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Authentic Bearnaise Sauce -  Bearnaise tutorial -  Step by Step French Recipe
 
08:09
Learn how to make an authentic French Bearnaise sauce with this step by step video recipe. It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish. as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon 's main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes. this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs) - 250 g of unsalted butter ( for the clarified butter) - 4 egg yolks mixed 1 table spoon of water. - 3 shallots finely chopped - 4 tablespoons of chopped tarragon - 2 tablespoons of chopped chervil - 200 ml of white wine - 100 ml of tarragon vinegar - 2 teaspoons of freshly cracked black - Salt and pepper to season ****************************************** ingredients I use in the video: 2 table spoons of good quality dry white wine 3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar) 2 egg yolks 2 table spoons of cold water 100 grams of clarified butter 15 grams of finely chopped French shallot ( Aprox 1 small shallot) 2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end) 1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end) 1 teaspoon of black peppercorn (roughly crushed ) a pinch salt for the seasoning Here is link for the clarified butter: https://youtu.be/cpcwDDpNpgM link for the explanation on how to keep track of the temperature of your sauce: https://youtu.be/_a4sio7ix- for food convertion: http://www.convert-me.com/en/convert/cooking/
Views: 308892 French Cooking Academy
How to Make Pie Crust by Hand  - Great for Pies & Quiches
 
04:36
See how to make a pie crust ( shortcrust pastry) by hand in 10 minutes . ideal for quiches and pies. well this is exactly what I am going to do today. I am leaving the food processor behind and I am going back to the roots by making a great and delicious French shortcrust pastry using Fresh butter and eggs. Making your own dough for tart pies and quiches will always taste much better than the one you buy frozen from the supermarkets. there is simply no comparison. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/shortcrust-pastry/ for the food unit conversion: http://www.convert-me.com/en/convert/cooking/
Views: 51921 French Cooking Academy
How To Make French Hot Chocolate At Home
 
05:40
If you ever wonder how to make French hot chocolate at home like in France, then this video is for you. The French hot chocolate or "chocolat chaud" can be served for breakfast or during cold winters days just in a mug in and enjoy it in the afternoon around tea time. Ingredients on the website: https://www.thefrenchcookingacademy.com/recipe/hot-chocolate/ This video will show you how to make that recipe from scratch with easy to follow instructions. in this video I make a bit of a "gourmet" breakfast hot chocolate which is infused with vanilla and cinnamon . both of those spices bring a delicate flavour that goes really well with chocolate.i am saying gourmet but perhaps i should say contemporary instead, because the modern way of doing this would be for many french people to use of the shelf powder chocolate mix like banania with milk added to it to get a hot chocolate done. so yes it’s not like every home is making the effort of making that recipe from scratch but it is the real hot chocolate recipe . note: if you want a more liquid hot chocolate for easy drinking just add some more milk. in its more liquid form (with lots of milk) you can also drink that chocolate cold ************************************************** Other things you can check: The Essential French Cooking Toolkit Link: http://a.co/1AtESqZ Visit my website: https://www.thefrenchcookingacademy.com Become a Patron to help me make more videos: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ **************************** if you need an online food converter: https://www.convert-me.com/en/convert/cooking/
Views: 1188116 French Cooking Academy
Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy
 
10:45
chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley) . it is best made using a cast iron dutch oven. Goes well with a side of potatoes or quality tagliatelli and a bottle of dry white wine like a Muscadet wine. https://goo.gl/jYrSwx recipe and ingredients on the website: https://www.thefrenchcookingacademy.com/recipe/chicken-chasseur/ You can pair this dish with tagliatelle, rice or boiled potatoes, or potato gratin -------------------------------------- Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx Get the printable recipe on the website: https://goo.gl/jYrSwx --------------------------------------- If you enjoy watching the channel and want to support the work I do, this is how you can help: Visit the channel shop page ( link below) and browse for anything you like on amazon. As amazon partners with the channel, If you decide you buy any items using my shop link, a small percentage of that sale will be given back to the channel by Amazon. Making food videos is a costly business and those small contributions are vital for small channels like mine to continue to exist. So if you want to see the channel grow and want me to continue produce more and better videos, anytime you think on buying something on amazon remember that you can if you like use the channel link and greatly help the channel.😁😍 You can access the page here: https://www.amazon.com/shop/thefrenchcookingacademy ------------------------------------- I have added community translation so if any of you wants to translate in your local language use the link below: http://www.youtube.com/timedtext_video?ref=share&v=8HUlxam6X5Q
Views: 415188 French Cooking Academy
What is a Roux and how to Make it? - White, Blond and Brown Roux
 
04:55
what is a roux and how do you make it? the Roux is one of the core ingredients you use in order to make a wide range of French Sauces. at its core its a simple mix of butter and flour used in equal quantities which is then cooked for a few minutes and used afterwards to thicken sauces and give them a certain coloration. mainly White,Blond and Brown. Ingredients to use and quantities to make a roux is as follow: For 1 liter of liquid (2.113 us pint/33.81 fluid ounce) you need: 40 to 70 grams of unsalted Butter 40 to 70 grams of plain Flour Cooking times: White Roux 3 to 4 minutes maximum Blond Roux 4 to 6 minutes maximum Brown Roux 6 to 8 minutes maximum handy converter: http://www.convert-me.com/en/convert/cooking/
Views: 69358 French Cooking Academy
How To Make A French Mayonnaise Sauce (in just a few minutes)
 
04:27
How To Make A French Mayonnaise Sauce: The French mayonnaise sauce is simple, delicious and only takes a few minutes to make. In this tutorial I demonstrate the technique on how to make a French mayonnaise sauce .it is usually made with sunflower or peanut oil but you can use other oil . just do not use olive oil as it will give a bitter taste and alter the colour of your mayonnaise. ingredients and recipe on the website: https://www.thefrenchcookingacademy.com/recipe/mayonnaise-sauce/
Views: 404426 French Cooking Academy
Bœuf Bourguignon Recipe | Classic French Recipes
 
