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roasted apricot ice cream

Roasted Apricot Ice Cream

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When it comes to ice cream, the possibilities are endless. This Roasted Apricot Ice Cream with a Hint of Rosemary is the perfect example of how creative your imagination can go. Velvety and rich, the caramelized sweetness of roasted apricots melds seamlessly with the subtle, pine-like aroma of fresh rosemary. Each spoonful is a balance of bright fruitiness and earthy sophistication, making it an elegant choice for high-end desserts. Drizzle it with honey, pair it with almond tuiles, or layer it into an exceptional sundae with crushed amaretti cookies and a whisper of whipped mascarpone. However you serve it, this ice cream transforms the ordinary into the extraordinary—one luxurious bite at a time.

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fish and chips

Fish And Chips

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Fish and chips is an iconic hot dish that originated in England and has since spread across the globe, with many regional variations popping up along the way. Here in California, you can find it on almost every street corner. But why settle for the mediocre when you can make your own gourmet version at home? In this recipe, I’ll be showcasing two different techniques for frying the fish. The first version will feature a light and crispy tempura batter, giving the fish a delicate and airy texture. Perfect for those who prefer a lighter, less greasy option. But if you’re looking for something a little more indulgent, the second version is for you. We’ll be using a unique eggless breading technique, utilizing crushed tostadas to create a flavorful and crunchy coating for the fish. It’s a twist on the traditional recipe that will leave your taste buds craving more. Of course, no fish and chips would be complete without a side of chips. We’ll be whipping up a batch of perfectly crispy and golden french fries to accompany our fish. And let’s not forget the tartar sauce! I’ll be sharing my secret recipe for a tangy and creamy sauce that pairs perfectly with the fried fish. So if you’ve always wanted to try your hand at making fish and chips at home, you’re in the right place.

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bruno albouze focaccia

Focaccia

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Focaccia – A Delightful Journey Through Time and Taste Welcome to a culinary journey steeped in history and flavor with the renowned Focaccia bread. Many believe that this Italian classic has its roots with the Etruscans in North Central Italy or even further back to Ancient Greece. Known for its versatility, focaccia can be enjoyed with a wide array of toppings and is perfect for creating mouthwatering sandwiches. Enhanced with fragrant rosemary, savory thyme, and a touch of fleur de sel or flaky sea salt, focaccia tantalizes the taste buds with every bite. From olives to onions, garlic to fennel, and even a drizzle of balsamic vinegar or a sprinkle of sun-dried tomatoes, the possibilities for topping this delectable bread are endless. Whether adorned with marinated vegetables, cheese, grapes, figs, or a spread of pesto or tapenade, each variation offers a unique and delightful experience. To achieve the perfect texture and flavor, the dough for focaccia is typically 75% hydrated, resulting in a light, airy crumb and a crisp, golden crust. Join me as we explore the art of making focaccia, a timeless favorite that continues to captivate taste buds around the world. Get ready to be inspired and tempted by the irresistible allure of this classic Italian bread.

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mirabelle pie

Mirabelle Pie

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Introducing the sumptuous Mirabelle Plum Pie, where the golden and flavorful mirabelle plum takes center stage in all its glory. Renowned as one of the best table plums, mirabelles truly shine in a variety of culinary creations, including pies, preserves, and liqueurs. In this unique pie configuration, a departure from traditional stone fruit pie recipes, the raw plum halves are elegantly laid on top of cooked mirabelle marmalade and a delectable almond cream base crust. Imagine biting into a slice of this exquisite Mirabelle Plum Pie – the juicy, sweet-tart flavors of the mirabelles harmonizing perfectly with the rich almond cream and buttery crust. This dessert is a true celebration of summer, capturing the essence of the season in every bite. With just a few key ingredients – mirabelle plums, almond cream, and a flaky crust – you can create a masterpiece that will impress your guests and delight your taste buds. Join me in exploring the magic of mirabelle plums and the art of pie-making with this extraordinary recipe. Let’s create a delicious masterpiece together that will elevate your dessert game and leave a lasting impression. Stay tuned for the full recipe video and step-by-step instructions to bring this Mirabelle Plum Pie to life in your own kitchen. Get ready to indulge in a slice of summer heaven!

