Chard, new potatoes, olives and capers; pesto-pearled couscous, and…croquettes!

Potatoes, chard, olives and capers

Potatoes, chard, olives and capers

Sir Lord Comic. I love everything I’ve heard by him, but that’s only five or six songs. I don’t know much about him, but here it is…he’s one of the first Jamaican deejays. In fact, his song Ska-ing West is considered the first deejay recording. He began his career as a dancer with the Admiral Dean Sound System. He’s got a wonderful rich, soave voice. He’s got a remarkable vocabulary. He’s funny and bright and talks so fast sometimes that I can’t understand what he’s saying. He’s got some combination of coolness and joyful warmth that makes his few songs completely contagious. On Dr. Feelgood he uses the phrase “musically glad,” which is an idea I love, and is exactly how you feel when you listen to Sir Lord Comic. A gold star to anyone who can tell me what he says right before he says “musically glad!” Here he is dancing…

chard, potato, couscous croquettes

chard, potato, couscous croquettes

I love potatoes and greens, and I love greens and olives, so this was a nice combination of both. It’s also got capers (or flavor dynamites) and fresh herbs and tomatoes from the farm. We ate it with whole wheat pearled couscous mixed with pesto and chickpeas. And, of course, the next night I made croquettes out of the leftovers. All good! All easy!

Here’s a list of all the Sir Lord Comic songs I’ve ever heard. If anybody knows of any more, or is better informed about his life and career, I’d be grateful to hear about it.
Continue reading

French cake a week–Tarte aux cerises

Tarte aux cerises

Tarte aux cerises

In which Claire, who doesn’t speak French, bakes her way through a French cookbook from 1962.

What?!?! French cake a week? French cake every few months is more like it. It’s been a while. I got side tracked. But we’re back! And in keeping with the almost-forgotten tradition, we’ll talk about a French film as well as a French cake. This week’s offering is Séraphine. The film tells the true story of Séraphine Louis, a maid who has a secret passion for painting. She’s “discovered” by Wilhelm Uhde, a noted art critic who happens to be renting space in the house where Séraphine is employed. That’s the story of the film, but the film is truly about Séraphine herself; about her slow, quiet movements, about her passions and fears and loneliness. The film itself is slow and quiet, following Séraphine as she collects the materials to make paint, which is a mysterious and beautiful ritual. Séraphine is happiest outdoors, and her almost religious love of nature translates into her paintings, which are wild and vibrant and beautiful. Séraphine doesn’t paint for wealth or fame, she paints for the glory of god, and because she has to paint. She has a lush, vivid world inside of her head, and it spills out onto the canvas with a sort of ecstasy. She paints with her hands, with the power of her whole body, and the fervor of her fevered soul.

Tarte aux cerises

Tarte aux cerises

And it’s another cherry tart! This one is quite simple, just fresh cherries (and bittersweet chocolate chips, which weren’t in the recipe but which I couldn’t resist adding) in a simple crust, with a sort of “cream” poured over. Sometimes simple is best–this was delicious. I had a little bad-tempered trouble trying to piece together the lattice, but I don’t think it needs to be perfect. It’s all getting eaten, anyway!!

The soundtrack to Séraphine was lovely…deep and moving, and here’s a song from it.

Continue reading

Semolina-pine nut crusted mushrooms and eggplant and goat cheese pesto dipping sauce

