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Hi

if u coat ur meat with olive oil before mixing the other ingredients, it wont turn grey, just a tip from another french cook

Mmm i must try that 😂

Traditionally, you wouldn't put cheese on puttanesca. But the sauce looks good!

Very underrated if you ask me! Such an umami of flavour! Recipe ⬇️ Yield: 3 to 6 servings 3 tablespoons olive oil 3 cloves garlic, lightly smashed and peeled 5 anchovy fillets 128-ounce can whole plum tomatoes Freshly ground black pepper to taste ½ cup pitted black olives, preferably oil-cured 2 tablespoons capers 1 tbsp fresh chill (or Crushed red pepper flakes to taste) 1 pound linguine or other long pasta 2 tbsp chopped fresh parsley Salt to taste Parmesan to taste #puttanesca #italy #pasta #chefromainavril #easyrecipes Have you ever tried it?

I made Joshua Weismans recipe, and it was delicious! He didn’t add oil to his, do you have a recipe? Here in the States, canele is not something readily available. I enjoy it so much! It literally is my favorite baked good smell, some people love the smell of fresh bread..for me it’s canele! Love from Alabama! 🇺🇸🫶🏾💐

Thiccc burger 👌👌👌👌

美味そう❤❤

I was always told if you raise the temp of the honey above 140 degrees that you’ll kill all the enzymes and “good” bacteria.

C'est trop long le rythme accélère et choisi une musique plus intéressante

this looks delicious

Dude keep going, the algorithm will find you!

This was absolutely delicious, what’s your go to breakfast? You can find the buns recipe on my page. Recipe ⬇️ : 2 homemade sweet potato buns 3 sausages of your choice (removed from their casings) 2 tbsp Sriracha (to be added to the sausage mix) 2 eggs (fried to your liking) 3-4 tbsp of sriracha mayo (mayo + sriracha + Dijon honey mustard) 4 slices « plastic cheese » 1 tbsp butter Neutral oil (for cooking) Salt + pepper to taste #breakfast #sausage #chefromainavril #eggs #easyrecipes #quickmeals How do you like your eggs?

Nobody ever makes it by hand and I’d love to see that, early 1600s stand mixers weren’t around.

Dude this looks delicious. how do you only have 180 likes

The colors are so pretty 😍 reminds me of the northern lights!

You had me at pistachio! I am obsessed with chocolate, I am not a candy person but most definitely an anything chocolate one. What about you? Let me know in the comments! Recipe: (makes 3 tablets) Droplet of food colouring of choice 50 g (1.5 oz) cacao butter 50 g (1.5oz) white chocolate 2 tablets (350 g) dark chocolate 1 cup (100g ) Kataifi 2 tbsp (30g) butter 1/2 cup (120g) pistachio butter (recipe coming soon for homemade one) #easyrecipes #dubaichocolate #torontofood #torontochef #chefromainavril #pistachios #chocolate Do you like pistachio ?

OMG! That looks incredibly delicious! Creme Brulee is my ultimate dessert. The best! I tried making it once. I over cooked it. It was AWFUL! I haven't tried to make it since. That was ... 🤔...15 - maybe 20 years ago.

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I shall definitely try this recipe, it looks absolutely delicious!🤩💯 I can even smell through the screen 😂. Thanks for sharing! 🙏

Why Isn't this underrated🍓⭐

Using the powerful, durable and versatile @hexclad cookware, I am going to make a dish that brings me back to my childhood, rabbit with a creamy mustard sauce. Let’s get cooking and for 10% off any @hexclad cookware, check out the link in my bio. Recipe | Recette ⬇️ : •1 whole Rabbit | Lapin (broken to 8 pcs | decoupé en 8 pièces) •100 ml (1/2 cup) white wine | vin blanc •3 pcs shallots | échalotes (sliced thin | ciselées) •3 cloves Garlic | gousses d’ail •2 tbsp (30ml) Grainy Dijon | Moutarde à l’ancienne •500 ml (2 cups) chicken stock | fond de poulet •2 tbsp (30 ml) Demi-glace •200 gr (3/4 cup) heavy cream | crème épaisse •4-5 sprigs thyme | branches de thym •2 tbsp (30 ml) cooking oil | huile neutre •Salt + pepper | Sel + Poivre English version (français en dessous) -If not done already, cut your rabbit into 8 pieces and season with salt. -In your Hexclad hybrid sauteuse, on medium heat, heat up some neutral oil and sear the pieces of rabbit. -In the same pan, on low heat, sweat your shallots and whole garlic. -Deglazed with white wine making sure to get all the fonds. -Reduce by 1/2, add the rabbit pieces back in, and cover with the chicken stock and add the thyme. -Cook, on simmer for 20-25 min, do not overcook it. -Add the heavy cream, mustard, demi-glace and reduce until thick enough to coat the rabbit. -Adjust seasoning if necessary. -Serve with wide noodles, bon appétit! -Si votre boucher ne l’a pas fait, couper le lapin en 8 morceaux et assaisonner avec du sel. -Dans une cocotte, faites chauffer un peu d'huile et faites-y revenir les morceaux de lapin environ 10 minutes en les retournant souvent puis réservez à part. -Dans la même cocotte, faites suer les échalotes et l’ail entier à feu doux. Déglacez avec le vin blanc en raclant bien le fond de la cocotte avec une spatule en bois. -Laissez réduire pendant 3 minutes à feu vif. Remettez les morceaux de lapin dans la cocotte, versez le fond de poulet et le thym. -Laissez mijoter environ 25 minutes en veillant à ne pas trop cuire la viande. -Ajoutez la crème fraîche, demi glace et la moutarde, remuez 5 minutes à feu doux pour bien enrober les morceaux de lapin. Salez et poivrez -Servir avec des nouilles larges. Bon appétit! #hexcladcanada

