Week’s menu

In this confinement, we are all put to the test: caregivers, patients, families … One of the only positive points is that we rediscover our values of care for the other, solidarity, common good and love. And what better proof of love than to cook for those we love. This transmission value has been driving me for years. First with our son, Nathan, whose bursts of gluttony at the table fill us with happiness, then with all those I love. Every day they inspire me to create and imagine new tasting and associations. Then, I wanted to extend this creativity in concentric circles, from the Scook cooking school in Valence, then in the edition of creative recipes, easy and accessible in the books of the same name. So that you can, at home, in these exceptional times, find these simple recipes for cooking at home with the essentials techniques to their success. I hope you enjoy these cooking tips dedicated to such a beautiful cause: the pleasure of making people happy.

With these recipes, my wish is to enhance eating well, in our daily lives, as we can, with what we have at home of course. These recipes are not imposed, they only offer one more perspective when cooking. Here are the recipes to discover this week: Look at the recipes :

THE FINE PIE OF SMALL VEGETABLES

VEAL "BLANQUETTE"

CREME CARAMEL

The tatin pie

THE FINE PIE OF SMALL VEGETABLES,
YOUNG PARMESAN CREAM

This dish created in 2009, somewhat simplified in this recipe, one of my signatures in cooking, is all above a game: game of chews, game of colors, game offlavors, all on a shortbread and a Parmesan cream creamy. Parmesan cream creamy. This recipe evolves with the seasons, allowing you to play endlessly on the choice of vegetables – the recipe here displays spring greenness and the profusion of colors – and you can opt for a sheep’s bush (unpasteurized) in summer.

parmesan cream
100 g young parmesan
20 cl entire milk
Salt

Shortbread dough

100 g butter

50 g almond powder

100g of flour

3 g salt

1 tsp. 1 tsp lavender

1 egg + 1 yellow for gilding

The vegetables

4 spring onions

1 dash of olive oil

10 cl of vegetable broth +

for finishing

50 g beans

50 g peas

8 green asparagus

100 g gourmet peas

Some

cauliflower

1⁄4 bunch radishes

1 dash of old sherry vinegar

1 garlic clove, peeled and crushed

1 sprig of thyme

Salt

1️⃣ Parmesan cream

Finely grate the parmesan then mix it in a saucepan with the milk. Heat to melt the cheese, then remove from the heat and mix. Filter the preparation with a fine colander to obtain a smooth texture. If necessary, add a little salt. Set aside at room temperature.

2️⃣ The shortbread dough

In an electric mixer, work all the ingredients, except the eggs, until you get a slightly homogeneous, fairly sandy dough. Add the egg and work again, just until the dough forms a ball. Roll out the dough with a roller to obtain a thickness of 2.5 mm, then put in the freezer for 15 min. Preheat the oven to 150 ° C (th. 5). Cut out circles of dough with a cookie cutter. Brush them with the egg yolk in the brush, then bake for 15 minutes of cooking. Remove from the oven and let cool.

3️⃣ Vegetables

Peel and halve the spring onions. Sauté them in olive oil for 2 min and pour in the vegetable broth. Cook the onions gently: they should be tender Set aside. Cook the beans, peas, asparagus and gourmet peas in a saucepan of boiling salted water separately. Count 2 or 3 min approximately for each cooking. Cool the vegetables in cold water, then drain them.

Quickly boil the tops of cauliflower.

Using a mandolin, cut the radishes into thin strips. Soak them in ice water for 10 min to firm them. Drain.

4️⃣ Finishing and dressing

At the last minute, sauté all the vegetables (with the garlic and thyme), except the radishes, in a pan with a little olive oil for 2 or 3 min. Add the vinegar, mix then pour a little vegetable broth. Cook for 1 min. Drain in a colander, place the vegetables in a bowl, remove the garlic, thyme, then adjust the seasoning with a little salt. Place a circle of shortbread dough on a plate. on a plate. Arrange the vegetables harmoniously, sprinkle with radish strips and season with salt and a few drops of olive oil. Coat the vegetables with parmesan cream. Serve immediately.

