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On July 14 many Francophile participants celebrate Bastille Day.  It is a grand celebration in Paris and in many of the major cities of the world, in which French is the first language of choice and/or there are people of French heritage or supporters. Bastille Day is similar to our 4th of July celebration because its origins were generated from a serious conflict resulting in freedom and liberty. If you are not able join in one of the many celebrations usually created by Alliance Françoise facilities or by multiple French Chamber of Commerce organizations, then create your own! Of course, French cuisine is recommended. You don’t have to be a French expert to create French cuisine. The most simplistic consists of French cheese (known a fromage) paired with French wine. The two most common French cheese choices are Brie and Camembert, although there are hundreds of delicious French cheeses. The two most common choices of French wines are a Burgundy (usually a Pinot Noir) and a Bordeaux (usually a Cabernet Sauvignon); however, don’t neglect the famous French Champagne! Consider an authentic dining experience. French cuisine has evolved from complex sauces to include Mediterranean nuevo cuisine – please recall that France has its dynamic French Rivera region. Also, France borders Italy, Spain, Germany, Belgium and Switzerland and those regional influences have impacted French cooking style. Also, consider the land and sea of this fantastic country. For example, the Normandy region has sumptuous seafood, with bouillabaisse as a star performer. And last but not least, consider that France has many overseas territories, many of which are now completely independent. So, French cuisine has also been influenced by agricultural products and cooking styles from French Polynesia, the French Caribbean, La Reunion, St. Pierre and Miquelon – just to name a few. Try my version of Veau du Riviera, which is French cuisine with Italian influences, for enjoyable celebration of Bastille Day! Begin with a veal chop, per person. Marinate the chops in beaten egg and topped with crushed fresh garlic. Then, dip the chops into finely ground bread crumbs and sear each chop in butter, briefly. Bake the chops at 350⁰ until the chops reach the desired doneness. While the chops are baking, prepare the eggplant ratatouille. Puncture the eggplant and then boil it in salted water. When tender, cut it into chunks and reserve it. In a sauté pan add chunks of chopped celery, and sliced carrots. Cook until tender in butter. Add a small amount of tomato sauce. Add chunks of ripe tomatoes, the cooked eggplant, and a dash of French Armagnac brandy. Season with salt, pepper, and fresh herbs de Provence. When the chops are cooked, strain the ratatouille and top each chop with cooked vegetables.  Top that with fresh shavings of Parmesan cheese. You will feel as though you were dining in a Cannes restaurant! © Kelly McBride Loft

Summertime beckons delicious selections of colorful vegetables. Our home gardens are exploding like a color palette from summer squash to green beans. It is fun to experiment with creative cooking when the harvest yield is abundant and this is how I created my Summer Green Bean Amandine. First, wash and snap the green beans. Steam the green beans with butter and seasoning. Then, in the food processor, crumble fresh almonds. Don’t over crush the almonds because you don’t want almond paste. You do want crumbled almonds. In a buttered casserole dish layer the steamed & seasoned green beans with the almond crumble, leaving the last layer with green beans on top. Drizzle fresh lemon on top and then top the dish with sliced almonds. Just prior to serving, heat the casserole thoroughly and then briefly broil the top to toast a sliced almond topping. Zing into the summer vegetable season and it is so easy! © Kelly McBride Loft

As we celebrate the 4th of July, the festivities call for fun and flavorful food. We can count on our favorites; but, I like to add an unexpected treat. This year’s treats are grilled shrimp with bourbon sauce! Bourbon is traditionally American made; so, the dipping sauce is perfect as an option to BBQ. First, peel and marinate large shrimp. I have found that lemon salad dressing makes a good marinate. Solid lemon juice turns the shrimp white and deteriorates the shrimp flavoring. Lemon salad dressing, with herbs, gives a great flavor lift to the shrimp and you only need to marinate for 30 minutes to an hour. Place the shrimp on skewers or in grilling baskets. Let the outdoor grill fill with smoke to add more flavor. This can be done by adding corn husks directly to the fire. It doesn’t take long to cook shrimp; so, don’t over-cook them… Ah the sauce… To 1/2 cup of bourbon add 3 tablespoons of Dijon mustard, ¼ cup of soy sauce, 4 dashes of Worcestershire sauce and ¼ cup of brown sugar. Taste to adjust the seasoning of cracked black pepper and to add more of the ingredients to your family’s taste preference.  Double the recipe, as needed for more guests.  Heat the sauce before serving with the grilled shrimp. Have fun! © Kelly McBride Loft

