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.

20190303_072602

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.

20190303_072215

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.

20190303_071754

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. 😉

c19612366ca38d833e0c26c7e094fed9.gif

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.

20190303_072320

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.

20190219_084413

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.

20190219_085305

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? 🙂

20190303_072533

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.

20190219_085142.jpg

Add the butter to the oil in the pan.

20190303_072358

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.

20190303_072414

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.

20190303_072156

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

20190303_072120

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.

20190303_071938.jpg

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

20190219_084616

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.

20190219_084534.jpg

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.

20190219_084009

Advertisements

The Homecoming by Andrew Pyper

I love being scared, although I prefer my frights to come from supernatural elements like ghosts, vampires, demons, witches, and the like. Scares that come from real-life terrors like serial killers, home invasions, break-ins, freak me out so badly that I can’t read about them or watch them. It’s just too close to home, pardon the pun. Andrew Pyper is the kind of writer that perfectly expresses both the horror of the supernatural with the eerie “otherness” of human frailty, and he combines them perfectly in this bizarre and creepy read, so even though it ostensibly is about the breaching of one home’s security, it is also about the breaching of our own sense of identity and the concept of what home and security really mean. Which is scary enough to ponder in real life, I might add.

20190401_091315_resized

The Homecoming follows the general trajectory of what you’d expect from a book with this title. Aaron, a surgeon, learns of his father’s recent death and joins his mother and two sisters Bridget and Franny, at the strange estate his father has mandated they must all stay at for 30 days in order to inherit the money in his will. The estate, called Belfountain, is unknown to them all, except it’s not really because Bridget starts remembering being brought there years earlier. So you know some weirdness is going to come at you from left field…………and yuppers, it does!

20190401_091008_resized

They are joined by four other people who claim to be their siblings – you know, the ol’ sister from another mister kind of situation – and they all settle in, trying to come to terms with their father’s “betrayal” of having another entire family, and learning about each new sibling’s odd personal dynamics. And of course, the scary stuff kicks into high gear, including being chased by what appears to be a witch, being stalked by an ax-wielding crazy man, and being cut off from the world against their will. Odd memories start to surface in all of them, and even creepier, they all start to have the same unusual dream about water and being submerged, and you start thinking it’s some kind of supernatural telekinesis. But boy oh boy, it gets so much more messed up than that!

20190401_091154_resized.jpg

Pyper is extremely talented at taking traditional horror tropes like demons, vampires, and other such monsters, and cleverly twisting them together with normal human neuroses until you can’t really be sure what the fuck is happening. He did it so well in The Demonologist, one of my favorite books of his, and he does it again here. This book is a twisted combination of Cabin in the Woods, The Haunting of Hill House, and Jordan Peele’s recent creepy-ass film Us, in that it mixes together the ubiquitous isolated house theme with some messed-up family dynamics combined with the whole “strangers who look like us” and turns it into one of the more unnerving books I’ve read lately.

20190401_082546_resized.jpg

When Aaron first arrives with his sister Bridget, their mother is already there, taking charge the way any mother might, getting the kids settled in their rooms, feeding them. It’s kind of funny to see these characters trying so hard to hang onto their sense of normalcy and their traditional family roles in the face of such a bizarre situation, but that is likely what any of us would do in similar circumstances. Hold onto our perception of safety and normalcy, until the illusion is torn away and we realize that there really is no safety and no normal in the world.

20190401_091532_resized

By the time we gather around Mom, she’s laid out Tupperware containers of cold roast chicken, broccoli salad, spinach dip. Picnic food. We set to spooning it onto plates, eating as we stand there together, not wanting to return to the unprotected expanse of the dining room’s banquet table. “That shit’ll kill you,” Franny says as I drop a handful of potato chips onto the side of my plate. “And didn’t you used to run four times a week or something? No offense, Aaron, but don’t you think you could lose a few pounds?”

Oh, siblings. Ain’t they just so great?