Crispy semolina-pine nut crusted mushrooms and eggplant

Crispy semolina-pine nut crusted mushrooms and eggplant

For the longest time we’ve talked about riding our bikes up the towpath to the next town to get breakfast. It’s been an adventure we would go on, someday. Well, today was that day. And a beautiful day it is, too. Seventy degrees, crisp, autumnal, sunny. In fact it was so chilly in the shade on the way out that Isaac said his legs were turning into icicles, so he pedaled extra hard to get into the sunshine. David and Malcolm rode on ahead, and I went at an Isaac’s pace. When I told him that he uses as much energy talking as pedaling, he was silent for a few moments, but when he’s silent he’s thoughtful, and then he has to talk about all of his thoughts. Why do flies like poop? Why do airplanes fly so high in the sky? Can you imagine how happy Clio will be when we get home? She’s going to lick us all over and tell us that we’re excellent. On the way out, this part of the path was all covered in shadows, and he was cold, but now it’s mostly sunny, and he’s warm. Did I recognize how much it had changed? He’s almost certainly beaten his record for farthest ever biking, but it felt like it only took a second. Didn’t it feel like it only took a second? Yes, yes it did. This whole summer felt like it only took a second. This morning we rode over dried leaves, and golden leaves fell in lazy circles all around us, spiraling around Isaac’s bright yellow helmet. A few weeks ago this path was teeming with flowers–honey suckle and wild rose–and it smelled almost unbearably sweet. Now it smelled sharp, like pine and lemon, like the tough green walnuts all over the ground. It’s only August but this morning felt like autumn, and I wondered as I always do how I can feel so much anticipation and regret all at the same time. I thought about Isaac talking and talking, and about how I know that when he’s anxious he talks more and more and his voice gets higher. And how I know that when Malcolm’s anxious he gets very quiet, and stares around with his big beautiful eyes, taking everything in. I thought about the fact that Malcolm knows why I never put anything in my right pocket, and it feels so strange that he knows something about me from my history, from before he was born. Isaac said he’s afraid of heights, and I thought about how he hasn’t ever really been anywhere very high. To him the view from David’s shoulders is dizzying. I feel like we should take him places, we should travel. But it’s nice for now that a trip four miles up the tow path is a momentous exploit.

Semolina and pine nut coated mushrooms and eggplant

Semolina and pine nut coated mushrooms and eggplant

This sauce was made by speedily combining goat cheese, milk, and pesto. And the eggplant and mushrooms were made by marinating them in olive oil, balsamic, and herbs, and then coating them with egg, and then coating them with a mixture of semolina flour and pine nuts. Deeeeelicious. I roasted them, and they got nice and crispy, but still tender inside. Even the boys liked them. We ate it as a meal with potatoes and chard, but I suppose it would make a good appetizer as well.

Here’s Sir Lord Comic with Dr. Feelgood, because we’ve been listening to it a lot lately.

Continue reading

Red bean, potato and pine nut tacos…and croquettes

Red bean, potato, and pine nut croquettes

Red bean, potato, and pine nut croquettes

We woke up this morning to grey and stormy skies, torrential rains, thunder, flood warnings. Everything was dark and slaty as far as we could see; grey upon grey upon grey. I’ve always liked a day like this in the summer time, a day to stay inside, to read and write and eat chocolate. (Of course that was before the boys and the stir craziness and the cabin feverish daziness.) I’ve always seen a lot of beauty in a grey day, and this seems like a good time to finish my small series of discussions of kitchen sink films, by talking about Lonliness of the Long Distance Runner. It’s a beautiful film despite the relentless smoky greyness of the industrial landscape, despite the gloomy wintery bleakness. The film tells the story of Colin, a poor boy from Nottingham played with characteristic brilliance by Tom Courtenay. He doesn’t have a lot of options in life, he doesn’t have a lot of hope, and he takes advantage of an open window to pilfer a cash box. It’s the rain that gives him away, washing all of the money out of its hiding place in a drain pipe to collect around his feet while he’s being interrogated by a policeman. He finds himself in a boy’s reformatory, and his only relief from the drudgery and degradation is running. He runs to escape, but you feel as though he runs to figure things out, too. He finds the space to think, in the solitude, in the regular rhythm of his feet. He finds joy and solace, and he finds enough hope and self-respect to quietly take a stand against the repressive authorities and the brutally condescending public school boys he’s pitted against in a race. As he comes to understand his life and his place in the world while he runs, so do we, we share in his memories to see what brought him to this place, and we share a bleak sort of hopefulness for his future. He might be stuck in a place he doesn’t want to live, but at least he can live with himself and his decisions.

