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.

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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.

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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.

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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.

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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.

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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.

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

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

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

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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.

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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.

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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.

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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

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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.

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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?)

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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.

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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.”

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“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.”

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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.

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Ghost Story by Peter Straub

“What was the worst thing you’ve ever done? I won’t tell you that, but I’ll tell you the worst thing that ever happened to me…..the most dreadful thing.” That’s how Ghost Story begins, with The Chowder Society telling terrifying tales. The Chowder Society sounds like a cooking club, doesn’t it? Not in this book, though. To close out Halloween and usher in the holiday season, I decided to finish off my spooky books with this perennial favorite of mine.

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The Chowder Society is a group of four elderly men in Milburn, Connecticut who get together one evening per month and tell ghost stories. That is the simple beginning, but these four men share a past and a secret and that secret has come back from dead to haunt them all. The nephew of one of the Society, Don Waverley, has also come into contact with this horror returned from the grave, and how this specter has come into being and how it/she returns to haunt them all is quite a story.

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This book is what I would call a “slow burn” type of book. It’s not fast-paced. The terror grows slowly and with subtlety. You can see the homage to so many other books of this genre – ‘Salem’s Lot, The Turn of The Screw, The Haunting of Hill House, and so on. It jumps from narrator to narrator, and parts of it can be confusing. However, if you can do the ol’ suspension of disbelief and go along for the ride, you’ll enjoy it.

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With a group called The Chowder Society, and this being the season of spirits, it made sense to whip up a tasty ham and corn chowder in their honor, and in honor of my dear friend Chris’ 50th birthday. I served it with roasted broccoli flavored with garlic and lemon zest, and a deliriously good German chocolate cake. The ghosts were optional.

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INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
medium yellow onion, diced
6 baby carrots
3 celery ribs, diced
6 ham steaks, cubed
1 carton chicken stock
1 tablespoon chicken bouillon paste
10 small potatoes, cubed. I used a variety of colors
1 tablespoon dried thyme
2 tablespoons garlic powder
3-4 bay leaves
Salt and freshly ground black pepper
2 cups frozen corn kernels
1 cup milk
1/2 cup flour
1 tablespoon butter
2 cups heavy cream

METHOD
Melt the butter and olive oil in a heavy-bottomed pan. Add the carrot, onion and celery, and cook until tender, about 10-12 minutes.

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Pour in the chicken broth and add the potatoes, thyme, garlic powder and bay leaf. The idea is to cook the potatoes so they soften up. Cover and simmer on low for roughly half an hour.

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Add the ham and corn and stir together.

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In another saucepan, melt the other tablespoon of butter, whisk in the flour, and gently add the milk. Continue whisking for 10 minutes, until the mixture forms a roux. Pour the roux into the chowder mixture, and whisk again to make sure the roux breaks down and thickens the soup.

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Pour in the heavy cream, stir and heat another 5 minutes. Decant into bowls and devour with greed.

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A Scandal in Bohemia (Sherlock Holmes) by Sir Arthur Conan Doyle

Thanks to JRB for the photography.

Who doesn’t love the adventures of the erstwhile Sherlock Holmes, and his faithful sidekick Dr. Watson? So ingrained in our culture are these two literary detectives that the image of a deerstalker cap and pipe, the phrase “elementary, my dear Watson,” and the address 221-B Baker Street in London, need no other explanation.

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I first read the stories of Sherlock Holmes when I was eight, finding a leatherbound collection of tales in my father’s library. As my readers probably know, I inherited his books when he died, and among his wonderful treasures was the collection of tales about Holmes and Watson.

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SPOILER AHEAD! My favorite Holmes tale is “The Hound of the Baskervilles,” just because it’s such a great story, and of course, I love dogs, so it was sad at the end when the poor “demonic” hound was killed. My second favorite Holmes tale is “A Scandal in Bohemia,” because this is where we meet Irene Adler, the only woman to gain a hold on Sherlock Holmes’ mind and heart. In fact, the opening line of this story says it all……..“To Sherlock Holmes she is always the woman.” I think we all have that one person in our lives who is THE person for us. There’s no rhyme or reason to it, why certain people get such a hold in our hearts and minds, but hell, if a detective with a mind like a steel trap can have feelings like that, the rest of us mere mortals should be excused for having those emotions, too.

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Anyway, the storyline is pretty basic. The King of Hungary comes to Holmes’ house in disguise and hires him to get back a photo of he and the self-same Irene Adler, with whom the King had an affair a few years earlier. Now engaged to a young woman of a very prim and proper family, the scandal that would ensue should it be known the King had a liaison with such a woman as Irene Adler would be momentous. So Holmes and Watson proceed to find out where Irene Adler is, follow her through a few adventures, and in the process, Holmes falls in love with her, though it’s never explicitly stated. She is able to outwit him at the end, earning his respect and regard and of course, his eternal infatuation with her.

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I always like it when a woman outwits a man. It’s the feminist in me. Anyway, when Holmes recruits Watson to find Irene Adler with him, they first have a nice little repast, as Holmes has been so wrapped up solving mental puzzles and taking cocaine that he has forgotten to eat. Yes, our detective was a cocaine addict. You didn’t know that?

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“I heard no more. They drove away in different directions, and I went off to make my own arrangements.” “Which are?” “Some cold beef and a glass of beer,” he answered, ringing the bell. I have been too busy to think of food, and I am likely to be busier still this evening. By the way, Doctor, I shall want your co-operation.”

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I don’t like cold beef, and am not much of a beer drinker. But, beef cooked in beer? I could totally get behind that. Carbonnade is a very well-known method of cooking meat in beer, because it tenderizes the meat so beautifully, and if you use a Belgian ale, you have carbonnade a la Flamande. Yeah, whatever. It sounded good. This is the method that worked for me, based on Saveur.com’s delicious recipe, but with some flavoring tweaks of my own, and using Belgian “saison” ale recommended by my good friend Jake, who is a liquor guru and an overall pretty cool guy.

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INGREDIENTS
2 lb. beef chuck, cut into 2″ x 12″-thick slices
Sea salt and fresh ground pepper for seasoning
14 cup flour
4 tablespoons butter
4 slices bacon, finely chopped

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6 cloves garlic, finely chopped
1 yellow onion, sliced into thin half moons
1 shallot, cut similarly

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2 cups Belgian saison ale
1 cup beef stock
1 beef bouillon cube
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons Worchestershire sauce
1 tablespoon dried thyme
1 tablespoon dried rosemary
4 sprigs fresh tarragon
Handful fresh parsley
3 bay leaves

METHOD
Season beef with salt and pepper in a bowl. Then, toss the meat in the flour so it’s lightly coated.

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Heat the butter in a large pot over medium heat. Add the meat and brown it. You will probably need to brown in 2-3 batches, for about 8-10 minutes per batch.

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Set meat aside on a plate, and add the bacon to the pan. Cook for the same amount of time, so that the bacon fat renders down. The smell is heavenly!

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Finely mince the garlic, and toss that into the pan, and fling in the onions and shallots. Again, a scent from heaven.

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Put in half the Belgian ale, stir a bit, and scrape any bits from the pan bottom, which will add to the flavor. Reduce the beer for about 5-6 minutes.

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Add the meat to the pot, and pour over the rest of the ale. It foams up so beautifully, and the hoppy smell just adds a perfect note to the meat.

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Put in the stock, the bouillon cube, the brown sugar, the apple cider vinegar, the herbs and more salt and pepper. Bring to a boil, give it a stir, then lower the heat to medium-low, cover and cook for about 1 and 1/2 hours. Add the mustard and Worchestershire sauce about 15 minutes before serving.

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Decant into bowls, and serve with some nice, crusty bread and lovely red wine. The vinegar and sugar really add a delicious and unique note that contrasts beautifully with the beer, which tenderizes the meat wonderfully well.

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As Holmes himself might say, it’s elementary, my dear readers!

The Snow Queen by Hans Christian Andersen

Thanks to AL for the photography.

