{"id":5755,"date":"2009-09-11T17:23:31","date_gmt":"2009-09-11T15:23:31","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5755"},"modified":"2009-09-25T15:42:52","modified_gmt":"2009-09-25T13:42:52","slug":"recettes-en-anglais-de-cuisine-francaise-recipe-in-english","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/11\/recettes-en-anglais-de-cuisine-francaise-recipe-in-english\/","title":{"rendered":"recettes en anglais de cuisine fran\u00e7aise, recipe in english,"},"content":{"rendered":"

recettes en anglais de plats typiques fran\u00e7ais, recipe of french cuisine, You can buy only recipe without the PIERRETTE’S GUIDE<\/span><\/strong> for 9,99\u20ac with paypal on the web site. But if you buy the PIERRETTE’S GUIDE<\/strong> <\/span>on the web site, the recipes are given. More 80 dishes typical, traditional of frenchs countries. look at the lexique on \u00a0\u00bb recipe\u00a0\u00bb\u00a0 on the web : www.cuisine-fran\u00e7aise.org\/book<\/a> on RECETTES then, after \u00a0\u00bb RECIPE\u00a0\u00bb …..SOON… GOOD APPETIT WITH THE FRENCH CUISINE and PIERRETTE’S GUIDE<\/p>\n

\"AILEN\u00b0 6 PIERRETTE\u2019S GUIDE – Aile de Raie aux C\u00e2pres – Pommes vapeur<\/strong><\/span><\/p>\n

Skate wing with Capers – Steamed potatoes<\/p>\n

Prep’Time : 25 minutes Cook Time : inc. in prep’time Easy<\/p>\n

Ingredients for 4 people :<\/p>\n

– 4 small skate wings [900 gr – 2 lb]<\/p>\n

– 120 gr [4 oz] butter (unsalted)<\/p>\n

– 1 small jar of capers in vinegar<\/p>\n

(total weight 100-120 gr \/ 31\/2-4 oz)<\/p>\n

– 3+1 Tablespoons olive oil<\/p>\n

– bouquet garni + 1 shallot<\/p>\n

– salt & pepper<\/p>\n

Side dish :<\/p>\n

– 4 big potatoes + salt<\/p>\n

recipe :<\/p>\n

1- Peel the shallot and cut it longwise in 2 halves.<\/p>\n

2- Put the skate wings in a large sauce pan and cover them with cold water ; add the bouquet garni, the shallot, salt, 1 spoon of the capers vinegar, and 1 spoon of olive oil into the water.<\/p>\n

3- Bring the water to the boil and simmer for 15 minutes ; the water must never boil (it would damage the fish).<\/p>\n

4- In the meantime, prepare the sauce : put the 3 spoons of olive oil into the pan, add the butter and melt it on a gentle flame ; it will froth for one or two minutes, then add the capers and 3 Tspoons of their vinegar in the pan ; add salt & generous pepper, mix, turn the flame off and cover while you prepare the skate.<\/p>\n

5- When the skate is ready, carefully drain each piece in a skimmer and put it in a large plate ; if the skate has a thick top skin, take it off with a knife (it is very easy, just slightly scratch from top to bottom with the blade).<\/p>\n

6- Pour the capers’ sauce on the wings and serve immediately.<\/p>\n

Side dish :<\/p>\n

Simply serve with steamed or boiled whole potatoes which will cook during the skate preparation. Display the potatoes cut in 4 all around the plate or bring them in a separate plate.<\/p>\n","protected":false},"excerpt":{"rendered":"

recettes en anglais de plats typiques fran\u00e7ais, recipe of french cuisine, You can buy only recipe without the PIERRETTE’S GUIDE for 9,99\u20ac with paypal on the web site. But if you buy the PIERRETTE’S GUIDE on the web site, the recipes are given. More 80 dishes typical, traditional of frenchs countries. look at the lexique […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5755"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5755"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5755\/revisions"}],"predecessor-version":[{"id":5826,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5755\/revisions\/5826"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5755"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}