Two-stage beef chuck

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This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.

Purple artichokes braised in white wine

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In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.

Penne with purple artichokes

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In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.

Leek and Mimolette tart

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This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.

Beef braised in reduced red wine

(Found inTextsStages)
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.

Roast pork with sage, cooked in a bag.

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Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious cooking juices produced is used for braising the vegetables to serve with the roast: turnips and purple artichokes. In this recipe, everything is done gently and at an unhurried pace: this is real slow...

Potimarron braised in meat jus

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This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.

Duo of slow-cooked pork

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Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.

Provençal braised carrots

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Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.

Celeriac in cream and mustard sauce

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The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.

Pan-fried fish fillets, braised cabbage with Noilly Prat

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In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream. This is served to accompany a simple but delicious pan-fried fillet of fish.

Bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15^th 20241.18 M3.6

Advice on heating oven

For good results with a wood-fired oven, it's very important to manage the heating process well. Here is some advice to help you succeed in this delicate operation.
August 24^th 2024180 K4.0

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24^th 20246,5534.7