13:21
This beef bourguignon recipe (red wine beef stew) is a staple food in France as it is perfectly suited for home cooking. This step by step video recipe will clearly show you how to recreate that dish and get those incomparable burgundy flavors on your table. The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too. Full recipe on the website: https://www.thefrenchcookingacademy.com/recipe/boeuf-bourguignon-recipe/ Cook the stew in the oven (with the lid on) at 200 Celsius or 392 F for 2h to 2h.30 minutes if you need to convert to other format use this converter: http://www.convert-me.com/en/
Views: 185517 French Cooking Academy
Pork Medallions (filet  mignon) With Mushroom & Port wine Sauce | French Bistro Recipes
 
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this video recipe is a step by step demonstration on how to cook pork medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine. In order to make make that recipe will need the following ingredients: food converter: http://www.convert-me.com/en/convert/cooking/ 600 grams of Pork filet 100 grams of Button mushroom (small size) 50 ml of Port wine (portuguese port is very nice) 250 ml of Pure or double cream. (do not use light cream) 250ml of good quality stock or home made stock ( veal or chicken stock) 100 grams of plain flour ( to coat the meat in) 50 grams of unsalted good quality real butter (not Margarine) Ustensils: Frying pan: http://amzn.to/29N9OtX Stockpot: http://amzn.to/29zj5qi Rounded saute pan: http://amzn.to/29HaT8R
Views: 116408 French Cooking Academy
Classic French onion soup recipe - How to Make Onion Soup
 
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how to make and authentic French onion? In this video we look at the classic way of making a French onion soup step by step. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/french-onion-soup/ How to make your own bouquet garni: https://youtu.be/V35qP2dEywg In order to make an onion soup the way its done in france, you have to keep things simple. No sugar, no flour, no spirit, vinegars or wines, just good quality butter, onions and beef or veal stock. to top it up of course you will have to use a French style baguette and some gruyere or comte cheese (I use comte cheese in this video). if you are vegetarian yes you can use vegetable stock instead but the taste will not be the same.
Views: 90870 French Cooking Academy
French Bistro Saute Potatoes Cooking Secrets | French Bistro Recipes
 
06:45
French bistro saute potatoes are delicious. Always slightly crispy and tender at the same time. Today we are looking at the cooking secret behind the french panfried potatoes and how to get them perfect every time. in this video recipe we are learning how to make French bistro style saute potatoes with onions and a hint of parsley. They will make a wonderful side or an lunch nibble. Ingredients for a saute potatoes side ( 2 -4) servings: Half a kilo/ 1.2 pounds of potatoes (suited for frying /roasting) 1 medium size onion (sliced) 3 tablespoons of fresh parsley (chopped) Salt and pepper for the seasoning 3 tablespoons of peanut (groundnut) oil Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying steel pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 61588 French Cooking Academy
30 Cloves Garlic Chicken Recipe | French Bistro Recipes
 
07:43
Chicken braised in wine and cognac and 30 cloves of garlic, this French bistro packs a punch of flavors.https://goo.gl/5fF5jY Ingredients and recipe: https://www.thefrenchcookingacademy.com/30-cloves-garlic-chicken/ can be served with a ratatouille or macaroni gratin pair with a white burgundy or chardonnay. This French cuisine 30 cloves garlic chicken recipe dates back from our grandmas time and there is no clear origin that I know of as to why someone decided to cook a chicken with 30 or even 40 cloves of garlic. I know that the French soil is perfect for garlic growing and many region also have farm chickens widely available so perhaps that back in the days, farmers did not have much else to cook just decided to use what they had: garlic and chicken.but who knows? Anyway in this modern day french bistro food version, we are simply sauteing pieces of chicken with lots of garlic cloves. the dish is then flambe with cognac and deglazed with white wine to create that super concentrated jus full of flavors. The garlics clove are cooked in their sleeves so the chicken does not taste that must of garlic but what you do get, is garlic cloves that are cooked from inside and almost become pureed garlic. in this video I give two version of that easy garlic chicken recipe. one version is the original French bistro chicken recipe and the second is my twist of that recipe where I only create a quick creamy garlic sauce at the end. no use to say that if garlic is your thing you have to try that 30 cloves garlic chicken recipe. The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://www.thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 97666 French Cooking Academy
French style Leek and potato soup ( good practice for your first soup)
 
07:50
How to make a simple leek and potato soup. well if you don't this is the step by step video recipe is for you. we are looking to day at the french classic soup called the "Potage parmentier" which is a simple but delicious creamy leek and potatoes and soup. Soups are really easy to make and they will always taste better than anything you buy in a supermarket, when made from scratch. The key is to always get the best ingredient you can for your soup. you can also use this method with other vegetables as well, it is really up to you, so please make the soup YOU like. in this video I will be using: 50 cl of vegetable stock 50 cl of water 20 cl of double cream 200 grams of minced leek (use only the white part of the leeks) 400 grams of non waxy potatoes (I used Dutch cream) 20 grams of butter a pinch of black pepper 5 to 10 grams of rock salt some flat leave parsley to garnish
Views: 32222 French Cooking Academy
How To Make Shortcrust Pastry In A Food Processor
 
05:11
In this video we look at how to make a sweet shortcrust pastry using a food processor. Making a shortcrust pastry in a food processor is really a time saver and allows you to make large quantities. And the big advantage is that it is extremely fast and consistent. last but not least, the pastry will taste the same as if you were making it by hand. So now there is no excuse of not trying some baking yourself! For this recipe you need: 250 Grams of plain flour 1 egg yolk 12.5 grams of white sugar (!!optional !! use only for the sweet version of shortcrust pastry) 125 grams of unsalted Butter 2 to 5 grams of salt 50 ml of water when done cover in plastic wrap or a cloth and let it rest in the fridge for at least 2 hours Once the dough has rested and you want to use it, take it out of the fridge and let it sit at room temperature for an hour or so which will make it easier to lay out using you rolling pin. for conversion: http://www.convert-me.com/en/convert/cooking/
Views: 45039 French Cooking Academy
French Choux Pastry Recipe for Puffs and Eclairs
 
