Carotte au Jambon (Carrots with sweet onion and ham)

Carotte au Jambon

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 (thank you left-over Easter ham!)
Extra-virgin olive oil
Sea salt and fresh cracked pepper
Herbs De Province
3/4 cup of dark brown sugar

Carotte au Jambon

Carotte au Jambon


Carotte au Jambon

La Methode!
Pre-heat the oven to 425 degrees (F).
Toss all three vegetables in a light coating of the olive oil, a sprinkling of salt, pepper and herbs de Province.
Roast the vegetables in large baking trays until lightly charred, about 45 minutes.
Layer the vegetables with the ham in a 6 quart gratin dish or 6 quart dutch oven with the liquid from the roasting pans, sprinkling the brown sugar between layers and on top.
Place the dish bake in the oven and cook for another 15-20 minutes. Remove from the oven and toss gently to blend the juices. Serve with a crusty French bread!

Carotte au Jambon

Carotte au Jambon

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Patate Douce aux Poivron

Patate Douce aux Poivrons

Patate Douce aux Poivrons

Patate Douce aux Poivrons

Patate Douce aux Poivrons

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!

Patate Douce aux Poivrons

Patate Douce aux Poivrons

The Recipe!
4 medium-large sweet potatoes (I used Okinawan which loaded with antioxidants!)
1 Large or 2 medium sweet yellow peppers
1/2 lb of large mushroom of choice
Extra-virgin olive oil
1/2 cup of Cream sherry
Sea salt and fresh ground pepper
1 cup of shredded Emmentaler cheese (optional)

Patate Douce aux Poivrons

Patate Douce aux Poivrons

La Methode!

~~~~~~~~~~~
Pre-heat oven to 400 degrees (F)
Slice sweet potatoes into 1/4 slices, and coat with 1/4 cup of extra-virgin olive oil in a large bowl adding a generous pinch of sea salt and fresh cracked pepper, gently tossing to coat evenly.
Roast in the oven on large baking pans/sheets sprayed with a non-stick vegetable oil spray for about 25 minutes, turning potato slices half-way through cooking time. Remove from oven and place potatoes aside in a bowl.
Slice mushrooms in 1/2 and slice sweet pepper in to 1/2 inch strips. Coat with 1/4 cup of extra-virgin olive oil, a generous sprinkling of salt and pepper and coat evenly. Roast on the same large trays (spray trays with more vegetable spray) for approximately 25 minutes, turning 1/2 way through baking time.
Layer vegetables, potatoes first, then sweet pepper and mushrooms. Pour sherry over and sprinkle with 1 cup of shredded Emmentaler cheese if desired.
Bake in the oven, same temperature for 25 minutes.
After placing a portion on each serving dish, drizzle with extra-virgin olive oil (this oil is truly the elixir to life – do not be afraid to use it!!)
Voila!!! Enjoy!!

Patate Douce aux Poivrons

Patate Douce aux Poivrons

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Scallop and Shrimp Bernier (Scallop and Shrimp with whole grains in a tomato sauce)

Scallop and Shrimp Bernier

Scallop and Shrimp Bernier

Tender large sea scallops and shrimp are gently cooked with whole grains like barley, black lentil and amaranth in an organic tomato base that will have your mouth explode in flavours, not to mention the incredible health benefits from all of the carefully selected ingredients for one of my signature seafood dishes. And guess what? It’s a one pot, very easy seafood comfort dish you can let cook as you enjoy your wine with you family and friends.

Scallop Bernier

Scallop and Shrimp Bernier

The Recipe!

~~~~~~~~~~~
2 lbs of large sea scallops
1 1/2 lbs of large shrimp, peeled
1 28 oz. can of whole, diced or crushed tomatoes (I used whole)
3 1/2 cups of water
1 cup of barley
1/2 cup of black lentil
1/2 cup of amaranth
2 large onions, diced
2 tablespoons of chicken base (use salt to taste instead-but this ingredient is key)
2 tablespoons of extra-virgin olive oil
2 tablespoons of butter
2 tablespoons of honey
Fresh cracked pepper to taste