Being a sucker for fairy tales, The Snow Queen is a particular favorite. I remember reading it as a little girl and being fascinated by the oh-so-foreign Northern European world of Gerda and Kay, the two children in this tale, though I’d forgotten there are several small backstories that lead up to the actual tale in which Gerda rescues Kay from the icy heart and clutches of the Snow Queen.

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What’s cool about the Snow Queen is that she’s not actually evil, in the way of similar archetypal figures in The Brothers Grimm. She is simply ice-cold, and has a coldly calm and logical outlook on life. I appreciated that she wasn’t a cardboard evil queen and there was actually some psychology in Andersen’s description of her.

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I was quite interested to find out that this classic Hans Christian Andersen fairy tale inspired both the irritating Disney movie Frozen, and the wonderful Chronicles of Narnia by C.S. Lewis, which are among my most favorite children’s books. I can definitely recognize The White Witch from The Lion, The Witch and The Wardrobe here.

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This story starts with a naughty hobgoblin who creates a looking-glass that reflects purely negative things, either things that exist in the world or in the perceptions of human beings. The glass breaks, and is scattered all over the world, into the hearts and eyes of humans across the world, making them unable to see or feel anything good or happy or positive in the world. Kay, the young boy who gets splinters in both his eye and heart, and is taken prisoner by the Snow Queen. Gerda, Kay’s best friend who loves him dearly, sets off on a quest to bring him back, and along the way, has some unusual adventures. My favorite was when she meets the Little Robber Girl, a wild child in the company of a band of thieves who kidnap Gerda. The Little Robber Girl is a rather brutal creature, though she does save Gerda’s life and offer her freedom to continue on her quest. When the thieves capture Gerda and bring her to their camp in the care of the Little Robber Girl, Gerda, who is starving, notices “there was no chimney; so the smoke went up to the ceiling, and found a way out for itself. Soup was boiling in a large cauldron, and hares and rabbits were roasting on the spit.”

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I started thinking about how to combine these two food references, and pondered making rabbit stew. But because I can’t bring myself to eat cute, furry bunnies, I reconsidered. The soup could be any type of soup, and being in a caramelizing mood, I decided French onion soup with Welsh rarebit croutons on top, in place of the traditional baguette and melted Gruyere, would be fun and tasty. Welsh rarebit is actually called Welsh rabbit in some areas, which was partly my inspiration.

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This is the method that worked for me, based on Tyler Florence’s French Onion Soup recipe, and the hilariously funny and smart Alton Brown’s recipe for Welsh rarebit. The requisite flavor tweaks by me were, of course included.

For the French onion soup:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
6 red onions, sliced
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4 garlic cloves, chopped
5-6 fresh thyme sprigs
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2 bay leaves
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
2 quarts beef broth
2 beef bouillon cubes
1 tomato bouillon cube
For the Welsh rarebit sauce:
1 large slice of sourdough bread
2 tablespoons unsalted butter

2 tablespoons all-purpose flour

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2 tablespoons Dijon mustard
1 large tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/2 cup shredded sharp Cheddar
1/2 cup Gruyere

METHOD
Heat the olive oil and butter in a large pan. Add the onion, garlic and thyme, and some salt and pepper to taste. Stir together on low heat.

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Add about a half-cup of good red wine to the caramelizing onions, and continue to stir. This is leisure cooking, so be prepared to cook low and slow. I personally find caramelizing onions to be incredibly therapeutic, like making risotto. You just stir and stir and stir, adding a bit of this or a bit of that to enhance the flavors.

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This is what you want your onions to look like. Depending on how low or high your heat, this may take 30 minutes or 2 hours.2016-12-11-17-26-25_resized

Add in your homemade beef broth to the onions, and toss in the bay leaves. If you’re lucky enough to have a friend who loves to make stock, ask her to provide you some. Otherwise, use boxed beef broth but get a good, organic brand. The taste is just better.

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Simmer the broth and onions low and slow again for about an hour. Add the rest of the red wine, and the two bouillon cubes, and continue to cook very low, covered. The longer you cook this soup, the more the flavors will mingle so this is a perfect Sunday afternoon dish.

