French Cuisine

What would Brittany be without prune far or what would far be without Brittany? That is the question! While waiting for the answer, treat yourself to this classic dessert that is as good warm as it is cold.

  Chocolate éclairs are my favorite dessert, the one that I take without exception at the bakery and that I have always dreamed of making myself. I'm quite proud to share with you my first (and certainly not the last) mini chocolate éclairs. A real treat !

Pike bread is a classic of French cuisine, its preparation has evolved over time and has become more refined and refined. This version is directly inspired by that of Yannick Alleno. We simply garnished it with crayfish tails and a Nantua sauce.

The end-of-year celebrations are an opportunity to pull out all the stops and have fun at the table. These snails with parsley butter in shells or fried will be quite up to the task. An easy recipe to prepare, do not deprive yourself of it!

 

This chicken blanquette with mushrooms is a real treat! It is a French dish that is usually prepared with veal, but chicken works just as well. The key is to cook the chicken slowly and gently until tender.

Always very good this winter dish! I served it with African polenta- Ugali, you can make normal polenta it is an excellent garnish for this type of dish.  

The hotpot I chose today is the one prepared with potatoes and peas. An alliance between 3 vegetables whose result is for me a real delight!

Very alkaline gourmet recipe, easy and quick in 15 minutes of preparation! A classic winter and gourmet recipe somewhat reinterpreted and a treat!

                                   A recipe that may seem a bit elaborate but, in reality, it's a lazy recipe... Vegetables, herbs and vermicelli with vegetable broth, that's all. This is THE basic, family-friendly, satisfying vegetable soup.  

I suggest you make white pudding blinis for the New Year's aperitif. A gourmet recipe, easy and quick to make. What more ?

These little Alsatian donuts called pupperchen in Alsace are delicious little fluffy crisps that are quick and easy to prepare! Donuts without baker's yeast and without resting time that are rolled in sugar and cinnamon after baking. They are made in a jiffy and can be eaten immediately!

This black pudding tatin recipe is delicious because the mashed potatoes that make it up, whipped in butter, are slightly crispy. With a green salad, this elegantly revisited blood pudding will be ideal for a light dinner.

  Puff pastries with white pudding and caramelized onions.

Gratin de chouchou is a traditional dish from Reunion which consists of a mixture of christophines, béchamel and cheese au gratin in the oven.

Runny eggs, smoked salmon, aromatic herbs: these cocotte eggs are as simple as they are quick to make, and really delicious! A recipe for the whole family.

These small bundles of green beans have everything to please: they are super easy to make, original and bring a real gourmet touch to your table. In summary, they are simple, good and effective.

Have you ever tasted a chocolate crumble cake or crumb cake? A surprising combination but which works very well! A chocolate cake below, fruit with maple butter in the middle and a nice crispy crumble to finish it off. Rather simple to make, it will be perfect on your Easter table!

Explosion of flavors in the mouth with this scallop tartare: a marine starter, light and full of freshness. Super easy to make (childish even), it is as refined as it is delicious and believe me, you are going to enjoy it!

  Ceps are so good that you don't need a complicated and convoluted dish. A simple omelette allows you to enjoy all the aromas of this wonderful mushroom.

 This is a super easy recipe to make, vegan and delicious. But as you know, I like to bring my personal touch to think a little off the beaten track. So I decided to make Ardèche creeks stuffed with parsley pesto. You won't come back!

That's it ! My local produce grower has artichokes again, for now only the big ones, but I believe he also grows the poivrade artichokes which come in later in the season.

What to do with leftover egg whites? Waffles ! This recipe is only made with egg whites, no yolks added! The dough is, in fact, a kind of choux pastry in which we add the beaten egg whites. For my part, I chose not to flavor my waffles so that I could combine them with any sweet filling or eat them plain, sprinkled with icing sugar.

                           A delicious velouté recipe full of flavors. The asparagus season is very short, so do not hesitate to take advantage of it with this delicious velouté! If you want to accompany this velouté, you can add a soft-boiled egg.