Scallop Bernier

Scallop and Shrimp Bernier

La Methode;

~~~~~~~~~~
In a 6 quart dutch oven, saute the onion in the butter and oil until golden in colour.
Stir in all of the rest of the ingredients with the exception of the seafood, covering, cooking for about and hour on a low heat, until the grains are tender. Stir every 15 minutes and check to make sure water does not have to be added toward the end if it s too thick.
Stir in the seafood when grains are tender, cover and simmer on a LOW flame for about 10 minutes – until the scallops are barely cooked and very tender. When done, I mixed in 2 cups of baby greens for added color and health benefits. This step is not necessary, but I think it adds nicely to the dish.

Scallop and Shrimp Bernier

Scallop and Shrimp Bernier

Scallop Bernier

Scallop  and Shrimp Bernier

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Gratin De Chou-Fleur et Poireaux (Cauliflower and Leek Casserole)

IMG_7101 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.

Gratin De Chou-Fleur et Poireaux

The Recipe!
1 large head of cauliflower
2 leeks
9-11 small sweet tomatoes (like cherry or grape)
1 cup of flavoured bread crumbs
1 1/2 cups of shredded Comté cheese (you may substitute with another cheese)
Extra virgin olive oil
Sea salt and fresh cracked pepper

IMG_6968
Gratin De Chou-Fleur et Poireaux

La Methode;
Pre-heat oven to 400 degrees.
Cut cauliflower into florets and cut the leaves from the bottom of the cauliflower into slightly smaller pieces.
Place cauliflower and leaves in a large bowl and gently toss with 1/3 of a cup of extra-virgin olive oil, coating well.
Place cauliflower on large baking/roasting trays and sprinkle with salt and pepper.
Roast for 25 minutes, or until tender and slightly browned, turning 1/2 way through cooking time with a pair of tongs to brown evenly. While this is roasting, prepare the leek. When the cauliflower is roasted, place aside on top of the stove in a covered dish to keep warm as the leeks roast.
Cut and clean the leek, reserving 1/2 of the green portion for great colour and more intense flavour. Chop into medium size bits. Toss in a large bowl with 1/4 cup of extra-virgin olive oil. Place on the same pans that roasted the cauliflower and sprinkle with sea salt and pepper. Roast until tender and slightly golden, about 25 minutes.

Gratin De Chou-Fleur et Poireaux

Toss both leek and cauliflower together when they are finished roasting and place 1/2 of it in a gratin or casserole dish. Layer 1/2 of the bread crumbs and 1/2 of the cheese on top. Repeat with the rest of the cauliflower/leek mixture, cheese then breadcrumbs. Top with tomatoes and place in the oven for 20 minutes. Drizzle with extra-virgin olive oil and serve!

Gratin De Chou-Fleur et Poireaux

Gratin De Chou-Fleur et Poireaux

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Aligot (whipped potatoes with cheese)

Aligot

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 substituted. A purist could not ague with the substitution of another French cheese as this dish was originally made using bread by monks and  tomme fraîche, Laguiole, or Cantal cheese and prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were eventually substituted after their introduction to France. To this day, it is enjoyed for celebrations as a main dish. A hearty winter’s fair for the weary traveler…

Aligot

The Recipe!
2 pounds potatoes of choice (4 to 6 medium) I used Red Bliss for an interesting change.
Sea Salt
4 tablespoons butter
2 medium garlic cloves, peeled, smashed with the side of a knife and minced (about 2 teaspoons)
1½-2 cups whole milk
10 ounces Gruyere, Compté or Emmenteller cheese, shredded (about 2.5 cups)
Fresh ground black pepper
2 lbs of a nice hearty sausage (I used andouille), browned in advance.

Aligot

La Methode;
Pierce unpeeled potatoes with a fork several times, and in a 1000 watt microwave cook about 12 minutes (cover with paper towels) or until potatoes are tender.
Mash in large bowl with a good old fashioned potato masher until smooth (or process with a KitchenAid mixer or large food processor). Add cheese, garlic and butter, mash and fold in ingredients. Add milk, fold in well and season with salt and pepper. Serve immediately with a nice sausage, or place potatoes in individual serving oven-proof dishes topped with herbs de province and brown in the broiler.

Aligot

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Boeuf Rôti Jean-Marie

Boeuf Rôti Jean-Marie

Tender roast is filled with sun dried tomato sauce and Emmentaller cheese, and oven roasted with savory sautéd leek and mushrooms. Truly magnificent.

The Recipe!
3 1/2 lb well marbled chuck roast
1 1/2 lb large mushrooms
2 leeks, 3/4 of the green tops removed, cleaned and chopped.
3 cups of sliced Emmentaller cheese
2 cups of sun dried tomatoes (from a jar packed in oil)
Fresh cracked pepper and sea salt

Boeuf Rôti Jean-Marie

La Methode;
Pre-heat the oven to 350 degrees (F)
Chop sun dried tomatoes in a smaller food processor until it becomes a rough paste, or chop finely by hand.

Filet the roast from one end to the other so that it a long rectangle.
Layer sun dried tomato paste and cheese on the beef and roll the beef up, tying it with butchers twine.

In a large cast iron covered dutch oven (about a 5 quart) place 8 tablespoons of butter and 3 tablespoons of extra-virgin olive oil over a low to medium heat. Add chopped leek. Sauté until tender (about 5 minutes) and remove leek with a slotted spoon. Add beef and brown on all sides (about 10 minutes). Remove from heat and sprinkle meat with sea salt, lots of fresh cracked pepper, sautéed leek and mushrooms. Place in the oven and roast covered for 2 hours, basting every 30 minutes. Let rest for 20 minutes, covered. You wont believe how tender and delicious this roast is!!

