'La Pâte de Dom’ : La tarte Bourdaloue

ov 26, 2022 | voici un classique de la pâtisserie française …

Pour la liste des ingrédients et les instructions, veuillez cliquer ici.

Vanilla crème anglaise by Pierre-Dominique Cécillon for Larousse Cuisine

Crème anglaise à la vanille

French Cooking Academy with Stéphane : Normandy-style Pork Chops Served with an Apple-flavoured Cream Sauce | Approx. 30 Minutes Cooking Time

Sep 30, 2021 • Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time.
Côtes de porc à la normande

Ingredients:

4 pork chops, or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream – US) [double cream – UK]
1 or 2 teaspoonfuls Calvados (optional)
4 apples (Golden Delicious, or similar) - peeled, cored and finely-sliced
20 gram butter (to cook the chops)
1 teaspoonful grapeseed or sunflower oil (to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.

Cooking Time for the chops may vary depending on the thickness of the cuts you buy.

French Cooking Academy: Rabbit In Creamy Mustard Sauce | Classic French Recipes

Lapin à la moutarde

Get the recipe here.

French Cooking Academy: Rice Pudding

Rice pudding / riz au lait – the detail that changes everything. Discover how a simple ingredient can change everything when making rice pudding, using France's top pastry chef’s recipe.

Get the recipe here.

The French Cooking Academy »

Pierre Hermé, Paris

Pierre Hermé, UK

French Cooking Academy : How to Cook a Fish meunière : Trout meunière with Toasted Almonds

Truite meunière aux amandes
The meunière way of cooking fish is usually made with sole, but it can also be made with trout. Meunière-cooking consists of coating the fish with flour before it is pan-fried. The coating of flour creates a layer of crispy skin and allows the fish to be perfectly cooked on the inside. When cooked, lemon juice and brown butter are added to the fish.

Get the recipe here.

How to Make Authentic Duck Breasts with Sweet and Sour Orange Sauce – Duck à l’orange | Canard à l'orange

A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.

Get the recipe here.

Escoffier’s Poulet sauté Alice | French Cooking Academy

Chicken in a creamy cognac and mushroom sauce

Get the recipe here.

Classic French Recipes: Bœuf bourguignon | The French Cooking Academy

The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.

Get the recipe here.

Creamy Chicken with Morel Mushroom Sauce | Classic French Recipes

A specialty from the Franche-comte region: Poulet à la crème et aux morilles (avec du sherry).

Get the recipe here.

Crusty Mussel Bake with Homemade 'sauce velouté' | Moules au gratin

Moules au gratin is a great recipe for any occasion. This delicious ‘mussel bake' comprises mussels pre-cooked in the marinière style which are then mixed with a duxelles of mushrooms and a creamy shellfish velouté. The mussel bake can be topped with cheese or bread crumbs before it is broiled (grilled) for a few minutes in the oven, [or under the grill in the UK].

Get the printable recipe here.

Pork Chop with Creamy Mustard & Gherkin Sauce | French Bistro Recipes

Pork chop recipes: Creamy mustard & gherkin sauce : recipe on how to make a classic French dish called: côte de porc charcutière, or Pork chops in a mustard and gherkin sauce.

This step-by-step video recipe will show you how to cook meat using the "concentration" cooking method. This cooking method applies for anything that is pan-fried, roasted, grilled or sizzled.

Along with the pork chops, you will be able to see how to make what we called, in France, an instant sauce to go along your meat.

As always, it’s an easy-to-follow video and a delicious recipe. Make sure you don't forget to get some French baguette to dip into the sauce when you’re finished eating the meat.

This recipe is for 4 people.

Ingredients:

4 pork chops br /> 5 grams of butter mixed with 2cl of oil (to co\\ok the meat,
Salt and black pepper. to season the meat.

For the Sauce:

5 gm of finely chopped shallots
50 ml of dry white wine (French wine is ideal)
100 ml of veal or beef stock
5 gm of Dijon mustard
25 gm of gherkins (cut in Julienne or fine strips)
10-20 gm of butter (to finish the sauce)

The dish is usually served with freshly-made potato mash as it goes well with the sauce.

Coq au vin - Chicken Braised in Red Wine | Classic French Recipes

Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

History:

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. However, it is generally accepted that it existed as a rustic dish long before that.

A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. Coq au vin is traditionally made with a rooster, but it can be made using a good quality chicken.

Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking. It is very important to know how to make a coq au vin properly.

Before attempting this recipe, there are some things that need to be prepared usually the day before to ensure your coq au vin turns out well. But don't worry, coq au vin is not a difficult French recipe; it is just time consuming.

Frankly, if you make sure you prepare these two things the day before you will find making coq au vin with chicken pretty easy.

Things to do the day before you make coq au vin: Marinate your chicken in red wine; and prepare a brown chicken stock from scratch. If you have these two items ready, just follow the video and you will prepare pretty authentic coq au vin.


Recipe for coq au vin »

Red wine marinade for coq au vin and boeuf bourguignon »

The French Cooking Academy »

’Hunter’s Chicken’ Recipe – ‘Chicken Chasseur’ – By the French Cooking Academy

Poulet sauté chasseur
A chicken chasseur recipe. Chicken chasseur is a classic French stew made with sauteed pieces of chicken, served with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley). It is best made using a cast-iron ‘Dutch oven’(US), or cast-iron casserole (UK). It goes well with a side dish of potatoes or quality tagliatelle. It is best eaten with a dry white wine such as Muscadet.


Get the printable recipe here.

A Recipe That Celebrates Chicken and Tarragon : Poulet à l'estragon

This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet à l'estragon (chicken in tarragon sauce). Using classic cooking techniques the chicken is seared then cooked in a mix of cognac, white wine and stock and cream. toward the end plenty of fresh tarragon is added to the dish to create a subtle tarragon flavored creamy sauce. best served with rice, pasta or potatoes.

Get the recipe here.