We serve a homemade sorbet as a little special treat before the dessert course at The Cook’s Atelier.  This blood orange sorbet is a favorite!

Blood orange sorbet:
From Bouchon, by Thomas Keller
Makes about 1 quart

1 1/2 cups sugar
1/2 cup water
3 cups strained blood orange juice or fresh orange juice (from about 12 oranges)

Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve he sugar.  Transfer to a medium bowl and allow the syrup to cool to room temperature.  Add the orange juice and refrigerate until cold.

Transfer to an ice cream machine and freeze according to the manufacturer’s instructions.

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Gariguette strawberries are the first to appear at the spring market and are perfect for this simple tart.  The pâte sablée recipe is a new favorite from Tartine by Elisabeth M. Prueitt and Chad Robertson.

Strawberry tart:

Pâte sablée
From Tartine Bakery, by Elisabeth M. Prueitte
Makes four 9-inch tart shells or twelve 4-inch tartlet shells

1 cup plus to tablespoons unsalted butter, at room temperature
1 cup sugar
1/4 teaspoon fleur de sel
2 large eggs, at room temperature
3 1/2 cups all purpose flour

Using a stand mixture, combine the butter, sugar and salt and mix on medium speed until smooth.  Add the eggs, one at a time, and mix until smooth.  Stop the mixer and scrap down the sides of the bowl with a rubber spatula.  Add the flour all at once and mix on low speed just until combined.  Be careful not to overwork the dough.

Transfer the dough to a large work surface and bring it together with our hands to incorporate completely.  Divide the dough into 4, shape into 1-inch thick discs.  Wrap well in plastic rap and chill for at least 2 hours or overnight.

Place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/8-inch-thick circle, flouring as necessary.  Lift and rotate the dough a quarter turn after every few strokes to discourage sticking.  Cut out a circle 2 inches larger than the pan.  If using a 9-inch tart pan, starting at one side, roll and wrap the dough around the rolling pin to pick it up.  Unroll the dough over the tart pan.  Carefully ease the dough into the bottom and sides of the pan.  Be careful not to stretch the dough or the sides will shrink during baking.  If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere.  To remove the excess dough, work your way around the edge pinching off any excess dough with your fingers.  Place the pastry shell in the refrigerator or freezer until firm, about 15 minutes.

Preheat the oven to 325 degrees F.

Dock (make small holes) the bottom of the tart shell or tartlet shells using a fork.  Place in the oven and bake for 7 to 10 minutes for a partially baked large shell or 5 to 7 minutes for tartlet shells.  The pastry should be lightly colored and look dry and opaque. Check the shells during baking and rotate the pans if necessary for even color.

For a fully baked shell, bake until golden brown, about 5 minutes longer. Let cool completely on wire racks.

For the pastry cream…
Francois Payard’s Crème Patissiere

1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour

In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil.  Remove from heat, cover, and let steep for 10 to 12 minutes.  Remove vanilla bean.

In a small bowl, whisk together egg  yolks and sugar until light and fluffy, about 2 minutes.  Add flour and continue whisking until smooth.

Slowly pour the hot-milk mixture into the egg mixture.  Whisk until complete smooth and free of lumps.  Return the mixture to the saucepan, and place over medium heat.  Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

Remove the pastry cream to a bowl.  Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming.  Refrigerate until ready to use.

To prepare the tart…

Have the tart shell ready for filling.  Trim strawberries to about the same height.  Fill the tart shell with a layer of pastry cream.  Arrange strawberries in a single layer of the top, placing cut sides down.  Dust with confectioner’s sugar and top with a dollop of soft whipped cream.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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Monsieur Vossot’s filet de canard

Spring is here!

At The Cook’s Atelier, we support the small farmers and artisan producers. Monsieur Vossot is our favorite artisan butcher in Beaune…

Monsieur Vossot’s filet de canard recipe:

4 – 6 ounce duck breast halves, skin lightly scored in a crosshatch pattern
1 teaspoon extra-virgin olive oil
sea salt and freshly ground black pepper

With a paper towel, blot any moisture from the duck breasts.  Season both sides of each breast with a pinch of sea salt and a few grinds of black pepper.

Pour some olive oil into two large ovenproof frying pans over medium-low heat.  (If you have only one large pan, cook the duck in 2 batches).  Add the duck skin-side down.  Move the duck breast every few minutes to help them brown evenly.  As the fat is rendered, carefully, remove the excess.  Be sure to move the pan away from the heat when you remove the fat, since if any fat hits the flame, it will cause a flare-up; tilt the pan, remove the fat with a large kitchen spoon, and transfer it to a metal bowl.  Cook the duck for a total of 20 to 25 minutes until the skin is an even rich brown and very crisp.  The internal temperature of the breast should be about 115 degrees F.  Flip each breast and cook on the other side for about 30 seconds.

