Baked Artichokes Anyone?

Artichauts Cuits au Four

Baked Artichokes

Serves 2

Recipe_Artichokes_Baked_Artichauts_Healthy_French_Homestyle_Le_Menu_Maison_Bruno_Gaget

INGREDIENTS

2 large fresh artichokes

(best in season from March through May)

3 cloves garlic

3-4 sprigs of fresh parsley

1 cup fresh gluten free bread crumbs or gluten free crackers

2 tbsp olive oil

1/2 cup white wine, Chardonnay

herbed sea salt & pepper to taste

4 tbsp butter

Artichokes_Artichauts_Healthy_Recipe_Home_Cooking_Le_Menu_Maison_Bruno_Gaget

PREPARATION

•• Warm the oven to 350°. Using a serrated knife, remove the stems and approximately 1/4 of the leaves from the top. •• Steam the artichokes in a pot of boiling water for 5-6 minutes for medium sized and 15 minutes for large. •• Once the leaves become tender, remove from the steam and retain a cup of the water for later use. •• On a plastic cutting board, finely chop the garlic and parsley while mixing together as the parsley absorbs some of the strength of the garlic. •• Mix in the bread crumbs, herbed sea salt and pepper to taste. •• Place the artichokes in a large bowl and pour the bread crumb mixture over the tops of the artichokes. •• Gently spread the leaves apart allowing the crumbs to trickle down inside, filling the leaves. •• Place the artichokes in a baking dish and lightly drizzle olive oil over the top. •• Mouiller the artichokes with some of the reserved steamed artichoke water and white wine to moisten. •• Top with pats of butter. •• Pour additional water into the bottom of the baking dish and cover with foil. •• Bake for approximately 20 minutes until golden brown. ••

•• ooh la la ••


Miettes de Pain Sans Gluten

Gluten Free Breadcrumbs

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PREPARATION

Slice dried gluten free bread into small cubes.

••

Using a hand-held masher or mortar and pestle, grind the bread cubes until fine.

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For later use, add herbed sea salt.

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Gluten free crackers can also be substituted.

••


 

Gratin Dauphinois for the Holiday Home Menu

alt=“Gratin Dauphinois Potato Gratin Cook and Shoot Food Photography Bruno Gaget”

Gratin Dauphinois

Potato Gratin

Serves 4


When selecting potatoes for this dish, look for small to medium sized, high quality, low-starch varieties such as Charlotte, New, Fingerlings or White Round.


 

alt=“Potatoes Charlottes Fingerlings Food Photography Bruno Gaget”

INGREDIENTS

12 young potatoes

2 tbsp butter

herbed sea salt to taste

1 fresh garlic clove crushed

1 pint of whole milk

1/4 bouquet of fresh parsley chopped to garnish

Optional – Gruyère cheese

alt=“Sliced Potatoes for Gratin Dauphinois Technique Food Photography Bruno Gaget”

PREPARATION

•• Begin by preheating your oven to 400 degrees. •• With the skins left intact, wash the potatoes with a scrub brush. •• Cut the potatoes in half then thinly slice into smaller segments. •• Place the slices in a large bowl of cold water and then rinse through a colander until the water runs clear. •• Transfer the potatoes to a clean dry dish towel and pat dry to absorb the remaining water. •• In a buttered casserole dish, create layers of  potato slices and sprinkle with herbed sea salt and crushed garlic on each layer •• Pour the milk over the potatoes bringing the liquid to approximately 3/4 to the top of the layered potatoes. •• Sprinkle with more herbed sea salt, if desired. ••

•• Cover with a sheet of aluminum foil that has been generously “buttered” on the interior facing side. •• Bake in the oven at 325° for approximately 90 minutes or until the liquid has been absorbed and the top is golden brown.••

•• Garnish with freshly chopped parsley. ••

  •• Magnifique ••