Sugar pie pumpkin

. PUMPKIN CR?E OLD the entr?du chief GREGORY DELBREUVE 2 cuill?s?oupe of olive oil to perfect the pr?ntation (optional), to pr?ir 1 pumpkin d?lott?t vid?e its seeds to draw up Cr?. To heat 2 cuill?s?oupe of olive oil in a casserole. and to make sweat the?alotes hach? and the leek?nc?bien white to stir up with a spatula out of wooden to let sweat 10 minutes r?li?ment while stirring up. 2) To wet then the d?de pumpkin with 25 unskimmed milk Cl and 75 Cr Cl? liquid, to salt, pepper, give a good?llition, and to let cook 1h00-1h15?r?ssement, to stir up r?li?ment with one. Cooking termin? m?nger Cr? ?' assistance of a whip to break the last pieces of pumpkin, to pass Cr? in a mixor or with. To draw up this Cr? ?' old in pumpkin or a soupi?. FUTURE copyright FTVI/TV/GOURMET TV/ATPF Chaource AOC "cheese fran?s". Known D? in XIVe si?e, Marguerite of Burgundy required it?a table. It holds its name of a wet town of Champagne to consume young person (savour acidul? and takes caract? with?. Its cro? ?' aspect is abundantly flowered velout?Fait to?artir cow's milk, this cheese belongs?a family of the soft p?s?ro? flowered. It is produced in two faces cylindrical punts: Largest (diam?e of 11 centim?es?issor of 6 centim?es and roughly 450 grams) and smallest (diam?e of 8cm?issor of 6 centim?es and roughly 200 grams). Its zone of manufacture is in the d?rtements Paddle and of Yonne covering wet Champagne and is centr?sur the commune of Chaource Connu since the Means -?, the cheese of Chaource was offered in 1513 by the inhabitants of Chaource to the governor of Langres. It is sold since then with the march?de the r?on and in the cities of. The m?ode of manufacture included a refining of at least 2 weeks cows laiti?s p?rent in the meadows in? and in winter of the hay coup?ur the m?s exploitations are nourished. This manufacture, traditional, allowed the cheesemongers d?lopper activit?t has apport?n to them compl?nt of agricultural income?ette r?on. 2 cuill? dry white wine?oupe. To make return the onion?nc?ans a little olive oil. With l?re colouring, to add the pumpkin cubes, the stock cube, potatoes of pieces and the white wine. To add cold water without covering the l?mes compl?ment. To salt, pepper and leave mijoter one hour. Mixer the whole while incorporating Cr? fra?e. For a entr?en mati? r?sy. 2 In a casserole, to make heat 2cs d.huile d.olive and to make sweat. 3?lucher Jerusalem artichokes and the potato to cut it in districts Jerusalem artichokes, the potato and furnished bouquet. 4 During this time, pr?rer nuts of Jacques saint. To rinse under cold water To take 4 beautiful brushwood of rosemary and to thin out the leaves of them while preserving. To prick the Jacques saint as on skewers. To season the Jacques saint of table salt and pepper d.Espelette. 5 In a Po?, to heat 2cs d.huile d.olive and to cook the skewers of Jacques saint 2 minutes of each cot?6/ once cooked Jerusalem artichokes, to withdraw the furnished bouquet. Pr?ver the moiti?u bubble of poultry and r?rver it for a use ult?eure (a soup for example). 4 cuill?s?oupe of fair dry grapes 2 cuill?s?oupe quatre-?ces To make mac?r 4 cuill?s?oupe fair dry grapes in 10 Cl of. 2 To heat in a Po? 50 G of butter with 60 G of caster sugar, to let melt on soft fire until?btenir a caramel. 3 To then d?catement add the d?d.ananas in caramel, to let them cook 8?0 minutes on soft fire pli?coup?en two, to whitewash it?' assistance of a melted butter brush Ti?, to superimpose and powder with quatre-?ces. 5 To add in l.ananas the grapes imbib?de rum pr?ablement. 6 D?rrasser the whole in a strainer, to leave?utter. 7 R?rtir on the sheets of p? filo d?d.ananas and les.Rouler then in the length p? in forme.Et to charge?our hot during 10 minutes. 8 To make heat in a casserolle the honey and the juice of orange. To draw up and napper sauce honey and juice d.orange PPV Lyon: "R7 Cr? Jerusalem artichokes and skewers of St Jacques ".