Authentic French food recipes with step by step video tutorials

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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1 Comment

2,798 Views

Dolcetto and Chicken Marengo

Wine articles and food pairing guides

Dolcetto and Chicken Marengo. A wine from Piedmont, Italy and a great historic French recipe from the battlefield made for Napoleon. Let’s learn more about this wine, how it tastes and why it is a good pairing. SUGGESTED WINE: Dolcetto di Alessandria LOCATION: Dolcetto di Alessandria is a wine made with...

Alessandro

November 17, 2018

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336 Views

Marengo Chicken Recipe for Napoleon

Many of you must have heard of Napoleon Bonaparte and perhaps also his victory over the Austrian army in Italy near the village of Marengo on the 14th of June 1800. But did you know that the recipe called the Poulet Marengo (Marengo chicken) was actually created as a celebration...

Stephane

November 16, 2018

Like 15

5 Comments

3,317 Views

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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939 Views

Wine Clarification

Wine articles and food pairing guides

After watching Stephane’s last video on how to make a beef consommé, I thought this week could be interesting to talk a bit about wine clarification. If you think about it, is it not strange that a fermented grape juice turns into perfectly crystal clear liquid? If I squeeze an...

Alessandro

November 8, 2018

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198 Views

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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1 Comment

1,530 Views

Wine serving temperature

Wine articles and food pairing guides

Wine serving temperature Article By Allessandro Menegatti Last week we started talking about how to pair wine and food, but before we continue in our journey, I thought it could be important to spend a few words on proper wine serving temperature. If you are thinking “Why is this important?”,...

Stephane

October 27, 2018

1 Comment

192 Views

Classic Pot Au Feu Recipe

It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While pot was used to describe the rounded pot to cook on the fire at least since the 11th century there...

Stephane

October 26, 2018

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1 Comment

3,641 Views

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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1 Comment

2,929 Views

Wine and Food Pairing Guide

Wine articles and food pairing guides

A Wine Pairing Guide I am sure that at a certain point in our lives, we have all been in a situation where we had to choose from a long wine menu list or select a wine from the shelves in a store. How do you pick? As with everything,...

Alessandro

October 19, 2018

5 Comments

2,324 Views

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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1,068 Views

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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915 Views

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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990 Views

How to make Beurre Blanc ( butter sauce)

Sauces & Stocks

The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 65...

Stephane

September 27, 2018

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3 Comments

9,543 Views

How to make potato croquettes

Vegetables & Sides

The potato croquettes are bite size fluffy potato snacks that can be serve as a side dish or just be eaten on their own with mayonnaise or other sauces. they are very versatile and easy to make at home and are perfectly suited for kids and adult alike. If you...

FCA

September 22, 2018

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2 Comments

1,600 Views

Escoffier – What’s so great about him?

Many of you may be familiar with the great (now defunct) French chef named : “Auguste Escoffier” often referred to as the father of French cooking. but what you are perhaps less familiar with is the reason why Escoffier is quite so highly regarded, and just how influential he was...

FCA

September 19, 2018

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1,297 Views

Pommes Dauphine (French potato puffs)

Vegetables & Sides

Pommes Dauphine are delicious bite-sized balls of mashed potato wrapped with choux pastry. When deep fried they puff into dumpling shapes. Biting into a Pommes Dauphine is a bit like biting into a feathery cloud and they make a perfect side to a chicken or steak dish. Ingredients to make...

FCA

September 14, 2018

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3 Comments

7,256 Views

Crepes suzette and crepes Flambees

Sweets and Dessert

If you are into French crepes, there are 2 famous French crepes recipe that you need to know and try. the first one is the crepe suzette and the second one is the crepes flambe. However it is important to note that the crepe suzette is not what many people...

FCA

September 9, 2018

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1,431 Views

Essential guide to Crème Brûlée

Crème brûlée (also known as Cambridge burnt cream, crema catalana or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of crispy caramel. It is normally served cold and the custard base is traditionally vanilla flavored. Ingredients Whole Milk 1 Cup (250 ml) Heavy...

FCA

August 22, 2018

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Comment

9,317 Views

The French Pantry: essentials ingredients

French cooking basics

French pantry: Following My live session on YouTube where I talked about what are the essential ingredient you should be stocking in your pantry if you are a French food enthusiast. here is a list to get you started. This list of ingredients will allow you to prepare a wide...

FCA

August 5, 2018

Like 6

4 Comments

2,276 Views

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