Cheese & garlic stuffed mushrooms

cheese stuffed mushrooms_001

White mushrooms, also called champignons de Paris in France, have an important place in French gastronomy. Very few of them are now grown in Paris and I’ve met one of the last mushroom grower in Paris, Angel Moioli. He’s surely distributing some of the best mushrooms around here, including healthy Shiitake. If you have the opportunity to pass by someday, here is the address where you can buy directly the mushrooms from the farm : at the crossing of avenue Général de Gaulle avenue and rue Jean Macé, 78360 Montesson.

My top three for eating this white mushrooms are raw, in a hot creamy soup and stuffed with cheese and garlic. That last is super easy to make and make a delicious appetizer or starter. If you want it even more simple and can find classic ©Boursin in your supermarket, you can stuff directly the mushrooms with it, cook and serve.

Cheese and garlic stuffed mushrooms

Ingredients (4 serving) :

  • 12-16 white mushrooms
  • 150g/5,3oz ricotta
  • 1 garlic clove
  • chives and/or parsley
  • salt & Pepper

Directions:

Preheat the oven to 180°C/350°F.

Wash, peel if necessary and cut the edge of the stems. Remove the stems from the mushrooms, chope and set aside.

Peel and chope the garlic finely as well as the chives. Mix the ricotta, chopped garlic, chives and mushroom stems. Season with salt and pepper according to your taste.

Fill the mushrooms caps with the ricotta mixture.

Place in an oven dish and cook for 20 minutes.

Champignonniere-Les-Carierres

Red pepper, feta and olive cake

red pepper, olive and feta cake b_001

I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.

Ingredients:

  • 2 big or 3 small red peppers
  • 3 eggs
  • 150g/5,3oz flour
  • 1 tablespoon of baking powder
  • 13cl/4,3fl.oz milk
  • 4cl/1,3fl.oz olive oil
  • 60g/2,1oz green olives without seed
  • 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)

red pepper, olive and feta cake b_003Directions:

Preheat the oven to 200°C/390°F.

Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.

Preheat the oven to 180°C/350°F.

Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.

Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.

red pepper, olive and feta cake b_002

Stewed pear and quince and ©Bresse Bleu mousse in a jar – English and French

bresse bleu mousse

This is not a Bagel recipe.

It sounds like a Magritte painting. This is not a pipe. So really, this recipe is about the stewed pear and quince, Blue cheese mousse in a jar you can see in the background :). Closing the digression, photograph Laurent Rodrigez did an amazing job during the whole cooking workshop.

Thanks to my friend Elo (Elo à la bouche), I had a chance to participate to a fantastic event by 750g. One hour and a half to cook 3 different recipes about one cheese in a team of 6 : Elo (our team leader), Juliette (Les recettes de Juliette), Nelly (La dinette de Nelly), Christophe (winner of Qui veut du fromage online challenge) Guillaume (a passionate product manager) and I. We picked ©Bresse Bleu. Marine (Marine is cooking) made her way in another team, preferring the Italian ©Giovanni Ferrari over the powerful ©Bresse Bleu.

We made stewed pear and quince, ©Bresse Bleu mousse in a jar (recipe below), ©Bresse Bleu and vegetables millefeuille (to be published on Juliette’s blog) and ©Bresse Bleu and prune Cordon bleu (the recipe on Nelly’s blog and Elo’s). We had hesitation making a dessert. I’ve heard of an amazing cheesecake made with blue cheese but we didn’t risk it.

This event was kindly sponsored by Qui veut du fromage (who wants cheese). You can find many exciting recipes and information about cheese, their regions, etc. on their website.

Ingredients:

  • 2-3 pears
  • 1 quince
  • 45 cl liquid dairy cream
  • 1 ©Bresse Bleu
  • 1oz sugar
  • 1/2 grapefruit juice
  • 0,7oz salted butter
  • 1-2 shortbreads
  • 3cl/0,3fl. oz. Armagnac
  • Salt, pepper, hot pepper powder

Cooking utensil : siphon (if not use a whisk)

bresse bleu-11

Directions:

In a sauce pan, heat the cream and ©Bresse Bleu. Add salt, white pepper and a pinch of hot pepper powder. Mix it and strain the sauce. Pour the blue cheese cream at room temperature in a siphon. Add the gaz. Refrigerate.

