Making 100 year old French recipe in my tiny Parisian kitchen#paris #dinner #cooking #kitchen #cozy
Recipes below! AND I just uploaded the full version on my YouTube where I make another menu from this cookbook, but it was a bit more….odd…. as in savory cherry soup for starters!
Link to watch is in linked above!
And I have linked the cookbook, my outfit, tools & ingredients, and similar vintage plates and bowls – link is in my bio!
When Lev showed me his great grandmother’s cookbook, I was immediately enchanted by all the recipes as I used to study food history in university, so seeing what Lev grew up making in Bretagne completely fascinates me.
This book “La Veritable Cuisine de Famille par Tante Marie” was originally published in 1925, Lev’s is the 1959 edition, and it has over 1000 recipes that are “tres simples, economiques, indignant les quantites,” & it has also 500 menus, which is what I used for this meal!
It breaks down the menus by month, based on what is seasonally available, which includes cooked artichokes with Lev’s mayo recipe, cotelettes de port frais with a roux sauce and cooked red cabbage, a potato dauphinoise, and to finish, a rhubarb frangipane tart.
Artichokes – cut off stem to one inch, cut off top 1/3, add water till they float, add one lemon cut in half, bring to boil, lower heat to medium boil, cover with lid and lightly boil for 30 – 45 minutes or until knife can be inserted easily into stem. Drain and cool completely. Cut in half, add herbs de provence, salt, lemon zest, and olive oil. Serve with mayo.
Potato Dauphinoise – Peel potatoes & slice or use apple corer (I’ve linked mine in my Amazon in bio link), put in dish, add cream to cover, sprinkle over cubes of butter, salt, pepper, herbs de provence, a good grating of comte or gruyere cheese, 2 cloves of diced garlic, then bake at 200C for about 45-60 minutes till golden brown & knife can be easily inserted into potatoes.
Pork chips – egg & flour pork chop, then cook in a generous amount of oil and butter on medium-high heat for about 6 minutes on each side till golden brown, then lower heat to low/medium till pork is cooked through(internal temp should be at least 63C/145F) Remove from pan. To pan add a bit of butter, then chopped onion, garlic & half of a red cabbage, cook over medium till cabbage is reduced – about 10 minutes.
Remove from pan. Then add a tablespoon of butter, and a tbsp of flour, and whisk to cook, then add a glug of white wine to deglaze, then add chicken stock till you have a good consistency, shouldn’t be too runny or too thick.
Link to my rhubarb recipe is in my Instagram here – https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODUxNzkxNDE0NDUyMzkw?story_media_id=3638972949958736367&igsh=NndxZ2NpaDliYjBi
If you click the link in my bio, I have linked my oven that I use, and my Shopmy where I link similar vintage plates, bowls, and my outfits. I also have my Amazon page, where I list many tools like my apple corer, pans, scales, tools, ingredients & favorite baking books, etc.
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Recipes below! AND I just uploaded the full version on my YouTube where I make another menu from this cookbook, but it was a bit more….odd…. as in savory cherry soup for starters!
Link to watch is linked above!
And I have linked the cookbook, my outfit, tools & ingredients, and similar vintage plates and bowls – link is in my bio!
When Lev showed me his great grandmother's cookbook, I was immediately enchanted by all the recipes as I used to study food history in university, so seeing what Lev grew up making in Bretagne completely fascinates me.
This book "La Veritable Cuisine de Famille par Tante Marie" was originally published in 1925, Lev's is the 1959 edition, and it has over 1000 recipes that are "tres simples, economiques, indignant les quantites," & it has also 500 menus, which is what I used for this meal!
It breaks down the menus by month, based on what is seasonally available, which includes cooked artichokes with Lev's mayo recipe, cotelettes de port frais with a roux sauce and cooked red cabbage, a potato dauphinoise, and to finish, a rhubarb frangipane tart.
