Serving: 6
Pork Roulade with Prosciutto, Pesto, and Creamy Polenta
Pork Roulade with Prosciutto, Pesto, and Creamy Polenta : Remove the basil and parsley leaves, zest the lemon. Peel and finely chop the spring onions....
Gua Baos with Caramelized Pork
Gua Baos with Caramelized Pork : Dissolve the yeast in 8.45 fl oz of warm water in a stand mixer bowl. Add the flour, sugar,...
Stuffed Vegetarian Vegetables
Stuffed Vegetarian Vegetables : Wash the tomatoes and cut them crosswise just below the stem. Scoop out the flesh, crush it, and place it with...
Beef, Ricotta, and Spinach Lasagna
Beef, Ricotta, and Spinach Lasagna : Preheat the oven to 180°C (th.6). Peel and chop the onion and garlic. Clean the mushrooms and dice them....
Beef Wellington
Beef Wellington : Season the beef tenderloin and sear it well on all sides in a pan with the oil. Remove and let it cool...
Japanese-Style Stuffed Turkey Roast in Pastry
Japanese-Style Stuffed Turkey Roast in Pastry : Cook the sushi rice in a rice cooker with a bit of salt. Peel and finely chop the...
Zucchini and Bacon Gratin
Zucchini and Bacon Gratin : Remove the first layer of skin from the onion and slice it thinly. Wash the zucchinis, remove the ends, and...
Spring Cocotte Eggs to Share
Spring Cocotte Eggs to Share : Preheat the oven to 180°C (350°F). Peel and rinse the green asparagus, removing the tough ends. Blanch them in...
Beef Kidneys in Red Wine
Beef Kidneys in Red Wine : Cut the kidneys into 1-inch cubes. Heat some oil in a pot and add the kidney pieces. Sauté them...
Bordeaux-Style Beef Stew
Bordeaux-Style Beef Stew : Peel the onions. Cut the beef chuck and cheek into pieces, trim them, and place them in a pot. Cover with...
Cannelloni with Kale and Lemon Mascarpone
Cannelloni with Kale and Lemon Mascarpone : Cook the cannelloni in a pot of boiling salted water until al dente. Drain and rinse them immediately...
Homemade Pasta Two Ways
Homemade Pasta Two Ways : In a stand mixer fitted with a dough hook, work 8.8 oz of flour with 2 whole eggs, 2 tbsp...
Spinach, Gorgonzola, and Raisin Lasagna
Spinach, Gorgonzola, and Raisin Lasagna : Trim and wash the spinach. Chop it roughly and drain it without wringing too much. Sweat the spinach with...
Flemish Beef Carbonnade
Flemish Beef Carbonnade : Cut the beef into large chunks. Season with salt and pepper. Peel and finely chop the onions. In a large pot,...
Oven-Roasted Chicken with Tender Potatoes
Oven-Roasted Chicken with Tender Potatoes : Preheat the oven to 428°F (220°C). Peel the onion. Slightly crush the garlic cloves. Stuff the chicken with the...
Vegetarian Shepherd’s Pie
Vegetarian Shepherd's Pie : Mix the cumin, coriander, curry powder, and cayenne pepper. Peel and finely chop the onion. Peel the carrot and cut the...
Baked Gnocchi with Spinach and Cherry Tomatoes
Baked Gnocchi with Spinach and Cherry Tomatoes : Place the gnocchi in a lightly oiled baking dish. Cut the zucchini into even cubes. Randomly dollop...
Quick Green Lentil Balls
Quick Green Lentil Balls : Cook the lentils in boiling water for 15 to 20 minutes according to the package instructions. Peel and finely chop...
Tuna, Vegetable, and Cheddar Croque
Tuna, Vegetable, and Cheddar Croque : Peel and grate the zucchini. Sauté briefly in a hot skillet with a drizzle of olive oil. Place in...
Traditional Aubrac Aligot
Traditional Aubrac Aligot : Wash the potatoes. Slightly crush the unpeeled garlic cloves. Put the potatoes and garlic cloves in a pot. Cover with cold...
Traditional Couscous
Traditional Couscous : Peel and finely chop the onion. Peel the carrots and turnips, then cut them into cubes. Remove the strings from the celery...