#magret

[makeanartsave]

born to be a romanceable npc in a farming sim, cursed to be a dnd character

welcome to level 15, magret! get out there and fight some demons!

[fernand0]

Margret

[escuelaterradescudella]

Receta de Gougères rellenos de carbonara de magret ahumado

Receta de Gougères rellenos de carbonara de magret ahumado Publicado por Escuela de Cocina y Pasteleria Terra de Escudella el 1 de marzo de 2023 Requiere 30 min, para cuatro personas. Ingredientes · 1 magret · 3 Puerros · 400 ml de nata liquida · Nuez moscada Para la Pasta Choux · 125 gr de agua · 125 gr de leche · 50 gr de mantequilla · 150 gr de harina · 100 gr de gruyère · 4…

[silverovaskitchen]

MADE: 17 JUL 2022

A reblog from my main blog, cause I'm still pretty damn proud of what I did there. Actual recipe and pictures under the cut, if you have no time for the opening blurb.

Салат « Янус » (The Janus Salad)

(Or: a Russian Englishman’s twist on the Romanov-era Olivier Salad)

007 Fest 2022, Scavenger Hunt item no. 52: “Design a meal or dish of food representing a Bond character. Explain your logic.”

In the days when Janus used to travel all around Russia in his personal armoured train, the question of food always was a critical one. Of course, the on-board kitchen was well-stocked with quality tins, but one did not simply live on a diet of tinned food—especially when one was the immensely rich Janus.

Therefore, some of the Janus Syndicate’s enforcers were specially assigned to catering. They ordered dishes to the greatest chefs in all of Saint Petersburg and brought them back to base (not unlike a private Uber Eats…); they did the grocery shopping at the historical Gostiniy Dvor department store; they even procured rare and/or exotic ingredients from abroad. None of them complained—as long as they weren’t caught red-handed nabbing some of this exceptional food, the job certainly had its advantages.

Janus, as for him, didn’t complain either. As much as he despised his old friend James in those days, he had very much adopted the latter’s love for good, expensive cuisine for himself. While the local restaurateurs never saw him in person, he paid them so generously they came to look forward to the tough-looking henchman’s next visit. There were worse arrangements, especially in 1990s Russia.

What Janus also loved was history—above all else, Romanov history. In another life, he would have certainly been the dashing Count Vronskiy in Tolstoy’s Anna Karenina. Or, at the very least, a young, ambitious Don Cossack officer, relentlessly gaining power in the tsar’s court through intrigue and connections. But alas, he was born a century too late for that to ever happen. His consolation was to devour all the books he could find on the subject… and infiltrating the young Russian Federation’s politics to steer them away from Communism as much as he could.

It was while reading one of his history books that one day, Janus stumbled upon the story of Belgian chef Lucien Olivier and of his most famous creation—Olivier salad. Like every Russian, Janus knew the Soviet, cheapened-down variation of it, also known as Russian potato salad. He was very surprised to find out that the original was, in fact, very posh. Depending on the versions, it could include such ingredients as hazel grouse, crayfish tails, or even black caviar.

Intrigued, Janus kept searching about this historical salad. Chef Olivier had clung jealously to his recipe all the way to the grave, but fortunately some of his contemporaries had noted down their best approximations. The oldest possible source Janus could find was an 1894 article from the long-defunct magazine ‘Our Food’. For what he had in mind, it was a very good base.

So, one day, he summoned one of his caterers and asked for the recipe to be recreated, albeit with a few alterations of his own. The original recipe was forever lost after all, so no need for complete authenticity. Instead of hazel grouse, he wanted partridge—a very acceptable replacement, according to the 1894 article. If he did live the Cossack life, he’d probably have hunted it himself… but the truth was, partridge had been his favourite game meat ever since James made him try some.

Instead of crayfish, he wanted the sweeter, softer scampi. How English of him, one might say. Instead of meat jelly, he wanted the most buttery, decadent beluga caviar—hopefully not from Valentin Zukovsky's Azerbaijani farm, though. He wanted quail eggs, too. And for a slightly dark, smoked edge, he wanted French duck magret. Again, James’ influence on him might be stronger than he’d ever admit…

Lastly, there was the question of the most mysterious ingredient of them all—what the article called ‘Kabul’ sauce. Back in the day, it was a condiment made by the British firm Crosse & Blackwell, but it unsurprisingly had been discontinued eons prior. The replacement, Janus decided, would be a mixture of good old Worcestershire sauce and soy sauce. Russia had borders with China, Korea and Japan after all. Slightly spicy, with a umami kick to it… that resembled enough the descriptions he read.

The henchman finished noting this down, nodded, and went. Shortly before dinner time, he came back to the train with the customary bliny with sour cream and caviar… as well as this.

‘Delicious’, Janus thought at the first bite. ‘Well worthy of a tsar… I could call it the Janus salad.’