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While the soup is slowly simmering and filling your kitchen with the warm scent of beef and onions, make the rarebit sauce. Melt the butter in a smaller saucepan, and whisk in the flour gradually but thoroughly so as not to have that floury taste.

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Add the Worchestershire sauce, and the Dijon mustard, salt and pepper, and whisk together. Taste for seasoning at this point.

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Add the heavy cream and the milk here, and stir together. You’ll see it thickening and browning slightly as you continue to whisk. This is good. You want it to brown somewhat, as that will add to the flavor.

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Now it’s time to add the grated cheddar and Gruyere. Whisk in these two cheeses until they melt thoroughly. Don’t let them form a lump, as that will not be attractive.

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Turn down the heat, add a bit more milk, and then toast the bread.

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Ladle the soup into a bowl, add a bread slice on top, and then add a dollop of the rich, creamy rarebit sauce. The Dijon adds such a note of savory that it goes perfectly with the sweetness of the onions and beef.

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Eat with happiness in your heart, instead of the ice splinter that pierced Kay and caused him to drag Gerda all over the ice-covered world. However, like all good fairy tales, they lived happily ever after. As will you once you eat this soul-warming soup. Yum!

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Grimm Tales by Phillip Pullman

Thanks to TB for the photography – and the duck tureen!

I think I’ve mentioned this previously, but I’m a sucker for fairy tales. I still have the picture books from my childhood that transported me to magical kingdoms of princesses who dance their slippers to pieces every night, poisoned apples that send one to sleep for 100 years, enchanted forests that hide wolves in granny’s clothes, beasts that are transformed into handsome princes, and glass slippers that lead the way to true love.

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I’ve read and re-read Grimm’s Fairy Tales, Hans Christian Andersen, Charles Perrault, and more recently, Angela Carter, Jack Zipes and Phillip Pullman’s retelling of Grimm Tales.

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A photographer friend had the idea of recreating fairy tales in photos a few years back, and guess who got to be Snow White and eat the poisoned apple! Yours truly. Photo credit: Karen Michelle Quisling

Most of us probably know that the Disney versions of fairy tales are heavily bowdlerized, made pretty for children and to incorporate modern sensibilities. The original tales are much darker, bloodier and if you stop to think about it, highly depressing. Parents abandoning their children, or in the case of the story The Juniper Tree, actually murdering them. Stepmothers hating their stepchildren so much they plot their deaths. Gruesome acts of self-mutilation or dismemberment……all to be put right at the end when the hero or heroine either complete a task, or prove their honor and loyalty.

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What’s ultimately the thing to remember about fairy tales is that they not only reflect the times in which they were originally written and conceived, they also still reflect some realities in this day and age. Sadly, parents still to mistreat their children in terrible ways, and we as a species still seek to escape from horrible truths by retreating into fantasy worlds such as fairy tales, where wishes often do come true.

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Food in fairy tales always has interesting symbolic meaning, usually representing either starvation or plenty. Magical pots abound, providing nourishing and luxurious meals when wished upon. Families abandon children because there is no food. Enchanted cottages are made of gingerbread and chocolate. Cakes and wine are taken to grandmothers. Rapunzel leaves are coveted and traded for a child. Breadcrumbs are used to find the way back home, and enchanted speaking animals such as goats, fish and ducks, are wished upon then eaten. The concept of meals being created out of thin air from simple wishes is particularly fascinating me, as a cook.

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Pullman’s retelling of the classic tale “One Eye, Two Eyes and Three Eyes” was both funny and sad, with the two deformed sisters constantly torturing their sister with two eyes – the normal one. It has the classic fairy tale devices of making wishes, with Two Eyes attempting to make her life better by wishing for nourishing meals from her magical goat, after singing her sister to sleep.

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One Eye’s single eyelid drooped and sank lower and lower and finally she started snoring. Once Two Eyes was sure her sister was fast asleep, she said: “Little goat, bleat, bring me good things to eat.” And at once the magic table appeared, and on it there was leek soup, roast chicken, and strawberries and cream.

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A combination of leek soup and chicken seemed in order, on this gloomy Sunday, so I decided to make a cream of chicken and leek soup. This is the method that worked for me, based on a recipe I remember my grandmother making many times – potato and bacon soup – combined with my own tried and true cream of chicken a la king soup recipe.

