COOKING WITH CORINNE

These orange marmelade filled muffin-shaped gingerbread are a Burgundy specialty from Dijon, called "Nonnettes". The recipe has been created by the nuns... INGREDIENTS (for about 12 units) 80g unsalted butter 100g granulated sugar 120g rye flour 160g all purpose flour 10g baking soda 200g all flowers liquid honey 150ml water 1 tbsp gingerbread spices mix 1 big tsp cinnamon powder Orange marmelade. DIRECTIONS Preheat oven to 200°C (400°F). In a sauce pan, add water, sugar, honey and butter. Bing it to a light boil for 1 ot 2 minutes. Add spices. Combine and remove from the stove.  Sift the two different kind of flours with the baking soda. In a large bowl, p our the spicy sirup. Add flours. Stir to get a smooth mixture. Fill the silicone muffins mold at half height, in using a pastry bag. Chill 30 minutes. Put a small tip in another pastry bag and fill it with orange marmelade. Put the marmelade in the middle of each cake (the amount of a tea spoon)

One of Danièle Mazet Delpeuch's best of recipes ! Danièle was the personal chef Mr François Mitterrand former French President. Her story inspired a movie "Haute Cuisine” featuring  Catherine Frot well-known French actress and Jean d’Ormesson,  academician  and famous writer. INGREDIENTS (6 to 8 serving) 1 free range guinea fowl 4 onions 2 garlic cloves 4 tbsp goose fat Coarse salt Ground pepper A big bunch of parsley A big bunch of celery 120ml dry white wine For the stuffing:  200g orange marmelade gingerbread, 250g chicken liver, 20g thinly diced candied ginger, 1 egg, 3 tbsp fromage blanc , a garlic clove, a few parsley leaves. DIRECTIONS Start preparing the stuffing in crumbling the orange gingerbread. Dice the chicken livers. In a bowl add the fromage blanc, whipped egg, diced candied ginger, crushed parsley and crushed garlic. Add diced livers and gingerbread crumble. Stir to combine. Fill the guinea fowl with this mixture and clo

A French classic I learnt through my grand-mother... sublimed with Périgord black truffles INGREDIENTS (6 serving) 6 organic eggs 6 lettuce leaves Fresh parsley and chive 1 small black truffle (Tuber Melanosporum) 1 egg yolk 1 tbsp Dijon mustard The juice of half lemon 250 ml sunflower oil Fleur de sel, ground pepper DIRECTIONS Put eggs in cold water. Boil it 10 minutes. Cool it in cold water. Shell eggs when cold. Prepare a mayonnaise. All ingredients must be at room temperature!  Combine the egg yolk with the spoon of mustard. Drizzle the oil in stirring constantly. Add the lemon juice when the mayonnaise is stiff. Season. Thinly slice 3 sprigs of chive and chopped parsley. Combine to the mayonnaise. Grate all around the truffle but keep the best part that you will shave afterward to top the egg. Add grated truffles to the mayonnaise. Halve the eggs and remove the yolks. Crush the yolks with a fork. Add it to the mayonnaise. Stuff the white

My tip:  I advocate a quick pan sear for fresh slices of foie gras, an easy method that anyone can master... INGREDIENTS (6 serving) 6 slices of foie gras (in the USA, you can order it online at D'Artagnan ) 9 peaches 3 tbsp honey Fresh rosemary Fleur de sel, ground pepper DIRECTIONS Preheat oven to 350°F (180°C). Wash fruits under cold running water. Dry it. Cut it in half and remove the pits. Cover a baking dish with parchment. Place the fruits on it (bottom down) Drizzle honey. Put some rosemary leaves on it. Bake for 8 minutes. Leave at room temperature. It's now time to cook the foie gras ! Lightly score the slices of foie gras on both sides, then season liberally with fleur de sel (the finest sea salt) and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of fleur de sel over each slice. Plating : on a dessert plate, put 3 halves of fruits and top with sea

