Ode to Tomatoes (A Poem) by Pablo Neruda

I don’t know about you, but I’ve never been big on poetry. The rhythm and meters necessary to appropriately read poems just bog me down. I love hearing poetry read by someone who understands how it should be enunciated, but when I try to read poetry, either in my head or out loud, I sound like an idiot. Well, with the exception of the poems of Pablo Neruda.

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Neruda is my favorite poet in all the world. He writes in a sensual, lyrical rhythm that is a gorgeous combination of the magical realism so common in Latin American writing, and a pure, romantic worldview centered around love. His arguable masterpiece of love poetry is his Twenty Love Poems and a Song of Despair, though I personally love Cien sonetos de amor (100 Love Sonnets). Cien sonetos, in my humble opinion, is probably one of the most beautiful and erotic collections of poetry in the world, mature and beautiful and quite sensual. I highly recommend you read them if you haven’t already.

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As much a political figure as a poet, Neruda was born Ricardo Eliécer Neftalí Reyes Basoalto in Chile. His poetry was considered beautiful, avant-garde, and at times, very subversive to the repressive government in his home country. Highly respected as both a writer and a political figure, he traveled extensively throughout the world, both as a diplomat and after he was forced into exile by after Chile outlawed Communism. A believer in pure Communist ideals, he was associated such other exalted revolutionaries as Garcia Lorca, Pablo Picasso and Salvador Allende. It is believed he was killed by the Pinochet government, which he had fervently criticized. Proof that words can be as powerful as any other weapon, if used correctly.

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Though I adore Neruda’s love sonnets, the Odes he wrote in homage to everyday, normal items such as food, are my absolute favorites. He wrote odes using these mundane objects as personification of the human experience. Odes to a tuna he saw in the marketplace, golden lemons, pearly onions, jade-green artichokes, ruby and topaz-colored wine, and tomatoes, comparing the crimson flesh of the tomato to the bleeding and suffering of mankind, but also finding the sheer joy in these common foods.

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Being both a reader and an avid cook, I’ve always found his odes to food so filled with pleasure and sensuality. It’s interesting that Neruda is as comfortable detailing his political beliefs in a logical manner as he is describing the eroticism of kissing his lover or the joys of drinking wine or eating a tomato.

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The street
filled with tomatoes,
midday,
summer,
light is halved like
a
tomato,
its juice runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on countertops,
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among glasses,
butter dishes,
blue saltcellars.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera
a cool
sun,
profound,
inexhaustible,
populates the salads
of Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding of the day,
parsley hoists its flag,

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potatoes bubble vigorously,
the aroma
of the roast
knocks at the door,
it’s time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth, recurrent and fertile star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

Isn’t that just beautiful? In honor of this magnificent poet, I decided to create an homage meal that incorporated tuna, onion, lemon, tomatoes, artichoke, and of course, wine. This is the method that worked for me, based on this marvelous recipe from Beauty and the Foodie, creating tuna-stuffed tomatoes alongside lemon-steamed artichokes and a beautiful, garnet-hued Chilean wine. I do think Neruda would approve wholeheartedly of this meal created in his honor.

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INGREDIENTS
2 large, ripe tomatoes
1-6 ounce can of good-quality tuna, drained and flaked
2 tablespoons mayonnaise
1/2 red onion, finely minced
1/2 celery rib, finely minced
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1/2 tablespoon Italian parsley, finely minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper
2 slices cheddar cheese
METHOD
Pre-heat your oven to 400F and spray a baking sheet with olive oil spray. While the oven heats, saute the diced onion in a bit of olive oil and salt, just until it’s translucent.
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While the onion is cooling, cut the tops of the tomatoes off about 1/3 from the top. Scoop out the seeds and pulpy juices, saving some.
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Drain the tomato halves upside down on a plate while you prepare the tuna salad. Mix the now-cooled onion with the flaked tuna, the celery and parsley, the tomato seeds and the lemon juice.
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 Add in the mayonnaise and mustard, and season with salt and pepper.
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Fill each tomato half with the tuna mixture, and top with a slice of cheddar cheese.
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Bake for 15 minutes, or until you see the cheese getting meltingly golden.
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While the tomatoes are roasting, boil two trimmed and stemmed artichokes in salted, lemony water for 15 minutes. Drain and allow to steam for another 5-10 minutes. Melt some butter and lemon juice in a bowl, and season with salt.
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Serve the luscious, meltingly good stuffed tomatoes on a platter with an artichoke, and with a lovely glass of Chilean wine, and enjoy the visual poetry of this ode to good food.
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The Secret Supper by Javier Sierra

The Last Supper, that immortal painting by the equally 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 can be in the form of a soup, but 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. A traditional panzanella salad is delicious anytime of the year, and is also an excellent way to use up any bread or tomatoes you have lying around.

