The Godfather by Mario Puzo

I’m a bore on the topic of books vs. films, as I’ve been told many times, and I’d have to agree. Don’t get me started on whether the film version is better than the book, because I will wax poetic for a good hour or two about the merits of the book and how the book is ALWAYS better than the film. However, I must come clean and shamefacedly admit that I have never in my life read Mario Puzo’s masterpiece The Godfather. Until now, that is.

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I’ve seen the film, of course. Like 30 times. Possibly more. I own the trilogy, for God’s sake. I can quote the movie nearly line-by-line (another reason not to watch movies with me because I will irritate the shit out of you by doing that) and I will gladly debate the merits of that much-maligned film The Godfather III, because I personally think it has many hidden gems within it. Just try to ignore Sofia Coppola’s performance and give her a break…..she was young and there are worse actresses in the world.

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Unless you live under a rock, you know the storyline. The Corleone family patriarch, Vito, runs a crime syndicate in 1950s New York. He has three sons, Santino (Sonny), Frederico (Fredo), and Michael, and a daughter, Constanza (Connie.) All are very different, and Sonny is expected to take over the family business, but when he is executed Mafia-style and when Vito Corleone has an attempt made on his life, Michael takes over, becomes the Don and is far more cold and ruthless than his father ever could be.

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I was surprised at how removed the narration of the book was, though. It’s told from the third-person, but even from that remove, it is a very cold and clinically written book of a passionate family. The dichotomy was odd, though it worked extremely well because when you read the scenes of violence, murder, etc., the emotional remove makes them much more powerful. I was also surprised at how Michael’s Sicilian wife, Apolonia, was portrayed. In the film, she has very much a personality, flirtatious and passionate and quite funny, actually. In the book, she really isn’t given much character at all, beyond being this gorgeous, sexual creature that Michael falls passionately in love with and must possess, until she is, of course, killed in the car explosion meant for him.’

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In terms of food, I had initially planned to recreate the scene where Clemenza teaches Michael to make  homemade ragú sauce when Michael is in hiding before killing Sollozzo and McCluskey, frying the garlic, etc. It’s a classic food scene and I love nothing more than making tomato sauces because it’s so relaxing. But I then I read the scene where a pregnant Connie cooks a meal of veal with peppers for her dickwad husband Carlo, and when he tells her to fuck off, she loses her temper, smashes the dishes on the table, and he proceeds to beat the living hell out of her.

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“I’m not hungry yet,” he said, still reading the racing form. “It’s on the table,” Connie said stubbornly. “Stick it up your ass,” Carlo said. He drank off the rest of the whiskey in the water glass, tilted the bottle to fill it again. He paid no more attention to her. Connie went into the kitchen, picked up the plates filled with food and smashed them……..the loud crashes brought Carlo in from the bedroom. He looked at the greasy veal and peppers splattered all over the kitchen walls and his finicky neatness was outraged. “You filthy guinea spoiled brat……clean that up right now or I’ll kick the shit out of you.” And he does, using a belt and his fists.

Pretty awful, both in the book and the film clip above, but it did start me thinking about veal. I had never made veal saltimbocca and this seemed like an excellent way to honor the Corleone family. This method comes from the legendary Anna del Conte’s book Gastronomy of Italy, which in my opinion, is like the Bible of contemporary Italian cooking. Her method does involve making the veal into little rolls, or involtini, so my friend Luca Marchiori says these should be called vitello involtino.

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INGREDIENTS
10 thin veal veal cutlets
10 slices prosciutto
10 fresh sage leaves
1/2 cup flour, for dusting the veal
Salt and pepper to taste
1-2 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup white wine

METHOD
Lay out the veal cutlets on a flat surface.

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Place a strip of prosciutto and one sage leave atop each piece of meat.

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Roll up each veal cutlet and secure  with a toothpick to hold its shape.

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Mix salt and pepper into the flour, and dredge each veal roll in the seasoned flour.

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In a heavy skillet, heat the olive oil and melt the butter in it, and when hot and bubbly, add in five of the veal rolls, browning on each side. I estimate it was roughly 5 minute per side. Don’t crowd the frying pan because they won’t brown and your lovely $25.00 veal cutlets will have gone to waste. I’m too cheap to want that.

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Let cool and fry the other five rolls.

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Remove the last rolls from the still-hot pan, and pour in the white wine, whisking and letting it bubble until it thickens into a lovely, syrupy reduction sauce, about 10 minutes. Pour over the veal rolls. The smell is amazing!

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Et voila! Veal saltimbocca, or as my friend Luca Marchiori suggested, vitelli involtini since they are rolled. Whatever. They are absolutely, mouth-wateringly delicious!

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Serve with some lovely, buttery polenta and roasted red bell peppers….hence, veal and peppers! Just don’t throw the food across the room a la Connie Corleone.

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The Lost Book of the Grail by Charlie Lovett

I admit to having been a Grail fan since I read Le Morte d’Arthur many years ago. The romance of the Arthurian legend combined with the mysticism of the Cup of Christ is the ultimate story, isn’t it? King Arthur courting Guinevere, Sir Lancelot falling in love with Guinevere and his relationship with Elaine, Arthur’s incestuous liaison with Morgan le Fay and the birth of their son Mordred, Sir Galahad going off in search of the Grail itself……..this is the stuff of fairy tales combined with some arguable historical figures so of course it’s compelling reading!

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When I read The Mists of Avalon, it was eye-opening because it presented the tale from a completely different perspective that embodied female power and juxtaposed Christianity taking over the pagan religions of ancient Britain in a fascinating way. In addition to Monty Python, though, the film that always fascinated me with regard to the Grail was Indiana Jones and the Last Crusade.which remains a favorite to this day, particularly the scene toward the end when Indy finds the knight in the chamber surrounded by cups and chalices and glasses and vessels. That scene perfectly embodied the mysterious and ethereal nature of the Grail……..especially when it is pointed out that the cup of Christ would not be made of gold. Well, duh, but I had never thought about it that way before, having been entrenched in the rituals of the Catholic church and the typical Communion wine goblet.

