Welcome to the Cuisine !
Are you hungry to try some new recipes or just a cuisto apprentice ?
You enjoy the true taste of vegetables, good fresh produce, spices, home-cooked food, traditional recipes or more original ones ? … Welcome on the Frenchy’s Cuisine Blog !
It has been remarked by some that frenchs’ only real passion is for food… A rather unfair observation indeed, but anyway, UNESCO’S list includes now the French Cuisine, so let’s be proud of it, and let’s share my culinary adventures with you !
I have always enjoyed read cookbooks, watch cooking shows, learn from the chefs while I could keep our small hands dirty.
But what I also like is to set up menus, select and purchase my goods… then read the recipe, measure the ingredients, mix, cook and sometimes create new recipes…
Get your pots ready and draw your knifes !
Bon Appétit !
| Print article | This entry was posted by Véronique on December 5, 2010 at 8:42 pm, and is filed under Tips and Tricks. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
No trackbacks yet.
Medieval Hypocras
about 2 years ago - No comments
Legend attributes the authorship of hypocras to Hippocrates, a Greek physician of the 4th century BC. In the Middle Ages, the hypocras was primarily a medicinal wine with spices and can only be found in an apothecary. It was also used to boost weary warriors but was also as a festive drink and dessert with…
Goat’s milk, honey and savory beverage
about 2 years ago - 3 comments
Savory has been renowned for centuries for its tonic and stimulant effects. Beside having a good neurological benefit, the savory is also good for the immune systems and the circulatory system. By friction, it is an excellent remedy for fatigue, hypotension and temporary depression.Savory also has anti-infective and analgesic. Consumed as a tea or grog,…
Champagne sorbet
about 2 years ago - 2 comments
If there is one thing really well with cooking, is that you can easily innovate, find new flavors, new tastes… Even if not for all the tastes. Today we offer a rearrangement of taste, classy and original : Champagne in a sorbet ! Ingredients 4 tsp. of sweetener 7 fl oz of water 7 fl…
French Thin Genoise recipe
about 2 years ago - 2 comments
You want to create a new cake but you don’t really know how to start ? One of my favorite way to start a “new cake” is to make a genoise cake as a first layer like in thoses verrines. I often try new genoise recipes, but for now I gonna show you the basic…
The Quiche Lorraine recipe
about 2 years ago - No comments
The quiche lorraine is a very old and emblematic recipe of Lorraine, a northeastern french region. The first written record of this recipe goes back to the 16th century. Furthermore, we know that the Duke of Lorraine, Charles III loved that recipe. At that time, traditional recipes used ingredients that were cheap, products of the…
French Genoise with pear
about 2 years ago - 1 comment
Génoise is an all-purpose cake that I use in many recipe such as this “Bûche de Noël” (the 1st layer) Basically a génoise is a sponge cake made with butter, its firm texture allows it to be cut into many shapes. Usually there is no fruits in the recipe, but for Christmas I wanted to…
La Papillote, the french Chocolate wrapper
about 2 years ago - 2 comments
Noël… hum sorry Christmas is getting close and I have to show you what frenchs eat beyond any limitation ! I didn’t find any english word for those Chocolate wrappers so lets call them as Frenchmen call them, Papillotes ! The papillotes are from Lyon, our town (south east of France) and are one of the city’s tradition…
All about Agar Agar
about 2 years ago - No comments
From a mixture of red algae (see photo, a gracilaria algae), its gel strength is seven to eight times more than that of animal gelatin and its calorific value is almost zero. the algae once purified, stripped of all its minerals can be used as agar agar powder in various molecular biological applications, and is widely used…
Molecular Gastronomie
about 2 years ago - 1 comment
What is that ? Cubic peas, liquid nitrogen ice, foie gras whipped cream or tender wiskey egg… No, this is not the Star Wars Christmas menu, but dishes straight from the imagination of Molecular cuisine chefs. Molecular cuisine is a scientific thing, its purpose is to contribute to the advancement of cooking knowledge. The term…
Medieval Cuisine
about 2 years ago - No comments
Make no mistake about it : Myths are still propagated by many history books and cookbooks, we gonna try to bust thoses myths ! – Some people think that spices were used to hide the taste of bad meat or poor quality products. Wrong ! In reality, the meat (animals killed the same day) was…
about 3 weeks ago
Attractive section of content. I just stumbled upon your
website and in accession capital to assert that I acquire actually enjoyed account
your blog posts. Anyway I will be subscribing to your
feeds and even I achievement you access consistently quickly.