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Recipes: 172 results
Toasted almond cake
Toasted almond cake
(Found inTexts)
A layer cake, with toasted almonds in the chocolate part.
231K4.4 2 hours 2 min. July 5th 2016
Meringues
Meringues
(Found inTexts)
A very simple recipe but which always impresses.
382K4.5 4 hours 17 min. June 10th 2019
Herb olive oil
Herb olive oil
(Found inTexts)
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
Ramekins of duchess potatoes
Ramekins of duchess potatoes
(Found inTextsStages)
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
284K 24.6 2 hours 5 min. March 4th 2020
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
(Found inTextsIngredients)
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
246K4.3 1 hour 34 min. December 31th 2013
Five hours poultry
Five hours poultry
(Found inTextsStages)
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
527K3.8 5 hours 12 min. January 27th 2012
How to use a forcing bag (piping or icing bag)
How to use a forcing bag (piping or icing bag)
(Found inTextsStages)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
291K 15 22 min. January 14th 2011
French baguettes
French baguettes
(Found inTextsStagesComments)
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
Express sauerkraut
Express sauerkraut
(Found inTexts)
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
350K 13.9 2 hours 24 min. February 21th 2011
How to prepare cabbage
How to prepare cabbage
(Found inTextsStagesIngredients)
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31th 2013
Alsatian-style salad
Alsatian-style salad
(Found inTextsStagesIngredients)
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
270K4.4 1 hour 11 min. January 3rd 2014
Cabbage julienne with ham
Cabbage julienne with ham
(Found inTextsStagesIngredientsComments)
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
216K 34.1 27 min. December 31th 2013
Mimosa eggs
Mimosa eggs
(Found inTextsStages)
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
281K 25 46 min. February 21th 2011
Little vanilla, clementine and chestnut verrines
Little vanilla, clementine and chestnut verrines
(Found inTexts)
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
172K 13.5 25 min. December 11th 2022
Pan bagnat
Pan bagnat
(Found inTextsStages)
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
147K4.1 43 min. October 18th 2020
Fraisier (French strawberry cake)
Fraisier (French strawberry cake)
(Found inTexts)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
164K4.2 2 hours 43 min. September 18th 2011
How to slow cook meat
How to slow cook meat
(Found inTextsStages)
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
155K5 4 hours 45 min. November 6th 2011
Scallops with cabbage julienne
Scallops with cabbage julienne
(Found inTextsStagesIngredients)
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
122K4.6 1 hour 21 min. December 31th 2013
Coleslaw
Coleslaw
(Found inTextsStagesIngredients)
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.
98K 14.9 38 min. January 3rd 2014
Franche-Comté sticks
Franche-Comté sticks
(Found inTexts)
Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.
100K4 5 hours 27 min. October 24th 2017
Pages: 5 results
Films and papers in the kitchen
Films and papers in the kitchen
Various papers and plastic films used in cooking .
567K 93.6 August 29th 2023
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
562K 63.9 August 29th 2023
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
294K4.0 August 29th 2023
Herbs in the kitchen
Herbs in the kitchen
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
182K 13.9 August 29th 2023
chives
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
75K3.8 August 29th 2023
Blog articles: 23 results
The French baguette and UNESCO
The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...
10K4.9 March 18th 2020
In praise of slow cooking
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...
36K4.2 February 9th 2011
The ideal restaurant
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...
12K4.4 October 15th 2012
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19th 2011
20 measures to protect your privacy
20 measures to protect your privacy
As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...
17K3.9 April 16th 2013
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
16K4.4 May 1st 2018
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
46K4.6 November 26th 2018
For well opened (puffed) cakes
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
26K4.2 January 23th 2019
Double cooking of vegetables
Double cooking of vegetables
When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
17K4.1 July 12th 2019
The perfect boiled egg
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...
12K4.7 January 30th 2021
Let's go easy on the salt
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,3854.8 February 20th 2021
The infinite variety of salads
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,6674.6 March 13th 2021
What happens to the bread when you make it?
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
8,4884.9 May 28th 2021
Egg whites management
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...
6,8444.9 June 12th 2021
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
9,175 August 10th 2021 Sponsored article.
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,8955 November 27th 2021
The "pith" of the cauliflower
The "pith" of the cauliflower
When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
8,0924.9 February 5th 2022
Brussels sprouts are very good
Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
6,1364.7 March 5th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
10K4.7 June 11th 2022
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
7,285 September 15th 2022
Lexicon: 1 results
Piping
Piping
(Found inTexts)
Piping is a way of applying or shaping a preparation with a forcing (or piping) bag. It is the best way to distribute a mixture evenly and form regular shapes as it emerges from the nozzle.
717K
Ingredient, product: 1 results
jam gelling agent
jam gelling agent
(Found inTexts)
Commercial jam jellies are mainly composed of fruit pectin (usually apples), and sold as a neutral-coloured powder.
717K


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