Once is not custom, I will discuss today's latest book which I participated.
If the mood, tone and image you vaguely remember something, do not be surprised.
Anyone who knows me knows how much I loved work for the magazine Regal, with Julian and Nicolas, passionate and demanding ...
is left as a joke and the pleasure we work together again soon resumed.
The idea was simple, not a scientific poll of all those dishes that delight some and disgust others. At the head, offal, foot to the language with the brain as a champion out of category.
And also all the products unjustly massacred in the canteen or the followers of Mr. Apert: Brussels sprouts, endive, rabbit ... do not forget everything that is ugly, smelly, which glue or squirms: octopus, frog , stinky cheese.
few stars of the mob Kitchen us have also entrusted their basest instincts in terms of food-yuck. Jun Kanra shot the kitchen area with greed while the superb black and white photos of Tomasso Sartori sublimate blood in superb graphics (here I speak as Philippe Couderc!)
The book comes out in early November by Editions du Rouergue
You will miss it, here's the cover:
Also I put a little recipe, the donuts brains than did my mother, I made them somewhat more likely with a gremolata, hmmm, the traumatized brains boiled tell me thank you ...
Fried veal brains, citrus gremolata
a calf brains
150 grams of flour
15 cl beer
1 egg
a small orange & lemon and untreated
2 cloves garlic
½ bunch fresh parsley
1 tsp tablespoon olive oil
frying oil
salt, pepper
Sift flour into a bowl. Separate the white from the yolk and add it to flour. Add salt and whisk gradually incorporating beer until dough is smooth. Let stand at least 2 hours.
Peel the garlic and chop finely. Rinse and pat dry the parsley, chop it and pluck the knife. Grate the zest of lemon. Mix the garlic with the lemon zest and parsley.
Put the brain in cool water with a glass of vinegar and let drain ¼ hour. Carefully remove the membrane and the blood then nets to separate the two lobes of the brain and cut into cubes of approximately 3 cm square. Put it in a bowl with half the mince and olive oil, salt and pepper.
At the last moment, beat egg whites until stiff and gently fold into batter. Heat the frying oil. Dip the pieces of brains in batter and cook until golden. Drain on paper towels and serve immediately with remaining gremolata and slices of orange and lemon.
Tip: Like all offal, brains are fragile and can not stand to wait. Cook it the same day.
150 grams of flour
15 cl beer
1 egg
a small orange & lemon and untreated
2 cloves garlic
½ bunch fresh parsley
1 tsp tablespoon olive oil
frying oil
salt, pepper
Sift flour into a bowl. Separate the white from the yolk and add it to flour. Add salt and whisk gradually incorporating beer until dough is smooth. Let stand at least 2 hours.
Peel the garlic and chop finely. Rinse and pat dry the parsley, chop it and pluck the knife. Grate the zest of lemon. Mix the garlic with the lemon zest and parsley.
Put the brain in cool water with a glass of vinegar and let drain ¼ hour. Carefully remove the membrane and the blood then nets to separate the two lobes of the brain and cut into cubes of approximately 3 cm square. Put it in a bowl with half the mince and olive oil, salt and pepper.
At the last moment, beat egg whites until stiff and gently fold into batter. Heat the frying oil. Dip the pieces of brains in batter and cook until golden. Drain on paper towels and serve immediately with remaining gremolata and slices of orange and lemon.
Tip: Like all offal, brains are fragile and can not stand to wait. Cook it the same day.
The original photos sont superbes car il y a des gens dont c'est le métier, heureusement...
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