NFL Fantasy Files Deluxe Version

Faut voir çà !

Tartare de boeuf au pecorino

Voici une excellente recette pour ceux qui veulent essayer le tartare de boeuf

Pour 4 personnes

LE MARCHÉ
• 500g (1 lb) de bœuf dégraissé 
• 7,5 ml (1/2 c. à s.) de moutarde de Dijon
• 60 ml (1/4 t.) d’huile d’olive extra vierge
• 1 petit oignon haché finement 
• 5 ml (1 c. à thé) de câpres hachées
• 30 ml (2 c. à s.) de jus de citron frais
• 125 ml (1/2 t.) de fromage pecorino râpé grossièrement 
• Sel et poivre au goût

LA PRÉPARATION
• À l’aide d’un couteau bien affûté, couper la viande en petits cubes et réserver au frais. 
• Dans un bol, mélanger la moutarde, l’huile d’olive, l’oignon, les câpres, le jus de citron et le fromage pecorino. Ajouter la viande et assaisonner de sel et de poivre.
• Garnir quatre assiettes refroidies, et accompagner de croûtons de baguette et de salade roquette. Arroser le tout d’un filet d’huile d’olive et servir aussitôt.

Suggestion de vin
Toscana 2006, Barone Ricasoli (Italie)

Source : Des kiwis et des hommes

11 janvier 1964 / January 11th 1964

Il ya 35 ans aujourd'hui le rapport du American Surgeon General sur les dangers de la cigarette ...

Eille y'en a qui sont durs de ''comprenure''  tabarouette ça fait au moins 35 ans qu'on le sait pis y'a encore du monde qui fume... Bon j'arrête de pogner les nerfs  je m'en viens comme  Jean-François Mercier ;-)

35 years ago the Report on Smoking and Health was first published and people are still smoking... See report here

Happy New Year Bonne année

et tout ce que vous voulez !!!

Penne with five cheeses / Penne aux 5 fromages

As seen on TV on the Food Network. A recipe from Barefoot Contessa. You can use other cheeses I did and it was still good ! If you want recipes from the Food Network don't waste time going to the Canadian web site because they don't have the rights to most recipes go to the original website Food Network.com 

Ingredients
Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Directions
Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Roast Turkey and Sweet Potato Hash with Fried Eggs

A recipe to use leftover turkey originally from chef Emeril Lagasse on Food Network

Incredibly delicious ! I didn't use sweet potatoes only yellow potatoes. Also, I had leftover stuffing and I put it in !

Ingredients
2 tablespoons olive oil
1 cup diced yellow onions
1/2 teaspoon minced garlic
1/2 cup diced red bell peppers
2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (3 cups)
2 cups diced roasted turkey breast
2 1/2 teaspoons salt, plus more for seasoning eggs
1 teaspoon fresh ground black pepper, plus more for seasoning eggs
1/4 cup turkey or chicken broth
1/4 cup heavy cream
2 tablespoons chives
2 tablespoons butter
4 large eggs
Salt
Freshly ground black pepper
Mesclun greens, for serving
2 tablespoons extra-virgin olive oil
Directions
In a large saute pan, heat the oil over moderately-high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick saute pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium-low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.

Education today and tomorrow