Cooking With Benoit

Discover this filling yet delicious sliced baked potatoes casserole dish, created in the south east part of France in the 18th century. It's a real hit winter dish, that goes very well with a dry white wine and pork or chicken meat.

Recipe :
2lb waxy potatoes
33fl oz whole milk
17fl oz sour cream
1oz butter
1t thyme
1 garlic clove
1t ground nutmeg

Tasty, tasty, tasty !

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Benoit shows you how to open (shuck) a fresh oyster with a special knife.

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Benoit is in awe while he's watching American chef making simple and delicious Sweet Potato Salad from scratch.

Super fantastic Sweet Potato Salad ingredients:
1 Baked Sweet potato (about 8 oz) diced
1 small tomato - chopped into bite sized pieces
1/2 half medium onion sliced thin
2 Tablespoons balsamic vinegar
1/2 teaspoon dried cilantro or parsley
2 -3 tablespoon roasted (or plain) sliced almonds
Salt-pepper-olive oil to taste

Serving suggestion: Goes well with quinoa and feta cheese.

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Benoit watches as American chef makes simple and delicious guacamole from scratch in just 5 minutes.

Super fantastic guacamole with only 5 ingredients
1 ripe avocado - smashed
1 small tomato - cored and chopped fine
1 tablespoon fresh chopped cilantro
1 clove garlic - chopped fine
1 small lime - juiced
salt and pepper to taste.

Options if you like it hot - add one or both of these!
- 1/4 teaspoon cayenne pepper
- 1 small chopped jalapeño pepper chopped fine

Serve as dip with tortilla chips or as a side dish, fresh guac goes with nearly every thing!

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The ladies of the American Women's Group of Paris invite Benoit to be their Global Gourmet instructor, to learn the art of #peanut sauce #chicken with #attieke (grated #cassava) and cooking #banana (plantain) as side dishes. This dish is a specialty of western #Africa and is absolutely delicious.

Get more information on the AWG group at http://www.awgparis.org

The apartment this video was shot in is Lovely Saint Honoré - a 50m2/540sqft apartment for up to 4 guests, right in the center of Paris, France. Unfortunately, #parishortstay is not renting it anymore.

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Here's an easy and quick delicious recipe if you like sweet & sour food. Those fresh #salmon steaks are covered with a tasty #garlic, #ginger, soy sauce with a touch of honey. Then, it's baked under the oven grill for 15 minutes max.

What you will need :
- A salmon steak per guest
- 1 tsp of chopped ginger (to taste really)
- 2 or 3 chopped garlic cloves
- 1 tsp of strong mustard
- 1 tsp of liquid honey
- 1 tsp of soy sauce
- Salt & pepper to taste

Pre heat the grill to max temperature. To make sure it's hot quickly, use the convection, but check on your cooking : you would not want the fish to be overcooked.

Serve with a dry white wine : simply delicious !

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Benoit goes to #Reims in the Champagne region of #France to watch the #buhurt "Battle of Nations".

This unique full combat sport is played primarily in Europe by athletes in highly specialized uniforms and props to re-enact the battles of the Middle Ages.

Now it's time for a glass of #Champagne.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

For the full rules see this link.
http://combatmedieval.com/wp-content/uploads/2018/03/2.1-Rules-for-buhurt-categories-VF.pdf

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You would believe these #scallops are prepared raw, but they're not. They're literally "cooked" with the #lemon juice in the #marinade. So, this is totally safe.

Needless to say, the scallops need to be super fresh !

What do we need ?
- Between 4 and 5 scallops each guest, dependdong on their size.
- Olive oil : enough to coat the scallops. I use 5 tbsp for this recipe.
- The juice of a lemon
- Seasoning : salt, pepper, spicy pepper, herbs (I used rosemary here).

How do we proceed ?
- Store the scallops in the freezer for 15 minutes.
- In the meantime, prepare the marinade and mix all ingredients.
- Thinly and gently slice the scallops with a sharp knife.
- Mix the slices in the marinade and coat all sides.
- Store in the fridge for at least an hour.
- Display in a plate for each guest (or on a scallop shell if you have some)
- Eat chilled and enjoy ! Soooo good !

