Archive for the ‘French Cafe’ Category

Snow Storm | A kitchen adventure

Sunday, February 7th, 2010

I had a feeling all week that I would miss my chance to fill up my fridge before the snow storm… and running around all day Thursday and Friday, I did. When I woke-up Saturday to the storm I knew I would have to be creative in the kitchen for the next 24-hour.

First: inventory. What I miss are the essentials: bread, eggs, meat. On the veggie side, pretty poor too: an eggplant, a couple clementines and the rest of a carton of black bean soup… Dairies: Vanilla yogurt and maybe a cup of milk. For a moment I felt hopeless.

Breakfast turns out better than expected. I dug out a box of No Pudge Fudge Brownie mix from Trade Joe’s and made a chocolate feast. Enough to revive my spirit and accompany a couch/blanket moment with a good movie.

I considered my eggplant for a while. It was originally bought with the idea of making my mother’s breaded & fried eggplants, comfort food by definition to me, little slices of heaven. But without eggs, how can I get the crumbs to stick? My “ta-da” moment was when I found a jar of marinara sauce…

Once the eggplant sliced (1/2 inch max, you want them to cook fast), I dug them in the marinara, and then bread crumbs and popped them in the pan. The result? Good enough to satisfy my hunger and my craving for fried comfort food on a snowy day. However, the taste of the marinara overpowered quite a bit the meaty flavor of the eggplant. The recipe still needs a little work, I’ll have to think about it. Suggestions welcomed!!!

A few slices for lunch and a few more for dinner with the black bean soup, and I was a happy woman… Creative cooking was fun, but I’m on a mission to hit the grocery store before the storm hits again sometime next week.

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On the menu of the French Cafe: Clafoutis aux cerises

Monday, August 17th, 2009

When I bought cherries the other day at the grocery store, my first idea was “Clafoutis”… Except that I forgot the recipe and had to have my mother email me one. So, just for you, directly from France, a yummy summer treat. It only requires a little patience, to remove the pit out of the cherries, but beside that, very simple to execute.

Clafoutis aux cerises

Clafoutis aux cerises

For 6 to 8 servings

Ingredients

  • 1 lbs cherries
  • 1 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 cups milk
  • 3 eggs
  • 1 tbs butter

Wash the cherries, remove the stem and the pit. Preheat the oven at 350°F. In a bowl, mix the flour, sugar and eggs. Add milk progressively until you obtain a dough slightly thicker than pancakes dough. Butter a baking dish, dispose the cherries and pour the dough over. Bake for 40 minutes at medium to high heat.

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On the menu of the French Cafe: Pissaladiere

Thursday, July 16th, 2009
Photo credit: bbcgoodfood

Photo credit: bbcgoodfood

My friend Marialana asked me about Pissaladiere last week. It had been a while since I thought about it. I would describe Pissaladiere as the south of France version of pizza, with an edgier side to it. You got to love those onions, olives and anchovies! Because of its strong flavors, this dish is often used as finger food during cocktail parties, never really as a meal like pizza would be here.

This recipe is borrowed from Epicurious.com (couldn’t put my hand on my own, but this one was close enough)

Pissaladiere

For 6 servings

Ingredients for crust

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into1/2-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons (or more) water

Ingredients for filling

  • 3 tablespoons olive oil
  • 2 1/2 pounds onions, thinly sliced (about 8 cups)
  • 3 garlic cloves, finely chopped
  • 1 small bay leaf
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon drained capers
  • 20 Niçoise olives
  • 16 anchovy fillets

Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.

Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)

Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.

Bon appetit!

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On the menu of the French Cafe: Ratatouille

Wednesday, July 8th, 2009

Photo credit: Jan About Town

Photo credit: Jan About Town

Per Wikipedia’s definition, “Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread).” In my family you’ll find in on the dinner table at least once a week. It’s the “go-to” side dish for any grilled meat. However, my favorite version is a nice full plate of Ratatouille covered with sunny side-up eggs… Oh heaven!

Ratatouille

For 4 servings

Ingredients

  • 2 lbs ripe tomatoes
  • 1 lb eggplants
  • 1 lb zucchini
  • 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper
  • 2 jalapeno peppers
  • 1 onion
  • 3 or 4 garlic cloves
  • 3 or 4 tbs olive oil
  • 1 strand Rosemary
  • Salt, pepper

Boil the tomatoes for a couple minutes, pass them under cold water and peel them. Cut the tomatoes in half, remove the seeds, and chop them.

Clean the eggplants, dice them (about 1/2 inch wide). Place the eggplant cubes in a strainer, powder then with salt and put them aside. Slice the zucchinis; cut the slices in half if too big. Clean the peppers, open them, remove the seeds and white inside parts and dice them.

Open the jalapeno peppers and remove the seeds and the stalk, and mince them thinly. Peel the onion, cut it in half and slice it. Peel and chop the garlic. Rinse the eggplant cubes and dry them with paper towel.

Heat 2 tbs olive oil in a large saucepan. Drop in the garlic and onion and sauted on medium until they become translucent. Add the vegetables in the following order: peppers, eggplants, zucchinis, jalapeno peppers; adding the remaining olive oil half way through.

