be the storm: Paris on the Plains ~ A French Menu for a Laid Back Soirree

Paris on the Plains ~ A French Menu for a Laid Back Soirree

raen1111

I had meant to post this a bit earlier in November but the month has taken on a life of its own. Today, I sit in a slice of warm sun as a cold wind pushes up against the house, making me snuggle deeper into my chair. Nibbling on some left over pumpkin pie and sipping on a cup of coffee, seems a perfect time to pull together the menu and share it with you ~

It is that time of year when you bring the people you love together and share your heart with them by preparing and sharing food. This menu does just that and is so nurturing, easy and delectable you may find yourself integrating some of the dishes into your day-to-day meal planning. When you send out invitations you may want to ask people to break out their berets, everyone came to our party in the European costume of their choice which made the whole evening just that much more whimsical and fun(ny)! The Ratatouille recipe serves between 4-6, so you may need to double it/triple it depending on your number of guests. Everything else is suited for around 10 dinner guests so adjust recipes as needed for your party.

I am all about easy, nothing on the menu is hard to make. Just because it is French doesn't mean you have to be a gourmet chef to make it taste good.

Happy Holidays and Bon appétit ~

Paris on the Plains

~Menu~

Ratatouille

Grand Aioli

French Salad with Herbs and Flowers

Cheese Plate w/ Tri-Colored Grape Bunches

Baked Brie

Crepes with Nutella

~ Ratatouille ~

(2 hours to make)

1 large eggplant

salt and black pepper

2 tbsp olive oil
2 tbsp truffle oil (substitute with more olive oil if you don't have truffle oil)

4 shallot cloves, diced

1 small onion, sliced

2 large garlic cloves, crushed

4 zucchini, sliced

1 28 oz can of whole, stewed tomatoes

1 large red pepper, cored, seeded and sliced

1/4 tsp sugar
2 tbsp basil paste (I use "Gourmet Garden, Basil herb blend" found in the herb section of the produce aisle)

1/4 tsp crushed or ground coriander seeds

4 tbsp fresh basil leaves to garnish
1/2 cup sliced almonds (lightly sauteed in butter)

Step 1. Cut the eggplant into 1/2 inch slices. Place in a colander, sprinkle generously with salt, and leave to stand for about 30 minutes. Rinse the eggplant slices and pat dry with paper towels.

Step 2. Heat the olive oil in a large skillet, add the shallots, onion and garlic, and cook gently, stirring occasionally, for 3-5 minutes, until softened.

Step 3. Add the eggplant slices, cover, and simmer gently for 20 minutes.

Step 4. Add the zucchini, tomatoes (drain the water and break them apart with a spoon), red pepper, sugar, and salt and pepper to taste and cook gently, covered, for 45-60 minutes, until the vegetables are soft but retain their shape. Do not stir vigorously or you may break them up.

Step 5. Ten minutes before the end of cooking time, add the 2 tbsp basil paste and the 1/4 tsp crushed/ground coriander seeds. Taste for seasoning.

Step 6. Garnish with as much fresh basil as you please and top with the toasted almond slices.

~ Modified recipe, original recipe found in Classic Home Cooking with Mary Berry and Marlena Spieler

~ Grand Aioli ~

Okay, for the Aioli, I am going to send you the the NPR website where I first heard of the recipe. This garlic mayonnaise has become one of my all time favorite comfort foods. For our party, I served it with fresh french bread, hard boiled eggs, 2 rotisserie chickens from the store, and a layout of fresh cut veggies (carrots, peppers, zucchini, tomatoes). I think you are going to absolutely love it ~

Summer Ode to Garlic ~ Grand Aioli Recipe

~ French Salad with Herbs and Flowers ~

I told you I love easy ~ in the salad section at Whole Foods I found a pre-prepared salad from Organic Girl called "vive la France" ~ so, I bought one tub of that and a tub of the "fresh herbs and greens" from the same company and then teeny, tiny organic tomatoes and a package of Edible Flowers found in the fresh herb section. When I got home, I poured everything into a huge wooden bowl, gave it a toss or two, sprinkled with toasted almonds and VOILA ~ a fabulous salad, everyone loved. We served it with A L'Olivier Truffle Balsamic Vinegrette.

Helpful Hint: Don't leave out the flowers, you will never see your friends so happy as when they are eating fresh flowers, it's not really French but it is something you don't want to miss!