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August 17, 2021

Pork chop with coffee rob, vegetables and, mushroom puree

Pork chop with coffee rob, vegetables and, mushroom puree

Suggestion

  • Without BBQ, you can refer to the cooking technique of the Nagano pork with gremolata recipe
  • Accompany it with the vegetables of your choice: carrot, kale, green bean, Swiss chard, etc.

Ingredients (2 servings)

  • 2 hotel cut pork chops
  • 1 bag of Épurée mushroom puree
  • 1 tsp. coffee
  • 1 tsp. cumin
  • 1.5 tsp. paprika
  • 1 tbsp. hazelnut
  • 0.5 apple
  • 1 green onion
  • Arugula or lamb’s lettuce (your choice of salad)
  • Balsamic vinegar
  • Seasonal vegetables

Preparation

  1. Mix spices (coffee, cumin, paprika)
  2. Spread the spices on each side of the chops and let rest for at least one hour in the refrigerator.
  3. Preheat BBQ or oven.  
  4. Sauté or grill the vegetables.
  5. Season the meat. Place the chop on the grill. About 5 minutes on each side with a nice grill. Finish cooking on the indirect heat of the BBQ. For pink pork, reach 63 C in the center.
  6. Meanwhile, finely chop green onions, julienne apples, and coarsely chopped hazelnuts. Toss with salad, a drizzle of olive oil, balsamic vinegar, and season.
  7. Assemble the plate and bon appétit 😊

Only pure hearts make a good soup.

- Ludwig van Beethoven
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Risotto with mushrooms, chorizo, and spinach

Risotto with mushrooms, chorizo, and spinach

Ingredients (2 servings)

  • 100 to 150 gr puree of mushrooms Épurée
  • 100 g chorizo, diced
  • 1 ½ cups of Arborio rice
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ cup of 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 parsley
  • 2 green onions, chopped
  • 2 cups of spinach
  • 8 mushrooms cut into quarters

Preparation

  1. Sauté the mushrooms in nice foaming butter with the chorizo.
  2. Put the oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  3. 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.
  4. 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, mushroom puree, sautéed mushrooms, and chorizo. If you want, you can add two tablespoons of butter and mix it all and add the spinach. Add salt and pepper to taste.
  5. Assemble the plate and enjoy!
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Beef tartar with mushroom puree, horseradish, and parmesan

Ingredients

  • 280g of L’Atelier du Tartare beef
  • 1 tbsp. Épurée mushroom puree (to taste)
  • 2 tbsp. French Super Tartar Preparation (to taste)
  • 1/2 tbsp. olive oil
  • 1 tbsp. finely chopped
  • French shallot
  • 1 tbsp. parsley
  • 1/2 tablespoon lemon juice
  • Horseradish Super Super (to taste)
  • Sriracha
  • Salt and pepper
  • 1 egg yolk
  • 1 tbsp. chives
  • 2 tbsp. grated St-Guillaume parmesan cheese

Preparation

Mix

  • 1/2 tbsp. olive oil
  • 1 tbsp. finely chopped French shallot
  • 1 tbsp. parsley
  • 1/2 tbsp. lemon juice
  • Horseradish Super Super (to taste)
  • Sriracha
  • Salt and pepper

On the top

  • 1 egg yolk
  • 1 tbsp. chives
  • 2 tbsp. grated St. Guillaume parmesan cheese
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Duck confit and mushroom tartine

Duck confit and mushroom tartine

Ingredients (4 servings)

  • 4 slices of crusty bread of your choice (olive, Italian, cheese, grapes)
  • 1 bag of mushroom puree ”Épurée
  • 2 duck legs, boneless (without skin or bone)
  • 2 pears
  • 1 onion
  • Butter
  • Arugula

For the vinaigrette

  • 3 tablespoons of honey
  • ½ cup olive oil
  • ¼ cup lemon juice
  • Salt and freshly ground pepper

Preparation

  1. Combine all dressing ingredients, whisk lightly, and set aside
  2. Cut 4 slices of bread to a nice thickness
    Spread the slices with butter on both sides and fry until golden brown.
  3. Peel the pears and cut them into slices.
  4. Mince the onion and put it in a frying pan with a little butter, over low heat, until it is golden.
  5. Add the pear slices with the onions so that they soften a little.
  6. Add the duck confit, previously shredded, to your onions and pears and reserve in a bowl
  7. In your frying pan, heat your “Épurée” mushroom puree. (When it thaws, it will tend to give back a little water, this step is to dry it out a little so as not to wet your bread)
  8. Spread the bread with the Épurée mushroom puree, add your pear, duck and onion filling (you can put your toast in the oven for a few minutes to keep it warm)
  9. Place the toast on a plate, garnish with arugula, and flavor with the vinaigrette.

