Classic French cuisine takes cooking in the kitchen back to its roots. French cuisine is clean and fresh, yet full of depth, flavor and richness and getting that in the kitchen at home is simpler than you think.
Essentially cooking is a science but you don’t have to be a chemist to get good flavors. Implementing basic techniques and bringing together fresh ingredients can give you the full richness and depth that can make you feel like you’ve slaved all day creating an elegant meal.
Wether it’s starting you’re dish off with a classic mirepoix to create a solid base of flavor or deglazing the pan to create a depth strong enough to intrigue the palate. Simple, classic techniques are all it takes to create a dish worth treating yourself to.
The cold is finally setting in and there’s better way to warm your family and friends than a luscious and velvety classic French dish. Billi Bi soup is a perfect example of using aromatics to infuse flavor into a base broth for soup. Giving the base of the soup maximum flavor only intensifies the luxurious end result.
Don’t panic, no French training needed. Just be sure to control the heat when cooking with the cream and don’t forget to de-beard your mussels. Serve this up with a nice crusty bread and you’ve got the perfect French meal for a cold winter’s night.
Billi Bi Soup
Serves: 4
Ingredients:
2 lbs mussels
2 shallots, peeled and coarsest
1 leek, white and pale green part only, roughly chopped
3 sprigs parsley, plus chopped parsley for garnish
Kosher salt
Fresh black pepper, to taste
1 cup dry white wine, such as a dry Pinot Grigio or Sauvignon blanc
2 tablespoons unsalted butter
2 sprigs fresh thyme
1 bay leaf
2 cups heavy cream
1 egg yolk, lightly beaten
• Scrub the mussels in cold water to remove dirt and remove beards, if necessary.
• Place the mussels in a large saucepan along with the shallots, leek, parsley, salt, pepper, cayenne, wine, butter, bay leaf, and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer covered for 8-10 minutes, or until the mussels have opened. Discard any that have not opened.
• Strain the liquid through a colander lined with cheesecloth and reserve. This is going to be the base for the soup. When cool enough remove the mussels from their shells and reserve. Discard the shells and the remaining ingredients, (also known as aromatics) in the cheesecloth.
• Bring the reserved liquid to a low boil in a small saucepan. Add the cream and return mixture almost to a boil, then remove from heat. Add the egg yolk, stirring constantly to combine. Return the saucepan to heat and let thicken slightly but do not bring to a boil.
• Taste and adjust seasoning to taste. To serve, arrange mussels in the center of large soup bowl, spoon liquid over them. Sprinkle with chopped parsley and serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas?
[contact-form-7 id=”27493″ title=”Write to Kayleigh”]
