Tiramisu

(Found inTexts)
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
482K5 49 min. July 27^th 2013

Macarons (the original French macaroons)

(Found inTextsStages)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Bouquet garni

(Found inTextsStagesIngredients)
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
404K3.5 12 min. March 21^th 2017

Sorrel soup

(Found inTextsStages)
Smooth with a slight sharpness, this soup has a very particular taste.
386K3.8 1 hour 4 min. May 8^th 2011

How to cook hard-boiled eggs properly

(Found inTextsStages)
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.4M 65 1 hour 28 min. November 4^th 2013

Green parsley sauce

(Found inTextsStages)
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
496K 44.3 23 min. February 21^th 2011

Salmon with sorrel

(Found inTextsStages)
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
293K 15 1 hour 23 min. October 13^th 2010

How to prepare an avocado

(Found inTexts)
Here is how to get from an avocado only the flesh of the fruit.
189K 14 11 min. January 9^th 2010

Rolls of fish in smoked ham

(Found inTextsIngredients)
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.
299K4.9 54 min. February 21^th 2011

How to prepare spinach

(Found inTextsStages)
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.4M3.5 1 hour 9 min. June 5^th 2015

Oxtail Parmentier

(Found inTexts)
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
301K4.7 5 hours 46 min. October 13^th 2010

Sausage in brioche

(Found inTexts)
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).
404K5 1 hour 49 min. September 10^th 2018

Scallops with green asparagus tips and parmesan

(Found inTextsIngredients)
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
234K4.1 38 min. February 21^th 2011

Raw beetroot mousse with walnuts

(Found inTexts)
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
355K4 47 min. October 13^th 2010

Big knife-cut chips (French fries)

(Found inTexts)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
265K4.1 1 hour 19 min. February 21^th 2011

Creamy risotto with vegetables

(Found inTextsStages)
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
373K5 2 hours 53 min. June 12^th 2011

Grilled fillet of salmon with corn-salad cream

(Found inTextsStages)
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

Thaï rice with small vegetables

(Found inTextsStages)
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
273K4.7 1 hour 34 min. February 21^th 2011

How to prepare cabbage

(Found inTextsIngredients)
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31^th 2013

Alsatian-style salad

(Found inTextsIngredients)
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
271K4.4 1 hour 11 min. January 3^rd 2014

A little molecular gastronomy

A little molecular gastronomy ot understand how slow cooking makes meat tender.
38K4.4 August 29^th 2023

Elements in the table

All elements of the Periodic Table in practice.
35K3.9 August 29^th 2023

chives

Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
75K3.8 August 29^th 2023

rosemary

This is a kind of shrub, of which the small branches are used.
46K4.2 August 29^th 2023

parsley

There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
59K4.1 August 29^th 2023

sorrel

This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.
41K4.3 August 29^th 2023

tarragon

Tarragon is a herb with strongly aromatic leaves. These are used for their characteristic flavour that goes very well with meat and fish.
49K4.1 August 29^th 2023

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).
36K4.2 August 29^th 2023

thyme

Thyme is an aromatic plant of which the leaves are used. There are several kinds of thyme, and its flavour is very typical of Mediterranean cooking.
49K4.6 August 29^th 2023

The green of leeks

We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.
15K4.0 March 30^th 2020

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. The idea is simple: the chosen fruit are fed into the top of the machine through a tube.The fruit should be...
39K4.4 April 1^st 2011

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...
45K4.6 May 8^th 2012

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
67K4.0 March 6^th 2013

One should cover a pan while heating?

Cooking abounds with old sayings and proverbs, which are sometimes useful tips and sometimes myths. We learn or hear them somewhere, and often trust them completely, even when they're wrong. I propose simply to verify them, to see whether they are real useful tips that we can use, or just...
26K 13.4 February 27^th 2015

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

Children and vegetables

This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...
11K5 March 9^th 2017

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

Chive flowers

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
42K4.4 May 29^th 2019

When should you salt?

In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?
12K4.5 August 13^th 2019

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,7574.6 March 13^th 2021

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...
9,206 August 10^th 2021 Sponsored article.

Remove bones from fish

Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
8,1695 October 16^th 2021

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
6,2174.7 March 5^th 2022

Sorrel and its cooking

Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...
6,6485 March 19^th 2022

The salad spinner is not only for salad

Where we see that the salad spinner can be used for many other purposes.
7,0524.8 March 25^th 2022

Beans in primeur

As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
8,875 June 4^th 2022

How to sprinkle well?

When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
4,1644.7 May 23^th 2023

When I was a kid, I didn't like...

Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
4,9095 November 5^th 2023

Toss the salad

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
2,3165 March 8^th 2024