Culinamus – fine food blog

Daube Provençale

Culinamus — Tue, 14 Jun 2022 19:03:39 +0000

Daube Provençale

A classic of French cuisine. Closely related to the bœuf bourguignon (also available on Culinamus), but the stew version from the south, with herbs from Provence and olives. A very traditional dish with many local versions such as the Daube Nicoise or Daube Marseillaise.

Interesting
The term daube comes from ‘endauber’ which means ‘to stew’ in old kitchen French. The name says it all: a good Daube is stewed for hours and maybe even left overnight so that the full splendor of the aromas comes through the next day.

Important Questions
Olives or not?.
Original is with olives. But if you don’t like the taste, you can omit it or replace it with a tapenade.

Make the sauce creamy
If you want to make the sauce a little creamier, you can dissolve 1-2 tablespoons of flour in water and add it to the sauce. However, this is not traditional.

Ingredients
(serves 6)
– 1.2 kg beef (well-grown beef, eg. Cheek)
– 180g chopped onion
– 150g of smoked pork belly, cut into small cubes
– Bouquet garni
– 100g pitted black and green olives mixed

Marinade
– 1 bottle of red wine (preferably from Provence)
– 2 carrots
– 1 onion
– 5 pcs. Cloves
– 2 bay leaves
– Leek
– zest of half an orange (without the white skin)
– Olive oil

Refining
In Provence, wild boar is often used instead of beef. This gives the stave a more rustic touch.
Like all fine stews, especially with beef, you can always ignite the umami rocket. Mushrooms, bonito flakes, a dash of soy sauce.
At the same time, you can experiment with the quantity and intensity of the olives. Fewer olives makes the stave less bitter and milder. Alternatively, you can replace the olives with some tapenade.
You can also replace about ¼ of the wine with mineral water for the marinade. This will soften the meat a little.

Culinamus
For our Culinamus Daube we start with the basic recipe and depending on the mood of the day we start a more or less big umami firework.

Preparation
(15 minutes the day before)
– Cut the carrots, onion and leek into large pieces
– Prepare the cloves, bay leaves, olive oil, orange zest and red wine
– Put all the ingredients in a bowl, stir, cover with cling film and leave in the fridge overnight.

Cooking
(3 ½ hours)
– Get the onions, bacon, olives, bouquet garni and olive oil ready
– Take the marinated meat out of the fridge. Separate the meat from the marinade and pat dry with paper towels. Place the carrots and leeks separately in a bowl with the bay leaves. What remains is the wine with the onions and the orange zest.

– Fry the meat in a casserole with a little olive oil until well browned on all sides
– at the same time, heat some olive oil in a frying pan and sauté the onions.
– add bacon and brown slightly, add carrots and leeks and roast.

– Parallel to that bring the marinade with orange zest, onion, cloves and 200ml water to the boil and let it boil for a couple of minutes.

– Add the fried onions with the bacon to the meat and stir.
– Strain the marinade through a sieve and add to the meat. The orange zest and the onions are no longer used.

– Optionally you can now add mushrooms or bonito flakes.

– Add the bouquet garni and season with salt and pepper.
– Simmer gently for 3 hours with a closed lid.

– Half an hour before the end of cooking, add the olives.

– If you have enough time, let the Daube cool down (preferably overnight) and carefully warm it up (the next day).

And next is…
Potatoes, pasta or simply a piece of fine baguette go well with Daube. The right wine should definitely be full-bodied. A Provençal red wine would be ideal. We can think of a ‘Terra d’Or’ from the Domaine Les Beates. If you don’t like red wine, you can try the same wine as white wine. Both versions fantastic. Alternatively, you can of course also rely on a good Châteauneuf-du-Pape.

CULINAMUS!

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Focaccia – Fougasse

Culinamus — Thu, 09 Jun 2022 18:51:50 +0000

Focaccia - Fougasse

Focaccia is a flatbread and comes from Liguria, is prepared with yeast and is often refined with olive oil or dried tomatoes and olives.

The Provençal version is the fougasse, essentially the same recipe but baked in a different way.

