Etiket: garlic
Recipe of the week | Chicken thighs with candied tomatoes and garlic
Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make…
Black garlic, the original condiment
Small gourmet and local luxuries, to discover during the Holidays and to give as gifts. Updated November 29 “9” like the rank on which this small clan of farmers lives…
Seasonal mushrooms with black garlic
Keep summer Enjoy the beautiful season all year round Of course, you can make strawberry jam. But why not dehydrate your berries instead? Pickles are good, but have you thought…
Local garlic cloves that overshadow those from China
This text is part of the special Pleasures notebook Nicolas Taillefer and Karine Fournier are two passionate entrepreneurs who grow a very special Quebec garlic, since it is eco-responsible and…
Sow garlic, white onion and cabbage
The gardener is a visionary who is always one step ahead of the coming season, so now is the time to plant garlic, white onions and cabbage. Jacky Mercier market…
Cooking with IGP White Garlic from Drôme and Black Garlic
White Garlic IGP from Drôme and Black Garlic, in the kitchen… With Fanny and Stéphane Boutarin, Stéphane grows IGP Garlic from the Drôme, on the family farm. As for Fanny,…
Billom’s pink garlic put in the spotlight at the 38th Garlic Fair this weekend
Pink garlic is once again celebrating in the streets of Billom this weekend. 17 producers of the precious “pink gold” are present for the 38th Garlic Fair. This meeting has…
meeting with a black garlic producer in the Gers
Posted on 05/15/2022 22:40 FRANCE 3 Article written by M.Perrier, A.Dupont, V.Landolfini – France 3 France Televisions Sunday May 15, the 19/20 goes to meet a producer of black garlic…
time to pick wild garlic, the secret flavor of the undergrowth
Published on 02/05/2022 23:01 Update on 02/05/2022 23:41 France 3 Article written by Wild garlic, a wild plant with a subtly garlicky flavor, is highly sought after by top chefs.…
It’s wild garlic season
With Charles Coulombeau, our chef, we had lots of ideas for wild garlic. It can be made into a very good pesto, which can be kept in the freezer. It…
Wild garlic salt from Brigitte Moog
If you can pick some, go for it, but be careful not to confuse it with lily of the valley (the price per kilo is around €300)… Ingredients the zest…
GARLIC and ONIONS new in FONDUE to celebrate garlic in the kitchen!
GARLICS and ONIONS new in FONDUE Our small garlic and spring onions will bring a real spring note to this recipe. Raw or cooked, they are wonderful! Sliced raw in…
Wild garlic in all its forms, from picking to cooking
Wild garlic has the same virtues as garlic, and its characteristic smell. It grows abundantly in the humid forests along the Rhine. Alexis Albrecht, starred chef, uses it in different…
Cook wild garlic: spice up your dishes naturally
In the spring, this plant covers the forest floor to the delight of our palates. Be careful not to confuse them with colchicum, lily of the valley and arum, their…
Wild garlic is cooked on France Bleu Alsace
So no, wild garlic is not a plant cultivated by our Bears in their cave but a wild plant, close to garlic. It was the Celts and the Germans who…
Planting pink garlic, the role of cloves
Garlic doesn’t like standing in water, it rots. You can’t say we didn’t tell you! And it’s Jacky Mercier who speaks, he is a market gardener in Frontenay sur Dive…
Semi-cooked salmon steak, small onions, pan-fried oyster mushrooms, lamb’s lettuce emulsion, garlic and parsley
To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step! Ingredients – 6 salmon steaks 500g oyster mushrooms…