Tarte croustillante au boudin blanc

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Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki

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Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

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The sausage slices turned into flowers, painted gold (egg yolk).

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Baked.

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Fêtes . Dinners of Holiday. Many IDs, change of style.

A few ideas for holiday menus. Japan has a month to celebrate the end of the year with Bonenkai (funerals of the old year) parties. In other places, Yule, Noël, Xmas and New Year in many places. Add, yours…
I like trying different dishes and meal styles.

Take a hot cup of thé de Noël and enjoy :

Rétro Christmas, candlelight and rustic.

Simple appetizers.
Jambon en croute aux marrons (chestnut ham pie)
Provence’s style : 13 desserts of Christmas night
Nougat glacé (iced nougat)

Kani Nabe (crab hot pot)
Winter Japanese home parties are often nabe (hot-pots)
Japanese hot pot with Winter crab
Other nabe (hot pots) :
Nikomi Udon
Duck and veggie nabe
sukiyaki

Noël blanc
Everything white, and French flavors…
Full Menu White French Christmas
Boudin blanc (white pudding sausage was little people’s Xmas treat, DIY)
Blanc-Manger (Middle-Age style, not a dessert)
Canard aux airelles (duck with cranberry sauce)
Gateau Mont-Blanc (coconut Antilles’ whiteness)

A Japanese Christmas menu
chicken and sesame cooking class
marmalade and sesame wings
chicken slices with wine sesame sauce
tofu with wine sesame sauce
decorative potato sarada. (pote sarada)
sesame fruit cake

Mexican Navidad, Tamales
pickles and chicken tamales
yellow grits tamales
tamale pie

Islands
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)

Classic French
potage Choisy
Le poulet de Gaston – Dijon chicken (mustard sauce)
bûche aux marrons glacés
Douceurs de beurre et marrons…

Osechi Ryori, a feast of good luck dishes for Japanese New Year, with the recipes. Click here.

Alsace influence. French and light.
Full Menu
Blinis with smoked salmon
Choucroute de la mer (seafood Sauerkraut)
Bûche forêt noire Blackforest log Yule cake
Bredele (season cookies)

Petit Jésus en brioche…
About this one, posts showing up soon :
Colorful first dish
Saucisson en brioche au safran (salami saffron pie)
Red wine red cabbage in rice cooker. The same in cocotte.
Chestnutty no-bake croquettes
Flocon de neige (streusel flocken-sahne). Berry Flockensahne.
Black sugar Nonnettes Kaki nonnettes. Mandarin nonnettes.

le boudin blanc de Noël (via Gio)

Historic blah blah :

This is the French Christmas pudding. Why ? From what I have read, in Middle Age, the Christmas dinner, for rich people started with a sort of hot milk pudding, before splurging on all the roasts and decadent dishes (all dishes were served at the same time, sweet and savory). The poorer had only that pudding. They were all fasting before Chritsmas, so they would break the fast with something easy to digest.That was in France, but the countries were not separated. The Brits invaded us to say the truth, and we sometimes reciprocated, eh why not ? So they had similar habits in Britannic islands. Pudding and boudin are the same word. Later in France, from 16th Century, they added meat, then cream, even truffles to the boudin, but no dry fruits. The evolution was different in England as they added prunes in order to insert the “plum” word in the name, then changed their minds it seems. See here about a British Christmas Plum Duff .
Since 19th century, French Christmas pudding (boudin blanc de Noel) is a white creamy meat sausage. It’s historic and no longer a Christmas dinner item. It is sold and enjoyed all over December.

LY

This is a special boudin sausage. Not your average white sausage. Look at that texture ! It’s the softest sausage on earth !

Read more

Osechi Compilation : Opening the boxes

Osechi Ryori is Japanese good luck food for the NewYear

NB : click on the text not the photos

For more Japanese New Year traditions click here.

Photo menu :

the lacquer box
the Osechi menu 2011
kuri kinton
kuro mame

Osechi 1 : kazu no ko
Osechi 2 : kintoki ninjin and daikon for namasu
Osechi 3 : building a rice paddy
Osechi 4 : kohaku kamaboko fish cakes
Osechi 5 : chicken matsukaze
Osechi 6 : the vegetable box
Osechi 7 : tamago mosaic

omedetai (lucky grilled fish)

Playful leftover

Can you tell what it is ? I like playing with leftover food and completely changing the presentation…

Yep, the airelle (cranberry) sauce.
sauce aux airelles

And I cooked the rest of boudin blanc in sillicone molds.
boudin blanc

Menu Osechic (part 2) : le boudin blanc de Noël

This is a special boudin sausage. Not your average white sausage. Look at that texture ! It’s the softest sausage on earth !

When we say boudin in France, we are usually talking about the black sausage made of pork blood, “black pudding” in English ? When it’s not black, we precise boudin blanc, white boudin. This treat is prepared and served in the Christmas (Noël) season. It used to served on the holy day, but now there are many other dishes… If you are in France in that period and you haven’t yet had any, you must try boudin blanc from a good boucher-charcutier.
Most times, it’s made of pork. The luxury version contains bits of truffe, truffle mushroom.

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Today is a home-made version with chicken white flesh, milk, egg… delicately flavored. And as we had no truffles, we put bits of shiitake mushroom. The boudin is cooked in hot water, just after making it.

