Ma BAVETTE AUX ÉCHALOTES SAUCE ROQUEFORT maison, conseils cuisson - Gourmandises TV
RECETTE : Simple et facile à faire, comme au bistro, régalez-vous avec une délicieuse bavette aux échalotes dans la sauce Roquefort !. Avec quelques frites maison et une salade, c'est un plat complet à tomber !. La liste des ingrédients est indiquée dans la vidéo. Bon régal !. Christophe.
RECIPE: Simple and easy to make, just like in the bistro, treat yourself to a delicious flank steak with shallots in Roquefort sauce! With some home fries and a salad, it's a complete dish to die for! The list of ingredients is shown in the video. Enjoy your treat! Christopher.
SOUTENEZ Gourmandises TV *** N'oubliez pas de vous abonner à notre chaîne : ???? Pensez à activer la cloche youtube ???? pour recevoir une notification lors de la mise en ligne des nouvelles vidéos ???? Merci
© Gourmandises TV (marque déposée) - Une chaîne CD Gourmandises - 2021.
Roquefort: a blue cheese from a small village with a long history
Roquefort has a long history, having been around for at least 1000 years. It comes from a small village in southern France, with impressive caves that are ideal for aging cheese, and has become renowned all over the world.
Support me on Patreon:
Follow me on Instagram:
Sources
Commission, European, eAmbrosia: The European Geographical Indications Register
Donnelly, Catherine, ed. The Oxford Companion to Cheese. Oxford: Oxford University Press, 2016.
Dumas, Emilie, Alice Feurtey, Ricardo C. Rodríguez de la Vega, Stéphanie Le Prieur, Alodie Snirc, Monika Coton, Anne Thierry, Emmanuel Coton, Mélanie Le Piver, Daniel Roueyre, Jeanne Ropars, Antoine Branca and Tatiana Giraud. Independent Domestication Events in the Blue-Cheese Fungus Penicillium Roqueforti. bioRxiv (2019): 451773.
Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place in Western Civilisation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Pliny the Elder. The Natural History. Medford, MA: Taylor and Francis, 1855.
Tunick, Michael H. The Science of Cheese. Oxford: Oxford University Press, 2014.
Venel, Gabriel-François. Fromage. In Encyclopédie Ou Dictionnaire Raisonné des Sciences, des Arts et des Métiers, edited by Denis Diderot and Jean le Rond d'Alembert, vol. 7, 333-334. Paris, 1757.
———. Cheese. In The Encyclopedia of Diderot & D'alembert Collaborative Translation Project, edited by Denis Diderot and Jean le Rond d'Alembert, Translated by Malcolm Eden. Ann Abor: Michigan Publishing, University of Michigan Library, 2007.
Whittaker, Dick and Jack Goody. Rural Manufacturing in the Rouergue from Antiquity to the Present: The Examples of Pottery and Cheese. Comparative Studies in Society and History 43, no. 2 (2001): 225-245.
Images
Brie cheese (
Congress of Vienna ( Public domain)
Coronation of Charles IV of France, by Jean Fouquet (1455-1460) ( public domain)
Notker the Stammerer, 10th century ( public domain)
Roquefort, by Thesupermat via Wikimedia Commons ( CC BY-SA 4.0
Louis-Félix Amiel, Charlemagne, empereur d’Occident (742-814), (1837 or 1838) ( public domain)
00:00 Introduction
01:27 Possible Roman Origins?
03:12 Favored by Charlemagne?
07:47 Roquefort-sur-Soulzon
12:41 Bread, Mold, and Caves
16:11 A Sheep’s Milk Cheese
17:49 Outro
1936 Surprise Meat Roll Recipe
1936 Surprise Meat Roll Recipe - This is a pretty simple meat loaf recipe from a 1936 depression era Lea & Perrins recipe book. The meat loaf is rolled around mashed potatoes, and has a simple ingredient list, but you could dress it up a bit to suit your tastes.
Ingredients:
3 cups mashed potatoes seasoned with 1 teaspoon salt
2 lbs ground beef shank
2 teaspoons salt
2 tablespoons Lea & Perrins Sauce
1 egg, slightly beaten
Method:
Preheat oven to 375ºF
Shape mashed potatoes into a roll 4 inches in diameter.
