Tag Archives: food

PIEROGI!

So I’ve been traveling for the last two weeks. It’s been tiring, but epic.

I’m in Warsaw (Warszawa), Poland right now.

I just needed to share the emotion I felt today.

I finally ate pierogi(es) in Poland. It was a greatly fulfilling meal.

I sort of felt like I came full circle, with my Polish ancestry and our family’s tradition of pierogi and holupki every year for Christmas Eve (even if holupki isn’t actually for me), the countless times I’ve eaten Mrs. T’s Pierogies, the one time we’ve made home made pierogi, and even the fresh pierogi I ate at Ithaca’s Apple Fest two years ago. I was waiting for it, and I must say… It was amazing.

That is all for now.

What is “Appropriate?”

For some of my classes, usually with the “terminales” (like seniors in the US), the teachers want me to train the students for the baccalauréat (le bac) exam that they have to take at the end of high school. It’s an all-encompassing exam and is required if you wish to pursue further studies. There are several different versions, each with different requirements. Which exam you take depends on which “classe” you are in (re: STI, STG, L, S, ES, and so on).

Well most of the terminal students I have must do an oral exam in English as part of their bac. For the oral, each student will be presented with an unknown document like a political cartoon, advertisement, magazine cover, etc. After receiving the document, they are allotted a short amount of time, about 10 minutes, to prepare their dialogue.

During the presentations, the students must identify and describe the document, analyze it, state their interpretations and their opinions on the subject. The theme can be anything from racism and the digital divide to the importance of the media.

In the past, it was the subject matter that challenged me the most in my search of classroom content. I did not understand what was appropriate for high school students, because it seems to be very varied and also quite different from my American view of high school themes. For example, I don’t ever remember discussing racism and poverty in high school, at least not to the degree that these documents present the topics.

Well, in fact I’m starting to understand that almost anything could be appropriate. So, the other day I was searching for material and had an idea: animals. Ok, so I decided to search for animal related advertisements.

I came across some cute campaigns and also some shocking ones, namely from PETA. They have a campaign out against the fur industry which uses nude photography and slogans like, “I’d rather go naked than wear fur.” Or another where the models hold up dead, furless, bloody animals and have a phrase like, “Here is the rest of your fur coat.”

Upon going to the PETA website, though I found something that struck me more: a video illustrating the foie gras industry, narrated by the actress Kate Winslet. It’s quite disturbing and only adds to my already dislike of the “food.” (which you can read about in a previous entry: “How do you say ‘foie gras’ in English?“)

YouTube Preview Image

That video, which I had originally watched on PETAs web site, I found on YoutTube for you all. Only watch if you really want to know.

No I did not use the video in class, even if I might have wanted to. I ended up sticking to some ads about adopting pets rather than buying them and an anti-animal-testing ad about mascara.

Irony in Alsace

During my trip to Alsace (region of France in the north bordering Germany), I experienced an amusing ironic moment.

I found myself having dinner at an Alsacien family’s house with a family from the Midi (southern region). We had soupe de potiron (pumpkin/winter squash soup). We were all eating when the mother of the southern family remarks that the soup has a unique flavor and asks what is in it. The mother of the Alsacien mother responded with an awkward giggle, “Saveur du sud” (flavor of the south).

“How do you say ‘foie gras’ in English?”

{EDIT 11 MAY 2011: Click for a pronunciation guide of the word “foie gras.”}

So coming back from 2 weeks of vacation and tomorrow will be my first day back to school. Not much looking forward to la vie quotidienne.

I enjoyed my vacation immensely, in spite of the quantity of foie gras (pronounced fwaw grah in American English) that was presented to me, starting well before Christmas.

Foie gras covered with sesame seeds, bread, and an onion/peach mixture on the sideYou see, in France foie gras is a delicacy traditionally served on and around Christmas. When I asked my students what they do for Christmas, everyone said something about eating foie gras. This led them to ask how to say it in English. My response – we just say foie gras, as it only exists in French restaurants. Besides, if we were to translate it, most Americans, myself included, would not find it the least bit appetizing. So, if you don’t knFoie gras soupow what it is, I’ll leave you to your imagination, Google, or Wikipedia if you really want to know. In fact, normally it is a type of paté (purée spread) that is put on bread. It is served as a table appetizer.

During the past few weeks I’ve eaten foie gras at least a handful of times and it has gotten slightly better with each trial. Still not something I would buy, but I survive it. The only time I could not bear it was foie gras soup. It was too much to handle – pure foie gras with nothing else. The taste of regular foie gras is not that bad; I actually think my main problem is knowing what it is.

Christmas cookies (re: Continued battle with convection oven part 2)

So, I decided instead of buying gifts for everyone in the French family that I was with for Christmas, that I would continue the cultural exchange and make something that is always a part of Christmas for me: Christmas Sugar Cookies.