My beloved hair stylist has been researching his heritage, which includes Italian heritage. I suggested that he throw a dinner party featuring the different countries of this heritage, with a different course representing a different country. He recalled that he really missed his Mom’s Ossobuco. I sent him my recipe that when made with love makes everyone happy! Kelly’s Ossobuco: Purchase the Veal Ossobuco (One per person). Day Before Prep – A ½ portion of diced CELERY and a ½ portion of diced CARROTS. Run a large ONION through the food processor, drain any juice off. Reserve these 3 ingredients for the big Buco cook. Regarding the portion sizes of the celery and carrots, for 2 Veal Bucos use a ½ cup of diced carrots and a ½ cup of diced celery. If you are cooking 4 Veal Bucos, double the carrots and celery. Making the Buco – you will need 2 bowls and a large sturdy pot for the stove (like a roast pot). This dish will simmer for 3 to 4 hours. Bowl 1 – Mix a ¼ part RED CAYENNE PEPPER and a ¾ part PAPRIKA (Mix enough to coat the veal) Don’t do equal parts of the pepper and paprika. You can always add more heat later… Bowl 2 – FLOUR. Thaw and rinse the veal. This will allow the seasoning to stick to the veal. Dip the Veal into the mixed red cayenne pepper and paprika. Then, dip the Veal into the flour. Sear each side of the Veal, briefly, in your large pot on the stove. I use OLIVE OIL to sear it. Olive oil burns quickly. DO NOT BURN THE OIL, OR THE BUCCO. REMOVE THE VEAL TO A PLATE ONCE SEARED AND RESERVE IT UNTIL THE SAUCE IS MIXED. YOU WILL NEED TO WATCH THIS OR USE ANOTHER OIL IF YOU CAN’T KEEP FROM BURNING IT. The Ratatouille Sauce – In the same oil (that now has delicious spice drippings from the veal was seared and not burned), add the diced carrots and diced celery. You may need to add some more olive oil. Cook for about 5 minutes until the vegetables are slightly tender. Stir and toss. Add the minced onion and cook for 3 minutes more. Stir and toss. Add to the root vegetables:
• 1 small can of TOMATO PASTE. Stir and incorporate completely, while heating and cooking.
• Little by little, 2 small cans of TOMATO SAUCE (8 oz each). Keep stirring and cooking.
• 1 and ½ cups of BEEF BROTH. Add little by little. Keep stirring and cooking.
• A generous 1 cup of good MALBEC ARGENTINA WINE. (more will be added later.
• Mix this very well.
Now, add the seasoned and seared Veal back into the pot with the ratatouille sauce. On low heat, let this simmer for 3 to 4 hours. Skim off the “fat” occasionally and add a little beef broth and a little Malbec wine to keep the level of sauce up to your serving portion. The Pappardelle Pasta – This dish is best served over PAPPARDELLE PASTA. You can prepare the pasta a few hours prior to serving, which frees you up to set the table or work on the other courses. You have to stir this pasta more because the large noodles tend to stick to each other. Once I put the pasta into the hot water, I top it off with olive oil (about ¼ cup). Cook it al dente. Rinse it with water to keep the large noodles from sticking. Then, sprinkle a generous amount of olive oil on it and let that drain off. HEAT JUST PRIOR TO SERVING.
When ready, place a Veal Ossobuco per person on a bed of Pappardelle Pasta. You can sprinkle on some fresh herbs. Dedicated Italians prefer to squeeze fresh lemon over the top just prior to eating the dish. (Be sure to remove the lemon seeds if you provide everyone with their own lemon wedge and set the table with marrow scoops. Happy heritage hunting, course by course! © Kelly McBride Loft

