The Love Language of Food

Sometimes you don't need a translator to communicate

Pascale greeted us with a radiant Camembert, and I knew we were BFF.

We are still at the beach in Stone Harbor, so the food and drink options remain rather simple to keep the heat index down. We were lucky to be gifted with our neighbor Phil’s catch of the day on three occasions—two gifts of seabass fillets and one of flounder—and the best treatment for fish that fresh is to cook it as quickly and as simply as possible.

Josh Kluver and Molly hosted the happy hour for John's birthday on their dock on the bay. The birthday boy sailed off into the sunset.

For John’s birthday, we had a happy hour at our nephew Josh’s rental on the bay, which he shares with his girlfriend Molly and a changing cast of friends and family members. Featured was a very fruity sangria and a Lee’s Hoagie tray. Yes, I am cheating, but it’s okay on vacation. Even the cake was from Dairy Queen and surrounded by packaged Tastykakes. Nothing takes the sting out of turning 73 than reverting to the familiar foods of childhood.

For this post, I want to feature the most unusual dish I saw and enjoyed last month. Pascale Chaveriat prepared it for us when she landed in our neighborhood the week before the McCombie wedding.

We were loosely connected on a What’s App thread, and I welcomed her the day she arrived. The next morning, I rode my bike around the corner and dropped off scones as a welcome gift. Within an hour, she sent an invitation to dinner that evening and assured me there was no need to bring anything—just come and be a guest.

We did that! We enjoyed the 5-minute stroll to their Air BnB, greeting neighbors curious about French visitors.

Pascale had hinted that she would prepare a “cheese quiche,” but she presented a masterpiece of Camembert and pastry threaded with ham. She described how she rolled out the dough with a can since there was no rolling pin. The wine that her husband Pierre chose to accompany the dish was a red Rhone that paired perfectly with the creamy and salty nature of the dish. It was a spectacular presentation, and we appreciated her effort.

Pascale cut the rays of pastry, and we used them to dip into the molten Camembert.

After the cheese and into the second bottle of wine, she served a simple Romaine salad with a light dressing. A medley of strawberries, raspberries, and blueberries completed the dinner, and we chatted into the night, making plans to check out area farmers’ markets before trundling off to home and bed.

Our lucky connection with the Chaveriats continued through the week, though Pierre had flown to Chicago for work. Pascale and I visited our local Boalsburg and Belleville Amish markets.  I speak no French, but she was completely fluent in English. However, the primary tongue that we shared was the love language of food.

Frida night's Sunset Party at Centrehenge, on the top of the hill in Oak Hall.

We had another food conversation on Friday night when our mutual friend, Jeanne Murphy, arrived with champagne to celebrate, which made Pierre’s eyes light up. Veuve Cliquot reminded him of his glory days in the service in France. It got the party started. Pascale made savory goat cheese, zucchini muffins, and chocolate muffins. Tuscan Bread and Roquefort Grapes, my French friend Nathalie’s favorite, were also on the menu. We hiked to the big stones at the top of the hill in Oak Hall Park and celebrated with friends. It was a beautiful evening and just the start of a conversation that I hope will last a long time.

CAMEMBERT TO BE SHARED

This is Pascale’s recipe for the spectacular cheese dish she made our first night together. I knew then that we were speaking the same language.

Makes 4  servings

-       12 thin slices of cured ham or fig chutney

-       1 egg yolk

-       1 camembert

-       2 doughs (frozen puff pastry or pie dough can be substituted for the homemade pastry, though not if you are French)

-       Chia or sesame seeds (for decoration !)

For one dough : (The recipe will need two batches of this dough_

-       2 cups flour

-       3.5 oz softened butter

-       1 teaspoon salt

- a small amount of cold water, starting with a tablespoon or so

Cut the butter into the flour and salt, and add the water until you get a dough.

-       Preheat the oven to 400°F.

-       Roll out the first dough and place the camembert in the center.

The dish can also have fig chutney for a sweet and savory flavor.

-       Place the raw ham all around the camembert  

-       Moisten the edges well and cover with the second dough, pressing well.

-       Cut out a disk of the same size as the camembert on the top

-       Brush the dough with the egg yolk

-       Cut strips (with scissors !) and twist them on themselves.

-       Sprinkle with sesame/chia seeds

-       Bake for 20 minutes.