Cocotte eggs with Comté

(Found inTexts)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
344K4.3 1 hour February 21^th 2011

Cooking sugar

(Found inTextsStages)
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
480K4.9 43 min. April 3^rd 2019

Fillet of pollack cooked in two stages

(Found inTexts)
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
173K4.7 1 hour 40 min. January 23^th 2011

Fish in a salt crust

(Found inTextsStages)
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...
159K3.8 1 hour 8 min. January 29^th 2012

Tender tuna

(Found inTextsStages)
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
151K4.7 49 min. March 26^th 2014

Fish in a seed crust

(Found inTexts)
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
82K4.2 30 min. June 1^st 2014

Jura bread

(Found inTexts)
This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...
56K4.4 6 hours 9 min. October 24^th 2017

Blackcurrant liqueur

(Found inStages)
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
840K 44.7 51 min. August 3^rd 2013

Praline

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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.
257K3.5 55 min. August 3^rd 2012

Pistachio powder or paste

(Found inStages)
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
363K 154 48 min. October 13^th 2010

Stock-pot fish

(Found inStages)
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
304K4.3 2 hours 36 min. December 31^th 2013

Quick orange marmalade

(Found inStages)
Just oranges (organic) and sugar in this simplified marmalade recipe.
147K3.9 1 hour 11 min. February 26^th 2014

Pollack Parmentier

(Found inStages)
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
39K4.5 56 min. October 1^st 2017

Pollack fillet baked with rice and vegetables.

(Found inStages)
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
52K4.3 1 hour 7 min. September 25^th 2016

Mackerel Fillets in White Wine

(Found inStages)
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
53K3.7 2 hours 26 min. October 28^th 2015

Cod loin with saffron

(Found inStages)
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
106K4.4 47 min. December 17^th 2014

Pistachio ice cream

(Found inStages)
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
106K 13.8 51 min. October 1^st 2014

Nougat

(Found inStages)
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
116K 15 1 hour 41 min. June 19^th 2013

Swiss meringues

(Found inStages)
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
113K3.8 1 hour 17 min. June 2^nd 2015

Fish fillet with preserved lemons

(Found inStages)
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
118K4.3 36 min. January 30^th 2013

Finishing touches

Construction of a Fayol bread oven: finishing touches and accessories.
71K4.4 August 29^th 2023

Basic temperature in bread-making

Basic temperature in bread-making.
225K3.7 August 29^th 2023

The power of sayings and beliefs in the kitchen

One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
47K4.4 February 6^th 2011

Good fridge management

We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19^th 2011

Should I believe my oven?

Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
28K4.6 July 4^th 2011

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
16K4.4 November 26^th 2012

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
69K4.0 March 6^th 2013

One should cover a pan while heating?

You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.
26K 13.4 February 27^th 2015