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This book, The Lost Book of the Grail, adds a nice twist to the traditional tropes of Grail lore. The protagonist, Arthur Prescott, is endearingly old fashioned and nerdy, teaching at the University of Barchester Cathedral, a nice little meta-nod to the fictional town of Barchester as satirically created by the late Anthony Trollope. He loves books and hates the modern world, having been raised on the mythology of King Arthur and the Grail. His own grandfather has planted the seed that the Holy Grail itself may be hidden somewhere in Barchester and that colors his perception of his own life there.

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A young lady named Bethany comes to Barchester, intent on digitizing the ancient books in the Barchester Cathedral library and as much as Arthur is drawn to her, he shies away from her modern outlook on books and literature. But she is also an amateur Grail sleuth, and before long, they are on the trail of the legendary Cup of Christ and the origins of the ancient St. Ewolda, whose story interweaves with the Grail in a really wonderful and unusual way. And of course, one  thing Arthur loves is walking with the female Dean of the Cathedral, Gwyn Bowen, and her two dogs, each morning and debating various issues tying in with life, literature and often, food.  Gwyn needles him about his dislike for a colleague, whom Arthur has just compared to a cheese.

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“I thought we were talking about the Gorgonzola, said Arthur with disdain. “Don’t you care for Gorgonzola, Mr. Prescott?” said the dean, and they spent the rest of their walk debating the relative merits of English, French and Italian cheeses.

So of course, I had to make something with Gorgonzola, which in my opinion, is the King, the Queen and the Empress of all the cheeses in the world. A dish of farfalle pasta enhanced with Gorgonzola, butternut squash and pancetta sounded mouth-watering, so that’s what I made.

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INGREDIENTS:
1 lb farfalle pasta
3 tablespoons extra-virgin olive oil
2 ounces pancetta, diced
1 shallot, diced
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 cups butternut squash, peeled and diced
1 cup pasta water
1 cup Gorgonzola crumbles
salt and pepper to taste

METHOD:
Boil the pasta in salted water until al dente, drain and reserve a cupful of the pasta water. Set both aside. (NOTE: this is a stock photo of farfalle pasta as I forgot to get a shot of the drained, cooked pasta.)

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In a large skillet, heat the olive oil over medium heat, and sauté the garlic, shallot, and sliced-up pancetta until the veggies are soft and pancetta is crispy, roughly 10-12 minutes.

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Add the butternut squash, season with salt and pepper, and sauté another 10 minutes. You want the squash softened but not mushy.

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Pour in the white wine and stir together. Let simmer for about 5 minutes.

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Add in the drained pasta and pour over some of the pasta cooking water. Stir again and warm over low heat.

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Sprinkle the cheese over the pasta and squash mixture, pasta and stir until just combined, then taste for seasoning. The Gorgonzola is marvelously sharp and salty, so you likely will not need any additional salt, and the pasta water makes the sauce lovely and creamy.

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This is a rich and delicious pasta dish, one that you don’t want to have on a regular basis but rather, once in a blue moon when you want to indulge and enjoy something unique and rare……rather like the Grail itself!

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Don’t Look Now by Daphne DuMaurier

Having had a long-time love affair with the books of Daphne DuMaurier, I was especially pleased to find a compilation of stories that included Don’t Look Now. The story, set in Venice, which is my favorite city on earth, combines creepy supernatural elements with the gorgeous backdrop of La Serennissima.

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The basic story is a couple, John and Laura, whose daughter has recently died, and who are visiting Venice in the hopes of coming to terms with her death. They encounter two odd old ladies – sisters and twins – who claim to be psychic and in contact with the dead daughter, and begin to have the strangest interactions with them. Cue the haunted house music here. John starts seeing a ghostly little girl in a red coat running around canals and over bridges, and at the same time, hears of gruesome murders happening in Venice.  His dead daughter died wearing a red coat so he thinks he is seeing her ghost.

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If you’ve ever visited Venice and seen it in both rainy weather and with the sun shining, you’ll understand that it seems two different cities. Venice in sunshine is beautiful, golds and pinks with the water reflections bouncing off the walls of the buildings that line the canals, and even the tourist chatter doesn’t detract from its charm. Seen with rain as the backdrop, it is a dark, haunted city with dead end corners, frighteningly loud echoes of footsteps in portegos, foggy lights reflected from the ornate lampposts around Piazza San Marco, and a pervasive sense of menace. I can tell you that if I was in Venice on a rainy, foggy day and saw some little girl running around like a haunt, hell no would I follow her.

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But I don’t like kids anyway. Anyhoo, Campari and soda, and scampi, are mentioned in a pivotal scene when John and Laura again meet the old ladies in a restaurant, so you get two recipes for the price of one in this week’s post! Lucky you!

“All right, thought John savagely, then I will get sloshed, and he proceeded to down his Campari and soda and order another, while he pointed out something quite unintelligible on the menu as his own choice, but remembered scampi for Laura. ‘And a bottle of soave,’ he added, ‘with ice.’ “

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I love to make scampi, and usually throw in a handful of sliced grape tomatoes in mine, for color and because tomato and shrimp have such a natural affinity for each other. Having recently bought some fresh green tomatillos at my local farmer’s market, I decided to make a variation of scampi with tomatillos. I know tomatillos are not traditionally Venetian, being much more used in Latin American recipes, but just think of it as my contribution to multiculturalism.

