There are those leaders who are gifted: a talent for cooking, for business and, if in addition, they have a talented communicator, so here we are faced with someone one that arouses admiration. Jérôme Ferrer, head of the Europea and other gourmet addresses in Montreal, is one of those.
But now that Montreal chef, originally from the region of Perpignan (imagine a beautiful accent to Francis Cabrel: I cracked literally!) Can now be proud of the recent appointment of his restaurant as part of Relais & Chateaux and his own appointment as Grand Chef Relais & Châteaux. He shares this honor, in Quebec, Normand Laprise of Toque ! (Montreal), Anne Desjardins of L'Eau to mouth (Sainte-Adele) and Yvan Lebrun The Initial (Quebec). And it's quite an honor, because they are few leaders in the world to receive such recognition.
words we share with confidence when you decide to replicate a recipe from chef Ferrer. The one I propose today is the result of one of his cookbooks, entitled Secrets vegetables, Éditions La Presse , 2010. I hope you enjoy it as much as me and my family did. It is an ideal accompaniment to meat or fish.
That is what looks like preparation before being furnace charge!
From left to right, the butternut squash and celery root.
Tian celeriac and butternut squash
6 servings 1 cup (250 ml) milk 1 cup
(250 ml) 35% cooking cream 1 pinch
nutmeg 3 cloves garlic, chopped (including the germ have been removed)
1 celeriac, peeled, thinly sliced (here, we're talking about less than 5mm slices, made with a knife or mandolin)
1 / 2 large butternut squash, peeled, thinly sliced (the upper part of the squash slices gives more than the bottom where we find the seeds)
salt and pepper
In a saucepan, bring milk and cream boil. Stir in nutmeg and garlic, and remove from heat. Book.
In a baking dish (20 x 29 x 5 cm) greased with margarine (I always take this precaution even if it is not always necessary!), place a row of celery, season with salt and pepper (pléonasme!), then a row of butternut squash. If there is celery root, repeat (I do it myself did not stay).
Pour milk and cream on top. Cover the dish with foil or lid and bake at 375 degrees F (190 degrees C) for 15 minutes. Remove tin foil and cook in the oven reduced to 350 degrees F (180 degrees C) for about 30 minutes. Once or twice, during cooking, sprinkle the mixture with mixing milk / cream in this dish. The preparation is done when a knife easily penetrates the upper crust.
My blog will be on vacation for a while ... and me too!
See you soon!
Lou
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