INGREDIENTS

(DISCLAIMER: the author broke the piggy bank for some of these ingredients because she made this dish for her 26th birthday. Do not feel obliged to do the same—that being said, scouring places such as Petrossian or La Grande Épicerie de Paris (a French equivalent to Harrod’s) was very fun.)

Salad (makes 3-4 servings):

2 roasted partridges (can be replaced with roasted chicken)

8 (+1, see decoration) quail eggs (can be replaced with chicken eggs)

5-6 waxy new potatoes (if you’re Janus, you’ll probably want Jersey Royals. If you’re a French frog like the author, Noirmoutiers are an excellent replacement.)

70g smoked duck magret (omit if you don’t have access to it)

Half an English cucumber

1 tbsp capers

10 black olives

Meat from the scampi claws

Scampi broth (if raw scampi are used):

Parsley

Tarragon

Dill

2 bay leaves

1 onion, quartered

1 carrot, chopped

Jamaican pepper (Bond would approve)

Coarse salt

Provençal sauce:

1 egg yolk

1 tsp Dijon mustard

2 tsp vinegar

olive oil (or olive oil + a neutral tasting oil—olive oil has a strong taste)

black pepper

garlic powder

2 tsp Worcestershire sauce

2-3 tsp soy sauce

For the decoration of 1 serving:

2 scampi (aka. langoustines)

1 lettuce leaf

The spare quail egg, halved

Chives

Black caviar (if you’ve got Janus’ unlimited funds, beluga is a must—since the author hasn’t, she used osetra instead. A good, much cheaper replacement with a similar taste would be trout roe... except it isn't as dark as Alec's soul 😆)

DIRECTIONS

Roast the partridge (or chicken) and let it cool down

Boil the potatoes and let them cool down

Boil the quail eggs for 3 minutes and let them cool down (8 minutes for chicken eggs)

Make the scampi broth. When it boils, add the raw scampi and cook for 8 minutes starting  from when the broth boils again. Remove the pot from the stove and put it in a cold water bath. Leave the pot to cool down, so that the scampi are infused with the broth.

Remove the bones from the partridge/chicken, then chop it up into small pieces along with the potatoes, cucumber, magret, eggs and meat from the scampi claws. Add capers and sliced olives

Make the Provençal sauce. Mix the egg yolk and mustard then slowly add oil while whisking, until texture is firm (an electric hand mixer helps). Add the other ingredients and mix well.

Add two generous tablespoons of Provençal sauce to the salad, then gently mix it all up.

To serve, ideally use a ring mold. Decorate the molded salad with the scampi, egg, lettuce leaf, caviar and chives.

Serve very cold. The 1894 recipe says that it should be ideally done in ‘a crystal vase, like fruit macédoine’.

Приятного аппетита! (Bon appétit!)

SOURCES:

https://en.wikipedia.org/wiki/Olivier_salad (good overview)

https://liveuser.livejournal.com/77282.html (the 1894 recipe, in Russian)

https://stale.ru/en/different/olive-s-rakovymi-sheikami-gotovim-originalnye-salaty-olive-s/ (different variations of the original recipe with more complete instructions, Google (?) translated from Russian)

BONUS PICTURES:

Mmm roasted partridge

A good view on that caviar (I certainly am not going to get more any time soon, so gotta show off 😁). Also, six bliny of course.

Little birthday dessert in the same spirit:

Georgian black tea with lemon

Chocolate, lemon, raspberry and mango macarons

‘Cigarettes russes’ (Russian cigarettes), which are Belgian rolled biscuits

Raisin and lemon Scottish shortbread

Apple and honey ‘tulskiy pryanik’, a sort of gingerbread from Tula, Russia

PS: did you spot the three Sean Bean non-Alec Easter eggs in the opening blurb? 👀

[therealms-number1angirl]

Honestly, i don't think i'll ever really know if the shattered realms was genuinely good or not, because before I could really get into Flamecaster, HAN DIED!

And that was not only traumatic to Ash, it was traumatic as hell for me too. I didn't give af about jenna and her childhood crush. I WAS MOURNING! And then I continued to mourn for the rest of Flamecaster-- which made the entire reading experience terrible.

Then by Dreamcaster, I was still mourning. Han--but in a different way bc Lyss' grief felt more respectful to Han in some ways-- and CAT BC SHE APPARENTLY DIED TOO??? And I was also disturbed by the Raimon 'hints' (I believe it's mostly Lyss' own paranoia about her mom moving on, but still DISTURBING)

By Stormcaster the grief about Han was settling down, but then I got angry bc it finally hit me that Raisa and Han (THE WHOLE REASON THAT I READ ALL FOUR BOOKS BC OF) would never get a happy ending together. History repeats itself, just like with hanalea and alger, which is terrible since Raisa stuck it to her family at the end of Crimson Crown about how she was LEARNING FROM THE PAST! and there were more references to raisa moving on and spending the rest of her life with someone else and that made angry too, bc she's a half of my otp! idc if he died, idc if it's healthy and realistic to move on, THEY HAD JUST GOTTEN MARRIED!