 I wanted to try a homemade version with real coffee and not a freeze-dried substitute.

Want to taste a homemade terrine and good from us? Make this recipe for Bresse terrine with chicken livers which will remind some of you of old times spent with the family.

Head to Auvergne with this tasty tart with blueberries and ground almonds on shortcrust pastry. A simple and quick recipe that will delight the palate of your guests.

This savory tart is undoubtedly a standard of French cuisine, recipes abound on the internet. I took the recipe found on the packaging of a roll of puff pastry. That was good, I had a few cherry tomatoes, a zucchini and a piece of goat cheese left to finish. I'm always happy to finish what's left in the fridge. Eggs and grating cheese are never lacking at home, so go for this savory pie (one more!).

The tian is a traditional culinary specialty of Comtadine origin, present in Comtadine and Vaucluse cuisine, Provencal cuisine, the cuisine of Mediterranean Provence, Occitan cuisine, Nice cuisine, and more generally in the Mediterranean diet. This dish is a stew au gratin, baked, including all kinds of vegetables, meat, fish, eggs, cheese and aromatic plants such as oregano, and olive oil. Here this version is very fragrant thanks to the chorizo.

Here is a good winter dish with flavors of the sea, a fish blanquette! A real treat, monkfish, prawns, mussels, cockles, good marine flavors!

In this food , the zucchini acts as a vegetable papillote. It protects this delicate fish from drying out in the oven. This recipe was made with line-caught sea bass fillet detailed in pavé. Farmed sea bass fillets are much finer and smaller, so you will need one per person and you will need to reduce the cooking time a little. The fish must remain pearly. The brine helps to firm up the flesh of the fish. This practice is found in Anglo-Saxon and Asian cuisine. It is for this reason that I do not salt the fish but only the courgettes before putting them in the oven. The seasoning here is deliberately light to preserve above all the delicate flavor of the sea bass. You can serve with mashed potatoes in olive oil and stewed shallot or ratatouille.

Smoked is particularly well suited to the flavor of duck. We discover with this technique the true taste of smoked which has nothing to do with the smoked aromas used by the industry. The result is surprising in taste and final texture.

The term "fricassée" applies to all products detailed, sautéed or stiffened and cooked in sauce. A few tips before starting : - To stiffen means to grab without coloring just to stiffen the flesh. - Always cook over low heat (a slight simmer) to keep the poultry soft and tasty. - Reduce the cooking time for a battery chicken.

"A la Grenobloise" is a classic name that includes: fried bread croutons, lemon wedges and capers" and is described as a derivative of "Meunière". Note that this primer can also be applied to fish such as skate, sole, trout and also, although it is no longer very popular today... brains!

  The fish or poultry mousseline stuffing can also be molded into dumplings or in a piping bag and served as an accompaniment to a dish such as poached chicken or as an appetizer. Depending on how you will use it, you can also add small pieces of truffles or steamed vegetables. The result when cut will be even more pleasing to the eye.

Of course, these small flans can be served as garnishes or starters or even appetizers. It will be enough to adapt the container. Here the ramekin is very suitable for a flan served as a garnish. For a starter or an appetizer it will be necessary to see smaller. You can make these vegetable flans with cauliflower, carrots, asparagus, tomatoes or spinach. The important thing, whatever the vegetable used, is to dry out the pulp well. If you use young zucchini (small) no need to seed. If the zucchini is a little larger, the seeds will have to be removed before dicing. To obtain very fine and uniform flans, you can mix very finely and pass through a sieve. Personally, I prefer to keep a little "texture" for a tastier and more "rustic" result.