I just visited these guys for the first time in April. Been buying from them for 2 years now!

Sure, you forgot to make the mustard sauce that people put on top of said chicken cordon blues.

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale. Best regards Ines Di Lelio

💕Wow💜💛💛💜💛💛💛💛💛

That looks so profesional. Thanks for posting!

Can cannabis also be added to the other herb ingredients?

What an amazing 2 days in your life! 👨‍🍳

Love this! ❤ Simple, yet delicious!

TOP 15 PASTA: 14) FETTUCCINE ALFREDO As authentic as it can be from a French man.. Move over 35% cream! RECIPE ⬇️ (makes 4 portions) Ingredients: ▢ 360 g (13oz)fettuccine noodles ▢ 160 g (5.6oz) aged parmesan cheese, finely grated ▢ to taste kosher salt ▢ 140 g (10 tbsp) butter, unsalted water ▢ 500 ml (2 cups) pasta water, reserved after cooking the noodles Method: •In a large pot of salted boiling water, cook your fettuccine half way of the recommended time (less than al dente). •Before the pasta is done, reserve a cup of pasta water and set aside to cool. •In a large pan, melt butter over medium heat until fully melted, then immediately turn off the heat. •Transfer the cooked pasta to the butter and add 1/3 cup pasta water and 1/3 of your cheese. •Stir vigorously adding pasta water as needed, until a creamy sauce is achieved. You will be adding more pasta water and cheese until cooked (al dente). •Adjust seasoning for salt to your preference. •Serve immediately in a warm bowl with additional parmesan and optional freshly cracked black pepper. •That’s about it, bon appétit! 😋 #chefromainavril #alfredo #nocream #italian #easyrecipes

It used to practically offend my late mother! Although, not as much as my husband cutting his pasta with a knife.😂😂😂

That’s it? Obviously, this is the home version of fast food? 🤢😂😂

Hey you didn't mention what type of oil you used

A toasted roll or bread would be nice with this to soak up that potent butter

second

F i r s t

Merci 😋

ALMOND CROISSANT 🥐 Day old anything never tasted so good! RECIPE ⬇️ (makes 4) Ingredients : 4 one-day-old croissants 1.5 Tbsp sliced almonds 1 Tbsp sugar 2 Tbsp rum 1 Tbsp Vanilla paste 1/2 cup water 1/4 cup granulated sugar 1/2 cup almond flour 1 pinch salt 8 Tbsp unsalted butter (room temp) 1 large eggs Powdered, Confectioner’s sugar for dusting Method: For the Syrup -In a small saucepan, combine water, tbsp sugar and rum. -Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Almonds Filling -In a stand mixer with the whisk attachment, add the butter, vanilla paste, salt sugar and almond flour and mix. -Once mixed, add in the eggs one by one, and process on high speed until creamy and fluffy. -Place in piping bag and set aside. Assembling -Preheat the oven to 350° F . Line a baking tray with parchment paper or silpat. -Slice each croissant horizontally like you would for a sandwich. -Dip it into the syrup, coating both sides and the ends well. It should be quite moist, but not soaking wet. -Place the croissants cut side up. -Pipe about 2 Tbsp of almond filling on the bottom half of each croissant and smooth it out. -Place the top halves on and pipe a line (about 1.5 Tbsp) of almond filling over the top. -Sprinkle with sliced almonds. -Bake on the center rack for 15 to 18 minutes,or until the cream is golden. -Transfer to a wire rack and cool to room temperature or just warm. -Dust with powdered sugar before serving. -Bon appétit! #chefromainavril #croissant #almondcroissant #baking #easyrecipes

That's a seriously runny aioli

The first one is not brunoise the onion is chopped too roughly and the bits are too large, larger than 1/2 mm The second one more like it

when my mushrooms are sad, i'm sad😢

Nice

Don’t knock it until you try it I guess…

pretending to be a chef around people who can't even see difference between chicken brine and Maggi)))

I think I would have eaten that whole tray if I was there. Fresh out of the oven too 👌👌👌👌

It’s so easy but is it taste good ? 😅 of course it’s good because u made it 😂😂 but I don’t know if I could eat that 🫣🤔?

Def serving it

Bro do the juicy chicken tenders 😋😋

I follow you on Gronda. Your tips and recipes are super appreciated