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INGREDIENTS

For the tomatillo scampi (adapted from this version at Simply Recipes, one of the BEST food blog sites out there)
1 tablespoon olive oil
1 tablespoon butter
1 red onion, finely diced
4-5 cloves of garlic, peeled and finely minced
1 jalapeno pepper, deseeded and finely chopped
Sea salt
6-7 tomatillos, husked, seeded and quartered
1 lb. raw shrimp, shells on
1/2 cup of white wine
1/2 cup of clam juice or seafood stock
1 tomato bouillon cube
3 tablespoons lemon juice
Optional: 1 cup crumbled feta cheese or Cotija cheese. (I am told by my Italian friends that cheese is not eaten with shellfish or seafood, and were I cooking in Venice, I would leave it out, but half the fun is experimenting with flavors, so I did. Send the hate mail later.)

METHOD
Saute the onion, garlic and minced jalapeno pepper in the olive oil and butter, for about 10 minutes. Add a sprinkle of sea salt. Add the tomatillos, give a good stir to mix, and cook over medium-low heat for another 10-15 minutes.

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Add the wine and the clam juice, let simmer and reduce it to about half the original liquid volume.

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Now add the tomato bouillon. Stir to mix and cook another 5 minutes. Toss in the raw shrimp and lemon juice, and cook over low heat, until the shrimp turn pink and look plump and luscious. If you so choose, add your cheese here and allow the cooking heat to melt it slightly before serving, but if you do add cheese, make sure your liquid has reduced significantly, or this will be runny. If you omit the cheese, serve over rice or linguine pasta.

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Having tried Campari to see if it’s really as bitter as famously claimed, guess what! It’s bitter! But the color reminded me of Italian spritzers I drank with my friend Kate in Venice at a cafe on the Fondamenta Nuova, overlooking the lagoon and San Michele, so I tinkered around with the Campari, some gin, some lemon and a few other things, and came up with what I will call a Vanessa cocktail.

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For the Vanessa cocktail – makes two generous drinks so feel free to adjust ratios as needed
1 part Campari
1 part gin
1 part limoncello or fresh lemon juice
1 part Cointreau
1 part cranberry juice
Ice
Lemon rind twists for garnish

Add all the ingredients, except the lemon rind, into a shaker, with ice. Shake well to mix. Pour into chilled glasses and garnish with the lemon rind twists. Admire the color…….kind of like the red coat on the ghostly kid running around Venice, wouldn’t you say? Knock it back with a smile or a shudder, but don’t look now.

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The Investigative Paranormal Society Cookbook by Charles French

French has a wonderful blog – here’s the link – that I follow and enjoy so very much, in addition to his first book Maledicus: The Investigative Paranormal Society, which I blogged about last year. The book is the story of three older gentlemen who form a paranormal group and go ghost-hunting, only to find that there are spirits and specters more terrifying in life and death than they ever would have thought possible. They do battle with the titular character Maledicus, a wonderfully evil and thoroughly nasty and despicable spirit who was just as bad when he was alive, and it is overall a wonderful, fast-paced and adventuresome book.

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Being a book and food aficionado and having combined these two in my own blog, I was very pleased with the number of cooking and foodie references in Maledicus, and was happy to see that Charles French had decided to pay homage to his characters and their love of food and create this cookbook filled with delicious recipes from the characters in the book. What I like about French’s characters is that they are all so different and yet have the same love of cooking, though they all create different types of cuisine based on their own lifestyles, backgrounds, and abilities. The main character, Roosevelt Franklin, is a widower whose wife Sarah passed away. She was quite the gourmet cook, often making him lots of delectable meals that he would never attempt after her death, missing her so terribly as he does. It’s odd, because although Sarah is dead, she is as much a character in death as anyone else in the book.

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This marvelous little cookbook has such culinary delights as Carrot Cake, Grape and Walnut Salad with Blue Cheese Dressing, Chicken Parmigiana, Quiche Lorraine, and other yumminess, all made by the various other characters in the book. Two main characters and the other two original members of the Investigative Paranormal Society, Jeremy Roche and Sam Sadlowski, are also quite good cooks in their own ways, though rather different in their methods. Jeremy is much more refined than Sam, who’s a retired police officer and whose tastes run to the Hungarian classics of his own family background. Two of the recipes I most wanted to try in this book are both Sam’s.

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I limit my carbohydrate intake most of the time, so I decided to make Sam’s Hungarian Green Beans and Chicken Paprikash, omitting the noodles or rice that traditionally go with this type of dish, and the green beans provided a very nice contrast. The only things I did differently were to add some lemon and more salt to the green beans and cut down the sour cream and heavy cream somewhat to make it lighter; and to use red bell peppers and smoked paprika for the Chicken Paprikash, simply because I prefer their flavors instead.

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INGREDIENTS
For the Chicken Paprikash:
2 lbs boneless, skinless chicken thighs, preferably organic
2 tablespoons olive oil
2 red bell peppers, cored, seeded and chopped into long slices
2 onions, peeled and diced
1 pound mushrooms, sliced
2 14-oz. cans crushed tomatoes
4 cloves garlic, peeled and sliced
Salt and pepper to taste
2 tablespoons smoked paprika
2 cups sour cream

For the Hungarian Green Beans:
2 lbs fresh green beans, trimmed
1 large onion, sliced
3 tablespoons sour cream
1 tablespoon heavy cream
1/4 cup paprika
1 generous tablespoon lemon juice
Salt and pepper to taste

METHOD
Poach the chicken for 10 minutes, then pat dry, before shredding.

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In a dutch oven, heat the olive oil and add half the smoked paprika so that the oil looks red, and saute the vegetables for 10 minutes.

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Add the canned tomatoes, a dash of salt and pepper, and stir again to mix. Taste for seasoning and adjust as needed with more paprika, salt or pepper.

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Add the chicken chunks, cover and simmer on low for up to 2 hours.

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After 1 and 1/2 hours, add in the sour cream and taste again. Let heat, but don’t let the cream curdle.

