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”


 

 

Crazy for Cauliflower

Cauliflower_Bruno_Gaget_Le_Menu_Maison_French_Healthy_Homestyle_Recipes

Whether you prefer cauliflower cooked or crunchy, this essential member of the cabbage family is high in fiber and contains many nutrients and other important sources of antioxidants. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. The thick stalks are not recommended, but when cooked down, the green leaves are also very delicious. Because we are crazy for cauliflower, we are kicking off a few recipe shares, beginning with Roasted Cauliflower with Parmesan @ Cooking with Carole.

To eating with ease and to eating well!

Cauliflower broccoli Romanesco carrots celery cabbage farmers' market Le Marché Saint Louis Fontainebleau France

There are hundreds of historic and current commercial varieties of these cruciferous vegetables used around the world. Some of the different varieties and colors of cauliflower, such as the popular Romanesco cauliflower or broccoli are pictured in the forefront at the Le Marché Saint-Louis in Fontainebleau, France.


 

Eggplant Parmesan

A Classic Italian Dish

Eggplant Parmesan is the first recipe share from one of our fellow home cook contributors and French Culinary Institute graduate, Carole Lawrence. While on a recent trip to Italy, Carole spent much of her time sourcing the local farmers markets and cooking up a storm – experimenting with new dishes and replicating some of her favorites, like this classic Italian homestyle recipe which you can find on her page here @ Cooking with Carole.

We are looking forward to sharing more of Carole’s culinary delights in upcoming posts from Le Menu Maison so stay tuned.  Merci Beaucoup Carole!

Eggplant_Aubergine_Bruno_Gaget_French_Food-Blog_Le_Menu_Maison

Eggplant or aubergine is an edible fruit which can be used as a substitute for meat in vegetarian dishes. Although low in nutrients, eggplant absorbs cooking fats and sauces, further enhancing the flavors of eggplant dishes. So spark your culinary imagination with eggplant which can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, pickled or stuffed.


 

Mango Sorbet

Sorbet à la Mangue

Serves 2

alt=“Mango Sorbet Summertime Dessert Homemade French Food Blog Healthy Homestyle Recipes From Le Menu Maison Bruno Gaget”


Whether you’re mixing up a French Sorbet, Italian Sorbetto or an American Sherbet this summer, these variations of frozen, low-cal desserts blend perfectly with fresh mangoes straight from the tree.  Packed full of vitamin C and folate, this juicy tropical stone fruit can also be savored in drinks, sauces and chutney or eaten in a raw state, anytime.


INGREDIENTS

1 generous sized ripened mango

alt=“Mango Food Blog French Healthy Homestyle Recipes From Le Menu Maison Bruno Gaget”

PREPARATION

•• To prepare the mango using a hedgehog cut, you must first remove the stone. •• Wide and flat, the stone rests on one of the two sides. •• In determining which side the stone is resting on, gently insert your knife until you can feel resistance from the center, then angle the knife slightly and cut into the mango and around the stone, dividing the mango in half. •• Remove the stone which is surprisingly large and well defined. •• Using the pointed tip of the knife, cut square cubes into the flesh of the mango, creating a hedgehog cut. •• Using a tablespoon, remove the small cubes from the skin and place into a medium sized mixing bowl. •• Blend the mango cubes using a hand-held blender until the mixture becomes a smooth paste. •• Place the mango sorbet in a container or dessert dishes of your choice and allow to freeze until hard, overnight.••

••Voila!••

alt=“Mango Hedgehog Cut Food Blog French Healthy Homestyle Cooking Recipes From Le Menu Maison Bruno Gaget”
Hedgehog Cut

 

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!


Omelette_Roulée_Parsley_French_Healthy_Homestyle_Cooking_Food_Blog_Le_Menu_Maison_Bruno_Gaget

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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