La cuisine inconnue

8 Jan

My other new year’s resolution is to write more, including more frequent posts to this blog.  So while news may not be seen every single day on Casser des Oeufs, it will certainly come along more often than once a week.  There is a whole wonderful lot to experience and write about in France and too little time to digest and write it all.

Post-holiday winter is a tough time of the year, and copious amounts of good, heavy food are one of my methods for getting through it in one whole, unfrostbitten piece.  The French understand the importance of eating seasonally, and evidence of this is found in full delicious splendor at the marché.  Once the leaves fell about mid-November, strange tubular, whiskery and warty vegetables began to surface at the Saint Jean marché on Wednesday and Saturday mornings.  Well, maybe they just seemed strange to me because they were until recently nowhere to be found on my culinary radar.  But even in France, some vegetables really are classified as légumes anciens or légumes oubliés.  “Forgotten vegetables”…how’s that for an experimental theatre piece title?

A few delicacies to be found in the root cellars of history:  betteraves, like giant beets, slightly more bitter and a deep purple-crimson, sold either raw or cooked, the latter ready to be sliced up and tossed in a salad with goat cheese and walnuts.  You can also steam and eat the leaves, just like with beets.

Mâche looks like a character out of a Dr. Seuss book.   A winter green that tastes much richer and sweeter than lettuce or spinach, it can be eaten raw in a salad or steamed and served with regional seafood, like oysters or les noix de Saint-Jacques.

I’ve also been gulping down roasted panais, which look like stringy pallid-yellow carrots but taste like sweet potatoes.  You can put these in stews, salads, or just grill them with a splash of olive oil and salt and pepper.

You can still find tomatoes and lettuce in the dead of winter from some vendors.  But if I see even a splash of juicy red in a vendor’s stall, I generally amble off casually, politely in the other direction; chances are if they still have tomatoes after Christmas, the rest of their produce may also have suspect origins.  At least, that’s how I figure it so I can have an excuse to narrow down the choice of vendors, which even in Saint Jean is impressively vast.  Plus, my tastebuds have evolved to the point where a garden salad in February tastes slimy and musty, not at all a winter comfort food.   Or maybe my tastebuds have devolved — food in France is better, but worlds simpler than what I usually eat.  There’s less filler in everything, though you can of course find processed foods all over this country, it doesn’t cost you a lithe vegetarian’s arm and leg to buy fresh, healthy food.

And finally, one of my favorite hibernation delicacies:  la soupe à l’oignon.  It’s known as French onion soup elsewhere, but in France, why would you call it French?  I indulged over Christmas in an exquisite, particularly creamy bowl in Briançon high in the Hautes-Alpes with my friend E ; it was literally sending quivers of pleasure up and down my spine.  Since then, I have been trying to scare up my own perfect incarnation of this ambrosia  at home.  It’s temptingly simple to make — butter, onions, flour, milk, white wine, toasted baguette and cheese (I like emmenthal and sheep’s cheese) — but, I am coming to learn, is also an exercise in balance and intuition.

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3 Responses to “La cuisine inconnue”

  1. Rachelle January 8, 2010 at 6:57 pm #

    Yum! French onion soup (sorry, soupe à l’oignon…) with a glass of white wine; my perfect meal!

  2. Kelley Smith January 10, 2010 at 10:54 pm #

    When you get home will you make this for us? \

    Mom and your littlest bro

Trackbacks/Pingbacks

  1. What I learned today « Casser des Oeufs - January 20, 2010

    […] panais (featured légume oublié a couple posts ago) = parsnip.  Who knew?  Anyone?  I excuse myself, because they’re not […]

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