A Vegetarian Take on a French Classic

eggplant 4 kindsEven though back in the day, people didn’t eat much meat–it was too expensive, and only for special occasions–they did tend to put a little into everything. A cassoulet was mostly beans, with a sausage and pieces of pork and/or duck thrown in for flavor, not the current equation of a duck leg plus sausage plus pork per person. I figured it shouldn’t be too hard to re-adapt classic dishes using only vegetables.

This kind of cooking doesn’t require a recipe. It’s about process, which works whether you are cooking for two or 20. If you put in two onions instead of one, it will still be delicious. It isn’t like baking, where if you put in two eggs instead of one it might not turn out.

In the final installment of vegetarian dinner party recipes, we feature the main dish: a daube of eggplant and chickpeas. I considered including mushrooms, but then didn’t. You certainly can; you even can replace the eggplant with mushrooms completely. I chose eggplant because it acts a lot like meat (mushrooms do the same). There are good-sized pieces (I went for inch cubes). The mouth feel is similar to well-cooked meat. It’s filling. It plays well with other ingredients. eggplant japaneseThe chickpeas were for protein, though in light of the eggs and cheese in the other dishes, we weren’t going to be short in that department.

A daube is a kind of stew, but the liquid is not as thick as stews you might know. It’s also not as liquid, more of a sauce than a soup. It’s great for entertaining because it cooks low and slow for a long time. It simmers away independently while you attend to other things. And if guests are late or the apéritifs last longer than you expected, no problem–it isn’t something that has to go into and come out of the oven on time and be served immediately. It can wait another 10, 20, 30 minutes. It can wait an hour. A daube lets your dinner party follow its own schedule, follow its own heart.

For some reason, calling something la daube is an insult, to mean bad quality. According to le Figaro, the word daube dates to the 16th century, coming from the Italian word dobba, or marinate. Then some folks around Lyon used the term to speak of rotten fruits and meat, and thus it became an insult. So unfair!IMG_3100Daube aux Aubergines et Pois Chiches (Eggplant and Chickpea Stew)

serves 4

2 medium eggplants (one per two guests), cut into inch cubes

8 oz. (250 g) chickpeas (I used canned; if you use dry chickpeas, you need to cook them first), drained

1 medium onion, chopped

1-2 cloves garlic, crushed

5 oz. (140 g) can of tomato paste

1 cup red wine

2 tablespoons olive oil

1 tablespoon herbes de Provence (thyme, rosemary, oregano…)

Fresh parsley

Generously salt the eggplant cubes and place in a colander. Let them sit and sweat for about an hour, then rinse quickly and squeeze the liquid out with your hands.

In a heavy pot with a tight lid, warm the olive oil over medium-low heat, then add the onion. Cover so the onion sweats but doesn’t brown/burn. Add the garlic. When the onion is transparent, turn up the heat a little and add the eggplant, letting it brown a bit, so you get that carmelized umami.

Add the wine and tomato paste, stirring well to mix them. Raise the heat so it starts to boil, then turn down the heat to as low as possible. Stir in the chickpeas and cover the pot. I separated the parsley leaves from the stems, reserving the leaves for garnish and chopping the stems, which I also stirred into the stew. Let it simmer (mijoter) for at least 45 minutes. Stir from time to time, letting the liquid on the lid fall back into the pot. That’s a good time to check the seasonings and add salt and pepper if needed. If the daube seems dry, add water (or wine). Taste a piece of eggplant–it should feel cooked, but you don’t want it to cook to the point of turning into mush. If you’re making it in the morning, you can turn it off and warm it up later.

One way to do a slow-cooking dish like this, besides in a slow cooker or a crockpot, is to put it in the oven. Make sure the lid is tight, and you don’t have to stir at all. Because I made this during the heat wave, I avoided the oven.

Serve with rice. Polenta works, too. Even potatoes. Something to soak up the sauce.

At our dinner party, our friend brought homemade desserts. I’ve shared both recipes before–baba au rhum and crème catalan.

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Baba au rhum

 

 

 

 

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French Vegetable Terrine

IMG_3107Here’s an easy vegetable recipe that’s perfect for summer and pretty enough to garner oohs and aahs from dinner guests. You can serve it as a starter, but I liked it as a side to a vegetarian daube that was the main. I wanted a side dish that was structured, so the non-meat-eaters wouldn’t have a plate full of lumpy mush. Of course the vegetarian daube had vegetables but it’s nice to have variety on the plate. And it was an appealing addition for the guests who had steak.

Terrines are classic in French cuisine. Often they’re made with meat or fish. You can have a terrine of foie gras, but that isn’t the same as pâté of foie gras–a terrine is made of pieces layered into a deep, rectangular dish of the same name, and baked, whereas pâté is smooth–a paste. (If you see a circumflex, the hat symbol like this: ˆthen insert an “s” after the letter wearing the hat and you’ll probably recognize the word in English. Examples include forêt/forest), hôpital/hospital, rôti/roast. But the circumflex gets used for other things, too, such as differentiating when a word is spelled the same but means something completely different like sur (on) vs. sûr (sure/certain).)

In this case, the terrine might not be officially a terrine because I didn’t bake it. On the other hand, some of the fish terrines are made cold. Who cares, right? Restaurants are making ever-greater leaps of imagination in the naming of their dishes so that it’s hard to guess what will show up. I got the idea from things I’ve eaten and photos online and combined the parts I liked while omitting the things I didn’t. For example, one recipe called for frozen peas, but it’s summer and I have a bounty of fresh vegetables at my fingertips, so I used fresh zucchini. Don’t worry about the proportions too much–it will turn out fine with a little more carrot or a little less ricotta. Just make sure you really cook the vegetables you choose, otherwise you’ll have a hard time getting a pretty, clean slice.

The only hitch is that it really needs to be made the day before so it can set. But that’s usually a plus when entertaining, isn’t it?IMG_3099Vegetable Terrine  

2-3 carrots, cut into small pieces

2 zucchini, cut into small pieces

3 red peppers (or red, yellow, green), WHOLE!

A bunch of fresh basil or other herbs, chopped finely

1 packet of unflavored gelatin (about 8 grams)

1 cup (25 cl) crème fraîche or half and half cream

400-ish grams (about 1 2/3 cups) ricotta (I had a 500g tub and used some of it for the tarte soleil and carrot rillettes in my earlier post)

Roast the peppers. The easiest way is to put them whole on the grill–they are easier to turn and it’s easier to roast the curvy parts. You also can do it under a broiler. When the skin is charred all over, put the peppers in a paper or plastic bag to cool. When they are cool enough to handle, cut them in half from stem to bottom to remove the seeds. Remove the skins.

