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Access: Examples of databases

few days ago I switched the language of the interface of my Access 2007 application on English and I was surprised by exploring models online Access databases, to find models that are not available in a French interface.

What disappointed me most is that two of these models are examples that answer questions often asked and unfortunately only people with an interface English could be accessed.

Then I remembered that these examples were online. So I did a search on the web and I found the page that allows them to download here is the link Office Online / Templates / Access Databases / Access 2007 Databases / Samples

Description of the two models: The models

issues are under the category "Sample" or "Example"

1. The first model is called "How to calculate age " or "How to calculate the age" and offers two functions to calculate age and then display it in the form of years or as years and months.
2. The second more interesting "How to synchronize combo boxes" or "How to Synchronize drop down" to filter the contents of a combo B depending on the choice made from a dropdown A. Moreover, to achieve both methods are presented, one uses macros, so that the second pass through VBA code.

Other models are available:

They exist other models to discover in the other items and therefore the number for now:

• 30 for the category Business
• 03 for the Education category
• 11 for the Personal category including "Nutrition " which could be very useful for people with require careful monitoring of their weight.
• 03 for the class Sample.
• 01 for Non-profit category.

Good download.

Technorati Tags: Access 2007 , Model , Database , Example

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Access 2010: Migration and compatibility

Since the release of the 2010 version of Access for people on the web including through forums Answers and MSDN ask questions relating to the compatibility databases in formats previous to 2010 with this version.

this end, the team Access has provided users with a tool named "Office Migration Planning Manager for Office 2010 (OMPM)" to analyze your Access files to determine any malfunctions that may occur during conversion (migration) of your database to the new format (2007) show those which could occur when using a database in an earlier format in an environment 2010.

course this product does not address that issue of Access, but also from other Office applications.

If you want to know more, I invite you to browse the following TechNet article:

Office Migration Planning Manager (OMPM) for Office 2010 and also Review Access Compatibility .

Technorati Tags: Access 2010 , migration, compatibility , OMPM

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Access 2010: Visio

Recently, it is possible to access a Microsoft Access Support article titled "Features of Access 2010".

This paper presents in detail the limits of the 2010 version as well as the 2007 version of the product in terms of " Maximum size of a database file (. Accdb) ", "Maximum characters for a password "and many others.

To learn more, I invite you to browse this article Features Access 2010 "

Technorati Tags: Access 2010 , limit, their characteristic

Women With Nylon Feet

smoked meat sandwich and coleslaw

Young returned to the snow and you know they are hungry after spending several hours outside during bitter cold. A breath of anxiety rises in you the idea they are about to empty your refrigerator in the next few minutes. But today, it will not happen, because you bought a beef brisket smoke, in other words, a nice chunk of smoked meat that used to feed this insatiable pack of carnivores.

You are indeed about to be their big beautiful thick sandwiches, accompanied by a salad of cabbage, dill pickles and fries in the oven, it will cook themselves while you cut the meat that you prepare the plates. With that, they should be good to take a few hours ...

And in a few minutes your bottomless ogres you say, "Wow, this is as good at the restaurant! "Because it is indeed as good as the deli, except that the slices are perhaps a little thicker. It is an art slicing smoked meat, you know ;-)

To learn more about this meat-filled story, click here .

The piece of meat is vacuum packed. Just unpack and cook for 1 1 / 2 to 2 hours to steam.

I used this very large pot for steaming.

When the meat is cooked, it must decide in the opposite direction of the grain (that is to say about the length). It is important to achieve the thinnest possible slices (the good taste of the sandwich depends on it), hence the importance of having a long sharp knife. The person must ensure that slice off some of the fat, to make the sandwich less calories and more digestible. That's what you do when the Slicers prepare a sandwich at Deli.


smoked meat sandwich
gluttons 6 or 8 to 10
a gourmet beef brisket smoke Brand Dunn's Famous , purchased from Costco
1 or 2 loaves of rye
mustard yellow

Remove meat from package. Leave it outdoors for a few minutes.

Fill a large pot for steaming with water and boil.

Place the chest in the basket provided for that purpose or on a rack so the meat stays above boiling water. No part of the chest should be immersed in water.

Cover pan and cook the meat, steam for 1 1 / 2 to 2 hours. (In my case, it took 1 1 / 2 hour cooking. Every 15 minutes, I added 1 cup of hot water in the cauldron to be sure not to miss)

The breast is done when a large fork will penetrate the bacon without resistance.

Remove the pan from the chest and drop it on a cutting board. Use a long knife with a blade for slicing. A blade 20 to 30 inches is recommended.

Slice thin slices and remove some of the fat and also a certain portion of the top crust. Spread yellow mustard on two slices of rye bread. On one of them, remove smoked meat and close with another slice of bread. If the bread is not very big, it can remain whole. Otherwise, cut the sandwich in half with a very good knife. Serve with dill pickles, salad, coleslaw, fries and of course Coca-Cola.

Coleslaw:
kale (do not use Savoy cabbage for this kind of salad, it is not appropriate) sliced with a mandolin with the blade diagonally 1 carrot, minced
mandolin, slide number 2, and then cut with a knife to reduce the length of the pieces

Dressing: 1 part
canola oil (or other neutral oil) for one part white vinegar
a little sugar to taste
celery salt (not too)
salt and pepper Stir the dressing

without emulsifying. Pour over the cabbage just before serving and stir well. Serve.

Gourmet Happy Holidays from yours! We found, with pleasure, in January.

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consommé with port

When I was little, often at Christmas, my mother served a soup with sherry (English name for sherry). Reference should be made in the 60s, when we were more easily access to that port sherry. We liked his drinking sherry.

In the tasting, this allowed us to experience this thing that is so intriguing and alcohol also gave us the opportunity to ask my mother why she put so little in its rice consumption. She replied: "This is not a rice soup, which I offer to my guests, it is a consomme with sherry, we want it to taste the broth and sherry. Rice is there, just to look pretty, and it's fun to catch a few grains with a spoon from time to time. "It was of course reasoning was a big, complicated enough, after all, but the tasting we realized that Mom was right.

Since that time, I happened to have eaten the beef to guests, but rarely, I must admit. It may at first glance give the impression we are a bit lazy in the kitchen. Think about it: a consomme, canned, which you add water and port instead of sherry in my case, and a few grains of rice already cooked.

But when you present this voucher soup to your guests once they have tasted, they suddenly become happy. The refined taste Maslach, I would say, a repairing effect between two services often high, as is the case during the Christmas dinner and New Year.

Returning from a trip outside when it is very cold, it is also consumed a good little drink!

consommé with port

6 servings 2 cans Campbell's consomme of 284 ml each
2 cans of water of 284 ml each of which you have removed 4 tbsp tablespoons water
4 c. chopped 6 tbsp port
Tea cooked rice (I took Basmati)

Heat first 3 ingredients. Add rice and serve.

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blue Hubbard squash fries Curry

A nice surprise awaited me when I decided to clean the basement in anticipation of the arrival of my guests on the evening of 24 December and 1 January. A big blue Hubbard was based on my large table glass. She was there since Sept. 10 last, since the day I had picked in the field. Several times I walked past her, I turned over, examined, admired and I've forgotten. But then I had to act. "You got no choice," she cried to me.

Hop! the beautiful blue squash with thick skin, in a plastic bag, and projection onto the cement floor of the garage! At first launch, it splits into two. I'm thrilled! It is softer than it appears. To learn to throw the pumpkin is by here. Although it has been picked three months ago, it is still fresh, a bright orange.

Normand Laprise, chef of the restaurant "Toque" was described, during a radio broadcast, as the queen of to squash fries. I guess he likes to cook in large frying. I chose them in the oven.