Boeuf Rôti Jean-Marie

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Pommes de Terre aux Oeufs (Baked potato filled with eggs, bacon, sun dried tomatoes and cheese)

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

Buttery baked potatoes are filled with farm fresh eggs, bacon, sun dried tomato and Emmenteler cheese. Pure heaven any time of the day. In memory of my great Tonton Arthur Et Tante Irene, who were the last owners of my grandfather Bernier’s farm that also raised poultry and sold eggs in the country side…

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

The Recipe!
(Serves 2)
One potato per person
4 eggs (one for each half of the potato
Several strips of bacon
Several pieces of sun dried tomato (packed in oil and sold in a jar)
1/4 cup of grated Emmenteler Cheese
Sea salt and fresh ground pepper
Herbs De Province

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

La Methode:
Pre-heat oven to 400 degrees.
Pierce with a fork several times (so that the potato does not explode) and microwave 2 medium Russet, Yukon Gold or Red Bliss potatoes for 8 minutes. Cut in two lengthwise and carefully scoop out most of the flesh. You can use the portion scooped out for potato pancakes or mashed potatoes. Place a few pieces of uncooked bacon chopped up in the potato and bake in the oven until the bacon is crisp. The fat will render into the potato giving it a glorious flavour. Remove the bacon from the potato and gently crack an egg in each potato and top with shredded cheese, a pinch of sea salt, fresh cracked pepper and Herbs De Province. Microwave for 3 minutes at 60 percent power. Top with bacon and chopped sun dried tomatoes The egg will continue to cook once you take it out – so serve immediately.

Pommes de Terre aux Oeufs

Pommes de Terre aux Oeufs

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Traditional Roast Goose (Oie Rustique)


Traditional Roast Goose

A mid-winter’s dream come true. Crispy-skinned savory roast goose is served to the delight of all with roasted fingerling potatoes and a pomegranate lime compote. This truly is a feast, and not just for the holidays. Try this wonderful and simple old French rustic preparation to the delight of your family gathered around your candlelit table…

The Recipe!

Ingredients;
1 young goose (approximately 12 lbs)
2 oranges
Sea salt and fresh cracked pepper

Roasted potatoes;
2 lb of fingerling or new potatoes
Fat from goose
1 cup of burgundy wine
3 medium onions, sliced
1 lb of mushrooms
Sea salt and fresh cracked pepper

Roasted Fingerling Potatoes

The Compote;
8 oz of your favorite high quality preserves such as apricot or blackberry (I used pomegranate lime)
1 teaspoon of worcestershire sauce
1 teaspoon of balsamic vinegar

Pomegranate Lime Compote

Traditional Roast Goose

La Methode;

It is likely the goose will be frozen, so be sure to take it out of the freezer and let it rest for 4 days in the refrigerator in the original wrapper.
Pre-heat the oven to 350 degrees (F)
Trim all of the fat from the back of the goose and reserve for the potatoes and other meals. This ingredient is truly one of the most coveted in French cuisine and treated as such. Remove the gizzards and neck from the center and put aside for soup.
Generously season the inside of the bird with sea salt and fresh pepper. Score the breast skin as noted in my video and rub the zest from two oranges (be sure to stop zesting when you get to the white pith – that part is bitter!), a few teaspoons of Salt and one of pepper. Quarter and place the oranges in the cavity of the bird. Truss the legs if desired. I do not for a fine rustic appearance as well as more even cooking and also for the juices to flow out of the cavity a bit easier for basting purposes. Base the goose every 30 minutes and cook 20 minutes per pound. Let rest for 30 minutes before carving.

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

For the potatoes, place approximately 4 tablespoons of goose fat in a 4 quart covered pan that can go from stovetop to oven over a low to medium fire. When the fat has mostly melted, add the mushrooms and onions. When the onions are nicely softened, add the potatoes and cover. Cook for about 15 minutes, stirring occasionally. Add a bit of water if sticking occurs. Add one cup of burgundy wine, deglazing the bottom of the pan after fifteen minutes and place in the oven, uncovered. Stir occasionally. Add a few more tablespoons of the fat from the goose pan 3/4 of the way through cooking time and stir well. This can stay in the oven for 1 -1/2 hours so start the cooking of the potatoes half way through the cooking time of the bird.

Roast Goose

For the compote, add all three ingredients listed above for this sauce to a small saucier pan and wisk well on the lowest setting of the back right burner (smallest burner for made for this very application) about 15 minutes before the bird is to be carved. Spoon this on the carved goose to wild applause!! Bon Appetite!

Roast Goose

Roast Goose

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Bisque Pétoncle (Scallop and Sole Bisque)

Pétoncle Bisque

 

Creamy and delicate sole and scallop bisque will make you forget the howling bitter winds of winter. This is truly a delectable meal that begs to be served with a fine rustic French bread and a crisp, dry white wine.

The Recipe!
~~~~~~~~~~~~
4 cups of whole milk
1/2 cup of sour cream
8 tablespoons of butter
1 large sweet potato, peeled.
1 1/2 lbs of sole
1 1/2 lbs of large sea scallops
1 tablespoon of chicken base
Zest and juice of one lemon.
1 teaspoon of crushed coriander
Sea salt and Fresh cracked pepper

