Serving: 4
Fried Rice with Vegetables
Fried Rice with Vegetables : Cook the rice in water according to the package instructions. Set aside. Meanwhile, prepare the vegetables: peel and cut the...
Maroilles Cheese Fries with Beer
Maroilles Cheese Fries with Beer : Pour the beer into a saucepan with the brown sugar. Reduce by half over low heat. Add the veal...
Tex-Mex Sweet Potato Cannelloni
Tex-Mex Sweet Potato Cannelloni : Peel the sweet potato and cut it into chunks. Boil in a large pot of water for 15 minutes over...
Bolognese Stuffed Cannelloni
Bolognese Stuffed Cannelloni : Peel and finely chop the garlic and onion. Sauté them in a wok with a bit of oil for 5 minutes....
Spinach, Mushroom, and Ricotta Cannelloni
Spinach, Mushroom, and Ricotta Cannelloni : Clean the spinach in a large volume of water. Drain and remove the stems. In a buttered pan, wilt...
Sautéed Vegetables with Pancetta
Sautéed Vegetables with Pancetta : Wash the zucchini and trim the ends. Clean the white cabbage. Wash the Swiss chard and separate the leaves from...
Zucchini and Tuna Lasagna with Bechamel
Zucchini and Tuna Lasagna with Bechamel : Finely slice the onions and sauté them in a pan with olive oil until they sweat. Add the...
Bell Pepper and Potato Frittata
Bell Pepper and Potato Frittata : Wash, peel, and slice the potatoes into thick rounds. Heat the oil in a pan over high heat, reserving...
Chili con Carne
Chili con Carne : Drain and rinse the beans. Peel and slice the onions. Peel and press the garlic cloves. Peel the carrot and cut...
Butternut Squash Gratin with Gorgonzola
Butternut Squash Gratin with Gorgonzola : Preheat the oven to 356°F (th.6). Peel the butternut squash and cut it into large cubes. Peel and wash...
Cannelloni Gratin with Tomato Sauce
Cannelloni Gratin with Tomato Sauce : Peel and finely chop the onion. Peel the garlic cloves. Preheat the oven to 356°F (th.6). Blanch the cannelloni...
Stewed Split Peas and Smoked Sausages
Stewed Split Peas and Smoked Sausages : Brown the sausages in a hot pan with a little oil or goose fat. Add the bacon lardons...
Potatoes with Chive Sauce
Potatoes with Chive Sauce : Preheat the oven to 392°F (th.6-7). Wash the potatoes thoroughly and dry them. Wrap each potato in aluminum foil and...
Chicken Blanquette
Chicken Blanquette : Peel the carrots and cut them into thick rounds. Wash the celery and cut it into pieces. Heat 2 tablespoons of oil...
Beef Stew with Carrots
Beef Stew with Carrots : Remove the peel from 1 orange, cutting it into strips, and juice both oranges, reserving the juice. Peel and slice...
Pork Shoulder with Spring Vegetables
Pork Shoulder with Spring Vegetables : Peel the garlic cloves and crush them with the flat side of a knife. Trim the turnip tops, leaving...
Pappardelle with Fava Bean and Walnut Cream
Pappardelle with Fava Bean and Walnut Cream : Mix the flour with the eggs, egg yolk, and 1 teaspoon of oil until you obtain a...
Salmon with Caramelized Lemon Sauce
Salmon with Caramelized Lemon Sauce : This recipe highlights salmon, a rich and flavorful fish, paired with a tangy caramelized lemon sauce. The salmon is...
Hake with Lemon, Broad Beans, and Peas
Hake with Lemon, Broad Beans, and Peas : Peel the carrot, onion, and shallot. Slice the carrot and finely chop the onion. Sauté them in...
Risotto with Peas and Bresaola
Risotto with Peas and Bresaola : Peel and slice the carrot, peel and chop one onion, discard the green part of the leek and slice...
Grilled Eggplants with Pistou
Grilled Eggplants with Pistou : Preheat the oven to 392°F (th.6-7). Wash the eggplants and cut them into slices about 2 cm thick. Brush both...