Vive La France! The country that brought us Parisienne bistro classics and lesser-known regional dishes from the sunny Provençe through Spanish-influenced Basque and the Germanic Alsace. Here are some of my favourite French recipes.
Rouille (Spicy Mayonnaise) Like rouille? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can confirm […]
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 […]
Aïoli Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs, and often a little poached fish, called Le Grand Aïoli. […]
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 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 and soups or tossed through salads. The name crouton is a diminutive of the French croûte, meaning crust. Originally […]
How to Fix Broken Mayonnaise or Aïoli Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes One of my favourite kitchen hacks is knowing how to fix broken mayonnaise. If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the […]
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 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). Meanwhile, […]
Basque-style Octopus Braise Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! 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 […]
How To Make Crepes Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes 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 […]
