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oysters and arugula

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Romance

Sayulita!

Fish tacos, shrimp tacos, oysters freshly plucked from the sea

Hibiscus water, icy cold cervezas, grapefruit garnished margaritas

Orange sunrises over the mountains

Pink purple sunsets over the sea

Nighttime lightning over the ocean

Cobblestone streets

leading to dirt roads

leading to jungle paths




leading to secret beaches

Las Cuevas, Playa Malpasos, Carrizitos

Friend-seeking dogs sleeping beneath our beach chairs

Iguanas in the Iguana Tree

Tiny salamanders on the terrace

Land crabs scurrying from us in the jungle, burrowing on the beach, surprising us in our room

Just-made tortillas

Pozole from the street stand

The pollo al carbon we didn’t get to

Sayulita!

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French Saturday Night

Since my daughters were both involved with sleepovers on Friday night – one at our place, one at a friend’s – we pushed our “movie night” off to Saturday this week.   We included a stop at the library in our Saturday errands, and picked up “Julie & Julia”.  Having read the book, I’d been rather reluctant to watch the film, but multiple friends had insisted I would enjoy it, the girls had actually heard about it from some friends and were therefore gung-ho, and then, of course, it did have the whole Paris connection.   In the spirit of our evening’s theme, I chose a couple of recipes from Around My French Table for dinner:  pork loin with oranges and broth-braised potatoes.  I also decided to see if the girls’ palates were ready to recognize the delights of roasted brussels sprouts.

I wish I could report that the pork loin was a hit, but alas I cannot.  I had high hopes, given how beautiful it both looked and smelled as it cooked.

Orange zest, scallions, and cardamom flavored the sauce, but somehow the pork left us all a little unmoved.  It was just okay, not something I can see myself cooking again.  And though I thought the brussels sprouts just grand, my daughters were left cold.  The more apropos word would actually be “offended.”   Thank goodness for the fingerling potatoes and raspberry chocolate chip ice cream that followed later, else my children would have gone to bed hungry.

The movie helped to make up for the disappointing dinner, as well.   We loved the “Julia” scenes!  The glimpses of Paris – restaurants, markets, streets scenes – flamed the anticipation that has been building in our home.  The girls declared that we must visit Shakespeare and Company and E. Dehillerin.  Greta decided it’s time to get serious about learning some French phrases, and spent an hour or so with one of our French textbooks today.  And I found myself captured once again, as I was when I read Julia’s biography, by the story of her life with Paul in Paris and beyond.  The two of them exploring together, eating, cooking, hosting dinner parties, making Valentine cards in the bathtub, and sweet toasts to one another.  He loving her boisterous quirkiness, and she doting on him, and both endlessly encouraging and supportive of one another throughout their lives.  Of course, one can never know the truth of another couple’s relationship, but from what I’ve read, it certainly seems to have been a romance and partnership worthy of admiration.

Let me leave you with this poem, written by Paul Child on the occasion of Julia’s birthday, August 15, 1961:

O Julia, Julia, cook and nifty wench,
Whose unsurpassed quenelles and hot souffles,
Whose English, Norse and German, and whose French,
Are all beyond my piteous powers to praise —
Whose sweetly rounded bottom and whose legs,
Whose gracious face, whose nature temperate,
Are only equalled by her scrambled eggs:

Accept from me, your ever-loving mate,
This acclamation shaped in fourteen lines
Whose inner truth belies its outer sight;
For never were there foods, nor were there wines
Whose flavor equals yours for sheer delight.
O luscious dish! O gustatory pleasure!
You satisfy my taste buds beyond measure.

Two Cooks in the Kitchen

Confession:  I am one of those cooks who is a bit territorial in the kitchen.  Some of it stems from the fact that my kitchens have always been quite small and therefore difficult spaces in which to operate with more than one person.  But I’ll admit it, I also have a bit of a control issue in the kitchen.  I am an oldest child, and true to my birth order, do tend to believe that if  I want something done properly, it’s generally best to do it myself. (My sister would say “yes, you’re a know-it-all.”)   A number of recent events, however, have begun to move me in a new and surprising direction.