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During the last half-hour of the Paprikash’s cooking, par-boil the green beans for two minutes in salted water, then immediately blanch in ice water. You want them still a bit crunchy and with their green color intact.

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Saute the onion in a bit of oil and some salt, until softened and slightly starting to caramelize. Just keep an eye on it and keep stirring.

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Mix together the heavy cream, the sour cream and the paprika, and add in the cooled green beans.

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Add in the sauteed onions and the paprika, stir to mix well, and taste. Add the lemon juice here as well as the salt and pepper, and taste. Adjust seasoning as needed. NOTE: this is rather bland so I would recommend more salt and more lemon, for certain.

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Serve together, and enjoy with a nice, full-bodied red wine like Pinot Noir or Cabernet Sauvignon, and toast the culinary genius of Sam Sadlowski! And a most sincere thank-you to Charles F. French, who created these wonderful characters and recipes. Check out his blog and give the man some love and kudos! And a huge thank you to Charles French for writing this wonderful cookbook and giving me much more cooking inspiration! If you get a chance, head over to his awesome blog and show him and his writing some extra love and attention!

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Perfume: The Story of a Murderer by Patrick Suskind

I don’t know about you, but I have an incredibly developed sense of smell. Annoyingly so at times, because I can pick out the scent of body odor from 50 feet away. My sister always tells me I have the “nose from hell” and there are times when it feels like hell to be able to smell so intensely. However, the flip side is that I can also smell wonderful, heavenly scents from miles off, like someone brewing fresh coffee, the scent of someone baking a few streets away, the difference in wine bouquets (and if the wine has turned and become oxidized) and many other smells that make up daily life.

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If you think about scent, it’s perhaps the most immediate and visceral when it comes to memory association. I smell certain scents, certain perfumes or colognes, and I am immediately transported to certain places in my past. Smell can be considered a type of defense mechanism when it comes to food because if we can’t visually determine if something is “off,” one good whiff of it can keep us from food poisoning. So can you imagine either not having any sense of smell, or in this case, having the most intense sense of smell ever?

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Jean-Baptiste Grenouille is the anti-hero of this book, born in a fishmonger’s market in Paris in the mid 1700s. (Can you get more French than that?) He is ordinary in every way other than the fact that he has no scent to him whatsoever but he has an abnormally developed sense of smell, so intense in fact that he is able to discern the individual scents of people as well as objects. He becomes a perfumer, working for various powerful people as he develops his own obsession in creating the ultimate scent.

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The kicker? He must kill the people who emit the scents that he finds so enticing and irresistible. Of course, they mainly tend to be young virgins because their scent is so pure to him that he must have it. So begins his career as a murderer in tandem with creating perfumes to sell to the public. His scent obsession is creepily psychosexual as he deeply inhales every single part of the women he kills, including their genitalia.

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Grenouille is so talented at creating scents that he is able to create the scent of anonymity, so that he is able to navigate the world around him, picking out the scents of virginal young women and murdering them to keep their scent, without being noticed. He is eventually so inconspicuous that people who normally wouldn’t give away their own breath have no problem giving him everything he needs or wants.

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Once they caught a whiff of him, the market women filled his pockets with nuts and dried pears because he seemed to them so hungry and helpless. And the butcher’s wife, an implacably callous old hag if there ever was one, let him pick……

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Of course, Grenouille gets his come-uppance in the end, after he’s arrested and purposely emits a scent he’s created that not only makes everyone adore him and have a major orgy in the streets outside his prison cell, but in the end, he is literally consumed by his scent. I won’t go into detail but it’s pretty intense and fairly visceral. This pear and walnut tart should provide a nice offset to his ultimate end.

INGREDIENTS
1 cup granulated sugar, divided
1 cup toasted walnuts, divided
Pinch of sea salt
7 tablespoons butter, cut into pieces
1 and 1/4 cups flour plus two tablespoons
2 eggs, one separated out by yolk and white
2 tablespoons softened butter
1/4 cup brandy or orange liqueur
1 tablespoon lemon juice
3 medium sized Bosc pears

METHOD
Mix half the sugar, half the toasted walnuts and salt in a food chopper and process until you have a flour-like texture.

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In the bowl of your most awesome red Kitchen Aid and using the pastry hook attachment, add the flour, the sugar-walnut mixture, and mix together, gradually adding in one butter cube at a time until a rubbly dough forms.

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Add in the yolks and mix again, scraping the sides as needed, until a ball of dough forms. Wrap the dough in plastic and refrigerate until you’re ready to use it.

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Heat the oven to 400F and press the dough into each mini tart pan. Mine are non-stick with removable bottoms, which makes life so much easier.

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Line each tart crust with foil and add some lentils or beans or baking weights to each and blind-bake for 15 minutes, then let cool. (NOTE: Don’t forget to line with foil like I did, dummy that I am. I spent 15 minutes picking lentils out of the blind-baked crust. Yes, I’m a moron at times.)

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Mix together the other half of the walnuts and sugar in the food chopper, until you have a coarse texture, then add in the butter, egg, flour, and salt and mix again until smooth.

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Slice the pears lengthwise and put in a large bowl with the sugar, brandy and lemon juice for about 15-20 minutes, until the pears start to release their juice. Drain.

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Spread the walnut filling into each tart pan.

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Arrange sliced pears over the walnut filling in each pan so they overlap. As I’ve said before, I am the world’s worst cake decorator and we can include tarts in that category. But hey, at least you know mine are homemade, right?

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Put a small sprig of rosemary on each tart, arrange the tarts on a baking sheet and bake until golden, around 30 minutes.

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Once completely cool, push each tart out of the pan from the bottom and serve. The smell of toasted nuts and baked pears spiked with rosemary is out of this world, and likely would invoke the murderous instincts of Grenouille.

