Thyme For Cooking, the Blog

Braised Sunchokes; a Multitude of Memes; Hi, my name is Moonbeam

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Continuing on with catching up:

The memes:

1. The Expatriate Chef tagged me with this "Memoir Meme".  It is based on a bet Hemingway made that he could sum up his life in six words.

As it has always been a challenge for me to use fewer rather than more words, I accepted the challenge.

Ten words, was easy; eight possible; but SIX???

Well, I never claimed to be the next Hemingway but here goes: My life in 6 words.

Try everything; it is possible, somehow.

 And photo defining it:

It's a bit of a walk to this village from where I took the photo...  But there is a lovely church!

The awards:

Núria, of Spanish Recipes, gave me this lovely award.... Just for being nice (who would have thought - moi?  Nice?)

And this one for an Excellent blog:

Muchísimos gracias, guapa!  (Is that right?  I don't have Spanish spell check)

The Expatriate Chef of The Expatriate's Kitchen also gave me the award for an Excellent Blog. 
I am so proud and grateful to be so honored.

And finally (I think), Gattina, of Kitchen Unplugged,  gave me this lovely Friendship Forever Ball:  I shall treasure this as I treasure all of the friendships I've made through so many wonderful blogs.

I have not finished reading all of my favorite blogs yet, so if I've missed something or someone either be patient or yell at me!

Now, about Moonbeam:

I ate out often on my recent trip.  Ironically many of the restaurants were  'French' or at least 'Continental' in theme. 

The food ranged from good to excellent.

The service ranged from bad to slightly better than mediocre.

The  'wait staff' in most US restaurants are easily more friendly then their European counterparts.  Everyone is met with the invariably chipper  "Hi, my name is Breadcrumb, and I'll be your waitperson this evening".  (They're also, unfailingly, politically correct.)

The Europeans are easily more professional.

The difference is most obvious in the treatment of the space immediately in front of each diner.

In Europe, that space should either be empty, in front of all diners, or contain a plate, in front of all diners.  It's very bad form to remove the plate of one diner while anyone else at the table is still eating. Or contemplating eating.   All plates are brought at the same time and removed at the same time.

In the US it appears to be bad form to have a plate in front of any diner that is not actively and voraciously putting food into their mouths.

The plates are often removed one at a time, as soon as each diner shows the least inclination to stop eating, sometimes before.  It's almost a race. If you turn your head, your plate is gone; cleaned or not!

I hate it, when, while I am still 'enjoying' my food, the 'waitperson' chirps to my companion "Do you want me to box that up for you?"

I really hate it when, as the waitperson picks up my companions plate, the fork falls off onto my plate... while I'm eating.

The European restaurant staff act more professional because it IS a profession: with entry levels, steps up the ladder and training.

In the US anyone can get a job in a restaurant. (I should know, I worked in several.)  There is little or no training in most places.  What one learns one learns on the job and from others.  To make money one learns quickly.

Yet the 20 (or 25) percent tip is still almost mandatory.  Kind of defeats the purpose, doesn't it?

Lest I offend too many people, I do know that the professionalism of the staff in the higher end restaurants in the US is excellent. I would be curious to know at what price level it suddenly changes....

Now, to the food:

The lovely Anna, of Morsels and Musings is hosting  Weekend Herb Blogging this week.  This event, well into it's third year now, was started by the esteemed Kalyn of Kalyn's Kitchen.

One of the things I always have to stock up on before I go to the US is Herbes de Provence.  Mon mari is used to having his food well flavored with herbs but really doesn't have a clue as to what to use when.  (Except rosemary for potatoes.)

The solution:  Herbes de Provence!  This combination of basil, bay, lavender, marjoram, rosemary, and thyme is sold in big, inexpensive bags all over France and is a staple in most kitchens. It's used to flavor grilled meats and fish, as well as stews and vegetables. 

Very handy when one is not quite certain what herb to use.....

BTW: the sunchoke, aka: Jerusalem artichoke has no relationship whatsoever to either Jerusalem (it's native to the Americas) or the artichoke (it's related to the sunflower).  They taste a bit like artichokes; a bit like water chestnuts.  I, just this very minute, learned that one does not have to peel them.... Now I like them even better.  Just scrub and cook...or eat raw. 

Braised Sunchokes (Jerusalem Artichokes)

3 - 4 sunchokes
1/3 cup chicken or vegetable stock
1 tsp Herbes de Provence

Peel sunchokes using a vegetable peeler (or not). Cut into sticks about 1/2" (1cm) square.  Put into a small skillet or medium saucepan. Add stock and herbs, cover and bring to a boil.  Reduce heat and partially uncover. Simmer until tender and most of the stock is gone, 15 - 20 minutes. Remove, drain if necessary and serve.

Well, I learned something new - my day is complete!

Don't forget to visit Morsels and Musings on Monday for the complete recap!

