Candied grapefruit peel

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Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
356K 14 1 day 1 hour 21 min. December 20^th 2018

Pumpkin (or potimarron) soup

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A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
329K4.1 1 hour 10 min. October 13^th 2010

Scallops with crunchy vegetables and wine sabayon

(Found inTexts)
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
299K4 2 hours 56 min. June 11^th 2011

How to peel a pineapple

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For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
196K3.7 20 min. February 21^th 2011

How to peel a fruit

(Found inTextsStages)
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.
174K4.3 32 min. February 21^th 2011

How to prepare an avocado

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Here is how to get from an avocado only the flesh of the fruit.
189K 14 11 min. January 9^th 2010

How to prepare tomatoes

(Found inTextsStagesComments)
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
321K 24 40 min. June 6^th 2012

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...
374K4.1 1 hour 13 min. April 20^th 2020

Sausage in brioche

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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).
404K5 1 hour 49 min. September 10^th 2018

Big knife-cut chips (French fries)

(Found inTextsStages)
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.
265K4.1 1 hour 19 min. February 21^th 2011

Blackcurrant coulis

(Found inTextsStagesComments)
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
435K 23.5 25 min. February 21^th 2011

Boiling potatoes in their skins

(Found inTextsComments)
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...
606K 34.4 30 min. July 25^th 2017

How to prepare a pumpkin (or potimarron)

(Found inTextsStages)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
397K4.6 25 min. February 21^th 2011

Paella

(Found inTextsStages)
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
332K4.1 2 hours 58 min. February 21^th 2011

Praline

(Found inTexts)
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
254K3.5 55 min. August 3^rd 2012

Quick bramble jelly

(Found inTextsStages)
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
267K4.2 47 min. July 5^th 2013

How to prepare cucumber

(Found inTextsStages)
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
233K4.6 39 min. August 6^th 2019

How to poach peaches

(Found inTextsStages)
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
218K3 1 hour 49 min. September 6^th 2012

Italian toast

(Found inTextsStages)
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
92K 14 49 min. December 1^st 2013

Red mullet fillets in a quick marinade

(Found inTextsStages)
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
72K4.7 1 hour 21 min. February 22^th 2015

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
420K4.0 August 29^th 2023

The skin of the almonds

If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
18K4.7 February 8^th 2020

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
18K4.4 February 13^th 2021

Maillard reactions

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...
32K4 January 28^th 2015

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),...
23K5 November 22^th 2016

Egg yolks and caster sugar

We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
72K 24.4 February 15^th 2018

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...
5,7594.6 March 13^th 2021

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,6474.9 May 21^th 2022

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
9,4984.9 June 18^th 2022

Tranché, dissociated, failed, in short... missed!

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...
5,4705 June 19^th 2023

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.
5,1105 June 28^th 2023