Applying For A Limo License Toronto

guinea ripiena2


This time I only partially boned guinea fowl, leaving the wings and thighs, I only removed the carcass that I used to do a good broth. To see total boning here.
The filling instead came very good, unfortunately, the doses are to eye, but I used about 300g of chestnuts previously boiled and chopped, 150g button mushrooms 5 slices of bacon, 500g of minced pork and veal mixture, a white bread soaked in milk and squeezed, an egg, salt, pepper and a teaspoon of truffle cream.
The guinea fowl has been purchased already plucked and washed, without the head and legs and entrails, etc. ... I've boned and washed well, I smeared the inside of guinea fowl with truffle cream, salt and pepper, I lined with bacon and then I mixed all the ingredients of the filling and I filled the cavity left by the carcass. I then sewed her back.
This type of stitching where the needle is passed back to the previous mesh prior to creating the next, it opened easily after cooking without having to work too unlike the first time in which to remove the seam I had to cut everything!

I weighed the stuffed guinea fowl (about 2.2 kg). I baked at 200 ° by moving from one shelf to another during cooking, it took me about an hour and a half depending on the oven, measuring the internal temperature with a thermometer. I've removed from the oven and I did rest a quarter of an hour, in the meantime I prepared the sauce, deglaze the cooking and adding a bit 'of broth and a bit' of cornstarch.

Hard, Flat, And Low Cervix

Brioches my way


I state that I have particular tastes, I tend to use less butter as possible, so this recipe is written following my personal tastes.

Ingredients for a great brioche:

- 250g flour (I used only manitoba )
-150g butter, softened at room temperature
-3 large eggs 30g sugar-


-1 teaspoon salt -1 / 4 cube of fresh yeast

The night before:

To make the dough, I used the planet with the hook, I put flour, eggs, sugar and yeast and began to knead. Then I joined butter, a little ' time, and salt. I kneaded until
the mixture was smooth and elastic, texture is sticky, but the dough is the most aggregate and smooth.
You should be patient and let mix until desired consistency.
Sometimes when I stopped the planetary dough with a spatula removing the mixture from the bottom and sides of the bowl to allow you to blend well being very soft and sticky.
When the dough is ready, I let it sit for a half 'now and then I put it in the fridge in a glass bowl floured where he spent the whole night.



The morning after:

I removed the dough from the refrigerator (at 5 am!) In the meantime had risen and was less sticky due to the cold, I turned in on itself , trying to incorporate air and giving it the shape of a ball, I let it rise at room temperature (about 23 °) for two hours.
At this point, I placed in a conical die of 18 cm in diameter at the top and 8 cm in diameter at the base.
I divided the dough in two, a larger piece with which I have a donut and I covered the base of the mold, and a smaller piece with which I have created a sort of cylinder that I inserted into the hole of the donut.
I let the dough rise at room temperature until was not inflated (about one hour and twenty) and then I practiced on the surface of the cuts. I brushed the pastry with a mixture egg and a teaspoon of powdered sugar and milk goccino, I bake at 180 degrees for 20 minutes and at 170 degrees for 20 minutes.
I loved the taste, the texture was soft .
Excellent breakfast this morning!

Given the minimal amount of sugar in the dough tomorrow I will try to accompany the piece is left with something salty!