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! ••


 

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.


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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

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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 ••