Cooking-ez.com

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
72,1545/5 for 11 ratings 2 days 16 hours 28 min.

French bean salad with vinaigrette

A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).
4,1184.6/5 for 14 ratings 35 min.

Fish in a salt crust

Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
27,8673.8/5 for 17 ratings 1 hour 8 min.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
4,9355/5 for 1 ratings 12 hours 21 min.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
491 1 hour

Salmon marinated like herring

In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
32,334 44.6/5 for 11 ratings 1 day 38 min.

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
81,5314.3/5 for 11 ratings 2 hours 36 min.

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
92,994 25/5 for 1 ratings 6 hours 46 min.

Burger buns

Much better, softer, in particular not as sticky as the commercial buns, these buns are ideal for hamburgers, but you can also use them for sandwiches.
83,4274.3/5 for 12 ratings 2 hours 48 min.

Pickled gherkins

Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
92,587 73.1/5 for 9 ratings 4 hours 36 min.

Preserved lemons

For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
19,160 15/5 for 13 ratings 12 hours 36 min.

How to cook pasta properly

Here is some advice for pasta that's properly cooked and doesn't stick.
55,3284.8/5 for 12 ratings 22 min.

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
58,0043/5 for 2 ratings 35 min.

How to prepare endives

A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
29,5233.7/5 for 18 ratings 26 min.

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
91,5383.7/5 for 7 ratings 1 hour 9 min.