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August 17, 2021

Salmon, carrot puree, asparagus and, cucumber salad

Salmon, carrot puree, asparagus and, cucumber salad

Ingredients (4 servings)

  • 1 bag of Épurée carrot purée
  • 4 salmon steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper

Salad

  • 1 lb asparagus
  • 3 Lebanese cucumbers
  • 3 radishes
  • Zest and juice of 1 lemon
  • 1 shallot, finely chopped
  • Olive oil
  • 1 cup of parmesan cheese in petals
  • Salt and pepper

Preparation

  1. Using a mandolin or vegetable peeler, slice asparagus, radishes, and cucumber into thin ribbons. Combine all salad ingredients, excluding Parmesan cheese, season well, and simmer.
  2. In a large non-stick skillet over medium-high heat, brown the salmon in the olive oil, wait 1 minute and add the butter. Brown well and set aside on a plate, keeping warm.
  3. Heat the Épurée carrot puree and salmon.  
  4. Assemble the plate and enjoy!
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Pork chop, carrot puree, broccoli, and bacon salad

Ingredients (4 servings)

  • 1 bag of Épurée carrot purees
  • 7 sprigs of thyme
  • 4 pork chops, hotel cut
  • 3 cloves of garlic
  • 100 g butter
  • Salt and pepper
  • Canola oil

Salad

  • 4 cups raw broccoli florets (for sautéing or grilling on the BBQ)
  • 2 green onions, chopped
  • ½ cup sliced almonds or hazelnuts, toasted
  • 4 slices cooked bacon, finely chopped
  • Drizzle of olive oil
  • 1 red onion, finely chopped
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 2 tbsp. basil, chopped
  • 1 cup of parmesan cheese in petals
  • Red or white balsamic vinegar or choice
  • Salt and pepper

Preparation

  1. Assemble the salad, season well, and let simmer.
  2. Heat a skillet hot to sear the meat, while seasoning the meat well on both sides.
  3. Turn on the oven to 400°F.
  4. Once the pan is hot, add the canola oil and the chop, wait 1 minute and add the garlic, butter, and thyme.
  5. Use a serving spoon to wet the chop with the butter, canola oil, thyme, and garlic mixture (give it some love). For pink pork, reach 63°C in the center.
  6. Once well browned on each side, place chops on an ovenproof baking sheet and finish cooking as needed.
  7. Heat the Épurée carrot purée
  8. Assemble the plate and bon appétit!
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Carrot risotto with duck breast and tarragon

Suggestion

  • Cut the duck breast in 2 either lengthwise or widthwise, don’t waste your time cutting it thinly. It will cool more quickly and lose its juice.
  • You can replace the asparagus and mushrooms with vegetables of your choice or seasonal ones.

Ingredients

  • 1 bag of Épurée carrot purees
  • 1 duck breast
  • 1 ½ cups of Arborio rice
  • 2 tablespoons olive oil
  • 2 teaspoons butter
  • ½ cup white wine
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • salt and pepper
  • 2 tablespoons chopped tarragon
  • 3 asparagus cut into 3 and 8 mushrooms cut into quarters
  • Olive oil and butter

Preparation

  1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast cool down for about 15 minutes.
    Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
  2. Once well colored on each side. Set aside.
  3. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature must be 150°F (65°C) and for a rare magret, stop cooking at 130°F (55°C).
  4. Sauté the mushrooms in nice foaming butter, add the asparagus, and set aside.
  5. Put oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  6. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dry. Then add the hot chicken stock. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
  7. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed and hot mushrooms, and half the bag of carrot puree. If you want, you can add a tablespoon of butter and mix it all. Add salt and pepper to taste.
  8. Finish cooking the duck breast in the oven for 5 to 8 minutes. For a pinkish color, the temperature should be 150°F (65°C) and for a rare duck breast, stop cooking at 130°F (55°C).
  9. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve
  10. Assemble the plate and bon appétit!
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Ingredients (2 servings)

  • 1 bag of Épurée carrot purees
    1 pork roast of 1 kg

Salad

  • 250 g fresh green beans, blanched
  • 225 g of bean sprouts
  • 1 shallot
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tablespoon of sesame seeds
  • 2 tbsp. chopped coriander
  • Salt and pepper

Marinade

  • ¼ cup soy sauce
  • 1 tsp. sriracha
  • 1 tsp. Chinese 5-spice blend
  • 1 tsp garlic powder
  • Zest and juice of 1 lime
  • 1 tsp. sesame oil

Preparation

  1. Marinate the roast for the night.
  2. Temper roast before cooking.
  3. Preheat oven to 160°C (325°F).
  4. In a skillet over high heat, brown roast on all sides in 15 ml (1 tbsp) canola oil and butter for about 8 minutes, browning well.
  5. Place roast in the oven for 30 minutes per half a kilo (500 g/1 lb) or until a meat thermometer reads 65°C (150°F). Cover roast with aluminum foil and let rest for 10-15 minutes before serving. The internal temperature will then be 70°C (158°F).
  6. Meanwhile, in a large bowl, combine all salad ingredients.
  7. Heat the purees 10 minutes before the end of cooking time.
  8. Assemble the plates and bon appétit! 🙂
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  • 1 tbsp. Épurée carrot purée (to taste)
  • 2 tbsp. Asian Super Tartar Preparation (to taste)
  • 1 tbsp. finely chopped green onion
  • 1 tbsp. cilantro
  • ½ tbsp. lime juice
  • ½ tablespoon maple syrup
  • ½ tablespoon grated or pickled fresh ginger
  • Sriracha
  • Salt and pepper
  • 1 egg yolk
  • 1 tablespoon chives
  • 1 tablespoon roasted, then crushed, peanuts (replace peanuts with panko if allergies)

