J’adore ce vidéo! J’étais en France pendant cinq mois d’août à janvier, et la mère de ma famille d’accueil, elle a cuisiné comme ça! J’ai hâte d’essayer cette recipe :)
Stephan, thanks for the videos. I am a student in a culinary program in the US and really enjoy the sound fundamentals of French cooking that you present to your viewers. Many styles of American cooking a based in French techniques and practices. All the best during these difficult times.
In Parma we make a very similar recipe using cahrcuterie leftovers: prosciutto or other "salumi" when they become too small to slice anymore, cut in chunks and stewed with potatoes.
@@theresevh There are so many recipes for fried cabbage. I will use Smokin' and Grillin' with AB's recipe but without the sausage: ruclips.net/video/Kbac8E8TZvs/видео.html.
@@FrenchCookingAcademy I made it again, just on the stovetop, as my oven stopped working. I set the lid of the dutch oven to vent a little to make up for it. SO GOOD. Fantastic! Your channel and techniques are so wonderful, and I really appreciate you sharing this! This recipe is, for me, pure comfort food. Thank you again!
I love this kind of dish!!! Simple, affordable ingredients for something really delightful. Thank you. ps: I also don't find the confinement too bad - always seem to have something to do and also like lying around a lot!!!
@Nyasha Chifamba I'm sorry. You're referring to pyttipanna (tiny pan), our dish with leftover steak and potatoes. We frie it and serve it with pickled beetroot and fried eggs. I have never seen this dish ebfore.
Bravo stephane, ta chaîne est super. Les recettes simples et traditionnelles sont les meilleures. Elles sont toujours un succès à la maison. See ya mate !
Stephane-I LOVE your videos and look forward to making something from them every week! But I have a question about the Le Crueset pots you use. I noticed you’ve used the blue (#22) Dutch oven frequently, but the bottom of the pot is pristine! I inherited a white, 5qt dutch oven and already owned the smaller yellow (3qt ?) dutch oven; the inside enamel on the bottom of the pot in both pots are discolored; it affects the cooking, as everything I cook in it sticks, even if I’m using oil. I’ve tried EVERYTHING to get rid of the discoloration on the enamel: bleach water, vinegar, CLR chemical wash...even denture tabs. Nothing works. What’s your secret?
maybe the one you got as either been heavily scoured so that the enamel finish is almost gone or it is not a real le creuset . for i just always wash it by hands and use bleach water to clean the bottom when it get a slight discolouration 👍
French Cooking Academy : Thanks for answering, Stephane! The enamel is smooth and glassy, but food still sticks. And they are REAL La Crueset! -at least, that’s what’s on the lid!
In your Creme de Tomato soup recipe you made a big deal about cooking the onions for a long time. In this recipe, not so much? Can you clarify the difference? Thanks for what looks like an extremely yummy side dish!
I would like to see some more recipes in this series , this looks like a good dish ,but there is a lot of food wasted in making the stock which in these hard times ppl can't afford to waste
This recipe would use something more like red potatoes in the US, since it needs waxy potatoes. There really isn't an equivalent to the American russet potato here in Western Europe - I live in Germany right on the border with France, and I've never seen a potato like a russet in any grocery stores.
@@mrdefinitely8769 Stop manufacturing drama, and acting like all of a sudden you're starving because the mall is closed. Your food supply hasn't been interrupted in any way. Both the physical locations and the online stores are fully stocked, same as always. You have access to absolutely everything your heart desires.
@@deinse82 you can be short on ingredients at any point in life...plus simple cuisine is sometimes the best cuisine ( the essence of comfort food)...no drama here
Ordinarily by the time you've made a stock with those wings, the meat is rather tasteless as all of the "good stuff" is now in the stock. I usually just pull everything off and give it to our dogs; minus the skin which seems to give them a bit of tummy troubles.
J’adore ce vidéo! J’étais en France pendant cinq mois d’août à janvier, et la mère de ma famille d’accueil, elle a cuisiné comme ça! J’ai hâte d’essayer cette recipe :)
j’adore 😋😋😋
Stephan, thanks for the videos. I am a student in a culinary program in the US and really enjoy the sound fundamentals of French cooking that you present to your viewers. Many styles of American cooking a based in French techniques and practices. All the best during these difficult times.
In Parma we make a very similar recipe using cahrcuterie leftovers: prosciutto or other "salumi" when they become too small to slice anymore, cut in chunks and stewed with potatoes.
Just when we thought we could not appreciate Stefan more! Great idea for a series. Thank you!
