Wednesday, June 3, 2015
Recipe of the Month: Lotte à l'armoricaine
It’s a well-known fact that the French will leave the heads on anything. Chickens and their dangling heads hanging on hooks in the meat market, alongside little bunny rabbits with all their fur (and heads). Fish with their heads at the fishmonger’s, or right there on your plate in restaurants. Sometimes you even see a whole calf’s head at the butcher’s. They’d be capable of putting an entire cow on display if they had the room, but mercifully they don’t.
Monkfish is the only thing they never leave the head on.
And there’s a reason for that.
Have you ever seen a monkfish head? Well, I hadn’t either, so I looked it up. It’s positively prehistoric! (Caution: If you’re pregnant or accompânied by a small child do not look up the photo. You might have a miscarriage. Or be woken up for weeks with the child having nightmares. You have been warned.)
In spite of its hideous head, or maybe because the Good Lord felt so sorry he’d made them so ugly, the body of the monkfish is delicious. As dense as many meats and very flavorful. Kind of like a fish steak, and not very fish-y tasting, so if you don’t like fish in general, keep an open mind here; you might surprise yourself.
Monkfish is called lotte in French, and I’ve eaten a lotta lotte since I moved here. At first it seemed to be always written on the menu as lotte à l’armoricaine. Ar-mor being the Celtic name for the coastal area of Brittany, that sounded logical. Coast. Fishing. Monkfish. But then I started seeing it as lotte à l’américaine. By then I’d learned French food snobs felt that anything américaine usually involved ketchup. As there are indeed tomatoes in the recipe, it was logical, I guess. And maybe some French food snobs weren’t as intelligent as they thought they were and had no idea what armoricaine actually meant, so they thought it was a mistake for American.
Now I love America, but I’d prefer to think of this dish as Breton because that’s probably where I ate it for the first time... or maybe it was only in the Paris neighborhood around the Gare de Montparnasse, where all the Bretons arrive by train from Quimper, Brest, St. Malo or other Celtic ports.
So lotte à l’armoricaine it is, and shall remain. (Especially as the recipes I found for both seem extremely similar, if not identical.) Here’s the recipe.
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4
• 2 lbs (1 kg) of monkfish, cleaned by your fishmonger and cut into large pieces
• 1 medium can of peeled tomatoes
• 1 T tomato paste
• 4 shallots
• 1 clove garlic
• 12 small pearl onions
• 1 c (20 cl) dry white wine
• 1/4 c (5 cl) cognac
• 1½ T (20 g) butter
• 2 T of peanut oil
• a “dosette” of saffron (those little plastic containers)
• a bouquet garni (thyme, parsley, bay leaf)
• 1/3 c (70 g) of lobster bisque
• a pinch of Cayenne pepper or a dash of tabasco
• 1 t salt, pepper to taste
• 1 full T of crème fraîche
- Peel and dice the shallots. Peel and press the garlic clove. Peel the pearl onions. Open the can of tomatoes and cut them up. Dilute the tomato paste in the white wine.
- In a cast iron pot, heat the butter and oil and cook the monkfish over medium-high heat until it starts to turn golden. Add the cognac and light it (flamber). When the flames have gone out, remove the fish to a serving plate. Turn down the heat, put the shallots and all the other ingredients - except the crème fraîche - into the pot, salt and pepper to taste and let simmer for 20 minutes, uncovered.
- Place the monkfish into the sauce, add the saffron, cover and let simmer for 20 minutes. If the sauce is too liquid, add a little bit of cornstarch or arrowroot to thicken.
- Remove from the heat and at the last minute, blend in the crème fraîche.
Accompany with rice or steamed/baked potatoes.
Serve with a dry white wine, if possible the same as used in the recipe
Sunday, May 24, 2015
A Day Out - Château de Vincennes
Although I’ve lived in Paris half my life (which is a respectable number of years, said she, coyly), and I’ve seen pretty much every museum there is in the City of Light, there are some historic places I haven’t visited yet. Balzac’s home and the studio of painter Delacroix, for instance. The sewer system, by olfactory choice, although I have toured the catacombs. The Gobelins Tapestry and the Sèvre Porcelain Manufactories, even though I’ve seen many of the treasures they’ve produced over the centuries in museums and castles - and homes! - across France.
One place I’d never ventured out to is the Château de Vincennes. After all, it’s outside Paris, all the way at the end of the Métro line. Which is no excuse because Vincennes shares a border with the 12th arrondissement of Paris, and the steps up from the Métro deliver you directly to the drawbridge of the castle.
That wrong has now been righted. Twice. In May, on a delightfully warm blue-sky day, a visiting friend from Ann Arbor and I went out to see what there was to see. But as it wasn’t a Sunday, we could visit just the ground and first floors; the rest is only visitable on Sundays at 11 am, and you need a reservation. Now it’s November and I’ve made one, safe in the meteorological reassurance that Sunday would be as nice as Saturday. Which it definitely was not, thanks to thick fog. So now I’ve been up to the top and I’ve seen... pretty much nothing except the immediate castle complex below and the man-made “Mountain” poking up through misty trees at the Zoo nearby. No Notre-Dame. No Eiffel Tower. No Sacré-Coeur. It was definitely a case of Murphy’s Law: All things being equal, you lose.
The visit of this castle won’t mean much to those who don’t know French history and to whom King Saint Louis sitting under his oak tree, meting out justice to his people, rings no bells. Luckily for me, a lot has sunk in during my years here. Especially the part about King Charles V. (He and I once crossed paths on a daily basis, given that the building of the Université de Paris where I studied was Institut Charles V on rue Charles V in the Marais.) And Charles V is the person we have most to thank for this vestige of the Middle Ages.
Initially a hunting manor in a Forest of Vincennes five times larger than it now is - and it’s still very large - the castle became necessary when the last of the Capetian kings died and the French crown was up for grabs. One of the contenders was Edward III, king of England. But the French, refusing to be ruled by an English king, decreed that it was illegal to inherit a crown through the maternal side of your family (a Salic law that still holds today although there is no longer a monarch). That led to the Hundred Years War. And thus the need for castles that would protect the crowned head of France.
The dungeon at Vincennes is the tallest in Europe, say the documents. It was built in record time in the mid-14th century. But an invading enemy king and army are a powerful incentive, I guess. Although attacked and besieged, the dungeon has never been taken. The walls are 3 meters thick. That’s almost 10 feet. And those walls, along with the floors and ceilings, contain something that wasn't used again for centuries: iron reinforcement (clad in lead for good measure). But to be functional as a residence, doors were needed in those walls, making them less strong, so a central column was added, along with arches to distribute the weight of the floors above.
