Це відео не доступне.
Перепрошуємо.
I made an Old French recipe CHEAP&EASY to MAKE it's a FIRST!
Вставка
- Опубліковано 14 сер 2024
- Preparing a three-course meal shows a dedication to providing a complete and enjoyable dining experience. It allows for a variety of flavors and dishes to be enjoyed in a well thought out sequence. I'm sure your guests will appreciate the effort and enjoy the meal you have prepared.
Join me on a trip down memory lane at Chateau de LALANDE where in order to make the first course, I have embraced the bountiful salad options from the local pantry garden. By adapting an old French recipe that traditionally features sorrel, we are able to showcase the abundance of fresh greens and produce available to us. Whether using sorrel or spinach, our three-course meal will honor the light and refreshing flavors that are synonymous with French cuisine, culinary tradition..
Although you may not be familiar with La Farce ( à l'oseille) Berrichonne, I hope you'll be intrigued by this old and classic recipe from the Berry region of France.
One great option for a cheap and easy starter recipe is a classic Berry Sorrel "Farce".
Simply start with putting a butter in a pan, let it melt and ad some Sorrel/Salade or Spinach leafs (rinsed and prepared). Cooking until the water comes out. To make Béchamel sauce, you need to start by putting butter, you can sprinkle the flour over the leafs and gradually add milk to create a creamy Béchamel sauce. Boil the eggs max 10minutes, as soon as they’re ready put them in cold water end pile them . You can cut in two ( optional) add them to the pan and let it cook a little longer. It’s ready!
This recipe is not only affordable, but it also requires minimal effort and ingredients!
For a magical starters for 8 guests you'll need:
Salade/Sorrel/Spinach leafs
1L Milk (if you're vegan try with coconut milk and oats-milk and forget the next ingrédient :))
8-16 Eggs
Butter (or sunflower butter)
Salt & Pepper
Nutmeg (if no allergies )
Serve Hot!
Give the recipe a try and send me a photo of the finished dish on my Instagram account
/ danascookbook
Bon appétit!
dan is there for christmas yahhhhh
Dan's face said it all! 🥰
😂😂😂
🎄Well, that’s a new one for the books! Will have to try. You have a sweet manner that makes it pleasant to watch you cook…like Mary Berry!🎄❤️‼️
Thank you I’m so flattered 😊please send me a photo when you will , on insta or messenger
In the old days, they used escarole and the whole thing was baked. What was shown was
a different take on this dish. Some like, some don't. Escarole was pricey!
I have never seen this dish - it looks hearty and delicious!
Love your stove...wonderful cozy kitchen...my wife was enamored with Chateau Lalande before she passed...I always wanted to take her there. God bless and best wishes.
Ok lovely meal.
3:41
Oh I’m so sorry to hear about that. My sincere condolences 💐 thank you for watching . Maybe one day you could come, our region is magical liste mostly here as it’s called the witches valley people actually saw there beloved ones after life , read Goeurge Sand books you’ll understand 😊
thank you for your kind words. I wasn't very familiar with George Sand so I looked her up after I saw your comment, Interesting story.Perhaps one day I can visit ...best wishes🔴@@danascookbook
Good evening Dana ! Good evening Château De Lalande. Congratulations, Darling Norway team, for the beautiful table you did create and the very smart guests !
Everybody were very handsome and elegant.
Stéphanie you were dazzling in white full of sparkles.
I loved 5he table decorations, it was pure classic Elegance.
🎉
did we watch the same video? Stephanie wears tartan and brown turtleneck (or it's black?) and table setting are just some yellow shop flowers. Isn't the guy with sunglasses that Austrian fashion designer who was visiting for couple of days last year and was thrown out just before christmas?
Evening Dana lovely video ❤🎉. Thank you for sharing your culinary experiences 😊
Thank you , with pleasure🥰🥰
That's looks delicious! Thanks for the demonstration and recipe, Dana.
Thank you for watching 😊
Stellar Video Dana❤❤Love seeing the lalanders all together,Dana and all her First 😂🥁Pa Rum Pa Pum 🥁 Miss Kat,Maybe we will see her soon❤
You can see her in some little pics in escape to rural France
When was this? I saw one video only right after he’d bought the chateau.
About 2 days ago@@dianegriffith3006
They are together now.@@dianegriffith3006
Dana, I have never seen anything like this, it looks delicious and perfect for a cold night. 🎄🙏❤️
Indeed and it’s was only first course ! See you soon for the main course 😊
Looks good. Will try
Ohhh that’s wonderful ! If you could send me a photo it’ll be great 🥰
Reminds me of my Texas Grandma’s Southern Wilted Lettace. Wilt the lettace in bacon grease leaving bits of bacon in the pan, sprinkle with a little sugar salt and pepper can add boiled eggs to it. She also added chopped onion to the grease to cook with the bacon.
