Duck confit with lentils

  Duck confit with lentils is a classical French bistrot dish. Use preferably small green lentils (lentilles du Puy) as they retain their texture once cooked. And since I do not like the confit duck legs of the trade (at least most of them!), I also give you a recipe to confite your duck legs at home If you have purchased a whole duck, use the duck breast for another preparation, such as dried duck breast, and the carcass will be used to make a wonderful broth . Duck confit with lentils Ingredients: 4 confit duck legs, 200 g…

Continue Reading

Turbot with samphire

Turbot is a quite expensive fish, especially the bigger wild ones, that we only cook on special occasions. I like to cook turbot with samphire and algae to enhance the taste and feeling of the sea in the dish. Turbot with samphire Ingredients: 300 g samphire, 1 turbot (about 2 kg, sliced), 60 g butter, 1 tsp. of oil, 1 dl white wine, 2 tsp. dried kelp, 2 dl liquid cream, salt and pepper Blanch the cleaned samphire for 1 minute in a large saucepan of boiling water and drain it. Pan fry the slices of fish in a mixture of butter…

Continue Reading

Monkfish with saffron

  This recipe of monkfish with saffron and butternut squash is a popular recipe on this blog, both in French and Dutch. That's why I chose it to be one of the first recipes to be translated into English.  The recipe is a little festive, but easy to cook, and to bring us in the mood of this wet, cold and windy winter. Monkfish with saffron and butternut squash We need: 800 g monkfish, in four pieces, 400 g pumpkin flesh, 1 green cauliflower (Romanesco), 1 g of saffron, 2 dl fish stock , 1 dl of white wine, 50…

Continue Reading

Fillet of cod, lacquered with orange

  Dry cured fillet of cod, lacquered with orange, remains one of my favorite fish dishes. Dry cured fish strengthens its flesh by eliminating a small portion of its water and enhances his flavor. I also use this technique of dry curing fish with other fish, certainly with salmon for sushi. Fillet of cod, lacquered with orange Contrary to what the title of this recipe can make you think, this recipe is easy to realize on the condition of having products of 1st quality. We need: 4 pieces of cod fillet with skin of 200 g per person, 4 oranges,…

Continue Reading

Baked custard of salsify, red pepper coulis

  Today, we cook a vegetarian recipe of baked custard of salsify,  red pepper coulis. The flan (baked custard) is accompanied by smoked trout, which is optional! I like the salsify, this  vegetable which is quite dirty to  peel and is so often badly cooked. Most of the time it is overcooked, too bland and often bathed in an insipid béchamel. By this recipe I try to demonstrate the contrary and contrary to my habit I photographed this dish in a festive atmosphere. This salsify based dish asks for it! Let's start with the peeling of salsify…

Continue Reading

Cold artichoke soup

  This ice-cold soup made from artichokes is a perfect aperitif bite or appetizer. We used artichoke hearts that we put in  jars last summer. Together with olive oil and lemon from the very last harvest this artichokes makes a perfect match. This dish makes us remember some  tastes of last summer in South-Italy. Cold artichoke soup Ingredients: 1 jar of artichoke hearts (about 250 g net weight), 7.5 dl of chicken broth, 1 onion, 2 cloves of garlic, 1 lemon, 1 small chili pepper, olive oil, salt , pepper of Espelette. Peel and slice the onion and…

Continue Reading

Duck breast, red wine sauce

  As it would seem that the winter, the real one, with frost and even snow should reach our regions this weekend, I propose you a rustic recipe of season. And it's still duck, but this time I use duck breasts instead of a whole duck. Pay attention to the quality of the product, the duck breasts 'Labels Rouge' are quite satisfactory. I prepare them with braised chicory  and chunky potato fries cooked in the fat of duck breast. I love braised braised chicory, I use chicory grown in the ground, not the ones from hydroculture. I do…

Continue Reading

Cured and dried duck breasts

  this is a recipe of cured and dried duck breasts, easy  to realize , but it requires a little patience before you can appreciate the result! Cured and dried duck breasts  are eaten as an appetizer , cut into thin slices and they will do wonders in your salads and even your soups. And as I like to confit the legs , I prefer to start the recipe with two ducks, and use the carcass to cook a broth. Cured and  dried duck breasts To make this dish, you need at least the 2 duck breasts of a fat duck. You will use the…

Continue Reading

Foodstyling.be, English version

  At the start of this new year we have decided to translate some of our blog posts in English. Our blog, which started as a complement of our site foodstyling.be, online since 2012, is about explanation and illustrating mostly Belgian, French, and Italian recipes. We started at that time as food stylists for magazines and cookbooks, we evolved as recipes authors and photographers. We think the time is right to share our recipes and images to an English speaking public. As we are no native English writers, please forgive us some mistakes. Don't be afraid to ask us for…

Continue Reading
  • 1
  • 2
Close Menu