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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 lunch, but don’t forget the wine. Jesus would never forgive you, nor would Father Leyre.

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Book Giveaway to Celebrate Food in Books Reaching a Milestone!

I officially hit 400 blog followers today! Woo hoo! A huge thank you to everyone who continues to support my little blog that could. I know 400 isn’t a huge number, but it means so much to know that my words reach that many people.

To celebrate, and to thank my followers, I’m having a book giveaway.  Which character from a book would you most want to cook dinner for, and why? I will choose a random winner and that person will get a copy of the marvelous Nigella Lawson’s latest cookbook At My Table. I have this book, and it has some truly wonderful and tasty dishes.

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Little Women by Louisa May Alcott

This book, Little Women, has an incredibly special place in my heart, for many reasons. The first is that my edition, shown here, was bought for me by my father David, for my 12th birthday many years ago, in which he wrote me a deeply loving message, which I still read when I am feeling down, as I have been lately.

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The other reason I love this book is because it reminded me so much of me and my sisters growing up. My oldest sister was so much like Meg in the sense of being motherly/bossy and always directing what we should do. I was Jo, the bookworm who preferred solitude and writing and the company of animals. My younger sister always reminded me of Amy, pretty, outgoing, somewhat spoiled but with a heart of gold.

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The language is somewhat outdated, but I remember suspending my disbelief, so words I didn’t understand were transformed as part of the larger emotional narrative. My heart broke when – spoiler alert! – Beth died. In fact, I just watched that episode of “Friends” when Rachel has Joey reading Little Women, and when he comes to the part where Beth dies, he has to put the book in the freezer. Hilarious! That episode is hilarious, to be clear, not Beth dying.

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Though there are numerous food segments to choose from, the one with Jo putting salt on the strawberries being a personal favorite – and not just because I made that very mistake myself once upon a time when trying to impress a man….hahahaha! – I love the chapter when Jo and Laurie become friends after she comes to cheer him up with a visit, complete with Beth’s kittens in one hand and a delicious sweet treat in the other.

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“Here I am, bag and baggage,” she said briskly. “Mother sent her love and was glad if I could do something for you. Meg wanted me to bring some of her blanc-mange; she makes it very nicely, and Beth thought her cats would be comforting.”

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Blancmange is a white custard dessert flavored with vanilla, similar to Italian panna cotta. I love almond, so I tweaked to give a more almond taste.

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INGREDIENTS
3 tablespoons cornstarch
4 tablespoons granulated sugar
1/4 teaspoon salt
2 cups whole-fat milk
2 tablespoons vanilla (clear if possible)
1 tablespoon almond extract

METHOD
Mix together the cornstarch, sugar, and salt with 1/2 cup of the milk. Set aside.

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In a small, heavy-bottomed pan or double boiler, heat the rest of the milk over low heat. Don’t let boil, but when you see tiny bubbles forming at the edges, you’re ready.

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Whisk in the cornstarch, sugar and milk mixture, stirring constantly. The whisking and stirring will get rid of the cornstarch flavor and also keep the sugar from burning, and will assist in thickening.

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Remove from heat and allow to cool for about an hour. Add in the vanilla, stir together, then cover and chill in the refrigerator.

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I served mine in individual ramekins, and decorated with red edible glitter because I live to bling. It is delicious, light and smooth and comforting, but with those flavors of vanilla and almond complementing each other so well.

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Watching Glass Shatter by James J. Cudney

Written by fellow blogger James J. Cudney, whose awesome blog This Is My Truth Now is among my favorite sites,  Watching Glass Shatter was a lengthy and awesome read about family secrets, family dysfunction, and ultimately, family bonds and love that keep people connected, even during some of the worst times.

