Category: French Classics

Cod Fish Steamed in Spinach Leaves, Basil Ratatouille, White Wine Cream Sauce
Wash and clean your vegetables. Peel garlic, shallots, and onion. Dice the onion and mince the garlic. In a saucepan, over medium…
Old-Fashioned French Apple Pie
Roll out your dough to make a large rectangle. 45cm x 10cm (12 in x 4 in) Roll the edges a little…
Brioche au Chocolat
Day 1 In a stand-up mixer, add Soft butter, salt, sugar, yeast, flour, and cocoa; mix 3 to 4 minutes and then…
Salt-Crusted Guinea Fowl
Make your salted dough according to the recipe (see link). Turn your oven on to 180ºC (380ºF). Cut the lemon small wedges.…
Salt Crust For Poultry, Fish or Vegetable
Yield: 1 crust for a 2 kg or 4 lb bird In a stand-up mixer or by hand, combine all the ingredients…
Fried Calamari (Tempura and Breaded)
Bring water to a boil, add the bay leaf and thyme, and a TBS of salt. Add all the calamari rings and…
Pickled Red Onion
To be serve with cold cut, pate (see recipes) , smoke fish, a spicy Indian dish…. Peel and thinly slice the onions.…
Chicken Terrine with Dried Apricots
Remove skin and bones from the pork. Be sure to keep the fat, cut in cubes, and finely ground *. Mix the…
Marbre au Chocolat
Day 1 Prepare the Plain Dough Melt the butter and add the cold milk, keep aside. Beat the eggs with sugar, add…
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