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fruit sorbet

Fruit Sorbet

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Sorbet is a light, refreshing frozen dessert made primarily from fruit purée, sugar, and water. Unlike ice cream, it contains no dairy, giving it a vibrant, fruit-forward flavor and a smooth, icy texture. Often served as a palate cleanser between courses or as a dairy-free treat, sorbet comes in a variety of flavors, from classic citrus like lemon and raspberry to more exotic options such as mango or passionfruit. Its simplicity and bright taste make it a popular choice for hot summer days or as a lighter alternative to richer desserts. In this step-by-step recipe, I’ll guide you in crafting the French sorbet of your dreams using an array of vibrant fruits. Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits.

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Mint Stracciatella Gelato

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The first bite was like stepping into an Italian summer—cool, creamy, and alive with the bright freshness of mint. The gelato melted luxuriously on the tongue, its sweetness perfectly balanced by the herbaceous sharpness of real peppermint leaves. Then came the surprise: delicate paper thin dark chocolate, scattered like shattered glass through the velvety base. Each sliver snapped between the teeth, releasing a bittersweet cocoa depth that played against the gelato’s icy sweetness.

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cassis sorbet

Cassis Sorbet

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There’s nothing quite like the bold, tangy-sweet burst of cassis (blackcurrant) on a sweltering summer day. Revered as one of the most fragrant and flavorful fruits, its deep, wine-like richness makes it the perfect star for an irresistibly refreshing sorbet. To craft this icy indulgence, you’ll need just three essentials: a perfectly balanced sorbet syrup (trust the pros for that ideal sugar-to-acid ratio), an intensely vibrant cassis purée, and, of course, an ice cream maker to churn it into silky, scoopable perfection.

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Chocolate Gelato

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There’s nothing quite like the rich, velvety smoothness of authentic chocolate gelato. Unlike traditional ice cream, gelato is made with an eggless base, resulting in a denser, silkier texture that melts luxuriously on the tongue. The secret lies in the perfect balance of high-quality cocoa, fresh whole milk, and just the right amount of sugar to enhance the deep chocolate flavor without overwhelming it. In this step-by-step recipe, I will guide you through each stage to ensure your homemade chocolate gelato is nothing short of perfection. Buon appetito!

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Peach Verbena Sorbet

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Let’s dive into the sun-kissed world of sorbet with my latest creation: peach-verbena sorbet—the frozen dessert you’ll crave after a day at the beach. Bright, refreshing, and bursting with the essence of summer, this sorbet blends the sweetness of ripe white and yellow peaches with the delicate citrusy notes of verbena. The secret? A fragrant verbena-infused syrup that elevates the fruit’s natural flavors into something truly magical.

Best of all, you can prepare it ahead of time, so a scoop of this vibrant delight is always ready when you are. Smooth, icy, and irresistibly fruity, it’s the perfect way to cool down on a hot day—or simply indulge in a taste of sunshine whenever the mood strikes.

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churned gelato

Italian Gelato

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At first glance, gelato and French ice cream (crème glacée) may seem similar, but they offer distinct textures, flavors, and culinary traditions. Gelato, Italy’s beloved frozen dessert, is churned slower and contains less butterfat (typically 4-9%) than French ice cream, resulting in a denser, silkier texture. It’s served slightly warmer, allowing its vibrant flavors—like pistachio, stracciatella, or fresh fruit—to shine.

French ice cream, on the other hand, is richer and creamier. This decadence comes from its custard base, which includes egg yolks, giving it a velvety smoothness. Classics like vanilla bean or chocolate are staples, often served in elegant quenelle or as part of sophisticated desserts.

