A Little Parisian Cafe Dinner Party

Bonjour! C'est vrai, I'm going to be that guy. I'm going to Eat, Pray, Love about the time I spent in Paris last Spring. Reader beware, this issue contains boring vacation photos. Paris is the most charming place on earth no matter where you find yourself economically. Cue the accordion music. Food has such a strong effect on my memory, I think most people eat to live, I live to eat. (My mom has pointed that out to me, a lot). Some of the best things I ate in France were inexpensive delectables from little stands and markets. It seems like even the McDonalds' there were like bistro quality. One of my favorite food related memories takes place just outside Notre-Dame cathedral. I had finally gotten my long awaited Croque Monsieur from a street cafe. As I carelessly savored every morsel, butter most likely dribbling down my face, I felt a wet, warm pile plop onto my pants. Parisian pigeons don't care. 

Exhibit A. 

It's been just over a year since that deliciously mortifying experience and I'm jonezing this simple sandwich and a cup of authentic French onion soup. Spring time always makes me long to do home repairs, like giving my kitchen some cafe flair with a few quick ideas.  

Croque Mouse-ieur

Literally translating to "Mr. Crunch" or "Croque McDo," for years I've had French teachers rattle off about this classic street treat. Paris has so many fairly clean little street cafes, which are a cheap way to eat authentic french food while catching up on some faux soul-searching and touristy people-watching. These were everything I had hoped for and more. So, I tried them at home, not bad, not bad at all! 

You Will Need the Following: 

1 stolen loaf of bread

lots of butter

thick sliced deli ham

2 c shredded greyere cheese

Cover both sides of the bread with butter and set on a cookie sheet. Bake 15 minutes at 375. 

Frere Jacques' Onion Soup

I love anything with broiled cheese, bread and onions. This is another thing that's good at every cafe in Paris and usually quite cheap. This is a great side because it'll help you use up the bread and cheese you bought for the sandwiches. 

You Will Need the Following: 

3 mixed onions

3 tablespoons olive oil

t tsp sugar

2 cloves roasted garlic

2 c stock

1/4 c white wine

1 tbsp fresh thyme

1 bay leaf

salt & pepper 

5-6 slices of bread

1 c shredded gruyere

Step 1: Roast garlic in foil while onions simmer for 30 minutes in oil. Coat with sugar in the last 10 minutes or until browned but not crunchy. 

Step 2: Meanwhile, stir together stock, wine, thyme, bay leaf, salt and pepper. Add roasted garlic and slightly warm. 

Step 3: Transfer onions to soup. Simmer 30 minutes. 

Step 4: Put into fire proof dishes. Float bread and cheese on top. Broil 10 minutes or less. 

Au revoir! 

A Little Easter Dinner Party

It's Easter time once again! Put on your pastels and your new bonnet ...with all the frills upon it! I don't know about you, but the actual reason for celebrating this day is a little grizzly to me. I prefer to think this spring time holiday is about bunnies, colored eggs and sugary marshmallow ducks. I know this is probably a little shallow but whatever. My fondest Easter memories are of searching for our baskets that the "Bunny" had hidden about the house. And since Titanic is back in theaters, I am reminded of this giant book about the making of the movie I got one year from the Easter Bunny. Ah, secular holidays are the best.  

Cheeses Died for Your Sins: Baked Cheddar 'n Shells 

If you find yourself in a small group, among vegetarians or are simply too lazy/poor to make a ham, try this! This extremely heavy dish is fancy and affordable, well deserving of the main attraction for Easter dinner. Make it a pot luck, just like Jesus would have. Mac 'n Cheese has become so trendy lately so I based this recipe off a restaurant dish that my plus one liked. (and he hates mac 'n cheese!) Unfortunately I do not have a cheese grater, so I used a veggie peeler like a common savage.

You Will Need the Following: 

1 box medium shells

4 c sharp white cheddar (shredded)

1 c heavy cream

1/4 c whole milk

1 stick butter

2 cloves roasted garlic

1 tomato (diced)

1 yellow onion (sliced)

1 tbsp bread crumbs

salt & pepper

Step 1: Caramelize your onions by simmering them with oil in a skillet for 20 minutes. Dowse with sugar and simmer 10 more minutes or until browned but not crunchy. Drain and set aside. 

Step 2: Preheat oven to 425. In a saucepan, slowly melt together cheese, cream, butter, milk and garlic. Salt and pepper to taste. Boil pasta concurrently. 

Step 3: Drain pasta and return to pot. Once cheese is melted, pour over shells with tomato and caramelized onions. Toss thoroughly and press into casserole dish or individual baking dishes. 

Step 4: Top pasta with bread crumbs and eight butter pats. Bake uncovered for 25 minutes and serve. 

Serve One:

Or serve all: 

Lucifer's Famous Eggs

I make my deviled eggs without mayo because I can't stand it. Everyone has their own variation, this is mine:

You Will Need the Following

1 dozen eggs boiled, shelled and halved

2 tbsp (or more) sour cream

1 tbsp mustard

2 t-spoons lemon juice

1 deli dill pickle (diced)

2 t-spoon fresh thyme

paprika 

salt & pepper

Mix and mash all. Spoon into eggs. Top with paprika. 

Hope you have a wonderful Sunday,

and plenty of leftovers for Monday!