Creamy Pumpkin soup recipe

This creamy pumpkin soup is even better if it’s made a day ahead of time. Just refrigerate it overnight, reheat it on the stovetop and then add garnish immediately before serving.

Cook Time: 20 minutes

Total Time: 45 minutes

Yields: 6 servings

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • Kosher salt
  • Crème fraîche, for garnish (optional)

DIRECTIONS

  1. In a large pot, melt the butter over medium heat.
  2. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes.
  3. Add the garlic, sugar, cinnamon, pepper, nutmeg, and cayenne pepper and cook for 3 minutes.
  4. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil.
  5. Reduce the heat to low and simmer for 20 minutes.
  6. Stir in the cream and let cool for 10 minutes.
  7. Transfer the soup to a blender and puree until smooth.
  8. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan.
  9. Serve warm.

French Tomatoes Farcies (Stuffed Roasted Tomatoes) Recipe

This is one of our family favorites! In France you typically don’t find this dish at a restaurant, it’s usually cooked at home. It’s a super easy meal! Our family often eats it with a side of rice. When served, the tomatoes are very juicy and the rice soaks up a lot of that awesome flavor on your plate—yum!

Tomates Farcies Recipe

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Serves: 4

Ingredients

  • 4 ripe beefsteak tomatoes
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 yellow onion
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup olive oil
  • 1/3 cup Gruyere
  • sea salt
  • pepper

Directions

  1. Preheat oven to 400 F.
  2. Cut the tops off of each tomato and set them aside for later.
  3. Using a spoon, remove the seeds and scoop out the innards. Be careful not to pierce through the tomato flesh.
  4. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
  5. Mix together all the other ingredients, except the olive oil by hand until combined.
  6. Place the stuffing in each tomato, sprinkle with Gruyére, cover with the cut tomato slice and drizzle a little extra olive oil on top. Sprinkle with salt and pepper.
  7. Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.

Omelet de la Mère Poulard

The restaurant Mère Poulard which is situated at the base of Mont St Michel makes the most legendary omelettes in France. They are cooked over an open fire, in a copper pan with an extremely long handle. Their recipe is top secret, but many French chefs claim they know it. The funny thing is, everyone who “knows” the recipe has a different guess: no whites, whites whipped separately, adding crème fraiche, Normandy butter, and on and on. But nobody really knows! So, if you visit Mont Saint Michel, one of the 7 man-made wonders of the world you should experience the original. It’s worth paying $40 omelette! It’s a historic experience!

But, if a trip to Mont Saint Michel isn’t in your near future, I found this recipe by American Mary Pochez who runs cookery classes in France at the stunning 18th century Château de la Barbée in the Loire.

Ingredients for one large omelette

4 eggs

12 cl of crème fraiche

Salt and pepper

40 gr of butter

Optional: Mushrooms, cheese and lardons

How to make an omelette Mere Poulard style

In a bowl, crack open 2 eggs. Add the yolks of 2 more, leaving 2 whites aside.

Whip the eggs on low speed for 5 minutes and add the crème fraiche, beating for another 3 minutes. Add salt and pepper.

Whip the 2 other whites into soft peaks and fold gently into the rest of the eggs.

Melt butter in a non-stick frying pan and pour egg mixture into the hot pan*.

Cook slowly for about 5 minutes, the surface should be slightly liquid still – then fold in half**.

Serve immediately while it’s still hot, with a green salad and/or fried potatoes.

*If you want to add cheese, sprinkle on top while cooking.

** Fry mushrooms and lardons and sprinkle on top before folding.

Provencal Tian Recipe

I love this Vegetable Tian. It is healthy and uses simple ingredients: zucchini, potatoes, and tomato slices. It’s seasoned and topped with a lot of yummy parmesan cheese!

This dish is perfect as a side dish for any dinner or party. Pick proportionately sized veggies, for example, your tomato shouldn’t be twice the size of your potato.

Ingredients for Vegetable Tian:

2 medium  Zucchini

3 Roma Tomatoes

1 medium Yellow Onion

2 large cloves of pressed Garlic

2 to 3 Potatoes (depending on their size)

1/2 tsp Salt

1/2 tsp Black Pepper

1 Tbsp Thyme

1  Tbsp Dill (or 1/2 Tbsp dried dill)

1/2 cup Parmesan Cheese

Olive Oil (2 Tbsp for the Onion Mix, 2 Tbsp for the Seasoning Mix)

Instructions:

Preheat the Oven to 375˚F.

1. Prepare your veggies: Slice Zucchini & Tomatoes 1/4″ thick. Peel and slice Potatoes. Chop Onion. Peal Garlic.

2. Preheat skillet on medium heat. Add 2 Tbsp Olive Oil. Add Onion and saute for 5 minutes until Onions are lightly browned, soft, and translucent.

3. Press the Garlic into the pan and stir for 2 minutes until fragrant. Remove from heat and put your mix into your baking dish.

4. In a small bowl, mix 1/2 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Thyme, 1 Tbsp Dill and 2 Tbsp Olive Oil.

5. Place Zucchini and Potatoes in a large bowl. Pour the seasoning mix over the veggies and mix to coat.

6. Arrange your veggies in your baking dish interchanging Potatoes with Tomatoes and Zucchini. Cover with foil and bake at 375˚ F for 35 minutes.

7. Remove foil, sprinkle with 1/2 cup Parmesan Cheese and bake an additional 30 minutes.

Enjoy, it’s so yummy!

Ratatouille Recipe

I was in shock to learn than most American people think that the dish ratatouille is a soup! No no no…

The Disney movie is totally wrong.

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. The dish originated from Provence, a region in the south of France near the Mediterranean Sea, known for its bounty of sun-ripened produce.

With a little imagination, there are endless possibilities: serve it alongside roasted or grilled meats and fish; make it shakshuka-style with poached eggs; toss it with pasta; spoon it over grains or creamy polenta; fold it into omelets or frittatas; dollop it over crostini with goat cheese; or eat it straight from the fridge as a snack (it’s delicious cold). And, if possible, make it at least a day ahead of time — ratatouille improves significantly after the flavors have a chance to mingle in the refrigerator. From the fridge as a snack (it’s delicious cold). If you have more than you can use up, freeze it for a taste of summer once the fall weather comes. Ratatouille improves significantly after the flavors have a chance to mingle in the refrigerator.

Servings: 8 (Makes about 7 cups)

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients:

-1 large (1.25 lb) eggplant, cut into cubes ( you can skip it )

-Salt

-6 tablespoons extra virgin olive oil, plus more for serving

-2 medium zucchini (about 1 lb), cut into cubes

-1 medium yellow onion, finely chopped

-1 red, orange or yellow bell pepper, cut into dice

-5 large cloves garlic, chopped

-5 large vine-ripened tomatoes (1.75 lb), cut into cubes, with their juices

-1 tablespoon tomato paste

-2 teaspoons fresh chopped thyme, plus more for serving

-3/4 teaspoon sugar

-1/4 teaspoon crushed red pepper flakes (optional)

-3 tablespoons chopped fresh basil

Instructions:

-Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

-Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

-Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

-Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won’t stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.