The Cook's Atelier

The Cook's Atelier 2013 Internship

The Cook's Atelier is looking for an intern.  Actually, two.  One for the spring and one for the autumn session. The internship will include everything from kitchen prep, service and clean up during the cooking classes, administrative duties and helping us with our potager.  Heck, we might even ask you to help with the kids!   The position requires 35 to 40 hours of work per week in exchange for accommodations in Beaune.  For the right candidate, it is a great opportunity to learn a ton and be exposed to the day-to-day operations of The Cook's Atelier. This is an unpaid internship.  

 

Here’s a sample of the typical duties at The Cook’s Atelier:

• Kitchen prep work in preparation of cooking classes
• Restaurant style service during cooking classes and private dinner parties
• Clean up after cooking classes and private dinner parties
• Work in our potager (kitchen garden)
• Errands and tasks related to the cooking classes (i.e. a trips to the florist, ironing of aprons and napkins, recycling etc.)
• Some administrative duties
• Participation of bi-monthly deep cleaning of the atelier
• Help with the children (Luc is 18 months and we have a little girl arriving in April!)
• Oh, did we mention, plenty of dishes!

Please note, this is not a cooking school for the intern.  We do not need a cook, photographer or a food stylist.  What we do need is someone who is up for an adventure, someone who is a self-starter, well organized, willing to get their hands dirty, has a good attitude and is not afraid of doing a ton of hard work! Princesses need not apply.  If we haven't scared you off yet, and you think you might be interested, please send us an email with The Cook's Atelier 2013 Internship in the subject line and tell us why you think you would be a good fit for the position and we'll send you the application.

apple tart

apple tart

serves 6 to 8

1 recipe pâte sucrée

3 Golden Delicious apples, peeled, cored and sliced into even 1/8-inch slices

2 tablespoons unsalted butter

2 tablespoons sugar

 

for the apple purée

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 degrees F.

Line the tart pan with the pâte sucrée.  Prick the bottom with a fork and line the shell with parchment.  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 purée, 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, then 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 purée 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 pattern.  Sprinkle over a tablespoon or two of sugar.

Bake in the preheated oven until just browned and tender, about 25 to 30 minutes. Serve warm or at room temperature with a dollop of crème fraîche or Calvados spiked whipped cream.

 

 

Blanquette de veau

blanquette de veau

Serves 6

From Mastering the Art of French Cooking, by Julia Child

3 pounds veal stew meat cut into 2-inch pieces

5 to 6 cups cold white veal stock

1 large onion studded with 1 clove

1 large carrot, peeled and quartered

1 bouquet garni

for the onions

18 to 24 pearl onions, peeled

1/2 cup white veal stock

1/4 teaspooon salt

1 tablespoon butter

for the sauce velouté and mushrooms

4 tablespoons butter

5 tablespoons flour

3 1/4 cups of white veal stock

18 to 24 fresh mushroom caps about 1 inch in diameter, tossed with 1 tablespoon of lemon juice

salt and white pepper

1 to 2 tablespoons lemon juice

2 tablespoons cream or stock

cream and egg yolk enrichment

3 egg yolks

1/2 cup whipping cream

2 tablespoons minced parsley

Place the veal in the casserole and cover with cold water by 2 inches.  Bring to the simmer and simmer 2 minutes.  Drain the veal and wash it rapidly under cold water to remove all traces of scum.  Wash out the casserole.  Return the meat to the casserole.

Pour stock to cover the veal by 1/2 inch.  Bring slowly to the simmer, and skim as necessary for several minutes.  Add the vegetables and bouquet garni.  Taste for seasoning and salt lightly if necessary.  Cover partially and simmer very slowly for 1 1/4 to 1 1/2 hours, or until the veal is tender when pierced with a fork. It should not be overcooked.

While the blanquette is simmering, prepare the onions.  Pierce a cross in the root ends and simmer for 30 to 40 minutes in a small, covered saucepan with the veal stock, salt and butter.  Set them aside.

