Tomato Kumato

January 21, 2010

Au Revoir

Filed under: Salad, cheese — Tags: , , , — emiglia @ 4:08 pm

“When you went home this time, I had a feeling you weren’t coming back,” he says when I tell him, finally. I’ve only just admitted it to myself: the next step is saying it out loud, and who else to say it to than my best friend, this extension of me who, by now, knows everything about me, just because I needed someone for this exact purpose: to hear the truth said out of my very own mouth so that I can finally start to believe it myself.

“I didn’t,” I reply. “But I ran out of options.”

“I know.”

***

When I lived in Paris, I very rarely did things that most people consider to be “Parisian.”

My visits to the Louvre and the Musée d’Orsay were relegated to the handful of weekends I had out-of-town visitors who clambered to see the famous paintings I took for granted. My strolls through the Jardin de Luxembourg were the exception, not the rule, of my daily excursions to God-knows-where. And while my friends and I were known for uniting on most evenings over a bottle (or five) of wine, these were enjoyed barefoot on the floors of our apartments, scattered across the city, and not at the Café de Flore as we waxed on about existentialist theories clad in black and berets.

Why, then, am I overcome with the overwhelming urge, now, to watch any and every movie about Paris and reminisce. I watch La Maman et la Putain and imagine myself at les Deux Magots smoking endless Gauloise cigarettes with Jean-Pierre Léaud, though I never sat for even one minute at the famous brasserie, forgoing it for cheaper dive bars further down the Seine. I am glued to my screen as Chansons d’amour plays before me, and I imagine myself having Sunday lunch in la Bastille even though I know my true Sunday lunches were, more often than not, either taken in Breuillet at Alex’s parents’ hotel, or else not at all, as we slept off Saturday night’s events well into Sunday afternoon.

When I left Paris, I forbade myself from doing any of these things in my last few days there. I didn’t want to have “one last” walk around my favorite neighborhood of Montmartre, “one last” meal at the brasserie that Emese and I had visited countless times. My last trips to spicy soup, to the cinémathèque du Quartier Latin, to the vintage shops in the Marais… I wanted all of it to be genuine, for the memories I associated with these places to be real, and not that forced reminiscence that comes when you leave a place, trying to accumulate memories, like so many souvenirs. That is, after all, the word in French for memory: un souvenir.


Comment peut-on s’acheter un souvenir ?” I often asked myself as I watched people purchase handfuls of cheap trinkets with “Paris” emblazoned on them to stuff in their suitcases and bring home. How can they be attempting to buy memories? I had judged it pathetic and sad and therefore forbade myself from what I judged as similar strolls down memory lane. Trying to glean all that was esoterically Paris in a last-minute dash attempt was lame and sad and wrong, especially when I was so convinced that I would return. Paris, after all, was my home. I had a plan, a way that I would force my dreams to come true… I just hadn’t laid all the groundwork yet.

“When you went home this time, I had a feeling you weren’t coming back,” he said, and as I heard it, my heart broke.

For whatever reason, now isn’t the time. I have to accept it, because there’s honestly nothing else I can do about it. For whatever reason, the universe has come together to decide that right now, in this moment, I will not be in Paris. My parents have made it easy for me to stay in New York, I’ve cut all major ties with the people who used to pin me to that city that I so fell in love with. Funny, how quick I was to try to leave when it was within my control, and now that it’s been taken from me, I feel as though I’ve been broken up with.

I can plan and pray as much as I want, but even I’ve come to terms with the fact that September in Paris is not in the cards for me.

I’m not sorry about those last few days in Paris: sure, it would have been nice to take one last walk along the Champs-Elysées, to pop the cork of one last bottle of cheap Champagne in front of the Eiffel Tower. But on the other hand, it’s nice to only have those genuine memories, the ones I created when my days in Paris seemed limitless. It’s nice to have left Paris, not by saying adieu, but au revoir, until we meet again.

I can’t say for sure when that will be. I like to think it will be sooner rather than later, that now that I’ve committed myself to staying in the States, the perfect opportunity will arise, as it often does when you’re least expecting it, and I’ll be back at Charles de Gaulle airport once again, walking out into that cloud of billowing cigarette smoke to find a taxi who will take me to my familiar péripherique, to where I can finally see all those twelve-story buildings that make up the blocks of the city that stole my heart away from New York.

But I can’t say for sure when that will be, or if Paris will ever be my home again. I don’t think my mother thought, when she left Paris more than twenty years ago, that her last flight out would be the last time she would call it home, but now she’s a New Yorker, through and through, and she won’t live there again.