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Corelli’s Mandolin by Louis de Bernieres

No doubt many people saw the mediocre movie made from this book  Corelli’s Mandolin,  beautifully filmed but as usual, not nearly as compelling as the book, which is written in lively, colorful prose from the viewpoint of several unique characters. These unique individuals include the main female character Pellagia, a traditionally raised Greek daughter who dutifully cooks for her father and becomes engaged to the local stud but then flips convention on its head with her later choices; Dr. Iannis, her father, who has his head in the clouds, who cures wild animals as well as human beings and whose inner monologues kept me vastly amused and entertained; and of course, the titular character himself, Captain Antonio Corelli. It was a wonderful read, but also very depressing and sad…..kind of like life itself.  Set on the gorgeous island of Cephallonia during World War II, the heartbreak of war is brought vividly to life in this place that has remained timeless until now. I suppose it goes to show that the horror of war leaves no place and no one untouched.

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Being set in Greece, of course the food depictions are luscious, with descriptions of wonderful octopus, mezedakia, which are little finger-type foods served like appetizers, dolmades, spinach pies in miniature, and my favorite, the passage below, set during the feast of the local saint, St. Gerasimos.

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“Outside, the pilgrims unloaded animals laden with feta, melons, cooked fowl, and Cephallonian meat pie, shared it with their neighbours and composed epigrammatic couplets at each other’s expense.”

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How can you not love a book that uses the word “epigrammatic” in the same sentence as such a delectable food passage? Anyhoo, kreatopita is the traditional meat pie eaten on Cephallonia, and can contain ground beef, feta cheese, onions, oregano and assorted other ingredients such as potatoes, rice, garlic, or tomatoes. The idea, I gather, is that each Greek cook has their own individual version of this recipe, and that is what true home cooking is all about. Having the skills to cook something and add tweaks or twists that make it truly your own, and which is part of the joy of this blog for me. It’s the ultimate in creativity, and I did it again here with the Cephallonian meat pie, using a base recipe from the marvelous blog site Lemon and Olives, with some added tweaks of my own.

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INGREDIENTS
16-20 sheets of phyllo dough, thawed and covered with damp towel
1 cup melted butter
1 lb. good-quality ground beef, preferably organic
1 tablespoon extra-virgin olive oil
1 red onion, finely chopped
3-4 cloves of garlic, finely minced
Fresh oregano, fresh mint and fresh dill – use dried if fresh are not available but use less
1 tablespoon tomato paste
1/2 cup of good, drinkable red wine.
1 cup of crumbled feta cheese
Squeeze of lemon juice
1 1/2 cups of frozen green peas

METHOD
Preheat the oven to 365F. In a skillet under a medium burner, add the olive oil and saute the onion and garlic for about 10 minutes, adding a bit of sea salt for flavoring and to keep the onion from burning. Add the ground beef to the onions and garlic in the pan, and brown for about 10-15 minutes, stirring to break up the meat.

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Chop the equivalent of a 1/2 cup each of the fresh oregano, mint and dill. In another bowl, crumble up the feta cheese with your hands, and add the fresh herbs to this mixture. Fresh herbs really allow the flavors to come through, so if you use dried, use 1/2 tablespoon of each. Stir to mix and let the flavors mix together while you attend to the still-cooking meat.

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Add the tomato paste and the wine and the beef and stir again. Lower the heat  to medium low and let the red wine reduce, stirring occasionally. Add in the peas and stir again, so that the heat of the skillet will help them defrost. The scent of the meat, the wine, the peas and the herbs will rise up and hit your nasal passages like a dream. Delicious!

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You want the liquid reduced to nothing, so as not to make the phyllo dough soggy, so once the liquid is all gone, remove the meat mixture from the heat and let it cool for about 10-15 minutes. Once cooled, add the crumbled feta and herb mixture, mix well, and leave while you prepare the phyllo dough pie base.

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In whatever type of baking pan you have – I used a buttered disposable baking pan – lay one sheet of phyllo dough and brush it with melted butter. Lay another sheet of phyllo and brush with butter again. Continue in this vein until you have 8-10 sheets of phyllo layered on top of each other, each layer covered with butter. You need to do this fairly quickly, as the phyllo dough dries out easily. If you cover the dough sheets with a damp towel, this should help, but don’t take too long at this stage.

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On this buttery surface, add your meat-feta-pea mixture and spread everything out so that it evenly covers the dough. Add another sheet of phyllo dough on top of the meat mixture, brush with butter, and repeat until you have a topping of 8 more phyllo sheets to cover the meat.

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Poke a few holes in the top of the dough and pop that bad boy into the oven to bake for 30 minutes, or until the crust is golden brown. You’ll be able to smell everything baking and your mouth will probably water so much that you’ll need a swig of wine to help. Remove from the oven, let cool slightly and eat with joy in your heart! Opa!

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The Talented Mr. Ripley by Patricia Highsmith

You can almost feel the Italian heat baking down, and smell the bougainvillea flowers, as you read this evocative novel, The Talented Mr. Ripley. Tom Ripley is a young man from New York, struggling to make something of himself. He’s approached by Mr. Greenleaf who mistakes him for a close college friend of his son, Dickie, who has run off to seaside Italy and essentially gone native there, living in a little house with his girlfriend Marge.

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Mr. Greenleaf offers Tom money to go to Italy and persuade Dickie to come back and resume a “normal” life. Tom meets Dickie and becomes caught up in the other man’s life, obsessively. They bond and become great friends, but several flies in the ointment, including Dickie’s quasi-girlfriend Marge and his obnoxious drinking buddy Freddie Miles, soon threaten their close bond.

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What makes Tom Ripley such a fascinating character study, psychopath that he is, is because we can all relate to him – having feelings of alienation and wanting to find an identity that matches our images of ourselves. Ripley is self-aware on a bizarre level, understanding his two identities and even acknowledging what he’s done by justifying his actions to others and himself. Yet for all the evil deeds he does, he’s not a classic antagonist. He is living his “normal,” as we all are, and the fact that I could sympathize and root for him and understand his motivations tells me that this book was written by a master. It didn’t hurt that the characters of Dickie, Marge and Freddie were all such annoying little prigs.