The texture is a sort of mousse, totally soft and melty.

Later, it was reheated in a sauce made of cream and yuzu juice.

Served with princess apples, panfried.

Full Menu Osechic

RECIPE
That’s an example of recipe since I totally eyeball the mix. I use only lean white chicken meat and I replace the milk by cream.

Source

MODES ET TRAVAUX décembre 2003
________________________

voici la recette du vrai boudin blanc à l’ancienne de Jacques HARDOUIN , célèbre charcutier à VOUVRAY en Indre et Loir
essayez et votre patience sera récompensée !

“” BOUDIN BLANC TRUFFE “”

pour 12 à 15 boudins

préparation : 1h
cuisson 15 mn

matériel :

1 hachoir à main ou électrique à grille fine , mais plus grosse que la grille à farce
1 mixer
1 entonnoir (tube assez gros) ou le haut d’une bouteille en plastique à col long
1 petite louche
1 casserole de 2 litres
1 faitout de 10 litres
1 plateau
1 jatte
1 écumoir

ingrédients

2,5 m de menu de porc (boyau), calibre 28/30 ou 30/32 (chez le charcutier)

1 kg de viande de veau ou poularde (sans nerf ni peau) ou de filet de porc avec un peu de gras

50g de truffe et son jus si elle est en conserve

50cl de lait entier

2 oeufs

10 g de fécule de pommes de terre

10 g de farine

20 g de sel

3 g de poivre blanc

2 g de quatre épices

1 g de muscade râpée

2 cl de porto
_______

bouquet garni pour le lait :
1/4 d’oignon piqué d’un clou de girofle
1 carotte coupée en rondelles
1 petit poireau coupé en deux dans la longueur
1 branche de thym
1/2 feuille de laurier
3 grains de poivre gris

1) l’avant veille, coupez la viande en gros cubes
passez-les au hachoir, puis mettre ce hachis dans le mixer
émincez la truffe, réservez,
Dans une casserole , faire bouillir 1 mn le lait et le bouquet garni ,
couvrir et laisser infuser 10 mn

2) dans le mixeur, ajoutez à la viande , la truffe , son jus , sel , poivre , épices , muscade et porto ;
incorporez petit à petit la moitié du lait infusé filtré
ajoutez la farine , la fécule , les 2 oeufs
mélangez , puis versez le reste du lait infusé et chaud
la texture doit être assez fine
si ça n’est pas le cas , mixez la à nouveau quelques secondes

3)mettre le boyau dans une jatte avec 2 litres d’eau tiéde
écartez le à un bout avec deux doigts et y faire entrer un peu d’eau
maintenez ce bout fermé d’une main et , de l’autre , faites avancer l’eau jusqu’à l’autre extrémité pour l’évacuer ,
posez l’entonnoir bout en haut , et , enfilez le boyau en laissant 50cm libres ;

4)maintenez le boyau sur l’entonnoir;
retournez-le et, à la louche , versez petit à petit la préparation;
faites-la avancer jusqu’à 15 cm de l’extrémité;
chassez l’air, puis nouez le boyau;
remplissez en laissant 10 cm vides;
dégagez l’entonnoir;

5)une fois le boyau rempli, formez les boudins;
pincez le cordon tous les 10 cm pour faire deux boudins , le premier à 10 cm du noeud et un autre entre vos mains;
faites-le tourner de 3 à 4 demi-tours;
continuez ainsi;
en arrivant aux derniers, nouez l’extrémité en exerçant une légère pression

6)plongez les boudins dans 5 litres d’eau bouillantes salée;
avec une écumoire, enfoncez-les plusieurs fois;
laissez frémir 15 mn;
puis, mettez-les aussitôt dans un saladier d’eau froide;
laissez refroidir10mn sous un filet d’eau ;
égouttez-les bien;
mettez-les dans un plat , couvrir d’un film transparent et réserver au froid;

Summary in English :

Ingredients :

sausage cases
1 kg lean meat of veal, poultry or pork
50g de truffles, plus the liquid if canned (optional)
50cl whole milk
2 eggs
10 g potato starch
10 g flour
20 g salt
3 g white pepper
2 g 4 spicess
1 g nutmeg
2 cl Sherry

Also take a bouquet garni of dry herbs and bit of veggies to boil with the milk, let a few minutes, then filter the mix. Use the milk cooled.

Paste the raw meat in your mixer, add in other ingredients, keeping the milk and flours for the end to adjust the texture. You want a creamy mix. Fill sausage cases. Poach in near boiling salted water during 15 minutes. Keep refrigerated.
Reheat the way you like.

PS : If you don’t have sausage cases, you can make packages of plastic films or use molds and steam them instead of poaching.

Menu Osechic (part 1)

A 4 step, red and white French menu, for an Osechi (New Year Good Luck) meal…
Red and white are the auspiscious colors for Asian new Year. I looked for 4 festive French dishes in those colors. What do you think ?
More about it soon.

Menu :

Blanc-manger medieval, au cabillaud

Boudins blancs “truffes” aux petites pommes

Magret de canard sauce aux airelles,
et sa puree de navets

Gateau Mont-Blanc antillais

Links :

Boudin blanc
Blanc-Manger
Canard aux airelles
Gateau Mont-Blanc