Book Giveaway to Celebrate 500 Followers and Being Published in a Cookbook!

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Very excited to have reached 500+ followers this past Sunday! Thank you to everyone who reads my blog, follows it, and comments. Your support is truly appreciated, and I’m grateful every day that I’ve found this platform to share my writing, books I love, and food I enjoy cooking.

I’m also very excited to announce something I’ve had to keep under wraps for a couple of months. Crystal King, author of Feast of Sorrow, which I blogged about previously, has her second book out today, called The Chef’s Secret, and as part of the advance publicity for this new book, she published an e-cookbook made up of recipes from chefs around the world, and food bloggers, including yours truly! I am so honored and happy to have been asked to contribute a recipe based on the food in this amazing book!

To celebrate both this milestone for my blog, and for being part of the companion cookbook, which is available in e-format only, I am doing another book giveaway.  The winner of will not only get a hard copy of The Chef’s Secret, but will also receive an e-copy of the cookbook!

I will also randomly choose 10 of my longtime blog followers to receive an e-copy of the cookbook; and to top it off, the next 10 people to follow my blog will ALSO receive an e-copy of the cookbook! Just my way of saying thank you and showing my gratitude for everyone who supports Food in Books!

Thank you again for all your support since I started this blogging journey back in 2016. It’s opened me up to new literature, new foods and cooking methods, and most importantly, to all of you. I’m grateful for the support I’ve received from fellow bloggers, and for the new friends I’ve made along the way. Here’s to you all!

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Behind Closed Doors by B.A. Paris

I’ve felt a bit burnt out with my blog writing lately, though I can’t figure out if it’s because I’ve read through most of the books I really wanted to, or just haven’t felt the yen to cook. It’s a combination of both, but I think the New Year and wintertime is so gray and depressing that it saps the energy out of me. Also, sometimes the thought of making the same old dishes is boring.

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So when my friend Corey recommended Behind Closed Doors, my initial reaction was “meh.” It’s not that it didn’t sound good, it’s just that this genre of book is not usually my first choice. Along the same lines of The Girl on The Train (which is one my earliest blog posts), Gone Girl, and the ilk – you know, those psychological thrillers that follow a fairly familiar trajectory of a unreliable female narrator who finds herself in a very twisted peril – this book was actually very intense. Just goes to show, never judge a book by its genre.

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I actually read this book in three hours because it hooked me with the first paragraph and didn’t let me go. Starting with a dinner party given by Jack and Grace, the two main characters, it introduces what looks like the ideal, perfect marriage. Jack is wealthy, successful, handsome and charming. Grace is gorgeous, beautifully dressed, maintains a flawless home and figure, and can cook like a dream. So of course you know that there is some seriously fucked-up stuff going on under the surface.

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Anytime I look at a person, a couple, a family and they come across as ‘perfect,” I automatically go on red alert. There is no such thing as perfection, so when someone posits that their life, their home, their job, their marriage, their family dynamic has little or no flaws, floats on calm seas, and in particular, when their social media shows nothing but perfection, you can bet money that there is a lot of chaos, drama, trauma and negativity under the surface.

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You find out pretty quickly just how evil Jack is, and he is a truly nasty son of a bitch, though his character isn’t really well developed because you don’t get a huge amount of background about why he turned out to be such a bastard. I wish there had been more back story for him, because like all villains, he’s a lot more entertaining. Grace is more developed, and you definitely come to understand just how insinuating Jack’s manipulations are, when you realize exactly why he has targeted her and how he goes about breaking her psychologically. TRIGGER WARNING: there is a scene of animal death, where Jack kills Grace’s dog when they arrive home after their honeymoon. If you’re like me and cannot in any way read about animal violence, be warned. I had to skip over it. It doesn’t detract from the story, and in this case, it truly showcased what a horrendous prick Jack is, so it’s not gratuitous like some books can be when they unnecessarily have scenes of torture, gore, rape and horrendous death of characters, which I absolutely hate.

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She waits until Jack has carved the beef Wellington and served it with a gratin of potatoes, and carrots lightly glazed with honey. There are also tiny sugar peas, which I plunged into boiling water just before taking the beef from the oven. Diane marvels that I’ve managed to get everything ready at the same time, and admits that she always chooses a main course like curry, which can be prepared earlier and heated through at the last minute. I’d like to tell her that I’d much rather do as she does, that painstaking calculations and sleepless nights are the currency I pay to serve such a perfect dinner. But the alternative – serving anything that isn’t perfect – isn’t an option.

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One of the many ways that Jack has come to control Grace – and by which she has subtly gained back some small control herself – is in his exactitude and precision for all things, particularly cooking.  Beef Wellington with duxelles. I’d never made Beef Wellington before and thought it sounded like an exciting challenge, so here we go! Note: I used a center cut of beef tenderloin, which is quite pricey, though I think it’s worth it to splurge once in awhile.

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INGREDIENTS
2 pints white button mushrooms
1 large shallot
7 cloves of garlic
4 tablespoons fresh thyme leaves
1 tablespoon dried tarragon
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon sea salt
1 two-pound center cut beef tenderloin
Olive oil, sea salt, and pepper
8-10 slices prosciutto
2-3 tablespoons Dijon mustard
1 pound puff pastry
Flour for rolling out the pastry
1 egg, beaten with a bit of water and sea salt

METHOD
In a food chopper or processor, pulse together the mushrooms, shallot, garlic, thyme, and tarragon, until finely minced.