Red bean, potato, pine nut tacos

Red bean, potato, pine nut tacos

This is two two two meals in one! I made tacos with potatoes and green peppers and tomatoes from the farm, with some crispy diced tomatoes and pine nuts. They were somewhat smoky, with smoked paprika and chipotle puree. We ate them with warm tacos, basmati rice, grated cheese, and avocados mixed with cherry tomatoes. The next day I combined the leftover bean mixture with the leftover rice to make croquettes, which were almost better than the tacos themselves!

Here’s Belle and Sebastian’s The Loneliness of the Middle Distance Runner. One of my favorites!

Continue reading

Almond tart with plums, peaches, cherries and chocolate crisp topping

Plum, peach, and cherry tart

Plum, peach, and cherry tart

I’ve been trying to write a story. I like it so far, and I think about it a lot. I dreamed about it two nights in a row, which is a nice feeling, because when you wake up the characters seem very real and complex. At this point, you’d think I could just write it all down in a rush, and get it finished. But for some reason I haven’t done that. I know it will come out as a completely different story depending on the exact time that I sit down to finish it, and that thought is giving me pause. I don’t think it will hurt the story to marinate for a bit, anyway. As long as I can keep all the pieces in my head, and not let them all scatter like marbles from my addled mind.

ANYWAY…the subject of this week’s Sunday interactive playlist is storytelling songs. Songs that tell compelling, funny, or otherwise entertaining stories, with lively appealing characters. As ever, the list is interactive, so add them to the list yourself, or leave a comment, and I’ll try to add them through the week.

Plum, peach and cherry tart

Plum, peach and cherry tart

In other news, it’s yet another way to combine cherries and chocolate. This time they meet in an almond crust, in the company of sliced peaches and plums, and under a topping of sliced almonds (and chocolate chips.) I took some time to arrange the plums and peaches in a pretty pattern, but of course you couldn’t see them at all under the crisp topping! Silly. You could try putting the topping under the fruit, rendering it no longer a “topping,” but it was nice this way, and at least the peaches and plums were evenly distributed.

Here’s your interactive playlist so far.

Continue reading

Spicy tomato coconut sauce; smoky basil pesto; collard “fettuccine”

collard fettucine with two sauces

collard fettucine with two sauces

The Hagakure is a practical and spiritual guide to warfare written by a samurai in the beginning of the 18th century. The word “hagakure” literally means “hidden by leaves,” or “hidden leaves,” and I believe this is because the writings, though seemingly about a warrior code, are filled with hidden meanings that shift and grow as you read them, as something viewed through shifting leaves and shadows. I know about the Hagakure because extracts from it are beautifully read in Jim Jarmusch’s beautiful Ghost Dog. One of my favorites is this advice for understanding a rain storm, “There is something to be learned from a rainstorm. When meeting with a sudden shower, you try not to get wet and run quickly along the road. By doing such things as passing under the eaves of houses, you still get wet. When you are resolved from the beginning, you will not be perplexed, though you will still get the same soaking. This understanding extends to all things.” Every once in a while my boys will impart some wisdom they’ve gleaned from their travels, and it feels as though they should end it, “This understanding extends to all things.” Last night before bed and this morning on our towpath walk, I peppered them with questions, and I’ve compiled a short list of their advices.

    The Way of My Boys

    When walking through a forest, always think that a tick is biting you. In this way you will know when you have been bitten by a tick. This understanding applies to all things.

    If a bee stings you but you don’t know it, it will not hurt. This understanding extends to all things.

    When swimming in a pool, if you want to touch the bottom, go slowly so that you don’t hit your head. When swimming in murky water with a bed of sharp stones, go slowly so that you don’t scrape your knees. This understanding extends to all things.

    If you want to catch a firefly, don’t pinch it, hold your hand out and let it land, so that you don’t kill it. This is true of all things.

