This morning I went to this great cafe on rue Notre Dame Ouest with my mother for an early lunch. To get out of the snow storm, we stopped at one of the nearest cafe’s and we were delighted to find one that was well decorated and very cosy!
For lunch, I had the ratatouille and sweet potato accompanied by some strawberry juice, while my mother had a chicken salad. The food was surprisingly very tasty and a nice way to get out of the cold!
The chicken salad. The chicken was served warm on the salad therfore the salad was not cold but warm. Great idea!
I also managed to look at what others were eating. The coffee cups are huge! I need to remember to go back to get some caffeine one day. Anyways, this restaurant/cafe is highly recommended to all.
- 2 medium sized tomatoes, greens removed
- 1 bulb garlic, tip cut off to expose cloves on top
- 1 Japanese eggplant
- 1 yellow zucchini (unpeeled)
- 1 green zucchini (unpeeled)
- 1 long red pepper, de-seeded
- 1 very large carrot
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon sea salt
- 2 tablespoon olive oil + additional for drizzling
- 2 tablespoons leaves fresh thyme
- 1 tablespoon leaves oregano
- Fresh cracked black pepper
- Dash smoked salt
Preheat your oven to 400 °F. Roast the tomatoes and garlic bulb (drizzled with a touch of olive oil) for 45 minutes to 60 minutes, or until skins on tomatoes are very wrinkly and darkened, and the garlic is caramelized and fragrant. Remove from the oven, let cool and then remove skins from the tomatoes and the roasted garlic cloves from the bulb.
Decrease your oven temp to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into even slices, about 1/6 to 1/4 of an inch thick.
In a food processor, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until very smooth. Spread 3/4 of the sauce into the bottom of a lightly oiled ceramic oven safe dish. Arrange the sliced vegetables into a spiral ring, alternating the colors to create an eye-catching pattern. Drizzle with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce. Top with fresh thyme, oregano, black pepper and smoked salt.
Top with a layer of parchment paper to cover and bake in preheated oven for 55 minutes. Let cool and then serve alone or on a bed of mashed potatoes, quinoa, forbidden rice, or your favorite grain.
Ratatouille is yummy 🙂
Cook time: 25 MINS
Total time: 25 MINS
- ½ pound pasta, your choice (I would like to try using a small pasta next time, like orecchiette)
- 1 pound littleneck clams, cleaned
- ½ to ¾ cup flour
- water (for soaking the clams)
- 2 baby octopus, cleaned
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 4 cloves garlic, minced
- ½ cup white wine (you can also use vegetable broth)
- 1 24.5-ounce can diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (I used 1 teaspoon, maybe even 1½ teaspoons, because I like it spicy)
- ¼ teaspoon dried basil
- pinch cayenne pepper
- ¼ cup crème fraiche or sour cream
- ½ lemon (optional)
- Parmigiano-Reggiano (optional)
- Place your clams in a large bowl. Sprinkle ½ cup of flour over them, then fill the bowl to the brim with cold water. Toss to combine the flour and water, and add a bit more if you feel there is too much water in the bowl. This will help to draw any sand out of the clams. Allow them to sit like this on your counter for 30-45 minutes.
- Clean your baby octopus, if needed. Separate the head from the body, then flip the head inside out and clean off the brains. Rinse under water and flip back the right way (you can cut a small slit in the side of the head if it’s hard to flip inside out). Cut off the top inch of the body and discard it. Cut the beak out of the body by gently slicing it out with the tip of your knife. It should look like a popcorn kernel and come out fairly easily. Cut the body into quarters, then rinse. Place the baby octopus in a small bowl and pour ¼ cup olive oil over it. Add in 2 minced cloves of garlic and stir to combine. Allow to sit in the fridge to marinate while you finish prepping. Begin to boil the water (with about 2 tablespoons of salt in it, if you like) for your pasta at this time, too.
- Dice your onion and mince the rest of your garlic. Rinse your clams and scrub off any sand or flour with a rough sponge. Add 2 tablespoons of unsalted butter to a large pan and melt over medium heat. Turn the heat up to medium-high, add the onions, and saute for 5 minutes or so. Turn the heat back down to medium and add in the garlic, sauteing for another minute or so, until fragrant.
- Add in the white wine, diced tomatoes, oregano, thyme, salt, pepper, red pepper flakes, basil, and cayenne pepper. Stir to combine and cook over medium heat for 5 minutes or so, just so all of the flavors can come together. Taste and adjust seasoning as needed. Add in the octopus (with whatever garlic and olive oil sticks to it) and the cleaned clams. Cover and cook for 8-10 minutes, until the clams have opened up.
- Place ¼ cup of crème fraiche in a bowl and add in about ½ cup of the sauce. Stir to combine, then add it back into the sauce. Add in the pasta a bit at a time and toss to coat. Serve with some grated Parmigiano-Reggiano, freshly ground black pepper, and a squeeze of lemon. Seafood is so yummy!
- 1 1/2 cup quinoa, well rinsed
- 2 1/4 cup vegetable broth or water
- 2 cups cooked or 1 (16-ounce) can
black beans, rinsed and drained
- 3 scallions, minced
- 2 tablespoons sliced pickled jalapeños
- (14.5-ounce) can petite diced
tomatoes, well drained
- 2 tablespoons minced fresh cilantro
- 2/3 cup raw cashews, soaked 3 hours or overnight
- 3/4 cup hot vegetable broth
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon prepared yellow mustard
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat to a simmer, add salt to taste, cover, and cook for 25 minutes. Stir in the beans and scallions, and cook until the quinoa is tender, about 5 minutes longer. Taste and adjust the seasonings, if needed. Stir in the jalapeños, tomatoes, and cilantro and remove from the heat. Set aside covered to keep warm.
- While the quinoa is cooking, make the sauce. Drain the cashews and transfer to a high-speed blender or food processor. Add the hot broth and process until smooth and creamy. Add the remaining ingredients and process until very smooth. Taste and adjust the seasonings if needed.
- To serve, divide the quinoa mixture among shallow bowls and top each serving with some of the sauce.
Vegan food is yummy!