The Oracle Glass by Judith Merkle Riley

Having just finished binge-watching Versailles on Netflix, I can say, hand over heart, that I would have made a DAMN fine royal mistress to Louis XIV. I could totally pull off silk gowns, elaborate jewels, illicit love affairs, intrigue……….sounds like my dream life! If anyone knows a king out there who’d appreciate my cooking, do send him my way.

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Watching the exploits of the young French king and his mistress The Marquise de Montespan made me remember this fine gem of a novel, The Oracle Glass, set during the years of the King and La Montespan’s notorious affair. The book is so finely drawn that you almost feel yourself in the King’s morning levee, watching his most intimate bodily functions as though they were performed by God himself. Which, I suppose, was the idea.

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The book’s heroine, young Genevieve Pasquier, is booted from her once-grand family home into the streets of Paris where she is found and apprenticed by Catherine Montvoisin, known for helping other “down and out” women.” However, La Voisin, as she was called, is not just any altruistic soul. She’s a witch, a practitioner of Dark Arts, an abortionist, and a poisoner of the highest order. Genevieve is taken in because she has a psychic ability to read the oracle glass, a large crystal bowl filled with water, in which she can see the future, and La Voisin takes advantage of this talent for her own nefarious purposes. La Voisin gets Genevieve accepted in court circles by having her pretend to be a 200-year old widow whose life is preserved through a pact with the Devil, and so she becomes involved with court politics when she is asked to become the Marquise de Montespan’s glass reader.

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The actual “Affaire des Poisons” – go ahead, Google it – is a major piece of French history during the reign of the Sun King, and the Marquise de Montespan figures very prominently, as well as numerous other members of French royalty and nobility. But it’s the entertaining fictional character of Genevieve who was my favorite. I could relate to her because she and I have much in common – we are voracious readers, analytical overthinkers, armchair philosophers; and we love the finer things in life such as beautiful surroundings, elegant clothes, and handsome men who are highly intelligent. In one area, though, we differ. Genevieve’s sweet tooth nearly gets her poisoned when she crosses La Voisin, who slips her some tainted marzipan.

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Marzipan – almond paste – is Genevieve’s weakness, but not having much of a sweet tooth myself, I still thought it would be a fun challenge to make marzipan from scratch and then use it to make a decadent marzipan cake frosted with chocolate ganache and cherries. So I did, having my own bit of kitchen witchcraft today. NOTE: the marzipan should be made a day in advance so it can chill overnight.

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INGREDIENTS
For the marzipan:
1 and 1/2 cups finely ground almond flour
1 cup powdered sugar
2 teaspoons almond extract
1 teaspoon rosewater
1 egg white, room temperature

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For the cake:
1 and 1/2 sticks unsalted butter, softened and at room temperature
Butter spray and a dusting of flour
1 cup marzipan, at room temperature
3/4 cup sugar
4 eggs, room temperature
1 egg yolk, room temperature
1 tablespoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder

For the ganache icing and cake topping:
3/4 cup dark chocolate pieces, 70% cocoa solids
3/4 cup heavy cream
1 tablespoon almond extract
1/2 cup slivered almonds
1/2 cup pitted cherries or half a can of cherry pie filling

METHOD:
Add flour and powdered sugar into a food processor and pulse until combined.

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Add the almond extract and rose water and pulse again, then add the egg white and process until you have a thick doughlike paste.

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Turn out the almond dough onto some plastic wrap, seal it and form it into a cylinder. Refrigerate overnight. When ready to use, leave out of the fridge an hour so it’s at room temperature. Pre-heat the oven to 350F. Spray a 9-inch round cake pan with butter spray and lightly flour it.

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Mix the almond paste and sugar on low in your most awesome Kitchen Aid, using the paddle attachment.

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Add the butter, then incorporate the eggs and yolk, one at a time.

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Add the almond extract.

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Whisk together the flour and the baking powder in a small bowl, and gradually add to the wet ingredients. Pour the mixture into the buttered, floured cake pan.

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Bake for 30-35 minutes, checking occasionally. Let it cool completely before icing it.

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Place the cream in a small saucepan over very low heat, until small bubbles just form around the edge. Add the chocolate pieces and the almond extract, whisk in, turn off the heat, and leave covered for up to 15 minutes. Then, whisk together until the ganache thickens and forms a gorgeous chocolate frosting.

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Frost the top of the cake, sprinkle the edges with slivered almonds, and decorate the center with the cherries. Vive la France! Louis XIV would add me to his list of mistresses once having eaten this tasty dessert, I do believe.

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The Namesake by Jhumpa Lahiri

Thanks to ET for the photography.

