Coraline by Neil Gaiman

I didn’t actually read this book when I was a kid, but since it’s ostensibly a kid’s book that weirded me out having read it as an adult, I think it fits snugly into my own Halloween canon this year. Coraline is just plain creepy. It hits a nerve for any kid, me included, who grew up wishing they had different parents. Well, that’s all of us, isn’t it?

20191028_032510

Coraline is a typical kid. She has quite an imagination and loves to wander off and find adventures. In fact, it’s her search for adventure in her new house that leads her to find the other side. Coraline is essentially ignored by her parents, which as an adult is somewhat understandable. As a kid, to simply want your parents to pay attention to you, to be “normal,” is an essential part of every kid’s experience growing up. Some parents are better than others. Coraline’s are not. They aren’t mean or abusive, nor do they neglect her in a bad way. They are simply wrapped up in their own lives, their own careers, their own interests and they seem to have forgotten that they have a kid who needs some feedback and attention.

20191028_032738

So when Coraline goes exploring and discovers the other house and the Other Mother and Other Father, who welcome her with such happiness and joy and wonderful home cooking and her own bedroom filled with magical toys and the promise that she can stay with them forever if she wants to, it’s no wonder she is tempted.

20191028_032013

What the underlying theme in this film is is bravery. Coraline is a brave kid, taking on a terrifying task of finding the souls of the three children whom the Other Mother has already taken, and possibly losing her own in the process.  The Other Mother is truly frightening. She has black button eyes and seems to know the deepest parts of Coraline’s mind and soul, anticipating Coraline’s moves when Coraline tries to find and release the souls of the other children trapped there. But it’s tempting for Coraline as well, because the Other Mother promises something Coraline doesn’t get from her parents – normalcy and attention. The fact that the Other Mother also does what any dream mother would do – cook a kid’s absolute favorite foods – is another mark in her favor since in her regular world, her real father cooks all this horrible gourmet food when he should realize that Coraline only wants microwaved food, like any regular kid. 🙂

giphy (5)

Coraline’s father stopped working and made them all dinner. Coraline was disgusted. “Daddy,” she said, “you’ve made a recipe again.” “It’s leek and potato stew, with a tarragon garnish and melted Gruyere cheese,” he admitted. Coraline sighed. Then she went to the freezer and got out some microwave chips and a microwave pizza.”

20191028_032616

Well, I don’t know about Coraline but to me, potato and leek soup with Gruyere and tarragon sound absolutely delicious, and perfect to make as the late summer weather changes to cool autumn temperatures. So that’s what I made. (Obligatory shot of my dog included, just because she’s cute.)

20191028_032409

INGREDIENTS
2 tablespoons butter
3 leeks, well cleaned and trimmed
6 cloves garlic, peeled
3 leeks, trimmed and well washed
1 carton chicken broth
1/2 bottle white wine
1 tablespoon fresh chopped tarragon
1 tablespoon dried thyme
1 tablespoon Better than Bouillon
3 tablespoons grated Gruyere cheese

METHOD
Melt the butter in a large pan. Slice the leeks into rounds and add to the butter. Let saute for about 5 minutes.

20191028_032803

Finely mince the garlic and the tarragon and add both to the leeks in the pan. Let them cook together for another 5 minutes, stirring occasionally. Add a dash or two of sea salt.

20191028_032135

Cube the peeled potatoes and add to the leeks, tarragon, and garlic. Stir around to cover with the butter.

20191028_032209

Add the dried thyme, pour over the chicken broth and the white wine, cover and let simmer for 45 minutes, until the potatoes have completely softened.

20191028_032306

Bust out the fabulous stick blender and blend until everything is smooth and velvety and unctuous.

20191028_032037

Add in the grated Gruyere cheese and stir to mix and melt. Let simmer a few more minutes, tasting for seasoning.

20191027_145315

Decant into soup bowls and garnish with some more fresh tarragon. The licorice hint from the tarragon is a perfect contrast to the starchy potatoes and rich cheese. So delicious! I think it might even convince Coraline to try it!

20191028_031807

 

The Exorcist by William Peter Blatty

Well, I had to, didn’t I? It’s October. What other book could I possibly blog about other than The Exorcist, that classic tale of demonic possession, faith, and terror? I’d never read the book, though I’ve seen the movie many times, especially in October. The film hasn’t lost its shock value, though it’s not as terrifying as it was when I saw it as a young girl.

2017-10-30 06.48.15_resized

But the book is genuinely unnerving, creeping up with subtlety and giving you more insight into the characters than is comfortable. Chris MacNeil, in point of fact, is a much more likeable character in the book, though she is still somewhat irritating. Father Karras is even more likeable, particularly because his own crisis of faith and personal guilt are given much more attention and backstory.

2017-10-30 06.35.58_resized

Blatty’s writing is accessible – short sentences, everyday words, and concise narration – which makes it all the more powerful in telling this horrific tale set in Georgetown. This is even more effective when describing some of the more disturbing scenes – Regan and the infamous crucifix, her head twisting completely around, some of the more profane and filthy things she says, the priest falling down those vicious stairs – which really exist, by the way. See below, from my trip to Washington a couple of years ago. A genuinely creepy spot.

10924224_10152741876813370_4380487912341545220_o

I think, at its heart, it’s a book about faith. Whether it’s faith in God, faith in the power of love, faith in science, or faith in the unknown, it’s the idea of believing in something greater outside of ourselves that is the thread tying it together. And then, of course, there was this passage. Of course you know what comes to mind when you read it.

2017-10-30 06.26.59_resized

They went to the Hot Shoppe. Chris ate a salad while Regan had soup (haha, of course she did!), two sourdough rolls, fried chicken, a strawberry shake, and blueberry  pie topped with chocolate ice cream. Where does she put it, Chris wondered, in her wrists? The child was a slender as a fleeting hope.

2017-10-30 06.30.07_resizedSo soup. Of course I made soup! You’re damn right I made soup! SPLIT PEA SOUP! This is the method that worked for me, based on this recipe from Allrecipes.com, and of course, with my own additions. Plan for about 4-5 hours prep and cook time total.

