Soupe aux Légumes Verts - Green Vegetable Soup!

While living in Paris, I made soupe often. Soupe aux légumes verts was a favorite! Très facile - This recipe is easy enough and loaded w vitamins. You can add any green vegetable and frozen organic vegeatables may be used. You may serve this soupe hot or chilled.

Serves 4-6 - This recipe freezes well

1 large bunch organic broccoli, washed and roughly chopped including stems

1-2 medium organic white potatoes, peeled, washed and quartered (cauliflower can be added instead)

2 large handfuls of washed, organic spinach

1 small onion, peeled and quartered

4 sprigs thyme for flavor or dash of cayenne

1-2 large peeled garlic cloves
2 Tbs extra virgin olive oil
2 C water
Low sodium, organic vegetable broth enough to cover the height of veg in pot

1 Tbs Kuzu Root starch or corn starch to thicken (see below)
1 Tbs unsalted butter (optional)

4-5 spears organic asparagus, ends removed (optional)

1/4 C cream or dairy substitute (optional)

Salt and pepper to taste

*A VitaMix or hand immersion blender work best for this recipe!

Cooking Instructions

- Place all washed/chopped veg in tall soup pot.
- Fill pot w vegetable broth and 2 cups water, or enough to immerse vegetables. 

- Medium heat.

- Add 1 Tbs of Kuzu root starch to 2 Tbs cold water and mix. Set aside.

- Add thyme sprigs to pot which you will remove before blending (optional).

- Add peeled garlic cloves.

- Simmer on medium heat for 15 minutes until potatoes and veg are soft.
- Remove Thyme springs.

- Turn off heat and use immersion blender to puree. Be very cautious with the hot liquid!

- Add the Kuzu root or corn starch to soup.
- Add olive oil.

- Stir and taste.

- Add 1/4 tsp of salt.

- Add ground black pepper.

- Stir and taste and add more salt and pepper as necessary.
* Best to add cream when you serve soup, not while cooking.

*If using a VitaMIx or blender, place batches of vegetables in blender w 2 ladles of the liquid. Carefully blend holding lid of blender w a towel until smooth. Pour this puree back into the soup pot and stir.

KUZU ROOT STARCH can be found at Wholefoods and may be used in place of corn startch as thickening agent. I first heard of Kuzu while learning about macrobiotic eating programs with macrobiotic counselor Warrren Kramer in Boston. For more information about macrobiotic eating also look at Kushi Institute.

"Kuzu root has been used by Eastern healers for almost 2,000 years and is most often utilized in foods to impart its ability to heal and balance natural sugars. While other roots such as ginseng, burdock, beets and carrots are prized for their nutritional value, none comes close to kuzu and its ability to quell digestive disturbances and calm the nerves. Kuzu is also noted for its high flavonoid composition and is gaining traction in the medical community for its ability to treat a variety of health concerns..." www.mindbodygreen.com

Bon Appétit!

To view more recipes, go to www.mealmaven.com 

Retour à la Réalité - Weekly Meal Planning!

Summer ends and we are back to school and work.  The French refer to this as - Rentrée.  We lead busy lifestyles and cooking weekly meals is always a challenge.  Organization is the key to success!  Build your "go to list" of recipes with healthy staples that are easy to prepare.  Involve your children in the planning, shopping and cooking process as often as possible.

Rôti de Porc aux Herbes

This fall, look for seasonal vegetables such as:  Apples, cranberries, pears, herbs, peppers, beets, broccoli, green beans, cauliflower, squash, carrots and potatoes. Frozen fruits low in sugar and vegetables work well too. 

Chou-Fleur

Planning
-Design your menu by choosing 3-4 recipes with less than 5 ingredients that share items such as fresh herbs.
-Double recipes if they are freezer friendly.
-Photocopy recipes if possible to have for building shopping list and to have handy on cooking day. 
-Build a shopping list with recipes and take inventory of what you already have.
-Organize list by department and store layout.

Shopping
-Go to grocery store once a week.
-Call ahead to your butcher to arrange items to pick-up quickly.
-Double check your list before leaving store.

Cooking
-Yes you can!  Plan 2-3 hours to cook and utilize your time by preparing many items at one time.
-Freeze food which will provide options for when you do not have time to cook.

