Week’s menu

4 – 10 May

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 lamination
1 sheet of puff pastry spread
1 egg

Sweetbread and garnish
250 g sweetbreads
1 dash of vinegar
200 g button mushrooms
100 g spring onions
20 g butter
15 cl vegetable stock

Poultry cream with lemon
20 g butter
20 g flour
25 cl reduced chicken stock (boil 40 cl of stock to obtain 25 cl)
2.5 cl liquid cream
1⁄2 lemon juice + 1 zest
salt flower

2️⃣ Sweetbread and garnish
Poach the sweetbreads for 3 minutes in boiling water with vinegar. Cool them with cold water. Place the sweetbreads on a plate, place another plate on top, then a weight, and keep in the refrigerator for 1 night. The next day, peel the sweetbread by removing, by hand, the membranes covering it. break it up into pieces and set it aside. Peel the spring onions and cook them in butter over low heat for 2 or 3 minutes. Pour in the vegetable stock and cook for another 10 min. at the end of cooking, the onions must be melting. Set aside. Peel and finely chop the mushrooms. Sauté them in a frying pan with a dash of olive oil for 4 or 5 min. season with salt and set aside.

3️⃣ Poultry cream with lemon
In a saucepan, melt the butter, add the flour. Cook for 2 min with stirring, pour in the chicken stock. Bring to the boil, then add the cream, lemon juice and zest. adjust the seasoning. Strain the sauce through a fine sieve. Set aside, warm, without boiling.

4️⃣ Finishing and presentation
In a frying pan, brown the sweetbread pieces in butter for 5 min. add the drained onions, mushrooms and sauce. make it simmer without letting it boil. Place the puff pastry bites on the plates. with a tablespoon, fill them with the sweetbreads and then the filling. finish generously with gravy. Cover the bites with the “hats” and serve immediately,
to prevent the puff pastry from getting soggy.

💡Council
Take the time, one day, to prepare the puff pastry and cut out the bites. Freeze them. When the day comes, all you have to do is cook them and prepare the filling.

Ravioli dough
500 g flour
10 g salt
16 egg yolks
1 dash of olive oil
1 tsp. white vinegar

Lamb confit
1 white onion
1 nice knob of butter
1 dash of olive oil
1/2 boneless shoulder of lamb
(about 600 g)
50 cl vegetable stock
1 sprig of thyme
1 sprig of laurel
1 clove of garlic
1 sprig of fresh mint
salt, freshly ground pepper

Crushed zucchini
2 nice zucchini
1 dash of olive oil
10 cl vegetable stock
the peel of an untreated lemon
fine salt

2️⃣ The lamb confit
Peel and finely chop the onion. In a pressure cooker, heat the butter and olive oil over medium heat. Add the onion, cook for 2 to 3 minutes without letting it brown, stirring well. Generously season the shoulder with salt and pepper and then brown it over a higher heat with the onion. Then pour in the vegetable stock and add the thyme, bay leaf and peeled garlic. Close the pressure cooker, bring to the boil and insert the valve. Cook under pressure for 40 minutes from the hissing of the valve. Remove from the heat and allow the pressure in the pressure cooker to slowly decrease. collect the meat and filter the cooking juices through a strainer. Shred the meat with a fork and put it in a salad bowl. Add some of the cooking juices and the finely chopped mint, mix. Add salt and pepper if necessary, then set aside in a cool place.

3️⃣ Zucchini squash
Wash and then cut the zucchini into quarters, lengthwise. Slice them thinly. In a saucepan, cook the courgettes with the olive oil for about 3 min. Salt. Pour in the vegetable stock and bring to the boil. When the broth has evaporated and the courgettes are cooked, remove the pan from the heat. Crush the courgettes with a fork then add the grated lemon zest and salt. come out of the fire, taste, salt and pepper.

4️⃣ The making of tortellini
Place a round of dough on the dry worktop and then a teaspoon of lamb confit in the centre. Wet the rim of the dough with a brush and then fold the dough over itself to enclose the filling and form a half-moon shaped raviole. Finally, bring the two ends of the half-moons together to form the tortellini.

5️⃣ Cooking tortellini
Cook the tortellini in a pot of boiling salted water for 2 to 3 minutes. At the end of cooking, drain them with a skimmer so as not to break them. In a salad bowl, mix them very gently with the stock and butter.

The presentation
Carefully place the crushed courgette 1 or 2 cm high in the round cookie cutter on a plate. Remove the cookie cutter. Repeat this operation for the other plates. Place the hot cooked tortellini on top.

Rhubarb compote
350 g rhubarb
Vanilla custard 35 g caster sugar
The juice of 1⁄2 lemon
1⁄4 of tarragon bunch

The shortbread
40 g semi-salted butter
18 g brown sugar
55 g flour
1 g baking powder
10 g potato starch

The white chocolate espuma
110 g white chocolate
125 cl whole milk
5 g sugar
100 g liquid cream

The bread
1 round surprise bread, not too big
Smoked tea butter and crispy radishes
50 g semi-salted butter
1⁄2 tsp. smoked tea
10 radishes
Fine salt

Green Szechuan and Parmesan Butter
50 g semi-salted butter
1⁄2 tsp. green Szechuan pepper
10 shavings of young parmesan cheese
Saffron and tomato butter
50 g semi-salted butter
1 pinch of saffron powder
1 tomato
Fine salt

Green anise and cucumber butter
50 g semi-salted butter
1⁄2 tsp. green aniseed
1 cucumber
Fine salt