Artichokes – cut off stem to one inch, cut off top 1/3, add water till they float, add one lemon cut in half, bring to boil, lower heat to medium boil, cover with lid and lightly boil for 30 – 45 minutes or until knife can be inserted easily into stem. Drain and cool completely. Cut in half, add herbs de provence, salt, lemon zest, and olive oil. Serve with mayo.
Potato Dauphinoise – Peel potatoes & slice or use apple corer (I've linked mine in my Amazon in bio link), put in dish, add cream to cover, sprinkle over cubes of butter, salt, pepper, herbs de provence, a good grating of comte or gruyere cheese, 2 cloves of diced garlic, then bake at 200C for about 45-60 minutes till golden brown & knife can be easily inserted into potatoes.
Pork chips – egg & flour pork chop, then cook in a generous amount of oil and butter on medium-high heat for about 6 minutes on each side till golden brown, then lower heat to low/medium till pork is cooked through(internal temp should be at least 63C/145F) Remove from pan. To pan add a bit of butter, then chopped onion, garlic & half of a red cabbage, cook over medium till cabbage is reduced – about 10 minutes.
Remove from pan. Then add a tablespoon of butter, and a tbsp of flour, and whisk to cook, then add a glug of white wine to deglaze, then add chicken stock till you have a good consistency, shouldn't be too runny or too thick.
Link to my rhubarb recipe is in my Instagram here – https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODUxNzkxNDE0NDUyMzkw?story_media_id=3638972949958736367&igsh=NndxZ2NpaDliYjBi
If you click the link in my bio, I have linked my oven that I use, and my Shopmy where I link similar vintage plates, bowls, and my outfits. I also have my Amazon page, where I list many tools like my apple corer, pans, scales, tools, ingredients & favorite baking books, etc.
Hi Ainsley, it looks great. It reminds me the meals my grandmother use to make and my mother as well. I still make some occasionally, but didn't make meals like that in quite a while. Brings back memories. 😊 I too, have quite some very old cooking books: French, German, Portuguese, Dutch, etc. Love to go down memory lane sometimes. Thanks for sharing. Have a great weekend. 🥰♥️
Loved your dinner, loved your apron….
Parabéns perfeito
Love artichokes ❤❤❤❤
This was a wonderful video! Also, your choice of music is always wonderful! I live in Texas and I rarely see rhubarb but I love it. It is my favorite pie so I know this dish would be delicious.
I don't drink , but the mill looks awesome
You make the most beautiful videos! I look forward to watching them so very much… your talents are wonderfully displayed in every reel… thank you for enriching the world with your lovely work. Greeting from Florida 🇺🇸 God bless you 🙏🏼
and then the thorns and the bitter choke of the artichokes forced them to chew and spit every single bite of it… What a waste of artichokes.
Your very beautiful
Simplesmente maravilhoso ❤❤❤❤
I love your channel. My husband was a chef for 40 years and your videos are so interesting to me. I live watching skilled cooks who appreciate working a little for an ahhmazing result ❤
Thank you so very much for doing these videos. They are so helpful. ❤
Que delícia 😋😋😋
Meu Deus
Que delícia 😋
Ansyley vc é muito linda e talentosa
Eu amaria comer esses cardápio delicioso 😋
野菜たっぷり🥦。
美味しそう。奥様は、いつも
健康的なお料理をつくるね。
美味しそう。😊
Waw so fancy n lookZ so Yummy
🔆🧡🌸🌟🫶
This is just a culinary heaven !!! So great. It's simply stunning. Just love it all !!!
Delicious food ❤❤❤❤❤❤❤
Everything looks amazing
Yummy that looks soooo delicious. I LOVE YOU CHANEL..❤❤👍👍Watching from Windhoek Namibia 🇳🇦..18 Jully 2026😊😊😊
Vous êtes une fée…..😊🧚
Looks delicious ❤
Perfeito!
hola thankyuo por sorprendernos beatifulfamily todo deliciuos thankyuo 🎉🎉🎉🎉🎉🎉🎉😊