BASIC WEEKLY MENU
-Roasted chicken with fresh herbs, sweet potato and haricot vert
-Pork with herbs, roasted cauliflower and glazed carrots
-Pasta with peppers and turkey sausage
-Pizza night with veggies (grocery stores have fresh dough, gluten-free options, ciabatta or baguette can also be used).
-Baked sliced apples

Cooking Day
-Plan to prepare sauce for pasta and pizza, chicken, pork, cauliflower and baked apples. 
-Items such as baked potatoes, haricot vert can be prepared right before serving. 
-Have a timer ready for multi-tasking. 
-Plan your baking dishes.
-Adjust oven racks to leave space for cooking multiple items at one time.

Get Ready to Multi-Task!
-Pre heat oven to 375 F. 
-Wash and prep all vegetables for recipes and place cauliflower in oven (see recipe below) leaving space for other items. 
-Set timer for 20 minutes and check.
-Brown turkey sausage and saute the peppers with olive oil and season with salt and pepper.  Add peppers and sausage to sauce and simmer for 15 min.
-While pasta sauce simmers, prep and season the chicken and pork and place in oven. 
-Set timer for 30 min and check.
-Seal, label and freeze any food to use at a later time.

Roasted Cauliflower
Kids and adults love this recipe! When cauliflower is roasted, it has a flavor similar to buttered popcorn. Cauliflower is a great source of vitamin C and dietary fiber. Turmeric is in the curry family of spices, but does not have the strong taste or aroma.  Golden in color, turmeric has numerous health benefits as well including anti-inflammatory.  Try it, you will like it!

Ingredients
Serves 4
1 Head cauliflower
2 T olive oil
Salt and pepper
1/4 t turmeric (OPTIONAL)

Cooking Instructions
-Preheat oven to 375-400 F.
-Wash, trim stem and remove leaves.
-Cut cauliflower head in half and in smaller pieces if time.
-Brush with 1 T olive oil and season with salt and pepper.
-Spray baking dish with non stick spray.
-Season half of the cauliflower with turmeric for a taste test if desired.

Baked Sliced Apples
Apples are a fall favorite.  This recipe is quick and has very little sugar or fat.  Use the sweetener of your choice.  Add pearl onions for a savory flavor.

Ingredients
Serves 4
4-5 red delicious apples, peeled
Grape seed or olive oil spray
1/2 t cinnamon
1/2 t cornstarch
1/2 t sugar (use sweetener of your choice)
1/2 t brown sugar
1 Dash if salt
1/4 C dried cranberries (OPTIONAL)
Pearl onions (OPTIONAL)

Instructions
-Preheat oven to 375 F.
-Peel, core and slice apples.
-Add remaining ingredients and mix well.
-Spray baking dish and place in oven for 30 minutes.

MEAL MAVEN Recipe Exhale Magazine Boston!

Roasted Red Snapper with Rainbow Chard
 (click here) EXHALE MAGAZINE

Le Macaron Français!

Where it all began - I earned a cuisine diploma from École Ferrandi Paris. I learned French cooking techniques at school and happily indulged on French food and pastries. I quickly understood France is superior in food due to their devotion to technique, tradition and the integrity of ingredients. I became fascinated by the long lines at the macaron shops and developed a special respect for the genuine flavors and the artisans who perfectly handcraft them.

I traveled back to Paris to take an intensive macaron course at my school Ferrandi. Our teacher was Chef Ollivier Christien who is partners with Maître Pâtissier, Christophe Felder. As a class of 6 students from around the world, we completed numerous hours of production work. As a team, we made hundreds of macarons in a variety of sweet and savory flavors.

Chef Christophe Felder (left) Chef Ollivier Christien (right)

In Paris, The macaron is considered one of the most prestigious hostess gifts comparable to fine wine, champagne or artisan chocolate. The average cost is 2 euros per macaron. The artisan craft requires many hours of practice, determination and commitment to the process. Sweet and savory flavors are offered. It is also very important to taste the very best to master making the French macaron!

I have enjoyed numerous macarons at Ladurée and Pierre Hermé. This trip to Paris, I especially enjoyed the fruit flavors at Carette and the chocolate and caramel at Hugo & Victor. All the different shops have their specialties, personas/images and like fashion, the fresh ingredients, colors and flavors that change with the seasons. 

 Pierre Hermé, Paris 75006

Laduree, Paris 75006

Carette, Paris 75016, 75004

Hugo & Victor, Paris 75006

Chef Ollivier Christien (left)

First day demo

Once again looking très chic ;)

Piping lime basil

All fillings made with fresh ingredients

 Cassis

Death by Choclate :)

Toffee (my favorite!)

