Classic Cheese Soufflé

Soufflé au Fromage Classique

Serves 2

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The origins of the soufflé date back to the early eighteenth century with credit and acknowledgement to French master cook Vincent de la Chapelle. However, the development and popularization of the soufflé in the nineteenth century is attributed to French chef Marie-Antoine Carême. Served as an entrée or as a dessert, soufflés are typically prepared from two basic components: a Sauce Béchamel as the flavorful base, and the “puff” of the egg whites. Soufflés can be baked in individual ramekins or in a larger single soufflé dish. Ingredients commonly used to flavor are fresh herbs, cheese and vegetables. For dessert soufflés you can introduce the sweetness of jams, fruits, berries, chocolate, bananas and lemons. Soufflés can also be accompanied by a sauce, such as Suprême, Béarnaise or a Tomato Coulis.

Contrary to the myth that a bump or loud noise will cause the soufflé to fall, the inevitable collapse is indeed expected, once the soufflé begins to cool.


•• Sauce Béchamel ••

INGREDIENTS

1/2 cup butter

1/2 tsp salt

pepper and nutmeg to taste (optional)

1/2  cup of organic unbleached or Spelt flour

1 cup of whole milk or half and half

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PREPARATION

•• Using a sauce pan over a low heat, slowly melt the butter until you see the formation of small bubbles. •• Add salt, pepper and nutmeg (optional) to taste. •• Gradually introduce the flour by mixing slowly with a whisk to create a paste.  •• This is called a “roux”, that should not be overcooked or allowed to become brown. •• Remove the roux from the heat and add 1 cup of whole milk or half and half, blending until smooth and without the formation of any lumps. •• Place the sauce pan back over a low heat, mixing the roux slowly and until it becomes firm. •• If you observe that the roux is quickly becoming too firm, remove the pan from the heat, but continue to mix. •• If the roux is becoming too thick, add sparing amounts of milk for desired lightness. •• Your Sauce Béchamel is now ready and should present as a creamy smooth sauce, without any lumps and with the consistency of fluffy mashed potatoes. •• Turn off the heat and set aside your saucepan on the cooktop. ••


 •• The Puff of the Egg Whites ••

INGREDIENTS

4 eggs

1 pat of butter

1 cup of grated Swiss cheese

juice of freshly squeezed lemon


PREPARATION

•• Preheat the oven to 430 degrees. •• Thoroughly butter each individual soufflé dish, including the bottoms and the sides. •• Then lightly flour each dish. •• Separate the eggs, whites from the yolks and place into separate bowls. ••

•• Over the cooktop and without any heat under your saucepan, add 4 egg yolks into the Sauce Béchamel, using a small teaspoon, one at a time. •• Then mix throughly. •• Note that the saucepan should be cooled. If it is still too warm, you will have scrambled eggs! •• Bring the mixture up to a very smooth texture and observe a bright mustardy yellow color. •• Again, without any heat, mix in 1 cup of grated Swiss cheese, all at once and stir until completely smoothed. •• Set your saucepan aside. ••

•• Using a large whisk which allows for the passage of lots of air, vigorously whip the egg whites until you observe a thickened and frothy consistency (remember to keep your elbows locked to avoid tendonitis!). •• As you keep whipping, you will soon begin to see the egg whites change from frothy to fluffy and then harden. •• Feel free to add a few drops of fresh lemon to accelerate the hardening process further. •• In with hardening, the egg whites have transformed into a whipped creme that is sturdy enough for your whisk to stand straight up in the creme, without assistance. •• Using no heat and the measurement of 1/3, add the first 1/3 of the whipped creme to the bright yellow Sauce Béchamel and mix it throughly. •• Repeat with the second and third introduction as to avoid creating a watery consistency. Be aware not to over-mix as this too can result in watering down the mixture. •• Fill two individual soufflé dishes a little more than halfway, allowing space for the soufflés to rise. •• Place the dishes in the pre-heated oven and bake for 30-35 minutes. •• This is now a great time to prepare a quick and simple fennel and orange salad to accompany your soufflés. ••

•• After approximately 15 minutes into the bake time, you should begin to notice an aroma that fills your kitchen, akin to the heavenly scent of a brioche baking in your oven. •• Although you may be tempted, take care not to open the oven door to observe the rising, as you will lose the heat needed to maintain a consistent temperature for the puff.  Also, do not reduce the temperature in the oven, as this will also cause the soufflé to prematurely fall. •• To check for readiness, use an oven light or flashlight to peer through the glass door of the oven. •• If you observe the height and puff of lighter coloration with a darkened top, your soufflé is ready. •• Insert a sharp knife to further ensure the soufflé has been throughly cooked to the center. If the knife comes back out clean, your soufflé is ready to be served, right away. •• Within 5-10 minutes from the removal the oven, you will see the inevitable collapse of these sumptuous soufflés.••

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 The cake-like appearance with chocolate frosting atop, indicates the readiness of your soufflé. Prêt à mange!