1.5 kg (3,3 lbs) uncured pork knuckle green celery 150 g (0,33 lbs) green leeks 2 bay leaves 4 crushed garlic cloves 4 carrots in mirepoix 2 large onions cut in mirepoix 1 teaspoon of salt thyme 2 cloves a few pepper berries Place all the aromatic garnish in a large cast iron casserole dish. Place the pieces of shank on top, cover with water and salt. Cook slowly at a very low boil, cover for about 2 hours. When cooked, the meat is tender and tender. The flesh comes off on its own. Separate the meat from the rind and bones. Serve with baby potatoes, in a salad with chopped shallots, vinaigrette and flat-leaf parsley or as a stew surrounded by vegetables.

1 puff pastry 700 g (1,54 LBS) butternut squash 400 g (0,88 LBS) parsnips 4 egg 25 cl liquid animal or vegetable cream 1 log of goat cheese or other cheese of your choice old-style mustard 1 teaspoon cumin 1 teaspoon smoked paprika olive oil salt and pepper   Remove the seeds from the squash, cut into pieces and peel it. Cut into cubes of about 1 cm. Peel the parsnips and cut them into half rings. Place the squash cubes and parsnip slices on a plate or in a dish. Sprinkle the squash and parsnip with 1 tsp cumin and 1 tsp paprika then drizzle generously with olive oil. Season with salt and pepper, mix well and bake for 20 minutes at 180°C-358, stirring halfway through cooking. Place the puff pastry in a buttered pie pan and prick the bottom. Brush with old-fashioned mustard, place half of the cubed goat cheese and add the vegetables. Beat the eggs with the cream, salt and pepper then pour over the quiche. Add the rest of the goat cheese and some Provence herbs before baking for 30 m...

1 puff pastry 700 g (1,54 lbs) butternut squash 400 g (0,88 lbs) parsnips 4 egg 25 cl liquid animal or vegetable cream 1 log of goat cheese or other cheese of your choice old-style mustard 1 teaspoon cumin 1 teaspoon smoked paprika olive oil salt and pepper   Remove the seeds from the squash, cut into pieces and peel it. Cut into cubes of about 1 cm. Peel the parsnips and cut them into half rings. Place the squash cubes and parsnip slices on a plate or in a dish. Sprinkle the squash and parsnip with 1 tsp cumin and 1 tsp paprika then drizzle generously with olive oil. Season with salt and pepper, mix well and bake for 20 minutes at 180°C-358, stirring halfway through cooking. Place the puff pastry in a buttered pie pan and prick the bottom. Brush with old-fashioned mustard, place half of the cubed goat cheese and add the vegetables. Beat the eggs with the cream, salt and pepper then pour over the quiche. Add the rest of the goat cheese and some Provence herbs before baking for 30 m...

8 brick sheets 1/2 brie 100 g (0,22 lbs) cranberries in a jar 30 g (0,066 lbs) pecan nuts olive oil   Preheat your oven to 180°C-358. Cut the pastry sheets into 16. Brush the triangles obtained with a little olive oil and reserve them stacked so that they soak up well. Cut the brie into small cubes of about 1 cm. Chop the pecans. Overlap 3 triangles of brick pastry, placing them in staggered rows and press into an indentation of your mini muffin mould. Place a cube of brie in each corolla then add a spoonful of cranberries. Sprinkle with chopped pecans and bake for 5/6 minutes, monitoring the cooking.

There are recipes like this that go around the blogo, which are taken up by everyone as they are so good and addictive. The croque cake is one of these recipes. For what? Because it brings together a lot of advantages: easy and quick to make, few ingredients and above all it appeals to young and old!! You can use any cheese to make this croque-cake and even mix the kinds!! I still advise to avoid the "toastinette", it's much better and more melting with "real" cheese;)

4 cl white or amber rum 2 cl lemon juice 4 cl cane sugar 2 passion fruit 5 ice cubes Cut the passion fruit in half and scoop out the pulp with a small spoon. Put all the ingredients in a blender and mix to obtain a smooth preparation. Serve in a tall, thin glass, straining through a sieve if you don't want to keep the pips.

