Grilled fillet of salmon with corn-salad cream

(Found inTextsStagesIngredients)
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
260K 13.9 1 hour 14 min. October 13^th 2010

Pears in red wine with blackcurrant

(Found inTexts)
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
233K4.1 2 hours 35 min. February 21^th 2011

Boeuf (beef) bourguignon

(Found inTextsIngredients)
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
459K 32.5 4 hours 20 min. February 21^th 2011

Cornmeal baps for Anne

(Found inTexts)
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
250K4.3 5 hours 53 min. October 24^th 2017

Eggs meurette

(Found inTextsIngredients)
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
190K 14.1 1 hour 11 min. March 29^th 2020

Rabbit with mustard

(Found inTexts)
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
178K4.9 2 hours 9 min. May 15^th 2011

Corn salad with croutons

(Found inTextsIngredients)
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.
119K5 54 min. April 8^th 2012

How to prepare corn salad

(Found inTextsStagesIngredients)
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
133K4.1 20 min. April 10^th 2013

Polenta

(Found inTexts)
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
195K5 1 hour 27 min. May 24^th 2022

Sauce Normande (for fish)

(Found inTexts)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
210K4.8 40 min. January 1^st 2020

Langoustine gratin

(Found inTextsIngredients)
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
57K3.9 2 hours 15 min. December 30^th 2019

Galette Charentaise

(Found inTexts)
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
42K5 2 hours 45 min. August 26^th 2018

Chestnut moelleux

(Found inTextsIngredients)
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
42K 15 1 hour 13 min. February 11^th 2018

Fruit crémeux

(Found inTexts)
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
161K2.5 40 min. September 12^th 2020

Enchiladas

(Found inTexts)
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.
47K 1 hour 41 min. May 8^th 2019

Italian hot chocolate

(Found inTextsStagesIngredients)
This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time.
146K 10 min. April 26^th 2020

Nachos

(Found inTexts)
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2...
33K 1 hour 6 min. November 4^th 2020

Viennese chocolate cups

(Found inTexts)
A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.
22K 31 min. March 21^th 2021

Pumpkin and red-bean tortillas

(Found inTexts)
Here's a recipe for tortillas with a simple, pre-cooked vegetable filling, made from Japanese chestnut pumpkin (potimarron), onion and red kidney beans.
20K 56 min. April 4^th 2021

Soup Cornouaillaise

(Found inTexts)
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.
19K 42 min. May 9^th 2021

Home made plancha

Make you own plancha and cook the Spanish way on this scorching hot metal plate.
253K 43.7 August 29^th 2023

A Mendeleiev periodic table in 3D

Classification of the elements in practice: a three-dimensional Periodic Table .
196K 13.6 August 29^th 2023

Solar lighting

Fit a small solar panel at home.
231K4.0 August 29^th 2023

Start off well to cook well

How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
302K 13.6 August 29^th 2023

The super powers of cornstarch

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
8,206 January 14^th 2022

Foie gras without force-feeding: it can be done

I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
44K4.4 December 15^th 2014

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
23K5 November 22^th 2016

Egg yolks and caster sugar

We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
71K 24.4 February 15^th 2018

The march forward

When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
13K5 June 30^th 2021

The French baguette and UNESCO

As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...
10K4.9 March 18^th 2020

In praise of the whetstone

Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
5,7484.8 June 5^th 2021

The dissociation of a preparation

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
7,2544.9 January 22^th 2022

Creams in pastry

In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...
8,2064.5 March 12^th 2022

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...
7,4014.7 July 21^th 2023

How easy is it to chop herbs?

Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
6,7745 September 12^th 2023