quoi de neuf – un régime

Salut et merci for joining me for quoi de neuf! I’m still trying to motivate myself this week, I did my meditation and journaling first thing this morning. Next I rode the peloton, a ride in Paris mais oui, while listening to The Earful Tower podcast with the mayor of the Marais about the end of the lockdown and what will happen next. All of this was very inspiring, but I’m still feeling a little off. And I think I know why. Quoi de neuf – un régime.

Doing

Oui, I know french women don’t actually talk about dieting, but it’s time for me to. I’ve let it go for too long. This time I won’t be doing the Dukan Diet, too much meat! I’m thinking a Parisian diet. You’ve all heard of some version of it – a very popular book French Women Don’t Get Fat by Mireille Guiliano, sums it up perfectly. Basically focus on fresh whole vegetables and protein, make lunch the largest meal with dinner being significantly smaller and mostly vegetable, no snacks between meals, some fat at each meal (even if it is a piece of cheese), less alcohol – only a glass of red wine (and not every night!). Does that mean no Martini Monday?? Most importantly, half the portion sizes I’ve become used to. I will also savor chaque petite bite. Eat less, enjoy it more.

So along with the Parisian régime I will be channeling my inner Parisienne – how did I miss this article (see #7)? It was published on our anniversary, you know, we were engaged and honeymooned in Paris?

Reading

A Love Letter to Gwyneth Paltrow’s Luxurious Cookbook Sweaters. I love this article from Kenzie Bryant about Gwyneth and the sweaters she wears in her cookbook It’s All Easy. Every once in a while I think of it and look it up. It is brilliant, hilarious and some of the photos were even taken in Paris. Of course I have the cookbook, all of Gwyneth’s actually, and probably cook at least one of her recipes each week. In fact today I’m making Cauliflower and Kimchi Fried Rice – from It’s All Easy.

I brought this book out of the coffee table drawer, inspired by this weeks edition of the podcast The New Paris: The French Dog by Rachael Hale. It’s “an irresistible read for Francophiles and dog lovers alike.”

I am also looking at Clotilde Dusolier’s (of Chocolate & Zucchini) beautiful book Tasting Paris because I am going to make her Potato Chip Omelette (again!) for dinner. Très délicieux – and don’t worry, I will mind my portions and savor every bite. Oh! I just noticed, she has her own recipe for Miznon’s Ratatouille Pita Sandwich! So many good recipes, so little time…

Watching

Floyd on France. I found out about this on the latest The Europeans podcast. Chef Keith Floyd travels to France (in the 80’s!) to explore the best recipes in French cuisine. Also check out Floyd on hangovers (sister – see the 13 minute mark).

Listening

The New Paris Podcast – The latest one is about rescuing animals in Paris. I’m so happy Rocky found his happy ending.

Ina Garten’s Trip to Paris on Spotify.

Wearing

I love Breton striped shirts, I’ve worn them for years. Oui, I have collected a few, but they are either worn out or too small. Wanting another traditional one from St. James. I’ve always wanted one from Kule too, with the cute little tag on the bottom. Either way, it will have to wait until after le régime. Stripes aren’t the most flattering right now.

Cooking

Print Recipe

Roasted Baby Cauliflower with Tahini Sauce

Inspired by the Miznon Paris Tête de Chou-Fleur, this is a delicious, impressive and simple recipe. I'm addicted to this dish! I haven't been to Miznon Paris, but I was fortunate to visit Miznon NYC at the Chelsea Market. I brought home their Tahini along with a recipe card for Eyal's sauce. Feel free to add some chickpeas and/or bell peppers to the pan to roast along with the cauliflower, like I did. I also garnished with a little chopped onion and jalapeno. Serve with a handful of peppery arugula.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: French, Mediterranean

Keyword: healthy, roast cauliflower, Spring, tahini, vegan

Servings: 2

Ingredients

• 1 head baby cauliflower stem and big leaves trimmed
• 2 tbsp extra virgin olive oil
• salt

Tahini Sauce

• ½ cup tahini
• ½ cup water
• ½ tbsp fresh lemon juice
• ¼ tsp fine sea salt

Instructions

• Pre-heat oven to 450℉ or set to low broil.
• Bring water to boil in large pot. Add salt and whole baby cauliflower, cook for 13 minutes, flipping half way through. When cauliflower is done, carefully remove from water and place on baking sheet, let cool slightly.
• Drizzle with oil, sprinkle with salt and place in oven for 40 minutes, or until cauliflower is browned/starting to blacken. If placing under broiler, it will probably take about 20 minutes.
• Remove from oven, slice in half. Serve each half drizzled with tahini sauce.

Tahini Sauce (inspired by Miznon-Eyal’s Recipe)

• Pour the tahini* into a mixing bowl and add the fresh lemon juice, salt and water. Whisk all the ingredients together until you get a velvety texture.
• Scale the recipe up or down as you’d like and store in the fridge for 2-3 days. *Mix tahini well before spooning out of jar.

That is it for today, join me Friday for a trip to Paris avec ma sœur! À bientôt!