200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic- finely diced 2 tbsp finely diced flat leaf parsley Preparing the Ciasa Mia Kamut Spaghetti Recipe Directions: Bring the chicken stock to boil in a large pot with olive oil, butter and sea salt. ...
The name comes from the wooden posts (bouchots in French) they grow on. These posts are made of oak or chestnut and can be found all along the Atlantic coast. The largest production areas are the Mont Saint Michel Bay and l’Ile-de-ré. We all wait for this time of year to eat ...
The name is testimony to its humble origins, where women in the village who didn’t have ovens would take their casseroles to the bakery on their way to church. They would pick up the tasty, crispy layered potatoes on the way back home in time for their Sunday lunch. To think that th...
Garlic Butter Thyme Bay Leaves Bordeaux Armagnac Salt Once reserved only for the wealthy people, today the lamprey is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine...
size 100 gm preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more....
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Aioli Recipe- Mayonnaise made with garlic. Use like you would mayonnaise. Great with chilled shrimp or hard boiled eggs. Rémoulade Sauce Recipe- Mayonnaise with mustard, chopped capers, anchovies, pickles and herbs. If you eat raw celery root in France, it will most likely be served in a ...
Burgundy snails are a traditional dish of Burgundy and French gastronomy. The snails are typically purged, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients...
Wash the raw shrimps. Cook them in boiling water with bay leaves, black peppercorn, parsley and salt. It only takes a couple of minutes (3-5) to cook the shrimps. Drain, cool and peel them. You can also use peeled raw shrimps. Mince shallots, garlic, parsley and basil. Add the shri...
the raw meat is cured with salt and aromatics such as thyme or garlic, then it’s poached at a low temperature for several hours until the fat is fully rendered. The meat can then be stored with the fat in an airtight container for weeks or even months until you’re ready to fry it...