Pistou (Provençal Pesto)

Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]

Crème Anglaise (Vanilla Custard)

Crème Anglaise (Vanilla Custard) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider […]

How To Make Croutons

How To Make Croutons Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Croutons (croûtons in French) are a good way to use up stale bread and are great with dips, soups or tossed through salads. The name crouton is a diminutive of the French croûte, meaning crust. Originally crisped […]

How to Fix Broken Mayonnaise or Aïoli

How to Fix Broken Mayonnaise or Aïoli Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the mixture. But all is not lost, you can almost always rescue a runny […]

Whole Egg Mayonnaise

Whole Egg Mayonnaise Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Mayonnaise, a simple emulsion of egg yolk and oil, is the base for many delicious sauces and dips, as well as being a great spread for sandwiches – and it’s so easy to make! Salt plus acid, in […]

Tarte Flambee Forestiere

Tarte Flambée Forestière Like this recipe? You’ll love my online French cooking class inspired by Damien Pignolet! While restaurants in France and abroad add all sorts of toppings to tarte flambée (flammekueche) these days, the traditional toppings I’ve always seen in Alsace are crème fraîche and onion with either speck or mushrooms (or both). So […]

Basque-style Octopus Braise

Basque-style Octopus Braise This Basque-style octopus braise is inspired by a veal dish from the town of Espelette, famous for its dried mild red peppers. I wanted to create a pescatarian-friendly version, but it’s challenging finding seafood that can stand up to a long braise; so few aquatic species lend themselves to that style of […]

How To Make Crepes

How To Make Crepes Like crepes?You’ll love my online French cooking class! Whether you’re wrapping them around a savoury filling or making a dessert like crêpes Suzette, the aim with crêpes is to get them as thin as possible. This comes with practice and a good pan. Start with a heavy based, low-sided frying pan […]

Grilled Provençal Prawns with Ratatouille

Grilled Provençal Prawns with Ratatouille The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook […]

Swordfish in Orange Sauce

Swordfish in Orange Sauce I find that meaty swordfish has quite an affinity with orange. This recipe was inspired by duck à l’orange, so you can call it poisson à l’orange if you want to be fancy. Swordfish has a tendency to dry out if overcooked, so I prefer to buy sashimi-grade fish and keep […]

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