Regional food

One of the many interesting things about France and most of Europe for that matter is that back in the day, people didn’t travel a whole heap. However mundane and sleepy this statement may be to start out a blog entry, stay with me, the crescendo is coming.

So since Frenchies didn’t go many places, and had to make a living with what they had, they started taking those things that grew well in their area and making France the culinary mecca it is. For instance, in the north of France, cows liked the open areas and helped to make some of the best Brie and Camembert in the world, if not the only. Apples also grew surprisingly well in the climate and tended to like the rain and wind and soil, much like in Washington. They take these apples and make the best lightly fermented cider you have tasted, and for those, like me, who like it a little stronger, there is Calvados. Beautiful amber color, sweeter than most like it, but strong and delicious. And with the French when two things are good, sugar and cream, meat and cheese, butter and chocolate, why not mix them? You got it, mix whatever parts cider and Calvados in a tall glass and you have a Pommeau [ pronounced pom-o, French for apple is pomme]. Usually served before dinner, or as a sedative if drank alone.

Near Chamonix up in the mountains it is cold and a little tough in the winter, but les dames, (the ladies) the cows, as they are called, like the sweet alpine grass and the cool mountain streams so this is where we get fondu (bread dipped in melted cheese) and a delicious dish known as raclette. Raclette is cheese melted in a small open oven in the middle of the table, and then scraped onto a plate full of potatoes, thinly sliced meat, onions and pickles. Well really you could have half a sock on your plate if you wanted, and once you put that melted cheese over it, you’d probably like it just as well. Although neither one of these plates are particularly light, they are good when it is negative 10 outside and there isn’t much to do but try and stay warm.

In the West there are delicious wines in Burgundy area, Seafood galore in the south, sauerkraut and sausage in Strasbourg near Germany, and as for me…well I got to try the specialty of the my region last night at a local restaurant.
Here in the region of Tarn the specialty is fois gras, which is goose liver, as well as a main dish called Cassoulet.

The next entry will be about my experience tasting these treats, but while we are on the subject of regional food.

My father is a gardner, by hobby, not profession, but he darn well should be. I have never in my life tasted a better tomato than the ones from dad’s garden. Not even a heirloom tomato sold in Bellingham for $6 a pound at the farmer’s market compares to the taste and texture my dad produced in his tomatoes this year. Organic has nothing on these fruits. Blood meal is about the harshest thing he puts down for them, that and a truckload of carefully chosen ripe manure from the local stalls.

So the challenge to myself is to get out to the public library here and learn all I can about growing stuff. Who knows, when my folks retire, and if this takes off, maybe dad will be the community farmer. Or maybe I will learn enough to take care of my household and maybe create a local delicacy of my own?