Testing quick and easy French home cooking recipes: brocoli and cauliflower bake

I am trying out some really easy recipes that people make in France at home. here a simple but tasty vegetable bake that can be done ready in 30 minutes and pairs wonderfully with chicken.
🥄GET THE RECIPE ON OUR WEBSITE : bit.ly/3zanM4y
🧑‍🍳 MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
📖FRENCH CULINARY TERM GUIDE: bit.ly/3G7yZ7B
Last week video: • The true side of Frenc...
******************************************************
My favorite knife set: amzn.to/3wKMpmT
The best non stick I have used so far: amzn.to/3GjFLXT
*******************************************************
Quality French homeware: bit.ly/3jhcmE3
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
My favorite knife set: amzn.to/3wKMpmT
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84

[@FrenchCookingAcademy]

Had to re upload due to sound issue in the video sorry.

[@GreenNastyRabbit]

C’est pas grave 😊

[@TheKhashayarArt]

Stephane, it's important for us to learn more home quick French dishes. Keep it going sir!

[@FrenchCookingAcademy]

👍

[@chrisboggs4262]

I am so excited for this series. American cooking has gone so terribly sideways that this recipe would be made with a can of cream of mushroom, condensed soup, 2 lbs of cheddar cheese - or worse, velveeta - and then pour those fried onions on top - this is simple, clean ingredients, suggestions for more flavor - love it. It's so simple I can see it as a building block for other ideas and experiments. Thank you!

[@daphnepearce9411]

I hate to agree with your description of American cooking, but yeah, the thought of adding mushroom soup or even velveeta cheese makes me shutter! I cook mostly French and Mexican and stay far away from gross preprocessed junk.

[@floydvaughn836]

@@daphnepearce9411 what are your thoughts on Dona Maria mole' ?

[@daphnepearce9411]

@@floydvaughn836 Well I guess this is going to sound terible but the few times that I've had mole, whether a secreto family recipe or store bought, I've always thought it kinda tasted like....paste. Kind of tasteless.

[@mistreme8341]

I always use the béchemel way. It’s comparatively simple to make a béchemel and it does carry a lot of flavour. Interesting idea of using a custard though. I imagine you could use that custard with all manner of vegetables and possibly flavour it with shallots, etc.

[@angeloskoussiafes7775]

I always enjoy home cooking food. I'll look forward to seeing more homemade French from you.

[@annabizaro-doo-dah]

Not if it's as appalling as that rubbish. Honestly why not just use a béchamel? Tens minutes of my life I won't get back.😂

[@amykruse6887]

@@annabizaro-doo-dah So quit watching and quit whining. Easy. No?

[@willkaufmann5742]

Thank you so much for a truly authentic trial of a recipe. We appreciate your ability to admit mistakes and say what you do and do not like about certain facets of a dish. Keep up the great work, and we look forward to this new style in your channel!

[@FrenchCookingAcademy]

thanks and yeah thats a really fun thi g to do actually plenty more reciies to come 🙂🙂👍

[@dr86688]

really looking forward to these homecooking videos

[@hki6mq]

Hands down best cooking show on youtube.

[@Progressive_James]

I love this new theme!

[@edithharmer1326]

Yummy! Delicious and Healthy. Thank you fro sharing. Greetings from Singapore.🌷🌷🌷 Edith

[@erikgranqvist3680]

Cauliflower and broccoli is among those veggies that you can buy frozen if it's out of season - in some places fresch ones can be quite expensive and not as good as when in season at the supermarket.

[@leespeidel8860]

This is great! Exactly what I want to learn. Home recipes ….. looking forward to this

[@chrisbjrklund3503]

Spot om with the nutmeg 👍🏻

[@keciarideout1]

I'm looking forward to the home cooking series. Great idea!

[@lauriemalek9685]

GORGEOUS ‼️🥰

[@Sisterfifi]

Some Dijon would be nice

[@Mark-nh2hs]

Esp in the custard. Love Dijon

[@asepsisaficionado7376]

Conveniently also a keto-friendly recipe. Normally I just leave out the flour when adapting your recipes, with varying degrees of success (the almond olive oil cake was the most popular here).

