Author Archives: deniebernier
Avocat à la Crème
The beautiful tastes of summer are here! Nouvelle Cuisine is a great fusion of new and old French flavours, and here I showcase the both together. The Recipe! One ripe avocado per person 1/2 sweet orange pepper, diced for garnish Juice of one lime 1/2 cup of sour cream 1/2 cup of heavy cream 1/2 … Continue reading
Champignons Aux Pétoncles (Mushrooms topped with scallops)
A very elegant, visually stunning and extremely delicious way to please your family and friends. In less than 30 minutes…really. The Recipe! 2-3 large mushrooms per person (stems carefully removed) 1 lb of scallops, chopped slightly into pieces. One large shallot, chopped fine Sea salt and Fresh ground pepper Butter and extra-virgin olive oil 1/2 … Continue reading
Aubergine Grillées (Grilled Eggplant)
With grilling season just beginning, I love to take eggplant tossed with herbs and extra-virgin olive oil and combine it with a grilled sausage of choice. Great fresh flavors. See for yourself…. The Recipe! Two medium eggplant or 2 lbs of mixed Japanese eggplant. 3/4 cup of extra-vigin olive oil 1 1/2 tablespoon of Herbs … Continue reading
Asperges Grillées (Grilled asparagus with a fig cream sauce)
Asparagus season is here!!! And so is the grilling season. Put the two together and pair it with a fig cream sauce and this is going to blow you away. Asparagus was a vegetable used much and often in the French restaurants of my family, and I eat it often with fond memories still. Figs … Continue reading
Poisson à La Sauce Tomate (Pan Seared Fish with cream sun dried tomato sauce)
Great fresh seafood is at my doorstep here in New England and I certainly enjoy it as much as I can. Living in the number one fishing port in the US certainly has it’s advantages! I love to take a fresh piece of fish, this time Pollock and pan sear it accompanied with a cream … Continue reading
Carotte au Jambon (Carrots with sweet onion and ham)
Oven roasted carrot, sweet onion and asparagus is joined with savory ham to make a fantastic spring dish. Left over ham from easter? this one’s for you… The Recipe! 2 1/2 lbs of carrots quartered lengthwise 2 1/2 lbs of sweet onion, quartered 3/4 lb of asparagus 1 – 1 1/2 lbs of cooked ham … Continue reading
Patate Douce aux Poivron
Roasted sweet potato and roasted sweet yellow peppers come together for a burst of satisfying, earthy, mouth watering flavours. This is an amazing dish that is filled with great savory/sweet notes. A great dish to help welcome spring! The Recipe! 4 medium-large sweet potatoes (I used Okinawan which loaded with antioxidants!) 1 Large or 2 … Continue reading
Gratin De Chou-Fleur et Poireaux (Cauliflower and Leek Casserole)
Roasted cauliflower and leek are paired with Comte cheese, bread crumbs and roasted sweet tomatoes for a delectable main course meal. Let’s welcome spring with this healthy, great tasting and very satisfying gem. The Recipe! 1 large head of cauliflower 2 leeks 9-11 small sweet tomatoes (like cherry or grape) 1 cup of flavoured bread … Continue reading
Aligot (whipped potatoes with cheese)
Here is a French dish of ancient origin. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality still served in the local gastronomy with sausage or pork. The cheese used in this recipe is not found in the states, so Cantal, Emmentaller, Comté or Gruyere can be … Continue reading