I guess my only regret is the fact that I had it: for one brief moment, I lived in Europe, everyone’s dream. My backyard was the Boulevard St-Germain, my playground the Jardin de Luxembourg. I snacked on baguette and quenched my thirst with Bordeaux. I lived in France, and it’s gone… at least for now.

I’m embracing everything that is, now. I don’t want to feel this sort of regret when, someday, I leave New York or Argentina or anyplace else for that matter–this irksome itch that says that maybe, just maybe, I didn’t take full advantage of the fairytale life I was leading. I am living every day for today, because I never know when the “last day” will creep up on me again, and I’ll be left, once more, with mere memories of a place and a time that used to be normal, of a place that was, for a moment, my chez moi, my everything, my home.

As for the food, I offer you today something that I no longer have access to: one of those perfectly French things that can be picked up at your local Monoprix along with the milk and eggs, but that once you’re back in the States is a remarkable delicacy : Cabrichaud au Lardon.

If you, like me, now, don’t have access to this perfect specimen of cheese, get some bacon and wrap it around flattened rounds of goat’s cheese. It’s not exactly the same, but it will still be delicious.

Salade de Cabrichaud au Lardon

1 package of Cabrichaud au Lardon OR 4 rounds goat’s cheese and 4 slices of bacon. (To prepare: flatten the goat’s cheese gently with the palm of your hand. Wrap each slice in raw bacon.)
1/2 head green leaf lettuce
1 peach
2 tsp. olive oil
1 tsp. cider vinegar
1/2 tsp. Dijon mustard
salt and pepper

Heat a nonstick frying pan over medium heat. Add the cheese to the pan and cook without moving, two minutes per side.

Meanwhile, combine the oil, vinegar, mustard, salt and pepper in a jar with a lid. Shake to combine.

Toss the lettuce with the vinaigrette in a large bowl, and then distribute between two plates. Section the peach, and arrange the slices amongst the greens. Remove the hot cheese from the pan and place on top of the bed of greens. Serve immediately with a cool glass of white Bordeaux.

January 4, 2010

Mini Speculoos Cheesecakes

Filed under: Cake Day, Daring Bakers, cheese — Tags: , , — emiglia @ 1:58 am

I swear I saw a stranger from a former life on my crosstown bus tonight.

It was appropriate, I suppose, considering the rest of my evening. It’s always been important to me to have intense people to call upon at all hours of the evening, friends who will force me to think and discuss. It’s always been important, but even moreso now that my daily bread is won by writing. Now, when I can spend hours and hours in front of a computer screen without ever looking up and participating in the world around me.

A writer is only as good as the stories he tells, and a writer’s stories are only as interesting as the life he leads. As a surgeon makes a point of memorizing the major arteries, as a chef makes a point of familiarizing himself with the food choices and trends around him, I must make a point of living my life.

I forget, until I get back here and see him again, see New York through the tinted glasses he eased onto the bridge of my nose nearly five years ago, how much of what I love about New York came from him: the Prep. One night spent the way we used to, the television on as little more than background noise to our long, persistent conversations about nothing at all brings everything back, and as I wander these streets, it’s as though the lights have changed. The director has called “action,” and I see New York the way I used to when we were still in love.

It’s in this New York that I can find the perfection in tiny moments like this, in discovering the poignancy of seeing a face that used to be familiar to me, a name that I’d forgotten I ever knew until I saw him and remembered. He doesn’t remember me… there’s no reason for him to. He was the Golden Boy, a boy I never would have spoken to had it not been for one night at prep school orientation, eight years ago now. I don’t feel old enough to reminisce about eight years ago, but there it is. We got off at the same stop: he walked east, I walked west. I didn’t look back… there was no reason to. But I laughed out loud to myself as I walked up Madison Avenue at night, shivering in the coat I borrowed from my younger self before leaving this evening, as I did so many times it came to be routine so many years ago.

Abbey’s Cheesecake

An oldie but a goodie, this cheesecake recipe comes from a Daring Baker’s challenge from last year, but it’s still my favorite. I sub speculoos for graham crackers and use crème fraîche in place of heavy cream. For mini-cheesecakes, make them in a muffin pan, and bake 20 minutes before resting for an hour.

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

Cheesecake Filling:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)

Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker’s choice. Set crust aside.

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

November 3, 2009

Pasta with Mushrooms and Gorgonzola Sauce

Filed under: Pasta, Vegetarian Main Dishes, cheese — Tags: , — emiglia @ 9:08 am

Note: Please be aware that this post was scheduled to go up on Halloween, and then my Wordpress had a fit and died most unfortunately. Put yourself in a Halloweeny mood if you like. P.S. Sorry for the pictures, which are probably the only scary part of this not-very-Halloweeny Halloween post.