2017-10-30 06.29.21_resized

INGREDIENTS
2 celery ribs, chopped
1 yellow onion, chopped
3 large carrots or 10 baby carrots, chopped
3-4 cloves of garlic, peeled and minced
1 lb. dried split peas
3-4 ham steaks, cubed
3-4 bay leaves
1 and 1/2 quarts chicken stock
1 and 1/2 cups water
1/2 cup white wine
3 tablespoons liquid smoke
2 potatoes, peeled and cubed

METHOD
Melt the butter and olive oil in a heavy-bottomed soup pot. Add the chopped carrots, celery, onion and garlic. Cook and sweat them down for up to 10 minutes, stirring occasionally. Add a dash of salt to keep them from burning.

2017-10-30 06.33.56_resized

Add the peas, and stir around to get the vegetable flavors incorporated.

2017-10-30 06.34.54_resized

Pour in the chicken stock, the water, and the wine (how Biblical, right?), and give one good stir.

2017-10-30 06.37.07_resized

Toss in the bay leaves and the sliced-up ham chunks.

2017-10-30 06.41.35_resized

Add the liquid smoke, and season with salt and pepper. Cover, and cook on medium-low for 3 hours, stirring occasionally. The soup will thicken as it cooks.

2017-10-30 06.40.30_resized

For the last hour, check the texture of the peas. If they are still somewhat hard, turn up the heat and bring to a hard boil for at least 45 minutes. Taste for seasoning.

2017-10-30 06.44.52_resized

The potato chunks go in for the last hour, to soften up and break down. This also adds to the soup’s thick, unctuous texture.

2017-10-30 06.44.00_resized

Serve in large bowls and eat with gusto and the knowledge that, with a soup this good, the Devil surely cannot possess your soul. This soup is perfect for a chilly autumn day or if you need to start spewing at a priest. The power of Christ compels you, you know.  #monstermenu

2017-10-30 06.47.25_resized

The Lord of the Rings by J.R.R. Tolkien

Apparently I missed National Hobbit Day, which was on Sunday, September 22. Well, hell! Who knew this was a thing? Me, it would seem. Anyway, three days later, I present this lovely blog post in homage to my favorite fictional fantasy foodies! Who, I ask you, doesn’t love The Lord of the Rings trilogy, whether the books or the films? Or, like me, both! But the books are a pivotal read in anyone’s life, especially those of us who live primarily in their imaginations, who are fans of fantasy and sci-fi, or who study and love the construction of language and linguistics. The Lord of the Rings trilogy fulfills all those, plus they are just damn good adventure stories unto themselves.

IMG_0457

I read them all when I was about 13. They were my dad’s, who was also a huge bookworm, and the book containing all three stories is one of the things I’m most proud to have inherited from him, along with his love of books and reading. (That’s my dad! Wasn’t he handsome?)

1931163_35869853369_1324_n

He always had several books in his car, and it was like a movable feast of novels to climb in and see what he’d been reading. I think most of the books I was turned onto in my early teens were books he himself was reading. It by Stephen King, Bless Me, Ultima by Rudolfo Anaya, The Collected Works of Guy de Maupaussant, The Last Temptation of Christ by Nikos Kazantzakis, and of course, Tolkien’s masterpiece.

IMG_0453

My version has all three of the novels – The Fellowship of the Ring, The Two Towers, and The Return of the King – all in one large tome, and I’m on Book 2 – again. One of the funniest scenes in the book, and which was brilliantly visualized in the film, was from The Two Towers, Chapter 4, “Of Herbs and Stewed Rabbit,” when Frodo and Sam are searching for the One Ring, and they’ve captured Gollum to be their guide into Mordor. Sam, as usual, is hungry, which is the the usual state for a Hobbit, and tries to get Gollum to find some herbs to make a rabbit stew, which he dreams about garnishing with potatoes, or as he endearingly calls them “taters.”

IMG_0508

“Smeagol won’t go, O no precious, not this time,” hissed Gollum. He’s frightened, and he’s very tired, and this hobbit’s not nice, not nice at all. Smeagol won’t grub for roots and carrotses and taters. What’s taters, precious, eh, what’s taters?” “Po-ta-toes,” said Sam. “The Gaffer’s delight, and rare good ballast for an empty belly.”

IMG_0501

In the film, Sam is very sarcastic in describing what they are, telling Gollum “boil em, mash em, ‘stick em in a stew.” The movie scene is, of course, hilarious, but I also loved the scene in the book because I could just imagine Sam whapping Gollum upside his head for not understanding how important potatoes really are.

PO-TA-TOES

Humor aside, The Lord of the Rings books are such a wonderful adventure of friendship, love, sacrifice, linguistics and symbolism, and ultimately doing something for a cause greater than yourself. The books have been analyzed and reviewed hundreds of times by scholars and readers far more intelligent than me, so all I will say is that everyone should read these books.

IMG_0483.JPG

Back to the po-tay-toes. Potato soup. With cheddar. And Guinness. You can’t tell me that doesn’t sound delectable, fit food even for a Hobbit, who we know are discerning eaters and love their beer. I found this recipe on the delicious food blog Simply Recipes, and though I tweaked it slightly, the overall recipe remains faithful to Elise Bauer’s version and is, I think, a wonderful homage to Tolkien, Frodo, and of course, our own chef of Middle-Earth, Sam.

IMG_0517.JPG

INGREDIENTS
Butter and olive oil
1 yellow onion
3 ribs of celery
4 cloves of garlic
2 carrots, peeled
4-5 russet potatoes, peeled and sliced fairly thinly
3-4 cups chicken stock, enough to cover the potatoes
1 1/2 cups Guinness extra stout (probably the whole bottle because why waste it?)
Chicken stock cube
Ground thyme
2 bay leaves
7 ounces of extra sharp cheddar, shredded
Several dashes of Worchestershire sauce
Paprika and fresh thyme leaves for garnish

METHOD
Finely dice the onion, celery, garlic and carrots, and cook in a large soup pot with the olive oil and butter over medium heat. Sprinkle over some salt to release their juices and keep from burning. Cook about 10 minutes, or until the veg are soft and translucent.

