Jouluaaton tarjoomukset - versio No. 1

 

Ohessa meidän jouluaatoksi suunnitellut reseptit. En ole kysynyt miesväen mielipiteitä, mutta koska ovat melko kaikkiruokaisia, niin eivätköhän kelpaa.

Jos joku haluaa lisätä vinkkejä tai muuta kivaa, niin kaikin mokomin. Tarkoituksena on kokeilla uusia reseptejä, tehdä makoisaa ruokaa ja sitä ruokaa olla sopiva määrä kolmelle hengelle, ettei sitten joudu syömään samaa monta päivää.

Huom, että Bon Appétit-lehden reseptien uuninlämpötilat on mainittu farenheiteissa. Olen aikonut lisätä ranskalaiseen sipulikeittoon pikkasen valkosipulia ja paahtaa patonginviipaleita (Rouvan Varsinais-Suomesta blogista varastetut ajatukset). Bon Appétit -lehdessä vannotaan koshersuolan nimeen, sillä se tulee useimmissa resepteissä vastaan ja yhdessä numerossa oli artikkelikin eri suolojen makueroista ja käyttösuosituksista. En nyt taida varta vasten hankkia koshersuolaa, ellei sitä kauppareissulla satu tulemaan vastaan, mutta kai joskus voisi kokeilla, jos vaikka omat makunystyrät tuntisivat eroa.

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Salmon Tartare

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

4 servings

• PREP TIME: 40 minutes
• TOTAL TIME: 40 minutes

Recipe by the Bon Appétit Test Kitchen
Photograph by Ditte Isager

May 2011

Ingredients

• 18-oz. boneless salmon fillet, skinless
• 1/4 cup finely diced, seeded cucumber
• 1 Tbsp. fresh lime juice
• 1 1/2 tsp. minced fresh chives
• 1 1/2 tsp. minced fresh cilantro
• 1 1/2 tsp. grapeseed or vegetable oil
• 1 1/2 tsp. minced, seeded jalapeño
• 1 1/2 tsp. minced shallot
• 3/4 tsp. minced peeled fresh ginger
• 1/2 tsp. Asian sesame oil
• 1/4 tsp. (scant) lime zest
• Kosher salt and freshly ground black pepper
• Thick-cut potato or tortilla chips

Preparation

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
•  

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Salmon Recipes Slideshow.

• Nutritional Information

  One serving contains (Analysis includes 1/2 oz. potato chips per serving):
  Calories (Kcal) 180.8
  %Calories From Fat 44.3
  Fat (G) 9.0
  Saturated Fat (G) 1.1
  Cholesterol (Mg) 35.8
  Carbohydrates (G) 10.3
  Dietary Fiber (G) 0.1
  Total Sugars (G) 0.3
  Net Carbs (G) 10.2
  Protein (G) 14.0
  Sodium (Mg) 68.8

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/05/salmon-tartare#ixzz1gtyKUljd

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French Onion Soup

To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat, not Teflon), and use good-quality beef stock, preferably one that is low in salt.

4 servings

• active: 40 minutes
• total: 40 minutes

Recipe by The Bon Appétit Test Kitchen
Photograph by Romulo Yanes

October 2011

Ingredients

• 2 medium onions, finely chopped
• 1 tablespoon unsalted butter
• 1 tablespoon Calvados, Applejack, or other brandy
• 4 cups low-salt beef stock
• Kosher salt and freshly ground black pepper
• 4-8 1/2"-thick slices baguette, cut to fit ramekins
• 1 cup grated Gruyère or raclette cheese

• special equipment:

  Four 10-oz. ramekins

Preparation

• Preheat oven to 450°. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes.
• Season soup to taste with salt and pepper. Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1–2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.
•  

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Soups and Stews Slideshow.