Season meat with salt and Lea & Perrins Sauce and mix with beaten egg.
Pat abou 1/3 inch thickness on waxed paper.
Wrap meat around potato roll, pressing edges together firmly.
Remove paper.
Bake in a moderate oven (375ºF) for 30 minutes.
#LeGourmetTV #GlenAndFriendsCooking
Black & Blue Bison Meatloaf (Clean, GF, Keto)
This is a simple way to make a delicious black and blue burger into a meatloaf. Instead of individual burgers, you get one delicious meatloaf that you can enjoy with your family or friends. It’s great for meal prepping and eating later as well. You can tailor the flavors to your taste. Like using beef instead of bison or gorgonzola instead of blue cheese. Just enjoy and have fun with it. Mix the ingredients, bake, and done, this recipe is a simple one.
Ingredients:
1 cup Asparagus Raw fine diced (optional)
⅔ cup Red onion finely diced raw
1 tsp oil (your choice)
½ tsp salt
½ tsp pepper
1-2 tsp balsamic vinegar
¾ tsp granulated garlic
3 pounds bison burger (or beef)
½ tsp salt
½ tsp pepper
¾ tsp garlic
1- 5oz package blue cheese (or your choice)
Directions:
In a medium pan add 1 tsp oil, I use avocado and bring the pan to medium-high heat. Place asparagus, onion and ½ tsp salt, ½ tsp pepper, ¾ tsp garlic, and 1-2 tsp balsamic vinegar in the pan and cook until all water is gone from the veggies and they are tender. When done, remove from heat and set aside to cool slightly while you get the burger ready. In a large mixing bowl place the 3 pounds of burger and ½ tsp salt, ½ tsp pepper, and ¾ tsp garlic in the bowl and mix. Then add in the sauteed asparagus and onion mixture and mix again. Lastly, add in the cheese and fold in. Once completed place mixture in a loaf pan and cook at 350 degrees for 40-50 minutes until done all the way through. Rest then cut and enjoy.
Beef and Cheese Stuffed Pastry Ep.97
Beef and Cheese Stuffed Pastry Recipe:
Stuffing:
- 4-5 cremini mushrooms finely diced, 3 Tbs. of onions finely diced, sauté together in a pan until golden brown on a medium to high heat with 1 tsp. of each butter and olive oil, season with a pinch of salt and pepper at the end of browning and stir well, place in a large mixing bowl and add the following:
- 2 cups of cooked roast beef, finely diced
- 1 cup of herb and garlic or chive cream cheese ( room temperature for easy mixing )
- 3 Tbs. of mayonnaise or chunky blue cheese dressing
- 2 cups of grated Italian cheese mix
- 3 tsp. of horseradish ( more or less to taste )
Mix all thoroughly, place in the fridge while preparing the pastry
The Pastry:
- Frozen Puff Pastry Sheets, two 10''X10'' sheets per box and thats how many you'll need for this recipe. Thaw in the fridge overnight prior to using
- Sprinkle flour on rolling surface, lay out puff pastry sheet on top, sprinkle flour on hands, on top of pastry and on roller to prevent sticking
- Gently roll out the pastry sheet to evenly add approximately 2'' on each side
- Using a sharp knife place slits 1-1/2 wide and 3 long on 2 apposing sides (see video)
- Lay half the filling down the centre where there are no slits, spread evenly into a loaf
- Fold in the end slits first then crisscross the cut slits all the way down the loaf, trim any excess with the knife ( see video )
- Do the same with the second loaf
- Place the Beef and Cheese Puff Pastry's on a cookie sheet with parchment paper
- Beat one egg in a bowl and brush it on top of each Beef and Cheese Puff Pastry
- Add a pinch of salt and pepper on top
- Place in a pre heated 375F oven for 25-30 or until golden brown
Great as a meal or cut into small portions for an appetizer
Enjoy! Thanks Pete.
#Beef Pastry #Beef and Cheese Puff Pastry #Appetizer