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 ••


 

French Onion Soup

Soupe à l’oignon

Serves 2

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No matter what the season, anytime is a good time for French Onion Soup! 


INGREDIENTS

1 large sweet onion

1 garlic clove

2 tbsp finely cut leek

1 tbsp butter

1tbsp olive oil

1 tbsp of unbleached flour or spelt flour

1 quart of vegetable stock or chicken stock substitute 

1/2 cup Marsala wine

8 slices of French baguette

1 cup grated Gruyère cheese

salt and pepper to taste

2 oven-safe soup bowls

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PREPARATION

•• Begin by peeling the sweet onion and garlic clove. •• Cut the onion into dice shapes of approximately 1/8”. •• Crunch the garlic clove with the flat side of your chef knife. •• Thoroughly wash the leek and remove the green leaves. •• Cut the leek stem vertically in half and then finely slice into half circle shapes of approximately 1/8”. •• In a heated sauté pan, combine 1 tbsp of olive oil with 1 tbsp butter over a low/medium heat. •• When the butter begins to bubble, add the onion, garlic and leeks. •• Cover and allow the mixture to sweat and caramelize. •• So as not to burn, stay on it and stir occasionally. •• When you observe a golden brown hue, taste test. •• The mixture of the ingredients should embody a sweet flavor which forms the basis for your onion soup. •• Sprinkle 1 tbsp of the flour of your choice into the onion mixture, folding gently until all of the flour has been well absorbed. •• Using a large ladle, gradually add 1 quart of vegetable stock, gently mixing in, using a wooden spoon. •• Once the texture of the soup appears smooth, gradually add more stock, repeating the same process until all of the liquid has been added.

•• Preheat your oven to 350°.•• 

•• Add 1/2 cup of Marsala wine to the soup and salt and pepper to taste. •• Cover and cook over a low/medium heat for approximately 20 minutes. •• During this time, cut the baguette into thick slices. •• In order to prevent the baguette from becoming soggy, lightly grill the slices, taking care not to burn. •• If desired, rub a garlic clove over the surfaces of the slices before grilling. •• Once the onion soup is ready, pour into individual, oven-safe soup bowls. •• Layer each bowl of onion soup with four slices of grilled baguette, covering the tops entirely. •• Generously sprinkle grated Gruyère cheese over the baguette, as desired. •• Place the soup bowls on a baking sheet and into your preheated oven of 350°. •• Cook the soups for approximately 15 minutes or until you observe the soup bubbling up from the surface of the golden and evenly melted Gruyère cheese. •• For a deeper grilled cheese effect, remove from the oven and place on a grill for a few minutes. •• Your onion soup will be bubbling hot, so take extra care when removing the baking sheet from the oven.•• 

•• Fantastique •• 


 

Simply Colcannon

A Traditionally Irish Dish

Serves 2

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Similar to our earlier version of Colcannon with leeks, this recipe is steeped in Irish culinary tradition and saves time in the kitchen without sacrificing taste! 

Happy St. Patrick’s Day!!


INGREDIENTS

1/2 head of Savoy cabbage

3 large red potatoes

1/2 large sweet onion 

1 clove garlic 

1 tbsp olive oil

4 ounces butter (preferably salted Kerrygold)

salt and pepper to taste

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PREPARATION

•• Peel the potatoes and cut into chunks of 2-1/2 inches. •• Place the potatoes into a bowl of cold water and rinse until the water runs clear, eliminating the starch. •• Strain and place the potatoes in a large pan with cold water and salt to taste. •• Over a medium heat bring the potatoes to a full boil for approximately 15-20 minutes. •• To test the readiness of the potatoes, take a small cutting knife and pierce random pieces then hold the knife upwards. •• When the potato falls from the knife back into the water, the potato is ready. •• Note that the potatoes should be cooked to softness and not mush, in preparation for a purée. •• To prepare the cabbage, cut in one half and reserve the other half for future use. •• Cut the cabbage into portions of approximately 1 inch thickness and then into smaller bite size portions. •• Place in a colander and rinse throughly, taking care to remove any excess sand. •• Peel half of the sweet onion and a garlic clove. •• Slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a pre-warmed sauté pan over a medium heat, combine 1 tbsp of olive oil with 1 tsp of butter. •• Once you have observed slight bubbling, add the onion and crunched garlic. •• Reduce the heat to medium low and allow the mixture to sweat, bringing forth the sweetness of the onions. •• Cook the mixture slowly to avoid burning, stirring occasionally until you observe a golden hue. •• When the onions are ready, add the cabbage into the sauté pan along with 2 tbsps of butter and 3 tbsps of water. •• Let the cabbage steam down slowly until tender, but not mushy. •• Purée the potatoes, using a hand-held masher. •• Combine 5 tbsps of butter with the potatoes along with 3 tbsps of half and half. •• Salt and pepper to taste. •• Purée the potatoes to a chunky consistency, avoiding smoothness. •• Mix the potato purée into the sauté pan of cabbage, gently folding the potato purée into the mixture. •• Top with butter and serve piping hot.••

