Hamburger

Stella's Famous Hamburger

The Mayonnaise

Ingredients for 5 to 6 burgers

Yoke of an egg

Dijon mustard 1 soup spoon

Olive oil 1 cup

Sea salt crushed 1/8 of a teaspoon

Pepper from mill to taste

Wine vinegar 1 teaspoon

The Steps

In a salad bowl, place the egg yoke and add the mustard. With a whip beat the mixture with a rotation movement. Add the rest of the dripping oil in a filet. Continue until all the oil is well incorporated to the mixture. Add salt and pepper. Add the vinaigrette at the last moment. The finish: All ingredients have to be at room temperature; you can add lemon juice, curry, etc… The mayonnaise can be kept refrigerated for up to 48 hours.

Burger Buns

Your homemade burger will add the upper class to your burger.

Prep time: 50 minutes — Cooking time: 15 minutes

  • Ingredients for 8 buns
  • 1/2 lb of flour
  • 1 teaspoon of yeast
  • finely crushed seal salt 1/2 teaspoon
  • 1 glass of warm water
  • 1 bottle of skimmed milk
  • 1 egg
  • 3 oz of butter
  • Sesame grains

Steps

  • In the mixer bowl, mix yeast in the milk until well dissolved.
  • Temperature of the milk is crucial not to kill the yeast
  • Add the flour to the mixture well incorporated.
  • Add salt and the egg.
  • Mix well with the help of the hook of your mixer for 3 minutes; make a ball with the dough.
  • Leave in a bowl, cover with a cloth to raise for 2 hours
  • On your working-table divide the dough in 8 smaller balls
  • Cook the balls on sulfurized paper, press each ball slightly to flatten, cover with cloth
  • Leave to raise for 1h30
  • Preheat the oven to 250 degrees
  • With the yolk and mixed with water, brush the buns
  • Cook for 15 minutes the buns must be golden

The Meat

  • Grounded chuck meat
  • Homemade Mayonnaise
  • ketchup
  • Dijon Mustard
  • S & P to taste
  • Red onion sliced and sauté
  • Lettuce leave
  • Homemade buns
  • Cheddar cheese
  • Swiss cheese
  • Relish
  • Thousand Island dressing
  • Dried provencal herbs

Steps

  • Mix the ground meat with the provencal herbs and the egg.
  • Cook the meat paddies to medium well.
  • Toast the buns
  • Build the Hamburger, spread the 1000 dressing on the bottom bun,
  • Add a slice of lettuce,
  • Place the meat paddies
  • Add a slice of cheddar cheese,
  • a slice of Swiss cheese,
  • Add the sauteed onion,
  • one more piece of lettuce,
  • spread the other side of the bun with the Dijon mustard, top the burger.
  • Serve with French fries.

1000 Island Dressing

  • 2 tablespoons of Ketchup
  • 2 tablespoons of Mayonaise
  • 1 large soup spoon of Capers
  • 1 onion minced
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon paprika

Steps

Mix all the ingredients in your mixer, then keep in a closed container. Will stay in the refrigerator for 3 to 4 days

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Peach Turkey

Your holiday or your home party gives it an amazing taste in a sweet and tangy peach glaze. The glaze creates a mouthwatering caramelized on a perfectly roasted bird.

This roast turkey recipe in a sweet and tangy peach glaze will taste amazing as it looks.

Prep Time: 3 hrs 35 mins

Roast Time: 3 hrs

Total Time: 6 hrs 35 mins

Servings: 8

Ingredients

  • 1 14-16 pound whole turkey
  • Salt and black pepper from your pepper mill
  • 1 peach, peeled, seeded, and quartered, or 1 cup frozen peach slices, thawed
  • 1 quartered lemon
  • 5 fresh sprigs of thyme 
  • 5 fresh sprigs of rosemary 
  • 2 tablespoons melted butter
  • 1 cup finely chopped onion
  • 1 cup peach preserves
  • 1 cup orange juice
  • ½ cup cider vinegar
  • 2 teaspoons Dijon mustard
  • Salt and fresh ground pepper

Steps

  1. Preheat oven to 325°F. Place the turkey in a roasting pan on a rack . Generously season the turkey with salt and pepper. Stuff it with the peaches, lemon quarters, thyme, and rosemary. Tie the drumsticks together with a twine. Cut & place the wings under the body. Brush turkey with melted butter. Roast for 2 to 2 1/2 hours.

2. Make the peach glaze with melted butter (2 tablespoons) in a pan over medium heat. Add the onion and cook for about 4 minutes until tender. Add the orange juice, vinegar, mustard, and salt (1 teaspoon ). Bring to a boil, reduce heat, uncovered, for 35 minutes or until thickened, with occasional stirring. 

3. Roast for 30 to 45 more minutes until a meat thermometer registers 175°F Brush with 1/2 cup of the peach glaze during the last 20 minutes of roasting time. Cover turkey with foil during roasting to prevent burning. Remove the turkey, keep covered with foil, and let it rest for 15 minutes before serving. Use the remaining peach glaze on served portions.

