Mon chef préféré au monde. Vous êtes naturel, pratique et cool. J'adore toutes vos astuces culinaires. Vous avez toujours une réponse à mes questions de cuisine pour la cuisine française. et vous avez un accent français sexy que j'adore. Merci.
Sadly I used the last of my anchovies last night in my spaghetti alla puttanesca. But I will pick up some more next week to make tapenade. I have some everything bagels that it would spread fantastic on. By the way, I don't know about France or Australia; but here in the US smooth mortar and pestle are used for pharmaceutical use, whereas the rough ones are used for food purposes. Some people get them mixed up, but they have two different purposes.
I usually reserve my mortor and pestel for herbs noly. So where to put the anchovies? Make the Anchoiade in a saute pan. 2 or more tablespoons of olive oil and a few anchovies will cook down to a paste in a minute or so. Add the garlic paste, and chllots if you have them, add the herbs, and you got the same thing w/o having to mess up a mortor. It's wonderful on toasted bread, or pita chips, or french baugette as an appetiser.
For viewers: Just made both of these following the exact directions and ingredients. Excellent devices for automatic social distancing. Do not use your mortar and pestle for the anchoiade. You will make a mess and take too much time. Depending on the material of your mortar and pestle you run the risk of trapping anchovy flavor and odor in it. Never grind anchovies or fish flakes in a cheap stone or wooden mortar (yes...they exist but I don't know why). Use your food processor for the anchoiade, then use the same container to make your tapenade since the tapenade has anchovy in it anyway. You only have to clean once. Also...I suggest that you use half the amount of mustard to start. It can easily overpower the entire dish. Whatever that horseradishy top note in Dijon mustard is will cut through everything without hesitation. Other than that, they are tasty classics. I would never serve them as a 'dip', but I do cut baguettes in half, toast the cut side on the broiler, smear with either mixture then cut into small bits and serve with a sprinkle of fresh cilantro. You really need to control the amount of the spread on the bread. Find ChefJohn's recipes for roasted eggplant babaganoush or roasted red pepper spread for a bevy of bread toppings.
Hello Chef Stefani, today I made a video on your two recipes and introducing you as well about your online French cooking academy . The dips are amazing!. The first one didn’t result as well as yours because it was more green than the color of the anchovies, and I could make it better next time, no problem. The second one I made with the large food processor because the small one broke. But it came out delicious!. Can’t wait to make it for my Hollywood friends and see their faces. Congratulations. I admire you very much in everything you do and I talk about you at the hospital where I have been working for 36 years. Going to 37 on May 5th, 2020.I tell them how great you are. Thank you for being you.Chef Garcia from Hollywood.👨🍳
Delicious food! Could you keep exploring this topic of Aperitif (whether food or drink or both for that matter)? I like learning more about this kind of cuisine and culture. Merci! And hello from Texas!
I’m going to prepare them. They look delicious!. None of our friends here in Hollywood, know how to prepare them. I will impress them next time I see them. Thank you so much....
For the tapenade, one can use dried apricots and leave out the mustard, I have in a pinch also used sun dried tomatoes with the olives, anchovies, and capers. Capers are crucial, this dish is named for them Tapenau being the Occitan word for capers.
For a vegan in a party of visitors I quickly improvised some sort of Tapenade (of course without anchovies...). He had nearly to fight for it, everyone loved it! :)
@@ummisohayb9661 Well, I'll answer rather in English than in German, so everyone can follow us... For me, recepies are only suggestions, not written laws, so I can't give you a detailled recepy any more. What I had at home were very tasty black olives and olive oil from a recent trip to southern Croatia, capers in salt from Italy, fresh basil from our own balcony and pine nuts (pignolia?) Don't remember anything else. As said, I improvised... ;)
Tapenade is really nice with tortilla chips - I make some guacamole to go along with it - why not? Thanks for the post - can't wait to try out tapenade with brandy at some point.
I just opened a can of anchovies to use in my pasta (trust me, it's good!) and I've been wondering how go use the remainder and this is perfect! Can't wait to try these!