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The premise of the story is thus: Ben Glass, the patriarch of the family, has just died. His widow Olivia – who I totally picture as Helen Mirren – learns of a potentially devastating family secret Ben kept from her. You learn one of the secrets early on in the book, but I don’t want to spoil it so I won’t reveal it. However, it is the impetus for Olivia to get to know all five of her sons in more depth, and as a result, learns that they each have secrets of their own.

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I like the analogy of glass shattering as representing the calm family facade that Ben and Olivia maintained throughout their marriage and the play on the word as it is also the family surname. Olivia reminded me a great deal of my own grandmother, very stoic and calm, sometimes cold in her manners, but with this smooth facade hiding lots of emotion and love.

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Each of the sons – Teddy, Matt, Caleb, Zach, and Ethan – have their own distinctive personalities and voices that come through very clearly, sometimes irritatingly so, because they are far from perfect. Yet, as I kept reading, I started understanding and even relating to each of them in their quest to maintain that Glass family facade. I liked Ethan the best because he is so close to his mother and seems initially to be the only son that truly cares for her well-being.

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In one early pivotal scene, Olivia’s sister Diane serves them both breakfast after the funeral, in Olivia’s elegant, calm, and beautifully decorated dining room. The room is very much like Olivia – almost untouchable in its exquisitely detailed beauty, and the appropriately elegant breakfast of gourmet coffee, juice and quiche that is described so delectably made me salivate just reading this scene.

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Grabbing a quiche out of the refrigerator, she sliced two giant wedges and put them in the broiler to warm up. While the coffee dripped, Diane set two places at the breakfast nook in the corner, her favorite spot in her sister’s house……..She checked the quiche, savoring the golden-brown crust and bubbling Gruyere, her nose tempted by the comfort it offered.

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Quiche Lorraine is that classic French dish that combines Gruyere cheese, eggs, and bacon into something heavenly that angels could eat happily.  I had some caramelized onions leftover, so I added those to the mix. And yes, I used, premade Marie Callender pie crust instead of making it from scratch. Don’t judge.

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INGREDIENTS
2 premade pie crusts (or go all out and make your own!)
6 eggs
1/2 cup heavy cream
1 cup grated Gruyere cheese
8 slices of bacon
1 cup caramelized onions
1/2 teaspoon nutmeg
Salt and pepper to taste

METHOD
Heat the oven to 375F, and prick the crusts in the center with a for, then blind-bake them for 10 minutes. Let cool.

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Cook the bacon, and when slightly cooled, crumble and sprinkle into the bottom of the piecrusts.

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Add a layer of onions on top of the bacon in the crusts.

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Beat the eggs together with the cream, the Gruyere, and the nutmeg, and add salt and pepper. The Gruyere is salty, so don’t go overboard with the salt.

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Pour the egg mixture on top of the bacon and onions in the piecrusts, and bake for 25 minutes. Check for texture and remove from the oven if it’s not wobbly anymore. If it’s still a bit wobbly, leave another 2-3 minutes.

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Let cool and serve. I personally think quiche is the most perfect dish in the world, and this recipe hasn’t changed my mind. DELISH!

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In the Company of the Courtesan by Sarah Dunant

Happy New Year! To start off 2018, I take us back to Venice, dear readers. But it’s not the Venice of dreams and watery, lyrical descriptions. This 16th-century Venice, elegantly depicted In The Company of the Courtesan, is a hard, rough place, stinking of rotten canal water and fish, and is as often the deathplace of dreams as it is the making of them.

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I’ve always found stories of the Venetian courtesans fascinating since I saw the marvelous film Dangerous Beauty, based on the biography The Honest Courtesan, which details the life and literary ambitions of Veronica Franco, a poet and courtesan in the late 1500s. This book, also about a courtesan in Venice, is told from the point of view of Bucino, an endearingly grumpy and intelligent dwarf who is the servant, companion, household capo, and most importantly, friend of the courtesan Fiammetta Bianchini, whose beauty, intelligence and charm are sharply contrasted by Bucino’s looks.

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After Fiammetta and Bucino arrive in Venice, wounded in body and spirit after the brutal Sack of Rome, they find her mother dead, and the evil housekeeper skimming the till. Fiammetta befriends Elena Crusichi, also called “La Draga,” who is a healer and beautician of some repute. Bucino sells some of their hidden gemstones to get them back on their feet and one afternoon, he thinks to buy some sugared fruit for Fiammetta, to cheer her up. In one of the most charming passages in the book, they reminisce about the kinds of foods they most wish for and miss from their heady days in Rome, when Fiammetta had hired one of Rome’s best chefs for her courtesan’s kitchen.

