Stuffed eggplant boats – Bruno Albouze
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses.
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Confit of zucchini and tomato (tian provencale)
This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a bed of onion with olive oil , a hint of garlic and crushed bay leaves. Get the recipe here:
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????????INGREDIENTS???????? ( for a 24 cm /9.5 inch ceramic quiche pan)
3 medium size onions
700 grams courgettes /1.5 pounds (roughly the same diameter as the tomatoes)
6 medium size tomatoes (around 600 grams/ 1.3 pounds)
2 garlic cloves
150 ml /5 fluid oz olive oil (100 ml before cooking and 50 ml after)
2 large bay leaf finely chopped
salt and pepper
notes:
- It is hard to say the exact numbers of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case.
- when you buy them, the tomatoes and the courgettes must be firm ot the touch.
- oven cooking time and temperature: 1 hour at 200 degrees celsius / around 400 Fahrenheit
Pair with grilled white meats fish or chicken hot or cold.
for vegetarians just with a bt of toast with feta cheese on the side and a touch of balsamic vinegar.
Drink a rose wine cote de provence with it.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
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Measuring cups set:
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A Great cast iron enameled French made pot (Staub):
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals.
#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite
Eggplant Caviar Recipe | Eggplant summer dish | Georgian cuisine
Learn how to make an easy and healthy eggplant dish as we make it in Georgia. Eggplant caviar is a pleasant and enjoyable summer appetizer, which can be served warm, at room temperature or cold as a main course—with fresh bread, a salad, and cheese—or as an appetizer with slices of toasted bread.
Ingredients for Eggplant Caviar
2 large globe eggplants (about 3 pounds/1.3kg total weight)
1/3 cup/80ml sunflower or any vegetable oil
2 medium onions (2 cups/300g), peeled and finely chopped
4 or 5 garlic cloves, peeled and chopped
2 red bell peppers (about 6-ounce/160g each), seeded and chopped
1 thinly sliced green chili pepper such as a jalapeno or serrano, or to taste
¼ teaspoon crushed red chile flakes (optional)
3 cups peeled and diced ripe tomatoes, or 1 (28-ounce/794g) can diced tomatoes, undrained
2 cups/80g chopped cilantro
½ cup/20g chopped purple or green basil
Salt and freshly ground black pepper
LINK TO IMMERSION HAND BLENDER AND SPICES --
► Braun 4-in-1 Immersion Hand Blender: (Amazon)
► Ground Coriander: (Amazon)
► Dried Marigold/Imeretian Saffron: (Amazon)
► Blue Fenugreek/Utskho Suneli: (Amazon)
► Khmeli Suneli Spice Mix: (Amazon)
Please keep in mind that we may receive commissions when you click our links and make purchases. However, this does not fully impact our recommendations as our suggestions are based on our own use and satisfaction with the products/items.
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
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How to Make BOHÉMIENNE - Eggplant & Tomato Casserole by enrilemoine
In this video, I show you how to make Bohémienne Provençal: a delicious summer casserole from the ratatouille family. It's made out of eggplants and tomatoes with the distinctive flavor of anchovies. Very popular in Southern France, Bohémienne can be eaten at room temperature, warm or hot, as an appetizer, tapa, side dish, and also as a snack over rustic bread.
#Bohemienne #Ratatouille #byenrilemoine
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GRACIAS!
Traditional ratatouille recipe by chef Vivien
Ratatouille ingredients for 4 portions:
✔️ 1 big eggplant
✔️ 2 zuccinis
✔️ 1 bell pepper
✔️ 1 big onion
✔️ 2-3 mid-size tomatos
✔️ 3 garlic cloves
✔️ 2 bay leaves
✔️ thyme
✔️ parsley
✔️ optionally: oregano, sarriette
✔️ olive oil
✔️ salt, pepper
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#ChefVivien #Ratatouille #ClassicRecipe