"Boy mué j'aimera
ben vite, tu-suite un bon ragout d'boulette, Ben chaud dans mon
assiette, j'prend ma fourchette pis je'll mash ensemble les boules
de viande molle, les patates, les carottes, le bon ju gras..."
(Jack Kerouac, "Dr. Sax")
chopped meat, eggs, flour, small new carrots, tiny onions, small
new potatoes, butter, concentrated tomato paste, spices (salt,
pepper, piri-piri or other hot stuff in liquid form, garlic, marjoram
or something similar).
Blend the meat, eggs,
a bit of flour, and spices. Add a bit of carbonated water if the
mixture is too sticky. Bring a big pot of lightly salted (you
can also use bouillon cubes instead of salt) water to a boil.
Roll the chopped meat into small meatballs, and lower them gently
into the simmering water. When they float again, simmer until
done but not overdone. Put in a single layer on a sheet of baking
paper to dry. They can be frozen. Cool the liquid and skim the
fat off the top.
Put the onions in
a pot, add enough water to cover half way , a bit of salt and
a glob of butter. Simmer until tender. Take the onions out, save
Do the same to the
carrots in their own pot. Save both carrots and cooking liquid.
Peel the potatoes, boil them, take them out of the water. The
potato water doesn't get used in this recipe.
Put a large cast iron
pot on the stove. Melt a bunch of butter, put some crushed garlic
in, then start stirring in flour until it becomes almost solid.
Bake slowly until it turns brown, but not burnt. Keep stirring
with a wire whip, remember the edges of the pot!
Add the carrot and
onion liquids and some of the meatball liquid slowly, beating
constantly with the whip. If you preheat the first liquid you
add it might not explode so much. Add the tomato paste, and whatever
more spices you need. You should have a very dark red-brown sauce
with a lot of flavor, the whole house should smell nice.
Stir in the meatballs,
onions, and carrots, and potatoes just before serving. Serve very
Back to biography
Saul's Strawberry Dessert
Ingredients: Strawberries (200 grams pr. person) - you can easily
use frozen, sometimes they are in fact better if they come from
an "undeveloped" industrial nation - sugar, confectioners
sugar, lemon juice, crème fraiche (high fat, not low fat), slightly
unripe pears (about a half per person).
Put the strawberries in a blender with a bit of sugar if necessary.
When they are pulverized, strain them through a sieve. Add some
lemon juice to bring the taste out, then add a bit more sugar
to balance the taste. It should be a swirl of sweet, aromatic,
Stir a bit of confectioners sugar into the crème fraiche to balance
the taste. It should take on a slightly thinner consistency as
you stir, it will thicken again in the refrigerator.
Peel the pears and cut into little cubes. Put them in a mixture
of lemon juice, water, and a bit of confectioners sugar. The juice
and water so they don't get brown, the sugar so they don't end
All of the above can be done ahead of time.
To serve: The ideal serving dish is an old fashioned, wide-and-flat
champagne glass. Put a small handful of pear pieces in the bottom,
cover with strawberry liquid, and put a ribbon of the creme fraiche
mixture on top.