On the menu of the French Cafe: Ratatouille

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!

On the menu of the French Cafe: Cervelle de Canut

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!

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

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!

On the spring/summer menu of the French Cafe: 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.

Brunch Menu

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)