So she loves to cook. As a new page of the cook book is turned over, your mouth is left watering, it says : Recette du jour : chanterelle et magret de canard. She also loves to invent and so the tender duck breast will have two sorts of mushrooms and mashed potatoes to accompany it on it's journey to the stomach.
Here's how it's done. You take some potatoes, you boil them in their nice shirt. After a while, you'll know when the time has come, your fork sinks easily in the potatoes, you take them out of the water and start peeling, being careful not to burn your delicate fingers. You mash the potatoes with a little bit of butter, milk and cream and add some salt, pepper and some nutmeg mace (or noix de muscade or nucsoara), for taste.
While the potatoes are boiling you can already start on the mushroom sauce. Or rather sauces because as I told you the girl likes to invent and so does her boy who prepared the sauces. First things first, chop some onions and cook them until they are almost translucent and then add the ingredients of the first sauce : the pleurotus mushroom. Prepare a sauce out of some cream and some moutarde a l'ancienne, which is mustard with grains and pour it over the mushrooms and onions. Then prepare the second sauce by putting chanterelles on the hot pan, adding cream and stirring. Pepper and salt for the taste. These mushrooms are from the agaricus family so quite common, even in Romania.
Now for the "magret de canard". This is a duck's file, cut from a fat duck's chest, more info here (don't you just love Wikipedia?) Just take the tender pieces of meat, put them on a hot frying pan, turn them on the other side when the first one is slightly cooked, you don't want to overcook these babies. And that's it! Add a nice red wine, full of tannins, arrange it all on a nice plate, light some candles and you have yourself a romantic dinner. Bon appetit!
PS. More of my culinary journeys will follow soon.
Here's how it's done. You take some potatoes, you boil them in their nice shirt. After a while, you'll know when the time has come, your fork sinks easily in the potatoes, you take them out of the water and start peeling, being careful not to burn your delicate fingers. You mash the potatoes with a little bit of butter, milk and cream and add some salt, pepper and some nutmeg mace (or noix de muscade or nucsoara), for taste.While the potatoes are boiling you can already start on the mushroom sauce. Or rather sauces because as I told you the girl likes to invent and so does her boy who prepared the sauces. First things first, chop some onions and cook them until they are almost translucent and then add the ingredients of the first sauce : the pleurotus mushroom. Prepare a sauce out of some cream and some moutarde a l'ancienne, which is mustard with grains and pour it over the mushrooms and onions. Then prepare the second sauce by putting chanterelles on the hot pan, adding cream and stirring. Pepper and salt for the taste. These mushrooms are from the agaricus family so quite common, even in Romania.
Now for the "magret de canard". This is a duck's file, cut from a fat duck's chest, more info here (don't you just love Wikipedia?) Just take the tender pieces of meat, put them on a hot frying pan, turn them on the other side when the first one is slightly cooked, you don't want to overcook these babies. And that's it! Add a nice red wine, full of tannins, arrange it all on a nice plate, light some candles and you have yourself a romantic dinner. Bon appetit!
PS. More of my culinary journeys will follow soon.
Posts
No comments:
Post a Comment