- 11
- 76 370
Serge Belair
Canada
Приєднався 17 тра 2014
Easy simple recipe anyone can do all in the comfort of your kitchen with the greatest companions , my 2 frenchie's...
Croque Monsieur/ Croque Madam - episode 11- French-ie Cuisine
For bechamel
Ingredients Yield 450 ml
• 400 g milk
• 50 g butter
• 35 g flour
• 1 g nutmeg
• 25 g onion
• 10 g dijon mustard
For croque monsieur/madame
Ingredients yields 2 sandwiches
• 4 slices of your favourite bread
• 8 slices Paris ham or any of your favorite kind
• 25 ml Dijon mustard
• 150 g shredded gruyere cheese or swiss cheese
• 2 fresh eggs for "Madame"
Potato Chips
Ingredients 3-4 portions
• Canola oil AS needed for frying
• 2-3 potato Yukon gold
• Salt / pepper
• BBQ seasoning
For potato Brine
2 cup each water / vinegar
Check out my Facebook page for updates: chefsergebelair
And also on IG: serge_belair_frenchiecuisine
Please tag me with your creations 😉
Executive producer, editor, developer and coordinator : www.baatcheet.ca
Ingredients Yield 450 ml
• 400 g milk
• 50 g butter
• 35 g flour
• 1 g nutmeg
• 25 g onion
• 10 g dijon mustard
For croque monsieur/madame
Ingredients yields 2 sandwiches
• 4 slices of your favourite bread
• 8 slices Paris ham or any of your favorite kind
• 25 ml Dijon mustard
• 150 g shredded gruyere cheese or swiss cheese
• 2 fresh eggs for "Madame"
Potato Chips
Ingredients 3-4 portions
• Canola oil AS needed for frying
• 2-3 potato Yukon gold
• Salt / pepper
• BBQ seasoning
For potato Brine
2 cup each water / vinegar
Check out my Facebook page for updates: chefsergebelair
And also on IG: serge_belair_frenchiecuisine
Please tag me with your creations 😉
Executive producer, editor, developer and coordinator : www.baatcheet.ca
Переглядів: 823
Відео
Chocolate Soufflé - ep.10 - French-ie Cuisine
Переглядів 3153 роки тому
Dark Chocolate Ingredients yield 4 Portions For ramekin • 30 gr/ 2 tbs butter • 25 gr / 2 tbs sugar For Souffle yield 500 gr batter • 150 ml of homo Milk • 5 gr / 1 tsp vanilla paste or a vanilla Bean • 30 gr/ 2 tbs butter • 20 gr / 2 tbs Flour • 1 gr / 1 tsp of instant coffee • 1 big pinch of salt • 150 gr 70% dark Chocolate • 45 gr 2 egg yolk For meringue • 165 gr /5 egg white • 50 gr/ 4 tbs ...
Steak Carrot Steak - ep.9 - French-ie Cuisine
Переглядів 2,6 тис.3 роки тому
Mother Sauce series: Hollandaise Sauce Ingredients Yield 150 ml • 125 gr butter • 2 egg yolks • 10 gr white miso paste • Lemon juice to taste • Salt to taste • Fresh ground black pepper to taste • Dash of water or white wine Pan sear Carrot Steak with roasted pistachio Ingredients 2 portion • 2 big garden carrot or 700 gr of smaller carrot • 3 gr salt • 1 garlic clove • Spring of thyme • 10 ml ...
Poach Halibut & Veloute - ep.8 - French-ie Cuisine
Переглядів 1,1 тис.3 роки тому
Mother Sauce series. Garlic chive scented Velouté Sauce. Ingredients Yield 500 ml • 25 gr butter • 25 flour • 500 ml Vegetable Stock • 100 ml cream • Butter to taste • Lemon juice to taste • Salt to taste • Pepper to taste • Dash of water or white wine • 20 gr fresh garlic Chive or one bunch chive Vegetable. Yield for 2 portions • 3 Artichokes • Lemon water as needed • 3 gr salt • 100 gr Chante...
Parisian Gnocchi & Tomato Sauce - ep.7 - French-ie Cuisine
Переглядів 5753 роки тому
Mother Sauce series. Tomato sauce Sauce Ingredients Yield 500 ml • 50 ml olive oil • 500 gr cherry tomatoes • 50 gr shallots chopped • 4 garlic cloves chopped • 50 ml white wine • 25 gr tomato paste • 1 thyme bouquet • 10 gr fresh basil • salt to taste • freshly ground black pepper to taste • a dash of water or white wine Parisian Gnocchi Ingredients for 3-4 portions • 150 gr AP Flour • 225 mL ...
Holiday Turkey style Roasted Butternut Squash - ep.6 - French-ie Cuisine
Переглядів 7834 роки тому
Christmas Stuffing Butternut Squash Christmas Stuffing • 300 Gr white bread or Brioche dices and dried • 100 gr Diced onion • 50 gr dice celery • 50 gr grated carrots • 1 apple grated • 150 gr Butternut squash Grated (the internals of the squash) • 2 garlic cloves chopped • 15 gr rough chopped parsley • 15 ml oil • 50 gr butter • 100 ml Apple juice • 250 ml no chicken bouillon stock • 1 teaspoo...