IMG_0466

Add the potato slices, stir so they are covered with the vegetable mush, then add the chicken stock, the Guinness and the stock cube.Oh, that lovely scent!

IMG_0479

Toss in a good tablespoon of the ground thyme, two bay leaves, cover and let simmer for about 20-30 minutes, until the potatoes are soft and tender and can be easily cut with a fork.

IMG_0511

Remove from the heat and allow to cool slightly. What’s fun about making this soup is it gives you an excuse to bust out the stick blender. I love playing with the stick blender, because it makes me feel competent and like I know what I’m doing. Add about a handful of the shredded cheese to the soup mixture, then blitz with the hand mixer. Go cautiously, so you don’t splatter yourself with hot soup. Continue adding in the cheese and mixing until all is combined into a smooth, golden consistency.

IMG_0532.JPG

Stir to mix and amalgamate everything, and put on low heat to gently get back to a nice, piping hot temperature, then add in some dashes of Worchestershire sauce – dashes being the scientific measurement here – and strip off some fresh thyme leaves and sprinkle across the top. Add a sprinkle (another scientific measurement!) of smoked paprika for color and added garnish, and swallow down one heavenly mouthful at a time. Very good with any extra Guinness you might have on hand, or with a nice, bold red wine.

IMG_0521

 

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.

Mr Ripley

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.

2016-06-05 18.10.36_resized

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.

2016-06-05 18.17.36_resized

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!

2016-06-05 18.10.00_resized

“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.'”

2016-06-05 18.14.50_resized

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!

SONY DSC

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

2016-06-05 18.21.07_resized

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.

2016-06-05 18.16.40_resized

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.

2016-06-05 18.14.03_resized

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.

2016-06-05 18.13.29_resized

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.

2016-06-05 18.13.03_resized

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.

2016-06-05 18.12.39_resized

Winter’s Tale by Mark Helprin

I was first given the book Winter’s Tale by a woman who worked with me in a law firm,  several years ago. She was an odd woman, claiming to be psychic and in touch with – in her own words – “the universal forces.”

2016-11-27 19.39.20_resized.jpg

She was a practicing Wiccan, though it turns out she was in love with my then-boss and was using her Wiccan powers to try to destroy his marriage so she could have him. I digress slightly, but it was she who introduced me to this wonderful and mystical novel that encompasses magical realism, fantasy, history, metaphysics, and time travel, so I associate her with this novel. I suppose we all have that strange individual who has crossed our paths and made an unusual impression, whether good or bad.

2016-11-27-19-40-58_resized

I love magical realism in books, though in my own humble opinion the Latin American writers do it best. Cases in point: Rudolfo Anaya, Isabel Allende, Laura Esquivel, and pretty much every book written by the late, great Gabriel Garcia Marquez, whom I blogged about twice previously. But Mark Helprin brings snowy, turn-of-the-century New York City in a slightly alternate universe, into this magically realistic universe so beautifully. The endless clashes of good and evil, love and hate, life and death, and the eternity beyond it all, are described in such a way that you are transported there.

2016-11-27-20-45-05_resized

The love story between Peter Lake, an Irish immigrant who is later granted supernatural powers, and Beverly Penn, the heiress dying of consumption, is stronger than death, stronger than time, and it’s that love story that colors the entire book.

2016-11-27-19-43-54_resized

When I recently finished rereading this book, I was filled with joy and sadness; that such a world exists and that the book containing it had to come to an end. One of the lines that touched my heart and hit me so strongly in the heart was this one:  “Remember, what we are trying to do in this life is shatter time and bring back the dead.” For anyone who has ever loved and lost, whether it be a parent, a sibling, a friend, a grandparent, or a lover, this line is particularly poignant. We all want to shatter time and bring these people back…….whether they have actually passed on from this world or whether it is the love between us that died.

2016-11-27-19-41-54_resized

Peter Lake is on the run from the unusual creature Pearly Soames – devil? demon? – with whom he has previously associated and who now wants to kill him. A magical white horse called Athansor has appeared to whisk him to safety, which he finds in a hidden garret in Grand Central Station. He is able to safely stable the horse, rest, and being hungry from his recent adventures, proceeds to cook himself a delicious meal of seafood stew.

2016-11-27 20.35.25_resized.jpg

With his strength renewed, he realized that he was ravenously hungry, and proceeded to cook an excellent bouillabaisse culled from cans of varied fish, tomatoes, wine, oil and an enormous bottle of Saratoga spring water.

20161127_160456_resized.jpg

I have yet to meet a combination of fish and tomatoes I don’t love. Bouillabaisse was something I’d yet to try, though, so today, a cold, windy day heralding the beginning of winter, seemed the appropriate time to recreate Peter Lake’s homemade meal.

2016-11-27 19.42.18_resized.jpg

This is the method that worked for me, based on methods from Emeril Lagasse and the marvelous The Ultimate Book of Fish & Shellfish by Kate Whiteman, which has a place of honor among my cookbooks. There are many ideas about what constitutes proper bouillabaisse, but the overall consensus is that you can essentially use whichever fish and shellfish you’d like, and make the classic rouille to garnish the bread eaten with this dish.