Made this for lunch today while working from home. Délicieux! Merci for the inspiration
I have all these ingredients plus I will pair this with southern fried cabbage and carrots. Great comfort food!
do you have a recipe for the southern cabbage dish?? :-)
@@theresevh There are so many recipes for fried cabbage. I will use Smokin' and Grillin' with AB's recipe but without the sausage: ruclips.net/video/Kbac8E8TZvs/видео.html.
I just cooked a creamed cabbage recipe for the first time a couple nights ago. We LOVE fried cabbage with onions.
Please. More like this. This is so good looking. Please continue. And thank you.
Thanks, Stephane. This is just what I needed.
thanks 👍🙂👨🏻🍳
I am so in love with French technique. It is just as rich as Chinese technique or any technique.
It is a great time to cook those recepies that may be simple in ingredients, but take long time to do well.
I would love to stay at home, but I am in one of the "essential" occupations. But there's always time to cook comfort food. Merci!
OMG this is delicous, thank you, Stephane
my pleasure
@@FrenchCookingAcademy I made it again, just on the stovetop, as my oven stopped working. I set the lid of the dutch oven to vent a little to make up for it. SO GOOD. Fantastic! Your channel and techniques are so wonderful, and I really appreciate you sharing this! This recipe is, for me, pure comfort food. Thank you again!
I love this kind of dish!!! Simple, affordable ingredients for something really delightful. Thank you. ps: I also don't find the confinement too bad - always seem to have something to do and also like lying around a lot!!!
I'd love this for breakfast, with an egg on top! I think I will make it this weekend, thank you!
😂 your intro cracks me up! I’ve always been living French style.
In Sweden they sell this frozen and ready made in big packs. Its the perfect quick meal
@Nyasha Chifamba I'm sorry. You're referring to pyttipanna (tiny pan), our dish with leftover steak and potatoes. We frie it and serve it with pickled beetroot and fried eggs. I have never seen this dish ebfore.
This is great- if you have the thyme. (Badda bim!)
tsssss!
I (par)sley what you did there!
I made this and it was sooooo good!!
That's exactly what I was looking for. Merci!
Thank you Stephan- will cook it for my family tomorrow. Chicken Soup is already cooking 😁
Hello Stephane! I made this today with some pork belly that I smoked at home, then served it with a poached egg on top. Delicious! Thank you!
I think I would incorporate the chicken meat within the dish. I love potato dishes and this one looks fabulous!
I've been looking for a new way to make potatoes. This looks like it may be the winner. Thank you.
Thật hấp dẫn, trông nó như món súp ở Việt Nam. Nhưng cách bạn nấu tôi rất tò mò wow tôi thật sự muốn thử ăn nó 😋
Bravo stephane, ta chaîne est super. Les recettes simples et traditionnelles sont les meilleures. Elles sont toujours un succès à la maison. See ya mate !
I've been making this dish for years! didn't know that it was French though, I first had it in Andorra - thanks for the information
Me gustan mucho tus recetas, esta es muy sencilla pero no por eso menos rica, 👌
I love your recipes ... great comfort food
This dish looks delicious Stephan!!! Bravo!!!
thanks walter hope you are alright on your end
That potato dish looks really good. Cheers!
Now I need to find lardon in San Diego. I can see that recipe with a couple few sunnyside eggs atop with the yolk running all over!
I use 2 or 3 slices of bacon cut into strips and rinse to remove excess smokiness.
Looks incredible! Will definitely try this over the weekend.
🙂👍👨🏻🍳
Made this... but in my Instant Pot. Tasty. Ooo la la!
This was so delicious!
With a nicely cooked egg on top, I think!
Hmmm yummy
Nice really simple recipe even a noob as myself can do. Brilliant! ty🍲
It’s look so delicious food recipe
Pretty lovely. Adam Liaw is doing some 2 ingredient wok dishes at the moment, that are equally nice looking.
i think we are all doing confinement style cooking 🙂
So simpe, so good.
Delicious thx Brother!!
im cooking this today , omg the smells from my kitcjen , all we need now is gruyere cheese
I make this, as my French-Swiss grandmother did, and serve it with a fried egg on top.
Just made this... provide me with more delicious sustenance
let’s do this next week 🙂👍👨🏻🍳
So beautiful and delicious.
Thanks,and hoping you are great too!
Hmm looks fanastic be nice with few baked beans on the side splash of Worcesteshire sauce 😋delightful .......
love to eat this comfort dish while watching movies 😀😀
👌🏻
Bonjour ! We have something very similar in Romania, called '' cartofi taranesti '' - peasant potatoes.