Make Caesar dressing. It's a simple recipe, it keeps well in the fridge. If you're watching this channel, you've almost certainly got all the ingredients to hand in your kitchen :) Romaine I think is in good supply. You get a tasty, fresh dressing, and quick salad to accompany all your meals :)
KelseyyyRae yes, I’ve made tapenade and used the entire tin of anchovies because I had 3/4 of the tin left and nothing else to make but the anchoiade is perfect. If I’m making this for company I’d add a hummus spread too since so many people won’t try anchovies.
I added the shallot, just a couple of thin slices and it really enhanced the flavors bit I wouldn’t put anything over a half teaspoon in it or it might be too strong. The lemon brightens the overall taste too.
Thank you so much for these simple but certainly flavor packed dips. They are so expensive in the jars. I've been on a Keto diet for about 8 months and these recipes are very much in line with it. I'll be substituting that baguette though for parmasen cheese and almond flour based chips :o) but the odd glass of wine is OK too thank goodness!
My favorite thing was to watch a movie at the theatre and then score a loaf of French bread and olive tapenade and then eat the whole loaf. I like to eat a whole pizza from this really good joint. I lived in a small farm town where everyone was extremely overweight and they had two tables of deserts at the Family Grocer Prairie Center which was the market in the small farm town of less than 2000 people. Great eggs and produce from small farms and grade A free range beef.
Bonjour I have just discovered tapenade. After Rick stein mentioned it on one of his shows. Yours looks delicious😋 Healthy versatile spread, dip etc. Je vous remercie 🍷
I made both of these dips and some crostini for appetizers today for Thanksgiving. I've always been a fan of tapenade, and this recipe didn't disappoint, but the anchoiade was outstanding! I thought anchoiade would taste fishier, but it tastes more like a robust garlic butter. (I used 50g of anchovies.) Both of these taste good on deviled eggs, by the way. They would probably be great on burgers or sandwiches, over chicken breasts or thinly sliced beef, or maybe in a chicken salad or egg salad. Maybe on a variation of a pan bagnat?
Merci Stéphane, très belle exécution, c'est onctueux, les couleurs sont magnifiques.. très appétissant. Vous avez la meilleure chaine de cuisine traditionnelle française en langue anglaise. A recommander à mes amis canadiens ou sur les réseaux sociaux. -)
I’ll have to make the Anchoiade, never tasted it. I put thyme in my tapenade. I also add lemon juice, and whole grain mustard. So good. I have made tapenade with some Italian olives called Alfonso to the kalamatas. They are marinated in red wine and sooooo delicious. I wonder if some shallots added to the tapenade would work with the other flavors, I’m making some now and I’ll try it.
Always a pleasure to view your videos, thank you for sharing. I have always tried everything you post. Bloody fantastic, those look amazingly delicious.
This an amazing recepy, thank you Stefan! I'm wondering how long can these pastes be stored in the fridge? I would like to make them on the weekend to eat them as a quick snack during the week.
I realize I am not the person you were asking, but I can answer you. As long as you keep them refrigerated and covered, and are careful not to cross contaminate with other foods with a shorter life, these pastes will easily last a week in your fridge. The olives and the anchovies themselves are already well preserved. But the added ingredients, the garlic and parsley, will start to fade after a few days. Not to say they will be bad for you or make you sick, the flavors just won't be as robust.
Looks delicious. Just 2 questions - if you don't add the cognac is it still palatable ? And can you freeze the Tapenade or will it ruin the integrity and crystalize ?
@@FrenchCookingAcademy Our favorite is gougéres. I sometimes keep the dough in the fridge and pipe out a few to bake each night before dinner. Thanks for your videos, I really enjoy them. Your potato dishes are always a huge hit!
I wonder how to clean the Mortar and Pestle. I wonder if I want to clean the Mortar and Pestle. Perhaps it ages and imparts a special flavor to the results?
For the Anchoiade...what's your opinion on the quality of anchovy paste in a tube? It's salty, preserved & in paste form, I wonder if it's a step I can omit without losing quality?