The Ligurian and Provençal versions come in savory and sweet versions, but the savory version is more common.

Our recipe comes from Jean-Louis Colney – Head Baker at Restaurant/Hotel Ousteau de Baumanière. Not much effort, but the dough takes time.

Interesting
Focaccia and Fougasse have the same Roman origin. The ‘panis focacius’ of the Romans means ‘bread baked in the ashes of the hearth’ (Latin focus – hearth)[1]

Important Questions
Do you have to use fresh yeast?
Fresh yeast tastes better, but if none is available, halve the indicated amount and use dry yeast.

Isn’t that a pizza dough?
Focaccia is often considered the forerunner of pizza. You can use the dough as pizza dough.

What kind of flour?
In France, wheat flour T65 is used. This corresponds to W700 in Austria, 812 in Germany and 720 in Switzerland. Since the gluten content is not the same for all types of flour, the amount of water may have to be adjusted.

[1] Walther von Wartburg: Französisches Etymologisches Wörterbuch. Band 3. Teubner, Leipzig/Berlin 1934, S. 647 ff. (Artikel focācium)

Ingredients
(for 10-12 Pcs)

– 500g Wheat Flour
– 310ml water
– 7g fresh yeast (dry yeast – ½ amount)
– 30g Olive Oil
– 12g salt
– Olive oil for brushing

Refining
You can let your creativity run loose. Dried tomatoes and olives are classic, but you can also use onlive oil only or refine with mozzarella or onions. It eventually will become almost like a pizza.
We use metal rings and make small portions. It looks very nice and you can make different variations at the same time.

Culinamus
We like to use ‘Herbs de Provence’ and candied tomatoes for our Culinamus Focaccia.

Preparation
(15 minutes + 1 hour at room temperature and over night in the fridge)

– Prepare flour, yeast, salt, oil and water
– Place all the ingredients in a mixing bowl (food processor).
– Stir on a low speed for 2-3 minutes
– Set speed to medium and beat until dough reaches 23-24 degrees.
– Leave to rise at room temperature for 1 hour
– Cover with cling film and leave in the fridge overnight.

Cooking
(1 hour)

– Divide the dough into balls of 75g. This size is ideal for metal rings with a diameter of 7 cm
– grease the metal rings.
– Cover a baking tray with baking paper and place the rings on it.
– Flatten the balls of dough and put them in the rings
– Leave to rise at room temperature for 30 minutes.
– Optionally, you can – after this half hour – put the baking tray in the fridge and only continue when needed (after a few hours).

– Preheat the oven to 220 degrees (Convection)

– Make small cuts in the surface of the dough pieces with scissors and fill them with tomatoes or olives.
– Brush with oil and sprinkle with some salt and herbs
– Bake in the oven for 10 -12 minutes. You can put a small bowl of boiling water in the oven to increase the humidity. Remove the water from the oven after 5 minutes.
– Remove from the rings while still hot and brush with oil again.

And next is…
This is a perfect accompaniment to a summer aperitif. With herbs de Provence, a fine rosé from Provence goes perfectly with it. The Côté Levant from Domaine Le Novi is a treat!

CULINAMUS!

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Millet Patties

Culinamus — Tue, 26 Apr 2022 16:21:27 +0000

Millet Patties

Millet is perhaps the most underestimated superfood. Minerals, vitamins especially magnesium and iron. The oldest finds of millet in Central Europe date back to around 5000 BC. Millet was also part of everyday cuisine up to 100 years ago, but has since been replaced by corn and cereals. Today, millet plays an important role as animal feed and is used in China as the basis for ‘Maotai’ liquor.

In recent years, millet (as organic golden millet) has experienced a small renaissance in European kitchens. Many tasty recipes are making a comeback.

Millet patties are a delicious and quick family dish. You cook the millet in the morning and let it cool during the day. In the evening you can have a healthy and delicious meal on the table in just over half an hour.

Important questions

pan or oven?
We prefer the oven, less fat, less effort. In the pan with oil, the patties become a bit more golden, also crispier and the preparation time is reduced, but as I said, we like to use the oven.

