COOKING WITH CORINNE

Gâteau de la Maman de Camille (Traditional French apple and pear cake)

2012-02-05T20:06:00.007+01:00

If the month of January was warm for the season, for sevaral days, a bitterly cold spreads over France and Paris. Today, it snowed and with a temperature of 15°F (about -10°C), better to stay home and to bake!

I decided to invite friends for tea time. I experienced a recipe of celebrity French Chef Bruno Doucet, a delicious caramelized apple and pear cake that I accompanied with cider. It was exquisite... I invite you to make it at home.

Happy baking time from my Paris kitchen!

Courtesy of Chef Bruno Doucet / La Régalade, Paris

INGREDIENTS (6/8 serving)

4 Golden apples, 4 riped pears
290g unsalted butter + 5g for the mould
350g granulated sugar
250g all-purpose flour

3g baking powder

4 eggs (medium size)

Preparation : 20mn / Cooking : 25 to 30mn

DIRECTIONS

Preheat oven at 360°F (180°C).

Peal the fruits, remove the core and the pitts, cut it in 8 pieces each

In a non-stick pan, melt 40g of butter, and sauté apples and pears with 100g of sugar until it lightly caramelizes.

Butter a cake mould. Add the caramelized apples and pears, and cover with the rest of the caramel. Reserve.

Melt the rest of butter over a water bath (bain-marie in French) until almost liquid.

In a bowl, combine the rest of sugar, the flour, and the melted butter. Stir to combine before adding the eggs. Whisk until you get a smooth consistency.

Pour this mixture over the caramelized fruits.

Bake for 25 to 30 minutes until the cake is lightly browned. You can check if it's well baked by planting the knife blade in the middle. Remove from oven, and wait it is warm before unmolding.

This cake is delicious when it's freshly baked and served warm. You can serve it with cider, tea or coffee.

"Financiers" Almond Cakes

2012-01-03T16:22:00.002+01:00

INGREDIENTS (about 25 mini cakes)

250g icing sugar

90g almond flour

90g all-purpose flour

3g baking powder

250g egg whites

135g unsalted butter

1 vanilla pod

DIRECTIONS
Preheat oven at 360°F (180°C).
In a saucepan, melt butter over medium heat until it turns into a light brown color. Be carefull of not burning it! This is the technique of "beurre noisette". Remove it from the stove, and deep the bottom of your saucepan into a water bath. Keep at room temperature.
Sift the icing sugar. In a bowl, incorporate almond flour, flour, baking powder, and the seeds of the vanilla pod. Combine. Add egg whites and stir with a spatula. Add butter, and stir to combine until you get a smooth mixture. Reserve this batter in the fridge for 30 minutes.

Take a silicon rectangle mould. Garnish at halfway in using a pastry bag.

Bake for 10 to 12 minutes at 360°F (180°C).

Remove from oven, leave on the rack at room temperature, and wait it's cold before unmolding. Store the cakes into an iron box. You can keep it 4 days. Otherwise, freeze it.
Financiers are exquisite with tea or coffee or hot chocolate.

Bioche "French Toast", Salty-buttered Caramel sauce

2011-12-23T00:55:00.000+01:00

Photo and Recipe : Corinne A. Preteur

INGREDIENTS (4 servings)
4 slices of brioche 1 inch thick
100g granulated sugar
30g unsalted butter
4 eggs
500ml half and half milk
500ml whipping cream 35% fat
Icing sugar, mint leaves
For the caramel : 150g granulated sugar, 75g salted butter, 150g whipping cream

DIRECTIONS

In a large bowl, combine the milk and the cream with eggs and sugar. Whip the mixture until all ingredients are combined and the mixture is smooth.

Deep the brioche into this mixture, and turn it until the meat has absorbed the liquid.

Meatime, prepare the caramel. Take a non-stick saucepan, put it on the stove over medium heat. Pour the sugar little by little without turning until transparent. Then add salted butter cutted in cubes. Reduce to low heat. When the caramel turns into a light brown color, pour the warm cream little by little. Cook the creamy caramel for 5 minutes over low heat until it thickens. Reserve.

Take a large pan, melt 30g of unsalted butter, and toast the brioche, 3 minutes on each side over medium heat. When it gets crispy, and a light brown color, reserve.

Cut each slice of brioche in two parts to a triangle shape. Serve with the caramel sauce around. Sprinkle icing sugar on the sides, and decorate with a mint leave.

Croque Canard... an original recipe of the "croque-monsieur" by Chef Brice

2011-12-22T00:48:00.001+01:00

Courtesy of Chef Brice, Paris

INGREDIENTS (2 servings)

300g duck magret (fillet)

60g foie gras (cooked ike a paté)

4 shallots

150ml white Martini

4 slices of sandwich bread

1 tsp Four-spices mix

Gingerbread crumbs

Butter at room temperature

Salt and ground pepper

Mesclun salad,

Olive oil, balsamic vinegar, fleur de sel and ground pepper for the salad dressing

DIRECTIONS

Chop the shallots thinly lengthwise. In a saucepan, warm 1 tbsp olive oil, season with salt and pepper, cook the shallots over medium heat for 2 minutes, stirring with a wooden spatula.

Remove a little fat of the duck fillet skin. Cross it with a knife to make it crusty in cooking.

Spread the meat with the four-spices mix and salt it. Cook it on the skin in a preheated pan over medium heat for 5 minutes.

Go back to your shallots… pour the Martini and cook it until the liquid is evaporated. You will get a purée consistency.

Back to the duck now… 5 minutes are just over, return the magrets on the meat and cook it for 2 to 3 more minutes. Remove it from the pan to put it on a rack. Leave it for 5 minutes.

Switch on the grill of your oven.

Remove the shallots from the stove. Slice the duck fillet thinly (about 0.12 inch)

Spread a layer of shallots on 2 slices of bread, add the duck slices, add thin slices of foie gras. Cover with bread. Brush all sides of bread with melted butter . Bake it over the grill for 2 minutes each side.

Cut the croque-canard in two to get triangles.

Serve with a mesclun salad, dressed with olive oil, balsamic vinegar, fleur de sel and ground pepper, and top with gingerbread crumbs

Another idea : you can cut your croque-canard into bite sized pieces, and serve it for an aperitif "à la française" !

Scallops on sautéed fennel, orange butter and walnut pesto

2011-12-19T15:01:00.003+01:00

Photo : Corinne A. Preteur
Lifestyle Vacations France

INGREDIENTS (8 servings)
4 large scallops per person
For fennels : 4 fennels medium size, olive oil, 5 juniper berries, 1/2 cup dry white wine, salt and pepper
For pesto : 40g walnuts, 40g parsley leaves, 4 tbsp walnut oil, 4 tbsp cold water, ground pepper, 2 pinches of fleur de sel
For orange butter : juice of 4 oranges, juice of 1 grapefruit, 200g unsalted butter, salt and ground pepper
Parchment paper.

