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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Penne with Goat Cheese and Mushrooms

Penne au Fromage de Chèvre et aux Champignons

Serves 4

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The Skinny on Spelt

For those who are gluten sensitive, could there be such a thing as “good gluten”? Apparently yes, and it’s found in the ancient species of wheat known as “spelt”. After overindulging every morning on croissants and baguette still warm from the oven of our favorite corner Boulanger in France, we soon began to experience symptoms of a sensitivity. At the top of our list of possible culprits, we suspected our digestive dilemma was most likely brought about by our self-inflicted gluten overload. As with determining any food allergy or sensitivity, we began by restriction and re-introduction of all gluten-containing products. In understanding the triggers, we learned that gluten in and of itself is not a villain. In fact, spelt is a type of wheat that contains gluten, but hasn’t changed since ancient times…therefore no hybridization or genetic modification, and no added or modified gluten content to make gluten-containing products more appealing. Spelt remains a fragile wheat that breaks down in the cooking and baking process, thus making it easier to digest. However, spelt is not safe for those who have been diagnosed with Celiac Disease.


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INGREDIENTS

5-7 oz spelt penne according to your appetite

1 cup frozen peas

1 cooked beetroot

1 tbsp olive oil

5 oz fresh button mushrooms

2 cloves of unpeeled garlic, unseparated

salt and pepper to taste

3 1/2 oz fresh goat cheese

2 pints almond cream

mixed salad greens

alt=“Sautéed mushrooms Homestyle Recipes French Cooking Terms French Food Blog Le Menu Maison Bruno Gaget”

PREPARATION

•• Fill a pasta pot with cold water and a dash of salt. •• Bring to a boil and add the frozen peas, cooking for 1-2 minutes. •• Using a slotted spoon, remove the peas from the boiling water and then add the penne, cooking the pasta al dente, according to directions. •• Rinse the penne in cold water, drain and set aside in the colander. •• Prepare the cooked beetroot by removing the outer skin with a peeler or with a small sharp knife, under running cold water. •• Since the beetroot has been cooked, the skin will fall away with ease. •• Clean, dry and arrange a bedding of mixed salad greens on a serving dish. •• Prepare the mushrooms, by snapping the stems off, using your fingers. •• Clean and pat dry using a clean kitchen cloth. •• Thinly slice the mushrooms and set aside. •• In a non stick frying pan, add one tbsp of olive oil over a medium-high heat. •• Once the olive oil begins to smoke, add the mushrooms and two garlic cloves, unpeeled and unseparated. •• Sauté the mushrooms over a medium high heat, stirring frequently. •• When the mushrooms take on a golden appearance, remove from the heat and discard the garlic cloves. •• Add salt and pepper to taste and set aside. •• In a saucepan over a low heat, crumble the goat cheese and gradually add 2 pints of almond cream, stirring lightly until you achieve a smooth and creamy consistency. •• Add the penne and moisturize over a low heat for a minute or two, gently folding in the peas. •• Place the penne over a bedding of mixed salad greens. •• Add the sautéed mushrooms then grate the beetroot over the top, to your preference. •• Enjoy this delicious dish with a glass of chilled Côtes de Provence Rosé and observe the beautiful color transformation as the creme sauce mixes with the shades of red from the beetroot. ••

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•• Super ••


 

A Salad of Various Ingredients

Salad Variée

Serves 2

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INGREDIENTS

1 large red potato

A generous handful of fresh string beans (haricots verts)

1/2 large sweet onion

1 garlic clove

1/2 medium size zucchini

4 hard boiled eggs

1/4 fresh lime or lemon

1 tbsp butter

1 tsp salt

salt and pepper to taste

dash of nutmeg (optional)


Translated into English, Salade Variée means “varied salad”.  So be a little daring and get creative with various combinations of healthy ingredients that blend well together in both taste and presentation!


PREPARATION

•• Begin by peeling the skin from the potato and slice into bite size cubes. •• Place the potato cubes in a large bowl and rinse until the bowl water runs clear, removing all excess of starch. •• Using a sauté pan, evenly situate the potato cubes, cover generously with water and bring to a boil over a high heat. •• Once at the full boiling point, immediately reduce to a medium/low heat and add one tsp of salt. •• Cover with a lid and cook for about 5 – 7 minutes or until you have observed that the potatoes are cooked but firm. •• Drain into a colander and set aside. •• While the potatoes are cooking, prepare your green beans by snapping off and discarding the ends. •• Wash and steam the green beans in pan for 3 minutes then drain and set aside. •• Clean and dice your zucchini into bite sized pieces then set aside. •• Prepare the hard boiled eggs. •• Once cooked, set aside in a bowl filled with cold water. •• Peel half of the sweet onion and a garlic clove, then slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a sauté pan, combine the onion and garlic with 1 tbsp of olive oil. •• Over a medium/low heat, allow the ingredients to sweat for approximately 4 minutes. •• Add the potatoes, zucchini along with a dash of nutmeg and sauté over a medium heat until golden brown, not burned. •• Add the green beans along with a tbsp of butter, gently mixing all the ingredients until the butter is fully melted. •• Remove the sauté pan from the heat and arrange the salad on a serving platter. •• Remove the shells from the cooled, hard boiled eggs. •• Slice the eggs into halves or quarters, as preferred and decorate the top of your Salade Variée. •• Drizzle a few drops of olive oil, freshly squeezed lime or lemon juice, salt and pepper to taste and serve this dish, slightly warm.•• 

•• Voilà!•• 


 

Creamy Guacamole

Guacamole Crémeux

Serves 2

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Where Mexican and French cuisine meet…try this healthy and delicious guacamole recipe that’s always popular at home and across the globe (provided you can get your hands on the freshest ingredients)!  Soooooo good!!


INGREDIENTS

2 ripe Hass avocados

1/2 lime or lemon – freshly squeezed

1 tbsp olive oil

3 tsp water

5 branches of cilantro

salt and pepper to taste

3 large carrots 

2 celery branches

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PREPARATION

•• Begin by peeling the carrots and removing the leaves from the branches of celery. •• Throughly wash the carrots and celery, taking extra care to remove any sand from the bottom portions of the celery branches. •• Using a bâtonnets culinary cutting technique, cut the carrots and celery into small short sticks of approximately 4 inches in length. •• Gently roll each avocado between your hands or on a clean kitchen surface to soften the pulp. •• Using a mini Cuisinart food processor, blend the cilantro first. •• Cut the avocados in half and remove the pits. •• Fold each section of the avocado in half and squeeze the pulp over the cilantro. •• Add salt, pepper, olive oil, water and freshly squeezed lime or lemon juice. •• Blend until you observe a nice creamy texture. •• Serve with carrots, celery and corn chips of course! •• 

•• Voilà••