But what kind of Poivron?

I’ve had a hard time finding much in the way of spicey food here in France. Aside from harissa at the kebob stands, it’s tough to find anything with much of a kick. I’ve bought peppers at the markets a couple of times now looking for that familiar burn, but to no avail. And since they call peppers by different names here, I couldn’t even figure out what I was buying.

Then I saw this today on my Epicurious. (Yes, I know 2 posts in 2 days about Epicurious, but what can you do).

I thought I was getting a jalapeno or serrano chile, but it turns out I was getting an anaheim chile.  Next time, I’ll know to add more and I’ll throw in the seeds too which are the part of the chile that packs the most punch.

Thought I’d share in case any of our loyal readers happen to be shopping for peppers in a foreign language.

Seasonal Food Finder

Just a quick post about a cool feature on Epicurious.com

Here in Toulon, it’s easy to figure out what is in season.  There’s a farmers market 6 days a week here.  Every time I walk through the market, there’s one item that seems to be at every stand.  Whatever it is will be cheap and beautiful.  By the next week, it might be hard to find anyone selling that vegetable at all. 

In American grocery stores, finding what’s in season can be a little trickier- since the produce section at Safeway sells basically the same items year round. If it’s not in season, they’ll truck it in from somewhere it is or find a green house or warehouse that still has it. America might be defined by the availability of tomatoes in December or Pumpkins in July.  Still, your best value and best quality can be had by knowing what is at it’s peak.

A lot of food websites will suggest general things like “Summer means Strawberries”, but the US is just too big for that kind of broad advice. Summer might mean strawberries in California, but it probably means something else entirely in Maine.

Enter my new favorite seasonal veggie finder. I love it.  Thought I’d share.

Pop Chef

The apartment Kyle and I are sharing here in Toulon does not have a microwave or even an oven. Though it’s been a bit of a challenge getting by on two burners, it’s also forced us to be creative with our cooking. Part of the fun has been learning to adapt old favorites. Lately, the subject of our experimentation has been the humble popcorn.

Quinoa- Not Just for Space Travel Anymore

Anne and I have been keeping Passover while living in the land of bread, so we’ve had to get a little creative in our kitchen. We tend to eat a lot of pasta which is definitely not kosher for Passover.  Yes, we have been eating rice (already a controversial Passover food), but a little variety is nice. Our search for a pinch hitting starch led us to try quinoa.

I have no idea whether it’s really Kosher for passover.  Wikipedia says it’s the seed from a leafy green. That sounds pretty unleven to me.  But botany and religion aside, quinoa was a big hit around here.

Me vs. The Grocery Store (part 1)

It’s been a while since I’ve posted, but examining the fast food wrappers in the back of my car has made me rethink my lifestyle. I’m living alone and eating on the run. And lately that means that i’m eating really badly. I think I’ve actually become afraid to shop for real food. It seems like everything I buy either expires before I can use it or becomes the only thing I eat for the next 9 meals. And then when I go to cook, there’s nothing in the fridge so it’s more frozen fish sticks or the burger place du jour.

The Big Mac cartons stop here! I’m going to the grocery store in a few minutes and I’m going to buy real food! This plan initially inspired panic, but after a night of reflection, I’ve come up with a plan.

Here’s my approach:

1. Omelet’s are your friends: I borrowed this one from the food network’s feature on tables for one, but I think it’s good advice. Everything is good in an omelet. I’ve recently found an omelet base I really like (the trick is to make them thin and over high heat almost like a crepe) so everything I buy must pass the “can it be in an omelet?” test.

2. Pay more to buy less- I’m paying more to get the small containers. I’m going for a bag of pre-washed lettuce instead of a whole head because there is no way I’ll ever eat a whole head of lettuce by myself- unless there’s a dare involved and a you tube video in the works. I suspect this will increase my bill today, but hopefully lead to less being thrown out tomorrow.

3. Shop gourmet- In general, I like old school, family style cooking- casseroles, pasta, soups etc. But a pot of home made soup would last 8.2 years at my current rate of left-over consumption. Today, I’m going to the store looking for the gourmet tapenades and sauces I usually pass up. I’m hoping that a little sun dried tomato, roasted red pepper, goat cheese, mango vinaigrette something-or-other will 1) keep well and 2) make a lot of otherwise boring food enticing. I’m hoping that whatever I find goes with grilled chicken one night, on a salad the next and on a sandwich on day three. I’m most suspicious of this part of the plan, but I’m hoping the grocery store (which in my neighborhood is huge!) can inspire me.

