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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Book Giveaway to Celebrate 700 Followers!

Another milestone has been reached with Food in Books! I have officially hit 700 followers and I am so appreciative and grateful! Thank you all for the support of my little ol’ blog. I started blogging in 2016 and it’s been both a much-needed creative outlet and a comfort during difficult times, like the one I’ve had recently.  It means so much to know that you all support my writing and my vision and my passion for books and food. THANK YOU again from the bottom of my heart! To celebrate, I am hosting another book giveaway. If you want to enter, please comment below about what your ultimate “last supper” would be and why, and one random winner will be chosen in two weeks. The winner will win a hardback edition of one of my favorite food books My Last Supper: 50 Great Chefs and Their Final Meals.

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As my main man Anthony Bourdain wrote the introduction and we are coming up on the one-year anniversary of his horrible suicide on June 8, I thought it was fitting to remember his legacy and humor by sharing this book with my followers. RIP, Tony.

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For sure. Xoxo

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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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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The Last Temptation of Christ by Nikos Kazantzakis

In honor of Easter Sunday, I decided to reacquaint myself with The Last Temptation of Christ, a book that has a very soft spot in my heart. This is the book and movie for which I was kicked out of Catholic school back in 9th grade. I didn’t get kicked out because I was a troublemaker or kissing boys behind the school or anything sinful that would warrant getting the boot from good old St. Michael’s High School. I got kicked out for asking questions. Let me explain.

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The movie came out in the mid-1980s and caused a huge ruckus in the Catholic Church, the reason being is that the movie – and the book it was based on – showed a scene of Jesus having sex with Mary Magdalene. I will give you the context of that scene later in this blog, but oh the horror! My mom fell in with the ridiculous mob mentality of many parents back then and refused to allow my sister and I to see it. So of course, what does forbidding something from someone make them want to do? It makes them want to have it, of course.

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Anyway, I spent the weekend with my Dad during all this brouhaha, and we went to rent movies at Blockbuster one evening. I saw a copy of The Last Temptation of Christ – VHS old school, no less! – and asked if I could rent it. Being that he was a teacher, he was never big on restricting knowledge and so he said yes, I could rent it but I had to watch it with him and he’d answer any questions I might have. Oh goody goody gumdrops, was my reaction. So I watched it and was enthralled with the vision of the human Jesus that I had never previously experienced. (Also, how freakin’ cool is it that David Bowie played Pontius Pilate!!!!)

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I was raised Catholic, obviously, and the Jesus I learned about always knew he was the Son of God and what his ultimate fate would be, or at least, this was how it was presented to me. So to watch this movie, which showed Jesus as a man with doubts and fears and desires who was having visions of God and seeing and hearing things and thinking that he was going insane was a HUGE revelation to me. It’s hard to even put into words just how much of a revelation it was……literally life-changing because from that point on, my entire concept of Jesus and God and religion shifted and I wanted to know more.

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So Monday rolled around and I happily trotted back to St. Mike’s with the scales having fallen from my eyes, as it were, and ended my school day with religion class. I sat down in Brother Ben’s class, we did the lesson and I naively raised my hand to ask a question that had occurred to me after having watched the film. My dad, bless his movie censor heart, had fallen asleep during the film so I couldn’t ask him. Anyway, I can’t remember the exact question, but it infuriated Brother Ben, who was this large, red-faced, beefy Irishman of a priest and his face turned the color of a tomato when I asked my question. He said, “Why are you asking that kind of question?!” in a very peeved tone of voice. I responded “Well, I saw this movie this weekend and it made me start thinking about this so I wanted to ask you.” He responded quite angrily, “What movie did you see?” and dummy me, not seeing the warning signs at the time, said innocently, “The Last Temptation of Christ.” Oh my Lord – pardon the pun – it was like throwing a match into a keg of gasoline. He exploded, shouting at me and questioning why my parents would allow me to watch such filth and that I had no business asking those kinds of questions, etc. etc. A few weeks later, at the end of the school year, my mom got a letter from the principal of St. Mike’s suggesting I would be happier in a “non-parochial environment.” I still laugh about it now.

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Anyway, the book tells the story of Jesus and his path to realizing he is the Son of God, his ministry, his temptations, and his crucifixion. But then from there, while he is slowly and agonizingly dying on the cross, it veers into a lengthy, intense vision of what his life would have been like if he had been different, lived as a a normal man. In this vision, he lives, marries the woman he loves Mary Magdalene (hence his vision of them making love and the furor that created in the Church because what a horrible thing for Jesus to imagine his destiny differently), has children and lives an otherwise unremarkable, normal, happy life. In  other words, the sex scene is all in his mind as part of his vision of giving up being the Son of God. If you were dying slowly and horrifically, wouldn’t you want to escape mentally and imagine you were somewhere else with someone you loved? I would, JC! You’re not alone!

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The son of Mary felt calmed. He sat down on the root of the ancient olive tree and began to eat. How tasty this bread was, how refreshing the water, how sweet the two olives which the old lady gave him to accompany his bread. They had slender pits and were as fat and fleshy as apples! He chewed tranquilly and ate, feeling that his body and soul had joined and become one now, that they were receiving the bread, olives and water with one mouth, rejoicing, the both of them, and being nourished.

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Isn’t that the most beautiful description of eating? I just love it. It inspired me to make olive bread, because bread is the most Biblical of foods and olives were common in Jesus’ time, and then of course, you have the whole Mount of Olives reference and so on. This is the method I used, based on a long-remembered recipe from a Mediterranean cookbook I used to have. Best part? No kneading involved.