Today, most people have their Halloween posts going up–something sweet or creepy or at the very least black and orange. I do not.

Halloween is not a big deal in Europe. I recently learned that the holiday is, in fact, of Irish and not American origin, but it’s in the States that we start getting ready at the end of August, throwing up ghoulish designs and selling costumes in stores as soon as kids are back in school. Here, if anyone celebrates, it’s college kids–the Halloween celebrations I’ve seen since leaving the States usually involve dressing up and drinking (multiple, strong) drinks with dry ice in them so that they smoke like witches’ brew. Don’t get me wrong: I love those celebrations, but there’s something so safe about being a kid and trick or treating, guarding your bag of candy like your bounty once you’re safe at home.

I’m leaving Spain in a week, and leaving a place always gets me thinking: I’ll miss San Sebastian, a city I’ve come to know and love. It’s a strange feeling to arrive in a new place and know that soon this will be your home, soon you’ll know everything about it, and yet that’s what’s happened yet again here, for me. San Sebastian is mine now, now that I’m ready to leave it.

I’ll miss the surf, of course, the surf I’ve waxed poetic about since I got here. I sold my surfboard yesterday–I’m sure I’ll have a new one soon, as soon as I arrive in Argentina, but it still felt like something so final, and it’s strange to sit in my room and not see it here.

I’ll miss walking around and speaking Spanish–my Spanish is nowhere as good as my French, but even giving directions or the time in Spanish, saying agur (goodbye in Basque) when I leave a store… it will be strange to be back in France and then soon after in America, back to my normal routine.

But there are things I’ve missed since coming to Spain, one of which is cooking for people. I’ve gotten used to being the point person for a new recipe or for bringing something delicious to a party, and here, due to whatever reason–the fact that I don’t have my own place, the fact that we party out more often than we stay in–has not been the case. I never realized how much I love having people to cook for until suddenly I was alone, cooking for myself, regressing back to the dishes of stewed tomatoes and vegetables that got me through my first few weeks in Paris, the weeks where my kitchen was my own and the only plate at my dinner table was mine.

So a few nights ago, I decided to cook for myself as though I had people to cook for, as though I had people other than myself to impress, and impress I did. This dish is simple to make, but it’s one of those dishes where the product is so much more than the sum of its parts. Slowly cooking earthy mushrooms with sweet onions, adding just a little bit of cream (if you’re feeling bad) and a bit of blue cheese (even if you’re not) and serving the whole thing over pasta infused with even more mushroom deliciousness… well let’s just say that even if you’re cooking for one, you may forget that you’re the only person you’re spoiling.

Pasta with Mushrooms and Gorgonzola Sauce

1 tsp. olive oil
1 tsp. butter
salt
1 onion, sliced
350 g. (12 oz.) mushrooms, sliced (I used plain white button mushrooms because they’re cheap and so am I, but feel free to change it up. And please, slice them yourself.)
black pepper
1/4 cup vegetable broth
1 tsp. cream
1 tbsp. blue cheese
1 cup mushroom fettuccine (or other pasta)

Heat the oil and butter over medium heat and cook the onion with a bit of salt until just soft. Move to the sides of the pan and turn the heat up to medium-high.

Add the mushrooms to the pan in batches so that there is no crowding. Allow to brown and release their liquid, and then combine with the onions at the sides of the pan, tossing to combine and then moving back to the sides of the pan. Repeat until all the mushrooms are cooked.

Reduce the heat to low and add the black pepper and broth. Meanwhile, cook the pasta.

When the pasta is cooked, add the cream and cheese to the mushroom mixture and stir until the cheese is melted. Remove from the heat and add the pasta. Toss to coat, adding pasta water if the sauce needs thinning.


August 9, 2009

Quiche

Filed under: Eggs, Pork, Salad, Vegetarian Main Dishes, cheese — Tags: , — emiglia @ 10:22 am


We drive up the path, and even though I’ve been self-consciously wedged between my boyfriend’s mother and one of his best friends for the past several hours as we rode the straight-shot highway from the north–Paris–to the south, I can’t help squirming in my seat, causing the close physical contact I’ve been trying to avoid this whole time as I knock manouche #1’s elbow three or four times, craning my neck to see around him, to drink in everything.

Memories stream back into my consciousness as the reality sets in: grapevines, tiny winding roads. Castles so old I can’t even fathom it. Familiar signposts leading to even more familiar locations–I smile as I remember, not even having realized until this very moment that I had forgotten–the names of winemakers in the region, of nearby cafés, of the champion rugby team.