Put the duck skin-side down in the oven and cook for about 5 minutes.  The internal temperature should be 125 degrees for rosy medium rare.

Put the duck breasts skin-side down on the cooling rack and let rest for 5 to 10 minutes before slicing.  Taste for seasoning and serve on warm plates.

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Note from Pia: follow Marjorie’s cooking school adventures on instagram & her facebook page – I love her photos!

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Marjorie Taylor’s Spring Menu:

*

Gougères
endive salad with roquette, fava beans, garden radishes
and oil-cured olives
Monsieur Vossot’s filet de canard with Jerusalem artichokes, asparagus, fava beans, young spinach and herbs
Orange sorbet
Strawberry tartlet with soft cream

*

Gougères recipe:
Makes about 30 1 1/2-inch hors d’oeuvres

Gougères are the perfect little bite served with a chilled glass of crémant from Burgundy…

1 1/4 cups water
10 tablespoons butter
1 teaspoon sea salt
1 cup all purpose flour
5 eggs
3/4 cup Gruyère cheese, grated

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

To make the choux paste, combine the water, butter and sea salt in a heavy saucepan over medium heat until the butter melts and the mixture comes to a full boil.  Immediately remove from heat, add the flour all at once, stirring vigorously with a wooden spoon.  Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan.   Beat the mixture over low heat for a minute or so more to dry it.

Make an egg glaze:  Whisk one of the eggs in a bowl and set aside.  With a wooden spoon, beat the remaining eggs into the dough one by one, beating thoroughly after each addition.  Beat just enough of the reserved beaten egg into the dough until it is shiny and just falls from the spoon.  Beat in the Gruyère cheese.  Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip, and pipe onto the prepared baking sheet.  Brush the tops with the egg glaze and lightly sprinkle the top with a little cheese.

Place the gougères in the oven immediately and bake until they have puffed, are nicely browned, and feel light for their size, about 25 minutes.  These are delicious served warm straight from the oven.  Or, let cool completely, and store in an airtight container for up to a few days, and recrisp in a 350 degree oven for 5 minutes.

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Endive salad with fava beans, roquette, oil-cured olives and garden radishes
Serves 6

This salad is a favorite at The Cook’s Atelier and the ingredients can vary depending on what looks good at the market…

5 Belgian endives, cores removed, separated into spears
1 handful of roquette
1 handful of radishes, thinly sliced
1 cup shucked fava beans
1/3 cup oil-cured black olives, pitted and thinly sliced length-wise
2 tablespoons chervil or flat-leaf parsley leaves
lemon slices (optional)
Parmesan, cut into thin slices using a vegetable peeler
A grind or two of black pepper and a sprinkling of fleur de sel

Lemon vinaigrette:

1 shallot, finely diced
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

In a large bowl, place the shallot, lemon juice and a pinch of salt and set aside for 5 minutes.  Whisk in the olive oil.   Add a few grinds of pepper and taste for seasoning.  Add the endive, roquette, radishes and fava beans to the bowl and toss to gently coat in the vinaigrette.  Arrange the salad on chilled plates, piling it up in the center.  Tuck the lemon slices in and around the salad.  Scatter the chervil and olives over the top of the salad finish with a few slices of Parmesan.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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This apple tart is a classic.  It is not too sweet and the touch of vanilla is perfect.  You can serve this with chantilly cream with a touch of Calvados, or a spoonful of creme fraiche with a little vanilla, or of course, homemade vanilla ice cream. Bon appétit…

Apple tart
Serves 6 to 8

1 recipe pâte sucrée (recipe follows)
3 Golden Delicious apples, peeled, cored and sliced into even 1/8 inch slices
2 tablespoon unsalted butter
2 tablespoons sugar

for the apple puree:

3 Golden Delicious apples, peeled cored and diced
1 vanilla bean pod, split lengthwise
2 tablespoons sugar
2 tablespoons butter

Preheat the oven to 375^o

Line the tart pan with the pâte sucrée.  Prick the bottom with a fork and line the shell with parchment paper. Fill the lined tart with dried beans or pie weights and bake for 15 minutes until the edges are set and lightly browned.  Take the tart out of the oven and carefully remove the parchment paper and dried beans.

