Week’s menu

April 6 – April 12

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 eggs
4 extra-fresh eggs
1 dash of vinegar

Béchamel sauce
40 cl whole milk
40 g semi-salted butter
40 g flour
Grated nutmeg
Fine salt

The filling
400 g fresh spinach
20 g semi-salted butter
1 dash of olive oil
1 clove of garlic
Fine salt

1️⃣ The eggs
Cook the “soft” eggs: plunge them for 6 minutes in boiling water with vinegar. at the end of cooking, drain the eggs with a skimmer and plunge them into a bowl of ice water, then remove the shell.

2️⃣ Béchamel sauce
Bring the milk to the boil in a saucepan. In another saucepan, melt the butter over low heat, without coloring, then add the sifted flour with a fine sieve. cook the butter-flour mixture for 2 min to cook the flour well. Pour in the very hot milk, little by little, taking care to boil the sauce briefly with each addition of milk (to avoid lumps). Salt lightly, then add a little grated nutmeg. Take it off the fire.

3️⃣ The filling
Stalk and wash the spinach. Drain them. In a frying pan, heat the butter and oil. add the clove of garlic peeled and just crushed with the dish of a knife, then the spinach. Salt and cook for 3 or 4 minutes. Remove from heat, allow to cool and set aside. remove the garlic clove.

4️⃣ Finishing and presentation
Preheat the oven to the broil position. in ramekins, divide the cooked spinach. Place a shelled soft-boiled egg on top, then cover with béchamel sauce using a tablespoon. finish by sprinkling with grated Beaufort cheese and put in the oven. Let it gratinate for 5 minutes. Remove from the oven and serve hot.

💡Council
Here, the spinach has “fallen” out of the pan, i.e. cooked without water. This way, they keep all their flavour.

Spring vegetables
8 baby carrots
8 mini leeks
8 spring onions (or spring onions)
100 g shelled peas
20 g butter

The finish
1 branch of tarragon

2️⃣ Vegetables
Prepare the vegetables: peel the carrots, wash the leeks and onions. Cook them separately in a pot of boiling salted water for about 5 minutes, then cool them in iced water to preserve the colours. Drain them.
A few minutes before eating, assemble the vegetables in a frying pan. Add some of the cooking juices from the meat and the butter and bring to the boil. Add a little salt and leave to cook for 3 or 4 minutes so that the juice thickens a little and coats the skin.
the vegetables.

3️⃣ The sauce
Filter the navarin cooking juices through a fine strainer, bring it to the boil in a saucepan and let it reduce slightly to concentrate. Adjust the seasoning by adding a little salt. If the sauce is not thick enough, reduce it to the desired consistency.

4️⃣ The presentation
Place the cooked meat and vegetables in the sauce. Heat a little, stir gently to distribute the ingredients evenly (especially without boiling), sprinkle with finely chopped tarragon and serve the navarin immediately.

Equipment
Mixer