How To make Sous Proven'Cal
2 ea Egg yolks
5 ea Egg whites
1 1/2 c Sour cream or plain yogurt
1 ts Prepared mustard *
2 tb Red wine ninegar
*Note: French's yelow mustard will work in this recipe very well. Mix in the egg yolks, mustard, vinegar, & salt together in a bowl. Drop-by-drop beat inh the olive oil until a good, thick maynaise is formed. Add more oil if needed. Beat the egg whites until they are stiff but not dry then fold them into the yolk mixture. Add the sour cream/yogurt to the mixture and stir well. Cover & refrigerate for 2-4 hours.
How To make Sous Proven'Cal's Videos
Garlic Butter Shrimp Recipe | How To Make Spicy Butter Garlic Shrimp
This Step-By-Step Video Will Show You How To Make Spicy Garlic Butter Shrimp Recipe!! Scroll to the bottom of the page for the full recipe.
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shrimp
parsley
garlic
butter
lemon juice
oil
red chili flakes
salt
Season the shrimp with salt and black pepper.
Add oil to a skillet, along with butter.
Add the shrimp and cook thoroughly.
Remove the shrimp.
Add garlic, and combine. Add the red chili flakes and combine.
Add lemon juice, and re-add the shrimp.
Add butter and garnish with fresh parsley.
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
Recipe:
Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays!
Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Prepared using the @zwillingcanada1731 FRESH & SAVE Vacuum Sous-Vide Starter Set.
About Sous-Vide by Cuisine Solutions
Recognized by the world's top chefs, Cuisine Solutions is the authority on sous-vide—the innovative slow-cooking technique that we pioneered, perfected and popularized. Our international team of award-winning chefs continues to create new recipes that offer both professional and home chefs flexibility, efficiency and unmatched flavors and textures, time after time. We prepare and distribute fresh and frozen center-of-the-plate proteins as well as sauces and side dishes for clients and customers around the world.
La Ratatouille in un 3 stelle Michelin francese con Martino Ruggieri - Alléno au Pavillon Ledoyen***
La Ratatouille è una piatto della tradizione contadina del sud della Francia, che grazie all'omonimo film Pixar è oggi uno tra i più conosciuti piatti francesi. Per scoprire la storia e i segreti di questa coloratissima ricetta vegetariana siamo stati a Parigi, all'interno del ristorante tre stelle Michelin Pavillon Ledoyen, ospiti di Martino Ruggieri. Lo chef italiano, che da anni lavora in Francia con Yannick Alléno, ripercorre la storia della Ratatouille attraverso due ricette, quella originale e quella hollywoodiana, e, con l'aiuto della sua giovanissima brigata, ci porta per mano nel cuore della grande cucina francese.
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Guarda anche il pollo in un due stelle Michelin francese con Giuliano Sperandio:
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Alouettes sans tête à la Provençale
Recette emblématique de la Provence les alouettes sans tête sont de petites paupiettes de boeuf farcies avec un hachis d'ail, de persil et de petit salé. Le morceau de boeuf est du paleron coupé en fines tranches que l'on garnit de farce puis qui qui est ficelé.
La provenance du nom alouette sans tête est mal connue mais beaucoup s'accordent à dire que le petit paquet ressemble étrangement à l'oiseau concerné lorsqu'on s'apprête à le manger !
Sinon, avec cette cuisson longue dans la tomate on obtient une sauce compotée qui nappera la viande mais aussi les accompagnements.
Les alouettes sans tête à la provençale s'accompagnent de Polenta, de pommes de terre vapeur, de pâtes ou encore de riz. Les féculents conviennent à merveille car ils sont sublimés par la sauce bien corsée.
Voilà un plat que je vous invite à goûter, il vous fera découvrir la Provence et donc mettra du soleil sur votre table...
Alors convaincus ? Vite à vos tabliers car la cuisson est longue !
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Ingrédients pour 4 à 5 personnes :
12 alouettes sans tête (env 1.4kg)
800 gr de tomates concassées
25 cl de vin blanc sec
3 cuillères à soupe d'huile d'olive
1 oignon
4 gousses d'ail
1 petit bouquet de persil
10 gr de cèpes déshydratés
1 cuillère à café d'herbes de Provence
1 feuille de laurier
Sel/Poivre
Temps de préparation : 25 min
Temps de cuisson : 2h00
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vous pouvez soutenir la chaîne en faisant
un don par Paypal à l'adresse :
cuisinedephilippe@gmail.com
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