The type of olive is really important. The little niçoise olives have incredible flavour but they are tiny and it takes time to pit them. Make sure you taste your olives before you make the tapenade. They say you will live to one hundred if you eat these dips.
Love anchovies :) When I make Caesar dressing, I use a knife to mince the anchovies and garlic. I'm gonna find a good sized mortar & pestle, and see how that works to grind together the anchovies & the garlic into a paste. How do you clean the mortar & pestle? A knife and cutting board is dead simple to clean.
If you flatten it with a spoon and slowly cover with olive oil aiming to the spoon.. you don't have to add too much oil and don't allow the oxygen to touch your dip.. it will last a lot..
Just made the anchovy dip. Eaten the lot with bagel type crackers. Now I need to make more. Can anchovies be purchased in kilo bottles?? lol....................................
I wouldn't spread Anchoiade on bread, I would eat it with a spoon. I feel this recipe in my bones, in my genetic structure. Never heard of tapenade.... I have been deprived.
Mon chef préféré au monde. Vous êtes naturel, pratique et cool. J'adore toutes vos astuces culinaires. Vous avez toujours une réponse à mes questions de cuisine pour la cuisine française. et vous avez un accent français sexy que j'adore. Merci.
I love this ... my husband is francaise and he is surprised that iam pretty good on french cooking .. thanks to u ,for all ur videos .. great job ..
Everything you cook it is good,thank you to show us in such a lovely way.
My pleasure 🙂👍👨🏻🍳
There used to be a restaurant in New York that served these with house-made thick cut unsalted potato chips as an appetizer or bar snack. Loved it!
Sadly I used the last of my anchovies last night in my spaghetti alla puttanesca. But I will pick up some more next week to make tapenade. I have some everything bagels that it would spread fantastic on. By the way, I don't know about France or Australia; but here in the US smooth mortar and pestle are used for pharmaceutical use, whereas the rough ones are used for food purposes. Some people get them mixed up, but they have two different purposes.
The Anchoiade was fabulous!!! Simply scrumptious.
I usually reserve my mortor and pestel for herbs noly. So where to put the anchovies? Make the Anchoiade in a saute pan. 2 or more tablespoons of olive oil and a few anchovies will cook down to a paste in a minute or so. Add the garlic paste, and chllots if you have them, add the herbs, and you got the same thing w/o having to mess up a mortor. It's wonderful on toasted bread, or pita chips, or french baugette as an appetiser.
For viewers: Just made both of these following the exact directions and ingredients. Excellent devices for automatic social distancing.
Do not use your mortar and pestle for the anchoiade. You will make a mess and take too much time. Depending on the material of your mortar and pestle you run the risk of trapping anchovy flavor and odor in it. Never grind anchovies or fish flakes in a cheap stone or wooden mortar (yes...they exist but I don't know why).
Use your food processor for the anchoiade, then use the same container to make your tapenade since the tapenade has anchovy in it anyway. You only have to clean once.
Also...I suggest that you use half the amount of mustard to start. It can easily overpower the entire dish. Whatever that horseradishy top note in Dijon mustard is will cut through everything without hesitation.
Other than that, they are tasty classics. I would never serve them as a 'dip', but I do cut baguettes in half, toast the cut side on the broiler, smear with either mixture then cut into small bits and serve with a sprinkle of fresh cilantro. You really need to control the amount of the spread on the bread.
Find ChefJohn's recipes for roasted eggplant babaganoush or roasted red pepper spread for a bevy of bread toppings.
This channel has leveled up my cooking a whole lot! It’s amazing this info is free
Hello Chef Stefani, today I made a video on your two recipes and introducing you as well about your online French cooking academy . The dips are amazing!. The first one didn’t result as well as yours because it was more green than the color of the anchovies, and I could make it better next time, no problem. The second one I made with the large food processor because the small one broke. But it came out delicious!. Can’t wait to make it for my Hollywood friends and see their faces. Congratulations. I admire you very much in everything you do and I talk about you at the hospital where I have been working for 36 years. Going to 37 on May 5th, 2020.I tell them how great you are. Thank you for being you.Chef Garcia from Hollywood.👨🍳
La baguette rassemble notre baguette à la compagne. Superbe
I love your channel I love how you cook , and how you explain , ❤ from Portugal
Delicious food! Could you keep exploring this topic of Aperitif (whether food or drink or both for that matter)? I like learning more about this kind of cuisine and culture. Merci! And hello from Texas!