The scallops are available at Family Foods, Carrigart, Co. Donegal.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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Today we will learn how to make an #Orange #Almond #Cake. This #French delicacy was adopted from a Middle Eastern recipe.Aside from being super delicious and beautiful it has the extra bonus of being Gluten Free and Dairy Free. Enjoy and bon appétit !

Recipe:
6 eggs
1 cup raw sugar
1 cup ground almond
2 large naval oranges
1 teaspoon fresh ginger (optional)
2 glasses of water
1 teaspoon baking powder

Preheat oven to 180 C (350 F)
Combine ingredients
Watch video for techniques,
Bake for 40-45 minutes or until knife comes out clean.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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Today, we have 2 lbs of fresh Mulroy Bay rope cultured organic mussels we picked up at Family Foods (Carrigart).
That gives us the opportunity to prepare some delicious French "moules marinières" : mussels and their white wine sauce.
Usually, we would use shallots, but as we didn't have any, we used garlic instead - which is honestly as good.

Recipe (for 3)
- 1 Kilo (2 pounds)
- 1 cup dry white cooking wine
- 3 tablespoons Butter (50 grams)
- 3 garlic cloves
- 1 celery stick
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- A large Pot

Method
- Wash the mussels in cold water, check for broken or open shells and discard, clean and remove beards (if needed).
- Chop vegetables
- Add butter to pot and allow to melt
- Add vegetable to butter cook lightly
- Add Mussels to pot and stir

- Add wine and cover the pot for 6 minutes
- Give it a stir at 3 minutes

- Open the pot at 6 mins, add salt and pepper to taste
- Optional - To make is really French (according to Maitre Paul Bocuse), before serving add 1/2 cup whole cream.
- Serve with lots of crusty bread to soak up the delicious sauce!
Enjoy!

These organic mussels are available at Family Foods, Carrigart, Co. Donegal.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Cooking With Benoit is baking the great and iconic #Tartiflette from Savoie, #France, which is a typical dish from the #French #Alps. Enjoy and bon appétit !

INGREDIENTS

- 2 1/2 lb (1 Kilo) cooked potatoes, peeled
- 50 grams (1 Tbl) butter
- 1/2 lb slab diced bacon, (400 grams lardons)
- 3 medium onions, sliced
- Sour cream - 3/4 cup (20 cl)
- 3/4 cup (20 cl) dry white wine from Savoie
- Salt, pepper, ground Nutmeg (pinch)
- 1 lb (full round 1/2 kilo) raw milk Reblochon cheese sliced in two horizontally.

RECIPE

- Preheat oven at 375 F (200 C).
- Cook Potatoes in salty simmering water for 20-30 min.
- Melt butter in pan and add sliced onions and lardons until done.
- Remove cooked potatoes and peel in a pot of cold water to protect your hands.
- Slice potatoes and place one layer in baking pan 9X13
- Second layer of onion and lardon mix.
- Third layer sliced potatoes
- Fourth layer pepper, pour on white wine followed by a thin layer of sour cream.
- Fifth layer 2 halves of Reblochon cheese open side down (crust up)
- Bake for 20 min at 375 F (200 C) and then grill for 5 extra minutes.
- Serve with remaining chilled wine from Savoie and green salad.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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Welcome to this new cooking channel. Today we will cook Piperade, which is a typical dish from south of France. Enjoy and bon appétit !

INGREDIENTS
- 3 peppers
- 2 cans of peeled tomatoes
- 1 egg per person
- 1 large onion
- 1 head of garlic
- Olive oil
- 1 small bread per person

TO PREPARE THE PEPPERS
- Line an oven pan
- Place the pepper slices in the pan
- Sprinkle with olive oil
- Place in the oven at 250C/475F for 10 to 15 minutes

SEASONING (to taste)
- Salt
- Black pepper
- Red pepper flakes
- All spice (quatre épices)
- Thyme
- 2 bay leaves
- Tumeric

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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Let's go #keto today. we need #vegetables and lean meat like #chicken. no carb, no sugar!
And as we have not had #ratatouille in a while let's make some with some white meat like chicken breast.