Peel and seed the quince and pears. Cut in small pieces. Boil quince in a pan filled with water for 10 minutes.

In a pan, heat sugar. When liquid and golden, add salted butter. Pour the grapefruit juice. Add pears and quince. Heat medium high for 10 more minutes. Flame with Armagnac.

Chef Damien en action

Divide stewed pear and quince in 4 jars. Then add the ©Bresse Bleu mousse. Crumble some shortbreads on top.

Christophe in action

Serve with grilled mini-bagels garnished with ©Bresse Bleu sauce, cheese, chicory and lemon curd for the most adventurous.

{La recette en français : Verrine poire/coing et mousse de ©Bresse Bleu}

Ingrédients (4 personnes) :

  • 2/3 poires
  • 1 coing
  • 45cl de crème fraîche liquide
  • 1 ©Bresse Bleu
  • 30g de sucre
  • 1/2 jus de pamplemousse
  • 20g de beurre salé
  • 3cl d’Armagnac
  • 2-3 crêpes dentelles
  • Sel, poivre et piment d’Espelette

Equipement : Siphon (sinon, utiliser un fouet)

Directions :

Dans une casserole, faire chauffer la crème fraîche liquide. Ajouter le ©Bresse Bleu coupé grossièrement. Saler, poivrer et ajouter une pincée de piment d’Espelette.  Mixer la préparation et passer au chinois. Verser la crème refroidie dans le siphon. Ajouter une cartouche de gaz. Placer le siphon au frais.

Eplucher et épépiner le coing et les poires. Couper en dés. Faire bouillir le coing 10 minutes dans une casserole d’eau.

Dans une poêle, faire chauffer le sucre à sec. Dès que le sucre devenu liquide prend une teinte dorée, ajouter le beurre salé. Verser ensuite le jus de pamplemousse. Ajouter les dés de poires et de coing. Laisser mijoter 10 minutes à feu moyen. Flamber la compotée poires-coing à l’Armagnac.

Pour le dressage, disposer la compotée pommes-coing dans le fond d’une verrine. Recouvrir de mousse de ©Bresse Bleu. Parsemer de crêpes dentelles émiettées.

Servir accompagné de mini-bagel grillés garnis à votre convenance de sauce au ©Bresse Bleu, morceaux de fromage, endives et pourquoi pas un peu de lemon curd.

bresse bleu team

Read more about other amazing recipes :

bresse bleu cordon bleu bresse bleu millefeuille

Cold melon and mint soup

Melon soup

One of my favorite thing about cooking is mixing the flavours. When it comes to Canteloupe melon, I usually associate it with Porto and cured ham. For this cold soup, I wanted something refreshing and sweet. Mint and cucumber just bring a touch of freshness while the yogurt makes the texture smooth. Add a pinch of spices for the twist.

Ingredients (4 persons):

  • 2 Cantaloupe melons, peeled, seeded and cut into chunks
  • 1/2 cucumber, peeled, seeded and cut into chunks
  • 20 mint leaves
  • 2 tablespoons of yogurt
  • 1/2 teaspoon four spices (white pepper, cloves, nutmeg and ginger)
  • 1 pinch espelette or cayenne pepper
  • 1 pinch salt

Directions:

  1. In a blender, mix all the ingredients until smooth. Refrigerate for 1 hour before serving.
  2. Divide soup among 4 bowls. Garnish each serving with sliced cucumber and mint.

Optional : top the soup with 2 or 3 pieces of homemade crispy cured ham

How to make crispy cured ham:

Preheat the oven at 200°C/390°F.
Cover the grill with parchment paper. Place the ham on it.
Cook for 10-15 minutes.