Freeze?
Freeze the patties before baking. This works perfectly. As always, there is a small loss of moisture due to freezing and it is advisable to add salt afterwards. But you can counteract this with a cup of water in the oven.

Ingredients

serves 4

– 250g millet
– 500ml vegetable broth
– 100g Emmental cheese (grated)
– 80g onion
– 1 clove of garlic
– 1 egg (size M)
– 2 tbsp parsley (chopped finely)
– 100g of breadcrumbs
– Nutmeg
– Olive oil for frying
– Salt pepper

Refining

If you like variety, you can mix finely chopped vegetables such as carrots, celery, zucchini, peas into the millet mixture. Small mozzarella cubes are also very fine. The parsley can also be supplemented or replaced by other herbs (lovage, coriander).

For a spicier touch you can mix some parmesan with the cheese.

Culinamus

For our Culinamus millet patties we stick to the basic version. Pure!

Preparation

(15 minutes)

Phase 1: cooking millet
– Prepare vegetable stock
– Weigh the millet and wash first warm and then cold, drain
– Finely chop the onion and garlic

Phase 2: form patties and cook
– Take the egg out of the fridge
– Finely chop the parsley
– Provide cheese
– Provide spices
– Preheat the oven to 190 degrees circulating air

Cooking

Phase 1: 15 minutes cooking millet, 1 hour (or longer) cooling.
Phase 2: 15 minutes forming patties, 20-30 minutes in the oven)

Phase 1: cooking millet
– Warm up vegetable soup
– Sauté onions and garlic in olive oil until translucent.
– Add the millet and heat through
– Pour in the hot vegetable soup and bring everything to a boil
– Reduce the heat and simmer on a low heat for 10-15 minutes, until the millet has absorbed the liquid and is quite dry. (like rice)
– switch off and let cool down

Phase 2: form patties and cook
– Mix the cheese, egg and parsley with the millet. Season with salt, pepper and nutmeg.
– The dough must be smooth but not too wet. Regulate with some breadcrumbs or water.
– Form small dumplings (approx. 70-80g) roll in breadcrumbs and press flat. If you want perfect patties, you can also use a dressing ring with insert or a burger press.
– place the patties on a baking tray, drizzle with olive oil on both sides (or brush with a brush)
– Bake at 190 degrees for 20-30 minutes. Turn after 15 minutes. The patties are ready when they are a nice golden color.
– serve immediately

And next?

We like to add green salad leaves. A tartar sauce tastes really good (also here on Culinamus)

In terms of wine, light white wines are recommended, e.g. a Grüner Veltliner from Domaine Gobelsburg. However an excellent rosé works really well, e.g. the Aix Rosé from Maison Saint Aix in Provence. The slightly spicy note is a perfect partner.

CULINAMUS!

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Pork Tenderloin in Bacon

Culinamus — Sat, 19 Mar 2022 11:43:59 +0000

Bacon Wrapped Pork Tenderloin

Pork fillet wrapped in bacon, cooked sous vide. Juicy, soft and aromatic. This is a Sunday meal that can be prepared perfectly in advance and then brought fresh to the plate. The fillet is wrapped in a more or less tasty wrap. We love a smoked bacon, but you can definitely pack it in air-dried versions like Parma ham. As always, the essential is the quality of the ingredients. Organic is a must.

Important questions
What if I don’t have sous vide equipment?
Sous vide allows for a perfect result when it comes to the degree of doneness. If you want your fillet to be slightly pink, cook at 59-60 degrees. You’ll add crispiness at the end when cooking Sous Vide. The ‘traditional’ alternative is to first wrap the fillet in bacon, then sear it and put it in the oven at 160° top and bottom heat for 15-20 minutes. Definitely use a cooking thermometer. The core temperature should be 60 degrees. Leave to rest for 10 minutes before slicing.

Why is resting important after searing?
Searing draws the meat juices inwards and when you cut the meat, the juice runs out. By letting it rest, the meat juices get evenly distributed again and the meat is juicier. Simply cover with aluminum foil after frying and let it rest for 5 to 10 minutes.