20190401_081729_resized

Anyway, broccoli salad isn’t something I have made previously, but the idea of a broccoli-chicken salad, despite the negative overtones of church potlucks and picnics from my misspent youth in Catholic school, sounded pretty damn good. And it is Sunday, after all. It’s as close to church as you’re going to get me these days.

20190401_091301_resized.jpg

INGREDIENTS
2 heads broccoli, stemmed and cut into florets
6 strips bacon
1 cup mayonnaise
1-2 tablespoons red wine vinegar
3 green onions, finely diced
1/2 cup toasted walnuts
4 chicken thighs, poached

METHOD
Blanch the broccoli florets by boiling them for one minute, then submersing in a bowl of ice and cold water. That way, they cook a bit but retain their color. (I hate raw broccoli so for me, this step is necessary but if you like raw broccoli, skip it.)

20190401_091813_resized.jpg

While the broccoli is blanching, cook the bacon until crisp, drain on a paper towel, and crumble. Set aside.

20190401_091741_resized.jpg

Slice the green onions into small pieces, including the stems, and toss into a large bowl.

20190401_091623_resized.jpg

Chop up the toasted walnuts and add to the bowl with the onions.

20190401_091057_resized.jpg

Finely chop the poached chicken and add to the green onions, the walnuts and the cooled broccoli.

20190401_090923_resized.jpg

Add the mayonnaise and the red wine vinegar to the chicken and onions, and mix together well until everything is nicely coated.

20190401_090852_resized.jpg

Sprinkle over the bacon, and taste. This is a savory salad, so if you prefer some sweet contrast, add in some raisins or dried cranberries or perhaps some honey. I personally loathe and despise fruit and chicken together in a salad, so I love it just as it is, nice and salty and savory and full of green flavor. But I’m a salty bitch anyway, so it’s perfect for me.

20190401_081501_resized.jpg

Sexy Sunday! Exit to Eden by Anne Rampling (Anne Rice)

WARNING: THIS BLOG POST CONTAINS VERY EXPLICIT SEXUAL REFERENCES AND LANGUAGE! LUCKY YOU!

So Nicole at The Bookworm Drinketh and I are doin’ the sexy again…….no, not like that, you perverts! We’re revitalizing our blog collaboration Sexy Sunday, where we read a book notorious for its sex scenes, she blogs it in conjunction with a cocktail recipe, and I blog it in conjunction with a recipe. And yes, I know it’s Monday – I finished the blog and cooking yesterday so it still is technically a Sunday post…..I just don’t know how to schedule blog posts, apparently. 🙂 This is why I blog and cook and write, instead of work as an IT tech. Anyhoo………..

20190304_061332

By now, if you don’t know that Anne Rampling is actually Anne Rice, you must have been living under a rock. Anne Rampling is notorious for this steamy erotic novel that combines love with some very hot S&M sexual escapades. I think part of why I love this book so much, other than the fact that much of it is set in New Orleans (my favorite city in the world), is because the female protagonist is as open and shameless about her sexuality as is the male. She has fantasies, she has desires, and the beauty of it all is that her job is to indulge the sexual fantasies and desires of others, as well as herself. There’s no judgement, no shaming about female sexuality, and I just love that, particularly because when this book was written, in 1985, female sexuality was barely coming to forefront in literature. I mean, you had The Story of O, but beyond that, there was really nothing on this level of both sheer eroticism and erudite literary quality. Now, of course, you see books everywhere that purport to celebrate female sexuality – and I’m talking to you, Fifty Shades of Grey – but that in reality, are just badly written, purple-prose garbage. This book is the big, bad granddad of them all. Writers of erotica, take notice.

20190304_060555

The storyline is thus: Lisa runs a private resort island called The Club that caters to extremely wealthy  men and women who want to live out their most extreme and repressed sexual desires  revolving around sadism and masochism. Not to the point where anyone is really hurt, you understand, but gives people the opportunity to be sexual masters or sexual slaves as they so desire, indulging their wildest impulses with men, women, groups, etc. There are sports, activities, equipment, anything and everything that you’d find in a regular beach resort, except that this place is exclusively for fucking anyone you can get your hot little hands onto, in as many ways and within as many hot scenarios as possible.

