I can't believe it's come to this.

PREAMBLE OF A FOODIE
Welcome to my food blog. A blog about all things food, inspired by my current life in France and the incredible (or even not-so-incredible) dishes I've tried here so far. I plan to post recipes, new gustatory experiences, and my general observations on food and culture (not in a pretentious way I hope, I just find it interesting that many French families have x sets of dishes, x sets of silverware, x different glasses for wine and liqueur, and apéro is a normal part of life starting from when the kid can hold a fork).

In short, when it starts to seem like at least 50% of my facebook photos are close-ups of the dinner table, and when the majority of my ideas for blog subjects are about the meal I had last night...I think it's time to come to terms with myself.

I am a foodie.


BACKGROUND: "NUMA NUM"
When I think about it, this mild obsession with food all started at a very early age. My first utterance as a baby was a version of "yum yum" ("numa num"). My mom has a photo of me when I was about 3 years old. I was sitting in my high-chair, with half a honeydew sliced in front of me. I had eaten about a fourth of it, I had melon all over my face, and in my sticky little hands--I had a slice of melon I was slowly but surely working on.

Fast-forward 5 years. I'm in the living room with my family, watching Yan Can Cook. I was enamored by his cheery face, his kung-fu chopping skills, and that unmistakable tagline said in his questionably thick Chinese accent: "If Yan can cook, so can you!"



In middle school, my parents didn't allow me to have cable. I had no other option but to watch regular TV, and thus 4-hour marathons of Julia Child and Jacques Pépin on KQED every Saturday afternoon, after Chinese school.


TODAY
My hyper-active appetite is still easily stimulated by words like "melting", "savory", "caramelized", and "infused". So you can probably guess that for me, being surrounded by amazing gastronomical opportunities and words like moelleux and croustillant is like living in Paradise...but torturous because I can't have it all.

I'm currently 24, living in France, and attempting to soak up the French way of life. When I think about it, it's surprising how much a culture is defined by its cuisine, and how much a cuisine is defined by its culture. For example, apéritif can be described as a social gathering that revolves around food and drink, usually on weekends or when there are invitees over. However, the serviceware and food/drinks served may depend on the type of event being celebrated and the people who are over.

We don't really have this type of gathering in the US, and we most definitely don't have it in Chinese culture (but do we have yum cha and dim sum--with a whole other set of customs and subtleties like knocking your fingers on the table, pouring tea for others first, and leaving the teapot open for refills).

Anyway, I diverge. So I'll just end this with my recipe for Gratin de pommes de terre aux poireaux (Potato & Leek Gratin), my spin-off of Gratin Dauphinois.


Gratin de pommes de terre aux poireaux (Potato & Leek Gratin)

As a side-dish, this would serve about 6!

Ingredients:
4-5 large yukon gold potatoes
1 medium-sized leek
3/4 cup of milk
5 tbsp sour cream
1 tsp salt
1.5 cups emmental or gruyère cheese

*I haven't done this yet, but you could also try adding a finely chopped clove of garlic and a dash of white pepper for a slight kick*

Tools:
vegetable peeler
chopping knife
2 medium-sized bowls
teaspoon & tablespoon (but I just eyeball it)
measuring cup (again, I eyeball it)
ceramic or glass baking dish

Directions:

1. Preheat oven to 350 deg F (or 180 deg C).
   
2. Wash and peel potatoes. Make 1/4" slices.
3. Peel off leek's old outer leaves and rinse the stalk. Chop leek into 1/2" rounds and rinse/soak them in a medium-sized bowl.
4. In the other bowl, mix the sour cream, milk, and salt. The consistency should be slightly thick but still liquidy. Think Yoplait yogurt.
5. Drain chopped leeks and add to the liquid mixture.
   
6. Start one layer of potato slices in the baking dish. Add a few spoonfuls of leeks evenly over the potatos, and pour a bit of the cream in. Continue with the potato-leek-cream layers.
   
7. When the dish is filled, pile the cheese on top (evenly)! If you like more cheese, by all means, add more.
   
8. Bake for about 45-50 minutes.

Enjoy! :) Ma numa num.