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