Stephane-I LOVE your videos and look forward to making something from them every week! But I have a question about the Le Crueset pots you use. I noticed you’ve used the blue (#22) Dutch oven frequently, but the bottom of the pot is pristine! I inherited a white, 5qt dutch oven and already owned the smaller yellow (3qt ?) dutch oven; the inside enamel on the bottom of the pot in both pots are discolored; it affects the cooking, as everything I cook in it sticks, even if I’m using oil. I’ve tried EVERYTHING to get rid of the discoloration on the enamel: bleach water, vinegar, CLR chemical wash...even denture tabs. Nothing works. What’s your secret?
maybe the one you got as either been heavily scoured so that the enamel finish is almost gone or it is not a real le creuset . for i just always wash it by hands and use bleach water to clean the bottom when it get a slight discolouration 👍
French Cooking Academy : Thanks for answering, Stephane! The enamel is smooth and glassy, but food still sticks. And they are REAL La Crueset! -at least, that’s what’s on the lid!
Would you normally throw away the stock ingredients, the wings (or bacon)? Thank you for the channel, I really appreciated the custardy rice pudding.
He talks about salt but forgets to tell you bullion is all salt!But this is,in fact,a really good channel!
Very nice
Stefan, if pork belly is not available can pancetta be a good substitute? Thanks. Butchers are hard to find around here.
I use 2 or 3 slices of thick cut bacon cut into larger strips. Rinse first to remove excess smokiness.
@@JD987abc Thanks. I used Costco's thick cut and the taste was fine.
Do you live in The US 🇺🇸 or France 🇫🇷 or elsewhere? Your English is excellent! 👌
in australia at the moment was back in france last year
Can you use the chicken pieces after using them for stock? Were they legs?
Only for their nutritional value(proteins),the flavor is all gone in the stock,you can feed them to your pet too
Edit:they were wings
Bonne Idée!!
This is one recipe I'm not sure about. Surely there is a simpler way to make tasty potatos?
In your Creme de Tomato soup recipe you made a big deal about cooking the onions for a long time. In this recipe, not so much? Can you clarify the difference? Thanks for what looks like an extremely yummy side dish!
Where do i get that bacon?! 😍
Dear Stefan, surely you missed a step to add butter. Now I can't accept this as a French dish.
😄😄
This looks great! But why are you cooking it in the oven, instead of on the stove top?
Bacon, potato, oinion... hmmm... Let me had just "a bit" of Reblochon ahah :D
😋
I would like to see some more recipes in this series , this looks like a good dish ,but there is a lot of food wasted in making the stock which in these hard times ppl can't afford to waste
@GamerOverYeah 4 You eat it too. You have ready chicken legs and stock.
Where do you buy bacon that thick?
I guess the French and I share that trait!
He's lying the french are world renowned philanderers, that involves travel. love the recipe.
Can I use store bought liquid chicken stock instead of cubes or chicken wings?
Can anyone stop you?
Would a cow lick Lott’s wife?
What are the equivalent (russet and Idaho) potatoes found in France?
This recipe would use something more like red potatoes in the US, since it needs waxy potatoes. There really isn't an equivalent to the American russet potato here in Western Europe - I live in Germany right on the border with France, and I've never seen a potato like a russet in any grocery stores.
In Australia, what type/strain/breed of potatoes would you use for this?
Most varieties would suit. For the best results however, avoid waxy potatoes and choose floury pots; King Edwards etc.
Mike.
He said use waxy potatoes if you use flowery they will go to mush
Baby yellows if you can get em. Red Adirondack or Russian banana too
I think I just gained a kilo watching that...MDR! Will for sure try this one!
Why an easy recipe? Now's the time for a recipe that takes all week.
Sometimes you are so hungry you want something quick and easy in a hurry. Like now after watching this video and it's only 11.30am!
You might be short on ingredients. Not a bad idea to show something like this.
@@mrdefinitely8769 Stop manufacturing drama, and acting like all of a sudden you're starving because the mall is closed.
Your food supply hasn't been interrupted in any way. Both the physical locations and the online stores are fully stocked, same as always. You have access to absolutely everything your heart desires.
deinse82 Are you ok? Calm down.
@@deinse82 you can be short on ingredients at any point in life...plus simple cuisine is sometimes the best cuisine ( the essence of comfort food)...no drama here
I better go get more potatoes... and onions, I have bacon!
Unfortunately the chicken wings flew away, so stock cube it is.
I know there isn’t much meat on a chicken wing, but there is some. What did you do with yours?
Ordinarily by the time you've made a stock with those wings, the meat is rather tasteless as all of the "good stuff" is now in the stock. I usually just pull everything off and give it to our dogs; minus the skin which seems to give them a bit of tummy troubles.
I think this guy wants the toilet, he cant keep still.
Fantastic recipe! 🇫🇷👍 What size is that cast iron, Stéphane?
that’s a 24 cm 9 inch
French Cooking Academy Merci! 🇫🇷👌