Tag Archives: Food

A Tour of Paris’s Legendary Cafés

This week’s post comes to you from freelance writer Laura Pellerine. I hope you enjoy her tour of some of Paris’ most iconic cafés. It certainly brought back some wonderful memories for me. In fact, I can almost taste that buttery, flaky croissant now. (Did your favourite café make the list?)

Cafés in Paris have long been known as places to sip and be seen—even as early as the 1700s, when famous clientele like Benjamin Franklin and Voltaire would sit for coffee breaks. While there are many to choose from, here are a few beloved spots to get you started:

Café de la Paix

Opened in 1862, this famous café was declared a historic site by the French government in 1975. Sitting across from the Paris Opera Garnier, expect a high-end atmosphere, classic interior décor, and formal wait staff, in other words, it’s not a place to head to in your jeans, or on a budget. The Prince of Wales Edward VII once visited its space, and the Café de la Paix was beloved by writers and artists like Guy de Maupassant, Emile Zola, Jules Massent and Robert Service.

Tip: If historic cafés piqué your interest, you may also like Le Procope. Founded in 1686, it is the oldest café in Paris and once hosted icons like Voltaire and Benjamin Franklin.

Le Select

This classic Parisian café, originally established in 1923, offers a reasonably priced menu and a casual vibe, with worn wooden tables, wicker chairs and friendly servers. Legends like Henry Miller, Ernest Hemingway, Picasso and F. Scott Fitzgerald would once take coffee breaks here, and you’ll find a nice selection of liqueurs as well as items like freshly shucked oysters.

Les Deux Magots

Though it originally started out as a drapery and then as a wine merchant, this famous café grew into its own in 1914, and quickly became a Paris hot spot. Oscar Wilde was known to stop in for tea, and before WWII, it evolved into a hub for writers and artists. Philosopher, novelist and playwright Jean-Paul Sartre and Simone de Beauvoir would meet here every morning, though these days it’s more of an upscale hangout for tourists and locals.

Le Café Tournon

Nestled close to the Luxembourg Gardens, this swanky café is known to attract celebrities, journalists and politicians. In the ’50s, African-American writers and artists like James Baldwin and Richard Wright were known to gather here, and Austrian writer Joseph Roth once lived above the café. It’s also famous for being home to jazz band Duke Ellington’s Paris début. Today Chef Patrick Canal’s menu incorporates local, fresh cuisine and features dishes like duck confit, a foie gras tasting plate and dry sausage.

Café des 2 Moulins

More of a recent legend, this corner café rose to fame after appearing in the 2001 movie Amélie (where the main character worked as a waitress). Tourists still seek out a chance to sip a coffee or one of its classic French dishes like warm goat cheese and calf liver, its main patrons are neighborhood locals. On a nice day, grab a seat outdoors and people watch.

Red Windmill at La Moulin Rouge, Paris

If you’re interested in cafés that specialize in coffee beans, check out:

Café Verlet: This coffee shop has been around for 100 years, and features more than 20 varieties of freshly roasted single-origin beans and house blends.

Merce and the Muse: A hip, New York City style café with lightly roasted beans, and a barista who trained with the famous Coffee Collective in Denmark.

Le Cafeotheque: Owner Gloria Montenegro gets beans through trading directly from small plantations around the world. Beans are roasted daily and brewed on the highly respected La Marzocco espresso machine.

Author Bio: Laura is a freelance writer who loves to travel and regularly writes for Luxury Retreats, the world leader in personalized vacations around the world, including prestigious villas in France, Hawaii and the Caribbean name a few. Laura’s favorite destinations include Maui, New Orléans, Dublin, Banff and anywhere in Atlantic Canada.

Dinosaur Kale Chips

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Week 4 ~ Eat More Fruits and Vegetables

The goal for this week’s Healthy Every Week Challenge from The Food Network is to eat more fruits and vegetables. Since I already eat plenty of fruit, I decided to focus my attention on veggies.