Ingredients

serves 4

– 1 kg pork fillet 40-50mm in diameter
– 10-20 slices of bacon (depending on width)
– 100 grams of butter
– rosemary
– olive oil
– Salt pepper

Refining

If you like it particularly fancy, you can replace the bacon with Parma ham. If you like a spicier note, add a teaspoon of Dijon mustard to the sous vide pack.
You conquer a new world when you cut the fillet lengthwise (not through!) and then fill it with herbs or dried fruit, e.g. plums.

CULINAMUS

For our Culinamus Filet we are looking for the best pork fillet in town. This is crucial. We also like to use Parma ham. A filling distracts from the fine fillet, so we like to stick with the original.

Preparation

(15 minutes)

– Clean meat and remove fatty parts
– get vacuum sealer, sous vide stick, vacuum bags ready
– Prepare bacon, butter, rosemary, oil
– Preheat the sous vide tank to 60 degrees

Cooking

(15 minutes and 2 hours Sous Vide)
– Brush the pork fillet with oil, add salt and pepper, a sprig of rosemary and a little butter to the vacuum bag and seal.
– Put into the sous vide basin preheated to 60 degrees and cook for at least 2 hours. If in the water for more than 3 ½ hours the consistency of the meat changes.
– Shortly before the end of the cooking time, lay out the bacon strips to from a mat.
– Take the meat out of the vacuum bag and place it on the bacon and wrap tightly.

– sear on all sides. About 3-4 minutes

– Let rest for a few minutes, slice and serve

And next?

Potatoes go well with this, e.g. as potato gratin or simply fried. A fine sauce rounds off the festive menu. A demi-glace (also on Culinamus) is perfect, but it can also be a slightly simpler ‘Bordelaise’ inspired sauce.

When it comes to wine, we are thinking about a full-bodied white wine. The Morillon Ried Buch from the Frauwallner winery is perfect.

CULINAMUS!

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Eggs – Background Check

Culinamus — Sun, 13 Mar 2022 16:48:55 +0000

Eggs - Background Check

Since 400 millionen years

One of the most important ingredients when cooking but especially when baking. Without eggs, many things become more difficult. Eggs are a binding agent (particularly the yolk) and give dough a certain fluffiness and volume. Egg yolk is traditionally used as a binding agent in vegetable veloutés. Whipped egg whites help with many doughs for an airy consistency.

The sale and labeling of eggs are regulated throughout Europe. All eggs that are sold commercially must meet certain criteria so that the consumer can clearly see what is being sold.

Eggs are still industrially produced (caged) in many countries outside the EU and then packaged and sold as dried egg whites and yolks for the food industry. If you buy products that have been industrially produced (pasta, cakes), it pays to look at the list of ingredients. More and more producers are using high-quality eggs and this is then also declared.

In our cultural space, the egg plays a major role at Easter. As a symbol of life, eggs played a major role even in pre-Christian times. The first chickens were domesticated 4500 years ago and since then chickens have conquered the world.

Imprint

Eggs are provided with a number/letter code.
0 AT 1 23 4567
0 DE 12 34 5678
0 FR AAA 01

The first digit describes the production:
0             Organic
1             Free-Range
2             Barn
3             Cage

The next 2 letters denote the country of origin:
AT – Austria, DE – Germany, FR – France, UK – United Kingdom’

The following 1-2 numbers describe the state depending on the country
in Germany: 01 – Schleswig Holstein to 16 – Thuringia
in Austria: 1 – Burgenland to 9 – Vienna

The following 4-5 digits are a sequential number of the manufacturing company.

In France, the country code is followed by a 3 letter code indicating the production facility, followed by 1-2 numbers indicating the rearing building.

Optionally, laying date, last sale date or the type of feed can also be specified.

Size and Weights

Size	Weight	Diameter	lengh	Eggwhite	Yolk
S	<53 g	< 41 mm	< 57 mm	<32g	<21g
M	53 – 63 g	41 – 43 mm	57 – 60 mm	32 g – 37 g	21 g – 25 g
L	63 – 73 g	43 – 46 mm	60 – 63 mm	38 g – 44 g	25 g – 29 g
XL	73 – 90 g	46 – 49 mm	63 – 68 mm	> 44 g	> 29 g

Weights are without shell

As a basic rule, one can assume from an egg in its shell approx. 60% is the eggwhite, 30% is the yolk and approx. 10% is the shell.