 

An Avocado Apéritif

Un apéritif à l’avocat

Serves 2


We recently had the pleasure of meeting Rachel Shemenski of Florida MicroGreens who introduced us to micro onions. Free of pesticides, additives and with no added nutrients, micro greens and micro onions are grown indoors, in hemp.  As a healthy alternative to traditionally grown onions, these delicious sprouts pack a wonderfully tempered flavor that blend perfectly with avocados in season.


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INGREDIENTS

2 ripened Hass avocados

olive oil

freshly squeezed juice from 1/2 lemon or lime

salt and pepper to taste

a few sprigs of fresh basil, cilantro and parsley, finely chopped

sprigs of micro onions to garnish

slices of homemade French boule bread


Florida MicroGreens is an urban indoor hydroponic micro greens farm specializing in growing and selling top-grade living micro greens and micro greens systems for individuals, restaurants, kitchens and schools.  Check out their Facebook page to learn more about these healthy alternative approaches to growing your own.

www.facebook.com/FloridaMicrogreen


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PREPARATION

•• Begin by removing the skins and pits from the avocados. •• Slice the avocados in half and then lengthwise into 4 portions each. •• Arrange the avocado slices on a dish or serving platter. •• Squeeze the juice from half of a lemon or lime over the avocados. •• Salt and pepper to taste.  •• Roll together the desired number of fresh basil leaves, cilantro and parsley. •• Finely chop and sprinkle the herbs over the avocados. •• Garnish with micro onion sprouts over the top and sparingly drizzle with olive oil. •• Individually slice the French boule bread and serve. ••

•• Voilà! ••


 

Boule & Bruschetta

alt=“Bruschetta on Homemade French Bread Healthy Homestyle Recipes Le Menu Maison Bruno Gaget”

French Bread and Italian Bruschetta

Serves 2


Just like the neighboring countries of France and Italy, toasted homemade French boule bread heaped with a topping of fresh bruschetta, go perfectly together. Served as a cold appetizer or hors d’oeuvre, this recipe calls for a combination of fragrant fresh herbs that will tantalize the senses!


alt=“Baked Artichokes Artichaux Healthy French Recipes Le Menu Maison Bruno Gaget”

INGREDIENTS

3 plum or roma tomatoes

10 sprigs of fresh chive

3 large leaves of fresh basil

5-6 sprigs of fresh cilantro

3 sprigs of fresh parsley

1 tbsp olive oil

1/2 fresh lemon

1 tsp white or balsamic vinegar

salt and pepper to taste

half a loaf of homemade French boule bread

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PREPARATION

•• Throughly wash the tomatoes and finely dice using a 7-inch chef’s knife. •• Prepare the fresh herbs by cleansing, destemming and finely chopping each. •• In a serving bowl combine the tomatoes (without the juice that was created by dicing), along with the freshly chopped herbs. •• Mix in 1 tbsp of olive oil, 1 tsp of white or balsamic vinegar and the juice of 1/2 of a freshly squeezed lemon. •• Salt and pepper to taste. •• Slice and toast the boule bread in desired portion sizes. •• Top each toasted slice with a generous tablespoon or two of the bruschetta and voila! ••


Eggs Benedict Without Bacon

Œufs Bénédicte Sans Jambon

Serves 2

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Here is a recipe for Eggs Benedict without Bacon that is perfect for an Easter or anytime weekend brunch. While our version somewhat differs by holding the bacon and substituting homemade French boule bread in place of the customary English muffins, Eggs Benedict with or without Canadian bacon, goes along beautifully with simply steamed asparagus in season and a chilled bottle of Chardonnay wine.


INGREDIENTS

•• Hollandaise Sauce ••

3 egg yolks

1/3 cup cold water

1 tsp freshly squeezed lemon juice

3 tbsp butter

•• Poached Eggs ••

2 eggs  (1 per serving)

1 tsp white vinegar

salt pepper to taste

freshly chopped cilantro or parsley

OTHER RECOMMENDED INGREDIENTS

•• Boule Bread ••

•• Steamed Asparagus ••

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PREPARATION

•• Hollandaise Sauce ••

••  In a cold saucepan, combine 3 egg yolks, 1/3 cup cold water and 1 tsp of freshly squeezed lemon juice. •• Using a medium whisk, mix well until you observe a smooth sauce. •• Over a low heat, continue to whisk until the sauce thickens to a sabayon or near custard and frothy-like consistency.  •• Add 3 tbsp of butter and remove from the heat but continue to gently whisk as the butter softly melts. •• 

•• Poaching the Eggs ••

•• Crack and place each egg in a separate short drinking glass or custard bowl. •• In a medium sauce pan, add 1 tsp of white vinegar and bring to a medium boil. •• Gently introduce the egg into the water. •• As the egg white begins to detach and disperse from the yolk, use a spatula or slotted spoon to gather back the egg white, surrounding and encasing the yolk with the white for approximately 2 – 2 1/2 minutes. •• Another method to poaching multiple eggs at once, is the use of egg poaching cups•• Individually slice and lightly toast the boule bread in a warm oven. •• Arrange the toasted boule on serving plates. •• Place the poached eggs on top of the toasted boule and drizzle with generous spoonfuls of the velvety hollandaise sauce. •• Garnish with freshly chopped cilantro or parsley. •• Serve with an accompaniment of freshly steamed asparagus in season and drizzle with more of the hollandaise sauce, if desired. •• Pair this delicious dish with a glass of chilled Chardonnay or a festive glass of champagne. ••

•• Happy Easter ••

•• Joyeuses Pâques ••


 

Homemade Boule Bread

Pain Boule Maison


Requiring a bit of an upper body workout, this homemade recipe for classic French boule bread is not for the culinary faint of heart. Although homemade boule is wonderfully worthy of the effort, we do recommend that if you’re pressed for time or not too keen on the idea of a kitchen strongman challenge, do be certain to have a dough kneading machine on hand for this bread making mission.