I love carrots, corn, asparagus, onions, sweet bell peppers, fennel, broccoli, parsnips, sweet potatoes, radishes, leeks, sun chokes, garlic and most salad veggies. I also enjoy celery as long as I take the time to peel the tough outer stalk first, and depending on how they’ve been prepared, I like cauliflower, zucchini, spinach and celery root.

With some veggies it’s not the taste that’s the problem. It’s the texture. (Think eggplant or okra.) With others, the problem has more to do with the preparation method than the vegetable itself. The only thing worse than a veggie that’s been boiled past the point of all recognition is a veggie that’s been canned.

When I was growing up, dinner often included some sort of canned vegetable as a side. I hated them all! I actually threw up once after a babysitter forced me to eat a disgusting dinner she called creamed peas on toast. To this day I can’t come within five feet of an open can of green peas, green beans or yellow wax beans without my gag reflex kicking in. Trying to overcome such a strong aversion did not seem like the best way to succeed at this week’s challenge. Better to try something new.

There are plenty of veggies I’ve never tried – lima beans, brussels sprouts, dandelion greens, swiss chard, collard greens, mustard greens, kale. I’m not sure why I’ve never tasted any of them. Maybe it’s because I’ve lived my entire life on the West Coast of North America (except for one short hockey season in Chicago) and I think that most of these veggies are more popular in the South. When the opportunity has presented itself, I’ve usually passed because of their reputation for bitterness. Science has shown that we are actually wired to dislike foods that taste bitter since many naturally bitter compounds are actually toxic. It’s self-preservation.

For this week’s challenge, I decided to introduce my palate to kale. I’d been hearing a lot lately about how kale turns into yummy, crispy chips when dressed with olive oil and salt and roasted in the oven. But I admit I was more than a little skeptical…

Dinosaur Kale Chips

One bunch Dinosaur Kale*
Olive Oil
Sea Salt
Fresh Cracked Pepper

Pre-heat the oven to 275°F.

Wash the kale thoroughly and pat dry with paper towels. Run a knife down each side of the centre rib to remove the leaves. Discard the ribs.

Pile the leaves on a parchment lined baking sheet. Drizzle with olive oil. Season lightly with salt and pepper. Toss to coat. Arrange leaves in a single layer so they will roast evenly.

Roast in the oven for 10 minutes. Remove from oven and turn leaves over. Roast for 10 minutes more. Serve. In the unlikely event that you have any leftovers, store them in an air tight container at room temperature. Do not refrigerate and do not reheat.

Well surprise, surprise! Dinosaur Kale Chips are absolutely delicious! They’re also versatile enough that you can serve them as a side dish or as a snack.

Kale Chips are light, airy, crispy, and salty with just a slight nutty flavour. They aren’t the least bit bitter, and they’re so addictive that they were the first thing to disappear from my plate.

*I chose Dinosaur Kale (also known as Tuscan Kale, Black Kale or Lacinato Kale) since it tends to be less bitter than other kale, but you can use any type you like.

You may also enjoy: Baby Kale Chips with a Kick

Slow~Roasted Cherry Bombs

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Week 3: Cook More at Home

I almost passed on this week’s Healthy Every Week Challenge from the Food Network since I already cook almost all of my meals at home (unless of course I’m traveling). I love to experiment in the kitchen and try out new recipes, and cooking at home means I’m sure my meals are fresh, flavourful, satisfying and reasonably healthy. Instead of skipping Week 3 entirely, I decided to personalize it a bit by challenging myself to cook more of my pantry basics at home.

First up, I made a big pot of homemade chicken stock. I wasn’t entirely convinced of the value of a good homemade stock until I tried a little test. I made risotto twice this week, once with a store-bought chicken broth (Knorr Homestyle Stock) and then again with my homemade stock. What a huge difference! The risotto made with the store-bought chicken broth tasted way too salty, even though I didn’t add any salt to it at all.