This is the recipe of Danièle Mazet Delpeuch, the cook of former French President François Mitterrand, whose story inspired a movie "Haute Cuisine” featuring  Catherine Frot well-known French actress and Jean d’Ormesson,  academician  and famous writer. Considering the  good fats, proteins, anti-oxidants, vitamins, and minerals  in the ingredients as well as cooking method, this recipe can be recommended in a diet program. Chef Danièle's class was featured in the late Lifestyle Vacations cooking tour in the Périgord. Cooking class run by Chef Danièle at her farm in the Périgord... INGREDIENTS (6 to 8 serving) 2.2 lb (1 kg) salmon fillets 1 large green savoy cabbage Fleur de sel sea salt, ground pepper DIRECTIONS Cut the salmon into thin slices of about 0.4 inch (1 cm), and place them on a large plate. Season with fleur de sel and ground pepper. Set aside in the fridge. Cut cabbage in keeping the most tender leaves. Wash under cold running water. I

This is such a delightful cake I baked with my guests in the Périgord during Cooking with Corinne's culinary vacation, upon Aline's ( Restaurant Le Bareil ) original recipe that I have modified to make it exquisite! This cake is perfect for tea time, but you can also serve it for dessert accompanied with vanilla ice cream and warm chocolate sauce... Walnut Cake - Cooking with Corinne - Copyright. INGREDIENTS (all organic) 125g all-purpose flour 120g granulated sugar 125g salted butter 250g eggs (about 5 units) 5g baking powder 100g shelled walnuts DIRECTIONS Preheat oven to 170°C (340°F). Shell walnuts and ground it but not too much as pieces must be kept. Separate eggs whites to yolks. Whisk yolks with sugar until you get a white foamy mixture. Add  flour and baking powder to the yolks mixture. Melt butter. Add it. Whisk egg whites with 50g sugar to get a stiff meringue. Combine it to the batter in folding not to deflate. Add walnuts. Stir to combine

Ingredients (6 serving): 6 veal tenderloin (tournedos as shown on the photo above) 30 green asparagus 2 tbsp olive oil 1 garlic clove 20g unsalted butter + 1 tbsp sunflower oil Salt and ground pepper Mustard sauce :  1 tbsp Dijon or grainy mustard +  200 ml whipping cream (38%) + 15 g salted butter +  1 shallot. The creamy mustard sauce is perfect for veal, pork, or poultry.  It turns a basic chicken breast into an elegant entree impressive enough to serve your dinner guests. In this recipe, the combination of heavy cream and Dijon mustard results in the similar smooth texture and a pale yellow color. You can add a grainy mustard instead of the Dijon one to bring a new depth of flavor as well as an interesting texture. Directions: Wash the asparagus and cut it in 3 equal sized sticks.  Heat the olive oil in a large skillet over medium heat. Crush garlic and add it to cook until fragrant, about 30 seconds. Add the asparagus. Season with a pinch of salt and g

Thanksgiving amuse-bouche appetizer idea,  a tiny delight that family and friends could share in the tradition of gathering in gratitude around harvest abundance... CHOUX PASTRY Ingredients (8 serving) : 250g milk 250g water 200g salted butter 300g all-purpose flour 400g eggs 180g grated cheese (Emmental or Comté) 10g granulated sugar. Directions : Preheat oven to 170°C ( 340°F ).  In a pot, add water, milk, butter, sugar, and salt. Bring to a boil.  Once butter has completely melted,  take off flame , and slowly pour in flour, stirring constantly.  Put pot back on flame and continue to work it with a wooden spoon for less than a minute. Continue stirring and kneading with spoon  until the dough dries out and stops sticking to the sides of the pot .  Take off flame.  Beat the eggs and add it little by little in stirring energetically.  Add thinly grated cheese, and keep stirring. Fit a pastry bag with a tip. Fill it with batter. Squeeze out "profitero