Our dads deserve to be celebrated and if you’re not planning a BBQ, a Father’s Day Pot Luck Gathering creates a festive feast! The host or hostess needs to make plans to prepare the main course since the protein choice needs to be tender and fresh. Also, you don’t have to transport a traditionally hot dish. Depending on the size of your clan, I would suggest at least two entrees. The easiest, and with a high yield, is a great pot roast. Remember to select a pot roast that is tender to the touch when it is raw. A tough roast will also be tough to cook. Braise your pot roast with carrots and an onion for flavoring. A super additional entrée is a boiled hen. Cooked in the crockpot, it will feed many. I always cook an organic chicken because the flavor really is better. Place a peeled onion in the cavity of the bird and fill the crockpot with spring water over the hen. Then, add ample fresh herbs such as rosemary, basil, and thyme. Sprinkle on kosher salt and fresh cracked pepper to let this main course be its best. I like to cook a hen about 10 hours to ensure its tender quality. It is possible to remove the hen without it falling apart…you will need 2 large flat edged scoops. Once removed, sprinkle the bird’s serving plate with beautiful garden herbs. Once the pot roast is done, its presentation is most appealing if it is cut into slices. This also makes it easier for family buffet style serving. Plan for the grown children or guests to bring the salads, side dishes, and desserts. Be sure to have planned activities for the youngest family members so that all are entertained. The most prepared host and/or hostess will know that there will be many left overs and most people like a plate to go so that they don’t have to return home to cook dinner. My group looks forward to their personal to-go packs from Mom…truly, I look forward to making those to-go packs extra special. Pack some unexpected favorite surprises such as cookies or other treats. Your family will feel the love and nothing feels better than making those around you happy. © Kelly McBride Loft

When the children are out of school, it is fun to have them help with dinner. Try a Salad Seascape for a delightful evening of entertainment! Each plate-scape becomes an edible artistic palette. Freshly made quinoa becomes the beachfront. Add a touch of blue food coloring to blue cheese dressing for the water’s edge to back into the quinoa beach front. Then, with seashell shaped candy molds, push freshly made shrimp dip into the seashell shapes. Create 2 to 3 different shrimp dip seashell shapes per person to set onto the plates, on top of the “blue cheese water’s edge.” Cover tightly and keep refrigerated until serving. For the Shrimp Dip mix: 6 peeled and boiled shrimp per person, a fresh squeeze of lemon juice, about 2 tablespoons of sour cream per person, about 1 teaspoon of mayonnaise per person, freshly chopped dill, and salt to taste. Mince slightly in the food processer. You don’t want puree, just minced shrimp. This will press nicely into the seashell molds. I like to lightly spray the molds with non-stick food spray prior to filling the shapes so that the mixture comes out clean. Serve the dish with crackers. Surf’s up for this dining fun! © Kelly McBride Loft

As a child, I recall my first visit to the New Orleans French Quarter with my family. Dad treated me to a roasted corn-on-the-cob, on a stick, which was freshly dipped in butter. Between the flavorful cuisine, Pete Fountain’s music, and exceedingly happy people, I was hooked. Life is good and that delightful city creates authentic culinary experiences. Many of the famous dishes utilize the “holy trinity” of chopped onion, chopped bell pepper, and diced celery. Try my stuffed shrimp for authentic flavoring. In a bowl, put day old hamburger buns that have been run through the food processor to create bread crumbs. In a sauté pan, sauté with butter chopped onion, chopped celery, and chopped bell pepper. Add crushed garlic. Add the bread crumbs little by little until the breadcrumbs are covered with the great flavors. A little more butter may be needed to create the stuffing texture. Season with salt and a dash of red pepper. Remove. In a sauté pan lightly sauté peeled and butterflied shrimp in garlic lemon butter. Don’t overcook the shrimp. Remove the shrimp and pile the stuffing onto each shrimp. Another option is to stack the shrimp, tails up, in individual ramekins and then pack the stuffing on top. (This stuffing recipe can also be created to stuff mushrooms. The addition of boiled crab to the stuffing mix really makes a dish pop, too) Broil the stuffed shrimp just prior to serving and of course, don’t forget the corn-on-the cob. It’s great for a June dinner and those long lingering sunset evenings. © Kelly McBride Loft

