• adaa

    • 00:05:13
      Pieds et joues de cochon aux cèpes
      527.2K Views . 05 Jan 2013
      Pieds et joues de cochon aux cèpes
      1. Préparez la marinade. Mélangez l'ail, le thym, le romarin, le sel et les deux huiles. 
      2. Réservez. Emincez les joues a cru, en petits filets de 5 a 6 cm de long. 
      3. Désossez les pieds de porc, ouvrez-les dans leur longueur en les abîmant le moins possible, afin de pouvoir les farcir par la suite. 
      4. Mettez les pieds et les joues dans la marinade. 
      5. Salez et poivrez. 
      6. Réservez au froid pendant au moins deux heures. 
      7. Apprêtez les cèpes en les nettoyant et en coupant les pieds. 
      8. Réservez les têtes. 
      9. Préparez la sauce. 
      10. Faites sauter les pieds de cèpes dans une poêle avec le beurre, les carottes, les navets, le céleri et les poireaux coupés en morceaux.
      11.  Déglacez à feu vif avec deux verres d'eau, puis réservez. 
      12. Sortez la marinade du froid, égouttez les joues et les pieds de porc. 
      13. Farcissez les pieds de porc avec les filets de joues, ajoutez la garniture aromatique de la marinade. 
      14. Fermez les pieds de porc avec une ficelle, mettez-les dans la poêle avec les cèpes et les légumes, laissez cuire pendant 10 minutes à feu moyen, à mi-cuisson ajoutez les têtes de cèpes. 
      15. Egouttez les pieds farcis et les têtes de cèpes, passez le jus au chinois et faites réduire pendant 2 à 3 minutes. 
      16. Disposez les pieds farcis sur un plat de service, sur chaque pied mettez une tête de cèpe et arrosez le tout avec le jus.
    • 00:05:23
      Salade au homard de Zeeland
      236.9K Views . 05 Jan 2013
      Salade au homard de Zeeland
      1. Faites cuire un homard de Zeeland d'une livre au court-bouillon, pendant 7 à 8 minutes.
      2. Découpez-le en tranches : sortez l'intestin et retirez le sac pierreux de la tête, puis tranchez la queue en escalope.
      3. Faites un assaisonnement avec l'huile d'olive, l'ail, la coriandre, du vinaigre de Xérès, du poivre et du sel, puis ajoutez les fines herbes hachées menu.
      4. Trempez les salades dans l'assaisonnement, ajoutez un peu de sel et de poivre, ensuite la mâche, puis l'artichaut et les asperges vertes.
      5. Disposez sur l'assiette.
      6. Saupoudrez de ciboulette, puis ajoutez un mélange de piment, basilic et cresson..
      7. Disposez de belle façon, au milieu de l'assiette, la salade et les légumes, puis le homard (d'abord les pinces, puis le corail et, enfin, la chair).
      8. Saupoudrez de persil.
      9. Préparez la truffe de Chine avec un peu d'huile de truffe, du sel et du poivre, avec cette composition, décorez l'assiette.
    • 00:05:21
      Mackerel Nage with Cider Vinegar
      4.4K Views . 05 Jan 2013
      Mackerel Nage with Cider Vinegar-<ol> <li>Start by preparing the mackerel fillets. Remove the remaining fish bones and put the mackerels aside, ready to cook.</li> <li>Next, prepart the nage, meaning the bouillon, which serves to poach the mackerels later on.</li> <li>Peel the onions and carrots. </li> <li>Melt some butter. Incorporate the onions and carrots.</li> <li>Add some salt.</li> <li>After about 2-3 minutes, incorporate the white wine. Let it cook for a few minutes.</li> <li>Then, add the water (1 pint) and cook for 10-15 minutes.</li> <li>In the meanwhile, put the mackerels in an oven-plate with butter.</li> <li>If the mackerels are too large, cut them in half. Salt and pepper. Put it in the oven.</li> <li>Pour the hot nage over it. Wait until it lightly starts to boil. Then, pour the cider vinegar over it and let it infuse. Let it cook for another 2-3 minutes.</li> <li>Decorate with some dill. Serve lukewarm, according to your taste.</li> </ol>
    • 00:01:59
      Foie gras pot au feu with celery
      6.8K Views . 05 Jan 2013
      Foie gras pot au feu with celery-<ol> <li>Prepare the foie gras and cut it into large cubes, like for a ragout. </li> <li>Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes. </li> <li>Season the foie gras and throw it in the bouillon. </li> <li>Let it sizzle for 3-5 minutes. </li> <li>Place it in a soup tureen or a concave dish with the bouillon and the celery. </li> <li>Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.</li> </ol>
    • 00:05:50
      Sander fillet with pumpkin, squash and Syrah butter. The key idea is to start of from a very basic, classic recipe: Baking potatoes. The potato baking consists of potatoes, onions, some bouillon and is cooked in the oven. The zander will be served in the middle of this. On the fish, there will be a type of chutney, meaning: small butternut squash dice.