A question:  Does everyone in the U.S. automatically tip 20%, regardless of the type of restaurant and caliber of service?  Do you tip that much on the wine as well?
For those who travel to Europe: Are you aware that the tip is usually included?  Anything extra is totally voluntary.  Here is a good guide Tipping in Europe.

Pasta with Prosciutto and Chevre; It's Time to Calibrate; and a Rant on Big!

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Remember my epiphany about my blog and website looking vastly different on different monitors? 

I decided it might not be prudent for me to recalibrate all the monitors I came in contact with. 

It would certainly be prudent to recalibrate my own.

After spending the morning tweaking controls, changing percentages and generally  mucking up my settings, I decided that, just possibly, someone else had done this before me.  Possibly, said person might even know exactly what to do.

On to Google!

I found 2 sites that I found very useful and you might, also.  Both sites explain how to calibrate your monitor settings and give verbal and visual examples to use. 
They are: http://www.momentskept.com/MonitorCalibration.htm
               http://www.photofriday.com/calibrate.php

I hope you find them as useful as I did.

And may all of our photos look as beautiful to everyone else as they do to us!

Now I have some questions/observations:

Does everyone in the U.S. live in family units of more than 5 with at least 2 rapidly growing teenage boys?

Are there no 1, 2 or 3 person households?

If you are relegated to living in a smaller family unit must you throw away 30% of your food or live on Lean Cuisine?

I recently heard a scary statistic that roughly 30% of all food purchased is thrown away.  The reasons were: actual spoilage and/or past the 'use-by' date.

I can now understand why. 

I like to have juice and cereal for breakfast.  I am one person.  I could not find either milk or orange juice in less than 1/2 gallon containers.  What do you people do if you need a cup of milk for something?  One could buy a quart and probably use it before it spoils, but a 1/2 gallon?

At my sister's I was having oatmeal for breakfast.  There was a 1/2 gallon of milk in the fridge with about 2 tbs. gone.  It was sour; she threw it out.  My b-i-l went to the store and bought another 1/2 gallon - and wondered if they should store that one for 2 weeks, also, (until it was bad) or just toss it now.

My choice for juice was the ubiquitous 1/2 gallon for roughly $4.50 or a six-pack of little individual juice boxes for roughly the same price, although about 1/3 the actual juice.

Why does everything have to be so big?  I understand the advantages of big, and, when I had a rapidly growing teenage boy, I bought big.  But, surely, there is a significant part of the population that would be interested in small, or, at least, smaller.

Then I went to Costco.  May I say WOW!  Perhaps I should say that bigger, er, louder.  I can certainly understand the appeal: for big events and big families.  And some things come in larger quantities of smaller containers that could be shared...
But, if I put that gallon of mayonnaise in my fridge along with the 1/2 gallon of ketchup, a quart of mustard, and a 5 lb block of cheese, that would fill it.  No more food!
Plus I'm pretty sure that I couldn't use it all before it spoiled - and had to be thrown out.  30%!

One more, then I'll shut-up before you all start flaming me:

Does everything come already seasoned/herbed/marinated?  Don't people realize how much added salt , chemicals and general junk is in the 'herb-flavored rice'?  The prepackaged Cuban Red Beans and Rice? 
Or how much extra you pay to have someone else pour the teriyaki marinade over your chicken breasts?

At the store I used to shop at, I asked why they no longer carried such things as plain brown rice, or even the trendier Jasmine (but plain).  The answer?  No one bought it.  What sold was the ready-made, prepackaged stuff.

I understand that the Whole Foods and Trader Joe's type store fill this need in the larger cities, but what about the smaller towns?  Is everything too convenient?  Don't people know that a simple vinaigrette can be made in about 20 seconds and one can add herbs to their own rice?

Well.... Some people know!  All of us who spend their time writing, cooking, eating, planning and obsessing about food know. 

Ruth, of Once Upon A Feast, knows.  That why she's spent the past year promoting all the wonderful pasta dishes we can make from scratch (or close).

I know the Presto Pasta Nights Big Birthday Bash was last week, but the banner is so cute....

Pasta with Prosciutto and Chevre

1 red onion
2 cloves garlic
12 Greek or black olives, pitted
12 green olives, pitted
8 oz white beans (cannellini)
1 tbs olive oil
3 oz (60gr) fresh spinach
6 - 8 slices (4oz, 125gr) Prosciutto, Serrano, Bayonne (mine) or other dry-cured ham
2/3 box chevre (goat cheese) - the little cartons of creamy goat cheese, 5 oz (150 gr)
(Chavrie in U.S. Chevraux in France)
1/2 cup shredded Gruyere cheese
1 1/4 cup pasta

Cook pasta according to package instructions.
While waiting for the water to boil, prepare sauce:
Thickly slice onions. Mince garlic. Slice ham into large strips. Cut olives in half. Drain and rinse the beans.  If spinach leaves are large cut in half.  Heat oil in medium non-stick skillet over medium heat.  Add onions and sauté until tender.  Add garlic and ham. Sauté for 10 minutes longer, until ham is slightly crispy. Add olives, beans and goat cheese and heat through. When pasta is done, drain but don't shake every last bit of water off.  Put the spinach on top of the sauce in the skillet, add the hot pasta and stir to combine.  Sprinkle with cheese, stir again and serve.

This serves two.

In case your wondering, all these bits (except the ham and pasta) were leftovers from the weekend.  If you're really nice to me I'll tell you what else I made....

I am not among the crowd that throws out 30%.  Those use-by dates?   I usually give at least a 10-day grace period....longer if I still have it.

Pasta with Bacon and Leeks; Shopping

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Yesterday was a big day; a big shopping day.

I was charged with buying all of the things that we can't get in France, and I must say the list is getting smaller every year.  It's not that we can find more of the 'stuff' in France so much as we are realizing that we don't need it.

Like vitamins.  For years I have hauled back multi-vitamins, vitamins E and C, calcium, glucosomine, etc.

Don't misunderstand; vitamins are readily available in France.  Every pharmacy has a rack of vitamins, minerals and supplements behind the counter.  But they  come in quantities of 30; not 300.

And the pharmacist wants to know why you want them.

He's not concerned about vitamin abuse, or that you are going to start selling them, covertly, on the local playgrounds.  He/she wants to know what deficiency in your diet warrants taking a supplement and then, perhaps, he can counsel you to a better approach.   Regardless, you should certainly be able to sort it out in a month and start eating more healthily so you don't need supplements.

(On the other hand, you can buy tubs of cream to get rid of cellulite; vats of lotions to combat wrinkles;  and supplies in bulk to help you trim this and that.  A healthy diet one should be able to handle.... For Beauty, any and all assistance is there for the asking.)

In the interest of economy, combined with the new travel weight restrictions, we took a hard look at all of the stuff we had been mindlessly swallowing for years and decided to stop.

I quit, cold turkey, all of the extra vitamins and supplements, about 3 years ago.  It was hard... There was no 'patch' available to get me through the rough stages. I found that a piece of chocolate helped stave off the tremors (perceived or otherwise) and a glass of wine went a long way in relieving any anxiety I felt about being so, well, unprotected from the rigors of the world.

I still take a multi- and calcium (which is what I was buying); but that is a far cry from the 7 or 8 different pills of 15 years ago.

I have discovered that it is much more fun to find all the nutrients we need in a wide variety of foods!  And then eat them!

There is so much that I have yet to try.... So many foods; so little time.

Now, if I could only convince small-town American restaurants that a sprig of parsley is not an adequate vegetable.... But that's a post for another day.

For this day we'll get on to the pasta.

I'm certainly feeling much more in tune with the comforts of pasta here in the frozen north.... My desire for summer salads has completely disappeared!  Or been firmly repressed....

I will admit that this week's submission to Presto Pasta Nights, founded and hosted each week by Ruth of Once Upon A Feast, does, shall we say, flirt with a bit of decadence?  It's not as bad as some (Fettuccine Alfredo) but worse than others (Spaghetti with Fresh Tomatoes). 

But it IS cold here.  I felt the need of comfort. And it is really easy....

Pasta with Bacon and Leeks

4 medium leeks - about 1 1/2" diameter (3.5cm)
3.5 oz (100gr) bacon - strips, streaky bacon
2 tbs olive oil
3 eggs
1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche, sour cream or even cream
3/4 cup freshly grated Parmesan (3 oz, 60 gr) plus a bit extra for sprinkling at table
fresh fettuccine, tagliatelle or spaghetti, 9 oz package (250gr)

Pasta: Cook pasta according to package directions.
Sauce: Clean leeks and slice 1/4" (.75cm) thick. Sauté bacon in a large nonstick skillet until crisp. Remove and set aside. Pour off most of the bacon fat. Add olive oil to skillet and scrape up any brown bits from the bacon. Add leeks and sauté until very tender, about 10 minutes. Crumble bacon and return to pan. Whisk eggs, yogurt and 1/4 cup Parmesan cheese.
Finish: Drain pasta and quickly add to leeks. Using tongs or 2 large forks, toss lightly to combine. Pour egg mixture over pasta and cook, stirring/tossing constantly, 1 - 2 minutes, until eggs are very, very lightly cooked (they'll finish from the heat of the pasta - if you cook too long the sauce will be crumbly rather than creamy). Immediately pour into a large serving bowl, sprinkle with remaining Parmesan and serve.

What else did I buy on my big shopping trip? 

Other staples: Jolly Ranchers (the French don't like sour candy), green chilies, some cheap cloth napkins for photos, a double chocolate chunk brownie (I was hungry!) cheap clothes for gardening and exercise, and there might have been one or two things not on my list.....

Italian Beef and Cabbage Casserole; Stupid Woman!

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Minnesota in winter!

Now I remember why we moved.

Right now it's 0F (-18C) with -15F (-25C) windchill.  Tomorrow it's supposed to be cold. (-15F temp. -30F windchill)

I have scraped ice off of my car windows. 

I have brushed snow off of my car windows.

I have driven in a 'winter storm'.

I have seen cars parked at various odd angles, in strange places, along side the road in said winter storm.

I have gotten sandy, salty slush on my boots, shoes, pants, skirts, coat, shoulder bag and ear muffs (don't ask).

I have been told "You go get the car; it's nasty out." 17 times.

I have been told "I'll just wait in the car; you can just run in and get the ---." 7 times.

I've only been here 5 days.

Please, pity me. 

Even as you mutter "Stupid woman" under your breath.....

At least I have a heart-and-tummy warming casserole (or as they say here in the Midwest: 'hot dish) for this month's Heart of the Matter.

The theme is Stews and Casseroles and is being hosted by the marvelous Michelle of The Accidental Scientist. 

The recap of all of the heart-healthy recipes will be on her blog shortly after Feb. 24.  Check it out!

I make this with lean ground beef (mince) but ground turkey would work just as well.  Yet one more recipe to help use a cabbage!

Italian Beef & Cabbage

1/2 cup brown rice, cooked in
1 cup beef stock, to yield 1 1/2 cups
8oz ground beef (250gr mince)
1 1/2 - 2 cups shredded cabbage
1 medium onion
2 stalks celery
2 cloves garlic
2 tsp olive oil
1 tbs Worcestershire sauce
1/2 tsp chili powder
1 tsp dried basil
1 tsp dried oregano
1 can tomato sauce 15 oz, 400 gr

Cook rice. Peel and chop onion and garlic. Chop celery. Heat oil in nonstick skillet. Add onion, celery, garlic and sauté until tender, about 5 minutes. Add beef and brown, breaking it up as it cooks. Add Worcestershire sauce, herbs, chili powder and brown rice. Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Put half (1 cup) of the cabbage in a baking dish, put the beef/rice mixture on top, then the rest of the cabbage. Pour the tomato sauce over the top. Cover and bake at 375F (190C) for an hour.

I hope my car starts tomorrow....

(For those who have never lived in the frozen north: sometimes they are so cold they won't turn over... Then one has to 'get a jump'.

Stupid, stupid woman!

Mississippi Mud Cats, Irish Mussels and Moules Gratiné

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Waterlife: the theme for this month's "Heart of the Matter", promoting healthy eating for a healthy life.  I'll let everyone else explain how incredibly good fish and shellfish are for us and our hearts, full of Omega 3 and 6, and all that.   I'm taking a stroll down memory lane.

I grew up in the Upper Midwest.  For those of you unfamiliar with that term it refers to the 5 states in the center of the  U.S. farthest from everything but the Canadian border . 

We lived on the backwaters of the Mississippi (3 miles from the main channel).  Lots of water.  Lots and lots of mosquitoes!

Because we were over a thousand miles from either coast we didn't get a lot of seafood.  I was 16 before I knew what a shrimp looked like (okay, slight exaggeration there, but you get the idea).

Because we lived on the Mississippi we did get fish. 

The Mississippi is a muddy river so there are lots of bottom-feeding fish.  Big fish!  The Mississippi mud cat, a flathead catfish, can get to over 100 lbs (50 kilos) and a big carp can easily be 35 lbs (16 kilo).   We locals, of course, wouldn't consider eating either fish (bottom-feeders), but there was a local fishery that sent a big truck to New York every Friday all summer long, loaded with mud cats and carp.  One persons junk is another persons delicacy!  There were 'old-timers' in my town that made their living fishing (set-lines) and hunting rattlesnakes (sold them to Mayo Clinic for milking venom) in summer and trapping beaver, mink, raccoon and muskrat in winter.  I digress...

The fish that we caught to eat were 'pan fish': sunnies, crappies (pronounced  crah-pee), trout, and pike. I used to fish all summer long... right up until I discovered boys were for something other than digging bait.  I traded in my fishing pole for lipstick and that was that!

We knew what clams and mussels were.  They were the sharp things that we cut our feet on if we weren't careful where we went swimming.  Yeah, we learned to swim in the Muddy Mississippi.  When you have to swim against the current to get anywhere you learn how in a hurry!  Otherwise you end up in the dam...

I don't know if river shellfish are edible.  The first time I saw someone with a huge bowl of moules (mussels) in France I had no idea what they were eating.... or why!

Then we moved to Ireland.  I would see the young local lads head over to the sea wall across the road from us.  They'd hang over the wall, pick the mussels off the other side, pry them open and eat them.

I was curious!

