Letter From Paris: Taxing Times in France

Nicole Prévost Logan

Nicole Prévost Logan

In spite of lively street scenes in Paris, crowds strolling in the Tuileries gardens, restaurant terraces full of people enjoying a copious lunch and long lines at museums and movie theaters, the ongoing austerity measures imposed by the Socialist government contribute to a morose mood in France .

In the past two years, new taxes have multiplied.  More people have to file income taxes, some retirees are struggling to survive on their pensions, the Taxe sur la Valeur Ajoutée (TVA – the equivalent of sales tax in the US) on restaurants — after being lowered — is going up again to reach 10% next January.  Corporate taxes have also increased.

The population was encouraged to invest its savings into special accounts.  Promises of a guaranteed interest of 3 percent on these savings accounts have gradually vanished.  It is today below 1 percent.

The northwest region of Brittany is in in uproar following a new “eco-tax” imposed on truckers, fishermen and farmers.

A tax of 75 percent on annual incomes higher than one million will hit particularly the stars soccer players, who threatened to go on strike for one week-end in November.  When one knows how fanatic the public here is about its soccer matches, one might expect violent scenes.

The TV series called “A Village Français,” now in its third season, continues to enjoy top ratings.  It shows how the average French people behaved during the German occupation.  It depicts the whole spectrum of the population, ranging from despicable collaborators to courageous “resistants” with — in between — the vast majority just trying to survive and protect their families.  The show is done with honesty, avoiding black and white judgments.  By 1943 the French became more daring , as their spirits were lifted by the London broadcasts.

This is a great idea: for a small fee, courses in the English language are offered to the passengers riding the Train à Grande Vitesse (TGV – high speed train) from Rheims to Paris – a facility to be extended to other railroad lines.

Nicole Prévost Logan divides her time between Essex and Paris, spending summers in the former and winters in the latter.  She will write a regular column for us from her Paris home where her topics will include politics, economy, social unrest — mostly in France — but also in other European countries.  She also will cover a variety of art exhibits and the performing arts in Europe.  Logan is the author of ‘Forever on the Road: A Franco-American Family’s Thirty Years in the Foreign Service,’ an autobiography of her life as the wife of an overseas diplomat, who lived in 10 foreign countries on three continents.  Her experiences during her foreign service life included being in Lebanon when civil war erupted, excavating a medieval city in Moscow and spending a week under house arrest in Guinea.

Musical Masterworks Hosts Young People’s Concert, Dec. 7

Musical Masterworks will present its second annual Young People’s Concert on Saturday, Dec. 7 at 11:30 a.m. at the First Congregational Church of Old Lyme, 2 Ferry Road, Old Lyme, CT 06371.  The one-hour concert will feature clarinetist Todd Palmer, violinists Amy Schwartz Moretti and Aaron Boyd, violist Dimitri Murrath, and cellist Edward Arron.

The program is designed to introduce students ages 8 to 18 to the joys of chamber music.  Adults will be admitted only with a young person.

Suggested donation is $5 per family with no reservations required.

Call 860-434-2252 or visit www.musicalmasterworks.org for more information.

Introducing a Letter From Paris

Nicole Prévost Logan

Nicole Prévost Logan

We are delighted to introduce a new columnist to LymeLine today.  Nicole Prévost Logan divides her time between Essex and Paris, spending summers in the former and winters in the latter.  She will write a regular column for us from her Paris home where her topics will include politics, economy, social unrest — mostly in France — but also in other European countries.  She also will cover a variety of art exhibits and the performing arts in Europe.

Logan is the author of Forever on the Road: A Franco-American Family’s thirty Years in the Foreign Service, an autobiography of her life as the wife of an overseas diplomat, who lived in 10 foreign countries on three continents.  Her experiences during her foreign service life included being in Lebanon when civil war erupted, excavating a medieval city in Moscow and spending a week under house arrest in Guinea.

The End of an Era

By Nicole Prévost Logan

The International Herald Tribune – so familiar to American expatriates in Europe – is no more.  After 125 years of existence,  the newspaper lost its name, to become the International New York Times , on October 15 of this year.  The change marks the end of an era.