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Melt the butter and olive oil in a pan, add the chopped mushroom mixture, and saute with a sprinkle of sea salt for 10-12 minutes, until most of the moisture has evaporated. Set aside to cool.

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On some plastic wrap, lay out the prosciutto, overlapping so you have a large sheet, then spread a thin layer of the cooled mushroom mixture onto the prosciutto.

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Drizzle the meat with olive oil, sea salt and pepper, and sear it in a cast-iron pan on high for about 2 minutes per side, on all four sides.

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Remove from heat and allow to cool for about 10 minutes. then smear the Dijon mustard on all sides of the meat.

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Place the meat on top of the mushrooms, cover tightly with the prosciutto strips, seal over the plastic, and refrigerate for at least 1-2 hours.

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Pre-heat the oven to 425F and sprinkle flour on a flat surface. Roll out the puff pastry long enough so that it will completely cover the meat.

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Remove the meat from the refrigerator, cut off the plastic, and lay it in the center of the pastry. Fold over the pastry tightly until the meat is completely covered.

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Brush the pastry with the beaten egg and sprinkle over a bit more salt. Place seam-side down on a flat baking tray, cut some slits in the pastry, and bake 45 minutes, or until the internal meat temperature is 120F.

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Remove from the oven and let rest for about 15 minutes before slicing with a serrated-edge knife and serving.

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I served mine with roasted red creamer potatoes and roasted radishes in a garlic-herb coating.

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The cut of meat is incredibly tender, so tender in fact, that we were able to cut it with a fork.  Sooooooooo delicious and decadent, a real treat for the tastebuds.

 

The Mambo Kings Play Songs of Love by Oscar Hijuelos

Reading this book and getting to know the main character of Cesar Castillo in The Mambo Kings Play Songs of Love was both a joy and a sadness. This is a man with a great lust for life, dancing and drinking and eating and womanizing…….and with a talent for making decisions based on instinct and as oftentimes as not, ending up in worse circumstances.

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The trajectory of Cesar’s life is told in this book. He is a musician who comes from Cuba with his younger brother Nestor, both of them determined to make a name for themselves in the musical world of mambo in 1950s New York City. Nestor is a dreamer, sensitive and still in love with Maria back in Cuba, for whom he writes the song that will launch he and his brother into a semblance of success, “Beautiful Maria of My Soul.” While the title references both brothers, however, the book is truly Cesar’s tale of joy, woe, happiness, pain, and ultimately, calm satisfaction with his life. It really is the story of any man, of Everyman.

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Cesar is bigger than life, with appetites to match. He is the businessman, the driving force of the two brothers, yet – spoiler alert – when Nestor dies, a part of Cesar goes with him……..which all of us who have loved and lost someone can well relate to. There were times, though, when his life went from bad to worse, when his boozing and whoring made him into such a sad pathetic jerk, that I threw the book down in disgust. But I picked it up and continued reading, because his character is so fascinating, so resilient and ultimately, so filled with the joy of life.

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There’s a sense of wonder in this book that conveys Cesar’s mindset so well. You can understand why he continues to make the same mistakes over and over, yet still find something new and precious in his life. He is such a strong, tough, macho man, sensual, able to turn the world a bit on its axis toward him, and yet has those colossal weaknesses that bring him back down to earth.

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One passage in particular stood out to me. It’s just after they have appeared on the I Love Lucy show with Desi Arnaz, who becomes somewhat of a patron to them, and their Irish neighbor Mrs. Shannon comes to congratulate them and to goggle at Cesar, for whom she has a huge crush.

“She followed Cesar down the hallway…..through the kitchen into the dining room: they had a long table still set with platters of bacalao – codfish cooked with garlic – black beans, rice, a huge salad, pork chops and steaks from the plant, and a big bowl of yuca.”

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Yuca, a quintessential Cuban food, is also one of the simplest and tastiest things to cook. It’s a root vegetable, kind of like a potato or turnip but with more flavor. I cooked them still frozen, in chicken broth mixed with lemon juice and a chicken broth cube, about 30 minutes, to thaw, then added some olive oil and simmered on low another half hour to cook through. They do have a woody center that’s inedible so take that out before you eat. The pan juices, reduced, make a lovely sauce. Add salt if needed. The Cuban-style black beans were easy – I cheated and used canned black beans, and mixed them with gently sauteed onion, garlic, green pepper, salt and cider vinegar, mashing them to thicken.

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However, it was the bacalao that was the star of the show, based on this great recipe from La Cocina de Nathan. This is the method that worked for me.

INGREDIENTS
1 lb salt-cured bacalao

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2 eggs
2 cups of all-purpose flour
2 teaspoons of baking soda
Handful of fresh parsley, roughly chopped
6-7 cloves of garlic, either mashed into a paste or as finely grated as possible

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1.5 cups of water
Freshly ground black pepper

METHOD
Soak your bacalao overnight, changing the water every 2-3 hours. This is to drain the salt and also reconstitute the fish, kind of like what you do with dried porcini. Refrigerate the rinsed, drained and desalted cod until ready to use.

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Let bacalao come to room temperature. Peel the fish meat off the skin, taking out all the bones and scales. Flake with your hands, though initially you may need to use a sharp knife until the meat begins to break down.

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In a separate bowl, mix the flour and the baking soda together and whisk to evenly combine. Add the eggs to the flour and baking soda and whisk again. It will be a fairly crumbly mix, which is what you want at this point.

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Start gradually incorporating the water, until you have a thick, batterlike consistency. Add the chopped parsley and the mashed garlic and mix again.

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Then add your bacalao pieces, and stir well to mix. Cover and refrigerate for 1-2 hours. Ideally you should refrigerate overnight. But in this case, hell no. I was hungry!

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Heat grapeseed oil in a large pan. When smoking hot, drop in spoonfuls of the bacalao batter. Don’t crowd the pan, as too many cooking at once will drop the oil temperature, which is what makes fried food greasy.

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Cook 3-4 minutes per side, or until golden brown. Remove to a paper towel to drain.

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Serve beautifully with the black beans and the garlic-flavored yuca, and of course, some wine.

“In the name of the mambo, and the rumba, and the cha-cha-cha.”

Once Upon a River by Diane Setterfield

One of my Christmas gifts, this book is one of the most compelling that I’ve read in ages. I’m a terrible literary snob, as I’m sure is no surprise to anyone who follows my blog, and I am very picky about what I read. So when I am compelled by a book, for me I know it’s a keeper. Once Upon a River combines the sensation of a fairy tale with the scientific sensibilities of the late Victorian era, when the Industrial Revolution was in full swing and advances in science and technology were nearly daily occurrences. The titular river is based on the Thames, but it’s not quite the same Thames River nor is the timeframe ever truly specified. The feeling is one of magical realism, and though I have previously said that only the Latin American writers can truly do magical realism well, I have to slightly alter my opinion on this and include Diane Setterfield in that category.

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The river flows past a pub in which the regulars gather to drink and tell stories, either fables from long ago, made-up tales about goings-on in their own midst, or more rarely, about Quietly, the mythical riverboat man who helps those who are in danger of drowning and, in true Charon-like fashion, takes those whose time it is to the other side. Very Greek mythology, River Styx symbolism. A stranger stumbles in one night covered in blood and carrying a little girl in his arms. The village nurse, Rita, knows she is dead, so when the little girl comes back to life, you know a mystery is afoot. But who is the child? Is she the long-lost daughter of the wealthy Vaughan family? Or is she the granddaughter of the multiracial farmer Armstrong? Or possibly the sister of Lily White, who vanished mysteriously and whose disappearance is the framework of Lily’s story itself.

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It’s difficult to describe this book, because it’s so unique. The lyricism of the prose is the standout quality of the book, yet the mystery of who the girl truly is, combined with the interwoven stories of all the village inhabitants and how they have all ended up where they are, is just as fascinating. I loved Rita’s character, but I love strong women so of course she was my favorite. A trained nurse with an intense knowledge of medical matters, she applies her intellect and reason to all things to try and figure them out. It is she who attempts to solve the mystery of the girl from the river.

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The child is herself a mystery, as she never speaks, obsessively watches the river and seems to be longing for her father. She takes on qualities of all three missing little girls, and at times, seems to be all of them and none of them. A true enigma, her coming seems to also usher in a time of miracles and mysteries. A longtime bachelor of the village, Mr. Albright, is suddenly compelled to propose to his longtime housekeeper/mistress and their summertime wedding is one of the most charmingly described scenes in the book, though the mystery of the girl continues to be a hot topic.

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After the speeches, talk of the girl was renewed. Events that had taken place on this very riverbank, in the dark and in the cold, were retold under an azure sky, and perhaps it was an effect of the sunshine, but the darker elements of the tale were swept away and a simple, happier narrative came to the fore…….The cider cups were refilled, the little Margots came one after the other and indistinguishably with plates of ham and cheese and radishes, and the wedding party had enough joy to drown out all doubt……Mr. Albright kissed Mrs. Albright, who blushed red as the radishes, and at noon precisely the party rose as one to continue celebrations by joining the fair.

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Radishes and cheese sounded like an oddly good combination, so I did a little research and found these delicious cheddar-radish-carrot scones at the Fiction Kitchen Podcast, which is one of my absolute favorites and who I keep hoping will want to collaborate with me someday. If you know anyone over at Fiction Kitchen podcast, put in a good word for yours truly, ok? Anyway, my method is based on their wonderful scones that were actually inspired by the Peter Rabbit series of books, but of course I added in my own flavoring tweaks.

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INGREDIENTS
12 baby carrots
12 radishes
4-5 tablespoons garlic powder
3 tablespoons olive oil
1 and 1/4 cup unbleached flour
1 tablespoon baking powder
2 teaspoons sea salt
2 tablespoons dried onion
3-4 tablespoons freshly ground black pepper
1 stick (or 8 tablespoons) butter, chilled and cut into cubes
1/4 cup heavy cream
1 egg
1 cup shredded sharp cheddar
1/2 cup shredded Parmesan cheese

METHOD
Heat the oven to 375F and wash and slice the carrots and radishes. Lay them on a baking tray, sprinkle over the garlic powder and the olive oil, and roast for 20 minutes. Set aside to cool.

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In a bowl, mix together the flour, the baking powder, the sea salt, the dried onion, and the black pepper.

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In your most awesome red Kitchen Aid, with the pastry hook attachment, mix the dry ingredients together with the butter cubes, a few at a time, until a crumbly dough forms.

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Combine the heavy cream and the egg together with a whisk.

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In a food chopper, finely mince the radishes and carrots.

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Mix together the shredded cheeses with the vegetables, then pour over the cream-egg mixture. Stir well to combine.

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A spoonful at a time, add this to the dry ingredients, and mix together at a medium speed until a sticky ball of dough forms.