And finally, by the time Lyss and Ash finally reunited with Han, and it was confirmed that Raisa and Han were meeting up in the amulet and would continue to do so, DEATHCASTER WAS OVER! oh, and don't get me started on magret, bc by that point i was too emotionally numb to grieve over her.

this isn't anything against the books as a whole, it's just my explanation as to why I post about Shattered Realms as much. I've never attempted to read them again bc of the trauma from the first read through, and thinking too much about it makes me sad again.

[alexalblondo]

Seeing James w Williams now doing the tech talk is a massive whiplash ngl. Love it tho

I think the biggest whiplash for me is learning Williams HAS tech to talk about tbh 🤷‍♀️🙈

[lemonsweet]

Jeff's moms name is magret like batman and supermans'

[toplifespot]

Rossana Nájera se corona como la ganadora de MasterChef Celebrity México 2024 con un menú digno de una gran final

Este domingo se encendieron por última vez las estufas y las luces del foro de MasterChef Celebrity, en el que el último capítulo de la temporada dejó ver un duelo titánico entre los tres finalistas, que lucharon por llevarse el título como el ganador de esta edición, sin embargo, sólo uno podría alzarse con el premio a la mejor celebridad en la cocina, La única prueba de la noche no era para…

[emerynmader]

Für alle, die auf Lovelybooks unterwegs sind und die zweite Ausgabe der Anthologie-Trilogie entweder noch lesen möchten oder vielleicht schon dabei seid, gibt es jetzt etwas Besonderes: in der neu eingerichteten Leserunde für die Anthologie gibt es Platz und Möglichkeit, eure Gedanken zu jeder einzelne Geschichte zu teilen. Was hat euch berührt, was hat weniger funktioniert, was wird euch nach dem Lesen weiter begleiten?

Viel Spaß beim Lesen und Austauschen über die Geschichten!

Hier geht’s zur Leserunde -> https://www.lovelybooks.de/autor/Magret-Kindermann/Anthologie-Trilogie-2-13151524260-w/leserunde/13483302879/13483303107/#thread

[makeanartsave]

we are deep in the bowels of kalheim, in search of a way to end the prophecy that drove magret from her life and home.

with an end to the prophecy in sight, magret is finally starting to feel hopeful that she can have a home again. and that maybe, just maybe, she can create a home for someone else as well.

[amateurchefstuff]

Magret d'ànec amb poma i cebetes caramelitzades al cava

Ingredients: 2 magrets d’ànec 400 g de cebes de platillo 2 pomes reineta o golden 1 copa de cava sal pebre negre mantega Preparació: Farem petites incisions transversals a la pell del magret, sense llegar a la carn, amb un ganivet molt afilat. Fer altres incisions al sentit contrari per crear així una xarxa. Sal i pebre lleuger als dos magrets per ambdues cares, deixant reposar uns minutets.…

[dixvinsblog]

Les recettes de fêtes de fin d’année : Magrets de canard aux mûres (recette Reader Digest)

Magrets de canard aux mûres De tendres magrets de canard parfumés d’aromates inhabituels et accompagnés d’une sauce aux mûres. Mon panier pour 4 gourmands 2 magrets de canard de 350 environ chacun1⁄4 c. à thé de cinq-épices chinoissel et poivre noir à convenance5 c. à soupe de crème de mûres5 c. à soupe de vin rouge1⁄2 bâton de cannelle1 petite orange300 g de mûres fraîches (10 oz)2 c. à thé…

[escuelaterradescudella]

Receta de Magret de pato con confitura de tomate y lingote de patata

Receta de Magret de pato con confitura de tomate Publicado por Escuela de Cocina y Pasteleria Terra de Escudella el 19 de noviembre de 2024 Requiere 30 min, para cuatro personas. Ingredientes · 1 magret de pato · Sal gruesa Para la Confitura de tomate · 100 ml de agua · 100 ml de azúcar · 2 clavos de olor · ½ rama de canela · 1 c.c de vainilla liquida · 1 tira de piel de limón · 10 gr de…

[lesoreillesouvertes]

♥️ Fricot ♥️

Le bonheur des papilles de l’entrée au dessert

Des (di)vins natures

Et des cheffes qu’on adore !

[therealms-number1angirl]

Hallie, jokingly: Han, don't you dare hurt her. Han laughs: I won't. Magret: Don't laugh, boy, she means it. Han: I-I won't. Pearlie: Seriously, don't hurt her. Han: Okay. I'm not planning on hurting her. Amon: You better not be. Han: I'm not. Talia: Hey, Han, you best watch yourself. Han: Why do you any of you think that I would hurt Raisa? You're all my friends too. Cat: Eh.