I’d been wanting to make this French classic for some time. On investigating the recipes, though, the true classic seemed very rich, containing not only cream but also being thickened with potato and egg yolks. That would be perhaps a…
Tag: France
Crème Caramel
The classic light baked custard using Anton Mossiman’s newspaper-in-the-bain-marie technique. Planning serves: 6 preparation time: 10 mins cooking time: 1¼ hours Ingredients 4 oz sugar 2½ fl oz water 1 pt milk 3½ oz sugar ½ vanilla pod 2 whole…
Coq au Vin
This really should be made with a cockerel cooked for about three hours. However, cockerels being notably absent from most supermarkets, this more readily available version uses the ubiquitous chicken. Do try to buy a good one; it really is…
Choucroute Garnie Alsacienne
Preserved for posterity having been taken from French Regional Cookery – Alsace . Planning serves: 8 preparation time: 30 mins cooking time: 2 hrs Ingredients 2 onions, peeled and sliced 100g goose fat or butter 500 ml Riesling 500 ml…
Cassoulet II
For years I’ve been cooking a cassoulet recipe from the Roux Brothers’ French Country Cooking. Then, up pops my fish hero upstart, Rick Stein, with his French Odyssey containing a recipe that is much simpler, probably more like a typical…
Cassoulet
This must be one of the classic carnivore fests – large quantities of various meats buried in meltingly tender haricot beans. (The other carnivore fest is Choucroute Alsacienne which has large quantities of meat buried in sauerkraut.) Start your Cassoulet…
Bouillabaisse
This is based upon a recipe from The Cooking of Provincial France by Time Life books. My basis for the bouillon is always a mixture of whatever fish stocks I happen to have in the freezer at the time. The…
Beef Stroganov
Here’s one of those old classics that is somewhat out of vogue with the modern style, being a rich dairy sauce. Nonetheless, a good one takes a bit of beating and it is quick and easy to make. So, I…
Bar Braisé aux Aromats
Sea bass is certainly one of the finest fish available and is particularly good accompanied by a beurre blanc sauce, as here. This is an adaptation of a recipe from Classic French Cooking published by Time Life. In the original,…