Tourtiere - ep.5 - Serge's Christmas Special! French-ie Cuisine
Переглядів 44 тис.4 роки тому
Mama’s Tourtière recipe Tourtière 1 pie • 500 gr raw ground beef • 300 gr raw ground pork • 150 gr dice potato • 150 gr diced onion • 2 cloves chopped garlic • 1 teaspoon cinnamon • 1teaspoon all spice • 1 teaspoon savory • 2 teaspoon of salt • 1 teaspoon black pepper • ¼teaspoon Fresh ground Nutmeg • ¼ teaspoon dry thyme • ¼ teaspoon ground cloves • 250 ml chicken stock or beef stock • 50 gr r...
Steak Frites with Béarnaise Sauce - ep.4 - French-ie Cuisine
Переглядів 5 тис.4 роки тому
Steak Frites with Béarnaise Sauce: this is my take on the classic team of steak and potatoes. A sous vide is going to be your friend for this recipe, and the béarnaise sauce takes this whole dish up a notch. Ingredients: Steak (serves 2) • 2 pcs (100gr to 125 gr) beef tenderloin • 10 gr Olive oil • Sprig of Fresh thyme • Black pepper to taste • Maldon Salt to taste To sear steak • 30 gr butter ...
Pizza Neapolitan Pizza - ep.3 - French-ie Cuisine
Переглядів 7364 роки тому
Pizza Dough Ingredients for 1kg ball. Divide into four 250 gr pizzas • 600 gr AP Flour, Bread Flour or 00 flour • 350 gr water • 18 gr Kosher salt • 2 gr Instant yeast • 30 gr Olive oil as needed to sear • Touch of honey • Optional - 5 gr sour dough starter (HANK) Raw Tomato Sauce Ingredients Yield 1 litre • 1 can, 950 ml San Marzano Whole Tomato • 50 ml olive oil • 2 garlic cloves • 10 gr Fres...
Lobster Thermidor - ep2 - French-ie Cuisine
Переглядів 20 тис.4 роки тому
Today we start a new series on the Mother Sauces, starting with béchamel. This white sauce begins with a light roux and then enriched with infused milk. We then we turn this béchamel into a mornay sauce by adding in two different cheeses. The "thermidor" all comes together with the meat and and season panko under the broiler. Ingredients: Bechamel Sauce/Mornay sauce • 500 g Milk • 50 g butter •...
BLT for you - ep.1 - French-ie Cuisine
Переглядів 5964 роки тому
Today I'm making the classic BLT but with an added twist for my vegan (and non-vegan) friends. This vegan bacon is a simple and powerful way to kick up many dishes. Give it a try and let me know how it works! Tag me on IG with your creation @serge_belair_frenchiecuisine serge_belair_frenchiecuisine Ingredients: Vegan Bacon - Rice paper - 6T tamari sauce - 4T (24g) Nutritional yea...
Excellent video!
Awesome video!
Loved this video!❤️ I just subscribed to see more of Serge! Knowledgeable and with great humour! ❤
No foie gras for me. Ruthless practice: Yes, I eat meat, but not from forced-feed animals with bloated livers. If we did this to humans it would be a crime against humanity.
Love your recipe and will try it. But I think I would bake my pie crust blind. I like a firm pie bottom no saggy bottoms for me
You're right, it's all about preference.. happy baking!
Excellent video. My mom always made Tourtiere for Christmas. Now that she is gone, the table doesn't seem the same anymore. I got to your recipe a bit too late, but thinking next year I will give your recipe a go. Thank you. Appreciated.
❤ thank you
Parfait!! Merci! 🎉
Tourtière is also a french Canadian specialty that comes from the 18th century but it contains a mix of different meats (pork, beef, faisant etc) with potatoes in a thick crust baked up to 5 hours. No cinnamon or all spices. This we call eat meat pie
Wow ! Fantastic video .. I almost bite my phone ..looks so delicious 😊
Love it!
The dog is such a cute sous chef!
Reminds me of when my Aunt Norma would make tortiere. She was talented at making flakey pie crusts too! I could hear how light and flakey your pastry was when you cut into it. My sister loves tortiere and didn't have any for Christmas this year so I will be making this meal for her birthday dinner at the end of the month. Yum!
Where can you get that much foil gras? I’ve never seen that much in one place in my whole life…..such is living in the US
Spell check got me foie gras
Wonderful video! Can not wait to try this yummy recipe and the "Carottes Vishy". Thanks for all the fun. Marianne, Chicago
This is a great combination of the tourtierre. I eat only meat so I don’t add potatoes and make it without dough. My son went hunting in November and got a deer. Venison, pork and beef. Used a crust of cheese and baked it.
That is an interesting twist!
@ Yes.
Did you put msg in it?
Fluted! Dish, not fluid.
Foie Gras not available in my area (don't think I could afford it even if it was) what can I substitute, if anything?
