tag:blogger.com,1999:blog-78859823833796418392024-02-08T04:41:28.421+01:00LA SOLITUDE DU CHORIZOEUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-7885982383379641839.post-44691493229844908052016-11-09T23:30:00.000+01:002016-11-10T21:33:54.394+01:00De La Solitude au Desnoyez<div style="margin-bottom: 0cm; text-align: justify;">
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<br />
"La solitude du chorizo"
était sa chrysalide. Son bouillon, son jus. Mâme Eugénie s'y est
mû instinctivement. Enfin, elle a tout de même passé toutes les
épreuves officielles pour manier ustensiles, monter mayo &
toréer réaction de Maillard. Bref ce qui se doit d'être enseigné
et appris. Mais Eugénie n'était qu'un pseudo, un avatar. Un hommage
surtout. A l'héritage génétique, à la passation des sensations.
Ceux d'une grand-mère et de ses tours de mains, des recettes qui
tapissent pour toujours les cortex des grands qui n'ont pas oublié
qu'ils ont été des "drôles", des <i>pitchounes. </i>Et
là, l'instinct alors s'exprime. Tension entre savoirs & saveurs.
Indispensable.</div>
<div style="margin-bottom: 0cm; text-align: justify;">
Jean-Marc
Sinceux, puisque c'est lui, s'est engendré en Eugénie, l'aïeule
cordon bleue horizon des Pyrénées. Mais ce ne fut pas simple. Il
fallut, après la reconversion, les examens, faire ses classes. D'où
peut-être la solitude. Et dans ces pérégrinations, il y a
<i>l'aficion </i>à la
cuisine ibérique<i>. </i>D'où le chorizo.</div>
<div style="margin-bottom: 0cm; text-align: justify;">
Mais, si selon
Epicure, "La vie périt par le délai, et chacun de nous meurt
affamé", Jean-Marc ne l'entendait pas sans se passer d'être
curieux, avide, partageur, gourmand. Car pour être affamé il faut
savoir avoir faim. Et soif. La découverte des "vins d'vie" suite à notre rencontre avec François Blanchard du Grand Cléré
fut d'ailleurs déterminante sur le chemin des accords entre le
raisin & le fricot qu'affectionne depuis toujours le nouveau
maître-queue. Le blog qui en découla eut tout de suite un protocole
solide & liquide bien léché (photos à l'appui), ordonné, avec
pour mission de transmettre de l'eau à la bouche. Les suiveurs de sa
page furent de plus en plus nombreux. C'était important pour
encourager ce passionné qui poursuivait son désir impérieux de
passer à l'étape suivante. Avoir son bouclard, sa gargote, sa
propre "maison".</div>
<div style="margin-bottom: 0cm; text-align: justify;">
Car c'est fait.
Hosanna au plus haut des flammes. Jean-Marc Sinceux a maintenant de quoi
entretenir ses propres gammes. Son chez lui. Ses casseroles, sa cave
et son resto. L'adresse est sise au 3 rue Dénoyez en plein XX°. Il
l'a simplement baptisé "Le Desnoyez" en hommage aussi à
ces tenanciers tels le sus-nommé ou le fameux Ramponneau qui firent
le beau temps de Belleville, celui des guinguettes, de la Courtille
et des cerises. Les produits sont ultra frais, la carte courte et
inspirée des recettes d'Eugénie si prisée dans "La
solitude..." avec bien entendu les vins de vignerons qui vont à
l'amble. La jauge est à la mesure du projet : "cuisine soignée
/ vins de qualité / service aimable".</div>
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<br /></div>
<div style="margin-bottom: 0cm; text-align: justify;">
Voilà. Vous savez
tout. Il ne vous reste qu'à cheminer jusqu'au "Desnoyez",
vous entrez, saluez le daron, il faut prendre place, commander, vous
pourlécher et vous désaltérer. En ayant une jolie pensée pour
Eugénie. Grâce à qui finalement tout ceci est bien arrivé. De la
solitude à la béatitude.<br />
<br />
"Le Desnoyez"<br />
3 rue Dénoyez<br />
75020 Paris<br />
(Métro : Belleville) <br />
06 61 19 18 31</div>
Ludovic Pautierhttp://www.blogger.com/profile/01973110146998301491noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-12909275619403789042016-04-04T14:20:00.000+02:002016-04-04T14:20:42.127+02:00Agneau de Lait des Pyrénées / Légumes Vinaigrette / Pommes ParisiennesDe l'agneau de lait des Pyrénées (ici de l'épaule).<br />
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<br />
Saler généreusement puis bien marquer sur toutes les faces à l'huile d'olive à feu vif.<br />
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Préparer une garniture aromatique. Fenouil, carottes, thym, laurier, romarin et une orange coupée en quartiers.<br />
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Débarrasser l'agneau. Changer l'huile d'olive et faire suer la garniture aromatique (sauf l'orange) avec une pincée de sel. </div>
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Déglacer au vin blanc sec + porto rouge. Mouiller au fond blanc de volaille. Poivrer. Ajouter l'orange et déposer l'agneau dessus. Couvrir d'une feuille de papier sulfurisé (au contact) et cuire au four tout doucement (150° c / Deux heures).</div>
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Des légumes. Chou-fleur, brocolis, carotte, fève, ail nouveau.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6amuCOoS55f_jFCFtn07tuPX1nUEKWx9MHSZCWV0YdImT3ADIGMjauayrqKpgFB-0_mckIyYEPsSF4L2DiqB9-T204kFsjFx11lx6Yk-c9fTMPAlZa4_RZCtwIhHm-de28lX9-9bPrWk/s1600/IMG_1504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6amuCOoS55f_jFCFtn07tuPX1nUEKWx9MHSZCWV0YdImT3ADIGMjauayrqKpgFB-0_mckIyYEPsSF4L2DiqB9-T204kFsjFx11lx6Yk-c9fTMPAlZa4_RZCtwIhHm-de28lX9-9bPrWk/s400/IMG_1504.JPG" width="400" /></a></div>
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Écosser les fèves. Les ébouillanter 30 s, les rafraîchir puis les éplucher. Prélever les sommités de chou-fleur et de brocolis. Les blanchir à l'eau bouillante salée puis les rafraîchir...</div>
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<br />
...faire des tagliatelles de carotte à l'économe.<br />
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<br />
Préparer les pommes parisiennes. Détails <a href="http://chefsimon.lemonde.fr/videos/pommes-parisiennes.html">ici.</a> <br />
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Sortir l'agneau de la cocotte. Filtrer le jus et le mettre à réduire. Remettre l'agneau dans la cocotte au four chaud à côté des pommes parisiennes. Réchauffer tout doux les légumes au beurre + huile d'olive et au dernier moment les arroser d'un bon trait de vinaigre de cidre. C'est prêt.</div>
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A boire. Un magnifique vin rouge des Albères de chez Yoyo. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvYWlfYvK-bPiFpOpDQ9r2VKgSq-8lox4Bm23dylq9P4PUri2Oy2VyoMfAGZ2KN_Ragm4cMR8EXEiMI_JrDNy3UlRExiL0leHg2VZ8OyyVp_JN6nSynNwgvCHfcoeEF0Ba3H1N0w2Rh4/s1600/IMG_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvYWlfYvK-bPiFpOpDQ9r2VKgSq-8lox4Bm23dylq9P4PUri2Oy2VyoMfAGZ2KN_Ragm4cMR8EXEiMI_JrDNy3UlRExiL0leHg2VZ8OyyVp_JN6nSynNwgvCHfcoeEF0Ba3H1N0w2Rh4/s400/IMG_1542.JPG" width="400" /></a></div>
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...</div>
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Yoyo c'est <a href="http://domaineyoyo.fr/la-negra/">là.</a></div>
EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com1tag:blogger.com,1999:blog-7885982383379641839.post-9274000385771050252016-03-20T11:19:00.000+01:002016-03-20T11:19:31.735+01:00Cabillaud / Carotte / Oignon / Noix de CocoDu dos de cabillaud. Le plonger dans une <a href="http://lasolitudeduchorizo.blogspot.fr/2014/11/de-la-volaille-en-saumure-sauce-romesco.html">saumure aromatisée</a> pendant 30 minutes.<br />
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<br />
Pendant ce temps:<br />
<br />
1/ Blanchir (séparément, rapport à la couleur) des petites carottes à l'eau bouillante salée (trois/quatre minutes)...<br />
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<br />
...puis les rafraîchir dans l'eau glacée (miracle, la peau se retire toute seule).<br />
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2/ Mixer une grosse carotte (coupée en petits dés) avec de l'eau froide...<br />
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...mettre le "jus" ainsi obtenu à réduire sur feu moyen avec des graines de coriandre et des queues de coriandre...</div>
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...mixer le tout à nouveau avec du jus de citron, de l'huile d'olive, du sel et du poivre puis passer au tamis et réserver à température ambiante.</div>
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3/ Émincer très finement du vert d'oignon nouveau...<br />
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...le mettre à suer tout doux avec beurre + huile d'olive + sel, puis mouiller au vin blanc sec et vinaigre de cidre. Cuire jusqu'à évaporation du liquide.</div>
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Retirer le cabillaud de la saumure. Bien l'éponger. Rôtir au beurre les carottes pourpre...<br />
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...et, dans un autre récipient, les carottes orange...<br />
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...déposer sur ces dernières le dos de cabillaud, ajouter un filet d'eau au fond du récipient (pas sur le poisson), couvrir et cuire 8 minutes environ (pas plus).<br />
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Saupoudrer de noix de coco râpée. Un trait d'huile d'olive. Fleur de sel. Quelques ombrelles de coriandre. C'est prêt.</div>
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A boire. Du chenin de haute volée. "Sorcellerie" (2014) de François Maudet. Vignoble "Le Temps d'Aimer" dans le 49.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-75577636831718976202016-03-09T15:08:00.000+01:002016-03-09T15:08:16.934+01:00Saucisse / Légumes<div style="text-align: justify;">
Des légumes qui traînent dans le bac à légumes (ici du choux kale, des radis roses, du brocoli, de l'ail nouveau)....</div>
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...mettre à rôtir à feu doux de la jolie saucisse avec un trait d'huile d'olive et une noisette de beurre...<br />
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...lorsque la saucisse est bien dorée, la piquer avec un cure dent, ajouter un trait d'eau, un jus va se réaliser tout seul...</div>
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...en même temps, faire sauter les légumes à feu vif à l'huile d'olive (garder croquant)...<br />
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...puis les déglacer avec le jus de la saucisse...<br />
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...sel (peu), poivre, c'est prêt.<br />
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Boire un coup ou deux de très bon vin rouge. "Brain de Folie" du Domaine du Mortier...</div>
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...c'est très très bon.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com1tag:blogger.com,1999:blog-7885982383379641839.post-43129845008258171452016-02-14T17:52:00.000+01:002016-02-14T17:52:10.080+01:00Vin de Paname ou de Cajou (Les gosiers ont des yeux...et des oreilles)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">La cambuse nourricière de Mâme Eugénie est revigorante car elle est odeur, papilles, partage et savoir-faire. Découverte aussi. Donc ce fut un plaisir que d'être invité à sa table, celle de "La solitude du chorizo", pour y faire macérer les vingt "Lettres à soif" qui figurent dans le menu (colonne de droite si vous débarquez ici). </span></div>
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<span style="font-family: inherit;">Pérégrinations viniques ou "road-mouvigne", flamme à déclarer à nos vigneron-et-ronnes de talent, poussées d'ivresses, bref, elles sont là et ne demandent aujourd'hui qu'à se glisser hors les murs du virtuel.</span></div>
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<span style="font-family: inherit;">Après re-écritures, fignolages et mises au point, quelques expériences à Pau ("Cave du palais", je recommande) ou chez Agnès & Jacques Carroget (Domaine de La Paonnerie, un must), ces missives à boire et à picoler se trouvent invitées chez Alain Hing, caviste ci-devant dans le X° arrondissement, rue Alibert, numéro 15. Le taulier est un vrai bonheur. L'enseigne regorge de ces artisans qui font, dirait Sébastien Barrier, qu'enfin<span style="font-family: inherit;">, </span>nous sachions qui nous buvons. C<span style="font-family: inherit;">ela</span> s'appelle "Au Quai", c'est pas loin du canal Saint-Martin, dont un refrain populaire disait : </span><br />
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<span style="font-family: inherit;">"<span style="font-family: inherit;">Saint Martin</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Boit du vin</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Dans la rue des Capuc<span style="font-family: inherit;">ins</span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Il a bu la goutte</span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Il a pas payé</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">On l'a mis à la porte avec u<span style="font-family: inherit;">n</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Coup d'balai<span style="font-family: inherit;">"</span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Donc des le<span style="font-family: inherit;">ctures des "Lettres à Soi<span style="font-family: inherit;">f". Le Jeudi 18 Février<span style="font-family: inherit;"> 2016<span style="font-family: inherit;">. Mais <span style="font-family: inherit;">pas que.</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Je s<span style="font-family: inherit;">erai accompagné de Pierre Mergen, Plasticien & Landais. Il accrochera aux cimaises d'"Au Quai" une expo incontrôlée de terroir bigarré avec force totems, "liegraphies", dessin<span style="font-family: inherit;">s et batsare. La "mesclagne" de <span style="font-family: inherit;">nos deux imaginaires échevelés s'intitule "Vins de Paname ou de Cajou".<span style="font-family: inherit;"> </span>Ne demandez pas pourquoi, fichtre, nous n'en savons rien. P<span style="font-family: inherit;">ar<span style="font-family: inherit;">ce qu'il nous seyait, voilà tout. Et basta cosi ! comme dirait Eugénie.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Donc<span style="font-family: inherit;">, ladite Eugénie, Alain, Pierrot<span style="font-family: inherit;">, et ma pomme, on vous attend, vous<span style="font-family: inherit;">, vos amis<span style="font-family: inherit;">, vos amours pour véri<span style="font-family: inherit;">fier que les gosiers ont des <span style="font-family: inherit;">yeux et des oreilles. On ira Bodega Obregon au Puerto Santa Maria avec Alberti, à Jurançon<span style="font-family: inherit;">, Chemin Larredya, chez l<span style="font-family: inherit;">es Carroget, dans la cave de Valère Novarina, à Duras, chez H<span style="font-family: inherit;">irotake, à Paname et <span style="font-family: inherit;">à Cajou, comme il se doit...et plus, si affinités.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">A Jeudi<span style="font-family: inherit;">. </span>18 Février 2016<span style="font-family: inherit;">. A partir de 18H00.</span> </span></span></span> </span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span> </span></span></span> </span></span> </span> </span></span></div>