    • 00:04:23
      Roe deer fillet with pear in red vine, beet, and herbs-<h5>For the sauce:</h5> <ol> <li>Reduce the game fond on a very low flame, continuously adding the ingredients.</li> <li>Let the whole reduce for 2/3 and strain it in the sieve.</li> </ol> <h5>Pears in red wine:</h5> <ol> <li>Gently boil all the ingredients for the preparation of the pears.</li> <li>Peel the pears. Cut them in half, remove the core and poach them to obtain an al dente cooking. Store it warm.</li> </ol> <h5>Red beet:</h5> <ol> <li>Brush and wash the red beet well.</li> <li>Simmer the beet in water with onions, celery, cloves, laurel, garlic, ginger, sugar, vinegar, black pepper and salt. The beet should be lightly crunchy.</li> </ol> <h5>Herbs:</h5> <ol> <li>Mix wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon, some drops of olive oil and balsamic vinegar. Season with salt and pepper.</li> </ol>
    • 00:06:24
      Gourmand Lobster and Crustacean Stew - Chef Jean Bardet-<ol> <li>In order to prepare the lobster, cook the lobster and the crayfish for 8 minutes. Let them cool down afterwards.</li> <li>Decorticate the lobster before cutting it into pieces. Boil the lobster and crayfish pieces in a pan with butter and season them. </li></ol> <h5>Sauce preparation:</h5><ol> <li>Put some fresh ginger slices in a pan, boil it down, and add a spoon with cream. Let it boil.</li> <li>Turn a good piece of butter, taking care that it does neither darken nor boil.</li> <li>Add lemon juice and some white wine.</li></ol> <h5>Termination:</h5><ol> <li>Pour the sauce of the lobster pieces. Add the small vegetables (following your taste) and some drops of lemon juice. Finally, add some green lemon oil and cover the dish to keep all the aromas until you serve it.</li> </ol>
    • 00:03:26
      Goat Cheese Pie with Lemons and Pine Nuts
      96.1K Views . 05 Jan 2013
      Goat Cheese Pie with Lemons and Pine Nuts-<ol> <li>Cut the butter into small pieces. Mix the sugar on a table with the butter and vanilla. Add an egg, honey, salt, and the grated lemon pulp. When the mixture is homogenous, add the flour, until obtaining a dough ball. Cut the dough into three thick slices.</li> <li>Lay the slices on a floured table and spread them out, using a rolling pin.</li> <li>Butter the cake forms and put the dough slices inside.</li> <li>Cook in the oven at 338 degrees F.</li> <li>Let it cool down.</li> <li>Put all the ingredients for the sauce into the mixer.</li> <li> Then, reduce them and store the sauce in the cold.</li> <li>Cut the vanilla pods and remove the grains.</li> <li>Mix the cream cheese, eggs, vanilla pods, sugar and lemon. Then, garnish with this goat cheese cream the bottom of the doughs.</li> <li>Sprinkle the surface with pine nuts and sugar.</li> <li>Then, pour the prepared sauce over it and put it in the oven at 356 degrees F to end the cooking.</li> </ol>
    • 00:00:56
      Napkin folding horn - Pliage en cornet
      58.3K Views . 05 Jan 2013
      Napkin folding horn - Pliage en cornet-Napkin folding restaurant styles below are now available for free in video: click on the napkin folding style below - Use the following GOURMANDIA napkin folding secrets to impress and surprise your guests at private parties, restaurants, weddings and date dinning. Step by step, and easy to follow video that will help you learn how to fold Napkins to impress your guests. Please Subscribe to view videos of all 17 Napkin Folding Techniques Souscrivez afin de voir les videos des 17 techniques de pliage des serviettes.
    • 00:01:29
      Ch&acirc;teau Belmont, Tours, France
      6.3K Views . 05 Jan 2013
      It is at Tours, the heavenly garden of France and the capital of Tourraine that we can meet Jean Bardet whose restaurant is located at the heart of the city despite its rural look. It is one of the most frequented Gastronomical steps to follow in France. In the middle of 600 Aroma plants and vegetables and a large number of fruit trees, Bardet recommends such a refined and simple cooking at the same time, where the products honoured are chicken eggs cracked on fresh vegetables. Let us be tempted by the Armorican influence of a jugged- lobster stew, as well as some ginger and green lemon small Crustacea and all sorts of shell-fish, what about a Ste Maure, such a delicious goat-cheese, not to forget the Vouvray or the Bourgueil wines to taste and relish. As the summer is coming to an end soon, let's bite, with pleasure, into this delicious fresh fig pie.
    • 00:04:13
      Duck Fillet with Honey and Raspberry Vinegar-<ol> <li>Lightly remove the magret skin off. Season from both sides.</li> <li>Cook the magret in a hot pan, skin side first.</li> <li>Cook each side for 5-7 minutes on a small flame. Let it rest aside, off the flame.</li> <li>Pour honey and raspberry vinegar in a saucepan.</li> <li>Let it cook, quivering, for 5 minutes.</li> <li>Add the duck stock and let it cook (quiver) for another 8-10 minutes.</li> <li>Cut the magret in thin slices and place it, in form of rose petals, in the middle of the hot serving dishes. </li> <li>Cover it with some sauce and decorate with a piece of chervil.</li> </ol>
    • 00:02:54
      Shrimps jumped
      2.5K Views . 05 Jan 2013
      Jump the shrimps in a very hot frying pan with a drop of oil, seize them, when they change color, to mid-cooking practically, thaw with quite a small little white wine. Add the chopped very finely parsley, of the chopped shallots, the bayleaf and, over, exactly before serving, the chopped onion and the peppercorns.
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