Recipes: 263 results
Epiphany galette
(Found inTexts)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
275K 24.5 3 hours 8 min. January 6th 2021
Baked apples from St Aubin le Vertueux
(Found inTexts)Under this pretty name, my personal version of "Les pommes au four" (baked apples).
240K 24.2 1 hour 7 min. February 21th 2011
Bouquet garni
(Found inTextsStages)Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
405K3.5 12 min. March 21th 2017
Vanilla sugar
(Found inTexts)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...
406K 15 26 min. August 12th 2018
Chocolate sauce
(Found inTexts)This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
294K 24 32 min. February 21th 2011
Sweetcrust pastry (pâte sablée)
(Found inTexts)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
467K 24.4 33 min. July 1st 2019
Tartiflette
(Found inTexts)A personal version of a classic recipe from Savoy.
586K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
(Found inTexts)Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Natural leaven
(Found inTextsComments)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Sandwich bread
(Found inTextsStagesIngredients)Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
340K3.9 3 hours 26 min. October 24th 2017
Surprise bread
(Found inTexts)This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
688K 84.5 6 hours 24 min. December 27th 2020
Fish petals, vegetables julienne, and beurre blanc
(Found inTexts)This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
247K4.3 1 hour 34 min. December 31th 2013
Hamburgers
(Found inTexts)Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
409K4.8 33 min. December 6th 2015
Five hours poultry
(Found inTextsStagesIngredients)Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
529K3.8 5 hours 12 min. January 27th 2012
How to glaze a tart
(Found inTexts)Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
436K4.4 7 min. February 15th 2016
Don't add a stock cube whole
(Found inTexts)If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
131K5 2 min. February 21th 2011
French baguettes
(Found inTextsComments)This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
How to prepare egg glaze
(Found inTexts)Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
293K4.3 2 min. October 17th 2018
The total turnip
(Found inTexts)The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
302K4.4 57 min. February 21th 2011
Mayonnaise
(Found inTexts)Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
800K5 6 min. February 16th 2014
Pages: 26 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.202K 44.2 August 29th 2023
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...1.1M3.5 August 29th 2023
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.229K3.5 August 29th 2023
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...721K 413.6 August 29th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.296K4.0 August 29th 2023
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.502K 433.5 February 20th 2024
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .196K 13.6 August 29th 2023
Small history of elements classification
History of the classification of the elements down the centuries.40K3.9 August 29th 2023
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.215K 13.6 August 29th 2023
bayleaf
Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.87K4.2 August 29th 2023
Blog articles: 64 results
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 6th 2011
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes. Take fried potatoes; it's very simple because it's all there in the name of the dish: you...20K4.5 February 6th 2011
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 6th 2011
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 28th 2015
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.14K4.4 October 15th 2012
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...12K4.4 October 15th 2012
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc. The idea is simple: the chosen fruit are fed into the top of the machine through a tube.The fruit should be...40K4.4 April 1st 2011
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….29K 14.4 May 21th 2011
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...22K4.5 November 3rd 2011
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.23K4.5 July 12th 2021
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 26th 2012
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...7,1405 July 3rd 2021
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .105K 14.0 November 6th 2012
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...38K4.3 February 27th 2013
How to choose a good password
These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other. To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for...16K4.1 March 29th 2013
20 measures to protect your privacy
As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...17K3.9 April 16th 2013
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 15th 2014
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
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 7th 2017
Lexicon: 2 results
Ménagère
(Found inTexts)Housewife. The term, unfortunately condescending and rather pejorative, used by chefs to refer to someone who cooks at home and is therefore not a professional chef. In France, a "Ménagère" it's also a nice set of spoons, forks and knifes presented in a pretty box. A classical wedding gift...
741K
Soaking a cake
(Found inTexts)Soaking (or drizzling) is adding liquid to a cake after cooking, usually a syrup or alcohol, to make it less dry.
741K
Utensil: 2 results
Cream whipper
(Found inTexts)The Gourmet Whip was initially intended for making whipped cream (like chantilly) by injecting a neutral gas. But now it is used for many other foams, in different flavours, savoury or sweet, cold or hot. It was the Catalan chef Ferran Adria who started to use a Gourmet Whip to make his famous...
741K
Rolling pin
(Found inTexts)A rolling pin is a rigid cylinder which is used for rolling out all kinds of dough.
741K 2
Ingredient, product: 7 results
pepper
(Found inTexts)Pepper is a spice obtained from the berries of two kinds of tree. The berries (peppercorns once dried), yield three kinds of pepper, depending of harvest period and processing:Green pepper (immature berries)Black pepper (mature)White pepper (black pepper without skin)White and black pepper are the...
741K
Mont-d'Or cheese
(Found inTexts)Mont-d'Or is a cheese made from whole raw cow's milk in Franche-Comté (an area of eastern France).It's a soft and full-flavoured cheese, sold in a characteristic wood box.Mont-d'Or in Wikipedia.
741K
olive oil
(Found inTexts)Olive oil is a fat obtained by the cold pressing of olives (the fruit of the olive tree). Rather like wine, olive oil comes from a vast array of origins and cultivation methods. In the bottle, this offers many different bouquets, flavours and colours. So there is not just olive oil, but lots of...
741K
