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Jamie addict or the ultimate qualifier

I'm sure many of you have them corners of lips that lift at the mention of "Jamie", "his" Jamie, "your" or "our" ... Brief good old Jamie is a friend that you know well!
Check dates rediff its latest issue, be sure not to have missed an episode or wait for the release date of his last book of culinary gems, and yes, if like me you can re-re-re -re ... see a broadcast from Jamie, you are, you also ... "Jamie addict!

must say that his tour of the USA really interested me (but I am objective I fear not), he just pass through Louisiana when I went the big scoop but I like where I unfortunately often not the time to walk there.

ais And what I found? okra! Unbelievable but true, vegetable strangely attractive as this was discovered in Louisiana Jamie was under my yeux.Sans know what to do I took two big handfuls.

Well after all was how the cuisiner.Grâce to the fabulous world of the web, I came to a Tunisian recipe - which I could afford to do away with some arrangements.

Veal Tunisian Gumbo
Source here

800 g veal knuckle
250 g small fresh okra
1 can crushed tomatoes 3 onions

well rounded 1 teaspoon chili powder Espelette
2 tablespoons tablespoons tomato sauce 1 tbsp concentrated
coffee 1 tablespoon of harissa
Coffee
1 tablespoon paprika Coffee
coriander 2 cloves garlic crushed
2 tablespoons olive oil Salt and pepper

mill

Skip the box of tomatoes in blender.
Cut the meat into pieces. The
fry in a pan with oil, tomato paste, an onion, diced and crushed garlic.
Add the tomato concentrate, harissa, paprika, coriander, salt, pepper and chili powder. Simmer over medium heat for 20 minutes.
Wash okra and cut off their heads. Add them to the sauce with the remaining onion finely chopped in half-circles. Cook 5 min.

Serve hot.

Verdict: okra is nice, it changes ... but not enlightenment is like a big big bean soft.

Finally Jamie ... well aware that my dear stooges fanatics YES magazine Jamie is available for delivery in France and YES YES can subscribe !

-So guess what I'm doing? ;)

PS: shop Jamie ALSO book in France ... but I am not yet arrived at this final stage, even if it itches ...

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Potato Patties my way Linzer Torte

In fact the "my way" it would rather deal of improvisation to a stock of eggs that was the one provided in the fridge! Hence the change in tactics ^ ^
An evening meal, accompanied by iceberg lettuce with red onions, a nice little dinner what!

With a pleasant surprise in the end because I found it gave a taste particularly pleasant ... So yes
cakes potatoes, Alsatian way, but adapted! With what do I stole the egg that I missed? Pardis Well, by the Swiss breakfast:) It saves
often putting this little fellow is a pleasure to find them ready to save the poor mother that I am pressed;)

(except for Dad swears it through butter, the richness, the abundance of calories, yes, give good taste)

Another small point: the end of baking, because traditionally the patties are almost fried in a handsome volume of oil! Unable to digest this for me, and to avoid the extra pounds to everyone, I chose to pre-cook in a skillet (so with much less oil) and finish in the oven. Guaranteed results!

Potato Pancakes
for three normal-sized stomachs

Ten potato with firm flesh medium
1 bunch fresh parsley
Salt, pepper and nuts
nutmeg 1 large yellow onion 1 egg

2 small Swiss 40% fat (or another egg so)

neutral oil (not olive) for cooking

Preheat oven to 200 ° C.

Peel your potatoes and grate them finely. Transfer the whole in a colander, press well the fist of the hand to release the juice and let it sink in the rest.

Peel your onion and chop the end (eg electric chopper!). Book.

also finely chop the parsley bunch of previously rinsed and dried. Book.

In a bowl, mix egg, chipmunks, salt (although salt), pepper, nutmeg, chopped onion and parsley.

sufficiently Press shredded potatoes to make the most out of juice. Then add them to the previous preparation.

Heat a large skillet. Pour in a little oil and drop 3 large spoonfuls of potatoes, spread them with back of spoon to form pancakes. Brown on both sides and then transfer the patties on a plate to put them in the oven for about 25 minutes.

Go to table!

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This is not about machismo, but finally we are forced to see whether I do the housework, things do not stop to dirty again.

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way without wheat couscous

A long silence, sporadic publications since September, several reasons: the time line, juggle all his daily activities, and fatigue that overtakes me so quickly in the evening!
For in addition to my two men, one (or one!) new being growing inside me. .. After three solid months of nausea clearly present (which does not facilitate the setting in the kitchen), and past desires garlic, pickles and salted yoghurt (there is no better, surely!) Here I am at peace with my culinary wishes . Well yes the cravings are certainly bizarre, but I am ready to return to the kitchen;)
Especially since my little king is a true gourmet who loves to taste any new flavors and even a bit exotic for him! It motivates ^ ^

Here's a little sweet, and a recipe that I recommend because it comes from the Belle au Blé Dormant , a real treat to die for! Dessert recommended for fans of jam!

Linzer Torte "wheat free"
Source: La Belle au Blé Dormant

(for 4-5 shoots)

100 g of rice flour
150 g ground almonds
50 grams of unrefined sugar blonde
1 pinch of salt
1 / 2 c. to c. cinnamon
1 pinch of clove powder
1 / 2 lemon zest untreated
100 g salted butter cold
2 + 1 yolk
250 g raspberry jam

Prepare the dough mixer by mixing the flour, almonds, sugar, salt, spices, lemon zest, butter and 2 egg yolks. Possibly adding a little water. Let stand 1 / 2 hours in the refrigerator.

Preheat oven Th 6 (180 ° C). Spread the 3 / 4 of the dough and line a pie plate 27 cm in diameter without making up the edges too.

Garnish the tart with the jam.

With one quarter remaining dough, forming strips and arrange in a lattice on top of pie. The latest brush with egg yolk mixed with a little water. Bake for 45 minutes.

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is announced launch the second issue of the journal breezy Freak Wave, on February 13th, at the Halle Saint-Pierre (Paris 18e).

I learn in passing that I am about the King of the Belgians (whereas everyone knows that chu Québécois moé, fucking shit of tabernak!).



+ + + NOTE: Do not say it is I who drooled the song, but a more private evening will also be held Tuesday, from 19 to 23h, at Point Ephemeral .

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Bright slip that illuminates the language of the journalist on the radio just now, when at the end of the interview he thanked the placid writer Jean-Christophe Rupin .

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I hasten to destroy the "great discoveries" of this blog. In such exercises, other excellent.