Why I was attracted by the blue Hubbard? Equally delicious as the Butternut and Pumpkin (Turban Aladdin), it has the advantage of not being very sweet, I really enjoyed it. With the remainder of the flesh, I realized the baby rice I'm going back to his mom. I can not wait to see if my youngest daughter will love it as much as the Pumpkin!

If you manage to find a Blue Hubbard is currently on the market, you incredibly lucky. I've never seen at the supermarket. The only way to get it is from the producer or procurement from mid-September. I suggest you to like me and mark your calendar 2011.

The Blue Hubbard is attached by its stalk to the stem of the plant.

Here is the Blue Hubbard along with the Pink Banana. Some argue that it is also famous for making chips that his cousin blue. Unfortunately, The Pink Banana died before I arrange a fight between the two greedy. We will try to resume next fall!

Fries blue Hubbard squash curry
Blue Hubbard squash 1 medium size, peeled, cleaned of its seeds and filaments, cut into thick strips
olive oil
curry powder
Maldon salt

In a bowl, place the strips of squash. Pour a little olive oil and coat well.

Place squash pieces on a plate covered with parchment paper and sprinkle them with curry powder to taste. Bake at 350 degrees F (180 degrees C) thirty minutes or until fries are golden. Do not overcook, as this will soften the squash.

Upon exiting the oven, salt fries with Maldon salt. Serve with beef or duck or enjoy an aperitif after a day outdoors.

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Verrines shrimp and mango guacamole

jar is a classic that I propose today. She is beautiful and makes travel inexpensively. It takes us away from the winter and illuminates our table. But make sure you realize it when you hand in quality products. Thus, if the market offers good lawyers, type which matured on the tree, and if you can get a super tasty mango, then rush you to this beautiful glass. It will seduce and delight your guests, so it is delicious!

This technique must be employed to pass the guacamole in Chinese. Just place the puree in a Chinese and press with back of a spoon against the strainer. Mashed and filtered, will settle in bowl and under the Chinese. With another spoon, simply collect the puree in the strainer. It's easy, but it takes a few minutes.

Verrines shrimp, mango and guacamole
4 large servings or 6 small ripe avocados

2 1 / 2 c. tablespoon lemon juice
few drops of Tabasco or another hot sauce like
salt
50 ml 35% cream (preferably whipping cream, but it also works with cooking cream 35 %, except that it is a little longer whipping)
3 / 4 cup (140 g) peeled ripe mango cut into small cubes
250 g prawns (shrimp Matane)
1-2 v. tablespoon chopped fresh cilantro (I used 1 tbsp)


Dressing: 1 c.
tsp Kikkoman soy sauce reduced-sodium 1 tsp
tsp lime juice (lime)
1 pinch ground ginger 1 tsp
tablespoons canola oil (or other neutral oil) salt


Decoration
1 slice very thin lime in each glass
a coriander leaf in each glass

Cut avocados in two, remove the cores and remove the flesh with a spoon. Carefully crush the flesh with a fork, quickly add the lemon juice, Tabasco sauce and salt. Sift the guacamole. Whip the cream with a mixer foot. If you do not use the electric mixer whip by removing a (two) and whisking at the same measuring cup. When the cream is rising and the desired consistency, stir it in guacamole. Adjust seasoning and divide everything in glass jars, taking care not to sully the edges. If you use shot glasses as jar, plan to use a pastry bag. Leave to refrigerator for 1 hour.

Peel mango, cut out the flesh into small cubes and place in a bowl. Chop 1-2 v. tablespoon (to taste) coriander and stir into the mango cubes. Add shrimp. Interfere.

Combine all dressing ingredients.

Pour dressing into the bowl containing the diced mango, shrimp and chopped coriander. Mix gently.

Divide all in the glasses on the guacamole.

Garnish with lime slices and cilantro leaves. Serve chilled.

This recipe is from Glasses: shudder guaranteed by Frederick Berqué in crazes, First Editions, 2009, on page 16.