2016-11-27-19-58-37_resized

INGREDIENTS
1 small roasted red pepper, peeled and deseeded
2 chunks of baguette, torn into pieces
1 tablespoon Dijon mustard

2016-11-27-20-45-36_resized
1 egg yolk
Juice of 1 lemon
Salt and pepper
1/2 cup olive oil
1 large onion, finely diced
1 celery rib, finely diced
7 cloves of garlic, minced (4 for the bouillabaisse, 3 for the rouille)
4 cups fish stock
1/2 cup Pernod
1/2 cup clam juice
2 leeks, white part only, washed and cut into rings
Handful of chopped parsley
1 fennel bulb

2016-11-27 19.46.19_resized.jpg
Zest and juice of one orange
1 tablespoon black peppercorns, whole
Pinch of saffron threads

2016-11-27 19.51.11_resized.jpg
4 bay leaves
8 ripe beefsteak or Campari tomatoes
4 small red potatoes, cubed
1 lb frozen salmon, cut into large chunks
1 lb. frozen cod, cut into large chunks
2 cups frozen shrimp, deveined and peeled but with tails attached
2 cups frozen clams in their shells
Remainder of the baguette, cut into thick slices

METHOD
For the rouille:
Combine the torn-up 2 baguette pieces, the roasted red pepper, 3 of the peeled garlic cloves, the Dijon mustard, the egg yolk, the lemon juice and the salt and pepper in a food processor. Mix until smooth, then slowly add the olive oil.

2016-11-27-19-45-36_resized

Mix again until you have a smooth, thick emulsion. Set aside.

2016-11-27-21-09-25_resized

For the bouillabaisse:
Saute the onion, celery and garlic in a bit of olive oil. Add the bay leaves and peppercorns. Add the leeks and the fennel, and saute for another 5 minutes, or until soft.

2016-11-27-21-11-06_resized

Grate in the orange zest here, and then squeeze in the juice to the broth.

2016-11-27 19.57.00_resized.jpg

Add 3 cups of the seafood stock. Stir to mix and simmer another 5 minutes. Then add the diced tomatoes.

2016-11-27-19-55-50_resized

Add the Pernod, the tomato bouillon cube, the saffron, and the remainder of the fish stock. Allow to cook another 10-15 minutes, so the flavors mingle. You’ll be able to smell the saline of the stock and the anise of the liqueur.

2016-11-27 19.55.01_resized.jpg

Once your broth has simmered 15 minutes, add a half-cup of clam juice and blend to a thick, smooth consistency with a stick blender. Toss in the parsley.

2016-11-27-21-19-20_resized

Heat the oven broiler at this point. You’ll know why in a moment. Add the potatoes to the broth. Cook another 15 minutes, or until they soften. Add in your fish at this stage, but stagger based on thickness and delicacy. The idea is to have all the fish cooked perfectly. Add the cod and the salmon chunks first and cook for 6 minutes.

2016-11-27-20-42-32_resized

Toss in the clams and enjoy that clatter of shells in the soup pot. Cook another 6 minutes, until the clams open up. Discard any that don’t open, unless you enjoy pain. Add the shrimp and cook until they turn pink.

2016-11-27-21-30-41_resized

While the fish is cooking, toast the baguette slices under the broiler for 1 minute.  Remove, and spread with the rouille sauce.

2016-11-27-20-39-18_resized

In a bowl, place 3 chunks of rouille-smeared bread. Ladle over some of the fish and the heavenly-scented broth. Drizzle over a bit of the rouille sauce.

2016-11-28-06-57-17_resized

This is truly heaven in a bowl for seafood lovers. Rich, delicate and with a mix of green and salty, savory flavors that hit your tongue like a golden kiss. Soooooooooo good, and perfect for a chilly winter’s day.

2016-11-27-20-37-14_resized

The Master and Margarita by Mikhail Bulgakov

The Master and Margarita is a heavy and weirdly surreal read, but it’s far more lighthearted and satiristic than many other Russian novels of the similar period. Mikhail Bulgakov wrote this book as a sharp commentary and satire on the communistic and atheistic government of time, top-heavy with government bureaucrats and processes. This book was actually banned in the Soviet Union for many years, and with Bulgakov’s sharp eye for calling bullshit in his country and his scathing tongue when satirizing the government and religion, it’s no wonder the bureaucrats couldn’t handle it. Most people who abuse their power in government can’t handle being satirized and criticized. Sound familiar? 🙂

2018-04-01 17.21.02_resized.jpg

Anyway, the story is told in three parts. The first section is where Professor Woland (the Devil in disguise, with apologies to Elvis Presley) appears in 1930s Moscow with his minions, including Behemoth the black cat who is my favorite animal character in any book. He’s a real smart-ass, wears a bow tie, totes a Kalashnikov and dude! Get this! The cat DRINKS VODKA! Professor Woland proceeds to turn the Russian government and wealthy society upon its head as he asks aggravating questions, pisses off the Establishment and makes a nuisance of himself pointing out the obvious nonsense going on in society and government.

2018-04-01 14.21.18_resized

The second part of the book takes place in ancient Jerusalem and tells Pontius Pilate’s version of the story of Jesus Christ prior to the Crucifixion, which is not at all what one would expect, and although this was interesting, to me it was the weakest part of the book. I guess it’s because I know that story so well, but it’s interesting to see how tormented Pilate is over his part in Jesus’s crucifixion.

2018-04-01 17.19.05_resized

The eponymous Master and his mistress Margarita appear about halfway into the book, and are the third part of the story. The Master, a tormented and failed writer during the 1930s, has written a book about Jesus and Pontius Pilate that has not sold. Margarita, madly in love with the Master, makes an odd agreement with Woland in which she acts as hostess for Satan’s midnight ball and and flies over Moscow naked on a broom. Yes, you read that correctly. She is able to torment the horrible publisher who rejected The Master’s book and made him so miserable. This is a woman unlike any other – she is brave, loyal, adoring, smart and unafraid to use the powers of Darkness to help the man she loves.

2018-04-01 14.17.57_resized

I personally liked the irony of reading this book – which you could also call “Sympathy for the Devil” on Easter, but since it’s also April Fool’s Day, it seems rather appropriate. Woland is a rather sympathetic Devil, and actually quite a just one, as he rewards Margarita’s love and loyalty to her Master and punishes wrongdoings and injustices, particularly those perpetrated by the corrupt and evil Russian bureaucrats whose greed and selfishness condemn them. One such bureaucrat, Nikanor Ivanovich, who has a rare and expensive apartment in the heart of Moscow gained by greed and illicit actions, serves his Chairman a rather delicious sounding meal before he is later arrested and punished for his horrible deeds.

