French Cooking Academy | The online culinary school for homecooks

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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Register your interest now for 2020 course enrollments

Online Culinary school

Registration our latest online French cooking course “Get Started With French Cooking” is now close but you can still register your interest now by clicking here. This course is the ultimate starting point if you ever wanted to learn french cooking, the way it is taught in French culinary schools....

Stephane

November 19, 2019

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Our New Online French Cooking School Is Now Open

Online Culinary school

A new breed of online French cooking school Access the school now We teach the art of French cuisine to the modern home cook Going out to a restaurant is great but the richest connections happen over a home cooked meal. But cooking for family and friends is intimidating and...

Stephane

November 16, 2019

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758 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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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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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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1,381 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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665 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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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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2,275 Views

Pan fried scallops with crème d’échalote (shallot cream sauce)

Seared scallops with crème d’échalote (shallot cream sauce) is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it’s very similar to beurre blanc. The crème d’échalote goes well with any white fish or, as shown in today’s recipe, with...

Stephane

May 3, 2019

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2,898 Views

Comfort food	Fish and seafood
French cooking basics	French cuisine history
Great French chefs	How to recipes
Meat dishes	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