While gelato emphasizes purity and intensity of flavor, French ice cream luxuriates in its indulgent, creamy mouthfeel. Which one wins? It all depends on whether you crave the bold freshness of gelato or the sumptuous richness de la glace Française. This gelato recipe is courtesy of Chef Mario Bacherini

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How To Decorate Ice Cream Cones

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There’s something undeniably magical about a decorated waffle cone—crispy, golden, and dressed up with all sorts of delightful toppings. In this How To recipe, I’ll show you how to take your plain cones to the next level with endless customization options. Think crushed toasted nuts, chocolate vermicelli, sprinkles, or even crushed cookies—the possibilities are as limitless as your imagination!

The trick? Just like bartenders rim cocktail glasses with syrup and colored sugar for that sparkling crystal effect, we’ll dip the top edge of our waffle cones in melted chocolate, then roll them in your favorite toppings.

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spaghetti alla nerano

Spaghetti Alla Nerano

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Sun-drenched and bursting with rustic charm, Spaghetti alla Nerano is a celebration of Campania’s simplest yet most sublime flavors. Born in the tiny fishing village of Nerano, this dish transforms humble ingredients—golden-fried zucchini, creamy Provolone del Monaco and Parmigiano-Reggiano, and al dente spaghetti—into a velvety, herb-kissed masterpiece. The magic lies in the emulsion of cheese and starchy pasta water, cloaking each strand in richness without a drop of cream.

In my version of Spaghetti alla Nerano, I take a fresher, lighter approach—ditching the classic fried zucchini rounds in favor of delicate blanched zucchini linguine, folded into the pasta at the last moment. The result? A brighter, more vibrant dish where the zucchini retains its crisp-tender bite, weaving through the spaghetti like ribbons of summer. The rest stays true to Nerano’s soul with a drizzle of basil oil at the end! Recipe inspired by Michelin star chef Frabrizio Mellino.

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Pistachio Fraisier

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This Pistachio Fraisier Cake is the elixir of elegance among all strawberry cakes—a masterpiece reborn. Inspired by the iconic green marzipan-covered fraisiers of 1980s France, this modern rendition elevates tradition with indulgent sophistication. Layers of delicate double pistachio joconde biscuit cradle a silky vanilla-pistachio mousseline cream, each bite infused with nutty richness and sweet Ciflorette fraise. At its heart lies a vibrant strawberry compote. A tribute to the past, reimagined for today—this cake is pure, pistachio-almond kissed poetry.

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Walnut Spirit

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If you’ve ever wanted to learn how to make a classic and delicious Vin de Noix, then you’ve come to the right place! This traditional walnut liqueur is beloved in France and known for its aromatic flavors and subtle taste. And today, I’ll be sharing with you my grandma’s special recipe to create this enchanting beverage. To get started making your own Vin de Noix, you’ll need a few key ingredients that make this liqueur truly unique. Green walnuts and walnut leaves take center stage, infusing the alcohol with their distinctive flavors and aromas. These natural elements are what give Vin de Noix its exceptional taste, making it a perfect drink to savor during special occasions or as a delightful digestif. But how exactly do you transform these simple ingredients into a delectable beverage? That’s where I come in. In this video, I’ll guide you through the step-by-step process of creating Vin de Noix using my grandma’s traditional recipe. From picking the freshest green walnuts to preparing the walnut leaves, I’ll show you all the secrets to ensure your homemade liqueur is nothing short of extraordinary. As you follow along with the video, you’ll discover the artistry and craftsmanship behind Vin de Noix. From the careful infusion of the ingredients to the patient waiting as the flavors develop, every step is important in creating a truly remarkable drink. And throughout the process, I’ll share additional tips and insights to help you achieve the best results. Imagine the satisfaction of enjoying a glass of your very own homemade Vin de Noix, crafted with love and expertise. The rich aroma and complex flavors will transport you to the charming countryside of France, where this delightful liqueur has been enjoyed for generations. Whether you choose to savor it on its own or use it to elevate your favorite cocktails, Vin de Noix is sure to impress. So, are you ready to embark on this delightful adventure and create your own Vin de Noix?

