Veal Paupiette in Porcini White Wine Sauce

Ingredients :

- 6 Veal Paupiettes
- 2 Glass of White wine
- Bacon
- Sliced Porcini Mushrooms
- Thyme
- Bay tree leaves
- Green olives
- 2 Tablespoon of flour
- 3 Glass of water
- Salt and pepper


Preparation :

- Brown the Paupiette inside of a casserole dish and add salt and pepper. Set them aside.

- In the same casserole dish, brown the mushrooms, and chopped bacon.

- 5 Minutes later, add the flour, the white wine, the water, and the olives. Stir well and add the Paupiette inside the pan.

- Add the bay tree leaves and the thyme, stir well, put the heat on low and let it cook for 45 Minutes.

- Add salt and pepper. You can replace the thyme by parsley, or cilantro depending on your taste.

Paupiette de Veau

Ingredients for Paupiettes :

- 5 thin veal escallops
- 5 thin bards of Lard (you can also use bacon)
- 120 gr of sausage meat
- 40 gr of mushrooms
- Parsley
- 1 Egg yolk
- 1 Slice of bread
- 10 cl of milk
- 1 Garlic clove
- Cooking string


Preparation :

- Soak the bread into the milk for 10 minutes, then take it out and make crumbs with it.
Crush the garlic clove.

- For the stuffing, in a bowl, mix the following ingredients together : Sausage meat, mushrooms, milky bread, chopped parsley, the crushed garlic clove and the yolk, add salt and pepper.

- Put some plastic wrap on the escallops and smash them using a little pan in order to make them as thiner as possible.

-  Put some stuffing in the center of each escallops and close the escallops toward the center, roll a bard of lard or a slice of bacon around them and close them good using some cooking string.

- Now you can put them in the freezer to use them for a recipe, or in the fridge if you want to cook them right away.

We'll cover some recipes soon for those.

Home made Raviole du Royans

I don't think it is easy in America and in other continents than the European one, to find french products. You can, but you need to search a loooong time. So I will every time it is possible, put the recipe of a base just so you can cook what you can being in a other country than France.

As I recently published a recipe using Raviole du Royans, I will now give you the recipe of themselves and link my other recipe to this one.

Those are really easy to make, but they may ask a little bit of your time.
Just don't forget that after you made them, you can easily store them in the freezer for when you'll cook them.

Ingredients :

(you can multiply the quantities if you want more of them to store them in the freezer)

Dough :

- 6 eggs 

- 600 gr of flour

Stuffing :

- 2 fresh tome cheese

- 2 bouquets of parsley

- 250 gr of swiss cheese

- 125 gr of butter

- 2 Yolks
- Salt and pepper


Preparation :

In a big bowl, mix the eggs and the flour together to create a ball of dough. Set it aside.

Chop the parsley very finely and quickly cook it in a frying pan with the butter.
When done, set aside the heat and add the eggs yolks, pepper, the tome cheese, the ground swiss cheese and salt.
Mix all the ingredients very well together and avoid lumps as much as possible.
Now set the stuffing aside for an entire day in the fridge.


Now, the best is to use a simple ravioli maker. You can find one easily on the internet and they are not really expensive either.
Form 2 balls of dough with the dough that you previously set aside.
Spread one of them on a simple ravioli maker. Using a pastry bag, form little balls of stuffing in the middle of every hole (that you can see from the ravioli maker through the dough), cover with the second dough, with your fingers, press between the holes to avoid the stuffing to spread incorrectly when you'll roll the dough out at the end.
Roll all the preparation on the ravioli maker a good time so the 2 doughs are well integrated with each other.

The Ravioles will detach with the cooking.

Cook them fir 3 minutes inside of boiling stock.

French rolls eggplant goat cheese

Ingredients :

- 3 big eggplants

- 6 slices of jambon de Bayonne (french prosciutto)

- 1 Stick of goat cheese

- Fresh herbs (I like basil very much)

- Olive oil

- Herbs of Provence

Preparation :

Let's cook the eggplants ! Put some oil inside a baking pan. Salt and pepper, and add some herbs of Provence. Place the eggplants cut into 2 halves (back facing up). Pour a little bit of olive oil on top.

Bake in an oven preheated at 160ºC during an hour and turn the eggplants from time to time. When done, place the eggplants in the fridge for the night.

The day after, spread the goat cheese on the faces of the eggplants. 

Don't salt, just put some pepper and some fresh herbs. Roll each pieces into the prosciutto, cut each one of them into 2 pieces.

Dress them with a nice salad.