    If you miss a friend, play with things that you learned about with him. This understanding extends to all things.

    If you’re waiting on line and your legs get tired, think about something else and the pain will go away. This applies to all things.

    If you want something very badly but can’t have it, imagine that you have it, and that will be almost as good. This applies to all things.

    When eating a plum, take a big bite, pull out the pit at once, and you can have fun eating the rest. This understanding extends to all things.

Smoky pesto

Smoky pesto

I keep picking armfuls of basil each week, and I wanted to think of something different to add to pesto, so I asked Malcolm. He suggested smoked paprika, and then we decided to add smoked gouda as well, and to roast the garlic and toast the pine nuts. It turned out very good. It’s quite a subtle flavor, but nice. And I’ve been picking lots of tomatoes, too. I had some chunky sauce left over from the day before, and I decided to mix it with some cream of coconut and spices, and then add some fresh cherry tomatoes at the end.
tomato-coconut-sauce
Bright and spicy and a little sweet. And, finally, I’ve been thinking a while about cooking collards in long ribbons, and eating them as a person might eat pasta, with a sauce (or two!) on top. I thought it turned out very very tasty. Satisfying, like pasta, but with more flavor and texture. The boys just ate soba noodles, though, which is a perfectly acceptable substitute. collard-fettuccine

Here’s Flying Birds, from RZA’s remarkable soundtrack to Ghost Dog.

Continue reading

Cornmeal-spinach-goat cheese cake and chunky tomato sauce

cornmeal cake with goat cheese and spinach

cornmeal cake with goat cheese and spinach

Yesterday I foolishly went on and on about how if you Hergéed my name it became Assez, and about how much I like the word “enough.” And I closed with a joke about how Assez would make a good graffiti tag. It was all inane nonsense and probably not worthy of one post, let alone two. And yet, I’m sorry to say, today’s post is going to be a follow up. A part two. Because I became very taken with the idea of having Assez as a graffiti tag! I developed this whole fantasy in which I had a) artistic talent b) guts and gumption c) money and freedom to travel and d) the ability to stay up past ten o’clock at night, and in which I travelled the word leaving my mark. Because “enough” doesn’t just mean an amount that is right and needful, or a sufficiency. “Enough” is also a word you yell when you’re fed up with something, when something is depressing, discouraging, or just generally wrong, and you want it to stop. (You know, when you’re watching your programs, and your children are upstairs beating each other with sticks, and you don’t want to stop them right away because you don’t want to discourage their creativity or dampen their competitive spirit, but finally, the noise is just too much and you can’t hear what the people on the TV are saying so you stomp upstairs and yell, …well, you know.) I had this vision of going to all the places in the world where people are being cruel to one another or to animals, which, let’s face it, is pretty much everywhere in the world, and sneaking in at night to write ASSEZ! “Then I’ll be all around in the dark – I’ll be ever’where—wherever you look.” I’d go everywhere that people are breeding ignorance and creating hatred and suspicion to keep some poor while they themselves become rich. I’d go wherever men are waging war for profit. I’d go to all the fast food places where people are serving pink slime burgers and cover their walls with it. (“Assez” not pink slime…) I’d go to all the places where people are making dangerously stupid television programs or reporting lies as truth, and I’d write ASSEZ!! And today I went so far as to waste a ridiculous quantity of time playing with the spraypaint app on my phone. It’s not perfect, of course, because as soon as I realized how much time I’d spent thinking about it I had to sheepishly stop.
assez
But do you see what we have here? Tintin blue, of course, and golden tear-bubbles, and a glowy quality, and the same sort of font as my Atget book, and … I know, I know, that’s quite enough of that, Claire. Basta! Genug! ASSEZ!

