How to prepare romanesco

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Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
646K 23 28 min. January 17^th 2013

Thin endive tart

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This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).
51K4.9 58 min. April 17^th 2022

Poivrade artichoke Salad

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"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
94K5 23 min. August 26^th 2015

How to cook bacon and remove excess fat

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To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
374K 44.8 14 min. February 21^th 2011

Balancing flavours

In the kitchen, we sometimes use ingredients that can be a little overwhelming in taste. Grilled lardons, for example, are very good, they give a great taste to a lot of recipes where they are added, but you have to be objective, they're still pretty fatty!
5,0145 November 7^th 2020

Let's rehabilitate spinach

We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...
4,3454.8 May 7^th 2021