I have successfully lived in another country for 12 days!!! It feels so good to NOT have to wake up for work. Or drive to work. Or drive to and from work during rush hour. Or just work! Sighhhh… Don’t be jealous. This is short-lived and I will eventually have to go back to the aforementioned monotony.
As a result of my self-imposed unemployment, I have been reading a lot! The very first book I read was en route to St. Maarten, Lunch in Paris: a Love Story with Recipes by Elizabeth Bard. I was browsing the food section at Books-A-Million and saw a single copy of this. Picked it up and started reading. I usually find nonfiction boring and never finish but I could not put this book down! I even bought it on iTunes, which we all know is a rip-off, but I couldn’t wait to read it (I really couldn’t wait to order it on half.com as I would be leaving the country in 2 days)!
Lunch in Paris is perfectly written for the American idealist and all romantics. And also, foodies. I shall spare you a review – it would not do the book any justice.
Speaking of food, I tried one of her recipes! I did not follow the recipe exactly; I used the veggies I already had. I finally made it back to the grocery store (there is a shuttle that takes me back and forth from the shopping center—awesome!) to buy some lardons so I could try Pasta à la Gwendal.
In addition to lardons, I bought some Terrine de Campagne. I had no idea what this was. I looked at the ingredients, saw the first one was gras, which is french for fat. I literally thought, “meh, whatever” and threw it in my cart.
Sorry for this disaster of a recipe, I don’t measure stuff.
Pasta à la Gwendal
(adapted from here)
3 tbsp olive oil
100 g lardons
half a medium onion, sliced thin
2 large garlic cloves, minced
2 cups Brussels sprouts, cleaned and cut in half
¼ cup carrots, sliced thin
handful of pasta, any noodle will do, I used spaghetti
½ cup pasta liquid
salt and pepper
Cook pasta according to directions in chicken bouillon water! Reserve about ½ cup of this liquid to put in your pasta if it is dry. The chicken bouillon helps a lot!
In a medium pan add olive oil, lardons and onions. Sauté until the fat from the lardon has rendered and the onions are translucent.
Add garlic and Brussels sprouts. Sauté for 5-10 minutes, depending on how high your heat is. The Brussels sprouts should have some good coloring but do not burn the garlic and onion.
Add carrots. I don’t like cooked carrots, so I added them last.
Add pasta. Mine was dry, so I used ¼ cup of my reserved liquid. Be sure to scrape the bottom of the pan for extra flavor!
Taste and season accordingly!