The crunch was wonderful
This is fantastic recipe... I've been serving it at dinner parties here in Cambridgeshire UK
I’m going to prepare them. They look delicious!. None of our friends here in Hollywood, know how to prepare them. I will impress them next time I see them. Thank you so much....
For the tapenade, one can use dried apricots and leave out the mustard, I have in a pinch also used sun dried tomatoes with the olives, anchovies, and capers. Capers are crucial, this dish is named for them Tapenau being the Occitan word for capers.
Wow, this is amazing recipe to discover. Each your video is new journey for me. This is what really makes my day. Thank you for sharing this.
Wow I really feel like I’m learning from a French chef as bad as technology is for some reason this is certainly some good
For a vegan in a party of visitors I quickly improvised some sort of Tapenade (of course without anchovies...). He had nearly to fight for it, everyone loved it! :)
Ok dein Rezept bitte
Danke
@@ummisohayb9661 Well, I'll answer rather in English than in German, so everyone can follow us...
For me, recepies are only suggestions, not written laws, so I can't give you a detailled recepy any more.
What I had at home were very tasty black olives and olive oil from a recent trip to southern Croatia, capers in salt from Italy, fresh basil from our own balcony and pine nuts (pignolia?) Don't remember anything else. As said, I improvised... ;)
@@rome0610 well this is a recipe😉Pinienkerne is what u mean thank u
good on a sunny terrace, true ... but also good indoors in frigid February in chilly Chicago!! I love today's flavor palate!! :)
Tapenade is really nice with tortilla chips - I make some guacamole to go along with it - why not? Thanks for the post - can't wait to try out tapenade with brandy at some point.
I love Tapenade, I’m going to try the Anchoiade.
In the tapenade I’ve made I add Fresh thyme and lemon juice, also a bit of cayenne.
Thanks for the class.
Looks delish! Perhaps it will brighten a cloudy dry Arizona desert day!
I just opened a can of anchovies to use in my pasta (trust me, it's good!) and I've been wondering how go use the remainder and this is perfect! Can't wait to try these!
Ahah amazing timing there 🙂🙂👍👨🏻🍳
Anchovies preserved in olive oil contain natural *glutamate* ( en.wikipedia.org/wiki/Glutamate_flavoring ) and are full of *_umami_* 👍😋.
Make Caesar dressing. Super simple, tasty, keeps well in a fridge, and you've always got a fresh salad as a side dish.
Make Caesar dressing. It's a simple recipe, it keeps well in the fridge. If you're watching this channel, you've almost certainly got all the ingredients to hand in your kitchen :) Romaine I think is in good supply. You get a tasty, fresh dressing, and quick salad to accompany all your meals :)
KelseyyyRae yes, I’ve made tapenade and used the entire tin of anchovies because I had 3/4 of the tin left and nothing else to make but the anchoiade is perfect.
If I’m making this for company I’d add a hummus spread too since so many people won’t try anchovies.
Going to make that Anchoiade tonight.
Update: made it and it was very tasty. ir was kind of like a slightly tangy anchovy pesto. which was great.
great thanks for trying it
I added the shallot, just a couple of thin slices and it really enhanced the flavors bit I wouldn’t put anything over a half teaspoon in it or it might be too strong. The lemon brightens the overall taste too.
Thank you so much for these simple but certainly flavor packed dips. They are so expensive in the jars. I've been on a Keto diet for about 8 months and these recipes are very much in line with it. I'll be substituting that baguette though for parmasen cheese and almond flour based chips :o) but the odd glass of wine is OK too thank goodness!
