Recipes

Welcome the Season Starting With Soup

Is apple and butternut squash picking on your list of fun-fall-foliage activities? Then you’ll want to create this nutritious and delicious recipe from our French healthy homestyle menu to yours.

alt=“Butternut Squash and apples fresh ingredients for soup Food Photography Bruno Gaget”

Apple Butternut Squash Soup

Soupe de Courge Musquée à la Pomme

Serves 4

 

Apples_Butternut_Squash_Ingredients_Soup_Recipe_Le_Menu_Maison

INGREDIENTS

1 medium apple

1 medium butternut squash

1 clove fresh garlic crushed

1 red onion chopped

1 green onion chopped

1/4 cup butter

1/4 cup white wine, Chardonnay

1/2 cup calvados or cognac

1 small branch of fresh sage

2 sprigs of fresh thyme leaves

sea salt & pepper to taste

1 quart chicken stock

dollop of crème fraîche per serving

fresh parsley chopped to garnish

Butternut_Squash_Apples_Soup_Recipe_Technique_Peeler_Cutting_Board

PREPARATION

•• Peel and dice the apple and butternut squash. •• In a large cast iron dutch oven style pot, combine the apple, butternut squash, garlic, red and green onions. •• Cook over a medium-low heat and then introduce the butter, cooking the mixture until it becomes a soft and golden sauce. •• Déglacer the pot by adding both white wine and calvados. •• Stirring often and gently, add fresh sage, thyme, sea salt and pepper to taste. •• Let it reduce. •• Add the chicken stock and a little water, if needed to arrive at the equivalent of the butternut mixture. •• Cover the pot and cook for approximately 15-20 minutes over a medium-low heat. •• Once the mixture is completely softened allow it to cool for 5 minutes, removing the herb branches. •• Using a hand-held blender, mix until smooth. •• Serve with a dollop of thick crème fraîche or butter and sprinkle with freshly chopped parsley. ••

••Délicieux••

AND DON’T FORGET THE WARM CRUSTY BREAD!

alt=“French bread Couronne Valencia Bruno Gaget Food Photography"


SAVE THE SCRAPS FOR STOCK

 

alt=“Recipe for vegetable stock with leftover vegetable scraps Food Photography Bruno Gager"

Whether you’re whipping up a soup, stew, sauce or risotto, there is nothing that beats having your own homemade vegetable stock on hand. With a little advance planning and some up-cycling of unused portions of vegetables, you can create a nutrient-rich base for use in any stock. So instead of tossing away those carrot root ends or left over Brussels sprouts, save these veggie bits and pieces in a container or bag and store for future use in the freezer. This no-nonsense recipe is perfect for getting a jump on your upcoming entertaining and holiday gatherings!

FRESH INGREDIENTS

1 onion

3 carrots

4 celery stalks

1/2 fennel bulb

4 sprigs fresh thyme

1/2 bouquet fresh parsley

1 bay leaf

1 teaspoon whole peppercorns

2 tablespoons of olive oil

alt=“Fennel and zucchini in a dish at home ingredients for vegetable stock recipe and food photography by Bruno Gaget"

SUGGESTIONS FOR UP-CYCLED INGREDIENTS

leeks – particularly the green portions

Brussels sprouts – leaves and bulbs

fennel – including the feathery leaves

carrots – root ends and tips

yellow squash

zucchini

alt=“Fresh parsley at the French farmers market  Fontainebleau France food photography Bruno Gaget"

PREPARATION

Thoroughly wash all of the fresh and up-cycled vegetables. Rough chop, as necessary.

Using a large enameled stockpot, mix the vegetables with 2 tablespoons of olive oil. Over a low heat, allow the vegetables to sweat (reduce) for approximately 10-15 minutes. This process softens the vegetables and also brings forth the flavors.

Add enough water to entirely cover the vegetables, noting that additional water levels will dilute the flavors. Lay the herbs on top of the water and cover with a lid. Bring the mixture up to a slow boil then reduce your heat to low and cook for 45 minutes to 1 hour.  Taste test for readiness.

Place the stockpot on a stable and heat resistant surface and remove all of the vegetables and herbs with a slotted spoon. Set your strainer (preferably a chinois strainer) over a large bowl and pour the liquid through.  For a clearer consistency, place a sheet of cheese cloth over the strainer and then pour the stock through.

Divide the stock into airtight storage containers and allow to completely cool before refrigerating or freezing. Store the stock in the refrigerator for up to one week or freeze for up to 3 months.

Lastly, leaving nothing to waste, the cooked vegetable mixture makes for a healthy and tasty treat for your canine companion!


Coquilles St. Jacques

Just For Two

alt=“ Coquilles St Jacques Scallops Recipe Bruno Gaget Food Photography"

INGREDIENTS

••  8 large scallops rinsed and drained  ••  2 shallots finely chopped 

••  1 garlic clove crushed  ••  1 tbsp butter  ••  1 lemon  ••  sea salt to taste  

••  2-3 tbsp white wine  ••  sprig of fresh rosemary 

1 bay leaf  ••  few sprigs of finely chopped chive  ••  1-2 tbsp crème fraîche 

•• 1 tsp Dijon mustard  ••  1/4 bouquet of freshly chopped parsley to garnish 

•• rice and boiled potatoes ••

 •• scallop shells from the poissonnière (aka fish monger or seafood merchant) ••

 

PREPARATION

Begin by preparing the rice, rinsing the scallops and setting aside. •• In a small-medium size sauté pan, add the shallots, garlic and butter. •• Cook over a low heat for approximately 15 minutes. •• Once golden brown, remove from the pan and set aside. •• Déglacer the same sauté pan with the juice squeezed from half of a fresh lemon, a pinch of sea salt and 2-3 tbsp of white wine. •• Let it reduce until it slightly thickens. •• Add a sprig of rosemary, bay leaf, chive and the onion mixture back into the sauté pan. •• Let it thicken but not to a paste consistency, leaving some liquid to be absorbed by the rice. •• Add a tbsp or 2 of créme fraîche and a teaspoon of Dijon mustard. •• In a separate sauté pan, on high heat, cook the scallops until slightly browned, while squeezing another half fresh lemon over the scallops as they cook. •• Add a tablespoon of butter and some sea salt while slowly moving the pan about. •• Using tongs and a spurtle, gently flip the scallops once only. •• Remove from the heat and add the scallops to the sauté pan. •• Stir gently to coat. •• Serve over a bed of rice and garnish with freshly chopped parsley.

•• Bon Appétit ••


 

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