This feeling used to only come from Long Island–the only true home I had for years: the feeling of something, of some place, that is just so inexplicably right.

When I left Paziols last year, I wasn’t sure I would be coming back–plans were crumbling and rebuilding themselves left and right: a for-sure move to Argentina slowly became a quick jaunt to Spain, and a firm decision to leave Paris at the end of December was fading away as I realized that maybe I would be able to face my 18-month itch–that need I feel to move every year and a half–that maybe someone was more important to me than that feeling, that need, to move on.

But I was back–and, in spite of myself, in spite of the fact that I was dejected about the loss of my almost-job in Africa, despite the fact that I had no real idea what I would be doing at the end of the summer, I was back in Paziols for five weeks, and I allowed myself to be happy about it.

I have turned Paziols into a true home over the past few weeks–a metamorphosis that you, my readers and internet confidantes (no better kind) have witnessed as it unfolded, slowly creeping in around the edges, the way the midday sun here creeps into the cool and breezy mornings so that you don’t even notice until you realize you’re gulping down diabolo menthes by the glassful.

It seems bizarre that I only got here five weeks ago: I feel like I just got here, but at the same time, I feel as though I’ve been here forever. The house feels as though it has my imprint on it–my place at the table, in the chairs by the bookshelf, in my bed by the window in the attic–no place has seemed so right in a long time.

The past few days have been peppered with talk–talk of making programs in Paziols a more permanent thing. My heart skips a beat as I plan–my default setting–plan for adult classes in winemaking and cuisine, coordinating groups with lessons at the boulanger in Cucugnan. I imagine what it would be like to live here all the time–to welcome, not only two groups of children every summer, but other groups, other people, throughout the year. To share Paziols with even more people, and to get to know it better myself. I know it’s just a dream, just a haze in the distant and indefinite future, but for me, it already feels so real I can taste it.

And taste it I will… in time. For now, it’s goodbye again: goodbye to the light pink rosé we’ve been drinking all summer, to the fresh cheeses that sit upon our table every day. Goodbye to fresh baguettes every morning and three or four heads of lettuce consumed every day.

It’s goodbye to the tomatoes we’ve come to love–the ones that I dressed simply with garlic, basil, olive oil, oregano and feta cheese and made into the quintessential summer salad here in Paziols–the one that was missed the day I ran out of tomatoes and didn’t think anyone would notice.

It’s goodbye to perfect summer dishes that I loved to make and typical winter dishes that I sweated over but made anyway because you can’t come to southwestern France without tasting classic cassoulet.

This quiche was a lunchtime standard this summer, one that I could throw together over my shoulder as I spelled out directions slowly and carefully in French to sous-chefs unsure of the meanings of the words dorer, demi and ajouter.

It’s easy enough to throw together quickly for a crowd, but tasty enough to serve with a simple green salad as a classy summer dinner, for quiche, like so many things French has become synonomous with class back in the States, where I’m headed tomorrow. As for me, it’s just a synonym with France, with everything that has been my life for the past two years. And, like everything else, I find it simply delicious.

Quiche Lorraine
5 eggs
25 cl. crème fraîche
1 tsp. salt
1/4 tsp. black pepper
1 pinch fresh nutmeg
400 g. lardons
2 onions, diced
1 refrigerated pâte brisée
1/2 cup grated emmental cheese

Preheat the oven to 400 degrees F.

Combine the eggs, crème fraîche, salt, pepper and nutmeg in a bowl until well combined and smooth. Set aside.

Heat the lardons in a skillet over medium heat. When they begin to release some grease, add the onions. Cook until the onions and lardons are golden brown.

Roll the pâte brisée out in a tart pan. Spread the lardons and onions over the bottom, and pour in the egg mixture. Sprinkle the emmental cheese over the top.

Bake for 15-20 minutes, until the top of the quiche is golden. It will puff up slightly, but don’t worry: as soon as you remove it from the oven, it will fall back into place. Serve with green salad simply dressed with homemade vinaigrette.


Vegetarian Quiche
5 eggs
25 cl. crème fraîche
2 tsp. salt
1 tsp. black pepper
1 tsp. dried basil
1 pinch fresh nutmeg
1 tbsp. butter
1 tsp. olive oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 red pepper, diced
1 orange pepper, diced
1 refrigerated pâte brisée
1/2 cup grated emmental cheese

Preheat the oven to 400 degrees F.

