Tender, soft, pillowy, and savory Gnocchi are a must-make recipe. This recipe is made with only 4 ingredients and is fantastic enjoyed with almost any pasta sauce. Easy preparation, cooking, and freezing means you’ll be saying goodbye to store-bought gnocchi in no time! RECIPE: https://preppykitchen.com/gnocchi/ #recipes #food #cooking

#recipes #soup #souprecipe #food How to make Baked French Onion Soup with recipe. It's easy to make this delicious soup and so good. Our Beat Your Neighbor website has our blog, tips and tricks and of course the plant food that we are famous for here: https://beatyourneighbor.com/

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy... Cooking leeks french style is easy. Delicious Fresh leeks are cooked in salty water then served with a duo of sauces: French dressing and a creamy cider veloute. If you ever wonder how to cook leeks or how to eat leeks this easy recipe with leeks will surely help you. I france the main way to cook leeks is to boil them and serve them with french dressing. you can also add a boiled eggs chopped in small pieces on top of the leeks before serving ifg you like. Today we are looking at two ways to cook and eat leeks. the classic leeks with french dressing as well as leeks in a creamy veloute. ingredients based on 4 to 6 leeks ( 2 or 4 people depending on servings) For the Leeks in French dressing you will need: 4 to 6 fresh small caliber Leeks (ideally from you local market) then a good amount of french dressing. To make the dressing: 2 pinch of salt and pepper 2 tablespoon of red wine vinegar (or other vinegar you like) 5 tablespoons of olive oil For the Leeks with the cider veloute you will need: 4 to 6 fresh small caliber Leeks (ideally from you local market) Half an onion finely chopped (medium size 10 grams of butter / 1 tablespoon 5 grams / about half a heaped tablespoon of plain all purpose flour 160 ml / half a cup of dry cider 100 to 150 ml / up to half a cup of creme fraiche or heavy whipping cream (depending how how creamy and thin you like the sauce to be. 1 squeeze of lemon juice salt, pepper to taste. a pinch of grated nutmeg Discuss this on reddit: / 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/... **************************** 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 **************************** #cooking #food #frenchfood #recipes

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://bit.ly/3FAkZol #food #frenchfood #recipes

After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. Get the recipe: https://bit.ly/35yx8KG 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the "brickwork look". Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin. Enjoy. UPDATED RECIPE: ( I have adjusted the ingredients to be able to just pour all the liquid over the potatoes without any reduction) For smaller portion just divide everything by half. 🧅🥕INGREDIENTS🥕🧅 1.5 kg (3.3 pound) of waxy yellow flesh potatoes. ( I used dutch cream potatoes) 600 ml (17 fluid oz) of heavy whipping cream 200 ml (3.4 fluid oz) crème fraîche 200 ml (3.4 fluid oz) whole milk 1 tablespoon of plain butter (to coat the gratin dish) 4 cloves of garlic. ( 2 bruised and kept whole and 2 finely diced for the gratin dish)) Seasoning: salt, pepper and freshly grated nutmeg Cooking time: Pre-cooking the potatoes: 15 to 20 minutes from boiling point Gratin oven cooking time (I used a fan forced oven): 45 minutes to an hour at 160 degrees Celsius (320 Fahrenheit) The gratin dish is used (affiliate link) https://amzn.to/2MwIK4a Notes: * The potatoes have to be cut into 4 to 5 millimetre (around 0.15 inches) thick slices using a mandoline or a food processor. * ONCE COOKED THE GRATIN HAS TO REST FOR AN HOUR AT ROOM TEMPERATURE TO ALLOW FOR THE CREAM TO SET. #food #frenchfood #recipes

Rabbit cooked in a creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. This commonly called in France "Le lapin a la moutarde" Written recipe: https://bit.ly/33DgyIY when the weather is getting colder and autumn is approaching it is a good time to cook game meats. we look today at how to cook a rabbit in mustard sauce. Le Lapin a la moutarde is a typical French family dish. Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy... Affiliate link: Visit my amazon page for recommanded cookware https://www.amazon.com/shop/thefrench... #food #cooking #tutorial #frenchfood

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A 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.c... 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 #cooking #food #frenchfood

Family home style roast chicken: a delicious one pot French style roast chicken recipe to be enjoyed by the whole family. This simple home recipe consist of an oven roasted free range chicken cooked, with a mix potatoes, onions, garlic and tomatoes. Simple ingredients but delicious French flavors. This French cooking video recipe is filmed in a step by step tutorial format where you will be able to learn the following French culinary techniques: - How to roast a chicken ( using the 3 stages French culinary school roasting method) - How to flavor and truss a chicken using a simple butcher string. cookware: Roaster ( professional grade): https://amzn.to/2Ly7TJs https://amzn.to/2JDzoQi Roaster ( Standard grade) https://amzn.to/2LCyepK https://amzn.to/2zWkV2f Carving knife sets: https://amzn.to/2NxHhZP https://amzn.to/2NqLyOw #cooking #food #frenchfood

Join my online French cooking classes: https://learn.thefrenchcookingacademy... Learn how to make a duck leg confit at home with this easy french cooking video tutorial. INGREDIENTS AND WRITTEN RECIPE: https://www.thefrenchcookingacademy.c... Preparing a duck leg confit at home is very easy and it can be made days in advance which makes it perfect for party and celebration such as christmas . This duck confit recipe is also great for winter or any other time you feel like making something hearty and comforting. just keep in mind that the a duck confit can be time consuming due to the 24 hours necessary to cure the meat in your fridge. you will also need to source 1 litre ( 4 cups of duck fat in advance) **************************************************************** Useful cookware for this recipe: Pestle and mortar: https://amzn.to/2PoiKa4 or spice grinder: https://amzn.to/2UnkkwK A medium size pan large enough so that it can accommodate the duck legs when laid flat: https://amzn.to/2QfJ0IY A handy cooking thermometer; https://amzn.to/2PoQd4r #cooking #frenchfood #recipes