11:56
Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily. Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry. Quantities used in this video: 3 organic eggs (for the dough) 1 egg (for the glazing) 200 ml of water (6.76 fluid OZ) 100 grams of plain flour (0.80 us cups) ( 80 grams of butter (5.5 tablespoons) 10 grams of Sugar (2 and a half teaspoons) A pinch of Salt To cook the choux pastry Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them. http://www.convert-me.com/en/convert/cooking/
Views: 361619 French Cooking Academy
How to to make a Chicken Stock from scratch
 
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in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water. Remember that by making your own stock you will always get better flavors in your dish. in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations. Ingredients needed: 1KG in total of either chicken bones and or chicken pieces 100 grams of Carrots 100 grams of onions 200 grams of leek (White part only for the bouquet garni) 80 grams of Celery stokes 1 bouquet garni Cooking liquids: 1.5 Liter water or stock (for double the flavor) Sesonning: rock salt cloves (pinned on the onions) black peper (optional) Cooking time: 45 minutes to an hour Technical term used: - Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly ) video link on how to make the bouquet garni: https://youtu.be/V35qP2dEywg
Views: 19146 French Cooking Academy
Ribeye Steak With Red Wine Sauce | French Bistro Recipes
 
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The red wine sauce I am making today is not a bordelaise but the common Red wine sauce made in French bistro. In france we call it the "Sauce Marchand de vin" which translate in to the wine maker sauce or wine merchant sauce. it gets its name for its simple and quick preparation that can by be done by anyone and also for its hearty / down to earth style which could be compared to a good winemaker. what ever the story is, it is a delicious little sauce that I strongly recommend you try. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/steak-red-wine-sauce/ tips for cooking the meat: depending on how thick your piece of meat is you will have to time accordingly. but as a rough guide start by browning each side of the meat for 2 minutes on high heat. after that reduce the heat to medium low and let the meat cook further. My thick piece of meat took 12 minutes in total for a medium rare. However if you cut is thinner it will not take that long so be carefull Best to use a frying pan like this one: http://amzn.to/2pyW8ue
Views: 91725 French Cooking Academy
Duchesse Potatoes Recipe - A Great Way To Cook Potatoes
 
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Duchess potatoes recipe. a great alternative to potato mash. easy potatoes recipe to make at home. This video will show you how to make Duchess potatoes from scratch. Duchess potatoes can be used a side dish with salad, meat or fish and can be done in all kind of shapes you want. great fun when you want to be cooking with your kids too. Ingredients and written recipe on my website https://www.thefrenchcookingacademy.com/recipe/duchess-potatoes/
Views: 108974 French Cooking Academy
How to Make a Quiche Lorraine (with Cheese) | All Time French Classic
 
05:25
This quiche recipe is easy to make and is the classic French version of the famous quiche Lorraine. its easy to make, its delicious and you can use the same "savory custard" with a whole ranges of other garnishes meat veg or fish , everything works. this recipe is simple and super versatile. perfectly suited for home cooking. Its best to try the original first (the quiche Lorraine from this video) then experiment with various fillings. Ingredient and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/rabbit-mustard-sauce/ food converter: http://www.convert-me.com/en/convert/cooking/
Views: 37063 French Cooking Academy
Easy Beef and Carrot Stew: Simple French one pot dish
 
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Easy Beef and Carrot Stew (boeuf carrotes). A classic French beef stew with a unique sweet taste: recipe and ingredients on the website : https://www.thefrenchcookingacademy.com/recipe/french-beef-stew/ This classic french recipe is a simple Beef stew cooked with onion and and good amount of fresh carrots, shallots, a hint of tomato paste and some white wine. it has a very singular sweet taste to it and can be made at home very easily. Music: Cowboy Sting by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400015 Artist: http://incompetech.com/ **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://www.thefrenchcookingacademy.com **************************** You can access the page here: http://www.amazon.com/shop/thefrenchcookingacademy If you enjoy watching the channel and want to support the work I do, this is how you can help: Visit the channel shop page ( link below) and browse for anything you like on amazon. As amazon partners with the channel, If you decide you buy any items using my shop link, a small percentage of that sale will be given back to the channel by Amazon. Making food videos is a costly business and those small contributions are vital for small channels like mine to continue to exist. So if you want to see the channel grow and want me to continue produce more and better videos, anytime you think of buying something on amazon remember that you can if you like use the channel link and greatly help the channel.😁😍 You can access the page here: https://www.amazon.com/shop/thefrenchcookingacademy
Views: 30934 French Cooking Academy
Gratin Dauphinois (Creamy Potato Bake) | All Time French Classics
 
08:52
The gratin dauphinois is one of the most commonly served side dish in France and knowing how to make a good gratin is a must if you like French food. make sure you use potatoes that suited for roasting The list of ingredients and the written recipe is on the website http://www.thefrenchcookingacademy.com/recipe/gratin-dauphinois/
Views: 195903 French Cooking Academy
Moules Marinière - The Classic French Mussel Dish
 
07:13
This step by step video recipe will show you how to make authentic Moule marinieres the way it's done in France. The Moules Mariniere recipe is easy to make, does not cost much and is absolutely delicious. Moreover, I think this is the one French seafood recipe anyone should know (provided you like seafood of course). Now what are Moule marinieres? well, In a nutshell it's mussel cooked with a mix of butter, shallots, garlic, celery and white wine. it is a dish that can be served with either white wine or beer and if you want to do it the belgian way then just add French fries on the side. The proportions used in this video are enough to serve two people (starters size) Ingredients used: 1 kG of Fresh Mussels 1 clove of garlic A bunch of flat Parsley (1 tablespoon finely sliced) A small branch of celery (finely diced) 10 grams of unsalted Butter 200 milliliter of Dry white wine (example: sauvignon blanc) 1 bay leaf A few twigs of thyme Salt and pepper (to correct the seasoning of the sauce if needed) 1 tablespoon of double cream (optional) For the full written recipe please click the link below: https://thefrenchcookingacademy.com/2016/10/09/moule-marinieres-recipe/
Views: 21425 French Cooking Academy
How to Make a Bechamel Sauce: Use in Bake & Souffle
 
