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45K reactions · 685 shares | Poulet à la moutarde 4 bone in skin on chicken thighs 2Tbsp @algaecookingclub oil 1 shallot thinly sliced 2 cloves garlic minced 3 bay leaves 1 cup dry white wine 1.25 cups chicken stock 3/4 cup heavy cream 2tsp @mailleus dijon mustard 2tsp whole grain mustard 1/2tsp white pepper 2Tbsp chopped parsley & more for garnish Mashed potato to serve 1.5tsp salt -Season both sides of chicken. Pat dry skin well. -Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack -Remove fat from pan, leaving 1Tbsp behind -Saute shallot until lightly browned, add garlic and cook 2 more minutes -Add wine and reduce by 2/3rd -Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3 -Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering -Remove lid, take chicken out, add whole grain and parsley and cook for 1 minutes -Serve over mashed potatoes. -Enjoy. Cookware: @lecreuset Knife: @majimeknives Stove: @subzeroandwolf Apron: @hedleyandbennett #food #foodie #foodies #recipe #recipes #receta #comida #cocina #cooking #cookingvideo #cookingvideos #chicken #poulet #french #france #frenchfood #chef #chefalextrim #privatechef #finedining #luxury #elegant #foodporn #dinner #easydinner #weeknightdinner | Alex Trim | Facebook
Croque Monsieur | The croque monsieur is at the elegant end of the grilled cheese spectrum. This ham sandwich with rich béchamel sauce is topped with cheese and then... | By Martha Stewart | All over France today the croak misure referred to simply as a croak has countless recipes and many many variations the one that I'm going to show you how to make today incorporates a bechamel a ham and cheese sandwich and a little bit of very easy to make and very delicious so first melt a tablespoon of butter with one and 1/ 2 tablespoons of all purpose flour and we're going to make the bechamel first it will be ready Cook the flour in the butter just to get the raw flour taste away and have one cup of whole milk simmering on the stove. That is your liquid for the bechamel and a half a cup of grier. Add the boiling milk. And stir or whisk. Use a whisk to get a nice, smooth bechamel. As soon as this comes to a boil, it will thicken and then you can add a little bit of salt, a little bit of pepper, and some grated grier cheese and the flavoring for a Bechamel is fresh nutmeg freshly grated nutmeg I love the flavor of nutmeg so just a little bit half a cup of grated gruyere. Use the best quality cheese you can find. For these crochet, if you want a real authenticity, go to a good cheese store and get some really good cheese. So that's your bechamel. Okay so now to compose the sandwiches themselves. I've very lightly toasted eight slices of big fat baguette and I will spread a little bit of mustard on the bread. Not too much but just a little bit for flavour. And of course you must use a French mustard. You want an authentic bistro menu. Use a nice plain dijon mustard. So there. So not too much. And put a little bit of beautiful ham on your sandwich. This is a prosciutto cotto. And this is the royale. So I'm not going to mix the hams. I think they're so beautiful. This way. And be generous with the ham. You want this to be a tasty sandwich. So each sandwich has about an ounce of good ham it. And now some gruyere cheese. This goes right on top of the ham. That's about two tablespoons on each sandwich. Basically a real fancy grilled cheese and ham sandwich. And topped with the other mustardy piece of toast. Real crunchy. Real good. And now top each with some bishopel. About a quarter of a cup of bechamel per sandwich. This is great brunch food. If you're going to have a brunch oh make a big green salad and a croak massur. Hm. Just about right. Use your little spatula. Just spread it neatly over the top of the bread. No grilled cheese sandwich you've ever had tastes this good. A little bit more grier cheese on top. Oh and preheat your oven to 400 degrees. These are going to bake in the oven. 15 minutes. Now this is the herb the Provolt. Just a little bit right on top. This little mixture the can buy anywhere in the South of France is an assortment of dried herbs said to reflect those most commonly used in Southern France. It contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. Uh you can use it for seasoning meats but here we're just using that little tiny bit to be evocative of the South of France. So get this into your 400 degree oven. 15 minutes. Don't those look superb? And they smell really really good. I want this one. Serve your croak mousse with some cornishon. Those are the sour French gerkins and a glass of dry white wine. This is certain to be devoured quickly. Enjoy.
1.1K views · 20 reactions | Ina Garten s French Potato Salad - Barefoot Contessa - Food Network | Ina Garten s French Potato Salad - Barefoot Contessa - Food Network | By Md Sohel Rana | So, I boiled two pounds of potatoes. I like to mix the white and the red potatoes and what I'm going to do is just slice this really thickly. These are almost done and then, what I'm going to do while it's still warm. This gives it so much flavor. It's about two tablespoons but a nice splash of white wine, you can use leftover wine from dinner last night and a splash of chicken stock and while the potatoes are still warm, it really gets into the potatoes. Big spoon, just toss it all together, some salt and pepper, want the potatoes just to have as much flavor as possible before you start. So, that's the potatoes and the next thing I'm going to make is the vinaigrette. So, the key ingredients for a good vinaigrette are good vinegar and good olive oil. This is champagne vinegar but if you have good cider vinegar or white wine vinegar, it's great. I just wouldn't use red wine vinegar for this and then, I'm going to add about a half a teaspoon of Dijon mustard and salt and pepper. For some reason, I think Americans are really sort of daunted by vinaigrette. It's the easiest thing in the world and so much better than that bottled stuff you get. And then slowly pour good olive oil into this and you make an emulsion. The mustard seems to emulsify the vinaigrette so it stays together. Kinda like I'm making a mayonnaise. Just do the olive oil slowly. Great. So, this is just going to go on the potatoes. Just to flavor them and that's all going to soak into those warm potatoes and the rest of them is safe for later. And then the last thing is lots of fresh herbs and that's what gives the potatoes such a fresh flavor so we have chopped scallions chop them already give them another rough cut I really like when they're roughly cut I don't like them to be so precision like that you don't actually see what it is just gives you a sense that there's scallions in it look how gorgeous this looks and fresh basil just take the leaves off and you can either do this with a rough chop or you can do it Julianne but I think I'm just going to do it roughly chopped Okay, lots of fresh basil. And then fresh dill. It's a great way to take leaves off the dill. It's just run your knife along. And takes all those leaves off without pulling them off one by one and then the longer this soaks in the fridge and the longer it sits, the better it taste. So, cherries are really tender but they're still firm enough so they have flavor. You could use a little more salt. That's my motto. It always needs more salt. Little more pepper. Bring out the flavors and it's going to be just delicious and that big platter with our salad and the suaz.
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