How to prepare tomatoes

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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

Tender tuna

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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.
147K4.7 49 min. March 26^th 2014

How to make ravioli

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In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
72K5 1 hour 17 min. May 30^th 2016

How to cook caramelized puff pastry well

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When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
260K 24.9 36 min. September 3^rd 2017

How to roll out pastry for a tart

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Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
288K4.6 23 min. October 13^th 2010

Stuffed prunes

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Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
32K 20 min. July 18^th 2018

Pollack fillet baked with rice and vegetables.

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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.
49K4.3 1 hour 7 min. September 25^th 2016

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

Home-made potato crisps

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Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
98K3.9 26 min. March 19^th 2014

Nougat

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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.
113K 15 1 hour 41 min. June 19^th 2013

How to make marzipan decorations

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Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
205K 24.3 13 min. October 13^th 2010

Coconut tuiles

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Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
311K4.8 1 hour 12 min. October 13^th 2010

Oat shortbread biscuits

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Little biscuits with home-made oat flour (made from rolled oat flakes).
267K 15 2 hours 41 min. February 21^th 2011

Bechamel sauce

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Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
411K4.3 18 min. February 21^th 2011

Loin of pork with herbs and julienne vegetables

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Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
346K4.2 2 hours 33 min. November 27^th 2015

Fish "à la Bordelaise"

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Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
76K4.4 1 hour 7 min. February 20^th 2019

Real home-made chips*

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It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
421K5 1 hour 47 min. December 30^th 2019

Scallops with crunchy vegetables and wine sabayon

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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

Pear and chocolate tart with a hint of mint

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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...
28K 2 hours April 22^th 2020

How to grill salmon well

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This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
466K4.3 22 min. October 13^th 2010

Make your own hot-wire or styrofoam cutter

Cut polystyrene and foams easily with your own hot-wire cutter.
501K 433.5 February 20^th 2024

How to properly roll out a pie crust?

Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.
4,3074.9 May 10^th 2023