2018-04-01 14.20.55_resized

“His wife brought pickled herring from the kitchen, neatly sliced and thickly sprinkled with green onion. Nikanor Ivanovich poured himself a dram of vodka, drank it, poured another, drank it, picked up three pieces of herring on his fork….and at that moment the doorbell rang. Pelageya Antonovna was just bringing in a steaming pot which, one could tell at once from a single glance, contained amidst a fiery borscht……..”

2018-04-01 17.18.26_resized

A spicy, fiery borscht! Oh yeah! But I held off on the pickled herring. One has to have standards, you know.  🙂 My borscht was a take on Elise Bauer’s recipe at Simply Recipes, which is my go-to website for many dishes, with my own tweaks, as usual.

2018-04-01 14.17.23_resized

INGREDIENTS
3-4 tablespoons olive oil
1 lb. cubed boneless beef chunks
1 onion, chopped
4 cloves of garlic, finely minced
3 cups organic beef stock
1/2 cup red wine vinegar
1/2 cup red wine
3 large red beets
2 large potatoes
12-15 baby carrots
1 small head of red cabbage
5-6 bay leaves
2 tablespoons fresh dill
Sour cream for garnish

METHOD
Heat the olive oil a large cast-iron pot, and brown the beef chunks for about 5 minutes, turn them to brown on the other side, then add the onion and garlic, and cook those down for another 5 minutes.

2018-04-01 14.21.42_resized.jpg

Pour in the beef stock, cover and cook for 45 minutes, until the meat is tender.

2018-04-01 17.23.24_resized

While the meat is cooking, heat the oven to 375F. Slice the potatoes and beets into roughly similar slices, lay on a baking tray with the carrots, and pour over the olive oil. Roast them for about 30 minutes, then add to the beef and stock.

2018-04-01 17.22.57_resized

Slice the red cabbage and add it to the pot, along with the fresh dill, the red wine vinegar, the red wine, and some salt and pepper. Taste for seasoning and add more salt or pepper as needed.

2018-04-01 17.20.28_resized

Add the bay leaves, cover and simmer for another 30 minutes, until the cabbage is cooked through. The color of the beets will deepen with cooking and you’ll have this beautiful ruby-red potful of stew that begs to be eaten.

2018-04-01 17.22.13_resized

Serve in bowls with a tablespoon of sour cream and a sprinkling of fresh dill, and optionally, an ice-cold sipping shot of Russian vodka, and pretend you’re soaring naked on a broomstick over Moscow………or not. Maybe just eat your borscht instead.

2018-04-01 17.17.12_resized

The Anubis Gates by Tim Powers

Sometimes a girl just needs an escape, and this book provided one hell of one! It’s probably one of the most fun, and possibly my favorite, of all sci-fi and fantasy novels, The Anubis Gates is a wild and imaginative romp through time, space, and history. Basically, a literature professor by the name of Brendan Doyle chosen to go back in time at the behest of an extremely wealthy and eccentric millionaire to hear a famous lecture by the poet Samuel Taylor Coleridge in Victorian England. He gets left behind – of course – in the past with no money or resources except his knowledge of the time period, and that’s when shit gets real.

2018-03-18 08.18.16_resized.jpg

Throw in gates of time throughout the world and history, a murderous, deformed clown on stilts, tiny homunculi with knives, ancient Egyptian magicians who can also move through time, a body-jumping werewolf, a twist of romance, some Victorian steampunk elements, and you’ve got yourself the makings of a truly entertaining read. Doyle’s specialty is the Victorian poet William Ashbless, whom he intends to meet while in the past, and how this meeting comes about is one of the twistiest and surprising parts of the book, but it’s the premise on which the entire book hinges, so pay attention to the references to Ashbless.

2018-03-18 08.14.59_resized

As with any kind of time travel book, pay attention to the smaller details, as they seemingly have no connection to anything, yet prove to be monumentally important later on. I personally loved the freaky clown on stilts, though in real life I despise clowns with a passion. Hello,  Pennywise! Otherwise,  Doyle’s grasp of history serves him well, and part of why I love this book is because you feel the Victorian environment of London so well, but without that dreary, depressing Dickensian vibe. And when Doyle is down and out and spends his last bit of money on street food, you feel his intense hunger.

2018-03-18 09.08.49_resized.jpg

Returning to Thames Street, Doyle expended half his fortune on a plate of vegetable soup and a trowelful of mashed potatoes. It tasted wonderful, but left him at least as hungry as before, so he spent his last three cents on another order of the same.

2018-03-18 06.07.38_resized.jpg

To me, vegetables and mashed potatoes translate naturally into one thing -shepherd’s pie. I mean, a gorgeous panful of delicious meat mixed with vegetables and topped with a creamy layer of mashed potatoes. Hello, heaven on a plate! Of course, depending on who you talk to, it’s either a shepherd’s pie or a cottage pie. I personally don’t give a damn what it’s called, just that is is soooo good. This method was based on the awesome recipe at Life in Lofthouse, is an excellent way to get rid of any random vegetables hanging around in your refrigerator, land is the perfect St. Patrick’s Day dish. Ideal for  soaking up all the green beer, Irish whiskey and whatever else booze you chose to indulge in.

2018-03-18 09.08.09_resized

INGREDIENTS
4 large russet potatoes
1 stick softened butter
1 cup warmed milk
2 lbs ground beef
1 cup sliced mushrooms
1 turnip, cut into cubes
1 cup frozen peas
1 cup frozen corn
1 cup baby carrots, cut in half
1 onion
7 cloves of garlic
1 tablespoon Worchestershire sauce
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons red wine
1/2 cup beef broth

METHOD
Butter a large glass or metal baking pan and heat the oven to 375.

Cut the potatoes in half and cook in boiling water until a fork pierces them easily, about 25 minutes. Remember if there are hard parts still in your potatoes, those will translate to lumps in your mashed potatoes. Drain and let cool slightly.

2018-03-18 08.15.51_resized

Dry-saute the mushrooms with only a bit of salt. This is a trick I got from Elise Bauer at Simply Recipes, and holy crap, it really works!

2018-03-18 09.06.53_resized.jpg

Put the sauteed mushrooms into a large bowl and add the frozen corn. The heat of the ‘shrooms will soften and thaw the corn.

2018-03-18 09.07.21_resized

While the potatoes are boiling, finely chop the onion and garlic and cook with olive oil until softened, about 10 minutes.

2018-03-18 09.36.54.jpg

Add the ground beef, some salt, and the Worchestershire sauce, and cook until the meat is nicely browned. Drain the meat and add back to the hot pan.

2018-03-18 09.09.17_resized.jpg

In the boiling potato water, cook the turnip, peas, and carrots until softened, about 10 minutes. Drain and add to the mushrooms and corn.

2018-03-18 09.09.53_resized

Sprinkle over the flour on the meat, and cook again over low heat for about 10 minutes, to ensure the floury taste is gone.

2018-03-18 08.37.20_resized.jpg

Add the red wine, tomato paste, and beef broth to the floured meat in the pan, stirring until everything is well mixed and warmed through well.

2018-03-18 08.36.58_resized.jpg

Mash the potatoes in a potato ricer, add the butter and milk, and some salt, and stir. The potato ricer is a totally badass kitchen gadget because it negates the need to peel the potatoes. I personally loathe and despise peeling potatoes, so it makes me happy to bust out the potato ricer.

2018-03-18 09.10.54_resized

Mix the cooked meat with the cooked vegetables, stir to mix well, and spread into the glass pan.

2018-03-18 06.09.09_resized

Spread over the mashed potatoes. Doesn’t that look so yum?

2018-03-18 06.06.15_resized.jpg

Bake for 35 minutes, until the potato topping has browned slightly and you can smell all the juices of the meat and vegetables and you’re drooling. Let cool slightly before serving, although having said that, it’s much better after a few hours in the refrigerator, eaten tipsily at midnight in the company of a handsome man after an evening out at the St. Patrick’s Day Blarney Bash. 🙂

2018-03-18 09.15.00_resized

The Shadow of the Wind by Carlos Ruiz Zafón

One of the books I’d want to have with me if stranded on a desert island, this noir-style novel has everything you could want in an adventure story. The Shadow of the Wind is set in post-WWII Barcelona, and has tongue-in-cheek melodrama, mystery, forbidden love, a spooky mansion, hints of the supernatural, a strange, scarred stalker in black who haunts the steps of the main character and narrator Daniel, and best of all, a huge Cemetery of Forgotten Books.

2017-07-03 04.04.07_resized

As much a love story about books as it is anything else – with lines such as “Few things leave a deeper mark on a reader than the first book that finds its way into his heart,” this book will sing to anyone who adores reading and escapes into literary worlds on a regular basis.

cemetery-of-forgotten-books

The book’s premise is simple, but it blossoms like a gorgeous black flower into an epic tale. Daniel, who grows up as the book progresses, has lost his mother during the Spanish Civil War. His father, attempting to comfort him one morning, takes him to an old castle, inside which is a huge, twisting, high-ceilinged labyrinth of a library, along the vast, amazing lines of Jorge Luis Borges and Umberto Eco.

2017-07-03 04.18.30_resized

Here, the Cemetery of Forgotten Books, watched over by the gargoyle-ish Isaac,  holds books that have been loved, lost, sometimes damaged, occasionally destroyed, but always housed to maintain their spirit. Daniel finds a book called The Shadow of the Wind by the elusive Julián Caráx, and falls in love with it. He begins to search for more books by the author, and instead, finds himself at the heart of a mystery that started 20 years before.

2017-07-03 04.12.05_resized

Daniel is joined in unraveling the mystery of Julián by his unexpected friendship with Fermín Romero de Torres, a formerly homeless jester of a man who becomes Daniel’s best friend and co-conspirator, all while chatting up every woman in Barcelona and eating everything he can get his skinny hands on, along the way. He is hilarious, and the comic relief in what can be a very somber and dark, though enchantingly beautiful, tale.

2017-07-03 04.07.56_resized

Fermín breathed deeply, with relief, and I knew I wasn’t the only one to be rejoicing at having left that place behind…………”Listen, Daniel. What would you say to some ham croquettes and a couple of glasses of sparkling wine here in the Xampañet, just to take away the bad taste left in our mouths?”

2017-07-03 04.05.53_resized

I remember having croquetas de jamón – ham croquettes – when I lived in Spain. They were always delicious with a glass of wine after class, and were among my favorite of all the tapas that I got to eat while there. Of course, anything eaten in a bar with a glass of wine at hand is always good, particularly when you’re actually ditching class to enjoy said treats. I digress, but goodness, those ham croquettes, sometimes made with Manchego cheese, sometimes with caperberries on the side, were just so delicious! I’m salivating in memory as I type.

2017-07-02 20.22.29_resized

This is the method that worked for me, based on what I remember of how croquetas were made when in Spain, and a few tricks from the great Martha Stewart herself (no ankle monitor jokes, please). I paired this with a roasted asparagus and red pepper salad, which made a delicious Sunday afternoon lunch. The croquettes are delicious, made with Manchego cheese and Serrano ham – quintessentially Spanish foods – and the entire meal brought back memories of the sunshine on a Barcelona afternoon.

2017-07-03 04.16.47_resized.jpg

INGREDIENTS
3 medium potatoes, peeled
2 tablespoons heavy cream
2 tablespoons butter
2 egg yolks, room temperature
1/2 cup grated Manchego cheese
3/4 cup finely diced Serrano ham
2 whole eggs
2 tablespoons milk
1 cup panko breadcrumbs
1/2 cup flour
Minced fresh parsley and oregano
Salt and pepper to taste
Olive oil for frying

METHOD
Cook the potatoes in boiling, salted water for up to 30 minutes. Drain and cool.

