Guinea Fowl Legs with Blueberry Risotto

Guinea Fowl replaces chicken and is very savory , subtle and low in cholesterol.Served with creamy blueberry risotto
it's perfect for a festive dinner.Before roasting rub the legs with some garlic,salt,celeri,herbs(dried parsley,origano,thyme),ginger
and some lime.Put in a roasting pan in the oven for about 30 min at 375F.Meanwhile prepare risotto.This recipe was inspired by the "Silver Spoon Cookbook"

Ingredients for 2
- 1 cup of arborio rice
- 1 onion
- 1 shallot
- 3 cups vegetable organic broth
- 1/2 cup of white wine
- 1/2 cup blueberries
- light cream
- freshly grated " Reggiano" parmesan

Bring the vegetable stock to a boil.In another pan saute chopped onion and shallot in a little bit of olive oil for 5 min on low heat. When soft, add rice.Stir for a few minutes.Then sprinkle with wine and a little stock.It's important to stir regularly and add a little bit of stock until absorbed.This will take 18 min.Add blueberries 8 min before the end with some grated parmesan and cream.

Crunchy Zucchini Salad with Feta Cheese and Rasberry Jam Dressing

This recipe comes from "Saveurs"(magazine).I was smitten by the association of zucchini and rasberry jam.Try it !It's quick,delicious and refreshing...

Ingredients (for 4 servings)

2 zucchinis
150 g of feta cheese
2 TS of pine nuts
1 TS of olive oil
1 ts of wine vinegar
1 TS of rasberry jam "Bonne Maman"
Coriander
Wash the zucchinis,cut both ends and grate them.
Cut the feta cheese in cubes.Coarsely chop the pinenuts.Mix the ingredients.
In a bowl prepare the dressing by mixing jam,vinegar and oil.Season to your taste!

Mackerel "Japanese Style"

Although mackerel has a bad reputation,it means pimp in French.I find
this recipe really tasty and refined...
Very simple you steam the fish with it's skin and some wakame.Then you season it with japanese pepper,ginger,sesame seeds(black and white),soy sauce.Serve with sushi rice.
The proportion is 1 cup of rice for 1 cup 1/4 water.Cover pan and simmer for 20 min or until the rice is dry.

Mackerel is an excellent source of omega 3,rich in vitamines D,B12 and Iron.

Carrot Cake My Way

Ingredients
- 3 cups of Créances carrots,washed but not peeled,grated
- 1 apple(I used Granny Smith),diced
- 1 cup of hazelnuts
- 1 cup of flour
- 1 ts baking soda
- 1 ts ground cinnamon
- 1 ts ginger
- 1 ts cashew butter
- 2 eggs
-3/4 cup brown sugar

Preheat oven 350F.Whisk flour,baking soda,pinch of salt,cinnamon,ginger in a bowl.Whisk eggs and sugar in another bowl.Add
flour mixture little by little.Stir in cashew butter,then carrots,hazelnuts crushed.Bake cake for about 40 min depending on your oven.With mine it took 50 min.

Legendary Créances Carrot

Legendary? What are you talking about? Why on earth don't you buy clean, normal carrots? Yes,yes this is what some friends say...
This humble but succulent carrot is "Label Rouge",which means it's a regulated grown specimen that comes from Lower Normandy.Cultivated in the west of Cotentin.It's specifity lies in the fact that it is organically grown in rich,deep,sandy soil and fed with local seaweed.The sand is enriched with oligo elements so don't peel this carrot.Just rince it.The skin contains a lot of minerals and vitamines.

Chicken Breasts with Lemon and Fennel

This recipe is adapted from the New York Times.I just added capers and some thyme,reduced the amount of oil.
The result was too bitter for my taste though.I killed the balance of the dish by putting a lot of lemon juice...A whole lemon for just two servings when half was sufficient.
TIP:I HIGHLY RECOMMEND YOU BRAISE VEGETABLES IN THE OVEN!!!IT'S SO MUCH MORE FLAVORFUL


Ingredients
-1/2 lemon.Zest it and cut it into matchsticks.
-2 chicken breasts
-1 ts olive oil
-1 medium large fennel bulb,sliced lengthwise and cut in strips
-1 small onion
-1/2 cup broth
-1/2 cup white wine
-1 ts capers
-1 egg yolk

Gently sauté chicken in olive oil for 2 minutes per side until half cooked.In another pan braise fennel with onion,lemon zest,wine,broth and thyme.When tender and half reduced add chicken for a few minutes with drained capers.Aside beat egg yolk with lemon juice and some broth on very low heat until consistence has doubled.Bon appetit!