Then, while driving along the coast I saw a cart sitting along side the road with a sign "Self-Service Musselman".  Upon closer inspection we discovered it held little black mussels.  On the side was a cash box, bags and a scale.  Help yourself, weigh it and put the money in the box.  The cart was almost empty of mussels; the cash box was full.  Only in Ireland (and probably not today!).

I was intrigued!

Fortunately, our local fishmonger was always very nice to this ignorant Yank and explained what to do with them.  The rest, as they say, is history!

Moules Gratiné

1 lb mussels
1 cup white wine
1 bay leaf
1 sprig thyme
2 cloves garlic
2 tbs olive oil
1 medium onion
2 cloves garlic
2 tbs chopped parsley
1 can whole tomatoes or 3 medium tomatoes, peeled
1/2 cup bread crumbs

Dump the mussels into a dry sink and look at them.  Any idea what to do with them?  I didn't the first time, but we learn.  First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed.  Any that are not tap lightly on the shell - if they do not close throw them away - they are already dead and we don't want them.  If they are not cleaned they need the barnacles scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off - just grab and pull toward the hinge.  Once they are cleaned sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand).  Set mussels aside.  Heat wine, bay leaf, thyme and 2 whole garlic cloves in a large pot with a tight-fitting lid over high heat.  When wine is boiling dump in the mussels and cover.  Reduce the heat to medium and give the pan a shake every minute or two.  Uncover after 3 minutes - if most of the mussels are open remove from heat.  If not, cover and give them another minute.  When done, pour mussels into a colander over a large bowl to catch the cooking liquids.  Strain cooking liquid and set aside.  Chop onion and garlic.  Sauté over medium heat in 1 tbs olive oil in a large nonstick skillet until transparent.  Drain tomatoes and roughly chop.  Add to skillet and sauté 5 minutes.  Add 1/4 cup of reserved cooking liquid, reduce heat and simmer until it becomes a bit thick.  Add parsley.  Back to the mussels: using only the open mussels, break off half of the shell and place the mussel in its half-shell in a baking dish, 8 X 10 (20 X 25cm), 9 X 13 (22 X 30cm), whatever works; they should just fit.  Spoon tomato sauce evenly over the mussels, sprinkle with bread crumbs and drizzle with remaining tbs olive oil.  Bake at 400 F (200C) for 10 minutes.

Ilva, of Lucullian Delights is hosting Heart of the Matter this month.  Don't forget to stop by her blog after July 23rd for a recap of all of the great 'Waterlife' recipes.  For recaps of the other themes go to Heart of the Matter. 

Tuna Salad - not my mother's....

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Tuna Salad. 

When I was growing up this mixture of canned tuna, Creamettes, green peas, celery, cubed faux cheese and mayonnaise was a staple of summer picnics and family reunions.  My mother made it at least six times a summer and we all loved it.  When my sister got married she made it.  When I left home, and finally had my own kitchen, I made it.  Everyone that I knew growing up made it.  Occasionally there would be heartfelt discussions about the addition of green pepper or (gasp) olives but there were no serious modifications to the classic.

It wasn't a 'pasta salad'.  It was 'Tuna Salad' or 'Macaroni Salad' depending on your family tradition.

Then came the '80's.  Tuna salad was out.  Macaroni salad was out.  Creamettes were so far out as to be in another galaxy altogether.  We had 'Pasta Salads' made with  Portobello Mushrooms, Prosciutto, Sun-dried Tomatoes and Fusilli.

Canned tuna was out (How could they?)  Even the traditional Salade Niçoise was, in some chichi places, bastardized and made with 'Pan-Seared Ahi' (How could they?  Does tradition and hundreds of years of perfection mean nothing?  Does everyone think they can do 'it' better?  Am I up on that damn soapbox again?)

Well, my friends, you have another think coming.  Allow me to introduce the Tuna Salad of the 21st Century:

Tuna  Salad

1 1/4 cups whole wheat farfalle,
1 tbs good olive oil
1 can tuna (9 oz)
1 can Cannellini beans, 15oz (450gr)
1/2 cup green olives
1 cup cherry tomatoes
1/2 green pepper
2 - 3 stalks sliced celery
1 tbs fresh snipped tarragon
1 tbs fresh snipped chives
Creamy Dressing

Cook pasta according to package directions.  When done, drain, put in a large bowl and toss with 1 tbs olive oil.  Open, drain and rinse beans.  Open and drain tuna.  (if your tuna is packed in good olive oil you can reserve it and use it in the dressing.)  Cut cherry tomatoes and olives in half.  Slice celery - diagonally is nice.  Slice pepper into matchsticks.  Snip herbs.  Make dressing and add to the pasta, tossing gently to coat.  Break up tuna and add to pasta, toss to combine.  Add tomatoes, peppers, celery, olives, beans and herbs and toss lightly. 

Creamy Herb Dressing

1/2 cup plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff

Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs.

Yeah, okay, so I made some changes.  It's healthier, lighter, fresher.  So sue me.  It's my blog and my kitchen.  But you'll love this salad....

This is my submission to the growing, wonderful group of pastas showcased by Ruth, of Once Upon A  Feast for Presto Pasta Night!  Check out her blog on Friday for all the great recipes collected this week.

Sunday Brunch: Then and Now

Stop by Rosa's Yummy Yums for the Sunday Brunch recap after 30 June.  (added June 23)

Paul, a fellow Wisconsinite from Writing at the Kitchen Table, tagged me for the Brunch Meme. 

Sunday Brunch!

Back in the days before we gave any thought to calories, cholesterol or any form of (shudder) healthy eating, Sunday Brunch was, indeed, a wonderful thing.    After a good Saturday night of drunken revelry we would meander down to the boat around 11:00 Sunday morning.  Picking up a few friends on the way we would slowly cruise over to one of the local hot spots.  An hour or so sitting on the deck sipping Bloody Mary's or Screwdrivers would work up an appetite sufficient to tackle Brunch.  By now our small group would  number more than a dozen.  We would, quietly, take over a large table in the dining room.

After the champagne was poured we would start the feast.  A typical Brunch would include a huge Prime Rib Roast, bloody rare and carved to order; a freshly baked ham; eggs: Florentine, Benedict, poached, scrambled or fried; potatoes: scalloped, au gratin, fried and Cheesy Hash Browns (double the fat, double the fun); some sort of fish, poached or pan-fried; peel'em-yourself shrimp; typical breakfast fare: toast, bacon, sausage, waffles and pancakes; all finished off with the sweets: fruit crepes, cheese blintzes, chocolate cake, donuts and pastries.   We would have an Irish Coffee to round out the meal and toddle off back to the boat, boating being much safer than driving.  We'd spend the rest of the afternoon, anchored in convoy in the middle of the lake, snoozing and burning in the sun.

In winter we would drive across the lake (safer than driving on actual roads) and spend the afternoon snoozing in front of the fireplace.

If we were in the mood for something less traditional we could go to the other side of the lake to a Polynesian restaurant where we would get teriyaki chicken wings, little skewers of marinated beef, rumaki, and sweet and sour pork added to the already groaning table.

They were wonderful, these Brunches!  Enough calories and alcohol consumed in one sitting to last for the entire week,  Sunday lost in a fog of good food and drink, but wonderful!

Then we decided we'd not only like to live past 50, we like to do it with bodies that still functioned.  We joined health clubs, went to fancy health spas on vacation, cut back on one or two things in our diet and eliminated the Brunches.  We had fresh fruit and yogurt for breakfast, the only acknowledgment of Sunday was a pot of gourmet coffee to sip whilst reading the Sunday Funnies

When we moved to Ireland we treated ourselves to a 'proper' breakfast on Sunday mornings: eggs, bacon, sausage, beens, tomatoes, fried potatoes and toast; the rest of the week was Bran Flakes. 

In Andorra I could indulge in Pa amb Tomaquet (Catalonian tomato bread) and tuna omelets at the golf course.... but after golf, not before so I think the would be (according to Paul and Homer Simpson) 'lupper'.

Here in France, Sundays have just kind of blended in to the rest of the week.  There's always more work than time in the gardens and vines, even in winter.  Because I have a condition called Exercise-Induced Anaphylaxsis, I can't eat a big meal and then work off the calories...I have to nap, or, at least, rest.  So I tend to eat light in the mornings.   

Brunch now?  Other than the once-a-year early Sunday morning deliver of fresh croissant and pan au chocolat it's cereal.  Usually boring old Bran Flakes (or Petals, as they are called here).  In winter, sometimes, we have hot porridge and rarely, we'll have omelets or poached eggs.

The closest I come to any decadence at all is  'Fitness avec Chocolat Noir', rice and oat flakes with a few 'petals' coated in a lovely dark chocolate.

How times have changed!

Actually, I just Googled and the old place still has Sunday Brunch, albeit with a few healthier options, so it should be:

How I have changed!

Now the hard part: who's Sunday kitchen would I like to peak into?
Pookah, at What's Cooking in Carolina could give us a southern twist
Christine, at Christine Cooks could give us a healthy twist
Mimi, at French Kitchen in America, now that she's back from France, could tell us about current Wisconsin brunches

Nature v Nurture: Whose fault is it?

Why am I so different?

I grew up in a small town village in Wisconsin, the second youngest of four children. 

Two of my siblings live within an hour of that village, the third recently moved a bit further south.  I have lived in Ireland, Andorra and, now, France.

All of my family and friends in the Midwest think that 5:30 - 6:00 in the afternoon is a reasonable time to eat the evening meal.  I consider that to be a late lunch.  9:00 is reasonable for dinner (except in summer when we normally eat around sunset - 10:30).  For us dinner is the end of the day; all chores are done before, relaxing after.

