Online cooking classes for homecooks | French Cooking Academy

3 easy ways to cook apples while in confinement

In these confinement times food can be flying of the shelf and you may miss out on the essentials. However for some odd reason Fruits and apples in particular are always available ( at least every where I am shopping) It si really add because apple are really good for...

Stephane

April 4, 2020

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Learn to cook at home with our online French cooking classes

online cooking classes

If you stuck at home due to the current COVID-19 Pandemic and are worried about not knowing what to cook when self-quarantining at home, It is best to see things on the bright side and think that perhaps, now is a good time to expand your culinary knowledge by enrolling...

Stephane

March 24, 2020

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1,522 Views

Mussels recipe with cream and chorizo

Fish and seafood

If you are looking for an easy and tasty mussels recipe to try at home then look no further, This tasty recipe is made with fresh mussels cooked in a creamy white wine, tomato and chorizo sauce. It’s a dish that brings the best of both worlds; seafood on one...

Stephane

February 19, 2020

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389 Views

Pork shoulder braised in milk

This week we are revisiting an old French classic which is pork braised in a mix of cream , milk garlic thym and nutmeg. Once cook we will learn how to create a bread sauce to go with the meat. INGREDIENTS: 1 pork shoulder (scotch) 300 ml cream (heavy whipping...

Stephane

February 7, 2020

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550 Views

Quails with grapes in cognac sauce

Poultry dishes

When autumn arrives in France it’s all about forest produce; mushrooms, game meat, chestnuts and grapesa dn of course game meat such as quails. So, I thought I would celebrate this special time of year with a recipe that uses these seasonal foods. My very autumnal recipe this week is...

Stephane

October 26, 2019

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834 Views

Cream of mushroom soup

Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. Learning the fundamental technique of making cream soups will allow to experience with many other vegetables and make dozens of other cream...

Stephane

August 20, 2019

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4,861 Views

Classic Escoffier French salad platter

Today we explore the several classic french dressings from the Escoffier culinary guide and recreate the classic a French salad platter using 3 of those base dressings. for this particular platter we will combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to...

Stephane

July 21, 2019

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1,608 Views

Cervelle de canut

The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche and the addition of fresh herbs, garlic and shallots. To finish it off, it’s seasoned with salt, pepper, walnut oil...

Stephane

June 1, 2019

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763 Views

How to make Poulet au vinaigre

Today we learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France. The dish consists of sauteed chicken cuts cooked in a sauce made with red...

Stephane

May 16, 2019

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10,835 Views

How to make a garlic soup

This French garlic soup (velouté) is something you must try at least once in your life; it’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it’s super healthy. According to some health pundits garlic soup is more...

Stephane

May 10, 2019

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2,673 Views

Comfort food	confinement recipes
Fish and seafood	French cooking basics
French cuisine history	Great French chefs
How to recipes	Meat dishes
online cooking classes	online cooking course
Online Culinary school	Poultry dishes
Sauces & Stocks	Soups and consomme
Starters and salad	Subscriber's recipes
Sweets and Dessert	Vegetables & Sides
Wine articles and food pairing guides