/ck/ - Food & Cooking

>>12464146
>-Potato gratin
>without cheese

Genuinely interested in how you made that one, sport.

Ass

I've added escargot and cod acras to my list of viable dish

>>12464170
I used Mark Bittman's Bean & Potato Gratin from his book How To Cook Everything.

>>12464146
braised puy lentils

Nicoise salad?

>>12464146
Snail and frog legs and baguette

>>12464146
bœuf bourguignon
blanquette de veau
gratin dauphinois
steak au poivre or sauce roquefort
blanc de poulet sauce moutarde
cassoulet de toulouse
etc etc
carotte vichy
etc etc

Seems like you should kill your brother desu. Off the top of my head, you could try making crepes, macarons, and chocolate mousse.

>>12464170
Mate a traditional gratin doesn't use cheese. Wtf you on about. People only started using cheese because of the fucking burgers that need to put three pounds of salt and cheese everywhere.
The real trick is using milk to cook the potatoes first, then dump that milk and use new milk when you put it in the oven after layering the potato slices.

I made a basque cake for my sister's birthday, it's delicious, and highly recommend the half shot of rum in the cream. Going to try a religieuse this weekend. Wish me luck boys.

From the French Basque country: bread and garlic soup.

Stale bread, preferably sourdough, crumb (white part) only, 75g
Garlic cloves from 1 head of garlic
Butter, 2tbsp
Vegetable broth/stock, 500ml
Milk or cream, as needed

Combine all ingredients but milk/cream and cover the pot. Best to leave the ingredients to soak for several hours, but it's okay if you just throw this together quickly. If you decide to soak, do it in the morning and eat the soup when you come home from work.
Bring to the boil over high flame then lower the heat to maintain a bare simmer for 15ish or so minutes.
Pour out all ingredients into a blender and add milk/cream as necessary to equal roughly 500ml or so; blitz completely smooth.
Pour back out into the pot and bring back up to temp; adjust salt to taste.
Serve with fresh parsley and/or dill stirred in.

Eat with a salad or something.

While any stale bread is fine, sourdough is best because it tastes way better than plain-ass sandwich bread. The reason you use the crumb only and not the crust is because the crust makes the soup a little dingy-brown or beige looking. It doesn't affect the flavour, but the soup is meant to be white.

>>12465220
>carotte vichy
Only viable one of those. Will give this a shot however.

>>12465248
Both sound delicious. Make thread when religieuse is done.

>>12465227
He says the taste of cheese is not for him and he doesn't like the texture of any meat but seafood. I am definitely going to make the staples including them for myself, at least.

>>12465440
Redpill me on stale bread as someone who never cooks. Why is it not nigger tier? How do I obtain stale bread? Just leave some out for a day in advance?

>>12465501
just have leftover bread. I use my leftover or just badly made homebaked bread to make bruschetta because stale bread makes great bruschetta.

>>12464146
>without cheese or meat
Tu plaisantes, j'espère.
I'd say une bouillabaisse. It's a fish dish from Marseille.

>>12467669
This works perfect. Thank you anon

>>12464146
>without cheese or meat other than bacon & seafood
So meats other than bacon & seafood or ONLY bacon and seafood?

>>12464178
I don't know if my wiener is long enough to pass those cheeks. :\

>>12464178
>will be 40 this year

>>12465493
Your brother sounds like a sheltered retard with baby palate.
>>12467669
>>12467784
Bouillabaise is shit, make bisque.

>>12465240

Nah m8, nearly everywhere in France au gratin is with cheese, often eggs as well. Just look into the history. Nobody loves cheese quite like the frog

>>12467809
>Bouillabaise is shit

Fuck your whore mother and her shit bisque. Bouillabaise is the shit. Doubt you can get racasse and conger eel and that shit in burgerland tho

>>12468000

Frog here and the dude's right, gratin dauphinois is made with potatoes and milk (some use cream instead) but no cheese.

>>12468741
what about gratin savoyard

>>12467809
Found the fag who can't make bouillabaisse

>>12465220
so you've seen the french cooking academy videos.

>>12468904
No, my wife is french and i coock a lot for her