Rachel Khoo
Country: United Kingdom
Subject: Cooking Show
Distributed by type of material: Video Tutorial
Length: ~ 00:29:00
Year: 2012
Language: English
Miniature charming Englishwoman Rachel Ku decides to move to Paris in order to finally realize the dream of his life and learn what real French cuisine . Enticing aromas of freshly baked baguettes, knocks down the smells of roasted chestnuts and coffee , quiet cafes in the narrow streets , markets , traders , cheeses, wine ... Open Daily Rachel make legendary cuisine accessible, easy, simple , but still elegant and beautiful. In his small apartment she opened the restaurant , which is now preparing everything - from delicious pastries and dishes to whip up classic French cuisine , which now can rightly call their own .
01. part
1. Sandwiches - muffins with cheese, ham and egg in my version of Croque - Madame is a cup of bread , and in which are the cheese sauce and egg. Muffin so you can eat on the go or eat it with a green salad and fried potatoes , as in French cafes .
2 . Spring lamb ragout . For those who follow the fashion , spring in Paris means changing your wardrobe from winter to spring . The same applies to the stew : forget about winter beef bourguignon , it is no longer in fashion! Now all of the kitchens preparing navarin printanieg , ragout of lamb with fresh vegetables .
3 . Chicken skewers with wine with ousom . Classic coq au vin- cock it , which a few hours stewed in red wine. I decided to stage a coup , and instead of kebabs cooked stew with red wine sauce .
4 . Cakes " and M d l e n " with lemon cream . I got this recipe from my friend , Frankie Unsworth , which , as I studied pastry case in Le Cordon Bleu. The dough can be made in advance and bake " Madeleine " right in front of the tea party - because these cakes necessarily need to eat fresh.
02. part
1. Chouquettes, light, airy choux pastry balls are less well known than their relatives , the profiteroles and eclairs . But it is their mean Frenchmen when called their favorite affectionate mon petit chou. However, on the other language 's sounds not so pathetic . Do not forget to pre- prepare and measure all ingredients .
2 . Trout in an envelope with lemon, fennel and creme fraiche . To cook anything en papil lote, in " envelope" , you just need to wrap up all the ingredients in parchment paper and bake . The only important thing - do not forget to tighten up the edge of the convolution to not leaked a drop of the precious juice.
3 . Eggs in the pot . Eggs and creme fraiche - and that's almost all you need for this simple but very tasty dish . Usually oeufs en cocotte prepared in flat tins , but I'll replace it teacups , it gives the classic French dish British lilt .
4 . Beef - bourguignon with dumplings baguette . In every region of France, this dish is prepared with local wine , so there is no need to buy a bottle of Burgundy . I decided to add dumplings, like I've done an excellent replacement for potatoes. And besides, they are convenient to collect the sauce from the stew.
03. part
1. Potato - cheese nests . Traditional tartiflette is a hearty winter dish , but my version will incidentally even on a hot day. Importantly, do not forget to submit to him a light salad .
2 . Soup with meatballs Cassoulet of duck and Toulouse sausage . Traditional Cassoulet preparing nebystro and today it rarely make in your own kitchen . This recipe has all the basic ingredients Cassoulet : duck, Toulouse sausage, tomatoes, smoked bacon and white beans - but we will not be their long simmer . And instead of a hearty stew obtain light broth with meatballs.
3 . Salad of figs and chicken livers . Sweetness of figs , which is combined with cheese and chicken liver . As a child, I do not really complain about the liver, but now I love it more and more . By the way, she is preparing a matter of minutes . Fast food French!
4 . Chocolate mousse with cocoa beans . Dessert for true connoisseurs of chocolate. Of creme Madame - chocolate custard with whipped cream - it turns out delicious delicious mousse , and I do it even more chocolate . Each component is important here : the custard gives a silky texture. meringue and whipped cream - lightness , dark chocolate - rich taste . I usually sprinkle grated dessert glasses kakaobobami to add a touch of gorykovatuyu hrustinku and pleasant . You can make and posypku of chopped nuts and cocoa.
04. part
1. Winter salad with goat cheese mousse . Conference Pagis des Chefs, which attracts chefs from around the world , is always an inspiration to me . In 2011, I met there with Estonian chef Peter pixels of Tallinn restaurant Neh Pädaste and estates on the island of Saaremaa and tried one of his dishes - roasted root vegetables with goat cheese mousse . I just could not make something like that !
2 . Chicken with l Eamon and lavender. Lavender fields of Provence - thrilling spectacle , and if you can not enjoy them live, you can at least use lavender as a seasoning . Its unusual flavor will be appropriate and hearty , and in sweet dishes , but do not overdo it , otherwise the food will taste my grandmother's perfume .
3 . Mussels in white wine ( cider ) . For this dish don t A locale fifty ingredients. Splash of wine into the pan ¬ Spode fried onions , put there as mussels, and at the end add a spoonful of creme fraiche - that's almost all. Who said that French cuisine - is a tricky business !
4 . Cake ( Cupcake ) with goat cheese, pistachios and prunes . French has long been nesladie steel oven muffins. They are sold in bakeries, they are served with a salad for lunch in the trendy cafes , and so almost certainly you'll see them at the picnic ( that's where I first tried them ) . Make such cupcakes very easy and can be used for filling all that was in the fridge : roasted vegetables , cold meats and cheese.
5 . Tartlets with grapefruit and spicy meringue . Basis of preparing traditional Breton cookie dough . This is an excellent replacement for the classic shortcake : it does not need to cool and roll . I often add a little meringue freshly ground black pepper - at first sight strange, but the sharpness of light is combined with a taste of grapefruit islovatym cream.
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