Charcuterie for beginners is now live
Finally, a charcuterie course for beginners! It is fair to say that French charcuterie is a broad subject. It is full...
https://www.thefrenchcookingacademy.com
Onions and meat tart
Meat in an onion tart may sound a bit odd but the regional dish of Tarte Cauchoise is delicious. The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made. INGREDIENTS ...
Macarons (the old fashioned way)
Old fashioned macarons existed before the modern Parisian style and they are simpler to make. All you need to do is mix 3 ingredients in a bowl with a spoon. INGREDIENTS 100 grams almond meal 200 grams granulated white sugar 60 grams egg white Cookware: 1 wooden spatula, 1 large bowl, a piping bag with...
Brittany Quatre Quarts
Brittany’s Quatre Quarts (Four Quarters) cake is a French version of the pound cake – a cake for total beginners and a great place to start if you have no knowledge of baking. All you need is 4 simple ingredients plus one flavouring of your choice. Keep in mind this one of the...
Champignons a la grecque
Champignons a la Greque, a greek style mushroom recipe, is a cold starter that will surprise you. It is a great way of preparing mushrooms that has gone out of fashion for no good reason. This cold starter was famous in the 80’s but is still delicious today. INGREDIENTS 300 grams button mushrooms (small or medium size) ...
Poulet Sauté Alice
Escoffier’s Poulet Sauté Alice is a simple recipe that will bring a smile to your face as it requires minimum effort and will bring maximum joy to the table. Sautéed chicken in butter served with a creamy mushroom sauce flavoured with white wine, cognac and mushrooms. INGREDIENTS For 4 people: 2 chicken breasts 2 chicken thighs 1 shallot 100...
The Pureed vegetables guide
Learning simple pureed vegetable techniques will allow you to explore a range of new vegetable purees at home beyond mashed potatoes. In this guide we are going back to basics to discover the different techniques to use for specific types of vegetables to achieve a perfect smooth texture every time....
Escoffier Sauce Piquante
Learning how to make classic French sauces will increase your culinary skills and can change the way you cook. This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs. INGREDIENTS For the sauce base: 500 ml / 2 cups brown veal stock (either freshly made or off the shelf) 1 tablespoon onion (small...
Everyday French Baguette
How to make a good French baguette at home, using basic supermarket ingredients and the simplest technique. INGREDIENTS For a standard baguette or a chunkier demi baguette (half a baguette) 250 grams white bread flour 175 grams water (see formula in the video for temperature) 5 grams of sea salt 3 grams of instant dry...
Hand Made Shortcrust Pastry
A shortcrust pastry that is easy and tasty and can be made in a minimum amount of time. This shortcrust (or pie crust) can be used for savoury or sweet preparation. INGREDIENTS 250 grams / 8.8 oz plain flour 180 grams / 6.3 oz plain butter 1 egg yok (from a medium size egg) ...
Soufflé omelette de le Mère Poulard
If you know about soufflé omelette you may have heard of the famous 100+ year old recipe from la Mère Poulard in le Mont Saint Michel in France, but what’s the secret? Discover the brief history of the lady and her recipe as we take to the egg copper bowl and...