Sounds delicious!
Hmmm
Yes! Wilted with what we in Texas call red eye gravy. From the juice of fried ham! Yum!
That sounds amazingly similar. Thank you for sharing
@@rhondathomas7952so you add ham ? What a shame as it takes all the délicat flavor
I need to make that! I love the simplicity.
Great, DM me on insta please with aphorism
I love to watch Dana cook! Everything looks delicious.
Thank you I’m blushing here 😊
😍It looks very tasty!!
Dana, anything you make looks so delicious!👏💖
Thank you 😋 I do love traditional food with good products .
Fabulous! 👏🏻👏🏻Merry Christmas to Dana and family ❣️❤️🎄❤️🎄
Thank you 😊 marry Christmas to you too , see you for the main course 😊
Love you Dana!❤
This recipe looks so warming and cozy on a cold winter evening! I am really interested in French recipes that are used at home. Thank you for the lesson, Dana.
Thank you , hope you’ll make it no doubt you’ll nail it 🧑🍳
Happy holidays to Dana and to everyone
Wish you the same thank you ☺️
It looks delicious! Thank you for the video!
Ciao cara Dana, wow had no idea of your channel so subscribed. So interesting recipe, never seen it, i will try today, kind of beshamel soup😋😍Happy holidays 😘ciao
Wonderful thank you and welcome 🥳
Very interesting French recipe I have never heard of this.
Well it’s a first to you too 😂
That looks delicious
❤wonderful ❤
Nice recipe. Since I do not like hot or cooked salad greens like arugula or lettuce, I will make it with spinach and bechamel sauce with corn startch to make the taste softer to the palate than the flour.
We are doing it in my country using dill instead of salad..At first we prepare this bechamel base and than we add dill..It smells and taste great..You can eat it with potatoes or with dumplings as you like..
What country please?
Czech republic..We call it Dill sauce...@@betteurbain7911
I’m going to try this recipe. Looks warming for a winter meal.
Oh that’ll be wonderful, please send me a picture via my instagram account
It looks delicious!
It was ! Do not hesitate to try it 😊
😊thank you Dana
Hi Dana! I tried your recipe and loved it! Thank you!
that's super! any photos??
Yum!!
Delicious Dana😘
Oh, this is a southern dish, in the deep south of the United States. We call it poke salad 🥬and eggs🥚!
That awesome ! I’m so happy
Looks delicious!!
It was! Thank you do not hesitate making this it’s a blast !
This dish sounds nice, thank you i think i will try this 😊
Thank you for watching ! Please send me a picture when you will
What an interesting dish. Love eggs and salad!
Thank you 😊 simple and very tasty , I adore eggs it’s my favorite thing in the world I think
My aunt will enjoy this dish! She makes a wonderful pate de pacques berrichon. My mother's family is from Berry.
Wow that’s amazing ! Where are you ? The Berry is so rich with flavors and the best wines
Dana,
Poireau is Leek in English. 👋😎👍 Love the salad / soup.
It is lol thank you 😊
Alessandro is seated at the table, is this video from last year?
Yes from the beginning of the video you see the chateau model and the title once upon a time …
❤
Dana, this is my 2nd time watching (to catch the recipe at the end - please hold the on a screen a bit longer, this was barely a second- hard to pause at that rate.) So pleased to have subscribed after watching several of the others available.
Yeyiiiiiiii
Looks delicious. Tx Dana🤗😋
Thank you 🥰
It looks wonderful, Dana! I've never seen anything like it!
Ohhh well it’s a first again 🥰will you try it ?
@@danascookbook Definitely!💗
Je pourrais utiliser les choux blancs en substituant la laitue ? Belle cuisine j adore le piano de cuisine la vaisselle les couverts les verres tout ❤
Vous pouvez essayer mais le choux blanc n’a pas les mêmes caractéristiques que les trois mentionnés ici. l’acidité joue un rôle important j’ai peur que cela va être fade . En revanche, pour la choucroute c est parfait aussi pour farcir , en crudité avec du persil…
lovely
Dan was present!!
It's looks very much like our Swedish dish but we do it whit spinniche❤❤❤
that sounds amazing never seen white spinach
Really looking forward to seeing this ❤❤❤❤love from Canada 🇨🇦
thank you, how was it?
