French Cuisine

Showing posts with label French Cuisine. Show all posts

Pear Clafoutis – Almost as Good as it Looks

admin September 10, 2019 Add Comment Dessert, French Cuisine, Fruit Edit

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Throug...

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

admin September 18, 2015 Add Comment Dessert, French Cuisine, Tips and Techniques Edit

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you goi...

Peach Financiers – Because French Bankers Hate Dirty Money

admin August 21, 2015 Add Comment Cookies, Dessert, French Cuisine Edit

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...

Snail-less-cargo – April Fools?

admin April 01, 2015 Add Comment Appetizer, French Cuisine, Vegetables Edit

In case you’re wondering if I thought of the name first, and then developed the recipe, I think we both know the answer to that question. T...

Demi-Glace: Part 2 – Half Again

admin March 26, 2015 Add Comment French Cuisine, Sauces, Tips and Techniques Edit

I could’ve squeezed this stuff into the last video ( Demi-Glace Part 1 ), but it was already too long, and I didn’t want to rush through wha...

Demi-Glace: Part 1 – Feel the Veal

admin March 23, 2015 Add Comment French Cuisine, Sauces, Tips and Techniques Edit

If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but fin...

Scallop Gratin – When it Comes to Scallops, Dry is Good

admin March 12, 2015 Add Comment Appetizer, French Cuisine, Seafood Edit

As far as I’m concerned, a simple gratin is the most delicious way to cook fresh scallops. The technique is infinitely adaptable, and as lon...

Brandade – Hot Cod

admin February 26, 2015 Add Comment Appetizer, French Cuisine, Seafood Edit

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish fr...

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

admin May 08, 2013 Add Comment Breakfast, Cheese, French Cuisine, Pork, Sandwiches Edit

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict...

Crème Caramel – Maybe the Best Dessert Ever

admin March 11, 2013 Add Comment Dessert, French Cuisine Edit

It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to...

Grand Marnier Soufflés – Rising to the Occasion on Valentine’s Day

admin February 11, 2013 Add Comment Dessert, French Cuisine Edit

Presenting this gorgeous Grand Marnier soufflé to your Valentine at the end of a romantic dinner would certainly impress, but imagine actual...

Fish Stew – Sexy Is As Sexy Does

admin February 06, 2013 Add Comment French Cuisine, Potato, Seafood, Soups, Stews Edit

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Pu...

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

admin December 04, 2012 Add Comment Breads, Cheese, Chicken, French Cuisine, Pork, Sandwiches Edit

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then th...

Peach and Blackberry Flognarde - As Delicious to Eat as it is Fun to Say!

admin May 20, 2009 Add Comment Dessert, French Cuisine Edit

I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an ...

Tarragon Walnut Brown Butter Sauce and the Mathematics of Mmm

admin April 30, 2009 Add Comment French Cuisine, Sauces, Seafood Edit

There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made bro...

Asparagus Pie - A Savory Green Take on Sweet Cherry Clafouti

admin April 29, 2009 Add Comment French Cuisine, Vegetables Edit

It's not often a dessert recipe inspires a savory dish; it's usually the other way around, but this asparagus pie is a direct result...

Chicken Breasts with Herbs De Provence and Mushrooms

admin May 14, 2007 Add Comment Chicken, French Cuisine, Mediterranean Cuisine, Vegetables Edit

Well, I found another one! Yes, another very old clip from my original blog that hasn’t been posted here yet. This recipe is very similar in...

Pork Confit - Part 2: The Quintessential Charcuterie Experience

admin April 26, 2007 Add Comment French Cuisine, Pork Edit

In Part 1 of this recipe, as I hope you saw, we made a classic brine and soaked our pork for 48 hours to impart flavor and moisture. In par...