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“You know what I miss most of all, Bucino? The food. I am so hungry for taste every day that if I were still intact, I would sell my virginity for a good dish of sardines fried in orange and sugar. Or veal with morello cherry sauce and squash baked with cinnamon and nutmeg.”  “No, not veal, wild boar. With honey and juniper. And a salad of endives, herbs and caper flowers. And for dessert…” “Ricotta tart with quinces and apples.” “Peaches in grappa.” “Marzipan cakes.” “Ending with sugared fruits.” “Oh, oh.” And we are laughing now. “Help me. I am drooling here.” I pull a grimy paper from my pocket and uncover the remains of the sugared pears I bought in the piazza. “Here. Try this.” I say. And I lift it up to her. “Here’s to the best whore and the best cook under the same roof again.”

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Sugared pears –  also known as candied pears or caramelized pears – are a classic Italian recipe, and can be eaten as a dessert, or with a strong Gorgonzola cheese. This is the method that worked for me, based on Chuck Hughes’ recipe. With, of course, my own flavor tweaks.

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INGREDIENTS
2 red pears
2 tablespoons unsalted butter
1/4 cup regular sugar or brown sugar
1/3 cup Pinot Noir red wine
Zest and juice of 1 lemon

METHOD
Melt the butter in a large pan over medium heat, and slice the pears into lengthwise quarters, removing the seeds and stems. Add the pears to the butter in the pan.

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Gently cook, turning occasionally, for about 5-6 minutes, until they start browning a bit. The smell will indicate they are cooking, too.

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Sprinkle over the sugar and continue cooking until the sugar starts to caramelize.

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Pour over the red wine and let bubble up for another 5 minutes.

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Remove the pears to a plate to cool,and add the lemon juice to the red wine and sugar in the pan. Increase the heat to high, and reduce the liquid, so it thickens and becomes somewhat syrupy, approximately 7 minutes.

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Pour over the pears, grate over the lemon zest, and enjoy either with vanilla ice cream or with a nice wedge of strong blue cheese. It is so delicious, and a perfect sweet start to the new year.

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Merry Christmas and Happy Holidays!

I just want to wish everyone a safe, happy, and healthy Christmas, and a very joyous holiday! Thank you for your support of my blog this year. I’ll be having another book giveaway when I hit 300 followers, so stay tuned!Est. 2012

The Tragedy of Hamlet, Prince of Denmark by William Shakespeare

Ah Hamlet, the tragic and doomed Prince of Denmark, whose family puts the “fun” in dysfunctional. What I always liked about Hamlet is that his twisted family dynamic makes my own family look rather normal in comparison. Or maybe it goes to show that we all have messed-up family dynamics, and sometimes, as in Hamlet’s case, we can be one of the most messed-up members within it.

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I read the play in its entirety in 11th grade Honors English class, and it also helped seeing movie versions and having those characters brought to life by various actors, but when I saw Kenneth Branagh’s opulent, glorious, 4-hour long movie, that was possibly when I fell in love with Hamlet and all his arrogant, sad, romantic pain.

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He wants so much to do the right thing and avenge his father, and who can blame him?  What I could never understand was his turning on poor Ophelia. Talk about doomed love. That poor girl, all she wanted was to love him and help him and his perception of the world around him and his anger toward women – his mother particularly – twists his love for her and makes himreject her. And in her despair, she commits the ultimate act of pain and drowns herself.

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His rage at his mother’s betrayal is the pivot point from which most of the major actions happen. Hamlet is so angry at her weakness and for marrying his uncle so quickly after the death of his father, and he scalds her with his words. The guy could cut with his tongue, that’s for certain, and when he uses the analogy of the food served at his father’s funeral as being part of the wedding feast, it’s the ultimate food play on words.

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Thrift, thrift, Horatio! The funeral baked meats did coldly furnish forth the marriage tables. Would I had met my dearest foe in heaven or ever had I seen that day, Horatio! My father, methinks I see my father.