Bisque Pétoncle (Scallop and Sol Bisque)

La Methode;
~~~~~~~~~~~~
Microwave a peeled sweet potato that has been pierced with a fork many times for approximately 9 minutes or until fork tender.
Meanwhile, place the milk, zest and juice of lemon, coriander, 4 tablespoons of butter, sour cream and chicken base in a medium (approximately 4 quart) pot over a low to medium fire. Whisk until well blended and then add sweet potato. Blend well with an immersion blender until smooth. Bring heat to low and add the fish. Stir occasionally and cook until the fish flakes, about 7 minutes. Add the scallops,  4 more tablespoons of butter and cook another 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and fresh cracked pepper. Garnish with Herbs De Province and serve with French bread. Bon Appetite!

Bisque Pétoncle

Bisque Pétoncle

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Saucisse Aux Bette à Card (Andouille Sausage with Swiss Chard)

Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

A great heartwarming Alsatian French winter dish containing tender and savory andouille sausage and swiss chard that is served with a cabernet sauvignon reduction sauce and a whole grain mustard sauce. This one is truly simple but gorgeous old style French cuisine.

The Recipe!
~~~~~~~~~~~
1 – 1.5 Lb of Andouille sausage
1/2 lb of swiss chard, chopped roughly
1/2 cup of cabernet sauvignon
3 tablespoons of butter
3 tablespoons of extra-virgin olive oil
pinch of sea salt and fresh cracked pepper

For the Mustard sauce:
1/4 cup of French whole grain mustard
1/4 cup of apple cider vinegar
1 1/2 tablespoons of honey
Combine all of the ingredients well in a small sauce pan and put on the lowest heat on the sauce burner (back right)

Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

La Methode;
~~~~~~~~~~~
Place butter and olive oil in a large skillet on a low to medium fire. Add scored sausage and cook for 5 minutes. Add swiss chard, and season with a pinch of salt and fresh cracked pepper in the same pan. Turn sausage occasionally until lightly browned on all sides which will take about 10 minutes. Remove sausage from pan and keep of a warmed platter in the oven while you finish the swiss chard. Toss the chard several times until the stems are tender. Place the swiss chard with the sausage in the warm oven. Add the wine to the pan juices, increase the heat to medium high, stirring occasionally until it is reduced and thickened by half. Drizzle this sauce on greens. Drizzle mustard sauce on the sausage when on individual plates. Serve with fresh French bread. Bon Appetite!

Saucisse Aux Bette à Card

Saucisse Aux Bette à Card

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