• nutritional information

  One serving contains:
  Calories (kcal) 382.3
  %Calories from Fat 30.4
  Fat (g) 12.9
  Saturated Fat (g) 7.3
  Cholesterol (mg) 37.2
  Carbohydrates (g) 45.5
  Dietary Fiber (g) 3.5
  Total Sugars (g) 5.5
  Net Carbs (g) 42.0
  Protein (g) 21.4
  Sodium (mg) 590.5

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/10/french-onion-soup#ixzz1gtz9vfLW

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Vitlöksgratinerad oxfilé - Coeur de filet provencale

 

En klassisk bjudrätt. Imponerande men ändå behändig och bra bjudmat som går att förbereda i god tid.

4 port.

ca 45min

 

Ingredienser

700 gram oxfilé, mittbiten

1 kg potatis(ar), tunt skivade salt och peppar

rapsolja till stekning

smör

Vitlökssmör

75 gram smör

3 st vitlöksklyftor, pressad eller riven

2 msk persilja

10 droppe(ar) worcestershiresås

salt och peppar

Tillagning

1. Putsa oxfilén ren från hinnor och senor. Bryn den runtom i en stekpanna. Salta och peppra väl.

2. Skala och skiva potatisen tunt, i matberdaren går det snabbt och lätt att skiva. Skölj potatisen väl i rinnande vatten. Häll av vattnet och torka potatisen med en handduk.

3. Stek potatisen med matolja i en het panna tills den har fin färg. Stek i flera mindre omgångar, salta och peppra potatisen väl. Lägg den stekta potatisen i en ugnsfast form.

4. Värm ugnen till 150 grader. Sätt en stektermometer i mitten på oxfilén och lägg den ovanpå potatisen på formen och ställ in i ugnen. Stek köttet till önskad innertemperatur (ca 60 grader för mediumstekt kött).

5. Blanda ingredienserna till vitlökssmöret för hand eller i en matberedare med knivinsatsen.

6. Ta ut formen och låt oxfilén vila ca fem minuter innan den skivas. Höj ugnsvärmen till max. Skiva köttet och lägg tillbaka ovanpå potatisen. Fördela vitlökssmöret över köttet och ställ tillbaka formen i ugnen. Låt stå tills vitlökssmöret nästan smält helt.

Servera genas. Gärna med en sallad och ugnsbakade tomater.

Receptet är skapat av: Tasteline                   

 

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White Chocolate-Mint Pots de Crème with Candy Cane Brittle

"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.

 

8 servings

Recipe by Mindy Segal of Mindy's Hot Chocolate in Chicago

December 2011

Ingredients

Pots de Crème

• 2 cups heavy cream
• 1/2 cup whole milk
• 2 cups fresh mint leaves
• 6 large egg yolks
• 1 1/2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• Pinch of kosher salt

White Chocolate Ganache

• 4 ounces high-quality white chocolate, chopped
• 1 cup chilled heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of kosher salt

Candy Cane Brittle

• 1 poundh igh-quality bittersweet chocolate, chopped
• 1 cup chopped candy canes, divided
• 1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
• 1 ounce high-quality white chocolate, melted

• Special Equipment

  Eight 4-oz. ramekins

Preparation

Pots de Crème

• Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
• Preheat oven to 325°. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Re- move from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
• Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
• Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.

White Chocolate Ganache

• Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.

Candy Cane Brittle

• Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
• Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
•  

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

• nutritional information

  One serving contains:
  Calories (kcal) 957.8
  %Calories from Fat 77.3
  Fat (g) 82.3
  Saturated Fat (g) 44.6
  Cholesterol (mg) 263.3
  Carbohydrates (g) 73.0
  Dietary Fiber (g) 8.1
  Total Sugars (g) 49.0
  Net Carbs (g) 64.9
  Protein (g) 12.4
  Sodium (mg) 126.9

Read More http://www.bonappetit.com/recipes/2011/12/white-chocolate-mint-pots-de-creme-with-candy-cane-brittle#ixzz1gu1PBjjZ