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Bruno Albouze Peach Tart Entremet

Peach Tart Entremet

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Introducing the exquisite Peach Tart Entremet! This heavenly creation blends the best of both worlds – a delicate pie base filled with rich almond cream, luscious peach gelée, and a light verbena-infused mousse. Topped with layers of sweet peach slices, this dessert is a true feast for the senses. Join me on a culinary journey as we explore the art of creating this elegant and delectable Peach Tart Entremet.

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Tapenade

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The sun-drenched hills of Provence seemed to infuse every ingredient with their golden warmth, but nothing captured the essence of the Mediterranean quite like tapenade. This bold, briny spread—a harmonious blend of olives, capers, anchovies, and olive oil—was a testament to the rustic elegance of French cuisine. Served on crusty baguette slices or alongside roasted vegetables, tapenade was more than a condiment—it was a celebration of the land and sea, a taste of the south of France in every bite. Try mine with sun-dried tomatoes!

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4-tier vanilla-almond wedding cake

5 Tier Wedding Cake

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It all starts with a base of flaky sablé breton crust that provide a perfect foundation for the layers to come. Over it, an hazelnut praliné spread that adds a rich and nutty flavor to every bite. As you delve deeper, you’ll discover the intricate layers of this cake, featuring delicate almond-sponge sheets (biscuit joconde) that add a light and fluffy texture to the overall experience. Between each layer, a velvety vanilla mousse awaits, offering a luxurious and creamy contrast to the subtle crunch of the praliné. But the beauty of this cake doesn’t stop there. The entire masterpiece is elegantly wrapped in marzipan creating a smooth and flawless finish that is as visually appealing as it is delicious. Decor au cornet adds a touch of artistry, while the final touch of roses brings a sense of romance and sophistication to this unforgettable creation. Creating a gâteau de mariage is an ambitious but rewarding project. Below is a step-by-step, photo-illustrated guide to help you craft a stunning and structurally sound tiered cake, from start to finish.

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Stuffed Round Zucchini with Bulgur And Tapenade

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These perfectly cooked round zucchini are a summer delight—tender yet firm, stuffed with a vibrant bulgur-tapenade and a sweet, herbaceous bell pepper-tomato-basil mixture. Each bite delivers a burst of Mediterranean flavors, with the nutty chew of bulgur, the briny depth of olive tapenade, and the fresh brightness of roasted vegetables.

For an extra layer of richness, try caramelizing them in your pizza oven—the high heat intensifies the natural sweetness of the zucchini while giving the filling a deliciously smoky edge. Whether served as a stunning vegetarian entrée or a standout side dish, these stuffed zucchini are a celebration of summer’s bounty.

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zucchini-basil gazpacho

Zucchini-Basil Gazpacho

Leave a Comment / Uncategorized, Amuse Bouche, Daily summer Recipe, Free Recipes / By

This Zucchini Gazpacho is the easiest ever and so satisfying—the ideal summer amuse-bouche. Made with the extracted cooked zucchini pulp saved from my latest stuffed zucchini recipes, it’s a brilliant way to reduce waste while creating something fresh and delicious. All you need is a high-powered blender to whip it into a silky, chilled soup, finished with a vibrant drizzle of basil oil. Light, refreshing, and effortlessly elegant, it’s summer in a shot glass!

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bruno albouze strawberry cake

Strawberry Cake

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The Fraisier Cake derives its name from the French word fraise, meaning strawberry. It is a quintessential French dessert that features layers of vanilla mousseline cream (often pistachio flavored) and fresh strawberries. The result? A cake that is both visually stunning and irresistibly delicious. In this video, I will be sharing my recipe for a strawberry cake that offers a fantastic compromise between simplicity and elegance. It is by far the easiest version of this classic dessert, yet it never fails to impress. The star of this Fraisier Cake is the vanilla ganache montée, a light and creamy filling that adds a touch of sophistication to every bite. I will also be showing you how to make the perfect madeleine biscuit, which adds a delectable texture to the cake. Inspired by renowned pastry chef Jean-Baptiste Grangé, this Fraisier Cake is a must-try for any dessert enthusiast. Whether you’re a beginner or an experienced baker, this recipe is accessible to all levels of skill.

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