They say 'How can you got to bed on a full stomach?'  I say 'What do you call that big bowl of ice cream you eat at 10:00 - 'cause you don't want to go to bed hungry?'

The first pic is of some of my sis's cookbooks.
The second is of some of mine (yes, all 3 bookcases).  She has two cookbooks that limit the number of ingredients in the recipes: one to four items and the other to six.  People count ingredients?  What if a dash of Truffle Oil would just finish the dish perfectly?  Of course, she doesn't have truffle oil, so - moot point. 

She doens't have 'A Man, A Can, A Plan' which I saw in the bookstore.  It was in the cookbook section but....does that qualify as cooking?  It's apparently popular because there are 5 versions.  Is that scary or what? 

They (family, friends) think my cooking is weird.

They use pre-packaged convenience foods - because they can.  I don't - because I can't.... but, also, because I can't bear to add all of the typical salt, fat and other additives that's in them.  (Have you actually looked at the Cream of Mushroom Soup label?  Dried Onion Soup?).

Vegetables are an afterthought.  For us, vegetables are the star.  We love the foray into the market to see what seasonal vegetables we get to indulge in that week.  

The, apparently common, non-interest in vegetables is reflected in restaurant meals.  This is a Barbecue Omelet I had for lunch one day.  Three egg omelet stuffed to overflowing with shredded barbecued pork and topped with cheese.  Served with more barbecue sauce (5 kinds) on the side and Texas Toast (huge slabs of white bread - I passed on the toast).  Everywhere in Europe this would be garnished with a salad including some raw or cooked vegetables.  Oh yeah, it was really good!  And I tried all 5 sauces!

We had dinner at a new, upscale restaurant one evening (at 7:00 to accommodate me LOL).  We had Seared Ahi Tuna, Shrimp Skewers, etc. to start.  The main course, of whatever protein had been ordered, was nicely seasoned, sauced or whatever and placed in the center of the plate.... alone.  Not so much as a broccoli floret to accent the meal.

On the other hand, the cafe where I had the omelet was full of character (if not greens).  It sits right next to the railroad tracks.  I grew up on the Mississippi river.  On both sides of the river, going through all of the river towns, there are train tracks.  One can't get away from them and we locals don't hear the trains (mon mari, on the other hand, hears every one...).

Well, we do hear them if they are right next to us, and this place was about 5 feet away from the tracks.  To compensate(?) they had a toy train track that encircled the dining room.  Whenever a real train went by the toy train blew it's whistle and raced around the ceiling. 

Yes the noise was deafening but it did give one something to watch during the enforced lull in conversation.

I just realized I'm rambling.  I started writing about being different and ended with toy trains!
Maybe be the lack of vegetables is scattering my thoughts.  And why am I still harping on vegetables?  Could be jet lag.... Wonder if there's any asparagus in the fridge?

Did I mention that I had a wee mid-life crisis?  I apparently got lost in the music section at Barnes & Noble.  I meandered out of classical and ended up buying a Grateful Dead CD.  I'm thinking, maybe, Bob Dylan should be next.....

I need a nap.

Vegetables? What Vegetables?

Many years ago, back in the beginning of time, when I lived in Minneapolis I used to shop at a 'high-end' supermarket.  There were chandeliers in the frozen food aisle and a gift shop selling Baccarat Crystal. 

It started out as a special occasion treat.  I'd go there for dinner party or holiday shopping because the selection was wonderful and the produce was better than anywhere else.  As my salary increased so did my trips to this market until, eventually, that was where I did all my shopping. 

The friend that I am staying with decided to host a small dinner party; not in my honor but to take advantage of my presence: I was to do the cooking!  To say she doesn't cook is a gross understatement.  We planned the menu and I agreed to do the shopping (as she wouldn't recognize half the stuff I wanted).

I set off to my old, favorite store.  First stop, Arborio rice for the risotto.  There were at least a million packages of 'just add water' flavors of every kind of rice dish imaginable.  Plain, old rice - the kind you have to actually cook?  Nope!  I found a few bags of organic brown rice, some regular 'rice', and that was about it.  No Jasmine, Basmati, Aborio, Carnaroli, brown Basmati.  In short: nothing of interest. 

On to produce.  Huge displays of oranges, neatly laid out in rows; lovely apples, also arranged attractively; miles of packaged baby carrots, baby spinach, baby romaine (what is it about size here?  Tiny vegetables and monstrous sweets?  Are they afraid to let the vegetables grow up?). 