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INGREDIENTS
1 tablespoon olive oil
6 slices thick-cut bacon
1 tablespoon butter
4 cloves of garlic, finely diced
2 leeks, sliced into circles
1 red bell pepper, diced

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2 ribs celery, finely diced
3 tablespoons chicken bouillon paste
1 tomato bouillon cube
1 carton sliced mushrooms
3 tablespoons flour
3 cups chicken stock
1 cup white wine
5 boneless, skinless chicken thighs
4 red potatoes, cubed

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1 cup heavy cream
Salt and pepper to taste

METHOD
Snip the bacon into small pieces. Put them into the oil in a hot pan. Cook for about 7-8 minutes, until the bacon starts to crisp. Make sure the bacon is well cooked before moving to the step below, otherwise you’ll have soggy bacon. Eeeeeewwwwww.

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Remove the crisp, cooked bacon to a paper towel to drain. Add the butter to the oil in the pan. Add the sliced leeks, garlic, celery and red pepper. Stir around until they begin to soften, between 10-15 minutes.

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Add the chicken bouillon paste and tomato bouillon cube, and whisk in well. Lower the heat. Then add the mushrooms and stir again so that everything is well coated with the oil and butter.

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In a separate bowl, whisk together the flour with a half-cup of the chicken broth and a splash of the white wine, mixing together to make a smooth paste. Stir into the pot of vegetables and cook another few minutes until a somewhat thick, creamy sauce forms.

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Add the rest of the chicken broth and the wine. Add the potatoes, the chicken, and the crumbled-up bacon, and season the concoction with salt and pepper.

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Bring to a boil, lower the heat and allow to simmer, covered, for up to 45 minutes, to ensure the potatoes cook through. The longer you cook this delicious soup, the more the flavors will mingle. Plus, the great thing about using chicken thighs is that they actually do better when cooked long, low and slow. So take that, all you breast people out there!

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Stir in the cream and cook another couple of minutes, but keep an eye on it so the cream doesn’t curdle. Remove from heat and decant into a large, duck-shaped, soup tureen. Because there is always room for kitsch in the kitchen. Or you can just do what I did and pretend it’s an Enchanted Duck that made the soup appear from thin air. Quack quack.

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The soup is delicious! Velvety texture, creamy and chickeny, with the savory vegetable flavors mingling with the starchiness of the potato and the salty bacon. Hell, you can’t get any better than that!

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The Shining by Stephen King

Thanks to CHC for the photography.

I don’t think Stephen King has ever been accused of being a foodie, though he is most certainly the most visceral writer I’ve ever encountered. I’ve been reading his books since my early teens, starting with The Shining, as well as many others. But the story of the Torrance family remains my absolute favorite of all of his books. I have a thing for books that make the setting, the place, the hotel or house, as much a character as the people. Shirley Jackson did it with great style in The Haunting of Hill House, which I blogged about a few months back if you want to give it a whirl. Edgar Allan Poe did it with The Fall of the House of Usher. And then there’s the Overlook Hotel.

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Jack Torrance is one of the more interesting characters in literature. He is, for the most part, in tune with his own worst instincts……except for when he drinks. His intelligence makes him arrogant, yet he does truly care for his family. But it only takes a small chink in one’s armor for the enemy to pierce us, and this is what the spirit of the hotel does to him. It gets into Jack’s soul, tempts and taints him with liquor and with his violent, shadow side, and all goes to hell. His son, Danny, is the polar opposite. He is already in touch with his own shadow side, in the form of Tony, his “imaginary friend,” who is the actual, psychic side of Danny’s mind. In a sense, though their conflict takes violent place very much in the physical realm, the conflict is also mental, as both Jack’s and Danny’s emotionally tortured psyches also do battle.2016-10-09-19-39-45_resized

If you’ve read this book (or seen the Kubrick film), you know the story trajectory and I won’t bore you with a lengthy description. In a nutshell, the Torrance family is on their financial last legs and Jack Torrance accepts a job to be the winter caretaker at the Overlook Hotel, just he, his wife Wendy and their son, Danny, who is psychic and whose power is referred to as “the shining.”

