Tag: cooking

Homeward Not

gr4c54 Comments

The Sign

I have lost my way home. In every sense of the word it is gone. Let’s start with the obvious. No trek to Maine. No boat ride. No getting back to good. Not this time. I will mourn a Memorial Day not on Monhegan. A junkie without her fix, no cure for the homesick. I don’t know what to make of this.

My current address is slipping away. My days there are numbered and all of a sudden I have this urge to be a homebody in this home. Soon, what I call mine will be someone else’s rent. I spent the weekend cleaning closets and scrubbing floors. Like visiting a dying friend I wanted time with my kitchen. For a mid~morning brunch I made a Maine inspired stratta. Homemade bread from the weekend before, spicy vegetarian sausage, crisp green broccoli, sweet Vidalias, creamy eggs+Tabasco+milk, a sprinkling of sharp cheddar cheese. Baked until golden and puffy. More hot sauce for me. For dinner I explored Mexico with a pan-sauteed mix of shredded golden potatoes, spicy Mexican sausage, shiitakes, cilantro and Vidalias. Served with homemade roasted tomatillo and garlic salsa. From scratch flour tortillas. I’m learning to control steam, if there is such a trick. And just to get ahead on the weekday dinners, roasted (skin-on) chicken, smoked with oak chips and cloves of garlic. I’m imagining that will be added to a white bean chili (served with the leftover salsa, of course) and maybe a twisted chicken salad…something smoky and sultry. Trying to reclaim something that isn’t mine. Is not.

The Other Home doesn’t exist yet we sat in front of a loan officer just the same. We spoke the language of calculations. Questions in the form of dollars were answered with quotes. Bank statements and pay stubs. Numbers spilled from our lips easily, as if we memorized our speeches and imagined our lasting impressions.

At the same time we gathered up the dollars to downpay our vacation. Home away from Home. To look forward to the date is to wish summer away, and yet – yet I cannot wait. We’ll start in the cottage of our honeymoon and end in Big Brother just across the way. I’m already tasting lobster and luna.

Such an odd place to be. I’m laying down the disappointment of missing homehome while prepaying on a later visit; I’m turning away from our here and now while it’s still our address and planning payments on an unknown one. We haven’t gone anywhere but I have lost my way home.  

Rockin’ It Mexi Style

gr4c58 Comments

We didn’t end up where we haven’t been so I ran. I promised I would. (thanks for messing with me). Truth is, the running thing is seeping back into my blood. I can feel it becoming as natural as time ticking. Except for this – it’s really hard to run on a full belly of burritos! Seriously. There is this small Mexi place right by where I used to work. Everything is authentic and good, good, good. I pity the person who is afraid to bite adventurously because there isn’t a bad thing on the menu. I could stand in front of that menu, drool coming off my chin, taking forever to decide just how hungry I am. I’m always biting off more than I can chew, more than my stomach can hold. In my greed for great food I gorge.
Last night was no different. We ate and ate. Later, I literally waddled up to the gerbil cage and said a prayer before rocking 3.4 miles in 35 minutes with warm-up. I’m proud of the pace. A month ago I was barely hitting 2.5 miles in that same time. I prefered a 12 minute mile over anything faster. Now, I’m comfortable with 10.5. What a scary thought. What a great feeling. So, B~ I didn’t get the 3.5 I promised you, but I came damn close – so damn close!
Someone pissed me off today and made me shut off my phone. The anger is enough to get me running again but I have to be smart. Last night I heard my hip gnash it’s teeth in pain when I climbed the stairs. Last night I ran hard and I ran happy. I never run stupid. I’ll wait a day. The anger will still be there, but the Mexi won’t. I wonder how far I’ll get?

The Book Lover’s Cookbook

gr4c5Leave a comment


Wenger, Shaundra Kennedy and Janet Kay Jensen. The Book Lover’s Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them. New York: Ballantine Books, 2003.

