Archive | March, 2011

The Taste of Spring: Crisp Asparagus and Sweet Pea Salad with Poached Egg and Fresh Goats Curd

26 Mar
Spring Asparagus, Fresh Goats Curd & Poached Egg Salad

Crisp Asparagus and Sweet Pea Salad with Poached Egg and Fresh Goats Curd

This morning I woke up and thought: “I’m going to walk to the markets, buy whatever is in season, fresh, and locally grown- and just make something delicious.” And that’s what I love about France. Whether you’re in Paris, or a tiny regional village somewhere, the local growers markets will always be there to supply the best quality produce- and most importantly- it’s LOCAL, and IN SEASON, meaning you’re supporting local farmers and businesses, with the knowledge that your produce is ultra fresh and didn’t travel half way across the continent before you bought it.

A sure sign of spring, the markets right now display a stunning array of all things bright and green. These impressive, plump, deep purple and green asparagus spears instantly called my name. Sitting right next to a basket of fresh sweet peas in their pods, with the local vendor positioned right opposite the stand of my favourite cheese man- it was an instant match made in heaven. With the best produce, freshest ingredients and dash of inspiration, you simply can’t go wrong.

Farmers Market Violet Asparagus

The fresh asparagus was calling my name

Mr Gouiran et son chevre

15th Generation local cheesemaker Mr Gouiran and his Goats milk cheeses

The process of preparing my yummy lunch today made me realise how much cooking is actually like a short love affair – in this case mine was no more than a spring fling: It starts with the usual chemistry of checking each other out at the market, them being impressed enough with what you find to take it home, admiring your new possession, photographing it to capture it’s beauty, imagining all the wonderful things you’re going to do to it, carefully preparing for the big moment, making sure all is well placed, aesthetically balanced, and then savouring every last moment of your time together…

Of course that’s the romanticised version- but since I’m in France, I figure I’m allowed. Hmmm… does that mean those who are handy in the kitchen make better lovers? Now there’s a debate of it’s own! Drop your comments in the box at the end of this post, I’m keen to hear what my readers have to say about this…

Asparagus and Peas

Violet Asparagus and Green Peas

Peas in a pod

Peas in a pod

Asparagus Spears

Is it just me or ate these peas and asparagus are gettin' it on?

Fresh Brousse de Chevre

The Real Deal: Fresh, local goats milk artisinal Brousse cheese

Artisinal Fresh French Goats Cheese

Market-fresh chevre au poivre by 15th generation artisinal cheesemaker

Ok, that’s probably enough of the food porn… now here’s that recipe:

Recipe:

Crisp Asparagus and Sweet Pea Salad with Poached Egg and Fresh Goats Curd

Ingredients:

Serves 2:
1 dozen fresh asparagus spears
250 grams fresh goats curd cheese (or similar depending on availability)
2 handfulls de-podded sweet peas
Extra virgin olive oil
Fleur de sel
Fresh cracked black pepper
2 free range eggs

To serve:
Fine shavings of Italian Cacioricotta cheese

Directions:

Cut asparagus spears at approximately 4/5th of their length on a 45 degree angle- if you bend the spear, the place where it snaps is where you should but it. Discard fibrous ends.

De-pod sweet peas and discard outer pods. Prepare two pots with boiling water. In one pot add salt and quickly blanch the asparagus and peas until just cooked and crisp. Remove and drain immediately. In the other, poach 2 eggs till medium-runny in boiling water with white vinegar.

Return asparagus spears to pan and coat lightly in olive oil with a pinch of fleur de sel.

Arrange fresh goats cheese and poached egg in centre of plate. Place peas around them and individually place asparagus spears on top.

To serve: add fine shavings of Cacioricotta cheese, fleur de sel and cracked black pepper over the asparagus.

Serve with a crisp white wine.

Advertisements

How I became an international French cheese smuggler

13 Mar

Now here is a very funny real life foodie adventure story.

We’ve all been there. Stranded at customs or airport security begging the security agent to let you though with you your so-called ‘prohibited or dangerous’ goods- usually an expensive hand cream, alcohol, perfume or gourmet gift that you put in your hand luggage, not knowing of, or forgetting the crazy cabin baggage policies of today. Bring back memories? I bet it does. I’m still laughing to myself about the journey I went through with my precious French cheeses went last night when taking a short EU flight between Marseille and Malta, and since it’s quite a laugh, I just had to share it.