Grade
Only grade A eggs are commercially available from us. Class B is only sold to the food industry and non-food companies.

Quellen: https://www.bmel.de/DE/themen/ernaehrung/lebensmittel-kennzeichnung/pflichtangaben/eierkennzeichnung.html
https://www.eierdatenbank.at/
https://lesoeufs.fr/tout-savoir/marquage-des-oeufs-tout-comprendre/

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Comté

Culinamus — Wed, 09 Mar 2022 15:36:19 +0000

Comté

Comté is one of the most produced and eaten French cheeses. With the Beaufort, the top league of cooked hard cheeses. The Comté is at home in the French Alps in Franche—Comté. In order to receive the AOP seal, strict rules must be observed. Among other things, the cow breed must be either Montbéliard or Simmental française, the feed must be from the region, silo is not allowed. The cheese is sold in different ages. The minimum is 4 months.

Interesting
Comté goes through a rigorous testing procedure. Every loaf that leaves the aging cellar is tasted and given a rating. 15-20 points will be awarded a green Comté Extra banderole. 13-15 points results in a brown banderole. Underneath, the cheese must not be called Comté and is marked with a grid in the rind.

Bread
A rustique country bread or classic baguette

Eat
cheese at room temperature. Nuts, especially walnuts, are perfect. The older the cheese, the more dominant its taste. This must also be taken into account in the order of a cheese board

Drink
A light red wine or a fine white wine go very well. Those who want to stay in the production region should try a Vin Jaune du Jura. A beer always goes well with cheese from the mountains.

Cheese family: Hard cheese heated

Further Information
https://www.comte.com/

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Chabichou du Poitou

Culinamus — Tue, 08 Mar 2022 13:50:04 +0000

Chabichou du Poitou

Chabichou du Poitou is a goat cheese made from raw milk. It is made in a conical shape (truncated cone) that narrows towards the top and matures for between 10 and 20 days. It comes from western France and is the northern part of the Nouvelle-Aquitaine region.

Quality levels
Is produced in one quality level all year round.

Interesting
The name Chabichou is said to have Arabic roots. The cheese’s nickname ‘Chabi’ is a derivative of ‘Chebli’ which means goat in Arabic.

Bread
Baguette

Eat
Cheese enjoyed at room temperature with a fresh baguette. Chabichou is a mild cheese that becomes more dominant the longer it ages. Chabichou can also be enjoyed with an aperitif.

Drink
A fine Sauvignon Blanc from the Loire would be very nice. e.g. a Sancerre by Pascal Jolivet. World class, but of course not to be sneezed at, is a Styrian Sauvignon, e.g. the state winner of 2019 from the Pugl winery.

Cheese family: Soft cheese with a natural rind

Further Information:
http://www.chabichou-du-poitou.eu/
©map: http://www.chabichou-du-poitou.eu/les-producteurs-de-chabichou-du-poitou

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Bouchée a la Reine

Culinamus — Sun, 06 Mar 2022 22:18:48 +0000

Bouchée a la Reine

Bouchée a la Reine, the queen of pies. Not a pie in the traditional sense. A fine ragout in puff pastry. A classic Alsatian specialty that has conquered the world. A quick dish that looks great and tastes phantastic.

The bouchées are often served as a warm starter and there are endless variations. Escoffier alone describes 16 different variants, with asparagus (Grand-Duc) or game birds (Diane). We’re going to focus on the traditional veal version. There are definitely no limits to creativity.

Interesting:
Bouchée a la Reine was created in the 18th century by the chef of Marie Leczinska, daughter of the King of Poland and wife of Louis XV. At least that’s what the legend claims and it also says that the good woman should have had a right appetite. It was probably necessary because she gave birth to 10 children in the first 12 years of her marriage.

