tag:blogger.com,1999:blog-87143648369224992942024-03-19T01:14:58.794-07:00Tu cuisinesPour faire partager au monde les recettes de mon copain, j'ai décidé (avec son accord quand même) de faire un blog avec ses recettes publiés sur facebook. Enjoy! :)TheGreenBunnyWorkshophttp://www.blogger.com/profile/05074649769605154230noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8714364836922499294.post-45361005945969772082015-09-22T07:51:00.004-07:002015-09-22T07:57:57.925-07:00Courgettes vertes grillés au thym<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDRTbXqHA84vEiCtvVrUJOG8pgQX4lmLYOyLXL16w7XCH0wSkuD-2XHxkV-cLmvLp7dA9fa6ZSh-Xlj6Qx-lfv2ffBZcwhx9s8mEcoB7D6-tdNeoGbZwBw3A2HJEPPLgGfDRwOAckTtk/s1600/Courgettes+jaunes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDRTbXqHA84vEiCtvVrUJOG8pgQX4lmLYOyLXL16w7XCH0wSkuD-2XHxkV-cLmvLp7dA9fa6ZSh-Xlj6Qx-lfv2ffBZcwhx9s8mEcoB7D6-tdNeoGbZwBw3A2HJEPPLgGfDRwOAckTtk/s640/Courgettes+jaunes.jpg" width="640" /></a></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">C'est la saison des courges mais tu t'en calisse un peu parce que tu
trouves que ça goute bland?<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1- Pognes-en une verte<br /><br />
</span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2- Coupes-la en tranches moyennes épaisses<br /><br />
</span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3- Fais sauter ça dans l'huile d'olive popire chaude (genre à 5) avec du poivre
frais moulu pis des feuilles de thym frais.<br />
<span class="textexposedshow"><br /></span></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span class="textexposedshow">4- Attends, pis calme toé. C'est pas grave si tes
tranches deviennent pas mal brunes, c'est ça que tu veux.</span><br />
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span class="textexposedshow">5- Criss ça dans ton assiette avec ton gros steak,
mais juste avant de te mettre tout ça dans yeule, mets un beau filet de jus de
citron sur tes courgettes.</span><br />
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span class="textexposedshow">6- Ok là tu peux toute te crisser dans yeule.</span><br />
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<span lang="FR-CA" style="color: #141823; font-size: large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="textexposedshow">7- Jouis.</span></span><span style="font-family: Helvetica, sans-serif;"><o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large; line-height: 14.0667px;">*Ben oui je le sais que mes courgettes sont jaunes pis que y'a pas de thym, tsssss, trust me ok!?</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb5JYhAAu_CidSqnX_7-ZSMUa3ZgtjnAWmduMSOMlxkMYIFNZ4VdGI_Ql6zP1vSQyjhmEKy0ump7nSaS2jsQOZBRXWY-L2ZWG9Ybyzpuj14FQQuXd_rE4CTMATvNKkWbpoqL2b4kPvbc/s1600/Courgettes+vertes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb5JYhAAu_CidSqnX_7-ZSMUa3ZgtjnAWmduMSOMlxkMYIFNZ4VdGI_Ql6zP1vSQyjhmEKy0ump7nSaS2jsQOZBRXWY-L2ZWG9Ybyzpuj14FQQuXd_rE4CTMATvNKkWbpoqL2b4kPvbc/s640/Courgettes+vertes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voilà! -well sans le thym</td></tr>
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TheGreenBunnyWorkshophttp://www.blogger.com/profile/05074649769605154230noreply@blogger.com0tag:blogger.com,1999:blog-8714364836922499294.post-20217449580135608762015-09-22T07:43:00.000-07:002015-09-22T08:01:53.780-07:00Truc du jour : griller les épices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-vU39-0yklFCF_rZdyMk8-lwJsJacHjrynugGttt-kbFTM2xQxDlWkzVEJvkuhy31bE_0Bk9_zOGXRAo9pv04w8gSRqA4Al8JUquT_VYNiJ2JIoSNFfXKnQxag8wgPvT18fxM3a3rIg/s1600/M%25C3%25A9lange+d%2527%25C3%25A9pice+berb%25C3%25A8re+qui+grille.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-vU39-0yklFCF_rZdyMk8-lwJsJacHjrynugGttt-kbFTM2xQxDlWkzVEJvkuhy31bE_0Bk9_zOGXRAo9pv04w8gSRqA4Al8JUquT_VYNiJ2JIoSNFfXKnQxag8wgPvT18fxM3a3rIg/s400/M%25C3%25A9lange+d%2527%25C3%25A9pice+berb%25C3%25A8re+qui+grille.