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How to make a true Bechamel sauce. The Bechamel sauce is one of the classic French Sauces that can be used on its own or mixed with other ingredients to create a wide variety of other sauces. it is extremely easy to make and you should always make it from scratch instead of buy it ready made . A homemade sauce will always taste much better and you can add your twist to it and make it yours. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/bechamel-sauce/
Views: 64639 French Cooking Academy
How To Make a Cassoulet step by step | French Cooking academy visit south of France
 
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How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce. Ingredients and Written recipe on the website: https://www.thefrenchcookingacademy.com/recipe/authentic-cassoulet-recipe/ ================== Recommended items for this recipe ================== Great all purpose earthenware dish : http://amzn.to/2frpW9J Great Ballon glasses wine drinking: http://amzn.to/2wMEJmI ================== Cooking time and tips: ================== The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook. The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes. After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans . Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually: 1 hour first, until the juices evaporates and a crust forms at the top of the beans. Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish. A traditional cassoulet has to be cooked in a Cassole (Earthware) pot ========== The story ========== Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (http://bit.ly/2jxBmtC) the town of Revel, France. After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us. The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew. ======================= About the French Cassoulet: ======================= The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side. It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes. in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com http://www.convert-me.com/en/convert/cooking/
Views: 164155 French Cooking Academy
Steps By Step Instruction To Make Clarified Butter - The French Cooking Academy
 
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Step by step instructions on how to clarify or make clarified butter. Clarify butter in french cuisine is used to make various sauces like the sauce Hollandaise and sauce Bearnaise. but you can also use clarify butter to cook meats or other ingredients.
Views: 44789 French Cooking Academy
Twice Cooked Comte Cheese Souffle with Pancetta & Thym Sauce
 
12:33
Learn how to make a twice baked cheese souffle with this step by step video demonstration. souffle are actually easy to make if you follow certain steps. the twice cooked souffles are easier because they can be prepared in advance and you don't have to worry about the souffle deflating as it will rise again during the second bake. in this video we look at how to make a twice baked cheese souffle from scratch. you can use comte cheese if you have access to it but its a bit pricey. Cheddar also works fine and is cheaper. Link to the full recipe: http://www.thefrenchcookingacademy.com/twice-baked-cheese-souffle-thyme-pancetta-sauce/ food converter: https://www.convert-me.com/en/convert/cooking/
Views: 24838 French Cooking Academy
How To Make A Tasty Ratatouille - Classic French Recipes
 
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this video will show you step by step how to make the french ratatouille recipe. Ratatouille is a typical example of a great simple, healthy and delicious vegetable dish that is easy to make and is suited for adult and kids. It can be serve on its own with bread for a complete vegetarian dish. that simple recipe uses a mix of aubergines, zucchini,onions,garlic, tomatoes and bell peppers stewed together at low heat. it only takes 30 minutes to make including cooking time. In France this is staple dish that is commonly made by parent for the whole family Ingredients to use: 1 small aubergine (eggplant 1 zucchini (courgette) 2 small bell peppers 1 garlic clove 1 small onion few twigs of fresh Thyme 1 bouquet garni (in a sachet) 3 bay leaves. salt and pepper to taste olive oil to cook.
Views: 63391 French Cooking Academy
Roasted Fennel Recipe: The King Vegetable of Provence
 
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Roasted fennel and cherry tomatoes simply are a match made in heaven. This recipe will make you love fennel again. pieces of fennel are blanched, lightly seasoned with salt, peper, extra virgin olive oil and then oven roasted, alongside juicy cherry tomatoes. Get a taste of the south of france and work on your mediterranean diet with this lovely dish. This has to be the best way on how to cook fennel. It's simple it's quick and it taste delicious, it just does not get better then that. this fennel side dish goes very well with grilled fish such as salmon, ocean trout or other white fish. Ingredients for 4 people ( as a side dish): 2 fennel bulbs a dozen cherry tomato on the vine salt and pepper to season olive oil to sprinkle over. Cooking times: 12 mn blanching time ( precooking the fennel in salty boiling water) Roasting the fennel with tomatoes: in the oven for 20 minutes at 200 degrees celsius /392 F then finish of for a further 5 minutes under the broiler to chargrill the fennel slightly. The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 18062 French Cooking Academy
French Potato Gratin With Comte & Gruyere Cheese | French Bistro Recipes
 
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The Potato Gratin with cheese is a one pot style recipe where potatoes are pre-cooked in milk and cream then cooked in the oven with pancetta and cheese. this version of the potato gratin with cheesew is a savoyard (from the French the savoie region) style of gratin of potatoes that can be done in two ways, one with the milk an cream but you can also replace that mix with just vegetable or chicken stock and use it to cook the potaotes in the oven, that makes for a lighter version. Ingredients used in this recipe: 1 kg of yellow flesh potatoes 2 garlic cloves 1 teaspoon of nutmeg 1 onion 250 ml of full cream milk 125 ml of heavy cream 100 grams of pancetta or bacon 150 grams of comte cheese 150 grams of gruyere cheese salt and pepper to taste a teaspoon of nutmeg cook for 30 minutes at 180 to 200 celcius The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://www.amazon.com/shop/thefrenchcookingacademy ****************************
Views: 47926 French Cooking Academy
How To Make Hollandaise Sauce - Tutorial
 