20190304_061137

Elliott comes to The Club as a willing slave. He’s photojournalist who’s been through the wringer emotionally, having witnessed and photographed war, violence, torture, and abuse. The Club is essentially his way of dealing with all the violence he’s seen over the years, processing it all by giving himself a safe place in which to experience being out of control. If you think about it like that, acting out all your uncensored sexual fantasies in a completely safe and totally judgement-free environment, is a way better way to sublimate negative urges than drinking, drugs, or abusing yourself or others.

20190304_060114

Of course they fall in love, because that’s what’s at the heart of the book. They are both highly intelligent, literate, well-traveled, extremely sexual beings. And they have some pretty hot, wild, reverse-role sex on the island.

20190304_061849

“It’s worse than being whipped, isn’t it,” she purred, “being tortured with pleasure?”……. She’d picked up something from the dresser. It looked at first glance like a pair of flesh-colored, leather-clad horns. I opened my eyes to see it clearly. It was a dildo in the form of two penises joined at the base with a single scrotum, so damned lifelike the cocks seemed to be moving of their own volition as she squeezed the soft massive scrotum……It was marvelously well defined, both cocks oiled and gleaning, each with carefully delineated tips……”Ever been fucked by a woman, Elliott?” she whispered, tossing her hair back over her shoulder. Her face was moist, eyes large and glazed………She lowered the phallus and pushed one end of it up and into herself, her whole body moving in a graceful undulation to receive it, the other end curving outwards, and toward me just exactly as if she were a woman with an erect cock……..Then came that exquisite feeling of penetration, of being opened, that gorgeous violation as the oiled cock went in. Too gentle, too delicious, up to hilt, and then rocking back and forth, and a low buzzing pleasure coursing through all my limbs from that one heated little mouth. God, if she had only rammed it, made it a damned rape. No, she was fucking me…..she worked it like it was part of her, the soft rubber scrotum warm against me, just liker her hot naked belly and her hot little thighs. My legs had spread out. There was that overpowering sensation of being filled, being skewered, and yet that rich, exquisite friction. I hated her. And I was loving it…….She knew where she was driving it, rocking it. I was going to come, jerk right into the air.

20190304_055920

Whew! Let me fan myself a sec.

Then Lisa goes a little nuts and takes Elliott by private jet (and against Club regulations)  for a romp in New Orleans, where they proceed to have even more, hotter and intense sex, along with exploring the city and having adventures both in and out of the bedroom. Well, hell. Tons of sex. Hot main characters. Delicious food and my favorite city in the world. OF COURSE I love this book. In one of my favorite passages, Elliott takes Lisa to what I think is the best restaurant in New Orleans, the famous Pascal’s Manale on Napoleon Avenue, and they proceed to down platefuls of Manale’s amazing barbecue shrimp with bread and it sounds just delicious!

Outside2

And then came the barbecue shrimp, which was nothing short of fantastic, and she started in at once. I don’t think I could love a woman that couldn’t eat this barbecue shrimp. First of all the dish isn’t barbecued at all. It’s a mess of giant whole shrimp, with their heads on, baked in the oven in a deep dish of peppery marinade. They bring it to the table just like that and you tear off the heads of the shrimp and peel them and eat them with your fingers. It turns you into a gourmet, then a gourmand, then a barbarian. You can enjoy it white wine or red, it’s so peppery, but the best way is with beer………..

20190304_054751

Living in the Southwest, it’s difficult if not impossible to find Gulf Coast head-on shrimp, which form the basis of Manale’s shrimp dish. It’s the head that gives the dish so much extra flavor, with all that extra fatty tissue. But I did a bit of research and found this awesome version on the NPR website  which uses headless shrimp and offers added flavor variations to make up for the loss.