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Ludovic Pautierhttp://www.blogger.com/profile/01973110146998301491noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-90337651951906724722016-01-21T12:02:00.002+01:002016-02-14T17:26:34.521+01:00Veau blanquette<div style="text-align: justify;">
Préparer un fond blanc de veau avec un demi pied de veau et des os de veau.</div>
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Placer le demi pied et les os dans un faitout. Couvrir largement d'eau froide...<br />
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...porter à ébullition puis baisser le feu et écumer, écumer, écumer pour retirer un maximum d'impuretés.</div>
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Jeter l'eau, bien rincer le faitout, le demi pied et les os à l'eau froide, puis recommencer l'opération en ajoutant une garniture aromatique (oignon piqué de clous de girofle, céleri branche, vert d'oignon, poireau...)...</div>
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...porter à ébullition puis cuire à petit feu deux/trois bonnes heures. Écumer pour enlever les dernières impuretés qui pourraient remonter à la surface. Débarrasser, (on peut garder le pied pour le manger plus tard en vinaigrette), filtrer et refroidir rapidement.</div>
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Une belle côte de veau de lait désossée (garder l'os pour le prochain jus ou fond blanc de veau) et ficelée. </div>
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Saler et rôtir la côte de veau (beurre + huile + gousses d'ail en chemise + thym frais) sur toutes ses faces...</div>
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...l'arroser régulièrement...<br />
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...puis la laisser reposer.<br />
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Pendant ce temps mettre à rôtir de l'oignon coupé en deux dans une poêle avec du beurre...</div>
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...puis préparer la sauce blanquette. Faire un roux avec approximativement 20g de beurre et 20g de farine. Verser 50cl (plus ou moins) de fond blanc de veau <u>froid</u> sur ce roux chaud. Cuire quelques minutes à petit feu en fouettant, puis ajouter un peu de crème liquide et un trait de jus de citron jaune. Ici pas de jaune d’œuf mais on peut en ajouter un si on veut. Garder au chaud au bain marie. Finir la cuisson de la côte de veau et de l'oignon au four à 200° et faire sauter quelques shiitakés...</div>
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...un peu de cerfeuil, fleur de sel, poivre du moulin, c'est prêt.<br />
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A boire. Un très grand blanc. Un "Saint-Véran" 2012 de Julien Guillot, du Clos des Vignes du Maynes dans le 71...</div>
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...c'est absolument superbe...</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-78139664895077092612016-01-03T10:27:00.000+01:002016-01-21T12:04:04.617+01:00Lettres à soif (20)<div style="margin-bottom: 0cm;">
Vin de Paname ou</div>
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de cajou /de voyou / de cayou</div>
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jus de voyou</div>
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jus de cayou</div>
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Paname en cage</div>
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Paname en vrac</div>
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Panne âme</div>
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cage</div>
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où ?</div>
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Rue de verjus</div>
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joue de Paname</div>
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jus de joues</div>
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rouge</div>
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Paname blanc blue</div>
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juge</div>
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joue</div>
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rejoue</div>
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tes jus de cajou</div>
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de cagette</div>
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de jugeotte</div>
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à la jugée</div>
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les raisins dans la cage</div>
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ou</div>
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dans la cuve</div>
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cul de joue</div>
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joue de cul</div>
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de colère</div>
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je veux</div>
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ce jus</div>
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j'y joue, oui</div>
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à Paname à cajou.</div>
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Pas de cachou</div>
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pour ce vin</div>
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du jus</div>
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limpide</div>
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ce jus
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oh ! l'impie</div>
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de
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100 juges A</div>
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100 juges O</div>
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100 juges C</div>
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on va pas, en plus</div>
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tendre l'autre joue</div>
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jouer des jus</div>
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se jouer des ju/</div>
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ges à Paname</div>
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comme à Anjou</div>
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avec chapeau chevaux</div>
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genoux hiboux choux cajou</div>
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sans robe</div>
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mais joli jus</div>
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pour</div>
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devenir ange ou</div>
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démon</div>
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devenir cajou</div>
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cajouler</div>
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cajoulûre</div>
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cajoulie</div>
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cajoulin</div>
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cajou lent/long/lu/l'eau</div>
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vin de Paname</div>
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aérien</div>
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les ailes au chapeau</div>
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vin de cajou</div>
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vin de noi/</div>
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re</div>
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veuve vin.</div>
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<br /></div>
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Allez ! revin de Paname</div>
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revin de cajou</div>
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je vous</div>
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tends mon chapeau</div>
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à défaut ma joue</div>
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et tire le vin de mes révérences</div>
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de mes rêves,</div>
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errance</div>
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à Paname</div>
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à cajou</div>
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jus de sapajou</div>
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jus de hey Jude</div>
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nos vignes
</div>
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...</div>
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je vous aime</div>
<div style="margin-bottom: 0cm;">
je vous ju/</div>
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re</div>
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je vous joue/</div>
<div style="margin-bottom: 0cm;">
re</div>
<div style="margin-bottom: 0cm;">
yé vous youre</div>
<div style="margin-bottom: 0cm;">
je me pâme</div>
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je me gnagne</div>
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à cajou de Paname</div>
<div style="margin-bottom: 0cm;">
à caname de Pajou,</div>
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les parpajous</div>
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en joue</div>
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feu de dieu</div>
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feu de joues</div>
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Paname en feu</div>
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voilà</div>
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feu le jus</div>
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de Paname</div>
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à cajou</div>
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y en a plus</div>
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y en a plous</div>
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on s'en fout on est fou.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIVygOmjO8mGaDsfV39wFioLvTJYr_CbRPWVafdiCy4nOzKFOuvzdynTiUo_l7a1ibepntG713KGS7AycLHUh2Ym5aq41raT8kk_dJMTW9Q2BjrN1Wa19MoT07UZoaRsGctLCkTvjYw/s1600/LAS+20.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIVygOmjO8mGaDsfV39wFioLvTJYr_CbRPWVafdiCy4nOzKFOuvzdynTiUo_l7a1ibepntG713KGS7AycLHUh2Ym5aq41raT8kk_dJMTW9Q2BjrN1Wa19MoT07UZoaRsGctLCkTvjYw/s400/LAS+20.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Closerie de Belle-Poule - Cabernet Franc - Sébastien Gandubert)</td></tr>
</tbody></table>
</div>
Ludovic Pautierhttp://www.blogger.com/profile/01973110146998301491noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-73333706183072898332015-12-21T14:41:00.000+01:002015-12-21T14:46:51.505+01:00Un poireau vinaigrette<div style="text-align: justify;">
Dans la série "tout con tout bon".</div>
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1/ Laver à l'eau froide du poireau, puis le cuire à la vapeur, et, une fois cuit, le garder tiède.</div>
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2/ Peler à vif un pamplemousse, une orange et une clémentine. Récupérer les jus. Tailler les chairs en petits dés.</div>
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3/ Réduire les jus à feu fort jusqu'à consistance sirupeuse. Laisser refroidir puis monter au fouet avec de l'huile d'olive, de l'huile de noisette, du sel, du poivre et une larmichette de vinaigre de riz.</div>
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4/ Concasser quelques noisettes et quelques herbes fraîches (coriandre, persil, ciboulette, estragon,...)</div>
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<br /></div>
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5/ C'est prêt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelbfq4WYs0b58lKXGz5AOVaPywPO55qG1NoMiLF6YENYwDxQdMSlr7tXdFKBg_NqHtML-y8DOIitVdE3i3rUPRThuuVL8zd3Vm5z7tYpPm2O-Oh_KzIcAwqnxtcVPgohM_x8m_pfeGl8/s1600/Poireau+vinaigrette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelbfq4WYs0b58lKXGz5AOVaPywPO55qG1NoMiLF6YENYwDxQdMSlr7tXdFKBg_NqHtML-y8DOIitVdE3i3rUPRThuuVL8zd3Vm5z7tYpPm2O-Oh_KzIcAwqnxtcVPgohM_x8m_pfeGl8/s400/Poireau+vinaigrette.JPG" width="400" /></a></div>
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6/ Boire un coup. Des bulles par exemple. Du sauvignon et du chenin de chez Bertin-Delatte, à Rablay sur Layon dans le 49. C'est très très bon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIhiaLlmKE3j-99pMianTvcNWGwMVD08Eo5MhTwFDbUbSVxARnekNlJxBqLO04vV6ZpS-FoVuBb8_9Yh8PqtQC02I_XsDJ8UNvh6WcSvolyyJ2q60NossFREAIF_QOF05vNNiheGJWxY/s1600/n.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIhiaLlmKE3j-99pMianTvcNWGwMVD08Eo5MhTwFDbUbSVxARnekNlJxBqLO04vV6ZpS-FoVuBb8_9Yh8PqtQC02I_XsDJ8UNvh6WcSvolyyJ2q60NossFREAIF_QOF05vNNiheGJWxY/s400/n.JPG" width="400" /></a></div>
EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-90146271345612349252015-12-09T15:54:00.000+01:002015-12-09T16:14:59.297+01:00Boeuf / Cresson / Pomme de terre<div style="text-align: justify;">
...et de la sauce aussi, dite "bordelaise", mais on est pas obligé de la faire avec du Bordeaux. Avec du très bon vin rouge ça marche bien <strike>mieux</strike> aussi. En l’occurrence celui-ci...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5A09yNJV3A3C2VF5bG09u-PKOCVhlymJmSyEZYRbwIs6whfZ3kD-kKyn8u2OGmnlGZ_KRdYEkI3PxDd6XUMuJKBEo0yhyN57PA6K70unACmwIbg7WFcHXVBFjtXCtC919NkO7DEGa0w/s1600/IMG_0431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5A09yNJV3A3C2VF5bG09u-PKOCVhlymJmSyEZYRbwIs6whfZ3kD-kKyn8u2OGmnlGZ_KRdYEkI3PxDd6XUMuJKBEo0yhyN57PA6K70unACmwIbg7WFcHXVBFjtXCtC919NkO7DEGa0w/s400/IMG_0431.JPG" width="400" /></a></div>
<br />
...du Domaine "Amagat", dans le 66, à Calce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmoTRIU_EOnVBqmGeKVinaFK30N0QwF5obS1bhqIQTqyb3Fz5sc926sL1ZIR5Gelak2veqH2HvdrZs6ZR_gvOLEmtoi7-NIeDMhre2RXMYGg8Yjnpgvq-kfO_X_-ykkwvgV1rac7ISrk/s1600/IMG_0432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmoTRIU_EOnVBqmGeKVinaFK30N0QwF5obS1bhqIQTqyb3Fz5sc926sL1ZIR5Gelak2veqH2HvdrZs6ZR_gvOLEmtoi7-NIeDMhre2RXMYGg8Yjnpgvq-kfO_X_-ykkwvgV1rac7ISrk/s400/IMG_0432.JPG" width="400" /></a></div>
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Mettre de l’échalote ciselée dans une casserole...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OiEX2ma3m_OrN0kzLxY75K1VWq4HMdiEws_cJwmjfipDCGSBqMaR_xDtGpA-yvNaLcMHytnQzXJJdiZBUUlfCo5vyALTe6_4qV72_PgnU-IqVqN6z4spUlouacKcPOPW_uW7qX3zw4Q/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OiEX2ma3m_OrN0kzLxY75K1VWq4HMdiEws_cJwmjfipDCGSBqMaR_xDtGpA-yvNaLcMHytnQzXJJdiZBUUlfCo5vyALTe6_4qV72_PgnU-IqVqN6z4spUlouacKcPOPW_uW7qX3zw4Q/s400/IMG_1085.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
...ajouter une feuille de laurier et 20cl du vin rouge choisi, faire réduire quasiment à sec (la valeur d'une cuillère à soupe)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUrBOUvkXSew2et0Rk8OZaHedpAs16eFUUrXO5IHtKlhwG9ogI-yaz6UXDd6ZJf0EIUqrKITQdnEJG8GSeE15zLBqBw4pp33EWY55eRefh0Wg4dzG7oalH1G507E73CLvjU1b-xAeLGA/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUrBOUvkXSew2et0Rk8OZaHedpAs16eFUUrXO5IHtKlhwG9ogI-yaz6UXDd6ZJf0EIUqrKITQdnEJG8GSeE15zLBqBw4pp33EWY55eRefh0Wg4dzG7oalH1G507E73CLvjU1b-xAeLGA/s400/IMG_1086.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
...puis ajouter 20cl de jus de veau maison et laisser réduire (pas trop non plus) jusqu'à consistance souhaitée. Garder au chaud.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEhAVPZdcy9XocsNRUr10l5hx94XoHAMUOlXe1mSHK1-soBd0Hh-7G0pZhlG0D11o2b7xsBoigPUBsXy0qhziS3uIhXNnTzNsk0-utDkYEO908UjeREyYcA9P48Hw50JXy8rHKOwx_w8/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEhAVPZdcy9XocsNRUr10l5hx94XoHAMUOlXe1mSHK1-soBd0Hh-7G0pZhlG0D11o2b7xsBoigPUBsXy0qhziS3uIhXNnTzNsk0-utDkYEO908UjeREyYcA9P48Hw50JXy8rHKOwx_w8/s400/IMG_1090.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
Laver, essorer, hacher grossièrement une jolie botte de cresson (de <a href="http://www.cressonnieres.net/">Méréville</a> ou d'ailleurs)...</div>
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...l'ébouillanter deux/trois minutes puis la rafraîchir immédiatement dans de l'eau glacée. L'essorer à nouveau puis la mixer avec un glaçon, un peu de bouillon de volaille (ou d'eau), un filet d'huile d'olive et une pointe de sel. Garder à température ambiante.</div>
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Tailler de fines tranches de pomme de terre à la mandoline, puis au couteau tailler en julienne très très fine...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfkQH3Z3Mra6KX_rIgn6obcA-Rk2IiRhyJwY9FccBCqNPR9pX1hkAizXs3qLXBZoO4XxOnbrBZia9b4nnvNbHf3HiZhiK6lPCw75zJuOxQoaT8pec0cUzqbu_DooijkMRFBHdzHshw_o/s1600/IMG_1092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfkQH3Z3Mra6KX_rIgn6obcA-Rk2IiRhyJwY9FccBCqNPR9pX1hkAizXs3qLXBZoO4XxOnbrBZia9b4nnvNbHf3HiZhiK6lPCw75zJuOxQoaT8pec0cUzqbu_DooijkMRFBHdzHshw_o/s400/IMG_1092.JPG" width="400" /></a></div>
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...faire chanter une noix de beurre avec un peu d'huile d'olive... </div>
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...y jeter harmonieusement la julienne de pomme de terre, former une galette à l'aide d'une fourchette (ou ce qu'on veut) et laisser rissoler gentiment.</div>
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Saisir le boeuf (ici du faux filet) sur les deux faces (salées)...</div>
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...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb_VkGx-yxbK70nIe_feVotKVXSJMK3n6dOy5unq_b6dLegQxUPRNXzJ3pQYEUtMHETaosnKQFxOI321MAn-SK_RbKy0TI9v8cTkWc0Sx-z5sBi9xQkP72Va7f9foCWCgBdOiL-eMQFk/s1600/IMG_1102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb_VkGx-yxbK70nIe_feVotKVXSJMK3n6dOy5unq_b6dLegQxUPRNXzJ3pQYEUtMHETaosnKQFxOI321MAn-SK_RbKy0TI9v8cTkWc0Sx-z5sBi9xQkP72Va7f9foCWCgBdOiL-eMQFk/s400/IMG_1102.JPG" width="400" /></a></div>
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...puis le laisser reposer (hors du feu) sur une grille ou, comme ici, sur des brochettes en bois...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzi1UKNYdkAuMaH5EcZRagEtxy6LTo0YhZ14S3lreHWhxekWgmmqKGfo9ac9Z1QH6GRVo4MhDqqGw8lxkYk2P7vbG3b4ny1TiWsOKTcc1NZqTHpoqhFjk6VsE7WhE8_bewhDKFtPJusnk/s1600/IMG_1103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzi1UKNYdkAuMaH5EcZRagEtxy6LTo0YhZ14S3lreHWhxekWgmmqKGfo9ac9Z1QH6GRVo4MhDqqGw8lxkYk2P7vbG3b4ny1TiWsOKTcc1NZqTHpoqhFjk6VsE7WhE8_bewhDKFtPJusnk/s400/IMG_1103.JPG" width="400" /></a></div>
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...le temps d'ajouter quelques copeaux de beurre à la galette de pomme de terre avant de la retourner...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMg6OYw15dfhyphenhyphenpPIrHjZpDMAvmQSyrT9K3TaAkP2uDem1_kT-br5tNMqL6N5Oary_R4_3lNE3nb7tPOZ3hYLx4PyftrRXH1SWrSyBBefnFEwZAcQ-i0aaTdqw3eioh7DkvFVvkEEA2Ns/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMg6OYw15dfhyphenhyphenpPIrHjZpDMAvmQSyrT9K3TaAkP2uDem1_kT-br5tNMqL6N5Oary_R4_3lNE3nb7tPOZ3hYLx4PyftrRXH1SWrSyBBefnFEwZAcQ-i0aaTdqw3eioh7DkvFVvkEEA2Ns/s400/IMG_1096.JPG" width="400" /></a></div>
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...et de terminer la cuisson au four (200°).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G8uuItC6M3KejRSgZS_EyS3UwPS9X1f9g1uUa9ya96tIOW-aXDiHdUK85CLdkVvUfEL00lDtUMjfMiFgpyJpVLykV3XwqbIqt6l4AexEWAFyEf80ObQr42jTOWfieuka3Xy3W8OVvLM/s1600/IMG_1097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G8uuItC6M3KejRSgZS_EyS3UwPS9X1f9g1uUa9ya96tIOW-aXDiHdUK85CLdkVvUfEL00lDtUMjfMiFgpyJpVLykV3XwqbIqt6l4AexEWAFyEf80ObQr42jTOWfieuka3Xy3W8OVvLM/s400/IMG_1097.JPG" width="400" /></a></div>
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Passer le pavé de faux filet au four pour le réchauffer (deux/trois minutes si on le veut bleu). Monter la sauce <strike>bordelaise</strike> vin rouge au beurre...</div>
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...fleur de sel, poivre du moulin, c'est prêt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEQqZSc_N3ldPXJ8HSgI3DChypnVkgcjJidGI0IzqsKNFUiF6Xth9YcbvJ1lFhMtNpMRa4XhPv9Bt6toegUQ6GR-D51_hV6WfhFVSVi3J0hGULbacVdlq7vWgiK4FjvknwmMX3YaNSMg/s1600/IMG_1106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEQqZSc_N3ldPXJ8HSgI3DChypnVkgcjJidGI0IzqsKNFUiF6Xth9YcbvJ1lFhMtNpMRa4XhPv9Bt6toegUQ6GR-D51_hV6WfhFVSVi3J0hGULbacVdlq7vWgiK4FjvknwmMX3YaNSMg/s400/IMG_1106.JPG" width="400" /></a></div>
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Boire le vin rouge évidemment.</div>
EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-2231200604312424392015-11-11T13:44:00.000+01:002015-11-11T13:44:20.632+01:00Des Pâtes<div style="text-align: justify;">
Des pâtes oui, mais avec DE LA VIANDE. De la bonne. En l’occurrence, un reste de pot au feu. Du jarret de veau et du plat de côte.</div>
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De la carotte, de l'oignon rouge, de l'ail, du céleri branche, du lard.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVTkv-WL8rpVT3DY2myCbYKHi4rxmAr-Q7YBfJRLItklO0q3jeEpZdBCDwp41VBEop0Rkoz3byKYe4g7zKC2jFWFV8ohCeYG3BsCuGqyUHWbaUDiEfGUwuY5DnVQVPPRTz3hF5JUIM7c/s1600/IMG_1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVTkv-WL8rpVT3DY2myCbYKHi4rxmAr-Q7YBfJRLItklO0q3jeEpZdBCDwp41VBEop0Rkoz3byKYe4g7zKC2jFWFV8ohCeYG3BsCuGqyUHWbaUDiEfGUwuY5DnVQVPPRTz3hF5JUIM7c/s400/IMG_1037.JPG" width="400" /></a></div>
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Tailler le lard en petits dés et le faire bien rissoler dans une cocotte avec de l'huile d'olive + beurre salé...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYUR7qbVT1-Z6QD-rCxszOVyjhHPgSAhWw2i1q2uJRziMwyNPhfre_mK5sxeXJ1wNImIo9aCOYXICoL5zqaxnGQszUpF81gGejqScxbTL8mN4Ta1vyNV-iy2lduVqg_aHgzjC1EdfnTs/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYUR7qbVT1-Z6QD-rCxszOVyjhHPgSAhWw2i1q2uJRziMwyNPhfre_mK5sxeXJ1wNImIo9aCOYXICoL5zqaxnGQszUpF81gGejqScxbTL8mN4Ta1vyNV-iy2lduVqg_aHgzjC1EdfnTs/s400/IMG_1040.JPG" width="400" /></a></div>
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Râper la carotte au dessus/dans la cocotte...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht9x3IXixu3sZtwjo7c_9sdAPlqOsRQ8zOCzB_B68CdbhjoJHb0BmO3usq5-7TSlUaPrD5gtKiPFwUdEZZS9HZWNgzWvInIORwQRJ_qg_oruaAzH3qpY5MWOT9RSMOAkFQJHrlnONI8k/s1600/IMG_1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht9x3IXixu3sZtwjo7c_9sdAPlqOsRQ8zOCzB_B68CdbhjoJHb0BmO3usq5-7TSlUaPrD5gtKiPFwUdEZZS9HZWNgzWvInIORwQRJ_qg_oruaAzH3qpY5MWOT9RSMOAkFQJHrlnONI8k/s400/IMG_1041.JPG" width="400" /></a></div>
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...faire de même avec l'ail... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvJQHLMWYfli1eZM_J1d83I8fO4_2CzJwvxJSMRq-60Ai85xy2H0ZYEl9qWeyqGLLDhFGYF0MTdevkIJ5Rr0OZTsWPnoIzKuhQ3g14ZZJ2ogVA_dJUXWPDwtlNYU0ViupIfa0n1pNSfI/s1600/IMG_1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvJQHLMWYfli1eZM_J1d83I8fO4_2CzJwvxJSMRq-60Ai85xy2H0ZYEl9qWeyqGLLDhFGYF0MTdevkIJ5Rr0OZTsWPnoIzKuhQ3g14ZZJ2ogVA_dJUXWPDwtlNYU0ViupIfa0n1pNSfI/s400/IMG_1042.JPG" width="400" /></a></div>
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...l'oignon rouge... <br />
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...et le céleri branche (le tailler en petits dés s'il est un peu fatigué comme le mien). </div>
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Bien faire revenir le tout, pas trop fort.<br />
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Ajouter la viande taillée en petits dés...<br />
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Faire rissoler encore un peu, avec de l'harissa et du concentré de tomates...<br />
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...déglacer au vin rouge, laisser réduire puis mouiller juste à hauteur avec le bouillon du pot au feu. Cuire à couvert, à feu tout doux, le plus longtemps possible (une heure minimum pour les plus pressés). Ajouter un peu de bouillon de temps en temps, si nécessaire, mais il ne faut pas que ça soit trop mouillé.</div>
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Cuire les pâtes (des penne c'est bien) le temps indiqué sur le paquet (moins une minute, la dernière minute se faisant dans la cocotte avec une petite louche d'eau de cuisson des pâtes pour lier le tout à feu vif). Laver et sécher des herbes (feuilles de céleri, persil plat, ciboulette et cébette) puis les hacher au dernier moment pour finir l'assiette...</div>
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...un trait d'huile d'olive, fleur de sel, poivre du moulin, c'est prêt.<br />
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A boire. Du rouge. Du Gaillac de chez Bois <strike>moi ça</strike> Moisset.<br />
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100% brocol. C'est rustique. C'est très très bon.<br />
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<br />EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-55887975118206289192015-10-27T14:36:00.002+01:002015-10-27T15:01:09.321+01:00Du Colvert<div style="text-align: justify;">
Acheter un beau colvert, ou mieux, aller le chasser. Lever les filets et les cuisses. Les plonger dans une saumure comme <a href="http://lasolitudeduchorizo.blogspot.fr/2014/11/de-la-volaille-en-saumure-sauce-romesco.html">ici.</a> Concasser la carcasse et les ailes. Faire rôtir le tout avec un peu de lard fumé. Ajouter une garniture aromatique (oignon, carotte, céleri branche,...). Déglacer au vin blanc sec, mouiller avec de l'eau à hauteur et ajouter quelques baies de genièvre. Laisser réduire et concentrer à petits bouillons. Faire un jus, en fait.</div>
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Retirer les filets et cuisses de la saumure. Bien les sécher, puis les faire rôtir à la graisse d'oie, uniquement côté peau. Laisser monter la cuisson. La peau doit être bien croustillante...</div>
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Saler, retourner et placer au four à 100°C...<br />
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...le temps de préparer une simple mais jolie garniture (ici de la carotte, des champignons de paname, des échalotes et du choux kale).</div>
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C'est prêt.<br />
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A boire. Du rouge du domaine Stephan à Tupin dans le 69. Simple mais très très bon. <br />
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...<br />
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<br />EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com3tag:blogger.com,1999:blog-7885982383379641839.post-18174293921631662432015-10-03T10:08:00.002+02:002015-10-03T10:08:54.967+02:00Ravioles ricotta blette champignon / Veau<div style="text-align: justify;">
