COOKING WITH CORINNE

The Easter pie, with its golden puff pastry, hard-boiled eggs, and savory stuffing, is prefect for a family meal. Its origins dates from the Middle Ages in France, and especially in the Berry county.  Serve it with a green salad for the balance. The recipe is simple and can be prepared in advance and reheated on the day.   INGREDIENTS (6 serving) One roll puff pastry 350g Sausage Meat 1 Veal Escalope (150g) 4 Eggs 4 Spring Onions 20g unsalted butter Salt and ground pepper DIRECTIONS Preheat the oven to 400°F. Boil 3 eggs for 9 minutes. Rinse them under cold water and peel them. Chop the onions and cook it slowly for 5 minutes with butter. Stir to combine with the ground veal, sausage meat, chopped parsley, one egg white. Season with salt and pepper. Roll out the dough in a rectangle. Place the stuffing lengthwise, arrange the eggs on top, and cover with the stuffing. Fold the four sides of the dough over to enclose everything. Moisten the edges and pinch them together. Tu...

Gratin Dauphinois is a simple and delicious. Seasoned potato slices bubble away until it melts in a thick, ultra creamy sauce. It’s a kind of dish to prepare, to cook and to enjoy when it's cold outside... INGREDIENTS (4 serving) 2 pounds potatoes 150 ml whipping cream 500 ml whole milk 2 garlic cloves 30g unsalted butter 1 tsp nutmeg Salt and ground pepper Fresh herbs to decorate DIRECTIONS Preheat the oven to 300°F (150°C). Butter a gratin ovenproof dish (9 or 10 × 2 inches) round or square. In a saucepan combine the milk and the cream. Bring to a simmer. Season with nutmeg, salt, pepper and crushed garlic. Wash, peel and slice the potatoes. Display the potatoes in the dish. Pour the milk and cream mixture, paying attention it doesn’t recover the potatoes completely. Add some butter knobs on top. Bake 90 minutes. The gratin must be gold on top and the potatoes well baked. BON APPETIT!

A winter flavors comforting buckwheat crepes that combines roasted squash with crispy bacon to enjoy the seasonal produce. This recipe is designed for gluten-free people.   INGREDIENTS (15 crepes serving) 500g buckwheat flour 15g table salt 1 liter water In a salad bowl, combine flour with salt. Gradually pour in the water while continuing to mix to get a smooth, lump-free batter. I recommend to prepare the batter one day in advance to allow the buckwheat  whole  flour to rise. The next day, take a non-stick pan and put it over medium heat with a knob of butter. Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. In using a spatula, turn and cook the other side.  Repeat until all batter is cooked. INGREDIENTS (4 serving) 4 buckwheat crepes 400g squash 200g bacon 4 eggs 50g crushed toasted hazelnuts Salty butter Parsley DIRECTIONS Squash preparati...

Preparation : 15 minutes - Cooking time : 15 minutes INGREDIENTS (6 serving) 125g organic quinoa 2 organic zucchini 100g grated parmesan 50g bread crumbs 1 egg 3 tbsp olive oil 300ml water 1 garlic clove 1/2 tsp dried oregano DIRECTIONS Wash zucchini under clear water and dry it and grat it. Put it in a strainer with 1/2 tsp salt. Strain 10mn. In the meantime, cook the quinoa in water for 10 minutes. Remove from the stove and seed the quinoa with a fork. Leave 10 minutes. Pour the quinoa in a large bowl. Add the grated zucchini (drained). Peel the garlic clove and crush it over the bowl. Add the beaten egg and then oregano, bread crumbs and grated parmesan. Season with salt and pepper, and shape croquettes. In a pan, warm olive oil, and cook the croquettes 2 minutes each side over medium heat. Serve with a yogurt sauce simply seasoned with salt and pepper. Bon appetit!

Preparation : 15 minutes cooking Time : 20  minutes at 400°F  (200°C) INGREDIENTS (6 serving) 6 racks of lamb (170g each) prepared by your butcher 200 ml veal stock 2g herbs of Provence Fleur de sel (table salt) and ground pepper  1 tomato A pinch of granulated sugar A pinch of Espelette ground bell pepper (or paprika) 30g carrots 4 shallots 25g chopped herbs (chive, parsley, tarragon) 70g bread crumbs 180g olive oil 2 garlic cloves White beans (already cooked) 500g green beans  + 1 leak DIRECTIONS Step 1 : Preheat oven to 200°C (400°F). Step 2 : Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper. Step 3 : Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes. Step 4 : Meantime, peel and crush one garlic clove. Peel and ...

