Back Alfajores of Buenos Aires with my son woke up in me the memory of these little sandwiches made of shortbread stuffed with Dulche de leche and rolled in sugar ice at "El Reencuentro", one of my old canteen in Montreal.
But in "El Reencuentro", the most sprightly Chilean vendors are mostly all day beef empanadas from the oven, deliciously hot, filled with an olive and a quarter of hard boiled egg.
At the time, so I bought them by 6 and they were often more than 4 once arrived home. Otherwise, the picnic tables installed on the deck on sunny days I feasted funny little sandwiches and grilled beef with avocado, made in a kind of homemade muffin pale and compact yet completely addictive.
Yielding to my entreaties, my son had also brought a big bag of bagels from Montreal, I had already discussed with trembling voice for a paper I had written to Regal: BETTER THAN
NYC: Fairmount Bagel
"THE madeleine of all who have ever lived Montreal. Since 1919, 24/24, 365 days a year, these buns with sesame seeds and malt are poached and then cooked in a wood oven. It was at 3 am and -30 ° they are the best eaten hot in the car! Grilled, topped with cream cheese, topped with smoked salmon and onions, is the "bagel lox" unavoidable brunches in town "
For the total look, grab a packet of smoked salmon, a jar" Philadelphia "cream cheese, a Tropicana orange pulp classic and especially the ... See if you are French and the Mirror if you're English, right next to the entrance leaving.
Fairmount Bagels 74 Fairmount Street West (it's easy, it's right in front of "El Reencuentro" at the corner of Clark)
A quarter of an hour of non-celebrity:
On the morning of December 26, a journalist for RTL left me a message asking me to participate in a live broadcast scheduled on the same day in the early afternoon on the day of feast kitchen (compared to my book the leftovers).
When I recalled 30 minutes later, he had already been replaced, presumably by a dietician anorexic brandishing of the chestnut " detox (no, not jealousy that makes me speak but a certain knowledge of women's magazines!). I have not seen my glory in Languedoc stronghold, yet fully covered by RTL. The only interview of my life two years ago on Blue Picardy France had not reached the ears Nursery; the southern borders of Picardy is far from the 45th parallel, as everyone knows, is somewhere between Valencia and Lyon ...
That's what I would have told, to RTL:
(Okay, I arrived well after the cavalry, but nothing prevents you to adapt this recipe pastilla capon with remaining chicken, guinea fowl or roast veal, in this case, replace the fat capon with melted butter).
"On the 25th evening, I skinned the carcass of the capon and put him to boil the bones with a little water and the bottom of a bottle of sweet white wine. I made a little roux with fat capon and a little flour as I relaxed in the carcass and broth mixed with the shredded meat with leftover vegetables (in this case mushrooms and cardoon cream). Then I took a bunch of sheets of brik bought for this purpose: in a pie, I stacked 5 sheets brushed with good fat capon, added the mixture capon and new 5-leaf stained.
20 to 30 minutes at 200 degrees later, I got a pseudo pastilla golden and crispy desire to serve with a salad bitter. Neighbors remember, they love my food scraps.
Digression:
In fact, you do not have enough of all those "crunchy" or "purses" goat cheap as they serve you wan in the middle and burnt on the edges with these mescluns where he bought all mixed is always a variety (usually red batavia), which is rotten around the edges? (In addition, a slice of log goat's cheese as a substitute, when heated under the salamander, it never gives a small core of molten polystyrene stranded on a ring who walks).
Because the sheet of brik, she wants fat, frying or poêlage flat in butter, olive oil or duck fat, not a shot salamander
... Come on, I give you another brik recipe that melts and cracks:
Rennet and / or the Cevennes onions gently melted butter, salt, pepper, 4 spices, sliced sausage, folded into a rectangular package, fried in duck fat ... Ah, do not forget the salad bitter it is there that puts the Treviso, with wine vinegar, stop with the balsamic, thanks.
End of digression.
must say that I concluded the meal with a dessert brand new, free interpretation of the Mont Blanc de Pierre Hermé: Tarte
in tomber
layer rosehip jam house.
Whipped cream super vanilla sugar free
¾ chestnut puree is dry cut into ¼ chestnut of Ardèche Sabaton then passed through a vegetable mill, sprinkled with broken meringue.
And for good measure :
tomber, frozen cherries, electric tart Bourdaloue (eggs, sugar, butter, almonds, see Lenôtre proportions).
In this regard, despite the hundreds of books published each year by Lignac and other Andrieu's badge, it is fun to suddenly see the concert and other mourners hagiographers Gaston. For over twenty years, to all those who ask me, I hear myself answer invariably the same refrain:
"One book," The Pastry Lenôtre, "where do you think Pierre Herme has acquired its bases? "
Otherwise, there was also the market Ambroix:
And one night in Lyon on way back, a blank
cauliflower truffle and gorgonzola, not bad at all:
