COOKING WITH CORINNE

Orangettes (chocolate candied orange)... dried fruits cakes... and all kind of holiday delights are much more with home made candied orange peels... giving a sugary crunch and a delicate citrus flavor. I got a post on my FB page from Michele Scicolone who is happy to share her personal recipe. Here it is ! INGREDIENTS (about 6 cups making) 4 Navel oranges 1-1/2 cups sugar + more for coating the peels DIRECTIONS Scrub the oranges clean and trim off about 1/2 inch from each end.  Cut the peel into 4 or 6 vertical segments.  Carefully remove the peel including the white pith.  Cut into 1/4-inch strips. Place the strips in a bowl and cover them with cold water.  Refrigerate for at least 4 hours or overnight. Drain the peels and place them in a medium pot.  Add cold water to cover.  Bring to a boil. Drain and rinse the peels. In the same  pot, combine 1-1/2 cups sugar and 1/2 cup water.  Simmer until the sugar dissolves.  Add the peels and simmer, stirring occasion

INGREDIENTS (6 to 8 serving) 3 pounds of pollack fish (in big pieces) For the broth : 4 liters water 1 carrot (peeled and cut in cubes) 1 onion (peeled and cut in 2 pieces) 2 cloves 1 tsp black pepper in grains 1 tbsp corse salt A small bunch of tarragon For the fish dressing : A small bunch of tarragon (leaves) 2 tbsp grains mustard 1 finely chopped shallot The juice of one lemon DIRECTIONS Prepare the broth with all ingredients as detailed above. Simmer for 20 minutes (to make it flavorful). Cook the fish for 5 to 7 minutes in the broth. The fish is cooked when the meat doesn't stick to the spine. Remove the fish from the broth. Cool at room temperature and remove the bones. Keep the carcasse and put it back into the broth. Over high heat, leave the broth reducing of half. Drain through a chinois. Prepare the paté as follows: Crush the fish meat (not too small pieces) in a large bowl. Season with mustard, crushed tarragon, finely chopped shallot and lemo

INGREDIENTS  400g Comté "mountain" cheese 200g leeks 200g carrots 1 garlic clove 1 small onion 1 shallot 2 eggs 40g bread crumbs Olive oil Table salt, Fleur de sel, ground pepper DIRECTIONS Wash the leek and carrots under clear water. Peel an grat the carrots. Slice the leek. Peel and chop the shallot. Peel and crush the garlic clove. Peel and chop the onion thinly. In a bowl, whisk the eggs. Add the vegetables. Combine. Add the bread crumbs then. Season with salt and ground pepper. Chill for about 30 minutes in the fridge. Grate the cheese. Incorporate to the vegetables/eggs mixture. Shape cercles a little bit thick. In a large non-stick pan, warm olive oil. Cook 2 to 3 minutes on each side over medium heat. Leave on plate covered with absorbed paper. Serve warm accompanied by a mesclun salad.  It will be a perfect "Sunday" evening dinner. Green salad dressing : 1 tbsp wine vinegar, 1 tsp mustard, 3 tbsp olive oil. Fleur de sel (extra-white se