Please just omit it ir add more meat, foie gras is very difficult to substitute, happy cooking
Am so glad to see ithers use what MOTHER NATURE gave us to make us of ... this the time when I do all my meatballs trays to chill Faster for freezer ...
Veal and pork is amazing to use
I love that you show to use what you have and improvise. I really love that you use the great outdoors as your freezer. I do the exact same thing and sit it in the snow. I cover the top though so no animals get in it. My mom was French Acadian and she always made cinnamon rolls out of the left over dough. I can't wait to try this!
I am glad you are embracing the outdoors as a freezer. Let's all be smart, and save energy..
A "pastry cutter".
just found you. this is what I am making for dinner. Bearnaise sauce on steak is my fav. love to add asparagus, scallops, and shrimp or lobster. I know this is called Oscar sauce or my version at least. We get our meat from a Mennonite butcher here in PEI. For eg. 5 beef tenderloins for $25 CAD. Best I've ever eaten. TY for this great video
hi, just watched your video on tortiere with the fixins and now this video. Both were great. My husband being French Canadian loves his tortiere. Would have to sneak the pate in! haha. sending warm holiday wishes from PEI. My Q is, can one use puff pastry to make the tortiere?
So sad. What a destruction of a classic.
Im so hungry now 😭
Where are you? You are an amazing chef! More videos please!! Praying that you are safe and well! Happy New Year 2025!!
I enjoyed watching this video from start to finish-not a dull moment because you're entertaining to listen to. I'm wondering if you could include a bit more French language in your videos. I think people would like that :)
. Interestingly, I have 2 French friends - 1st one uses fresh Ground Beef & Ground Pork - - 2nd one uses LEFTOVER Roast Beef & LEFTOVER Roast Pork. I must try using "Savory'.....(I don't recall seeing it in my stores) .
Great Tips!
Beautiful kitchen!😊😊 Bon Appétit!! 🎉🎉 Happy New Year! ❤❤
This is the best Croque Monsieur recipe I have ever come across. That bechamel sauce you made it to die for. Love your enthusiasm and happy easy spirit. I have just come across your channel today. I am not sure what happened, but it seems like you have stopped making videos. Why? I ask. You are terrific.
That is not TOURTIÈRE!!! It's PÂTÉ À LA VIANDE!
Magnifique, la tourtière aussi svp fais la soupe aux gourganes
Tortiere is Acadian from the province next door. We use sarriette (SUMMER SAVORY). Also poutine is Acadian and is completely different from the recently created Quebec poutine.
Potato in tourtiere? Why?
@@Gangstgma I make my husband's family recipe for Tourtiere from his great-grandmother who was Acadian. It uses cracker or bread crumbs, not potatoes.
good job
Ça c'est pas la tourtières du Lac Saint-Jean. Ça c'est un pâté d'viande.
www.ricardocuisine.com/recettes/4924-pates-a-la-viande-aussi-appeles-tourtieres
Esti que ça me tente.
Vas si mon chum!!! C'est le temp des fete...❤
Your spirit is effervescent and so enjoyable. I have to give this recipe a try!! Cheers from BC!
Thank you for the kind words, I'm trying to bring the good vibes!!! 💙
Foie gras? Delete
Wow bravo
I enjoyed this video. I'm French Canadian but don't like this meat pie. Frois Grau is so unethical. Poor goose. But good cooking skill.
Oh la la! Les gens du Lac ne doivent pas écouter ca parce qu’ils vont hurler que c’est un pâté à la viande, pas une tourtière!!! Mais on s’en fout (je suis de Montréal): peu importe comment on l’appelle, c’est bon!! 🤤😋
What a find! Serge is so entertaining and talented. I am subscribing immediately. I love your humour and practicality. Best of luck on your site and I’m following you as of now!
I made my tourtiere today, pretty much as usual (quite similar to yours) BUT used your method of thickening with beurrre manie and adding the cubed potatoes at the end. GAME CHANGER! It really does give the filling a silky smooth finish and flavour. Thanks for this!
You are the best, happy holidays!
So delicious. My Mom made this every Christmas and now I do too. Hers was delicious but I always knew it could be elevated a bit and this is perfect!!! Thank you
C'est magnifique!!
You’re not a true French Canadian, if you don’t eat your Tourtière with Ketchup!! Joyeux Noël!! 😬👍🎄🎉❤️🇨🇦
I'm a a frech Québec canadian and I would ONLY put ketsup on commercial meat pies... to cover the taste. REALLY!
Oh, and I put it in thirds...1/3 lamb, 1/3beef and 1/3 pork...it was great
Bonjour Serge. I tried the tourtière recipe to day for Christmas. It was great. And the Roux...I haven't seen it done like that, I tried it and it was fantastic...thank you so much. I've put your recipe in my family cook book...merci boucoup
Wow , this is a great compliment, merci mille fois Catherine!!
I had not scene that either! I wondered how some tortiere had a gravy but mine didn't. The secret has been revealed with the roux!
Have you ever tried it with lamb? I’m curious to know what it would taste like.
Have you ever tried it with lamb? I’m curious to know what it would taste like.