Vichyssoise Soup

Soupe Vichyssoise

Serves 2

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The origin of Vichyssoise is a subject of debate among the culinary elite, including beloved American chef, writer and television personality, Julia Child and Louis Diat, a world renowned French chef and culinary writer who cooked for nobility, prime ministers and ambassadors. But in keeping with our love of folklore and all things traditionally French, we’re going to go with the tale of King Louis XV of France. As the story goes, Louis was afraid of being poisoned and in response had so many servants taste-test the potato leek soup that by the time the soup finally reached him, it had turned cold. However surprisingly, the king rather enjoyed and ultimately preferred the coolness of Vichyssoise over the intended warmth in serving. This basic soup recipe not only invites varying serving temperatures, but also varying versions of ingredients that can include other vegetables or a dash or two of crème frâiche! 


INGREDIENTS

 1 1/2 quarts water

1 tsp salt

4 medium gold potatoes

3 tsp butter

1 medium sized leek

1/2 medium sweet onion

1 tbsp butter

1 garlic clove with skin

1/2 glass white wine (optional)

5 sprigs fresh chive

3 branches fresh parsley

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PREPARATION

•• Using a large sauce pan with a cover and over a medium high heat, bring 1 1/2 quarts of water and 1 tsp of salt to a brisk boil.  •• Reduce the heat to low to maintain a hot water temperature. •• Peel and dice 4 potatoes into very small-size cubes. •• Rinse and set aside in a bowl of cold water to prevent the potatoes from turning dark. •• Throughly cleanse the leek and remove all residual sand and dirt from between the leaves. •• Finely cut the leek into pieces of approximately 1/8”, including a desired portion of the green leaves as well. •• In a large bowl, rinse the leeks one more time and strain. •• Using a large sauté pan, melt 3 tsp butter over a medium low heat. •• Add the leeks and allow to sweat for approximately 5-6 minutes or until all of the liquid has evaporated. •• The leeks should appear soft and sweet to the taste, indicating readiness. •• Set the leeks aside in a separate bowl. ••

•• Peel and dice a half sweet onion into small cubes. •• Using the same sauté pan, combine the onions with 1 tbsp of butter and a crunched garlic clove with the skin intact. For approximately 7 minutes, allow the onions to sweat until soft and golden. •• Remove the skin of the garlic which will have naturally separated and discard. •• Add the potatoes and mouillér with a few tbsps of cold water or a 1/2 glass of white wine. •• Cook for approximately 10 minutes or until the potatoes become soft. •• Add the leeks and cover with 1 1/2 quarts of the reserved hot water. •• Create a broth by cooking over a very low heat for another 10 minutes. •• Strain the broth into a large mixing bowl or use a ladle to separate the vegetables from the broth and place aside. •• Using a hand-held mixer, blend the potato and leek mixture into a creamy and smooth purée. •• Evenly mix the purée into the bowl of broth to create Vichyssoise, then transfer into the sauté pan and allow to simmer for 15 minutes. •• Optional is the addition of a little more butter or crème fraîche for added creaminess.  •• Either at room temperature or refrigerated, chill the soup to the desired temperature. •• Pour the Vichyssoise into a serving bowl and garnish with finely cut fresh chive. •• Serve with a homemade crusty French bread and butter! ••

•• 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! ••


 

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 ••