good news #9
good news #7
2020.04.17 Lifestyle

good news #8

CONFINEMENT CUISINE

Since staying home is the big trend these days, you might as well go all out and brush up on your cooking skills. On the menu: simple recipes, chef’s tips and culinary experiences.


Petit bao
DON’T NOODLE AROUND

Céline Chung and her team may have put their restaurant Petit Bao on pause, but they certainly are not taking it easy. Not only is the team sharing their recipe for Chinese dumplings (the famous xiao long bao full of bouillon like wonton) on their @bao.family Instagram story, but they’re also cooking for healthcare providers as well as the most fragile members of society, like a lot of generous restaurateurs are doing right now. To help them finance their project, you can now buy their “recipe kits” and have fun while contributing to this wonderful initiative. And while you’re at it, why not also test out their wine, a collaboration with the Les Quatres domain in the Loire Valley. Wait… is that a grape colored stream we see on Zoom? 

To make homemade Bao Family-style noodles: 
300g T65 flour, 120g water, 1 egg, 2g salt.
Mix all ingredients in a bowl until smoothly incorporated into a ball of dough. Let sit for 30 minutes. Roll out the dough. Fold each edge into the middle so that the two sides meet. Fold that in half, roll out, and do it a second time. Finely slice the rolled out dough into noodles. 

You’ll want to test plenty of other recipes, including the famous Hong Sharo eggplant, so run don’t walk to: PETIT BAO


Lasagne
THE MAMMA OF ALL LASAGNAS

You no longer have to stand on the long lines outside of the super popular Libertino, La Felicità or Gloria in London, because Big Mamma is sharing the secret of its lasagna and bringing a ray of sunshine onto our plates. The team is going all out on Instagram to present its best recipes “live.” And if you’re missing the other house specialties, you can order La Cucina du Big Mamma: les meilleures recettes de nos trattorias, an opus published by Phaidon (29,95€) presenting a whole range of flavors.  





Big Mamma’s Indispensable Big Lasagna 

Prep time: 1 hour / Cooking time: 3 hours. Serves: 4 persons.
For the bolognaise sauce: 1 kg chopped pork, 1 kg chopped beef, 500 g chopped veal, 5 tablespoons olive oil, 1 finely diced onion, 3 stems celery, diced, 1 finely sliced carrot, 10 cl red wine, 1,5 l tomato sauce, 2 sprigs rosemary, the leaves of 1 bouquet of sage, a few bay leaves, and salt and cracked pepper.
For the bechamel sauce: 100 g butter, 100 g 00 type flour, 1,5 l hot milk, 1 tablespoon grated nutmeg, 200 g grated parmesan.
1kg pasta dough Preparation
To prepare the bolognaise: in a large frying pan, sear all the meat in 2 tablespoons olive oil at a high heat for 10 minutes. Set aside. In a large pot, heat up 2 tablespoons olive oil on medium heat and sauté the onions for about 5 minutes. Add the celery and carrot and continue cooking for 8 minutes. Add the meat and mix well. Deglaze the pan with the red wine and let it all cook for 5 minutes on a medium-high heat, until the liquid is entirely evaporated. Add the tomato sauce, then the salt and pepper. Add the rosemary sprigs and sage leaves, and let it simmer for about 2 hours on a low heat. Remove the rosemary and sage.
To prepare the bechamel sauce: in a large pot, melt the butter for 5 minutes over low heat and then add the flour. Mix until smooth, to obtain a roux. Whisk in the milk and nutmeg, and keep it simmering for about 15 minutes on low heat, constantly stirring with a whisk. Set aside. Pre-heat the oven to 150 °C (th. 5). Take the dough out of the refrigerator. Sprinkle some flour onto the work surface and roll out the dough to about 1 mm thickness and cut into pieces approximately the size of the cooking dish. In an ovenproof rectangular dish, line the bottom with a layer of dough, add a layer of bolognaise, then a layer of bechamel, and sprinkle with grated parmesan cheese. Repeat this step 5 times. Keep 8 tablespoons of bechamel for serving. Bake the lasagna for 45 minutes.

On each plate, serve one portion of lasagna topped with 2 tablespoons of bechamel and two bay leaves.


BIG MAMMA


Christophe Bacquie
THE CHICEST CHICORY

So you think that you have to be a famous chef to make something delicious out of endives? Yes, and Christophe Bacquié (3 Michelin stars and 4 Gault & Millau toques for his exceptional cooking at the Hôtel du Castellet in le Bar) shows you how on his Instagram account.

In a large frying pan, add 6-8 endives (depending on their size), 3 teaspoons honey, 2 rosemary sprigs, a large glass of orange juice and a large glass of water, and you’ll end up with the most divine caramelized endives you’ve ever eaten. And if you still have any room, his country-style lemon and olive oil cake is to die for.

Follow at : @christophe_bacquie.
Christophe Bacquie


Frichti
DO BE LAZY, GET HOME DELIVERY

And, since we’re not about to let you wander around your neighborhood supermarkets looking for a missing ingredient, here are a few apps for online shopping, including at your neighborhood favorites (or close enough.)


Epicery, It’s like a stroll through your neighborhood from the comfort of your own couch (which is exactly what we need right about now.)
Epicery

Not only does Frichti propose homemade hot dishes, but also its own supermarket, in which you can find fresh and expertly chosen seasonal products.
Frichti

La Belle Vie, is your ideal supermarket, but better. Fresh products, a butcher, a cheese counter, and international cuisines; you’ll find a bit of everything and for every palette.
La Belle Vie

Of course, don’t forget to keep an eye on social media as your neighborhood shops are most likely organizing deliveries or the possibility to pick up your order directly at their front door.  


Christine Lerche
from 1nstant.fr
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