That’s Why They Call Them Noms

Paris has its own Chinese food. It’s similar to, but not quite the same as American Chinese food. (I have never been to China, but have heard that they have Chinese food there, too.)

The most distinctively French Chinese delicacy is a kind of egg roll called a “nem.” It’s a small, crispy, bubbly, greasy roll filled with meat and who knows what that you wrap in mint leaves and green leaf lettuce, then dip into a thin sweet sauce and shove into your mouth. It’s messy and fun and has a nice mix of flavors and textures. That, says my older daughter, is why they call them noms. 


Diamant Rose, Blvd. Montparnasse

Paris Bagel Review

I purchased my Little American Bread at one of Paris’s best regarded bagelries, “Bagels & Brownies.” (I did not order a brownie.) Here is the bag it came in, along side a bottle of Snapple. Snapple! The most appropriate drink to accompany a bagel, other than maybe coffee. 

Ok, so what was the bagel like? It was like this:


I ordered a sesame bagel with lox and chive cream cheese. It is harder and harder to find chive cheese these days; you usually get scallion. The bagel had a nice exterior with lots of sesame seeds, even on the bottom. It was chewy and tasted right. The cream cheese and lox tasted as they should. 

In short, this was a good bagel. You can get better in College Park or Highland Park or Providence, and much better in Brooklyn or Manhattan. But this was on par with most bagel chains and considerably better than a Dunkin’ Donuts bagel. 

In conclusion, yes, it is now possible to find a decent bagel in Baguette City. If you have been away from home for a month, you just might want one. 

Doonuts

Nope, that’s not a typo. I saw these at Monop and had to try them. 


Ok, these are little donut-shaped snack cakes, with an intriguing extra “o” in the name. I’m not going to tell you that they taste great. They’re not really znooty either. What is interesting is the texture. It’s mostly a fairly dense snack cake, but they have some kind of crystallized element in them. This is almost certainly sugar, although the doonuts also have an odd fatty flavor and consistency similar coconut oil (which they do not contain; the fat is mostly canola).

You can see some weird glistening here:

P. S. As Andi notes, one doonut depicted on the box is farting. None of the doonuts we have eaten so far have farted.

Jus d’orange

Paris has many machines that squeeze oranges and dispense the juice. These are found at little shops and in markets. This one is in a train station, right next to the trains:


For 2€ you get a little shot of OJ. It’s fresh and a bit pulpy with a bit of of zesty bite and not much acidity. Délicieux!

Like Buttah

They have here in France some lovely and very znooty butter. The French have some of the worlds best bread, too, and they go so nicely together. Despite the fleur de sel that are, um, salted in the butter here, the result is very creamy rather than very salty. 

Confession time: I actually like a cheaper, saltier butter better! Mind you? This is still very znooty.


Hidden Hamburger

There is a hamburger bun under that egg, and a pretty tasty burger with cheese and unidentifiable sauce and accent meat. Of course, the French choose to Frenchify the hamburger, a food item that combines German, British, and American cuisine. It’s why they put cheese on the top of their ham sandwiches and serve their hot dogs on baguettes. 

No, I did not eat the sad tomato. 

Pasta Sauce Mega-Post

Pasta sauce is my favorite thing to cook. I make it often, usually from canned tomatoes. When we saw the tomatoes at the street market, Andi suggested I try to make a sauce with them. Challenge accepted!


The tomato stand was large and busy, and they had tomatoes of every description. I wanted some of the big, oddly shaped heirloom tomatoes you can see in this picture, because I know they tend to be flavorful. (I hate bland tomatoes, and so should you.) when we got to the front of the line, Andi explained to the tomato lady that I was going to make a sauce. “Are you making it this weekend?” She asked. Andi said yes. The tomato lady picked out a variety of tomatoes from the bins here, including some of the heirlooms I had my eye on. There were also some yellow ines and some smaller red and purple varieties. They were all very ripe. We also bought a separate bag of tomatoes to eat fresh, with a different mix of tomatoes. These people know what they are doing. The tomatoes were all excellent. 

At the same market, I bought some incredible aromatics: a huge head of garlic and some banana shallots. I had never seen or heard of banana shallots, but just look at them:


Hey! I saw you eyeing those mushrooms! Stay focused!

Finally I needed some meat. The street market had a number of meat sellers, but I ended up doing my meat shopping at Monoprix. I don’t have any food processor here other than knives and a cutting board, so I kept it pretty simple. I started with some leftover chipolata, a mild pork sausage. I added some boeuf haché. Sure that means ground beef, but it sounds so classy, and the boeuf was bio (Fronch for “organic”) and had been munching on the finest greens. The final meat ingredient was veal. I don’t cook with veal much, because there aren’t a lot of dishes where veal is really the best meat for the job. I chose veal here because the French seem to still eat a lot of it, and because chefs praise it for its connective tissue. I like a lot of body in a tomato sauce, and I wasn’t using paste or reducing the sauce all day, so I thought the veal might help. (This veal was also bio and pink, meaning it was raised and murdered in the most humane way possible, probably.) Here is the veal browning in the pan. You can see some stringy bits of connective tissue. This all rendered out; there was no tough tissue in the finished dish. 


Next I browned the banana shallots and garlic in the meat fat and some olive oil. 


Finally I got the meats stewing with the alliums so I could get to work on the tomatoes. Why yes, that is a rind of Parmigiano-Reggiano in there.  Good observation. 


Tomatoes! 


I had to get the skins off of these tomatoes, so I scored and blanched them. This was a bit of a messy process, but most of that mess ended up in the tomato bowl. I cut up the tomatoes with a paring knife, relying on heat and time to break the tomatoes down further. Here are the tomatoes stewing in a pan with some basil, herbed de Provence, and more garlic. I later added some red wine.


I let these guys and the meats stew separately for a while, then combined them. The total cooking time was about 3 hours. Voilà!


I can eat sauce straight out of the pot, but we were having guests, and Andi has this thing where she likes to eat boiled strings made of wheat and eggs. I bought these at a pasta shop on the Rue Daguerre:


I boiled the fettuccine for 4 to 6 minutes and combined it with the sauce. It looked like this. 


You can see it’s not a thick sauce, nor was it meant to be. It did coat (veal!) and flavor the pasta nicely, although it’s kind of hard to see here. You can see bits of sausage and veal, which did not melt (this was not an all day sauce) but were nice and tender. 

I was very happy with the finished dish, and two picky eaters liked it, too. I won’t give up my thick sauces made with canned tomatoes and paste, but this was a delicious dish that let fresh tomato and tender meat flavors shine.