De la ricotta, du citron jaune, des champignons (ici des lentins de chêne), de la blette, de l'échalote et des herbes.</div>
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Faire suer au beurre l'échalote et les côtes de blette, ajouter les champignons...</div>
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...puis du vert de blette, et enfin, hors du feu, les herbes ciselées. Saler, poivrer.</div>
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Mélanger cette "farce" à de la ricotta + du zeste de citron jaune.</div>
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De la pâte à raviole.</div>
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Déposer une bonne cuillère à café de "farce" dessus...</div>
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...mouiller les bords, recouvrir d'une seconde pâte à raviole...</div>
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...souder avec les doigts pour chasser l'air. Cuire les ravioles à la poêle, à feu doux, avec un peu de beurre au début...</div>
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...puis finir avec un peu de bouillon de volaille.<br />
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En même temps, cuire le veau, ici de la côte...</div>
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...et faire tomber de la blette...</div>
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...c'est prêt...</div>
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...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iATMTCE7deoLovs3cv2FPx2twtpyX7yiOKVuaxv6dJXw8lrIqKamBkoOPznSUfx8iEPbABkbu2By5d2eh-VTasrj3UNh6RZ6oOugQfFU154XhQV2xh0ZAJ60rMgk9FET2Gp9KSZu1Ro/s1600/R1005712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iATMTCE7deoLovs3cv2FPx2twtpyX7yiOKVuaxv6dJXw8lrIqKamBkoOPznSUfx8iEPbABkbu2By5d2eh-VTasrj3UNh6RZ6oOugQfFU154XhQV2xh0ZAJ60rMgk9FET2Gp9KSZu1Ro/s400/R1005712.JPG" width="400" /></a></div>
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A boire. De la mondeuse de chez Nicolas Gonin dans les Balmes Dauphinoises...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIKobKwATLLDQ3CMOcDX37EPeqmBzverVeIiLYltWuPVaVnV8qc4UZouOuKgg0cSsRV7ZjbY-AU9h6ZJ5p9Ol98PT5_e2kJ_Xm8bkwXR1BAOyMscesdR7YJMOEFT3nc3zEz94jekN2lg/s1600/R1006021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIKobKwATLLDQ3CMOcDX37EPeqmBzverVeIiLYltWuPVaVnV8qc4UZouOuKgg0cSsRV7ZjbY-AU9h6ZJ5p9Ol98PT5_e2kJ_Xm8bkwXR1BAOyMscesdR7YJMOEFT3nc3zEz94jekN2lg/s400/R1006021.JPG" width="400" /></a></div>
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...c'est très très bon. C'est <a href="http://www.vins-nicolas-gonin.com/nicolas-gonin-vigneron-saint-chef-vin-pays-balmes-dauphinoises-isere.php">là</a>.<br />
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com4tag:blogger.com,1999:blog-7885982383379641839.post-62177013447682078982015-09-13T13:18:00.001+02:002015-09-13T13:18:20.772+02:00Cocos de paimpol / Moules de bouchot / Andouille de Guémené<div style="text-align: justify;">
Des cocos de Paimpol (les cuire à l'eau bouillante avec du laurier une quarantaine de minutes. Moins longtemps si on les aime un peu al dente)...</div>
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des moules de bouchot (bien lavées)...</div>
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...une échalote ciselée, du cidre ou vin de pomme (voir plus bas), un peu d'eau...</div>
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...porter à ébullition et y jeter les moules pour trente secondes...</div>
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...récupérer les moules, les décortiquer, filtrer le jus de cuisson, le mettre à réduire puis le crémer et y ajouter de la moutarde (normale et à l'ancienne)...</div>
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...laisser compoter puis y ajouter les cocos et quelques morceaux d'andouille de Guémené...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6TYqB0ryLbfcwAuePx_pQXqNbXq5GXQy6EEKNHLI-JzFJjhOXevXtWVFUYfhXyYAolz4EaOFH6266DJTQ_8THu66KaeWT_9HiVFKVMNp9SlFPOBzX_spmWdPOd6h0VVPQqbh9RyEZ1Q/s1600/IMG_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6TYqB0ryLbfcwAuePx_pQXqNbXq5GXQy6EEKNHLI-JzFJjhOXevXtWVFUYfhXyYAolz4EaOFH6266DJTQ_8THu66KaeWT_9HiVFKVMNp9SlFPOBzX_spmWdPOd6h0VVPQqbh9RyEZ1Q/s400/IMG_0866.JPG" width="400" /></a></div>
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....laisser compoter puis y ajouter les moules...</div>
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...et enfin du persil ciselé...</div>
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...mélanger délicatement...poivrer (surtout pas de sel, rapport à la moutarde qui est déjà suffisamment salée)... c'est prêt.</div>
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Boire le cidre ou vin de pomme qui a servi à la cuisson des moules. "Txalaparta" du <a href="http://domainebordatto.com/">Domaine Bordatto</a> à Jaxu dans le 64, qui, soit dit en passant, fait aussi un délicieux Irouleguy rouge...</div>
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<br />
...c'est superbe. <br />
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-16869622724316272122015-07-27T13:24:00.001+02:002015-07-27T16:28:12.607+02:00Cochon TonnatoUn reste de joli rôti de cochon dans l'échine...<br />
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<br />
...le laisser à température ambiante le temps de préparer le reste.<br />
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De l'oignon rouge et de l'oignon jaune...<br />
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<br />
...le détailler en pétales...<br />
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...porter à ébullition du vinaigre blanc avec un peu de sel et un peu de sucre...<br />
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...le verser sur les pétales d'oignon, filmer, laisser refroidir puis mettre au frais.</div>
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Préparer la sauce tonnato en mixant du thon en conserve de qualité, des câpres, du jus de citron, de l'anchois, deux jaunes d’œuf (crus), un peu d'huile d'olive et un peu de jus de cuisson du rôti (s'il en reste)...</div>
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...laisser prendre un petit peu au frais.</div>
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Râper un peu de fenouil et l’assaisonner d'un peu d'huile d'olive et de jus de citron jaune...</div>
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...poivre du moulin, quelques pluches de fenouil et des câprons, c'est prêt...</div>
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... <br />
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A boire. Du blanc. "Lignières" de Thierry Navarre. Ribeyrenc blanc, Clairette et Grenache Gris...</div>
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...c'est très très bon...<br />
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-41761356243039273272015-07-11T12:17:00.001+02:002015-07-18T09:50:32.707+02:00Du Pain, Du Vin, Du Bergecrac<div style="margin-bottom: 0cm; text-align: justify;">
Cher M. Brun,</div>
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Cette année tu avais pris cette décision qui nous fit tant mal à l'âme mais que nous respectons,
tu avais décidé de lâcher ton rôle de cadreur dans notre
<i>roadmouvigne</i> quasi-annuel et pourtant, le cadrage, dès que
bacchus s'emmêle les grappes, tudieu que c'est important !<br />
<br />
Nous voilà
donc partis (ma pomme, JJ et Eugénie) pour la Gascogne la plus exotique pour nous, gens du Sud
du Sud, et pourtant si en odeur de multitude grâce notamment à
Edmond le Rostand, j'ai nommé Bergerac.</div>
<div style="margin-bottom: 0cm; text-align: justify;">
Piqué de quelques nuages, avec une
légère ventole pour les bousculer, le ciel était le plus délectable
des compagnons faisant presque s'éparpiller ton absence. On ne
t'oubliait pourtant pas puisque nous tombâmes en arrêt du côté
d'une aire de toute beauté qui pourrait à merveille accueillir la
confrérie de <i>campinguecareux </i>dont
tu fais partie et qui, si je ne m'abuse, peut se vanter d'avoir
toujours une roue d'avance sur les autres...J'me comprends.</div>
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C'est après
quelques vicissitudes de parcours que nous débarquâmes chez
Grégoire Rousseau à Garsac-de-Curson.<br />
<br />
Le vigneron t'aurait enchanté
( il en fut de même pour nous autres) avec son aplomb bien trempé
mais jamais arrogant, simple, proche d'une terre qu'il aime et donne
envie d'aimer.<br />
<br />
De beaux merlots...<br />
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...cabernets...<br />
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<br />
...quelques ares de sémillon...<br />
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...et bientôt de sauvignon...<br />
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<br />
Tout ce beau monde croît ici avec opulence, santé,
vie, plaisir et qualité.<br />
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<br />
Les vestiges d'un esclavage chimique perpétué
par les anciens propriétaires des rangs de vigne sont encore là
mais anecdotiques...<br />
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<br />
...Grégoire passant à la refertilisation des sols
avec conviction et par là-même de 4 à 9 hectares. Certains rangs
sont longs comme des jours sans miche et on imagine le travail.
Grégoire, lui, ne l'imagine pas, ses mains en parlent, le
concrétisent.<br />
<br /></div>
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La dégustation fut
large, sous l'arbre, en mode pow pow d'amateurs de vins d'vie et de
chère à canons de la maison Laguerre de Pessac et dont tu connais
les tenants (jambonneau, boudin, grenier médocain, gratton, magret
séché, fromages...) et les aboutissants ( miam !).<br />
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Toutes les cuvées, "Lilas", "Tombé du ciel" (en 2013 Grégoire a tout perdu because
la grêle et il a trouvé des raisins chez ses amis), "Zeste de Coquelicot" en rouge, puis "Sac de billes", en pétillant naturel, ont chamarré
nos gosiers et posé du plaisir dans nos papilles rendues à la
palette de l'instant, discussion qui roule, heure qui tourne et
nonobstant, on a l'impression que c'est un suspens qu'on vient de
vivre. Tu connais cela aussi bien que nous.</div>
<div style="margin-bottom: 0cm; text-align: justify;">
Après avoir mis au
coffre quelques dives qui nous seront précieuses pour la paella
campera dominicale ( ah les cagouilles d'Eugénie, l'arroz bomba de
JJ, le bouillon de mézigue, le lapin fermier qui trottait encore
dans la paella) nous filâmes là où chacun rêve un jour d'arriver.
A Pomport. Chez Barouillet.<br />
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Comme, à l'instar de Sébastien Barrier, il faut toujours savoir qui nous buvons, je te présente le binôme
qui nous accueillit dans un hameau où tout semble converger vers la
vigne et ses bienfaits. Aux manettes, mais issu de trois générations
de vignerons, Vincent Alexis escortée joliment par sa compagne Margaux. Ici tout respire la solidité, l'histoire, le terroir
accompli.<br />
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...<br />
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<br />
40 hectares et tout en "biody" ! Ce qui semble
gageure est vite confirmé sur le terrain : les herbes sont belles,
les ceps pétent la santé, la fleur est guillerette, les sols à la
fête, la faune itou. Y'a dl'a joie de vivre.<br />
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<br />
Impeccable. Au chai, Alexis est précis. Mais
sur la base de cette solidité héritée et bien intégrée il a
décidé de monter un projet où la recherche, le tâtonnement, la
curiosité s'allient au plaisir d'aller plus loin ou ailleurs. Il y a
là dans une cuve un blanc qu'il travaille et qu'il chérit. On
goûte. C'est grand, c'est parfait pour la salinité de produits dont
on trouve les traces dans les schistes fossiles à l'entour, huîtres,
moules, bigorneaux, coques, palourdes, <i>coquinas</i>... plus loin
des petits totems orangés et ovoïdes accueillent les dernières
élucubrations du domaine Barouillet. C'est une belle tentative
d'Alexis de travailler ses raisins autrement tout en les respectant
au maximum. C'est propre, c'est maîtrisé. Le grain de folie c'est
lui qui l'amène et ça, ça vaut toutes les levures exogènes du
monde, les renvoie même aux manipulations dépassées, ringardes,
sans avenir. L'expérience des oenologies du futur peut se vivre à
travers seulement du raisin et encore du raisin, sain, naturel.
</div>
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<br />
On a tout goûté,
tu nous connais...<br />
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...<br />
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<br />
...ah ! Les
AOP aussi actives que le NKVD c'est chouette !...<br />
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...<br />
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<br />
...c'était quand la dernière fois que tu as goûté de si beaux "Pécharmant" ?...<br />
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...<br />
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...et toi qui a le bec sucré tu aurais sans nul doute succombé à cet "Apicula", sucré, certes, mais jamais lourd, très frais, un rien oxydé, superbe !</div>
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Je devais cracher mais j'ai eu
une pensée pour toi. Il fallait que j'aille jusqu'au bout pour te
raconter le plaisir du vin qui finit jusque dans nos plus petites
cellules, en molécules d'ivresse pour donner le tournis à nos
rigidités, nos petitesses, nos pensées étriquées. Il fallait que
tel Cyrano nous emportassions "malgré nous quelque chose sans
un pli, sans une tache, du panache". Ce fut fait et ce panache
que les vignerons nous ont offert je le partage en te dédiant ces
quelques lignes, ami. Puisse l'an qui vient te voir rejoindre notre
corps de balades.
