French Onion Soup

Soupe à l’oignon

Serves 2

French_Onion_Soup_Homestyle_Recipes_Le_Menu_Maison_Food_Blog_Bruno_Gaget


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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Potatoes_Cooking_Colcannon_Recipe_Home_Cooking_Food_Blog_Le_Menu_Maison_Bruno_Gaget

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

Colcannon_Irish_Recipe_Food_Blog_Le_Menu_Maison_Healthy_Homestyle_Cooking_Bruno_Gaget


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.••

Leeks_Sauté_Irish_Recipe_Colcannon_Food_Blog_Le_Menu_Maison_Healthy_Homestyle_Bruno_Gaget

••  très bon •• 


 

Classic Poule au Pot

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Poule au Pot

Chicken in a Pot

Serves 4


Poule au Pot is a traditional French country recipe that translates into English as “chicken in a pot.” It is this dish that France’s King Henry IV referred to when he declared that each working peasant should never lack the means of having a chicken in the pot, every Sunday. Under Henry’s leadership, the plight of the French worker and peasant were clearly understood, with peace and prosperity restored to France after decades of religious wars. 


INGREDIENTS

1 whole chicken with the cavity cleared and cleansed

1 quart of chicken stock

4 medium sized white or waxy potatoes

2 leeks

6 large carrots

2 turnips

1 stalk of celery including the branches

3 onions

1 lemon

2 cloves of garlic

6 buds of cloves

a bouquet of fresh herbs consisting of

3 bay leafs, 1 branch of rosemary and a few branches of thyme

alt=“Poule au Pot Chicken in a Pot French traditional Recipe French Food Blog Le Menu Maison Bruno Gaget”

PREPARATION

•• Place the chicken in a large pot filled with cold water. •• Over a medium heat, bring to a boil and blanchir for 3 minutes. •• Remove the chicken from the pot and reserve to the side. •• Discard the water. •• Peel and leave whole, the potatoes, turnips, carrots, onions and garlic. •• Insert 6 buds of clove into one of the onions. •• Prepare your leeks by first removing the area of roots. •• Cut each leek lengthwise in half, then turn over in a 1/4 direction and cut again, allowing the leek to open up. •• Under running water, rinse well all the residual sand and dirt burrowed between the leaves. •• Using 1/2 of the lemon, citronner the exterior of the chicken. •• Fill the cavity with fresh herbs and the remaining lemon half, if desired. •• With the pot empty, place the carrots at the bottom. •• Introduce the chicken and arrange the leeks and remaining vegetables around it. •• Immerse the chicken with 1 quart of chicken stock and top with cold water. •• Add salt and pepper to taste and cover. •• Over a medium heat, bring the chicken to a boil and control it for 1 1/2 to 2 hours.  •• Stir regularly to remove excess vegetable foam, observing that the chicken remains in tact. •• Once you’ve determined that your Poule au Pot is properly cooked, remove the chicken and vegetables from the pot. •• Using a chinois, filter the remaining broth to clarify, for serving. •• To present, gently remove the skin, which should fall away effortlessly. •• Formally serve the chicken alongside the vegetables or carve and serve in individual soup bowls with a generous amount of the clarified broth ladled over. •• Pair with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. ••

•• Fantastique ••


•• Tip •• For any next day leftovers, de-bone the chicken and combine with the remaining vegetables into a large skillet. Add 1 cup of the clarified chicken broth reserved from the day prior. Warm over a low heat for approximately 10 minutes. Present and top with a delectable sautéed mushroom sauce supreme.


 

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 ••