Macaron mania!

Final presentation

Savory flavours moutard, boursin, foie gras et salmon

Certification

Les Experts Macaron Français :)

Velouté de Carottes au Gingembre - Carrot Soup with Fresh Ginger

Velouté (ve-lu-te) is a French term which means velvety or creamy.  By tradition, velouté is made with egg yolks, cream and a roux of flour and butter.  Carrot soupe with ginger is fresh tasting and delicious!  This soupe tastes great hot, room temp or chilled.  Summer through fall is prime season for carrots and the best time to use them for cooking.

According to Worlds Healthiest Foods, carrots are best known for their rich supply of the antioxidant nutrient beta-carotene.  These delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.

Ingredients
Makes 10 Cups
2 lb bag of organic carrots, peeled and cut into smaller pieces.
1 medium sized onion, rough chop.
1 large garlic clove, peeled.
1 T fresh ginger, peeled.  Jarred ginger fine too.
1 C low sodium vegetable or chicken stock, bullion cubes can be used.
2 T unsalted butter or olive oil
4 T Flour (may use gluten-free)
Cream, half and half or dairy substitute.
Salt and pepper
Orange zest (OPTIONAL)
Baguette for serving (may use gluten-free)
Blender or immersion (stick) blender

Preparation
-Peel carrots and rough chop into smaller pieces.
-Rough chop onion.
-Peel garlic clove.
-Peel ginger.
-Zest orange (small amount) (OPTIONAL)

Directions
-Medium heat, in a deep soup pot, melt 2 T butter and sweat onions 5 min (stir onions to avoid browning them).
OPTIONAL - Add 4 T flour and mix for 3 minutes. Add 1 C stock and whisk until thick and blended.
-Add carrots and garlic.
-Add water and stock to 2 inches above the carrots. You can add more liquid later.
-Let simmer for 20 minutes until you can pierce carrots with fork.
-Add ginger and with caution puree in pot with the immersion blender OR very carefully transfer portions to blender. Use caution and hold the top of blender with a towel.
-After blended, put contents back into soup pot and taste.
-If it is too thick add a bit more water or stock.
-Add 1/2 tsp of salt and fresh pepper.
-Taste and add more salt as necessary.

Serving
-Serve into bowls with a ladle.
-Add a bit of cream or dairy substitute to the soup at the center of the bowl.  Take a spoon, swirl ream and serve.
-Garnish with fresh herbs and orange zest if desired.
-You will mix in the cream thoroughly before eating.
-Season as needed.

Bon Appétit!

Asparagus - C'est la Saison des Asperges! Salmon Recipe with Low-Fat Lemon Dill Sauce

C'est la saison des asperges!  Asparagus season! In France, the season is February-June and April is know to be prime time. I had the pleasure of cooking and eating asparagus in France during this time and unforgettable. When you eat fruits and vegetables during their peak season, the flavors are fresh and more genuine. 

Open Market Nice, France

Aspareges avec aïoli au citron 

Matignon Restaurant, 3 avenue Matignon, Pairs, 8e

This salmon recipe is delicious with a creamy sauce, lower in fat with fresh lemon and dill flavors.  This rich tasting sauce is an alternative to hollandaise and perfect for fish and asparagus, poached egg recipes, broccoli and haricots verts!  You may want to double or even triple the recipe. Kids love this sauce! You can add roasted potatoes with herbs or a grain to this meal.

Ingredients

Serves 4 
4, 6-8 oz wild salmon fillets with skin
4 T non-fat plain Greek style yogurt
1-2 T Dijon Mustard (add 1 T for more mild Dijon flavor)
1 squeeze fresh lemon juice
1/2 tsp lemon zest
1/4 C fresh dill, washed and minced or use high quality dried dill.
Dill springs for serving (OPTIONAL)
1 large shallot, finely minced (OPTIONAL)
1 bunch asparagus
Extra virgin olive oil
Salt & fresh pepper

Prep
*The preparation of this meal all takes place in under 20 minutes! Get organized and it will be easy.
-Preheat oven 425 F
-Peel and trim asparagus (see photo).
-Finely mince shallots.
-Pat salmon fillets dry with paper towel.
-Mix yogurt, mustard, lemon with a good pinch of salt and pepper in a bowl. TASTE.
-Also decide how you will plate your dish.