I grazed on this book a while ago. The hardcover (borrowed) version sat on my desk for a few days and every so often I would pick it up, skim the pages, eye the recipes, until it was time to send it back. I couldn’t get into it because I was truly afraid I would mark up a book that wasn’t mine. I have that habit with cookbooks – writing in them. So, I sent it back, barely digested.
Fast forward to last year. Book Lover’s Cookbook was on The List. I was thinking I could call it accomplished until I remembered how I didn’t devour it.
Skip to this Christmas. My sister and brother-in-law gave me the softcover version and suddenly, I’m not only devouring the book I’m dedicated to cooking every recipe, reading every book mentioned. This version is mine, mine, mine and I can write in it all I want.

What is so special about this book is that it includes a variety of books and are not all standard Oprah favorites. There are classics, stories for children, chick lit, murder mysteries, nonfiction, and even poetry. Same goes for the dishes – they aren’t all typical recipes. There is something for everyone.

BookLust Twist: From More Book Lust in the chapter “Dewey Deconstructed” (in the 600s, p72).

The African Cookbook

gr4c53 Comments

African CookbookSandler, Bea. The African Cookbook: Menus and Recipes From Eleven African Countries and the Island of Zanzibar. New York: Citadel Press Book, 1993.

This is a gorgeous cookbook. Not just for the recipes and menus, but also for the art. The illustrations by Diane and Leo Dillon are amazing. My personal favorite introduces the recipes of Tanzania (p. 57).
In the first half of the cookbook the recipes cover all the regions of African cooking. In addition each chapter has a section on the culture of the region, how meals are served (traditionally) and how you, the American cook, can pull off your own Tanzanian, South African or Liberian meal. The second half of the cookbook covers additional recipes. Chapters are gouped by product – fish, poultry, beef, starch, etc.
Something else I find interesting is the nontraditional layout of each recipe. You won’t find a list of ingredients and then preparation instructions. Instead, each ingredient is presented as needed in the preparation instructions. Something I am never good at is reading through the entire recipe before starting and with The African Cookbook that step would be imperative.

BookLust Twist: From More Book Lust in the chapter “Africa: A Reader’s Itinerary” (p4).

Is There a Nutmeg in the House?

gr4c5Leave a comment

David, Elizabeth. Is There a Nutmeg in the House; Essays on Practical Cooking with More Than 150 Recipes. New York: Viking, 2001.Nutmeg

Elizabeth David writes with humor. She also writes about cooking. My kind of book. Sorta. In the rules of the Book Lust Challenge, I said that I wouldn’t read cookbooks from start to finish. I would read the intros and “skip” the recipes. I didn’t want to try every recipe; didn’t want to be David’s version of a Julia Child fanatic. Here’s the issue I have with Nutmeg. Essays run seamlessly into recipes and commentaries. I end up reading about how to make mayonnaise (my archenemy) step by step.
Nevertheless, I have learned interesting things such as:
          *the potato is an aphrodisiac, capable of advancing a man’s “withered state” (p. 73). I kid you not.
          *Nutmeg is underrated and people should carry graters with them to utilize this spice more often (p. 93). 
          *David hates garlic presses as much as I do (p.51). 
Probably one of the best things I’ve learned from reading David’s Nutmeg isn’t really a lesson. It’s more of an affirmation – to “not to despair over rice” (p.139). While I don’t despair over any kind of rice per se thanks to Alton Brown and a whole episode dedicated to the grain, David’s words ring true with me on a deeper level, “Every amateur cook, however gifted and diligent, has some weak spot, some gap in her knowledge or experience which to anyone critical of her own achievements can be annoying and humiliating.” This statement even knocks the great ones down a notch. Ever seen Bobby lose a throw down? You get what I’m talking about.

BookLust Twist: Nancy Pearl adds this to her “Food for Thought” chapter in Book Lust (p.91) and goes on to say, “…Elizabeth David not only shares her love of food and cooking  but writes so evocatively that you can smell and taste the ingredients and dishes as she describes them.”

