Clarified butter

(Found inTexts)
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

French dressing (vinaigrette)

(Found inTexts)
Here's a fairly simple recipe—one of the great classics of French cuisine—that can completely transform, or even elevate, a salad.

Béarnaise sauce

(Found inTexts)
This delicious, aromatic sauce—made with tarragon, chervil, and shallots, and featuring a hint of acidity—is perfect with grilled meats or fish. It’s known to be difficult to make, but here are all the tips and tricks you need.

Hollandaise sauce

(Found inTexts)
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.

Escalope of veal in a cream sauce

(Found inTexts)
Escalopes of veal, mushrooms and a cream sauce.

Vegetable stock

(Found inTexts)
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.

Fillets of sole Dieppoise

(Found inTexts)
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Fish terrine with spinach and tomatoes

(Found inTexts)
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

Green beans "Napoléon"

(Found inTexts)
Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.

Cauliflower coconut curry

(Found inTexts)
Curry sauces are often heavy with cream, but here's one that's non-dairy, made with coconut milk, so much lighter. It's every bit as delicious.

Roasted leeks with pesto

(Found inTexts)
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.

Whole roasted cauliflower

(Found inTextsStages)
For this simple recipe, butter cauliflower is roasted whole in the oven.

Eggplant Polpette

(Found inStages)
These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.

Homemade plancha

The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well...
June 3^rd 2024285 K 43.7

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201225 K4.4

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,4225

This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
January 28^th 201540 K4

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20209,5454.8

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 202112 K4.6

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
January 14^th 202217 K

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 202215 K4.9

Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
February 26^th 202213 K4.7

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 202219 K4.9

When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...
June 19^th 202316 K5

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 202410 K4

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13^th 20249,9035

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 202512 K 13

Fond

(Found inTexts)
Concentrated stock of various meats, vegetables and spices usually used as a base for sauces. There are several kinds of "fond" (white=poultry, brown=beef and veal fond).
15 K4.3

Cream

(Found inTexts)
If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
56 K4

Chicken or beef stock cube

(Found inTexts)
It's beef or chicken stock, concentrated and dehydrated (all water is removed). It's very useful to increase the taste of sauces, soups and others. .
27 K4.1

Vin jaune

(Found inTexts)
Vin jaune is an iconic wine from the Jura region in France, made exclusively from the Savagnin grape variety. It is the result of a long aging process in barrels—6 years and 3 months—under a veil of yeast, which gives it its golden color and intense nutty aromas. It is bottled in a special...
0