To make the apple puree, put the diced apples, vanilla bean pod, sugar and butter in a saucepan with 3 to 4 tablespoons of water.  Cook gently, stirring often until soft, adding more water if necessary, for about 10 to 15 minutes. Using the tip of a knife to scrape the seeds out of the vanilla bean, the discard the pod.  Transfer the mixture to a food mill or mash with a fork until smooth.

Heat the butter in a sauté pan and gently sauté the apple slices to coat them in the butter until just softened.

Spread the puree evenly in the partially baked tart shell.  Carefully arrange the apple slices in a neat circle around the edge, they should be tightly overlapping but not squished together.  Depending on the size of your tart pan and the apples, you can repeat to create an inner circle or just fill in the center in a decorative patter.  Sprinkle over the sugar.

Bake in the preheated oven until just browned and tender, about 25 to 30 minutes.  Serve warm or at room temperature.

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Pâte sucrée
Makes enough for 2 tarts

1/4 cup heavy cream
2 large egg yolks
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
A pinch of sea salt
8 ounces unsalted butter, cut into pieces

Whisk the cream and the eggs together in a small bowl and set aside. In a large bowl, combine the flour, sugar, salt and butter.  Using your fingers, incorporate the butter until you have a coarse meal.  Gradually add the cream and yolks, and mix until just combined.  Be careful not to overwork the dough.  Bring the dough together with your hands to incorporate completely.  Divide the dough in half, shape into disks, and wrap one of them to freeze and use later.

If the dough is soft, put it into the refrigerator for a few minutes prior to rolling. Place it on a lightly floured work surface, and sprinkle with a little bit of flour. Roll it into a 1/4-inch-thick circle, flouring as needed. Started at one side, roll and wrap the dough around the rolling pin to pick it up.  Unroll the dough over the 9-inch tart pan.  Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking.  To remove the excess dough, work your way around the edge pinching off the excess dough with your fingers.  Chill for 1 hour before baking.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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This Winter market salad is one of my all time favorites.  I’ve been making it for years, but not sure where I may have seen the inspiration for it.  It is my “go to” salad in the fall and winter months.  I love the combination of the Roquefort with the pears.  Heaven…

Winter market salad

1/4 cup walnuts, toasted
2 Belgian endives, cores removed, separated into spears
1 head of radicchio, torn into pieces
2 D’Anjou pears, cored, and cut into eights
1 bunch watercress, rinsed and leaves removed
1/4 pound of Roquefort, crumbled

Vinaigrette:

1 shallot, diced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and freshly ground pepper to taste

-Preheat the oven to 375^o degrees.

-Toast the walnuts on a baking sheet 8 to 10 minutes, until they smell nutty and are a light golden brown.  Remove them from the oven, when they have cooled, chop them coarsely and set aside.

-In a large bowl, add the shallot to the vinegar and let set aside for 10 minutes. Whisk in the olive oil and add the salt and pepper to taste. Add the endive, radicchio, pears and watercress to the bowl and toss to gently coat in the vinaigrette.  Add the blue cheese and walnuts and toss. Season with salt and few grindings of black pepper and serve on chilled salad plates.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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As a cook,  I am inspired by the markets and particularly the small artisan producers.  For example,  I work closely with my neighborhood butcher for each week’s menu and I get my produce from my favorite, small producers at the local market in Beaune on Saturday or Wednesday.  On Fridays, I’ll visit Madame Loichot’s potager to gather the ingredients for “dinner for the cook”. Today I am sharing my next recipe from the autumn menu, Rôti de veau. Bon appétit…

Rôti de veau
Inspired by Bouchon, by Thomas Keller and A platter of figs, by David Tanis
Serves 6 to 8

One 4 1/2-pound veal top round roast
Sea salt and freshly ground black pepper
1 large bouquet of basil (about 2 ounces)
2 heads garlic, separated into cloves but skin left on, smashed
1 1/2 bunch thyme sprigs (about 3 ounces)
olive oil
3 tablespoons butter

-Trim away any sinew, silver skin from the meat.  Season lightly on all sides with salt and pepper.  Remove the basil leaves from the stems.  Lay a large piece of plastic wrap on the counter.  Distribute half of the basil leaves, one-quarter of the garlic cloves, and one-third of the thyme over the plastic.  Place the roast on the top and distribute the remaining basil, another quarter of the garlic cloves, and half of the remaining thyme over the top of the meat.  Tightly wrap the plastic around the meat and refrigerate for 24 hours.