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-vU39-0yklFCF_rZdyMk8-lwJsJacHjrynugGttt-kbFTM2xQxDlWkzVEJvkuhy31bE_0Bk9_zOGXRAo9pv04w8gSRqA4Al8JUquT_VYNiJ2JIoSNFfXKnQxag8wgPvT18fxM3a3rIg/s1600/M%25C3%25A9lange+d%2527%25C3%25A9pice+berb%25C3%25A8re+qui+grille.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-vU39-0yklFCF_rZdyMk8-lwJsJacHjrynugGttt-kbFTM2xQxDlWkzVEJvkuhy31bE_0Bk9_zOGXRAo9pv04w8gSRqA4Al8JUquT_VYNiJ2JIoSNFfXKnQxag8wgPvT18fxM3a3rIg/s1600/M%25C3%25A9lange+d%2527%25C3%25A9pice+berb%25C3%25A8re+qui+grille.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: large; line-height: 19.32px;">Faites légèrement griller vos épices entières avant de les moudre!</span>TheGreenBunnyWorkshophttp://www.blogger.com/profile/05074649769605154230noreply@blogger.com0tag:blogger.com,1999:blog-8714364836922499294.post-8541677688377556912015-09-22T07:40:00.002-07:002015-09-22T08:02:29.373-07:00Risotto au chorizo et champignons sauvages<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iq2D33UdrbHEtIJZOeWD4fPm18zJx0bh4XZfmDbk203TOrr6krpwme7Hyd8-DiTN11vTSwaYe85lwzW8Ma7qhJWlnFKbhMxi_XvU0mYNNbhlQHH12fxRFW09By0Q6hLj9MeweaJvzv8/s1600/Risotto+au+chorizo+et+champignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iq2D33UdrbHEtIJZOeWD4fPm18zJx0bh4XZfmDbk203TOrr6krpwme7Hyd8-DiTN11vTSwaYe85lwzW8Ma7qhJWlnFKbhMxi_XvU0mYNNbhlQHH12fxRFW09By0Q6hLj9MeweaJvzv8/s640/Risotto+au+chorizo+et+champignons.jpg" width="640" /></a></div>
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<span lang="FR-CA" style="background: white; color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span style="font-size: large;"><span lang="FR-CA" style="background: white; color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1- Coupes une grosse échalote française en petit, pis un chorizo (piquant
ou pas) en cubes.</span></span><span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;">2- Mesures 1 tasse de riz à risotto<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">3- Fais bouillir 1 litre de bouillon de poulet ou
de vin rouge style Amarone ben gouteux.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">4- Dans une casserole popire grande fais fondre un
popire morceau de beurre, à genre 4-5.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;">5- Quand ton liquide boue, baisses ton rond à 2<br />
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">6- Quand ton beurre est fondu, criss tes échalotes,
tes cubes de chorizo, ton risotto sec pis un pack de champignon séchés gouteux
(genre des bolets ou un mix forestier) dans ton beurre pis brasses ça un bon 5
menutes.</span><br />
<span class="textexposedshow"><br /></span></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">7- Rajoutes 1-2 feuilles de laurier, du poivre pis
une bonne grosse cuillerée à table de pimenton (paprika fumé espagnol, piquant
ou pas), pis brasses ça pendant 15-20 secondes.</span><br />
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">8- Rajoutes une bonne lampée de ton liquide pis
brasse. Pis ARRÊTE PAS de brasser, surtout si tu le fais à 4 plutôt qu'à 2 (vu
que t'es pressé).</span><br />
<span class="textexposedshow"><br /></span></span></span></span></span></div>
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">9- Quand ton risotto à tout clanché le liquide, rajoutes-en une lampée.</span><br />
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<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">10- Goutes de temps en temps, quand ton riz est
juste sur le bord de pu être croquant, rajoutes une belle motte de fromage
provolone piquant pis brasses jusqu'a temps que ça sois toute ben mélangé.</span><br />
<span class="textexposedshow"><br /></span></span></span></span></span></div>
<div class="MsoNormal">
<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: large;"><span class="textexposedshow">11- Criss toi ça dans yeule avec une bonne bière
brune ou rousse qui a du corps ou un bon cidre brut en faisant attention de pas
