Involtinis

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Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
379K4.4 2 hours 51 min. February 21^th 2011

Stuffed tomatoes and courgettes

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A classic recipe of French family cooking, but with a more sophisticated filling.
331K3.8 1 hour 50 min. February 21^th 2011

Sautéd broccoli with ham

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Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
204K 14.3 49 min. February 21^th 2011

Pistachio cream

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Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
290K 64.1 33 min. October 4^th 2012

Jam doughnuts

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These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
149K4.5 4 hours 23 min. May 27^th 2011

How to prepare courgettes

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Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
269K 13.8 29 min. June 8^th 2011

Larded pork tenderloin

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Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
230K 14.7 1 hour 28 min. November 3^rd 2011

Fish in a salt crust

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Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
157K3.8 1 hour 8 min. January 29^th 2012

Lumberjack turnovers

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These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
107K5 3 hours 45 min. May 10^th 2023

Crispy spinach rolls

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These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
127K5 1 hour 40 min. March 18^th 2013

Potatoes with prawns

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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.
110K3.8 1 hour 49 min. January 14^th 2016

Fish fillet with preserved lemons

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A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
116K4.3 36 min. January 30^th 2013

Macédoine of vegetables

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A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
150K4 1 hour 24 min. September 3^rd 2014

Tomatoes Macédoine

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Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
62K4 45 min. September 17^th 2014

Stuffed cabbage leaves

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The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
206K5 1 hour 23 min. February 1^st 2015

Stuffed Mushrooms

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In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
54K4.1 57 min. May 10^th 2023

Stuffed pumpkin gratin

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The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
56K4.3 1 hour 9 min. November 29^th 2015

Involtini-Style Filet Mignon

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This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
55K3.8 52 min. April 15^th 2018

Mushroom Pancakes au Gratin

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This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
119K4.6 55 min. May 10^th 2023

Spinach and ricotta ravioli

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The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
52K 14.8 1 hour 12 min. May 29^th 2016

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
421K4.0 August 29^th 2023

Properly cooked! (the taste)

Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
13K 14.6 February 6^th 2011

Butter doesn't make you fat, unless you eat too much of it.

Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
38K4.5 March 26^th 2012

Foie gras without force-feeding: it can be done

I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
44K4.4 December 15^th 2014

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
119K 14.1 February 7^th 2017

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
53K 24.2 June 21^th 2017

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...
11K4.9 September 8^th 2018

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,...
4,8894.9 April 10^th 2021

The color of the bread crumb

When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
13K4.6 April 30^th 2022