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<br />
Bien à toi.<br />
<br />
PS : Tu as aussi manqué la salade de premières tomates de Marmande...<br />
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<br />
...la paëlla "campera" citée plus haut, l'unique, la vraie...<br />
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...et la sieste. <br />
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Domaine "Coquelicot" : <a href="http://www.domaine-coquelicot.fr/domaine%20coquelicot/DOMAINE%20COQUELICOT%20VIN%20DE%20BERGERAC.html">ici</a></div>
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Domaine "Barrouillet" : <a href="http://barouillet.com/">ici</a> </div>
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Ludovic Pautierhttp://www.blogger.com/profile/01973110146998301491noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-46908391302842300292015-06-24T11:56:00.001+02:002015-06-24T11:56:35.214+02:00Merlan / Fregola / Artichaut et EncornetDu merlan, en filet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QJEkXGTbNjwtJKfWVeggf-jLQo9Jf3bkD9R-FdczdrsFvtFIf55_7oZIvKfXeYVKJGce2IOnL8cR2qLFUv9jNLmyHDaURLrLKsw4CxwXsB8k4B0ByMq7_j0vUJvm2C2hjo53sUNlmEg/s1600/IMG_0548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QJEkXGTbNjwtJKfWVeggf-jLQo9Jf3bkD9R-FdczdrsFvtFIf55_7oZIvKfXeYVKJGce2IOnL8cR2qLFUv9jNLmyHDaURLrLKsw4CxwXsB8k4B0ByMq7_j0vUJvm2C2hjo53sUNlmEg/s400/IMG_0548.JPG" width="400" /></a></div>
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Le passer dans la saumure à 10% (un litre d'eau - 10 g de gros sel) un petit quart d'heure. L'égoutter, bien le sécher et le réserver au frais.</div>
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De l'artichaut.<br />
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Le tourner et le plonger dans de l'eau citronnée.<br />
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De l'encornet.<br />
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Tailler le corps en petits dés. Garder les tentacules entières. <br />
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Tailler également l'artichaut en petits dés. En garder un et le tailler en quatre.<br />
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Dans une bonne dose d'huile d'olive mettre à suer du poivre du moulin, du piment (d'espelette ou d'ailleurs), de l’échalote ciselé et des lamelle d'ail.</div>
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Ajouter la fregola et la nacrer.<br />
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Déglacer au vin blanc sec. Laisser s'évaporer puis ajouter les dés d'encornet et d'artichaut. Faire revenir un peu.</div>
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Mouiller au bouillon de volaille chaud et cuire comme un risotto.<br />
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Avec la dernière louche de bouillon, ajouter un sachet de spigol (désormais, paraît-il, 100% naturel...)...</div>
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...et des petites asperges vertes sauvages...<br />
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...couper le feu, incorporer une noisette de beurre, couvrir, et laisser reposer deux/trois minutes. </div>
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<u>Pendant ce temps</u>, rouler le merlan dans de l'huile d'olive...</div>
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...et le mettre à cuire sous le grill du four, puissance maximale, peau au dessus. Faire frire les quartiers d'artichaut et les tentacules d'encornet....</div>
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...arroser d'un filet de citron jaune...c'est prêt.<br />
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A boire. Un très joli vin blanc du sud. Fruité et gras. "Esprit Vendangeur" d'Alexandre Coulange, dans le 11. Sauvignon et Chardonnay. C'est vachement bon.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com1tag:blogger.com,1999:blog-7885982383379641839.post-75556481417205683442015-06-14T11:39:00.001+02:002015-06-14T11:39:26.449+02:00De l'EscargotDes escargots de qualité, des sauvages. Pour les parigots, <a href="http://www.maison-escargot.com/">ici.</a><br />
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Une profusion d'herbes. Persil plat, coriandre, aneth, pousses d'épinard, et surtout de la menthe. Un peu de menthe. De l'ortie aussi, si on en trouve.</div>
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Bien laver les herbes. Les blanchir à l'eau bouillante salée (deux, trois minutes). Les plonger immédiatement dans un bain d'eau glacée. Les essorer, puis les mixer avec un glaçon, du sel, du poivre, un bon trait d'huile d'olive et un peu de bouillon de cuisson des escargots. Ajouter un trait de vinaigre de qualité.</div>
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Faire quelques chips d'ail...</div>
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...et, dans la même huile, quelques petits croûtons.</div>
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Égoutter les escargots, puis les réchauffer à feu <u>tout doux</u>, à la poêle, avec une noisette de beurre. Faire tiédir au bain-marie le coulis d'herbes. Fleur de sel, poivre du moulin, un trait d'huile d'olive, pluches d'aneth. C'est prêt.</div>
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A boire. Du blanc sec. Un magnifique sauvignon . "Lucky You !" de Laurent Saillard, à Pouillé, dans le 41.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-4709233498319774442015-05-29T17:02:00.000+02:002015-05-29T17:10:05.770+02:00Une Salade de Merlu<div style="text-align: justify;">
Dans la série <a href="http://lasolitudeduchorizo.blogspot.fr/2015/04/une-salade-de-poulpe.html">"tout con, tout bon"</a>. Du dos de merlu de ligne (de St Jean de Luz, ou d'ailleurs, mais St Jean de Luz c'est bien quand même, en tout cas pour le merlu)...</div>
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...cuit à la vapeur (pas trop). Laisser refroidir à température ambiante.</div>
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Des asperges blanches, cuites simplement à l'eau bouillante salée et rafraîchies. Des fèves, cuites idem, puis rafraîchies idem et épluchées...</div>
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...une jolie mayonnaise, pas trop serrée, et finie au vinaigre balsamique blanc.</div>
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Dresser la mayonnaise au fond d'une assiette. Y ajouter les fèves puis les queues d'asperge blanche coupées en petits tronçons. Disposer dessus le merlu à peine émietté, les pointes d'asperge blanche, quelques lamelles de radis rose, fleur de sel, poivre, huile d'olive et ciboulette. C'est prêt.</div>
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A boire. Du blanc, du sec, du nature. Du Muscadet par exemple. "Catorpée" de Romain Petiteau. Zéro souffre ajouté. C'est très bon.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-58733033237834351392015-05-20T10:35:00.003+02:002015-06-02T18:01:50.442+02:00Lettres à soif (19)<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">J'ai ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">boté
depuis Bordeaux pour boire mon Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Et
maintenant,</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Je
bois du ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ressant
</span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">je
bois du Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget,
</span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">je
bois du ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">téchisme, le petit litre rouge du grand limonadier, </span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">je
bois du car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rément,
je bois du car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rossé,
je bois du Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.
</span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Je
bois du Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget
pour me forger le ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ractère,
j'en suis le car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">cajou,
il est parfait, il est ce libre et ce rubis, ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ravagesque
et familier </span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">de
cent ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rats
ce Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Il
fait le paon dit-on, c'est vrai sa fin de bouche est une car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">avelle,
pas un car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">go
! elle vogue, écoutez-là et son car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">burant
c'est mon petit Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Dès
que le ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rillon
ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">hote,
que ça car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">tonne
dans mon gosier je dis " Grand soif !" je déca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rotte
un Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.
Du blanc, du car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">miné,
il a plus d'un tour dans son car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">quois
le Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Oh
il n'est point du car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">avansérail,
il est sans ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ramel
et sans car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">can, sans
car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ambouille
et sans ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rence,
je me l'arroge mon Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Je
bois cent soif et plus, encore, je ne suis pas de ces ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roubles,
ces cal/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">feutrés,
ces car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">caillots
qui s'ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rapatent
et vous laissent un Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget
sans l'assécher.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Je
chante la car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">magnole,
le refrain des rouges en train, je laisse aux car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">mélites
les vins de messe ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">nonisés,
je leur préfère mes ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">ronades
de Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.
Non Mais.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Mon
coeur est tout équar/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">quillé,
dans ma car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">casse
ma ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rotide
est Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">Je
ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rambole
dans l'escalier, j'ai bu du Car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">roget,
un vin de ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rabine,
de ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">racul
qui fait ôter leur ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">raco,
leur ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">rapace
aux drôlesses </span></span>
</div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">et
puis aux drôles, il leur donne cette envie folle de s'ca/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">resser.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">J'ai
bu un vin de car/</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;">afon,
j'ai bu du Car/<br />roget. A fond.</span></span></div>
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<br />
<div style="margin-bottom: 0cm; orphans: 1;">
<span style="font-family: inherit;"><span style="font-size: small;"><i>(
Lu à Anetz aux portes ouvertes du Domaine de La Paonnerie/ Avril
2015)</i></span></span><br />
<br />
