COOKING WITH CORINNE

Winter vegetables are not only healthy but also good for our planet as we just have to buy it at local producers on the market. My personal recipe is made with butternut squash, pumpkin and onions (all organic)  but instead of adding whipping cream, I use coconut milk instead. Try it and you'll see it's delicious! Preparation time : 30 minutes - Baking time : 1 hour INGREDIENTS (6 serving) 1 small organic butternut squash 500g organic pumpkin 400g organic carrots 2 garlic cloves + 1 red onion ¼ tsp paprika + ¼ tsp cumin powder 1 liter of chicken stock 200ml coconut milk 1 fresh goat cheese 40g sunflower seeds  A pinch of chili pepper Salt and ground pepper Olive oil Rosemary DIRECTIONS Preheat the oven to 400°F. Wash the vegetables under clear water, cut the squash in half without peeling it, remove the seeds and then cut them into pieces.  Wash, peel and slice the carrots. Peel the onion, cut it in quarters. Crush the garlic cloves. Cover a baking tray with parchment pap...

36°C today in Paris... maybe more under the bright sun without wind... too hot to cook. I found a zucchini I brought from Provence in my fridge. I have an avocado and sundried tomatoes from Italy... For the fresh herbs, you could have it in your kitchen garden. In Paris, I always grow it on my balcony.  Here's a very good "summer" recipe, which change from the traditional tomato-mozzarella or cantaloupe melon-proscuitto. Try this recipe at home and enjoy this delicious appetizer ! INGREDIENTS (2 serving) 2 medium-sized zucchini 1 big avocado (or 2 small ones) 1/4 cup pitted olives, cut in small pieces 2 tbsp sundried tomatoes, finely chopped 4 tbsp lemon juice Fresh herbs : basil, cilantro, dill, parsley, chervil Fleur de sel, Groun pepper DIRECTIONS In a bowl, mix diced zucchini and avocado, diced olives, chopped sundried tomatoes and fresh herbs. Drizzle lemon juice and olive oil. Season with salt and ground pepper. Taste and adjust seasoning if necessary. Serve the zuc...

Winter vegetables are not only healthy but also good for the planet as we just have to buy the ones offered by local producers on the market. I have chosen pumpkin but instead of adding a little bit whipping cream, I add coconut milk instead. Try it and you'll see it's delicious! INGREDIENTS (6 serving) 1 pound pumpkin 1 orange 1 onion 1 liter chicken stock 250ml coconut milk 1/2 tsp ras-el-hanout spices Olive oil Salt & ground pepper DIRECTIONS Peel the pumpkin and remove the seeds. Keep the seeds that you will roast and enjoy later.  Cut the pumpkin in cubes. Peel the orange. Peel the onion and mince it. In the pot, cook the onion with a little olive oil until tender. Add the pumpkin cubes and the orange cut in quarters. Combine. Add the chicken stock. Season with salt, ground pepper and ras-el-hanout spices. Cook for 15 minutes over medium heat. Pour the coconut milk and cook for 5 more minutes. Mix with the blender. Filter it if necessary. You can serve this soup hot or...

I'm glad to share with you a delicious appetizer to enjoy in winter ! This recipe is a tribute to the French Mountain culinary heritage that I'm glad to highlight in my cooking tours. In the Alps, Jura and Franche-Comté, no meals without cheese and dairy products!! Morbier is a delicious cheese from Franche-Comté, one of the 3 PDO cheeses. It's a raw milk cheese that we easily recognize with it's horizontal line of ashes. In the past, this line preserved the cheese made with the morning milk before the evening milking. Preparation 45 minutes -  Baking time : 50 minutes INGREDIENTS (6 tartlets) Dough : 250g all-purpose flour 125g unsalted butter at room temperature 1 egg 1 tbsp water a pinch of salt a few sprigs of thyme. Garnish : 1/2 medium-size squash 1 red onion 30g pecan 80g Morbier cheese 200ml liquid cream 38% 2 eggs 1 tbsp granulated sugar 1 tbsp balsamic vinegar table salt & ground pepper olive oil. NB: if you can't find Morbier cheese, you can make thi...

Caulifower is not only healthy with good nutrition facts, but also delicious depending on how you prepare and cook this vegetable.  Here's an original recipe where I substitute the cow milk by the almond milk with a pinch of curry.  Now, t ight your apron and let's cook together ! Preparation time : 15 minutes Cooking time : 20 minutes INGREDIENTS (4 serving) 1 cauliflower 1 liter almond milk Corse salt 1 tsp Curry powder Ground pepper DIRECTIONS Cut the cauliflower into 4 and soak it in water with vinegard for a few minutes. Rinse and drain. Fill a large pot with water and coarse salt. Bring it to a boil. Cook the cauliflower for 5 minutes over medium heat. Drain. In a stewpot, pour 800 ml of almond milk, add the curry powder and cauliflower. Cook for 10 more minutes until the cauliflower is tender. Mix to obtain a smooth creamy soup. You can add the remaining almond milk if you want the soup more liquid. Adjust the seasoning with ground pepper. Serve in pretty bowls topped w...

Autumn is like a second Spring where leaves, fruits and vegetables offer our eyes a feast on vibrant colors of the countryside. Even if the weather is still very nice, in the evening we are delighted with a flavorful soup. I suggest to roast the vegetables with spices such as paprika, cumin and a pinch of chili pepper. For my recipe, I have chosen two squash varieties (yellow crookneck & butternut). I've also added carrots, red onion, and garlic clove.  In buying organic vegetables, it's not necessary to peel it. It's even healthier and you spare time! INGREDIENTS (6 serving) A small butternut 800 gr yellow crookneck 600 gr carrots 2 garlic cloves 1 red onion Rosemary 1/4 tsp paprika 1/4 tsp cumin powder 1 pinch chilli pepper Salt, ground pepper Olive oil 1 liter chicken stock 200 ml coconut milk 1 fresh goat cheese 1 tbsp olive oil 20 gr pumpkin seeds 20 gr sunflower seeds Fleur de sel DIRECTIONS Preheat the oven to 200°C (400°F) Wash the vegetables under cold water, c...

