Sunday, January 27, 2013

Escalopes de poulet au citron...

Le poulet, qui demeure une viande de bon goût et facile à préparer...


Comment désosser la poitrine de poulet, le poids idéal entre 300 et 400 grammes. Sa chair doit être souple et douce au toucher, pas molle. Sur une planche à découper et avec un couteau bien aiguisé, la première étape consiste à repérer l'os en forme de "Y" dans la partie supérieure de la poitrine. Avec l'aide du couteau enlever l'os de la viande. Continuer l'incision jusqu'à séparer les deux parties de poulet en suivant la ligne médiane. Rechercher un cartilage blanc allongée, passer autour pour pouvoir séparer les deux parties de la poitrine. Séparez les deux parties procèdent avec celle sans l'os et le cartilage en éliminant les parties de gras visible. Trancher les poitrines de poulet en deux avec le couteau, mais sans affecter la coupe jusqu'au fond de manière à laisser les deux lambeaux joint. Voici la poitrine de poulet à moitié ouverte et impeccablement propre. Si vous désirez les tranches plus fines vous pouvez les couper davantage. Ainsi, les tranches sont prêts à être préparés selon notre recette d'aujourd'hui.

Ce qu'il nous faut pour la recette...

1 gros citron, divisé en quartiers
300 g de tranches de poulet bien martelé
1/4 tasse de vin blanc sec pour déglacer
1/4 tasse de sauce "Demie-glace"
2 cuillères à soupe d'huile d'olive extra vierge
2 cuillères à café de persil frais haché finement
2 touches de beurre


Ce qu'il faut faire...

Couper le citron en 4 quartiers
Presser le jus de citron et réserver.
Faire chauffer l'huile et un peu de beurre 
dans une poêle à feu moyen-vif.
Ajouter le poulet et faire cuire pendant 2 minutes.
Tournez le poulet et poursuivre la cuisson à feu moyen 
2 minutes ou jusqu'à coloration dorée.


Ajouter le vin blanc.
Saupoudrer de persil et couvrir pour garder au chaud.
Mettez le jus de citron et la sauce réservée dans une poêle.
Cuire à feu moyen-vif pendant 1-2 minutes 
ou jusqu'à ce que le liquide diminue légèrement, 
en remuant de temps en temps.
Ajouter le reste du beurre enfariné et placer les tranches de citron sur les tranches de poulet.
Cuire en remuant à feu doux pendant 1-2 minutes 
ou jusqu'à ce que le beurre soit fondu et les citrons sont chauds.
Servir cette sauce sur les escalopes de poulet.
Et c'est tout,  Buon Appetito!


Saturday, January 26, 2013

Oil: which one to avoid & which one to use...

Those who decided to embark on a journey towards increased nutritional awareness understands how many and what pitfalls can be hiding behind packaged food and the industrial production, often with sugar, fat and too rich in salt, so much so to drive certain governments towards the proposal to tax such foods considered to be particularly detrimental to health...

Here is an omnipresent ingredient in many packaged foods, both sweet and savory.

source: google images

Palm oil, unless specifically indicated as such, Palm oil, could still be hiding behind cryptic words on labels as "vegetable oil" or "plant oils". It is urgent to protect consumers in this sense, with the circulation of more clear information in the lists of ingredients on food packages. Palm oil is considered detrimental to the health in way of its high content of saturated fat.

To avoid palm oil one would need to check the ingredient lists carefully, be wary of snacks, prepared meals and industrial cream based spreads. I recommend using a more balanced oil such as cold-pressed extra-virgin olive oil.


The term "extra virgin" implies that the oil has been extracted from the olives by gentle pressing instead of heat or chemical extraction (this tends to damage healthy olive plants chemicals and oxidizes fat – oxidized fats are very unhealthy!).

French researchers say that people who use extra virgin olive oil to cook with and to drizzle on foods have a 73 percent lower risk of stroke than those who don't use much olive oil. These health benefits only existed in the group of people who basically drizzle it on with a heavy hand! The more, the merrier, apparently when it comes to reducing your stroke risk.

"Personally, 
I adore to drizzle my olive oil on crispy bread 
instead of using mayo or butter..."