Vincennes is also the only remaining residence of a king of France, and it includes all the accouterments. A deep well on the ground floor supplied not only the kitchens on this level for food preparation and cleaning, but also water for the entire building in case of siege, which happened several times in the Middle Ages and up to Napoleon Bonaparte.
The next level up is the council room, with a large fireplace on the north wall and carvings on the consoles of the arches. As the king of France ruled “by the will of God”, those carvings have a Biblical theme that blends four of the Old Testament prophets - possibly Jeremiah, Ezekiel, Isaiah and Daniel - with the four Evangelists of the New Testament - Matthew, Mark, Luke and John.
Going up one more level
you enter the king’s bedroom. To keep the huge room toasty warm, at least by medieval standards, an equally huge fireplace graces the west wall. Normally this fireplace should be above the one in the council room, but it isn’t. And there’s an ingenious reason for that: the fireplace downstairs is directly under the king’s bed, which means the flue in the wall heated him at night. Although the decoration on the hood of this majestic fireplace is barely visible, on the central ribs of the ceiling arches the original paint is much clearer. There’s a reason for that too: what the colors were made of. The yellow is gold leaf, the blue is crushed lapis lazuli and the red, crushed rubies, no less. After all, France was the richest and most populous country in Europe at that time so regal interior decoration had to rise to the occasion. Spare the expense.
One more flight up are quarters intended for the dauphin, the crown prince, but never used by him. Above that, the guard’s room, with sand on the floor and wooden ceiling. Above that, the battlements - where the splendid view is supposed to be but isn’t. Above that? Only God.
As of the 16th century, the king went elsewhere and the dungeon took on a second life as a prison. In the small tower rooms, one at each corner, including those used previously as a chapel or a study, prisoners were kept. Famous prisoners, chronologically including future king Henri IV the Protestant - although it was said it was for his own protection - and later the Sun King’s light-fingered Finance Minister Nicolas Fouquet, and later still the infamous Marquis de Sade. Some, being nobles, had their cells decorated with paintings that are still visible. Others just settled for scratching their names into the walls, including one poor Sergeant Dupin in 1850, a political prisoner who visibly wanted all to know the details of his detention.
After a dizzying descent in the corkscrew stairway, fresh air is what’s needed. You can take a walk over to the Chapel, fashioned after the Sainte-Chapelle on the Ile de la Cité. Started by Charles V, it remained in a truncated version until completed almost two centuries later. Sometimes exhibits are held inside; in May it was a vast collection of posters from the World War I era, including some xenophobic ones that reflected France’s hatred of Germany.
This time the chapel is empty. But all of a sudden I hear the sound of horse hooves. I come out just in time to see armored knights and fair ladies passing by. Christmas just weeks off and on some week-ends the old castle is alive with jousting and falconry, jugglers, fire-eaters and other medieval things. Plus le Père Noël, aka Santa Claus.
A way to tie together eight centuries of history. In spite of the fog.
One place I’d never ventured out to is the Château de Vincennes. After all, it’s outside Paris, all the way at the end of the Métro line. Which is no excuse because Vincennes shares a border with the 12th arrondissement of Paris, and the steps up from the Métro deliver you directly to the drawbridge of the castle.
That wrong has now been righted. Twice. In May, on a delightfully warm blue-sky day, a visiting friend from Ann Arbor and I went out to see what there was to see. But as it wasn’t a Sunday, we could visit just the ground and first floors; the rest is only visitable on Sundays at 11 am, and you need a reservation. Now it’s November and I’ve made one, safe in the meteorological reassurance that Sunday would be as nice as Saturday. Which it definitely was not, thanks to thick fog. So now I’ve been up to the top and I’ve seen... pretty much nothing except the immediate castle complex below and the man-made “Mountain” poking up through misty trees at the Zoo nearby. No Notre-Dame. No Eiffel Tower. No Sacré-Coeur. It was definitely a case of Murphy’s Law: All things being equal, you lose.
Initially a hunting manor in a Forest of Vincennes five times larger than it now is - and it’s still very large - the castle became necessary when the last of the Capetian kings died and the French crown was up for grabs. One of the contenders was Edward III, king of England. But the French, refusing to be ruled by an English king, decreed that it was illegal to inherit a crown through the maternal side of your family (a Salic law that still holds today although there is no longer a monarch). That led to the Hundred Years War. And thus the need for castles that would protect the crowned head of France.
Vincennes is also the only remaining residence of a king of France, and it includes all the accouterments. A deep well on the ground floor supplied not only the kitchens on this level for food preparation and cleaning, but also water for the entire building in case of siege, which happened several times in the Middle Ages and up to Napoleon Bonaparte.
The next level up is the council room, with a large fireplace on the north wall and carvings on the consoles of the arches. As the king of France ruled “by the will of God”, those carvings have a Biblical theme that blends four of the Old Testament prophets - possibly Jeremiah, Ezekiel, Isaiah and Daniel - with the four Evangelists of the New Testament - Matthew, Mark, Luke and John.
Going up one more level
you enter the king’s bedroom. To keep the huge room toasty warm, at least by medieval standards, an equally huge fireplace graces the west wall. Normally this fireplace should be above the one in the council room, but it isn’t. And there’s an ingenious reason for that: the fireplace downstairs is directly under the king’s bed, which means the flue in the wall heated him at night. Although the decoration on the hood of this majestic fireplace is barely visible, on the central ribs of the ceiling arches the original paint is much clearer. There’s a reason for that too: what the colors were made of. The yellow is gold leaf, the blue is crushed lapis lazuli and the red, crushed rubies, no less. After all, France was the richest and most populous country in Europe at that time so regal interior decoration had to rise to the occasion. Spare the expense.
One more flight up are quarters intended for the dauphin, the crown prince, but never used by him. Above that, the guard’s room, with sand on the floor and wooden ceiling. Above that, the battlements - where the splendid view is supposed to be but isn’t. Above that? Only God.
As of the 16th century, the king went elsewhere and the dungeon took on a second life as a prison. In the small tower rooms, one at each corner, including those used previously as a chapel or a study, prisoners were kept. Famous prisoners, chronologically including future king Henri IV the Protestant - although it was said it was for his own protection - and later the Sun King’s light-fingered Finance Minister Nicolas Fouquet, and later still the infamous Marquis de Sade. Some, being nobles, had their cells decorated with paintings that are still visible. Others just settled for scratching their names into the walls, including one poor Sergeant Dupin in 1850, a political prisoner who visibly wanted all to know the details of his detention.
After a dizzying descent in the corkscrew stairway, fresh air is what’s needed. You can take a walk over to the Chapel, fashioned after the Sainte-Chapelle on the Ile de la Cité. Started by Charles V, it remained in a truncated version until completed almost two centuries later. Sometimes exhibits are held inside; in May it was a vast collection of posters from the World War I era, including some xenophobic ones that reflected France’s hatred of Germany.
This time the chapel is empty. But all of a sudden I hear the sound of horse hooves. I come out just in time to see armored knights and fair ladies passing by. Christmas just weeks off and on some week-ends the old castle is alive with jousting and falconry, jugglers, fire-eaters and other medieval things. Plus le Père Noël, aka Santa Claus.
A way to tie together eight centuries of history. In spite of the fog.
My thanks to Rémi Perrenoud, the wonderful guide who brought the castle to life with his vivid descriptions, and who lamented with me the total lack of visibility from the much-touted battlements. I promised him I'd go back when there was something to see... or rather the ability to see it.
Château de Vincennes
Avenue de Paris
94300 Vincennes
Tel: 01.48.08.31.20
Métro: Château de Vincennes
Open: May 21 - Sept 22: 10-6
& Sept 23 - May 20: 10-5
Closed Jan 1, May 1, Nov 1, Nov 11 & Dec 25
Tours Sunday 11 am, by reservation only
Entry: 8.50 & 5.50 €, Free under age 18
Wednesday, May 6, 2015
Recipe of the Month: Soupe au crabe et aux asperges
There were many things that surprised and amazed me when I moved to Paris. Many had to do with cooking and eating. Lunches were long, and they were the biggest meal of the day. That has changed because French lunch breaks are no longer two hours long. Except for business lunches.
The table was - and still is - set differently, with the spoon all alone at the top of the plate and the fork turned over on its tines.
Lettuce was never cut; you had to learn to fold it into bite-sized parcels using your knife and fork, which is a real challenge, on a par with learning to use chopsticks.
And asparagus was white.
Americans think of asparagus as a thin green vegetable. That’s because a) it’s a different variety and b) it’s grown above ground, allowing it to produce the chlorophyll that makes the green color. French asparagus was traditionally grown in rows of mounded earth, never seeing the sun until it was harvested. That makes it not only white, but much more tender. And the taste is less bitter.
Lately green asparagus has made great inroads, maybe because it's more labor-friendly, but that's only a hypothesis on my part. Maybe it's just a fad. Or maybe the green type can be harvested faster.
Both are delicious. I prefer my green asparagus in cooked dishes or else grilled over charcoal and then served warm with only a dribble of balsamic vinegar. But white asparagus can’t be beat as an appetizer. Or in a soup.
As May is a good month for fresh asparagus, here’s a recipe that’s easy and fast to make. Plus it leaves you with asparagus tips to use in another dish!
- Cut off the tips of the asparagus and set them aside for another dish. (You could grill them and serve them over a good steak with sautéed fresh mushrooms.)
- Cut off the tough end of the asparagus stems and peel off the hard outer layer of skin.
- Melt the butter, but don’t let it brown.
- Dice the shallots and sweat them until they’re translucent.
- Meanwhile, boil the asparagus stems for 3-4 minutes. Remove them from the water, but don’t throw the water out.
- Add the flour to the shallots, stir and lower the heat. Simmer for 1 min.
- Pour in 3 c of the water used to cook the asparagus.
- Add the milk and salt and bring to a boil, then let simmer for 15 min.
- Remove any cartilage from the crab.
- Mix the asparagus and the liquid in a blender, then strain.
- Stir in the crème fraîche and pour into individual bowls.
- Decorate with the crab and cilantro.
Crème fraîche isn’t always handy, and when it is, it can be pricy. According to Julia Child, French cream has a butterfat content of 30%, which makes it comparable to American whipping cream. “If it is allowed to thicken with a little buttermilk, it will taste quite a bit like French cream, can be boiled without curdling, and will keep for 10 days or more under refrigeration.” By “a little buttermilk”, Julia means 1 T of buttermilk for 1 c of whipping cream. You just heat it a bit, NOT to boiling by any means, pour it into a partially-covered jar and let stand for a few hours. Then stir and refrigerate.
The table was - and still is - set differently, with the spoon all alone at the top of the plate and the fork turned over on its tines.
Lettuce was never cut; you had to learn to fold it into bite-sized parcels using your knife and fork, which is a real challenge, on a par with learning to use chopsticks.
And asparagus was white.
Americans think of asparagus as a thin green vegetable. That’s because a) it’s a different variety and b) it’s grown above ground, allowing it to produce the chlorophyll that makes the green color. French asparagus was traditionally grown in rows of mounded earth, never seeing the sun until it was harvested. That makes it not only white, but much more tender. And the taste is less bitter.
Lately green asparagus has made great inroads, maybe because it's more labor-friendly, but that's only a hypothesis on my part. Maybe it's just a fad. Or maybe the green type can be harvested faster.
Both are delicious. I prefer my green asparagus in cooked dishes or else grilled over charcoal and then served warm with only a dribble of balsamic vinegar. But white asparagus can’t be beat as an appetizer. Or in a soup.
As May is a good month for fresh asparagus, here’s a recipe that’s easy and fast to make. Plus it leaves you with asparagus tips to use in another dish!
- 1/3 stick (50 g) butter
- 2 shallots, finely diced
- fresh (i.e. uncooked) stems from one bunch of white asparagus
- 4 T (40 g) flour
- 3 c (70 cl) water in which the asparagus was cooked
- 3 c (70 cl) milk
- 8 oz (220 g) canned crab
- ½c (10 cl) crème fraîche
- cilantro
- 1 t salt
- freshly-ground pepper
- Cut off the tips of the asparagus and set them aside for another dish. (You could grill them and serve them over a good steak with sautéed fresh mushrooms.)
- Cut off the tough end of the asparagus stems and peel off the hard outer layer of skin.
- Melt the butter, but don’t let it brown.
- Dice the shallots and sweat them until they’re translucent.
- Meanwhile, boil the asparagus stems for 3-4 minutes. Remove them from the water, but don’t throw the water out.
- Add the flour to the shallots, stir and lower the heat. Simmer for 1 min.
- Pour in 3 c of the water used to cook the asparagus.
- Add the milk and salt and bring to a boil, then let simmer for 15 min.
- Remove any cartilage from the crab.
- Mix the asparagus and the liquid in a blender, then strain.
- Stir in the crème fraîche and pour into individual bowls.
- Decorate with the crab and cilantro.
Crème fraîche isn’t always handy, and when it is, it can be pricy. According to Julia Child, French cream has a butterfat content of 30%, which makes it comparable to American whipping cream. “If it is allowed to thicken with a little buttermilk, it will taste quite a bit like French cream, can be boiled without curdling, and will keep for 10 days or more under refrigeration.” By “a little buttermilk”, Julia means 1 T of buttermilk for 1 c of whipping cream. You just heat it a bit, NOT to boiling by any means, pour it into a partially-covered jar and let stand for a few hours. Then stir and refrigerate.
Saturday, April 11, 2015
Out & About: Exhibits: Au Temps de Klimt
There is no excuse for being bored in Paris. None. Zero.
So it's off to an exhibition on Klimt and his fellow artists of Austria’s Secession Movement, which is to say their equivalent of Art Nouveau. It blossomed from around the turn of the century to the beginning of World War I, whose grim realities put an end to the gilt and carefree-ness of the Art Nouveau period.
The show displays 15 of Klimt’s major works, including Judith, Salome and especially his Beethoven friezes. These are artworks that won’t be seen outside Austria for the coming decade, so it was a perfect opportunity for me, especially as I live only five Métro stations away.
In addition to Klimt, there are works by most of the other artists you may have heard of - Mucha, Egon Schiele, Moll, Kokoschka... - and many you probably haven’t. 180 documents, photos and artworks in all.
The first room is dedicated to works on Paris, including Klimt’s “Philosophy”, which won the gold medal at the World Exhibition in Paris. Then a few steps down brings visitors face to face with Klimt’s three huge Beethoven friezes. In the background, an audio system plays The Ode To Joy because the friezes were meant to personify the composer’s 9th Symphony. The first frieze is women floating at the top of the room, their bodies elongated, their eyes closed. Are they sleeping? Are they wingless angels? And who is the golden knight they are flying toward. The middle frieze is the strangest to me. Beautiful women, except for an old tart with a paunching stomach and sagging breasts - perhaps the future for all those beautiful women? - and in the foreground a hairy babboon. Evidently these are the dark forces: the Gorgons with their snake hair-do, and next to them Typhoeus, the deadliest monster of Greek mythology. The last frieze is salvation through the Arts, and it’s mostly gold and gems. The audio-guide comes in handy here; otherwise you’ll miss all the meaning.
About halfway through the show are the other famous gilded works by Klimt: Judith and Salome. His two femmes fatales. Judith leaning her head back lasciviously, eyes almost closed, her neck made longer by a bejeweled golden necklace, her vest open to reveal one alabaster breast. Salome with her lover’s head almost absent-mindedly dangling by its hair from her clutching fingers. (In fact, Salome is a second Judith here, a case of mistaken identity.)
There are other portraits by Klimt at the end of the show. Especially one in a black frame that is entrancing: “Head of a young woman, full face”, her riveting eyes holding you spellbound. At least they did me. (I remember it as being in color, but could only find this image of it in black-and-white. Wonder which it really was.)
The show also features many lithographs by Kokoschka and drawings by Egon Schiele, as well as very early photographs by various artists. One theme is trees in landscapes, with works by Moser - including his exceedingly minimalist “Mountainsides” - and Rudolf Jettmar’s strange “Mountain Lake” that is hard to decipher and far more modern than most of the other works in the exhibition.
For those of you who like pottery, there are several groupings of ceramics by Powolny. For statuary, there’s Beethoven - to go with the friezes - plus a few other historic figures. Art Nouveau furniture is also on display here... and if you like it, I suggest you visit the Orsay Museum’s furniture section, often overlooked.
The only setback to this show - and indeed to the entire “museum” - would be if you’re claustrophobic. The Pinacothèque is a dark and crowded space. A non-museum created by a man in love with art, it stretches twistingly over the ground floor (and basement level, not used here) of an office building in the very center of Paris. Its layout is a bit strange, a succession of interconnecting niches, some of which require a switch-back, retracing your steps against the onslaught, much like a salmon trying to swim upstream.
So far this has been a very popular show, so come armed with patience, both in the line outside of the Pinacothèque and as you snake your way through the exhibition.
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| Egon Schiele |
Au Temps de Klimt:
La sécession à Vienne
Pinacothèque de Paris
8 rue Vignon; 9è
Métro: Madeleine
01.42.68.02.01
Feb 12 - June 21, 2015
Daily 10:30-6:30 / Wed & Fri open until 8:30 pm
14 & 11.50 €
http://www.pinacotheque.com/no_cache/en/home/exhibitions/current-exhibitions/in-the-time-of-klimt-the-vienna-secession.html
And another video to explain the Beethoven Friezes: https://www.khanacademy.org/humanities/becoming-modern/symbolism/v/gustav-klimt-beethoven-frieze-vienna-secession-1902
Friday, April 3, 2015
Recipe of the month: Navarin d'agneau printanier
Lamb. You either love it or you hate it.
But I’m ready to bet that if you hate it, you’ve probably only had it over-boiled and served up with mint sauce. So here’s a chance to try it à la française.
The French are very proud of their lamb. And rightly so. There’s little as delicious and succulent as a lamb who’s been fed on the prés salés, the salt meadows around Mont St. Michel that are under seawater when the tide is high, giving them a delicate, built-in and all-natural saltiness.
Some of the best I’ve ever eaten was a leg or shoulder of lamb with cloves of garlic tucked into little incisions and then oven-roasted until the skin was golden and crisp. And then there’s méchoui - a whole lamb on a spit over a fire pit that is slow-roasted all day, al fresco, a tradition repatriated from the ex-French colonies of North Africa and which I enjoyed recently on a trip to Cuba.
This year Easter falls conveniently in April. So let’s prepare one of France’s Easter favorites: lamb with new spring vegetables. If you’re Christian, this will work in perfectly with the concept of The Lamb of God. If you’re not, it’s just a spring dish of wonderful things that are at their prime in this season.
Ask the butcher to cut the lamb into 2-3 inch pieces. Some bones can be left to add to the taste.
- In a skillet, sauté the lamb pieces in ½ butter ½ olive oil until they are well-browned on all sides.
- Put the l
amb into a large stew pot or Dutch oven and sauté the onion in the same pan you used for the lamb.
- When the onion is translucent, add in the whole cloves of garlic, letting them cook for just a minute or two. (Garlic contains a lot of sugar and it burns very quickly.)
- Put the onion and garlic into the Dutch oven with the lamb.
- Add just enough of the wine to cook off the drippings from the bottom of pan. These will add lots of flavor to the stew. Pour the gravy over the lamb and vegetables in the Dutch oven.
- Add the rosemary and bay leaf, plus some sea salt and freshly ground pepper. Pour in the rest of the wine, cover and let simmer for 1 to 1 1/4 hour. If the liquid is getting low, add a bit more wine, as needed. (Remember: the alcohol will cook off, so this dish is fine for children.)
- When the meat is almost done, put the spring onions, carrots, turnips and potatoes into a separate pan and brown them for 10-15 minutes in ½ butter ½ olive oil.
- Blanch the peas in boiling salted water for 5 minutes. Drain them well. (If you do this ahead of time, be sure to leave them in the colander under cold running water for 2-3 minutes to stop the cooking and keep the peas bright green. Then you can set them aside until you’re ready for them.)
- Add the vegetables and the peas on top of the meat and let them steam for about 10 minutes.
- Arrange the meat on a platter and decorate with a few sprigs of curly parsley. Serve the vegetables in a large tureen or other deep serving dish.
- You can strain the gravy if you want, but personally I like those little crunchy bits. Pour it over the meat or the vegetables or both... or serve it separately.
Serves 6.
If you want to make this more of a provençal dish, just after you’ve sautéed the onion, add some fresh tomatoes, skinned, seeds squeezed out, and the tomato “meat” cut into 8.
If you can’t find spring vegetables, you can always use bigger ones cut into pieces. And frozen peas can be substituted, if necessary.
If you’re pressed for time, you can make the stew part ahead of time and just heat it up while you’re browning the vegetables.
The perfect wine with “the delicate flavor of young spring lamb”, according to Julia Child, would be a Bordeaux-Médoc. Pick a good year.
But I’m ready to bet that if you hate it, you’ve probably only had it over-boiled and served up with mint sauce. So here’s a chance to try it à la française.
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| Mont Saint Michel's prés salés |
Some of the best I’ve ever eaten was a leg or shoulder of lamb with cloves of garlic tucked into little incisions and then oven-roasted until the skin was golden and crisp. And then there’s méchoui - a whole lamb on a spit over a fire pit that is slow-roasted all day, al fresco, a tradition repatriated from the ex-French colonies of North Africa and which I enjoyed recently on a trip to Cuba.
This year Easter falls conveniently in April. So let’s prepare one of France’s Easter favorites: lamb with new spring vegetables. If you’re Christian, this will work in perfectly with the concept of The Lamb of God. If you’re not, it’s just a spring dish of wonderful things that are at their prime in this season.
- 3 lb shoulder or neck of lamb cut into large pieces, with bones
- 2 large onions
- 4 garlic cloves
- a large sprig or two of fresh rosemary (or 1 t dried rosemary)
- bay leaf
- salt & freshly ground pepper.
- ½ bottle of light red wine
- 6 young carrots, cut in half
- 6 small young turnips, cut in half
- 12 spring onions
- 8-12 tiny new potatoes, washed but not peeled
- 2 good handfuls (½ c) of fresh shelled peas
Ask the butcher to cut the lamb into 2-3 inch pieces. Some bones can be left to add to the taste.- In a skillet, sauté the lamb pieces in ½ butter ½ olive oil until they are well-browned on all sides.
- Put the l
amb into a large stew pot or Dutch oven and sauté the onion in the same pan you used for the lamb.
- When the onion is translucent, add in the whole cloves of garlic, letting them cook for just a minute or two. (Garlic contains a lot of sugar and it burns very quickly.)
- Put the onion and garlic into the Dutch oven with the lamb.
- Add just enough of the wine to cook off the drippings from the bottom of pan. These will add lots of flavor to the stew. Pour the gravy over the lamb and vegetables in the Dutch oven.
- Add the rosemary and bay leaf, plus some sea salt and freshly ground pepper. Pour in the rest of the wine, cover and let simmer for 1 to 1 1/4 hour. If the liquid is getting low, add a bit more wine, as needed. (Remember: the alcohol will cook off, so this dish is fine for children.)
- When the meat is almost done, put the spring onions, carrots, turnips and potatoes into a separate pan and brown them for 10-15 minutes in ½ butter ½ olive oil.
- Blanch the peas in boiling salted water for 5 minutes. Drain them well. (If you do this ahead of time, be sure to leave them in the colander under cold running water for 2-3 minutes to stop the cooking and keep the peas bright green. Then you can set them aside until you’re ready for them.)
- Add the vegetables and the peas on top of the meat and let them steam for about 10 minutes.
- Arrange the meat on a platter and decorate with a few sprigs of curly parsley. Serve the vegetables in a large tureen or other deep serving dish.
- You can strain the gravy if you want, but personally I like those little crunchy bits. Pour it over the meat or the vegetables or both... or serve it separately.
Serves 6.
If you want to make this more of a provençal dish, just after you’ve sautéed the onion, add some fresh tomatoes, skinned, seeds squeezed out, and the tomato “meat” cut into 8.
If you can’t find spring vegetables, you can always use bigger ones cut into pieces. And frozen peas can be substituted, if necessary.
If you’re pressed for time, you can make the stew part ahead of time and just heat it up while you’re browning the vegetables.
The perfect wine with “the delicate flavor of young spring lamb”, according to Julia Child, would be a Bordeaux-Médoc. Pick a good year.
Friday, March 6, 2015
Carte de séjour
It’s early December and I’m sitting in a quiet Parisian restaurant with my old friend Kate. She asks me something about my carte de séjour, France’s version of a Green Card.
And when I look at it, I discover that I’ve been living in France illegally for.. 18 months!
May 15, 2015 is when my passport expires, not my carte de séjour.
The next morning I call the Préfecture de Police, the authority who handles resident permits, and confess my sins. “Oh là là!” the woman says. “Oh là là!” is not something you want to hear from the Préfecture de Police.
She grants me “the first available appointment”, which is... three months later. And tells me to go to a particular office at a particular time to get an extension.
But when I do, and after waiting 2½ hours outside in the cold rain, I’m told “Your card expired too long ago. We can’t give you an extension. They shouldn’t have even sent you here. We can’t do anything for you.”
Three months later, after the cold I caught in the rain has cleared up, I sign in for my appointment at the Préfecture de Police. The lady at the front desk looks at my card and says “Oh là!”. I tell her that’s one “là” short of what I had been told over the phone.
Which is how I become known as Madame Oh-là-là from that point on.
In spite of my very precise 2:30 pm appointment (and I arrived early), Antoine sees me one hour later. He looks at the documents I was told in my formal letter to bring and says “Oh, you’re going to need a whole lot more documents than that!” (Which is what the lady at the front desk had told me already.)
Oh-là-là! I think.
And I ask why weren’t those documents indicated on the paper sent out (by the same person who told me to go to that totally unnecessary office where I caught my cold). Antoine says he doesn’t know. But to come back as soon as I can get them together.
Which is the next morning, at the opening of the carte de séjour office.
After waiting for an hour with the other victims, the Front Desk Lady calls for Madame Oh-là-là and says “Antoine. Counter 4". I know where that is. I was there only hours ago.
Antoine congratulates me for my speed, then starts going through my papers (originals + 1 xerox). And comes to a grinding halt when he sees that one of my bank accounts is sent to my U.S. address. “Oh, that’s not good.” he says. And I say “Oh-là-là!” He commends me for keeping my sense of humor... and calls in his supervisor.
Whose name is Béatrice. Béatrice asks me a lot of auxiliary questions, the answers to which are to her liking. She gives me a list of further documents to add so that the sin of having an address in the United States can be forgiven, and tells me to write a letter explaining all that I’ve just explained to her and Antoine.
I tell them that I’ll be back in the afternoon, and hand Antoine a copy of my photo book on Paris, for being nice about this all (which was not the case in previous years!). He says he can’t accept it. Bribery, I guess. He looks at his supervisor, who nods an “it’s OK”; it’s just a book, and I’m the author. (I guess that could be part of the file instead of a bribe.)
For the second time, I make a round-trip back up that steep hill to Montmartre. Instead of lunch, I write my mea culpa on plain paper instead of on the blackboard, find the other documents, plus some more that will show that I’ve been residing in Paris during those 18 (now 21) lost months. In my letter, I even quote Josephine Baker, who sang “J’ai deux amours: mon pays et Paris” (I have two loves: my country and Paris), and generally throw in a lot of sturm und drang to tug at whatever heartstrings the Ultimate Supervisor and Signer of Green Cards may have.
When I show up for the third time in 24 hours, Front Desk Lady greets Madame Oh-là-là with a smile. She passes on the papers to Antoine, who tells me it doesn’t look good. His supervisor Béatrice peeks her head around the corner and says that she’ll plead my case with her superior. They try to convince me to come back another day. I tell them I have a book to read and don’t mind waiting the one or two hours more they estimate it will take.
Which is pretty much what it does take. Postulant by postulant, people sit in the cubicles and then leave. After a while, it’s just me and a South American lady, both waiting for the same thing: the right to live in Paris as legal residents. Should I lose that status, I’ll have to close all my bank accounts and open non-resident accounts, with all the nit-picking that requires. I’ll have a one-year pass only. And most importantly, I’ll lose my health coverage, which I paid into for decades... to the tune of 11% of all I ever earned.
As the clock moves slowly, Senorita Supplicant is finally called into a cubicle and leaves. There's only me now.
The clock is poised at almost 5 pm. Closing time. Béatrice reappears. Madame Oh-là-là is told to go back to cubicle 4 again, which has almost become a home-away-from-home. Antoine tells me that I’ve been lucky. Béatrice has pled my case. Her supervisor didn’t want to renew my card. He was adamant. Said I was cheating and should be punished. Béatrice told him he’d been renewing cards even for the homeless and here I was with two French children, three French bank accounts, an apartment that I owned, and having paid into The System for 30+ years. Surely that was basis for residency. And I guess he blinked.
The last problem is that my fingerprints are to be taken digitally (a new touch since the last time ten years... I mean 11 ½ years ago.) And the machine doesn’t want to work. A second try. And a third. As all Antoine’s colleagues who haven’t already left look on - their coats, hats and gloves on because it’s 5 pm and the office is closed and they’re bureaucrats - Antoine tries another machine and... it works!
So now a) we can all go home, b) none of them has to see me again for 10 years, and c) I have a legal document that states that I am indeed in France legally. Champagne is in order.
The sky is blue. I go around the corner to Notre-Dame Cathedral because it feels like someone needs to be thanked, even though I’m not Catholic. And then I go across the bridge and lose myself in an exhibit of the photographs of the Magnum News Agency.
It’s been a long 24 hours.
P.S. May 27
In March I was told that my carte de séjour would be ready three months later, as of May 27th. Given all the problems then (see above), you can bet your booty that I was there on Wednesday, May 27, and no later.
First you pay the cashier, who in return gives you some stamps of varying denominations that you take with you to the office opposite. Well, actually, you take a number outside the office and you wait until you’re called in. The girl behind the counter asks to see my documents, examines the stamps (doing the math in her head), gets up and disappears into the file room. When she comes back, she announces... it’s not there.
She consults her computer for a minute or two, looks up and announces, “It’s been coded wrong. It’s at Bastille.”
“Can they send it here?” I ask.
“No, you’ll have to go there.”
“What time does it close?” (It’s 3 o’clock.)
“At 5.”
“O.K. I’ll go there now then.”
“You can’t. It’s closed today.”
“Will it be open tomorrow?”
“Yes.”
Given how ludicrous this whole thing has been from the very start, I thank her and decide to go back to the office where all the Sturm und Drang played out in March, just to say hello and share this latest chapter of The Saga with them. There are many, many victims seated there, waiting their turn. The lady behind the desk recognizes me; I am Madame Oh-là-là.
“So... you have your carte de séjour.” she assumes.
I tell her the story and she asks to see the paperwork. I tell her it’s all right. She insists. I hand her the paperwork.
She turns to her computer, clicking on this and that.
“Who did you see when you came here?”
I point to the last cubicle on the left. She gets up and disappears in the general direction of Antoine, Counter 4.
When she comes back she says, “Antoine apologizes and admits he’s the spiritual son of Darth Vader.” Translation? Antoine keyed it in wrong. He’s the mystery mis-coder. Of course it is understandable, seeing as he was still fingerprinting me at 5:02 while all his fellow cubicle-rats were standing by the door in their coats and gloves, waiting for him to finish with me so they could close up shop and go home.
So now, thanks to Darth Vader Jr., I’ll be going to the Bastille neighborhood on my quest for the Holy Carte de Séjour at the Annex on the street that used to lead to the women’s prison. I hope they won’t keep me.
Next day
Immediately after a visit to the melon-squasher for a mammogram, I arrive at the Annex, only to be told it’s closed. For lunch. An hour and a half long lunch. That wasn’t information I was given yesterday. No lunch break warning was issued.
When I ask how late they’re open that afternoon, the man taps on the window and growls, “It’s written there.”
This is not going well. But that seems to be the general drift of this quest so far.
So I decide to go on another quest: one for the long-lost French ancestor of a friend, a soldier who came with French troops to help the Americans win their independence in 1781. But that’s another story to be told in another day’s blog. Suffice to say, it filled more than the hour-and-a-half lunch hour.
When I get back to the Annex, there are about a half dozen people in line in front of me. The Brazilian woman who precedes me leaves angry and in tears, having fought - and lost - an administrative battle with the lady behind the desk. I go in, all smiles, hoping the clerk will not take it out on me.
And finally, in spite of a surprised “Oh!” that she utters when she looks at the card - false alarm - I walk out of the building, my carte de séjour in my hand, no mistakes on it, valid for ten years.
The Quest has ended. And it only took six months.
And when I look at it, I discover that I’ve been living in France illegally for.. 18 months!
May 15, 2015 is when my passport expires, not my carte de séjour.
The next morning I call the Préfecture de Police, the authority who handles resident permits, and confess my sins. “Oh là là!” the woman says. “Oh là là!” is not something you want to hear from the Préfecture de Police.
She grants me “the first available appointment”, which is... three months later. And tells me to go to a particular office at a particular time to get an extension.
But when I do, and after waiting 2½ hours outside in the cold rain, I’m told “Your card expired too long ago. We can’t give you an extension. They shouldn’t have even sent you here. We can’t do anything for you.”
Three months later, after the cold I caught in the rain has cleared up, I sign in for my appointment at the Préfecture de Police. The lady at the front desk looks at my card and says “Oh là!”. I tell her that’s one “là” short of what I had been told over the phone.
Which is how I become known as Madame Oh-là-là from that point on.
In spite of my very precise 2:30 pm appointment (and I arrived early), Antoine sees me one hour later. He looks at the documents I was told in my formal letter to bring and says “Oh, you’re going to need a whole lot more documents than that!” (Which is what the lady at the front desk had told me already.)
Oh-là-là! I think.
And I ask why weren’t those documents indicated on the paper sent out (by the same person who told me to go to that totally unnecessary office where I caught my cold). Antoine says he doesn’t know. But to come back as soon as I can get them together.
Which is the next morning, at the opening of the carte de séjour office.
After waiting for an hour with the other victims, the Front Desk Lady calls for Madame Oh-là-là and says “Antoine. Counter 4". I know where that is. I was there only hours ago.
Antoine congratulates me for my speed, then starts going through my papers (originals + 1 xerox). And comes to a grinding halt when he sees that one of my bank accounts is sent to my U.S. address. “Oh, that’s not good.” he says. And I say “Oh-là-là!” He commends me for keeping my sense of humor... and calls in his supervisor.
Whose name is Béatrice. Béatrice asks me a lot of auxiliary questions, the answers to which are to her liking. She gives me a list of further documents to add so that the sin of having an address in the United States can be forgiven, and tells me to write a letter explaining all that I’ve just explained to her and Antoine.
I tell them that I’ll be back in the afternoon, and hand Antoine a copy of my photo book on Paris, for being nice about this all (which was not the case in previous years!). He says he can’t accept it. Bribery, I guess. He looks at his supervisor, who nods an “it’s OK”; it’s just a book, and I’m the author. (I guess that could be part of the file instead of a bribe.)
For the second time, I make a round-trip back up that steep hill to Montmartre. Instead of lunch, I write my mea culpa on plain paper instead of on the blackboard, find the other documents, plus some more that will show that I’ve been residing in Paris during those 18 (now 21) lost months. In my letter, I even quote Josephine Baker, who sang “J’ai deux amours: mon pays et Paris” (I have two loves: my country and Paris), and generally throw in a lot of sturm und drang to tug at whatever heartstrings the Ultimate Supervisor and Signer of Green Cards may have.
When I show up for the third time in 24 hours, Front Desk Lady greets Madame Oh-là-là with a smile. She passes on the papers to Antoine, who tells me it doesn’t look good. His supervisor Béatrice peeks her head around the corner and says that she’ll plead my case with her superior. They try to convince me to come back another day. I tell them I have a book to read and don’t mind waiting the one or two hours more they estimate it will take.
Which is pretty much what it does take. Postulant by postulant, people sit in the cubicles and then leave. After a while, it’s just me and a South American lady, both waiting for the same thing: the right to live in Paris as legal residents. Should I lose that status, I’ll have to close all my bank accounts and open non-resident accounts, with all the nit-picking that requires. I’ll have a one-year pass only. And most importantly, I’ll lose my health coverage, which I paid into for decades... to the tune of 11% of all I ever earned.
As the clock moves slowly, Senorita Supplicant is finally called into a cubicle and leaves. There's only me now.
The clock is poised at almost 5 pm. Closing time. Béatrice reappears. Madame Oh-là-là is told to go back to cubicle 4 again, which has almost become a home-away-from-home. Antoine tells me that I’ve been lucky. Béatrice has pled my case. Her supervisor didn’t want to renew my card. He was adamant. Said I was cheating and should be punished. Béatrice told him he’d been renewing cards even for the homeless and here I was with two French children, three French bank accounts, an apartment that I owned, and having paid into The System for 30+ years. Surely that was basis for residency. And I guess he blinked.
The last problem is that my fingerprints are to be taken digitally (a new touch since the last time ten years... I mean 11 ½ years ago.) And the machine doesn’t want to work. A second try. And a third. As all Antoine’s colleagues who haven’t already left look on - their coats, hats and gloves on because it’s 5 pm and the office is closed and they’re bureaucrats - Antoine tries another machine and... it works!
So now a) we can all go home, b) none of them has to see me again for 10 years, and c) I have a legal document that states that I am indeed in France legally. Champagne is in order.
The sky is blue. I go around the corner to Notre-Dame Cathedral because it feels like someone needs to be thanked, even though I’m not Catholic. And then I go across the bridge and lose myself in an exhibit of the photographs of the Magnum News Agency.
It’s been a long 24 hours.
P.S. May 27
In March I was told that my carte de séjour would be ready three months later, as of May 27th. Given all the problems then (see above), you can bet your booty that I was there on Wednesday, May 27, and no later.
First you pay the cashier, who in return gives you some stamps of varying denominations that you take with you to the office opposite. Well, actually, you take a number outside the office and you wait until you’re called in. The girl behind the counter asks to see my documents, examines the stamps (doing the math in her head), gets up and disappears into the file room. When she comes back, she announces... it’s not there.