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Put the dough in plastic wrap and refrigerate for at least an hour.

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Cover a flat surface with flour, and roll out the dough. It is fairly sticky, so flour your rolling pin as well.

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Cut out round shapes with a biscuit cutter and lay them on a lined baking tray. Sprinkle over a little shredded cheddar on top of each scone, then bake for 20 minutes and allow to cool.

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Oh my, I wasn’t expecting them to be quite as tasty as they were, and although mine didn’t rise (I probably need some newer baking powder), the cheesy flavor combined with the roasted savoriness of the radish and carrot gave it a wonderful flavor! Excellent with a nice bowl of soup on a cold day, or even as breakfast! Thanks, Food Fiction Podcast, for the inspiration!

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Happy holidays from Food in Books!

I want to wish everyone a happy, safe and healthy holiday season, with lots of love, good books and great food!

The Dinner List by Rebecca Serle

I have to say I’m a bit peeved by this book. The Dinner List has a totally fascinating premise that takes that old idea of picking five people you’d want to have dinner with, whether living or dead, and runs with it………..and then, sadly, totally drops the ball. The main character, Sabrina, is having her 30th birthday dinner with her best friend, when unexpectedly, five people show up, including the late, great Audrey Hepburn.

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Yes, Audrey is a guest at this dinner party. Turns out that Sabrina was named after the iconic, eponymous character from Audrey’s film also starring Humphrey Bogart. The other guests are people who Sabrina hasn’t seen for years and all of whom have had a significant impact on her life. Her long-lost father shows up, an influential professor from her college days, and Tobias, who is presented as her ex with whom she lived for many years. So yes, the premise is fascinating and had so much potential to be a wonderful book about our life influences, who we would like to see and talk to, the meaning of life, etc. But irritatingly, it ends up being a treatise on getting over one’s first love. In other words, it’s chick-lit and we all know how I feel about chick-lit. Zzzzzzzzzzzzz.

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It turns out Tobias and Sabrina have split up and she is still trying to come to terms with their breakup. They’ve had a typical long-term relationship – meeting in college, becoming involved, breaking up and reuniting, blah blah blah. Literally nothing in their relationship was unique. They were like any other couple. I think what gradually began to wear on me was the fact that this book has one of the most fascinating literary devices I’ve read about in ages – the dinner party with five people of your choice from history or from real life who can be either living or dead – and uses it as the backdrop for what ends up being a rather pedestrian and boring love story.  (sigh) And of course, the great shocker, the major “wow” moment of the book is something that I had figured out from Chapter 2.  SPOILER ALERT: Tobias is already dead and that’s why she has to get over him and that’s why he showed up to this dinner party.

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Well hell, no one could have seen that one coming. (As I roll my eyes in exasperation.) I mean, come on. If you could pick any five people from anytime in history to break bread with, wouldn’t you, firstly, choose people with whom you could have conversations about the meaning of life, etc? Don’t you think you’d want to talk about their lives, their impact on the world? My five dinner party guests would include Jesus of Nazareth, Cleopatra, Johannes Gutenberg, Barack Obama and Miguel de Cervantes, and I promise you that we wouldn’t spend a moment talking about our love lives. So therein lies the root of my annoyance. I hate to waste valuable time reading a book that ends up being so completely different from what I supposed it to be. Don’t get me wrong. It’s nicely written and again, the premise had so much potential. But the final execution was just……simplistic, pedestrian. Meh. However, the redeeming feature of the book are the food passages, like this one.

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The waiter comes over for the second time and I just jump in. “I’ll have the friseé salad and the risotto,” I say. I send Conrad a look. He nods. “The scallops,” he says. And some of those aphrodisiacs.” The waiter looks confused. He opens his mouth and closes it again. “Oysters,” Audrey clarifies wearily. “I’ll have the same, with the friseé salad.”

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Doesn’t risotto with seafood sound DIVINE? I chose to use shrimp with mine, based on this recipe from The Proud Italian Cook blog.

INGREDIENTS
1 large butternut squash
1 tablespoon olive oil
1 tablespoon butter
1 carrot, minced
1 shallot, minced
1 celery rib, minced
4 cloves garlic, minced
1.5 cups Arborio rice
1/2 cup good quality white wine
4 cups homemade stock. I used my precious last jar of turkey stock from Thanksgiving.
6-7 sage leaves
1 lb raw shrimp, thawed, deveined and shelled
Salt and pepper to taste

METHOD
Peel, seed and cube the butternut squash, and roast at 425F for 20 minutes. Remove and allow to cool.

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Heat the stock in a large saucepot until simmering, then lower the heat so it stays hot but isn’t boiling.

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Heat the olive oil and butter in a large skillet, and sauté the carrot, shallot, celery and garlic for about 10 minutes, until fragrant. Sprinkle over some salt at the beginning of cooking.

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Add the Arborio rice to the cooked vegetables, stir together so that the oil and vegetables coat the rice and the rice toasts a bit (called la tostatura) but don’t let the rice burn. Stir for about 5 minutes.

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Splash in the half-cup of white wine and stir again.

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Add in one ladleful of hot stock to the rice and stir until the liquid absorbs. Plan on this part of the process taking about 20-30 minutes so be patient and have your own glass of wine nearby. Keep adding one ladleful of stock at a time and stirring until the liquid absorbs, before adding more. It’s really rather Zen to do, calming and soothing.

