My Mélange

French Scrambled Eggs

The French don't usually have scrambled eggs for breakfast, they are definitely an American dish.

But in our house, we like to take the most American dishes and add French or Italian ingredients, to give it that special European flair.

So, Chris whipped this up on a whim last weekend for breakfast for the two of us.

The combination of the ingredients gives it a French flare. The goat cheese makes the eggs extra- creamy.

French Scrambled Eggs

3 organic eggs, scrambled

1 half shallot, finely chopped

1 tsp fresh thyme leaves

1/2 inch slice of fresh goat cheese log

good olive oil

salt and pepper

***

Drizzle about 2 tbsp of olive oil in a non-stick pan.  Heat on low-heat.  Add shallot and saute until transparent.  Add eggs, turn heat up to medium.  Sprinkle on thyme.  Keep eggs moving in the pan with a wooden spatula until curds form.  Remove from heat, crumble goat cheese over eggs.  Mix in until melted and combined.  Sprinkle with salt and pepper to taste.

Serve with some toasted banquette slices and French Pressed coffee.

Bon Appetit!

Scallops Provençal

I generally like scallops, but Chris doesn't.  They are not very flavorful, actually quite bland.  But just add tons of garlic to anything and I am not only on board, but I am in love.

When I found this recipe in Barefoot in Paris, I knew it would make Chris a believer.

This dish is uncomplicated and uses tons of flavors used in the South of France, which could be why it has Provençal in the title.

Bright.  I know.  My mother would be proud.

Pair this with some brown rice or couscous and a glass of white wine and you have one delicious French dinner.

Scallops Provençal

1 pound sea scallops

Kosher salt

Freshly ground black pepper

All purpose flour, for dredging

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley

1/3 cup dry white wine

1 lemon, cut in half

Cut each sea scallop in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off excess.

In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer.  Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side.  This should take 3 to 4 minutes total.

Melt the rest of the butter in the pan with the scallops. Then add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops.  Add the wine, cook for 1 minute, and taste for seasoning.

Serve hot with a squeeze of lemon juice.

 

Bon Appetit!!

L'as du Fallafel

Located in the Jewish section in the Marais, this is the spot to go in Paris if you are looking for a falafel.

These are no ordinary falafel.  They are giant, delicious , authentic, perfectly prepared falafel, with all the trimmings and fresh ingredients.  And a bargain at 4.50 Euro that you can most certainly make a filling meal-and-a-half  out of.

But you must  be patient.  Very patient.

There will most definitely be a very long line at the outside pick-up counter, which I highly recommend ordering from.  You will not only get yours wrapped to go, which is perfect for eating while walking around the Marais area, but you'll get to watch them make your falafel.

Well, sort of. 

First, they fish the lightly fried falafel balls from the fryer and put them in a wrap.  Then like a flash of lightening, your wrap gets passed between several people crammed into the small counter area adding a spoonful of this, a handful of that and a big scoop of  tahini and then a magician wraps it in foil and sticks it out the window. 

These falafel makers are so good and so fast, it leaves you speechless. 

Seriously.  You are left standing there with your mouth gaping open not knowing how you wound up with a falafel in your hand.  You just wish you would have paid closer attention so you could have some idea of what just transpired.

And if the mile long line outside doesn't convince you that it is the absolute best place in Paris for falafel, then how about a little testimonial.

My friend Susan, who lives in Israel, corrected me once on a travel forum when I bragged that L'as was the best falafel I ever had.  Anywhere.  She quickly corrected me, explaining that falafel is the national food of Israel and she seriously doubted that this L'as du Fallafel could possibly compare to their falafel.

A year later, she visited Paris, and of course had to sample L'as for herself.  Soon after, I heard from her and don't ya know that she agreed!

And apparently, Lenny Kravitz a fan too?!

So, next time your in Paris and you want a cheap, filling, meal on the go, stop by L'as. 

And keep your eyes open as you near the counter.  You don't want to blink and miss all the action!

L'as du Fallafel
34 rue des Rosiers
Paris, 75004 

On Pastis

photo credit: enjoyart.com 

Vintage Pastis posters, like the one pictured above, scream classic French Riviera to me.

With summers arrival in the south of France, there is a good chance you'll see an increase in the Pastis being passed around the tables at local Provençal cafes.

Grab your slice of real estate on the terrace, overlooking the square, or the Côte d'Azure if your lucky and order a glass of Pastis to take the sting out of the blistering sun.

Pastis is a close relative of Absinthe.  When the French outlawed Absinthe, some manufacturers, like Pernod and Ricard, changed the formulation to be more anise-forward and less alcoholic.

Typically, Pastis is consumed diluted with water, as drinking it straight would most likely singe the hair off your esophagus.  

The waiter will pour a generous amount of the cloudy chartreuse liqueur in the bottom of a glass and bring it to the table along with a separate carafe of cool spring water.  This allows you to add the proper amount of water for your palate to the Pastis and create your own strength of the beverage.  

I love the anise, herbaceous,black licorice flavor.  It is pure refreshment on a hot day.  More subtle and lighter than the Italian Sambuca, which is usually sipped straight up, with out anything to dilute it, as a digestivo, after dinner drink.

Nothing in the south of France should be rushed and Pastis is no exception.  It should be sipped and savoured, like a French meal a fine wine or a summer romance.  Perfect for an apéritif.

It may be more of a fashionable French statement, rather than the best tasting drink on earth. But, as they say, when in Rome Provence! 

Have you ever had Pastis?  What did you think of it?  

Vegetable Tian

Tis the season for fresh veggies.  Farmers markets are just brimming with home grown zucchini, tomatoes and eggplant. I have all I can do to make sure I can take advantage of Natures Bounty with out getting bored with the same old thing.

This recipe is a perfect way to use those fresh veggies, and have them taste good.  And didn't your Mom always tell you to Eat your Veggies?!

Brought to you from The Barefoot Contessa, Barefoot in Paris cookbook, which is one of my favorites, here is Vegetable Tian.

Good olive oil

2 large yellow inions, cut in half and sliced

2 garlic cloves, minced

1 pound medium round potatoes, unpeeled

3/4 pound zucchini

1 1/4  pounds medium tomatoes

1 teaspoon kosher salt

1.3 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves, plug extra sprigs

2 ounces Gruyère cheese, grated

Preheat oven to 375 degrees.

Brush a 9_^x13_^x2-inch baking dish with olive oil.  In a medium sauté pan, heat 2 tablespoon of olive oil and cook the onions over med-low heat for 8-10 minutes, until translucent.  Ad the garlic an cook for another minute.  Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini and tomatoes in 1/4 inch thick slices.*  Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer.  Sprinkle with salt, pepper, thyme leaves and thyme springs and drizzle with another tablespoon of olive oil.

Cover the dish with aluminum foil and back for 35 to 40 minutes, until the potatoes are tender.  Uncover the dish, remove the thyme springs, sprinkle the cheese on top and bake for another 30 minutes, or until browned.  Serve warm.

* It is important to choose these vegetables that are about the same diameter, so the dish looks pretty and uniform.

Bon Appetit!

Clafoutis

Two weeks ago, I shared a recipe for Cherry Crostata.  I can't forget my inner French girl, so I had to find an equally good French cherry dessert.

I have succeeded. 

Just as good and a tad easier to prepare.

It is called....Clafoutis.  (Kla-foo-tee)

Clafoutis is a French comfort food that originated in the Limousin region of France. It has a cakey, custardy, puddingish consistency.  It is traditionally made with cherries.  Purists do not believe in pitting the cherries, thinking that the pits impart a nutty-flavor and that keeping the fruit whole results in the juices staying inside the cherries.

What?  No pittin' the cherries? Sign me up!! That's so much less work for me.

While cherries are traditional, this can be adapted to work with almost any fruit.  Berries would be my second favorite (no peeling or pitting) and since blackberries are just starting to ripen in Chris's Mom's backyard, you can almost bet I'll be whipping up a Blackberry Clafoutis real soon.

This recipe is taken from a little gem called French Desserts.

Cherry Clafoutis

1 cup whole milk
1 cup heavy cream
3 extra-large eggs
3/4 cup sugar
1/3 cup all-purpose flour
1 vanilla bean, split (optional)
1 lb. cherries
confectioners' sugar

Generously butter and sugar a large, 10 inch diameter baking dish.

Put milk, cream, eggs and sugar in a bowl and mix until thoroughly blended.  Add the flour and beat well.  If using a vanilla bean, scrape the seeds with the tip of a small knife and stir into batter.

Preheat over to 400 degrees F. Arrange cherries in a single layer in a prepared dish.

Set the dish on the oven rack pulled out half-way, then pour over the batter.  Gently push the oven shelf back in and bake until puffed and golden, 35-45 minutes.  Just before serving, dust with confectioners' sugar.  Serve warm or at room temperature.

 

Bon Appetit!

Hooray Le Creuset!

Martha has one.  So does Ina, Giada, Emeril and pretty much any chef that is worth his sea salt in the foodie community.

What I am talking about?

The Le Creuset Dutch Oven, of course!

You can spot the ubiquitous cast iron jack-of-all-trades pot in all the colors of the rainbow in magazines, cookbooks and cooking shows the world over.