– Printed board pass and passport in handbag? Check

– 15 kilos suitcase pre-paid check in luggage. Check

– Bag of edible goodies and gifts for expat friends ? (Check-in bag already at 15kg so will have to go in hand-luggage). Check

– Hand cream, lip gloss, nail polish and hairspray: All under 100 mls and sealed in plastic zip-lock bag? Check

And so, there I was. Bag checked in and ready to go through security to board my flight.

It started with the usual procedure. Laptop out, boots off, jacket off, liquids separated and in plastic bag, handbag in tray and on the conveyor belt. I then pulled out my shopping bag of goodies intended as gifts for friends and family in Malta and put it in the tray.

I had spent a good 45 minutes in the local fromagerie yesterday deliberating over which of the finest, stinkiest French cheeses to take with me and bring delight to those eagerly awaiting at the other end for their foodie fix.

Aside from a top French sauccisson and a block of fine dark chocolate, I had 750 grams ‘quota’ to fill with cheese After much indecision, I ended up choosing three of my favourites, just imagining the look of pure delight as they were received by their cheese deprived recipients.

A 250 gram Tête de Moine (my new favourite). Usually served as an appetizer, it’s a firm cow’s milk cheese that’s loads of fun to serve using it’s special ‘shaving handle’ implement which shaves it into cute little ‘chanterelle-shaped morsels.

Tête de Moine cheese

Tête de Moine shaved into chanterelle morsels

An 350 gram round wooden box of divine Mont d’Or. For those of you not familiar with this cheese, all I can say is: this is the stuff dreams (and round hips) are made of. An unpasteurised ‘cru’ cows milk cheese which has an exquisitely creamy oozing centre and washed rind. The best way to eat Mont d’Or is heated in the oven in it’s own round wooden box, mixed with white wine till it’s an oozing and melting pot of liquid heaven.

Mont d'Or cheese

Mont d'Or: a melting pot of liquid heaven

And finally- I couldn’t go past 250 grams of the irresistible and classic Blue d’Auvergne. Another one of my personal favourites (especially with a walnut and endive salad) it was also a special request anxiously awaited by my friend Dennis at the other end.

Now… I got a little carried anyway there describing those cheeses- let’s get back to the story.

The dialogue from this point went a little something like this:

Security checkpoint officer woman: “What’s in the plastic bag?”

“Oh… just cheeses.”

“What type of cheeses? As some kinds of cheeses are not allowed”.

And then it occurred to me: Maybe you actually can’t take unpasteurized cheeses outside of France? So, knowing that 2 of the cheeses were ‘cru’ and one was not- I responded sheepishly with “Tête de Moine” (the pasteurised cheese). Hoping that would get me out of the red. After-all, the x-ray machine can’t tell the difference….right?

So, I proceed to go through the scanner gate. No beeps. All clear. I wait anxiously at the other end for my bag, laptop, jacket, shoes and- cheeses.

The woman at the other end opens the goodie bag and goes through it piece by piece.

Saucisson- fine. Chocolate- fine. Tete de moine- fine.

Just when I think it’s all good, she starts poking at the slab of blue cheese, shakes her head, and then puts it aside.

Then she picks up the round box of Mont d’Or…. and … puts it aside.

“Sorry- you can’t take these two cheeses- the other things are fine”

My panic begins to set in. Stay calm, don’t look stressed.

“But why? They don’t say that the milk is unpasteurised? And it’s the EU?!

She glares back at me, shaking her head and says:

“No no no it’s not that- that doesn’t matter. You are carrying too much LIQUID”.

Now I’m getting confused. I respond:

“You mean, it’s ok that the milk is unpasteurised, but I can’t take it because it’s a LIQUID?!”

She calls over Mr French Security Officer to further explain.

He lifts up the two offending cheeses and starts squeezing and poking them, shaking his head in dismay.

I respond “Mais… je ne comprends pas” C’est incroyable… This is not liquid- It’s CHEEEEEEEEEEEEEEESSSSSSE!!!”

“Yes, madame, but these cheeses are too soft so they are classified as liquid, and you can only take 100 mls of liquid on board.”

My jaw drops. I try to imagine possible ways of hijacking the plane armed with my Tête de Moine and Blue d’Auvergne. My imagination did not take me very far. Now I’m just annoyed at the sheer ridiculousness of the situation.

“But I HAVE to take the cheeses with me- they are important GIFTS!”

“I’m sorry, but that’s the rule. Can you put them in your check-in baggage or give them to a friend?”

“I have already checked in my bag, and there is no-one here who can take them from me.”

“Then, I’m sorry Madame, but there is no other option.”