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Way easier to roast and to peel when the peppers are whole.

Line a loaf pan with plastic film. Leave plenty of overlap so that you have enough to fold over the top. Push the film down into the corners. You want it to really follow the pan or your terrine will have a weirdly shaped top.

Cut the carrots into small pieces. Cook in boiling water until they’re soft. Lift them out with a slotted spoon, and put into a bowl to cool. Keep the cooking water. Drop the zucchini into the same water and cook until soft. Strain and put into a separate bowl.

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Mashed carrot and mashed zucchini. I left the skin on the zucchini to get more color.

In a small bowl, put about 1/2 cup of water, then sprinkle the gelatin on top. Let it sit while you mash the carrots and the zucchini separately with a fork or potato masher. It’s very easy and not worth the cleanup of a blender or food processor. Season each with salt and pepper.

In another bowl, mix the ricotta with the herbs. Season with salt and pepper.

Heat the cream. Add the dissolved gelatin and stir. Then split the cream mixture three ways–into the carrots, the zucchini and the ricotta.

You have some options here. I saw a gorgeous photo of a terrine with a glistening red top of pepper, but I think that next time I’ll cut strips and make a design of diagonal stripes. In any case, set down your terrine top in the bottom of the loaf pan. If you use entire halves of pepper, squeeze them close together so you don’t end up with gaps.

Then pour in the layer of ricotta, then the layer of carrot, then the layer of zucchini. I did it like that for maximum color contrast, not to have the orange carrot next to the red pepper. You can get fancy and, for example, have extra carrots that you cut in half lengthwise and cook until they’re very tender. Just lay them down lengthwise in the dish and pour the mixture over them and they’ll show up very pretty when you cut it open. If you have extra pepper you can make another layer with that. IMG_3067Fold the plastic film back over the top and refrigerate for at least six hours. When it’s time to serve, peel back the film and place a plate or tray over the loaf pan, then flip the entire thing, remove the pan and peel off the plastic film. I wouldn’t try to lift it out and turn it over.

My terrine pan is enormous: 11″x7″ (28x18cm). In the future I will do it with a smaller loaf pan, 9″x5″ (23x13cm) so that the layers will be thicker and prettier.

This is one of those high-impact, pretty dishes that’s easy to make. You can get creative, with different vegetables and pieces of vegetables that make designs when cut. Why not!!

 

Midsummer’s Night Dinner Party

IMG_3079We had a little get-together last weekend, and I wanted to share some dishes with you. But first, some exciting news: We’re featured on Distant Francophile, on the “Franco-Files” audio interviews. Janelle, the Distant Francophile herself, visits France regularly and writes a great blog about French style, travel tips, culture and more.  I was very flattered to be included. We talked a lot about buying property in France and renovating it.

On to the dinner: Everything was made ahead, no last-minute slaving in a hot kitchen. Like most people in France, even in the south of France, we don’t have air conditioning. But the evenings are cool and the climate is dry enough that we don’t battle bugs. It’s ideal for using our outdoor dining room, a pergola surrounded by stone walls.

Our neighbors and our kid are vegetarian; I am 99.5% vegetarian, too. When I was dating the Carnivore, he asked me, warily, whether I was vegetarian. In my mind, either you are or you aren’t, like being pregnant, or being an art thief. There’s no, “it depends.” Thus, having a hamburger once a year and steak tartare maybe twice a year, plus a chicken a couple of times, and fish, too, made me anything but vegetarian, even if the total came to once or twice a month. Certainly not once or twice a day, which is the Carnivore’s case. So I have been a huge disappointment in the meat department, especially because he doesn’t count chicken or fish as meat.

Anyway, my plan was to have a complete vegetarian meal, and he would grill ridiculously gigantic steaks for the meat-eaters. I wasn’t interested in the usual vegetarian option of making a menu and just leaving out the meat for the vegetarians–“let them eat potatoes.” I wanted to flip that and make a vegetarian menu and just add meat for the carnivores.

For starters, we had crudités with ranch dip (huge hit in France); oeufs mimosa (deviled eggs); and hard sausages.

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Tarte soleil with carrot rillettes in the bowl in the center.

The entrées were tarte soleil with zucchini and tomato, carrot rillettes and a clafoutis with cherry tomatoes. Une tarte soleil is just a tart with the crust cut to look like a sun. Very pretty. And while clafoutis is typically a dessert, this was a savory version with cheese.

 

The main course was a daube, or thick stew, of eggplant and chickpeas, served with potatoes–same as for the steak eaters. And there was a vegetable terrine on the side. I wanted the vegetable side dish to be cold, pretty, and something I could serve as a piece, not by the spoonful. It was an esthetic choice. I didn’t want the vegetarian plates to be just splotches of undefined stuff.

You never know the secrets people will spill after a few glasses of wine. The secrets cascade, too. One person divulges something, and, receiving nothing but empathy and caring from those gathered, someone else is emboldened to share something as well. One friend described being taken from his hard-working but impoverished single mother and shipped to a convent, where the nuns were cruel (this was a common theme in the friends’ stories). This guy is the sweetest, calmest, gentlest person. So many people who have had bad childhoods turn out with their kindness broken. It’s beaten out of them. But not him. And it all made me think of how the scars of separation never heal, even seven decades later. He described the scene of being taken from his mother in minute detail. Children belong with their parents. I have several friends who are foster parents, and some of the cases are heartbreaking proof that at times children are not safe with their parents. But then there are cases of cruel bureaucracy–back in the day it was against single mothers; today it is, in some places, against parents with brown skin fleeing violence that has its roots in the very country they’re fleeing to–their hoped-for safe haven created and fed the dangers in their homelands that caused them to run.IMG_3080Another friend is from Normandy. That I always knew, and I always knew his age. But what I failed to put together before is that he was born in 1941. Think of what was going on in Normandy in the 1940s–some of the worst of World War II. He said his earliest memories were the planes buzzing overhead and the German trucks trundling past the house. Can you even imagine raising children smack in the middle of war? But if you can’t escape…. And of course, the problems didn’t end with V-E Day. Communities were destroyed, food was rationed, malnutrition was rampant. Our kid listened, eyes wide, to his very unusual childhood memories. Talk about making history come to life. It’s too bad elders aren’t tapped in a better way as a resource for teaching.