DIRECTIONS
Walnut pesto : Mix all the ingredients except the salt in the food processor. When you get a smooth mixture, season with fleur de sel, and reserve in a bowl at room temperature.
Sautéed fennel : Cut and peel the fennels for removing the hard parts and the strings. Slice it thinly lenghtwise. In a pan, warm 2 tbsp olive oil, and add the fennel. Stir with a wooden spatula, season with salt and pepper, and add 5 crushed juniper berries. Cook for 5 minutes before pouring the white wine, cook over low heat until tender.
Preheat oven to 360°F (180°C).
Cut 8 rectangles of parchment paper.
Spread a layer of fennel in the middle of the rectangle, place 3 raw scallops on top, season with salt and ground pepper. Top with a tsp of pesto. Wrap the paper carefully. Bake for 12 to 15 minutes depending on the scallops size.
Orange butter : Pour the fruits juices in a saucepan, and bring it to a simmering boil. Cook it over medium heat until you get 3/4 of the liquid. Remove from the stove. Dice the chilled butter. Incorporate it little by little in stirring constantly with a spatula over very low heat. You must get a thick consistency. Season with salt and ground pepper. Serve immediately.

DECORATION
Place the fennels and scallops in the center of each plate, and put the oranage sauce around. Decorate with parsley leaves.

Chicken and prunes rolls, zucchini and sorrel purée

2011-12-17T11:21:00.003+01:00

Courtesy of Noemie Fournier, Paris Cooking School

INGREDIENTS (6 servings)
300g of thin slices of bacon
6 chicken fillets
30 pitted prunes
Few leaves of sorrel or fresh spinach
Table salt, ground pepper

For the purée :
1 bunch of sorrel
2 zucchinis (medium size)
Olive oil
Whipping liquid cream

DIRECTIONS

Cut a large rectangle of plastic film that resists to high temperature. Put it on the table, and place the slices of bacon to make them overlap. Cover with the chicken fillets that must be as thin as possible. Season with salt (not to much as the bacon is already salted !) and ground pepper. Spread sorrel or spinach on about 1/3 of the surface. Then add a row of prunes. Roll up tightly, like you do for sushis. You will get a roll of about 2 inches diameter. Twist the ends to close the rolls. Cook it steamed for 20 minutes.

Remove the plastic film, drain and cut the chicken rolls in slices of one inch each.

Wash the zucchinis under clear water. Cut it in 4 parts lenghtwise. Remove the seeds and chop it in cubes. In a pan, warm olive oil and sauté the vegetables over medium heat for 2 minutes. Then reduce the heat to low, and cook it covered with parchment paper for 5 to 8 minutes. At the end of the cooking time, add the sorrel or spinach leaves. Let it melted. Mix this mixture in the food processor. Season with salt and pepper. Add the cream to get the consistency of a puree.

DECORATION

Take a cooking ring, put the purée in it to get a perfect shape. Place 3 slices of meat around. Decorate with parsley leaves, cherry tomatoes and sprinkle paprika

Bon appetit !

Lemon light creams

2011-11-12T13:51:00.002+01:00

I love lemon creams. And you ? I'm sure you do !

Classic French recipes use eggs, whipping cream or butter... maybe too much ! I have experienced a lighter recipe, very easy to make without eggs and creme fraiche. Instead of baking the cream in a water bath, I cook it on the stove. It takes less time... especially during the week when we are back home late, and when your family is expecting a home-made dessert.

INGREDIENTS (4 servings)

2 cup of milk (low fat of half fat)

4 tbp cornstarch

6 tbsp granulated sugar

6 tbsp lemon juice (freshly squeezed)

The zest of 2 organic lemons

For the decoration, gratted dark chocolate and coconut

DIRECTIONS

Grat the lemons to get the zests. In a saucepan, add sugar, lemon zest and cornstarch. Stir to combine. Make a well in the middle, and pour the milk slowly while stirring. Add the lemon juice at the end. Cook it over low heat while sitting constantly. Remove it from the stove when the mixture thickens.

Pour the cream in ramequins or glasses, Keep at room temperature, and reserve in the fridge.

Before serving, springle gratted chocolate and coconut.

BON APPETIT!

Green and Black olives Tapenade

2011-10-01T14:18:00.000+02:00

Another great speciality from Provence : La Tapenade, a delightful green or black olives purée that is served - like anchoiade - for aperitif, or aside a fish baked steamed in parchment paper.

INGREDIENTS
Green tapenade : 70% green olives, 30% blanched almonds, juice of one lemon, olive oil (100ml for a cup of olives)
Black tapenade : 70% pitted black olives, 15% anchovies in oil, 15% capers, olive oil

DIRECTIONS
Green tapenade : mix all ingredients in the bowl of the food processor. It's ready !
Black tapenade : Remove the bones of the anchovies, rince it, drain it and use it when dry. Drain the capers. Mix all ingredients in the bowl of the food processor.
You can check the seasoning with ground pepper, but never salt as olives and anchovies are already salted.
Present in a nice little bowl, and keep in fridge (covered with plastic film) until you serve.

Tapenade is terrific on croutons or with a crispy baguette.
I suggest that you serve it for the aperitif, accompanied by a Chateau Roubine Cru classé de Provence rosé wine.

Anchoiade : anchovies cream for "Apéritif à la Française"

2011-10-01T14:02:00.000+02:00

INGREDIENTS
A can of anchovies in salt
3 garlic gloves
1 egg yolk
1 tbsp mustard (Moutarde de Dijon)
Olive oil
Pepper

DIRECTIONS
Rince the anchovies under clear cold water. Drain until dry.
Put olive oil in a saucepan. Add the anchovies, and cook over low heat until the anchovies are melted. Reserve.
Peel 3 garlic gloves, remove the germ, and chop it.
Put garlic, anchovies and a part of olive oil (the one you used for melting the fish) in the bowl of your food processor. Mix until you get the smooth consistency of a purée. If the purée is too thick, add more olive oil. Check seasoning with ground pepper. Never salt it, as the anchovies are already salted !
Prepare a mayonnaise with one egg yolk (at room temperature), and the mustard. Whisk while pouring the oil little by little.

Anchoiade is an authentic Provence speciality that is served for the apéritif, with croutons, or sliced raw vegetables such as cauliflower, carrots, etc.