The is a classic version of the French cabbage soup ( soup aux choux ) where fresh cabbages are blanched sliced and cook with smoked pork belly and chicken stock. chunky pieces of cabbage and smoked pork belly really give that soup its character. Get the recipe: https://bit.ly/3vbB2Uy Join my online French cooking classes: https://learn.thefrenchcookingacademy... Ingredients: 1 medium size cabbage ( savoy or white cabbage) 300 grams of smoked pork belly 1 medium size carrot 1 onion 3 cloves 2 litres / 8 cups of clear chicken stock ( or 2 liters of water) 1 tablespoon of butter salt and pepper for seasoning 4 slices of Bread (oven toasted and cut in chunks ) You can use water instead of stock to make the soup but you will not get the same flavors. i recommended you use stock to get the fully hearty flavours. soupe au choux is one of the most iconic french soup there is and makes a return when cabbages are in season and the temperature outside gets colder. Soupe au choux ( cabbage soup): easy and healthy French soup for winter **************************************************************** Cookware I used in this video: Le creuset cast iron stockpot: https://amzn.to/2FDpFwF ******************************************************************** WRITTEN RECIPES ARE ON MY WEBSITE https://thefrenchcookingacademy.com #food #frenchfood #recipes

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A 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/... 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 #frenchfood #food #recipes

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy... 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 2 or 3 ripe tomatoes few twigs of fresh Thyme 1 bouquet garni (in a sachet) 3 bay leaves. salt and pepper to taste olive oil to cook. #food #frenchfood #cooking #FrenchRatatouille

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. ================== 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/... #food #frenchfood #recipes #Cassoulet

So yes, onion soup is nothing new but In this video we look at the classic way of making a French onion soup using broth and the right type of cheese that will give you the magical cheesy stringy effect. Get the recipe: https://bit.ly/3I0SAqg In order to make an onion soup the way its done in France, you have to keep things simple. No sugar, no flour, 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. #food #frenchfood #onionsoup

This video tutorial will teach you the French way to make traditional French toast called in "Pain perdu" ". Pain perdu ( french toast) literally means "lost bread". It dates back to more frugal times where every morsel of food was used/re-used. Stale or left over bread cuts (a precious commodity a few hundred years ago) were refashioned into a delicious treat. The big difference between the French way of making "French toast" is the separation of key ingredients (milk, eggs and sugar). Whereas newer recipe tends to mixes everything together with additional flavors added like vanilla and cinnamon. My promise to you is this traditional french toast method will yield a crispier, crunchier taste and texture. Ingredients: 1 French style baguette (cut in slices) 300 ml of full cream milk 2 whole eggs (ideally free range/organic) 50 grams or more of plain butter (to cook the bread slices) 50 grams or more of granulated white sugar (add as much as you want) 2 pinches of salt (one for the milk and oe for the beaten eggs) #food #recipes #frenchfood

The 30 cloves of garlic chicken is made with chicken that is braised in wine and cognac with 30 cloves of garlic, this French bistro packs a punch of flavors. Get the recipe: https://bit.ly/3sIAZNk 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. can be served with a ratatouille or macaroni gratin pair with a white burgundy or chardonnay. -------------------------------------------------------------------------------------- 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/... **************************** 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 **************************** #food #frenchfood #frenchrecipes

This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called "poulet a l'estragon" (chicken in tarragon sauce). Get the recipe: https://bit.ly/3BoPn0T best served with rice, pasta or potatoes. Wine pairing: Drink the wine you used for the chicken sauce 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 1 medium size chicken (cut into 6 pieces) 50 ml of cognac 200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc) 200 ml (0.8 cups) brown chicken stock 200 ml (0.8 cups) cream (heavy whipping cream) 1 carrot (cut in medium size cubes) 1 branch of celery (cut in medium size cubes) 1 large shallot (cut in medium size cubes) 1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes) Salt and pepper to season the chicken 2 tablespoons plain flour ( to dust the chicken) 2 tablespoon of oil to sear the chicken. 1 tablespoon of butter to cook the garnish. #food #frenchfood #recipes

This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed. Our first cookbook is available for pre order now: https://amzn.to/3KY38u5 🥄WRITTEN RECIPE HERE:https://bit.ly/3EdXQ9T 🧑‍🍳 MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 📖FRENCH CULINARY TERM GUIDE: https://bit.ly/3G7yZ7B #food #frenchfood #recipes

If you like beef nothing beats a real homemade steak tartare.. in my view this is simply best steak tartare you will ever try (made in the style of Paul bocuse but using a mincer instead of a knife). get the recipe: https://bit.ly/3pmkDsW 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX The food grinder kit I am using: https://amzn.to/2QWJJjT if you want the real experience and you are patient enough, mince your meat by hand with a knife which is the traditional way. 🧅🥕INGREDIENTS🥕🧅 300 grams beef filet (finely minced with a knife or with a food mincer) 1 egg yolk 1 teaspoon Dijon mustard 40 ml olive oil 2 and half tablespoons shallots (finely diced) 2 teaspoon finely chopped parsley 2 teaspoon finely chopped chives 1 teaspoon caper (roughly chopped) 1 teaspoon ketchup 1 teaspoon gherkins a few drops of tabasco a few drops of Worcestershire sauce 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 #food #frenchfood