Continuing on with catching up:
The memes:
1. The Expatriate Chef tagged me with this "Memoir Meme". It is based on a bet Hemingway made that he could sum up his life in six words.
As it has always been a challenge for me to use fewer rather than more words, I accepted the challenge.
Ten words, was easy; eight possible; but SIX???
Well, I never claimed to be the next Hemingway but here goes: My life in 6 words.
Try everything; it is possible, somehow.
And photo defining it:
It's a bit of a walk to this village from where I took the photo… But there is a lovely church!
The awards:
Núria, of Spanish Recipes, gave me this lovely award…. Just for being nice (who would have thought – moi? Nice?)
And this one for an Excellent blog:
Muchísimos gracias, guapa! (Is that right? I don't have Spanish spell check)
The Expatriate Chef of The Expatriate's Kitchen also gave me the award for an Excellent Blog.
I am so proud and grateful to be so honored.
And finally (I think), Gattina, of Kitchen Unplugged, gave me this lovely Friendship Forever Ball: I shall treasure this as I treasure all of the friendships I've made through so many wonderful blogs.
I have not finished reading all of my favorite blogs yet, so if I've missed something or someone either be patient or yell at me!
Now, about Moonbeam:
I ate out often on my recent trip. Ironically many of the restaurants were 'French' or at least 'Continental' in theme.
The food ranged from good to excellent.
The service ranged from bad to slightly better than mediocre.
The 'wait staff' in most US restaurants are easily more friendly then their European counterparts. Everyone is met with the invariably chipper "Hi, my name is Breadcrumb, and I'll be your waitperson this evening". (They're also, unfailingly, politically correct.)
The Europeans are easily more professional.
The difference is most obvious in the treatment of the space immediately in front of each diner.
In Europe, that space should either be empty, in front of all diners, or contain a plate, in front of all diners. It's very bad form to remove the plate of one diner while anyone else at the table is still eating. Or contemplating eating. All plates are brought at the same time and removed at the same time.
In the US it appears to be bad form to have a plate in front of any diner that is not actively and voraciously putting food into their mouths.
The plates are often removed one at a time, as soon as each diner shows the least inclination to stop eating, sometimes before. It's almost a race. If you turn your head, your plate is gone; cleaned or not!
I hate it, when, while I am still 'enjoying' my food, the 'waitperson' chirps to my companion "Do you want me to box that up for you?"
I really hate it when, as the waitperson picks up my companions plate, the fork falls off onto my plate… while I'm eating.
The European restaurant staff act more professional because it IS a profession: with entry levels, steps up the ladder and training.
In the US anyone can get a job in a restaurant. (I should know, I worked in several.) There is little or no training in most places. What one learns one learns on the job and from others. To make money one learns quickly.
Yet the 20 (or 25) percent tip is still almost mandatory. Kind of defeats the purpose, doesn't it?
Lest I offend too many people, I do know that the professionalism of the staff in the higher end restaurants in the US is excellent. I would be curious to know at what price level it suddenly changes….
Now, to the food:
The lovely Anna, of Morsels and Musings is hosting Weekend Herb Blogging this week. This event, well into it's third year now, was started by the esteemed Kalyn of Kalyn's Kitchen.
One of the things I always have to stock up on before I go to the US is Herbes de Provence. Mon mari is used to having his food well flavored with herbs but really doesn't have a clue as to what to use when. (Except rosemary for potatoes.)
The solution: Herbes de Provence! This combination of basil, bay, lavender, marjoram, rosemary, and thyme is sold in big, inexpensive bags all over France and is a staple in most kitchens. It's used to flavor grilled meats and fish, as well as stews and vegetables.
Very handy when one is not quite certain what herb to use…..
BTW: the sunchoke, aka: Jerusalem artichoke has no relationship whatsoever to either Jerusalem (it's native to the Americas) or the artichoke (it's related to the sunflower). They taste a bit like artichokes; a bit like water chestnuts. I, just this very minute, learned that one does not have to peel them…. Now I like them even better. Just scrub and cook…or eat raw.
Braised Sunchokes (Jerusalem Artichokes)
3 – 4 sunchokes
1/3 cup chicken or vegetable stock
1 tsp Herbes de Provence
Peel sunchokes using a vegetable peeler (or not). Cut into sticks about 1/2" (1cm) square. Put into a small skillet or medium saucepan. Add stock and herbs, cover and bring to a boil. Reduce heat and partially uncover. Simmer until tender and most of the stock is gone, 15 – 20 minutes. Remove, drain if necessary and serve.
Well, I learned something new – my day is complete!
Don't forget to visit Morsels and Musings on Monday for the complete recap!
A question: Does everyone in the U.S. automatically tip 20%, regardless of the type of restaurant and caliber of service? Do you tip that much on the wine as well?
For those who travel to Europe: Are you aware that the tip is usually included? Anything extra is totally voluntary. Here is a good guide Tipping in Europe.
Always wanted to try jerusalem artichokes. This looks like a great way to start.
TBTAM, especially now that I found out one doesn’t have to peel them… I hate peeling!
I have never had a sunchoke. I will have to look for them so that I can try them. Braising root vegetables in stock and Herbs de Provence sounds simple and tasty.
Katie
Those chokes look interesting. I haven’t tried them before will look out for them.
I’m with you please don’t clear the plates away until everyone is finished…generally I think generally the higher the price, the more the owner demands of their staff and trains them well.
Oh by the way congratulations on all the awards.
The only way I’ve ever made these is with a mustard-based marinade that helped to tenderize them. I’ll definitely try this recipe.
Never tasted Jerusalem artichoke before. I should look for them in the farmers’ market. Looks yummy!
oh yeah. congrats for the awards!! you deserve them, katie!