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Warm duck

remaining duck A few baby bok choy, bean sprouts, peanuts, Thai basil, lime, and now the idea is taking shape me concoct a salad alone, then it snows outside. It is not in the local purchase here! Although ...

Not far from us, a great Asian supermarket storefront and offers its customers products from China and South East Asia. Can not leave this store empty handed, so everything is fresh and affordable. Peking duck is a must if we stop at Kim Phat . It is tasty, delicately flavored with five spice. This

poultry, so beloved of the Chinese, do not run the streets, I agree. If you can not get you, duck confit will also be the case.

The recipe that I propose today includes very little fat. The salad dressing flavor is rather acidic, it will therefore save little and add to taste.

The skin of the duck is delicious. I decided to remove it and only add the meat to the salad. It's called masochism ;-) However, we can keep a small piece and chop before integrating the dish.

Warm duck

1 serving 1 tbsp tsp canola oil (or another neutral oil)

4 baby bok choy

50 ml of water or chicken broth 1 shallot

dried minced

some leftover roast duck, cut into large pieces

few lettuce leaves torn
1 / 2 chopped carrots to the mandolin (large blade)
a handful of raw bean sprouts

Dressing: 1 c
. tablespoons fish sauce (fish sauce )
1 1 / 2 c. tablespoons lime juice (lime)
1 / 2 c. tablespoons sugar 1 tablespoon
tsp soy sauce Kikkoman less sodium
1 small clove garlic minced

In finish: 1 tablespoon
tablespoons coarsely chopped peanuts
few Thai basil leaves torn

First prepare the vinaigrette and set aside.

In a large skillet, pour canola oil and cook, over high heat, baby bok choy which have previously been rinsed, drained and squeezed dry in a towel. Cook the bok choy, 1 to 2 minutes to obtain a coloration. Add water (or chicken broth) and minced shallot. Cover and cook 1 minute over medium-high. Remove the pan from the round and add the duck. Cover and allow to finalize their bok choy and duck cooking to warm by simple heat residual.

In a bowl, place lettuce, carrots and bean sprouts. With a slotted spoon, remove bok choy, shallots and duck from the pan and remove all the lettuce and vegetables. Pour a little dressing to taste over the salad and finish by adding, finishing, chopped peanuts and Thai basil. Taste and add more dressing if necessary. Enjoy ...

My shop is located Kim Phat in 7209, boul. Taschereau Brossard on the South Shore of Montreal.

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salted butter caramel

Lou: I saw a nice recipe for salted butter caramel The Table of Penelope .
Épouxcurien : Ah! that's in my palette!
Lou: How would you like me to do! Especially as Patricia, the author of the recipe, is Norman. Bretons and Normans, they are knowledgeable in salted butter caramel.
Épouxcurien : So what are you waiting for? ;-)
Lou: Okay, I do, caramel. Imagine if I had butter Norman! Remember when we were at Caen, I ate almost spoon, so it was good!
Épouxcurien : It is our good butter, too. This is indeed the choice, that's all!
Lou: I am starting!

Épouxcurien That conversation between me and that led to the realization of this great recipe that turned out delicious and easy to do because very well explained by Patricia. That's why I reproduce the recipe here in full. If you perform, you will love the creaminess of caramel and taste delicious.

This lovely pot of caramel can make an excellent gift greedy. It goes to delight pancakes, cakes and bread. As Patrick suggests in her recipe for apple pie , you can extend the caramel tart baked before adding the apples. You can even place in the center of a cupcake and also use finishing glaze as does Louise's Blog The Sacristan

So you start?

salted butter caramel
For a full caramel pot the size of a jar of Bonne Maman jam (at Note qu'Épouxcurien left its traces in the pot of caramel, before taking the first photo):
120 g caster sugar (Lou: regular white sugar)
60 g salted butter
15 cl whipping cream liquid (Lou 150 ml cooking cream 35%)
1 teaspoon water (Lou: 1 tsp water)

Put sugar in a saucepan with the teaspoon of water on medium heat and allow to dissolve sugar until it caramelized to a golden brown (Lou: it takes several minutes). While monitoring, it can quickly become dark brown and will be overcooked.

same time, warm the cream and add the caramel off the heat. Stir vigorously. Beware the temperature of the caramel may cause splattering. Add

, still off the heat, the salted butter into small pieces while continuing to stir to get a creamy sauce. Give 2 minutes

caramel on the stove, stir so the butter is fully melted and sauce is well blended.

