4 pears salad with vanilla

(Found inTexts)
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21^th 2011230 K4.2 40 min.

Herb olive oil

(Found inTexts)
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21^th 2011310 K3.8 25 min.

Herb salad

(Found inTexts)
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13^th 2010230 K4.6 25 min.

French dressing (vinaigrette)

(Found inTexts)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7^th 20111.05 M4.5 7 min.

Sugar syrup

(Found inTexts)
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011753 K3.5 8 min.

Sesame fried scampi

(Found inTextsStages)
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11^th 2012301 K5 35 min.

Broad bean salad with Parmesan

(Found inTextsStages)
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21^th 2011276 K3.8 25 min.

How to peel a fruit

(Found inTexts)
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21^th 2011185 K4.3 35 min.

Fruit salad

(Found inTexts)
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
April 20^th 2020386 K4.1 1 hour 15 min.

Rémoulade dressing

(Found inTexts)
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3^rd 2010880 K3.8 6 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 2010313 K4.7 5 hours 50 min.

Celeriac Rémoulade

(Found inTexts)
A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020405 K5 20 min.

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).
September 10^th 2018416 K5 1 hour 50 min.

Crunchy little pieces of fish

(Found inTexts)
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
February 21^th 2011267 K5 50 min.

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.
February 21^th 2011277 K4.1 1 hour 20 min.

Peach and mint salad

(Found inTextsStages)
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7^th 2012314 K 24 20 min.

Caramelised walnuts

(Found inTexts)
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21^th 2011371 K5 25 min.

Soufflée omelette with cheese

(Found inTextsStages)
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
June 22^th 2013439 K4.7 55 min.

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...
October 13^th 2010273 K 13.9 1 hour 15 min.

Mixed salad

(Found inTextsStages)
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 2011293 K4.6 1 hour

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 2024193 K 13.9

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.
August 29^th 202378 K3.8

fresh coriander (cilantro)

This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.
August 29^th 202342 K4.2

The delicate blend of flavors in salads

As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now. But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark...
January 11^th 20214,4334.9

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 20217,2934.6

The salad spinner is not only for salad

Where we see that the salad spinner can be used for many other purposes.
March 25^th 20228,6214.8

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...
March 8^th 20248,1235

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20243,8365

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 20244,8055

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...
March 9^th 201713 K5

The taste of raw tomatoes

Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...
September 8^th 201813 K4.9

The bitterness of endives

As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...
February 9^th 201911 K4.9

Chive flowers

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
May 29^th 201945 K4.4

Croutons

Do you use croutons, that typically French trick of toasting small pieces of bread on the side to add to a recipe? They're just delicious, but you need to know 2 or 3 things about them. .
December 30^th 20207,0475

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9^th 202111 K4.9

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 202114 K4.6

The 3 secrets of successful mousses

When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
April 3^rd 20217,1044.6

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,...
April 10^th 20216,7824.9

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 20215,4134.8

How to break eggs properly?

It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...
June 26^th 202111 K4.8

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...
August 10^th 20219,985 Sponsored article

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 202111 K4.8

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.
March 5^th 20227,5554.7