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I will say, however, that Kubrick’s notoriously misogynistic tendencies turned the film character of Wendy into a shrieking, nagging, needy harridan whom you almost wanted to see get chopped to bits. In the book, she’s tough, resourceful and sharp, still a bit on the weak side as she herself acknowledges. But it’s she who mostly saves the day in the book. Her transformation at Kubrick’s hands in the film makes her nearly unrecognizable, and which is annoying, because it’s certainly possible to have feelings of weakness and inadequacy and still find your inner strength and kick ass. Which Wendy does.

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Rereading this book in the here and now was fascinating. It was published nearly 30 years ago, and there are some seriously dated references that are hugely entertaining to read about. For example, when Halloran, the seasonal cook, is showing the family around the kitchen and letting them see the bounty of food he’s left them to get through the winter, he mentions something called a “Table Talk pie.” According to Google, it’s a prepackaged miniature fruit pie that was sold along the east coast. Another scene, kind of the calm before the storm, is when Wendy goes downstairs to make Danny some lunch after he’s seen the woman in Room 217 and Jack has started his spiral into menacing madness. She prepares canned tomato soup and a cheese omelette in a state of of nerves and terror.

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“She opened the can and dropped the slightly jellied contents into a saucepan. PLOP. She went to the refrigerator and got milk and eggs for the omelet. Then to the walk-in freezer for cheese. All these actions, so common and so much a part of her life before the Overlook, had been a part of her life, helped to calm her. She melted butter in the frying pan, diluted the soup with milk, then poured the beaten eggs into the pan. A sudden feeling that someone was standing behind her, reaching for her throat.”

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It reminded me of when I was a little girl and my paternal grandmother, Nana Baca, would make me canned soup and bologna and cheese sandwiches on white bread, cut into triangles. Good stuff! I don’t buy canned soup these days, just because I prefer the taste of homemade (and it’s healthier, too). But I decided a reworking of the classic canned tomato soup and cheese omelette was in order here.

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Nothing goes quite so well with tomatoes as basil, and a creamy tomato basil bisque fit the bill perfectly, along with a cheese and broccoli egg frittata, which is like an omelette for kitchen idiots like me who can’t do the omelette flip without dropping the eggs on the floor. Basically, you mix the egg with the steamed broccoli, cooked ham, milk, sharp cheddar cheese, salt and pepper, put into a skillet and heat until the bottom has set, then put into the oven under broiler until the entire concoction sets. Super easy and you don’t have to worry about doing the damn omelette fold.

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Here is the soup method that worked for me, based on my own trial and error of making this soup for over 10 years. I think I’ve got it down pat, but feedback is always appreciated.

INGREDIENTS
3 tablespoons unsalted butter
1 tablespoon olive oil
1 can San Marzano-style crushed tomatoes

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4-5 ripe Campari tomatoes
1 medium white onion, finely diced

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4 baby carrots, very finely diced
1 small can tomato juice
1 cup sherry
1 and 1/2 cups heavy cream

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2 tablespoons chicken bouillon paste
1 tomato bouillon cube
1 tablespoon dried parsley
Salt and pepper to taste
Handful of fresh basil leaves

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METHOD
In a skillet, saute the onion and carrot together in the butter and olive oil. The reason for adding carrot is because oftentimes, tomatoes can be overly acidic and adding sugar eliminates that acid. However, it’s much healthier and tastier to add carrot, which has natural sugar and offsets the acidity just as well.

Roughly chop the Campari tomatoes, and add them, along with the the canned San Marzano tomatoes, to the onion and carrot. Stir to combine.

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Add the chicken bouillon paste and the tomato bouillon cube. Taste again. Add in the can of tomato juice here.

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Add in the sherry at this point, taste yet again for seasoning, toss in some of the fresh basil, and add salt and pepper if needed. It may or may not need it, depending on your taste palate.

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Let everything simmer together for a good 40 minutes. Then bust out the stick blender and go to town! Blitz it all until you have a soup the color and consistency of red velvet. Yum!

