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.

Vanilla ice cream

(Found inTextsStages)
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.

Peach and mint salad

(Found inTextsStages)
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.

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.

Beurre blanc sauce

(Found inTexts)
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.

Pan-fried salmon with white cabbage

(Found inTexts)
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

Citrus syrup

(Found inTexts)
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.

Pear and chocolate tart with a hint of mint

(Found inTexts)
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one!

Roasted Cauliflower

(Found inStages)
Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.

Grated potato cakes

(Found inStages)
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.

New York style pasta

(Found inStages)
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.

Cream sauce with Vin Jaune

(Found inStages)
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.

Marchand de vin sauce

(Found inStages)
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.

Potatoes with prawns

(Found inStages)
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.

Fine multi-tomato tart

(Found inStages)
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.

Pistachio confectioner's custard

(Found inStages)
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.

Real custard sauce (crème anglaise)

(Found inStages)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

Strawberries in a thyme and lemon-flavoured red wine reduction

(Found inStages)
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.

Lime confectioner's custard (pastry cream)

(Found inStages)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.

Vanilla sugar

(Found inStages)
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

Where we see that the salad spinner can be used for many other purposes.
March 25^th 202213 K4.8

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20262,1044.8

Sieving

(Found inTexts)
To sieve means to pass a powder through a strainer with a fairly close mesh, to ensure that there is only a fine powder and no bits or lumps. .
20 K4.1

Strainer

(Found inTexts)
Circular in shape and available in different gauges (size of holes). Very useful for straining something liquid or sieving a powder, like for example a raspberries coulis to extract all the seeds, or for sieving flour.
29 K4.2

Chinois

(Found inTexts)
A chinois is a solid conical strainer. It's mainly used for extracting liquid from a mixture by pressing down hard onto it.
17 K4.1

Sieve

(Found inTexts)
A sieve is a fine strainer, which can be used to filter a preparation thoroughly (a blackcurrant coulis for example), but also for solids to make them smoother (potato purée for example). .
20 K4.4