COOKING WITH CORINNE

Serving a log-shape cake for Christmas is a long tradition. A French celebrity Chef had the idea to create a savory recipe from the traditional Bûche de Noël : a  green rolled biscuit filled with a vegetables whipped cream and beautifully decorated to make your Christmas party unique!   Preparation : 35 minutes Baking and Cooking : 15 minutes INGREDIENTS (6 to 8 serving) For the green biscuit :  125g fresh spinach 5 eggs 175g all-purpose flour 125ml whole milk 75ml sparkling water 1 tbsp sunflower oil  1 tsp baking powder Table salt and ground pepper. For the filling: 200g carrots  100g  celeriac 1 lemon 150ml cold 35% whipping cream 225g cream cheese 2 tsp powdered garlic & parsley 1 tsp pink peppercorns Table salt and ground pepper. DIRECTIONS Wash the spinach under clear water. Cook it in a wok or large pot with a knob of butter for about 5 minutes until tender.  Mix the spinach with the eggs, milk, sparkling water and oil. In a salad bowl,...

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...

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...

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...

This is the perfect recipe for a summer lunch or dinner. This zucchini and salmon terrine is fresh, and well-balanced. You can serve it with a tomatoes and mesclun salad, seasoned with chopped tarragon, lemon juice, olive oil, fleur de sel and ground pepper.  My recommendation is to prepare it in advance, and keep it in the fridge for one day or two. It will certainly highlight your Sunday picnic ! Preparation time : 20 minutes Baking time : 45 mn INGREDIENTS (8 serving) 4 medium-size zucchini 4 eggs 250 ml creme fraiche 2 tbsp corn or rice flour 4 large slices smoked salmon 1/2 tsp curry powder 4 tbsp chopped chive and basil Table salt, Ground pepper DIRECTIONS Preheat oven to 400°F (210°C) . Wash zucchini under clear water. Cut the stem and bottom. Slice it lengthwise about 1/4 inch thick in using the mandoline. Cover a baking tray with parchment paper. Place the zucchini slices. Season with olive oil, salt and pepper. Bake for 10 mn at 400°F (210°C...

Photo : Corinne A. Preteur Courtesy of Chef Jacky Louazé Restaurant "Le Foch", Reims/Champagne INGREDIENTS (4 serving) 40 small scallops 200g small clams 250g liquid cream 50ml dry white wine 100g soft butter 100g de baby spinach 5 salted anchovies fillets 1 shallot 1 celeri stalk, thinly diced and blanched DIRECTIONS Open the scallops shells, clean it and reserve Wash the clams several times, cook it with a sliced shallot and white wine in a large saucepan with a lid. Remove the shells and reserve. Mix butter and anchovies. Sift and keep in the fridge. Drain the clams juice. Put it in a saucepan with the cream. Reduce for 5 minutes. Whip this sauce with anchovies butter. Cook scallops steamed for few secondes. In 4 soup plates, put baby spinach in the middle, top with shellfish and celery dices, and pour the sauce on it. 

Courtesy of Lulu at Voyage Gourmand INGREDIENTS (4 serving)  Puff pastry roll 5 Roma tomatoes 200g tomatoe purée in a can 1 garlic clove 50g pinenuts ½ bunch fresh basil Herbs of Provence or 1 tbsp oregano Fresh goat cheese Salt and ground pepper DIRECTIONS Pour tomatoe purée in a saucepan.  Add garlic cutted in two parts, herbs of Provence or oregano.  Cook it over high heat for a few minutes. Meantime, preheat your oven to 200°C (400°F).  Roll out puff pastry and put it on the baking tray covered with parchment paper. Shape rectangle. Slice tomatoes thinly. Spread tomatoe purée after having removed the garlic on puff pastry. Cover with tomatoe rings. Add pinenuts. Dice goat cheese and top on tomatoe tart. Bake for 25 minutes at 200°C (400°F). Reserve. Cut fresh basil leaves on the warm tart. Serve accompanied with mesclun salad.

Courtesy of Chef Olivier Roellinger INGREDIENTS (6 serving)  1 bunch of green asparagus (600 g)  1,5 liter of water  1 tsp coarse salt  1 tsp " Gallo " spices mix 75g soy cream (for cooking)  100g asparagus stock  DIRECTIONS   Cut asparagus hard stems (remove 2 cm).  Trim the little leaves from the stems, but leave them whole and unpeeled.  In a large pan, bring water, salt and Gallo spices mix to a boil.  Cook asparagus for 10 to 15 minutes, drain and then put it immediatly in iced water.  Keep the asparagus stock. Cut the asparagus stems about 1/3 of the way down, and keep the tender tips for presentation.  Mix the stems with 100g of stock, and 75g of soy cooking cream.  PRESENTATION   Serve the velvety soup in a boil, decorate with asparagus tips, parsley leaves, and a dash of spices mix.

Preparation : 20mn  Cooing time : 5mn INGREDIENTS (4 serving)  1,2kg fresh in-pod spring peas 100ml milk  250ml liquid cream  10 fresh mint leaves plus more for garnish  Table salt and ground pepper  DIRECTIONS   Shell peas. You should have 350g peas.  Cook it in salted boiling water for 5 minutes.  Refresh in iced water to stop the cooking.  In a saucepan, bring milk and cream to a simmering boil. Season with salt and pepper.  Add the mint leaves. Cover and let infusing for 10 minutes.  Pour the peas in the mixture. Whirl in a blender or food processor, in batches if necessary, or with a hand-held immersion blender until very smooth, at least 3 minutes to get the smooth velvety soup.  Warm on the stove for two minutes.  Serve immediately, topped with fresh mint leaves.

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 minu...

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...

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 m...

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, a...

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 ...