INGREDIENTS
1 pound headless raw, thawed shrimp, shell-on
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire sauce
1/2 cup Louisiana hot sauce – my twist
3-4 garlic cloves, minced
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil

METHOD

Wash and pat dry shrimp.

20190304_060136.jpg

Mix together all the dried spices with the garlic, the Lea and Perrins, and the Louisiana hot sauce in a large bowl.

20190304_060218

Pour the olive oil over the shrimp, and add the white wine.

20190304_055700

Add the oily, winy shrimp to the bowl of spices and stir to mix well.

20190304_055233

Add a large pat of butter to a hot skillet and dump the spice-flecked shrimp.

20190304_054941

Cook over high heat until the shrimp are pink and plump and finished. Don’t overcook the shrimp because they will become rubbery. And who the hell wants a rubbery shrimp?

20190304_054715

Serve the shrimp in a soup bowl. Eat with lots of napkins, some good hard-crusted bread for dipping up the delicious sauce, and either some cold white wine, room-temperature red wine, or an ice-cold beer. Hell, have all three! We’re not picky in this house.

20190304_054530

Once Upon a River by Diane Setterfield

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

20190106_144713

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

20190106_144028

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

20190106_143610

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

20190106_143227

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

20190106_144611

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

20190106_142643

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

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

20190106_144506

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

20190106_144102

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

20190106_143439

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

20190106_143659

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

20190106_143818

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

20190106_143515

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

20190106_143407

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

20190106_143307

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

20190106_143159

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

20190106_143127

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

20190106_142845.jpg

The Waiting Room by F.G. Cottam

F.G. Cottam is my new favorite author of horror, supernatural and paranormal fiction. He’s published several works, and I’d previously blogged The House of Lost Souls, which was the first book I read by him and the one that hooked me into his elegant, spare and eerie style of writing. The Waiting Room is a unique and creepy ghost story that incorporates elements of time travel, though not in a sci-fi way.

20181113_130552

The main character of Martin Stride reminded me a bit of Justin Hayward of The Moody Blues, just in appearance and description. He’s been seeing and hearing ghostly apparitions on his large estate, his kids are having terrifying visions and dreams, and he consults TV ghost hunter Julian Creed for assistance, which is where the book starts. Creed is, of course, a total charlatan though a very good one, but when he actually experiences the terrifying haunting for himself, his entire perspective shifts.

20181113_130223

Elena is Julian’s assistant, and I loved her character. I think one of the main reasons I like Cottam’s books overall is because he writes so eloquently in the voice of his female characters and they are multilayered and intelligent. Sometimes, male authors try to write in the female voice and it can be jarring and usually irritating to me, but Cottam’s characterization of Elena and of Martin Stride’s wife Monica are incredibly well-done. Elena and Julian had previously been romantically and sexually involved, and though you don’t get the details, you know something bad happened that caused a personal, though not professional, rift. How they find their way back to each other is both romantic, sad, and plays a pivotal role in the book’s unusual but sad and uplifting ending, if that makes any sense.

20181113_124035

The haunting itself is fascinating, caused by the grieving parents of a wealthy WWI veteran who died. His parents are into the paranormal and decide to try some necromancy to bring him back. Big, big mistake. Big. Huge. If you’ve ever read the short story “The Monkey’s Paw” by W.W. Jacobs, which is one of the only stories that truly frightened me so badly that I had to sleep with the lights on, you’ll get an idea of why this is so not what to do with the dead.

[UNSET]

In an early sequence when Martin first encounters the haunting, he is out on his estate picking up apples from where they’ve fallen on the ground, bringing them home to his wife as she is baking pies. His estate contains an old, unused rail line and a dilapidated train station waiting room from the first World War, and it’s here that the specter appears.

20181113_120844

The waiting room lay to the east of the house, to its rear. One evening about a fortnight prior to seeking his meeting with Creed, Stride had been gathering windfalls in the orchard, which was situated a few hundred yards on from the kitchen garden. The orchard was small and ancient and the apples of a unique variety. They were good to the taste, but tart enough for baking, too.

20181113_130444

I had several apples gathered from friends’ trees and decided that it was time for me to tackle that old classic, apple pie. So here we go.

20181113_130337

INGREDIENTS
2 pre-made pie crusts. Pre-bake one of the crusts and keep the other cold until ready to bake. You’ll see why below.
6 apples of any variety. I used 3 tart Granny Smith, 3 red and 1 Golden Delicious
1/2 cup of lemon juice
2 tablespoons cinnamon
1 cup granulated sugar
4 tablespoons butter, preferably unsalted
2 tablespoons flour
1 teaspoon salt
1 tablespoon vanilla
1 tablespoon nutmeg
1 egg

METHOD
Pre-heat the oven to 375F. Peel, core and slice the apples.

20181113_130513

Put in a bowl with lemon juice and sugar, stir to mix and leave to macerate for up to 30 minutes.

20181113_130258

Heat the butter in a skillet over medium heat and pour in the apple mixture. Cook for 10-12 minutes until the fruit softens.

20181113_124516

Add the flour, the salt, the vanilla and nutmeg, stir, then cook gently for a few minutes until it forms a thick, caramely sauce.

20181113_124749

Pour the mixture into one of the empty pie shells.

20181113_124418.jpg

I’ve said before that no one is ever going to ask me to quit my day job to decorate cakes and pies, and they are right. I couldn’t work with the second, cold pie crust as it started breaking, so I got fancy and cut out heart-shaped dough pieces to cover the top of the pie. You can see how well it worked………not.

20181113_124111

Whisk the egg with a bit of water, and brush the egg wash over the top of the pie crust hearts.

20181113_120808

Bake for 45 minutes.

20181113_120727

Serve with whipped cream, ice cream, or alone. Very tasty!

20181113_113418.jpg

 

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.

Tips onMakingThe PerfectBreakfastFor Mom

The Tuscan Child by Rhys Bowen

I didn’t actually intend to blog this book, not that it wasn’t enjoyable but because I had actually forgotten I had it on my bookshelves. As fortune would have it, I found some late-summer squash blossoms at my nearby grower’s market yesterday morning, along with many other garden goodies. Anyway, back to the book. Set in Italy, obviously, The Tuscan Child is a pretty good read about a young woman named Joanna whose father Hugo has died and left her what’s left of his property and fortune in England. Arranging his funeral, she naturally has to go through letters and paperwork and discovers among his things a love letter from a woman named Sofia. Sofia, it turns out, rescued Hugo during WWII, when his fighter plane was shot down over her Tuscan village of San Salvatore, and of course, they fall in love. But of course, true love never runs smoothly, particularly during a world war when the country you’ve been trapped in is invaded by disgusting Nazis.

20180811_161246

The book is told from two viewpoints and in two points in history. Joanna and her journey from England to Italy to learn more about Sofia and the Tuscan child she mentions in her letter, wanting to find out if this woman and her father had a baby together. Hugo’s story details his plane crash, how he and Sofia fall in love, and the occupation of Italy during WWII, which was fascinating to me. I never realized that Italy actually turned on Germany and surrendered to the Allied Forces, but the fact that the Nazi army was still actually physically in Italy made it much more difficult to fight them, since the Nazis were particularly nasty after their one-time partners turned against them.

20180811_161417

Hugo is part of the Allied effort to fully get the Nazis out of Italy when his plane is shot down. He hides in an old, abandoned church and is found by Sofia, who has struggles of her own in the village. Her husband is gone, feared dead and later in the book, she is accused of collaborating with the Nazis. And poor Joanna is kind of an annoying character, initially whiny and passive and self-pitying. It’s not until she goes to Italy to find Hugo and Sofia’s “Tuscan child” that she starts taking initiative, seeing the bigger picture, and essentially growing up.  She stays in San Salvatore with a wonderful woman named Paola, her daughter Angelina, and Angelina’s newborn daughter. Probably the best parts of this book were the cooking passages. Of course, being in Tuscany, there has to be food and food galore is part of this book. Paola cooks homemade pasta, brodo with tomatoes and stale bread, artichokes, asparagus, and the thing that made me get this book out and reread it for today’s post – the stuffed squash blossoms.

20180811_161135

“Let’s get on with the meal, Mamma. I am hungry and I am sure Signorina Joanna is, too.” “Then lay the table and slice the bread,” Paola said, going ahead of us into the cool kitchen. “And put out the salami and the cheese and wash those radishes.” She turned to me. “Now pay attention if you want to see how we stuff the zucchini blossoms.” She put some of the white cheese into a bowl, chopped up and added some of the herb I had now decided was mint, then grated some lemon zest on it. Then she took a spoon and carefully stuffed this mixture into each of the blossoms.

20180811_161645

I’d had them when I visited Italy a few years ago and they were divine, lightly coated with a lemony batter and stuffed with creamy, herbed cheese so I decided that, having found these beautiful yellow flowers, I was going to make them. So I did.

20180812_044010

INGREDIENTS
12 squash blossoms
3/4 cup of flour
1 teaspoon sea salt and ground black pepper
1/2 cup of San Pellegrino sparkling limonata or any lemon seltzer
1/2 cup Ricotta cheese
Lemon zest to taste
Fresh mint
Olive oil for frying

METHOD
Heat the olive oil in a cast-iron skillet until shimmering.

20180811_161322

Finely chop the mint. I got to bust out the mezzaluna for this so I was happy.

20180812_040837

Mix the mint with the Ricotta cheese and zest the lemon into this mixture. Taste for seasoning and add salt or pepper as needed.

20180812_040927

Gently open the squash blossoms and stuff each cavity with the lemony, minty cheese mixture. The smell is awesome, with the cool mint offset by the sharp lemon.

20180812_042156

Don’t overfill them or they won’t close. Seal them by twisting together the head petals. Set aside.

20180812_043144

Prepare the batter by adding the salt and pepper to the flour, mixing together, and slowly pouring in the limonata. Stir to mix until you have a relatively thick batter for coating the flowers.

20180812_042451

Dip each stuffed blossom into the batter, shake off the excess, and fry for about 2 minutes per side, until golden brown.

20180812_043516 (1)

Let drain on paper towels and devour!

20180812_043607

And if you have any batter left, throw in some shaved Parmesan and make cheesy fritters. They were an excellent accompaniment to these gorgeous squash blossoms.

20180812_043844

Beauty by Robin McKinley

As I’ve shared before, I am a sucker for fairy tales. Whether it’s the Grimm Brothers, Hans Christian Andersen, Charles Perrault, Angela Carter, Italo Calvino, Neil Gaiman, Gregory Maguire, or Robin McKinley, the tales of kings, queens, princesses, trolls, talking animals, enchanted castles, and beasts have fascinated me since I was a little girl. But of all my favorites, the timeless story of Beauty and the Beast captured my imagination and still fascinates me this day.

2018-07-15 08.47.09_resized

I mean, how much more profound can you get than a story about seeing past someone’s facade to their true heart and soul, and true love showing you the beauty inherent inside us all? I think in our looks-obsessed world, this story is even more timely than ever before. We live in a world where we swipe right if someone’s appearance doesn’t immediately grab us, we open up our hearts and share deep, poignant things about ourselves via IM with virtual strangers whose looks we like but whom we really know nothing about, and we mistake beauty and fame for personality, accomplishment, and intelligence. And I think as a society, we are more lonely than ever before because we judge so many things by how they look and not how they really are.

