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Becoming a capable cook isnt as difficult as you might think, according to Chef Emilie Roy. A French émigré from the Burgundy region to Fairfield County, she started her own private chef and cooking instruction business last year, appropriately entitled, Emilie Your French Chef. She recently spent the time to share her thoughts on a few questions I had about her history, her business and her process.
Meaghan Morelli: From Burgundy to Connecticut? How did that happen?
Emilie Roy: I was born and raised in Burgundy, in Chalon sur Saone, a small town near Dijon. Burgundy is the French capital of wine and gastronomy. Cooking, wine tasting and enjoying good meals is a tradition in almost every family. My husband and I were living and working in Paris before moving here two-and-a-half years ago. Our "American Dream" dream became reality when he came home one day and told me he was transferred Wilton by his company. I finally completed this dream when I decided to start my cooking business Emilie Your French Chef last year.
MM: What's your fondest memory of learning to cook as a girl in France?
ER: My father was a great cook and I learned everything with him. I started cooking with passion day after day. I love being creative and playing with ingredients ! That's the way I always cook. I love using herbs, spices and creating new recipes. Then, I took some cooking classes in Paris as often as I could. I put foot in the door initially by working for small private parties. My first job in France when I was in college was in "Buffalo Grill," a famous steakhouse in France. This restaurant promotes American style food - what a great coincidence nest pas?
MM: Can anyone learn to cook? And what's the difference between a good cook and a great one?
ER: First, I need to say that everybody can learn to cook and can make very good meals. Most of my students are surprised by how easy it is for them to reproduce at home what they learned in my kitchen. It is one of my biggest rewards! A good cook will prepare meals based on recipes invented by others when a great cook will associate new flavors and new ingredients to create recipes that will be followed by others. But in both cases, the meals will be delicious . It is just a question of creativity as to when cooking becomes a real art.
MM: What's the best part about what you do?
ER: The best part of my job is definitely meeting people interested in French recipes, in France, in French culture! You know, I am a talkative person and it is really, really necessary for me to share my passion with my guests or my clients. I love when people ask me lot of questions about the recipes I cook for them. I like to share my secrets. The best thing for me is to hear is a student saying," I cooked the veal stew this weekend and the all family agreed it is the best meal I ever made!"
MM: You must have a favorite recipe. Will you share it?
ER: My favorite recipe ...oh la la... it is so hard! I have so many favorite recipes. From the easy Quiche Lorraine made from scratch for my Sundays dinners, to the Lobster Risotto with a Lobster Bisque for my next romantic dinner. Believe me, nobody needs to be a training chef to make these recipes. And never forget that the best ingredients will always give you the best results.
Here is my French Swiss Cheese Gougeres, a delicious appetizer I recommend to enjoy before dinner with a glass of wine.
Ingredients for about 4 dozen gougères:1 cup water7 tablespoons unsalted butter1 tablespoon kosher salt, or more to taste1-1/4 cups all-purpose flour4 large or 5 small eggs1-1/4 cups grated Swiss CheeseFreshly ground white pepperPreheat the oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper.In a medium saucepan, combine the water, butter, and salt, then bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for two minutes until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full two minutes).Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add the four eggs (one after the other) and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into one-tablespoon mounds on the baking sheets, leaving about two inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for seven to eight minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. And bake for an additional 20 to 25 minutes.When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.
For details on a tutorial, call Emilie at (203) 918-3061, or email her at emilie@emiliefrenchchef.com.
Are cooking lessons with a French chef up your alley? Do you have a favorite French recipe? Share your tips and treats here, or email me at mmorelli@mainstreetconnect.us.
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