FLAN DE COURGETTE(S) -- PART 1
Channel: slobomotion
Date: 2014-07-24

I saw this on the commentfais ton channel on YouTube.  You really have to be able to understand fast French to comprehend the channel, unfortunately.  He tosses in lots of substitutions possible, tips, and other details at rapid-fire.  Reminds me of my work as a chef's assistant in Paris!  I had to hear it correctly, in fast French, and she was mean, that chef!  I wasn't surprised the former assistant had walked out, and I was grabbed to finish the next five months of the contract, at one of the French minimum wages.  You kind of need two years of training and a diploma to even be a waiter in France, let alone to cook, so I grabbed it.  I've written two cooking columns for US magazines, in English, and have had some cooking jobs, kitchen jobs, have been a live-in cook to a demanding family in the NYC suburbs, learned cooking while a student in Italy, and have always liked cooking, many types and countries much studied, so I figured, hey, it's five months.  I can obey and take the pressure.  I did it!  Some people would kill for such an opportunity!  I was lucky but egad, I worked hard, and all those dishes to load, the coffee and light beer bar to run, table waiting, chef assistant, cleaning, et c.!  It was interesting to see how she went to Rungis for the produce and stuff weekly in her little car, how she kept the books, planned, everything.  She worked six days a week all year and took July and August off, as the place was closed then (typical in France).

I didn't follow his recipe exactly, the commentfais ton guy, as I really didn't have all the stuff.  I saw what is going on here, however, and this truly is not difficult.  My first try, it came out fine.  A courgette is called zucchini in Italy and the USA that I know of.

I have this up in three parts, and show what I was serving for dinner that night in the third part.

I should have had six eggs in this but only used four -- all I had.  I didn't measure carefully.  I can improve if I do this again, but this blind stab approach, just using my experience and familiarity with my low-tech, worn-out kitchen (rehab was in '97 and is already kaput) I got something entirely edible.  The spouse had been under the weather all day, however, and did not eat any of it, however.  I will set it out again tomorrow for lunch, as an entrée (starter, appetizer, first course).  For extremely hot weather, a couple of slices could be a main course.  

This is very mild in flavor.  

Digital video recording, comments and annotations copyright 2014 Lisa B. Falour, B.S., M.B.A.
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