My favorite thing was to watch a movie at the theatre and then score a loaf of French bread and olive tapenade and then eat the whole loaf. I like to eat a whole pizza from this really good joint. I lived in a small farm town where everyone was extremely overweight and they had two tables of deserts at the Family Grocer Prairie Center which was the market in the small farm town of less than 2000 people. Great eggs and produce from small farms and grade A free range beef.
Very happy to see your videos help me a lot thanks.
I would like to talk about the mortar and pestle. A beautiful piece of stonework.
I have one exactly the same but in white, bought in an oriental shop in the Netherlands.
they sell them exactly like that on Amazon, they're made of black granite
I have a grey one that is used for Mexican dips such as guacamole.
@@TheCaptainKim I have the same from the 'Blokker'
Bonjour I have just discovered tapenade. After Rick stein mentioned it on one of his shows. Yours looks delicious😋 Healthy versatile spread, dip etc. Je vous remercie 🍷
I made both of these dips and some crostini for appetizers today for Thanksgiving. I've always been a fan of tapenade, and this recipe didn't disappoint, but the anchoiade was outstanding! I thought anchoiade would taste fishier, but it tastes more like a robust garlic butter. (I used 50g of anchovies.) Both of these taste good on deviled eggs, by the way. They would probably be great on burgers or sandwiches, over chicken breasts or thinly sliced beef, or maybe in a chicken salad or egg salad. Maybe on a variation of a pan bagnat?
Good to know, he didn't sound so enthusiastic haha; the devilled eggs idea is great.
Merci Stéphane, très belle exécution, c'est onctueux, les couleurs sont magnifiques.. très appétissant.
Vous avez la meilleure chaine de cuisine traditionnelle française en langue anglaise.
A recommander à mes amis canadiens ou sur les réseaux sociaux. -)
Just came home from a restaurant where we had a hummus Tapenade. Delicious. Tomorrow night, though, I'll be making Anchoiade! Thanks!
Those dips look amazing. Yum!
Great channel! Thank you for nice french recipes. Everything i cook it was very tasty!
Love this! So many possibili👩🍳
Fantastic, thanks for sharing these two recipes! Greetings from Canada!
I’ll have to make the Anchoiade, never tasted it.
I put thyme in my tapenade. I also add lemon juice, and whole grain mustard. So good.
I have made tapenade with some Italian olives called Alfonso to the kalamatas. They are marinated in red wine and sooooo delicious.
I wonder if some shallots added to the tapenade would work with the other flavors, I’m making some now and I’ll try it.
Always a pleasure to view your videos, thank you for sharing. I have always tried everything you post. Bloody fantastic, those look amazingly delicious.
Wow that is amazing to hear you just gained quite knowledge in making french recipes🙂
French Cooking Academy thank you, I learned French cooking a while ago, I’m a Chef, I use your videos to keep myself updated.
Love your videos 😍
Mouth watering.
Love it. Thank you, chef!
Oh, that looks amazing!
This an amazing recepy, thank you Stefan! I'm wondering how long can these pastes be stored in the fridge? I would like to make them on the weekend to eat them as a quick snack during the week.
I realize I am not the person you were asking, but I can answer you. As long as you keep them refrigerated and covered, and are careful not to cross contaminate with other foods with a shorter life, these pastes will easily last a week in your fridge. The olives and the anchovies themselves are already well preserved. But the added ingredients, the garlic and parsley, will start to fade after a few days. Not to say they will be bad for you or make you sick, the flavors just won't be as robust.
Looked great Chef.
Can I use a can of Riga sardines instead of the anchovies?
I love your channel
Those look wonderful
Looks delicious. Just 2 questions - if you don't add the cognac is it still palatable ? And can you freeze the Tapenade or will it ruin the integrity and crystalize ?
anchoide, coming up soon!! thx for this.
These look perfect for Happy Hour! Can't wait to try these.
Yeah they are great little dips
@@FrenchCookingAcademy Our favorite is gougéres. I sometimes keep the dough in the fridge and pipe out a few to bake each night before dinner. Thanks for your videos, I really enjoy them. Your potato dishes are always a huge hit!