A well-deserved school break calls for a Provence-style bike ride. Just as in southern France, what’s a bike ride without a picnic. So, what makes this culinary bike ride so special? – The most famous sandwich in Provence is the Niçoise Sandwich. First, prepare the tuna fish with freshly squeezed lemon juice. Then, set the tuna fish onto a fresh French baguette style bun. Top of the tuna fish with artichoke hearts, chopped celery, chopped scallions, sliced tomato, and black olives. The finish is to add olive oil and a dash balsamic vinegar. Pack some wine and cheese to embrace the delights from the French culture, which is just a pedal away. © Kelly McBride Loft

It’s graduation time and there is such a need for fast, flavorful appetizers or hors d’oeuvres. One of my favorites is Chilled Stuffed Tomatoes. Utilize the small bite size tomatoes. Blanch the tomatoes by putting them into boiling water for about 10 seconds and then quickly dash the tomatoes into ice water to be able to peel the skin off. Then, gently hull out the inside. Fill the tomato cavity with cream cheese and chives. Drizzle the stuffed tomatoes with mint vinaigrette. Serve these treats chilled and this pairs very well with the Watercress Cucumber “Shots” from last week’s blog. Congratulations to our graduates! © Kelly McBride Loft

Springtime isn’t complete without the refreshing taste of watercress and cucumbers. Try my chilled Watercress Cucumber Soup which can easily be served in shot glasses as delightful hors d ‘oeuvres, too. First, in a food processor, puree watercress leaves.  It’s always important to thoroughly was cucumbers. Peel and remove the cucumber seeds. Puree the cucumbers in a food processor, with the watercress. Add little by little cream until you reach the desired consistency. Little by little add kosher salt and a touch of sugar to adjust the seasoning. Serve with a fresh mint leaf garnish and this fast and easy springtime soup will energize any gathering, especially for Mother’s Day! © Kelly McBride Loft

Picnic season has finally arrived and nothing is more refreshing than fresh air and delicious food. Wine and cheese are encouraged but predictable. It is vastly more entertaining to create a dish that delights. Try my chilled seared Chilean Seabass. Marinate the Chilean Seabass in sherry and orange juice. Tap dry the fillets with paper towels and sear. Douse with more sherry or Pastis, season with kosher salt and once cooked, completely chill the fish fillets. Now, for the secret chilled sauce…only add the sauce when serving. Simply mix a new bottle of horseradish with beet juice. The horseradish will turn pink. Keep the horseradish cold and the flavor with chilled fish is perfect. Chilled beets can be served with the chilled seabass dish for the best accompaniment. Bring on the springtime sunshine, it’s outdoor dining time. © Kelly McBride Loft

Vive la France! Ah, French patisserie artistry … and one that stands out is the flavorful fruit filled galette. A galette is small fruit pie, usually about 6” to 7” in diameter, which has the pie crust made from puff pastry or choux pastry.  The top crust is always ornately cut with designs, which adds to the tasteful appearance. When the top layer of puff pastry is gently scored, the gentle marks create beautiful lines during the baking process. An optional and faster artistic perforation can be done with less skill by using the round end of a pastry piping tip by just repeating the circle cuts into the pastry top prior to baking. The filling, traditionally, is comprised of fresh fruit choices. An important note is that galettes are not baked in a pie pan; but, rather galettes are baked on parchment paper on a baking sheet. We learn from researching masters of their craft and we learn from hands-on experience. Try your styling of the gallant galette and learn how special it is to have your table enhanced by a French legacy treasure. © Kelly McBride Loft