 For the ragu 500 g (1,1 lbs) merguez 1 stalk of celery 1 carrot 8 cl red wine 70 g (0,154 lbs) tomato paste 400 g (0,88 lbs) crushed tomatoes 2 chicken bouillon cubes 1 yellow onion 2 clove garlic 2 bay leaves 1 sprig fresh rosemary olive oil salt and pepper For the polenta 125 g (0,27 lbs) polenta 60 cl milk 10 cl liquid cream 50 g (0,11 lbs) grated parmesan   Peel the onions and chop them finely. Peel the garlic cloves. Peel the carrot and the celery then cut them into brunoise (very small dice). Heat a skillet with a little olive oil and brown the carrots, celery, onion and pressed garlic. Season with salt and pepper, cook for 3 minutes, stirring. Remove the casings from the merguez sausages and add the meat to the sauté pan. Leave to grill for 5 minutes then add the red wine and scrape up the juices. Add the tomato puree, crushed tomatoes, crumbled bouillon cubes and herbs. Mix well. Simmer for 30 minutes, stirring occasionally. Meanwhile, prepare the polenta: boil the mi...

150 g (0,33 lbs) flour 100 g (0,22 lbs) pumpkin seed flour (or plain flour only) 1 package baking powder 2 egg 100 g (0,22 lbs) melted butter 25 cl milk 100 g (0,22 lbs) baby spinach 50 g (0,11 lbs) grated Comté cheese salt and pepper   Blanch the spinach in plenty of boiling water for 5 minutes. Drain and coarsely chop. In a bowl, mix the eggs, melted butter and milk. Add the flours and baking powder little by little, whisking to avoid lumps. Add the grated Comté cheese and the spinach. Mix well and cook in the waffle iron for 3/4 minutes. Serve hot with a salad or raw vegetables.

Pan-fried foie gras is a great classic for the end of the year celebrations: delicious slices of foie gras, simply seared in a very hot pan to become crispy around and melting inside…  If on paper the realization of foie gras escalopes is simple, it can be more dangerous in the implementation: if you do not have a quality liver, it risks melting and make a lot of fat during cooking. . But ... has thought of everything with its new range for the holidays: with the .... Foie Gras Escalopes kit, you will get perfect slices that do not melt during cooking thanks to pre-cooking! No more way to miss and the preparation is much simplified ;) To highlight this new product, I have imagined a recipe that you can serve on your holiday menu either as an appetizer or as a main course by simply varying the quantities (those given in the recipe are for the main course version). The foie gras and morels combination is perfect and your guests will certainly be won over;)

  300 g (0,66 LBS) prawn tails 200 g (0,44 lbs) Organic whole grain rice noodles 150 g (0,33 lbs) baby spinach 20 cl Organic coconut milk 2 cm fresh ginger 5 garlic cloves 1 jalapeno pepper optional 1 lime 1 small coriander bunch 1 tablespoon coconut blossom syrup 1 tablespoon nuoc-mâm (fish sauce) 1 tablespoon sesame oil 2 tbsp rapeseed oil Peel the garlic cloves. Peel and grate the ginger. Remove the seeds from the chilli and cut it finely. Put the prawns in a deep dish then add 2 tablespoons of rapeseed oil, 1 tablespoon of sesame oil, 1 tablespoon of coconut blossom syrup, the pressed garlic cloves, the ginger and the chilli. Mix well and place in the fridge to marinate for 30 minutes. Cook the rice noodles according to package directions. Rinse under cold water to stop the cooking and set aside. Heat a wok or sauté pan with a little rapeseed oil then grill the prawns with their marinade for 2 minutes. Once cooked, add the coconut milk, baby spinach and 1 tablespoon of fish sau...

Today I am offering you a very easy little recipe that you can adapt to other pieces of fish. The basic idea is that of a herb butter, in which I added a little crunch to form a gourmet crust on my cod fillets. For the accompaniment, I made it very simple with steamed potatoes and arugula, you can of course accompany with the vegetables and starches of your choice.