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Strawberry tarte – vu 3648 fois1 Preheat your oven to 180° C.
2 Placer the dough in a tart pan and use a fork to poke holes in the bottom.
3 Bake for 20 minutes.
4 Heat up the milk with a split vanilla bean pod. Add the flour, 1 whole egg, 2 egg yolks, the sugar, and whisk together.
5 Cook on high heat, stirring continuously with a whisk for 5 minutes
6 Pour this cream mixture into a mixing bowl to cool. Next, pour the mixture over the pastry dough and add the strawberries (washed and hulled).
7 Heat together the kirsch and jam in a casserole for 2 minutes and pour over the strawberries.
8 Chill before serving.
Isabelle Jervaise
Ratatouille – vu 519 fois1 Peel and dice the onions.
2 Wash the other vegetables without peeling them.
3 Cut the peppers in half and remove the seeds.
4 Cut the zucchini into thick slices, the eggplant into large cubes, the peppers into strips, and the tomatoes in quarters.
5 Heat up the oil in a large pan and slightly cook the onions.
6 Add the other vegetables, the whole cloves of garlic, the bouquet garni, and the salt and pepper.
7 Cover and cook on very low heat for 30 minutes.
8 Remove the bouquet garni and serve hot or cold.

TIPS AND ADVICE: Serve with tagliatelle pasta and a nice bottle of rosé wine. You can also add basil and olives once it has finished cooking.
Isabelle Jervaise
Pot au feu – vu 555 fois1 Peel and wash all the vegetables and cut them into large pieces.
2 Place all the vegetables (except for the potatoes), garlic, onion (with 2 cloves stuck into to skin) the bouquet garni, in a large pot with 3 liters of water.
3 Season with salt and pepper. Once it boils, set the heat on low.
4 Add the meat, cover, and cook for 3 hours on low heat.
5 Add the marrow bone 2 hours into the cooking process. 30 minutes later, steam the potatoes.
6 Strain the broth using a fine mesh strainer or sieve and set aside.
7 Sprinkle the potatoes with parsley and use to garnish to meat and add with the other vegetables to garnish to meat. Serve the broth separately in a tureen.
8 Serve with coarse salt, pickles, mustard, and Beaujolais wine.

TIPS AND ADVICE: Consider using less common vegetables such as parsnips, rutabagas, or jerusalem artichokes.
Isabelle Jervaise
Eggs mimosas – vu 510 fois1 Boil the eggs in salted water for 10 minutes then put them in cold water for a few minutes.
2 Chop the parsley and shred the lettuce.
3 Remove the egg shells and cut the eggs in half, lengthwise.
4 Separate the egg whites from the egg yolks.
5 Put the yolks through a sieve or mash them with a fork.
6 Mix 2/3 of the yolks and parsley with the mayonnaise.
7 Use this mixture to stuff each half egg white.
8 Sprinkle the remaining egg yolk on top.
9 Plate the eggs over a bed of lettuce.

TIPS AND ADVICE: To test the freshness of your eggs, place them in water. If they float, they are no longer fresh.
Anthony Poujouanine
Hachis parmentier – vu 488 fois1 Boil the peeled potatoes for 30 minutes in salted water.
2 In a pan, brown the chopped onions on medium heat with some oil for 5 minutes. Add the beef and cook for another 5 minutes, stirring. Add the chopped garlic and cook for 2 additional minutes. Season with salt and pepper and preheat the oven on its broil setting.
3 Mash the potatoes using a fork, mixing in the butter and hot milk and seasoning with salt and pepper.
4 Place the potato purée in a buttered serving dish, then add a layer of the ground beef, garlic and onion, and another layer of potato.
5 Use a food processor, blender, or grater to turn the baguette into breadcrumbs. Sprinkle on top and place in the oven for 7 minutes on the broil setting.
6 Top with chopped parsley.

TIPS AND ADVICE: You can use leftover cooked meat in place of the ground beef.
Anthony Poujouanine
Rib steack Bordeaux style – vu 542 fois1 Bring the steaks to room temperature 30 minutes before cooking
2 Begin cooking the fries
3 Light the vine cuttings in a barbecue grill using a bit of paper towel to get the fire started (there is no need for alcohol or any other kind of lighter fluid). Wipe the grill with a paper towel soaked in oil.
4 Peel the shallots and chop them finely.
5 When the vine cuttings have been entirely consumed by the fire and the coals are red, wait 3 minutes for the grill to heat up and place the steaks on top to cook.
6 After 1 to 5 minutes (depending on how you like your steak cooked), turn over the steaks and cook for another 1 to 5 minutes.
7 Season with salt and pepper. Coat with butter and raw, chopped shallots.
8 Cover for 3 minutes with aluminum foil in order to melt the butter. Eat straight away with hot fries and a bottle of red wine.