Spring is the best season for the nutritious asparagus! First of all, let's see how it's grown... The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks. Asparagus is one of the few vegetables that is grown as a perennial since the plants have about a 10-year life. Did you know ? The plants are either male or female. The female produces seeds, which not only reduce the size of the stalks but also crowd the beds with seedlings. Since the males do not expend energy making seeds, their stalks are larger and more desirable. Asparagus Varieties Green asparagus : Most American asparagus is of this variety, which ranges from pencil-thin to very thick. White : Preferred in Europe, these sun...

This month I am exploring the immensely popular nosh in a glass called Verrines , a culinary phenomenon that has enjoyed an explosion in popularity these last years years. You might be served Verrines  as an amuse bouche in a Michelin-starred restaurant, but you are just as likely to discover and enjoy it at a friend's apéritif dînatoire . Typically, Verrines are . . . Layered, to concontrast tastes, textures, and colors and that's why it make Verrines so appealing, Served in clear glasses , to appreciate the layering, Small , as most Verrine glasses sold in France are about 2 ounces, Served cold or at room temperature , so you will make it ahead, Served as an appetizer or part of a cocktail dinatoire ... a French party features sample finger food, served in waves, starting with savory noshes and ending with small desserts. RECIPE 1: QUAIL and SALMON EGGS, VEGETABLES JELLY Preparation: 15 min Cooking time: 10mn Ingredients (6 serving): - 12 quail eggs ...

Green asparagus is a bit grassy in flavor but it's considered to be the most nutritious vegetable of this season, providing a good source of vitamin K, potassium, calcium , vitamins B and C, folid acid, beta-carotene, and antioxydants. It's not necessary to spend a lot of calories to get those benefits as 3 spears of asparagus add up to 9 calories and you get 1 gram of fiber... There are many ways to cook this spring vegetable. Its season is short, and you have to make the most of it. So serve it a few times in different ways. You can simply steam it and season with olive oil, garlic, pepper, and shredded cheese, or roast it with parmesan and garlic or lemony breadcrumbs. You can mix in risotto with fresh spring peas, parsley, and parmesan. But I have my own recipe that I'm glad to share with you. Today I have prepared a delicious saffron flavored asparagus soup. Tight your apron and cook it in your kitchen!  Here it is: INGREDIENTS (6 serving) 2 poun...

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 w...

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...

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...

Preparation : 10 to 20 mn Baking Time : 10 to 20 mn at 350°F (180°C) INGREDIENTS (4 serving) 300g squash, 3 eggs, 100g unsalted butter (at room temperature), 150g all purpose flour, 10g baking powder, 2 tbsp sunflower oil, 100g grated Comté cheese, 100g chorizo,  Salt and ground pepper. DIRECTIONS Preheat oven to  350°F ( 180°C). Peel the squash, cut it and grate it (like you do with carrots...) In a bowl, whisk butter with eggs, and add the flour little by little while whisking. Add oil. Stir to combine. Add the grated cheese and the baking powder then. Season with salt and pepper. Combine. Slice the chorizo sausage and cut into strips. Incorporate to the batter and add the grated squash. Combine. Take a silicone cupcakes mould. Pour the batter. Bake for 15 to 20 minutes (check the baking after the 15 minutes).  Cool on a rack before unmoulding. Serve for aperitif of as an appetizer accompanied by a mesclun salad.

Preparation : 15 mn Baking Time : 30 mn Organic soy bean curd cubes INGREDIENTS (4 serving) 2 organic buttered puff pastry rolls 2 organic medium-size leeks 4 1/2 oz organic soy bean curd 1 egg yolk 3 tbsp olive oil 1 tsp curry powder 2 tbsp soy cream 1 tsp gomasio 2 tsp poppy seeds DIRECTIONS Preheat oven to  350°F ( 180°C). Wash the leeks under clear water and slice it finely. In a wok or a large pan, cook it over low heat with the olive oil and 50ml water for 10 minutes until tender. Add the soy bean curd cutted in pieces, curry powder, soy cream and gomasio . Cook for 5 more minutes. Remove from the stove and leave at room temperature. Separate the yolk to the egg white. Keep both. Unroll the puff pastry and cut in squares of 4 inches each. Place a table spoon of stuffing in the center of each pastry square. Brush the sides with the egg white. Fold pastry to shape a triangle and seal edges in using a fork. Process for the...

INGREDIENTS (10 serving) For the rolls  : 5 filo pastry sheets 20g unsalted butter 200g "Manslois" fresh cow milk cheese 100g whipping cream Salt and ground pepper For the dressing : 100ml white Pineau des Charentes vinegar 1 liter water 650g granulated sugar 20g honey 50ml blackcurrant liquor 30g candied ginger 30g candied apricot 30g unsalted pistachio 30g hazelnuts 50g Cognac marinated white raisins Salad : rucola DIRECTIONS Rolls : Preheat oven to 150°C (300°F). Melt butter and brush filo pastry sheets with. Cut into strips approximately 6 cm large, and shape it by winding them on an aluminum or steel tube greased.  Bake until you get a blond color. Cool on a rack. When it's cold, remove pastry from the tube. Cheese mousse : in a saucepan, bring the cream to a boil. Remove from the stove and add the cheese. Whisk until smooth. Season with salt and pepper. When at room temperature, pour into a siphon. Charge the gaz. Place it in t...