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Ludovic Pautierhttp://www.blogger.com/profile/01973110146998301491noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-44580250598734616472015-04-27T17:39:00.000+02:002015-05-20T11:18:20.402+02:00Une Salade de Poulpe<div style="text-align: justify;">
<span style="font-family: inherit;">Tout con,</span> tout bon. Faire cuire un joli poulpe à l'eau bouillante salée, avec quelques feuilles de laurier. Lorsqu'il est tendre, le retirer de l'eau, le tailler et le mettre à mariner, encore chaud, dans de l'huile d'olive de qualité et une ou deux gousses d'ail hachées. Le laisser mariner à température ambiante puis, lorsqu'il a refroidi, le placer au frigo pour une petite heure. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pendant ce temps :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/ Filtrer le bouillon de cuisson du poulpe, puis en faire réduire 20 cl à peu près, de manière à en obtenir une ou deux cuillères à soupe (bien corsé). </div>
<div style="text-align: justify;">
2/ Préparer la garniture de la salade. Ici, des haricots borlotti en boîte (<a href="http://www.valfrutta.it/prodotti/prodotti-confezionati/verdure-legumi/cotti-vapore/">de qualité</a>), du chorizo (coupé en petits dés) puis sauté rapidement à la poêle (récupérer le gras lâché pour la vinaigrette), des petits dés de céleri branche, de l'oignon rouge et de l'oignon nouveau émincés finement, de l'ail haché, de la carotte (ici de la jaune) taillée le plus finement possible à la mandoline. </div>
<div style="text-align: justify;">
3/ Préparer la vinaigrette. Sortir le poulpe de la marinade. Récupérer l'huile d'olive de la marinade qui aura légèrement pris en gelée. Lui ajouter le bouillon réduit, le gras du chorizo, un jus de citron jaune, un trait de bon vinaigre, du sel, du poivre, puis fouetter. </div>
<div style="text-align: justify;">
4/ Mélanger la salade.</div>
<div style="text-align: justify;">
5/ Dresser dans une assiette avec quelques feuilles d'herbe (ici de la coriandre) et du zeste de citron jaune. Un tour de moulin à poivre + fleur de sel.</div>
<div style="text-align: justify;">
6/ Manger.</div>
<br />
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7/ Boire un joli vin blanc. Par exemple, un Languedoc du Domaine Vallat d'Ezort, dans le 30, à Souvignargues. Vermentino et Grenache Blanc...</div>
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...c'est très très bon.<br />
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com3tag:blogger.com,1999:blog-7885982383379641839.post-81449916490484598912015-04-20T12:16:00.000+02:002015-04-20T12:16:15.946+02:00De la TripeDe la belle tripe (de chez Vadorin pour les parigots).<br />
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La tailler en morceaux...<br />
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...l'ébouillanter cinq minutes...<br />
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...l'égoutter (jeter l'eau), bien la rincer sous l'eau froide, puis la mettre dans une cocotte avec un demi pied de veau, un poireau, un oignon piqué de trois/quatre clous de girofle, des grains de poivre, du gros sel, du thym et du laurier. Ajouter 50 cl de vin blanc sec, une bonne rasade de vinaigre blanc et compléter avec de l'eau jusqu'à hauteur. Porter à ébullition puis mettre au four (130°C) à couvert pendant 5 bonnes heures. Les égoutter et filtrer le bouillon.</div>
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Du guanciale.</div>
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Le tailler en petits dés...<br />
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...et le faire dorer à la graisse d'oie...<br />
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...ajouter de l'oignon ciselé, de l’échalote ciselée, de l'ail haché, du persil haché. Quand le tout est bien doré, ajouter une bonne rasade de vinaigre blanc et une bonne rasade d’Armagnac. Laisser réduire un peu, puis flamber.</div>
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Ajouter une cuillère à soupe rase de farine. Bien mélanger, ajouter le bouillon de cuisson des tripes et laisser cuire à petits bouillons pendant une heure. Au bout d'une heure, ajouter les tripes et le pied de veau désossé puis cuire une heure encore, toujours à petits bouillons.</div>
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Pour accompagner, cuire quelques petits pois dans un fond d'eau avec une noisette de beurre, un trait d'huile d'olive et un peu de sel....</div>
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...ajouter quelques fèves préalablement blanchies et pelées, ainsi que deux/trois pointes d'asperges vertes, préalablement blanchies elles aussi.<br />
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Deux/trois feuilles d'estragon, quelques pluches de cerfeuil, un tour de poivre, c'est prêt.<br />
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A boire. Du rouge. "Les Fainéants" (2012) de chez Opi D'Aqui dans le 34. Mourvèdre et Grenache. Zéro lourdeur. Beaucoup de fraîcheur. C'est superbe. C'est <a href="http://opidaqui.com/">là.</a></div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-76239965709380099542015-03-24T10:03:00.001+01:002015-03-24T10:03:57.979+01:00Maquereau vapeur / Poireau / Algue / Navet Boule d'Or / ClémentineUne clémentine...<br />
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...récupérer la peau (ôter et jeter les parties blanches),...<br />
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...la faire sécher au four à 100° pendant deux heures puis la réduire en poudre au mortier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yYiRR1kfYXaToHcYM7G4kfOKsafx1SEosuLSlt2aCZaEyZuoCugh7gQJ8-Jpz7s9UV4jtkCl1ct4Csbehe5MQtxtxizuaaCplLTjesv2Evxz_aMrxYUhBx63NG0qXy6hPsiYHuEdc2g/s1600/R1006246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yYiRR1kfYXaToHcYM7G4kfOKsafx1SEosuLSlt2aCZaEyZuoCugh7gQJ8-Jpz7s9UV4jtkCl1ct4Csbehe5MQtxtxizuaaCplLTjesv2Evxz_aMrxYUhBx63NG0qXy6hPsiYHuEdc2g/s1600/R1006246.JPG" height="400" width="400" /></a></div>
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Du navet boule d'or...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISHy24c8bND2d-zTchqrdBmExraXndSuAHorOKWBFFAIOVGcRYiVuMQ-SqCfDkwTLNOqUhI-Bkd94UhN0efJQFNAQ2yLoyqR6JZ26iWQ4KIY7XXujAazupBkPq-vJ2mXyd_m8YbxDbCI/s1600/R1006237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISHy24c8bND2d-zTchqrdBmExraXndSuAHorOKWBFFAIOVGcRYiVuMQ-SqCfDkwTLNOqUhI-Bkd94UhN0efJQFNAQ2yLoyqR6JZ26iWQ4KIY7XXujAazupBkPq-vJ2mXyd_m8YbxDbCI/s1600/R1006237.JPG" height="400" width="400" /></a></div>
<br />
...l'éplucher, le tailler très fin à la mandoline...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2unfKap3HxUd93ze6yrToUSK2nvOyHfPJsJIDLLhstQeCLp3TPD-PsjLQHfw06OzSeq1veFiv4Yf023_dDhWHbDE-Sad5UuAOYOnALVM4RqUFN3iq-Oq0XKw3uHBc-a4lyZYUQ4Z0egc/s1600/R1006239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2unfKap3HxUd93ze6yrToUSK2nvOyHfPJsJIDLLhstQeCLp3TPD-PsjLQHfw06OzSeq1veFiv4Yf023_dDhWHbDE-Sad5UuAOYOnALVM4RqUFN3iq-Oq0XKw3uHBc-a4lyZYUQ4Z0egc/s1600/R1006239.JPG" height="400" width="400" /></a></div>
<br />
<div style="text-align: justify;">
...le cuire tout doux à l'huile d'olive + beurre + sel + une goutte d'eau puis l'écraser grossièrement. Le garder au chaud.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3qL3ZbsYJtswrQ0733qz5USekyXGeKCROzSF4-XMhabCBZujOQBLqB46r6o9D-P2pFeXEsXLPgSbHfkaVC2LnJLSMfhcbNWQwvfcOGyZdjIQKfaZA4lodd8BYLmXnbdGhIECJWBsmOs/s1600/R1006243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3qL3ZbsYJtswrQ0733qz5USekyXGeKCROzSF4-XMhabCBZujOQBLqB46r6o9D-P2pFeXEsXLPgSbHfkaVC2LnJLSMfhcbNWQwvfcOGyZdjIQKfaZA4lodd8BYLmXnbdGhIECJWBsmOs/s1600/R1006243.JPG" height="400" width="400" /></a></div>
<br />
Du poireau...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-F8MSA-BhhtnZMSIeoEu_25jAarZT27LwVWWrfjXiNDJ7wJF-REFZ19SP30ZKHpvAXCKEa5mjwv4NNz9eoi4AoEeM6AYpomZ25_lihKPPbT4Lp9n_6hWsjhbx5scYwcaxK0FhBDNgjA/s1600/R1006235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-F8MSA-BhhtnZMSIeoEu_25jAarZT27LwVWWrfjXiNDJ7wJF-REFZ19SP30ZKHpvAXCKEa5mjwv4NNz9eoi4AoEeM6AYpomZ25_lihKPPbT4Lp9n_6hWsjhbx5scYwcaxK0FhBDNgjA/s1600/R1006235.JPG" height="400" width="400" /></a></div>
<br />
...bien le laver, le tailler en fine julienne...<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5Mz0qT_y1tdZmbUlrGnAmw9Fd2gocH16rncf2SYESIxUjsDg_U7GaOQpObgBwltnoy4yyxIjFBfhMrDXzPFHJhL3W_8-RuZ-oPeXej5YMS1QnTphufUWidBjzdXpMk4RcpArZLzRRt0/s1600/R1006236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5Mz0qT_y1tdZmbUlrGnAmw9Fd2gocH16rncf2SYESIxUjsDg_U7GaOQpObgBwltnoy4yyxIjFBfhMrDXzPFHJhL3W_8-RuZ-oPeXej5YMS1QnTphufUWidBjzdXpMk4RcpArZLzRRt0/s1600/R1006236.JPG" height="400" width="400" /></a></div>
<br />
<div style="text-align: justify;">
...puis le cuire tout doux sous une feuille de papier sulfurisé avec un peu de beurre + sel. Remuer de temps en temps. Le garder un peu croquant.</div>
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<div class="separator" style="clear: both; text-align: center;">
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<br />
De l'algue...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiuJ9EG48xDsxxy3CX-U5gGVUOzLYrUwk9-SspfHqcNdAkvrqt1jS7t5KXah4jCyaOMmZ0-B-hrMe1uysjonuaL4ZGFFt7jqPXpoWm84VcTVNE_7mbVMy89FiktVU8PTLkFHEmpT1Eto/s1600/R1006244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiuJ9EG48xDsxxy3CX-U5gGVUOzLYrUwk9-SspfHqcNdAkvrqt1jS7t5KXah4jCyaOMmZ0-B-hrMe1uysjonuaL4ZGFFt7jqPXpoWm84VcTVNE_7mbVMy89FiktVU8PTLkFHEmpT1Eto/s1600/R1006244.JPG" height="400" width="400" /></a></div>
<br />
...la déssaler / laver rapidement à l'eau fraîche.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xavKnEuepNcgUyq9HgpqHI4iQcaQvn1-Rl6FTqofwKeIgagLYlIrT5CBFqRPMah13w9yp-GTL9opukq0JYiKQRmNd42da2lk_-IHNNIItLDiGYbUtOXIoFS_kX1W5bq_Gbg5bju3tE4/s1600/R1006245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xavKnEuepNcgUyq9HgpqHI4iQcaQvn1-Rl6FTqofwKeIgagLYlIrT5CBFqRPMah13w9yp-GTL9opukq0JYiKQRmNd42da2lk_-IHNNIItLDiGYbUtOXIoFS_kX1W5bq_Gbg5bju3tE4/s1600/R1006245.JPG" height="400" width="400" /></a></div>
<br />
Du maquereau...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rZve7uIY4rG5czDpa5PUDiht_8HMlwxcDKkBI_rmFruKnPFd7pAKi0e2bpx82Fe7TXn5IIlldfAIG-dO46KT1dxVIxulVNhon1ah0e4M2EFRRi01Hi5NwzCCjwWO9z2x_7YvM2zXNWE/s1600/R1006232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rZve7uIY4rG5czDpa5PUDiht_8HMlwxcDKkBI_rmFruKnPFd7pAKi0e2bpx82Fe7TXn5IIlldfAIG-dO46KT1dxVIxulVNhon1ah0e4M2EFRRi01Hi5NwzCCjwWO9z2x_7YvM2zXNWE/s1600/R1006232.JPG" height="400" width="400" /></a></div>
<br />
...lever les filets...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJmdRWaoejSO0N8ozpJZowpPZVMkmkXbS1JHt-uu68J4Ng2rw_BLWrd7aHiETgY0Yx_PhLXB9tyGlnxhQWO9yJZSao-py_scJo3vw2QiacyvEnw49wAydMbRutvI554W75cAZb5ddmYg/s1600/R1006233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJmdRWaoejSO0N8ozpJZowpPZVMkmkXbS1JHt-uu68J4Ng2rw_BLWrd7aHiETgY0Yx_PhLXB9tyGlnxhQWO9yJZSao-py_scJo3vw2QiacyvEnw49wAydMbRutvI554W75cAZb5ddmYg/s1600/R1006233.JPG" height="400" width="400" /></a></div>
<br />
...désarêter...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnHGpvPb6K6KOnTTV2zG2aqL8C4PHj3e55RRaJig_Vv2x0iH_EamEoymFG48tqFTMQ4O4cABzpCPSEy7qvM7eXkCoRC7kSS66zae4gyA8KALXKurDU_exyqE8zWtCN0CFZMVUgocGdEI/s1600/R1006234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnHGpvPb6K6KOnTTV2zG2aqL8C4PHj3e55RRaJig_Vv2x0iH_EamEoymFG48tqFTMQ4O4cABzpCPSEy7qvM7eXkCoRC7kSS66zae4gyA8KALXKurDU_exyqE8zWtCN0CFZMVUgocGdEI/s1600/R1006234.JPG" height="400" width="400" /></a></div>
<br />
...puis cuire à la vapeur avec sel et poivre...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvDkx1-2YVUAKjT9MwEXysX-uelkL8CoNWIp2ZZP-e-_gi24wMbY1vZmrf6RFYM_msCn-BpwVt8Nt85nCwNiVCnikRLVFHCuCpSBv_PHA2Rc5W-KGU0TfC2vNTRk-OAbqfmLINGLU-I0/s1600/R1006247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvDkx1-2YVUAKjT9MwEXysX-uelkL8CoNWIp2ZZP-e-_gi24wMbY1vZmrf6RFYM_msCn-BpwVt8Nt85nCwNiVCnikRLVFHCuCpSBv_PHA2Rc5W-KGU0TfC2vNTRk-OAbqfmLINGLU-I0/s1600/R1006247.JPG" height="400" width="400" /></a></div>
<br />
...c'est prêt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSMOSDTXg_ujdRDOamGbQPQzaB25LA1nPQ09nnEUT6eHbjOLSWfe2XSnX3FsWH_JjGyjo4e4I8w2BpQ7xL2l-k6VaT5BLW5EDIq99btN8nsc1pZg5MWSvd63kbEpOxwlouSNOmHzrBwU/s1600/R1006251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSMOSDTXg_ujdRDOamGbQPQzaB25LA1nPQ09nnEUT6eHbjOLSWfe2XSnX3FsWH_JjGyjo4e4I8w2BpQ7xL2l-k6VaT5BLW5EDIq99btN8nsc1pZg5MWSvd63kbEpOxwlouSNOmHzrBwU/s1600/R1006251.JPG" height="400" width="400" /></a></div>
