Learn the basics of cooking with our online classes
Expand your culinary knowledge by enrolling in an online cooking class. At the French cooking academy we offer online cooking...
https://www.thefrenchcookingacademy.com
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...
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...
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...
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...
Mackerel escabeche
In this tutorial we learn how to make the warm marinade called escabèche and create a beautiful and tasty cold starter: Mackerel escabèche.This particular marinade is used to “cook” fish fillets and meats (although using meat with an escabeche marinade is not as common) using a wine and vinegar based...
Asparagus sauce Fleurette
In this recipe we will learn how to make a dish called Asperges sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise,...
Tagliatelle sauce foie gras
In this video tutorial you will learn how to make an authentic sauce foie gras (foie gras sauce). This delicious sauce is built on a base of reduced brown chicken stock and flavored with port and Madeira wine along with cream. Once the sauce base has been reduced, foie gras...
Cookware essentials: what I found work best in my home kitchen
Cookware or more precisely pots and pans is always a difficult topic to treat and to know exactly what to buy for your kitchen can be even harder, especially when you are learning how to cook and want start to equip yourself with the best cookware. There are so many...
Dining Experience
Today I would like to spend a few words to talk about a topic that is not often mentioned, but is in my opinion very important: dining experience. If you have travelled to France or Italy, I am sure you had a chance to eat in a restaurant and I...
Ham Cheese & Mushroom Savory Crepes
French savoury crepes are usually known as standard large crepes or “gallettes” which are topped up with various ingredients, folded and then served to customers. And this is actually what you will find most of the time in Creperies of you travel though France. However there is another type of...