Boule or “ball” in English, is a rustic loaf of bread made either at home or at a French bakery, “boulangerie” by a baker known as a “boulanger”.  Aside from morning tartine, boule is also a perfect substitute for English muffins – the typical bread used in recipes for Eggs Benedict.

So grab your apron and prepare to take the challenge!

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INGREDIENTS

  2 cups organic white flour – all purpose unbleached

1 tsp salt

2 tsp active dry yeast 

 1/4 cup warm water

1 1/3 cup warm water


PREPARATION

First Round of Kneading

•• In a large mixing bowl, combine 1 tsp of salt with 2 cups of organic unbleached flour. •• Using your hand or a small whisk, throughly mix the salt into the flour. In order to maintain the effectiveness of the yeast, the thoroughness of this foundational mixture acts as a block to any direct contact of the salt with the yeast. •• Create a “well” or “reservoir” within the center of your flour mixture. This is where you will introduce the yeast and water to the flour mixture. •• Prepare the yeast by mixing 2 tsp of dry active yeast with 1/4 cup of warm water. •• Allow the yeast to sit for a few minutes. •• Once you have observed that the yeast has doubled in volume, introduce into the flour “well” along with 1 1/3 cup of warm water. •• Using your hand, gently blend the flour mixture with the liquid yeast, forming a gooey paste of dough. •• Intermittently lift up the dough with your hand (which will be rather sticky) from the bowl. •• This repeated motion will allow oxygen into the dough, thereby creating elasticity. •• Continue this motion for approximately 5-7 minutes. •• Place the dough in a lightly floured medium sized bowl and cover with a clean kitchen cloth, taking care not to make any contact with the dough, thereby creating a containment of air. •• Keep the dough in a warm room or outside (if you happen to live in a warm climate) of 75-80° temperature. •• Allow the dough to rest and rise for approximately 30 minutes or if you observe the dough triples in volume. ••

Second Round of Kneading

•• For the second round of kneading, lightly sprinkle flour across your countertop workspace. •• Continue to knead the dough, using one hand of preference. •• In a motion of folding the dough upon itself, increase your speed and intensity, whereby creating a loud slapping sound of the dough (this is the workout part we promised you!). •• Using a silicone scrapper, gather back the displaced flour into your dough, as needed. •• Observe how the dough becomes more elastic and less gooey. You will also begin to feel an energy and a strength that the dough takes on. •• Continue this motion for another 8-10 minutes. •• Place the dough in a lightly floured medium sized bowl and cover with a clean kitchen cloth, again, not making any contact with the dough. •• Keep the dough outside or in a warm room of 75-80°. •• Allow the dough to rest and rise in the bowl for one hour. ••

Third Round of Kneading

•• Prepare to work the dough again by lightly dusting your countertop workspace.  •• Begin again by releasing the gas from the dough, using your scraper to remove the dough from the bowl. •• If the dough still feels a bit gooey, sprinkle the dough with a little flour and also lightly dust your hands. •• Work the dough by gently stretching out and folding back, pulling in the displaced flour as needed. •• Repeat this motion just a few times and then form the dough into the shape of a boule or a half squashed ball. •• Return the dough to the bowl and cover with a clean kitchen cloth, this time making contact with the dough and eliminating any containment of air. •• Store the dough in the refrigerator overnight and allow to ferment, a common practice used with making traditional French baguette. ••

The Next Morning 

••  Remove the dough from the bowl and place on a clean countertop surface. •• Lightly dust your hands with flour and begin stretching and folding the dough just a few times, then re-create the shape of the boule. Observe that the dough should not appear dry.  •• Place the dough on a lightly floured baking pan and cover with a clean kitchen cloth, again, making contact with the dough. •• Allow the dough to rest and rise for approximately 20 minutes. ••

•• Preheat the oven to 470° and place a plan of water in the oven in order to create humidity. •• Using a pastry brush and water, humidify the dough by brushing the dough with a small amount of water. •• Using a sharp knife, cut a large hashtag symbol # into the top surface of the dough. These cuts will allow the bread to rise and expand without breaking, while bringing forth the desired golden color of the baked bread. •• Bake the bread for 20 minutes at 470°, checking frequently for size and color. •• Remove the boule from the oven and allow to rest and cool, observing a further but minimal expansion of the bread. •• Want to know if your boule is ready? Give it a hard knock on the bottom as if you are knocking on a door. If your boule sounds hollow, that means it’s ready! ••

•• And now onto Easter Eggs Benedict! ••

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