bouffer le laurier</span><br />
<span class="textexposedshow"><br /></span></span></span></span></span></div>
<div class="MsoNormal">
<span lang="FR-CA" style="color: #141823; line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span class="textexposedshow" style="font-size: large;">12- Jouis.</span></span></span></span><span lang="FR-CA" style="font-family: Helvetica, sans-serif; font-size: 7.5pt;"><o:p></o:p></span></span></div>
TheGreenBunnyWorkshophttp://www.blogger.com/profile/05074649769605154230noreply@blogger.com0tag:blogger.com,1999:blog-8714364836922499294.post-2760038408757623942015-09-22T07:32:00.004-07:002015-09-22T07:53:58.910-07:00Côtelettes de porc mariné et romanesco au four<div style="background: white; line-height: 10.55pt; margin-bottom: 3.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">[Pas de photo pour celle-ci, c'était trop bon, on va essayer d'être plus
discipliné à l'avenir!...]<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1- Tu marines des côtelettes de porc dans du jus de
citron, du thym citron, de l'huile d'olive, du poivre et un peu de sel. Tu fais
des trous dans la viande, tu mets au frigo, tu attends 2 heures au moins en
retournant de temps en temps.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2- Après 2 heure au moins, tu sors la viande du frigo,
tu l'éponges avec des essuie-tout, tu attends 15 minutes.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3- Au même moment tu mets une tôle vide au four à high
broil et tu mets une poêle en fonte sur un rond ouvert à 5, pis la marinade dan<span class="textexposedshow">s un petit chaudron à 5 aussi.</span><o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">4- Pendant ce temps, tu prends un brocoli romanesco, tu le coupes en
petit bouttes, tu mélange les petits bouttes avec du poivre, de l'huile d'olive
et du paprika hongrois piquant.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">5- Tu sors la tôle, tu mets le romanesco dessus, tu en fais une belle
couche. Si la tôle est assez chaude, ça sizzle. Tu remets ça au four.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">6- Ta marinade boue, tu baisses ça à 2.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">7- Tu mets de l'huile d'olive dans ta poêle en fonte chaude, tu attends
1 minute, tu commences à cuire tes côtelettes, chaque fois que tu retournes, tu
arroses la viande avec la marinade chaude.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">8- Tu check tes romanesco pis quand c'est bien brun, tu ferme le four.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">9- Tu râpes du parmesan, assez pour couvrir ta couche de romanesco.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">10- Quand ta viande commence à prendre de la fermeté, tu la sors de la poêle,
tu la mets sur une planche avec gouttière, et tu couvres avec du papier d'aluminium.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">11- Tu sors les romanesco, tu mets une couche de parmesan dessus, et tu remets
au four à low broil.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">12- Quand le fromage est fondu, tu arrêtes le four.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">13- Après 5-10 minutes, tu jettes le papier d'aluminium, tu sors les légumes
et tu montes les assiettes.<o:p></o:p></span></span></div>
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<span lang="FR-CA" style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">14- Tu te criss tout ça dans yeule avec un vin blanc vif et acide style
sauvignon.<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="color: #141823;">15- </span><span lang="FR-CA" style="color: #141823;">Tu jouis</span></span><span style="color: #141823;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">.</span><span style="font-family: Helvetica, sans-serif; font-size: 7.5pt;"><o:p></o:p></span></span></div>
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