Ratatouille Provencale

2011-10-01T11:32:00.002+02:00

Ratatouille is an exquisite Mediterranean vegetables French stew, made with zucchinis, red and yellow peppers, onions and garlic, eggplants, and tomatoes. It can be served aside to a meat or fish, but also in small dishes for the aperitif, like Spanish-style tapas. Think about it !

INGREDIENTS
5 garlic cloves
4 large onions
2 eggplants
5 zucchinis
6 tomatoes
1 pepper (yellow or red)
olive oil
salt and pepper

DIRECTIONS
Peel the eggplants and the tomatoes. The technique for the tomatoes is to make a cross on top with a knife, and put it 1 minute in boiling water. Remove it and put in a bowl of iced water to stop the cooking. You can remove the skin easily.
Do not peel the zucchinis (prefer to buy organic ones), as this vegetable melt quickly in cooking. With the skin it will be ferm and the color of the skin is nicer in a dish.
Dice the zucchinis, eggplants, peales tomatoes (remove the seeds for only keeping the meat), and pepper.
Precook each ingredient with crushed garlic and thin dices of onion separatly in a pan with olive oil over high heat for 8 minutes.
Then combine all vegetables in a pot, and cook together for 15 minutes.
Serve in small dishes decorated with fresh sliced basil leaves.

Crab and vegetables raviolis, shellfish creamy sauce

2011-10-01T11:05:00.000+02:00

INGREDIENTS (6 serving)
18 raviolis squares (you buy it at chinese stores)
200g crab meat
1 carrot
1 zucchini (courgette)
2 egg yolks
15g unsalted butter
Creme fraîche
Salt and pepper
For the stock : carcasse of crabs, 1 leek, 2 carrots, 2 onions,
500ml white wine, 2 tbsp olive oil, 1 bouquet garni, 2tbsp tomatoe paste.

DIRECTIONS

Prepare the stock : Wash vegetables and cut it in large cubes. In a high pot, put the crabs carcasse with 2 tbsp olive oil. Crush it to get the juices. Add vegetables, bouquet garni, and tomatoe paste. Cover with water. Cook over medium heat for 45 mn. Drain through a chinois while crushing all ingredients with a wood stick. Reduce in a sauce pan, until you get the half quantity. Combine with creme fraiche before serving. Keep warm on the stove.

Prepare the crab raviolis : Peel the carrot and zucchini. Cut it in small cubes to get a brunoise.
In a pan, add butter and sautée the crab meat with the vegetables brunoise for 5 minutes. Reserve. Beat the egg yolks, and season it.
Spread the raviolis squares, and brush it with the yolks. Stuff it with the crab mixture and close it.
Cook the raviolis for 5 minutes in boiling water.

Serve in a soup plate : 3 raviolis per person, and add the crab creamy sauce.
Decore with parsley. Serve hot.

Half-cooked Tuna, sesame seeds / Braised fennels

2011-10-01T10:40:00.000+02:00

INGREDIENTS (6 serving)
800g fresh red tuna
30g roasted sesame seeds
100ml hazelnut oil
100ml soja sauce
6 fennels (prefer the medium size ones, and check there's no brown on it)
2 onions
100ml water
Olive oil
Salt and pepper

DIRECTIONS
Cut the tuna in thick rectangle pieces of 100g each. Season it. Reserve.
Wash the fennels, remove the hard parts. Cut in half lenghtwise, and then slice it thinly. Peel the onions, cut it in two lenghwise as well, and slice it thinly lenghtwise. In a pan, add 50ml olive oil. Warm the oil and add the onions. When the onions are lightly colored, add the fennels. Cook for about 4 minutes. Add water and cook it for 6 more minutes covered. Check the seasoning. Cook until the water is totally evaporated.
In a pan, put half of hazelnut oil and warm it over medium heat.
At mid cooking time of the fennels, roll the tuna steaks in sesame seeds.
Cook the tuna 1 or 2 minutes (depending if you like it very rare...) each side.
Cut the tuna into slices 2 cm (0.8 inch) thick.
Serve on a plate. Braised fennels underneath, and 3 tuna pieces around.
Season with soja sauce. Put fresh parsley on top for the presentation and the color !

Chocolate Lava Cake

2011-10-01T10:13:00.002+02:00

INGREDIENTS (8 serving)
200g dark chocolate Guanaja 71%
150g unstalted butter
100g all-purpose flour
100g granulated sugar
4 eggs (medium size)
4 egg yolks (keep the whites for making financiers almond cakes !)
8 individual aluminium moulds (muffin size)

DIRECTIONS
Preheat oven at 400°F (200°C)
In a bowl, put 120g unstalted butter and the 200g of chocolate. Melt the ingredients over a water bath ("bain marie" is the technical term in French). You bring water to a simmer in a large saucepan. The bottom of you bowl must deep in water. When the chocolate is perfectly melted, stir to combine and reserve.
Separate the whites to the egg yolks.
Add 8 egg yolks to your chocolate mixture. Whisk to combine until smooth.
Whip the egg whites with a little pinch of salt, until you get a stiff meringue.
Add your egg whites little by little, and fold to combine. The chocolate must be well integrated to the whites. Never whisk, as your mixture will deflate.
Reserve.
Butter and lightly flower your moulds. Fill with the chocolate mixture to 2/3.
Bake 7 to 8 minutes at 200°C or 400°F.
Reserve until warm. Remove the moulds (it will be easy), and serve on a plate accompanied by a ginger syrup and fresh redfruits aside to decorate. Personally, I perfer the chocolate lava cake with a home-made raspberry purée!

Raspberry purée : put a half cup of frozen crushed raspberries with 4 tbsp of granulated sugar and 1tbsp of water in the bowl of your mixer. Mix 30s until you get the consistency of a purée.

My Tip : I usually prepare the larger quantity of chocolate batter, as I freeze it raw in individual moulds. When I have last minute guests and nothing really prepared for dessert, I just have to bake it frozen, of course in preheat oven. Add 1mn to the baking time.

ENJOY !

GRATIN DE MIRABELLES (GOLDEN PLUMS)

2011-08-29T11:02:00.000+02:00

We could imagine that summer starts, but plums, grape and mushrooms remind us that September is approaching... Nothing is more delicate that these little yellow balls colored by the sun; you just have to gently shake the tree, and the grass is transformed into a beautiful honey-yellow color !
When your basket is full with fruits, you have to think about a receipe... cooked, baked, raw, in a sorbet, in a soup, tart or crumble... finally an almond and haszelnut plums gratin would be the best. Ready to experience this recipe ? Go ahead !