Important Questions
Buy the pastes or make them yourself?
We buy them. If you feel like it, you can buy a ready-made puff pastry, cut it out and stack it. The hardcore bakers also make the puff pastry themselves. But that is very time-consuming.

Bechamel?
If you like a really creamy sauce, make a bechamel sauce and add the meat / vegetables. We prefer a slightly lighter version.

Ingredients

serves 4

– 600g veal (Schnitzel) cut in small dice
– 300g Mushrooms blättrig geschnitten
– 120g Onion cat in small pieces
– 80g peas
– 150g Creme fraiche
– 50g flour
– 40g butter
– 500ml vegatable stock
– 60ml white wine
– 2 cloves of garlic, cutin small pieces
– 1 EL Lemon juice
– Olive Oil, sugar, salt, pepper
– 4 large filopastery Pasteten

Refining

Alternatively, you can make a béchamel sauce (butter, flour, crème fraîche, replace the wine and vegetable broth with milk) and add the fried meat, mushrooms, onion, garlic, vegetables. This makes the sauce thicker.

If you don’t like the peas that much, you can simply omit them or replace them with another vegetable (e.g. carrots).

You can also substitute turkey or chicken for the veal.

CULINAMUS

For our Culinamus Queen Pate we follow the recipe pretty closely. The peas are not quite original, but we really like them.

Preparation

(15 minutes)
– Prepare and cut meat and vegetables
– Peel and finely chop the garlic
– Provide flour, broth, white wine, crème fraiche
– Provide butter, sugar, lemon juice, spices and oil
– Remove the top of the puff pastry pies and place on a baking shee

Cooking

(35 minutes)
– Preheat the oven to 175 degrees top and bottom heat.
– Heat some olive oil in a pan and add the veal and let it brown slightly.
– Take out the meat.
– Add the onion and garlic to the pan and sauté for a few minutes until soft.
– Add butter and mushrooms to the onions and fry on low heat for 5 minutes.
– Dust with the flour and fry briefly.
– Deglaze with the white wine and let the alcohol boil away. (2-3 minutes)
– Add the broth and crème fraîche and mix to form a thick sauce.
– add the peas
– Continue cooking for 5 minutes
– Season the sauce with lemon juice, a pinch of sugar, salt and pepper.
– Add the meat and heat through well.
-while the meat is heating through, place the patties in the oven and heat for 5-10 minutes until golden brown.
– Place the pies on a plate, fill with the ragout, place the lid on top or decorate with a little parsley.

and next?

A green salad is a great accompaniment.

A slightly richer white wine is a suitable companion. There are, for example, Pinot Gris from Styria, like that from Müller in Klöch, very fine. A Château de Beaupré – Collection du Château would also be an excellent accompaniment.

CULINAMUS!

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Bœuf Stroganoff

Culinamus — Sun, 06 Mar 2022 22:07:59 +0000

Bœuf Stroganoff

A fine recipe, a noble dish. Bœuf Stroganoff, strips of beef with mushrooms in sauce. A quick recipe with maximum enjoyment.

The namesake, the Stroganoff family (also Stroganow, Stroganov, Стро́ганов) has an illustrious history. Over the centuries they were close supporters of the royal family and made their fortunes in Siberia. It is not historically clear whether the Stroganoffs, or rather their cooks, are really the inventors or inspirers of this dish. Anyway, in the second half of the 19th century, this creation started traveling around the world and accordingly many local versions were created.

The basic ingredients are the same for all versions: excellent quality beef strips, ideally fillet, with mushrooms, but it can also be porcini, shallots, cream and mustard. We usually include pickles or gherkins, but there are also variants with beetroot.

Important Questions’
What kind of meat?
The best is beef fillet, which is only fried very briefly. Don’t overcook the meat. You often see beef tenderloin tips in recipes. We tend to use the center piece, as pieces of the same size produce a better roasting result.

Flambé
n France yes, the rest of the world is a bit more cautious. If you decide to flambé, please make sure the extractor fan is not running. It may be dangerous.

Marinate?
you can, but it doesn’t have to be. The dish thrives on super-tender strips of beef and marinating often doesn’t help with tenderizing.

