Potato gratin

(Found inTextsStagesIngredients)
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
February 21^th 20111.10 M 14.6 1 hour 50 min.

Hachis parmentier

(Found inTexts)
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21^th 2011398 K 24.4 1 hour 25 min.

Röstis

(Found inTextsStagesIngredients)
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21^th 2011260 K4.2 40 min.

Tartiflette

(Found inTextsStagesIngredients)
A personal version of a classic recipe from Savoy.
September 16^th 2019597 K 14.6 1 hour 30 min.

Vegetable pie

(Found inTextsStagesIngredients)
Three layers of vegetables, baked in puff pastry.
September 10^th 2018236 K3.9 1 hour 25 min.

Leek and potato soup

(Found inTextsStagesIngredients)
A classic of French family cooking.
October 3^rd 2010481 K5 45 min.

Ramekins of duchess potatoes

(Found inTextsStagesIngredients)
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
March 4^th 2020293 K 24.6 2 hours 5 min.

Morteau sausage

(Found inTextsStagesIngredients)
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29^th 20241.22 M 34.1 1 hour 35 min.

Oxtail Parmentier

(Found inTexts)
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13^th 2010307 K4.7 5 hours 50 min.

Big knife-cut chips (French fries)

(Found inTextsStagesIngredients)
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.
February 21^th 2011271 K4.1 1 hour 20 min.

Chicken breasts with tarragon

(Found inTextsStagesIngredients)
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
February 21^th 2011307 K 15 1 hour 40 min.

Avengers' potatoes

(Found inTextsStagesIngredients)
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.
February 21^th 2011299 K5 1 hour 55 min.

Gratin Dauphinois

(Found inTextsStagesIngredients)
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13^th 2016386 K 25 1 hour 3 min.

Express sauerkraut

(Found inTextsStagesIngredients)
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21^th 2011357 K 13.9 2 hours 25 min.

Potato tortilla (Spanish omelette)

(Found inTextsStagesIngredients)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
February 21^th 2011289 K 34 1 hour 20 min.

Mixed salad

(Found inTexts)
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
February 21^th 2011287 K4.6 1 hour

Alsatian-style salad

(Found inTextsStagesIngredients)
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3^rd 2014277 K4.4 1 hour 15 min.

Boiling potatoes in their skins

(Found inTextsStagesComments)
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
July 25^th 2017610 K 34.4 30 min.

Hot box cheese

(Found inTextsStagesIngredients)
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...
February 11^th 2016344 K4.3 60 min.

Pan-fried potatoes

(Found inTextsStagesIngredients)
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
February 3^rd 2011294 K4.5 1 hour 40 min.

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023308 K 13.6

Fried potatoes or fried mash?

In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.
February 6^th 201121 K4.5

The right way to cook potatoes

If you simply boil them (not steam them), or bake them in the oven, at some point you will have to ask yourself the question "are they well cooked?".
March 23^th 202012 K4.7

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...
February 6^th 201114 K 14.6

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
June 5^th 20243,9935

Well-cooked meat

Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….
May 21^th 201130 K 14.4

Markers in cooking

When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
July 3^rd 20218,0775

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),...
November 22^th 201625 K5

Vegetable soups

As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.
December 5^th 20178,2245

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
September 29^th 201843 K4.1

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.
March 30^th 202016 K4.0

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20204,4574.8

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...
March 13^th 20216,4364.6

The return of the vegetable grater

If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...
March 20^th 202112 K4.6

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. .
November 27^th 20217,8595

Parmesan cheese crusts

If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
September 14^th 202213 K4.8

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
June 28^th 20236,5615

In Praise of the Vegetable Mill

When a recipe or preparation calls for something solid to be pureed, as in a soup for example, the natural reflex is to take out the blender and plunge it into the saucepan. This works very well in most cases, but there are times when you'd like to puree something and at the same time remove the...
July 12^th 20236,2445