Velvety Carrot Soup

Carrots Velouté

Serves 2

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This simple soup recipe is a French traditional family favorite that combines the nutritional value of carrots along with a subtle amount of the irresistible Indian spices of cumin or curry. Warming, healthy and délicieux!


INGREDIENTS

6 medium to large sized carrots

1 large red onion

1 garlic clove

4 tsp butter

1 tbsp olive oil

1 branch of fresh fennel (anise)

1/2 tsp of curry or cumin

1 cup chicken stock

1/4 cup white wine

3 cups water

3 branches of thyme

salt and pepper to taste

alt=“Chopped Carrots for Velouté Soup Recipe Healthy Homestyle French Cooking Le Menu Maison Food Blog Bruno Gaget”

PREPARATION

•• Peel the skins from the carrots and throughly cleanse under clear water to remove any residue of dirt. •• Remove the ends and then cut the length of each carrot into thin slices, approximately 1/8-inch thick. ••

•• To prepare the onion, begin by chopping the top off, then cut the onion in half, leaving the root attached. •• Peel the skin away, discarding the brown layers until you are left with the white onion halves. •• Make 2 or 3 horizontal cuts into the first onion half, then cut down vertically, holding the onion together as you chop. •• Repeat with same cuts with the other half.••

•• Under running water, cleanse the fennel branch and remove some of the feathery leaves for presentation, then cut the branch lengthwise into thin slices.••

•• Using a large pan, heat the butter and olive oil over a medium low heat. •• When the butter begins to bubble, add the carrots first, followed by the onion, garlic, fennel, cumin and salt and pepper. •• Gently mix together, cover the pan with a lid and cook for about 10 minutes, occasionally stirring.  •• Add a 1/4 cup of water or white wine to déglacer and continue to cook and mix for another 2 minutes. •• Add the chicken stock, 3 cups of water and 3 branches of fresh thyme. •• Continue to cook for 30 minutes over a low heat until the carrots are throughly softened. ••

•• Remove the thyme branches and allow the mixture to cool for a few minutes. •• Using a hand-held blender, blend the mixture until it becomes a velvety smooth “velouté”. •• Transfer the velouté into a large serving bowl or individual bowls. •• Sprinkle a few fennel leaves for presentation and serve with a warm crusty French bread and butter.••

•• Voila! ••

alt=“Homemade French Bread Le Menu Maison Bruno Gaget Healthy Homestyle Cooking and Recipes Food Blog”


 

 

An Anytime Omelette

Omelette Rolled with Parsley

Omelette Roulée au Persil

Serving 2


Whether it’s breakfast, brunch, a luncheon for two or a light dinner for one, omelettes are a perfect centerpiece for other healthy and delicious accompaniments of your choice, anytime!


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INGREDIENTS

6 organic free range eggs

5 branches fresh parsley

2 tbsps butter

1/4 cup of half & half or whole milk

salt and pepper to taste

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PREPARATION

•• Prepare the fresh parsley by throughly washing and removing the leaves from the stems. •• Finely chop the leaves and set aside. •• In a mixing bowl combine 1/4 cup of half & half or whole milk along with salt and pepper to taste. •• Preheat a non stick frying pan over a low heat and set your serving plate next to the stove top. •• In the same mixing bowl, crack each egg and then add the parsley. •• Blend the ingredients using a fork, taking care not to aggressively over-mix. •• With the frying pan sufficiently heated, increase the temperature to medium/high and add 2 tbsps of butter. •• Allow the butter to melt evenly and maintained without any burning. •• Immediately pour in the egg mixture even if the butter is not completely melted. •• The eggs should then sit for a few seconds, but no longer. •• Using a spatula, slowly and consistently push the eggs from one side of the pan to the opposite side of the pan, creating wrinkles, of sorts. •• This is where a mild panic may set in…but don’t surrender! Continue on by pushing side to side until the eggs are no longer liquid, but still appear a little wet. •• Turn off the heat and tilt your frying pan in an angle when lifting it off the stove. •• This positioning allows for the omelette to roll and fold directly onto the serving plate. •• The technique of rolling and folding is why this dish is called “omelette roulée” which translates as “rolled omelette”. ••

Voilà!

