How To make One Pan Potatoes and Pork Provencale
4 med potatoes
cut in 3/4" cubes
1 tbsp vegetable oil
1 lb lean pork :
cut in thin strips
1 c cherry tomatoes
1/3 c orange marmalade
2 tbsp dijon-style mustard
Microwave potatoes for 6-10 minutes or until tender. Meanwhile, heat oil in large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper..
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C’est Magnifique!: Provencal-style Chicken And Rosemary Potatoes | TODAY
French food doesn’t have to be fussy: Chefs Jess Shadbolt and Clare de Boer of King restaurant in New York City are in the TODAY kitchen to show how to make pan-seared chicken with tomatoes, olives and basil, and foil-packet roasted potatoes with fresh rosemary.
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C’est Magnifique!: Provencal-Style Chicken And Rosemary Potatoes | TODAY
GRILLED PORK CHOP WITH PROVENCALE VEGETABLES HD
Description
French Bistro Saute Potatoes Cooking Secrets | French Bistro Recipes
Join my online French cooking classes ????????: French bistro saute potatoes are delicious. Always slightly crispy and tender at the same time. Today we are looking at the cooking secret behind the french panfried potatoes and how to get them perfect every time.
in this video recipe we are learning how to make French bistro style saute potatoes with onions and a hint of parsley. They will make a wonderful side or an lunch nibble.
Ingredients for a saute potatoes side ( 2 -4) servings:
Half a kilo/ 1.2 pounds of potatoes (suited for frying /roasting)
1 medium size onion (sliced)
3 tablespoons of fresh parsley (chopped)
Salt and pepper for the seasoning
3 tablespoons of peanut (groundnut) oil
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Herbs De Provence Pork Chops
Easy one pot herbs de provence pork chops - these simple marinated chops are made in one skillet. This technique gets perfect, juicy, flavorful pork every time!
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Easy way to bake a whole fish provencale style | one wonders Ep. 6
The easiest way you can bake a whole fish even without any experience.
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The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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????WRITTEN RECIPE HERE:
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: