'The new moon cradled in the arms of the old'. That's what I say when that very New contemporary France nestles in the very old ways of la France Profonde.
"Great minds think alike... "- that's what I say when someone scoops me on a good recipe or a new "in" place to visit.
"If you can't beat 'em...join 'em"- if everyone else is talking about socca (not soccer!), or caramels and you have something new to add, then why not?
"What goes around...comes around"- usually said in a disparaging tone of voice when someone has made a false move and will regret the ensuing repercussions.
Not this time! I am jumping on the bandwagon, getting on board and hoping that I can add fuel to the fire of a New old trend. Two words my friends. Fried. Food.
Maybe it started with that Dim Sum Sunday. I must confess, the steamed buns, and dumplings a la vapeur were still around for leftovers yesterday; the fried nems, beignets de choufleur and crispy samosas disappeared too fast! So when friend food writer Ed Schneider sent me a link to an article by Mark Bittman about Fried Pizza, the fried food juices started flowing. And I thought of you.
At the end of October I made a road trip up a little river (Lot) and into the Aveyron for a 3-star pilgrimage to meet and eat the Michel Bras legacy. Staying the extra day to interview the Messieurs Bras (clearly, son Sebastian is the Dauphin here-- hurray for the French sense of continuity!) was a bonus and as luck would have it was Saturday- Laguiole's market day. I love markets.
le parking next to the big Aubrac bull sculpture, an homage to the local breed of all things tasty- cheese, aligot, beurre. "Just look for the bull." And each person added, "mais ce n'est pas comme avant..." meaning that nothing is as it used to be.
farcoux- swiss chard and parsley fritters.
For those of you whining about the dwindling dollar power...there are plenty of good things in France for just ONE EURO including these delicious homemade farcoux. Crispy on the outside, soft in the inside, hot, green and oniony, these fat beignets du blettes were just the thing needed to stave off hunger pangs before meeting the ever-so-charming and generous Michel and Sebastian Bras. (more on that... later.)
I found a recipe en francais on the very complete www.marmiton.org site; and tomorrow I'll pop into my own local market and get some chard and parsley to translate the recipe... anon. Now, if I could just duplicate the taste of the hot green fritter in my galley. Anyone else for fried food? 'I'd do offer' a better way to eat your vegetables!