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After about half an hour, the rice should have absorbed all the liquid and cooked to a fluffy yet al dente (to the tooth) consistency, meaning it should still have a bit of bite in texture. Add in the butternut squash and stir together to mix.

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In a hot stovetop grill pan, cook the shrimp about 2 minutes per side, until pink and cooked through.

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Add to the rice and squash mixture, and toss over some finely chopped fresh sage. Salt and pepper to taste, and apply to your face. DIVINE!

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Winter’s Tale by Mark Helprin

I was first given the book Winter’s Tale by a woman who worked with me in a law firm,  several years ago. She was an odd woman, claiming to be psychic and in touch with – in her own words – “the universal forces.”

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She was a practicing Wiccan, though it turns out she was in love with my then-boss and was using her Wiccan powers to try to destroy his marriage so she could have him. I digress slightly, but it was she who introduced me to this wonderful and mystical novel that encompasses magical realism, fantasy, history, metaphysics, and time travel, so I associate her with this novel. I suppose we all have that strange individual who has crossed our paths and made an unusual impression, whether good or bad.

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I love magical realism in books, though in my own humble opinion the Latin American writers do it best. Cases in point: Rudolfo Anaya, Isabel Allende, Laura Esquivel, and pretty much every book written by the late, great Gabriel Garcia Marquez, whom I blogged about twice previously. But Mark Helprin brings snowy, turn-of-the-century New York City in a slightly alternate universe, into this magically realistic universe so beautifully. The endless clashes of good and evil, love and hate, life and death, and the eternity beyond it all, are described in such a way that you are transported there.

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The love story between Peter Lake, an Irish immigrant who is later granted supernatural powers, and Beverly Penn, the heiress dying of consumption, is stronger than death, stronger than time, and it’s that love story that colors the entire book.

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When I recently finished rereading this book, I was filled with joy and sadness; that such a world exists and that the book containing it had to come to an end. One of the lines that touched my heart and hit me so strongly in the heart was this one:  “Remember, what we are trying to do in this life is shatter time and bring back the dead.” For anyone who has ever loved and lost, whether it be a parent, a sibling, a friend, a grandparent, or a lover, this line is particularly poignant. We all want to shatter time and bring these people back…….whether they have actually passed on from this world or whether it is the love between us that died.

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Peter Lake is on the run from the unusual creature Pearly Soames – devil? demon? – with whom he has previously associated and who now wants to kill him. A magical white horse called Athansor has appeared to whisk him to safety, which he finds in a hidden garret in Grand Central Station. He is able to safely stable the horse, rest, and being hungry from his recent adventures, proceeds to cook himself a delicious meal of seafood stew.

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With his strength renewed, he realized that he was ravenously hungry, and proceeded to cook an excellent bouillabaisse culled from cans of varied fish, tomatoes, wine, oil and an enormous bottle of Saratoga spring water.

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I have yet to meet a combination of fish and tomatoes I don’t love. Bouillabaisse was something I’d yet to try, though, so today, a cold, windy day heralding the beginning of winter, seemed the appropriate time to recreate Peter Lake’s homemade meal.

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This is the method that worked for me, based on methods from Emeril Lagasse and the marvelous The Ultimate Book of Fish & Shellfish by Kate Whiteman, which has a place of honor among my cookbooks. There are many ideas about what constitutes proper bouillabaisse, but the overall consensus is that you can essentially use whichever fish and shellfish you’d like, and make the classic rouille to garnish the bread eaten with this dish.

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INGREDIENTS
1 small roasted red pepper, peeled and deseeded
2 chunks of baguette, torn into pieces
1 tablespoon Dijon mustard

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1 egg yolk
Juice of 1 lemon
Salt and pepper
1/2 cup olive oil
1 large onion, finely diced
1 celery rib, finely diced
7 cloves of garlic, minced (4 for the bouillabaisse, 3 for the rouille)
4 cups fish stock
1/2 cup Pernod
1/2 cup clam juice
2 leeks, white part only, washed and cut into rings
Handful of chopped parsley
1 fennel bulb

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Zest and juice of one orange
1 tablespoon black peppercorns, whole
Pinch of saffron threads

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4 bay leaves
8 ripe beefsteak or Campari tomatoes
4 small red potatoes, cubed
1 lb frozen salmon, cut into large chunks
1 lb. frozen cod, cut into large chunks
2 cups frozen shrimp, deveined and peeled but with tails attached
2 cups frozen clams in their shells
Remainder of the baguette, cut into thick slices

METHOD
For the rouille:
Combine the torn-up 2 baguette pieces, the roasted red pepper, 3 of the peeled garlic cloves, the Dijon mustard, the egg yolk, the lemon juice and the salt and pepper in a food processor. Mix until smooth, then slowly add the olive oil.

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Mix again until you have a smooth, thick emulsion. Set aside.

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For the bouillabaisse:
Saute the onion, celery and garlic in a bit of olive oil. Add the bay leaves and peppercorns. Add the leeks and the fennel, and saute for another 5 minutes, or until soft.

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Grate in the orange zest here, and then squeeze in the juice to the broth.

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Add 3 cups of the seafood stock. Stir to mix and simmer another 5 minutes. Then add the diced tomatoes.

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Add the Pernod, the tomato bouillon cube, the saffron, and the remainder of the fish stock. Allow to cook another 10-15 minutes, so the flavors mingle. You’ll be able to smell the saline of the stock and the anise of the liqueur.

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Once your broth has simmered 15 minutes, add a half-cup of clam juice and blend to a thick, smooth consistency with a stick blender. Toss in the parsley.