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Baked meats were often encased in pastry, called coffins, in Elizabethan times, when The Bard wrote his masterpiece. In an upscale Elizabethan kitchen, many spices would be used to flavor the meats, including nutmeg, pepper, onion, ginger, cloves, cinnamon, and sugar. I opted to make baked chicken mini pies – baked chicken in a “coffin”, using a pastry method taken from Elizabethan times via Tori Avey’s awesome food site, and making filling spiced with paprika, a tiny hint of nutmeg and cinnamon, mushrooms, heavy cream, and a bit of Parmesan cheese, which I had lying around and needed to use.

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INGREDIENTS
For the pastry dough:
1 cup of cold water
1 stick of butter, cut into cubes
3 cups flour
2 egg yolks at room temperature
1 teaspoon salt

For the filling:
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon smoked paprika
1 tablespoon garlic powder
3 chicken thighs, poached or roasted, and finely cubed
1 cup wilted spinach
1 cup mushrooms, also wilted
1/2 cup heavy cream
1/2 cup shredded Parmesan
1 egg, beaten with salt and a bit of water

METHOD
Put the flour and salt into the bowl of your most awesome Kitchen Aid mixer, and gradually add the butter chunks. Mix using the pastry hook attachment at medium low speed.

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Add the egg yolks and mix to incorporate.

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Keep mixing on low, and gradually add the water, until the mixture forms a ball of dough. Wrap in plastic, let rest for up to 30 minutes in the refrigerator.

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Heat the oven to 375F. While the dough rests, combine the spices with the cooked chicken, the mushrooms and spinach, and the heavy cream in a saucepan. Stir until well warmed through, taste for seasoning, and sprinkle in the Parmesan.

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Divide the dough into 4 pieces, and roll each quarter out into sheets of roughly 1/2 inch thickness. Cut rounds using a biscuit cutter.

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Fill each round with the chicken-spinach-mushroom mixture.

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Rub some water around the dough edge, and press over another pastry round to form a little pie. Press the edges with a fork tine to seal, and brush with beaten egg mixed with a bit of water and some salt.

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Bake for 50 minutes, or until golden brown and you can smell the spices and chicken. Very tasty, just as the Bard would have wanted.

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Underrated by Josh Abraham

I don’t normally read a lot of non-fiction, mainly because I read to escape reality……particularly these days, when the world around us seems to be going insane. But having discovered this pop culture gem, Underrated, while waiting at my dentist’s office, I changed my mind. Slightly.

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Josh Abraham takes some of the most classic pundits of modern culture that everyone loves to hate – Good Times, Jay Mohr, diet Dr. Pepper, The Godfather III (and for that, I thank him heartily because I happen to think that movie was pretty all right – save the hate mail, please), and that classic American slab of comfort food known as meatloaf. And what could be more underrated than meatloaf?

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I go back to my original statement about The Godfather III. HELLO! It’s still an amazing film. It’s Coppola, for God’s sake. He could film someone reading the history of ground beef and it would be amazing.  Abraham details why this film should not be given short shrift – for all the reasons I always thought! Lack of quotable lines combined with none of the old-school characters combined with Sofia Coppola…….who, IMHO, was not that bad, and thank God she wasn’t that great because then we wouldn’t have her directorial awesomeness in Lost in Translation, The Virgin Suicides, or Marie Antoinette.

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But the piece on meatloaf is what got me thinking. Goddammit, I LOVE meatloaf! It’s classic American fodder food and seriously, if you screw up meatloaf, you are beyond help.  Anyway, my deeply buried love for meatloaf reasserted itself after reading this book, and I decided that a nice loaf would be the perfect blog post. If you don’t like meatloaf, well, go order a pizza, then.

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Ok, so meatloaf isn’t the most exciting of dishes. It’s also perhaps not the most aesthetically pleasing of foods, either. But this version, perfected after many variations and experiments, is really, really good. The key is using half pork sausage, which adds more flavor and keeps the ingredients moist, even after baking. Trust me!

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INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
7 baby carrots
1 celery stalk
1 red onion
6 cloves garlic
Tablespoon each of fresh thyme, fresh parsley and fresh oregano
1/2 lb ground beef
1/2 lb ground pork sausage
3 tablespoons Worchestershire sauce
2 eggs
1 heaping cup of Panko breadcrumbs
Salt and pepper to taste
Teaspoon mustard
4 tablespoons tomato sauce

METHOD

Heat the oven to 375F. Melt the butter and olive oil in a large pan over medium heat on the stove. Finely chop the carrots, celery, onion, garlic, and fresh herbs and add to the pan. Saute for 10-12 minutes.

