Hey hello. I just want to share one the recipe that I got from the container the endives that I bought. Yes, the company who sell these endives had a brilliant idea to put several ideas recipe on thair packaging. One of them I found out on the packaging of endives that I bought. Off course then I need to adjust because not all ingredients I have and also not all ingredients I had have the good condition like on the recipe original. For example, the potatoes I had is and old one and the skin of potatoes not recommended to eat. So I peel it. The other thing is I do not have the maroilles cheese. It's one kind of cheese. You know, living in France I should used to eat cheese, but I'm not too fan with cheese. Moreover I do not like blue cheese and goat cheese. So this recipe I adapt with the condition on my kitchen (as always).
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Today recipe that I want to share is a recipe of soup or la soupe in French. As you may know, soup in France mostly are a cream-soup. Not like soup in Indonesia that seems like bouillon in French or broth. If you remember I once shared Soupe aux Asperge, Carotte et Mais or another one that a bit similar : Soup Crab Asparagus. Both is like broth soup and like I said, my husband or French not use to have that kind of soup (even if it was delicious). So, my mother in law have shown me many times how to make a soup (French soup). She often use the high pressure casserole or pan to make it, and it cook very fast. I do not use high pressure casserole, but just the normal casserole or sauce pan. Moreover I was not in hurry to make it, so I just benefit and enjoy the time. It is a long title for the recipe I ever had. Well, because to make it both the recipe I should use graissed de canard (or fat the duck in English), I think it is better to combine it both. This recipe first time mentioned by my mother in law, when I cook confit de canard on boites (canned duck confit). Usually to cook canned duck confit I just need to cook it using frying pan on top of the stove. The graissed de canard is huge normally, then my mother in law suggest it to keep it for my next cook. She said I can use it to cook potatoes or even make confit canard that I buy from meat shop. Hello October ! Hello Autumn ! Yes, now we are in October, where outside starting to be cold. I even not expect this cold when out for the Church this morning. Well, I think this recipe is good to cold situation like now. This recipe, actually I re-create it. I check on the Google how to cook coconut + beef + potatoes + carrot, and found out one Indonesian recipe called Resep Kentang Balado Santan from cookpad. So, I start from there, and change here and there, but my recipe inspired by those recipe. But then the result (my husband prepare for the worst), eventhough not good appeal (so what he calles it, merci mon amour), he said it was delicious. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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