The purple artichokes of Provence, a small specimen containing no hay.
Tension on the eating raw.
Choose them with a bunch of fresh leaves, the scales should be tight and brittle.
Do not buy when the top leaves are blackened, it indicates that they are cooler.
When they have no tail avoid them because they have been refreshed several times by the seller.
The test for whether the artichoke is cooked, simply attempt to detach a leaf, if it comes easily, the vegetable is cooked to perfection. Do not buy cooked or ask them when cooking, as 24 h. after they become toxic and trigger allergies in sensitive people.
Anglerfish or monkfish is a fish and excellent meat that lends itself to all the cooking.
It is presented on the shelves without head, because it is very ugly and does not want his appearance.
It is often presented without the skin which is a mistake, because the flesh is no longer protected from the burning of the ice.
The flesh should be firm and elastic to the touch and color of a beautiful pearly white, to avoid the monkfish which the color turns yellow.
The flesh of monkfish is very thin and has no edges.
Nutritious and digestible, it is well tolerated by all stomachs.
Monkfish cheeks are pieces of choice, particularly suitable for children menus.
It is often said that monkfish is a fish farm, it is simply that the film covers his flesh was badly peeled.
Check if it is to remove the film, carefully slide the tip of a knife between the skin and flesh (start with one side) and peel it as.
For a whole monkfish, tail is less thick, so that it cooks evenly, make an incision of 2 cm. deep in the thick fillets on both sides of the ridge.
For a full cooked monkfish in the oven, wrap the tail before cooking, aluminum foil, so that it does not burn. Cheeks and livers of burbot are refined dishes.
Get the latest chicory.
They were not found on the shelves at the end of the year.
The bitter taste is not often appreciated by children.
Dig the cobs with the tip of a knife, this is where lies the bitterness.
Watercress watercress grows in spring water pure.
He has great taste, make a soup of potato-watercress, or simple salad with ham or cheese breaded.
Radish roses and white or red is a sign of spring.
The long white tip reach the end of the month.
Choose very firm, if you do not eat immediately, cut the tops and very short radishes keep cool in a sealed box.
Suffice it to exit 1 h. before the meal, eat them with butter and salt or cooked as an accompaniment (not more than 15 min.)
To make your stay crunchy radishes several days, immerse the whole bunch in a bowl of water, radishes at the top does not touch the water.
Change water every day.
Cauliflower in Brittany is always present on the shelves.
Go on and enjoy it raw in salads, it is rich in vitamin C.
There are more lamb milk during the Easter holidays.
Its flesh is very clear and low in fat.
At the end of cooking, let the meat rest off in the oven door open, cover with a sheet of aluminum foil, your meat will be tasty.
Cook chops on the barbecue or grill.
Choose grass lamb, from the south-west of the Pyrenees or the Atlantic.
Because in some regions producing milk, the lambs have never known or very little milk because it is used for cheese making.
As a result the lambs are fed milk powder, plus antibiotics.
The lamb from salt meadows of Mont-Saint-Michel eats grass, which gives the meat a taste incomparable.
The coquille St. Jacques was reaching the end of the season after May 15 they will all be imported.
Until then, they come from Dieppe.
On the shelves you will find the dandelion leaf green a little bitter.
Eat them with some fried bacon and a poached egg.
Auvergne ham dried through the winter, buy it with at least 6 months of drying.
Give yourself this pleasure, you can keep them for 3 months in a cool hang around a muslin to protect it from insects.
The white onions are beginning to appear on the market.
Choose them with stalks of green, do not discard the stems, finely cut them they put your pleasant scent.
After the purchase use them quickly they do not keep very long.
Meanwhile wild mushrooms, enjoy the mushrooms.
Choose the blond, they are more developed and more tasty.
Prefer those who are open, they give more flavor.
Gourmet peas are from China (the peas are old).
His season is relatively short, everything is good, including the husk, choose the stiff and brittle a beautiful translucent green.
Its preparation is simple, a taste.
Let them skip the butter and garlic and cook quickly in steam or stew which spare them crunchy.
Their fragrance associated with the chives with thyme or savory.
A pinch of salt at the beginning of cooking fuel its aromas.
They very well with potatoes, carrots, radishes, mixed salads, white meats, poultry and especially duck.
A leg can not be bought anyway, it should not Exed 2.5 kg.
It must be round and plump but not long and scraggy.
Cooking a lamb in the oven:
Remove the meat 1 h. before baking.
Do not poke the garlic, do not turn your leg in colander, for not losing his blood, drag garlic between flesh and bone.
This operation is quite delicate, rather have the shirt in pods (with their skin) around the lamb in the dish.
You crush them at the end of cooking and mix with the sauce.
Or when the leg reaches the two thirds of the cooking, spread it with mashed garlic mixed with the breadcrumbs and mustard.
Preheat your oven to 200 ° C. (th.6-7) for 20 min.
Lightly oil the meat, salt and pepper.
Bake and cook for 20 minutes.
Lower the oven temperature to 170 ° C. (th.5-6) and continue baking for 20 minutes.
Cover with a sheet of aluminum foil and let it open in the oven for 20 minutes.
The leg of lamb did not s'arrose during cooking.
Pour a little water at the bottom of the dish before cooking and turn the leg several times during cooking.
(with a glove fireproofed, enter it with the bone for the back).
Do not poke with a fork to roast.
Deglaze the pan at the end of cooking to get a delicious juice.
To cut a leg and to avoid the loss, you must first corner the flesh around the bones, then to raise it in height.
Then cut along the lines.
French