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Heat the oven broiler at this point. You’ll know why in a moment. Add the potatoes to the broth. Cook another 15 minutes, or until they soften. Add in your fish at this stage, but stagger based on thickness and delicacy. The idea is to have all the fish cooked perfectly. Add the cod and the salmon chunks first and cook for 6 minutes.

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Toss in the clams and enjoy that clatter of shells in the soup pot. Cook another 6 minutes, until the clams open up. Discard any that don’t open, unless you enjoy pain. Add the shrimp and cook until they turn pink.

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While the fish is cooking, toast the baguette slices under the broiler for 1 minute.  Remove, and spread with the rouille sauce.

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In a bowl, place 3 chunks of rouille-smeared bread. Ladle over some of the fish and the heavenly-scented broth. Drizzle over a bit of the rouille sauce.

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This is truly heaven in a bowl for seafood lovers. Rich, delicate and with a mix of green and salty, savory flavors that hit your tongue like a golden kiss. Soooooooooo good, and perfect for a chilly winter’s day.

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The Clockmaker’s Daughter by Kate Morton

Kate Morton is, for me anyway, hit or miss. I loved The Lake House, and have plans to blog it sometime in the future. I disliked The Forgotten Garden because it was just so implausible. But I really enjoyed The Clockmaker’s Daughter. It is precisely the type of book I love – fictional but set during the Victoria era in England, a mysterious house, a group of artists, a mystery going back over 100 years, and even some eerie haunted house action.

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The premise is pretty simple. Elodie, a young lady living in modern-day London, works as an archivist and discovers a hidden satchel in her office one day. The satchel, as it turns out, belonged to a famous Victorian-era painter named Edward Radcliffe who suffered a major tragedy in his life and stopped painting before his masterpiece – which was never found – could be finished. In the satchel is his sketchbook with a portrait of a house which Elodie recognizes, though she’s never been there before. There is also a photograph of a gorgeous young woman, Lily, who was used as Radcliffe’s model, though her true  identity is unknown.

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It’s Lily’s character who is the narrator throughout the book, though in a very unusual way. SPOILER ALERT: Lily is a ghost who haunts the mysterious house seen in the sketch book and oddly recognized by Elodie, and how she got to be the resident spirit haunting the house is a major storyline in the book. It’s actually quite a clever literary device, I thought, and it doesn’t mar the flow of the words. I hate that, when a writer tries something they think will be “cool” or “new” and it ends up being more irritating than anything else.

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In feeling, this book reminded me of The Little Stranger, which I blogged last year, and which is truly one of the more eerie books I’ve read in the past few years. Anything with the whole haunted house vibe already earns brownie points in my book, and the house in this book is straight outta literary porn – hidden compartments, twisty staircases, leaded windows that may or may not reflect ghostly presences, a huge, sprawling garden in which anything can happen, and of course, those wide-windowed bedrooms that hide forbidden love affairs, hidden diaries, and any number of secrets.

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I think the only character I didn’t much care for Elodie. I know I’m mean sometimes, but goddamn it, grow a spine already! Sheesh. What a total and complete wimp this girl is. She’s engaged to someone she acknowledges she doesn’t feel deeply for, she is totally happy to let others plan her wedding and essentially run her life, she refuses to tell her landlady Mrs. Berry that she’s moving out to get married, and she is so out of touch with her own emotions and motivations that she can’t figure out why she keeps using the mystery of the satchel and the sketchbook and the photograph of Lily as her escape. HELLO! You don’t want to marry the guy, sweetie! It’s not rocket science! I saw that on page 4. But I like strong women so it’s no surprise that she vaguely aggravated me. 🙂 Anyway, she and  Mrs. Berry have a lovely ritual of having a cocktail together in the afternoons, and being that I fell in love with this drink when I was in Venice, it seemed quite appropriate to recreate it here.

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She reappeared carrying a tray loaded with a jug fizzing orange. Mrs. Berry had been on a trip to Tuscany with her watercolor group the previous year and had developed a penchant for Aperol Spritz. She filled a generous glass for each of them and passed one across the table. “Salute!”

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INGREDIENTS
3 ounces Aperol
3 ounces Prosecco
1 ounce soda water
3-4 ice cubes
Orange for garnish

METHOD
In a large wineglass or old-fashioned glass, put the ice cubes.

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Pour over the Aperol. Isn’t it pretty?

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Pour over the Prosecco.

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Add the splash of soda water.

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Garnish the glass with the orange slices, admire the color and be reminded of sunset in Venice before chugging it down. Good stuff! But it goes down so smoothly that you don’t feel it, at least until you try to stand up and can’t. Not that it’s ever happened to me.

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Vaporetto 13 by Robert Girardi

Robert Girardi is one of my favorite “unknown” writers. He wrote Madeleine’s Ghost, which I blogged about previously, and Vaporetto 13 is another novel that combines cynicism, hope, the supernatural, and a gorgeous city as the backdrop. In this case, Venice. You can read about what makes Venice so uniquely gorgeous and special by checking out my food blog friend Luca Marchiori’s love letter to Venezia here. Or you can just read this book.

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When I first read Girardi’s novel, I fell in love with the city, and the dark, mysterious, beautiful, and yet sordid labyrinth of bridges, palazzos and stone that was described. Venice comes across like an aging prostitute who still looks beautiful and radiates charm, but yet has a dark, debauched side that also beckons. When I traveled to Venice a few years after reading this book, it struck me that these shadowy back alleys of The Eternal City juxtaposed with the bright, shiny, touristy Venezia, is the real Venice. It is both a jewel box of sumptuous colored glass and shimmering, watery reflections from the canal, and a dark, dank place of crowded buildings, garbage scows and stray cats.