Combine the eggs, crème fraiche, salt, pepper, basil and nutmeg in a bowl until well combined. Set aside.

Meanwhile, heat the butter and olive oil over medium heat in a skillet. Add the vegetables and cook, stirring occasionally, until softened and golden, about 10 minutes.

Roll out the pâte brisée in a tart pan. Spread the vegetables over the bottom, and then pour in the egg mixture. Sprinkle the emmental cheese over the top.

Bake for 15-20 minutes, until the top of the quiche is golden. It will puff up slightly, but don’t worry: as soon as you remove it from the oven, it will fall back into place. Serve with green salad simply dressed with homemade vinaigrette.

Homemade Vinaigrette
1 tsp. French mustard
50 cl. cider vinegar
50 cl. extra virgin olive oil
50 cl. sunflower oil
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a clean jar with a lid. Shake to combine. Taste for seasoning. Use to dress clean, cool lettuce just before serving.

June 30, 2009

Burek

Filed under: Vegetarian Main Dishes, cheese — Tags: , , , , — emiglia @ 3:15 am

“I don’t have a home.”

An oft-uttered phrase, at least for me, for whom it’s fairly true.

It follows, naturally, that I don’t feel homesick. Or at least, I shouldn’t. That’s not terribly true.

It’s true that I adapt easily, that I usually don’t mind uprooting myself and sticking myself somewhere else. Living out of a suitcase, getting used to a new time zone, sharing a bathroom with people I don’t know… these things have never been a problem for me.

And yet, there is this crawling, gnawing sickness I get in my stomach sometimes–a feeling that I always want to feed, because it feels so close to hunger, even though I know it’s not. It creeps up on me in places where it shouldn’t: in my apartment in Paris, in my parents’ house–the house where I grew up. At a friend’s apartment. In the park. It’s homesickness–that I know for certain. What I don’t know is how to fix it, because I don’t have any home to go to.

I’m back in Paziols: my third summer in a row. For the past few summers, I’ve made my way down to this tiny town, just close enough to the Spanish border for the Catalan accent and Occitan language to permeate everywhere. I love this town: love the hour’s drive from Perpignan, love watching as the airport and shopping center give way to endless, crawling green vines, to winding paths into the Pyrenees, to the little towns I’ve come to know so well.

Estagel, Tuchan, Tautavel. I read the names on the signposts, recognizing them and waiting until we’re close enough to Paziols for the tiny, 300-some-odd person town’s name to start appearing as well. I wait until I see the road I recognize: too narrow for two cars to pass one another, with trees leaning over, forming a tunnel, welcoming me back.

The house is different this year, once again. Since we’ve arrived, it’s been a flurry of painting and organizing and dusting and endless laundry. This summer, Patricia, Alex’s mom, who used to come to Paziols to cook for our group of nearly 20, will not be here. The task–and the “toque du chef”–has passed to me. She drove us down and stayed for a few days, and last night, she taught us how to make burek, a Balkan dish of filo and feta cheese.

We’ve been back and forth to Perpignan at least three times, and I’ve been to Spain once and am heading back out tomorrow to pick up our new group: 13 more kids, in addition to the veteran from last year who arrived on Sunday and my boss’ niece, who have been painting and organizing and vacuuming with the rest of us. 13 more starry-eyed Americans, who probably will have no idea what they’re in for as they’re driven, drowsy and jet-lagged, up the same paths that brought me so much comfort a few days ago.

I hope they learn to love it as much as I do. I hope they leave a piece of their hearts here when they go. I hope they know, when they get that clawing feeling from the pit of their stomachs, that a summer morning in Paziols with a hot cup of coffee and a tartine with Nutella, a morning filled with jokes and laughter… I hope that they realize that that is the perfect cure.

Burek

~30 sheets of phyllo
8 125 g. pots of yogurt
30 cl. crème fraîche
800 g. feta, crumbled
5 eggs + 1
pinch of pepper
1/2 cup sunflower oil
1/2 cup sparkling water

Combine the yogurt, crème fraîche, feta, eggs and pepper in a bowl–be careful not to crush the feta.

In a plastic bottle, combine the oil and water. Poke some holes in the top of the bottle with a sharp knife.

Taking the phyllo sheets two at a time, sprinkle the top sheet with the oil-water mixture, and then spread some of the yogurt-feta mixture over half of the sheet. Roll and place in an oiled baking sheet. Continue with all of the sheets, and paint the top of the dish with the reserved egg.




Bake in a 350 degree oven for 30 minutes or until golden and the filo is cooked through.