Pate Feuilletée inversée

For 500 gr of dough (1st one) :

- 30gr of pastry flour (T45 Flour)

- 30 gr of bread flour (T55 Flour)

- 160 gr of room temperature butter

2nd one :

- 75 gr of pastry flour (T45 Flour)

- 75 gr of bread flour (T55 Flour)

- 1 teaspoon of salt

- 50 gr of butter 

- 10 cl of water

- 1/4 teaspoon of alcohol vinagar

Preparation :

Mix the flours and the butter of the 1st dough in a big bowl until you form a ball. Roll it out in a round shape of 2 cm thickness. Put it in a cellophane in the fridge for 2 hours.

Now for the other dough, mix all the ingredients together and add water little by little until the dough is well uniform but not too soft and too moist. Roll it out in square shape of 2 cm of thickness. Put it in cellophane and in the fridge for 2 hours.

Roll the 1st dough out onto 1 cm of thickness. Maybe you will need it to get it to take a room temperature before (it is maybe too hard when you take it out of the fridge). Place the second dough in the center of the 1st one and fold the 1st dough over it (the 2nd dough shouldn't be visible anymore).

Spread the 2 dough using your hand and then roll them out with a pin. Form a rectangle 3 times longer than large. Fold the 2 border towards the center (they should meet together, not be one on top of the other). Fold the dough in 2. Lightly flatten the dough put it in cellophane and in the fridge for 2 hours.

Take the dough out, place it so the folding is on the left side. Flatten it with your hand to soften it a little. Roll it out in a rectangle shape (a second time) 3 times longer than large. Fold the 2 border towards the center and fold it in 2. Put it in Cellophane and place it in the fridge for 2 hours.

Take the dough out, and again, place it so the folding is on the left side. Flatten it with your hand again.

Roll it out for the third time, in a rectangle shape 3 times longer than large. Fold this time the two border, one on top of the other.

You should have a square. 

Put it on cellophane and place it in the fridge for 2 hours. 

It is now ready to be used. When you will roll it out for using it, use your hands before, to soften it. Put it on a wax paper on an oven grill, poke holes in it with a fork and put it in the fridge for 1 to 2 hours.

After cooking, it is a delicious and very light dough, you can use it to cook pastries (we'll see which ones) and you can use it also for some appetizers, or salted tarts.

Soup of Raviole de Royan with Truffles and Cèpes

Ingredients :

- 1/2 litter of duck stock

- 200 gr of Cèpes (mushroom used a lot for french cooking) 

- 100 gr of fresh Truffles (luxirious mushroom in French Gastronomy)

- 150 gr of Ravioles du Royans

- 40 gr of butter

- 2 Tablespoon of Olive Oil from Nyons (if you can have some from this city)

- Salt Pepper

Preparation :

Prepare a duck stock with the bones of one whole, 2 onions , 2 carrots, 1 bouquet garni. Add 2 litters of water and bring it to boil, then reduce and let it cook slowly for 2 hours with a lid on. When done, pass it all in a sieve. 

Cut the Cèpes and brown them inside of some olive oil during 3 minutes.

Add he duck stock and let it all cook for 20 minutes on low heat. Add the butter, salt and pepper.

Add the Ravioles de Royan and let it cook during a minute with 2 big tablespoon of Olive Oil of Nyons. 

Dress the soup inside of the bowls, add 3 little slices of truffle on top of each one.

Delicious !

Florentins

Florentin is a delicious pastry that can be easily found in most french boulangeries.
I remember when I was young, I always use to beg my parents to stop at that very special boulangerie whose Florentin were exceptionally delicious.

I never lost the love for them and when I met my husband, who was American, I introduced him to some Florentins found in a great Boulangerie in Aix-en-Provence, one of his favourite cities of France.

Today, as I live in the US, I learnt how to preparate these, with the products you can find here.
 I am going to share this fantastic recipe with you. Feel free to comment the recipe once you tasted them.

Ingredients (50 florentins) :

- 150 gr whole whipping cream

- 1 Tablespoon of honey

- 100 gr of sugar

- 15 gr of flour

- 50 gr of sliced almonds

- 20 gr of candied fruits

- 200 gr of chocolate (the one you like)

- Little Baking tin with shapes you like

Preparation :

In a pan, cook the whole cream, honey, sugar and flour together until everything is melted.

Add the almonds and the candied fruits. Cook until the mixture begin to brown.

Pour a teaspoon of the mixture into each shape of the baking tin.

With a wet spoon, press on top of the mixture.

Bake for 15 minutes at 180 ºC / 355º F Take out of the oven and out of the baking tin. and set them aside.

Melt the chocolate in the microwave or with a double boiler. Pour a little quantity of chocolate in each shape of the tin and replace the Florentins previously baked. Press them good in order to integrate them well with the chocolate.

Put your baking tin in a fridge or just leave it out for the pastry to cool down and the chocolate to solidify.