There are titillating secrets, too. I heard about one villager, known as TinTin, who apparently quite the womanizer when he was young. To get even, his wife had an affair with one of his buddies…and got pregnant. As the son grew, he looked exactly like the buddy; it’s true he doesn’t look a bit like TinTin. I used to think he was always mad, and steered clear–our kids were in school together. But now I wonder whether his expression was of sadness, of probably knowing the story of his birth, even though TinTin raised him as his own. And I never would have guessed Mme. TinTin was the scheming, nasty person described; I knew her only as the very prim and proper lady, whom I would greet as she meticulously swept her front step.

Back to the recipes!

Tarte Soleil

1 premade flaky pie crust (pâte feuillété…you can get a bunch of different kinds here).

2-3 tablespoons of soft cheese: cream cheese, ricotta, Boursin. Just so it spreads.

summer vegetables, sliced very thin. I used two zucchini and a tomato. I peeled the zucchini, cut rounds, then cut the rounds in half.

2 tablespoons of olive oil

Preheat the oven to 360F/180C. Spread out the pie crust on a large cookie sheet lined with parchment paper. Mine were too small, so I turned one over. The crust extended past the edge a little but didn’t slump.IMG_3087Put a bowl about 5-6 inches (12-13 cms) in diameter in the middle of the crust. Smear the cheese on the pie crust around the bowl. Then arrange the vegetables. I made two rings, facing opposite directions.IMG_3089Remove the bowl and cut the pie crust in the center as shown below. IMG_3090Fold back the dough over the vegetables. Brush with olive oil and bake until the crust is brown. Delicious at room temperature.IMG_3091

Carrot Rillettes

Rillettes are made from meat or fish, cooked very, very slowly in their own fat until they fall apart into shreds. The vegetarian version gets its name because the carrots fall to shreds and you can spread the stuff on bread, but that’s where the similarities end.

2 carrots, peeled and cut into rounds

3 oz. or about 1/3 cup (75g) soft cheese like cream cheese, ricotta, St. Môret….I used cream cheese for both this and the tarte soleil, since the tarte requires so little.

Boil the carrots until they’re soft. Drain. Use a fork to smash them roughly into chunks. You don’t want purée.

When cool, mix the carrots with the cheese; salt and pepper to taste. You can jazz it up with spices–cumin is good.

Spread on baguettes or toast.

IMG_3096Tomato Clafoutis

Usually clafoutis is a dessert, made with cherries. The batter is similar to the batter for crêpes, but instead of individual, thin pancakes, you pour it all into a pan.

4 eggs

1 cup/120 g flour

1 cup/25 cl milk

2 oz/50g parmesan, finely grated (please don’t use the ready-made stuff!)

30-50 cherry tomatoes (small ones are better, but you need more of them)

thyme

peppercorns

Butter for the baking dish

Preheat the oven to 360F/180C. Beat the eggs. Add the flour, then thin out the mixture with the milk so you don’t get lumps. Add the parmesan. Let it rest 20-30 minutes.

Butter and flour a 9×12-inch baking dish. Pour in the batter. Then drop in the tomatoes here and there. Sprinkle with thyme and peppercorns. Bake for 25-30 minutes. Then you can set the oven to broil for a minute to make the top browner, if you like.

Serve at room temperature.

I didn’t have enough tomatoes from our garden, and the tomatoes I found at  the market were pretty large, with the result that they produced a lot of juice.. Look for the smallest size you can. A mix of colors is pretty.

You can do this other ways: instead of parmesan, try mozzarella (you’ll want to add some salt to the batter; note that this version doesn’t have any because parmesan is pretty salty).

More recipes on Friday!

 

 

 

Velvety White Bean Soup

img_0663The French have the best word for thick, velvety soups: velouté. Even the word is velvety.  And we have been enjoying a velouté of white beans since the Carnivore picked up the recipe at a truffle market, where he got this beauty. They call truffles black diamonds for a reason.

 

It was velouté de haricots lingot et truffe–a thick, velvety white bean soup with truffles. OMG. Lingots are ingots, like the bars of gold, but in this case they refer to the special white beans grown just west of Carcassonne and used for cassoulet.

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Preparing the soup. Note the burlap bag of beans.

Here’s the recipe, handed out at the market. We didn’t follow it precisely because the box of lingots was 500g and we weren’t going to keep 100g sitting around lonely like that. Also, it calls for a 30g truffle, and ours had been whittled down to 13g. I tell you what, it was still fantastic.

We made it again, with rehydrated dried shiitake mushrooms–yummy. A good alternative when truffles aren’t available.

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An interesting contraption for measuring the portions.

Like so many French recipes, you have to make it over two days. The night before, soak 400 g (14 oz.) of beans (or more!). Separately, chop up your truffle and infuse it in 10 cl (about 3.5 fluid oz.) of heavy cream. (You might want to keep a few shavings on the side for garnish.) If you don’t have a truffle, use about a half a cup of shiitake mushrooms that you soaked and put through the blender or food processor to get the effect of shavings.

Next day, cook the beans. Start with cold water and cook them for two hours.

Peel and mince half an onion and one carrot (I set out two carrots for the Carnivore to use and he fell for it. And the soup was divine despite double the vegetables.)

When the beans are done, drain them and rinse with fresh water.

In a casserole, heat a tablespoon of olive oil and cook the carrots and onion to soften them but not brown them. Then add the beans and half a liter (17 fluid oz. or just over a cup) of chicken stock. Bring to a boil and then drop the heat to low. Cook for 30 minutes.

Remove from the heat and add the truffle cream. Salt and pepper to taste. Use a soup mixer to turn it into a creamy, velvety, homogenous texture. If you use a blender, let the soup cool before blending–for safety–and then reheat.

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It doesn’t look like much, but appearances are deceiving.

Serve with a few shavings of truffle, if you have any left.

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Heaven in a bowl.

We have a mushroom hater in the house who devoured this because the mushrooms were reduced to tiny bits (we didn’t mention them, either). If you aren’t a fan of mushrooms, I guess you can go without, but since they’re so tiny here, you don’t notice them–you just get the depth of flavor that they add.

Couscous, a Perfect Winter Meal

couscousThe French are particularly proud of their own cuisine–rightfully so–and the “foreign” section of supermarkets is slim and perplexing (you can find marshmallow fluff but no chocolate chips, not even from Nestlé, which is right next door in Switzerland; there are canned beans in some unnaturally colored sauce but good luck finding black beans, canned or dry). All the same, the top take-out food is pizza, a favorite for feeding a crowd is paella and everybody loves couscous.

As pizza comes from France’s neighbor to the east and paella from its neighbor to the south, couscous comes from its neighbors across the Mediterranean–North Africa–which also has a large representation among the immigrant community in France, the former colonial power. Lots of restaurants serve couscous and tajines, either traditional or given modern twists.