Concombre au yaourt

1 cucumber
2 heaping tablespoons of crème fraîche
13 125 g. containers of Greek yogurt
5-6 cloves of garlic
a few tablespoons of minced fresh parsley (optional)
salt and pepper

Peel the cucumber and dice it.

Empty the yogurts into a large container and add the crème fraîche and cucumber.

Press the garlic and add it to the yogurt mixture. Add the parsley, salt and pepper to taste and combine. Taste for salt and then keep at least 2 hours in the refrigerator, covered, at least two hours before serving. Serve with the burek.


June 17, 2009

Greek Pasta with Feta Sauce

Filed under: Pasta, cheese — Tags: , , — emiglia @ 6:06 pm

“You’re Italian.”

It wasn’t a question, so I wasn’t sure how to respond. Actually, I’m never really sure how to respond to questions about my origins here in France: some people find it incredulous that we Americans actually care where our parents and grandparents and great-grandparents immigrated from–as far as they’re concerned, we’re all Americans.

I guess I had paused too long, because he continued. “Greek? At least Mediterranean…”

The person isn’t of consequence: a boy in a bar like so many others. And the conversation, I suppose, is also like so many others: to anyone looking at me, with dark eyes and olive skin and the dark, curly-wavy hair that is so typical of my background, I’m very obviously of Mediterranean descent. In the summertime, when I’m tanned, I’ve even been asked if I’m Lebanese, but that’s another story for another day.

I’m not Greek. I’m Sicilian. But I have nothing against people assuming I’m Greek. In fact, there are a lot of similarities between the two countries: both on trading routes with rich histories and blending of people and cultures and languages and cuisines. And of course, there are the cuisines themselves, which are more similar than one would think: heavy on fish and other seafood with similar spices and herbs that make even dissimilar recipes from the distinct countries seem less like unrelated lists of ingredients and instead like distant cousins.

Peter, who writes Kalofagas posted a recipe a long time ago for Miskotini with Feta, a Greek pasta recipe with a creamy, cheesy sauce made from feta, a sharp cheese with personality and bite, gently melted into cream and pasta water and set against black pepper and oregano. I manipulated the recipe with what I had, using crème fraîche (and less of it) instead of the heavy cream called for, but the effect was the same: a creamy sauce with a bite that went well with a nice, lemony salad.

No, I’m not Greek, but I don’t mind the mistake. Not one bit.

Spaghetti With Feta (adapted from Kalofagas)

500 g. spaghetti
1 clove garlic, minced

200gr. crumbled Feta
1/8 cup crème fraîche
2 tsp. dried oregano
salt and pepper to taste

Boil a large, salted pot of water and add the spaghetti to cook.

Meanwhile, mix crème fraîche and garlic in a saucepan and heat over low heat. Add the feta and mix it into the mixture until it melts. Cover the pot and remove from the heat.

When the pasta is cooked, reserve some of the starchy water and drain the pasta. Add the pasta to the saucepan and toss to coat, adding pasta water if necessary. Season with oregano and black pepper and serve immediately.

June 16, 2009

Citrus Salad

Filed under: Salad, cheese — Tags: , , , , , — emiglia @ 5:06 am

When I was younger, I was very, very good at playing “pretend.”

I’m actually still fairly good at it, although I don’t have very many people who are still willing to play with me. When I was younger, though, I was the oldest of four kids very close in age, which, as any oldest kid knows, makes you the “boss” for a good long 2-3 years, and I was fairly awesome and orchestrating large and complicated games of “pretend.”

Mostly, we played “school,” or “pioneers in the Wild West.” Sometimes we played “tame the Indian,” but that was only fun if you got to be the Indian, climbing all over things and acting like a savage… not if you got to be the cowgirl taming the Indian. (Sidebar: yes, I realize that my games were not terribly politically correct, but I’m pretty happy that I wasn’t politically aware at seven. If you’re pissed about my games… I don’t know. Flame me in the comments or something. I’ll probably ignore you. I wish I was still politically unaware enough to feel OK playing tame the Indian, because it was an awesome game.)

Anyway, this is all to say, I need you to play pretend with me today. I need you to pretend that this picture does not look like:

a) a radioactive salad,

b) a salad from a 1960s cookbook,

c) extremely unappetizing.

OK? Can you pretend that with me? Good.

Ignore the fluorescent endive… come back to the words… listen to me… trust me…

This is an awesome salad.

Whenever I make salad, I put vinaigrette on it. I don’t have the time or energy to make another kind of dressing, and I don’t have the inclination or fridge space to have bottled dressing on hand. With me, it’s vinaigrette or nothing.