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Set primarily in Italy, then in France, the scenes in these countries evoke so wonderfully the Mediterranean sun and sea, the taste of salt from the ocean, the sound of boats and birds and busy harbors, and the marvelous flavors that these two countries sometimes share. When Tom is invited to Dickie’s house in Italy for the first time, Sunday lunch is being cooked by Marge – a roast chicken and artichokes –  two of my favorite foods. Yum!

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“The climb up the hill to Dickie’s house didn’t seem half so long as before. Delicious smells of roasting chicken drifted out on the terrace……….’I’m waiting for the darn artichokes to get done. You know that front hole. It’ll barely make anything come to a boil.'”

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Having recently gotten my hot little hands on some culinary lavender, I decided a riff on the classic Sunday roast chicken was in order, spiced up with lavender, lemons, garlic, new potatoes and of course, artichoke hearts – a wonderful melding of the flavors of France and Italy. Oooh la la, or as we tend to say here in New Mexico, oooooh a la!

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This is the method that worked for me.

INGREDIENTS
1 large chicken, about a 6-lb roaster will do.
2 large lemons
2 heads of garlic
1 cup dried lavender granules
3 tablespoons olive oil
2 cups of artichoke hearts, drained and cut into long chunks
4-5 small red potatoes, cut in half
10-12 sprigs of fresh thyme

METHOD
Your chicken should be at room temperature before roasting, so take it out of the refrigerator a good hour before starting preparations.

Pre-heat the oven to 360F. Butterfly the chicken. This is much easier than you might think. Turn the bird breast-side down, tailside facing you, and cut out the backbone using very sharp kitchen scissors. Then turn it over and press down on it so it flattens and looks like a butterfly. Hence the term “butterfly the chicken.” This YouTube video was how I learned, and it was so easy. If a total klutz like me can butterfly a chicken, you most certainly can! Trust me. https://www.youtube.com/watch?v=l-8tMEwBnSA

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Once the chicken is laid out nicely in a large roasting pan, salt and pepper it well. Slice the lemons somewhat thinly, and lay them across the skin of the bird. Tuck some of the lemon slices between the skin and the meat, as well. This helps tenderize the bird and gives more flavor to the skin. Keep half of one of the lemons for later.

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Around the chicken, dot the artichoke hearts, the garlic cloves still in their papery skins, and the potatoes. The idea with the garlic is that they will steam inside the skins and come out soft and sweet and mellow and delicious. Everything looks beautiful in the pan, too.

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Pour the olive oil over the bird and the surrounding vegetables, ensuring everything is well-coated. Add a splash of good red wine, then squeeze the juice of the remaining half lemon over the vegetables. For the final touch, scatter over the dried lavender and the thyme sprigs. The scent is heavenly, spicy and floral and warm at the same time.

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Cover the bird and roast for 2 hours. The smell of the bird cooking, mingled with the lavender and all the yummy vegetables, will make your mouth water. At the 2-hour mark, remove from the oven, increase the heat to 425F, take off the cover, and baste the chicken and vegetable with the pan drippings that have collected at the bottom of the pan. Pour in some chicken broth if you think it looks dry. Tuck the uncovered pan back in the oven and roast under the high heat for another 25 minutes, so the skin darkens and crisps up. Keep an eye on it, though, to make sure the vegetables don’t burn.

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Remove the chicken from the oven, sprinkle over some sea salt, and let the dish rest for a good 10-15 minutes. Then serve and eat with a smile on your face and a song in your heart. But don’t actually START singing. You’ll frighten your guests and they’ll start thinking you’re a madman like Tom Ripley or something.

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The Prisoner of Heaven by Carlos Ruiz Zafon

If I could have any set of books with me on a desert island, I’d choose the Outlander series by Diana Gabaldon, the Johannes Cabal books by Jonathan L. Howard, and The Cemetery of Forgotten Books series by the one and only Carlos Ruiz Zafon. This mysterious, lyrical, dark and yet oddly uplifting series, set in Barcelona before, during and after their bloody Civil War, sucked me in from the first two books The Shadow of the Wind and The Angel’s Game, and the third one, The Prisoner of Heaven, is just as enthralling.

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Here, we pick up the threads of Daniel Sempere, the protagonist from the first book. He is married, has a baby boy, is running his family bookstore, and continues his friendship with the jester-like Fermin Romero de Torres, who is one of the funniest characters in literature. Fermin is a hoot!

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The Prisoner of Heaven is the third book centering around the Cemetery of Forgotten Books, but if you haven’t read the other two novels, The Shadow of the Wind and The Angel’s Game, (both of which I have previously blogged) don’t let that stop you from picking this one up – because you see, Zafón has done something brilliant and perfectly fitting with these books. You can start with any book and read them in any order, and they all remain connected through this one, single, perfect place. In this book the story of Fermin Romero de Torres is detailed out piece by fascinating piece, and Daniel is given more information on the history of his parents. The relationship between Daniel and Bea is also in question – and references to both The Shadow of the Wind and The Angel’s Game crop up throughout the book in, sometimes, the most surprising of places.

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You can also clearly see Ruiz Zafón’s love for the works of Dumas and in particular, The Count of Monte Cristo. I mean, a secret prisoner, a Gothically dark and unbearable prison, the oddly beautiful way he describes dirt and corruption, making these otherwise revolting elements such a strong part of the overall narrative. Dumas seems to exert a non-stop fascination for modern writers in the Gothic tradition, which makes sense if you think about it. Secret passages, secret identities, secret loves……..all those literary elements that hook us and fascinate us still.