Anymore, reading about the experiences of immigrants who come to this country seems to be the norm. It makes sense, after all. We are a country built almost entirely upon waves of immigrants from around the globe. My own family were immigrants from Spain and the Netherlands via Mexico over 500 years ago, and we are proud of both our heritage and our American history. It baffles me that, in this day and age, the amount of disdain and even hatred for people who come to this country to find a better life. Didn’t all of our ancestors do just that?

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Anyway, The Namesake describes the experience of Ashoke and Asima Ganguli and their “assimilation” into life as American citizens. Within their Indian culture, the concept of names is extremely important. The name is what gives the person his or her identity – symbolism and semiotics brought to life. Their firstborn, Gogol, is named for Russian philosopher who saved his father’s life, is the wreaker of havoc. His real name, Nikhil, is meant to represent the respectable, outward man and his pet name of Gogol within his family is his softer, shadow side. It is this duality of nature epitomized in his two names that affects the entire life of Gogol, and in a way, is the personification of the dual nature of immigrants, and of humanity itself.

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That desire to hold onto the culture, beliefs, food and history that created you and your country of origin doing battle with the desire to fit in, assimilate, become American so that you’re not teased, or even worse, tormented and tortured……..it’s the human struggle. We want to hold on to what makes us unique, different, ourselves in our deepest soul; yet we also want to be accepted and thought of as part of a large community and sadly, when we don’t conform and fit into what is expected, we can be treated horribly.

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Cardamom is, for me, the quintessential Indian spice, in addition to cilantro. It’s light and floral, but doesn’t add a strong note to food. It just gives a hint of perfume and spice on the tongue and in the nose. It’s a wonderful spice, coming in pods and you can either toss the pods into sauces or soups, or crush the pods with the flat of a knife blade and this releases their scent and flavor even more.

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There were actually two food references in this book that inspired today’s recipe: the first being when Gogol and Maxine are having dinner together on the first night that they will make love, and she is preparing coq au vin; and the second is the heartwrenching aftermath of his father’s death in which he and his mother prepare the funeral feast of fish, meats, potatoes spiced with coriander which were his father’s favorite, and other things.

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They prepare an elaborate meal, fish and meat bought one bitterly cold morning at Chinatown and Haymarket, cooked as his father liked them best, with extra potatoes and fresh coriander leaves. When they shut their eyes, it’s as if it is just another party, the house smelling of food.

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For me, chicken is one of those universal dishes that every country and nationality has a variation on, and being that I so closely associate cardamom with chicken, I found this recipe for buttermilk-cardamom marinated chicken at the Cooking on Weekends website, and my fellow food blogger The Dutch Baker posted a heavenly-sounding recipe for potatoes roasted with garlic and coriander. So these were the dishes I made today and the methods that worked for me, my own homage to Indian cuisine and in honor of this beautiful, heartbreaking and honest book.

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INGREDIENTS
For the chicken:
2 and 1/2 cups buttermilk
1/4 cup olive oil
1/2 teaspoon ground cinnamon
10 cardamom pods
7 cloves of garlic
1 tablespoon maple syrup
10 chicken thighs, boneless and skinless
1 tablespoon sea salt
Fresh ground black pepper

For the potatoes:
1 lb baby potatoes
3 garlic cloves, finely minced
Large bunch of fresh cilantro
Sea salt and pepper to taste
1 teaspoon fenugreek seeds
1-2 lemons

METHOD:
Put the chicken thighs into a large plastic freezer bag, and add in the buttermilk, oil, cinnamon, crushed cardamom pods, garlic and maple syrup. Squish everything around to ensure the marinade covers every piece of chicken. Refrigerate overnight if possible, and if not, at least 7 hours.

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When ready to bake, take the meat out of the fridge at least 3 hours, so the meat is room temperature. Preheat the oven to 400F. Take the chicken out of the bag and place on a foil-lined baking tray. Don’t shake off the excess marinade. Bake for 40 minutes, until the chicken is a nice bronze-gold.

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Allow to cool and sprinkle with salt and pepper while you prepare the potatoes. Heat the olive oil in a cast-iron skillet, then slice the potatoes and add them to the pan.

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Sprinkle over the salt, pepper and fenugreek seeds. Cook on medium low, stirring occasionally, until the potatoes dry out and the skins are golden-brown. This will take approximately 30 minutes, so keep your glass of wine handy.

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After about 15 minutes, add the slivered garlic, the chopped cilantro, and the sliced red onion to the frying potatoes. The smell is out of this world! Cook another 20 minutes, stirring to keep the potatoes from burning on the bottom. Taste for seasoning, then squeeze over the juice of one lemon. Add more salt and pepper if necessary.

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Serve the chicken together with the potatoes. The flavors are incredibly intense and so delicious!

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Food in Books Nominated for The Entertainer Blogger Award!

Very pleasantly surprised to learn Food In Books has been nominated by our sister blogger Mischenko at the most awesome site ReadRantRock&Roll, a page I highly recommend you visit. Thank you! I’m honored to have been nominated for this award.