2018-07-15 08.50.03_resized

The story of Beauty is retold in this marvelous book by Robin McKinley, and takes many of the traditional tropes and turns them upside down. Yes, there are three sisters but they all love one another. Beauty herself is considered plain compared to her two stunning sisters Grace and Hope; and when she goes to live with the Beast, she is nervous that he won’t be pleased with her appearance – a nice little twist as the Beast himself is at first very frightening. The enchanted rose, of course, makes its appearance in various ways, my favorite being that when its petals start to fall, they turn to gold and clink when hitting the floor or table. I love that!

37832b1280bf182380856b60d5ba302a

The illustration above is from my most treasured childhood book “Beauty and the Beast” illustrated by the amazing Mercer Mayer, which is also featured in the first photo. The illustrations are beyond gorgeous, rich, sumptuous, full of color and life.

Overall, the tale is the same – Beauty’s father loses his money, the family must move to the country, he encounters the Beast when returning home after hearing his fortune might be restored and takes a red rose from the Beast’s garden for Beauty, and Beauty goes to live with the Beast to appease  him. The Beast is, of course, under an enchantment, though in McKinley’s retelling, it’s not because he was an arrogant, vain, wealthy prince who refused to help others, but instead, he is under a sort of family curse.

2018-07-15 08.54.02_resized

I like this version because Beauty is a total nerd bookworm who prefers the company of her armchair, a mug of hot chocolate and a book to any kind of company or society. That is so me! And when she goes to live with the Beast, he showers her with gorgeous clothes, beautiful shoes, jewels of all kinds, an enchanted stable for her beloved horse Greatheart, and food that would boggle the mind.

2018-07-15 08.52.13_resized

That wonderful table would never have offered me the same dish twice; but while I reveled in the variety, I also sometimes demanded a repetition. There was a dark treacly spice cake that I liked very much, and asked for several times. Sometimes it burst into being like a small exploding star, several feed above my head, and settled magnificently to my plate; sometimes a small silver tray with a leg at each of five or six corners would leap up and hurry towards me from a point far down the table.

2018-07-15 08.51.24_resized

Being a foodie, I of course loved the descriptions of the feasts, and though there was not a lot of specific food description, the passage above where Beauty talks about her favorite spice cake that the Beast’s invisible servants make her, was so charming and sounded so yum that I was inspired to make my own version – a cinnamon almond cake! Inspired by Nigella Lawson’s gluten-free clementine cake made with ground almonds instead of flour, this is my own spicy version.

2018-07-15 08.52.51_resized.jpg

INGREDIENTS
1/2 cup melted butter
1 cup ground almonds
1 cup almond flour
1 cup sugar
6 tablespoons ground cinnamon
1 tablespoon baking powder
6 eggs, room temperature
3 tablespoons vanilla extract
3 tablespoons almond extract

METHOD
Heat the oven to 375F and melt the butter in the microwave.

2018-07-15 08.53.23_resized

Mix together the ground almonds, almond flour, sugar, ground cinnamon and baking powder in a bowl.

2018-07-15 08.50.44_resized

Crack the eggs into the bowl of your most awesome red Kitchen Aid and mix slowly together.

2018-07-15 08.48.09_resized

Add the melted butter, the vanilla and almond almond extract and mix again.

2018-07-15 08.48.45_resized

One spoonful at a time, add the almond flour and cinnamon mixture to the eggs and butter and mix at medium speed until you have a dark reddish-brown batter with bits of almond peeking out.

2018-07-15 08.46.10_resized

Pour into a buttered and lined cake pan and bake for 40 minutes, checking at the half-hour mark to make sure it hasn’t burned. The toothpick trick will let you know when it’s done.

2018-07-15 08.45.44_resized

Allow to cool before serving, and enjoy with morning coffee or tea, or a glass of wine in the evening. Either works with this spicy, delicious cake. The almonds keep it light and give it a wonderful flavor, and it is super moist, gluten-free and would also be good with whipped cream on top. Tasty enough to melt the heart of the most hardened Beast.

2018-07-15 08.40.32_resized