TIPS AND ADVICE: Make sure you choose quality beef such as the “Blonde d'Aquitaine” breed and a good quality Bordeaux wine. If you can't find grape vine clippings, use charcoal.
Anthony Poujouanine
Poulet rôti – vu 516 foisInsérer des morceaux d'ail dans le poulet en faisant des entailles.
Placer un morceaux de pain huilé dans le poulet et arroser le poulet d'huile. Saler et poivrer.
Recouvrir le reste de l'ail avec du papier d'aluminium, embrocher le poulet et faire cuire à 210°C.
Anthony Poujouanine
Stuffed tomatoes – vu 483 fois1 Wash the tomatoes and cut the off tops which will later serve as caps. Use a knife and a small spoon to carve out the tomatoes, leaving at least 1/3 of the tomato pulp. Save the pulp to add to the stuffing later.
2 Chop the parsley, onion, bread, and garlic. In a large bowl, mix in the sausage, tomato pulp, egg, parsley, onion, bread, and chopped garlic. Add salt and pepper to taste.
3 Use the mixture to stuff each tomato. Pour a tablespoon of olive oil on top.
4 Place the caps on the tomatoes and once again drizzle with olive oil. Season again with salt and pepper.
5 Bake in the oven at 180° C (without preheating) for 45 minutes. Serve with large grain white rice (cook using a ratio of 3 glasses of water to 2 glasses of rice).

TIPS AND ADVICE: Set aside a bit of your mixture to use as stuffing for eggplant or zucchini.
Anthony Poujouanine
Pot au feu – vu 453 foisMettre tous les ingrédients, sauf les pommes de terre, dans une grosse cocotte avec 3 litres d'eau.
Saler, poivrer et cuire 3 heures à feu doux avec un couvercle.
Faire cuire les pommes de terre à part 45 minutes.
Anthony Poujouanine
Mariner's mussels – vu 441 fois1 Scrub and wash the mussels several times.
2 In a large pot, add the white wine, bouquet garni, 20 grams of butter, garlic, shallots, and the onion, cut into quarters.
3 Bring to a boil and add the mussels.
4 As soon as the mussels have opened, remove them from the pot using a slotted spoon and place them in a large bowl with a lid.
5 Reduce a third of the leftover juices, cooking on high heat.
6 Use a fine mesh strainer or sieve to filter the juices. Discard the garlic, onions, shallots, and bouquet garni.
7 Heat up the juice and rapidly whisk in 20 grams of butter.
8 Add finely chopped parsley and season with salt and pepper, if necessary.
9 Pour the juice onto the mussels and serve immediately with french fries and a quality beer.

TIPS AND ADVICE : This dish is best when the mussels are in season.
Anthony Poujouanine
Langouste grillée – vu 485 foisCouper la langouste en 2 avec un hachoir.
Poser sur le barbecue et cuire 5 minutes des 2 côtés.
Déguster avec de la mayonnaise maison.
Anthony Poujouanine
Lentils with salt pork – vu 470 fois1 The night before cooking, soak the salt pork in water to remove some of the salt.
2 Place the salted pork in a stockpot with the bacon.
3 Cover with cold water, add the bouquet garni, cut carrots, and garlic. Pierce the two cloves into the onion and add to the pot.
4 Cook for one hour
5 Rinse the lentils and boil them separately for 5 minutes in unsalted water
6 Strain and add to the meat, letting cook on low for 25 minutes. Season with salt and pepper if needed. Take out the meat, cut, and add to a large serving dish.
7 Add the lentils and serve hot.

TIPS AND ADVICE: Consider using Montbeliard or Morteau sausage.
Anthony Poujouanine
Savoyarde fondue – vu 463 fois1 Thinly slice the cheeses.
2 Rub the interior of a pot with a clove of crushed garlic.
3 Cut the bread into cubes.
4 Mix in half the bottle of white wine into the pot and set the heat to high.
5 Add the cheese and season with pepper.
6 Mix continuously in a figure 8 motion using a wooden spoon until the texture is smooth and creamy.
7 Add the kirsch and set the temperature to medium heat.
8 Skewer the bread at the edge of a regular fork or a fondu fork. Dip into the melted cheese.
9 Serve with the remaining white wine.