When the veal is tender, pour the contents of the casserole into a colander set over a bowl.  Rinse out the casserole and return the meat to the casserole.  Arrange the cooked onions over the meat.

In a saucepan, melt the butter, add the flour, and stir over low heat until they foam together for 2 minutes. Off the heat, pour in the veal stock, beating vigorously with a wire whip.  Bring the sauce to the boil, while stirring. Simmer for 10 minutes, frequently skimming off the film which rises to the surface.  Fold in the mushroom caps and simmer 10 minutes more.  Taste the sauce very carefully for seasoning, adding salt, pepper, and lemon juice to taste.

Pour the sauce and mushrooms over the veal.  Film the top of the sauce with 2 spoonfuls of cream or stock to prevent a skin from forming.  Set aside, partially covered.

About 10 to 15 minutes before serving, reheat slowly to the simmer, basting the veal with the sauce.  Cover and simmer for 5 minutes.  Remove from heat.

Blend the egg yolks and cream in the bowl with a wire whip.  Beat in by spoonfuls 1 cup of the hot sauce. Then pour the mixture into the casserole, tilting it and basting the veal and vegetables to blend the rest of the sauce with the egg yolk mixture.

Set over moderate hat, gently shaking the casserole until the sauce has thickened lightly, but do not let it come to the simmer.  Serve from the casserole or on a platter surrounded with rice, noodles, or potatoes. Sprinkle with parsley.

White veal stock

white veal stock

makes about 2 quarts

5 pounds veal bones

1 calf's foot , split 

5 quarts cold water

2 cups leeks, white and light green part only, cut into 1-inch pieces

2 cups onions, cut into 1-inch pieces

small punch of Italian parsley sprigs

2 bay leaves

5 sprigs of thyme

Rinse the veal bones in cold water and place the bones and the calf's foot in a large stockpot.  Add enough cold water to come three quarters of the way up the sides of the stockpot.  There should be at least twice as much water as there are bones.  Slowly bring the water to a simmer.  As the liquid is being brought to a simmer, skim off the scum that rises to the surface.  As soon as the liquid comes to a simmer, remove it from the heat.

Drain the bones in a large colander.  Rinse the bones well, until there is no film left on them.  It is very important the bones be rinsed thoroughly to remove any impurities, which would cloud the stock.

Clean the pot and return the bones to it.  Add the cold water and slowly bring the water to a simmer, skimming frequently.  Once it is at a simmer, add the leeks, onions and herbs and continue to simmer for 4 hours, skimming frequently to remove the impurities.

Turn off the heat and allow the stock to rest for 10 minutes.  Use a ladle to remove the stock from the pot and strain it into a container.  Discard any stock toward the bottom of the pot that is cloudy.

Fill the sink with ice water and place the container in it to cool down the stock rapidly.  Stir occasionally until there are no traces of steam.  Refrigerate the stock for 1 or 2 days, or freeze in several containers for longer storage.

Citrus salad with fennel, radishes and pomegranate

citrus salad with fennel, radishes and pomegranate

serves 6

 

2 oranges

1 small bunch of French breakfast radishes

3 heads of fennel

juice of 1 small lemon

3 tablespoons fruity extra-virgin olive oil

A grind or two of fresh black pepper and a sprinkling of fleur de sel

1 pomegranate, seeded

a handful of Italian parsley leaves

Slice off the bottom of each orange and cut away the peel and pith from top to bottom.  Cut into segments and remove the seeds.

Cut off the leaves of the radishes and cut into thin slices using a vegetable peeler. If the leaves of the radishes are perky, add them to the salad.  

Trim off the fennel tops and slice in half.  Remove the tough outer layer and trim the bottom. Using a mandolin or sharp knife, cut into very thin slices, tossing them into a bowl of lemon juice to prevent them from discoloring.  

Gently toss all of the ingredients together, except for the oranges and pomegranate seeds, in a small bowl. Season to taste and arrange on a platter.  Tuck the slices of orange in and around the salad.  Finish with a sprinkling of pomegranate seeds and parsley leaves.