Skip to content

Nicole Peyrafitte

Home
Events
About
Projects
Blog
Gallery
Films
Publications
Merch
Contact

Home
Events
About
Projects
Blog
Gallery
Films
Publications
Merch
Contact

Cooking

Workshops & Recipes

Voila! Live Cooking Videos—while confined.

Domopoetic Food du Jour Gallery

voilavoilakitchen

@arianedaguin & @peirahitta. Cook & Laugh!

We made it up on the spot, but basically it is:⁠ 2

We made it up on the spot, but basically it is:⁠
2 Parts Flour or Oats add Nuts or mix it up⁠
1 Part Butter or coconut oil to make it vegan⁠
1 Part Sugar or honey or maple syrup⁠
6 to 8 part of fruits frozen or fresh⁠
add some vanilla⁠
⁠
For a sandy, melt-in-your-mouth texture: Rub cold, cubed butter into the flour and sugar using your fingertips until it looks like breadcrumbs.⁠
It is easy, be creative & trust yourself!⁠
#Crumble#FruitCrumble#ComfortFood#HomeBaking#InstaFood#BakersOfInstagram#SweetTooth

🍅 TOMATES FARCIES (STUFFED ROASTED TOMATOES) 🇫🇷⁠ S

🍅 TOMATES FARCIES (STUFFED ROASTED TOMATOES) 🇫🇷⁠
Serves 4⁠
📝 INGREDIENTS⁠
8 large ripe tomatoes⁠
500 g (1 lb) ground pork, or a mix of pork and veal⁠
1 small onion, finely diced⁠
2 cloves garlic, minced⁠
2 slices country bread, soaked in milk and squeezed dry, or panko⁠
1 egg⁠
2 tbsp chopped parsley⁠
1 tbsp chopped thyme⁠
2 tbsp olive oil⁠
Salt and freshly ground black pepper⁠
Optional: a pinch of Espelette pepper⁠
Fresh breadcrumbs for topping⁠
Reserved tomato pulp⁠
👩‍🍳 METHOD⁠
Preheat the oven to 375°F (190°C).⁠
Slice the tops off the tomatoes and carefully scoop out the flesh. Reserve the pulp and lightly salt the hollowed tomatoes. Turn them upside down for 15 minutes to drain.⁠
Finely chop the reserved tomato pulp.⁠
Sauté the onion in olive oil until soft. Add the garlic and chopped tomato pulp and cook for about 10 minutes to reduce the liquid.⁠
In a bowl, combine the meat, soaked bread, egg, parsley, thyme, cooked onion mixture, salt, pepper, and Espelette pepper if using.⁠
Fill each tomato generously with the stuffing and replace the tomato “hats.”⁠
Sprinkle lightly with breadcrumbs and drizzle with olive oil.⁠
Bake for 45–55 minutes, until the tomatoes are tender and the stuffing is cooked through and lightly browned.⁠
Serve with roasted potatoes, rice, or a crisp green salad. 🥗⁠
#TomatesFarcies #StuffedTomatoes #FrenchFamilyRecipes #MediterraneanFood #SummerTomatoes

🍆 CAVIAR D’AUBERGINE (EGGPLANT CAVIAR) 🇫🇷⁠ 📝 INGRE

🍆 CAVIAR D’AUBERGINE (EGGPLANT CAVIAR) 🇫🇷⁠
📝 INGREDIENTS⁠
2 large eggplants⁠
2 cloves garlic, unpeeled⁠
3 tbsp extra-virgin olive oil⁠
Juice of ½ lemon 🍋⁠
1 tbsp chopped flat-leaf parsley⁠
1 tsp fresh thyme leaves⁠
Salt and freshly ground black pepper⁠
TO SERVE⁠
Toasted baguette or grilled country bread⁠
A drizzle of olive oil⁠
👩‍🍳 METHOD⁠
Heat the oven to 425°F (220°C).⁠
Pierce the eggplants several times with a knife and place them, along with the garlic cloves, on a baking tray.⁠
Roast for 40–50 minutes, turning once, until the eggplants are completely soft and the skins are charred.⁠
Let cool slightly, then scoop out the flesh and discard the skins.⁠
Squeeze the roasted garlic from its skins.⁠
Blend or mash together the eggplant, garlic, olive oil, lemon juice, parsley, thyme, salt, and pepper until smooth or slightly rustic, depending on your preference.⁠
Chill for at least 30 minutes before serving.⁠
Finish with a drizzle of olive oil and a sprinkle of herbs.⁠
Serve with toasted baguette or grilled country bread ⁠
#CaviarDAubergine #EggplantCaviar #MediterraneanFood #Eggplant #SimpleCooking

🍓 RASPBERRY SABAYON 🍓⁠ Serves 6⁠ 📝 INGREDIENTS⁠ 25

🍓 RASPBERRY SABAYON 🍓⁠
Serves 6⁠
📝 INGREDIENTS⁠
250 g fresh raspberries⁠
5 egg yolks⁠
60 g granulated sugar⁠
3 tbsp white Pineau des Charentes or just lemon⁠
Butter, for greasing the individual baking dishes⁠
Optional: powdered sugar ⁠
⁠
👩‍🍳 METHOD⁠
Whisk the egg yolks and sugar with an electric mixer until pale and creamy.⁠
Place the bowl over a warm, not boiling, water bath (about 120–140°F / 50–60°C).⁠
Add the white Pineau des Charentes and whisk constantly until the mixture thickens, about 10 minutes. It should be creamy, light, and frothy.⁠
Remove from the heat and let cool slightly.⁠
Butter six individual gratin dishes.⁠
Gently arrange the fresh raspberries in the dishes and spoon the sabayon over them.⁠
Place under a very hot broiler for 3–4 minutes, until just golden on top.⁠
Serve warm. ✨⁠
💡 TIP⁠
The sabayon should be lightly golden, not dark. Watch it closely under the broiler — it can color very quickly.⁠
#RaspberrySabayon #Sabayon #ElegantFrenchDessert #FrenchCooking #FrenchCuisine #Raspberries

