4 pears salad with vanilla

(Found inTexts)
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21^th 2011223 K4.2 40 min.

Sausage mushroom and cheese crumble

(Found inTexts)
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
May 10^th 2023242 K 24.6 2 hours 45 min.

Parcels of fish fillet in spinach

(Found inTextsStages)
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18^th 2013234 K5 2 hours 25 min.

Koulibiak in pie dish

(Found inTexts)
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018363 K3.8 3 hours 20 min.

Rolls of fish in smoked ham

(Found inTexts)
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
February 21^th 2011306 K4.9 55 min.

Stock-pot fish

(Found inTexts)
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
December 31^th 2013309 K4.3 2 hours 40 min.

Pear sorbet

(Found inTexts)
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21^th 2011328 K4 55 min.

Small ratatouille with

(Found inTexts)
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
June 12^th 2011262 K5 1 hour 3 min.

Tagliatelle and courgette spaghetti, carbonara style

(Found inTexts)
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
February 21^th 2011293 K4.7 55 min.

Sautéd mushrooms with spring onions and cured ham

(Found inTexts)
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
May 10^th 2023239 K 15 50 min.

Pilau rice

(Found inTexts)
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
February 21^th 2011381 K 14.4 35 min.

Meatballs

(Found inTexts)
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21^th 2011287 K 24.7 45 min.

Individual charlottes with morello cherries

(Found inTexts)
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21^th 2011191 K 15 4 hours 50 min.

Salmon chard rolls

(Found inTexts)
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
August 8^th 2010166 K3.8 1 hour 25 min.

"BN style" chocolate-filled biscuits

(Found inTexts)
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
March 21^th 2011206 K 24.6 5 hours 15 min.

How to prepare courgettes

(Found inTexts)
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
June 8^th 2011275 K 13.8 30 min.

Piedmont salad

(Found inTexts)
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
September 29^th 2012271 K 14.5 1 hour 20 min.

Nanou's tuna tart

(Found inTexts)
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
May 10^th 2023120 K4.2 1 hour 40 min.

Walnut short bread

(Found inTexts)
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
December 5^th 2022150 K4.3 3 hours 1 min.

Apple semelles (flat apple tarts)

(Found inTexts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
October 28^th 2011152 K4.3 1 hour 5 min.

What is this site, and who am I?

The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
August 29^th 2023210 K 44.2

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023300 K3.9

A Mendeleiev periodic table in 3D

It's an old idea that was in my mind for years: making a real periodic table of Mendeleiev (who always fascinate me) in 3D, where in each element box, there is some atoms (at least) of this element.
August 24^th 2024201 K 13.6

Home Automation and CP290 with Excel

If you're using a CP 290 interface to do a bit of home automation and, for example, regulate your heating, you must have used the "Lighthouse" software under DOS and Windows 3.1. Apart from the fact that this software is in English with AM and PM times, and that it wasn't very user-friendly, the...
August 29^th 2023145 K4.2

mint

There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
August 29^th 202337 K4.2

Submitting a comment or image

You can, if you wish, add a comment on the pages, articles and recipes of the site. This comment, or question, will be immediately put on line and available for consultation. Here are a few tips for your writing. .
August 29^th 202379 K 23.9

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023308 K 13.6

Webmaster tools

This page gathers in one place all the free widgets available for webmasters or bloggers to incorporate (automatically) news from the cooking-ez.com site.
August 29^th 2023235 K3.5

The protection of your data

At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.
August 29^th 202336 K4.3

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3^rd 2024728 K 413.6

Properly cooked! (the taste)

Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
February 6^th 201114 K 14.6

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.
October 15^th 201213 K4.4

How to choose a centrifugal juicer

A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.
April 1^st 201141 K4.4

Choosing a chopping board

It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8^th 201246 K4.6

Foie gras service

For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
December 23^th 201711 K4.9

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...
May 1^st 201817 K4.4

The first breads of humanity?

I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
February 16^th 20199,8025

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201927 K4.1

The magic of local wines

It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
April 7^th 20207,6034.7

Roasting spices

If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
October 30^th 20206,0174.9

Croutons

Do you use croutons, that typically French trick of toasting small pieces of bread on the side to add to a recipe? They're just delicious, but you need to know 2 or 3 things about them. .
December 30^th 20206,0625

The delicate blend of flavors in salads

As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now. But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark...
January 11^th 20213,8214.9

The 3 secrets of successful mousses

When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
April 3^rd 20216,2914.6

The so-called "nervous" meats

You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16^th 202127 K4.5

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...
May 7^th 20214,7334.8

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...
August 10^th 20219,440 Sponsored article

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. .
September 15^th 20228,154

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
June 28^th 20236,5615

The 3 secrets of Parisian flan

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 20238,8444.7

The right size of zucchini

When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9^th 20243,4835