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Nicole Peyrafitte

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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!

COME COOK WITH US!⁠ ⁠ AOOA FARM⁠ 221 CRAIGVILLE RO

COME COOK WITH US!⁠
⁠
AOOA FARM⁠
221 CRAIGVILLE ROAD⁠
GOSHEN, NY 10924⁠
⁠
Learn the art of the classic French omelette with the Voilà Voilà! duo, Ariane Daguin and Nicole Peyrafitte.⁠
⁠
This hands-on workshop will teach essential techniques so you can confidently recreate this French staple at home. ⁠
⁠
The omelette is said to be one of the great tests of French cooking. Simple, yet daunting! In this hands-on workshop, you'll gain the confidence to whisk, heat, stir, roll, and plate a classic French omelette.⁠
⁠
Together we'll explore technique, culinary history, and delicious variations with herbs, cheese, and seasonal ingredients. You'll learn the essentials, practice, make several omelettes, share lunch, and leave ready to recreate this French staple at home.⁠
⁠
Here is the link to get your tix:⁠
https://www.eventbrite.com/e/omelette-confidence-a-culinary-workshop-tickets-1991786333541⁠
and also in the bio⁠
#omelette #cookingwithconfidence #cookingworkshop #hudsonvalleycookingworkshop #AOOAFarm⁠

How to pick your meat!

How to pick your meat!

SALMON BURGERS 🐟🍔⁠ Ingredients (4 burgers)⁠ 1 lb /

SALMON BURGERS 🐟🍔⁠
Ingredients (4 burgers)⁠
1 lb / 450 g salmon, skin removed, cut into chunks⁠
2 Tbsp onion or shallot, roughly chopped⁠
2 Tbsp fresh herbs (parsley, dill, or chives)⁠
1–2 tsp Dijon mustard (optional)⁠
Salt & black pepper⁠
Oil or butter for cooking⁠
⁠
⁠
Horseradish Sauce⁠
½ cup / 120 ml sour cream or crème fraîche⁠
2–3 Tbsp fresh or prepared horseradish⁠
Salt & pepper⁠
⁠
⁠
Cabbage & Carrots⁠
½ small green cabbage, shredded⁠
2 carrots, julienned or grated⁠
2–3 Tbsp lobster butter 🦞⁠
Salt & pepper⁠
⁠
⁠
Instructions⁠
—Prepare the burgers: put about ¼ of the salmon in a food processor. Pulse until it becomes a smooth paste.⁠
Add the remaining salmon, onion or shallot, herbs & mustard. Pulse just a few times—enough to combine while leaving visible chunks of salmon.⁠
You want a mixture of salmon paste — the binder — & larger pieces of salmon for texture.⁠
Season with salt & pepper.⁠
Shape into 4 burgers.⁠
⁠
⁠
—Make the horseradish sauce: mix the sour cream or crème fraîche with the horseradish. Season with salt & pepper. Refrigerate until ready to serve.⁠
⁠
—Prepare the vegetables before cooking the salmon burgers, as they cook fast.⁠
Blanch the cabbage for 2–3 minutes in simmering salted water. Drain well.⁠
Sauté the cabbage & carrots in lobster butter until just tender. Season with salt & pepper. Keep warm.⁠
⁠
⁠
—Heat a pan over medium-high heat with a little oil or butter.⁠
Cook the burgers about 3–4 minutes per side, until golden outside & just cooked through.⁠
Serve the salmon burgers with the horseradish sauce & the cabbage-carrot sauté on the side.⁠
Notes⁠
⁠
If you have lobster butter left over from our Nantua sauce, this is a perfect way to use it.⁠
The lobster butter recipe is here:⁠
https://youtube.com/shorts/m45em0EpMWQ?si=sy1tFXy9tcp56giz⁠
The uncooked burgers freeze beautifully. Place them on a tray until firm, then transfer to a freezer bag or container. Cook them straight from frozen—just add a few extra minutes to the cooking time.⁠
Do not over-process the salmon. The mixture should remain chunky.⁠
#SalmonBurgers #Salmon #FrenchCooking #VoilàVoilà #quickCooking #FastFish

POULET BASQUAISE⁠ Basque Chicken 🍗🌶️⁠ Serves 4⁠ In

POULET BASQUAISE⁠
Basque Chicken 🍗🌶️⁠
Serves 4⁠
Ingredients⁠
4 chicken thighs & legs⁠
2.2 lb / 1 kg tomatoes⁠
1.5 lb / 700 g bell peppers — green, yellow, red⁠
3 onions⁠
3 cloves garlic⁠
1 glass white wine⁠
1 bouquet garni⁠
Olive oil⁠
1 tsp ground Espelette pepper — or mild chili powder⁠
Salt & pepper⁠
⁠
Method⁠
Peel & slice the onions. Finely chop the garlic.⁠
Cut the peppers into quarters, remove the white inner parts & seeds, then slice them.⁠
Score a small cross on top of each tomato. Blanch them briefly in boiling water, then peel & chop.⁠
In a Dutch oven, sauté the onions, garlic & peppers in olive oil. Cook about 5 minutes.⁠
Add the tomatoes. Season with salt & pepper. Simmer for 15 minutes.⁠
In a skillet, brown the chicken pieces in olive oil, seasoned with salt & pepper.⁠
Add the browned chicken to the tomato-pepper mixture.⁠
Add the bouquet garni, white wine & Espelette pepper.⁠
Simmer gently for 30–35 minutes, until the chicken is cooked through & tender.⁠
Serve with small potatoes, rice, or the starch of your choice.⁠
⁠
#PouletBasquaise #BasqueChicken #SouthwestFrance #EspelettePepper #ChickenRecipe #HomeCooking #ComfortFood #TraditionalRecipe #VoilaVoila #Onepanchicken⁠

