How To Recipes

How to recipes: in this category you will find a selection of recipes that demonstrate how to apply a range of French culinary techniques like making a roux, a mayonnaise or a stock from scratch for example.

Christmas Frangipane Almond Cake

The Frangipane is an almond filling use in France to make the famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick layer of creme Frangipane ( which is in fact an almond cream mixed with pastry cream) sandwiched between 2 layer...

Stephane

November 30, 2018

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Classic Soupe aux Choux (cabbage and pork soup)

This is a classic French version of the cabbage soup ( soupe aux choux ). Fresh cabbages are blanched, sliced and cook with smoked pork belly and chicken stock. The chunky pieces of cabbage and smoked pork belly really give that cabbage soup its character. You can use water instead...

Stephane

November 24, 2018

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Financiers cakes Tutorial

Financiers (formerly known as a visitandines) are small bite size almond cake which are flavored with a beurre noisette ( translated as Hazelnut butter because of its color) and topped up with a piece of fruit or flakes almonds. the original Financiers are baked in small rectangular cake pans but...

Stephane

November 11, 2018

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Beef Consommé with Deslignac Royales

The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a clear soup that is actually called a consommé. Consommé in Escoffier cuisine can be served with various garnish such as pasta (vermicelli’s and the sort) croutons, vegetables and also with...

Stephane

November 2, 2018

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Fish Filet With Dugléré Sauce

This classic French fish recipe was a creation of Adolphe Dugléré which was renowned French head chef working at the Cafe Anglais in 1866 which became the most famous Paris restaurant of the 19th century. Adolphe duglere is also the creator of many world renowned dishes such as the Pomme...

Stephane

October 19, 2018

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Trout Meuniere (with toasted almonds)

The trout Meuniere with almond ( truite aux amandes) is a classic french recipe that uses the Meuniere style of cooking, where The fish is first coated in flour then pan fried and served with lemon juice,butter and parsley. toward the end some toasted almonds are added to bring an...

Stephane

October 12, 2018

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How To Make & Use Court bouillon

The court- bouillon is a liquid used for short cooking, by poaching , of certain fish and crustaceans composed of salt water and pepper moistened with white wine or vinegar, carrots and sliced onions, and a bouquet garni. Court bouillon loosely translates as ‘briefly boiled liquid’ (In French “court”) or...

Stephane

October 10, 2018

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Croquembouche: the how to guide

Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be translated as “a crunchy bite”) is often attributed to Antonin Carême,who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in...

Stephane

October 7, 2018

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How to make Espagnole sauce

Cooking Time: 2h30 mn

French cuisine

The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. This sauce has strong beef and tomatoes flavours with a hint of bacon in the background....

FCA

June 10, 2018

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Escoffier Method Brown Stock

Escoffier brown stock or (estouffade) is the recipe I am trying today. This brown cooking stock is realised in 2 stages. Where the beef bones are first cooked to create a bone broth. and the broth is then used to moisten and cook fresh pieces of meat creating the final...

FCA

June 3, 2018

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Madeleines: All the secrets to get them perfect

If you have you ever wanted to know how to make the real and authentic looking french madeleines then this recipe is for you. in order to get those perfect looking little madeleine cake you need know a few little secrets, use the right madeleine and have a recipe that...

FCA

May 26, 2018

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1 Comment

French Style Lemon Tart ( Tarte au citron)

The French Style Lemon Tart is another delicious dessert whose popularity extends beyond French borders. It is made out of a creamy and buttery cream infused with a sharp lemon flavour. The filling (similar to a lemon custard) is typically poured into a pre-baked homemade sweet and biscuity shortcrust pastry...

FCA

May 19, 2018

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How to Make a French Chocolate Mousse

French chocolate mousse is one recipe with true universal appeal. It is sweet, light and fluffy and has that intense chocolate taste that appeals to almost anyone. But as delicious as a chocolate mousse can be, there is one hurdle you need to overcome before you can kick back and...

FCA

May 7, 2018

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Croque monsieur and Croque Madame Secrets

The famous French croque monsieur and Croque madame story. Did you know that those toasted sandwiches first appeared in Paris in the 1900’s. A simple formula that used sliced bread ham, cheese plus an egg for the croque madame. Of course in modern time some other ingredients have been added...

FCA

April 17, 2018

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