french

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

All-purpose flour (for surface)

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Sourdough Crepes recipe | Epicurious.com

Tbsp. (100 g) sourdough starter

(250 g) all-purpose flour, divided

milk

sugar

baking soda

kosher salt

Tbsp. unsalted butter, melted,

Grapeseed or vegetable oil (for pan)

Diner-Style French Toast recipe | Epicurious.com

vanilla extract

cinnamon

salt

vegetable oil, divided

unsalted butter, softened, divided

bread

Powdered sugar and maple syrup (for serving)

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

pastry

Our Favorite French Onion Soup recipe | Epicurious.com

vegetable oil

onions

black pepper

dry white wine

beef broth beef broth

thyme

bay leaves

baguette

garlic clove,

sherry,

kitchen twine, six 8-ounce​【227 g】

Basic Clafoutis recipe | Epicurious.com

butter, melted

all-purpose flour

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

tbsp sugar

pepper

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

Cheese Blintzes with Blueberry Sauce recipe | Epicurious.com

(12 ounces) farmer cheese

(4 ounces) large-curd cottage cheese (4% milk fat)

unsalted butter, melted

blueberries (from 5 half-pint containers, picked over)

cornstarch

butter

Iron skillet

Flexible metal

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

Want to look learn how to make crepes like your favorite French café? These classic crepes are so much easier to make at home than you think. No blender required. Get the recipe from Delish.com.

Easy Crêpes

c. all-purpose flour

c. whole milk

fruit,

Powdered sugar,

Great recipe. But would change the order of the ingredients added so the batter is easer to make. Add eggs, salt and sugar and whisk. Now slowly add a bit of flour and milk at the same time until smooth. Continue alternating between flour and milk until all is incorporated.

amazing, just one thing: i would add at least another half cup of milk just to get that perfect smooth crepe batter.

Great recipe. I tried it and my crepes came out great.

It turned out great but i would add the milk first

I liked it because I like cooking, but this recipe is awesome!

im 11, very easy recipe and taste good 10/10 recommend 😎👌

Not a huge fan. I KNOW that mixing eggs into flour first creates lumps. I did it anyways as the instructions said. Created a very lumpy batter that I had to run through my blender to eliminate the lumps (more dishes!!) I added vanilla to the mix as well as we were doing a sweet crepe morning and I like the addition. I thought this was the same recipe I used last weekend that gave me PERFECT crepes. It indeed was not the same one. 

do not recommend:)

Very good!I enjoyed taking bites out of these crepes.As I take a bite into these delicious crepes, I enjoy every flavor of fruit and want more.I add 1 tsp of vanilla to the crepes which make it enjoyable.It can be a sweet savory or a salty breakfast.

It was a very useful recipe. my relatives and me use it all the time to make really tasty crepes. and also, how do you pronounce crepes? i would give this recipe 5 stars!!!!

the batter folded up and to much butter on the recipe

i had trouble flipping at first, but got the hang of it, make them with a 1/3 cup for easier flipping, they will be a bit thicker though

My family and I loved these. I used a blender to remove the clumps as recommended and added vanilla. Thank you!

Lumpiest recipe I’ve ever come across. Eggs straight into flour? Are you kidding me? I ended up with a lump of dough and the lumpiest crepes I’ve ever come across.the ingredients may be good but the technique is off, and I seldom have recipes fail! YOU SHOULD NOT HAVE TO PUT THIS IN A BLENDER TO GET IT SMOOTH!

Simple and delicious
Adding a teaspoon vanilla to the mix makes it even better

this recipe worked out really good for me!! love it 💕

but its a terrible idea to mix egg with flour first. maybe fix that?

https://streaming.hearstdigitalstudios.com/4d038937-54b9-4956-9b87-ad202cb97734/video_rover_16x9_1080p_hd_1603295464_10193.mp4

Easy Crepes Couldn't Be Simpler

Beurre Blanc recipe | Epicurious.com

white-wine vinegar

shallot

heavy cream

white pepper,

Crème Brûlée with Berries recipe | Epicurious.com

whipping cream

vanilla bean, split lengthwise

berries

(packed) golden brown sugar

raspberry liqueur (optional)

Radishes with Tarragon Beurre Blanc recipe | Epicurious.com

(6 tablespoons) cold unsalted butter, cut into tablespoons

lemon juice

tarragon

radishes (preferably with tops)

Coarse sea salt

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

double cream

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

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