French Cuisine

50 gr (0,11 lbs) mashed potatoes leftover or: 250 gr (0,55 lbs) potatoes 1 large knob butter 100 ml (3,38 oz) milk warm For gratin 1 egg 50 gr grated cheese or 1 large handful 1 knob butter salt and pepper Use 250 gr of mashed potatoes leftovers or make a from scratch by: Peel  250 gr of potatoes, cook them in a large volume of salted water and drain. Mash potatoes with a food mill or with a fork and combine them when still hot with a large knob of butter and warm milk. Adjust quantity of milk if necessary. GRATIN Preheat the oven to 200 °C / 390°F. Combine 250 gr of mashed potatoes with 1 beaten egg and a large handful of grated cheese (i.e. about 50 gr). Season. Grease a small oven proof gratin dish with butter. Pour in the preparation and bake in the oven for about 15 minutes.  

1 chicken whole chicken of about 2 kilos (4,4 lbs) 50 gr (0,11 lbs) butter unsalted, at room temperature 1 bunch flat-leaf parsley i.e. 1 very large handful of leaves ½ bunch tarragon 1 shallot large salt and pepper 4 onions 1 garlic small Preheat the oven to 180 °C (352). Start by making herb butter Peel and very finely chop shallot. Rinse, cut off sprigs and chop parsley and tarragon leaves. In a bowl, combine the soft butter with shallot, chopped herbs and generously season with salt and pepper. Optionally add other spices of your choice and lemon zests. Using your fingers, carefully lift the chicken skin off the breasts (see precise directions in the article), to make a small pocket in which you will insert ⅘ of the butter, being careful not to tear or cut it. With the remaining herb butter, massage all over chicken to soften and grease it. Roughly chop large slices of onion, prepare garlic clove, separate them from the head, remove the rough external ...

600 gr (1,32 lbs) carrot 100 gr(0,22 lbs) rice 1 onion 1 large knob butter or 2 tbsp olive oil 1 liter water or eventually vegetable broth 1 tbsp sugar optional salt and pepper Optional topping cream or milk Peel and dice carrots and onion, in small cubes. Melt butter in a saucepan. Heat water in a pan or kettle. Sauté onion for about 5 min, then add carrots and cook for 5 more minutes. Add hot water, combine, then add rice. Leave to simmer for 20 minutes until the carrots and rice are completely cooked, eventually cook for more time if carrots are still firm. Mix to get a smooth soup, possibly adding a more water for a more liquid texture.  

  12 half Provençal tomatoes 4 large tomatoes 1 tablespoon balsamic vinegar if not red wine vinegar 16 green olives 16 black olives 1 large shallot olive oil salt and pepper Cut the fresh tomatoes and the Provencal tomatoes into slices or cubes. Gently combine them in a bowl or arrange them in individual plates. Pour the remaining cooking juice from the Provencal tomatoes with olive oil or add a drizzle of olive oil. Drizzle balsamic vinegar. Season with salt and pepper, taste and adjust the seasoning if necessary. Finely chop shallot. Pit olives and cut them into thin slices. Sprinkle shallot and olive over your tomato salad. NOTES Serve chilled.This recipe was designed to use Provençal tomatoes leftovers. If you don't have any, follow my recipe of Provencal tomatoes here, and let them cool down. The preparation time and cooking time will of course be longer.

2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...

6 slices smoked salmon 24 to 36 bite size blinis depending on the size, or toasted bread 150 gr (0,33 lbs) Greek yogurt 50 g ( 0,11 lbs) mustard or French’s yellow mustard or honey mustard 20 ml (0,67 oz) oil  with a neutral taste rapeseed or sunflower 1 tablespoon lemon juice ½ bunch dill minced Start by preparing the sauce (this can be done in advance). Rinse and dry dill, keep a few sprigs to sprinkle toasts when dressing. Finely mince dill. Put mustard in a bowl. Slowly pour in oil stirring continuously, like you would do for mayonnaise. The preparation will emulsify, increase in volume and become unctuous, this is important for the final texture of the sauce. Add yogurt, combine, then minced dill and lemon juice. Taste and possibly rectify by adding more yogurt, lemon or mustard. Eventually season with freshly ground pepper. Prepare toasts Lightly toast blinis or bread slices. If they are too big, cut them into bite size pieces. Spread dill sauce an...

4 eggs 140 gr (0,30 lbs) sugar 135 gr (0,298 lbs)  dark chocolate 55 to 70% cocoa according to your taste 120 gr (0,26 lbs) butter unsalted 45 gr (0,09 lbs) flour 1 pinch salt optional   Prepare batter Gently melt chocolate chunks and cubed butter, ideally using a double boiler (bowl over a pan with simmering water) or in the microwave. In a bowl, vigorously combine sugar with 4 whole eggs until you get a smooth texture paler color. You may use a food processor. Slowly pour chocolate – butter mix in sugar – egg preparation continuously combining. Add flour, a pinch of salt (optional) and combine. That’s all. Rest 1 hour in the fridge Pour into buttered ramekins or muffin pan and set in the refrigerator 1 hour in the refrigerator. Bake During your meal, preheat your oven to 200°C/390°F. Bake the ramekins for 9 to 10 minutes at 200°C/390°F. Fondants are ready when the edges are cooked and the center is molten under a more or less cooked mini ...