Asparagus
**Oven roast the asparagus as you will be multi-tasking on the cook top and need to focus ;)
-Preheat oven to 425 F
-Peel and trim asparagus so all are same length.
-Coat spears with olive oil, salt and pepper.
-Place on sprayed sheet pan and roast for 15-20 minutes (time will vary according to thickness).
-I add 1/2 C water to the sheet pan.
-You will sear salmon and heat sauce during this cooking time.

Peel and trim asparagus

Sauce
-Med low heat, small pan, 1 T olive oil to sweat the shallot for 3 min.  Stir to avoid burning and take off heat if need be.  If you brown shallots, wipe pan clean and start this step over :)   
-Change to low heat and add the mustard mixture to pan and whisk for 3 minutes. TASTE.
-Add more salt and pepper if needed.  TASTE.
-You will add the fresh dill when you warm sauce before serving.
-Turn off burner.

Salmon
-Med high heat on a back burner directly under your exhaust fan.
-Cooking time may vary according to the thickness of your salmon fillets. Plan on 2-3 minutes each side for medium. 
-You can also cook salmon in oven 375 F for 15-18 minutes.
-A large non-stick saute pan is best or use 2 smaller pans for 4 fillets.
-Spray pan well with high heat version non-stick grape seed oil spray or coat with grape seed oil.
-Pat fish dry with paper towel.
**Salt and pepper both sides of the raw fish.
-Sear skin side down for 2 minutes.  It will get smokey and this does not mean it is burning.
-Turn down to medium heat.
-Carefully turn fillets over and sear for 2-3 minutes.
**Turn on burner for sauce to warm, add the fresh dill and whisk.
-Turn off burners and remove all pans from heat.
-Garnish with dill springs (OPTIONAL).
-Serve immediately w sauce and roasted asparagus.

Easy plating at home!

Happy Spring!

Turn your Kitchen into a Crêperie!

Crêpes (pronounced "crep" in French) are not as difficult to prepare as they seem. If you take the time to make pancakes or waffles, crêpes will be easy for you!  If you have been to a crêperie, you know the sweet aroma in the air and delicious sweet or svory flavors.  A crêpe pan is preferred, but you can use a regular 10 inch skillet with handle.  Kids especially enjoy crêpes with Nutella!  Who doesn't?!  Do this fun cooking project with your whole family or friends.  Put everyone to work!  Children love to participate!

History of Crêpes

The word Crêpe comes from the Latin word crispus meaning curly or wavy...Every country has their version of a pancake. Mexico has the crepas and crespella in Italy...The Crêperie was established in Brittany, France and today are found throughout the world. In France, crêpes are served everywhere, on the streets, in restaurants and bistros, as well as the home.

In France, families make crêpes to celebrate holidays such as Candlemas or the Shrove Tuesday before Lent to celebrate renewal, family life and hopes for good fortune and happiness in the future. It is customary in France to touch the handle of the skillet and make a wish while flipping the crêpe with a coin in you hand. This tradition is reported to bring good luck to the crêpemaker...When Crêpes are made with buckwheat flour, they are called galettes...

It is said that Crêpes Suzette (made with Grand Marnier, orange juice, sugar and flambéed) was created by mistake by a fourteen year-old assistant waiter named Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris.  He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Source: Larousse Gastronomique

Base Batter
Makes 8-10 Crêpes
1 C all purpose flour (can use gluten-free flour mixes)
1/2 t salt
3 large eggs
1 1/4 C milk (not skim)
3 T unsalted butter, melted (I use clarified butter)
Non stick spray
2 spatulas
1 medium size ladle

Sweet Crêpes:
If you are making sweet crêpes, you will add the below to your base mix above.
1/2 tsp high quality vanilla
1 T sugar
1 good dash of cinnamon

Filling Options for Sweet Crêpes:
Numerous options! You can use any of the below:
Fresh berries 
Bananas
Maple syrup
Honey
Fresh jam
Nutella
Butter
Powdered sugar
Ice cream

Savory Crêpes
If you are preparing savory crêpes, you can add any of the below to your base mix (OPTIONAL):
-One good dash of fresh ground pepper
-1/4 C fresh herbs finely minced such as parsley or chives

Filling Options for Savory Crêpes:
Shredded cheese (Swiss, Parmesan or Gruyère)
Crème fraiche, sour cream
Herbed soft cheese (Bousin, chevre (goat), cream cheese)
Seafood (smoked salmon, crab, lobster, shrimp)
High quality ham (prosciutto or Serrano)
Vegetables (sauteed mushrooms, asparagus or spinach)