One more confession- I’ve become dependent on meal in a box style kits–usually with pasta or rice. I’m skipping those too tonight. When I say I’m going to cook, I don’t mean I’m going to stir a mysterious powder into a half cup of milk.

I’ll post an update on how this ends up in a few days. But in the mean time, does anyone else have other suggestions? Can I eat in and still avoid a life of ramen and peanut butter and jelly?

Z: Zaytoons

Whenever I want some babaghanouj or a juicy, spicy tuna kabob, I make haste for Zaytoons. My favorite middle eastern restaurant has convenient locations in both Clinton Hill and Carroll Gardens. Both have cozy, dimly lit dining rooms and affordable menus brimming with everything from the classic falafel sandwich ($4) to pitzas and spinach pie ($5). Often the special is a whole roasted chicken–if you are lucky enough to be there when this is the case, I highly recommend it. Zaytoon’s spices, sauces, and homemade pita bread are all excellent and elevate the restaurant above its competitors.

Zaytoons is BYOB, which will cut down on your dinner cost. If you’re in Clinton Hill, grab a bottle of wine from the liquor store just a few blocks down on Myrtle. And if you live in the neighborhood, Zaytoons is a great delivery option–check out their menu from home. You can also just stop by and pick up a sandwich to go if you’re en route to the park or a friend’s Top Chef marathon.

Zaytoons Clinton Hill is located at 472 Myrtle Avenue

Zaytoons Carroll Gardens is located at 283 Smith Street.

V: Vanderbilt Avenue

I’ve been a frequent rider of the 69 bus, which traverses Vanderbilt Avenue, for the past 2 years. The section between Grand Army Plaza and Atlantic Avenue in Prospect Heights is constantly evolving. There’s an interesting mixture of old and new–a faded ad for Brooklyn BBQ is painted on the side of a building right next to a tiny French cafe. It’s a beautiful, brownstone-y stretch of blocks, and one ripe for visiting. Next time you’re in the area, get off the bus and take a stroll.

U: Uncle Louie G

Uncle Louie G is a Brooklyn-based ice cream chain with rich, creamy flavors and a decidedly neighborhood feel. This isn’t the place to go for organic basil gelato, but when a scoop of bada-bing cherry vanilla or pistachio nutz is what you’re craving (see the complete list of flavors here), then Louie G will hook you up. The outlet nearest me, at 157 Prospect Park Southwest, is just a window in a wall with a couple of picnic tables and garbage dumpsters in a lot bordering the park. On hot summer nights middle age couples share sundaes and kids ride up to order on their bikes. At one point my goal was to sample every single flavor they sold, but this got to be too much of a challenge when I fell in love with banana head and couldn’t move on. Uncle Louie G’s also boasts 40 flavors of Italian ice.

The chain has been so successful (it’s been around for less than 10 years and has already expanded to Manhattan, New Jersey, and even Florida) that borough president Marty Markowitz proclaimed June 10th to be “Uncle Louie G Day” back in 2002. It’s a little too late to celebrate officially this year, but with 8 Brooklyn locations, you can grab a cone and make today your own Uncle Louie G Day.

Simple, Summer Food

The New York Times published a great article on simple summer food yesterday. They list 101 meal ideas that involve less than ten minutes of cooking time and just a handful of ingredients.

The article is definitely worth a look, but to make it work for our generation, you may need to make a few changes.

M: Malaysian Food

One evening I was walking around Sunset Park, looking for a restaurant, when I stumbled on Penang. The place was packed, so I figured it had to be good. I’d never had Malaysian food before, but the unusual combinations of flavors and dishes won me over from the first bite. Penang’s extensive, affordable menu includes everything from watermelon and rambutan drinks to stingray wrapped with lotus leaves. It’s an experience I highly recommend.

Though I spent some time in Indonesia, where the cuisine is somewhat similar, I was still pretty unfamiliar with many of the dishes on Penang’s menu. You’ll see influences from Chinese and Indian food (like roti, a crispy pancake found in India), but other entrees are uniquely Malaysian. When I was there, my neighbor’s sizzling platter of food looked amazing, and she was happy to tell me what the dish was called. Getting advice from a waiter is also a good idea. In fact, the menu forces you to–in place of descriptions, under some of the dishes it simply reads “Please ask your server for advice before you order!!!” The 3 exclamation points scared me a little too, but my stomach was not disappointed.