Preparation

Mix

1 tbsp. finely chopped green onion
1 tbsp. cilantro
½ tablespoon lime juice
½ tablespoon maple syrup
½ tablespoon grated or pickled fresh ginger
Sriracha
Salt and pepper

On the top

1 egg yolk
1 tbsp. chives
1 tbsp. roasted, then crushed, peanuts
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  • 1 bag of Épurée carrot puree
  • 60ml of Tahiti
  • 60ml lemon juice
  • 15ml cumin
  • 50ml of water
  • 1 clove of garlic
  • 100ml of cashew

Preparation

  1. Rinse chickpeas in cold water (keep the cooking juice from the can to adjust the desired consistency)
  2. In a blender or food processor, blend all ingredients into a smooth puree.
  3. Serve as a dip, with plain or toasted pita bread tips, as a side dish with meats, grilled poultry, or fish.
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Method for hulled tomatoes

  • Bring water to a boil in a saucepan.
  • Using a small knife, remove the stem from the tomato and make a small “X” on the other end of the tomato.
  • Once this is done, put the tomatoes in the boiling water and wait about 1 minute until the skin comes off.
  • Remove the tomatoes from the water and remove the skin with a small knife
  • Set aside

Method for candied garlic

  • Preheat oven to 350’F.
  • Slice the top of the head of garlic and wrap it in aluminum foil.
  • Bake for about 45 minutes.
  • Let cool.

Ingredients

  • 100 ml all-purpose flour
  • 4 slices of veal shanks, about 2 inches thick
  • 10 cippolini onions
  • 2 stalks of celery
  • 2 yellow potatoes cut in 12
  • 4 to 5 cloves of garlic
  • 30 ml tomato paste
  • 2 bay leaves
  • 10 ml dry oregano
  • 250 ml red wine
  • 300 mL beef broth
  • 3 Italian tomatoes, cut into 12 pieces
  • 1 bag of Épurée carrot purée
  • 1 head of garlic confit

Preparation

  1. Preheat oven to 350°F and place rack in center of oven.
  2. Season shanks well with salt and pepper.
  3. Place flour on a plate and coat shanks with flour.
  4. In a large saucepan, add olive oil over medium-high heat.
  5. Brown the shanks in the oil and set them aside on a plate.
  6. Cut the 2 ends of the onions and brown them in the same pan.
  7. Deglaze with red wine and reduce by half.
  8. Add the meat and the rest of the ingredients except the carrot pure. Season with salt and pepper.
  9. Bring to a boil, cover, and place in oven.
  10. Cook for 45 minutes at 350’F.
  11. Then reduce temperature to 325’F and cook for 1 hour.
  12. Meanwhile, heat the carrot puree as directed on the package.
  13. Once the shanks are ready, mix the carrot puree and candied garlic.
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Suggestion

  • Replace dates with raisins
  • Add shredded carrots, green onions, or other vegetables you like 🙂

Ingredients (2 servings)

  • 1 can of chickpeas
  • ½ bag of pureed carrots Épurée
  • Mint
  • Coriander
  • 30 gr of red onions
  • ½ red bell pepper
  • ½ cucumber
  • ½ teaspoon of cumin
  • 1 teaspoon of curry
  • 1 tablespoon of honey
  • ½ tablespoon juice of one lemon
  • 3 dates
  • 20 grams of pistachios
  • Salt and pepper

Preparation

  1. Rinse the chickpeas
  2. Chop the vegetables and herbs
  3. Mix everything except the pistachios and season. Add pistachios on top and some herbs.
  4. Enjoy life?
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Mussels with cream sauce, saffron, and carrot puree

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Ingredients (4 servings)

  • 3 ½ pounds of cleaned mussels
  • 1 bag of Épurée carrot purée
  • 1 cup of white wine
  • 2 French shallots, finely chopped
  • 2 tablespoons of butter
  • 1 cup of cooking cream
  • 1 fennel
  • 1 teaspoon of saffron
  • 1 teaspoon cumin
  • 1 ½ teaspoons paprika
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 leek
  • Olive oil
  • 1 tablespoon parsley and 1 tablespoon cilantro, chopped
  • 1 clove of garlic, chopped

Preparation

  1. In a large saucepan, sweat the leek, shallots, garlic, thyme, and bay leaf in the butter. Do not brown. Season with salt and pepper.
  2. Deglaze with white wine. Add saffron, cumin, paprika, carrot puree, and mussels.
  3. Meanwhile, chop the herbs and finely chop the fennel. Add a dash of olive oil, salt, and pepper. Set aside and add the herbs before serving.
  4. Cover and stir occasionally. Cook over high heat for about 5 minutes or until mussels open.
  5. Drain mussels with a skimmer. Discard unopened mussels. Add the cream, adjust the seasoning and pour the sauce over them.
  6. Serve with French fries and bon appétit!
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