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INGREDIENTS
2 cups lukewarm water
1 package (2 and 1/4 teaspoons) active dry yeast
4 teaspoons sea salt
4 cups all purpose flour
1 cup mixed green and black olives, chopped
1 tablespoon garlic powder
Olive oil
1 teaspoon each of dried parsley, dried basil and dried thyme

METHOD
In a large mixing bowl, combine water and yeast.

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Add one cup of flour and the sea salt, and stir until well mixed.

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Add the sliced olives and the garlic powder. Mix again.

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One cup at a time, stir in the remaining flour. You’ll notice the mixture getting thicker and shaggier with each cupful. This is normal.

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Cover with plastic wrap and a tea towel and set somewhere warm to rise for an hour.

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Add a tablespoon of olive oil in an 8-inch cast iron skillet and coat the bottom and sides of the skillet, then transfer the now-risen and very sticky dough to the oiled skillet. You may need to shape it a bit to make it the round size you want.

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Cover with the tea towel and let it proof another half-hour, and heat the oven to 425F.

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Drizzle about a tablespoon of olive oil on top of the dough, sprinkle with the dried herbs and maybe a bit of sea salt.

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Bake for 30-35 minutes, until the top crust is nice and brown. Isn’t it beautiful? I was so proud!

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Remove from the oven and let cool a few minutes before removing the bread from the skillet. Let cool a bit more, and serve with either butter or very good extra-virgin olive oil and a glass of red wine. Because it’s Easter. You gotta have the bread and wine to be saved.

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Sexy Sunday! Little Birds by Anaïs Nin

It’s Sunday near the end of Lent, so what else could I have possibly read except some hard-core erotica by one of the world’s foremost feminist writers? Yes, it’s Sexy Sunday again, and Nicole of The Bookworm Drinketh has posted her own take on this book – and her alcoholic escape – over at her blog, so once you’re done reading mine, take a gander at what naughtiness she’s up to today. Here’s the link.

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So. Anaïs Nin. If you’ve heard of Henry Miller or his book Tropic of Cancer, you’ll know about Anaïs Nin. Or if you’ve read her without any prior knowledge of her hot and heavy sexual affair with Miller, you’ll understand what I mean when I say “damn, Anaïs!” Little Birds is her collection of erotic short stories, and what’s fascinating about them is that she explores each facet of sexuality in such a nonchalant, detached way. Some of the stories are a bit subversive, touching as they do on teen sexuality (something we aren’t supposed to acknowledge), and the simple fact that women as as much sexual beings as men are.

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Nin writes very much writes from a sexually liberated viewpoint, and her erotica is very hard-edged and not written with what you might traditionally expect from a female writer in this genre, which is why these stories are so unique and, in my opinion, beyond the usual erotica. I’d imagine most people would expect more flowery, romantic prose, but Nin writes very straightforwardly. This is erotica versus plain ol’ pornography, and I don’t know about you, but I much prefer something erotic and that engages and arouses the mind as much as the body.

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My favorite line has to be this one. “He was whispering over and over again the same phrase, “You have the body of an angel. It is impossible that such a body should have a sex. You have the body of an angel.” The anger swept over Fay like a fever, an anger at his moving his penis away from her hand. She sat up, her hair wild about her shoulders, and said, “I am not an angel, Albert. I am a woman. I want you to love me as a woman.” I’d think any normal, red-blooded woman who enjoys sexuality feels this way. I know I do. I don’t want to be treated like a Victorian maiden made of glass…….I want my lover to understand that I am his equal in terms of desire, fantasies, wants, needs and sheer lust.

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The titular story details a perverted older man who lures the young women from the school across from his apartment up by putting little birds in cages on his balcony, then exposing himself to them when they come to see the birds. Pig. Perhaps I should have made a roast pig dish, but, well, what else was I going to make with that title? Pizza? Yes, I made some little birds and goddamn it, I’m not sorry. OK, I’m maybe a little bit sorry, because quails are so darn cute but I got over being sorry pretty quickly as I crunched into those tasty little baked birdies. Hey, there’s a reason we’re on top of the food chain!

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INGREDIENTS
6 quail, 5 ounces apiece
3 strips bacon, each cut in half

Salt and pepper to taste
1 head of garlic, roasted
Handful of fresh rosemary sprigs. minced
Handful of fresh thyme sprigs, minced
2 tablespoons olive oil
12 cippolline onions, peeled and halved
2-3 teaspoons balsamic vinegar
1 pound red grapes

METHOD
Rinse the quail and pat dry, and season with salt and pepper both inside and outside, and put a half-strip of raw bacon inside each quail cavity.

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Add some of the fresh rosemary and thyme into the bird’s cavity, then squeeze out the roasted garlic cloves and push one inside each bird cavity as well. Drizzle with olive oil and let marinate a good 1-2 hours.

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Heat oven to 450F. In a cast-iron pan, toss the halved cippolline onions with salt, pepper, olive oil and the balsamic vinegar. Mix well.

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Bake the onions for 20 minutes, until they caramelize slightly and soften and brown a bit. Set aside.

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Spread the remaining rosemary and thyme sprigs out onto a baking sheet, lay the marinated quail breast-side down, and sprinkle over some of the minced fresh herbs. Roast for 25 minutes, until they have browned nicely.

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Turn the oven up to 550F. Remove the quails, turn them over breast side up, and and scatter around the roasted onions and the red grapes.

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Roast another 10-15 minutes, until the skin crisps. Remove, let rest a good 10-15 minutes, and serve with steamed asparagus. The grapes create a nice, not overly sweet sauce that melds with the balsamic vinegar and olive oil, and is so deliciously sensuous to eat.

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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.

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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!

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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!

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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.

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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.

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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?

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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.

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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.)

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

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

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

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

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

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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.

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