🌶️ HOT HONEY PEPPER SAUCE 🍯⁠ INGREDIENTS⁠ 250 g fr

🌶️ HOT HONEY PEPPER SAUCE 🍯⁠
INGREDIENTS⁠
250 g fresh hot peppers (Fresno, jalapeño, or a mix — leave the seeds in if you like it fiery)⁠
250 ml apple cider vinegar⁠
2 tbsp honey⁠
1 tsp sea salt⁠
Optional: 1 garlic clove⁠
⁠
PREPARATION⁠
Roughly chop the peppers (wear gloves if they’re very hot!).⁠
Roast them in a preheated 400°F oven for 20 minutes.⁠
Place the peppers, vinegar, honey, salt, and garlic (if using) in a blender or food processor.⁠
Blend until smooth.⁠
Strain through a fine sieve if you prefer a silky sauce.⁠
⁠
Pour into a sterilized bottle and refrigerate. It keeps for several weeks.⁠
⁠
#HotSauce #PepperSauce #HomemadeHotSauce #HomemadeSauce #FreshPeppers

Instagram post 18025185005863663

Instagram post 18025185005863663

🍈🍅 CANTALOUPE GAZPACHO⁠ 🛒 INGREDIENTS⁠ 2.2 lb ripe

🍈🍅 CANTALOUPE GAZPACHO⁠
🛒 INGREDIENTS⁠
2.2 lb ripe tomatoes⁠
1 medium ripe cantaloupe⁠
¼ small red onion⁠
½ small garlic clove, germ removed⁠
1¾ oz stale country bread, soaked in water & squeezed dry⁠
3 Tbsp extra-virgin olive oil⁠
1–2 Tbsp sherry vinegar⁠
Salt⁠
Freshly ground black pepper⁠
A splash of cold water, if needed⁠
⁠
🌿 GARNISH⁠
Cantaloupe balls⁠
Extra-virgin olive oil⁠
Freshly ground black pepper⁠
Small basil or mint leaves, optional⁠
Optional: thin slices of duck prosciutto, wrapped around the cantaloupe balls or served alongside⁠
⁠
🥄 METHOD⁠
Cut several balls from the cantaloupe with a melon baller and reserve for the garnish.⁠
Roughly chop the tomatoes, remaining cantaloupe, red onion and garlic.⁠
Blend the tomatoes, cantaloupe, onion, garlic, soaked bread, olive oil, 1 Tbsp sherry vinegar, salt and pepper until completely smooth.⁠
Add a splash of cold water only if the gazpacho is too thick.⁠
Pass through a fine sieve for an elegant, silky texture.⁠
Chill for at least 3 hours—overnight is even better.⁠
Taste before serving and adjust the salt, pepper or vinegar.⁠
Serve ice-cold, garnished with cantaloupe balls, a drizzle of olive oil and freshly ground black pepper. Add a few basil or mint leaves if desired.⁠
For the optional duck or regular prosciutto: wrap the cantaloupe balls with small pieces of prosciutto, or serve thin slices alongside the gazpacho.⁠
✨⁠
⁠
A cool, summery balance of ripe tomato, sweet cantaloupe and bright sherry vinegar, with duck prosciutto adding an optional savory touch.⁠
⁠
#CantaloupeGazpacho #Gazpacho #SummerSoup #ColdSoup #SeasonalCooking

GRATIN DE COURGETTES⁠ Zucchini Gratin⁠ ⁠ A simple,

GRATIN DE COURGETTES⁠
Zucchini Gratin⁠
⁠
A simple, comforting French classic that lets summer zucchini shine with cream, cheese, and fresh herbs.⁠
Ingredients (Serves 4–6)⁠
4 medium zucchini, thinly sliced⁠
1 small onion, finely diced⁠
2 cloves garlic, minced⁠
2 tbsp butter⁠
1 tbsp olive oil⁠
1 cup (250 ml) heavy cream⁠
2 eggs⁠
1 cup (100 g) grated Gruyère or Comté⁠
¼ cup (25 g) grated Parmesan⁠
1 tbsp chopped fresh thyme⁠
2 tbsp chopped parsley⁠
Salt and freshly ground black pepper⁠
A pinch of freshly grated nutmeg (optional)⁠
Method⁠
Preheat the oven to 375°F (190°C).⁠
Heat the butter and olive oil in a skillet. Sauté the onion until translucent, then add the garlic.⁠
Add the zucchini and cook over medium-high heat for 6–8 minutes, just until some of the moisture has evaporated. Season with salt, pepper, and thyme.⁠
In a bowl, whisk together the cream, eggs, half of the Gruyère, the parsley, and the nutmeg.⁠
Transfer the zucchini mixture to a buttered baking dish and pour the batter over the top.⁠
Sprinkle with the remaining Gruyère and the Parmesan.⁠
Bake for 30–35 minutes, until golden brown and bubbling.⁠
Let rest for 10 minutes before serving.⁠
Delicious alongside roast chicken, grilled fish, or simply with a green salad.#gratindecourgette ⁠
#gratin #Zucchinigratin #zucchiniterrine #Zucchini

Follow on Instagram