Essentials of Classic Italian Cooking

gr4c5Leave a comment

Hazan, Marcella. Essentials of Classic Italian Cooking. New York: Knopf, 1992.Essentials

I’ll admit it, I’ve never been big on expensive, take my whole paycheck cooking. While I love the authoritativeness of Hazan’s cookbook, I’m not turned on by the all-or-nothing dramatics. Take balsamic vinegar – it’s the champagne of Modena. Hazan says it’s “never inexpensive” and only sold in “perfume bottle” sized containers (p. 11). The attitude is absolutely nothing else will do. Modena or bust. Maybe so. I realize that champagne that comes from anywhere other than Champagne, France is a sparkling wine, but we still toast with the fraud and call it champagne. Same with balsamic vinegar. What we have in our pantry may not be the authentic born and raised Modena babe, but we still use it and we call it balsamic. It will do.
Aside from thinking I don’t have the right balsamic in my pantry, I loved reading through Essentials of Classic Italian Cooking. I enjoyed learning the classic names of techniques (battuto, soffritto & insaporire); I appreciated the education on pasta (it makes me want to make my own from scratch); I liked the conversational tone Hazan used throughout the entire book. The illustrations are beautiful and informative. My all-time favorite chapter is called, “At Table: the Italian Art of Eating” (p 649). It includes menus for elegant, classic, holiday, and rustic meals – just to name a few.

Book Lust Twist: From More Book Lust, Pearl says, “A whole category could be devoted to good books on Italian cooking, but the one you must read (and drool over, while thinking ahead to great meals) is Marcella Hazan’s Essentials of Classic Italian Cooking” (Book Lust, p.49). I think I’ll agree more when I get a bigger paycheck!

Breads

gr4c52 Comments

Clayton, Bernard. Bernard Clayton’s New Complete Book of Breads.New York: Simon & Schuster, 1987.

I wish I baked more. When I was a teenager my mother taught me how to make a white bread with a cup of mashed potatoes that was amazing. It was the most perfect carb I could create. Grilled cheese sandwiches were heaven with this bread. I always pictured my adult wholesome self, kneading and sifting on a Sunday morning, flour dust rising in clouds around me. I don’t know what happened to that “from scratch girl” but, Clayton’s book makes me want to jump in the car, rush to the baking aisle and buy dry yeast. In bulk. This 748 mammoth of a cookbook is cover to cover baking knowledge. There are no glossy photos to fill space. Even the illustrations are small and unobtrusive. It’s all about the bread. And Bread there is. From rye bread to crackers and everything in between. My favorite chapters were, “baking for dogs” (p 715), “little breads” (p 517), and “vegetable breads” (p 409). But, I can’t forget my other favorites like potato, croissant and cheese. Of course Clayton goes over equipment, technique, ingredients, and what went wrong should something go wrong, but he also includes storing, freezing, and there’s even a chapter on homemade ovens.

I would even go so far as to say this book demonstrates culture. In addition to all the different recipes Clayton gives a little history on the more unique ones, “…In Portugal, the bread is served warm or cold with a famous dish of peas and eggs, and a potato- sausage soup” (p 183). Now I want to go out and find that recipe for the soup!

BookLust Twist: One of the reasons why I love reading Book Lust and More Book Lust is quotes like this, “For me the best part of baking bread is theupper-arm exercise involved with kneading, and the times that you can curl up on the couch with a good book while the dough is rising.” Pearl goes on to say, “I’ve used Bernard Clayton’s bread books since the first one was published in 1973, and have never found a bad recipe” (More Book Lust p72).

Africa News Cookbook

gr4c5Leave a comment

Africa News Service, Inc. The African News Cookbook: African Cooking for Western Kitchens. New York: Penguin, 1986.African cookbook

Another BookLust pick. There is something magical about this book. Maybe it’s from the introduction, “Cooking by the book is not the African way” (p.xiii). It’s romantic to learn the ingredients, forget the recipe and go with the heart; that’s what this book seems to be telling me.
On a serious side it’s crammed with interesting facts usually not associated with a cookbook. For starters there is a list of African nations and their capitals. Because this cookbook focuses on a geographical location there are maps. Because it focuses on a culture there are stories about African Women and food, and even how to eat with joy.
Probably my favorite aspect of this cookbook is the recognition of the origin of each recipe. From Malawi comes Masamba; from Algeria comes Dess b’l-besla. I think of Aubrey from Malawi who would write letters on onion paper and dream of traveling to Algeria.

BookLust Twist: From More Book Lust under the category of, “Africa: A Reader’s Itinerary” (p.2)