2017-07-03 04.53.39_resized

Push through a ricer, then mash together with the cream, butter, egg yolks, and Manchego cheese. Season with salt and pepper, and let chill for up to two hours.

2017-07-03 04.57.07_resized

Heat the olive oil in a cast iron skillet until smoking. Take the potato mixture from the fridge, and shape it into little croquettes, placing pieces of ham inside and folded over to enclose the ham.

2017-07-03 04.13.12_resized

Repeat until you have several croquetas.

2017-07-03 04.09.23_resized

Whisk together the two remaining eggs with the milk and some salt. Mix together in another bowl the flour, breadcrumbs, parsley and oregano.

2017-07-03 04.13.59_resized.jpg

Dip the croquetas first into the milk, then roll in the breadcrumbs.

2017-07-03 04.11.18_resized

Fry for about 3 minutes per side, until golden brown. Drain on paper towels.

2017-07-02 20.25.36_resized

Delicious! Beautiful! And quintessential comida Española!

2017-07-03 04.03.11_resized

The Namesake by Jhumpa Lahiri

Thanks to ET for the photography.

Anymore, reading about the experiences of immigrants who come to this country seems to be the norm. It makes sense, after all. We are a country built almost entirely upon waves of immigrants from around the globe. My own family were immigrants from Spain and the Netherlands via Mexico over 500 years ago, and we are proud of both our heritage and our American history. It baffles me that, in this day and age, the amount of disdain and even hatred for people who come to this country to find a better life. Didn’t all of our ancestors do just that?

2017-06-19 09.32.58_resized

Anyway, The Namesake describes the experience of Ashoke and Asima Ganguli and their “assimilation” into life as American citizens. Within their Indian culture, the concept of names is extremely important. The name is what gives the person his or her identity – symbolism and semiotics brought to life. Their firstborn, Gogol, is named for Russian philosopher who saved his father’s life, is the wreaker of havoc. His real name, Nikhil, is meant to represent the respectable, outward man and his pet name of Gogol within his family is his softer, shadow side. It is this duality of nature epitomized in his two names that affects the entire life of Gogol, and in a way, is the personification of the dual nature of immigrants, and of humanity itself.

2017-06-19 09.20.44_resized

That desire to hold onto the culture, beliefs, food and history that created you and your country of origin doing battle with the desire to fit in, assimilate, become American so that you’re not teased, or even worse, tormented and tortured……..it’s the human struggle. We want to hold on to what makes us unique, different, ourselves in our deepest soul; yet we also want to be accepted and thought of as part of a large community and sadly, when we don’t conform and fit into what is expected, we can be treated horribly.

2017-06-19 09.18.05_resized

Cardamom is, for me, the quintessential Indian spice, in addition to cilantro. It’s light and floral, but doesn’t add a strong note to food. It just gives a hint of perfume and spice on the tongue and in the nose. It’s a wonderful spice, coming in pods and you can either toss the pods into sauces or soups, or crush the pods with the flat of a knife blade and this releases their scent and flavor even more.

2017-06-19 09.18.40_resized

There were actually two food references in this book that inspired today’s recipe: the first being when Gogol and Maxine are having dinner together on the first night that they will make love, and she is preparing coq au vin; and the second is the heartwrenching aftermath of his father’s death in which he and his mother prepare the funeral feast of fish, meats, potatoes spiced with coriander which were his father’s favorite, and other things.

2017-06-19 09.16.58_resized

They prepare an elaborate meal, fish and meat bought one bitterly cold morning at Chinatown and Haymarket, cooked as his father liked them best, with extra potatoes and fresh coriander leaves. When they shut their eyes, it’s as if it is just another party, the house smelling of food.

2017-06-19 09.21.22_resized

For me, chicken is one of those universal dishes that every country and nationality has a variation on, and being that I so closely associate cardamom with chicken, I found this recipe for buttermilk-cardamom marinated chicken at the Cooking on Weekends website, and my fellow food blogger The Dutch Baker posted a heavenly-sounding recipe for potatoes roasted with garlic and coriander. So these were the dishes I made today and the methods that worked for me, my own homage to Indian cuisine and in honor of this beautiful, heartbreaking and honest book.

2017-06-19 09.35.58_resized

INGREDIENTS
For the chicken:
2 and 1/2 cups buttermilk
1/4 cup olive oil
1/2 teaspoon ground cinnamon
10 cardamom pods
7 cloves of garlic
1 tablespoon maple syrup
10 chicken thighs, boneless and skinless
1 tablespoon sea salt
Fresh ground black pepper

For the potatoes:
1 lb baby potatoes
3 garlic cloves, finely minced
Large bunch of fresh cilantro
Sea salt and pepper to taste
1 teaspoon fenugreek seeds
1-2 lemons

METHOD:
Put the chicken thighs into a large plastic freezer bag, and add in the buttermilk, oil, cinnamon, crushed cardamom pods, garlic and maple syrup. Squish everything around to ensure the marinade covers every piece of chicken. Refrigerate overnight if possible, and if not, at least 7 hours.

2017-06-19 09.16.58_resized

When ready to bake, take the meat out of the fridge at least 3 hours, so the meat is room temperature. Preheat the oven to 400F. Take the chicken out of the bag and place on a foil-lined baking tray. Don’t shake off the excess marinade. Bake for 40 minutes, until the chicken is a nice bronze-gold.

2017-06-19 09.31.47_resized

Allow to cool and sprinkle with salt and pepper while you prepare the potatoes. Heat the olive oil in a cast-iron skillet, then slice the potatoes and add them to the pan.

2017-06-19 09.23.11_resized

Sprinkle over the salt, pepper and fenugreek seeds. Cook on medium low, stirring occasionally, until the potatoes dry out and the skins are golden-brown. This will take approximately 30 minutes, so keep your glass of wine handy.