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God, how I love Venice! It is my spiritual home. It is a city that is reflected back upon itself every minute in the waters of the Grand Canal, so full of of life and history and such extreme beauty that, at times, I found myself overwhelmed. There is, after all, only so much stunning golden light and beautiful canals and rosy architecture, that I can handle. Venice is sensory overload in the best sense of the word, and Girardi brings Venice to life so evocatively.

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Re-reading this book as many times as I have, I also have found myself loving the main character, Jack Squire, a money trader with a dark, cynical view on the world. I hated him when I first read the book, but as I have gotten older, I understand him much more. He seems a man that can’t ever be surprised by anything anymore, who looks on the world like a huge roulette table waiting on the ball to hit black, and yet there is still something shiny and hopeful in him that he tries to tuck away. I hate to admit it, but I still have this sense of idealism inside of me, for all that I feel surrounded by such an ugly world sometimes. I still want the good guy to win, I still want people to live happily ever after, I still want love to conquer all. So, it seems, does Jack. When he meets Caterina, a strange, otherworldly Venetian woman with strong ties to the past and history of La Serenissima,  he is struck by her oddness and yet enticed and enthralled by, that very same quality. She speaks to that part of him that is still young, hopeful and believing in miracles. They embark on a very mysterious love affair, yet he is never able to truly penetrate the mystery of who she is. Until the end, when he realizes who………and what…….she is. His view of the world is forever altered.

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One of the more entertaining characters is Jack’s friend, Rinio Donato, a quintessential Italian man, married, Catholic….and a complete womanizer. He is a hoot, and he drags Jack along to Torcello and other lagoon islands, including the very strange and creepy Sant’Ariano, adventuring, eating, and drinking as they go. The food descriptions alone are worth the read. In one passage, Jack attends a celebratory feast at Rinio’s house, where he is felt up by Rinio’s sister and gorges on a luscious Venetian feast that includes rolled veal chops stuffed with prosciutto and gorgonzola, and a salad of escarole, walnut and pear, which are just the precursors to the main feast, a roasted suckling pig with an apple in its mouth.

“The empty pasta bowls were cleared away and replaced with platters of rollini di vitelli – veal chops wrapped around prosciutto and gorgonzola cheese and baked in a marinade of olive oil, garlic, lemon juice, and white wine. Accompanying this was a salad of escarole, walnuts, and pears, and bottles of sweetish white wine from the Veneto. Italians eat slowly, their meals are long, drawn-out affairs, half food and wine, half air, which is to say animated conversation about nothing and everything.”

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I mean, how could anything stuffed with gorgonzola and prosciutto baked in lemon and olive oil and wine be bad? The store was out of escarole, so I instead opted for a salad of mixed greens with walnuts, pears and a vinaigrette of olive oil, red wine vinegar and a bit of the blue cheese, to accompany the veal. This is the method that worked for me.

INGREDIENTS

2 veal chops, bone-in, about 1 inch thick apiece
Gorgonzola cheese, or other sharp blue
4 strips prosciutto, finely diced
1 shallot, finely diced
1/2 cup olive oil
2-3 tablespoons lemon juice
1/2 cup good, drinkable wine, red or white
5 cloves garlic, finely minced with a Microplane grater

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Mixed greens – spinach, arugula and chicory is what I had on hand
Walnuts, toasted
2 pears, thinly sliced
Olive oil and lemon juice for the vinaigrette

METHOD

Pre-heat the oven to 375 F. In a small skillet, fry the prosciutto until just brown. Remove, and in the oil left in the pan, saute the diced shallot, with some red wine. Remove from the pan and let cool slightly, while you prepare your veal chops. Cut a small pocket into the veal, opposite side of the bone. Don’t cut all the way through the meat, just enough to be able to stuff the chop.

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Season the veal chops with salt and pepper. Mix the prosciutto and shallot with about half the packet of blue cheese, until nice and creamy but not melty. Stuff each veal chop with the mixture, and fasten with a toothpick to keep the cheese mixture inside the chop.

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In a good saute pan, heat a bit of olive oil and sear each veal chop about 3 minutes per side, but don’t char them. Let them rest a minute while you prepare the baking sauce. Combine the olive oil, the lemon juice, the white wine and the minced garlic in a cup and whisk together.

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Pour over the stuffed veal chops, reserving a bit for the end, cover, and put them in the oven for 15-20 minutes for a medium doneness, while you prepare the salad and vinaigrette, which is super difficult and time-consuming.

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Throw the mixed leaves into a large bowl, mix in the toasted walnuts, throw in the pears, sprinkle over a bit of the blue cheese, and then drizzle over a bit of olive oil, a bit more lemon juice, some sea salt,  and mix together vigorously. Pour over the salad and toss, probably with your hands to get the best amount of coating. That’s it. Very strenuous, as you can tell.

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You don’t want a lot of vinaigrette, just enough to lightly cover the salad, so using your very clean hands to toss is best here. When done mixing the salad, divide it onto two plates, take the veal from the oven and let rest for 10 minutes. Pour over the rest of the sauce you originally covered them with, put the chop onto the plate with the salad, and enjoy with some wine, preferably something light and Venetian, but hell, drink whatever type of wine you want! And you can do what I did, which was pretend I was sitting in a sunny cafe alongside the Grand Canal just off the Rialto Bridge, watching vaporettos and gondolas go by, and yearning for my Venice.