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Couscous semoule

At home, the thing about couscous is that you can’t go wrong. Cook some vegetables into a soup, grill some meat, steam some couscous semolina–the grainy pasta that gives the dish its name. What you put in depends on what you have, but the usual suspects are popular: onions, garlic, carrots, turnips, tomatoes (canned stewed whole, in winter), potatoes, peppers red and/or green. Chickpeas always. Other options: zucchini, eggplant, celery, fava beans, cabbage, squash or pumpkin, beets, artichoke hearts, raisins….I’ve even snuck in broccoli stems (nutritious but not beautiful! trim the woody parts and dice small enough that the pieces can get soft). An opportunity to empty the fridge. You also can add fresh or dried herbs such as parsley, coriander, thyme….

For spices, you also get to pick and choose, though the dominant flavoring is ras el hanout, or “top of the shop”–a mix of the best spices the seller has on offer, and thus varying from vendor to vendor. Typical ingredients include cumin, ground coriander seeds, tumeric, ground ginger, cinnamon, cardamon, fenugreek, fennel, allspice, nutmeg, cloves, mace, and different kinds of pepper and chilies. If you don’t find it in a shop, you can make your own–and change it up so your couscous always delivers a bit of a surprise. I have no shortage of North African shops to turn to here and buy my ras el hanout in small quantities so I can always try different ones.

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Ras el hanout

You’re supposed to cook the vegetables with a piece of mutton, often the neck, but I don’t appreciate the flavor of lamb and want to avoid meat altogether. After all, the chickpeas plus the couscous make a complete protein. A great meatless meal.

That doesn’t fly with the Carnivore, who wants lamb chops AND spicy merguez. You also can make couscous with chicken if you prefer. Couscous royale includes multiple cuts of lamb, merguez (which also is lamb but I guess doesn’t count because it’s always listed separately) and chicken. You can season the lamb and chicken with cumin and coriander powder or with herbes de Provence (thyme, rosemary, oregano, basil, marjoram).

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Merguez

Whenever I make soup, I like to brown the onions in some olive oil first, which adds a depth of flavor that you miss if you throw everything directly into a pot of water (if you are including a piece of meat in the soup, then brown it first, too). Then I add minced garlic and the hard vegetables like carrots and potato, which I’ve cut into chunks. You want the pieces to be small enough to cook through but not so small that they’ll fall apart into mush. I keep adding the vegetables, then the canned whole tomatoes, which I break up with a wooden spoon. I add a two or three can-fuls of water to rinse out the last juices and to bring up the liquid level. I also add a small can of tomato paste, which has a richer flavor, and rinse that can, too.  You don’t need to completely cover the vegetables–you’ll see how the liquid rises as the vegetables cook. Don’t forget the chickpeas. Add the ras el hanout and any other spices you fancy–a few strands of saffron, or extra cumin or tumeric? Or maybe some grated fresh ginger or diced fresh green chilies? Bring to a boil, then turn down the heat to low and cover and let it simmer for a couple of hours. It’s one of those dishes that’s better the next day. If you’re making it for the same day, count on at least 1.5 hours for it to cook.

If you are cooking with dried chickpeas, you have to plan ahead to soak them the night before in cold, salted water.

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Grilled lamb chops

Now, the traditional way to make couscous is with a couscoussier, a special kind of steamer in which the bottom holds the soup, and it’s the steam from the soup that cooks the couscous semoule–the tiny pasta that looks like grain or rice–in the top part.

On my trips to Morocco, I got to visit local homes and see couscous being made the traditional way. In the movie “Julie & Julia,” Julie tries to handle hot canneloni without using utensils in order to get used to it. Well, in Morocco, the women would take steaming couscous and, with red, calloused bare hands, spread it out on the table to massage in olive oil, then repeat maybe half an hour later with butter, and again later with olive oil, etc. D.I.V.I.N.E.

I tried to replicate–NOT with my bare hands–the steps of adding oil and butter to the couscous, but it never came out the same as in Morocco. It was lumpy, not fluffy. Finally, I gave up and followed the directions on the package: measure your dry couscous (it comes in kilogram packages here, which is 2.2 pounds, or almost seven cups…make it all–it reheats well, and you’ll have leftover soup, guaranteed). Bring the same volume of water to a boil. While the water heats up, in a large bowl mix the dry couscous with two tablespoons of olive oil per cup of couscous. Pour the boiling water over this oiled couscous. Cover and let it sit for three minutes. Fluff. Add a half teaspoon of butter per cup of couscous and microwave for two minutes. Fluff again to distribute the butter. Voilà.IMG_0818Before making the couscous semoule, cook the meat–you can grill it, weather permitting, or cook it in the oven, on the stovetop (we use a plancha when it’s raining) or broil it. A rotisserie chicken is another option….

Couscous Maison shopping checklist

1 large onion

2-3 garlic cloves (more always welcome–up to you)

2-3 carrots, cut into inch-long chunks

1-2 turnips, cut into half-inch chunks

1 large can (480 g/ about 3 cups) whole, peeled stewed tomatoes

1 small can (140 g, about half a cup) tomato paste

Other vegetables as you like, cut into chunks–I aim for a few others, like one or two small zucchini and maybe a small slice of squash (it’s sold by the slice at markets here). More vegetable variety = more vitamins, but also more volume; consider how much you want to make, though leftovers freeze nicely.

Herbs–fresh parsley or coriander

Couscous semolina, 500 grams (about 3.25 cups) for four people

Water

Butter

Olive oil

Harissa*

Harissa is the wild card here. It’s easy to find here, but you might have to hunt for it in other countries. It’s a Tunisian hot pepper paste and not 100% necessary if you don’t like spicy food. You put a little into the soup ladle and drop the ladle into the soup to get some broth, then mix the paste into the broth with your spoon before pouring it over your personal serving, because some like it hot but others not. Beware of squirting harissa directly onto your food!

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It also often comes in tubes, like toothpaste.

Have you had couscous? What are your favorite ingredients?

Truffles Are Always a Good Idea

img_0685Of all the mushrooms, nay, of all the ingredients, that impart a deep, complex flavor to foods, truffles reign. They magically multiply flavor, while adding a mysterious earthiness that’s almost addictive. And the perfume! It’s like a walk in the forest after the rain, but with a seductive muskiness as well.

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At the markets here in Aude, the truffles are inspected. I wrote about them here.