INGREDIENTS :
One pound of mirabelles (little golden plums)
3 eggs, medium-size
3 tbsp ground hazelnuts
3 tbsp ground almonds
1 tsp cornstarch
5 tbsp granulated sugar
2 tbsp creme fraiche
150ml milk
Few drops of bitter almond extract

DIRECTIONS
Preheat oven to 360°F (180°C).
Butter the dish or ramequins for individual portions, and sprinkle with some granulated sugar.
In a bowl, whisk eggs and the rest of sugar until you get a mousse consistency. Add cornstach, ground almonds and a half of hazelnuts. Stir to combine. Pour creme fraiche, milk and bitter almond axtract. Combine until smooth. Pour this mixture in the dish or ramequins.
Remove the plums' pitts. Put it in the ramequins. Sprinkle wth hazelnut powder.
Bake for 40 to 45 minutes for a large dish, but ony 30 to 35mn for individual ramequins.
You can serve it warm or cold, accompanied by a creme anglaise or vanilla icecream.

SIMPLY... CELERY !

2011-08-06T14:13:00.001+02:00

INGREDIENTS (for 8 glasses) : 2 celery stalks (to get 1.5 liter of juice) - 3 granny smith apples - 2 slices of smoked trout - 1 little celery root - Olive oil - White balsamic vinegar - table salt - Pepper mix spices - 6 leaves of celery stalks - 5g gelatine.

DIRECTIONS : Cut one apple in 4 pieces, and slice it thinly with the mandolin. Place it on a baking sheet and bake it at 360°F (180°C) for few minutes until dry and lightly gold. Remove from oven and reserve at room temperature.

In the bowl of the food processor, mix the celery stalks and drain through a chinois to get the juice. Cut other apples in small cubes (5mm / 1/6 inch). Prepare the galatine (if you use leaves, soften it in cold water). Add the celery juice in a pan, and bring it to a simmering boil. Add the gelatine and stir to combine. Pour the juice in glasses (2/3), and set aside. When the juice starts to thicken, add apple cubes and keep in the fridge for at least one hour.

Peel the celery root and grate it with a mandolin to get the shape of spagetthis. Slice the trout in thin strips. Put these ingredients together in a bowl, season it with olive oil, balsamic vinegar, pepper mix spices and salt. Combine delicately. Reserve in the fridge.

Top each glass with the trout and celery mixture, and finish with an apple petal. You can also decorate with a celery leaf.

Olives, Tomatoe and Tuna savory Cake

2011-06-26T18:27:00.003+02:00

Preparation : 20mn / Baking time : 40mn

INGREDIENTS (8 serving)
150g natural canned tuna, drained
100g green olives "picholine" or "lucques"
75g grated emmenthal cheese
100g all-purpose flour
10g baking powder3 eggs medium size
100g milk at room temperature
100g olive oil
1 Roma diced tomatoe
Salt, ground pepper
A pinch of Cajun mix
A pinch of Espelette ground red pepper
Butter to grease the mould

DIRECTIONS
Preheat oven at 210°C (420°F).
In the bowl of your Kitchen Aid, combine flour and baking powder. Add eggs and mix. Add milk and olive oil then. Mix until you get a smooth mixture.
Incorporate chopped olives (without pits), drained tuna in small pieces, diced tomatoe, and gratted cheese. Season.
Grease your cake mould with room temperatured butter.
Pour mixture.
Bake for 40mn on medium rack.
Wait until cold before slicing and serving.

This savory cake is great for picnics or summer lunches and dinners accompanied with mesclun salad simply dressed with olive oil, Xeres or balsamic vinegar, fleur de sel and ground pepper.

Enjoy !

TARTE TROPEZIENNE

2011-06-25T15:43:00.001+02:00

Preparation : 1 hour - Cooking time : 25 min

INGREDIENTS (6 serving)
300g all-purpose flour110g unsalted butter
5 eggs medium-size
150g icing sugar
granulated sugar
1 liter milk
1/2 tbsp fresh yeast
2 vanilla pods
salt

DIRECTIONS
Brioche
Thin the yeast in a half-cup of tepid water, add 100g of flour and combine. Cover the bowl with a cloth and leave about 2hrs at room temperature. Dough will double in volume. Put 200g flour on the work surface in a ring. Add 50g of icing sugar, 60g of softened butter, 2 eggs and a pinch of salt. Knead the mixture thoroughly, slowly adding in the yeast-flour mixture. Roll the dough into a ball, put in a baking bowl, cover with a cloth and reserve for 2 more hours. Roll the dough out evenly. Cut into a circle and press the rolled dough into the bottom of a buttered baking tin. Brush the dough with a beaten yolk, and sprinkle granulated sugar. (Save the egg white for later.) Bake at 350°F (180°C) for 25 minutes.

Cream (filling)
Grat the vanilla pods, add it in the milk and bring to a boil. In a bowl, mix 100g of icing sugar, 20g flour, 2 egg yolks and 50g of softened butter. (Save the egg whites for later.) Add in the vanilla-milk slowly while stirring constantly. Pour this mixture in a sauce pan and cook over medium heat until it thickens, stirring constantly. Set aside to cool. Beat the 3 egg whites, with a pinch of salt, until you get a stif meringue. Combine combine into the cream sauce then. Remove the tart from oven and let cool. Cut horizontally into two parts, and layer on the cream sauce in between. Sprinkle icing sugar, and serve.

Goat Cheese puff pastry, Fresh herbs salad, honey and black salt

2011-05-17T19:23:00.003+02:00

INGREDIENTS (4 servings)

300g puff pastry

1 egg medium size

50g pistachios, 50g almonds

½ Sainte-Maure goat cheese

1 Golden apple

20g honey

30ml olive oil

Table salt, mix of 5 peppers

Fleur de sel, ground pepper

Herbs salad

50g roquette salad

½ bouquet of chervil, ½ bouquet of chive

3 branches of tarragon

20ml walnut and sunflower oils (50/50)

Black salt, table salt, and pepper

DIRECTIONS

Preheat oven to 180°C (350°F).

Roll out the dough on a baking sheet lined with parchment paper on 2 mn thickness. Cover with a bit of mixed ground peppers). Reserve in the fridge.

Brush the surface of the puff pastry with beaten egg. Sprinkle with finely chopped pistachios, almonds and fleur de sel.

Cover with parchment paper and another baking tray and bake 15 to 20 minutes at 350°F. Halfway through cooking, turn the tray. Cool on a rack.

Remove the rind from the Sainte-Maure gaot cheese, and store in freezer.

Peel and slice the apple. Sauté in a non-stick pan with a drop of olive oil until you get a light brown color. Reserve on a plate.