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How to make an Hollandaise sauce. This step by step video tutorial explains how to to make an hollandaise sauce the way its taught in French Culinary schools. The first part of the video covers the technical skills to be applied for the recipe and in the second part I run a practical demonstration. Ingredients for enough sauce for 4 people (divide the proportion if you need less sauce) 250 grams of clarified butter 4 egg yolks (free range eggs) 20 millimeters of water The juice of half a lemon (do not use limes) 1 or 2 pinch of Salt for seasoning small pinch of cayenne pepper (optional) if you need to convert to add measurment you can use the link below: http://www.convert-me.com/en/convert/cooking/
Views: 41613 French Cooking Academy
Navarin of Lamb  (French lamb stew) | Classic French Recipes
 
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This video recipe gives you step by step instructions on how to make an authentic lamb navarin which is a classic lamb casserole dish. It is an entry level recipe that is easy to realize at home. cost wise that recipe is fairly inexpensive as It uses lamb shoulder meat. This dish in French is called Navarin d'agneau but it can be translated as a lamb stew recipe. The ingredients below are enough to cater for 4 people. Ingredients for the Navarin: Lamb shoulder 800 grams without the bone. 100 grams of carrots 100 grams of onions 2 cloves of garlic 20 g of tomato paste 20 grams of flour 20 grams of butter 5cl of oil (with high smoke point) 1 bouquet Garni a small bunch of curly Parsley a few pinch of salt and pepper 6 potatoes (suited for boiling) For the caramelized onions: 250 of pearl or small pickling onions. 10 grams of sugar 20 grams of butter enough water just to cover the onions. Link to the video on caramelised onions: https://www.youtube.com/watch?v=Fwn6Xmvgz2M The stew pan used in this video: http://amzn.to/294m3hw
Views: 107192 French Cooking Academy
Espagnole Sauce: History, Origin and How To Make It Step By Step
 
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Espagnole Sauce: history, origin: learn about the espagnole sauce origins and how to make it with this video recipe. ingredients and written recipe on the website: https://www.thefrenchcookingacademy.com/recipe/espagnole-sauce-recipe/ The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. This sauce is also called sometimes brown sauce and have strong beef and tomatoes flavours with a hint of bacon in the background. you can preserve that sauce in the fridge for 24 hours or freeze it for further use. it is a great sauce to use to further enhance any meat dished you make. Today we look at an espagnole recipe taught in French culinary schools. there many methods that exist and this is one of them. The cast iron dutch oven I used: https://amzn.to/2k7w5K7 support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ My favorite frying pan: https://amzn.to/2k4wIUx **************************** Online food converter: https://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 87617 French Cooking Academy
French Tomato Sauce Recipe - French style tomato sauce
 
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French tomato sauce recipe . how to make a classic french Tomato sauce. tomato sauce is part of the few mother sauces which can be used on its own or combined with other sauces. This is the best tomato sauce for Eggs on toast ! Good alternative to other sauces it taste great and can even be served on its own as a tomato soup. The ingredients needed for this recipe are: 50 grams butter 30 grams of flour 100 grams of bacon 100 grams of carrots 100 grams of onions 1 liter of vegetable or chicken stock (you can also use plain water as well if you do not have stock) 1 bouquet garni 10 grams of garlic 10 grams of shallots 1 kg of fresh tomatoes or equivalent 100 grams of Tomato puree 1 nudge of butter (chestnut to walnut size) for the finishing touch
Views: 22402 French Cooking Academy
Tomato Tart Get a Taste of Provence
 
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Tomato and Mustard Tart recipe. This recipe can be qualified as the ultimate summer recipe originating from the south of France. it is a surprisingly easy yet delicious recipe that can be made in small or large size. you could compare this as some of of pizza with its delicious tomato and herb base but the mustardy taste makes it totally different. In france people in the south make all kind of version of that same recipe to vary the flavors. I am giving you today the vegetarian version of this lovely recipe but the two main other things you can do it is to add anchovies or cheese on top of the tart. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/tomato-tart/
Views: 66149 French Cooking Academy
Duck breast a l'Orange ( Orange duck ) | Classic French Recipes
 
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Duck a l'Orange Recipe ( with Duck Breasts): A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.https://goo.gl/X8EgpK Ingredients needed for 4 people for the duck a l'orange recipe: Meat: 4 duck breasts with the fat on For the Sauce: 500 ml chicken stock ( has to be prepared and filtered in advance) juice of 2 blood oranges 25 grams sugar 50 ml red wine vinegar juice of 1 small lemon For the macerated orange peels: 1 quarter candied orange peel cut in thin strippes 2 star anise 25 grams sugar 50 ml cointreau (orange liquor) juice of 2 oranges For the glazed turnips: 4 turnips detail in small balls (using a melon baller) 1 tablespoon of butter 1 tablespoon granulated sugar 200 ml of water (to cover the turnips half way up) Decoration for the plates when serving: 1 orange cut in slices 1 small bunch parsley (use just a few leaves to decorate) for side dish: this duck with orange sauce can be served with saute potatoes and roasted parsnips. ------------------------------------------------------- check the step by step ext recipe: https://goo.gl/X8EgpK ---------------------------------------------------------- if you ever wonder how to make or cook a duck a l'orange, this duck a l'orange step by step recipe will hopefully help you. In all honesty, it is not a real French christmas dinner dish but it can be a nice addition if you are looking for a Christmas dish idea. The biggest challenge in French cuisine when making a real ( authentic) duck a l'orange recipe, is to get the right balance in your sweet orange sauce. It has to have to right combination of sweet, sour and acidity level with a nice zing of fresh orange flavours. the consistency has to be syrupy and almost sticky. ----------------------------------------- The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 34471 French Cooking Academy
How to Glaze and caramelized pearl Onions - Step by Step Demonstration
 