[@Johnny_Guitar]

These are *NOT* at all Keto recipes, nor a Keto channel.....and never will be! 🤔

[@asepsisaficionado7376]

@@Johnny_Guitar We've got a genius over here

[@ericcutler5463]

Fabulous!

[@MacKenziePoet]

France's cuisine de ménage is celebrated throughout the world, like the country's haute cuisine... In America, it was Julia Child who first promoted it in the 1960s. This is a wonderful renewal of her efforts and we could not be more grateful.

[@russ9921]

I’d use a breadcrumb and cheese mix for the topping to add a bit of crunch and texture.

[@rdflo6739]

Great idea to show some home cooking! I've got some of your recipes in my regular favourites section, (sunset sauce pasta with pork, chicken tarragon, chicken in vinegar...). This is really inspiring, which is just what a busy dad needs. Personally I'd maybe add a later of sliced, cooked potatoes under the veggies to soak up the cream and egg mixture that doesn't set. That works also add some carbs to a dinner for active kids...;) But a simple bechamel or sauce crème, would work great too, not really much more difficult it time consuming. Love the channel!!

[@josiedudley8451]

Look forward to seeing more videos in this series. Thank you.

[@NT.157]

This guy rocks. I was unaware French Cuisine was anything special. I will try this recipe, this weekend. He has an awesome video for hunters chicken as well.

[@seanmcerlean]

Ça a l'air trés bon Stephane. Merçi.

[@workinprogress3609]

I'm with you! I would just stick with cauliflower. Looks promising!

[@turdferguson74]

This is one. Carrot, rutabaga, squash, cauliflower. One inch pieces. On baking sheet with parchment. 30 - 40 min @ 380f. Drizzle with balsamic mixed with a touch of maple syrup. Salt, pepper. Yum yum.

[@faithsrvtrip8768]

Oh this is absolutely my favorite kind of cooking! Thank you so much!

[@lethalfishhead]

I like this direction for some new videos! Also nice to have a new source for the more week night friendly meals

[@Valencenliberty]

Bonjour♥️interesting of course custard for me-mac and cheese. This would work nicely in mac n cheese. Thank u. Always helpful information

[@roykurzweil6516]

Merci beaucoup

[@Epiphone1964]

Made it with the suggested modifications... delicious!

[@FrenchCookingAcademy]

thanks david 👍

[@sonjapapst5563]

Yes, please!👍🏼

[@FrenchCookingAcademy]

🙂

[@sublimnalphish7232]

I'd add a tsp of lemon juice layer cheese with veggies. I also saw someone say Dijon, sounds nice. And yes it is like a Au gratin. Which I love and would eat plain like you made, just layering the cheese and make it 2 fold in amount. I love cheese. One of my favorite foods is cheese!

[@onthehill3381]

Wow a little Dijon s Added sounds great!

[@yoashka1]

I’m making this tonight ! Yes 🙌 You are the best !

[@FrenchCookingAcademy]

greatclet me know how you like it 👍🙂

[@mumimor]

Thank you! I like this new series already, and can't wait till next week. Though in this specific case, I'll stick to the tested and tried method with no broccoli and a bechamel sauce to start with. I don't really find a bechamel hard to make, and the result is one of my favorite foods. We have it as the main course, with a bright salad and bread. (This is where a mustardy vinaigrette really shines in contrast to the soft and gentle gratin).

[@gagajoyscooking8558]

Oh MY, that looks soo good!

[@trinesandns4947]

Love this! I think this dish would even work on a low carb diet.

[@GreenNastyRabbit]

Merci Stéphane :)!

[@FrenchCookingAcademy]

pleasure

[@SuzanneBaruch]

It would be really interesting to see you make the recipe for the first time, taste it, and then make adjustments and make it again for comparison!

[@Johnny_Guitar]

6 minutes maximum par-boil time for the vegetables.

[@Lordofhellwolves]

Maybe some rustic pescatarian cuisine?

[@Getpojke]

Unusual technique using the custard, have always used a mornay or white sauce. Do you think the vegetables take on a more roasted flavour with the method you showed? Will have to try it though, looked very nice.

[@Zelahcooks]

I would like to see restaurant version!

[@Mark-nh2hs]

I always make my cauliflower and broccoli bake by making a mornay type sauce usually using a strong cheddar, white pepper and a small pinch of either nutmeg or Mace......this is a interesting different way of doing it. As soon as I saw the ingredients I was thinking a custard lol.