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“Still, as Rinio once said, what is a city, if not the people in it? What is Venice, without the peculiar, inventive race of men and women that built her up from the mud and reeds of the lagoon?”

Casino Royale by Ian Fleming

I am a diehard Bond Girl. I’ve seen all the films, read all the books and of course, have my own opinions about who has been the best Bond of all. Having a major crush on Timothy Dalton, I am biased in his favor, but there is also something to be said for the talents (not to mention eye candy quality) of Sean Connery and Daniel Craig. All three are are quite handsome in a rough-hewn, craggy kind of way. Pierce Brosnan, though also quite a gorgeous specimen of the male gender, was a bit too polished and smooth for my taste. Roger Moore and George Lazenby were the weakest Bonds, in my book (haha!).

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In rereading Casino Royale, I came to the conclusion that the reason these rough-around-the-edges cinematic 007s are more to my taste is because they are closer to his book character, which is why I like them. A man who is elegant and polished, yet still has that roughness, that “throw down,” is incredibly sexy to me.

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James Bond is not a very likable character, for all his perspicacity as a spy. He’s witty, urbane, but with that dark edge that allows him to use people and not care about his effect in their lives. It’s not just with women, although they do tend to be rather interchangeable and disposable. As an agent provocateur, it is probably a matter of life or death to be able to sharply and coldly cut someone out of one’s life, and this aspect of Bond’s character is much more apparent in the books, as his thought process and internal meanderings are well described. In Casino Royale, you get the origin of his coldness toward women, when he meets and falls hard for Vesper Lynd, a fellow secret agent who initially is not very impressed with Bond…..which, of course, intrigues him It’s such a typically male response to a woman that it made me laugh.

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Vesper and Bond share a luxurious dinner at the Casino Royale, while they wait for the high-stakes gambler Le Chiffre, whom they have been sent to watch and infiltrate his empire. Bond tells Vesper to order expensively and do honor to her fabulous evening gown. She takes him at his word and they order their meals.

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“I’d like to start with caviar and then have a plain grilled rognon de veau with pommes souffles. And then I’d like to have fraises de bois with a lot of cream. Is it very shameless to be to certain and so expensive?” She smiled at him knowingly…………”While Mademoiselle is enjoying the strawberries, I will have half an avocado pear with a little French dressing.”

Fraises de bois are wild strawberries, and difficult to find in New Mexico. However, seeing as strawberries and cream are one of my desert island meals, with the tartness of strawberries contrasting so nicely with a lightly sweetened cream, I couldn’t not make it to go with the centerpiece meal. An avocado pear, which is a half-avocado stuffed with whatever you like, is delish! Lobster and avocado have a natural affinity for each other and I love them together, the jade green of the avocado and the deep pink of the cooked lobster creating a beautiful food palette that’s almost too gorgeous to eat. Almost. And you can’t beat lobster for sheer luxury. I got mine at Nantucket Shoals, and I highly recommend you visit there, either in person or via their website.

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This is the method that worked for me for the stuffed avocado pear, taken from the great Emeril Lagasse, but with a few tweaks by me. Enjoy!

INGREDIENTS

For the avocado pear:
2 large avocadoes
2 cups lobster meat, cooked and finely cubed
1 tablespoon homemade mayonnaise (see method below)
1 teaspoon of truffle oil

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Juice of one medium lemon
Fresh chives, finely chopped

METHOD
Mix together the lobster meat, the mayonnaise and the truffle oil. Let the flavors mingle in the refrigerator for about 30 minutes.

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Add the lemon juice and taste for seasoning. Sprinkle in some sea salt if you think it needs it, but the homemade mayo has plenty of flavor and saltiness, so you may not.

Halve the avocadoes and carefully scoop out the meat, retaining their shape so that they form green cups. Squeeze over a bit of lemon juice to keep the avocadoes from blackening.

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Put a large spoonful of the lobster mixture into each avocado half, so you have four tasty little green cups full of seafood heaven! Garnish with the chives and admire the beautiful pink and green deliciousness before chowing down. 007 would most certainly approve of this avocado pear!

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The homemade mayo was simply one egg yolk (organic and free range), 1 teaspoon of Dijon mustard, one teaspoon of white wine vinegar, one teaspoon of lemon juice, a half-teaspoon of sea salt, and incorporated very slowly and whisked in drop by drop, a 3/4 cup of regular olive oil – all at room temperature. Don’t use a blender or it will be runny. I hand-whisked for 20 minutes and although it is quite an arm workout, the end result is so worth it.

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The strawberries, I simply marinated in Amaretto and lemon juice for about an hour, while I whipped some heavy cream with sugar and a dash or two of Campari liqueur. The Campari makes the cream a gorgeous, pale pink, like the inside of a seashell. It creates such a beautiful accent for the glistening, red strawberries. You pile it into a fancy glass and eat. Or, if James Bond were to drop by, you could have him feed it to you, berry by berry. (sigh)  A girl can dream!

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I would be a terrible Bond girl if I didn’t include this classic paragraph:

“A dry martini,” Bond said. “In a deep champagne goblet. Three measures of Gordons, one of Vodka, half a measure of Kina Lillet. Shake it very well until it’s ice cold, then add a thin slice of lemon peel. Got it?”

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