NB: You can also add your favorite cheese and gratinate your toast to make it even MORE delicious.

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Mac'n cheese with mushroom gratin

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Ingredients

  • 300 g macaroni
  • 40 g salted butter
  • 40 g all-purpose flour
  • 500 ml milk
  • 250 ml strong cheddar cheese
  • 250 ml Swiss cheese
  • 1 bag of mushroom purees
  • 175 g pancetta, diced
  • 1 onion, chopped
  • 2 cloves of garlic
  • 250 mL white wine
  • 45 ml Japanese breadcrumbs
  • 30 ml olive oil

Preparation

  1. Preheat oven to 350’F
  2. Cook macaroni until noodles are al dente and set aside.
  3. Chop the onion and garlic and dice the pancetta.
  4. In a saucepan, over medium heat, add olive oil and brown the pancetta.
  5. Set aside on a plate.
  6. In the same pan, add the onion and garlic and sweat.
  7. Deglaze with white wine and reduce by 2/3.
  8. Add the butter and wait until it is melted. Then add the flour and mix with a wooden spoon.
  9. Once you see that everything is homogeneous, add the milk.
  10. Over medium heat, stirring constantly so that your mixture doesn’t stick to your pan. (To see if your béchamel sauce has reached the right consistency, take the back of your wooden spoon, dip it in the sauce and run your finger over the spoon. If it doesn’t drip, it has reached the desired consistency).
  11. Add your mushroom puree, 3/4 of the cheese, season, and mix well.
    mixed.
  12. Add the macaroni and mix.
  13. Put everything in an ovenproof dish.
  14. Add remaining cheese and Japanese breadcrumbs on top.
    Bake for 5 to 10 minutes until golden brown.
  15. Prepare parmesan shavings with a vegetable peeler.
  16. Garnish your plates with the parmesan shavings.
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Barley risotto, mushroom puree, salmon steak, dill, and feta

Ingredients (4 servings)

  • 1 chopped shallot
  • 1 bag of Épurée mushroom puree
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 4 salmon steaks
  • 1 bay leaf
  • 1.5 cups barley
  • 5 cups of chicken or vegetable stock
  • Kale
  • 1 bunch of asparagus (about 325 g), trimmed and cut into 3 or 4 sections
  • 20 grams chopped dill (optional)
  • ½ cup of feta cheese
  • Parmesan cheese
  • 30 g butter
  • 2 tablespoons of olive oil
  • 1.5 cups of white wine

Preparation

  1. Bring chicken or vegetable stock to a boil.
  2. Chop the shallot, dill, and prepare the feta cheese in pieces.
  3. Sauté the kale garnish and sprinkle with olive oil. Season well. Set aside.
  4. In a saucepan, put the butter, onion, garlic, thyme, and sweat over medium heat.
  5. Add the barley and peel it well, the barley will become a bit transparent. When it reaches this point, add the white wine and let it reduce to dry.
  6. 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 over 30 minutes.
  7. Heat a skillet over medium-high heat, add the olive oil. Meanwhile, season the fish fillets. Add one teaspoon of olive oil per fish fillet. Place the fish in the pan skin side down.
  8. Color the skin side well and then turn it over gently with a spatula.
  9. Once well browned on both sides, place on an ovenproof baking sheet. The barley should still be a bit al dente and the consistency should be neither too dry nor too wet.
  10. Barley should still be slightly al dente and not too dry or wet.
  11. Reheat the salmon and add the filling.
  12. When the consistency is right, add the Parmesan cheese and the warm mushroom pure and mix with a mixer. If you wish, you can add a tablespoon of butter and mix well. Add salt and pepper to taste.
  13. Assemble the plate, add the garnish with the feta cheese and dill.
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Rack of pork with blackberries, mushroom puree, and La Belle Excuse balsamic cream

Ingredients (1 serving)

  • 1 rack of pork
  • 1 teaspoon of Dijon
  • ¾ cup of Panko
  • 1 sprig of rosemary
  • 1 bag of mushroom purees
  • 3 teaspoons of balsamic cream
  • 1 cup of blackberries cut in 2
  • 1 grey shallot, chopped
  • ¼ cup of red wine
  • 2 tablespoons of butter
  • Salt and pepper
  • Olive oil