The rules for this award are listed below:

The Rules:

  • Thank the person who nominated you and provide a link to their blog.
  • Add these rules to your post.
  • Answer all the questions below.
  • Display the award picture in your post.
  • Nominate 12 other bloggers who are funny, inspiring and most important of all ENTERTAINING!

Why did you start a blog in the first place?

I had a vision one day about recreating a meal from a book and it went from there. I’ve been an avid reader since I was a kid, and learned to cook (and love it) in my early 30s, so it was a natural progression for me. It’s also nice to connect with people who are fellow bookworms or foodies like me, because oftentimes they haven’t made that connection and so when they see how I’ve made the connection – recreating a literary meal or creating a meal inspired by a certain book – they seem to really enjoy it. And I get lots of book recommendations and food ideas from readers and other bloggers, too.

What is your favorite book?

Of all time, The Name of the Rose by Umberto Eco. From this past year, The Mirror Thief. Both are wonderful literary puzzles and mysteries to get lost within.

What do you dislike the most?

People who hurt children and animals. Really loathe people who do that.

What is your favorite food at the mall?

I haven’t entered a mall in years – hello, Amazon Prime 2-day shipping! – but when I was there last time, we had Dippin’ Dots. Those were pretty good.

What is your favorite pastime?

Besides the obvious ones of cooking and reading, I love taking photographs, writing, traveling, dancing the tango (though not well) and entertaining.

My nominees are:

Thank you for all the support over the past year and a half! Looking forward to much more food in books!     ~Vanessa

 

The Secret Supper by Javier Sierra

Thanks to Dr. H for the photography!

The Last Supper by the immortal Leonardo da Vinci always fascinated me, even as a child. Just looking at it takes you into that world, sitting beside Jesus, watching the disciples react to the news he would soon die, and noticing the amazing details of the work itself.

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Reading The Secret Supper took me back to my days of persistently asking questions about the nature of religion and God, because this book raises almost as many questions as it answers. Being raised Catholic, of course I’d heard the story of Jesus asking his disciples to take this bread and eat it, and take this wine and drink it, and the mystery of transmogrification, so seeing this painting as a child made me start to question what I had been taught. Of course, when you’re young and asking questions about religion, it tends to not go over well. In this book, when the main character, Father Agostino Leyre, begins asking questions about the nature of faith, God, and Leonardo’s masterpiece, it’s no different for him.

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One of the reasons I enjoyed this book so much is its similarity to The Name of the Rose, my all-time favorite book in the world. The monks, the literary mystery, one man trying to answer questions………although this one is less weighty on philosophy. Still a marvelous read, if you’re into the Italian Renaissance and symbolism in paintings and Da Vinci himself. Or if you’re into references about Italian cuisine, you’ll enjoy this book, too.

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My stomach was making noises under my habit. With solicitude, the librarian led me to the kitchen and managed to rustle up a few scraps from suppertime………”It’s panzanella, Father,” he explained, helping me to a still-warm bowl that heated my freezing hands. “Panzanella?” “Eat. It’s a bread soup, made with cucumber and onion. It will please you.”

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Panzanella is essentially a bread salad, rustic peasant food that used stale bread. Most likely, the very poor had only bread and onions as their panzanella base. It’s become traditional to include mozzarella, tomatoes and occasionally cucumbers, and an herb-based dressing with olive oil and vinegar, and being that I like to roast vegetables, I had the idea of roasting asparagus and garlic alongside the bread croutons, replacing the more usual cucumber which can get soggy. And being that it’s summertime and way too hot for soup, I opted for a traditional panzanella salad.

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This is the method that worked for me, based on the New York Times version by the great Melissa Clark, with requisite changes by yours truly. As always.

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INGREDIENTS
1 lb. asparagus, rinsed and trimmed
1 large head of garlic
1 stale baguette, cubed
3 tablespoons regular olive oil
3 tablespoons grated Parmeggiano Reggiano cheese
2 large, ripe tomatoes at room temperature
6 oz. fresh mozzarella, cubed
1 large red onion
3 garlic cloves, peeled
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons Meyer lemon olive oil
1 bunch of fresh basil
1 bunch of fresh oregano
3 tablespoons capers
Sea salt and fresh ground pepper

METHOD
Heat the oven to 400F. Spread out the asparagus on a parchment-sheet lined baking tray. Sprinkle with olive oil, salt, pepper, and Parmeggiano-Reggiano cheese.

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Slice the top off the head of garlic, drizzle with more olive oil and some salt and pepper, and put into a well-soaked terracotta garlic roaster.

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Lay the cubed bread pieces on another baking sheet, and toss with olive oil, salt, pepper and Parmeggiano-Reggiano cheese.

