How To make Sous Proven'Cal
2 ea Egg yolks
5 ea Egg whites
1 1/2 c Sour cream or plain yogurt
1 ts Prepared mustard *
2 tb Red wine ninegar
*Note: French's yelow mustard will work in this recipe very well. Mix in the egg yolks, mustard, vinegar, & salt together in a bowl. Drop-by-drop beat inh the olive oil until a good, thick maynaise is formed. Add more oil if needed. Beat the egg whites until they are stiff but not dry then fold them into the yolk mixture. Add the sour cream/yogurt to the mixture and stir well. Cover & refrigerate for 2-4 hours.
How To make Sous Proven'Cal's Videos
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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How to Make Perfect Scallops | SAM THE COOKING GUY
The only lesson you'll ever need to cook scallops perfectly.
00:00 Intro
00:33 Addressing the scallops
1:37 Seasoning & pan frying
3:55 Plating
4:35 First Bite
5:16 Outro
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???? INGREDIENTS:
➔ Sea Scallops (room temp, dried off)
➔ Kosher salt
➔ Pepper
➔ Garlic Powder
➔ Butter
➔ Olive Oil
➔ Sesame Chili Oil
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How to cook cod sous vide
Cooking cod in a frying pan or oven takes skill, but by using a temperature-controlled water bath anyone can produce a perfectly cooked portion of cod. Find the full instructions here:
Other ingredients can be added to the bag with the cod to impart flavour while it cooks - try following this recipe:
Pan Seared Scallops with Lemon Garlic Sauce
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats each tasty scallop.
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???? INSTRUCTIONS:
00:00 Intro
00:56 Brine the Scallops
01:37 Rinse and Dry
02:11 Season with Salt
02:49 Baste the Scallops
03:41 Make a Pan Sauce
04:14 Garnish and Serve
✅ INGREDIENTS:
---Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
---Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
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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.
In collaborazione con Berkel
Guarda anche il pollo in un due stelle Michelin francese con Giuliano Sperandio:
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Alouettes sans tête à la Provençale
Recette emblématique de la Provence les alouettes sans tête sont de petites paupiettes de boeuf farcies avec un hachis d'ail, de persil et de petit salé. Le morceau de boeuf est du paleron coupé en fines tranches que l'on garnit de farce puis qui qui est ficelé.
La provenance du nom alouette sans tête est mal connue mais beaucoup s'accordent à dire que le petit paquet ressemble étrangement à l'oiseau concerné lorsqu'on s'apprête à le manger !
Sinon, avec cette cuisson longue dans la tomate on obtient une sauce compotée qui nappera la viande mais aussi les accompagnements.
Les alouettes sans tête à la provençale s'accompagnent de Polenta, de pommes de terre vapeur, de pâtes ou encore de riz. Les féculents conviennent à merveille car ils sont sublimés par la sauce bien corsée.
Voilà un plat que je vous invite à goûter, il vous fera découvrir la Provence et donc mettra du soleil sur votre table...
Alors convaincus ? Vite à vos tabliers car la cuisson est longue !
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Ingrédients pour 4 à 5 personnes :
12 alouettes sans tête (env 1.4kg)
800 gr de tomates concassées
25 cl de vin blanc sec
3 cuillères à soupe d'huile d'olive
1 oignon
4 gousses d'ail
1 petit bouquet de persil
10 gr de cèpes déshydratés
1 cuillère à café d'herbes de Provence
1 feuille de laurier
Sel/Poivre
Temps de préparation : 25 min
Temps de cuisson : 2h00
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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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