She consults her computer for a minute or two, looks up and announces, “It’s been coded wrong. It’s at Bastille.”
“Can they send it here?” I ask.
“No, you’ll have to go there.”
“What time does it close?” (It’s 3 o’clock.)
“At 5.”
“O.K. I’ll go there now then.”
“You can’t. It’s closed today.”
“Will it be open tomorrow?”
“Yes.”
Given how ludicrous this whole thing has been from the very start, I thank her and decide to go back to the office where all the Sturm und Drang played out in March, just to say hello and share this latest chapter of The Saga with them. There are many, many victims seated there, waiting their turn. The lady behind the desk recognizes me; I am Madame Oh-là-là.
“So... you have your carte de séjour.” she assumes.
I tell her the story and she asks to see the paperwork. I tell her it’s all right. She insists. I hand her the paperwork.
She turns to her computer, clicking on this and that.
“Who did you see when you came here?”
I point to the last cubicle on the left. She gets up and disappears in the general direction of Antoine, Counter 4.
When she comes back she says, “Antoine apologizes and admits he’s the spiritual son of Darth Vader.” Translation? Antoine keyed it in wrong. He’s the mystery mis-coder. Of course it is understandable, seeing as he was still fingerprinting me at 5:02 while all his fellow cubicle-rats were standing by the door in their coats and gloves, waiting for him to finish with me so they could close up shop and go home.
So now, thanks to Darth Vader Jr., I’ll be going to the Bastille neighborhood on my quest for the Holy Carte de Séjour at the Annex on the street that used to lead to the women’s prison. I hope they won’t keep me.
Next day
Immediately after a visit to the melon-squasher for a mammogram, I arrive at the Annex, only to be told it’s closed. For lunch. An hour and a half long lunch. That wasn’t information I was given yesterday. No lunch break warning was issued.
When I ask how late they’re open that afternoon, the man taps on the window and growls, “It’s written there.”
This is not going well. But that seems to be the general drift of this quest so far.
So I decide to go on another quest: one for the long-lost French ancestor of a friend, a soldier who came with French troops to help the Americans win their independence in 1781. But that’s another story to be told in another day’s blog. Suffice to say, it filled more than the hour-and-a-half lunch hour.
When I get back to the Annex, there are about a half dozen people in line in front of me. The Brazilian woman who precedes me leaves angry and in tears, having fought - and lost - an administrative battle with the lady behind the desk. I go in, all smiles, hoping the clerk will not take it out on me.
And finally, in spite of a surprised “Oh!” that she utters when she looks at the card - false alarm - I walk out of the building, my carte de séjour in my hand, no mistakes on it, valid for ten years.
The Quest has ended. And it only took six months.
Sunday, March 1, 2015
Recipe of the Month: Fondue savoyarde
March is a time of melting, as my webmaster reminded me. Melting snow mainly in the north of the United States, where I spend the non-France part of my life. And after this past finger-numbing Michigan February, I certainly hope he’s right! So it seemed logical that March would be the month of fondue.
The word fondue comes from the French fondre, which means to melt. And there will be a lot of melting before you can dig in. Or rather dip in.
In France, there is fondue bourguignonne (with meat) or fondue savoyarde (with cheese). Savoie was an independent region annexed by France in 1860, which is very recently. It’s in the Alps, near Switzerland - and thus the cheese, I guess.
The Swiss used fondue as a way to make it through the winter on little money, stale bread and hardened cheese. Now it’s become a pretext for a fun party, because anyone who loses his or her crust of bread in the cheese will have to a) buy the next bottle of wine, b) kiss his/her partner, c) perform a “trick” such as singing a song or telling a joke, and just generally getting teased a lot.
There are few ingredients, so the choice of the wine and the cheese is of vital importance. The wine must be a light and dry white, such as a Neuchâtel, Rhine, Riesling or Chablis. The cheese is traditionally Emmentaler and/or Gruyère. Fondue made with only Emmentaler is mildest, both together is a bit stronger, and well-aged Gruyère alone has the strongest flavor
- 1 lb of “Swiss” cheese
- 2 c white wine
- 1 T cornstarch
- 2 or 3 T kirsch, or other brandy/cognac
- a dash of nutmeg
- salt & pepper
- clove of garlic
- crusty bread
You can start getting ready in advance by cutting the cheese into very small pieces or shredding it. It will melt more smoothly than if you grate it.
Then cut up some small loaves of hard-crust “French”-style bread, leaving two sides of crust because if you lose your bread... well, see above. The drier the bread, the better, so if you have a lot of bread left over from a party, this is an excellent opportunity to use it up. Remember, the Swiss dunked their bread because they weren’t wasteful; how do you think the country got so rich?
Kirsch (cherry brandy) is the traditional Swiss choice of brandy for a fondue. You can use cognac, light white rum or even hard cider. Or maybe a Poire William pear brandy from Alsace?
- Begin by heating the white wine over direct low heat until air bubbles start to rise to the surface. NEVER BOIL THE WINE!
- Right away add the cheese, a handful at a time and stir with a wooden spoon. And stir. And stir. Until the cheese is melted. Then add another handful. And stir.
- When all the cheese is melted, add the cornstarch diluted in the brandy. Add salt and pepper to taste, and a dash of nutmeg (freshly grated, if possible).
- Cut a large clove of garlic in half and thoroughly rub the inside of a round earthenware pot for an added layer of flavor. For cheese fondue, you use an earthenware pot, called caquelon (pronounced “kah - keh - lo”); the metal ones are for the hot oil of meat fondue.
- Pour the cheese fondue into the caquelon and light it up. Use a sterno or other type of fuel heat; candles won’t keep the cheese warm enough.
- Unlike fondue bourguignonne, where you just put in your fork and leave it until the meat is done to your liking, with cheese fondue you have to go one at a time, so arm yourself with patience. More time for conversation. Besides, if several people have a go at the same time, someone could knock someone else’s bread off, and that’s sabotage (again, see above). So one at a time, please, and dunking in a figure 8 motion so that you get the most cheese possible AND stir the cheese at the same time. (Remember, the Swiss are famous for precision: watches and such.)
- At the end you’ll have a rich brown crust on the bottom of the caquelon. This is considered “the best part” and it can either be divided up or awarded to the one who didn’t lose their bread.
Should the cheese get too thick, stir in a little wine. If it separates or gets lumpy, put it back on the burner, stir in ½ t of cornstarch blended in a bit of warm wine and stir it with a wire whisk.
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