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Recipes: 35 results
How to slow cook meat
How to slow cook meat
(Found inTexts)
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
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
(Found inTexts)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
108K3.8 1 hour 46 min. May 24th 2012
Cassoulet
Cassoulet
(Found inTextsStages)
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
196K4.1 16 hours 9 min. September 17th 2021
Rabbit civet
Rabbit civet
(Found inTexts)
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
82K4 15 hours 20 min. May 10th 2023
Summer Salmon Blanquette
Summer Salmon Blanquette
(Found inTexts)
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
59K3 59 min. May 10th 2023
How to seal a terrine or casserole dish
How to seal a terrine or casserole dish
(Found inTexts)
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
156K3.8 33 min. January 11th 2017
Melt-in-the mouth meat and vegetables in a sealed casserole
Melt-in-the mouth meat and vegetables in a sealed casserole
(Found inTextsStages)
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
63K4.1 5 hours 28 min. December 30th 2019
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
(Found inTextsStages)
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
128K4.5 1 hour 5 min. February 5th 2017
Winegrowers' sausage casserole
Winegrowers' sausage casserole
(Found inTextsStages)
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
48K 2 hours 36 min. March 19th 2018
Potatoes with bacon and herbs
Potatoes with bacon and herbs
(Found inTexts)
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.
35K5 1 hour November 14th 2018
Spinach Mornay
Spinach Mornay
(Found inTexts)
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
53K4 40 min. February 27th 2019
Smoky potato and potimarron gratin
Smoky potato and potimarron gratin
(Found inTexts)
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
36K 2 hours 10 min. March 13th 2019
Gratin Parmentier
Gratin Parmentier
(Found inTexts)
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
60K3.8 1 hour 22 min. May 1st 2019
Stuffed mushrooms au gratin
Stuffed mushrooms au gratin
(Found inTexts)
For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
35K 1 hour 10 min. May 10th 2023
Chard and potato gratin
Chard and potato gratin
(Found inTexts)
All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
38K 1 hour 6 min. June 10th 2020
Hay-baked poultry
Hay-baked poultry
(Found inTexts)
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...
14K 4 hours 21 min. October 13th 2021
Taos hotpot
Taos hotpot
(Found inStages)
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
35K 3 hours 14 min. January 10th 2018
Confit of carrots with bacon
Confit of carrots with bacon
(Found inStages)
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
40K4.8 2 hours 32 min. April 16th 2017
Beef braised in reduced red wine
Beef braised in reduced red wine
(Found inStages)
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.
45K3.8 3 hours 53 min. March 12th 2017
Endives "bonne femme"
Endives "bonne femme"
(Found inStages)
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
106K4.3 1 hour 23 min. May 12th 2013


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