First was the “dinner is served” experience, though I believe things began to brew at the cheese counter on the evening of that salad and cheese dinner.   Next, the joint effort that resulted in the (largely) successful recreation of Effie Ophelia’s roasted carrot and fennel salad.  And then there was the double play of Christmas Eve.

I had decided to make spaghetti with Littleneck clams for our Christmas Eve lunch.  Dr. S was joining us, as my daughters had made an expressed request to spend some time with him, having had only a brief introduction to him one Saturday evening.

While he and the girls wrapped presents in the living room, I went about my business in the kitchen.  All was going well until I dug my spoon under the pile of Littlenecks, into the bottom of the pot to ladle out some broth.  To my horror, the broth was a deep and troubling gray, almost black.  I looked at the clams I had just spooned onto a dish of spaghetti and saw that one of them was filled with black mud, which had now spilled onto the spaghetti.  My cries of distress brought Dr. S to the kitchen.  After a peek in the pot, and a moment of thought, he asked if I had a gravy separator.  I did. While he poured the broth into the separator, I began to heat some oil and garlic, adding white wine and bottled clam juice, as a substitute sauce.  My level-headed friend suggested we stick the clams in a low oven to keep them warm in the meantime.

While the broth never did clear, it was an excellent idea and may well have worked if we had had more time.  Though not exactly the meal I had planned, the lunch was a success in the more important ways.

After the Christmas Eve Mass, my children left to spend the rest of the evening with their father and his family, and Dr. S and I headed to the home of good friends for a pre-dinner glass of wine.

Our menu for the evening was the same as my friend, Julie, had planned for her family –  Ina Garten’s Seafood Gratin.  While having our drink, Julie shared her frustration about how much prep time had been required.

“What?  I read that it takes only 20 minutes!”

“Ha!  It took forEVER to reduce that sauce!  And have you julienned the vegetables yet?  If you haven’t, you can forget about eating before 10.”

Well, as it happens, my physician had actually exercised his knife skills while the girls and I were at Mass.  But Julie is an experienced and good cook, so if this recipe had given her grief, there was reason to be concerned.

Once back in my apartment, we headed immediately for the kitchen. I began to clean the shrimp and prepare the scallops while Dr. S sautéed the leeks and carrots, started the sauce and picked through the lobster meat.  I chopped herbs then moved onto blanching the seafood while Dr. S melted butter and prepared the herbed breadcrumb topping.  While I reduced the sauce, the doctor sliced endive and whipped up a salad dressing.  Within 35 minutes we were sliding the casserole dish into the oven.  We sent Julie a text message 25 minutes later to let her know we were sitting down to dinner!

In my tiny railroad-style kitchen we had gracefully made this Christmas Eve dinner together.  And I had felt neither the need nor desire to provide my new kitchen companion with any instruction other than the next step in the recipe.

I think I could kinda love sharing my kitchen.

The Sincerest Form of Flattery

At my physician’s suggestion (and invitation), I recently spent a weekend exploring Lancaster County, PA.  While this little trip did nothing to improve my aforementioned chronic condition, it resulted in a number of delightful eating experiences.

After booking our room (the Duchess) at King’s Cottage Bed and Breakfast, Dr. S received from the owners a comprehensive list of nearby restaurants.  Aided by this list and the recommendations of the ever-helpful Chowhound message boards, we had pretty much decided on Effie Ophelia in downtown Lancaster for dinner the first night.  But when we learned that the restaurant was scheduled to close in just two weeks time, due to a job-related relocation for the chef’s spouse, the decision was sealed.  Of course we must eat there!  If not now, when?!  And upon strolling by and peeking in the windows on the afternoon of our arrival in town, we were gleeful in our choice. (OK, perhaps “gleeful” better describes my reaction, but Dr. S certainly agreed that it looked like a great spot.)  We saw an intimate space, seating only 30, made cozier by the dark wood of the interior, the cushioned benches, and the red velvet drape protecting diners from the opening and closing of the front door.   Anticipation for dinner now beginning to build, and having skipped lunch after having eaten a rather late breakfast, we rushed off for the sustaining distraction of a hot chocolate with whipped cream.