Slice the goat cheese thinly and place on half of the puff pastry baked. Then cover with the sautéed apple slices, overlapping slightly.

In a bowl, combine honey and olive oil, season with salt. Spread the seasoning on the goat cheese and apple slices. Cover with remaining puff pastry and cut regular rectangles or squares.

Keep warm for 2 minutes in the oven. The inside should not be too hot.

In a saucepan, over how heat, combine the olive oil with honey and black salt.

Herbs salad : Finely chop the herbs, combine with roquette. Prepare the vinaigrette with half walnut oil, half sunflower oil, season with salt and pepper.

Presentation on the plate : Put the herbs salad in the center of the plate. Top with goat cheese puff pastry. Surround by a drizzle of olive oil with honey and black salt.

BON APPETIT !

Choux Chantilly and fresh Red Fruits

2011-03-28T13:10:00.001+02:00

INGREDIENTS (6 serving)

Choux dough :

100 ml milk, 100 ml water

4g salt, 8g granulated sugar

80g unsalted butter

120g all-purpose flour

3 eggs, 60g ground almonds

Vanilla "Chantilly" whipped cream :

500 ml liquid heavy cream, 50g icing sugar,

1 vanilla pod

Red fruits

100g strawberries, 100g raspberries, 50g blackcurrant

Icing sugar, Unsalted pistachios

DIRECTIONS

Preheat oven to 340°F (170°C)

In a pot, mix 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. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot. Take off flame. Add eggs, one at a time, stirring energetically.

Spoon batter into bag, pressing out excess air, and snip off one corner of plastic bag to create a quater-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter onto lined sheets. Sparkle woth ground almonds and bake it for 20 minutes. Remove the choux on a rack to cool it.

Whip cream with sugar and the vanilla seeds until you obtain a thick meringue. Fill a pastry bag with the meringue, and reserve in fridge.

Once the pastry shells have cooled, split them in half and filled with fresh fruits and vanilla flavored whipped cream, enough so that when you place the top half of the choux pastry on the cream, you can see the cream peeking out the sides.

Sparkle with icing sugar and ground pistachios or with sugar seeds.

You can also top each choux pastry with red fruits to decorate.

Chef’s Tip : Fill the choux just before serving, otherwise pastry will be too smooth.

CHEESE AND POPPY SEEDS FRENCH CRACKERS

2011-02-15T02:03:00.000+01:00

Ingredients

250g of flour (1 cup)

150ml extra virgin olive oil

100ml milk

2 tbp poppy seeds

1 tbp paprika

50g comté cheese

Pinch of salt

Directions

Whisk together all ingredients (except the cheese), using a mixer with a dough hook attachment. Mix the dough at medium speed for about 5 minutes until you get a smooth consistency. When you are done mixing, shape the dough into a ball. Reserve in the fridge for 15 minutes.

While the dough is resting, preheat your oven to 450°F

Dust a clean surface and a rolling pin with flour and roll out your dough until it’s just over 0.5cm thick. Using a cutter, cut star or trees or round shaped crackers and place them on a Silpat silicone mat. Cover with Comté grated cheese.

Bake at 450°F for 5 to 8 minutes depending on thickness. Serve cold.

In France, we serve these crackers for the aperitif, and we combine it with Chablis or Sancerre dry white wine

GREEN PEAS ESPUMA AND VEGETABLES BLINIS, TOMATOE JUICE

2011-02-02T16:22:00.005+01:00

INGREDIENTS (4 serving)

150g fresh green peas

100g -purpose flour,

3 eggs medium size

500 ml milk

500g potatoes

40g potatoe starch

200g heavy cream

60g unsalted butter

Salt and pepper

Yellow tomatoe juice (Millat if possible)

Espuma

150g fresh green peas

2 tbsp extra-virgin olive oil

½ chicken stock cube

500ml water

2 tomatoes

Fresh mint

Salt and pepper

directions

Preheat oven at 350°F (180°C).

In a large saucepan, bring water and salt to a boil. Add 300g green peas and cook it for 5 minutes. Drain it. Put it immediately in iced water to stop cooking. Drain it again, and divide it in two equal parts.

Cook the potatoes with coarse salt in oven for 35 minutes at 180°C (350°F). Remove the potatoes skin. Crush the potatoes with a fork, and incorporate the eggs (one by one) while stirring to combine, then the flour and the starch.

In a sauce pan, add milk, cream and butter, and bring it to a boil. Pour it in the potatoes & eggs mixture. Combine to get it smooth. At the end, add the peas.

Take a blinis pan and heat it on the stove. With a small ladle, pour the mixture in the pan to get thick lighly browned crepes.

Dissolve the chicken stock cube in water. Add water and the rest of the peas in the bowl of your food processor with the mint and the olive oil. Mix until you get a fine and smooth mixture. Drain it through a strainer. Reserve until cold. Chill the siphon bowl. When it’s frozen, pour the peas broth in the siphon and shake. Hold the siphon upside down before putting the gas cartridge. Reserve in the fridge for at least one hour.

Warm the blinis in oven at 80°C for 5 minutes before serving.

In a glass, pour the tomatoe juice to about one third high. Pipe slowly the peas espuma into the glass.

Serve on a plate decorated as follows : blinis on a side, glass in the middle, and on the other side a lightly dressed musclun salad (fleur de sel, ground pepper, olive oil and xeres vinegar.

TRADITIONAL HACHIS PARMENTIER

2011-01-09T16:34:00.021+01:00

Potatoes are a staple for many meals since they are cheap, tasty, and filling–making this vegetable a budget dinner favorite. There are so many different ways to prepare them, but in France the most popular recipe is certainly the Hachis Parmentier, a delighful family dish made with minced left over meat and potatoes purée.

The name HACHIS PARMENTIER comes from the pharmacist Antoine-Augustin Parmentier who contributed to the intriduction of potatoes in France at the 19th century to fight against hunger. Mr parmentier also discovered some the medicinal virtues of the potatoes for treating blood pressure and improving digestion. The HACHIS PARMENTIER has become a popular family meal over the centuries. It is often served in cafeterias and schools, since it uses up yesterday's leftover meat. It is very nutritious and so easy to prepare !

OUR RECIPE.....