Ever since I started watching the Food Network I got hooked on the versatility of this quality piece and have dreamed of one day having my very own multi-tasking French Dutch Oven.

Yeah, sure some of the popular celeb chefs like Rachel Ray, Mario Batali and even Queen Martha have created knock-offs of their own, for about half the price, but there was always one thing missing.

It was not a Le Creuset!

Sorry folks, but in this cooks opinion, nothing can compare to that classic French quality and reputation of  Le Creuset. 

Nope, not even Queen Martha or Molto Mario.

Le Creuset is a French brand that has been around since 1925 and is the world's leading manufacturer of quality Enameled Cast Iron cookware. They are the mainstay of French chefs.

The crème de la crème of cookware.  They have that je ne sais quoi.

This particular Dutch Oven is made from a cast iron mold.  The inside is coated in the highest quality vitreous enamel, the lid has a perfectly tight fit which ensures the moisture and flavor are retained in the cooking.  The knob is made from a heat resistant material which is oven-proof to 375*, so you won't get third degree burns stirring your soup.  Yep, we have all been there!

They are very versatile pieces as well.  You can cook on the stove-top, bake in the oven or store leftovers in the fridge...all in the same pot! 

Can you say easy-peazy clean up!

So, why I am I blathering on about all this you might ask?

Well, after 5 years of wishing and hoping, dreaming and drooling, today with a gift certificate in hand, I hauled ass over to Warren Cutlery this morning to be first in line for their 20% off sale. Needless to say, I am now the proud very proud owner of a new Le Creuset Dutch Oven in Cherry Red.

 
courtesy of Warren Cutlery

Isn't she a beauty?  I feel like a teenage boy with his first new shiny red Camero.  Can't wait for a test drive!

My only dilemma now? What recipe I should use to christen my new cookware?

My options are endless.  Risotto, soup, stew, Italian tomato sauce?  Or perhaps something I have never attempted before, like a Beef Bourguignon or Chicken with Forty Cloves of Garlic?

Oh, the possibilities...

Tell me, do you have a Dutch Oven?  Do you love it? 

What is your favorite recipe to make with it?  What do you think my first dish should be?

A Sunday Apéritif

The French call it apéritif, the Italians call it aperitivo.  Whatever it's called, I'm a huge fan and I 'm always on board!

Derived from the Latin verb, apirire, it literally means to *open the palate*.  It refers to the hour or two before dinner, where you can enjoy a small nosh or nibble of finger food, with alcohol, prior to the big meal. 

On occassion, depending what is on offer, apéritif can replace the large meal. Like in the heat of summer, when just the thought of cooking a big meal in my postage-stamp size kitchen, makes beads of sweat appear upon my forehead.

No thanks!

Today happened to be one of those days.  Plus, it's a lazy Sunday.  An apéritif was in order.

I am pretty familiar with the types of foods both cultures typically serve for apéritif, many of which are always on hand a casa. 

Part of the fun is having an imagination about what you would like to serve and combining that with what you have on hand.  It's a perfetto time to use leftovers, or items that you only have a few morsels of.

A common French drink, especially in the South of France, for apéritif, is Pastis.  An herbal anise drink which is usually diluted with water in a tall glass.  It is different from Absinthe, but closely related.

Italians will drink campari, prosecco or maybe even a bellini.   In recent years, wine has become an acceptable alternative to the classic campari and soda.

Today our apéritif consisted of:

* almonds

* olive

* vine ripened tomotoes dressed in olive oil, sea salt, pepper and fresh torn basil

* marinated cippolini onions

* toasted Italian bread, drizzled with olive oil and fresh rosemary from our garden

* Italian sweet summer sausage

* fresh local cheese- one cow's milk, one goat's milk

* a honeycomb

And to wash it all down, a chilled, crisp Sicilian vino bianco. 

Now, the one thing I didn't have on hand that is always on my table for apéritif, are sweet baby gherkins.  Cornichons are very much a French classic, but I prefer sweet to sour.

Other popular alternatives for noshing are pistachios, potato chips, grilled veggies like eggplant or zucchini, marinated favorites like mushrooms and artichokes, prosciutto and melone and whatever fruit is in season, such as figs, cherries or strawberries. 

I have admittedly read way too many memoirs containing story upon story of apéritif in the French Countryside and aperitivo in its Italian counterpart.  Each tale filled with deliciously prepared food of the season, friends and family gathered around the old wooden communal table dressed in white linen and placed under the afternoon shade of the nearest olive or fruit tree, sharing stories, clinking glasses of continuously topped-off wine until dinner arrives and it's all repeated well into the wee hours of the night.

Oh, what I would not give to be a part of that.

But today, myself and my vivid imagination were joined by Chris and Madison as we sat on the covered front porch, surrounded by fresh herbs, flowering plants, garden statuary and antique urns, and we enjoyed our Sunday apéritif. 