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In a separate bowl, add the two ground meats, the eggs and the Worchestershire sauce.

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Pour over the breadcrumbs.

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Let the vegetable mixture cool in the freezer for 15 minutes, then add to the eggs, breadcrumbs and meats.

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Add the mustard and the tomato sauce to the mixture, and then mix everything together well, using your VERY clean hands. Pat into a loaf tin.

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Bake for an hour. Let cool. Cram down your throat. It’s that good –  and totally underrated! If you want to go full-on retro, serve with peas and macaroni and cheese, the old-school kind from the box. Good stuff!

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The Unburied by Charles Palliser

Charles Palliser is my favorite author after Umberto Eco, writing as he does in the most lucid, erudite, intellectual and bawdy style that sucks you into the vivid, dirty, and virulent world of Victorian, post-Industrial England. His settings are the traditional British country house or vicarage, manor or townhouse, and his Dickensian-named characters show off the best and worst qualities of humanity. For all their quiet, tea-drinking mannerisms and genteel ways of speaking, these characters are among the most inept, foolish, clueless, stupid, venal and cruelly malign in modern literature.

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In Palliser’s twist on the traditional Christmas ghost story, The Unburied, Dr. Edward Courtine comes to the small British town of Thurchester to see his old school “friend” Austin Fickling for Christmas, and to see the town’s historic church and related records. Of course, being a church, there is a ghost. And a historical mystery. And then a murder, which happens moments after Edward and Austin visit the victim. How it all turns and twists together creates a memorable murder mystery/ghost story/ Christmas tale that will make you view the holiday season in a less-than-thrilled light.

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It is very much written in an academia tone, but it moves at the pace of a whirlwind, so anyone who enjoys British literature, the books of Charles Dickens, or even history, will enjoy this book. The sense of menace creeps up on you very subtly, and there are occasions when you – ok, when I – found myself snapping at Edward’s stupidity. “Hello, the answer is RIGHT IN FRONT OF YOU!!!!” I caught myself shouting before I pulled it together and reminded myself it’s just a book.

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In an early scene, Edward dines with Austin, with whom he is staying, in a horrible, freezing cold old house that is where the mystery kicks off. Austin is acting quite passively-aggressively nasty to Edward as he prepares their meal of chops and onions……not well, I would add.

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“After your long journey,” he went on, “I thought you’d like to stay in tonight, and I’ll cook our supper.”  “As you did in the old days,” I exclaimed. “Do you not recall? When we lodged at Sidney Street, we used to take turns to grill chops?”…………. Austin nodded. “Do you remember your ‘chops St. Lawrence’ as you called them? Burnt to a crisp like the poor saint.”

Pork chops with caramelized onions in a mustard-cream sauce seemed just the ticket on this chilly night, plus they are simple to make and best of all, delicious. This is the method that worked for me, based on my own recipe.

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INGREDIENTS
4 pork chops, bone out, 1/2 inch thick each
Salt and pepper to taste
1/3 cup heavy cream
1/3 cup grain Dijon mustard
4 red onions, sliced into rings
2 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup red wine

METHOD

Heat the oven to 400F.

Start with the onions. Put the olive oil and butter into a nonstick skillet and melt. Add the onions, and stir so all is glossy and covered. Sprinkle over the sugar, then let the onions cook slowly and brown underneath, stirring occasionally. This will probably take you a good 45 minutes, if not longer.

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At the 30-minute mark, pour in the red wine. Continue stirring and cooking.

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At the end of the cooking, you will have a pile of deliciously warm, brown-tinted caramelized onions that are sweet and have a marvelous soft texture.

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In the same pan heated to medium-high, add the pork chops, and season with salt and pepper. Sear each side for 5 minutes, then put the cast-iron pan with the chops into the oven and cook for 20 minutes. Remove from oven, let the chops rest, and put the pan back on the stove over a medium burner.

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Add the grain Dijon mustard and stir around. Then pour in the heavy cream and let it thicken and cook. Don’t let it curdle.

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To be quintessentially British, serve the sizzling hot chops with the Dijon-cream sauce poured over, the onions piled glossily on one side, and some classic mushy peas on the other. Sooooooo good and easy, too!

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