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At this point, add the heavy cream, swirling in gently and stirring. Turn off the heat, cover and let the flavors mix.

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Taste for seasoning, though it probably won’t need anything. Decant into small bowls, garnished with the rest of the fresh basil, and serve alongside the frittata. Eat with happiness. Be happy you’re not trapped in a blizzard in the Overlook Hotel with a madman and ……..horror of horrors………CANNED SOUP!

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Talking To The Dead by Helen Dunmore

Nina, a London photographer, comes to stay with her sister, Isabel, who has just given birth to her first child. Nina’s brother-in-law Richard soon starts playing a major role in her life as she cooks for her sister and begins remembering the mysterious death of her and Isabel’s infant brother. The descriptions of a long, hot, drought-ridden summer in England resonate with burning sunshine, apple trees dropping their fruit-laden branches, scalding rivers, and lush descriptions of food. Chicken risotto, rustic bread smeared with unsalted butter and homemade apricot preserves, cream-filled doughnuts, and an ultimately doomed celebratory feast featuring figs, couscous with goat cheese and roasted vegetables, and……..the soup. Keep reading. It gets better.

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This novel is one of those rare birds that feature wonderful writing, sensually lavish descriptions of food, and characters that are both unlikable and yet addicting in their dysfunction. Toward the end, a celebration dinner is planned and each character must cook a dish. Edward comes up with what sounded like garlicky, stinky heaven…….a shrimp and garlic soup, with coriander (cilantro to us desert flowers.) Nom nom nom! Garlic! Shrimp! Cilantro! A culinary holy trinity, as far as I’m concerned, and a smelling-to-high-heaven broth of deliciousness that you could feed to an angel. But don’t. Keep it for yourself and spoon it down with glee.

I’ll make a fish soup,” Edward says. “If we’re going into Brighton, I know a good fishmonger there. ‘Shrimp and garlic soup with coriander. It’s the fish soup that takes the time.”

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What a crock…….of soup!  This soup took no time at all, and the freshness of the ingredients, mixed with the strong saline flavor of shrimp, the heat of the garlic, and the pungent coriander, made this a true pleasure both to cook and to greedily eat.

This is the cooking method that worked for me.

INGREDIENTS:
6 ounces of butter, preferably unsalted
6 ounces of flour
12-15 cloves of garlic, peeled
2 teaspoons of cayenne pepper

cayenne
6 cups of chicken stock or or seafood stock if you can find it.
1 cup good white wine, such as Sauvignon Blanc
1 chicken bouillon cube
1 tomato bouillon cube
2 bags raw shrimp, tails on
2 tablespoons of lemon juice
Bunch of cilantro

METHOD

Melt the butter slowly over low heat using a heavy-bottomed metal or cast-iron pot.

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Gradually incorporate the flour one spoonful at a time, whisking like crazy. You don’t want to add all the flour at once, because it will turn into one big, floury-tasting lump. And who wants to eat a ball of flour? Not I. I found the best method for amalgamating the flour into the butter was to whisk when each spoonful of flour went in, then stir with a wooden spoon. Add the cayenne pepper, and the two cubes of bouillon cubes, and stir to mix, so their flavors can mix and add to the roux.

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Slice the garlic into thin shards, saute them in a separate skillet to brown and bring out their flavors. Then add them to the roux.

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Increase heat to medium and slowly add the stock, continuing to whisk so that it mixes with the roux. Again, do this gradually and stir and whisk as you incorporate the liquid. Your soup will thank you.

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Simmer on low for about an hour so the flavors can mingle and mix, and you can enjoy the heady perfume of garlic, butter and roux. Add the white wine after about 30 minutes, so that it too, can flavor the broth. After the hour of cooking time, add the chopped cilantro and the lemon juice, and which will add even more scent to the broth. Allow to simmer another 10 minutes, then add the shrimp. These will not need long to cook, just until they turn pink.

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Garnish with a bit more fresh cilantro and eat with joy in your heart. This soup is soooooooo good, and perfect served with good, crusty bread and a glass of deep red wine. Enjoy!