The year 2004 in retrospect was interesting and one of the best year I've had in France. For a start, my French was vastly improved with the rigorous program at the FLE at University of Poitiers. That means better understanding and awareness of everything around me...That summer too, I moved into a newly opened and renovated private residence at the quartier of the SNCF station (a TGV train station) and everything was a new experience for me. What's special about the whole experience was the fact that the residence housed mainly students from the ERASMUS program - meaning they're from all over European Union as well as a handful of other nations, like me, from Malaysia.
Well, every day unfolded with awaiting surprise: who's coming next? As I was the first to move in, I got to see the evolution of the place - first there was Sebastian, a German ahlete in a medical program to become a doctor. Then there's Pascal, an American of Nepalese descent from Vermont, US. There were Georgina, a Catalan studying for her Master in water purification with ozone form Barcelona, Elisa, a gentle italian, Richard le Blanc and Sebastian Duguay - philosophers from French Canada, Alesandro...the list went on and I really felt like living next to the United Nations HQ.
Naturally, the Residence was a fertile cultural exchange ground and one of the most interesting thing was the fact that everyone was trying everyone else's cooking on a daily basis. End of the Semester, I bid farewell and thanked all in my own way by organizing a dinner where the remaining colocs would come together for a meal...the kitchen has become the heart and soul of the residence in just a short semester.
Well, every day unfolded with awaiting surprise: who's coming next? As I was the first to move in, I got to see the evolution of the place - first there was Sebastian, a German ahlete in a medical program to become a doctor. Then there's Pascal, an American of Nepalese descent from Vermont, US. There were Georgina, a Catalan studying for her Master in water purification with ozone form Barcelona, Elisa, a gentle italian, Richard le Blanc and Sebastian Duguay - philosophers from French Canada, Alesandro...the list went on and I really felt like living next to the United Nations HQ.
Naturally, the Residence was a fertile cultural exchange ground and one of the most interesting thing was the fact that everyone was trying everyone else's cooking on a daily basis. End of the Semester, I bid farewell and thanked all in my own way by organizing a dinner where the remaining colocs would come together for a meal...the kitchen has become the heart and soul of the residence in just a short semester.
Pascal (right) and Richard, an Arcadian by heart and soul, and an incredible merry-maker with the guitar after a measure of alcohol too...
Georgina (in blue sweater) observing another coloc cooking...
Ale (short for Alesandro) with his friend Maurizio
Our starter: Foie gras served with toasted bread and Onion confit
The main course: a hearty Venison with wild mushroom served with pan fried potatoes and chestnut.
A simple salad of rocket and friseeRecipes:
Onion Confit.
This sweet and sour confit goes well with the dense and rich flavour of the foie gras and is actually quite easy to prepare:
3-4 large onions, chopped
50 g butter
1 cup sugar
1 cup white wine vinegar
In a casserole, melt the butter and sweat the onions. When they are softened, pour in the vinegar and sugar, mix well and cook until the mixture is greatly reduced and starts to caramelize. Alternately, small peeled white spring onions can be used to replace the big onions.
Pan fried potatoes
A friend from Sardinia (Sardegna) in Italy taught me this very simple and delicious way of cooking potatoes for the dinner table...
Unskinned potatoes, diced
Olive oil
chopped garlic ( 2 cloves)
salt
herbs: thyme, marjoram and crushed rosemary
Heat some olive oil in a non-stick frying pan. Pour in the potatoes, making sure they do not overlap too much so that they get an even frying. When they are brown on all sides, stir in chopped garlic, herbs and stir well. Salt to taste
Onion Confit.
This sweet and sour confit goes well with the dense and rich flavour of the foie gras and is actually quite easy to prepare:
3-4 large onions, chopped
50 g butter
1 cup sugar
1 cup white wine vinegar
In a casserole, melt the butter and sweat the onions. When they are softened, pour in the vinegar and sugar, mix well and cook until the mixture is greatly reduced and starts to caramelize. Alternately, small peeled white spring onions can be used to replace the big onions.
Pan fried potatoes
A friend from Sardinia (Sardegna) in Italy taught me this very simple and delicious way of cooking potatoes for the dinner table...
Unskinned potatoes, diced
Olive oil
chopped garlic ( 2 cloves)
salt
herbs: thyme, marjoram and crushed rosemary
Heat some olive oil in a non-stick frying pan. Pour in the potatoes, making sure they do not overlap too much so that they get an even frying. When they are brown on all sides, stir in chopped garlic, herbs and stir well. Salt to taste
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