred the remaining cabbage using a sharp knife or a mandolin.
- Mix the shredded cabbage and the salt in a large crock or food grade plastic bucket by adding one layer of cabbage at a time followed by a sprinkle of salt. At this point, you can pound the cabbage using your hands or a heavy object in order to help the release of juices.
- Place the reserved cabbage leaves on top or the shredded cabbage.
- Cover with a plate. Apply as much presure as you can to make sure everything is well packed.
- Fill your plastic bags with brine or water and place them on top of the plate. Do not overfill them so that they are still soft enough to close all the gaps.
- The next day, make sure the juices extracted from the cabbage cover the cabbage by at least 3 cm or an inch. If more liquid is needed, you can add a brine made by mixing a cup of water with a teaspoon of salt.
- Leave at room temperature (bellow 24°C or 75°F) for at least 3 weeks then test it every week until it reaches your desired degree of acidity. If you like a delicate flavor, a three or four weeks is more than enough; if you prefer your sauerkraut on the stronger side, leave it to ferment for up to two months.
- In general, placing your sauerkraut in the fridge will stop the fermentation and will keep well if enough acidity was developed beforehand. Some people also can their sauerkraut but the process will necessarily affect the texture.