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However, the darkness that seems to live around every corner in post-war Barcelona is well on display here. Barcelona herself is as much a character in this book as anyone else, both the inherent beauty and mystery of this city, as well as its moody darkness and the gorgeous and run-down amusement park atop Mount Tibidabo, which featured prominently in both previous books and is still a huge part of the overall framework here. I can’t imagine these books taking place in any other place in the world, so strongly do they connect to the seedy, dark, violent and beautiful metropolis that is Barcelona.

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There are not too many food references in this book, but that’s ok because I was inspired by one of my favorite cookbooks of all time, The Best Recipes in the World by Mark Bittman. His method for making that classic Spanish dish huevos a la flamenco, or flamenco-style eggs, is so yum that I had to recreate it in honor of Fermin’s eternal love of serrano ham. The nice thing about this particular method is that you can scale it up or down depending on how many people you’re serving, with the ratio of 1-2 eggs per person.

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INGREDIENTS
2 tablespoons olive oil
1/2 cup cubed ham, Serrano preferably but use whatever you can find
1/2 cup chorizo
1 cup chopped tomatoes, fresh or canned
4 eggs
1/2 cup cooked green peas (use frozen bagged ones here)
4-6 strips roasted red peppers, from a jar
Salt and pepper to taste

METHOD
Heat the oven to 415F, and in a cast-iron skillet, heat the olive oil and toss in the ham and chorizo. Cook until nicely browned.

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Chop up the tomatoes and line the bottom of four oven-safe ramekins with them.

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Spoon in the cooked ham and chorizo.

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Crack an egg over the tomatoes and meat mixture and season lightly with salt and pepper.

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Toss a spoonful of peas over each egg yolk.

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Add 3-4 strips of roasted red pepper on top of the peas.

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Bake for 15 minutes, or until the egg whites have set but the yolk is still a bit runny, because you need that unctuous golden ooziness to make this dish truly fantastic.

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Allow to cool while you toast some bread – we had green chile cheddar bagels –  and serve, dipping your bread into the nice, gooey egg yolk as you go. So delicious and quintessentially Spanish. ¡Olé!

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Vampires in the Lemon Grove by Karen Russell

I ran across this weird and engaging book of short stories at a yard sale a few weekends back, and of course, the unusual title Vampires in the Lemon Grove caught my eye. Well, as a former Goth chick who loves all things dark, supernatural, creepy and eerie, anything with “vampire” in the title is likely going to be something I immediately want to investigate.

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A book of eight short stories featuring elements of the bizarre, weird and supernatural, but in very unexpected way, the title tale features a very unusual and supernatural (though not frighteningly so) story of a marriage between two ancient vampires, Clyde and Magreb, who have found themselves living their rather mundane marital life in a lemon grove in Sorrento, Italy, where Clyde sits on a bench, watches the tourists go by and ogles the Bay of Naples, befriends a strange Goth chick and ponders the life he and Magreb have led to this point.

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In many ways, the supernatural element of their being vampires is secondary, as their marriage mirrors any in modern times, questioning if that person still loves you after so many years together, the nature of love vs. companionship, and finding new and unique things – in this case, different drinks to slake their thirst – as a sort of parallel to their marriage in which they seek the new and the unusual to keep them engaged and entertained even as they alternately turn away from, and back towards, each other.

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You see, these two blood-drinking vampires have globe-trotted and traversed the continent, sucking the juice straight from the apple, sipping mint tea, cherry Coke floats, jacka’s milk, and in Clyde’s words, a thousand beverages that claim to have magical, thirst-quenching properties, in an effort to sate their never-ending lust for drinking blood. Oddly enough, when they find themselves drinking a pitcher of tart lemonade in the grove of Santa Francesca in Sorrento, once a Jesuit stronghold and now a touristy, overpriced lemon grove, they decide that lemons will be their tipple of choice going forward. So they proceed to settle in Sorrento and suck dry a good half-dozen lemons each per day.

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Honestly though, I only read the eponymous first story and the meandering prose lost me after awhile. I enjoyed reading about the vampiric evolution of a marriage and the luscious lemon groves of Amalfi but Russell, though a beautiful handler of the English language, really doesn’t know how to end a story and Vampires in the Lemon Grove ended on a very annoying and vague note of……what? Are they now bats? Will they fly away? Will Clyde now become the spirit of the young Goth girl? WTH, I asked myself?

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The saving grace is Russell’s ability to bring the description of those magical lemon groves along the Amalfi Coast vividly to life. It’s nearly enough to make you wish you were there, lying in that blazing coastal heat, watching the impossible blue of the Tyrrhenian Sea and the Gulf of Naples, a glass of wine in one hand and the other hand trailing in the salty water and the heady scent of those uniquely tart-sweet lemons. I considered making some type of lemon cocktail designed to be gently sucked from a straw in homage of these two odd vampires, but instead decided on a dessert, and gave Meyer lemon pie a whirl. Meyer lemons are as close to a true Amalfi lemon as you can get without actually hopping flight to Sorrento, and since this is the season for Meyer lemons, it seemed like the perfect marriage……..and no vampires to be found.

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INGREDIENTS
1 all-butter pre-made frozen pie crust
4 Meyer lemons and 1 regular lemon
2 14-ounce cans sweetened condensed milk
3 egg yolks
1 tablespoon vanilla
1 tablespoon orange extract
1/2 teaspoon sea salt
1 cup heavy cream
1/2 sugar
1/2 cup lemon juice
Zest of 1 Meyer lemon
3 tablespoons fresh mint

METHOD
Heat the oven to 350F and blind-bake the frozen pie crust for 15 minutes. Set aside to cool, and using a reamer or juicer, begin to juice the lemons into a bowl. They are very seedy so try to extract the seeds first if possible.

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In the mixing bowl of your most awesome red Kitchen Aid, add the three egg yolks and the vanilla.