•• Delicious! ••


 

Cooking Up Colcannon

An Irish Recipe for Saint Patrick’s Day

Serves 2

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With just a week to go until Saint Patrick’s Day, we’ve been experimenting with two separate recipes for the traditional Irish dish, Colcannon…using red potatoes, Savoy cabbage and lots of creamy Irish butter! Serve this hearty classic alongside steamed carrots and homemade Irish soda bread to make for an authentically delicious and simply satisfying taste of Irish cuisine.


Savoy_Cabbage_Red_Potatoes_Colcannon_Irish_Recipe_Food_Blog_Le_Menu_Maison_Bruno_Gaget

INGREDIENTS

1/2 head of Savoy cabbage

3 large red potatoes

1 1/2 cup chopped leek 

1/2 large sweet onion 

1 clove garlic 

1 tbsp olive oil

4 ounces butter (preferably salted Kerrygold)

salt and pepper to taste

Leeks_Colcannon_Recipe_Irish_Food_Blog_Le_Menu_Maison_Healthy_Home_Cooking_Bruno_Gaget


Classic Colcannon is made with white-headed cannonball cabbage, which is quite popular in the United States. For this recipe we opted for the more aesthetic and lacy textured Savoy cabbage which is named after the Savoy Region in France. Another preference is that Savoy cabbage does not turn into mush when cooked. This varietal has the same flavor and appearance as regular cabbage when cooked, but retains a firm texture and crunchiness, which is desired for this recipe. 


PREPARATION

•• Peel the potatoes and cut into chunks of 2-1/2 inches. •• Place the potatoes into a bowl of cold water and rinse until the water runs clear, eliminating the starch. •• Strain and place the potatoes in a large pan with cold water and salt to taste. •• Over a medium heat bring the potatoes to a full boil for approximately 15-20 minutes. •• To test the readiness of the potatoes, take a small cutting knife and pierce random pieces then hold the knife upwards. •• When the potato falls from the knife back into the water, the potato is ready. •• Note that the potatoes should be cooked to softness and not mush, in preparation for a purée. •• To prepare the cabbage, cut in one half and reserve the other half for future use. •• Cut the cabbage into portions of approximately 1 inch thickness and then into smaller bite size portions. •• Place in a colander and rinse throughly, taking care to remove any excess sand. •• Prepare the leeks by removing the dark green leafy ends. •• Cut the leek vertically in half and then slice into ringlets. •• Peel half of the sweet onion and a garlic clove. •• Slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a pre-warmed sauté pan over a medium heat, combine 1 tbsp of olive oil with 1 tsp of butter. •• Once you have observed slight bubbling, add the onion, crunched garlic and leeks. •• Reduce the heat to medium low and allow the mixture to sweat, bringing forth the sweetness of the onions and the leeks. •• Cook the mixture slowly to avoid burning, stirring occasionally until you observe a golden hue. •• When the onion and leek mixture is ready, add the cabbage into the sauté pan along with 2 tbsps of butter and 3 tbsps of water. •• Let the mixture cook down slowly over a low heat for approximately 20 minutes to softness. •• Purée the potatoes, using a hand-held masher. •• Combine 5 tbsps of butter with the potatoes along with 3 tbsps of half and half. •• Salt and pepper to taste. •• Purée the potatoes to a chunky consistency, avoiding smoothness. •• Mix the potato purée into the sauté pan of cabbage and leeks, gently folding the potato purée into the mixture. •• Top with butter and serve piping hot.••

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••  très bon ••