Hemingway’s hero in The sun Also Rises read it  and Jean Seberg, the journalist student in Jean Luc Goddard’s 1960 film Breathless, sold it on the Avenue des Champs Elysées.

Sold in 160 countries, the newspaper stood out as the most international of any daily publications.  Being printed in Paris, it was anchored in its local culture.  But at the same time,  for we Americans visiting or living in the French capital, it represented a life line to the home country.  Over the years it became the property of the New York Times and later of the Washington Post,  allowing its op-ed page to offer a wide spectrum of opinions across partisan lines.

It was an entertaining paper to read.  Some of us would go straight to the last page, looking for the crossword puzzles and the cartoons.  The columns of humorist Art Buchwald were an institution.  Syndicated in hundreds of  newspapers, he had a special talent to make people laugh, particularly by poking fun at politicians.  Every year at this time, the readers would look forward to the repeat of his column entitled “Merci Donnant” (literal translation of  Thanksgiving).

Aha! Lyme Academy College Offers an Interactive Studio Stroll Tonight

Chair of Sculpture Brian Booth Craig (right) chats with guests during the first Aha! event.

Chair of Sculpture Brian Booth Craig (right) chats with guests during the first Aha! event.

AHA Logo Oct 2013_v2Tomorrow, Saturday, Nov. 9, Lyme Academy College of Fine Arts presents, ‘Aha! Eyes on the Hand,’ an interactive evening offering an opportunity to witness the creative journey from the seeds of imagination through the artist’s eye and into the hand that paints … or sculpts … or prints.

This behind-the-scenes studio stroll features informal demonstrations in painting, sculpture, and printmaking, a silent auction of selected artwork and art classes, as well as opportunities for casual conversations with faculty, alumni and student artists.

The event includes a light, seasonal supper and full bar.

Chair of Painting Susan Stephenson (right) demonstrates painting techniques.

Chair of Painting Susan Stephenson (right) demonstrates painting techniques.

Want to try your own hand at painting or sculpting?  Come earlier at 4 p.m. for a special art class with professional artists, faculty and alumni before joining the studio stroll at 5:30 p.m.

All are welcome and an enjoyable, entertaining, and educational evening is promised.

Tickets are only $50 per person ($25 additional for the special art class), $500 at the Patron level (includes two tickets) and $1,000 at the Benefactor level (includes four tickets).  All proceeds benefit the College’s programs scholarship and educational programs.

Call Ann de Selding at 860.434.3571 ext. 117 to reserve tickets or email her at adeselding@lymeacademy.edu.

Simple, Real Food: Fall Cooking

Indian lamb curry with potatoes.

Indian lamb curry with potatoes.

Fall is definitely here and so I am getting out the sweaters and flannel sheets.  It’s also time for making stews, soups and comfort foods.

I turn to braising for my favorite meal and last night cooked a delicious Indian curried lamb stew.  Served with steamed basmati rice and roasted cauliflower, we were very satisfied at our house.

Braising is a very popular method of cooking less tender cuts of meat, root vegetables and dark meat chicken. The long, slow cooking process not only gives flavor but breaks down the connective tissue in the protein leaving you with a melt in your mouth, falling off the bone result.  Think Ossobuco or your Mom’s best pot roast and you have braising at its best.  The liquid most often has an acid in it such as wine, tomatoes, alcohol or citrus and sometimes it may include all of these.  The acid is there to help tenderize and adds to producing a delicious sauce at the same time.

Vegetables are the exception since they are relatively tender.  The braising liquid consists of good quality stock with flavorings added such as fresh herbs, butter, olive oil or whole spices.

My favorite saucepan to use for braising is a large Le Creuset Dutch oven with a tight fitting lid.  Any similar saucepan will do but the weight of a cast iron pan is ideal to hold in the heat over the time it takes to get the desired result.  Crock pots are the perfect braising item and it’s almost a no-brainer since you can set the temperature on low and leave it for hours.

Here are some wonderful recipes for your enjoyment to showcase the perfect food for this chilly weather.

