Friday, February 18, 2011

Thermostat With Humidity

quite a challenge for me!

Go! Go! Donalda! You're good, you'll be able!

Tonight I'm gonna live a special experience. I will attend a dinner in the dark .. I do not know if you've already tried the blow? I'm really not sure I even have a dog panic attack. I'm claustrophobic bonus! Why do I do all this then? Because I have great admiration for a nice character who comes to seek treatment at the clinic where I work. You can guess that Steve is blind. Although he once told me he fancied a big hat with a big clown nose, I'll try to put myself in his place another time ..

I leave you a great recipe seafood recipe to be redone for sure. The sauce is absolutely delicious, creamy and very tasty.

That said, bo tite Friday and have a thought for me at 7am when the lights will go out:)

Fruit Casserole Sea crust

What you need ..

3 / 4 cup (180 ml) fish stock
2 / 3 cup (160 ml) dry white wine
1 lb (500 g) shrimp, shelled and deveined
* 400 g for me:)
1 lb (500 g) scallops
* 400 g for me:)
1 ¼ lb (625 g) haddock cubed
3 tbsp tablespoons (45 ml) butter
2 onions chopped
1 / 4 cup (60 ml) flour
1 / 4 tsp (1 mL) ground ginger
1 / 4 tsp (1 mL) ground nutmeg
~ Salt pepper to taste
1 / 3 cup (80 ml) 15% cooking cream
1 / 4 cup (60 ml) chopped fresh parsley
1 / 2 tsp dried thyme
1 / 2 package frozen puff pastry, thawed
* I used phyllo:)
1 egg yolk beaten

What to do ..

In a large saucepan. bring to boil the fish stock and wine. Add shrimp and scallops, reduce heat, cover and simmer for about 2 minutes or until seafood is cooked. Using a slotted spoon, remove shrimp and scallop cooking liquid and reserve.

Bring to a boil again, add the haddock and cook until fish flakes with fork. Remove fish from liquid and set aside with seafood Pour cooking liquid into a measuring cup and, if necessary, add water to make 1 cup (250 ml). Book.

In a saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally, for 4 minutes or until they are softened. Add flour, ginger, nutmeg, salt and pepper and cook, stirring constantly for one minute. Pour Gradually the reserved cooking liquid, stirring with a wooden spoon. Bring to a boil, reduce heat and cook, stirring, for 5 minutes or until sauce has thickened. Add cream, bring to boil again, then remove from heat. Add thyme and parsley and mix.

In an ovenproof dish with a capacity of 6 cups (1L) 4 ramekins or 1 ½ cup (375 ml), gently extend the preparation of seafood reserved. Pour the sauce evenly over the seafood

On a lightly floured surface, roll the puff pastry according to the size of the dish or ramekins. Brush water around the edge of the dish. Cover the pastry, pressing edges to seal well. Make a few incisions in the middle of the pastry to allow steam to escape. Brush the pastry evenly yolk.

Bake in preheated oven at 400 ° F (200 ° c) 30 to 40 minutes or until crust is golden and crisp.

Donalda ** Chef's Note: As I used the phyllo, I brushed with melted butter between each batter and then I finished with egg yolk. I used ramekins and I also really enjoyed !!!!!!!!!!!!

Source: Canadian Living March 2011 ~ nancy


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