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In this step by step video we look at how to glaze or caramelised pearl and pickling onions. This culinary technique can be used also with other vegetable such as turnips, carrots and zucchini. if you are using vegetable they have be cut in small size using the tourne technique. Ingredients: 200 to 250 grams of small pickling or pearl onions 20 gram of unsalted butter around 1 table spoon of sugar Enough water to barely cover the onions
Views: 20233 French Cooking Academy
Slow cooked Green Lentils & Sausage -| French Bistro Recipes
 
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This lentils and sausage recipe is a classic example on how to cook lentils using De puy green lentils. https://goo.gl/xfcsjr Ingredients and recipe on the website : https://www.thefrenchcookingacademy.com/recipe/lentils-and-sausage the quality of the lentils with their super food power and the sausage used in this dish is what really makes it shine. The two star ingredients in this easy lentil recipe are the world famous French green lentils (du Puy) combine with the Morteau sausages. Those two are coming from specific region mainly Auvergne region (central France) for the lentils and Franche Comté region for the sausage. Two ingredients for a match made in heaven for this lentil dish: The green lentils used for that dish have the ability of not splitting when cooked and as a result you get a nice full grainy pot of lentils instead of a bunch of floating lentils skins, The Morteau sausages is a specialty from the Jura mountainous region in France and has a taste of their own where the sausages are smoked for at least 48 hours with sawdust from conifer and juniper. Of course, if you are not in France it will be difficult to find all the ingredients especially the sausages so you will have to adapt. Now the good news is that Du puy lentils are actual now grown all over North America, Canada and Australia so any online or grocer should have them. For the sausage, you can virtually use any type of cook or uncooked pork sausages and you will still end up with great results. As this is my own version of the recipe I have added some pork belly (it can be smoked or smoked) to boost the flavours in the lentils. In any case, this is really a one-pot lentils recipe to try at home. Get the text the recipe on this link: https://www.thefrenchcookingacademy.com/recipe/lentils-and-sausage **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: check my selection of cookware or search and buy anything else you need on amazon using my shop link below . a small percentage of anything you buy is given back to the channel by amazon. www.amazon.com/shop/thefrenchcookingacademy ****************************
Views: 19211 French Cooking Academy
Pork Chop With Creamy Mustard & Gherkins Sauce | French Bistro Recipes
 
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Pork chop recipes: Creamy Mustard & gherkins sauce : Video recipe on how to make a classic French dish called: "Cote de porc charcutieres" or Pork chops in a Mustard and Gherkin sauce. this step by step video recipe will show you how to cook meat using the "concentration" cooking method. That cooking method applies for anything that is pan fried, roasted, grilled or sizzled. Along with the Pork chops, you will be able to see how to make what we cal,led in France: an instant sauce to go along your meat. As always its and easy to follow video and a delicious recipe. make sure you don't forget to get some French baguette to dip in the sauce when you are finished eating the meat :o) Ingredients you need to make that recipe for 4 people: 4 pork chops 5 grams of butter mixed with 2cl of oil (to cook the meat) Salt and black pepper. (to season the meat) For the Sauce: 25 grams of finely chopped shallots 50 ml of dry white wine (French wine is ideal) 100 ml of veal or beef stock 5 gram of Dijon mustard 25 gram of Gherkins (Cut in Julienne or fine strips) 10-20 grams of butter ( to finish the sauce) The dish is usually served with freshly made potato mash as it goes well with the sauce.
Views: 69096 French Cooking Academy
French Bacon and Mushroom Casserole ( poulet cocotte grand mere)
 
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This timeless French casserole recipe is made of seared chicken cooked in a casserole, served with a garnish of bacon, caramelized onions, sautéed mushrooms and a side of potatoes. This French cuisine all time classic is an entry level dish that anyone can attempt to make at home. Its uses simple but efficient culinary techniques such as deglazing wine, reduction and the addition of brown chicken stock. The bacon and mushroom goes very well together and a side of roasted potatoes is usually the best side that can be serve with that chicken casserole recipe. If you are looking for a simple chicken casserole with bacon, mushroom and white wine you will love this french dish called Poulet cocotte grand mere ( the grandma style chicken) Main ingredients: - 1 chicken of 1.2 kg ( a bit more than a pound) deboned and cut into pieces. or 6 pieces f chicken (a mix of thighs,breast,drumsticks) - 500ml /2 cups of brown chicken stock or brown veal stock. ( veal stock is actually the best option for a fuller taste) 200ml/ half a glass of dry white wine to deglaze. ( i used sauvignon blanc) To make the stock us the same technique as the video on basquaise chicken but without using the tomato paste. ingredients for the stock: 500ml /2 cups or pre-made of the shelf chicken stock ( in liquid form) 50 grams /0.3cup of carrot dices in cube of 1cm (mirepoix cut) 50 grams /0.3 cups of onions dices in cube of 1cm (mirepoix cut) 1 bouquet garni made with 3 twigs of thyme 5 parsley stokes and 1 bay leave. 1 chicken carcass cut in pieces (or 6 chicken wings cut in pieces) depending on size chopped in small pieces. For the garnish: -150 grams of smoked bacon diced /5oz -150 grams /2 cups of small button mushrooms ( chopped in half) caramelized onions: made with 6 pickling or pearl onions, 1 tablespoon of butter , 1 teaspoon of sugar and enough water to barely cover the onions ( as shown in video) Decoration : 2 tablespoon of chopped parsley if making potatoes as a side use 1kg/ 2 pounds of potatoes support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 32605 French Cooking Academy
Pork Cutlets With Cream and Mushroom Sauce | French Bistro Recipes
 
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Parisian Pork Cutlet Recipe: pork cutlets cooked with cream and mushrooms. Classic Parisian pork recipe that is easy and quick to make. https://goo.gl/LYAYPM This parisian pork cutlets recipe can be made with either pork or chicken breasts. it is really an easy pan fried pork recipe which great for anyone that is time poor. ISo if you are looking for a pork recipe for kids then this pork with cream and mushroom sauce might just do the trick In France that recipe is called escalope a la creme et aux champignons it is very famous in the parisian region due to its simplicity. Ingredients and written recipe on the website https://www.thefrenchcookingacademy.com/recipe/parisian-pork-cutlets/ can be served with your favorite pasta, rice, boiled potatoes or even green beans. The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 22320 French Cooking Academy
Coq Au Vin - Chicken Braised In Red Wine  | Classic French Recipes
 