💡 Advice

Choose a “young” Parmesan carefully, it will melt more easily.

📷 Mickael Roulier

VEAL “BLANQUETTE”
REVISITED

This blanquette contains no fat. It is creamy and lit up with an acid note. The meat is blanched for the first time, in order to remove impurities, and the sauce, to be light and airy, mixes broth, agar-agar, egg white, as well as a touch of mustard and lemon, all in a siphon. Result: a delicate texture that renews the genre.

Veal “blanquette”
600 g veal meat for stewing (shoulder, almost)
1.5 l vegetable broth
1 bouquet garni
1 clove
1 pinch of salt

The siphon sauce
25 cl cooking juices from the blanquette
1⁄2 tsp. agar
1 tsp. strong mustard
1⁄2 lemon juice
1 egg white
fine salt

The vegetables
2 carrots
8 small turnips
4 mini leeks
12 button mushrooms
4 spring onions (or new onions)
1 dash of olive oil
15 cl of veal cooking juices
Coarse salt
Fine salt

Equipment
Skimmer,
fine strainer,
siphon,
1 gas cartridge,
kitchen thermometer (optional)

1️⃣ The blanquette

Cut the meat into pieces about 5 cm square. place them in a saucepan and cover with cold water. Bring to a boil, remove from heat, remove the meat and discard the water. put the meat back in the pan, this time with the vegetable broth, the bouquet garni, the clove and the salt. Bring to a boil then cook for 1 hour at a very low broth, taking care that the meat is always covered with liquid. at the end of cooking, remove from heat. keep the meat warm in the cooking juices so that it does not dry out.

2️⃣Siphon sauce

in a saucepan, heat the cooking juices with the agar-agar. Bring to a boil then remove from the heat. strain with a fine strainer, let cool, then add the mustard, lemon juice and egg white. Salt lightly. pour the preparation into a siphon and place it in a container of warm water, in a double boiler (the water should be at 50 ° C, if you have a thermometer).

3️⃣ Vegetables

Peel and cut the carrots into rings, a little beveled if possible. Wash the leeks and peel the small turnips and the mushrooms (cut their stems). cook all the vegetables (except the mushrooms) separately in boiling salted water for about 5 or 6 minutes. drain them then immerse them in a bowl of cold water to stop cooking and fix their color. drain them again.
before serving, cook the button mushrooms in a frying pan over a low heat, with a dash of olive oil, for 5 min. add the other vegetables, cook for another 3 min, then pour a little cooking juices. Let cook 3 or 4 min. Take it off the fire. adjust the seasoning and keep warm.

4️⃣ Finishing and dressing

Close the siphon and engage a gas cartridge. drain the hot pieces of meat and then distribute them on a plate. harmoniously place the different vegetables on top. finish by depositing the sauce using the siphon. Serve immediately.

💡Variant without siphon

Melt 40 g of butter in a saucepan then add 40 g of flour. Cook 2 or 3 min over low heat, stirring constantly. For 50 cl of cooking juice over it, mix well and bring to the boil. Cook 2 or
3 min, then add 5 cl of liquid cream. Salt lightly.

📷 Mickael Roulier

CREME CARAMEL
WITH MUSCOVADO SUGAR

Here is the real Muscovado sugar caramel cream, unrefined sugar with a licorice taste, to obtain a darker caramel … Here we find the royal appliance, sweet version. The importance of cooking must be emphasized so that the custard remains trembling and thus retains all its smoothness, before freezing delicately.

Muscovado caramel
100 g sugar
100 g muscovado sugar or caster sugar or brown sugar if you don’t have
7.5 cl of water

CREME CARAMEL
1⁄2 vanilla pod
50 cl whole milk
2 whole eggs
2 egg yolks
100 g sugar

Equipment
6 baking pans or ramekins,
kitchen thermometer,
hand whip,
little ladle

1️⃣ Muscovado caramel

In a saucepan, combine the two sugars and the water. Bring to a boil then cook over medium heat. Meanwhile, place the baking molds in front of you. Immerse the thermometer in the boiling sugar: when the temperature reaches 160 ° C, remove the pan from the heat. immediately pour a layer of about 2 cm of caramel into the molds, then let cool.