Inredients

serves 4

– 800g beef fillet
– 200g mushrooms
– 200g shallots
– 400ml beef soup
– 100ml cream
– 4 pcs gherkins
– 50ml white wine
– 30g butter
– 2tbsp Maizena
– 1tsp mustard
– 2 tablespoons chopped parsley
salt, pepper

Options:
5 cl cognac for flambéing

Refining

Fresh porcini mushrooms make the sauce much stronger. Beef stock instead of soup also adds an extra depth. As is usually the case with beef dishes, you can add a dash of soy sauce at the end to ignite the umami booster. Worcestershire sauce is also often used to round things off, but be careful, it is very dominant.

CULINAMUS

For our Culinamus Boeuf we stick to the recipe with the gherkins. When we’re feeling adventurous, we flambé.

Preparation

(20 minutes)
– Cut the meat into thin strips (approx. 3cm long, 5mm thick)
– Cut the mushrooms into thin strips
– Cut the shallots into small cubes
– Cut the gherkins into thin slices
– Provide soup, cream, butter, cornflour, mustard and parsley

Cooking

(20 minutes)
– Sear the meat briefly on both sides in a frying pan with half the butter. Season with salt and pepper Remove from the pan and keep warm (oven 90°C)
– Add the second half of the butter to the frying pan and sauté the onions.
– Add the mushrooms and gherkins and cook until the liquid has evaporated.
– Deglaze with white wine and reduce until there is practically no liquid left.
– Pour in the beef broth.
– Add and dissolve the mustard
– Dissolve cornflour in a little water and add to the sauce.
– boil down for a few minutes
– Add the cream and bring to the boil
– Turn down the heat and add the meat and parsley, heat through but do not boil.
– serve immediately..

and next?

The classic is tagliatelle, however we also like rice a lot.
In terms of wine, this calls for a full-bodied red or white wine. A Merlot from the Liechtenstein Hofkellerei is a great match, as is a Grand Blanc from Chateau Revelette.

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Tarte au Citron

Culinamus — Sun, 06 Mar 2022 20:25:28 +0000

Tarte au Citron

Tarte au Citron or Lemon Pie, the luxury version with meringue. A divine tart. History has it that the first lemon meringue tart was baked in Philalephia in 1806 by Elizabeth Goodwell. If that weren’t the case, credit goes to Elizabeth for being the first to publish a usable recipe. Our recipe isn’t that old. It’s inspired by our favorite pastry chef, Karen, who makes the prettiest and best tarts.

A tarte au citron consists of 3 components: a shortcrust pastry, a lemon cream and a meringue. These 3 components are also prepared at different times. The shortcrust pastry has to rest – preferably overnight. The same goes for the tart filled with the cream. Finally, the meringue mass is piped on and then browned with the burner. If you take 3 days, the tarte will be perfect.

Important questions
Can you substitute the lemons?
Yes you can, with other citrus fruits. e.g. oranges, grapefruit

What’s with the metal taste?
Sometimes one has the impression that the lemon flavor is overlaid by a metallic note. This is interesting because not everyone perceives the taste. The reason is the citric acid.

The reasons for the metal taste can be different. Citric acid reacts with metal. Standard kitchen appliances are made of stainless steel and are therefore not a problem. Another reason is to use lemon zest. The white skin tastes bitter and can produce the metallic taste. Be careful when rubbing off the zest.

Ingredients

for a 22 cm Tarte

shortcrust pastry
– 150g flour (multi purpose W480, T55)
– 75g butter (room temperature)
– 60g granulated sugar
– 1 egg
– 2g salt

Lemon Custard
– 100g fresh lemon juice
– 150g egg (3 medium sized eggs)
– 125g granulated sugar
– 10g Maizena (corn starch)
– 100g butter (room temperature)

Meringue
– 40g water
– 120g granulated sugar
– 60g eggwhite (2 M sized eggs)

Refining

If you don’t like the taste of lemon, you can also use orange juice. The citric acid can also be toned down a bit with more sugar.

CULINAMUS

For our Culinamus Tarte we like to double the amount. The tart freezes perfectly.

Phase 1 - Dough

Preparation

10 minutes
– Take the butter and egg out of the fridge one hour before the start and warm them up to room temperature.
– Weigh and prepare the sugar, flour and salt

Making

15 minutes
– Place the flour on the work surface. Make a well in the middle.
– Put sugar in the middle, spread salt
– Add butter and mix by hand to a coarse consistency
– Add the egg and quickly knead to a smooth dough.
– Form into a ball and then flatten slightly. This will make it easier to roll out later.
– Wrap in cling film and leave to rest in the fridge for at least 2 hours, but preferably overnight.

Tip: If we use double the amount, we use our KitchenAid to make the dough.

Phase 2 - Tarte Base and Lemon Custard

Preparation Tart

10 minutes
– Preheat the oven to 180° Convection
– Prepare flour and spread a little on the work surface
– Cover a baking tray with parchment paper and have a baking ring ready.

Preparation Tart

10 minutes +15-20 minutes in the oven+ 30 minutes to cool down
– Take the dough out of the fridge and knead until the dough starts to soften. Caution: the dough will soften quickly.
– Place the dough on your worktop, make a notch in the middle with the rolling pin and roll out from the middle outwards.
– Turn the dough and roll it out from the center again. Sprinkle (generously) with flour when turning. Turning and rolling out of the center should give the dough a round shape.
– Roll the dough onto the rolling pin and transfer it to the baking ring.
– Distribute the dough evenly in the form, pressing down the edges to create an even bottom and edge.
– When the dough has the desired thickness, roll the rolling pin over the edge of the tarte ring and cut off the excess dough.
– Make holes in the bottom with a fork
– Place in the oven and bake for 15 to 20 minutes until golden brown.
– let cool down

Preparation Lemon Custard

10 minutes
– Put the eggs in a mixing bowl with half the sugar
– Put the lemon juice in a saucepan with the 2nd half of the sugar and lemon zest.
– get butter ready

Preparation Lemon Custard

15 minutes
– Beat the egg/sugar mixture with a whisk until the mixture has an even and light colour
– Add the cornflour and mix until no more lumps are visible.
– Boil the lemon juice with the sugar and zest.
– Pour half of the hot lemon juice through a sieve into the egg mix and stir vigorously.
Caution: above 70°C the egg starts to cook. It’s important to keep stirring and by doing so, reducing the temperature.

– Add the second half of the lemon mix through a sieve and continue mixing for a few minutes.
– Return the mixture to the saucepan and start to heat up.
– Stir continuously with the whisk until the liquid begins to thicken.
– Remove the pan from the heat and add the butter.
– keep stirring until the butter has dissolved.
– Pour the lemon cream into the cooled tart base. Smooth out and cover with cling film.
– Put in the fridge for at least 2 hours. Overnight is ideal.

Phase 3 - Meringue and Completion

Preparation

10 minutes
– Put water and sugar in a pan
– Place the egg whites in a food processor
– Prepare a piping bag with the nozzle you want

Preparation

20 minutes
– Heat the water/sugar mixture to 118°C.
– Meanwhile, beat the egg whites.
Caution: It is important that the egg white has the right consistency when the sugar syrup reaches 118°C. The egg white should be lightly beaten (already white) but not yet firm. It’s a good idea to beat the egg whites on high when the syrup has reached 110°C. In the following minutes, the egg white will be ready while the sugar reaches the desired temperature.

– Set the mixer to medium and slowly pour in the syrup.
– when the syrup is completely incororated in the egg white, set the mixer to high and mix until short ‘bec d’oiseau’ (birds’ beaks) form. The mixture must have a firm consistency
– Pour into the piping bags and decorate the cake.
– Finally, brown the meringue decoration with a flaming burner as desired.

and next?

A fine coffee or tea and no wine for a change.
If you still insist, then an ice wine, e.g. the excellent Eiswein Gelber Muskateller from Angerhof Tschida, is an excellent choice.

CULINAMUS!

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Der Beitrag Tarte au Citron erschien zuerst auf Culinamus - fine food blog.