The produce manager asked if he could help me find something.  I said, yes: vegetables.  He pointed to the long aisle of pre-packaged salad greens.  I explained that I was looking for actual vegetable still in their original form.  He apologized, said he might have a cauliflower in the back.  I asked him why, in spring, there were no peas or favas or fresh spinach, etc.  He said: demographics.  Their clients were very happy to pay more money for less variety, less interesting, less fresh food as long as they didn't have to do any work.  (Actually, I said that last part)

So far I had an empty basket.  On to the bakery.  They'd always had a lovely bakery.  I wasn't planning on a dessert, just a few Petit Four's to have with coffee. Did they have them?  Of course.  Each one was roughly a 4 inch cube (10cm).  Not very petite!  I may have made this comment out loud.  (I repeat: tiny vegetables; monstrous sweets) I was asked where I was from.  I explained that I live in France.  The response was:  Well, this is America.  We do things big here! 

I bought 2 brownie-type bars and cut each one in fourths.  (We didn't eat it all.)

I left the lovely store and headed out to the co-op.  I even had my own shopping bag that I brought with me from France (HyperU).  It was heaven!  Still no grown-up carrots but lovely leeks; bulk rice in every form and from every country imaginable, as well as grains, etc.; real goat's milk cheese; Greek yogurt; I had found my store!  Plus, everyone was friendly and so very helpful.

After talking with other friends I now understand that there are 2 types of shopper/stores here:  frantic feeders who pay more for less at the fancy stores and serious eaters who pay less for more at the co-op stores. 

I know which group I'm in! 

I am absolutely amazed, where ever you shop, at how expensive food is here!  All of you American foodie/cook/bloggers have my sympathy for the prices and my amazement and awe that you manage to eat so very well.  Oh yeah, been to Trader Joe's..... Lucky you!

The dinner party?  If I may humbly say: it was lovely.  The guests were convivial, the food good and the ambiance perfect.  a good time was had by all!

Not a Wisconsin Bar Burger!

Go directly to recipe

It's Summer (almost)!  Paul, over at Writing at the Kitchen Table is have a Big Burger Ballyhoo to celebrate the season.

Wisconsin bar hamburgers!  I remember them fondly!  Well, actually, more than fondly.  They were as close to perfect food as one could get. 

I'm talking about the small town beer bar with a griddle (not a grill, but a big, flat piece of sheet metal that foods were fried on....in fat) in the back.  The perfect hamburger was never frozen.  It was made by the bartender, who, usually, was also the owner.  He may or may not have ground his own hamburger.  It was hand-pattied, (probably with unwashed hands) and slapped on a sizzling, hot grill.  A couple of thick slabs of onion were fried along side.  The onions were well-done, the beef rare.  A slice of good old American cheese was put on top (nothing fancy here: no cheddar or Swiss or those other highfalutin' cheeses).  It was served with ketchup and mustard on the side and a pickle chip.  No salad (lettuce and tomato) - that was for city-folk.  The buns were slathered with butter and toasted on the griddle.  When you bit in to it grease juices ran down your chin.  You can not make these at home - don't know why.  Oh yeah, you washed it down with a Pabst ... maybe a Schlitz; definitely NOT a Miller Light!

This is not that hamburger - I just felt the need for a stroll down memory lane.

My entry for Paul's Ballyhoo is a reflection of my present rather than my past.

It has herbs in it.  It's cooked on charcoal.
It's not served on a bun - but that's mainly because France is not known for the quality - or existence, of it's hamburger buns.

I have only one more comment before the recipe:

Paul (and anyone else) who makes this:  The beef I get here is not as fatty as what I am used to working with.  I added 1 tbs olive oil to the mix before I made the patties.  I did not include that in the recipe.

French Burgers with Avocado Sauce

12 oz ground beef (350 gr mince)
1 tbs snipped fresh tarragon
1 tbs snipped fresh garlic chives  or regular chives
1 tbs snipped fresh parsley
2 tbs capers
2 tbs breadcrumbs
3 tbs white wine
1 tsp capers

Snip herbs.  Chop capers if large, otherwise leave whole.  In medium bowl mix herbs, breadcrumbs, capers and wine.  Add beef and mix well - hands work best.  Shape into 3 - 4 patties.  Cook on barbecue grill for 4 - 6 minutes per side or until done to your liking.  A grill basket or pan works best.  Serve with large dollop of Avocado Sauce and garnish with remaining capers. (or serve on buns if you like)

Avocado Sauce

1 ripe avocado
1 tsp lemon juice
3 tbs Greek or plain yogurt (1.5 - 2 oz, 60ml)
1 tsp snipped fresh tarragon substitute 1/2 tsp dried

Remove avocado from shell and put into a medium bowl.  Add lemon juice and mash with a fork.  Then take a whisk and whisk until fluffy.  Whisk in yogurt and tarragon.

With it some whole grain pasta tossed with browned butter and some more of the same herbs.  (Wouldn't get that in the bar either.)

We drank a  Rosé with it.  (I'm so ashamed.....)

Happy grilling or barbecuing or charcoaling!