Ooopsies!!!⁠ #laughinginthekitchen #funinthekitche

Ooopsies!!!⁠
#laughinginthekitchen #funinthekitchen #singinginthekitchen

SALMON CABBAGE ROLLS 🐟🥬⁠ Ingredients⁠ 1 lb / 450 g

SALMON CABBAGE ROLLS 🐟🥬⁠
Ingredients⁠
1 lb / 450 g salmon, skin removed, cut into chunks⁠
2 Tbsp onion or shallot, roughly chopped⁠
2 Tbsp fresh herbs (parsley, dill, or chives)⁠
1–2 tsp Dijon mustard (optional)⁠
4 large cabbage leaves⁠
Salt & black pepper⁠
Oil or butter for cooking⁠
⁠
Sauce⁠
1 cup / 240 ml cabbage cooking liquid⁠
1 cup / 240 ml crème fraîche or heavy cream⁠
Salt & pepper⁠
⁠
Optional Variations⁠
Fresh or prepared horseradish⁠
Lobster butter 🦞⁠
Butter & chives 🌿⁠
⁠
Instructions⁠
Remove the thick core from the cabbage leaves.⁠
Parboil the leaves for a few minutes in gently simmering water.⁠
Drain well, reserving about 1 cup of the cooking liquid.⁠
⁠
Put about ¼ of the salmon in a food processor.⁠
Pulse until it becomes a smooth paste.⁠
⁠
Add the remaining salmon, onion or shallot, herbs & mustard.⁠
Pulse just a few times—enough to combine while leaving visible chunks of salmon.⁠
⁠
You want a mixture of salmon paste (the binder) & larger pieces of salmon for texture.⁠
⁠
Season with salt & pepper.⁠
⁠
Divide the salmon mixture among the cabbage leaves.⁠
Fold carefully into rolls.⁠
⁠
Heat a pan over medium-high heat with a little oil or butter.⁠
Cook the rolls about 3–4 minutes per side, until golden outside & just cooked through.⁠
⁠
To make the sauce, place the reserved cabbage cooking liquid in a pan. Add the crème fraîche or heavy cream. Simmer until slightly reduced & thickened. Season with salt & pepper.⁠
⁠
Serve the salmon rolls with the sauce.⁠
⁠
Notes⁠
If you have lobster butter left over from the Nantua sauce, as we did, it makes a wonderful accompaniment. A little fresh horseradish stirred into the cream sauce is also delicious, as is simple butter with chives.⁠
⁠
This same salmon mixture can also be formed into burgers 🍔. Simply shape into 4 patties & cook about 3–4 minutes per side.⁠
⁠
Do not over-process the salmon. The mixture should remain chunky.⁠
#SalmonCabbageRolls #SalmonBurgers #SalmonRecipe #CabbageRolls #FishRecipe #SeafoodRecipe #HomeCooking #FrenchCooking #VoilàVoilà #EasyDinner #HealthyCooking 🐟🥬🍔🦞🍋🌿

Hard dishes that seen simple?⁠

Hard dishes that seen simple?⁠

CREME CARAMEL 🍮🪿 (Goose approved! 😂) Yield: 7 x 4

CREME CARAMEL 🍮🪿
(Goose approved! 😂)
Yield: 7 x 4 oz ramekins or oven-safe ramequins
Ingredients
1 ½ cups / 350 ml half & half, room temperature
3 whole eggs, room temperature
3 egg yolks, room temperature
⅓ cup + 1 Tbsp / 75 g sugar
¼ tsp / 2 g salt
1 tsp / 6 g vanilla paste
Caramel Syrup
½ cup / 100 g granulated sugar
2–3 Tbsp / 30–40 g water
Method
Make the custard batter the day before.
In a bowl, whisk together the whole eggs & egg yolks.
Add the sugar & salt.
Whisk until the sugar granules have dissolved.
Gently pour in the half & half & whisk to combine.
Whisk in the vanilla paste.
Strain through a fine mesh strainer into a clean container.
Refrigerate overnight.
Next day, make the caramel.
Place the sugar & water in a small saucepan.
Cook over medium heat without stirring until the syrup turns a deep amber color.
Immediately pour a thin layer of caramel into the bottom of each ramekin.
Let the caramel set.
To bake
Preheat oven to 200°F.
Bring the custard batter to room temperature.
Line the bottom of a deep baking dish with parchment paper or a folded kitchen towel.
This keeps the ramekins steady & protects them from direct heat.
Place the caramel-lined ramekins in the baking dish.
Gently whisk the rested batter, then strain again into a pitcher.
Pour the custard into each ramekin.
Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
Do not cover.
Bake 35–45 minutes, until the edges are set but the center still has a gentle wobble.
Remove the ramekins from the water bath.
Let them rest at room temperature until no longer hot.
Refrigerate at least 3 hours, preferably overnight, before serving.
Option to serve:
Run a small knife around the edge.
Invert onto a plate et voilà!
Notes
The overnight rest gives the custard a smoother texture.
The paper or towel at the bottom the ramekins from rattling & protects the custard from harsh heat.
Do not overbake — the center should still tremble slightly.
Let rest after cooking before refrigerating.
Goose approved. 🪿🍮

#CremeCaramel #CaramelCustard #ClassicDessert #FrenchDessert #HomemadeDessert #BilouBilou #VoilàVoilà #AOOAFARM

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