2️⃣ La crème caramel

Cut the half vanilla pod in half lengthwise. scrape the inside with a small knife to collect the small black seeds. dans une casserole, faites bouillir le lait avec la vanille et ses graines.
in a saucepan, boil the milk with the vanilla and its seeds. in a bowl, quickly mix the whole eggs, the yolks and the sugar with a hand whisk. gradually pour in the hot vanilla milk, then mix with the hand whisk. Preheat the oven to 160 ° C (th. 5-6).

3️⃣ Cooking, finishing and presentation

Remove the half vanilla pod. delicately, with a small ladle, fill the caramelized molds with the egg cream, place in a plate with high edges, then pour a little hot water into it, almost at the height of the molds, to make a double boiler. bake for 15 to 20 minutes of cooking, depending on the size of the molds. In order not to be mistaken, look at the consistency of the cream: it must have coagulated but must remain trembling, and above all not harden too much. Remove the mussels from the oven and double boiler, then place them in the refrigerator for at least 2 hours. Serve chilled!

💡Council

You can prepare these caramel creams well in advance and leave them in the refrigerator until you are ready to taste them. Indeed, it is very cold that they are irresistible.

📷 Mickael Roulier

The Tatin Pie
TONKA BEAN

If the Tatin sisters left us this delight, I revisit it with the Tonka bean, for warmer and more enveloping flavours. To make a success of this cake is to take the time to preserve the apples until they are caramelized, in order to develop all their aromas, and this thanks to a soft cooking, all this on a fine and light puff pastry…

Variation | If you don’t have tonka beans, use a dash of cinnamon.

THE PUFF PASTRY
300 g flour
5 g salt
250 g butter
15 cl of water

Caramelized apples with
tonka bean
80 g butter
1 kg of apples
100 g sugar
1 lemon
1 tonka bean

Equipment
22 cm mould,
rolling pin, grater

1 Puff pastry

Weigh the ingredients of the recipe. Cut the butter into large cubes and leave it at room temperature for 15 minutes. In the bowl of an electric mixer, combine the flour, salt, butter and water. Mix the ingredients with the hook to obtain a non-homogeneous dough: the butter cubes should not be completely incorporated, they remain visible in the dough. Put the dough on a floured work surface. Put the dough on a floured worktop. Form a ball with your hands. Flour the ball. With a rolling pin, roll out the ball to form a long strip 1 cm thick. Fold this strip on itself in three. Rotate the dough a quarter turn on itself and spread it again, as before. Put the dough in the fridge for 15 minutes. Repeat these operations twice more, without forgetting to put the dough in the fridge between each spreading. Each time you fold the dough, you “give the dough a turn”: for each given turn, make a mark on the dough to remind you where you stand.

2 Caramelized apples with tonka bean
Melt the butter in the pan over medium heat. Peel the apples, cut them in half, remove the heart and seeds. Place the apple halves in the mould by tightening them well so that the bottom is completely covered, without leaving any free space. Sprinkle the apples with the lemon juice. Spread over the apples sugar with the finely grated tonka bean, as evenly as possible. Place the mould on a very low heat. During baking, turn the mould regularly so that the apples caramelise perfectly and evenly. This process takes about 50 minutes to 1 hour. Then remove the mould from the heat.

3️⃣ Cooking, finishing and presentation

Preheat the oven to 200 °C (th. 6-7). Meanwhile, spread the puff pastry and form a circle corresponding to the size of the mold. Remove from heat, cover the apples with puff pastry, put in the oven and cook for 15 to 20 minutes. At the end of cooking, the pastry should be light blond, but no more. Stop cooking by soaking the bottom of the mould in a basin of cold water (without wetting the dough). Leave the caramel to cool for 30 minutes. To unmould the Tatin tart easily, warm the bottom of the tin over a fairly high heat for a few moments to soften the caramel. Turn the tart over onto a serving dish and serve.

Variation | If you don’t have tonka beans, use a dash of cinnamon.

📷 Mickael Roulier