[@annabizaro-doo-dah]

I really didn't see the point of this episode. I don't know where he got this idea from but I've never heard or seen it so it's certainly not a common home dish🤔

[@Mark-nh2hs]

@@annabizaro-doo-dah unless it's an American hybrid recipe which has become extremely popular in French Households? I know I've seen American recipes for what is called Cauliflower Custard - some recipes just follow the traditional way others do the same way shown here.

[@jazzmusician46]

Thanks once again Stephane. I reckon you could add chopped potatoes to this as well, or chopped pumpkin. Perhaps even some onion rings. Yummo. Bon appetite! 😁

[@FrenchCookingAcademy]

🙂👍

[@crystalharris7394]

💗💗💗💗

[@eleonoramatthey2678]

How much cream did you add? I made it but I didn’t put enough cream in!

[@MrChristopherMolloy]

Looks delicious, but is it really that common to use ground almonds in a custard rather than a bechamel in France?

[@a.s.6685]

NB Of course people do make bechamel at home! 🤔 Much more common than an almond custard.

[@deevrantsis513]

Dear FCA id like to make this delicious looking vegetable dish & to make it as close to your recipe as possible could you please let your viewers know the amount of almond meal you use as its not listed in your ingredients list. Thank you Otherwise if not I'll add 2 tablespoons of almond meal ... looks about that..

[@FrenchCookingAcademy]

thanks its 3 tablesppon i will add it now

[@deevrantsis513]

@@FrenchCookingAcademy thank you! I was not too far off! 😁

[@amykruse6887]

I'm in the middle of nowhere Ohio. No almond meal. Time to Google if I can make my own or find a place online. :/

[@morvegil]

I'd add some Paprika or Esplette to that custard

[@annabizaro-doo-dah]

Definitely I can see (with Paprika) people from Hungary, that sort of region, making something like this. But I think he's mistaken if he thinks this is a common french 'home cooked' dish.

[@hadelidell4285]

@@annabizaro-doo-dah Êtes-vous français ? Parce que chez moi c'est un plat trèèèès courant sur la table.

[@annabizaro-doo-dah]

@@hadelidell4285 Je te plains

[@hadelidell4285]

@@annabizaro-doo-dah La seule personne à plaindre dans l'histoire, c'est vous 🤭

[@Lordofhellwolves]

Cool thx for another meatless vid❤️

[@FrenchCookingAcademy]

my pleasure 🙂

[@lisaspikes4291]

And it’s keto too!

[@mjfko]

👍🇲🇦

[@Tony-InLosAngeles]

🥦🥛🧀

[@Agapy8888]

Oh. So nice you are making Keto.

[@a.s.6685]

10 minutes cooking time for broccoli is far too much :-) 5 min max

[@teridacktaljones4553]

🧙‍♀️

[@pesiuber]

Almost first

[@-_James_-]

10 minutes is way too long for broccoli. You're getting into 1950s England territory there, where everything is boiled to a uniform shade of yellow. For something that's going in the oven, I would cut the broccoli into smaller florets and blanch them for no more than a couple of minutes. They'll finish cooking in the oven but should still retain a bit of crunch.

[@FrenchCookingAcademy]

😄

[@jotighe2]

you are clearly not a fan of broccoli. cooking time for broccoli is more like 2 minutes

[@leisezechen5722]

Not convincing. I like your other recipies much better. On the other hand it reminds me of the time, when I was in university cooking on a budget.

[@annabizaro-doo-dah]

You call this a recipe? This is appalling rubbish. I wouldn't serve that swill to my worst enemy.😂

[@stefool]

Euh ?

[@willkaufmann5742]

First comment and it is the only negative feedback. Clearly not indicative of the actual content. I am sorry you are not a happy person and do not like nice things. Funions are in aisle 13, 2 for $0.99, that is where you should be, not trolling chefs trying to make a living on KZbin

[@hadelidell4285]

Êtes-vous con ou stupide ?

[@angeloskoussiafes7775]

I always enjoy home cooking food. I'll look forward to seeing more homemade French from you.

[@annabizaro-doo-dah]

So would I. This wasn't it.

[@workinprogress3609]

I'm with you! I would just stick with cauliflower. Looks promising!