Nothing's better than using a cast iron pot for preparing a stew. Today, I share a recipe that I'm damned for : a delicious lemon flavored chicken cooked with rice. It doesn't take time to prepare. The perfect meal to enjoy during the winter season! Tight your apron and let's cook together ! Preparation time : 10 minutes Cooking & Baking time : 35 minutes INGREDIENTS (4 serving) 4 chicken supreme (with the skin) 2 shallots 1 garlic clove 2 organic lemons 350g Basmati rice 800ml chicken stock 1 tbsp dried oregano Table salt - Ground pepper Sunflower oil DIRECTIONS Preheat the oven to 350°F (180°C). Peel and finely chop the shallots and garlic. Heat the oil in the cast iron pot, add the chicken supremes, brown it on all sides. Set it aside on a dish. Add the shallots and garlic to the same cast iron pot, cook it for a few minutes until tender. Deglaze with 100 ml of chicken stock.  Add the rice with the oregano to the simmering stock and add the zests and the juice of...

The black truffle is the Star of our winter menus and delicious meals served for special occasions. It's combined with fat ingredients (sunflower oil, butter, cream, cheese) and eggs!  For a holiday dinner, I suggest to prepare a delicious truffle Brie. Here's my recipe : INGREDIENTS (6 serving) 1 slice raw milk double-cream Brie de Meaux 150 g mascarpone 1 truffle of 20g DIRECTIONS Slice half of the truffle using a mandoline. Grate the truffle leftover. Combine the mascarpone with the grated truffle using a fork. Open the cheese in half lengthwise. Spread the truffle cream on one side. Display the truffle slices. Cover with the cheese cap. Wrap the brie with plastic film. Refrigerate for 2 to 3 days before serving and enjoying it. In France, black truffles are harvested from December to March, especially in Provence and in the Périgord.This noblest and most characteristic underground mushroom grows on the roots of oak trees.  Join me in Provence to experience the Truffle...

  INGREDIENTS (6 servings) Pastry Dough :  2 1/2 cups all-purpose flour  1 tsp coarse salt 1 cup cold unsalted butter, cut into 1/2" pieces 3 tbsp ice water For the quiche : 3 eggs and 1 yolk 300ml whipping cream 200ml whole milk 6 leeks 3 tbsp olive oil Unsalted butter Table salt and Ground pepper DIRECTIONS Make the shortcrust pastry as follows: In a food processor, pulse flour and salt to combine.  Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water.  Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time).  Do not overmix .  Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days). Make the Quiche as follows: Preheat oven to 400°F (210°C) Butter a pan. Wash and slice the leeks. Pour olive oil in a wok, cook the leeks ove...

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. Braised 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...

Preparation : 25 minutes Baking time : 40 minutes INGREDIENTS (6 serving) 500g (1 pound) fillet of salmon without skin 500g (1 pound) fresh spinach 2 eggs + 1 yolk 2 puff pasty rolls 3 tbsp creme fraiche 2 tbsp pine nuts Garlic & parsley broth cube Nutmeg Salt & Pepper DIRECTIONS Bring to a boil : 2 liters water with the broth cube. Poach the salmon fillet 3 minutes. Strain and cool. Remove bones if any. Wash spinach under clear water. Cook in pot without water for about 5 minutes over medium heat until tender. Strain and cool. Beat the 2 eggs in a large bowl, season with nutmeg, salt and pepper. Add the creme fraiche. Stir to combine.  Crush the salmon, and add it to the eggs mixture. Combine.  Add the spinach. Combine again. Preheat your oven to 350°F (180°C). Line a 9-in mold with pastry without triming the edges. Garnish with the salmon and spinach mixture. Roll out remaining pastry to fit the top of the pie and cover the filling. Trim, seal and flute edges. Cross ...

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 mixtu...

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 r...

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. Seas...

PREPARATION  :  30  minutes COOKING TIME  : 15  minutes at 350°F  (180°C) INGREDIENTS (4 SERVING) 2 duck breasts 8 mushrooms 12 baby carrots 8 baby potatoes 60g clarified butter 2 tbsp brown sugar 3 filo pastry sheets Salt & ground pepper Grapeseed oil Brunch of parsley Plastic film DIRECTIONS Step 1 : In a sauce pan, melt unsalted butter Heat it until it comes to a gentle boil. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. The foam will ultimately sink to the bottom of the pot as butter continues bubbling away. It's nearly done when bubbling calms and ceases. Filter the remaining butter to remove the browned bits. Clarified butter doesn't burn when it's cooked. Step 2 :  Using a sharp knife, remove the veins and bad parts off the flesh. Cut the sides of each fillet to get a perfect shape. Remove the fat skin. Place the duck breasts on top of each ...