Maybe because they’re rare, expensive and have a short season, truffles don’t often appear on lists of umami ingredients. (Umami is the Japanese term for the fifth taste, after sweet, salty, sour and bitter, which some people scoff doesn’t exist, but obviously I don’t agree with them.) This list does mention truffles, far below dried shiitake mushrooms, so consider them a substitute if you want to make these recipes and can’t get your hands on a truffle. Having grown up with rubbery canned, I hated all mushrooms for years, but I eventually learned to love fresh mushrooms and correctly cooked ones. And, minced and mixed and nearly invisible, they can add a sophisticated je ne sais quoi to recipes.

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At the Talairan truffle market, preparing a tasting of steak tartare au couteau (prepared by mincing, not grinding, the meat), topped with truffle shavings.

41.truffes talairan2 2A little, golf-ball-size truffle goes a long way. We got one just before Christmas and used it on oeufs brouillés, risotto and, for the Carnivore, magret de canard–duck breast–in brandy sauce with truffles and mushrooms. It adorned our meals for over a week. Not bad for a €30 splurge (the price this year was €1,000 a kilogram, down from €1,200 three years ago!)

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Truffle #1, from Moussoulens. Truffle #2, with another recipe, coming soon.
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Duck breast getting flambéed. Tip: the sauce needs to be very hot, and the brandy needs to have a high proof. The Soberano that he used was only 35 proof, and he had to try again with stronger stuff. It gives flavor without the bite of alcohol, which burns off. Video here.
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Don’t think for a minute that recent vegetarian converts had duck!. Our kid made sautéed (but not flambéed) tofu in a Sriracha sauce. No truffles.

Just as the movie stars on the red carpet wear dresses that don’t hide the borrowed diamonds that are dripping from their necks, so, too, dishes that work best with truffles are ones that let the black diamonds, as they’re called, shine. Mild things–eggs, rice, potatoes, polenta…Usually the truffle market includes a huge iron pan–really huge, like three feet across–of brouillade, or oeufs brouillés, kind of like scrambled eggs. Very easy. For extra truffle flavor, put the eggs (in shell) and the truffle in a tightly sealed container–the eggs will absorb the perfume of the truffle.

An omelette, which is fine for one, maybe two, but not great in the face of a crowd. With a brouillade you can cook all the eggs at once. Drop them into a bowl or directly into a cold skillet with butter. Do not beat them! How many? Well, how many does each person want to eat? Two? Three? Dump them all in at once.img_0676Set the heat to low, very low, and break up the eggs gently with a spatula. Keep stirring IN ONE DIRECTION. If there is one thing to remember about French cooking, it’s that you must always stir in one direction–for cakes, for chocolate mousse, for whatever. A little salt and pepper. Keep stirring over low heat. It takes forever, like risotto. The traditional way to make brouillade is over a bain marie, or double boiler, which takes even longer, so don’t complain.img_0680If you have a truffle, then, before you get started, melt some butter. I made this several times, and (unintentionally) browning the butter was even better. Turn off the heat. Drop in some slivers of truffle and let it infuse while you cook the eggs. Don’t cook the truffle.img_0679When the eggs start to “take” or come together, they’re done. They aren’t drippy/snotty (such eggs are called baveux in French–drooling), nor are they fluffy or dry. Similar to risotto, they are creamy, yet there’s no cream.img_0682Then stir in the truffle-infused butter.img_0683Serve immediately with more truffle on top.img_0684Fresh local truffles are one of the more convincing reasons to travel here in winter. Yes, there are summer truffles, but the tuber melanosporum is far more pungent. Are you team truffle?

Butter No Parsnips

IMG_0059Continuing my mission to try out the incredible cornucopia of winter vegetables available at the market, we come to parsnips. Panais in French (pah-nay). Have you had them?

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Colored carrots…cousins of parsnips.

As I noted last week, these white cousins of the carrot make regular appearances in baby food in France. Native to the Mediterranean region, these ancient vegetables are full of vitamins and minerals (especially potassium, calcium, vitamin C and Vitamin K1). They grow throughout the winter down here where the ground doesn’t freeze, and for folks up north, back in the pre-fridge days, they would be stored in a root cellar for months. Today, they are forgotten or ignored, though the French seem to still enjoy them.

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Parsley root…another old-time winter vegetable.

The first thing that struck me about parsnips was the perfume–very strong yet pleasant. I wondered about the flavor, but that turned out to be mild and a little sweet, a bit like celery root. Parsnips can be served raw–sliced or grated in a salad, like carrots. They also can be roasted, boiled, sautéed, braised, you name it. They can be served whole, sliced or puréed. If you can do it to a carrot, you can do it to a parsnip.

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Celery root. Very popular grated, as a salad, with a creamy dressing. Typical school cafeteria fare.

However, they get bigger than carrots, and when they do, there’s sometimes a tough core that’s better to cut out. You can peel them but if you have a good vegetable brush, a scrubbing will do. Either douse them with lemon juice or cook them right away or they will oxidize and turn a bit brown, as potatoes and apples do, and similarly it doesn’t affect how edible they are but makes them not as appetizing. They don’t turn brown as fast as, say, avocados, and I skipped the lemon juice as it took little time to cut up three parsnips (one large per person) and toss them in oil.

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You can see the woody core, which I removed.

I was serving them with a white bean gratin, so I wanted to cook both dishes in the oven. I cut them into sticks like fries, tossed them with some olive oil, salt and pepper, and spread them on a baking sheet on the upper rack in a 400 F/200 C oven. I considered adding garlic and parsley, but we already were having dishes with those. When they started to brown, I put in the dish of beans on the lower rack. I took the parsnips out to turn them but found I didn’t need to–they browned all around. It took about 15 minutes, but I waited longer, distracted by the sautéed spinach, and some got overdone.

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They brown slowly then quickly. Watch them!

In retrospect, although the parsnips were yummy and we all took second helpings, they would have looked better with something other than white bean gratin (a big can of white beans puréed with some of their liquid and one clove of garlic, spread out in a small glass baking dish and topped with grated parmesan). Two white foods in one meal! We also had spinach (green) and some hard-to-get mushrooms that I scored at the market. (I don’t know whether it’s because of the weather or overpicking, but wild mushrooms have been scarce at the market, and the price for lactaires is now €20 a kilogram, vs. €13 two years ago.)

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OMG these are good.

Although they look like and have a similar texture to potatoes as oven fries, parsnips are very low in carbohydrates.  I’m not looking to eliminate any food group (except refined sugar), but I do find that on my plate potatoes tend to turn into a butter and salt delivery system that I try to rein in.

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Lactaires delicieux, aka rousillous.

In this case, the parsnips were lightly coated with olive oil, to help brown them and keep them from sticking. Butter no parsnips! Actually the phrase is fine words butter no parsnips–butter is the verb, like butter up somebody, and it means the same thing here, that flattery gets you nowhere.