Ingredients (4/6 serving)
1kg potatoes (bintje type)
250ml liquid cream
3 medium size onions
300g of leftover meet (beef or duck or turkey)
80g grated emmental cheese
1 tsp flour
1 tablet of beef stock
Sunflower oil,
Salt, Pepper
Breadcrumbs

Directions
Clean the potatoes before adding it in cold water with salt. Cook it for 20 minutes (cooking starts when water's boiling). Peel potaties and cut them in cubes. Crush them with a vegetables mill or a large fork. Never mix it in the food processor as you'll get an elastic mixture.
Add liquid cream, and stir to combine. Peel and slice the onions. In a pan, sweat the onions with one tablespoon of oil. Sprinkle flour and combine with a wooden spatula. Reserve. Prepare the beef stock in combining the tablet with 200ml water. Bring to a boil, and remove from stove.
Cut the leftover meat, and add it into the beef stock to warm it. Strain and reserve. Pour the rest of the beef stock on the onions, and cook it for 10 more minutes over low heat.
Preheat the oven at 275°C (525°F).
Grease a gratin dish with butter or oil. Put a thin layer of potatoes purée. Add the meat-broth-onions mixture, and finish layering with purée. Top with breadcrumbs, grated cheese and oil.
Put in the oven and cook au gratin for 15 minutes.
Enjoy with a glass of red wine, and a green salad with a light vinaigrette dressing.

BON APPETIT !

2011-01-03T14:56:00.004+01:00

FRENCH TRADITIONAL « GALETTE DES ROIS »

Almond and pastry-cream filling sandwiched by two rounds of buttered puff pastry dough

INGREDIENTS (makes 8 servings)

14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll
3/4 cup almond cream
1/4 cup pastry cream
1 tablespoon dark rum
1 large egg

1 trinket (as the one who has the chance to get it, wear the king’s crown)

PREPARATION

Line two baking sheets with parchment paper and keep them close at hand. Divide the pastry in half and work with one half at a time. Keep the other half in the refrigerator.

Working on a floured surface, roll one piece of the puff pastry into a circle that is about

1/8-inch thick. Using a pan lid or the bottom of a tart pan, cut a circle that is about 9 inches in diameter. Transfer the circle to a lined baking sheet, cover with plastic wrap and refrigerate. Roll the 2nd piece of pastry out in the same manner, but this time cut out a circle that is about 9 1/2 inches in diameter. Place this circle on the other baking sheet, cover and

refrigerate as well.

Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the

two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.

Remove the smaller circle of pastry from the refrigerator and paint the outer 1 inch border with a light coating of beaten egg. Spoon the almond-pastry cream mixture onto the pastry and spread it smooth across the circle, stopping when you reach the egg-painted border. Put the trinket anywhere on top of the cream and press it gently into the cream. Cover the cream-coated circle with the top (larger) round of puff pastry, pressing it firmly around the border to glue the two pieces together. Press the edges together with the tines of a fork to both

decorate and seal them.

Brush the top of the galette with the beaten egg, then, using the tip of a paring knife. Decorate the top by drawing curved lines from the center of the galette to the edges. Don’t pierce the dough.

Cut a small circle of dough, a steam vent, out of the center of the galette, slide the galette into the refrigerator, and chill it for at least 30 minutes while you preheat the oven to 475°F. Slip the galette into the oven and immediately lower the temperature to 400°F. Bake the galette for 40 minutes, until it is beautifully puffed and deeply golden brown. If, after 20 minutes, the galette browns too quickly, cover it loosely with a foil tent. Remove the galette from the oven, place the baking sheet on a cooling rack, and allow the galette to cool for 10 minutes before serving. Many consider the galette at its best when it is served hot or warm, but it is still

delicious at room temperature.

Celebrity French pastry chef Christophe Michalak offers his favorite recipe...

2010-12-03T11:06:00.005+01:00

FLAN PATISSIER WITHOUT CRUST
... a very-easy dessert to make !

INGREDIENTS (serves 6/8)

2 cups (500g) milk

1/2 cup (125g) liquid cream

1/2 cup (125g) granulated sugar

5 egg yolks (100g)

3 1/2 tbsp (50g) corntarch

DIRECTIONS

Michalak's technique is to combine all ingredients cold.

Without crust, the French flan is also much more lighter !

In a large saucepan, add first the dry ingredients starting by cornstarch and sugar. Stir to combine. Add the egg yolks and combine until you get a smooth mixture. Add the cream and the milk at the end.

Place the saucepan on the stove, and bring the mixture to a boil over low heat while stirring constantly. Cook the mixture for about 10 minutes while keeping stirring.

On a baking tray covered with parchment paper, place the cooking ring. Butter and flour the sides.

Pour the mixture in the ring. Reserve at least one hour in the fridge. Chef Michalak suggest even to prepare the batter one day before.

Preheat oven to 340°F (170°C) and bake for 15 minutes.

Leave a room temperature to cold. Unstick the sides with a knife and remove the flan from the ring. Serve cold.

KOUIGN AMANN... a classic Brit' salty buttered pastry

2010-11-29T01:08:00.008+01:00

INGREDIENTS (serves 8-10)
1 tablespoon unsalted butter

1 cup warm water (105°‐115° F.)

1/4-ounce package active dry yeast (about 2 1/2 teaspoons)

1 teaspoon sugar

1 1/2 cups all-purpose flour1/2 cup cake flour (not self-rising)

2 teaspoons salt

1 1/2 sticks (1/8 cup) unsalted butter, softened slightly

3/4 cup plus 2 tablespoons sugar

DIRECTIONS
Make dough:
Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes.

Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper.

In a bowl with an electric mixer beat butter with 3/4 cup sugar until just combined. On a large sheet of wax paper form butter mixture with a rubber spatula into a 4- by 2-inch rectangle. Chill rectangle, wrapped in plastic wrap, until firm but still malleable, about 30 minutes.

On a well-floured surface roll out dough into an 8-inch square. Lay butter-sugar rectangle diagonally in center of square and roll out corners of dough until they extend 6 inches beyond butter. (Dough will form an X around butter.) Fold dough over butter to enclose it completely.

Make first "turn":
Put rolling pin on dough 1/2 inch from farthest edge and press gently back and forth once, but do not roll pin over edge. Repeat process on closest edge. (This seals dough, preventing air and butter from being expelled.) Roll out dough into a 16- by 6-inch rectangle, but do not roll pin over edges. Turn dough over and brush off any excess flour. Fold top third of rectangle over center and bottom third over top, forming a rectangle about 6 by 4 inches. (Dough should resemble a folded letter.) This completes 1 "turn". Chill dough, wrapped in plastic wrap, 20 minutes.

Arrange dough so that exposed flap of "letter" is on your right. Make 2 more "turns", chilling dough 1 hour between turns and arranging dough so that flap is on your right. Chill dough, wrapped in plastic wrap, 1 hour. Cut dough in half and roll out each half into a 9-inch square. Trim edges to form a 9-inch round and put rounds in pans. Let dough rise, covered tightly with plastic wrap, in a warm place 1 hour.

Preheat oven to 350° F.

