{"id":2914,"date":"2021-11-09T18:28:43","date_gmt":"2021-11-09T18:28:43","guid":{"rendered":"http:\/\/canada-club-geneva.com\/?p=2914"},"modified":"2021-11-09T18:38:31","modified_gmt":"2021-11-09T18:38:31","slug":"saturday-review-recipe","status":"publish","type":"post","link":"http:\/\/canada-club-geneva.com\/fr\/saturday-review-recipe\/","title":{"rendered":"Revue du samedi – Carte Blanche"},"content":{"rendered":"

\u201cAllez, allez, fais la citrouille avec moi (encore)\u201d par Jurgen Gothe
\nPour 6 personnes<\/p>\n

\"Picture<\/a>Ingr\u00e9dients pour le rago\u00fbt :<\/u><\/p>\n

3 livres de b\u0153uf maigre en cubes de 1 pouce
\n\u00bc tasse de bonne huile d’olive
\n2 oignons moyens, hach\u00e9s
\n2 tasses de poivron vert, hach\u00e9
\n3 \u00e0 4 gousses d’ail hach\u00e9es
\n2 cuill\u00e8res \u00e0 soupe de sel (plus ou moins, au go\u00fbt)
\n\u00bd cuill\u00e8re \u00e0 caf\u00e9 de poivre noir (plus ou moins)
\n1 grande feuille de laurier
\n\u00bd cuill\u00e8re \u00e0 caf\u00e9 de thym s\u00e9ch\u00e9 (1 cuill\u00e8re \u00e0 caf\u00e9 si frais)
\n2 \u00e0 3 cuill\u00e8res \u00e0 soupe de concentr\u00e9 de tomate (plus si vous voulez un rago\u00fbt plus fonc\u00e9)
\n1 \u00bd tasse de vin rouge
\n1 \u00bd tasse de bouillon de b\u0153uf (assez de liquide pour tout couvrir)
\n2 tasses de courge jaune en cubes de 1 pouce
\n2 tasses de carottes en rondelles d’un demi-pouce
\n2 tasses de haricots verts frais, coup\u00e9s en deux ou en trois
\n1 livre de tomates fra\u00eeches et m\u00fbres, hach\u00e9es (ou une bo\u00eete d’une livre de tomates, hach\u00e9es, \u00e9goutt\u00e9es)
\n2 tasses de grains de ma\u00efs, frais si vous pouvez en obtenir (coupez simplement les ccbs en rondelles de 1 \u00bd pouce – un peu salissant \u00e0 manger, mais savoureux), ou utilisez-les surgel\u00e9s
\n5 \u00e0 6 p\u00eaches fra\u00eeches, pel\u00e9es, d\u00e9noyaut\u00e9es, coup\u00e9es en quartiers<\/p>\n

M\u00e9thode:<\/u><\/p>\n

Chauffer le four \u00e0 325F. Assurez-vous que la viande est s\u00e8che pour brunir. Faites chauffer l’huile dans une po\u00eale, faites dorer la viande, quelques morceaux \u00e0 la fois; au fur et \u00e0 mesure qu’ils sont cuits, mettez-les dans une grande casserole avec un couvercle. Vous allez faire cuire le rago\u00fbt dedans.<\/p>\n

Ajouter les oignons, les poivrons et l’ail \u00e0 l’huile dans la po\u00eale (si elle est trop sale, utilisez de l’huile neuve). Remuer \u00e0 feu moyen jusqu’\u00e0 ce que les oignons deviennent mous mais pas dor\u00e9s. Sortez le tout avec une \u00e9cumoire et ajoutez le tout \u00e0 la viande.<\/p>\n

Mettre \u00e0 feu doux sous la cocotte; incorporer le sel, le poivre, la p\u00e2te de tomate, le thym \u00e0 feuilles de laurier et remuer pour bien m\u00e9langer. Ajouter le vin, augmenter le feu \u00e0 moyen et mettre le couvercle sur la casserole.<\/p>\n

Cuire 15 min. Ajoutez maintenant le bouillon de b\u0153uf en remuant tout le contenu du fond et portez \u00e0 \u00e9bullition. Coven \u00e0 nouveau et mettre le tout au four. V\u00e9rifiez-le dans 15 minutes environ et ajustez la temp\u00e9rature du four pour maintenir un mijotage doux et r\u00e9gulier.<\/p>\n

Cuire 1h \u00e0 1h30; vous ne voulez pas que la viande se d\u00e9sagr\u00e8ge. Ajoutez maintenant tous les l\u00e9gumes sauf le ma\u00efs, couvrez et laissez cuire encore 20 minutes. Ajouter le ma\u00efs et les p\u00eaches et cuire encore 5 \u00e0 10 minutes. \u00c9cumez toute graisse sur le dessus; ajouter plus de sel et de poivre si n\u00e9cessaire. Vous pouvez vous arr\u00eater maintenant et continuer demain ou apr\u00e8s-demain \u00a0il suffit de mettre le rago\u00fbt au r\u00e9frig\u00e9rateur, couvert.<\/p>\n

Faire la citrouille:<\/span><\/p>\n

1 citrouille de taille moyenne (12 pouces de diam\u00e8tre ou plus)
\n\u00bd tasse de lait
\nSel et poivre et verts pour la garniture<\/p>\n

Coupez un couvercle de bonne taille sur le dessus de la citrouille. Grattez toutes les graines et fibres. Veillez \u00e0 ne pas faire de trou sur le c\u00f4t\u00e9 ou au bas de la citrouille \u2013 laissez beaucoup de murs en place. Rincer le potiron avec le lait. Saupoudrer l’int\u00e9rieur de sel et de poivre.<\/p>\n

Mettez-le \u00e0 l’endroit sur une plaque \u00e0 p\u00e2tisserie ou du papier d’aluminium solide, dans un four \u00e0 350 F. Cuire au four environ une heure, peut-\u00eatre un peu moins; vous voulez la chair tendre mais pas trop molle. Mettez le couvercle de la citrouille pour cuire au four pendant les 20 derni\u00e8res minutes.<\/p>\n

R\u00e9chauffez le rago\u00fbt sur le feu et versez-le doucement dans la citrouille. Ne versez pas tout d’un coup du pot; il fendra la soupi\u00e8re et vous couvrira de rago\u00fbt.<\/p>\n

Mettez le couvercle sur le dessus, saupoudrez de cresson, de persil, de verdure tout autour, placez-le sur un plat de service solide et apportez-le \u00e0 la table aux cris de joie de tous les assembl\u00e9s. Grattez juste un peu de citrouille lorsque vous servez le rago\u00fbt, en faisant attention de ne pas traverser le mur avec la louche.<\/p>\n

Le rago\u00fbt se r\u00e9chauffe magnifiquement une ou deux fois, mais pas le potiron: c’est une soupi\u00e8re one-shot.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cAllez, allez, fais la citrouille avec moi (encore)\u201d par Jurgen Gothe Pour 6 personnes Ingr\u00e9dients pour le rago\u00fbt : 3 livres de b\u0153uf maigre en cubes de 1 pouce \u00bc tasse de bonne huile d’olive 2 oignons moyens, hach\u00e9s 2 tasses de poivron vert, hach\u00e9 3 \u00e0 4 gousses d’ail<\/p>\n","protected":false},"author":1,"featured_media":2922,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0},"categories":[5],"tags":[34,49,45,177,176,175],"translation":{"provider":"WPGlobus","version":"2.8.4","language":"fr","enabled_languages":["en","fr"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"fr":{"title":true,"content":true,"excerpt":false}}},"yoast_head":"\nRevue du samedi - 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