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Coq au vin "Rooster braised in red wine" is a French dish of chicken braised with red wine, cognac lardons and mushrooms. Ingredients and written recipe on my website: https://www.thefrenchcookingacademy.com/coq-au-vin-style-chicken/ for the marinade please watch this video: https://youtu.be/Nf5LjgyZMUc Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc. History: Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking. it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming. Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy. Things to do the day before you make a coq au vin: - Marinate your chicken in red wine - Prepare a brown chicken stock from scratch. if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe. The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 95239 French Cooking Academy
How To Make, Cook and Eat French Crepes ( Full tutorial)
 
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How to make, cook and eat French crepes. Simple recipe step by step instructions. https://goo.gl/YjWfA5 Ingredient and recipe on my website: https://www.thefrenchcookingacademy.com/french-crepes/ How to choose a crepe pan: ******************************* - First and foremost the size of a crepe pan must be around 10 inch or 26 cm in diameter. - Next It has to be lightweight! making 50 to 100 crepes in a row trust me is not an easy task and using a cast iron or steel pan (as fancy as it looks) will have you stop using such a pan very quickly. so the lighter the pan the better. - Comfort is next. a good old sturdy large plastic handle that fits well in the hand is what I prefer as it does not get hot and provide you with a great grip for flipping the crepes. Edges of the pan. a crepe pan is not an omelette pan, the edges of the pan must be extremely low profile to allow the crepe to slide off easily when flipping the crepes. Finally regarding pan brands, get a reasonably decent brand with a good warranty in case something goes wrong. crepe pans can be damaged quickly and you should not invest too much in such specialty pans, as you will not be using it everyday. in this video I am using a Debuyer crepe pan because that was a present from someone. it is a good quality pan but I really don't like the handle as it is absolutely not comfortable an gets really hot after extensive use. that said the durability is there and I have been using that pan many times and the non stick still did not scratch If i have to recommend a pan I would get that one: https://amzn.to/2J8Gtgm The pan I am using in this video: https://amzn.to/2LiS3C0 This is the video for you if you want know how to make French crepes. Learn everything from making the batter, tossing the crepes and eat them. I also show some of the most common ways of eating and folding Crepes the way we do it back in France. but that said, crepes are a bit of personal thing and everyone enjoy finding new ways of making the batter in a slightly different way every time. Just add your special ingredient and make them your own way! Share the love and organize a fun crepe day with your friends and family. Enjoy
Views: 66545 French Cooking Academy
Rabbit In Creamy Mustard Sauce | Classic French Recipes
 
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Classic French Rabbit recipe: Creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. https://www.thefrenchcookingacademy.com/recipe/rabbit-mustard-sauce/ when the weather is getting colder and autumn is approaching its a good time to cook Game meats. we look today at how to cook a rabbit in mustard sauce. In France that classic dish is called the Lapin a la moutarde and its consider a typical family dish. Ingredients and recipe on my website: https://www.thefrenchcookingacademy.com/recipe/rabbit-mustard-sauce/ -------------------------------------- NEW !!! The French Cooking Academy now has a dedicated Amazon cookware shopping page: https://www.amazon.com/shop/thefrenchcookingacademy --------------------------------------
Views: 47117 French Cooking Academy
Sauce Americaine: The Mother Of All Seafood Sauces ( made with crabs)
 
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Sauce Americaine (Translated American sauce) is part of the great French seafood sauces dating back from the 1860's. This sauce is made with fresh crustaceous ( lobster or crabs) that are then pan fried in olive oil, flambee with cognac, deglaze with white wine and cooke in a bath of freshly made fish stock with an addition of tomatoes garlic, shallot and carrots. That amazing French seafood sauce can be served with any fish or seafood you like. if you want you can also use on its own and serve as a lobster or crab bisque alongside a few pan fried garlicky fresh croutons. Cookware and ingredients for that recipe: French style casserole pan: https://amzn.to/2HS9bwd Pestle and mortar: https://amzn.to/2tbok6K Ingredients: ***************** 1 kg of crustaceous : ( small crab, lobster or scampi ) can be only shells and legs when using lobster. 100 grams carrots 100 grams onions 40 grams shallots 400 grams chopped tomatoes ( can tomatoes are fine) 2 garlic cloves ( bruised) bouquet garni :( thym, parsley stokes, bayleaf, green part of of leek leaf) 3 tablespoons of olive oil parsley: a handfull (chopped) or tarragon a handful (chopped) To deglaze: **************** 50 ml cognac (Flambee) 200 ml dry white wine ( sauvignon blanc is fine) Fish stock : **************** 1 kg of fishbones 50 grams shallot (finely sliced) 120 grams of onions (finely sliced) 70 grams carrot roughly diced (mirepoix) 1 small bouquet garni ( 2 twigs of thyme plus 1 bayleaf) 1.5 litre water 100 ml white wine 1 tablespoon of plain butter (No need for salt and pepper) Thickening agent: beurre manie: 20 grams of butter and 20 grams of plain flour mixed together by hand in a small bowl. or starch 1 tablespoon diluted in a little water Cooking times: - Fish stock: 40 minutes - American Sauce: 30 minutes uncovered. ( 15 minutes in the first part then another 15 minutes after the shells have been crushed and re added to the pan) reduction: another 10 minutes at then when the sauce has been filtered and the thickening agent added. make sure you add the thickening agent bit by bit until you get the desired thickness ( the sauce must be just thick enough to coat the back of a wooden spoon) Wine pairing: dry white wines such a Chablis grand cru or a good champagne. Note for that recipe: the authentic way to do that sauce is to make it with 1 or 2 whole lobsters that you would chop large chunks ( keep the head shells to decorate). To do so, cook the lobsters chunks for the first 15 minutes as shown in the video and when the lobster is cooked, remove the flesh for the shells ( reserving them for later for serving) then, once the meat is reserved, crush the lobster shells and legs and add them back in the sauce. leave the sauce to cook for another 15 minutes. when the sauce is cooked and thickened, serve the pieces of lobster flesh on a plate, cover with plenty of sauce and decorate the plate with the lobster heads towering up with a bit of parsley (and eventually a set of small fish detailed in puff pastry and cooked in the oven). beside of each lobster shell Check my cookware page: https://goo.gl/krYqny support my work on Patreon: https://www.patreon.com/frenchcookingacademy The one and only cast iron dutch oven I use: https://amzn.to/2k7w5K7 My favorite frying pan: https://amzn.to/2k4wIUx **************************** Online food converter: https://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com ****************************
Views: 25943 French Cooking Academy
How To Make a Bouquet Garni | French Culinary Basics
 