What you will need to make ratatouille and chicken breast for 4 is :
- 1 zucchini, peeled and sliced
- 1 egg plant, peeled and diced
- 1 diced onion
- 1 bell pepper, thinly sliced
- some sliced mushrooms
- a can of crushed tomatoes
- a couple of diced garlic cloves
- a couple of chicken breasts, diced
- olive oil, salt, pepper, basil and parsley

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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This is a great snack with a bunch of proteins. A lot of energy that'll give you a boost or will make you have a nap.
You can also add some shredded cabbage for more bites and a nice amount of vegetables, that'll make you feel good.

You will need :
- 2 slices of white bread
- A handful of shredded cheese
- 1 cooked slice of bacon, sliced
- 1 egg
- Some butter
- Seasoning : tomato sauce, pepper and whatever you fancy

This toasty is available in our coffee shop The Blueberry Café, in Portsalon.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

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My dear mom gave me this great recipe of zucchini soup she's used to do in winter. It's so tasty and so easy to make it will make your head spin like in the exorcist.

what you'll need to make a zucchini soup for 4 is

2 lb of zucchini
33oz of water
5 laughing cow slices (or cream cheese) (approx. 100g)
a stock cube
salt and ground pepper
A slice of toasted bread for "croutons".

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Let's make some tasty and easy bobotie from South Africa. It's a baked meat gratin with spices and custard. Super filling and perfect when it's cold outside.

What you'll need to make bobotie is :
- oil
- 1 onion, finely chopped
- 2 bay leaves
- 2 finely chopped garlic cloves
- 1 tsp of fresh chopped ginger
- 1 tsbp of ground turmeric
- 1 tsbp of ground cumin
-1 tsbp of ground curry powder
- 1 tbsp vinegar
- 1lb of ground beef
- salt & pepper
- 1 cup of liquid cream
- 2 eggs

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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It's time for our homemade vegetable soup with carrots, potatoes and our own vegetable broth. So simple, so tasty, it's crazy.

Our soup is good for breakfast, lunch, a snack, dinner or even if you can't sleep at night.

You'll need :
- 1,5oz butter
- 1 large size onion, chopped
- 1 bell pepper, rinsed and chopped
- 2lb (1kg) chopped carrots
- 1lb of peeled and chopped potatoes

To make the vegetable broth, you'll need :
- 1tsp corn starch
- 1lb chopped tomatoes
- 1 bay leave
- 1tsp salt, ground pepper, ground nutmeg, mixed herbs

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Here's a very easy peasy beer bread recipe : you just need some flour, some sugar - brown preferably - a pinch of salt an a pint of stout beer.
This is a total success and people go nuts over it.

To bake a Stout Beer Bread, you will need :
- 3.5 cups of sifted all purpose flour
- 1 cup of brown sugar
- 1 tbsp of salt
- A pint of stout beer
- Some butter to grease the pans

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Benoit is #cooking in the University Manor's kitchen, in the East Lansing area of #Michigan, USA. You can rent this family house for a short term stay.
More information here : https://www.traveljadore.com/michigan-state-university-manor-house

Today's French recipe is the pork #tenderloin & pitted dried plums.
The french word of the day is "filet mignon", for pork tenderloin.

Recipe :
- 1 lb of pork tenderloin
- A handful of pitted dried plums
- A couple of peeled and chopped carrots
- A glass of white wine
- A glass of chicken broth. this one is unsalted.
- 1 onion peeled and sliced
- Butter, flour, salt and pepper

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Benoit takes you on a tour in Hamtramck, in Detroit, Michigan, to a Polish bakery, in search of the jelly filled Pączki, the sweet delicacy Polish bakers prepare prior to Lent.

Everybody comes out on Fat Tuesday, for their last chance to fill up on this jelly filled donut.