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Another neglected vegetable, often substituted for potatoes: sunchokes, aka Jerusalem artichokes, aka topinambours, which is so delightful to say. Very sweet.

If you serve parsnips, the compliments won’t be empty.

A World of Finger Food

P1100529So many cultures have snacks or appetizers that involve stuffing wrapped with pastry or something similar. Greece has kreatopetes. India has samosas. East Africa has its own take on samosas, with spicy ground meat. South America and Spain have empanadas. Asian cuisines have various kinds of egg rolls and spring rolls. And Morocco has briouates–envelopes.

We had them a few times in Casablanca, but the best were at the home of friends, who baked, rather than fried, them. (Actually everything we ate there was heavenly.) When we got home, I had to try to make them myself.

I made both chicken and beef fillings, because the Carnivore considers chicken unworthy. While I gave these Moroccan spices, it’s clear from the international list at the top that you can make them however you like. With holidays coming up, it’s nice to have some easy-yet-impressive appetizers or snacks that you can make ahead.

You can fold the briouates into triangles or roll them like fat cigars. I did triangles. I used “brick,” which is easier to work with than phyllo/filo (you don’t have to worry about it drying out in seconds), but not quite as light. Although I linked to a recipe for making brick, I bought it ready-made–it’s easy to find here.

I used chicken thighs because all the meat gets pulled off the bone and minced up after cooking. Cooking with the bones adds flavor. I didn’t go so far as to cook with the skin, though. P1100524Chicken Briouates

500 g/1lb. chicken thighs, skin removed if you prefer

1 large onion, minced

3-5 garlic cloves, minced

a handful of pine nuts (if you can afford them!) or slivered almonds

1 carrot, grated–this is my determination to add vegetables to everything, not at all traditional

1 teaspoon ras el hanout (easy to find in stores here but you can make it yourself, too)

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1 package feuilles de brick

1/4 cup melted butter (you might use more, but melt it a little at a time)

Olive oil

Salt, pepper

2 eggs

Drizzle some olive oil in a Dutch oven or deep skillet–just enough to cover the bottom. Brown the chicken. Add the onions and garlic. When the onions start to get translucent, add the spices and carrots and stir to mix well. Add a good cup of water. Cover tightly with a lid and let it simmer until the chicken falls apart easily with a fork. If there’s still a lot of liquid, take out the chicken (see below) and cook the remaining mixture uncovered, stirring often so it doesn’t scorch.

Remove the chicken to let it cool so you can pull the meat from the bones. If pieces of chicken are large, tear them up or set them aside to chop up. Return the chicken to the onion mix in the skillet, and stir in the eggs. Cook it over low heat for a couple of minutes, just to set the egg a little. Let all that cool.

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Tastes better than it looks. No wonder it’s a filling!

Heat up the oven to 180 C/350 F.

Using scissors, cut the rounds of brick according to the size you prefer–if you want big briouates, you can go with half. I cut each brick into four strips (about 7.5 cm/3 inches) to make dainty briouates.

Have a baking sheet ready (I use silicone mats for easier cleanup; you can put parchment paper, but I don’t think briouates pose a sticky cleanup mess). You also need a clean space for folding–I used a cutting board. And you need the melted butter and a pastry brush.

To fold, you have several videos: This one, or this one, or this one that has interesting music. They all do it differently. The first one folds the half-rounds of brick lenthwise to make a strip. The others cut the brick into strips. I did strips because doubling over a half-round seemed like way too much crust.

Swipe each strip with butter–not much, just enough to make them crisp up in the oven. Deposit a spoonful of filling at one end of the strip, leaving about a centimeter/quarter-inch flap at the end. Fold over to make a triangle; as you continue (anybody who was a scout will recognize that it’s like folding a flag), the flap will tuck in. Make sure you push the filling all the way to the tip of the triangle; you can add more filling if needed. When you get to the end of the strip, fold the excess or cut it into a triangle (like the first video) and tuck it inside. In some videos, they glue the ends with a dab of flour/water mix. But I didn’t find that necessary.

You can bake these fairly close together because they don’t expand. They will be brown and crispy in 15-20 minutes. About 10 minutes in, turn them over.

P1100527To make them ahead, make sure you don’t overdo the browning in the first place. They are best reheated in the oven for 5-10 minutes–it keeps them from getting soggy. While the folding takes time, it isn’t difficult. As recipes go, briouates are a sure-fire success.

Recipe? Schmecipe.

IMG_6527Do you follow recipes to the letter? Not me. I consider recipes to be general guidance, less GPS and more “head kind of north.”

I fearlessly replace ingredients willy nilly, depending on what’s at hand. Part of this is because I live a 20-minute drive from the nearest supermarket (which is closed from 8 p.m. Saturday until 9 a.m. Monday), and my village grocery has excellent fruits, vegetables and cheeses, but not a huge selection of anything else (with even shorter opening hours). Forget about corn tortillas, curry powder or whole-wheat flour.

This post is intended to empower you as a cook. One of the best things you can do for yourself, health-wise and probably otherwise (budget, for example), is to cook your own meals. It’s the only way to know what you are putting in your body. Ideally, it would consist of single-word ingredients, or close to it.

Here’s what we did under less-than-ideal conditions. We recently had some visitors over for short-notice dinner. The plans were solidified late Saturday night for Sunday. That meant no shopping. Increasingly there are supermarkets here open on Sunday mornings, and one nearby town has a Sunday produce market, so if push came to shove, we could run out and buy what we needed. But I wasn’t in a position that weekend to drive around the region.P1080346Here’s the menu: Christine’s onion tart (thank goodness for UHT cream!) for the starter; lemon chicken, reminiscent of a dish I had by luck in Nîmes, when the Carnivore and I were driving down to our then-new place near Carcassonne, and we stopped for lunch amid complete havoc in Nîmes, which was in the middle of a feria. We parked where we could and found a tiny bar, every inch stacked to the ceiling with cases of wine, except for two tables. A crusty-looking local was at one table, and we grabbed the other. There were two choices on the “menu,” which was verbal only; the Carnivore of course went for the red meat and I chose poulet au citron, which was divine.

This is of course typical in France, where you can bumble into a situation where everything weighs against eating well, yet you have a meal you dream about 15+ years later. Oh, and it was cheap.

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Before cooking

So, lemon chicken, which I kind of but not really followed a mix of three or four online recipes. With locally grown rice from Marseillette. And roasted tomatoes. Because…tomatoes! If I had thought it through better, I would have made a green vegetable, because it would have been a larger palette of colors.