<br />
Du vin blanc. Ici un très beau Chablis.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Château de Béru.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-86138211976274699112015-03-09T11:52:00.000+01:002015-03-09T11:52:13.583+01:00Rouget / Blette / Noisette / Amande / Orange SanguineDu beau rouget...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUsJg76bbqg95VhIgXP4Gn7QziurLWjKBTjyVgWU9rd0z3URDAIUqbXUlcecOBkjTGJerQTyZtiOcBf7llwuPDKUkBk-bYUiaW_LK5hwuOWsg0aY3u8WbgBFzX7IFhgMmf_ymGVDkn20/s1600/R1006193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUsJg76bbqg95VhIgXP4Gn7QziurLWjKBTjyVgWU9rd0z3URDAIUqbXUlcecOBkjTGJerQTyZtiOcBf7llwuPDKUkBk-bYUiaW_LK5hwuOWsg0aY3u8WbgBFzX7IFhgMmf_ymGVDkn20/s1600/R1006193.JPG" height="400" width="400" /></a></div>
<br />
...lever les filets...hop...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
...hop...et les désarêter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
De l'orange sanguine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Récupérer le jus, le filtrer et le mettre à réduire sur feu moyen jusqu'à consistance sirupeuse.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PKLvYN90BtwPxUfGcN3WBnCLHaKI2Wk1wwp8tLyLSi1xfOnQO44ZYpufxvd6pFwVwI2gUN7oiwp7UMLPkw1Ao6aEgC7CMh4hsply5Fqf0RvpuKfkuOqufC0zde4ioayTOscO57HEp5o/s1600/R1006200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PKLvYN90BtwPxUfGcN3WBnCLHaKI2Wk1wwp8tLyLSi1xfOnQO44ZYpufxvd6pFwVwI2gUN7oiwp7UMLPkw1Ao6aEgC7CMh4hsply5Fqf0RvpuKfkuOqufC0zde4ioayTOscO57HEp5o/s1600/R1006200.JPG" height="400" width="400" /></a></div>
<br />
De la blette.<br />
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Tailler les côtes en petits dés et les réserver avec un filet de citron. Réserver le vert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWT7kmQRRqy-DJrrFsn_mHdmgOO-gSBjFCtJEopxRpzS2GTfLrP_smOTIm3FJ-CLVPlKKpbu7LoPRjwmsIjdWRk-uziYgYfwJ1iG4p4W5aSKgwDaEvkA6wdbBPG4BBWqGFeE2GOsdx08/s1600/R1006197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWT7kmQRRqy-DJrrFsn_mHdmgOO-gSBjFCtJEopxRpzS2GTfLrP_smOTIm3FJ-CLVPlKKpbu7LoPRjwmsIjdWRk-uziYgYfwJ1iG4p4W5aSKgwDaEvkA6wdbBPG4BBWqGFeE2GOsdx08/s1600/R1006197.JPG" height="400" width="400" /></a></div>
<br />
De l'oignon nouveau.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUezq4LdTphp4-JTIFL_E-CFiEpJNPiW0ZtpJOvMV0marFIZqjrobxTrU9zZ89LZ4XUFCgLfLE9iCA_xdnvqrLipUumpuU-YJXlxANttkocwkD67VVvxP_ERY1zOFGeEDv8ZCEwnluRZo/s1600/R1006198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUezq4LdTphp4-JTIFL_E-CFiEpJNPiW0ZtpJOvMV0marFIZqjrobxTrU9zZ89LZ4XUFCgLfLE9iCA_xdnvqrLipUumpuU-YJXlxANttkocwkD67VVvxP_ERY1zOFGeEDv8ZCEwnluRZo/s1600/R1006198.JPG" height="400" width="400" /></a></div>
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Réserver les radicelles (bien lavées)...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPEwD9StbfPpb91rSwq8hz8tztRE5ZNcA-s6hcMMyEqqW0O6EBIUAuy8ukF0IMdeTQkzcFa_ykPtuFAfi9oEjgQxZNBn7326o43a4gMU3RzMwOgIuurl2ZiZ346UjVO6xKzi5kupG7vc/s1600/R1006204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPEwD9StbfPpb91rSwq8hz8tztRE5ZNcA-s6hcMMyEqqW0O6EBIUAuy8ukF0IMdeTQkzcFa_ykPtuFAfi9oEjgQxZNBn7326o43a4gMU3RzMwOgIuurl2ZiZ346UjVO6xKzi5kupG7vc/s1600/R1006204.JPG" height="400" width="400" /></a></div>
<br />
...ciseler le reste, le faire suer à l'huile d'olive + beurre...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbPQlmz9Gqy1cvF8pXFY4vZ14HnU21dR52wjuJJYb8o5Rj1PBSKf8piZthW3lJY7bDm8M5_cehZQkKWK9Atlp9bIrjINcRZvyGGicArHP-E__25bUoZJC9Uj7eHh3UVA0OPsvEtXgG0A/s1600/R1006201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbPQlmz9Gqy1cvF8pXFY4vZ14HnU21dR52wjuJJYb8o5Rj1PBSKf8piZthW3lJY7bDm8M5_cehZQkKWK9Atlp9bIrjINcRZvyGGicArHP-E__25bUoZJC9Uj7eHh3UVA0OPsvEtXgG0A/s1600/R1006201.JPG" height="400" width="400" /></a></div>
<br />
...ajouter les côtes de blette...saler...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6AG3a4fbUX8D_wBgjEgfab4X8JuV_W3-wRrbsYoUDzfd1-Mbnq3Dj7qWHdIkwoHrTTtc99hdOw-WWFAyuvZVD5TKKgnjLyH1aEsbKMgfSnLwQBZ6ylt2DmXdHp17SRpNCZbLpTI4dUQ/s1600/R1006202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6AG3a4fbUX8D_wBgjEgfab4X8JuV_W3-wRrbsYoUDzfd1-Mbnq3Dj7qWHdIkwoHrTTtc99hdOw-WWFAyuvZVD5TKKgnjLyH1aEsbKMgfSnLwQBZ6ylt2DmXdHp17SRpNCZbLpTI4dUQ/s1600/R1006202.JPG" height="400" width="400" /></a></div>
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<div style="text-align: justify;">
...mouiller avec un filet d'eau, ou, mieux, du bouillon de volaille, couvrir avec un papier cuisson et laisser compoter tout doux.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviat7JWEiBCmfn4PeMq3d_iThM_TiLUQSAXcIaEA_ndGJSCHk5dOWJFp4LsfbWxzM6m4nVXgOW6gOHv2QRYS4jZ3SOwhT-KFcGQotKvi85XLTfr3YeC8WNRbvR9aNHS4nO_YUeLgXtpY/s1600/R1006203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviat7JWEiBCmfn4PeMq3d_iThM_TiLUQSAXcIaEA_ndGJSCHk5dOWJFp4LsfbWxzM6m4nVXgOW6gOHv2QRYS4jZ3SOwhT-KFcGQotKvi85XLTfr3YeC8WNRbvR9aNHS4nO_YUeLgXtpY/s1600/R1006203.JPG" height="400" width="400" /></a></div>
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Torréfier des noisettes et des amandes au four...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuBK3d6A9YFW5hsjWntDPPMp_lneQEOj_LfePGJDSZAp5VQij9pSrlEpY3fUGv6xWnyhv8K1WvAYJLtS18tju8gv0GZ_W7CkIv36p_RQXdjqDilNukkvh3TXpLcBvWi-g86s1Wlh7XJA/s1600/R1006205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuBK3d6A9YFW5hsjWntDPPMp_lneQEOj_LfePGJDSZAp5VQij9pSrlEpY3fUGv6xWnyhv8K1WvAYJLtS18tju8gv0GZ_W7CkIv36p_RQXdjqDilNukkvh3TXpLcBvWi-g86s1Wlh7XJA/s1600/R1006205.JPG" height="400" width="400" /></a></div>
<br />
...les concasser...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6OJq7p1CY3W2reZDHGYJtDSodiWhwlX0nnW-7CyhcSOdCmXRv86FMoUjnlIQoYayt81COKGU6Swvwb1wF1I1bVC7YDZLtoczm2hpqOpyo_dqh7H4E8U6Zu_XZFD0jc9WS3HHHgfy6ys/s1600/R1006206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6OJq7p1CY3W2reZDHGYJtDSodiWhwlX0nnW-7CyhcSOdCmXRv86FMoUjnlIQoYayt81COKGU6Swvwb1wF1I1bVC7YDZLtoczm2hpqOpyo_dqh7H4E8U6Zu_XZFD0jc9WS3HHHgfy6ys/s1600/R1006206.JPG" height="400" width="400" /></a></div>
<br />
...puis, hors du feu, les ajouter aux côtes de blette. Réserver à température ambiante.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBx_MzucEGhPIwtVQRDHkFYm__FBcL3isJPULmO6StxMWvWVkuFHQES2rWl8L5I_TrdWY4jrRtW1pfMpj_kSJGhhqaY2Lqh3J2j41R5UaWK8KHuzJ-C2jSQQrTN0LGfQZZmbXmPO9pvw/s1600/R1006207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBx_MzucEGhPIwtVQRDHkFYm__FBcL3isJPULmO6StxMWvWVkuFHQES2rWl8L5I_TrdWY4jrRtW1pfMpj_kSJGhhqaY2Lqh3J2j41R5UaWK8KHuzJ-C2jSQQrTN0LGfQZZmbXmPO9pvw/s1600/R1006207.JPG" height="400" width="400" /></a></div>
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Rôtir les filets de rouget côté peau. Ne pas les retourner. Laisser monter la cuisson...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD36cMJvUubGDHJpjlp5DiZLLHcApZGJh0gzEY__XN23XNhIjJ4tM3HrEIg_wPX9kiHIuv4ECwDVg0SjQTsFdd8ZtQjUtpOuCYVqaixyQka1b60PEz5h8zHQQkILW4NeTPe5P27IwZzw/s1600/R1006212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD36cMJvUubGDHJpjlp5DiZLLHcApZGJh0gzEY__XN23XNhIjJ4tM3HrEIg_wPX9kiHIuv4ECwDVg0SjQTsFdd8ZtQjUtpOuCYVqaixyQka1b60PEz5h8zHQQkILW4NeTPe5P27IwZzw/s1600/R1006212.JPG" height="400" width="400" /></a></div>
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Cuire le vert de blette à la poêle, à couvert...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLGIEXLMktb2-SFCtOHLMHDoRrR2blzshkkP8mDRtc22BcPXAhC63UzGmoPY5zOfeBVDrhYMCF0XBz3bs1OgS1w9zHdxFTrOHArDew7J1FaEo7J2t6nNZBQlCdBF6x5wNPwfMT3omSBI/s1600/R1006209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLGIEXLMktb2-SFCtOHLMHDoRrR2blzshkkP8mDRtc22BcPXAhC63UzGmoPY5zOfeBVDrhYMCF0XBz3bs1OgS1w9zHdxFTrOHArDew7J1FaEo7J2t6nNZBQlCdBF6x5wNPwfMT3omSBI/s1600/R1006209.JPG" height="400" width="400" /></a></div>
<br />
...à la fin de la cuisson du rouget, faire frire les radicelles d'oignon dans un coin de la poêle...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmwXgpd2WrvOm0DvhGWri1h5mZXyuejQfU_0lEMxYtcVZr9kaNZfsuvPq_yEMHvYhzrgElkzb0ztPZf87wSG4TYTW1HHkEqMiQMyr-8CGa3JQ6Ujn7ua4lZB0qklEXy4NIXzZaX-curE/s1600/R1006214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmwXgpd2WrvOm0DvhGWri1h5mZXyuejQfU_0lEMxYtcVZr9kaNZfsuvPq_yEMHvYhzrgElkzb0ztPZf87wSG4TYTW1HHkEqMiQMyr-8CGa3JQ6Ujn7ua4lZB0qklEXy4NIXzZaX-curE/s1600/R1006214.JPG" height="400" width="400" /></a></div>
<br />
...réchauffer les côtes de blette et les lier avec du mascarpone...poivrer...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybh3jdpvc28yJMf_pTNE1_1KzdgSKkRxdIn6iLgWVTdn-o_SLeTIc_NkHxBghyXe9Rg9pSeNm4ExdeBdmJY8oKO6RG8RqtysHBCQ0WkypPBQIv-Iqyt4mYhO44kXHz9tRwQseHXrsmSs/s1600/R1006213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybh3jdpvc28yJMf_pTNE1_1KzdgSKkRxdIn6iLgWVTdn-o_SLeTIc_NkHxBghyXe9Rg9pSeNm4ExdeBdmJY8oKO6RG8RqtysHBCQ0WkypPBQIv-Iqyt4mYhO44kXHz9tRwQseHXrsmSs/s1600/R1006213.JPG" height="400" width="400" /></a></div>
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...et terminer avec du parmesan râpé.<br />
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<br />
Monter le jus d'orange sanguine réduit à l'huile d'olive...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CD7ZEmSF8Gu0dGddUjpWCitoVRbrAFqBXeCuxnQM-ZjkjTXZ8Nl_PWnhuGxUYrBk0y-1KKJltQwbQBnzvmAJhV6lOCb-XgioR34lOpZJw5_4tExsbKbNdQs1pgvhyphenhyphen-JKZ1ugCGJK4Ko/s1600/R1006210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CD7ZEmSF8Gu0dGddUjpWCitoVRbrAFqBXeCuxnQM-ZjkjTXZ8Nl_PWnhuGxUYrBk0y-1KKJltQwbQBnzvmAJhV6lOCb-XgioR34lOpZJw5_4tExsbKbNdQs1pgvhyphenhyphen-JKZ1ugCGJK4Ko/s1600/R1006210.JPG" height="400" width="400" /></a></div>
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C'est prêt.<br />
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<div style="text-align: justify;">
A boire. Du vin blanc. Du sauvage. "Martingale" de Pierre Rousse. Du sauvignon, je crois. Domaine "Le Pelut". Superbe.</div>
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EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-20049014491658691462015-02-18T12:35:00.003+01:002015-02-18T12:36:18.444+01:00Merlu de Ligne / Piquillos aux Herbes / Ventrèche / Huile de Pimenton / ChipsPréparer l'huile de Pimenton. Mettre du pimenton dans une casserole...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y1urdlczGzhfJMr-19S04Wa4OaDsWiyJKfGEpk8Goap2cIhuRqLJ0v-2thS4IbT1LY7YRNk4us1LCIPKh6-0NqWX5ykTSTCiRqLhPxN8l4qZK_ezoLDrZsY1-w4V6Qe_jBZUxNufPH0/s1600/R1006139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y1urdlczGzhfJMr-19S04Wa4OaDsWiyJKfGEpk8Goap2cIhuRqLJ0v-2thS4IbT1LY7YRNk4us1LCIPKh6-0NqWX5ykTSTCiRqLhPxN8l4qZK_ezoLDrZsY1-w4V6Qe_jBZUxNufPH0/s1600/R1006139.JPG" height="400" width="400" /></a></div>
<br />
...couvrir d'huile d'olive, mettre à infuser sur feu très doux pendant une trentaine de minutes...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv6uc6ILoGNqPRLX2adly4iouFTUBaCfVpi66Sk2_btpw2j1hGWl1y8YU4SYmBoKZ65erlwcGSvbMnSFz3XQPO-nHrKI9hdxXNEZMjZqdO5P1_LH68gRWsjlvgspZbsRE_2Lt_2cw46M/s1600/R1006140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv6uc6ILoGNqPRLX2adly4iouFTUBaCfVpi66Sk2_btpw2j1hGWl1y8YU4SYmBoKZ65erlwcGSvbMnSFz3XQPO-nHrKI9hdxXNEZMjZqdO5P1_LH68gRWsjlvgspZbsRE_2Lt_2cw46M/s1600/R1006140.JPG" height="400" width="400" /></a></div>
<br />
...passer à la passoire avec du papier absorbant...<br />
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...et voilà.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7zh9aMKYbUB_C3OleDZqm1VwAkjNI5PXMoTvQzxzINhymqB_DYkTzDblBY0xqF1xx8c9xnGp6Ix_yovMY2adMWMUUgZDya1oxTnD0e5Vf9JBdxa6eD-Jy5suAyezmEXEgCJNUuxfJCI/s1600/R1006153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7zh9aMKYbUB_C3OleDZqm1VwAkjNI5PXMoTvQzxzINhymqB_DYkTzDblBY0xqF1xx8c9xnGp6Ix_yovMY2adMWMUUgZDya1oxTnD0e5Vf9JBdxa6eD-Jy5suAyezmEXEgCJNUuxfJCI/s1600/R1006153.JPG" height="400" width="400" /></a></div>
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Préparer les piquillos aux herbes. Ciseler de la menthe, de la ciboulette, du persil plat, de la tige d'ail vert (ou à défaut cébette, oignon nouveau...)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6sNUJvHFqx71l9tIbyVqOyS6Dmextgh81dD2CT8zBQEVNjgDvXf_Bd9jXbOYWo46FECTwBppqV-hYR732kKEF1V2sKqAN9OFIHchdvHDwhIzb4Op3yEA2PKCU_LTM32Wey4PaxG5QFs/s1600/R1006142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6sNUJvHFqx71l9tIbyVqOyS6Dmextgh81dD2CT8zBQEVNjgDvXf_Bd9jXbOYWo46FECTwBppqV-hYR732kKEF1V2sKqAN9OFIHchdvHDwhIzb4Op3yEA2PKCU_LTM32Wey4PaxG5QFs/s1600/R1006142.JPG" height="400" width="400" /></a></div>