Preparation

  1. Preheat oven to 400°F.
  2. Chop rosemary and mix with panko.
  3. Season the pork with salt and pepper.
  4. In a skillet over medium-high heat, put olive oil and sear the rack of pork for about 2 minutes on each side. Remove from pan, brush with Dijon and cover with panko, and place in the oven for 20-25 minutes.
  5. In the same pan that was used for the meat, add the shallot and a tablespoon of butter and sauté for 2 minutes. Add the blackberries and continue cooking for 3 minutes. Deglaze the blackberries with the red wine and reduce them by half. Add 1 teaspoon of balsamic cream and the remaining butter. Set aside.
  6. Put the mushroom puree and the balsamic cream in a small pot. Stir to make it homogeneous and hot.
  7. When the meat is cooked, let it rest for 4-5 minutes.
  8. Cut the rack along with the bones, place it on a line of pure, and cover with the blackberry sauce.
  9. Serve with a salad of arugula and walnuts or hazelnuts or vegetables of your choice. (PS: The walnuts add crunch and enhance the taste of the mushrooms)
  10. You can also make only the sauce, chops with the puree and vegetables. Have fun without the hassle 🙂
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Ingredients (4 servings)

  • 1 box of spaghetti 340 gr
  • 1 bag of Épurée mushroom puree
  • 227 gr sliced mushrooms
  • 1 red onion, thinly sliced
  • 10 Brussels sprouts, cut in half
  • 225 g (½ lb) frozen peeled shrimp, thawed
  • ½ cup white wine
  • 12 chopped basil leaves
  • 2 tablespoons chopped parsley
  • 1 cup of cooking cream
  • Parmesan shavings
  • 10 asparagus spears
  • 3 cloves of chopped garlic
  • Olive oil
  • Salt and pepper

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta as directed on the package. Al dente! Drain, add a drizzle of oil, and set aside in the refrigerator.
    In a large frying pan, sweat and brown the mushrooms, onions, and Brussels sprouts.
  2. Add shrimp and garlic. Season with salt and pepper
  3. Deglaze with white wine and add cream. Reduce to desired consistency.
  4. In the meantime, break off the tough end of the asparagus and make ribbons with a peeler. Cut up the remaining asparagus and add to the pasta.
  5. Toss asparagus ribbons with basil and parsley. Season before serving.
  6. Add mushroom purée, asparagus, and whisk.
  7. Add the pasta to the sauce.
  8. Place the pasta on the plate and finish with the asparagus mixture and parmesan cheese.
  9. Enjoy your meal!

Suggestion

  • You can replace the mushroom puree with broccoli puree
  • Don’t hesitate to add cheese to your pasta
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Ingredients (4 servings)

  • 1 bag of Épurée mushroom puree
  • 7 sprigs of thyme
  • 3 cloves of garlic
  • 100 gr butter
  • Salt and pepper
  • Canola oil
  • 4 pork chops, Nagano hotel cut
  • 300 g colored Nantes carrots
  • 227 g mushrooms or 8 king mushrooms cut in 2
  • 200 g Brussels sprouts cut in 2
  • 175 g pancetta cut in cubes
  • 100 g roasted pine nuts
  • ½ cup chopped sage
  • 2 tablespoons of olive oil
  • ¼ cup balsamic vinegar

Preparation

  1. Heat a skillet hot to sear the meat, while seasoning the meat well on both sides.
  2. Turn on the oven to 400°F.
  3. Once the pan is hot, add the canola oil, wait 1 minute and then add the garlic, butter, and thyme.
  4. Use a serving spoon to moisten the chop with the butter, canola oil, thyme, and garlic mixture (to give it some love). Once well browned on each side, place chops on an ovenproof baking sheet.
  5. Heat the Épurée mushroom puree and chop the sage.
  6. Clean the pan or take another one, color the pancetta over high heat. After ¾ of cooking time add the sage and deglaze with balsamic vinegar and set aside.
  7. Sauté the vegetables and season.
  8. Halfway through cooking the vegetables, put the chops in the oven. Tip: put a 1cm square of butter on each chop before putting it in the oven. For pink pork, reach 63°C in the middle.
  9. Emulsify the mushroom puree.
    Assemble the plate and enjoy.
  10. Have fun and bon appétit?
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