As I was daydreaming of taking an apéritif with friends in France, the clouds moved overhead and rain began to fall, gently, from the sky. 

Without missing a beat, Chris and I looked at one another as he said, "Now it really feels like Paris."

I guess I am not the only one with an imagination!

What are your favorite things to eat for apéritif/aperitivo?  What about to drink?  What stories do you have to share?

Pissaladière

Pissaladière is the best of two of my favorite worlds colliding.  France and Italy. 

Nice and the South of France are so close to the Italy border that there should be no surprise that influences in food, culture and language exist on both sides.

This dish is the pizza dough of Italy combined with the olives, anchovies and herbs of the southern France.  It is believed that the Romans introduced it to the French during the Avignon Papacy.  It is a type of white pizza, as no tomatoes or no cheese for that matter, are used.

This version is from Ina Garten's wonderful cookbook, Barefoot in Paris, which I highly recommend. 

For the topping (makes one)

1/2 cup olive oil, plus extra for brushing
2 lbs yellow onions, halved and sliced 1/4 in thick
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 whole cloves garlic

For the dough (makes two)

1 1/4 warm (100-110˚) water
2 envelopes dry yeast
1 Tbsp honey
5 Tbsp olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp kosher salt

To assemble each pissaladière

Cornmeal, for baking
12 -18 anchovy fillets
12 French black olives, preferably oil cured, pitted

For the topping heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.

Toss the onions from time to time.  After 30 minutes, take out the garlic, chop it roughly, and add back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey and olive oil in the bowl of an electric mixer, warmed with water first and fitted with a dough hook.  Add 3 cups of the flour, then the salt and mix on med-low speed. 

While mixing, add 1 more cup of flour, or just enough to make a soft dough.  Mix the dough on med-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.

When the dough is ready, turn our onto a floured board and knead by hand a dozen times.  It should be smooth and elastic.  Place the dough in a well oiled bowl and turn to cover lightly with oil.  Cover the bowl with a damp kitchen towel.  Allow to rest at room temperature for 30 minutes.

Preheat oven to 450˚. 

Divide dough into two equal parts, rolling each into a smooth ball.  If only using one ball, wrap and freeze or refrigerate for future use.  Place the ball you are using onto a baking sheet, cover loosely with damp towel and let rest for 10 minutes.

Roll the dough lightly with a rolling pin, then stretch to a 10 x 15 inch rectangle and place on a baking sheet sprinkled with cornmeal.

Spoon the onion topping onto the dough, leaving a 3/4 inch border all around.  Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil.

 

Bake for 15 minutes, or until the crust is crisp.

I like to serve it hot, cut into squares, with a nice salad and glass of chilled Pinot Grigio.

Bo(u)n Appetit(o)!!  

 

La Crémerie

Tucked into a tiny space in the Odeon area on the Left Bank of Paris, is a great little wine bar that I visited on my last trip, called La Crémerie.  You may be wondering why a wine bar would be called The Dairy? Well, the building in which the wine bar is housed, used to be a dairy.

When you first walk in, you see a few tiny tables, walls lined with wines, with a focus on organic varietals, and a bar with a few stools lined up. 

 

A fire engine red vintage meat slicer takes center stage at the bar as well as hams, salami and sausages from France, Spain and Italy, dangling from the original hand painted ceiling.  Even though we did not order any meat, we still got to see big red in action!

We arrived right before the afternoon lunch crowd, and the owner informed us that most of his tables were reserved, so we had a seat at the bar.  Because of Paris rules and regulations, you must have a little bite to eat with your wine, which is always just fine with me! 

We ordered wine by the glass.  I sampled an organic red.  I was forewarned of the earthiness and the sediment, but I loved it. 

The menu is handwritten in French on a small blackboard, but the owner helped us along with translations.  After what seemed like forever to decide, we agreed upon a plate of marinated vegetables dressed with olive oil and herbs.

And you can't possibly be drinking wine and not sample some cheese.  Though I don't remember the name, it resembled a Brie.

The tiny cave filled up while we were dining.  It became a loud, bustling, convivial, well...wine bar.  Since he is also open to the public selling the wines that line the walls, people drifted in and out making wine purchases, perhaps to go with their own lunch in the Luxembourg Gardens, which are not to far.

Whether you are in the area and need a bottle of wine or you are hungry and want a nosh, this wine bar should definitely be on your short list!

La Crémerie

9 rue des Quatres Vents
75006, Paris
Metro: Odeon

Open Tues-Sat, 10:30am-10:00pm.
Lunch 12:30 - 3:00 pm
Dinner 4:30 - 10:00pm