COOKING WITH CORINNE

Copyright : Valerie Szewckyk 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  ...

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 ...

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 ! INGREDIENTS (4/6 serving) 1kg potatoes (bintje type) 250ml liquid cream 3 medium size onions 300g of  leftover  me...

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 on...

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 ...

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 to 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 !

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.  Cook the vegetables for few minutes before adding garlic (entire clove) and zucchini.  Chop chive and basil, keep some leaves for the decoration.  After 10 minutes of cooking, poor 100ml of hot water, and cook for 15 m...