Great - thank you!
I wonder how to clean the Mortar and Pestle.
I wonder if I want to clean the Mortar and Pestle. Perhaps it ages and imparts a special flavor to the results?
For the Anchoiade...what's your opinion on the quality of anchovy paste in a tube? It's salty, preserved & in paste form, I wonder if it's a step I can omit without losing quality?
I can’t wait to make them 😋
Thanks for the recipes!
These were DELICIOUS!!
Can I make a batch and store in the refrigerator? Will it last ?
Awesome, man!
So on the dining table where dinner is served or the table were the drinks are in the living room?
The type of olive is really important. The little niçoise olives have incredible flavour but they are tiny and it takes time to pit them.
Make sure you taste your olives before you make the tapenade.
They say you will live to one hundred if you eat these dips.
I will like these very much! What is the shelf live?
Love anchovies :) When I make Caesar dressing, I use a knife to mince the anchovies and garlic. I'm gonna find a good sized mortar & pestle, and see how that works to grind together the anchovies & the garlic into a paste. How do you clean the mortar & pestle? A knife and cutting board is dead simple to clean.
Yum! I know what I'm going to make this weekend!!
Can you make a video about remoulade sauce please
I think he prepared it in this video th-cam.com/video/eNvE9rDPacc/w-d-xo.html
Thanks this was so fast!
How long will the tapenade with anchovies stay in fridge ? Thanks for the video 👍
If you flatten it with a spoon and slowly cover with olive oil aiming to the spoon.. you don't have to add too much oil and don't allow the oxygen to touch your dip.. it will last a lot..
Great recipes :-) I can think of several add-ons for both... :-)
Would white anchovies work well in these
I have seen recipe use them white i think it would be great to create a tone down version of these spreads
Cognac in the tapenade? Can't decide if it sounds good or not. Need to try it!
I think either one added to my tuna sandwich would be interesting. But I'll try it with vegetables, first.
Those dishes would pair so well with a goat cheese, port salut, bel paese.
…mmmmm … two of my favorites… will experiment with additional herbs, though… thanks!
Of course the ultimate "dip" from the south of France is Aoli. And no, none of the above are for the faint of heart and they are all fantastic.
Just made the anchovy dip. Eaten the lot with bagel type crackers. Now I need to make more.
Can anchovies be purchased in kilo bottles?? lol....................................
I recently purchased a 1 lb. can of anchovy fillets in olive oil at Restaurant Depot. Don't know the options in your location.
I've never seen these dips before.
Kewl! I see Bobby Flay make a breadcrumb mix with anchovy all the time!
I only recently realised that you are in Australia.
WHAT?
He is. Gorgiepie too, isn't he. ;)
My cat would fucking love this
tapenade, under broiler with little bit of parmesan and white wine.
Good👍🥰🇪🇸
Thanks Stéphane, I've been meaning to ask for the tapenade receipe, et voilà, you read my mind :D
Monsieur, these recipes have a great resemblance with Italian cuisine. They too use anchovies and olives. Anchovies are called Alici in Italian.
Alicia Arden They are both southern dishes. Do not forget, Nice was still part of Italy about one hundred years ago.
Yum
I would for sure do the anchovies spread, but without garlic ahahhaha
Much love from Italy ❤️
Mine turned out very salty 😯
❤❤❤
❤️❤️❤️
You need some kind of artistic video footage or bloopers at the end of video when the credits roll for people to stay right to end of the video.
Good point
J'ajoute à la tapenade 1 ou 2 cornichons et piment 🌶
Référencement
No mustard and no cognac for la tapenade.🙀
OMG that anchovies paste looks over the top! THAT is going to happen in my life... saying.
❤️❤️❤️❤️❤️❤️🇲🇫‼️
I could eat this until I fell over and died.
I wouldn't spread Anchoiade on bread, I would eat it with a spoon. I feel this recipe in my bones, in my genetic structure.
Never heard of tapenade.... I have been deprived.
Du cognac dans la tapenade 🤦🏻♂️🤦🏻♂️🤦🏻♂️