Me rappelle mon enfance à l école en France, c etait avec des épinards, j ai souvent fait ce plat a mes enfants quand ils etaient petit et je leurs rajoutais du parmesan .très bon plat
Oui effectivement et quelle bonne idée pour faire gober des épinards 😁
Was that Alexander sitting at the end of the table on the left? I thought he was at Billie Petherick's Chateau up north?
Que plato tan extraño.
Wouldn't that be good with chard? yum
I’ve never heard of cooked salad with eggs. We do have a spinach artichoke dip that may be a little similar. Thx for sharing! ❤
Happy to share and for you sharing. Salade/spinach / sorrel , with the béchamel that’s the thing 🥰
It reminds me of the warm spinach salad that was popular in the 70’s here in the US!
Oh I’m interested ! It was my childhood period and with Popaye the sailor man we were forced to eat spinach from cans it was so bad that it took me years and a plain ticket to France in order to make peace with spinach 😆
Old video? Dan's look is very different compared to his last night's look.
In English it’s flavours. 😉👍
Salade cuite et œufs sauce Béchamel…
À la fin de la vidéo, les poireaux (leaks)… tièdes sauce vinaigrette ? 😋
C’est parce c’est la prochaine vidéo lol blanquette de veau , elle est en ligne désormais aussi ! mais votre idée me semble pas mal 😜
Like Paula Willett, the cooked lettuce salad reminded me of my Grandmother's Wilted Lettuce from NW Iowa. She poured hot bacon fat over the lettuce to wilt it somewhat. She dressed it with a cream and vinegar dressing. No boiled eggs. I was not particularly fond of it as a kid. LOL! Thanks Dana!
Memories are so important thank you for sharing . I wouldn’t make it with porc as for me it’s a veggie dish . Nevertheless I could try it with smoked veal ( looks like ham but it’s not )
You know if you let your eggs sit in Ice and water for 5 minutes, they will slide right out of their shells.
Should one have ice lol I’m ok with that it works very well for me 🥰
dana love you
Leeks
Leek!
😁😁😁
You will have to add some croutons that will be perfect
No I don’t but you could 😂😂
Made this Dana. Mine is more soupy than yours. Too much milk? I d k.
It's very good
Oh wow your quick! If it’s too soupy just add more flour , it’s not a problem , bravo ! A picture ?
@danascookbook yeah. Had it for breakfast. Yummy. Very filling. Made with spinach. I did make a picture.
How do I send it to you Dana? Email...?
Can't find your email to send pic
Eggs cooked from boiling, or as you put them on? Big difference!
Boiling first for 10 minutes ( if it’s big quantity) then you incorporate them to your dish 🥰
Poireau = leek in English.
dana your driving me crazy here............. i am a cook and i see soooo much, boil the water and add a jig of vinegar, then add the eggs, then when eggs have finished cooking either add large amount of ice and cold water, or just cold water and let run for as long as you were cooking them for....... use a fork and not a ladle when sautéing leafy greens........ investing in tongs is a good idea also in the kitchen..............
😂😂😂 well I have never had troubles peeling eggs my eggs are not from the supermarket , I get them directly from the farm maybe it makes a different ? It’s the kind of things that you’re talented for or not 😂😂😂😂😂in France we never use metal . I hope you’ll be ok 😅now don’t forget that I cut a lot in the editing so the entire preparation didn’t last 10 min of course . The procedure with sorrel would have been a little different as you have to take out the nerf
@@danascookbookWooden spatula 👩🏼🍳
@@RinaValentina I only use wooden spatula ! Otherwise you damage the pan
@@danascookbook Same! 🤗
Get a wooden spoon
Thank you for watching . It is a wooden spoon also it’s not my house and you make with what you can lol
Not salad. That is a collective word like dessert. You cooked greens. Again, a collective word if you don't know the kind of plant.
Well in France salade is lettuce and in Israel salade is fraîche mixte of vegetables. All depends from where you’re I guess .
Gosh that's bland..
You could always add your preferred pepper to it.
Sure, that's all it needs right? 🤣@@betteurbain7911
@@kerrybrogan9887 I don't know. White peppercorn comes to mind. Maybe some garlic? I was just trying to politely reply to your comment, which seemed rather negative. There is a trend toward almost every food item being overly hot with spice. Perhaps you are one of its followers.
Actually I'm not, and I never comment. But I know there's no flavour in that dish. Every comment does not have to agree. Relax and enjoy your Christmas... Make the boiled lettuce and milk I'm sure your family will appreciate it... @@betteurbain7911
@@kerrybrogan9887 well as you were not there you can’t really say that could you ? Why don’t you try it and don’t forget quality products and lots of love and positive attitude lol Marry Xmas ☺️
manicure!