Sprinkle each round with 1 tablespoon sugar and bake rounds in middle of oven 35 minutes, or until tops are golden. Invert pastries onto racks and turn right side up to cool slightly.

Serve warm with a caramel creamy sauce and yogurt icecream.

Visit Lifestyle Vacations for more information
on our exclusive pastry classes in Paris.

PEARS AND CHOCOLATE CLAFOUTIS

2010-10-17T23:56:00.007+02:00

Courtesy of Chef Jean-Marc, Lyon Cooking School

NGREDIENTS (5 serving)

80g granulated sugar + 5gr for the mould
40g all-purpose flour
100ml liquid cream
150ml milk
20g chocolate chips
5gr unsalted butter
2 eggs (medium size)
1 egg yolk
2 pears (large size)
5 individual aluminium moulds

DIRECTIONS
Preheat oven at 350°F.
Melt butter and brush the moulds inside with. Sprinkle each one with granulated sugar (5gr for the 5).
In a bowl, combine sugar and flour. Make a well with flour. Little by little, pour the cream to the dry ingredients, and then add the milk. Finish with eggs. Stir to combine.
Peel the pears. Remove the core, and slice it. Place them into the moulds, add chocolate chips on top. our the liquid mixture then.
Bake it for 20 to 25 minutes until light brown.

Before serving, sprinkle with icing sugar. Serve with a salty-buttered caramel sauce and a ginger icecream.

ENJOY !

MEDITERRANEAN ARTICHOKES

2010-06-16T13:16:00.005+02:00

Courtesy of Chef Julien i n Avigno n

INGREDIENTS (6 serving) 18 artichoke hearts or 30 violet artichokes "poivrade" 3 medium-size tomatoes 100g diced bacon 1 zucchini 2 onions 2 lemons 2 boots of basil 1 boot of chive 200ml extra virgin olive oil 2 garlic cloves DIRECTIONS Cut the artichokes to get the bottom and put them into cold lemony water Cut zucchini, onions and tomatoes in "brunoise". Remove the tomatoes core and skin (easy when you plunge it in boiling water for one minutes and into cold water immediatly to stop the cooking). Sauté the artichokes in hot olive oil, add diced bacon, onions and tomatoes. Reduce the heat to medium. Sweat the vegetables for few minutes before adding garlic (entire clove) and zucchini. Cut chive and basil, keep some leaves for the decoration. After 10 minutes of cooking, poor 100ml of hot water, and cook for 15 more minutes over medium heat. Add fresh herbs when the mixture boils. Remove from heat. Serve in a soup plate and decorate with fresh herbs on top.

BON APPETIT !

PETITS BEURRE BISCUITS AND RASPBERRIES MILLEFEUILLE

2010-06-14T15:39:00.004+02:00

INGREDIENTS (4 serving) - 12 Petits Beurre biscuits - 150g Raspberries - 150g whipped fresh cow milk cheese - 100ml liquid cream - 2 tbsp icing sugar - 1 tbsp vanilla flavored granulated sugar - Ground pistachios DIRECTIONS Combine and whip fresh cheese and liquid cream, with vanilla flavored and icing sugars. Spread whipped cream on 4 Petits Beurre, and place 6 raspberries on it for each biscuit. Cover with another Petit Beurre. Do the same until you get two ranges of fruits. Finish with a biscuit, toppped with a whipped cream rosace and one raspberry. Decorate with ground pistachio. You can serve this delightful easy-to-make dessert with a red fruits sauce (180g raspberry purée and 20g icing sugar) > in the food processor, add strawberries and icing sugar and mix it. Drain through a chinois.

BON APPETIT !

CANNELES (RUM FLAVORED CUP CAKES)

2010-02-10T14:56:00.010+01:00

INGREDIENTS (for 16 pieces) - 500 ml of milk - 2 whole eggs (60 gr) - 4 eggs yolks (80 gr) - 1/2 vanilla pod or 1/2 tsp of vanilla extract - 50 gr of brown rum - 75 gr flour - 35 gr cornstach - 250 gr sugar - 30 gr butter DIRECTIONS The day before: Boil the milk with the vanilla and butter. During this time, combine the eggs and the sugat in a bowl, and whisk until you get a smooth white mixture. Then add the flour and the cornstarch. Mix to combine in order to obtain a fluid dough like a pancake batter. Let it cool, and then add the rum. Reserve in the refrigerator for 24 hours at least. The next day: Preheat the oven to 460°F (230°C). Pour the batter in the mini cup cake moulds, by filling them only 3/4: pose the moulds on a parchment paper, and bake on high for 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for 1 hour. The tops must have a brown crust and a quite moist interior.Unmold still hot. Exquisite for breakfast or at tea-time with tea, coffee or hot chocolate.

BON APPETIT !

Passion Fruits and Raspberry Tart

2010-01-05T17:01:00.016+01:00

Courtesy of Patricia

Versailles Cooking School

INGREDIENTS (6/8 serving)

For the dough

200g all-purpose flour

120g unsalted butter

40g egg (half of an egg)

65g powder sugar

25g almond meal

2g table salt

A pinch of vanilla powder

For the passion fruits cream

105g eggs (about 2 eggs)

95g granulated sugar

100g passion fruit purée

140g unsalted butter

3g gelatine

For the raspberry jelly

200g raspberry purée

25g granulated sugar

4g gelatine

Decoration

60g fresh fruits

100g unflavored icing jelly

DIRECTIONS

Preheat oven at 320°F (160°C).

In a bowl, combine flour, icing sugar, salt, almond mea land vanilla powder.

Dig a well in the middle, and add chilled and chopped butter. With your fingers, mix all these ingredients together until you obtain a shortcrust pastry texture. Add the egg, and stir first with your finger and after with a spatula. Form a ball that you make flat afterward. Wrap it in a plastic film and set in the fridge.

Roll and trim the dough to make a 10-inch circle and fit 6 individual tart pans. Fit the circle into the bottom and up the sides of the pan. Don’t forget to butter the edges

Line the dough with pie weights or dried beans and bake it for 20 minutes. After 10 minutes baking, turn the tray. Set aside the pastry shell, still in the tart pan, to cool.

Start preparing the raspberry jelly.

In a sauce pan, warm 1/3 of the raspberry purée (you can also use frozen fruits). Put the gelatine in cold water for few minutes. Drain it before adding in the raspberry juice. Stir vigourously and add some drops of lemon. You can also add a raspberry brandy.

Pour mixture in cold raspberries that you had previously combined with sugar.

Set aside until it’s cold. Spread over bottom of pie, and reserve in the freezer.

Meantime you’ll make the passion fruits cream.

