Louise-Adélaïde Boisnard 10:47 p.m., November 13, 2021
Television host and food critic Julie Andrieu was the guest of the Table des bons vivants on Saturday, November 13.
She gives Laurent Mariotte two secrets straight out of his ABCs of cooking published by Laffont editions: how to quickly cook a prime rib and a pumpkin.
Julie Andrieu, food critic and television host, campaigns for simple and uninhibited cuisine.
At the microphone of Laurent Mariotte, she reveals two very simple recipes taken from her ABC of cooking published by Laffont editions.
Her goal: to make the most of the presence of her guests, without having to spend the evening alone in the kitchen.
The prime rib
"I cover it with dry or fresh herbs. If we have some on hand, I put a little bit of pepper. I rather salt at the end and I put it in the oven for 40 minutes at 60 degrees. And then, little one. round trip in a hot pan. And there, the rib is perfect if you like it very rare. "
Pumpkin in the microwave
"I love squash and pumpkin in particular. We know its chestnut aroma, its density in taste and its sweetness. So I take it organic because I also eat the skin. I just cut it. I remove the seeds, the filaments. I wrap it in a layer of cling film and I pierce a few holes. I put in the microwave for 3 minutes. We have the squash really natural. I add a small drizzle of hazelnut, pistachio or simply olive oil, a little fleur de sel and basta! "