Indian Lamb Curry with Potatoes

Serves 6 to 8

Ingredients

2 ½ pounds lean boneless lamb or beef cut into 1½ inch chunks*

4 Tb. vegetable oil

2 black cardamom pods

1 cassia leaf- bay leaf can be used

½ tsp. black cumin ( nigella)

1 medium onion, chopped

2 cloves garlic, minced

1 Tb. minced ginger

1 Tb. ground coriander

1 tsp. Indian chili powder or cayenne

1 tsp. turmeric

8 oz. tomato puree

1 1/2 cups water

4 small potatoes, cut into large dice

2 tsp. salt

1 tsp. garam masala

4 Tb. chopped cilantro

Procedure

  1. Heat 1 Tb. of the oil in a large      skillet and sauté the meat until browned, transfer to a plate and set      aside.
  2. Heat the remaining 3 Tb. of oil      and add the cardamom, cassia, cumin and onion. Cook stirring occasionally      until the onion is browned about 10 minutes. Add the garlic, ginger,      coriander, chili powder, turmeric, tomato puree, water, potato, salt and      meat and bring to a boil. Lower the heat, cover and cook until the meat is      tender about 1 ½ hours.
  3. Stir in the garam masala and      cilantro and remove the pan from the heat. Let it rest for 15 minutes and      serve.

*If you prefer using chicken and are using boneless skinless chicken breasts brown in step one and then add in for step three with the garam masala. For dark meat cook the chicken for 20 minutes.

Braised Greek Chicken with Artichokes

Serves 4

Ingredients

4 large chicken thighs

Salt and pepper

½ cup flour

¼ cup extra virgin olive oil

1 cup dry white wine

3 sprigs rosemary, chopped

2 tsp. thyme, chopped

1 tsp. oregano, crumbled

1 can artichoke hearts, packed in water, drained and halved

1 cup chicken broth

2 lemons, juiced

Procedure

  1. Heat the oven to 425. Rinse the      chicken and pat dry. Season the flour well with salt and pepper. Dredge      the chicken in the seasoned flour.
  2. Heat the oil in a large skillet      over medium heat. Add the chicken and cook turning once until browned      about 15 minutes. Add the wine and herbs and reduce the wine to about      half. Add the artichokes, chicken broth and lemon juice and lower the heat      to a simmer, cover the pan and cook until tender about 45 minutes.
  3. Uncover and cook until the sauce      is thickened about 5 minutes. Season with salt and pepper and serve with      the pan juices poured over.

Italian Hunters Chicken

Serves 4

Ingredients

2 Tb. olive oil

1 whole chicken, cut into 8 pieces, rinsed, patted dry

1 medium onion, chopped

3 cloves garlic, minced

1 cup dry white wine

1, 28 oz. can plum tomatoes, chopped with their juices

1 bay leaf

2 tsp. rosemary, chopped

2 tsp. thyme, chopped

1/4 cup minced parsley

2 Tb. basil, snipped, garnish

Salt, pepper

Procedure

1. Heat the oil in a large high sided saute pan over med-hi heat. Saute the chicken on both sides seasoning with salt and pepper about 8 minutes, until golden brown. Remove the chicken from the pan and set aside.

2. Add onions and garlic to the pan and saute 5 to 8 minutes, until translucent.

3. Add wine and de-glaze the pan. Add tomatoes, with their juices, bay leaf, rosemary, thyme and parsley. Reduce heat to low add chicken back to the pan, partially cover and simmer for 20 minutes, removing white meat after 12 minutes, until chicken is cooked through. Season the sauce with salt and pepper to taste.

4. Serve garnished with the basil over rice pilaf or plain cooked pasta.

Amanda Cushman

Amanda Cushman

Editor’s Note: Amanda Cushman of Simple Real Food Inc., is a culinary educator who has cooked professionally for over 30 years.  She has taught corporate team building classes for over 15 years for a variety of Fortune 500 companies including Yahoo, Nike and Google.  She began her food career in the eighties and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal.  Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications. 

Chef Amanda teaches cooking classes for all levels along the Shoreline both privately and at locations such as White Gate farm and the Weekend Kitchen. For more information, click here to visit her website.