Cod loin with saffron

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A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.

Welsh (French Welsh Rarebit)

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This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.

New York style pasta

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Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.

Aperitif rolls

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These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.

Sausage with duchess potatoes and a Mont d'Or fondue

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The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.

Roscoff salad

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This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.

Bistro-style red endive salad

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Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

Boulangère potatoes

(Found inStages)
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.

Polish-style beetroot salad

(Found inStages)
This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.

Lime crémeux

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This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.

Pork Chops Champvallon style

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Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.

Seafood rice salad

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This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.

Home-made terrine of foie gras

(Found inStages)
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

Fish fillet with leeks and mustard cream

(Found inStages)
Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

"Au vert" beef

(Found inStages)
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.

Sliced veal with leeks and mushrooms

(Found inStages)
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.

Rolls of fish in smoked ham

(Found inStages)
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.

Little vegetable omelettes

(Found inStages)
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.

Scallops with green asparagus tips and parmesan

(Found inStages)
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

Ratatouille confite

(Found inStages)
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

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 20241.21 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 2024188 K4.0

If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...
March 24^th 202029 K4.6

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 201147 K4.4

When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...
February 6^th 202141 K4.6

Parer

(Found inTexts)
Cleaning, removing scraps (inedible parts).
20 K4.2

Mop

(Found inTexts)
Once ashes have been removed with the brush, you should finish cleaning the sole by passing the mop over it.This can be done with a classic cotton fringe or rag mop, soaked in cold water.
12 K4.5

Scouring pad

(Found inTexts)
This sponge with one abrasive face is normally use to clean pans, but it's also very useful for scrubbing fruit or vegetables that are not going to be peeled like courgettes or potatoes.
14 K4.4

Blender

(Found inTexts)
A blender consists of a sort of "propellor" or knife blade, driven by an electrc motor. Ideal for transforming a lumpy mixture into something smooth and homogenized. There are two kinds: classic blenders with a goblet into which one pours the substance to be blended, and hand blenders which are...
16 K4.1