Wed
28
Jul
2010
Celebrating 20 years as an Expatriate with Obatzda & Zazzle
I realized in June, that we are now residents of Aix-en-Provence for 10 years. How did that happen? What seems even more impossible, so thoroughly impossible, that I didn't stop to think about it: is that Tim accepted his assignment in Munich in June, 1990. It took a nice, refreshing brotzeit--goûté--snack of Obatzda to realize the significance of this event.
To mark this historic occasion, I offer you the recipe:
…to the creamy cheese spread, not how to become a cultural enigma. That only comes with practice.
Obatzda
Mash well:
250 g (8 oz) very ripe Camembert
125 g (4 oz) cream cheese
3 T butter
Stir in:
1 grated or finely-chopped raw onion
1-2 t paprika
1/2 t caraway or cumin seed
1/4 t ground black pepper
2-3 T beer (I used Porto this time, and I LIKED it!)
It tastes even better the next day, and I suppose you could keep it, chilled, for up to a week, but ours never lasts that long.
Serve it with radishes, pretzels & beer.
…or on pain de campagne with purslane and chilled wine.
You don't know about purslane? It's usually considered a garden weed, but stop and look again! It's cool and refreshing, with a taste slightly of a peppery cucumber, and it's loaded with vitamins. I'll blog about this as soon as I have a fresh ball of mozzarella for my ripe garden tomatoes.
Meanwhile, I'm celebrating summer with more AIXplorations on my scooter, writing, painting, and keeping cool in the pool. Life is good!
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