More simple pleasures. (STRAWBERRIES AND WINE)

Because of extreme good luck, this spring I was in Paris. The weather was still in it’s ‘ghastly’ phase and days were partly cold and gray. That did not stop me from having a spectacular time. Each rough morning on rue de la Roquette was met with a different delightful breakfast that especially the French know how to throw down. A bag of warm croissants and pastries, super thin ham and to-die-for butter on baguette, soft, soft, soft-boiled eggs, pain perdue (a.k.a French toast) or this little number, strawberries macerated in red wine, that deserves honorable mention for its deliciousness, its ingenuity and most of all its simplicity.

If my foggy morning memory serves me correctly, it is the recipe of my friend’s dad who lives on the island of Corse (Corsica). Though I have never been there, as a lover of food, I know it is an incredible place. I have been present in Paris when contraband care packages of jurassic Corsican cheeses, pink garlic, honey, olive oil and endless night-sticks of saucisson were cracked open and devoured.

Another great export, the sweet/tart combo of strawberries and wine has a great balance and richness to it. The slight amount of pectin in the berries and the bit of sugar help to thicken the liquid and create a very complimentary sauce, not overtly wine-y at all. A perfect morning dish, gets everyone off on the right foot, as well as an excellent desert served with cream or over cake or all by itself.

STRAWBERRIES IN WINE

1 pint of strawberries, hulled and quartered lengthwise

2 tablespoons sugar

1/2 cup red wine

• Place sliced strawberries in a bowl and sprinkle with sugar. Toss to combine.
• Add wine and stir well.
• Let sit for 15-20 minutes. Stir again and adjust sugar for desired sweetness.

High lights. (FOOD ABROAD)

After embarking on a trip to Europe, recounting stories of all the good friends, good news and good times will take too damn long. Instead, here are a handful of delicious highlights (in pictures).

PARIS:

A villainous cheese plate:

The cheese that looks like a flower is some incredible stuff called tête de moine. It is cut horizontally with a special apparatus that shaves a thin layer  from the top of the cheese. As it is sliced in a circular direction, the cheese curls around itself. Then it melts in your mouth.

An adventurous charcuterie:

The light pinkish sausage at the top is French andouille… that lovely pattern is created by pig intestines and stomach. A little goes a long way.

BELGIUM:

Beeeeeeeeer!:

I guess I ate some stuff during the days in Belgian, but the beer! The beer is special. In this photo is a golden, delicious Tongerlo. Also among my favorites were the Westmalle beers and the rare and fantastic Wechelse Tripel. Locals say not to drink more than three. Decent advice, I guess.

AMSTERDAM:

Applecake:

Never again will I accept the expression ‘as American as apple pie’. We need to simply give up and let the Dutch have this one. Here is a photo of Dutch apple pie from a cute little eatery called Winkel that specializes in the stuff. This inexplicable pie will have me chasing the dragon until I get to try it again. (Noordermarkt 43)

Sorry France, sorry Belgium:

And here we have the little corner shop where I innocently bought some fries. I thought I would walk around and eat them but they were so so so good, I had to sit down on the nearest bench to believe what was going on in that little paper cone. When I looked up, everyone around me was eating them, all in devout silence. I got spicy mayo as my saus but i heard that peanut sauce is also a popular choice. Later still, I discovered the real people’s choice is a mix of mayo AND peanut sauce. Must immerse in local culture. Must. (Voetboogstraat 31)