This is where you need to go for the best Pączki in town.
New Palace Bakery, 9833 Joseph Campau Avenue, Hamtramck, MI 48212

The French word of the day is "Beignet" for donut or pączki
You need to pronounce it PUUNCH-kee

Also, take the time to visit the vinyl records shop across the street Lo & Behold. You can't miss it.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Today, Benoit is preparing a Buttered #Cabbage (Embeurrée de Chou) in the #kitchen of University Ranch, a short term rental family house, located in the East Lansing area (#Michigan), 15 minutes away from #MSU's #stadium.
More information here : https://www.traveljadore.com/michigan-state-university-ranch-house
A virtual visit here : https://www.youtube.com/watch?v=__-3K6o9ufs

We have cabbage, carrots, onion, butter and cream : the perfect combination for a buttered cabbage, or l'embeurrée de chou, which is a countryside dish from Vendée, Atlantic western #France.

Recipe :
- 1 cabbage, washed, pre cooked and sliced
- 2 or 3 carrots peeled and thinly sliced
- 1 onion, peeled and thinly sliced
- A stick of soft butter
- 15oz of pork meat (optional)
- Half a lb of liquid cream

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

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Here we are in #Savoie - southeast France - for a few winter days (with Travel J'Adore), the ideal occasion to taste the wonderful wines and food of the Alps. In between a couple of hikes and snowshoeing excursions (thanks to Christophe from Annecy Adventures), we enjoyed (very much) the specialties of this great mountain region of Annecy, its lake, ski stations and awesome landscapes.

In the farm-restaurant of 'La Charbonnière', we dined alongside the beautiful cows who produced all the cheeses (Reblochon, Abondance, Beaufort, Tomme...). All the meat and cheeses are local, as are the wines (Apremont, Abymes, Jacquère, Mondeuse...). This was so yummy!

If you want to spend some time in the area of Annecy and its lake, consider this short term rental vacation family house for up to 16 guests.
Have a look at https://www.traveljadore.com/france-chalet-in-the-alps

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
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Asparagus are seasonal vegetables and are available in spring. They are fragile and need to be manipulated lightly when moved around and cooked.

Once correctly prepared, they are absolutely delicious and match perfectly with a lemon white sauce. It's almost magical.

You'll find a No Comment video recipe for the lemon white sauce here :

What you will need for asparagus with lemon white sauce is :
- A bunch of fresh asparagus (white or green)
- A cup of lemon white sauce
- 2 or 3 tbsp of freshly chopped or ground parlsey
- Salt

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
https://www.madeineireland.store

Please consider helping the channel grow with :
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Awesome #cooking class in Dordogne, the place to be for ducks and geese.
Watch French chef Pierre show Benoit and a group of American Ladies how prepare #duck foie gras.

WARNING This video is NOT recommended for Vegans or people of a sensitive nature.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
https://www.madeineireland.store

Please consider helping the channel grow with :
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In that "No Comment" video, Benoit is preparing a very simple yet incredibly tasty and spicy stew : the Hot Lentils & Smoked #Sausage. You will hear lots of "Hmm" around the table.

It's made out of smoked sausage (Morteau in #France), pink lentils, tomatoes, onion, mango, a mix of curry and chili powder and coco milk.

Totally awesome !

Recipe for 2 to 3 :
- Smoked sausage in slices
- A medium size sliced onion
- 2 to 3 diced tomatoes
- 8oz of pink lentils
- 8fl oz of coco milk (+ 4fl oz of water)
- 1tbsp of curry and chili powder
- Oil, salt and pepper

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
https://www.madeineireland.store

Please consider helping the channel grow with :
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Created 2 years, 5 months ago.

31 videos

Category Cuisine

Easy and tasty French (at least mostly) recipes in English presented by French foodie Benoit. Watch videos on personal favorite recipes, including starters, appetizers, main course and desserts.

A "French word of the day" to discover in most episodes.

Some episodes are commented, other are "no comment". All try to show a very simple and fun procedure.

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
https://www.madeineireland.store

Please consider helping the channel grow with :
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https://linktr.ee/CookingWithBenoit