Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Poached Halibut Horseradish Sabayon – Bruno Albouze
An awesome Sunday brunch dish ????. A recipe inspired by Chef Nicolas Stamm
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La Ratatouille in un 3 stelle Michelin francese con Martino Ruggieri - Alléno au Pavillon Ledoyen***
La Ratatouille è una piatto della tradizione contadina del sud della Francia, che grazie all'omonimo film Pixar è oggi uno tra i più conosciuti piatti francesi. Per scoprire la storia e i segreti di questa coloratissima ricetta vegetariana siamo stati a Parigi, all'interno del ristorante tre stelle Michelin Pavillon Ledoyen, ospiti di Martino Ruggieri. Lo chef italiano, che da anni lavora in Francia con Yannick Alléno, ripercorre la storia della Ratatouille attraverso due ricette, quella originale e quella hollywoodiana, e, con l'aiuto della sua giovanissima brigata, ci porta per mano nel cuore della grande cucina francese.
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Seiche à la Provençale
Aujourd'hui, je vous propose une recette de seiche à la Provençale.
Mystérieuse et effrayante la seiche est un mollusque de la famille du poulpe, calmar etc.. Elle fait partie de l'héritage culinaire de certaines régions côtières comme le sud ouest.
Au-delà de l'aspect quelque peu rebutant, la seiche est un met de choix, le plus difficile reste le nettoyage et la découpe des chairs. En effet, l'aspect est visqueux et ce mollusque rejette de l'encre noire qui vient salir la chair. Vous pouvez éventuellement demander à votre poissonnier de le faire pour vous !
Vous verrez, cette recette est un enchantement pour les papilles et vous serez rapidement transportés dans le mystère des grands fonds marins.
Donc après ces recommandations, je vous propose de faire fi de vos appréhensions et de vous lancer dans l'aventure de la seiche à la Provençale.
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Ingrédients : pour 4 personnes
1,4 kg de seiches entières
2 oignons
25 cl de vin blanc sec
1 poivron
400 gr de coulis ou de pulpe de tomate
4 gousses d'ail
4 à 5 cuillères à soupe d'huile d'olive
1 branchette de thym
1 feuille de laurier
1 bouquet de persil
Sel-poivre
Temps de préparation : 30 min
Temps de cuisson : 1h15
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vous pouvez soutenir la chaîne en faisant
un don par Paypal à l'adresse :
cuisinedephilippe@gmail.com
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Scallops Grenobloise with Jacques Pepin
Jacques Pepin cooks Scallops Grenobloise at his home in Madison, CT.
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Perfect Moules Marinière | French Guy Cooking
This delicious mussels recipe is the quintessential French meal. With fresh succulent mussels and a delightful shallot and wine base, it's a real treat of perfect flavours that match on every level. And French Guy Cooking has his own cheeky little treat to add some naughtiness too.
French Guy Cooking's fantastic array of French classics are twisted and adjusted to infuse with other cuisines on his own channel, he truly is a gastronomy genius. For loads more of his great videos -
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