Mussels and French Fries

Moules Marinières et Frites

Serves 2

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When shopping for mussels, take note of the origins and also of the smell. Good mussels should have the scent of the sea. Salt sparingly, if needed.


INGREDIENTS

2 liters or 8 cups of fresh mussels

2 green onions, chopped including the stalks or 2 shallots if preferred

1 tbsp olive oil

2-3 stalks of chopped fennel including the leaves

2-3 cloves of freshly crushed garlic

3 branches of fresh parsley

1 sprig of fresh rosemary

2-3 sprigs of fresh thyme

2 bay leaves

2 tbsp butter (optional)

1 medium glass of white or rosé wine

1 tbsp crème fraîche

herbed sea salt to taste

1/4 bouquet of freshly chopped parsley to garnish

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Remember that the choice and quality of your wine selection for cooking should always be equivalent to the quality of what you would also enjoy with your meal.


PREPARATION

•• Soak the mussels in the sink for about 20 minutes. •• Using a small scrub brush or small sharpened knife to scrape, remove the algae and any debris. •• Check each one individually and discard any mussel that is opened, partially opened or cracked. •• To prepare the broth, slowly heat 1 tbsp of olive oil in a medium to large cast iron pot. •• Add the green onions or shallots, garlic and fennel stirring slowly and occasionally over a low flame until the mixture is golden. •• Do not cover. •• Adding 2 tbsp of butter is optional. •• Add the fresh herbs and one glass of white or rosé wine. •• Simmer for approximately 10 minutes, being mindful that the mixture does not reduce down too far. •• Add the mussels and turn the flame to high, cooking for approximately 6-7 minutes. •• To mix the mussels, use a pair of heavy duty kitchen mitts and shake the covered pot of opened mussels over the sink. •• Once cooked to your preference, set the mussels aside in a serving dish, discarding any stray herb branches. •• Using the same pot, combine a liberal amount of the broth with 1 to 2 tbsp of crème fraîche. •• Let it reduce further and pour the broth over the mussels. •• Garnish with finely chopped parsley. •• Any remaining broth can be saved for future use in chowders, etc. •• Store the unused broth in a glass jar with a tight lid and freeze. ••

•• Bon Appétit ••

 

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Frites

French Fries

Serves 2


INGREDIENTS

6 medium sized potatoes

(Charlotte, New, Fingerlings or White Round varieties)

2 tbsp olive oil

1 large clove of garlic

sea salt to taste

1/4 bouquet of freshly chopped parsley to garnish

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PREPARATION

•• Preheat your oven to 350°. •• Using a small scrub brush, rinse and scrub clean the potatoes, leaving the skins on (if they are fresh from the farm, organic or bio). •• Cut the potatoes thinly and vertically. •• Soak the potatoes in a large bowl of ice cold water for approximately 10 minutes then towel dry. •• Using the bottom portion of a broiling pan or a cookie sheet, arrange your potatoes in a thin layer, with each potato slice resting separately. •• Drizzle two tablespoons of olive oil over the potatoes and mix using your hand. •• Crush a large clove of garlic, retaining the skin and place it in the center of the baking sheet. •• Bake in the oven for 25 minutes until the potatoes start to become gold and crispy. •• You can also flip the potato slices over, but doing so too early will yield overly softened slices. •• Optional is broiling the potatoes at the end for another five minutes. However, you must stay on it to avoid burning. •• Place the potatoes into a serving bowl lined with paper towels and sprinkle with course herbed sea salt and finely chopped fresh parsley. ••

•• Voila••


 

Gratin Dauphinois for the Holiday Home Menu

alt=“Gratin Dauphinois Potato Gratin Cook and Shoot Food Photography Bruno Gaget”

Gratin Dauphinois

Potato Gratin

Serves 4

 


When selecting potatoes for this dish, look for small to medium sized, high quality, low-starch varieties such as Charlotte, New, Fingerlings or White Round.


 

alt=“Potatoes Charlottes Fingerlings Food Photography Bruno Gaget”

INGREDIENTS

12 young potatoes

2 tbsp butter

herbed sea salt to taste

1 fresh garlic clove crushed

1 pint of whole milk

1/4 bouquet of fresh parsley chopped to garnish

Optional – Gruyère cheese

alt=“Sliced Potatoes for Gratin Dauphinois Technique Food Photography Bruno Gaget”

PREPARATION

•• Begin by preheating your oven to 400 degrees. •• With the skins left intact, wash the potatoes with a scrub brush. •• Cut the potatoes in half then thinly slice into smaller segments. •• Place the slices in a large bowl of cold water and then rinse through a colander until the water runs clear. •• Transfer the potatoes to a clean dry dish towel and pat dry to absorb the remaining water. •• In a buttered casserole dish, create layers of  potato slices and sprinkle with herbed sea salt and crushed garlic on each layer •• Pour the milk over the potatoes bringing the liquid to approximately 3/4 to the top of the layered potatoes. •• Sprinkle with more herbed sea salt, if desired. ••

•• Cover with a sheet of aluminum foil that has been generously “buttered” on the interior facing side. •• Bake in the oven at 325° for approximately 90 minutes or until the liquid has been absorbed and the top is golden brown.••

•• Garnish with freshly chopped parsley. ••

  •• Magnifique ••