Votre Table en Novembre, November’s Table

Pour ce début de mois, Votre Table en Novembre, November’s Table retrouvons-nous autour des potirons, pommes et petits fruits de mer. Le Potimarron, moins aqueux et plus parfumé que le Potiron est son savoureux cousin. Le Potiron est si doux qu’il se déguise parfois en fruit !

Tout d’abord ces petits fruits de mer qui ne sont autre que les petits crabes. leur chair est délicate et parfumée ce qui est parfait pour réaliser les Petits Cakes au Crabe. Une entrée qui peut très bien accompagner la soupe du jour.

Ensuite, attaquons le Potiron, ou Potimarron si vous préférez son goût plus parfumé et cuisinons-le avec un Poulet. Ce qui donne un Poulet aux Epices et Pépites de Potiron. Un vrai plaisir que tout un chacun aimera forcément car dans ce plat il n’y a que douceur.

Enfin, nous finirons notre menu par un fruit complètement dans l’esprit et qui n’est autre que la pomme. Il y a tant de façons de profiter et déguster ce fruit que je vous donne ici la recette du Chausson aux Pommes. Ce petit chausson que l’on trouve dans toute Boulangerie digne de ce nom ! Alors régalez-vous et à bientôt sur laclassedecuisine.com !

Votre Table en Novembre, November's Table

For this beginning of the month, Votre Table en Novembre, November’s Table, we meet around pumpkins, apples and seafood. The Pumpkin, less watery and more fragrant than the Acorn Squash is its tasty cousin. Pumpkin is so sweet that it sometimes disguises itself as a fruit!

First of all these small seafoods which are none other than small crabs. Their flesh is delicate and fragrant which is perfect for making the Small Crab Cakes. A starter that can very well accompany the soup of the day. 

Then, let’s tackle the Pumpkin, or Acorn Squash if you prefer its more fragrant taste and cook it with a Chicken. It gives us a Chicken with Spices and Pumpkin Cubes. A real pleasure that everyone will necessarily love because in this dish there is only sweetness.

Finally, we will end our menu with a fruit completely in the autumn spirit and which is none other than the apple. There are so many ways to enjoy and taste this fruit that I am giving you THE typical French recipe for the Apple Chausson. This small or sometimes quite big turnover that you find in any French bakery worthy of the name! So enjoy your November Menu and see you soon at laclassedecuisine.com !

Chicken with Spices and Pumpkin Cubes

This Chicken with Spices and Pumpkin Cubes is a typical autumn dish. The Pumpkin used in this dish is so sweet that it sometimes disguises itself as a fruit, like here. Now, if you prefer a more fragrant Squash than the pumpkin, try the Turban Squash. Excellent too!

First, here is the list of the different ingredients you will need to prepare the Chicken with Spices and Pumpkin Cubes that serves 6

  • 1 Free-range chicken about 2.5 kg
  • 1 or 2 pumpkin ribs of one kg total
  • 15 cl dry white wine
  • 4 pieces of star anise, 1 small bunch of coriander or parsley and 1 tbsp sugar
  • 30 g butter
  • 2 small cinnamon sticks
  • 2 tbsp vegetable oil
  • Salt and freshly ground pepper

Now, here are the different steps you will have to follow to make the Chicken with Spices and Pumpkin Cubes with a preparation time of 15 minutes and a cooking time of one hour.

First, salt and pepper the chicken. Inside, put the bunch of coriander or parsley and half of the anise and cinnamon. Then, brown it on all sides in a large casserole dish with hot oil and butter.

Then add two tablespoons of water, cover and cook for about 40 minutes, turning it several times. Meanwhile, peel the pumpkin and remove the seeds if necessary. Cut it into small, regular cubes.

About 20 minutes before the chicken is done cooking, add the small cubes of pumpkin and the rest of the spices to the casserole dish. Then, sprinkle with the spoon of sugar and caramelise for 5 minutes while stirring. Finally, poor the white wine and continue cooking for a total time of 45 minutes.

In Conclusion: Remove the chicken from the cocotte and put on a large warmed plate. Cover with foil and leave to rest for 10 minutes. Then, cut in pieces. Place your chicken pieces on a hot dish and surrounded with the pumpkin cubes. Decorate with sprigs of coriander. Baste the meat with the juice and serve.

Côté Table, Envies en Juin, June’s Cravings

Côté Table, Envies en Juin, June’s Cravings vous donnera le coup d’envoi de début d’été. Une période où je prends toujours quelques résolutions. Les recettes de juin doivent être rapides, fraîches et attrayantes.

La saison des asperges étant bien installée, découvrez-en tous les avantages aujourd’hui. Commençons par ces Asperges Lardées et, si vous avez plus de temps, cette recette de Flans aux Asperges Vertes.

De la viande tendre et du poisson frais, simplement préparés puis sautés à la poêle, sont l’objet de nos dîners d’été. Pourquoi ne pas essayer ce Saumon Rôti sur Salade façon Gaspacho et la Bavette Grillée sur Poivrons et Asperges, Sauce Catalane. Sinon, j’ai aussi une Bavette, Sauce au Vin Rouge cuisinée par mon fils au Québec !

Enfin, n’oublions pas de conclure notre repas par un dessert sympa comme par exemple cette Tarte Framboises et Chocolat. Faite à l’avance, elle n’en sera que meilleure. 

 

 

Today’s Côté Table, envies en Juin, June’s Cravings will give you a kick start like every beginning of summer. I always make a few resolutions. June’s recipes are fast, fresh and fabulous.

Asparagus season in now on. Find out more about this favourite. Let’s start with these Grilled Asparagus and Pancetta and, if you have more time, these Green Asparagus Flans.

Tender meat and fresh fish, simply prepared then popped in the pan, are what summer suppers are all about. Why not giving a try to this beautiful Seared Salmon with a Gaspacho Salad and the Seared Steak with Roast Peppers, Asparagus, Catalane Sauce. But I got also a Flank Steak with a Red Wine Sauce cooked by my son in Québec!

Finally, don’t forget to conclude your supper with a nice dessert such as this Raspberry and Chocolate Tart. Made in advance, it will only be better.