If you have been reading my blogs, then you know that I live far away from my home and my family. You would also know that I am actually a lawyer, but I came to France to pursue another passion, which is, cooking.
People might find it odd that at such an age, I still had the bold desire to pursue something off-track my career path. I too, found it frightening at first.
What if things do not work out for me? Will I ever have anything to go back to when I decide to come back? Will my work be intact? Will my credibility as a lawyer be affected?
These questions haunted me for months as I pondered on whether I should push through with my desire to leave for France and try out a new passion.
I have no intentions of being a professional pasta chef. I just really want to learn it for myself, for my self-worth and to make a childhood dream come true, even in its simplest form.
Also, even when I am here in France, I am in constant communication with my friends, family and clients back in America.
I show them pictures of the latest recipes I have cooked, and I constantly call them via online free call services. Now that I have no stable income because I am on a travelling spree, I tend to look out for expenses and overseas telephone calls are very expensive. Hence, I prefer, like most people these days, to use the internet for communication.
Thanks to this thing called the Internet protocol telephone system, communication lines are made better, much stable, and my favorite asset thus far, made more affordable (free, in fact).
I also keep in touch with my (former) clients. They say they await my return and they will hire me as their lawyer, again. Right now, all I do is give them occasional advises on their legal problems. I am more confident that I left them in good faith and good hands in the form of my partners in the law firm I worked with. We only keep in touch for old times sake, because some of my clients have become my good friends. Also, we don’t always talk about legal business when we talk over the Internet. Sometimes, we just want to have a good talk about how things in America are, and how I am, here in France.
Because of the amazing powers of the Internet and of Technology, being far from home and the people I care for, has become less of a trouble and less of a heartache.Read More
In order for me to set an example of why I decided to go to France for food, I will share a recipe today that even Americans are very fond to eat. If you are an American reading my blog, then you will clearly see the difference. If you are French, then you might start craving for this wonderful creation your people made. If you are of any other nationality, Try it!
I am going to share the French recipe for an omelet. I know some of you might be thinking, “just an omelet? that’s just eggs in a frying pan and some green garnish”. Yes, if you cook it the American way. But here in France, they cook it this way:
Ingredients(good for 1 person)
- 2 eggs
- 2 tsp. olive oil
- 1 tsp. water
- 2 ounces fresh goat cheese
- 3 tbsp. finely sliced mint leaves
- salt and freshly ground black pepper
- Mix egg and water in a bowl and whisk until it becomes frothy
- Crumble the goat cheese and add to the egg froth mixture. whisk again.
- Use a non-stick pan and heat the Olive oil.
- Briefly saute mint leaves in oil (30secs.)
- whisks eggs before pouring into pan. swirl pan to distribute mint.
- proceed into how you normally handle an egg omelet. Working your way around the pan.
- As the omelet starts to be firm, turn off heat and let the residual heat cook it for one more minute or until omelet is brown.
- add salt and pepper to taste. Go easy on the salt since Goat cheese already has high sodium content.
- you are done. Serve the omelet on a plate, folding it over itself.
By now you can see that it is different because its not just a simple egg and salt in your frying pan kind of omelet. The dedication that French food makers have for even the simplest dish is one of the many reasons why I chose to come here and learn here.
The omelet offers a new kind of flavor. It is a famous omelet that is known to come from Corsica.
If you are going to try the recipe at home, quick reminders: non-stick pans are quite important in the equation of this particular recipe. Goat cheese is part of the ingredient and this food item could easily stick to your pan if you do not use the non-stick version. If there is no available fresh goat cheese, you can use ricotta since it could also be crumbled. If you have aged goat cheese, you can grate it in as well, together with the ricotta.
Another reminder, just double the ingredients if you plan to serve this as a breakfast in bed surprise for you and your loved one. It is quick yet it offers an exquisite taste and aroma. You can pair this with salad or bread.
I shall start this blog off by going in depth as to why I chose to take a pause from practicing law and instead take on a different path as a carefree traveler and cooking enthusiast.
Don’t get me wrong. I have always dreamed of becoming a lawyer. And I am not leaving that life behind me. I am just taking a small detour to have a change of pace in life. And, the next thing I am passionate about after my love for the law, is my love for cooking.
I love pasta. Thus, France happened. And while there is more to this country than pasta and French accents, I really primarily came for the love of food.
Why go to France for pasta? Americans eat it too, and it has become accessible all over the world.
The answer to that is quite simple and it comes in the form of a question too.
Who Would not want to go to France?
This country is all about romance, food, love, and fresh experiences. I never second guessed coming to this beautiful paradise and I know that sooner or later I have to move my feet to another paradise, but making France my first stop in my journey across the globe is something I know was a good decision, to date.
While I was taking up my culinary and cooking classes, I never had a day that I was too tired or was too confused. The people here are as lovely as the food they made famous all over the world. They are very sweet and they do not treat me indifferently.
Of course, I could already cook pasta even when I was still in America. However, my classes in France added context and meaning to every pasta dish that I make.
The very first dish I made was Spaghetti with garlic and olive oil. This is very far from the typical spaghetti that people are accustomed to, the one with tomato sauce and meatballs. While that type of spaghetti is also very famous and sought after in France, I decided to try pasta dishes that are not famous. This way, I get to know more than what others already know.
Spaghetti with garlic and olive oil becomes a French hit because of the raw garlic, virgin olive oil and pasley that French people add to it. These additional ingredients are what makes it “French”. You can top it with whatever topping you want: Parmesan cheese, Cayenne pepper, Cherry tomatoes or sauteed shrimp. Of course, if you want to go all in, you can put all of those on top of your pasta and it will taste as good as it could. An added bonus is the aroma that the recipe exudes.
This is just but one of the many recipes I learned to cook through my time here in France. I will share more French recipes and my travel stories in my next post.
Visit me next time!