Blanquette of Pork / Blanquette de porc / Blanquette de veau | French Cooking Academy

Blanquette de porc / Blanquette de veau
Nov 25, 2017 • This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken.

Get the printable recipe here.

WIKIPEDIA:

Blanquette de veau:

In English | En français | En español

Bouchée à la reine : A Warm Starter Fit for a Queen – A French Classic

Recipe:

Ingredients:

6 small vol au vents or 4 large ones (puff pastry casings) You can see a previous video to learn how to make them.

For the boiled chicken:

1 chicken (approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of chopped celery
100 grams of chopped carrots
1 large bouquet garni ( made with thyme, bay leaf, celery and parsley stalks)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 tablespoon of salt
Juice of half a lemon
1 length of cooking string to truss the chicken

For the velouté sauce (Parisian sauce):

1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushrooms (150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced (reserve some chicken meat to for serving)
1 egg yolk
Up to 200 ml of cream (heavy whipping creme or crème fraiche)
1 tablespoon of Cognac
1 tablespoon of chopped parsley
Salt and pepper to season

To ‘white cook’ the button mushrooms:

Water
1 tablespoon of butter
One squeeze of lemon juice

This vol au vent recipe has everything you would ever expect from a French classic dish. Personally, I like to describe it as an elegantly old-fashioned starter fit for Kings.

Some history:

With the pastry chefs of the court of Versailles, the queen of France, Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, King of Poland, is the historical origin of this traditional recipe of French gastronomy.

Inspired by pastries made from sweet puff pastry like the ‘wells of love’ created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.

Italia Squisita – Perfect Pasta: Five Ways to Cook It Right by Luciano Monosilio

May 3, 2019 • Do you think you know all about pasta cooking, don't you? The time has come to test your certainties. Luciano Monosilio shows five cooking techniques to make a perfect pasta: express pasta, pasta risottata, one pot pasta, pressure pasta, pasta off the heat. You'll also get some tricks to make delicious seasonings, but strictly while the pasta is cooking! | Views on YouTube: 419,242

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.

Spain on a Fork: Albert Bevia, Cooks ”Mushrooms Like you´ve Never Seen or Tasted Before” | Spanish Champiñones à l'Andaluza

Sep 3, 2021 - How to Make Southern-Style Spanish Mushrooms.


Get the full recipe here.

If you feel so inclined, you can support Albert Bevia on Patreon here.

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.

Italia Squisita : Risotto by Chef Carlo Cracco

Mar 22, 2019 • Carlo Cracco is one of the most renowned and beloved Italian chefs. Brought up in Gualtiero Marchesi's "golden brigade", together with other great professionals, after travelling Italy and the whole world he's now based in the city of Milan. We visited him in his one-Michelin star restaurant to discover the recipe for the traditional risotto with saffron, "alla Milanese". Enjoy! | Sponsor Riserva San Massimo

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.

Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa/Ina Garten | Food Network

Ina's Beef Bourguignon is just about the comfiest meal ever!

Get the recipe here.

Roasted Beer Chicken Inside a 2 Michelin Star Italian Restaurant with Giancarlo Perbellini

Oct 30, 2020 • Roasted chicken is a typical Sunday dish, an apparently simple classic to enjoy with the family. In reality, the infinite possibilities of flavoring the meat and the complexity of the roasting make it one of the most difficult comfort foods to prepare at home. That's why for the second time we asked a great Michelin chef, in this case, Giancarlo Perbellini from Casa Perbellini, to show us his recipe. It came out a real master class on chicken, and a preparation that combines the greedy bird with the aromas and properties of a great Italian craft beer. In collaboration with Birra Baladin

Ina Garten's Balsamic Roasted Beef | Barefoot Contessa | Food Network

Views on YouTube: 52,146

Ingredients:

2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Directions [Method]:

Preheat the oven to 500 degrees F. [260C / Gas Mark 10] Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.

Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum [aluminium] foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

Note: This recipe was doubled for this episode.

Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network

Jan 25, 2020 • Having guests over for brunch? Ina's frittata is sure to impress a crowd. Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. | Views on YouTube: 183,489

Ingredients:

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Directions [Method]:

Heat the oven to 350 degrees F [177C – moderate heat]. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network

Aug 6, 2021 • Ina combines challah with raspberries and a sweet custard to create a moist French toast! | Views on YouTube: 40,046

Ingredients:

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half [cream]
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar [icing sugar], for serving
Pure maple syrup, for serving

Directions [Method]:

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar [icing sugar], dust with extra orange zest, and serve warm with maple syrup.

Honey and Yoghurt Set Cheesecake - Ottolenghi - The Baking German

It’s super delicious! Honey and yoghurt set cheesecake from the new Ottolenghi cookbook. And it's simple to make. | Views on YouTube: 17,480

Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network

Apr 28, 2020 • Ina's Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they'll be perfect for your brunch lineup. | Views on YouTube: 237,389

Get the recipe here.

Ottolenghi's Potato & Gochujang Braised Eggs

Apr 28, 2021 • Chef Yotam Ottolenghi demonstrates how to make his scrumptious Potato & Gochujang Braised Eggs, using Clarence Court eggs.

Ina Garten's Easy Parmesan "Risotto" | Barefoot Contessa | Food Network

Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. | Views on YouTube: 117,250

Get the recipe here.

Barefoot Contessa's 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network

Sep 20, 2017 • Ina calls her Garlic Roasted Potatoes 'the easiest potatoes in the world.' Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. | Views on YouTube: 2,862,685

Get the recipe – ingredients and method – here.