“Classic Paris Bistro – Oh, la, la” Menu

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“Classic Paris Bistro – Oh, la, la” menu shopping list

BEGIN: Roasted Veggie & Gruyere Cheese Tart

• 1 package frozen puff pastry (2 pieces)
• 1 zucchini, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• ½ red onion, thinly sliced
• 2 cloves garlic, roasted
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups sliced mushrooms
• A few tablespoons all-purpose flour
• ¼ cup grated Gruyere cheese
• ¼ cup grated Parmesan cheese
• 1 egg beaten with 1 teaspoon water
• 1 egg
• ½ cup heavy cream or half and half or milk if you prefer
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

FOLLOW: Filet of Sole in a Cream Sauce (Sole Bonne Femme/Good Wife)

• 18 Filets of Sole (fresh or frozen) (3 filets/person X 6 = 18 filets)
• ¼ cup butter
• 2 tablespoons shallots, finely chopped
• 2 cups mushrooms, coarsely chopped (large pieces)
• Sea salt, white pepper to taste
• 1 cup dry white wine
• 1 ½ cups chicken or fish stock (water is OK if you don’t have stock)
• 1 cup each flour and butter (to make beurre manie)
• 1 ¾ cup heavy cream, 35%
• 4 egg yolks
• 4 tablespoons parsley, chopped

FOLLOW: Potato Roasted Red Pepper au Gratin (aka healthy Scalloped Potatoes)

• 2 pounds potatoes, baking
• 1 clove garlic, crushed
• 2 cups milk (whole or part-skim, not skim)
• ½ teaspoon sea salt
• 4 pinches freshly grated nutmeg
• ¼ – ½ cup Gruyere cheese
• ¼ cup heavy cream, 35% (or half and half or milk if you prefer)
• 2 tablespoons sour cream

FOLLOW: Roasted Vegetable Ratatouille OR Roasted Vegetable Ratatouille Take II

• 1 pound zucchini, thinly sliced
• 1 pound eggplant, thinly sliced
• 1 pound red, yellow or orange bell peppers, thinly sliced
• 1 onion, chopped
• 1 shallot, sliced
• 3 cloves garlic, minced
• Extra virgin olive oil
• 1 bay leaf
• 2 sprigs of thyme
• 1 teaspoon Herbes de Provence* (will be available in the online store)
• 1 ½ pounds tomatoes, peeled and quartered (or 1 large can tomatoes)
• Sea salt and freshly ground black pepper, to taste
• ½ tablespoon sugar

FINISH: Crepes Suzette

• 5 oranges (about 1 cup orange juice)
• 1 tablespoons caster sugar (superfine granulated sugar or regular works too)
• 1 medium orange, grated zest only
• ½ cup unsalted butter
• 2 cups flour
• 1 pinch of sea salt
• 4 eggs, lightly beaten
• 2 1/2 cups whole milk
• 2 tablespoons unsalted butter, melted
• 1/2 vanilla bean (about ½ inch sliced lengthwise) or a few drops vanilla extract
• Vegetable oil (for pan)