TIPS AND ADVICE : It's preferable to use a white wine from the Savoie region. Do not use any salt since the cheese is sufficiently salty. Be careful not to drop your bread into the fondue. If you do, you'll have to complete a dare!
Anthony Poujouanine
Tomato soup – vu 470 fois1 Dice the onion and add to a large pot with olive oil. Cover and cook on low heat for approximately 10 minutes until slightly brown.
2 Add the finely chopped garlic and stir for one minute.
3 Add the sliced tomatoes, clove, flour, tomato paste, and 1.5 liters of water. Add salt and pepper, and stir.
4 Bring to a boil and leave covered for 20 minutes on low heat, stirring from time to time.
5 Stir in the vermicelli 10 minutes before the dish has finished cooking.

TIPS AND ADVICE: A traditional practice in France is to add a bit of red wine to the leftover broth and drink it from the bowl.
Anthony Poujouanine
Crepes – vu 450 fois1 Pour the flour into a mixing bowl and make a well in the center.
2 Beat the eggs in a bowl and pour them into the well without mixing.
3 Slowly whisk in the milk.
4 Melt the butter in a pot on low heat and stir into the batter with a pinch of salt.
5 Add the rum and 2 tablespoons of sugar. Cut the vanilla bean pods down the center and use the knife to scrape the seeds into the batter. Add the vanilla bean pods to the mixture and stir.
6 Cover with a dishcloth and let sit at room temperature for 1 hour.
7 Heat the oil in a pan and wipe away the excess. Stir the mixture and pour a thin layer of batter with a ladle. Cook the crepes on both sides on medium heat.
8 Sprinkle with sugar or chocolate sauce. Serve with a quality sweet hard cider.

TIPS AND ADVICE: Be sure to add additional oil to the pan from time to time. Make your own vanilla sugar by storing some vanilla beans together with sugar in a jar.
Anthony Poujouanine
Roasted camembert with lardons and garlic – vu 444 fois1 Preheat the oven to 180° C.
2 Brown the lardons in a pan.
3 Finely chop the garlic and remove the leaves from the celery stalks.
4 Cut the camembert lengthwise into two pieces.
5 Place the lardons and garlic on the first half of the camembert and cover with the second half, seasoning with black pepper.
6 Bake in the oven for 10 minutes, then broil for 5 minutes to brown the top of the camembert.
7 Serve with fries, celery leaves, and a glass of red wine.

TIPS AND ADVICE : It's best to use a quality camembert made from raw milk.
Anthony Poujouanine
Quiche lorraine – vu 412 fois1 Place the flour, softened pieces of butter, a pinch of salt, and 5 centiliters of water in a mixing bowl.
2 Knead together with your fingertips, add 5 centiliters of water and continue kneading into a ball. Punch down and make another ball. Cover the dough with a dishtowel and let sit for one hour in the refrigerator.
3 Preheat your oven to 180° C. Roll out the dough and place in a buttered baking dish. Use a fork to poke holes in the bottom.
4 In a mixing bowl, beat together the eggs, crème fraîche, a pinch of salt and pepper, and add the lardons. Pour onto the dough.
5 Bake in the oven for 25 minutes.

TIPS AND ADVICE: Making your own dough is an inexpensive and healthy alternative to store-bought dough.
Isabelle Jervaise
Mayonnaise – vu 418 fois1 Whisk together 1 egg yolk and the mustard (optional), salt, and pepper.
2 Add the oil drop by drop while continuously stirring with a spoon. When the mayonnaise begins to thicken, add more oil.
3 Add the vinegar (optional) at the end and mix well. To enhance the flavor of your mayonnaise, add a half clove of chopped garlic (optional). Cover with plastic wrap and place in the refrigerator for 1 hour before eating.

TIPS AND ADVICE: Depending on your preference, you can add vinegar, mustard, and/or garlic to the mayonnaise. If your mayonnaise doesn't come out right the first time, start over with a new egg. When your mayonnaise starts to thicken, stir in the first batch little by little.
Anthony Poujouanine
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