Pour caramel sauce and salted butter in a jar (Lou previously sterilized in boiling water 20 minutes), then cover. Let stand a day for the caramel thickens. He also keeps in the refrigerator about 10 days (Lou: I did it to cool to room temperature and then I chilled. The next day he was a remarkable smoothness.)

Thanks Patricia and Louise!

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Christmas Ornaments

In my neighborhood, there's this house. I like to go to admire, so it's pretty and decorated with impeccable taste.

Anything New From Kate Ground

limits: Set the style of stroke deviation at the intersection of links

By default when two traits representative cross links, one of them is slightly distorted to highlight and mark the intersection between them and it gives the illusion that one line passes on the other. The shape defined by default in Visio is the arc

You absolutely can change this form to apply another and that as follows:

1. Select or links that you want to apply a style bypass feature different
2. If necessary, display the toolbar layout and positioning "
3. Click on" Style deviation of the line. "
4. choose from the proposals available and apply the one that suits you best. (See image below)

Here is a preview of the toolbar layout and positioning "with the list down various types of proposed intersection of links

Notes:

1. This feature is also available from the tab Links "from the dialog" behavior "( right-click on a link -> Format -> Behavior ).
2. For the button is active it is necessary that at least one link is selected

Technorati Tags: Visio , style , related , deviation , link , intersection

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Chicken Venetian

Building the Christmas menu is never a simple matter! We want to impress our guests by offering dishes that unusual, either because they are traditional or because they offer a festive look with their presentation. We spend much of our spare time in the weeks before Christmas, looking in cookbooks or on the Web, "ze" recipes that we agree! It is absolutely necessary to spot because they exist: in addition to pleasing our guests and ourselves, these revenues will be consistent with each other, within our budget, consider our cooking skills and time available for cook. That's quite a program! All ingredients are present for Christmas dinner a chore unspeakable becomes a source of stress for the entire household!

And if we took the problem from the other end: if instead of wanting to impress guests at any price, our only goal was to entertain, preparing Christmas dinner would take a different turn. Here are some lessons I've learned over the years and that may help you avoid putting your foot squarely in the dishes ;-):

-Do not serve your guests a recipe you made for the first time. These are not guinea pigs and if, unfortunately, the recipe does not meet your expectations, you may be disappointed. Rest assured that your guests will receive your disappointment and eventually will be uncomfortable, like you, and it's not what you want. I remember a gravlax salmon I made for Christmas: it was an almost total failure. Instead of discarding it, and finding a last-minute solution that would have been appropriate, but less original, I still served this dish to my guests. Error! As it would have been easy to present to my guests an entry that I managed well, instead of prepare for the first time in my life a gravlax, and hope he gets better, as if by magic, from the moment I tasted it and when he finds himself in the attitude of my guests!

-Do not serve your guests a meat undercooked or overcooked: It seems obvious, but this pitfall can occur so easily! The only way to avoid this is to use a meat thermometer. Cooking meat should not be presumed. Even if you are used to cook a piece of meat that you plan to offer during your meal Christmas will probably be bigger than you usually cook, hence the possibility of misjudging the cooking time. I remember a roast of veal cooked enough that I still served my guests ... It was the cata: I see them still trying to fight with the meat, trying to cut it. A real nightmare!