But sometimes, vinaigrette can be overwhelmingly acidic, which is where this comes in. Instead of a traditional acid source like vinegar (duh) or pure lemon juice, this salad takes advantage of the fruit segments tossed with the endive and feta cheese for a slightly sweet and not at all overpowering dressing.

In the picture above–wait… no… don’t scroll back up: focus on me–I used an orange, but I’ve done this with grapefruit and with a combination of both as well. Basically, you want to supreme the fruit over the bowl you’re going to use to prepare the final salad. If you don’t know how to supreme fruit, here’s a nice video tutorial.

All the juice and fruit segments will be collected in the salad bowl, which you can then use to make the rest of your dressing. If you decide to use a grapefruit, you probably don’t need any more acid, but if you’re using only orange, you might want to add a bit of lemon juice for just a hint of a pucker factor.

And that’s it! Please, ignore the photo. Just make the salad. You won’t regret it.

Citrus Salad

1 grapefruit, supremed
1 orange, supremed
1 Tbsp. olive oil
1/2 tsp. Dijon mustard
salt and pepper
3-4 endives, halved and sliced
2 oz. feta or goat’s cheese, crumbled

In the bottom of a salad bowl, supreme the fruit. To the juice, add the olive oil, mustard, salt and pepper. Stir with a fork to combine, taking care not to break up the fruit.

When ready to serve the salad, add the endive and toss with the dressing and fruit to coat. Top with the crumbled cheese and extra pepper if you like. Serve immediately.

June 8, 2009

Goat Cheese-Stuffed Chicken with Arugula Pesto

Filed under: Chicken, cheese — Tags: , , — emiglia @ 1:10 pm

I grew up as the oldest of four siblings, all of whom had drastically different personalities. I’ve recently learned that not all families shout to be heard over one another, but constant noise was normalcy for me growing up: at the dinner table, we talked fast, filling voids with “um… ummm” so that no one would cut us off, taking the words out of our mouths and forcing us to relinquish our chance at being heard. I’ve been told (in both English and French) that I speak too quickly to be understood: this comes from being brought up in a house like mine.

I loved having so many siblings so close to my age, but another thing that comes from being raised in a crowded household like mine is the fact that you’re never alone. To some, this is a dream come true: many people cannot stand being alone and need some sort of noise–whether from the television or everpresent headphones–at all times in order to feel comfortable and safe.

I have always relished being alone: it’s only now, when all of my friends have left for the summer and I spend days on end alone with the characters I create that I start to crave a bit of company.

Luckily, Alex comes home every night for dinner, and so I at least have someone to share my evening meal with. This past weekend, however, he was gone at a conference for Ubuntu up north, and I was left to fend for myself for dinner. Like many of you out there, I took advantage of this time to make something that Alex usually doesn’t eat: chicken. Armed with a pack of two boneless, skinless chicken breasts, I made the balsamic chicken I posted a few days ago and this goat cheese stuffed chicken, served on a bed of arugula pesto, with cherry tomatoes. I plated everything up nicely–I’m allowed to spoil myself–and took my pictures. I brought everything in to eat at the table, and the second I put my knife to plate…

*SPLAT*

My dinner fell on the floor.

Luckily, I had just deep-cleaned the entire apartment (and no one was around to see me), so I picked it all up and ate it anyway. And I’m glad I did–it was incredible.

I guess sometimes it’s good to have dinner on your own, after all.

Goat Cheese Stuffed Chicken with Arugula Pesto

For the pesto:
Note: This recipe makes more pesto than you will need, but it’s great on pasta, which is how I finished mine over the course of the weekend.
2 cups, packed, baby arugula
1/4 cup nuts (I used a mix of walnuts, blanched almonds and pine nuts)
1 oz. goat’s cheese
1 clove garlic
1 T olive oil plus more if needed
juice of 1/2 lemon
salt and pepper

Place all ingredients except oil into the bowl of a food processor and pulse until combined. Stream in oil until the correct consistency is achieved. Store leftover pesto in a bowl in the fridge with a layer of olive oil poured over the top to prevent oxidation.

For the chicken:

1 boneless, skinless chicken breast
1 oz. goat’s cheese
freshly ground black pepper
1/2 tsp. dried basil
1 tsp. olive oil
salt and pepper

Using a sharp chef’s knife, cut a slit into the side of the chicken breast. Combine the cheese, basil and pepper and stuff into the side of the chicken.

Heat a skillet over medium-high heat and add the olive oil. Cook the chicken breast for 1-2 minutes per side to form a crust. Reduce the heat to medium-low and cover, turning the chicken occasionally, and cook until cooked through, an additional 2-3 minutes.

