Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Pour the water and salt in a bowl or shallow mould, then mix well until the salt is dissolved. Lightly crush the peppercorns then add them to the brine. Add the grated zest and maple syrup.
Remove and discard the skin of the salmon, then put the salmon in the brine. Cover the salmon completely with the brine (Depending on the size of the bowl, it may be necessary to add some additional brine to cover the salmon: you will need 1 tablespoon of salt for every cup of water). Cover and chill in the refrigerator for at least 4 h (maximum overnight).
Take the salmon out of the brine, pat it dry using paper towels, then cut it into serving size pieces. Discard the brine.
Heat the oil in a nonstick pan over medium heat. Sear the salmon, 2 min per side, until a light gold crust is formed. Lower the heat to 'low' and cook an additional 4-5 min. Check with a fork to see if the fish is cooked through. Serve on the warmed plates.
I love this dessert. I also made it with apples instead of pears.
Quantity : 4 servings
Preparation : 10 minCooking : 25 minStanding : 30 min
lemon juice, freshly squeezed
3 1/2 tbsp
3 1/2 tbsp
white flour (all purpose)
vanilla ice cream [optional]
Preheat the oven to 205°C/400°F.
Peel, core and cut the pears into bite-size pieces (about 1,5 cm). In a large bowl, toss them with the lemon juice. Add the cranberries and the granulated sugar, then toss well. Transfer the mixture to the ramekins.
In a separate bowl, mix the brown sugar, flour, rolled oats, butter, cinnamon, and a pinch of salt to obtain a crumbly mixture. Layer it over the fruit in the ramekins.
Bake in the middle of the oven until the fruit is tender and the topping is golden, about 25 min. Take the ramekins out of the oven and let them cool at least 30 min before serving with vanilla ice-cream (optional).
This dessert may be prepared in advance and served cold, or warmed up just before serving.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.
Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
Preheat the oven to the lowest setting.
Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas. Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
In the same wok, add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.
A pressure cooker will reduce the beans' cooking time from 1 h to 18 min. A blender or food processor will be very useful to purée the beans.
Cook the dried beans either 18 min in a pressure cooker or about 1 hour in a pot. Drain the beans, set them aside and discard the liquid.
Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
Heat the butter and olive oil in a pot over medium-low heat. Sweat the onion and garlic 2-3 min, then add the sprig of rosemary and let it infuse 3-4 min, taking care not to let it burn. Add ¾ of the beans, pour in the broth, and cook 5 min over medium heat, with some stirring.
Remove the sprig of rosemary and purée the soup in a blender or by using a food-mill. Put the mixture back into the pot.
Meanwhile, cook the pasta in a pot of boiling salted water. Drain and pour the pasta into the bean-mixture. Add the remaining whole beans and warm up the soup just 2-3 min. If the soup is too thick, it may be thinned with some broth or water.
Serve into bowls, add the grated parmesan, and drizzle with extra virgin olive oil.
This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer. If freezing, don't include the pasta but instead cook and add it later when the soup is reheated.