-Do not use your main entrance or your hot plates that come directly from the cabinet, which might well be cold and thereby cool the food you are going to drop. The plates must be removed from the cabinet and placed, at least, next to the stove near a round that will be used extensively. That way they will capture the ambient heat. It can also, and the ideal, heat the empty plates in a conventional oven at low temperature, 170 degrees F (77 degrees C) for 10 to 15 minutes.

In summary: a good Christmas menu is planned based on solid values, that is to say the recipes you succeed with success!

Today, I propose a Venetian chicken. I like, on occasion, rummage through my old cookbooks and find recipes, we meet less often, simply because they are not in tune with the times. One could almost say that these are often forgotten recipes that provide delicious surprises. And so, with that pot of chicken is flavored to taste exquisite.

Here doneness that I propose for the bacon and pine nuts.

Chicken Venetian

4 servings 4 slices of bacon, some of the fat removed, to obtain 100 g of meat, cut into 1.5 cm square
3 c. tablespoons olive oil ¼ cup
(35 g) pine
a 1.5 kg chicken cut into pieces, skin removed (if you lack the time to cut the chicken, buy: 2 small chicken breasts Boneless, 2 thighs and 2 drumsticks, boneless chicken)
1 / 3 cup (40 g) flour
6 medium onions, sliced (sliced into rings)
2 cloves garlic, finely chopped Salt and pepper

¼ cup (60 ml) white wine vinegar
¼ cup (40 g) golden raisins (do not substitute with raisins dark, because it would be less pretty)
½ cup (125 ml) dry white wine
½ cup (125 ml) chicken broth (or little more if necessary during cooking, and I have not had to add because I stirred frequently during cooking)
¼ c. tea (or 1 / 8 teaspoon if you're not used to spice flavors supported) cinnamon ¼ c.
tea (or 1 / 8 teaspoon) of cloves
¼ c. tea (or 1 / 8 tsp) freshly grated nutmeg
few sprigs of fresh parsley and a sprig of fresh rosemary

In a casserole (Le Creuset style ) fry bacon over medium heat, 5 to 7 minutes, in 1 v. tablespoons oil. With a slotted spoon, remove bacon from pan and set aside on a plate.

In drippings, brown the pine nuts, about 2 minutes to slightly brown. Book with lardons of bacon.

Remove chicken thighs and drumsticks (if you cut your whole chicken). Dredge chicken pieces in taking care to extend the flour on a plate. When chicken pieces are well floured, and shake. Discard remaining flour.

In the same skillet, saute chicken in drippings until browned. Book as and when a plate.

Discard excess drippings if desired. Scrape the pan with a wooden spoon to remove gross debris would be glued to it: the throw. Pour the remaining oil (2 tablespoons) to skillet, cook over low heat the onions and garlic a few minutes. Add salt and pepper.

Deglaze with the vinegar and reduce by half, about 2 minutes.

Return chicken in the skillet with bacon, pine nuts, raisins, white wine, chicken broth and spices. Add a few sprigs of fresh parsley and a sprig of fresh rosemary. Remove the rosemary after 10 minutes of cooking.

Heat to boiling and reduce heat to medium-low or low. Cover and simmer 45 minutes or until chicken is tender. Stir regularly during cooking. If you think the sauce might adhere to the bottom of the pan, add some chicken broth during cooking.

When finished cooking, remove the sprigs of parsley and discard. Accompany This dish of couscous medium, cooked according to package instructions. As vegetables, serve carrot sticks and zucchini sauteed in olive oil for cooking al dente . Garnish with lemon zest, cherry tomatoes and some greens. Place the sea salt over vegetables and stir-fried tomatoes. Pepper tomatoes. Serve.

Recipe extracted In Italian by Taillefer and daughter at Guy Cloutier Communications, 1998, p. 15

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When the bean is festive!

salad of green beans with tomato and bocconcini dried.

Green beans and tomato sauce with fennel.

