Traditional Recipes

Mussels and French Fries

Moules Marinières et Frites

Serves 2

alt=“Moules Marinieres Mussels French Fries Recipe Healthy Homestyle French Food Blog Le Menu Maison Bruno Gaget”


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

alt=“Fennel and Onion Cooking Technique Mussels and Fries Le Menu Maison French Food Blog Healthy Homestyle Bruno Gaget”

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. ••

alt=“French Fries Frites Recipe Le Menu Maison French Food Blog Healthy Home Cooking Bruno Gaget”

French Fries

Frites

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

alt=“Potatoes for French Fries Recipe French Food Blog Healthy Homestyle Le Menu Maison Bruno Gaget”

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••


Classic Cheese Soufflé

Soufflé au Fromage Classique

Serves 2

alt=“Cheese Soufflé Classic Healthy Homestyle French Recipes Food Blog Le Menu Maison Bruno Gaget”


The origins of the soufflé date back to the early eighteenth century with credit and acknowledgement to French master cook Vincent de la Chapelle. However, the development and popularization of the soufflé in the nineteenth century is attributed to French chef Marie-Antoine Carême. Served as an entrée or as a dessert, soufflés are typically prepared from two basic components: a Sauce Béchamel as the flavorful base, and the “puff” of the egg whites. Soufflés can be baked in individual ramekins or in a larger single soufflé dish. Ingredients commonly used to flavor are fresh herbs, cheese and vegetables. For dessert soufflés you can introduce the sweetness of jams, fruits, berries, chocolate, bananas and lemons. Soufflés can also be accompanied by a sauce, such as Suprême, Béarnaise or a Tomato Coulis.

Contrary to the myth that a bump or loud noise will cause the soufflé to fall, the inevitable collapse is indeed expected, once the soufflé begins to cool.


•• Sauce Béchamel ••

INGREDIENTS

1/2 cup butter

1/2 tsp salt

pepper and nutmeg to taste (optional)

1/2  cup of organic unbleached or Spelt flour

1 cup of whole milk or half and half

alt=“Sauce Béchamel Recipe Healthy French Recipes Homestyle Cooking Le Menu Maison Bruno Gaget”

PREPARATION

•• Using a sauce pan over a low heat, slowly melt the butter until you see the formation of small bubbles. •• Add salt, pepper and nutmeg (optional) to taste. •• Gradually introduce the flour by mixing slowly with a whisk to create a paste.  •• This is called a “roux”, that should not be overcooked or allowed to become brown. •• Remove the roux from the heat and add 1 cup of whole milk or half and half, blending until smooth and without the formation of any lumps. •• Place the sauce pan back over a low heat, mixing the roux slowly and until it becomes firm. •• If you observe that the roux is quickly becoming too firm, remove the pan from the heat, but continue to mix. •• If the roux is becoming too thick, add sparing amounts of milk for desired lightness. •• Your Sauce Béchamel is now ready and should present as a creamy smooth sauce, without any lumps and with the consistency of fluffy mashed potatoes. •• Turn off the heat and set aside your saucepan on the cooktop. ••


 •• The Puff of the Egg Whites ••

INGREDIENTS

4 eggs

1 pat of butter

1 cup of grated Swiss cheese

juice of freshly squeezed lemon


PREPARATION

•• Preheat the oven to 430 degrees. •• Thoroughly butter each individual soufflé dish, including the bottoms and the sides. •• Then lightly flour each dish. •• Separate the eggs, whites from the yolks and place into separate bowls. ••

•• Over the cooktop and without any heat under your saucepan, add 4 egg yolks into the Sauce Béchamel, using a small teaspoon, one at a time. •• Then mix throughly. •• Note that the saucepan should be cooled. If it is still too warm, you will have scrambled eggs! •• Bring the mixture up to a very smooth texture and observe a bright mustardy yellow color. •• Again, without any heat, mix in 1 cup of grated Swiss cheese, all at once and stir until completely smoothed. •• Set your saucepan aside. ••

•• Using a large whisk which allows for the passage of lots of air, vigorously whip the egg whites until you observe a thickened and frothy consistency (remember to keep your elbows locked to avoid tendonitis!). •• As you keep whipping, you will soon begin to see the egg whites change from frothy to fluffy and then harden. •• Feel free to add a few drops of fresh lemon to accelerate the hardening process further. •• In with hardening, the egg whites have transformed into a whipped creme that is sturdy enough for your whisk to stand straight up in the creme, without assistance. •• Using no heat and the measurement of 1/3, add the first 1/3 of the whipped creme to the bright yellow Sauce Béchamel and mix it throughly. •• Repeat with the second and third introduction as to avoid creating a watery consistency. Be aware not to over-mix as this too can result in watering down the mixture. •• Fill two individual soufflé dishes a little more than halfway, allowing space for the soufflés to rise. •• Place the dishes in the pre-heated oven and bake for 30-35 minutes. •• This is now a great time to prepare a quick and simple fennel and orange salad to accompany your soufflés. ••

•• After approximately 15 minutes into the bake time, you should begin to notice an aroma that fills your kitchen, akin to the heavenly scent of a brioche baking in your oven. •• Although you may be tempted, take care not to open the oven door to observe the rising, as you will lose the heat needed to maintain a consistent temperature for the puff.  Also, do not reduce the temperature in the oven, as this will also cause the soufflé to prematurely fall. •• To check for readiness, use an oven light or flashlight to peer through the glass door of the oven. •• If you observe the height and puff of lighter coloration with a darkened top, your soufflé is ready. •• Insert a sharp knife to further ensure the soufflé has been throughly cooked to the center. If the knife comes back out clean, your soufflé is ready to be served, right away. •• Within 5-10 minutes from the removal the oven, you will see the inevitable collapse of these sumptuous soufflés. ••

alt=“Classic Cheese Soufflé French Recipes Healthy Homestyle Cooking Food Blog Le Menu Maison Bruno Gaget”


 The cake-like appearance with chocolate frosting atop, indicates the readiness of your soufflé. Prêt à mange!


Potato Gratin

Gratin Dauphinois

Serves 4

alt=“French Recipe Gratin Dauphinois Potato Gratin Healthy Home Cooking Le Menu Maison Bruno Gaget”


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 French Recipe Gratin Dauphinois Le Menu Maison 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=“French Recipe Gratin Dauphinois Potato Gratin Healthy French Recipes Le Menu Maison 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 ••


 

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