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Penne with Goat Cheese and Mushrooms

Penne au Fromage de Chèvre et aux Champignons

Serves 4

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The Skinny on Spelt

For those who are gluten sensitive, could there be such a thing as “good gluten”? Apparently yes, and it’s found in the ancient species of wheat known as “spelt”. After overindulging every morning on croissants and baguette still warm from the oven of our favorite corner Boulanger in France, we soon began to experience symptoms of a sensitivity. At the top of our list of possible culprits, we suspected our digestive dilemma was most likely brought about by our self-inflicted gluten overload. As with determining any food allergy or sensitivity, we began by restriction and re-introduction of all gluten-containing products. In understanding the triggers, we learned that gluten in and of itself is not a villain. In fact, spelt is a type of wheat that contains gluten, but hasn’t changed since ancient times…therefore no hybridization or genetic modification, and no added or modified gluten content to make gluten-containing products more appealing. Spelt remains a fragile wheat that breaks down in the cooking and baking process, thus making it easier to digest. However, spelt is not safe for those who have been diagnosed with Celiac Disease.


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INGREDIENTS

5-7 oz spelt penne according to your appetite

1 cup frozen peas

1 cooked beetroot

1 tbsp olive oil

5 oz fresh button mushrooms

2 cloves of unpeeled garlic, unseparated

salt and pepper to taste

3 1/2 oz fresh goat cheese

2 pints almond cream

mixed salad greens

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PREPARATION

•• Fill a pasta pot with cold water and a dash of salt. •• Bring to a boil and add the frozen peas, cooking for 1-2 minutes. •• Using a slotted spoon, remove the peas from the boiling water and then add the penne, cooking the pasta al dente, according to directions. •• Rinse the penne in cold water, drain and set aside in the colander. •• Prepare the cooked beetroot by removing the outer skin with a peeler or with a small sharp knife, under running cold water. •• Since the beetroot has been cooked, the skin will fall away with ease. •• Clean, dry and arrange a bedding of mixed salad greens on a serving dish. •• Prepare the mushrooms, by snapping the stems off, using your fingers. •• Clean and pat dry using a clean kitchen cloth. •• Thinly slice the mushrooms and set aside. •• In a non stick frying pan, add one tbsp of olive oil over a medium-high heat. •• Once the olive oil begins to smoke, add the mushrooms and two garlic cloves, unpeeled and unseparated. •• Sauté the mushrooms over a medium high heat, stirring frequently. •• When the mushrooms take on a golden appearance, remove from the heat and discard the garlic cloves. •• Add salt and pepper to taste and set aside. •• In a saucepan over a low heat, crumble the goat cheese and gradually add 2 pints of almond cream, stirring lightly until you achieve a smooth and creamy consistency. •• Add the penne and moisturize over a low heat for a minute or two, gently folding in the peas. •• Place the penne over a bedding of mixed salad greens. •• Add the sautéed mushrooms then grate the beetroot over the top, to your preference. •• Enjoy this delicious dish with a glass of chilled Côtes de Provence Rosé and observe the beautiful color transformation as the creme sauce mixes with the shades of red from the beetroot. ••

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•• Super ••


 

Creamy Guacamole

Guacamole Crémeux

Serves 2

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Where Mexican and French cuisine meet…try this healthy and delicious guacamole recipe that’s always popular at home and across the globe (provided you can get your hands on the freshest ingredients)!  Soooooo good!!


INGREDIENTS

2 ripe Hass avocados

1/2 lime or lemon – freshly squeezed

1 tbsp olive oil

3 tsp water

5 branches of cilantro

salt and pepper to taste

3 large carrots 

2 celery branches

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PREPARATION

•• Begin by peeling the carrots and removing the leaves from the branches of celery. •• Throughly wash the carrots and celery, taking extra care to remove any sand from the bottom portions of the celery branches. •• Using a bâtonnets culinary cutting technique, cut the carrots and celery into small short sticks of approximately 4 inches in length. •• Gently roll each avocado between your hands or on a clean kitchen surface to soften the pulp. •• Using a mini Cuisinart food processor, blend the cilantro first. •• Cut the avocados in half and remove the pits. •• Fold each section of the avocado in half and squeeze the pulp over the cilantro. •• Add salt, pepper, olive oil, water and freshly squeezed lime or lemon juice. •• Blend until you observe a nice creamy texture. •• Serve with carrots, celery and corn chips of course! •• 

•• Voilà••