Soft fruits in sabayon

(Found inTexts)
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

African style chicken

(Found inTexts)
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).

Chicken breasts with tarragon

(Found inTextsStages)
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.

Sautéd mushrooms with spring onions and cured ham

(Found inTextsStages)
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.

Sautéd broccoli with ham

(Found inTexts)
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.

Tomato and courgette tart

(Found inTexts)
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.

Leek and tuna loaf

(Found inTexts)
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.

Pan-fried scallops and chanterelles with Noilly Prat sauce

(Found inTexts)
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.

Sautéed pears with custard and orange syrup

(Found inTexts)
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.

Rabbit with mustard

(Found inTexts)
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.

Potato and two ham gratin

(Found inTexts)
Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.

Sliced chicken with mushrooms and broccoli

(Found inTexts)
Blanched broccoli sautéed quickly with thin slices of fried chicken.

Chicken and mushroom brik rolls

(Found inTexts)
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.

Spring veal sauté

(Found inTexts)
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.

Sautéed green vegetables

(Found inTexts)
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Italian style gratin

(Found inTextsStages)
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.

Artichokes with beef

(Found inTexts)
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Turban of sole with langoustines

(Found inTextsStages)
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.

Summer Salmon Blanquette

(Found inTexts)
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.

Sautéed Green Vegetables in pan

(Found inTexts)
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.

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 2023307 K4.0

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24^th 20246,5534.7

Foie gras service

For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
December 23^th 201713 K4.9

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12^th 201922 K4.1

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?
August 13^th 201915 K4.5

Thermal inertia or "out of the fire"

When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas, more indirectly if you're not. An expression that comes up quite often is "Off the heat", but what does it really mean?
December 12^th 20208,0124.6

The two frying pans

Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
February 26^th 20229,3194.7