I looked at our larder and was sorely disappointed by the cheese. Our village grocery, as I said, has an amazing selection of cheese, all the more so for a place serving such a tiny population. (Kudos to the good taste of my neighbors, the grocery’s clients.) However, they were closed for the weekend. Rather than serve the decent wedge of a single cheese (skimpy) or a plate of a bunch of already-hacked-into cheeses (tacky), I assembled the ingredients for a cheese soufflé. Super easy, and it would bake during the meal.

My private chef kid made individual ramekins of crème au chocolat. As I recall, the reason we didn’t make moelleux au chocolat or something like that was that we didn’t have enough eggs, what with the soufflé. Crème au chocolat is basically ganache–chocolate and cream.P1090022We prepared everything in advance and I just had the soufflé to throw together while our guests had an apéro.

Back to the non-recipe. At the Saturday market, I saw some very perky blettes, or Swiss chard, and thought about the little pillows of bliss whose recipe I shared here. However, at least one family member can’t have nuts. Already in the version I had shared, I had replaced very pricey (no, outrageously expensive) pinenuts with almonds. Now I was going to substitute big time.

A whopping 66.66% of the members of our family are beyond horrified by the recent U.N. report on climate change. These family members had already been leaning toward less meat, if not all the way toward meatless. The report made these family members even more committed to reducing waste and to eating less meat, because at least 33.33% of those family members are likely to live far beyond 2030.IMG_6518So I decided to put the vegetables at the center of the plate by replacing the nuts with white beans. I didn’t have any gruyère or parmesan and just used emmental, which is the go-to cheese of the French, put on everything, including pizza. Some supermarkets have an entire aisle just for emmental in all its forms. I also replaced the cream with coconut milk. In fact, it might be easier to say what I didn’t replace: Swiss chard and onions. Oh, and an egg to bind.

The Swiss chard was sold by the bunch, and I got 8 stems for €1.50. It was a lot. So I used two eggs, not one. And I opened a bigger package of UHT coconut milk instead of the cream, but then I didn’t use it all. And I didn’t measure the grated cheese–I just took a couple of handfuls.

Why tell you this? Because unless you are baking a cake or or something, YOU CAN DO WHAT YOU WANT. Baking is special–it’s chemistry, it’s magical, it’s alchemy. You’re turning a liquid into a solid. That is absolutely amazing, don’t you think? But you have to get the proportions just so or you’ll be disappointed.

Everything else is more forgiving, and you shouldn’t sweat the details. It’s always good to do a recipe more or less by the letter the first time, but as you cook, you get less worried about the details, and more interested by the ideas of the flavors. It’s liberating.

One of our recent AirBnB guests told me about a tiny new restaurant in Carcassonne, La Table de la Bastide. She raved about it. “The chef is so creative,” she said. “There was a mix of strawberries with olives! And the olives had a hint of licorice!” That does sound creative. I am not sure whether I would love this particular dish, but I appreciate the exploration of flavors. And  you, too, have the right, as someone who eats probably three times a day, to explore flavors. Why not? The worst that happens? You don’t make it again.

I will tell you how I made my white bean Swiss chard pillows of bliss, but I must confess something else. I saw the bound bunches of Swiss chard at Saturday’s market, at the stand of a family who grow everything themselves. Once, years ago, I asked them for some vegetable, I don’t even remember what, and the mother of the clan verbally slapped me upside the head, saying, “That is NOT in season!” Rather than deter me, it made me all the more loyal to their stand.

P1090065I had seen Swiss chard lately around the market, but it was a little tired and didn’t inspire me. This Swiss chard was very perky, so crisp I could almost hear it snapping as I walked past. It called to me. So I bought it, dreaming of pillows of bliss.

At home, I found plenty of bug holes. And I was happy. In fact, I rejoice in bug holes, because they are proof that this wonderful family of vegetable farmers doesn’t spray with insecticides. They don’t claim to be bio–organic–which requires a huge amount of paperwork, and when the French complain that something is a lot of paperwork, look out. But, like so many local growers–like so many locals–they are cheapskates who aren’t going to spend money (on bio certification or on insecticides) unless they absolutely have to. A few bugs? So what!

On the other hand, when I dipped the elephant-ear leaves into boiling water, they tended to tear apart where there were holes. So my little bundles of bliss were a bit smaller than I had expected.

I don’t care. I am glad to eat smaller bundles of bliss if it means they are chemical-free. I’ll just eat more of them.

Oh, another thing I didn’t have was chives for tying them up. Nice if you have chives, but if you don’t it really doesn’t matter.

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The Carnivore gets five stars for presentation. Sorry for the low light but CANDLES.

May I add that just after I wrote this (in advance OF COURSE), we experienced high water and invited over some neighbors whose yard and basement had been flooded. They had spent the night of hellish rain hauling their stuff out of the basement and dropping in into the kitchen. I stopped by to see how they were and discovered the situation, so insisted they not have to cook but come for dinner. But what to serve? Totally last minute! Well, we had some animal flesh (the Carnivore is always ready with that), and a beautiful starter of pâté en croute that we had on hand and that the Carnivore arranged, MORE roasted tomatoes (because until there are no more tomatoes, we have a stock!) and … LEFTOVERS. Yes, we had the leftover white-bean-replacement pillows of bliss that I had made the day before. If that isn’t reason to raise your leftovers game, I don’t know…

Meatless Main Dish Pillows of Bliss

a bunch of Swiss chard (this bunch was pretty big)

two onions, diced

two eggs

20 cl (a cup) of heavy cream or, as I did, coconut milk, because WHY NOT

a cup (about 80 g) of grated hard cheese like parmesan or gruyère

two cups (about 800 g total; 500 g (about half a pound) drained) of white beans. I used a can (lazy! or, actually, impetuous and not planning enough ahead to soak and cook dry beans)

1 tsp of oregano

salt and pepper

olive oil

Optional: chives, fresh and nice and long. Ideally. For tying up your little packages. But if you don’t have chives, don’t worry!

Preheat the oven to 120 C (250 Fahrenheit).IMG_6515Chop the stems off the Swiss chard and dice them like the onion. Heat a skillet with a little olive oil (enough to cover the bottom) and get them started to brown softly over medium-low heat. Sprinkle with oregano, salt and pepper. Stir, then put a on lid so they don’t dry out and keep cooking them slowly so they soften.

Blanche the leaves by plunging them into a pot of boiling water for a few minutes. This will make them pliable for rolling. You want them to be flexible but still bright green. When they are ready, remove them and dunk them in cold water. Then spread them out so you can stuff them.

