Misfits Market

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With our focus on food origins and the importance of the best ingredients you can source locally, we recently embarked on an experiment beyond the backyard.  Although online shopping for organic fruits and vegetables never occurred to us, we decided to see what was behind a simple snail-mail flyer for Misfits Market.  Within a week of signing up for a subscription for two and a delivery schedule of every other week, we received our first shipment of misfit fruits and veggies (pictured above). If you like surprises like we do, then you’re in for a bounty of healthy ingredients that also serves as inspiration for your next foray into the kitchen. Another upside to the surprise factor is finding an ingredient in your box that you may have been reluctant to try or one that you would not otherwise find locally. More recently, we participated in Misfits Market beta test for specific ordering and add-ons, versus a surprise package.  Approximately a week before the next scheduled shipment, Misfits Market emailed a list of preferences within five separate categories.  For those who are true meal planners and super-organized, these added features to the service, certainly come in handy.

The mission of Misfits Market is timely and long overdue. According to their About page, they state that in America, many of us still don’t have access to high-quality fresh fruits and vegetables and that we waste as much food as we eat. Almost half of what our nation’s farms grow is never eaten. Much of this is due to modern-day beauty standards for food. Misfit fruits, misshapen vegetables, and delicious but odd-sized produce are squandered at every level. It’s not healthy, it’s expensive, it’s a problem at a huge scale, and it doesn’t fit with their view of the world, hence the start-up of their new and rapidly expanding company.

But that’s not all. For meal planning and other ideas, the folks at Misfits Market also include a recipe card that includes a specific item found in your box. The shipments are via Federal Express and great care is taken with the packaging and delivery, even in inclement weather conditions. They seem to have thought of everything, right down to the recyclable cardboard boxes to the ice packs that are reusable and environmentally safe for disposal.

So go on online to get organic! When joining the Misfits movement, you can save 30% on your first box by using code LEMENUMAISON30.  And for our special friends and subscribers in Florida, beginning this week, Misfits Market has officially started taking orders for delivery to all zip codes in the sunshine state.

••To Eating Well••


Crazy for Cauliflower

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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.


 

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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Summertime Potato Salad

Salade de Pommes de Terre

Serves 2

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With summertime settling in, I had a sudden craving for potato salad. Without having all the ingredients on-hand for a homemade mayonnaise, I made do with what was available and by chance, the salad turned out to be really delicious…even without the mayonnaise!

Bruno 


 

INGREDIENTS

3 medium sized red potatoes

3 hard boiled eggs

1 tsp tbsp olive oil

1 garlic clove

5 branches of fresh cilantro

4 tbsp olive oil

1 tsp white vinegar

1/2 fresh lemon

salt and pepper to taste

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PREPARATION

•• Clean and peel the potatoes, then cut into bitesize cubes of approximately 2”. •• Place the potatoes in a medium sauce pan and cover with water, approximately 2/3 high. •• Add salt to taste. •• Over a high heat, bring the potatoes up to to a hard boil, then reduce the heat to medium low for 10 minutes or until readiness. •• The potatoes should be cooked through but firm, to avoid mash potatoes, if overcooked. •• Strain the water from the potatoes and allow to cool. •• Using a small pan, add 1 tsp of olive oil and sauté the garlic clove with the skin intact.  •• Once golden, set aside and remove the skin when cooled. •• Prepare 3 hard boiled eggs by boiling for approximately 7 minutes. •• Submerge the eggs in cold water and allow to cool. •• Remove the shells by making a dent, then gently roll each egg across a clean kitchen towel, which will neatly crack the shell all around for a clean and easy removal. •• Cut the eggs into sections. •• In a medium size mixing bowl, mash the eggs in with the garlic clove by using a fork or a potato masher, to a fine consistency. •• De-stem 5 branches of fresh cilantro and ciseler cut the leaves. •• Add the cilantro in with the eggs, along with 4 tbsps of olive oil, 1 tsp of white vinegar and the juice of 1/2 fresh lemon.  •• Salt and pepper to taste and continue to mix until reaching a creamy paste. •• Gently fold in the potatoes. •• Arrange on a serving platter and Voila! ••


 

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!