Add a bottle of Beaujolais Nouveau, this year, Nouveau is great…Enjoy! eBay

Where to find the Beaujolais nouveau, Sam’s Club. https://buywinesonline.com/

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Tempranillo

Tempranillo wine: A wine out of the beaten paths.

Tempranillo with a luxuriant texture and a deep color of the greatest red Iberique wines. Those wines have a bigger body tannic, unveiling a wide aroma palette. Red fruit flavor is dominant, with a spec of prunes, chocolate, and tobacco.

Tempranillo is the most popular vineyard in Spain. Tempranillo has been a source of wine-making since the Middle Ages. Monks originally started a crop in the Rioja region. Its popularity might be due to its name Temprano which means “early.”

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L’Entrecote

L’Entrecôte 

The famous restaurant in the 17th arrondissement in Paris, near Porte Maillot, is a family business. Born in Toulouse has spread out in the Middle East and to Barcelona. What is the secret? The sauce is served with a great cut, une Entrecôte. with French fries and a dinner salad adorned with chestnuts and a mustard dressing. For dessert Profiteroles. The secret sauce has been the subject of many attempts to find the SECRET. Prepared in secret locations and brought in sealed containers to each individual restaurant. Lucky you, will get the recipe at the end of this article. Meanwhile.

The wine list is skimpy; they use only the wines produced in the owners’ Chateau de Saurs.

Chateau de Saurs

“La Secrete Sauce.”

It is made from chicken livers, fresh thyme, full cream, white Dijon mustard, butter, water, plus salt and pepper. The chicken livers are blanched in one pan with the thyme until they start to turn color. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavor of thyme. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated into it with a little water, then beaten smooth, fresh-ground sea salt from Guérande, and fresh crushed red and green peppercorns are added.

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Grafting

What the heck is that?

What do you do with grafting? I had no idea… I just did find out the meaning of grafting while hopping from French wineries to wineries. 

Grafting is a technique that joins the tissues of two plants together so they continue to grow as one plant. In viticulture, this technique allows grape vines to express the desirable varietal characteristics of the scion (upper part of the joined plant) in the fruits while developing or keeping the root system of the rootstock (lower part of the joined plant). As a method to propagate vines, grafting has been used since Ancient Roman times, although it became vitally important for the majority of wine-growing regions in the world at the end of the 19th century, resulting in the majority of the vineyards we see today being planted with grafted vines.

Grafting has been use after the phylloxera damaged the vines in Europe.

After various failed attempts to eradicate the phylloxera, scientists discovered that the domestic vines from America are naturally resistant to the insect, which feeds on the roots.

In 1881, the International Phylloxera Congress held in Bordeaux defined grafting as the most effective and economical solution to the vineyard pandemic.

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Herbs for Life

Anthropologists believe that people began making healing ointments out of fragrant plants combined with olive oil and sesame oil as early as 7000 B.C. By the 28th century B.C., Egyptians were writing about herbs. The Sumerians followed with a written herbal record around 2500 B.C. By 700 B.C., bustling Greek merchants were tracking their heavy trade in marjoram, thyme, and sage in the markets of Athens. About 300 years later, Hippocrates used many plants to treat diseases, which led him to become known as the father of medicine. He cataloged about 400 herbs of common use in his day.

Keep your shirt on; Stella is writing a great book on how to use herbs in your cooking. She will also include detailed recipes on how to use those herbs with the best results. As soon as the first book is ready, we will sound the horn to let you know how to get a copy of this stunning fathering of herbs, which will show the cooking qualities as well as the beneficial, healthy ones.

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Fouées

When? Aperitif (Apero)

Preparation time 1 h 15 m –– Cooking time 10 m

Recipe

For 10 Fouées

  • 200 g de farine type 55
  • du sel
  • 13 cl d’eau tiède
  • 7 g environ de levure fraiche

Estimated cost: 0.21$ each

Steps

  •  Diluer la levure dans l’eau tiède. Mélanger le sel à la farine et faire un puits. Verser la levure et mélanger. Mettre le reste de la farine puis mélanger à nouveau jusqu’à ce que la pâte se forme et soit à peu près homogène.
  •  Pétrir la pâte en la claquant sur le plan de travail pendant 15 minutes. Laisser reposer une bonne heure sur le plan de travail fariné. Couvrir la pâte d’un plastique.
  •  Ensuite, découper la pâte en plusieurs morceaux, en plusieurs petits pâtons (on doit en avoir une vingtaine).
  •  Aplatir les morceaux de pâte toujours sur un plan de travail fariné à l’aide d’un rouleau à pâtisserie pour que la pâte soit assez fine. Déposer ces petites fouées sur un torchon fariné, couvrir et laisser pousser une bonne heure.
  •  Préchauffer le four à 250°C. Lorsqu’il est bien chaud, enfourner des fouées sur une plaque pendant 10 minutes environ. Les fouées doivent être bien gonflées.
  •  Garnir dès la sortie du four de rillettes, de fromage de chèvre, de beurre d’ail, à déguster avec une salade de mâche.
  •  Mâche, beurre d’ail, fromage de chèvre frais avec un peu de ciboulette…

The origin of the fouées dates back to the Middle Ages. Rabelais mentions “Fouaces” in Gagantua in the 16th century. The recipe has been the same for all that time.

