Parcels of fish fillet in spinach

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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...

March 18^th 2013252 K4.8 2 hours 25 min.

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".

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.

Pilau rice

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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, which can easily be kept waiting without drying out.

Larded pork tenderloin

(Found inTexts)
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

Italian toast

(Found inTextsStages)
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Stuffed cabbage leaves

(Found inTextsStages)
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.

Sunday night pasta

(Found inTexts)
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".

Roast beef "like they do it in Santa Fe"

(Found inTextsStagesIngredients)
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly tender inside and can be pulled apart with a fork. The pepped-up spicy flavour is to die for!

Stuffed artichokes au gratin

(Found inTexts)
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.

How to cook caramelized puff pastry well

(Found inTexts)
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here.

Turnip top soup

(Found inTexts)
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to make a soup with turnip and radish leaves.

Chantilly rice pudding

(Found inTexts)
A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.

Bourguignon potatoes

(Found inTextsIngredients)
Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.

White bean gratin "à l'italienne"

(Found inTextsIngredients)
White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.

Hearty potato and ham gratin

(Found inTexts)
A potato gratin with an original twist: fried diced ham with mustard.

Spaghetti with tomatoes and pesto

(Found inTextsIngredients)
For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.

Chicken "cantina"

(Found inTextsStagesIngredients)
Chicken cantina is a simple recipe for spicy chicken with onions and tomatoes, served with rice, red beans or both.

Country-style spring pasta

(Found inTexts)
Pasta, cooked on the side, to which beans are added, and a cream sauce with bacon and sage.

Turnip leaf pesto

(Found inTexts)
If the turnips you're going to use in a recipe still have their tops, don't throw them away and try making this atypical and very fresh pesto with tops, cashew and parmesan.

bayleaf

Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.
August 29^th 202394 K4.2

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 2023326 K4.0

Cooking with herbs

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
June 3^rd 2024216 K 13.9

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.
August 29^th 202365 K4.1

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.
August 29^th 202347 K4.3

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 202341 K4.2

Add a bay leaf

Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31^th 20254,7945

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...
October 10^th 201819 K5

Herbs and temperature

I have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a salad is a great classic: on its own, it's a salad, which is normal, but the same salad in which you have added finely chopped fresh herbs, just before serving, you have much more than a...
April 25^th 202011 K4.8

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 20217,9994.8

Thinning out herbs

If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8^th 20254,7875