Tag: french
-
Garlic And Rosemary Confit
Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable. Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour. You can use it many novel ways, anything from spreads to garnishes…
Written by
·
-
Lemon, Garlic And Olive Oil Sauce And Marinade
Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat. Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.…
Written by
·
-
Slow Cooker Coq Au Vin Blanc
Coq Au Vin is a French culinary masterpiece, despite its simplicity and traditionally less expensive ingredients. I make a slightly quicker red wine version but I also like to make a slow cooker version, using white wine, that takes 2 to 3 hours. Note: I think the thigh and leg (bone in) pieces are the…
Written by
·
-
Condensed Mushroom Broth From Scratch
I love making this simple mushroom broth concentrate. Easily stored as cubes in the freezer it brings depth to soups, stews, pastas and the like. The ingredients are simple, 3l of water, your mushrooms of choice, an onion and several pinches of salt to get the flavours going. Note: Takes about 8 hours in a…
Written by
·
-
Condensed Chicken Bone Broth From Scratch
This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones, one onion and several pinches of salt to…
Written by
·
-
What Are Amuse-Bouches?
‘Amuse-bouche’ is a lovely French cooking term meaning ‘mouth amuser’. They are creative little morsels that are not on the menu, instead they are offered free by a chef or cook to excite guests for the coming feast. If you are thinking ‘appetisers’ then you are on the right track. I like to make little…
Written by
·
-
What Does Mise en Place Mean?
Mise en Place is a lovely French cooking term for getting ourselves organised before we cook. We all do it in varying degrees. I like to prepare all of the ingredients ahead of time, it makes me less stressed in the kitchen. 🙂 I even get all the utensils, pans, bowls etc out that I…
Written by
·
-
Chicken Livers
I think it is very important that if you eat meat you should be trying to use as much of the animal as you can for human consumption or utility. To that end I have started (very recently because I was possibly like you are now turned off by the thought) sourcing and cooking with…
Written by
·
-
One Pot Chicken Chasseur
This hearty chicken stew is a signature dish in French cuisine. I have read that the pairing of mushrooms and chicken (the stars of the show) is not just a coincidence. During the hunt for chicken and other game, hunters would forage for mushrooms as they went. I can see how this dish would be…
Written by
·
-
Cheese: Langres
Langres is a delightfully smelly and gooey washed rind cheese from France. Eating this cheese is a must have experience. Milk Cow Origin France Aged No Aroma Strong and salty. Taste Salty but it has a smooth rounding. Initially you might think the salt is too overpowering but the finish reassures you. Texture Gooey Look…
Written by
·