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Place all three items in the hot oven and bake for up to 20 minutes apiece, checking frequently. The bread will cook fastest so don’t let it burn and remove when it is golden-brown. The asparagus will take a few more minutes, and the garlic will take longest, so plan to cook it for up to 45 minutes.

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Cut up the tomatoes, and place them in a bowl with the mozzarella.

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Finely mince the onion, add a tablespoonful of garlic paste, and add to the tomatoes and mozzarella. Stir to mix everything.

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Finely dice the basil and oregano.

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Combine the vinegar, Dijon mustard, lemon juice, and the cut-up herbs in a large measuring cup, then slowly add in 3 tablespoons of Meyer lemon olive oil, whisking together to form a vinaigrette. Taste for seasoning.

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Add the cooled bread cubes to the tomatoes and cheese, then cut up the asparagus into smaller pieces and mix with the tomatoes and bread.

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Squeeze the roasted garlic cloves out of the garlic head, and add to the tomato mixture. Toss in the capers and stir together.

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Pour over the vinaigrette, and stir to mix well. Allow to sit for about 30 minutes, to let the bread soak up the delicious juices, which is the whole point of this dish.

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Enjoy with some grilled chicken or on its own as a light summer lunch. Delicious on a hot afternoon with some cool rosé wine.

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The Last Painting of Sara de Vos by Dominic Smith

Special thanks to RP for the photography and kitchen assistance.

Having minored in art history in college, I always fall in love with books that tell stories about painters and their inspiration for famous works. I previously blogged about Girl with a Pearl Earring, which tells the story of Vermeer’s masterpiece. In The Last Painting of Sara de Vos, the painter herself is the enigma. Is the titular painting autobiographical? What is it supposed to mean? Most importantly, and a key element of this book, which of the two titular works is real? And if both of them exist and tell the same story and share the same heart, does it matter?

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Told in three different timelines, it is the story of the painter Sara de Vos, and her “most famous” painting in 17th century Amsterdam during the famous tulip mania that gripped that country in the 1600s; Ellie the young forger who recreates it for reasons of her own in 1950s New York City; and Marty, the owner of the painting in modern-day New York City with his own complicated past.

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Grief is the persistent thread running throughout this book. Sara de Vos mourns the loss of her young daughter and the abandonment by her husband; Ellie mourning lost opportunities and her own complicity in forgery; Marty mourning a lost wife, a life that never was, and punishment of the young Ellie’s transgression into his life and art. Sara’s grief is particularly poignant, though she is later hired in the household of Cornelis Groen and slowly begins to reclaim her life, her heart, and most importantly, her art, with the quiet courtship of Tomas, Cornelis’ manservant.

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They head out of the grounds toward the back country in an open wagon, Tomas on the box seat and Cornelis and Sara in the rear………..also bundled along in the wicker baskets Mrs. Streek has prepared. Bread rolls, Leiden cheese studded with cumin seeds, strawberries with sour cream, marzipan, and wine spiced with cinnamon and cloves.

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Strawberries and cheese have to be two of my most favorite foods in all the world. I’d never tried Leyden cheese but it sounded unusual, so found some on Amazon.com. Hurray Amazon Prime 2-day shipping! The idea of making a Dutch-style grilled cheese sandwich occurred to me, and pairing the cumin-seeded Leyden cheese with caramelized onions and tomato was a creative twist. And of course, strawberries in sour cream, with a touch of brown sugar, has to be one of the most heavenly things to eat on earth.

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These are the methods that worked for me, based on childhood memories of strawberries and cream and sugar, and a lifelong love of grilled cheese.

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INGREDIENTS
1 dozen ripe strawberries
1 small container of sour cream
Zest and juice of one clementine
1 tablespoon vanilla
1 tablespoon almond extract
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon of butter
1 large bread roll, cut in half
6-7 thick slices of Leyden cheese
1 spoonful of caramelized onions (see my method for caramelized onions here)
1 tomato, thinly sliced

METHOD
Wash and let dry the strawberries, leaving their stems intact.

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In a small bowl, mix the sour cream, the zest and juice of the clementine, the vanilla, and the almond extract. Taste for additional flavoring. In another small bowl, put the brown sugar and the cinnamon.

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Dip the strawberries first in the sour cream mixture, then roll in the brown sugar and cinnamon.

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Slice the cumin-studded Leyden cheese into thick slices. It was nice to have a strong pair of hands do this for me, as this cheese is quite thick and firm.

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Add more butter to the skillet and melt it. Lay two bread halves in the hot, melted butter and layer the cheese slices generously on each piece of bread, to begin melting.

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Lay the tomato slices and onion mixture generously on the other bread halves.

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Lay the onion-tomato laden bread on top of the cheese-covered bread in the skillet. Cook over medium-low heat for about 10-12 minutes, flipping the sandwich occasionally so both sides cook evenly and don’t burn.

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Serve on a platter with the strawberries, and admire your Dutch still life food work of art before devouring.

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