The night before Easter, create an array of colorful salads, which is perfect for having everything prepared for lunchtime after sunrise services. Also, extra friends, relatives, and neighbors can pop in for a fun gathering and the multi-selection is sure to please. This concept of creative deli style cuisine, if kept refrigerated, will keep those left-overs going for late arrivals or snacks. Begin with protein selections which include smoked salmon and canned red salmon. Smoked salmon can be removed from the wrapping and plated onto a glass platter early. I like to lightly seal the smoked salmon with olive oil and then cover it with plastic wrap for refrigeration. (Don’t add the squeezed lemon juice and/or capers until right before serving.) For canned red salmon, debone the fish and flake the fish with a fork. Add a tiny dash of lemon juice and liquid smoke. Add chopped boiled egg white only. Add a dollop of sour cream and then mayo until mixed. Seal tightly and refrigerate until ready to serve. The third protein for this springtime salad array is chicken salad. A fresh whole roasted chicken can be purchased at the grocery store. Simply, debone the fresh cooked chicken and add, little by little, mango chutney. Then, add a light amount of mayo to mix. Seal the chicken salad tightly and refrigerated until ready to serve. The fourth protein selection is thin sliced deli smoked turkey that encases canned asparagus. Just drain the can of asparagus and roll 2 to 3 stalks in a slice of the turkey. Line up with turkey rolls and seal tightly for refrigeration. Just prior to serving, top with aioli or mayo sprinkled with paprika. Continue with the culinary painting palette. Try my marinated green bean salad with 2 cans of French green beans, 2 cans of tender peas, a sprinkling of diced pimentos mixed with 1 cup of olive oil, ¼ cup of sugar and ¼ cup of balsamic vinegar. Mix the olive oil, sugar, and balsamic vinegar first and vigorously. Then, add the drained vegetables and refrigerate. Deviled eggs and a starch are needed and a potato salad is expected with this concept. I prefer a German style potato salad, without any mustard. You may have a family favorite. My secret is to add chopped basil instead of parsley. The flavor is delightful and the pleasing factor is high. Peel, dice, and boil red new potatoes, without undercooking or overcooking. Let the drained cooked potatoes cool completely. Add sweet pickle relish first. Then add salt, pepper, chopped pimentos, and chopped basil with a gentle hand mix (with a glove on). Then, little by little, add mayo to the right consistency. You never want to mix a potato salad with a metal spoon, unless you want mush…From this planning point, create a dessert selection and add extra salads based on the number of guests. A mixed green salad with fresh blueberries and strawberries is fast and easy. Just wash to the fruit and keep the washed lettuce is sealed bags, chilled, until ready to serve. Seasonal favorites tend to be carrot salad and beet and goat cheese salad. Set your table or buffet area the night before, with utensils for each dish. And now just enjoy the moment with plenty of time for the egg hunt, too! © Kelly McBride Loft

Beautiful fresh vegetables are as inspiring as a stunning spring floral bouquet. Try my alternating white and green asparagus spiral for an impacting Easter salad or vegetable platter. There are 2 basic designs. For the first, cut the alternating white and green asparagus all of the same lengths. Pre-test fit the cut asparagus onto a round plate so that you are sure that the design fits. Place the tips on the outer plate rim, with all of the ends at the plate center. The second design allows for graduated cuts of alternating white and green asparagus in a complete spiral wheel. Once the sizes have been cut. Steam the asparagus briefly. Squeeze fresh lemon juice on the tips and serve warm with Hollandaise Sauce or serve cold with a creamy bacon sauce. It’s so easy to bring that wow moment to your family gathering, especially for Easter lunch or dinner! © Kelly McBride Loft

Exceptional classic cuisine remains popular because great flavors are part of a quality of life; however, techniques change and some techniques are healthier. The air fryer is perfect example of one of those paradigm changes. If you haven’t had a chance to try the air fryer machine, it is intriguing. Basically, fried food is cooked with just a spritz of oil rather than the deep fry method. Personally, I prefer side-items such as okra or pommes frites. So, when you just want a simple side of okra to go with a lovely entrée of Veal Scaloppini a la Milanese and Bell Pepper Stuffing, your go to kitchen tool should be the air fryer. For Kelly’s Veal Scaloppini, briefly marinate the veal in beaten egg and fresh garlic for at least 1 hour. Dip the marinated veal in flour and then briefly pan sear each piece in butter in a sauté pan. Remove from the heat. In the left-over pan drippings, add fresh breadcrumbs, sage, chopped chives, finely chopped celery, salt and pepper (enough to fill a green bell pepper half, 1 per person). More butter may be needed to incorporate the flavorings. Fill and bake the halved bell peppers until thoroughly heated. Meanwhile, cook the fresh okra in the air fryer by cutting the washed okra into pieces and rolling the pieces in cornmeal. Spritz the okra with olive oil and briefly air fry until the okra is crispy. Heat the seared scaloppini in the oven and the dish is completed with the fresh air fried okra, the stuffed bell pepper and the delicate scaloppini topped with a fresh light squeeze of lemon, a dash of course salt, and fresh Parmesan shavings! Oh, those wonderful tools of the trade! © Kelly McBride Loft