In a sauce pan, bring the passion fruits purée, half of sugar and butter to a boil. Combine the eggs and half of sugar, and stir until completely incorporated to get a smooth mixture. Pour the passion fruits purée on it. Bring it to a boil, remove from the stove, and add the gelatine, that you’ll have previously hydrated in cold water. Drain with a chinois. Remove the pie from freezer.

Add half of butter in the cream., and pour the mixture on the raspberry jelly. The cream will cover the jelly. Reserve again in the fridge or in the freezer.

Here comes the time of decoration…

Mix the pulp of half a passion fruit jelly and with a touch of yellow food coloring. Brush the tart with unflavored icing jelly. Decorate with the second half of passion fruit, and few fresh raspberries that you have rolled in icing sugar, and few ground pistachios.

PINK PRALINES “CUPCAKE-STYLE” BRIOCHE Orange Blossom & Praline flavored Crème Anglaise

2009-11-18T09:53:00.016+01:00

Courtesy of Patricia
Versailles Cooking School

INGREDIENTS (serving 8 to 10)

8 3/4 oz (1 2/3 cups) all-purpose flour

2 oz granulated sugar

3 1/3 teaspoon active dry

yeast

1 tbsp warm water

2 3/4 oz butter, at room temperature

5 1/3 oz pink pralines

5 egg yolks + 1 egg

Pinch of salt

For the custard :

100g granulated sugar

200ml milk

20ml orange blossom water

3 egg yolks

1 tbsp praline paste

DIRECTIONS

Preheat oven to 360°F.

In the bowl of the mixer fitted with the flat beater, combine flour, sugar and salt.

Dilute the active dry yeast in warm water. Add the eggs and yeast in the bowl and mix at low speed for few minutes. Cover the bowl with a cloth and leave the dough rising at room temperature for at least one hour.

Creme Anglaise (custard) - Pour the milk into a heavy based saucepan, add the praline paste, vanilla powder, half of sugar and orange blossom water. Heat slowly until almost boiling. Take off the heat. Whisk the egg yolks and the rest of sugar together in a bowl until thick and creamy. Pour half of the milk in the bowl, stir and pour again in saucepan. Cook the custard “à la nappe” meaning at 160°F. Strain the cream in a cold bowl.

Back to the cake…

Once the dough has risen (it must double in volume), fit the mixer with the hook and incorporate the soft butter, and at the end the ground pink pralines. Process until the dough is elastic. Fit a pastry bag with a 3/8 inch #4 round tip, and fill with batter. Grease small cake moulds with butter (alternatively you can use silicon baking moulds which don’t need to be greased). Pour the cake batter into the moulds. Reserve 40 minutes in preheat oven to 60°F. Bake 10 to 15 minutes at 360°F

Presentation : Serve one cupcake per person with the custard

in a glass aside or simply around the cake. You can also decorate with ground pink pralines.

BON APPETIT!

Black olives-stuffed chicken supreme and Porcini mushrooms cake

2009-11-04T12:22:00.027+01:00

INGREDIENTS Makes 4 servings

4 Chicken Supreme with the bone

50 gr Black Olives

1 med. Onion, diced

2 Garlic cloves

2 Tomatoes

2 Tbsp extra-virgin olive oil

Fresh Thyme

Salt, Pepper.

4 Eggs

200 gr Sandwich Bread

200 gr Heavy Cream

2 med. Shallots, diced

200 gr Wild Mushrooms (girolles)

2 Tbsp extra-virgin olive oil

DIRECTIONS

Preheat the oven to 360°F (180°C).
Chop the olives. Open each chicken supreme and stuff it with the olives. Fix it with a wood stick.
In a Staub cast iron « cocotte », sauté the chicken on the stove with the olive oil, the onion, the thyme and the garlic cloves (not crushed) and the tomatoes cutted in two. When you obtain a nice brown color, put the cocotte in the oven and finish the cooking for 20 minutes at 360°F (180°C)
Wash the wild mushrooms under the water (never leave the mushrooms in water) to remove the earth and herbs. Drain it. In a pan, sauté the mushrooms with the olive oil, and the shallots.
Remove the rind of the bread, and cut it in cubes.
Separate the egg whites to the yolks. Reserve the whites.
In a bowl, whisk the cream with the egg yolks, until it’s combined. Add the bread and mix. At the end, add the mushrooms.
Process the egg whites until you get the consistence of a meringue. Incorporate it to the mixture.
Butter a cake mould (you can also use a silicone one, and you don’t need to add any fat), and fill it at 3/4 with the mushrooms mixture. Bake it in a bain-marie for 35mn at 400°F (200°C). Reserve at room temperature before slicing.
On a plate, serve one supreme per person with a half of tomatoe, and 1 or 2 slices of mushroom cake. Decorate with a branch of thyme and rocket salad aside for the color.

Food & Wine Pairing Tip :

We suggest the fine white Sancerre « Domaine du Carrou, La Jouline » 2008.

BON APPETIT !

Parisian Macarons, My Personal Recipe

2008-12-03T21:06:00.028+01:00

READY TO EXPERIENCE THE FRENCH MACARONS ?

INGREDIENTS (for about 2 ½ dozen macarons)

For the Shells
6 oz (160 gr) sliced blanched almonds (not slivered; 2 cups)
1 cup (235 gr) confectioners sugar
½ cup (120 gr)unsweetened cocoa powder
4 large egg whites
3 tablespoons (50 gr) granulated sugar
For the Filling (chocolate ganache)
6 oz (180 gr) fine-quality bittersweet chocolate (70%), finely chopped
½ cup (120ml) heavy liquid cream
2 Tbsp (30 gr) unsalted butter, softened

Special Equipment : parchment paper, and a gallon-size sealable plastic bag (not pleated)

PREPARATION

Make Macaroons - Line two baking sheets with parchment paper. Pulse almonds with 1/2 cup of confectioners sugar in a food processor until very finely ground for 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
Whisk egg whites and add granulated sugar until you get a meringue. Stir almond mixture into meringue with a spatula until completely incorporated. Meringue is smooth, consistent, and deflate. Spoon batter into bag, pressing out excess air, and snip off one corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about one inch apart. Let cookies stand uncovered at room temperature for 15 minutes, until tops are no longer sticky and a light crust forms. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, about 12 minutes. Cool completely on sheets on racks, about 20 minutes.

Make ganache while macarons bake
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in
top of a double boiler, stirring until smooth. The bowl should not touch water. Remove bowl from heat, then add butter, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thicikened;

Assemble cookies - Carefully peel cookies from parchment. Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies. To fill the macarons you can use a pastry bag.