French Kitchen Daily

"There were forbidden areas (my great-aunt Marinettes pancake pan, for instance, was formally out of bounds", but for the most part the kitchen was a learning zone for children, a place where philosophies were expounded, histories examined, and scandals unearthed." Joanne Harris, from My French Kitchen










July 16


Well now what Joanne talks about from her introduction to the very captivating (beautifully photographed) book, begins assemble the idea of the kitchen as the playground for all of the senses, for a comfortable place for all to be and, most importantly, an environment for children to walk in and out of to learn, listen and hopefully enjoy. I'd certainly like to explore this some more. The kitchen as the playground for the senses. Only a few nights ago I was able to take a pasta making cooking class at the local Sur la Table and was reminded of this notion of kitchen as kinetic and made for brief conversation. What else is there that is similar, I ask; and what are those things that we try to recreate to replace the conviviality of the kitchen. For the likes of me, as I myself lose out on kitchen time, as it were, in a coming empty nest period of life, I ask a simple question: what of a community kitchen? What of a place to go to cook? Guided informal French cooking, built not necessarily for sheer sake of perfecting cooking (although that is always an option), nor for selling products, nor even necessarily for the sake of serving a restaurant full of people, but instead for the sheer sake of getting together to create something, to learn about the wonders of French food, to participate in our very own French kitchen...?

The recipe for Onion Soup looks to be a wonderfully appropriate starter for this French kitchen re-creation. Harris calls for 1 1/4 pounds of onions, finely sliced, to begin; these will sit on low heat and butter for 50 minutes! That detail alone finds me thinking of the aroma of those onions as they caramelize slowly, which "gives this soup its rich golden color and deep flavor." From there we will add three garlic cloves, chopped, a toss of flour so make a roux, then comes a full 1 1/2 quart of vegetable stock and I cup of wine. At this point, as we stir, I am sure, we have a certain combination that begins to remind – or maybe the word transport us is more appropriate – of that essential childhood memory of this symbolically associated French soup. Flip in a bay leaf, some thyme, salt and pepper. Here is where philosophies are about to get expounded: let simmer gently for another 40 minutes! My goodness. Suffice it to say that, if indeed we had our children along with us during this creative moment, what they would learn and what they would, thankfully, be missing out on, which no doubt would be nothing more than two more hours of phone time. When done simmering, broil your toast until gruyere cheese is melted on the top and serve over bowl of your French soup! Enjoy.