The recipe, which I got from my mom, is simple enough:

  • 1 cup (225g) sugar
  • 1 cup (225g) butter or margarine, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • 3 cups (330g) flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. In large bowl, combine sugar, butter/margarine, milk, vanilla and egg. Blend well. Stir in baking powder, salt and flour. Mix well. Cover with plastic wrap and refridgerate 1 hour for easier handling. (I found it works better if you refrigerate overnight, as well as between batches.)
  2. On lightly floured surface, roll out 1/3 of dough to 1/8 inch thickness. (Keep remaining dough refridgerated.) (I had issues with rolling, so I gave up and flattened with my flour-covered hands, and it was much more efficient.) Cut dough with cookie cutters dipped sugar*. Place on ungreased cookie sheets (Can be useful if there is a little flour on the sheet. Also, if you have a convection oven, you can use a metal pie tin, like me, since it is too small to fit a cookie sheet.) 1 inch apart. You can top with sprinkles or candies.
  3. Bake at 400 degrees for 5 to 9 minutes or until edges are light brown. (175ºC in my convection oven for 9-10 minutes depending on thickness of dough.) Immediately remove from cookie sheets.
    TIP: For ease in cutting, dip cookie cutters in sugar before each cut. (That is a helpful hint for the second round of cutting, as the sugar won’t stick to the cookie cutters if there is not already dough… at least in my experience.)

And now, what better way to tell this store than pictures?! (Click on the picture to expand and see captions. Once expanded you can use your left and right arrow keys to scroll through images.)

The Continued Battle with the Convection Oven

Because I’m an American in France and there are certain American delicacies I just cannot live without, I have been putting my microwave convection oven to the test.

The latest trial: Brownies. Now, it is possible to have brownies in France, but whenever I find them in a boulangerie they have nuts – and if you know me, you know I’m no fan of nuts. You can also find premade boxed brownies in the supermarket.

So, I originally found this recipe online, and since it claimed to be the “ultimate brownie” recipe, I had decided to give it a whirl. Since the first time I used it a few years ago, I’ve never had anything but compliments. Of course I won’t give away my secret touches, but the basic recipe is great too.

The web-site describes it  as a “tall like a cakey-brownie, [that] is dense like a fudgy-brownie.”

So here we go:

  • 8- 1 ounce squares of unsweetened chocolate (225g)
  • 1 cup butter (225g)
  • 5 eggs
  • 3 cups sugar (675g)
  • 1 tablespoon vanilla
  • 1-1/2 cups flour (170g)
  • 1 teaspoon salt
  • 2-1/2 cups (here you can add whatever you want – nuts, chocolate chips, m&ms, whatever).

So now we’ve got the ingredients listed. Here are your instructions:

  • Preheat the oven to 375ºF or 190ºC (or I used 175ºC on my convection oven, yet it was just a guess)
  • Grease your baking dish/pan (original calls for 9” x 13” but you can use whatever you want, just adjust your cooking time)
  • Melt chocolate and butter in a saucepan over low heat; set aside.
  • Beat eggs, sugar and vanilla at high speed for 10 minutes.
  • Blend in chocolate mixture, flour and salt until just mixed.
  • Stir in the nuts.
  • Pour into prepared pan.

Then you bake. Original recipe calls for 35-40 minutes, but that really depends on your oven and the pan size.

I made a half batch (which contrary to popular belief is possible, in spite of needing 2.5 eggs. It is quite possible to use half an egg.) in a smaller glass dish, and it turned out fine, though admittedly I should have cooked it longer. It’s always a battle with this convection oven.

Thanksgiving Potluck

While in France there are a LOT of holidays, one of my favorites, Thanksgiving, does not exist here. So, you may be wondering what I did.

Well, not only did I teach about it to my students for about two to three weeks, but I also did celebrate it.

As it turns out, there are quite a few other Americans here in Saint Etienne, so we all got together and threw a potluck! Yes there was turkey, a fresh kill, from what I heard. Yes there was cranberry sauce – something pretty hard to come by here.

All in all there was a LOT of food. Apparently there was  a rule that if you didn’t bring a dish, you could only eat a coaster size plate’s worth. Luckily for me, I made an applesauce cake (in a convection oven, by the way) with cream cheese (difficult to find also) frosting that I made myself.

It did turn out alright, though I’m not certain it was cooked all the way in the very center.

In any case, it was a cool atmosphere and I was happy to have been with others for the holiday.

Benvinguts a Barcelona

Barcelona was the first city on this trip where I was truly alone. Other people worry so much about me traveling alone, but I usually figure I’ll meet people in the hostel or somewhere.

Well, I was right. The first thing I did in Barcelona was meet someone who went to RIT for Fine Art Photography and who had lived in Ithaca for a while. Now, this all sounds kind of too good to be true, but I believed her because a. she said some of the stuff first and b. she had the catalog for the Madrid photo festival, from which she had just come, right in her hand.

Well, that was a pretty funny experience, but we didn’t end up really hanging out much.

We did, however, go on a search for food that first night, and not find anything open by our hostel. I went back out and found a smoky sports bar and got a sandwich and watch part of the world cup.

When I got back, I met some other people,  though I can’t really remember where they were from (not the U.S.), but they were studying abroad in Northern Europe. I met them in the kitchen when I went to fill up my water – they were making Pasta Carbonara and offered me some. We ended up finding out that we’d all be in Sevilla at the same time. I never saw them again after Barcelona though.

So, I guess I didn’t really make any long-lasting friendships that first night, but it was not a problem being alone.