Next, I cooked up a batch of Chipotle and Rosemary Roasted Nuts to snack on instead of store-bought granola bars. Trust me. The difference between these two is like the difference between flying first class and flying coach.

Last but not least, I made a jar of oven-roasted cherry tomatoes. These little beauties just burst with sweetness! They add great flavour to pasta dishes, pizza, salads or anywhere you would normally use sun-dried tomatoes.

Slow~Roasted Cherry Bombs

Makes about one cup

1 pint cherry or grape tomatoes
2 garlic cloves
fresh herbs of your choice (thyme, rosemary, oregano)
olive oil
sea salt
fresh ground pepper

Line a baking sheet with parchment paper. Wash the tomatoes, slice them in half, then pile them on the baking sheet. Chop garlic and scatter over the tomatoes. Tuck in a few sprigs of fresh herbs. Drizzle with olive oil. Season with salt and pepper. Toss everything together to coat, then spread the tomatoes out so they aren’t touching either.

Bake in a slow oven at 250°F until the tomatoes pucker up and the garlic caramelizes, about 3 hours.

Once the tomatoes have cooled, discard the herbs and pack the tomatoes and garlic into a clean jar. Cover and keep in the refrigerator.

I’m glad I didn’t skip this week’s challenge. Making some of my pantry basics was worth the effort and I plan on doing more of it. Next up…homemade tomato sauce and pesto!

Food Network Healthy Living Blog

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My popcorn photo is featured as the lead image on the Food Network‘s Healthy Eats blog! How cool is that?

Healthy Every Week Challenge: Eat More Whole-Grains Wrap Up ~ Healthy Eats ~ Food Network Healthy Living Blog.

Popcorn with a French Flair (anuneducatedpalate.com)

Chipotle and Rosemary Roasted Nuts

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In the past, I’ve had a tendency to vacillate between eating to live and living to eat, but now I’m aiming for a place between these two extremes. A place that is neither feast nor famine. A place where enjoying good food is as beneficial to my body as it is to my soul.

Chipotle and Rosemary Roasted Nuts from Ina Garten fit this philosophy perfectly. The recipe for these amazing nuts comes from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips.

The nuts are a mix of cashews, pecans, walnuts and almonds glazed with maple syrup, brown sugar, and freshly squeezed orange juice, then seasoned with rosemary, salt and chipotle powder. The result is a scrumptious sweet and salty combo with a little kick of smoky heat from the chipotle. Yum!

These roasted nuts are hands-down the best I’ve ever tasted. They are also super healthy, but like most good things, should be enjoyed in moderation.

Click here for the full recipe.

†DISCLOSURE:
This post includes Amazon affiliate links and I receive a tiny commission on any sales they may generate.

Popcorn with a French Flair

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Week 2: Eat More Whole Grains

The goal for Week 2 of the Food Network’s Healthy January Challenge is to eat more whole grains. Well, I’ve decided to eat more popcorn! It’s delicious, nutritious, high in fibre, and one of my all time favourite snack foods. Oh yes. It’s also a whole grain.

I like the convenience and taste of some microwave popcorn but I stopped buying them when I found out they contained a toxic chemical (diacetyl) associated with a severe respiratory condition known as popcorn lung. I switched to Smartfood White Cheddar Cheese Popcorn for a while but it was a little too addictive (and very expensive). For this week’s challenge I wanted to go back to making homemade popcorn and since I wasn’t entirely sure which method would yield the best results, I decided to test a few…

First, I tried using a hot air popper. I didn’t like it. It made more noise than my vacuum, a lot of kernels didn’t pop, and it needed added butter to make the seasonings stick. Worst of all, if I didn’t have the bowl lined up just right, it would shoot popcorn all over the kitchen.

Next, I tried making homemade microwave popcorn using Alton Brown’s Plain Brown Popper recipe (minus the staples). The results were less than stellar. The oil seeped through the brown paper bag and ended up all over my microwave and my countertops. In addition, that oil-slicked bag was dangerously hot to handle and, even though I waited until the popping had stopped, only about ½ of the kernels actually had popped. I have an older microwave and that may have been part of the problem, but the corn that did pop had the texture of styrofoam.
The method that gave me the best results was simply to pop the corn in a pot on top of the stove. The popcorn was perfect. Tender and delicious. And every single kernel popped. It was also faster than the hot air popper and the microwave.

