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FOIE GRAS MIXTURE
While foie gras can be consumed in various ways, the most important is the seasoning! This tailor-made and subtle mixture can be sprinkled directly on your toast or used in the preparation of your terrine.
And what could be more exhilarating than proudly announcing “I did it”?
An unmissable foie gras terrine:
On a denervated foie gras: add 2 teaspoons of the mixture. Sprinkle with cognac. Wrap in a stretch film and place in the fridge for 3 hours, then one hour at room temperature. Then place the pieces in a dish. Bake in the oven (110 ° C). Monitor every 5 min. When the liver begins to melt, take out the pieces and place them in a bowl. Let stand in the fridge for 4 to 8 days… then enjoy!
Can also be used in a pinch on a foie gras or on a duck aiguillette.
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The "saffron country"
Turmeric is used as a spice, it is common in the composition of spice mixtures such as curry or massalé but it also serves as food coloring and was formerly used in painting.
Native to Southeast India, it is widely grown in Asia and Africa.
Turmeric is a rhizome of a magnificent orange-yellow color, with peppery and musky aromas. It comes from a tropical plant from the same family as ginger.
A long process: after having cleaned and cut it, it is boiled to remove its skin and once peeled and dried it is reduced to powder.
At the meeting, the "saffron country" is inseparable curries, traditional dishes very fragrant, where it shines a thousand lights and a thousand virtues.
This turmeric from Madagascar is harvested from July to October by the Bezanozano Ethnia. In Malagasy turmeric is said "Tamotamo". It is traditionally used on the island to spice up vanilla rice pudding or in a custard called "koba" which consists of mashed bananas and rice flour.
Turmeric is used in many Indian, Caribbean, Nepalese, Thai or Maghrebi spice mixtures: curry, tandoori, vadouvan, colombo, ras-el-hanout. It was already marketed on the spice route between East and West since ancient times.
The taste of childhood.
Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.
The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.
Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.
Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.
The taste of childhood.
Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.
The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.
Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.
Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.
The Japanese lemon!
This Japanese citrus will go wonderfully with oriental tabbouleh, sorbet, falafel, white fish, vegetable julienne, sweet potato puree or chocolate preparation.
Yuzu originates from eastern Asia. It was introduced to Japan during the Tang Dynasty around AD 700. Its fruit looks like a small lime, 5 to 8 cm in diameter. It is harvested in October in Koshi prefecture in Japan. Yuzu is yellow or green depending on its degree of maturity. It has a taste similar to that of tangerine and yellow grapefruit.
Yuzu is consumed in different forms: fresh, in juice, in zest, in powder or pearl.
A citrus fruit close to lime whose zest will refresh preparations with chocolates, shrimp salads, seafood tartares and even osso bucco!
Originally from the Middle East, cumin appeared as a smoking spice or to prepare food. It is the same family as parsley. Cumin is the fruit of the plant. Before maturity, it cuts its stems and clusters. Suspended for a few days, then beaten like wheat, the harvested fruits are dried in the sun.
Its bitter but warm flavor, slightly sweet, and its strong aroma, make this spice a dominant note in your preparations. Cumin will give tone to a chili con carne, a sauerkraut, a lamb pie. It will surprise in a salad of oranges, and in the traditional hummus.
The name Gomasio comes from the Japanese "goma" which means "sesame" and "shio" which means "salt". This blend of roasted spices consists of golden sesame, black sesame, seed of ume plum sesame and fleur de sel from Ifaty.
Perfect food-spice pairings: to accompany a cottage cheese sauce for raw vegetables, with marinated prawns, on crunchy vegetables or in a chicken wok, with a spiced tuna fillet, in a homemade tuna rillette, with a simple bowl of rice.
To pound coarsely with a mortar before using them. Add at the end of cooking or when serving.
Roasting gives the spices toasted aromas and sweet, toasted notes reminiscent of caramel and hazelnut. To develop the delicate aromas of the spices, the roasting operation is slow and delicate. The spices in this Gomasio blend have been roasted manually, without fat and at a constant temperature.
This mixture with delicate aromas and notes of cinnamon is mainly intended for making gingerbread. You will be able to make your own homemade gingerbread and delight all your guests!
It will also flavor meat, vegetables or fish with cream. It will bring a note of originality to a sorbet or a garden apple pie.
Among the ingredients of this mixture are cinnamon, cardamom, coriander et the Nutmeg.
The ancestor of gingerbread would be Chinese. It would have for origin the "Mi-Kong", a bread of honey used in the XNUMXth century by the army of Genghis Khan as a ration during the conquest of China. The recipe was then transmitted by the Chinese to the Arabs and it was only later during the Crusades that Westerners became aware of it. They then brought the recipe back to Europe as well as the spices that compose it.
Ingredients: cinnamon (Madagascar), green anise, fennel, coriander, ginger, clove, green cardamom, nutmeg, black pepper.
This Paprika comes from the Zitava region of Slovakia. It has been grown for more than 100 years in a traditional way. Its moderately pungent notes, iodized and strongly smoked give it character and exceptional spicy notes.
Food and spice pairing: a Savoyard fondue, a gratin Dauphinois, a creamy sauce for white asparagus, a cream to accompany a smoked fish, infused in a stew of beef with red wine,
It is best to sprinkle the mixture at the time of serving. Paprika is also used as an infusion in a meat preparation such as a stew (goulash in Hungarian).
Aromatic imprint: the powerful aromatic intensity of this paprika delivers us a fruity and intense set which is mingled with notes of cooked cherries and burnt herbs. In the mouth, we are surprised by its flavors of caramelized meats and its slightly sweet attack.
Ginger has notes more or less pungent and more or less delicate aromas depending on its origin. This Nepali ginger is harvested by hand in the Mahabharat Range at 2000m altitude. It is exceptional for its freshness on the palate and its sweet and lemony flavors.
Ideal in mashed sweet potatoes, on prawns, with homemade jam, in a fresh fruit salad or on a pan of wok vegetables.
This tropical perennial comes in the form of a tuber. This rhizome belongs to the same botanical family as cardamom, turmeric and Kororima from Ethiopia.
Native to India, this spice is widely used in Creole, Asian, African and Indian cuisine.
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