Never had a sunchoke. Will have to see if our veggie market has such a thing. Sounds good!
Another thing that annoys me about the restaurants is you have your first or second mouthful of your food and they ask you if everything is alright? Now that is kind of them, but do NOT ask me when I am trying to decide if I like my food or not and cannot answer! Then, where are they when you do need an extra fork because yours just hit the floor!
OK, enough from me on that subject!
Oops, I forgot to congrat you on all of your awards! You deserve them all!
And one more comment on the service industry, no wonder the servers in France loved us while we were there, as we did not know the tip was included, so we added! But they deserved it!
Kevin, I eyed them for years before trying… They are so good, and so easy!
Gilli, give them a try when they’re in season! I hate being rushed in restaurants… And Thanks!
Lydia, that sounds like an interesting marinade… but I think they’re already tender 😉
Arfi, they’re a great winter vegetable! Thanks!
Deb, I hate to say this, but the servers here tend to expect it from Americans… training I suppose. The sunchokes I buy are purplish – I couldn’t find the photo I took – as usual…
A great post, Katie! Regarding tipping, it’s still [except for perhaps New York] 20% for good service, but if service is bad, more like 15%–or if it’s awful, nothing and a discussion with the manager. If you have a party of six [five in some places] an 18% gratuity is added to the bill, so check the bill first. If we get outstanding service with a big party, we sometimes throw in a little something extra. Yes, you tip on wine too, but not on tax. So look at the subtotal and figure from that.
While we’re on the topic, tip your bartenders, people. They’re serving you too. And while you’re at it, ask how they’re doing, how the night’s going. Not only is it the right thing to do, but subsequent drinks will be more generous, and you may end up getting comped one. It’s also the fastest way to be treated as a regular in the place, a nice feeling.
Katie, you well deserved all the awards! While I’m imagining myself sniffing the fresh spring air from your photo, also bursting out laugh from Breadcrumb 😀 Your sunchokes sound too good, got to look for it!
that recipe looks delicious. love the herbal touch to it too.
did they remain crunchy (like a waterchesnut) or go soft?
loved your insight into waiting. in australia it’s an odd combination of american and european styles. for some people waiting is an income (something to do while waiting for something else) and for others it’s their chosen profession. my husband is a professional waiter and so often when he tells people he’s a waiter they ask if he’s in between jobs or studying. it can be very insulting or degrading because they are insinuating that waiting is not a real occupation one would choose to do.
and here it’s customary to tip about 10% for good service, less or nothing for poor service and around 15% for great service. service is never included in the bill.
Never had a sunchoke but it sounds good! Hopefully I’ll stumble across them one of these days…
As for tipping, etc, I hate it too and refuse to just tip extra generously for showing up to work since, by that logic, I should be getting tips for writing software, but my tip jar remains empty. :'(
I usually have sunchokes raw in salads, but I love the idea of braising them. They look so caramelized and satisfying.
Love the meme, and the photo.
Terry, good point about the bartenders! It makes for a more pleasant evening, as well!
Gattina, for such an ugly vegetable, the sunchokes really are tasty!
Anna, they had the consistancy of cooked carrots. Here, (in France) waiting is definitely a profession, and taken very seriously. It takes a while to work your way through the ranks to be a ‘waiter’ in a good restaurant. (rather than one of the many levels of server below that status)
Mike, I agree – and I hate it… But, from what I have heaerd, the wait-staff is taxed on a percentage of their sales whether or not they receive the tip – which really sucks!
Susan, I;ve never eaten them raw. Something new to try!
Expat chef, It makes me want to run out in the hills… if only there were hills. That photo is from Andorra!
You are so right about waitstaff woes. Here in the US I hate when a waiter/waitress asks if I want something boxed up when I’m not finished. To this I reply, “I’ll let you know when I’m finished.” That usually curtails it, without offending said waitperson. I think restaurants are really encouraging these people to herd us in and out like cattle, and they really don’t know any better.
Mrs. W. I just wish the restaurants would serve the appropriate amount of food that i could eat it. I don’t WANT to box it up!
It’s all about turning the tables!
Do you believe I have never once tasted sunchokes! I’ve been wanting to try them for the longest time, but I never see them for sale here. Sounds delicious though. And I like the idea of versatile herb mixtures that go with lots of foods.
Now, I must share a story about overly friend waiters and picking up all the plates at once. I worked for more than 10 years (during college and the early part of my teaching career) at a French restaurant in Salt Lake called Le Parisian. It was owned by a French man who was a wonderful chef, and was a hugely popular restaurant in those days. Every few months we’d have a waitress meeting and Max would tell us his two rules for good service:
1. Never remove plates from one diner while others are still eating. (You would be fired on the spot for that!)
1. Never forget, “They are not coming here to have dinner with you.”
Pretty much covers it, wouldn’t you say?
Duh, I numbered them both 1, but you get the idea!
Your life in six words?? I’m impressed – you are far more restrained that I could ever hope to be! Well done.
And I’m thrilled to hear it’s not only in my native SOuth Africa where it seems to be considered bad form to allow everyone at the table to finish before whisking plates away – grrrr! I eat notoriously slowly, so I am always the last one sitting eating while everyone else fidgets with their napkins – too awful. I always thought it was a particularly South African malaise, but apparently it is a non-European malaise…
And thanks for the recipe – always looking for new ways to eat delicious Jerusalem artichokes.
Kalyn, you’ve never tasted sunchokes?????
I hadn’t either until last spring… Try them if you get a chance. I like the attitude of your French restaurant… very proper. Esp. the part about not coming to dine with the staff.
Jeanne, 6 words was tough! It’s awful in the USD, too. I hate it when they bring out the styrofoam boxes…