Studies have also shown that Extra Virgin Olive oil consumption may have a protective role on breast, colon, lung, ovarian and skin cancer development. A number of other studies have also shown that Extra Virgin Olive oil may have additional beneficial effects on blood pressure, obesity, rheumatoid arthritis and immune function.

Extra Virgin Olive Oil combines two characteristics that any food-interested person prizes: great taste and positive health benefits. To prolong the life of olive oil store it in a cool, dark place as light can contribute to the degradation of the olive oil.

Try to taste the extra virgin olive oil in the typical recipe of Tuscan cuisine: The Bruschetta!



Wednesday, January 9, 2013

Dolcetto d'Alba & Hot Italian Sausage

The Wine Dolcetto DOC is an everyday wine of Piedmont and used for every meal...


Prunotto Dolcetto d'Alba 2008

Alcohol percentage: 12.5%
Dry, medium-bodied and fruity

Tasting notes...
It displays a purplish red color with good intensity. Powerful on the nose it exhales perfumes of dominant blackberry. One can also find subtle scents of spices. Showing a bright acidity, this red is equipped with tannins rather dry. It reveals itself smooth on the palate ending slightly persistent.


Dolcetto DOC is available in different types depending on the production area: Dolcetto d 'Alba, Asti, Dogliani, Acqui, Ovada, Diano d'Alba, Langhe Monregalesi,Tortona hills, Pinerolo, the Langhe and Monferrato. The most popular is the Dolcetto d'Alba. Its name is not about a sweet wine, though the name seems to say the opposite. It is so named because the grapes grow well on the "bumps" or "duset" in Piedmont, like all good grapes.

Its well structured shape and its fruity scents make it a pleasant wine, to enjoy with any meal. We like to suggest this wine with our Italian sausage appetizer.

For a map of the 
production area:





Here are the Ingredients for our Hot Italian Sausage:
1 Kg of Pork loin
450 g of Pork fat trimmings
2 Tablespoons of fennel seeds
1 Tablespoon of finely minced garlic
4 Teaspoons of salt
2 Teaspoons of fresh ground black pepper
1 Teaspoon of ground cayenne pepper
1 Teaspoon crushed hot chili peppers
a pinch of freshly ground paprika

Spicy enough for those who love spicy, but not too spicy for those who can't stand too much "heat". Very flavorful!
Our regulars like to indulge themselves in our Italian sausage! 




Tuesday, January 1, 2013

Tradition can also stimulate the imagination...

Happy New Year to all my friends of Blogger, Facebook, Snooth, Pinterest and Twitter... All of the FRIENDS with whom we have shared some great moments... 
With all my heart THANK YOU!

Source of photo: fotolia


It 's strange that the majority of Italians in North America originally come from Southern Italy, but the wines from there are sitting in relative obscurity.

Adding insult to injury, the food that most North Americans eat relies on the Italian cuisine from this part of the country.

The pizza as we know it originated in Naples, like the tomato sauce coming from warmer climates, where they grow tomatoes.  Due to the heat, they also use dried pasta that keeps better than pasta made ​​with eggs, which is found mostly in Northern Italy.

While the foods of Southern Italy 
populate the menus of Italian restaurants in North America, southern wines do not enjoy the same popularity...


Tradition can also stimulate the imagination... (of my wife)!

Today on New Year's Day she prepared a "Butterball" turkey for dinner. It was cooked with stuffing, in order to make the meat more unctuous over low heat and was sprinkled with its juices frequently enough for it not to dry out.

It was served with 

homemade 
mashed potatoes and carrots

the 
remaining 
cooking juices 
and stuffing

This turkey was very juicy and delicious! 
It was not dry at all. 
It is a tradition of the holiday season, our family loves it!




I decided on the wine, from Southern Italy. 


Roccamora 2006 Negroamaro Nardò 

D.O.C. - Red from Puglia (Apulia)
Grapes: Negroamaro 100% 
Alcohol content: 13,5% vol.
Winemaker's notes:








Bouquet: a flowery scent blends with crunchy ripe red fruits in a curious dynamism. Irish and violet go well together with currant, blueberries and sour cherries.




Flavour: on the palate, its sheer and light enjoyment, helps to spread fruitfulness in a good tasting persistency. It’s an easy –drinking wine .on the palate, a snappy character stresses its lively tone.

"The Wine Advocate", 90 points of 100.