Eating Well

Today I leave Bernin by train from Grenoble to Paris to enjoy my last weekend with Lyndsay. As our hotel does not have Internet access, the next posting will be early next week. This is the entrance to Auberge Bernin, my friend's home, circa 1610, undergoing renovations to create a second floor of 3 apartments and a third floor loft apartment for herself and family.

Yesterday I went grocery shopping; besides the incredible choices of cheese and yogurts, the highlight was square ready-to-grill lamb kebabs – square onions, peppers, and meat.

No matter how busy the day is, there is always time for eating well. Today enjoy some simple recipes.

Salade Nicoise
10-15 small new potatoes, boiled and sliced in good-sized wedges on the diagonal
3 hard boiled eggs
1 giant tomato, carved up attractively
1 large can of tuna
and the secret ingredients are…
1 ½ pounds of green beans, steamed in the juices of a smoked chicken
½ cup of special vinaigrette

Using an oval plastic steamer that looks like the covered roasting pans of old, which comes with the microwave here, steam a whole purchased smoked chicken until it plumps and is hot. The juices in the bottom of the steamer are then used to boil the green beans and, if desired, the potatoes and eggs.

The vinaigrette is 1 part cider vinegar, 2 parts vegetable oil, 1 part olive oil, a spoonful of grainy mustard and a shot of Viandox – a beef seasoning akin to Bovil. It should be quite mustardy.

Mix the tuna and salad dressing. Then the beans, potatoes, tomatoes, and finally gently stirring in the hard-boiled egg slices.

Steamed Aubergine

Lovely appetizer served with a little lettuce and tomato on the side. The avocado was served filled with shrimp…
Skin an eggplant leaving the stem on. Cut lengthwise in to 4/5” long slices and place in the microwave steamer. Steam until tender 8-10 minutes from cold water. Cool completely. Put on a flat plate and serve marinated with whipped lemon, a little finely crushed garlic, and olive oil and salt.

Note: Aubergine is eggplant; auberge is guest house.

Brik - Lebanese
Cut a circular piece of phyllo dough 6-8 inches in diameter and oil lightly. Fill half lightly leaving one inch clearance at edges with scrambled egg, mashed potatoes, garlic, and other optional items. Fold over top, and gently fry until crispy.