How to cook Morteau sausage well

(Found inTexts)
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.7M 23.4 40 min. November 15^th 2018

Couscous

(Found inTexts)
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
503K4.3 2 hours 36 min. November 16^th 2017

Sausage mushroom and cheese crumble

(Found inTextsComments)
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.
235K 24.6 2 hours 45 min. May 10^th 2023

Montbenoit's canapés

(Found inTexts)
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
266K4.6 1 hour 45 min. October 13^th 2010

Home-made terrine of foie gras

(Found inTextsStages)
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,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Cocotte eggs with Comté

(Found inTexts)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
341K4.3 1 hour February 21^th 2011

Five hours poultry

(Found inTexts)
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
528K3.8 5 hours 12 min. January 27^th 2012

How to extract passion fruit juice

(Found inTexts)
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
503K 32.3 20 min. March 23^th 2011

Household cake (Gâteau de ménage)

(Found inTexts)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
486K 25 3 hours 59 min. June 15^th 2020

Chicken nems

(Found inTexts)
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
494K3.8 2 hours 21 min. April 6^th 2017

Maroilles cheese quiche

(Found inTextsStagesComments)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
241K 34.7 2 hours 27 min. April 17^th 2022

Apricot blancmange

(Found inTexts)
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
300K4 3 hours 14 min. August 23^th 2011

Prune Far

(Found inTexts)
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
225K 15 1 hour 10 min. October 3^rd 2010

Tart Tatin

(Found inTexts)
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
392K 13.8 1 hour 17 min. October 30^th 2015

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,...
373K 14.4 33 min. February 21^th 2011

Hot box cheese

(Found inTexts)
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything...
336K4.3 58 min. February 11^th 2016

Boeuf (beef) bourguignon

(Found inTexts)
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.
460K 32.5 4 hours 20 min. February 21^th 2011

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.
185K 15 4 hours 49 min. February 21^th 2011

Leek and tuna loaf

(Found inTexts)
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
183K4.4 1 hour 18 min. October 3^rd 2010

"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!
196K 24.6 5 hours 12 min. March 21^th 2011

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.
201K 44.2 August 29^th 2023

Other cookery websites

List of my other favourite sites.
189K3.9 August 29^th 2023

Films and papers in the kitchen

Various papers and plastic films used in cooking .
568K 93.6 August 29^th 2023

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...
720K 413.6 August 29^th 2023

Information on weights and measures in the kitchen

Weights, measures and volumes in a recipe.
818K3.7 December 10^th 2023

My best addresses...

My good addresses, favourite suppliers, ingredients, products and equipment.
295K4.0 August 29^th 2023

The name of the elements

Where the names of the elements that make up matter come from.
72K3.6 August 29^th 2023

Cost calculations

For each recipe presented, cooking-ez.com calculates the price of the recipe, by person, by parts or pieces, here is some information on how this calculation is made.
95K3.9 August 29^th 2023

On this site you can...

All the things you can do with this site.
187K 23.7 August 29^th 2023

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...
13K 14.6 February 6^th 2011

Too much sweet and savoury

There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
22K4.5 November 3^rd 2011

The time of the jams

We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
23K4.5 July 12^th 2021

Butter doesn't make you fat, unless you eat too much of it.

Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
37K4.5 March 26^th 2012

The painter, the restaurant owners and the opera singer

You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
17K4.4 September 25^th 2012

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

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
119K 14.1 February 7^th 2017

The right way to use a blender

You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...
19K5 May 31^th 2017

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
53K 24.2 June 21^th 2017

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.
10K4.9 December 23^th 2017

The Holy Grail of French bakers

While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
14K 34.7 March 24^th 2018

The 3 essential knives

You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
19K5 May 30^th 2018

The beautiful story of the croissants

As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...
13K5 October 10^th 2018

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.
8,9955 February 16^th 2019

Cooking time for pasta

What is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not, depending on your taste), a few minutes of boiling and it's ready. The only "difficulty", so to speak, is the respect of the cooking time and the risk of, unfortunately, overcooking...
18K4.6 July 18^th 2019

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

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,4774.8 February 20^th 2021

Let's rehabilitate the burger

The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
4,8194.9 April 10^th 2021

The peak of the apple season

As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
4,8395 October 23^th 2021

In praise of Mont d'Or cheese

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,9995 November 27^th 2021