2017-06-19 09.23.39_resized

After about 15 minutes, add the slivered garlic, the chopped cilantro, and the sliced red onion to the frying potatoes. The smell is out of this world! Cook another 20 minutes, stirring to keep the potatoes from burning on the bottom. Taste for seasoning, then squeeze over the juice of one lemon. Add more salt and pepper if necessary.

2017-06-19 09.33.43_resized.jpg

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

2017-06-19 09.35.25_resized

The Scottish Prisoner by Diana Gabaldon

Thanks to Dr. H for the photography.

Lord John Grey was a major character in the Outlander series, being the warden of  Ardsmuir Prison in Scotland, where Jamie Fraser was imprisoned after Culloden. Lord John, being the fascinating character that he is, got his own spinoff series – of which today’s book is the latest – in which he serves in the British military, interacts with his equally interesting family, travels round the world on adventures both fun and heart-stopping, occasionally travels to the Lake District of England to check on his paroled prisoner Jamie, and has affairs with men.

2017-04-09 19.11.20_resized.jpg

Yes, Lord John is a homosexual, and one of the most fascinating aspects of this series is understanding how homosexuals acted and survived within their repressive British society of the mid 1700s. Having friends and family members who are gay and knowing the difficulties they have dealt with, I can’t imagine how much more challenging it would have been to be born that way in a world and society that deemed them perverts and sinners. Well, our society still does that, at least some people do, so perhaps we haven’t come as far as we like to think.

2017-04-09 19.07.32_resized

Lord John is quite an endearing character. He is intelligent, erudite, brave, loyal, and has a very dry wit and sense of humor. In The Scottish Prisoner, he is investigating a case of treason within the British army and is asked to bring his paroled Scots prisoner, one James Alexander Malcolm MacKenzie Fraser, to London to help in the investigation. The treason is related to the supposedly-dead Jacobite cause, and as Jamie was a known, and well-connected Jacobite during the Rising, his connections are believed to possibly be helpful. Then, they head to Ireland to further investigate, and that’s where the adventure really starts.

2017-04-09 19.08.22_resized.jpg

Told from both the voices of Jamie and Lord John, what I loved about this book is seeing the same situations from their very different vantage points. They are both oddly similar, though. Both are men of the military, both are extremely intelligent, loyal to the death, and even though Lord John is gay and secretly in love – and lust – with Jamie, which initially disgusts Jamie due to his own horrific rape and torture many years before at the hands of another British army captain, Jack Randall (not to mention the fact that he is not homosexual), in this book they are ultimately able to come to a mutual respect and cautious friendship.

2017-04-09 19.10.02_resized.jpg

Being 18th century London, the book also abounds with the excess of rich food that was typical of that era and place. Lord John dines at his private club one evening with friends, where they drink, gamble, and eat with aplomb a large feast, including something fascinating, called salmagundi. Don’t you just love that word?

2017-04-09 18.59.01_resized

Grey, with some experiences of von Namtzen’s capacities, rather thought the Hanoverian was likely to engulf the entire meal single-handedly and then require a quick snack before retiring………..in the social muddle that ensued, all four found themselves going in to supper together, with a salmagundi and a few bottles of good Burgundy hastily ordered to augment the meal.

2017-04-09 19.02.53_resized

According to Wikipedia, salmagundi is a salad dish, originating in England in the early 17th century, made up of cooked meats and seafood, vegetables, fruit, leaves, nuts and even flowers, dressed with oil, vinegar and spices. The meaning of the word is thought to come from the French “salmagondis” which is a mix of widely disparate things. Which mine certainly is, and a great way to use up veg, fruit, and meat left over in the refrigerator! This is the method that worked for me.

2017-04-09 19.04.39_resized

INGREDIENTS
6 chicken legs, skin on
6 small potatoes, mixed red, purple and white
6 sprigs thyme
1 head of garlic
6 tablespoons olive oil
Salt and pepper for seasoning
1 tablespoon butter
2 tablespoons halved walnuts
2 cups green beans, trimmed
1 cup roasted red peppers, thinly sliced
4 cornichons or tiny dill pickles
3 tablespoons lemon juice
3 hard-boiled eggs
1 tablespoon finely chopped sage
1 shallot, finely chopped
1 cup raw shrimp
3 radishes, thinly sliced
1 green apple, cored and thinly sliced
1 beefsteak tomato, quartered
1 bunch green grapes

METHOD
Heat the oven to 375F.

Place chicken and potatoes in a roasting pan, and drizzle over olive oil and fresh thyme. Season with salt and pepper. Slice the head off the garlic, drizzle with olive oil, salt and pepper, and put into a garlic roaster.

2017-04-09 19.01.50_resized

Roast both for 45 minutes, until chicken is golden and crispy, the potatoes are soft, and the garlic is roasted. You’ll know by the scent.

2017-04-09 19.41.35_resized.jpg

Melt a teaspoon butter in a large nonstick pan. Add the walnuts and green beans, and some lemon juice. Cook for about 15 minutes, until the beans are softened but still have a bit of crunch. Season with salt and pepper, and transfer to a plate to cool.

2017-04-09 19.10.33_resized

Melt another teaspoon of butter, and add the chopped sage and shallot. Cook for about 5 minutes. Add the shrimp and cook until the shrimp is pink, about 3 minutes. Set aside to cool.

2017-04-09 19.00.04_resized

Whisk together lemon juice, olive oil, salt and pepper. Slice the radishes, cornichons and tomatoes. Arrange on a large platter. Core and slice the apple and also arrange it on the platter.2017-04-09 19.05.29_resized

Arrange the green beans, the shrimp, chicken, and potatoes topped with the wholeroasted garlic cloves. Squeeze over the rest of the lemon juice, then arrange the grapes. Drizzle any remaining vinaigrette over the vegetables and serve immediately.

2017-04-09 19.03.55_resized

On top of tasting wonderful, it’s also very aesthetically pleasing. The mishmash of colors, textures, tastes and smells is quintessentially 18th century, and I do feel Lord John might approve of this dish.