To roast the meat…

-Preheat the oven to 350 degrees.

-Unwrap the roast and place it on a cutting board.  Remove and discard any herbs or garlic clinging to the meat.  Tie a piece of kitchen twine around the center of the roast, then, moving outward from the center to each end, tie the roast at about 1-inch intervals.

-Season the roast generously with salt and pepper, pressing the salt and pepper into the meat, and let rest at room temperature for 30 minutes.

-Heat a thin film of olive oil in a large heavy ovenproof skillet over high heat.  Add the butter, then add the roast and lightly brown on all sides.  Baste the meat from time to time with the oil and butter by tilting the skillet and using a large spoon.  When the roast is evenly browned, after about 5 minutes, add the remaining thyme and garlic to the skillet.  Baste the meat with the butter and arrange the thyme over it.

-Transfer the skillet to the oven and roast for 50 to 60 minutes, or until an instant-read thermometer inserted in the center of the meat registers 140 degrees F.  Remove the skillet from the oven and remove the roast to a cutting board to rest for about 10 minutes.

While the roast is out of the oven and resting, pour off the fat from the skillet.  Add a little water or white wine and scrape up the roasty bits from the bottom of the pan to make the white wine jus.  Taste for seasoning.

For the mushrooms:

1 pound chanterelle mushrooms
2 tablespoons unsalted butter
2 shallots, finely chopped
1 cups dark chicken stock, preferably homemade

Melt the butter in a saucepan.  Slowly sauté the shallots in the butter, stirring occasionally, until light browned.  Turn up the heat and add the mushrooms, salt and pepper.  Stew the mushrooms with the shallots for a minute or two, then add the chicken stock and simmer for 5 minutes, until mushrooms are tender.

To serve:

Slice the meat, arrange it on a platter, and spoon over the white wine jus and mushrooms.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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Hello, I’m Marjorie and I am the cook in The Cook’s Atelier.  The Cook’s Atelier promotes sustainable France through hands-on cooking classes, market tours and field trips to local artisan producers. I am a big believer in real food, made from scratch and take pleasure in cooking every day.

When the weather is warm, I plant herbs in my window boxes and throw open the windows so I can hear the people bustling below on their way to the morning market.  In the height of the season, I’m busy making confiture and preserving to save a little taste of summer for when the chill sets in.  In the autumn and winter months, there is always something simmering on the back of the stove; a pumpkin soup or some homemade chicken stock, and a fire in the fireplace to keep cozy when it’s snowy and gray outside.

This roasted cauliflower soup that I am sharing with you today is adapted from Ad Hoc, by Thomas Keller.  The recipe in the book is absolutely lovely.  I just decided to roast the cauliflower in the oven because I love roasted cauliflower. Bon appétit…

Roasted cream of cauliflower soup
Inspired by Ad Hoc at Home, by Thomas Keller
Serves 6

2 heads cauliflower (4 to 5 pounds total)
4 tablespoons (2 ounces) unsalted butter
3/4 cup coarsely chopped onion
3/4 cup coarsely chopped leeks (white and green parts only)
1/4 teaspoon yellow curry powder or Madras curry powder
Sea salt
2 cups milk
2 cups heavy cream
2 cups water
Extra virgin olive oil
Freshly ground black pepper

-Preheat oven to 375 degrees.

-Remove the leaves from the cauliflower, and cut out the core.  Trim off the stems and reserve them.  For the garnish, trim 2 cups florets about the size of a quarter and set aside.

Coarsely chop the remaining cauliflower and stems into 1-inch pieces so that they will cook in the same amount of time.  You need 8 cups of cauliflower (reserve any extra for another use).

-Melt 3 tablespoons of the butter in a large Dutch oven over medium heat.  Add the onion, leeks, curry, and coarsely chopped cauliflower, season with 2 teaspoons sea salt, cover with a parchment lid (just parchment cut the size of the Dutch oven with a hole cut in the middle so the steam can escape) and roast, stirring occasionally, until the vegetables are almost tender, about 20 minutes.  Remove from the oven and discard the parchment lid.

-Pour the milk, cream, and water and bring to a simmer on the top of the stove over medium-high heat.  Simmer for 30 minutes, skimming off the foam from time to time.

-Working in batches, transfer the cauliflower mixture to a blender (leave an opening in the lid for the steam to escape).  Carefully, begin pureeing the cauliflower on the lowest speed and blend, slowly increasing the speed, until smooth and velvety.  Check the seasoning and add more salt if needed.  Transfer to a large saucepan and keep warm.