IMG_6514Guess what? When I did this, I forgot to dunk the leaves in cold water and everything was fine anyway. I just set the soggy blobs on a tea towel until I could stuff them.

Beat the egg and the coconut milk/cream/whatever in a little bowl. Pour this into the onion/stem mixture. Turn off the heat. Stir in the beans and the cheese. You don’t need for the mixture to cook; just get it mixed. It sets in the oven.

Prepare a cookie sheet with a silicon liner or parchment paper. Put a spoon of the onion/stem/cream mixture on a leaf and then fold it up like a burrito.

IMG_6521Set them on the cookie sheet and brush with a little olive oil (I used my finger; it only takes a couple of drops).

Cook them for about 15 minutes, just enough to get warm and so the filling sets.

IMG_6531If you follow a recipe to the letter, it probably will turn out pretty good. But even if you miss a step or two, or substitute ingredients, it probably will turn out pretty good, as long as you aren’t baking, in which case Follow the Directions to the Letter. But for those of us just trying to get something nutritious and not too boring on the table, break loose and don’t worry if you don’t have everything or if you forget a step. Your diners probably won’t know unless you tell them. What happens in the kitchen stays in the kitchen.

 

 

 

Truth and Fries

IMG_6422I am an unabashed francophile, but sometimes the credit for things thought of as French belongs farther north. 

The singer Jacques Brel? Belgian. Hergé, creator of Tintin? Belgian. Basketball player and ex of Eva Longoria, Tony Parker? Belgian. Jazz musician Django Reinhardt? Belgian. Audrey Hepburn and Diane von Furstenburg? Belgian. Martin Margiela? Belgian.

French fries? Belgian. Though there’s of course a dispute about that. All I will say is that, regardless of their origin, fries and chocolates are better in Belgium. 

Actually, potatoes and chocolate both came from the Americas (Peru and Mexico, respectively) and aren’t native to Europe at all. Back in the 1700s, potatoes were considered hog feed and in fact banned from being grown in France because they were thought to cause leprosy. A French scientist named Antoine-Augustin Parmentier promoted potatoes, and they took off when they saved France from famine during a bad wheat harvest. 

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Initial cooking. Scary!

The wily Parmentier (who also was one of the first to get sugar from sugar beets and who ran a smallpox vaccination campaign for Napoleon) made potatoes desirable by posting armed guards at his garden. There’s nothing like making something hard to get to make people want it. Parmentier told his guards to accept bribes from people wanting potatoes. The guards disappeared at night so people could steal potatoes. 

If you see a dish with “parmentier” in the name, it has potatoes. Hachis parmentier is ground beef topped with mashed potatoes, similar to moussaka or cottage pie. Saumon parmentier is salmon topped with thin rounds of potatoes (layers alternated with cream).

Back to fries. When I first moved to Brussels and was looking for a place to rent, I learned that apartments came either fully furnished or so unfurnished that they didn’t have stoves, refrigerators or light fixtures. However, I visited a couple of apartments that had BUILT-IN deep fryers in the kitchen counters!!!! As if a stove is optional, but you can’t live without a fryer.

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Take them out when they make noise when shaken. Let them rest until the temperature of the fryer rises.

My husband is Belgian (and loves Brussels sprouts…and Belgian endive) and is genetically disposed to making some amazing fries. I have never deep-fried anything in my life, so I cede that territory to him. One day, we were eating dinner (steak tartare with fries) and the cooling fryer was grumbling loudly nearby in the open kitchen. And then it exploded. Grease went all over the stove hood, the stove, the floor, the ceiling, the walls, the sofa on the other side of the counter in our open-plan space. Total mess. It only reinforced my worst fryer fears.

Happily for me, he’s the expert. Here are some of his secrets to delicious fries.

Use beef fat; he likes the brand “Blanc de Boeuf.” It isn’t sold in France, so we smuggle it back from Belgium. Good luck with that part. However, it’s the most important thing, what keeps fries crisp on the outside and soft on the inside, without becoming soggy, which happens with oil.blanc-de-boeufYou can use frozen fries, but to get that crispy/moelleux (tender) combo, get thin ones. My expert likes allumettes, or matchsticks. Buy small packages so you don’t have leftovers—open packages in the freezer tend to collect ice and that will splatter in the fat, no matter how tightly you’ve sealed the package. Don’t waste money on fancy brands. Potatoes are potatoes….although we have friends who cut up fresh potatoes from their garden for their fries—that is another level of yum. Be aware that there are different varieties of fresh potatoes, with some marked for frites, some for the oven, some for boiling/steaming, some for rissoler (skillet frying like hash browns)… They have names like bintje (how Belgian is that one, and the kind for fries), charlotte, agata, franceline, manon, nicola, ratte, corne de gatte…it IS curious how many have female names!

Heat the fryer to 150 C (300 F). Plunge the fries in the fryer basket into the fat. Cook until, when you lift the basket and shake it, the fries make noise.

At that point, take the basket out (your fryer should have a way for the basket to perch above the fat, so the grease from the fries drips off and back into the fryer). 

Turn the fryer temperature up to 170 C (340 F). During this time, the fries get a rest. This is the second-most important tip after the beef fat.

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The second rest.

 When the fryer hits the right temperature, plunge the fries into the fat again for about two minutes—until they’re as golden or dark brown as you like them. Then let the fries drip/rest again before turning them into a bowl for serving, with a little salt.

The Belgians also love sauces with their fries. At the roadside friteries, which are somewhat but not always bigger than foodtrucks, the list of sauces is bigger than the main menu (which may include sandwich kebabs or the cholesterol bomb mitraillette (machine gun), which has fries IN THE SANDWICH). Here are some: mayonnaise; ketchup; cocktail (a mix of mayo and ketchup, often with whisky if homemade); tartare (mayo with herbs and pickles); andalouse (my favorite—mayo base with tomato, spices, garlic, shallots, red peppers and hot peppers); américaine (onions, tomatoes, white wine, cognac, cayenne and butter); samouraï (mayo, ketcup and harissa); pickles (cauliflower (!!!), pickles and pickled onions, honey, white vinegar, spices, mustard, ginger, curcuma and sugar); Brasil (tomato sauce with pineapple and spices). 

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A mitraillette. There is a baguette, meat, and other goodies under the heap of fries.

At a friterie, your fries will be served in a paper cone, the sauce dumped on top, served with a little fork. Check out the pack-of-fries handbag, with its own little red fork, from Delvaux, the Belgian luxury-goods company (a Belgian Hermès, you could say). Don’t miss the so Belgian, so surrealist little film. Of course, the frite bag is named for Namur, said to be where frites were invented.IMG_6421