Gratin, pot-au-feu… How to cook the comforting meals of the season?

The freshness has returned and with it, the desire to be warm with the family around a good lunch. There are dishes that warm the heart and the body. “These are dishes that simmer for a very, very long time. There are scents that will wander through the house and it’s very, very pleasant”, explains Sonia Ezgulian, cook, journalist and author (Second hand with Francois Motte).

the pot au feu, is, for example, a wonderful dish: it is very good and can be used later with leftovers. “We make a big deal out of it when I think it’s a dish extremely easy to cook“, she explains in Here we are!

You can ask your butcher to choose good cuts of meat. In a casserole dish, put a good bouquet garni, cook for one hour at little quiver. It then takes 1 hour, 1h30, of cooking with vegetables that take time to cook such as leeks, carrots, cabbage and celeriac. Then add the potatoes, marrow bones and cook for 1 hour over low heat. Ideally, prepare your pot-au-feu the day before for the next day and use the broth for a dinner accompanied by small vermicelli.

The secret of Sonia Ezgulian’s cauliflower gratin

Sonia Ezgulian shares the secrets of her mother’s cauliflower gratin recipe. To keep your home from smelling like cauliflower, add pieces of burnt bread in the cooking water. “We all had the impression that it reduced the smell of cauliflower,” says the cook. Once your cauliflower, steam cooked, is very soft, put it in a dish. Add a good bechamel flavored with nutmeg and gratinate everything.

The cassoulet recipe for lazy people

This recipe is for 4 people. You will need 10 minutes of preparation and 25 minutes of cooking for the realization. For the ingredients, you need 4 duck legs confit in goose fat (canned or in a jar), 4 Alsatian knack sausages from the charcutier, 1 700g jar of Tarbais beans in juice, 1 720 g jar of good tomato sauce from the Italian grocer. You also need 2 bay leaves, 250 g of stale bread, 1 bunch of flat-leaf parsley and 2 cloves of garlic.

Heat the duck legs and drain them. You can store goose fat in a jar for cooking potatoes or brush it roast chicken Sunday before baking it.

Heat the beans (with the juice from the jar) in the tomato sauce, add the bay leaves for the “homemade” touch. Pour the hot beans with tomato into the large fondue pot, push in the duck legs and the knack sausages to immerse them completely. Bake 15 minutes at 230°C.

Blend the stale bread, the flat-leaf parsley and the garlic cloves into breadcrumbs. Spread the breadcrumbs on the surface and continue cooking in the oven for 10 minutes to obtain a crispy crust.

Recipe for potato and lamb confit mille-feuille

For 8 people, you need 1 kg of Charlotte potatoes. For the meat stuffing, take 2 boneless shoulders of lamb, 1 bouquet garni, 4 cloves of garlic, 1 onion, 30 cl of white wine, 8 pitted prunes, 8 pitted dates, 4 dried figs. You also need 40 g of plain green pistachios, 2 tablespoons of peanut oil, fine salt and freshly ground pepper.

Preheat the oven to 180°C. In the casserole, with the peanut oil, sear the shoulders of lamb degreased and cut into pieces. Add minced garlic and onion. season them, deglaze with white wine then wet thoroughly with water. Incorporate the bouquet garni, all the dried fruits except the pistachios, cover the casserole and bake 2 hours at 180°C.

Peel the potatoes and cut them into very thin slices using a mandolin. In a bowl, mix the potato strips with salt and pepper. Let the meat cool and shred it carefully. Remove the bouquet garni and add the cooking juices to the meat, mix well.

In the casserole, spread out in a rosette a thick layer of potato strips, add a nice layer of lamb stuffing, sprinkle with pistachios, Cover with a layer of potatoes, meat, pistachios, and finally a new layer of potatoes. Place the lid on the casserole dish and bake for 1 hour at 180°C. Taste the potato millefeuille and lamb confit with a green salad.

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