Salt and pepper generously, then add the tomatoes and the rosemary. Cover, simmer for 45 minutes on medium heat. Add salt & pepper to taste.

Bon appetit!

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On the menu of the French Cafe: Cervelle de Canut

Wednesday, June 17th, 2009
Cervelle de Canut - Photo credit: Rhone Tourisme

Cervelle de Canut - Photo credit: Rhone Tourisme

A Canut was a silk worker; eaten by poor people with nonetheless a solid gastronomic tradition, this dish might be translated as “poor man’s brain.”

A specialty of my city of Lyon! Cervelle de Canut is basically a fresh white cow cheese beaten with a whisk and seasoned with salt, pepper, finely chopped garlic, chives, and enriched with heavy cream.

Serve with baguette toasts, fresh veggies and a Cote du Rhone! A Happy Hour favorite!

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On the menu of the French Cafe: Salade de Chevres Chauds

Monday, May 18th, 2009
Salade de Chevre Chauds - Photo credit: Sara Maternini

Salade de Chevre Chauds - Photo credit: Sara Maternini

A dish you’ll find in most bistro and brasserie in France, but also on the table at family dinners.

Salade de Chevre Chauds (Warm Goat Cheese Salad)

For 2 servings

Ingredients

  • 2 small round goat cheeses (preferably Crottins de Chavignol)
  • 7 oz. lettuce
  • 4 slices ham
  • 1 apple
  • 4 slices of bread (preferably Baguette)
  • 2 tbs mustard
  • 3 tbs red wine vinegar
  • 6 tbs olive oil
  • Salt & pepper

Preheat the oven at 400°.

Cut the cheeses horizontally in 2 thick slices.
Heat the cheese slices in the oven for 13 minutes (until soft), place under the grill for 1 minute if necessary.
Clean the lettuce and place it in a bowl. Cut the ham in thin strips. Skin and dice the apple. Reserve.
Prepare the dressing by mixing mustard, vinegar, olive oil, salt & pepper in a bowl and pour over the salad. Toss.
Plate the salad and garnish with ham slices and apple dice.
Toast the bread and dispose 2 slices on each plate. Add a warm goat cheese slice on each slice of bread.

Bon appetit!

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On the spring/summer menu of the French Cafe: Petits Farcis Nicois

Monday, May 11th, 2009
Petits Farcis Nicois

Petits Farcis Nicois - Photo credit: Jerome Estebe

The flavors of the South of France in a healthy and tasty dish that will leave sunshine in your taste buds!

Petits Farcis Nicois (Stuffed Vegetables)

For 6 servings

Vegetables to stuff:

  • 2 small zucchinis
  • 6 small tomatoes
  • 2 small red peppers
  • 2 small white onions
  • 2 small potatoes

Stuffing:

  • 1/2 red pepper
  • 1/2 green pepper
  • 2 medium size zucchini
  • 2 medium size white onions
  • 1/2 lb small mushrooms
  • 1/2 lb veal shoulder
  • 2 eggs
  • 3.5 oz Parmegiano Cheese
  • 1 stack basil
  • 1 slice bread (remove the edges and cut in small pieces)
  • 3 tbs olive oil
  • 2 cloves garlic

Remove the top (set aside) and empty out onions, zucchinis & peppers. Cook for a couple minutes in salted boiling water. Remove top (set aside) and empty the tomatoes. Set aside. Boil the potatoes with skin until soft, peel and empty.

Chop all the stuffing vegetables in a mixer. Saute in olive oil. Chop the veal shoulder in the mixer. Add to the vegetables when they start getting soft. When the meat is cooked, pour in a large bowl and mix in the bread, cheese, eggs, chopped basil & garlic, and olive oil.

Stuff the vegetables with the mixture and top with the set aside pieces. Oil a baking dish with olive oil and arrange the stuff vegetables. Bake for 10 to 15 minutes in a 400° oven.

Serve with mixed greens.

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Brunch Menu

Thursday, May 7th, 2009
Soft-Boiled Egg, Red Pesto Bread Fingers - Chocolate & Zucchini

Soft-Boiled Egg, Red Pesto Bread Fingers - Photo credit Chocolate & Zucchini

There is no such thing as brunch in the French culture. In France (not necessarily true for other European countries) people have breakfast (usually the continental type) or lunch, nothing “in between”.

This menu  is my interpretation of what a brunch could be if the tradition started to arise. Recipes are available upon request.

Oeuf a la coque et ses mouillettes
3-minutes egg, in shell, served with strips of bread

Oeufs au plat sur ratatouille
2 eggs sunny side-up served on a bed of Mediterranean vegetables stew

Quiche Lorraine et sa petite salade
Ham & cheese quiche served with romaine salad & vinaigrette

Croissant Surprise
Ham & cheese stuffed fresh croissants served with house salad

Pain perdu
French toasts served with apple sauce, raisins and cinamon

Les crepes!
Jambon-Fromage (Ham & Cheese)
Jambon Oeuf Fromage (Ham, cheese & sunny side-up egg)
Saumon Fume (Smoked salmon & creme fraiche)
Au sucre (Sugar)
A la confiture (Your choice of Strawberry Jam or Orange marmalade)
Nutella (Nutella)

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