Two recipes rather than one: first a green bean salad with bocconcini and sundried tomato that can serve as an appetizer or a buffet. Then, a dish of green beans with tomato sauce flavored with fennel, which goes wonderfully beef, because of the tomato, or fish, because of the fennel.

salad borrowed from Jean-François Plante, in his book, tasty, Bistro convinced me we could make absolutely delicious salad with green beans. I made some changes to the vinaigrette, but the spirit of this wonderful recipe is still intact! And HELP me proved, once again, it is possible to cook a dish that comes out of the ordinary in a few minutes and with few ingredients.

To achieve happiness with these two dishes, must be used for beans. These beans can be quite expensive, but if you buy them at Costco , you get a very good quantity, quality and affordable.

Here are some of the ingredients in the salad of green beans with sundried tomato and bocconcini.

Add olive oil, salt, pepper, a pinch of sugar and a little parsley chopped fresh ingredients that are found in this picture and you'll have all in hand to achieve the green beans and tomato sauce with fennel.

Green bean salad with bocconcini and sundried tomato
3-4 servings (You can mutiplier this recipe by 2, 4, etc.).
75 to 90 thin green beans (180 g to 215 g) (if you do not balance, it is time to ask for one for Christmas! ;-)) 3 tbsp
tablespoons of olive oil rather soft, quality
1 / 2 c. teaspoon celery salt
8 petals dried tomatoes in oil (50 g) finely minced (about the length: tautology!)
16 mini bocconcini (90 g)
1 / 4 cup (35 g) height of minced shallots and halved 2 tablespoons
tablespoons finely chopped curly parsley


Vinaigrette 1 tsp tablespoon Dijon mustard (I used Dijon mustard with white wine Maille) 1 tablespoon
tablespoon white wine vinegar
1-2 cloves garlic chopped (s)
a pinch of dried thyme (it's very, very little)
a pinch of dried tarragon (it's still very least, very little)
1 / 4 c. tsp dried oregano
a pinch of sugar 3 tablespoons
tbsp olive oil salt and pepper
pepper, to taste Cook the beans

steam (chef's suggestion Plante). Like well cooked with plenty of water Salt, uncovered: the color is well preserved. Salt, it seems, contributes to preservation. Is desired al dente cooking : it takes 5 to 6 minutes, but we must try and watch. When you consider that cooking is reached, cool beans immediately in very cold water and drain them in Chinese. With a cloth, wipe them briefly and gently mix in a bowl with 3 tablespoons tablespoons of olive oil and celery salt.

Add dried tomatoes, bocconcini balls dried shallots. Mix gently. Reserve the chopped parsley to finish.

Prepare the dressing by mixing in a small bowl, all ingredients except olive oil. Then incorporate it into a thin stream, whisking to get a nice emulsion.

Pour the dressing over the bean salad and toss gently. Garnish with chopped parsley and serve.

Green beans and tomato sauce 2 tablespoons fennel
tablespoon olive oil
1 / 3 cup finely chopped shallots 1 clove garlic
minced
1 1 / 2 cup (350 g) canned tomatoes,
diced 1 / 2 c. teaspoon ground fennel seeds coarsely in a mortar with a pinch of sugar

salt and pepper to taste
450 g fine green beans 1-2 c.
tbsp chopped curly parsley

In a saucepan, heat oil over medium heat. Y cook the shallot for a minute and a half. Add garlic and cook for 30 seconds.

Add tomatoes, fennel seeds, sugar, salt and pepper. Cook uncovered, stirring often, for about 10 minutes or until sauce has thickened and the juice has evaporated.

Meanwhile, cook beans, as described above, in this post. Drain beans and put some tomato sauce on them. If you have the sauce, freeze it and keep it for another use. Please note that beans must not bathe in the sauce. Just before serving, spread a little chopped parsley over the sauce.

Sources: Jean-François Plante, Bistro, Editions de l'Homme, 2008, p. 61 and HELP, vegetables and salads , Culinary Collection, 1991, p. 14.