Instructions
-Sift flour and salt into mixing bowl through a very thin mesh strainer and tap with your hand or a flour sifter.
-Make a well in the middle of flour and crack the 3 eggs and add half the milk.
-Whisk eggs and milk first and gradually stir in the flour from the sides of bowl, mix until smooth.
-Add the rest of the milk and melted butter and whisk until combined.
- For sweet crêpes stir in the vanilla, sugar and cinnamon.
**Cover bowl and let rest for 45 min - 1 hour.
-Prep your crêpe fillings while you wait and get organized for plating and serving.

Showtime!
-Goal is for thin crêpes.
-Medium heat and spray pan.
-Let pan heat for 1 minute.
-With ladle, pour batter in center of pan.
-Immediately pick up pan and tilt so batter covers the entire surface area.

-Wait 30-40 seconds, take handle of pan, make a wish and flip the crêpe in the pan (use spatula to help flip if need be).  All mistakes are still delicious!

-Turn off heat to avoid over browning.  If you are adding cheese, add now so it melts.
-After 30 second, remove crêpe from pan and garnish to serve.

**Carefully wipe pan clean with paper towel before you make each crêpe.

-If you are making many crêpes, you can stack them on a plate or tray to fill later.

-If you are making crêpes to order as they say, place filling on the pancake and fold or roll to serve.

Folding & Serving

Prosciutto & Gruyère

Bon Appétit!

Eggs not just for Breakfast - Spring Pizza Recipe!

Eggs are offered on pizza more often in Europe and delicious!  Think eggs, bacon with toast or Quiche Lorraine.  Have you ever had an egg on a burger?  Even better!  The golden egg yolk adds  tasty, rich flavour.

Pictorial of a spring recipe for pizza with asparagus below. I used quail eggs, but any fresh eggs will do.  Try it and you will love it!

Ingredients 
Pizza dough, fresh baguette or ciabatta bread (gluten-free pizza mixes and pizza crusts sold at stores)
1/2 bunch fresh asparagus, washed and peeled into strips (see below photo)
6-8 pieces high quality Serrano ham, hard salami or any cured meat, sliced very thin if possible.
2 fresh eggs or 4 smaller quail eggs
1.5 cups shredded mozzarella cheese or a shredded Italian blend.  I also use the small balls of fresh mozzarella.

Instructions
Preheat oven to 475-500 F

DOUGH
**Cooking times may vary depending upon what dough you use.  Fresh dough will take longer to cook vs a crust already made.  If you do not have time to make your own dough, you can buy it from your local pizza parlor.  Many grocery stores have fresh dough in refrigerator section as well.  My favorite gluten-free brand is Udi's!  Baguette or ciabatta bread work well too!  Pinch some of the bread out with you fingers to make space for the toppings or you can make bruschetta style.

-Plan to place pan on lower rack, closest to the heat source, the oven floor.  I remove lower rack all together and place the pan directly on the oven floor.  I then move it up to middle rack last 5 minutes.
**I prefer using Lodge brand cast iron pizza pan.  "Pizza stones" crack at some point and are hard to clean.

Lodge brand cast iron pizza pan

-Place pan you are using in preheated oven for 15-20 minutes so it gets as hot as possible.
**If you are using a baking sheet, turn it over and use opposite side. This makes it easier to slide the pizza off pan similar to using a pizza peel.

Prep toppings:

FRESH QUAIL EGGS

FRESH ASPARAGUS

PEELED ASPARAGUS

SERRANO HAM

-While you wait for pan to heat, shape your pizza dough on a floured cookie sheet again opposite side.
-Carefully take HOT pan out of oven, spray with olive oil and slide your pizza dough onto hot pan.  Use hands to lift dough as necessary. You may have to reshape dough a bit once on the hot pan.
-Add toppings - shredded cheese first, meat, asparagus and finish with Parmesan cheese and place in oven for 10 min.  Cooking times may vary.

PREP PIZZA

-After 10 min, carefully take pizza out of oven and crack eggs near center of pie and add any fresh mozzarella.

ADD FRESH EGGS & FRESH MOZZARELLA



-Place pizza back in oven for 8-10 more minutes.

-When pizza is finished, take out of oven and let rest for 2-5 minutes before serving.

FINI!

SERVE & ENJOY!