Now my determination takes over. I respond, evidently flustered, in clumsy French:

“I cannot leave the country, and arrive empty-handed, without the cheeses- everyone waiting for them will be soooooo disappointed!”

He looks mildly apologetic, shrugs his shoulders and again, apologises. Now I am even more determined- I refuse to abandon my beautiful cheeses at the border.

That’s when it occurred to me. A flash of inspiration. A wise, authoritative voice in my head says:

“Pull out the Grandma story.”

So that’s exactly what I did.

Holding a piercing gaze with Mr French Security Officer, I respond with full conviction and my best possible French:

“You don’t understand. My Grandma is going to CRY if I don’t bring this cheese”

His face instantly starts to melt, kind of like the gooey Mont D’or. Now that I know I have struck a chord, I come in for a second strike.

“She has rung me twice this week, just to remind me not to forget her cheese”

His bottom lip begins to quiver.

“She has been waiting SIX MONTHS for me to come, with this cheese, and if turn up, empty handed, she will be DEV-A-STAT-ED.”

The Grandma guilt trip is working. Mr French security officer is clearly disturbed by the thought of my sweet little 87 year old ‘Mamie’ missing out on her long-awaited cheeses.

He takes a deep breath, lowers his voice and pulls me aside.

“OK. There is one thing you can do. Are you listening?

Yes.

“Go back out of Security with your belongings, and the soft cheeses. Go over to the café, and buy two baguettes. Cut each of the cheeses in half.

“O…..K……”

“Put one half of each of the cheeses inside a baguette, and wrap up the other half separately.”

“OK…”

He continues: “ This way, technically, the cheese between the baguette will not be classified as a liquid substance anymore, and the other half will be closer to 100 mls.”

Again, I can’t believe what I’m hearing. First the cheese is a liquid, now a baguette is a liquid defying agent. Craziness.

“You mean, if I put the cheese in a baguette, It’s not a liquid anymore?”

Mr French Security Officer whispers with a very serious face:
“Yes… It’s not really ‘by the book’ but it’s the only way.”

And so off I went. Back out through security, passers-by watching and wondering why I am going in the wrong direction.

I go to the café and alors- there is only one baguette left for sale- and of course it’s filled with ham.

I buy it anyway. It’s better than nothing. Out goes the ham, I take a plastic knife and begin chopping the blue d’Auverge in half, much to the baffled looks of the other café patrons at my table. I then proceed to stuff the empty baguette with massive slabs of blue cheese, and wrap the remaining half.

I then realise the sad reality. There is no solution to save the Mont d’Or. Quelle dommage. This beautiful cheese, and I’m going to have to throw it out. Even if there were baguettes, it’s too soft to remain edible once its been squashed inside a baguette.

In desperation, I do the only thing I can to make the most of the situation.

I crack open the Mont d’or. I tear away a piece of the baguette and I scoop a big morsel of cheese, then eat right there, on the spot.

I have to say, cheese has never tasted as good as that moment there. Time stopped for a precious 10 seconds as this ‘forbidden’ cheese, about to be abandoned at the border, slowly melts in my mouth.

A Final boarding call for my flight abruptly ends my moment of pleasure with the Mont d’or.

I wrap up the blue cheese baguette, painfully drop the box of Mont d’or in the bin then run back to security.

The security officers let me jump the queue. I go through the drill once again with my belongings on the conveyor belt where I meet once again with Mr and Ms Security Officer who are giggling at my determined efforts to save the cheese. Amused, they inspect my baguette and hacked slab of blue cheese as I explain that I did exactly as they had asked me, and how I had to make the agonizing decision to throw out the Mont d’Or.

“It’s better than nothing” says the security officers.
“At least your Mamie will have some good French bread to go with it!” Someone else adds.

I thank Mr Security Man on behalf of my Grandmother and run to the boarding gate where I just make my flight, short of breath, stinking of blue cheese and proudly satisfied with my success.

Once again, Grandma saves the day.

And so there you have it. 10 points to the French for this one I say. Who else but the French care enough about food and the family bond with food, to bother finding a solution in the pursuit of getting good cheese across the border?

My faith in the French is restored.

I arrive at my destination and present my friend with his much awaited blue cheese. It’s not pretty. It’s squashed inside a stale airport baguette. It’s been through a tough journey.

But damn did it taste good.

Thanks Nanna.

The end.

Got a similar story to share? What’s the craziest thing you’ve done for the love of food? If you enjoyed this story or have a good one to add, add your comments below.

Blue cheese in baguette

The 'non-liquid' Blue d'Auvergne arrives at it's destination

%d bloggers like this: