All in the ovens with the recipes of our restaurateurs!
You've tidied your closets, read or reread all your books, made the children do their homework (courage) and vacuumed every nook and cranny. With all that, you're also starting to run out of recipe ideas and you miss the restaurant owners of Paris La Défense sorely?
But in this period of confinement, they have thought of you by giving us some of their secrets, not too complicated, to reproduce at home.
So put on your apron and draw the wooden spoon: here are the first 3 delicious recipes from the area's restaurant owners!
Picardy strings, like Chéfred
As you know, Chéfred is one of the newcomers to the 2020 fleet of Food Trucks at Paris La Défense. While waiting to treat you again with his pancakes, Chéfred will make you discover his recipe of Ficelles Picarde.
500g button mushrooms
Half a lemon
6 slices of ham
Grated Swiss cheese
Here we go!
Step 1: Prepare your pancakes as usual and set them aside. Use a fairly large pan and be careful not to sweeten the batter or very little.
Step 2: Thinly slice 500g of button mushrooms and chop 2 shallots. Cook in butter over medium heat. Then add the juice of half a lemon, salt and pepper. Cook until all the water evaporates from the mushrooms, then cream the preparation.
Step 3: Garnish the pancakes with a slice of ham, then two tablespoons of the mushroom mixture. Roll the pancakes like spring rolls and take care to save some of the preparation for the end of the recipe.
Step 4: Butter a baking dish and place the pancakes tightly together. Brush the pan with the rest of the mixture and sprinkle with grated Gruyère cheese. Add a few pieces of butter to give a nice gratiné appearance when baked. Finally, put the dish in the oven for 10 minutes at 200 degrees.
Organic rice pudding, like at "Totin"
At a time when we need a little comfort, the Food Truck Totin, specialist in sandwiches, especially its unmistakable ham-butter, has agreed to give us the secrets of a dessert, the organic rice pudding!
120 g round or arborio rice
90 g powdered white sugar
75 cl organic whole milk
20 cl single cream
1 stick of cinnamon
1 vanilla bean
The steps are few but cooking will require your attention and time. That's good, we have a little more than usual at the moment!
Step 1: Pour the milk and liquid cream into a saucepan.
Step 2: Scrape the inside of a vanilla bean and add it with the beans to the pan. Cut a cinnamon stick lengthwise and dip it in with the rest.
Step 3: Bring to a boil. Be careful not to burn the milk and cream! If you feel that the bottom is sticking, it's not going well. Stir it very regularly from this stage on.
Step 4: Wash the rice by stirring it in a pot of cold water to remove the starch and any impurities. Discard the water and repeat until the water becomes clearer.
Step 5: Pour the rice and sugar into the pan and reduce the heat immediately.
Step 6: Cook over low heat for 30-40 minutes, uncovered, watching and stirring regularly.
Step 7: Stop cooking when the rice is well cooked and some milk remains on the surface. Tip: Just be aware that it will continue to cook for a few more minutes when you take it off the heat, so stop when you think it's just a little early to do so!
Step 8: Serve lukewarm or if you like it cold, allow a few hours in the fridge.
Pasta with magic mushrooms, like at Marco Marco
Fed up with pesto pasta? Marco Marco, the famous Italian canteen located inside the Oxygen concept offers you a recipe for pasta with magic mushrooms to make at home. As for pizzas cooked over a wood fire, you'll have to be patient... Courage!
300g Gigli or Fusili pasta
200g of mushrooms (mixture of Shiitake and Paris)
3 cloves of garlic
80g freshly grated Parmesan cheese
1 bunch of parsley
10 cl white wine
20 cl whipping cream
Black pepper from the mill
You guys ready?
Step 1: Clean the mushrooms. Chop the garlic and shallot finely and then chop the mushrooms.
Step 2: Cook the pasta in a large volume of salted water. Check the cooking time given on your pasta packet and remove 1 minute 30. Keep some of the cooking water on hand as well.
Step 3: In a hot frying pan, sweat the garlic and shallot with a tablespoon of olive oil for 4 minutes. Then increase the heat to sear the mushrooms.
Step 4: After two minutes, deglaze with the white wine and wait for it to evaporate completely. Add the cream and lower the heat, then add 50g of grated Parmesan cheese. Let the sauce thicken.
Step 5: Pour the cooked pasta into the sauce to finish cooking, add a little cooking water if necessary. The preparation must be ultra creamy .
Step 6: Arrange on a plate with chopped parsley and remaining Parmesan cheese. Pepper generously and enjoy!
See you next week for more recipes! Don't hesitate to share photos of your creations on Paris La Défense's social networks!