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Paris, Food, and Fun in Love Among the Recipes
Paris, Food, and Fun in Love Among the Recipes Carol M. Cram I love Paris and I love good food which is why I wrote Love Among the Recipes about a cookbook author who escapes to Paris. There, she writes a cross-over cookbook/guidebook and rediscovers love in all its flavors. In the...
Baby Artichokes Barigoule
Artichokes a la Barigoule is a specialty from the south of France that is perfect for vegetarians looking for something versatile and tasty. The recipe consists of small purple artichokes cooked with onion, carrot, white wine and olive oil and then mixed with fresh herbs (parsley, basil, garlic) at the end. This...
Pepper steak bistrot style
Bistro pepper steak : How to make a pan sauce for steak. If you have been to France and ordered a pepper steak in Paris they always seem to taste that little bit different. In this recipe I am sharing the secrets of the Parisian style pepper steak. INGREDIENTS (SERVES 2) Multiply the...
Tomato and Fennel ragout
This Tomato and Fennel Ragout is a vegetarian side dish and is a great alternative to the famous French ratatouille. It is a similar dish but uses fennel and tomato as the stars of the show. INGREDIENTS ⦁ 400 grams fresh tomatoes or a can of chopped tomatoes. ⦁ 2...
3 simple steps to make Gougeres
Gougeres are delicious cheese choux puffs that can be served as an appetizer for friends and family. Making Choux pastry is in fact very simple and actually works most of the time when using the proper technique and respect cooking temperatures. in this recipe, I am giving you 3 simple...
Crispy ham rolls with sunset sauce
A recipe that brings back memories, this Crispy cheesy Ham Rolls with Sunset Sauce was one of my childhood favourites made with simple ham rolls covered with a tomato based béchamel sauce, covered with cheese and broiled in the oven. You can serve it with pasta – great for kids....
How to make butter from scratch
How do you make butter from scratch? Butter is a key ingredient in French cooking. Making your own French style butter is actually very easy, all you need is good quality cream and a whisk. in this video we will talk first about the origin of butter and learn how it...
Beef Stroganoff with cognac
Beef Stroganoff (or Stroganov) is one of the first recipes that is taught in modern French culinary school, and for good reasons. It is simple, it uses some useful cooking techniques and it tastes great. It is not a French recipe but a bit of a mystery recipe coming from...
Crème Bavaroise (vanilla & chocolate)
The Crème Bavaroise is the base preparation used in French patisserie for filling charlotte cake (charlotte aux fraises, charlotte a la vanille etc..) which is a type of French cake made by lining a charlotte mould with lady finger biscuits and use the créme bavaroise as a filling. the top of...
Salade Lyonnaise
The Salade Lyonnaise is a simple French entrée made with endive lettuce, bacon, croutons and medium boiled eggs. This salad shines when using really good quality ingredients. The dressing using walnut oil makes it special. This salad can also be served with cold meats or slices of cold sausages if...