-Melt the remaining 1 tablespoon of butter in a medium frying pan over medium-high heat, swirling the pan occasionally, until the butter turns a rich golden brown.  Add the florets and sauté until a rich golden brown.  Set aside.

To serve, reheat the soup.  This is a thick soup, but if it seems too thick, add water to thin it to the desired consistency.  Taste for seasoning. Pour the soup into a warm serving bowl or soup tureen.  Top each serving with a few cauliflower florets.  Drizzle with olive oil and sprinkle with pepper.

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Recipe from Marjorie Taylor, The Cook’s Atelier

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Pia here, popping my head into the (blog)house kitchen to let you all know that Yvette’s cookbook called HOMEMADE will be hitting the shelves in August and I am soooo excited about it! Yvette has been working tirelessly on it for the past few months and I have been fortunate to see snippets of her work along the way. Not only has she written all the recipes, styled all the shots, and designed the whole book, she has also done all the illustrations. She’s a champion. And I’m a very proud friend.

I’m also excited to let you know that bookstores around Holland are now stocking a free mini booklet of Yvette’s upcoming book! How cool is that? Below is a sneak peek of what’s inside the sneak peek booklet, check it out…

Yvette’s husband photographer Oof Verschuren took all the gorgeous photographs, click here to see bigger shots of the booklet on Yvette’s blog.

Okay, that’s my (blog)house kitchen news. Over and out.

xx

PS oh! and yes, I meant to tell you, it IS all in Dutch. But who knows, perhaps there will be an English version to follow.  Maybe if we all ask nicely?

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I just posted some photo’s of very dutch recipes with a modern twist on my blog, as I just cooked them for a dutch magazine called Margriet.

Pia really liked them and asked me to translate a recipe for you to read here in her kitchen. So of course I’m more than happy to do that.

These are little semolina puddings, that we treated as ‘Creme Brulée’. Semolina pudding is a quite old fashioned Dutch dessert. Usually it’s served with a red berry sauce. Now I liked this one, it had a kick to it, that came from the star anise: a spice I particularly like. Well here it is, do try it, it was delicious!

Spicy Semolina Crème Brûlée
For 4-6 people (depending on the size of the dishes)

Preparation Time: 20 minutes

500 ml liters milk (about 2 cups)
200 ml cream (about 1 cup)
1 / 2 vanilla pods, cut open and with the seeds scraped out
1-2 star anise (and more to garnish)
1 lemon (preferably organic), grated
75 g semolina
50 g sugar + extra for the crispy top

Tools needed: small heat resistant dishes or cups, crème brule burner… torch – burner ? Or a good grill.

Pour the milk and cream in a saucepan. Add the vanilla (pod and seeds), star anise and grated lemon. Heat just up to the boilingpoint and then allow to simmer on low heat for about 15 mins. Remove vanilla pod and star anise. Sprinkle the semolina in and the sugar, stir well. Bring to the boil.
Let the mixture stand over low heat, stirring regularly, until the pudding is as thick as custard. Pour the semolina pudding in the dishes and allow to set, put it in the refrigerator to cool completely.
Just before serving, sprinkle with sugar and heat it up with a crème brûlée burner for a crispy caramel top. Garnish with star anise and serve immediately.

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credits: Saskia van Osnabrugge took the photographs and Judith Baehner was the prop stylist.
Gees van Asperen wrote the recipe and I cooked it.

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Hi All!

Long time no see, you might have thought. Yes, true: I have been busy. Busy with a lot of things, but most of all with my book! Yey, you have read that right, I am going to work on quite a huge volume, so I will be found behind my computer and at the drawing board more and more these coming months. I’m really looking forward to that. I will post some exercises I’m doing now and then. Everything must be practiced of course. So you will be my guinea pigs, if you like!
I’m so lucky to have a boyfriend who is the wonderful photographer Oof Verschuren. He took the picture and I cooked this recipe as I am trying to lose some pounds (which is not working by the way, I don’t know how Pia can indulge herself on all that chocolate all the time and still stay so pretty and slim). Anyway, I was looking for something light, but also fit for Autumn and filling enough for a dinner, without being too heavy, with potatoes and so on. This is one of my all time favorites, my mum used to make it in Ireland, It’s quite old fashioned, but I think good things survive time and still stay on top! I combined the dish with Gremolata, a classic Italian ‘pinch of parsley’, which goes very well with the meat.
Hope it gets you cooking too.
have fun,

Yvette

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