Les caves de la Genevraie

This is the best way to appreciate fouées

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L’Entrecôte

THE BEST ENTRECOTE RESTAURANT IN PARIS - The Rebel Dandy

L’Entrecote is a famous restaurant in Paris, thanks to its secret sauce. Created by Arthur-Francois Dumont, Freddy for friends and acquaintances.

What is it all about? A rib-eye steak…, Big Deal. There are tons of restaurants serving rib-eye steak. Yes, there are, but none like this one. It all started in Geneva at the end of the Second World War. Back then, le Cafe de Paris started s to serve a rib-eye with French fries and a super-duper sauce created by Mr. Doubier, the father-in-law. Did folks out there love the deal, I guess, since now you have Entrecote Restaurants in Paris, Toulouse, Lyon, Madrid, New York, Beirut, Doha, Riyadh, and many more cities. The secret sauce made it; that sauce has been a secret for decennies. Well, you are in luck, Stella brings you her version, which according to everyone who tried both, claims a success.

You lucky devils here this

INGREDIENTS

For 4 guests

2 chicken livers cut in squares

2 to 3 shallots minced

2-3 leaves (according to size) of fresh thyme chopped

1 leave of fresh Tarragon chopped

A small bunch of parsley chopped

2 1/2 oz of cream

1 1/2 Tablespoons of Dijon mustard

2 1/2 Oz of butter

3 Cups of chicken broth

3 oz of red Bordeaux wine

THE STEPS

Sauté the shallots in the butter, add the thyme and the chicken liver. Cook together until lightly browned. In another pan, reduce the cream over low heat add the mustard. When thickened, add the broth, shallots, chicken liver, thyme, tarragon, parsley, and tarragon. After a few minutes, add the red wine. Reduce some more. Pass the mixture into a sieve and mix with the cream mustard preparation.

The Menu at L’Entrecote in Paris

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Witches

How witches became associated with Halloween?

Because the term “Witch” was used so carelessly throughout history, many have died from either being accused of one or because there is a belief that a natural occurrence (such as disease) is caused by them. In 1486, two German Dominicans wrote a book called “Malleus Maleficarum,” which translates to “The Hammer of Witches,” and was basically a guide on how to identify, hunt, and question Witches. The writing and publication of this book led to Witch hunts becoming amplified. Most of the women being accused were single, widowed, or perceived as outcasts to society.

 

Between the years 1500 and 1600, up to 80,000 people suspected as Witches were put to death in Europe alone. While most people probably think of Witchcraft as a whole practice, the reality is that there are different distinctions within. These are called white magic and black magic (dark magic), the latter terms being used more than the former. White magic typically refers to supernatural forces or spells used for a selfless purpose. Even in modern times, those who practice any kind of Witchcraft still struggle with the historical stereotype that has been placed upon them. The most practiced one, Wicca, has a motto of “harm none,” in which they look for a peaceful, tolerant, and balanced life that is in tune with nature and humanity. Today in places all over the world, people accused of Witchcraft are still being killed, whether it is fact-based or not.

Have a Happy Halloween!

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Apero

L’Apéro, a French custom not to be ignored.

 

France as a whole is crazy about L’Apéro. What is L’Apéro? L’Apéro is short for apéritif. To enjoy L’apéro is to adopt a French way of life. Everyone has memorable souvenirs to share with friends and family members memorable Aperos. A reunion around an aperitif, see social ties unite and become friends forever. L’apéro unites people from all levels of society.

The major criteria to be part of this social gathering is to cheer with the group. NOW! You belong; you are with us. L’apéro is a moment of conviviality, and we are now all part of Us… our nest. Laughs, eager discussions, with joes and puns galore, an all-friendly gathering around your favorite drink. Very often added with munchies, even more elaborate dishes. All hangers and controversies are discarded and stored away. Olives, chips, pistachios, tapas, cheeses, raw vegetables, small hamburgers, chorizo, 

 

L’Apéro is also the way of a night prayer practiced by 95% of French People. The soft imbibition adds to this moment of conviviality, which summarizes L’Apéro. There is no specific time for an Apéro…; sometime before dinner will do. Way back in the Middle Ages, in those days, parities had a medical function. In the days, aperitif meant anything that would promote appetite. The word comes from Latin, which means open. In the Middle Ages, to favor digestion, they consumed a wine cooked with aromatized herbs. L’aperitf, for many centuries first mission was to present digestive troubles. The first apparitions, like the hydromel wine made with honey, are still in use today, specifically in Brittany.

The introduction of higher alcoholic beverages is a newer addition to L’Apéro. A new addition which, by ailments, is here to stay.

For your enjoyment of an Apéro: Click Me for a fun Apéro


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