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Learn how to make the French Bouquet Garnis these simple bunch of fresh aromatic herbs will enhances your stocks, sauces and various dishes. in French cuisine the main ingredients used are parsley stokes , bay leaves, thyme, celery and leeks. On some occasion you may find extra aromatic herbs if a specific dish requires it.
Views: 44760 French Cooking Academy
How to Make a French Pan Fried Egg - Culinary Basics
 
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Follow these guidelines to make real French pan fried eggs. it sound like something easy but academically there are a few guidelines that you must follow in order to pan fry an eggs up to professional standard.
Views: 19590 French Cooking Academy
Maitre d's butter recipe - (beurre maitre d'hotel) - French Herb butter
 
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the Maitre D butter or more commonly called Herb butter is a French compound butter usually served in restaurant with grilled fish an Grilled meats. its easy to make you can keep it in the fridge or even freeze it. Ingredients needed: Butter Salt black pepper Fresh parsley lemon juice
Views: 13826 French Cooking Academy
How To Make Brown Stock From Scratch Using Escoffier Technique
 
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In this cooking video tutorial will learn how to make a brown stock (cooking stock) from scratch using the Escoffier technique. ingredients and recipe on the website: https://www.thefrenchcookingacademy.com/escoffier-method-brown-stock/ Escoffier believes in the layering of flavours when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavour is being used a real life scenario. the result is an amazingly intense and flavoursome beef stock made. that you can only get using this culinary technique. Escoffier culinary guide: https://amzn.to/2JpBCXe Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time. Stockpot: https://amzn.to/2LehMeP Aluminum roasting pan: https://amzn.to/2J6Fvgn Chinois strainer: https://amzn.to/2xyzhVo ----------------------------------------------------------------------- support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: https://amzn.to/2k7w5K7 My favorite frying pan: https://amzn.to/2k4wIUx **************************** Online food converter: https://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 73907 French Cooking Academy
Macaroni & Cheese (French version)
 
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Meet the French version of the world famous Macaroni & Cheese recipe. with butter cream and garlic... this video is part of our Holiday cooking series of video. **************************************************************** Ingredients and recipe on the website: https://www.thefrenchcookingacademy.com/macaroni-and-cheese-french-style/ **************************************************************** This Macaroni and cheese gratin (Mac & Cheese in America) is quite a popular in the region of Lyon in France and it is quite often serve with beef stews. Of the course the French version differs from its American counterpart but uses similar ingredients with the addition of Butter cream and garlic. There are many variants to this dish in France, some of which do use some flour with the milk to add thickness to the sauce or some other version that have addition of ham cube bacon or onions. The cheese used in France is usually the Emmental cheese but the Macaroni and cheese recipe can be made with a wide array of other French cheese too. Personally I would say that the best cheeses to use are the one that give you that nice strings of cheese effect. **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://www.amazon.com/shop/thefrenchcookingacademy ****************************
Views: 21799 French Cooking Academy
Braised Pork In Veloute Sauce | French Ragout Recipe (Blanquette)
 
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Braised Pork / French ragout (Blanquette):Tender pork fillet cooked in a voluptuous veloute Sauce with pancetta, onions and carrot. Ingredient and recipe on my website: https://www.thefrenchcookingacademy.com/braised-pork-in-veloute-sauce-blanquette/ This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This French pork stew recipe use a braising technique (a mix of lightly brown meats which as then cooked in a liquid). This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken. Cooking the meat in a veloute sauce not only keep your meat tender and moist but also has the benefit getting a veloute sauce infused with tasty meat flavours. That rich and creamy veloute then become the perfect partner for potatoes or rice as a side dish. The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://www.amazon.com/shop/thefrenchcookingacademy ****************************
Views: 41263 French Cooking Academy
Sweet Shortcrust Pastry Tutorial (using a food processor)
 
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The French-style sweet shortcrust pastry (Pâte sucrée ) is the type of pastry dough you need to use if you intend on making French dessert such as the lemon tart and any type of tarts using fresh fruits. The sweet shortcrust pastry in is widely used in France for blind baking (which is the action of pre baking the pastry on its own) it is a type of pastry that is very sweet, crunchy and actually taste bit like a biscuit if eaten on its own. in this video we learn to make french sweet pastry using a food processor as it is simple, clean and fast method that provided amazing results and just work everytime. Ingredients needed: - 250 grams of plain flour - 100 grams of powdered sugar ( icing sugar) - 150 of plain unsalted butter - 1 pinch of salt - 1 whole egg ( medium size) Tips: - If your eggs are of small caliber add an extra tablespoon of water to the mix. if you dough feels too wet and does not form a ball on its own but tends to stays dowey, just add a bit of flour and process again until the mix gather in a ball on it's own when further processed ( as shown in the video) support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: https://amzn.to/2k7w5K7 My favorite frying pan: https://amzn.to/2k4wIUx **************************** Online food converter: https://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 10634 French Cooking Academy

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