<br />
...ajouter du sel, du poivre, de l'huile d'olive et des zestes de citron jaune...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiRThmda6IIGEwper-jNhtwp3nIZQ0hapFLVMxfbuHA5Q_oyr2pS0_Sn1EBNaj8ufSHr9sUDRF_rq6tQ1NeclnH7F_q-BGwnYWUaBjOXy2O1dmpVyu79hz-de15gKwpKIzyK5nfBH0Eg/s1600/R1006144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiRThmda6IIGEwper-jNhtwp3nIZQ0hapFLVMxfbuHA5Q_oyr2pS0_Sn1EBNaj8ufSHr9sUDRF_rq6tQ1NeclnH7F_q-BGwnYWUaBjOXy2O1dmpVyu79hz-de15gKwpKIzyK5nfBH0Eg/s1600/R1006144.JPG" height="400" width="400" /></a></div>
<br />
...farcir les piquillos...hop...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsc34uPnHIg8Qq5pw9IUqgiK6w0U_hn0lV2zZNrOfwmskRew_j4iVMLGoK_dazuCKVSA5DCsIax7QyXy34qyyIhS6M1nd1M4T5XH7G5M5oXBNnHfVNb9V9bfh5ioxV8k3DdxlQrYkkgE/s1600/R1006145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsc34uPnHIg8Qq5pw9IUqgiK6w0U_hn0lV2zZNrOfwmskRew_j4iVMLGoK_dazuCKVSA5DCsIax7QyXy34qyyIhS6M1nd1M4T5XH7G5M5oXBNnHfVNb9V9bfh5ioxV8k3DdxlQrYkkgE/s1600/R1006145.JPG" height="400" width="400" /></a></div>
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...et hop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7mVKcNNFLiTCjblKowYGP10MVnFG9PPsF69bKhX4rB40ZNIURYhvyGKTyE_g0_3Jm6PNqNQMWrW07d21q7U9lsJ0YnMFB2RJ_GeXMbRKaaGCrOkF-9j4Ztcfc91gt7_gq_6OqdRHHbE/s1600/R1006146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7mVKcNNFLiTCjblKowYGP10MVnFG9PPsF69bKhX4rB40ZNIURYhvyGKTyE_g0_3Jm6PNqNQMWrW07d21q7U9lsJ0YnMFB2RJ_GeXMbRKaaGCrOkF-9j4Ztcfc91gt7_gq_6OqdRHHbE/s1600/R1006146.JPG" height="400" width="400" /></a></div>
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Une pomme de terre...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0asZvSpUgenR1ogfrO6why3GPKrymDnRpBk75RZPdhE9u93MKDtPu73ZwNSVhjqHs_K-i9fF1Rlp_6s_Ii1YSjDpgl-IVMQU4q_KfU8Vy1WCvfZzUZhNfkQPRyMlb4uNTVY6B4_DFp8/s1600/R1006148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0asZvSpUgenR1ogfrO6why3GPKrymDnRpBk75RZPdhE9u93MKDtPu73ZwNSVhjqHs_K-i9fF1Rlp_6s_Ii1YSjDpgl-IVMQU4q_KfU8Vy1WCvfZzUZhNfkQPRyMlb4uNTVY6B4_DFp8/s1600/R1006148.JPG" height="400" width="400" /></a></div>
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...la tailler en chips à l'aide d'un économe...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_Dx7nQ4tOl3mofNanxcBbsmIWILmTYXAiS1Fp7IGcZyDp5v76Tqf0McAh_VMzXJJRNb1TrQQL2L0RBToRCFVm2hZfeMutmzUfY_FakPnraWVFXzx1fWECJBMpcrjbXTtYA4kvd7DZ88/s1600/R1006149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_Dx7nQ4tOl3mofNanxcBbsmIWILmTYXAiS1Fp7IGcZyDp5v76Tqf0McAh_VMzXJJRNb1TrQQL2L0RBToRCFVm2hZfeMutmzUfY_FakPnraWVFXzx1fWECJBMpcrjbXTtYA4kvd7DZ88/s1600/R1006149.JPG" height="400" width="400" /></a></div>
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...frire les chips, les égoutter et les saler.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9vRyEzEpxwq_G8VD_Ci3qEb1_pPfTnVZBuWd9E7p2dDDVoQ1FyaEUtA0WCY2cDJqBTopnmjzvtgGyiKW9RlJCAQS06JkZu3PSN7uGwe3aEfsMp9CziCg1edQpmZKaDVqYjHav30Pi60/s1600/R1006158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9vRyEzEpxwq_G8VD_Ci3qEb1_pPfTnVZBuWd9E7p2dDDVoQ1FyaEUtA0WCY2cDJqBTopnmjzvtgGyiKW9RlJCAQS06JkZu3PSN7uGwe3aEfsMp9CziCg1edQpmZKaDVqYjHav30Pi60/s1600/R1006158.JPG" height="400" width="400" /></a></div>
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Un joli dos de merlu de ligne...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTuQmBWRrJIyORoQp1VjKUQ9IucOQZxvO7vSFMZdWRcVqjtoP1IQRdsmlcdkFcwkMJR5P6kbsGGdE3JvIL1moO7eEUTzlbsorfHCZhn6JVKl1lrDB1_D5_TFelXGsimgVLPDW7-LFo-U/s1600/R1006151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTuQmBWRrJIyORoQp1VjKUQ9IucOQZxvO7vSFMZdWRcVqjtoP1IQRdsmlcdkFcwkMJR5P6kbsGGdE3JvIL1moO7eEUTzlbsorfHCZhn6JVKl1lrDB1_D5_TFelXGsimgVLPDW7-LFo-U/s1600/R1006151.JPG" height="400" width="400" /></a></div>
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...le rôtir à la poêle côté peau uniquement...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7EMpUmqjBxc0jl3jBqm3whLeC4-h1UTjnv32LSEUjf1vsIBcY-OxZ-sClxBQ0wENNwHsmcar1aUepVKFJIWCTx2nnmlk8RhIgHIzDArw1wZEb-Qyil-hH11sZExdrU1_RNaTlaT2MFg/s1600/R1006157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7EMpUmqjBxc0jl3jBqm3whLeC4-h1UTjnv32LSEUjf1vsIBcY-OxZ-sClxBQ0wENNwHsmcar1aUepVKFJIWCTx2nnmlk8RhIgHIzDArw1wZEb-Qyil-hH11sZExdrU1_RNaTlaT2MFg/s1600/R1006157.JPG" height="400" width="400" /></a></div>
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...couvrir, couper le feu et laisser la cuisson se terminer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnNuIexmR25NygaWsnDuClC-7dKNf0CVAEIgXYuk2LZEgRhkavd6EmQHfEbCxSOqmYzVIMn6DblLV1vz74FLAqkF7R8F3Hj-ag5oeu4PujoLMe4rOf5PUDVsdThFVn55Z7Tj8SQ29Uw8/s1600/R1006159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnNuIexmR25NygaWsnDuClC-7dKNf0CVAEIgXYuk2LZEgRhkavd6EmQHfEbCxSOqmYzVIMn6DblLV1vz74FLAqkF7R8F3Hj-ag5oeu4PujoLMe4rOf5PUDVsdThFVn55Z7Tj8SQ29Uw8/s1600/R1006159.JPG" height="400" width="400" /> </a></div>
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Au dernier moment, poêler une jolie tranche de ventrèche, juste deux trois secondes, et faire juste tiédir les piquillos au four...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRbCiVr8V9BQsj-EXZjcvJKrslgsXoI1sTUwvoiLjE0Cox-uzvUhhb9Lbc6T2Dm7R3CbK0K2xh9xZoWjLay5MW4-roeg2OiwlZbYFfLpIbBjryfd89rXNZuZpRwHjRXWI5OreHVHbi-c/s1600/R1006155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRbCiVr8V9BQsj-EXZjcvJKrslgsXoI1sTUwvoiLjE0Cox-uzvUhhb9Lbc6T2Dm7R3CbK0K2xh9xZoWjLay5MW4-roeg2OiwlZbYFfLpIbBjryfd89rXNZuZpRwHjRXWI5OreHVHbi-c/s1600/R1006155.JPG" height="400" width="400" /></a></div>
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...c'est prêt...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDh1y7gwoxUj_ZaYNp7z9yieqooU3Z1kqZcYNxd8pEQLlx0Snp5e8OpfjreVqkxNWJVkv-JJZWQiBFNESgGxY8t1UTXgWIOB9v2kIxASJaBTcRR5ev0WRMWl1ItBT80Lg-pnbZxN4MQs/s1600/R1006160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDh1y7gwoxUj_ZaYNp7z9yieqooU3Z1kqZcYNxd8pEQLlx0Snp5e8OpfjreVqkxNWJVkv-JJZWQiBFNESgGxY8t1UTXgWIOB9v2kIxASJaBTcRR5ev0WRMWl1ItBT80Lg-pnbZxN4MQs/s1600/R1006160.JPG" height="400" width="400" /></a></div>
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...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKlRFzedR23uQeOKSX1wutgvAf-xTfKihs0YKbaUSiOf9X8Z402Jff4NArw2W_LQz4bQ5-jlPiiWPiF9c2lJqkQcCsrfO_dYjmUf_F-gxcPw7-ldGUFb9oA2aEXd0pCJQ8f0QNCt0UY4/s1600/R1006161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKlRFzedR23uQeOKSX1wutgvAf-xTfKihs0YKbaUSiOf9X8Z402Jff4NArw2W_LQz4bQ5-jlPiiWPiF9c2lJqkQcCsrfO_dYjmUf_F-gxcPw7-ldGUFb9oA2aEXd0pCJQ8f0QNCt0UY4/s1600/R1006161.JPG" height="400" width="400" /></a></div>
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A boire. Du blanc sec. Cuvée "Louise" du Domaine Malavieille dans le 34...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECdKUcwCq16yZ_C-4QnZa46xa9JPzXncyvjs_zV9rwaCeh_4chZvvdmCHHvce2nUrDbphr53pW-HdOWGEblk5PBzXawbrjOxd5PjZKNrI-1Vlsq2vuV93maZAKteGCP6pCLQRUamIk00/s1600/R1006057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECdKUcwCq16yZ_C-4QnZa46xa9JPzXncyvjs_zV9rwaCeh_4chZvvdmCHHvce2nUrDbphr53pW-HdOWGEblk5PBzXawbrjOxd5PjZKNrI-1Vlsq2vuV93maZAKteGCP6pCLQRUamIk00/s1600/R1006057.JPG" height="400" width="400" /></a></div>
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...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g3pDQAq3Vxe_f84CmAiTVvxxw10DRaZpM1FRQCD7Sx26CfhhRUuk5kMUzOw-5ukjY9vbXOlSYc4jUkP8vIbWsUfIYcTl-M6FfSefoUYwps61BFdS0XhNuMG9uTKYRWECsNBx970F3E0/s1600/R1006059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g3pDQAq3Vxe_f84CmAiTVvxxw10DRaZpM1FRQCD7Sx26CfhhRUuk5kMUzOw-5ukjY9vbXOlSYc4jUkP8vIbWsUfIYcTl-M6FfSefoUYwps61BFdS0XhNuMG9uTKYRWECsNBx970F3E0/s1600/R1006059.JPG" height="400" width="400" /></a></div>
EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com0tag:blogger.com,1999:blog-7885982383379641839.post-71728739867888178012015-02-09T16:14:00.000+01:002015-02-09T16:14:15.127+01:00Pigeon / Riz<div class="separator" style="clear: both; text-align: center;">
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Un beau pigeon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht91Sl-ykIQGH1e9Kt7Y9nrZ5_JuZGXFSQsYCk_q3dA58nd3HAG9eZUq8RHp1k1RoE5YRHdaY8huXVDA0o0ph8bU7du6GVxMbWTWyy4_jSm6S-F6f7W2O_pnwgt8I5tvtBqDe5qgF0eAQ/s1600/R1006030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht91Sl-ykIQGH1e9Kt7Y9nrZ5_JuZGXFSQsYCk_q3dA58nd3HAG9eZUq8RHp1k1RoE5YRHdaY8huXVDA0o0ph8bU7du6GVxMbWTWyy4_jSm6S-F6f7W2O_pnwgt8I5tvtBqDe5qgF0eAQ/s1600/R1006030.JPG" height="400" width="400" /></a></div>
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Le désosser...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP9Umpfb-j-CcCNr24_tG48WOWfHUq-k07g1fgpruCtwbsU0lWiE9yMU3mr-nocdAIrqLFRMdPbxI11QSUnXLqwZVvUBaxlvujcrXKcA3l1f4kTkvGUfSDUY7tgy5V9YU6LAb9wvaTnM/s1600/R1006041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP9Umpfb-j-CcCNr24_tG48WOWfHUq-k07g1fgpruCtwbsU0lWiE9yMU3mr-nocdAIrqLFRMdPbxI11QSUnXLqwZVvUBaxlvujcrXKcA3l1f4kTkvGUfSDUY7tgy5V9YU6LAb9wvaTnM/s1600/R1006041.JPG" height="400" width="400" /></a></div>
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...et faire un bouillon/fonds bien corsé avec les os concassés.<br />
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Pendant ce temps préparer une farce avec du lard et de l'échalote...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60XkmCXOY3ABqRrKBxhtq2wFBF5wcLLg5s1Cyu4EZqbd16Ir1B1LYnMhXGuabOmIg3X8aHxIjL3C5SVJ2IIycExaRxkhcHBD3QeClUtQzIakWZU1AVIqth-UYtze-s0Y_rvqF6wqk65E/s1600/R1006036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60XkmCXOY3ABqRrKBxhtq2wFBF5wcLLg5s1Cyu4EZqbd16Ir1B1LYnMhXGuabOmIg3X8aHxIjL3C5SVJ2IIycExaRxkhcHBD3QeClUtQzIakWZU1AVIqth-UYtze-s0Y_rvqF6wqk65E/s1600/R1006036.JPG" height="400" width="400" /></a></div>
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...de la carotte...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0GbdiGzhJplScO-KJfcCHRLqS83G7jV_VnfXnaT29Ja1iAsWEetag_mIMWavoeZPMyMMtCqU5jCz7Ulxygm903dPOazBMUW6gh_0gqvJYjRR4y0Yzl-6IpsCK8WJELAK4A-WhwBRYZ8/s1600/R1006037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0GbdiGzhJplScO-KJfcCHRLqS83G7jV_VnfXnaT29Ja1iAsWEetag_mIMWavoeZPMyMMtCqU5jCz7Ulxygm903dPOazBMUW6gh_0gqvJYjRR4y0Yzl-6IpsCK8WJELAK4A-WhwBRYZ8/s1600/R1006037.JPG" height="400" width="400" /></a></div>
<br />
...les abats du pigeon hachés...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRLlhxTApvcQ5srcBAiqDdsl_EXfc_so1UN2WHrD_4pJFi4wBDW8vOZKtXyLt1mDUcyHqfT_iFXJn9iMkudQjkLN_YObSzufWwt6JCiHHwOjSPAuARTLD55cYvV5AXoN-Qdj6OtrIsU4/s1600/R1006038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRLlhxTApvcQ5srcBAiqDdsl_EXfc_so1UN2WHrD_4pJFi4wBDW8vOZKtXyLt1mDUcyHqfT_iFXJn9iMkudQjkLN_YObSzufWwt6JCiHHwOjSPAuARTLD55cYvV5AXoN-Qdj6OtrIsU4/s1600/R1006038.JPG" height="400" width="400" /></a></div>
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...mouiller avec un peu de bouillon/fonds en préparation et laisser compoter jusqu’à ce que les carottes soient "al dente".</div>
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Farcir le pigeon, le refermer et le brider.<br />
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Rôtir le pigeon à l'huile d'olive avec du sel, sur toutes ses faces.<br />
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Le débarrasser et le laisser reposer à température ambiante. Le temps de préparer un riz, avec du riz de qualité...</div>
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...et le bouillon/fonds de pigeon. Terminer le riz au four avec le pigeon...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iH5imThunW-UM2xlcAZONEZ6Kp0nnOIO1fGoWOz0mE0eEzCdNbxZbrYJ0vwiLFVn05qotmTNVi0YbzXX3tL_z8FAX05ol9DWmcTJjXpTyY0xsM9rLH26QRquRfgI8B8UrwR5Gb-q798/s1600/R1006048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iH5imThunW-UM2xlcAZONEZ6Kp0nnOIO1fGoWOz0mE0eEzCdNbxZbrYJ0vwiLFVn05qotmTNVi0YbzXX3tL_z8FAX05ol9DWmcTJjXpTyY0xsM9rLH26QRquRfgI8B8UrwR5Gb-q798/s1600/R1006048.JPG" height="400" width="400" /></a></div>
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...c'est prêt...<br />
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...<br />
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A boire. Du rouge. Un très joli vin italien. "Giovannino" du domaine Casale. Simple et délicieux.</div>
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<br />EUGENIEhttp://www.blogger.com/profile/18422249136756572198noreply@blogger.com6