A few hours later we were seated in that candle-lit room, sharing our two first courses, and making mental notes as to how we could recreate one of them at home.  While the sea scallops served over a mound of whipped parsnip and pear puree were perfectly seared and comforting on what was a chilly night, it was the roasted carrot and chickpea salad that captured our full attention.

We had not expected that the salad would be served warm, but it was.  It arrived at the table in a perfectly round form, a low cylinder, about 2 1/2 inches high.  Jutting out from the compressed form of chickpeas, spinach and roasted fennel, were roasted carrot batons, and a spiral of honey curry vinegar circled the plate.  After a few bites, it was quite clear that this was an example of the whole being greater than the sum of the parts.   Nothing fussy was going on here, just simple roasted vegetables with this interesting honey curry dressing.  As much as we enjoyed the sugar barbecued pork loin and striped bass that came next, the carrot and fennel salad remained on our minds.

And so it was that two nights later we decided to try to recreate it as part of our Sunday night dinner.

Clearly the carrots and fennel had been roasted, but we weren’t sure what the treatment had been for the chickpeas.  Because we they were somewhat flattened and blackened on one side, we surmised that they, along with the roasted vegetables, had perhaps been seared on a flat griddle beneath a heavy spatula, and then everything spooned into a cylindrical mold.  Not having a griddle, I decided to just toss the chickpeas in to roast along with the carrots and fennel.  (This would turn out to be a bad move.)  Determining that the spinach would need only a quick wilting, we turned to the honey curry vinegar.

With the discovery that his cupboard was bare of curry, Dr. S made a “kitchen emergency” call to his neighbor, and returned bearing a restaurant kitchen-sized container of Madras curry, but also somewhat soggier due to the torrents of rain he had to brave in the process.  We mixed, we tested, we added, and we learned a few things:

Number one:  it’s helpful to heat the curry in a little bit of oil in order to best bring out the flavor

Number two:  it’s helpful to heat the honey a wee bit, as well.

Number three: mix the curry and honey first and add the vinegar (we used rice vinegar) drop by drop.  You want the consistency to remain honey-like.  The object is a sauce with a sweet, hot taste, zinged up with a bit of vinegar.

The vegetables done, we were ready to compose!  Foregoing any attempt at a mold, we served the dish as a traditional salad, with a drizzle of honey vinegar.  The result . . .

Success – almost!!!

As I alluded to above, the chickpeas had not been properly handled.  They were crunchy.  And though I understand that some folks like crunchy, roasted chickpeas as a snack, they were out of place here.  After discussion, Dr. S and I agreed that the next time they should be thrown in for only the last few minutes of roasting, or perhaps even just heated in a bit of (curried?) oil.  But other than that, we were pretty pleased with our experiment.  It was the first time either of us had tried to recreate something we’d eaten in a restaurant and it was great fun!  I do believe we may do it again.

Thanks, Effie Ophelia!

Under a Doctor’s Care

Due to what threatens to become a chronic condition, I’ve been under a doctor’s care recently.  Fortunately for me, I’ve found it quite easy to schedule appointments with him, and he’s exceptionally attentive.  He even made me dinner this past weekend!

After a rather long and trying week, I somewhat miraculously found myself hanging out on a couch with a book, sipping a glass of Lagavulin and nibbling on Chimay and olives, while this good doctor toiled away, quite happily, in the kitchen.  Sounds of sautéing and scents of garlic and onion drifted into the living room.  A table was set, candles were lit, and a pinot noir was poured.  I was called to dinner.

When he’s not waging war against Alzheimer’s disease, this doctor can sometimes be found putting in a little time at a local farm, in exchange for a share of the harvest.   He thus found himself with a few pumpkins in his pantry and decided to prepare “Sicilian Spicy Pumpkin” as an accompaniment to the seared tuna and spinach with pine nuts and raisins.   It was an inspired choice.  The pumpkin was not so much spicy as it was sweet and sour, and played nicely against simple white rice.  For the seared tuna, my host encouraged a dollop of saffron and shallot butter.

And with this meal, though I did indeed find myself restored from the work week, the above-referenced condition was far from improved.  Turns out a home-cooked Friday night dinner serves merely to exacerbate the symptoms. . .


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