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Add the lemon juice, the condensed milk and the salt, and mix well on medium for up to five minutes, until a you get a thickened, slightly golden, creamy texture.

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Pour the lemony mixture into the cooled pie crust and bake for 15 minutes. Allow to cool for another 15 minutes, then refrigerate overnight.

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Pour the heavy cream into the now-clean mixing bowl of your red Kitchen Aid using the whisk attachment, and mix for 7-8 minutes, until the cream forms thick peaks. Add the sugar,the lemon juice and the lemon zest and whip again.

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Spread the lemony cream over the top of the chilled pie.

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Garnish with freshly chopped mint, and dive right in. Don’t save any for those pesky, lemon-sucking vampires!

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A Discovery of Witches by Deborah Harkness

I realize I am late to the party with this book, but seriously, I only “discovered” A Discovery of Witches, and forgive my cheesy-ass pun, when the Sundance Channel started airing the previews for the TV series based on the book trilogy. The series looked so well-made that I had to read the book and find out what all the hype was about.

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I’ll be honest and say off the top that no one does witches and vampires better than Anne Rice. They simply don’t. The woman has taken lush, lyrical, sometimes purple prose to new heights of sensuality when describing the taste of blood, the sensation of magic affecting the world around us, the scent of skin and flesh, the feeling of luxury in the smallest of details. So I went in fully not expecting anything similar to hers, but still hoping for a good read. And I wasn’t disappointed, though it was a different experience than what I’d expected.

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Matthew Clairmont is a vampire and Diana Bishop is a witch, in this fascinating universe of humans, vampires, witches, and daemons. They are both scholars in Oxford, Matthew a geneticist and medical doctor, and Diana a PhD-carrying professor of ancient alchemical texts. They meet in a library when Diana, whose witch talents have been “bound” since childhood, inadvertently unearths the magical tome Ashmole 782, an ancient book of magic that purportedly gives the secrets of how vampires, witches and daemons came into being and how any of these magical races might destroy the other and rule the world.

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Slightly melodramatic, yes. Of course, they have an instant attraction to one another, and of course they end up falling in love. The trajectory of their romance isn’t what you’d expect, though, since vampires, witches and daemons are forbidden from “fraternizing,” and they don’t consummate their love, at least not in this book. There are two more after this book, so hopefully they get some action in one of those. 😉

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Harkness writes with an unusual mix of historical reverence and modern sensibility, having her characters be these magical creatures with godlike powers, eternal life, and incredible talents…….and they do yoga. No, seriously. I about died laughing in the beginning of the book when Matthew courts Diana by taking her to a yoga class. Nothing against yoga here, but just the thought of a centuries-old blood drinker twisting himself into a downward-facing dog position gave me the giggles. Anyway, I digress.

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I do have to say that I didn’t much like the character of Matthew, quite honestly. I get that vampires, in this literary universe, are protective of those they love, and at heart, are predators so they consider the chase and the hunt an elemental part of any interaction and relationship. That, combined with being centuries old and being essentially a bossy, old-fashioned man who thinks he knows everything, make him a jerk. Pardon my crudeness, but yes, Matthew Clairmont is sort of a dick. He grew on me eventually, but I still think he’s an arrogant ass at times.

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There are some superb food references in this book, for being in the culinary repertoire of an ancient vampire who doesn’t even ingest food, at least, not much food. Matthew invites Diana to dinner at his elegant home when they are starting to fall in love, though ostensibly he is only inviting her to protect her from the other witches, vampires and daemons who have also sensed that the magical Ashmole has been unearthed and want to get their claws on it. But we all know Matthew has more on his mind than a book.

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The next course was a stew, with chunks of meat in a fragrant sauce. My first bite told me it was veal, fixed with apples and a bit of cream, served atop rice. Matthew watched me eat……..”it’s an old recipe from Normandy,” he said. “Do you like it?” “It’s wonderful,” I said. “Did you make it?”

I know the book specifies that Matthew makes Diana an old French-style veal stew with apples, but I can’t really stomach veal these days, so in honor of the fact of Matthew’s essential Frenchness, I opted instead for a beef stew with Dijon mustard and brandy. Can you get more Gallic than Dijon and brandy? 🙂

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INGREDIENTS
2 tablespoons olive oil
3 shallots, chopped
4 tablespoons butter, as needed
2 pounds beef chuck, cubed
2 tablespoons flour
Sea salt and freshly ground black pepper
1 cup brandy
4 cups beef stock, preferably unsalted as the Dijon has quite a lot of salt
1/2 cup stoneground mustard
1/2 cup Dijon mustard
4 medium carrots, peeled and cut into small chunks
1/2 pound mushrooms, stemmed, cleaned and quartered
1/2 cup red wine

METHOD
Heat the olive oil in a Dutch oven and add the shallots, with a sprinkle of sea salt over them. Cook until softened but not browned, about 10 to 15 minutes. Remove to a bowl.

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Add the butter to the oil in the pan.

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Add the flour, salt and pepper to a large plastic bag, then put in the beef cubes to coat. Shake off excess flour with tongs, and place half the cubes in the pan.

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Cook over medium-high heat until well browned and crusty on all sides, then put into the bowl with the shallots. Repeat with the remaining beef cubes.

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Add the brandy to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose.

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Pour in the beef stock, the Dijon mustard and the stoneground mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 and 1/2 hours.

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Add carrots, and continue simmering for 40 minutes, or until slices are tender.

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The last 15 minutes of cook time, add the mushrooms and the red wine to the bubbling, fragrant stew. Simmer another 5 minutes, taste for seasoning, and serve with butter noodles and red wine to drink.

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So good and richly flavored! The mustard and brandy really complement one another, and perfectly tenderize the beef. No doubt a vampire would approve. I know we loved it so much we ate it all up before I could take the requisite “food and book” photo, so yet another shot of the luscious stew will have to suffice.

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