Once I determined my cooking method of choice, I moved on to the fun stuff – testing different flavour combinations. Not surprisingly, the two I liked the best have a decidedly French flair.

Popcorn Provençal

Makes 2 servings

¼ cup Gourmet Popping Corn
2 tsp Olive Oil
1 tsp Herbes de Provence
¼ tsp Fleur de Sel

In a spice grinder (or Magic Bullet) combine the Herbes de Provence and Fleur de Sel. Grind into a super-fine powder. Set aside.

Heat oil over medium heat in a pot with a lid. Add three popcorn kernels and cover. Listen for all three to pop then add the rest of the kernels. Cover and shake until the popping stops.

Put the popcorn in a serving bowl. Sprinkle with the spice blend while the popcorn is still hot and moist from the steam.

Stuff your face.

Treat Every Day Like a Special Occasion Popcorn

Makes 2 servings

¼ cup Gourmet Popping Corn
2 tsp Grape Seed Oil
¼ tsp White Truffle Oil*
½ tsp Celery Salt

Heat oil over medium heat in a pot with a lid. Add three popcorn kernels and cover. Listen for all three to pop then add the rest of the kernels. Cover and shake until the popping stops.

Put popcorn in a serving bowl. Sprinkle with truffle oil then toss with celery salt.

Stuff your face.

*Some of you may remember reading about my earlier Trouble with Truffles. Well I am happy to report that I have finally experienced the heady aroma of the white truffle. My friend Ken over at The Garum Factory was spot on when he described the “aroma/flavor as a combination of Parmigiano Reggiano and sweat socks”.

Although the truffle oil was expensive, a little goes a very long way.

I think it might be time for a snack…

Pickled Carrots and Fennel ~ Momofuku Style

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I love carrots. I love them roasted in a hot oven with crushed cumin seeds, simmered in orange juice with currants, cinnamon and a touch of honey, or steamed and tossed with butter, garlic, ginger and lime.

What I don’t love is raw carrots. Probably because I associate them with dieting. I especially don’t love those horrid little whittled down pathetic-excuse-for-a-carrot carrots. You know the ones. The chubby stubs with the rounded ends sold in cellophane packages and erroneously labeled as baby carrots (or in some cases, slightly more accurately as baby-cut carrots). Call them what you will but the fact remains that they are manufactured from big carrots (or parts of big carrots). Shaped, smoothed and polished using a machine.

Just recently, I discovered a new way to love carrots. Pickled!

The recipe for pickled carrots and fennel comes from Chef David Chang, the genius behind the award-winning Momofuku restaurants in New York city, and the co-author of the book by the same name. Many of the recipes presented in Momofuku are quite complex but there are some noteworthy exceptions, including this one for Momofuku’s Vinegar Pickles.

This was my first time pickling anything. The entire process took me fifteen minutes. Start to finish. Seriously. There is nothing to cook and no jars to sterilize. Just peel and julienne some veggies, stuff them into clean jars, and fill with brine (rice wine vinegar, sugar, salt, coriander seeds and tap water). Put the lids on the jars and put them in the refrigerator. Wait four days (this is the hardest part). Not only was this my first time pickling, it was also my first time tasting pickled carrots, and I was delighted to discover that they are absolutely delicious!

You can get the full recipe HERE.

†DISCLOSURE:
This post includes Amazon affiliate links and I receive a tiny commission on any sales they may generate.

An Uneducated Palate

adventures of an aspiring culinarian

Tag Archives: Food

A Tour of Paris’s Legendary Cafés

Café de la Paix

Le Select

Les Deux Magots

Le Café Tournon

Café des 2 Moulins

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Dinosaur Kale Chips