Serve with the pesto and halved cherry tomatoes.

March 18, 2009

Wednesday How Tos: Mac and Cheese

Filed under: Pasta, Vegetarian Main Dishes, Wednesday How To, cheese — Tags: , — emiglia @ 8:02 am

Macaroni and cheese is definitely one of my (and many other people, I’m sure) comfort foods. It can come in any form: Stouffer’s reheatable, Kraft bright-orange-in-a-box, hell, some shredded cheese on top of pasta stuck in the microwave was my go-to meal in the high school cafeteria.

The thing is, homestyle baked macaroni and cheese is actually not that hard to make. I like mine complete with a crunchy breadcrumb crust and parmesan cheese, but you can do whatever you like.

First off, you have to pick a pasta shape. I usually go with shells, like in this picture, but I’ll use whatever short pasta I have lying around. Tube pasta like penne or maccheroni are great for getting even more cheesy sauce.

The first thing you have to learn about baking a classic macaroni casserole is how to make a white sauce.

White sauce, also known by the French name béchamel or the Italian name besciamella. Making white sauce can seem difficult at first, but while the sauce can be fussy, it’s actually not too hard to make. Simply heat a tablespoon of butter with a tablespoon of flour in the bottom of a pot (this is called a roux). Stir until smooth, but don’t allow it to darken. Then add a cup of heated milk, slowly, whisking until it’s encorporated and the sauce is thick. If you keep these proportions, you should have no problems. The only issue I ever have is sometimes the flour in my sauce clumps. You can either pass the clumps through a strainer and then mix them slowly back in, or you can do what I do (which is probably breaking about a hundred culinary laws) and stick your immersion blender in there for a second.

Remove the sauce from the heat: now it’s time for cheese.

Once you have removed the sauce from the heat, add whatever cheese strikes your fancy. Grate it or at least cut it into a dice before adding it to help the melting go more quickly: if you have to turn the heat back on to melt the cheese, your sauce may get grainy.

The classic macaroni and cheese uses cheddar or American, but you can really use any cheese you want. Once you have the basics down, you can try a variety of different versions.

Adding parmesan and nutmeg will give you a macaroni that tastes more like alfredo sauce than a typical casserole, but it’s quite delicious. I prefer to serve this version without baking, like in the second picture.

A mix of cheeses and spices can make your macaroni and cheese taste Tex-mex (try pepper jack, cheddar, cumin and black pepper).

Throw in some veggies, and mac and cheese gets a little healthier.

The possibilities are endless!

March 17, 2009

Eating with the Seasons: Blood Orange Salad with Goat’s Cheese

Filed under: Salad, cheese — Tags: , — emiglia @ 7:40 am

Drool.

I’m sorry. That was impolite. But I have a thing about melted goat cheese with salad.

In fact, I just have a thing about salad. I like salads the way I like them: with lots of stuff in them.

I’m very particular about the things I like:

I like cheese in salad, but only goat’s cheese, blue cheese or feta.

I only like clear salad dressings, except for blue cheese dressing, and I only like that with iceberg.

I like fruit in salad, but not berries (unless they’re Craisins).

I’m difficult to please, which is why I make a lot of my own salad.

One thing I love in salad? Citrus. I love segmented oranges, grapefruit… whatever you’ve got, throw it on there. These blood oranges are still in season here in France, and I absolutely love the color they lend to a simple vinaigrette salad dressing. While I’m segmenting them, I reserve all the escaped juice in a bowl. I add a little bit of lemon juice, some olive oil and salt and pepper, and then toss the greens and the segments of orange in the dressing.

Of course, some goat cheese croutons helped.

This is my entry for Eating with the Seasons, a blogging event that encourages bloggers to explore seasonal foods in their country of origin. The event is hosted by Maninas, and you have until the 20th to participate!

Blood Orange Salad with Goat Cheese Croutons

mixed winter lettuces
4 blood oranges, segmented, juice reserved
1 tbsp. olive oil
1 tsp. lemon juice
salt and pepper
six rounds of baguette (this time, I used a country-style bread and cut it into squares)
six thin rounds of goat cheese (if you can get the runny kind with a rind that I used, it’s really worth it)

Set your oven to broil, and assemble the goat cheese croutons. Place them on a baking sheet and broil until the cheese has melted. Meanwhile, segment the oranges.
Combine the reserved orange juice, olive oil, lemon juice, salt and pepper in the bottom of your serving bowl. Whisk together.

When ready to serve, add the lettuces and orange segments and toss. Place the croutons on top and serve immediately.

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