Pomme Frite with Garlic Parsley Butter
Serves 4

Preheat Oven to 450 degrees

5 Russet Potatoes
2 tbls Butter
1 tbl Olive Oil
2 Cloves Garlic, Smashed
Salt & Pepper

Wash and cut potatoes into fry shapes (I don't peel, but if you do go ahead). Blanch the potatoes in a pasta pot full of boiling salted water for 4 minutes. Meanwhile, prepare 2 baking sheets with foil (easy clean-up) and pan spray. Drain potatoes and put in a single on the baking sheets. Let the potatoes dry thoroughly on the sheets, about 10 minutes. Salt and pepper and put into the hot oven. Bake turning occasionally till, as Alton would say, golden, brown and delicious! Cooking time will vary depending on how crispy you like your fries. We like them crispy so I leave them in there about 30-40 minutes.
While the fries are baking, add the butter and olive oil to a cold skillet. Add the smashed garlic and turn the pan on low. This will enable the garlic to infuse into the oil/butter mixture and not let the garlic burn.
After the fries come out toss them with the oil/butter/garlic mixture and put them on a platter top with parsley and VOILA!!

Mussels with Grape Tomatoes and White Wine
Serves 4

1 tbl Butter
1 tbl Olive oil
4 Cloves Garlic
2 lbs Mussels
1 pint Grape Tomatoes
1/2 cup White Wine

Saute garlic in oil and butter till fragrant on high heat. Add tomatoes and cook until just soft, 2 minutes. Deglaze pan with wine and add cleaned mussels. Clamp the lid down and steam until the mussels open. about 10 minutes. Discard any that don't open and serve. I serve in the pan (again easy clean-up. Do you see a theme?) with crusty french bread for dipping in the sauce. Also really good over pasta.

Baked French Onion Soup
My Favorite
Serves 6

4 Medium Onions
2 tbls Butter
1 tbl Olive Oil
Salt & Pepper
1/2 tsp Thyme
2 tsp Chopped Garlic
1/4 cup Dry Vermouth
6 Cups Low Sodium Beef Broth

Slice onions and put in a soup pot with the butter an oil on low and caramelize. This process will take about 45 minutes to a hour. (To be honest, sometimes I do this and sometimes I just don't have the time or desire. It makes a difference, but personally, I don't think a huge one.) Season the onions with salt and pepper. Add the thyme and garlic and saute until the garlic is fragrant, about 3 minutes. Turn the pan to medium-high and deglaze with the vermouth. Add the broth and bring to a boil. Turn the heat down to medium and simmer for about 30 minutes...Now for the good part...The Cheesy, Gooey, Crusty Topping.

1 slice Swiss
1 slice Mozzarella (or 2 tbls shredded)
1 large crouton (piece of French bread toasted)
(If you're like me this is the hardest step cause I burn bread all the time!!!)
1 tsp Parmesan

Put the finished soup in an oven safe crock (Williams-Sonoma Outlet has them)
top with crouton. Put cheese on and broil until bubbly.

Hope you enjoyed our French Bistro Feast!