Spicy chunky tomato sauce

Spicy chunky tomato sauce

So we came home from the farm with about ten pounds of tomatoes! We’ve been eating them for lunch every day with olive oil, basil, goat cheese and baguette. But of course I had to make a sauce! I made it light, quick, chunky and flavorful with capers, olives, herbs and a little hot red pepper. And then I made this cake to spoon it over. It’s almost like polenta, except that it has a lot more flavor and a more interesting (to me) texture. It’s soft and puddingy inside, and a little crispy on the edges. It was very easy to make–I mixed it in the processor and then poured it right in the pan to bake it. Even the boys liked it!!
Cornmeal, goat cheese & spinach cake

Cornmeal, goat cheese & spinach cake

Here’s KRS One Out for Fame, about graffiti writers.

Continue reading

Spicy cherry tomato chickpea stew; oven roasted hash browns

Spicy cherry tomato chickpea sauce

Spicy cherry tomato chickpea sauce

– Au moins si l’on mangeait du pain à sa suffisance ! répéta pour la troisième fois Étienne, sans transition apparente. (“If only we had enough bread to eat,” Etienne repeated for the third time, with no apparent connection.) I’ve just started reading Germinal by Zola. I haven’t read enough of it to talk about it much (yet) but so far I like it as much as cherries. I love this exchange, in the very first conversation in the book, in which Etienne Latiner says three times, “…if only one had enough bread to eat,” with no apparent connection. And now, with no apparent connection, I’m going to tell you that Hergé (yes, that Hergé) was the pen name of Georges Remi. His initials arranged backwards (RG) and pronounced Frenchly, became Hergé. Of course, when I read this I thought about what mine would be. AC (never you mind that Claire isn’t actually my first name!) or AH SAY or … assez, enough. (French friends, correct me if I’m wrong). Well, I like the word “enough,” I like the concept. It’s not as voluptuous and joyful as “plenty,” but it seems honest and practical, “it is right or needful.” If we have enough bread to eat we can live and be content, and if we have plenty of bread we can turn it into bread pudding. Enough is just what we need, and all that we can ask. Enough money to live, enough food to eat, enough strength to carry on from day to day, and enough humor to enjoy it all. If nobody had too much, then everybody would have enough. And there’s no reason the world can’t work that way, except that to greedy and deluded people too much is never enough. Enough also means done to perfection, “Bake it in the oven, and when enough, strew Sugar again over it.” And now this essay is probably enough. I’ve said enough, and you’ve had enough of it. But when you see the graffiti tag ASSEZ all over the world, you’ll know where it came from.

Oven-roasted hash browns

Oven-roasted hash browns

We picked enough cherry tomatoes at the farm to last for weeks! There was “no limit” on what we could pick, and the four of us collected a beautiful pile of jewelly tomatoes, bright and sweet and perfect. I decided to make them into a sauce with chickpeas, because it’s sweet that they’re nearly the same size. I cooked half of the tomatoes until they were soft and stewy, and saved half to the end, to add their bright freshness. I seasoned this with smoked paprika, ginger and cinnamon and topped it with fresh basil, chives and parsley. I thought it was pretty and tasty! We also got a lot of potatoes and fresh herbs from the farm, and I had the idea of grated them and tossing them with together with olive oil, and roasting them till crisp. These sort of oven-roasted hash browns made a nice base for the saucy tomatoes and chickpeas.

Here’s earworm extraordinaire Just Can’t Get Enough by Depeche Mode.

Continue reading

Kale with capers, walnuts and fresh basil

Kale, walnuts and capers

Kale, walnuts and capers

Here at The Ordinary, we’ve decided to revive a worship of ancient Greek deities. We’ve been building oracular shrines and temples in our back yard…making little piles of stones for hermes, eating pomegranates for Hera, and worshipping owls for Athena. We’re sending the boys to vacation Zeus camp. I’m kidding, of course, but I have been reading the boys’ copy of D’aulaires’ Book of Greek Myths, and I’m completely smitten. The stories are so rich and strange, and yet so familiar. They’ve got a flood, with one couple building a boat that carries them safely through it. They’ve got people being made from other people’s body parts. They’ve got an all-powerful god who is strangely incapable of avoiding death and misery for everyone around him. The scope and balance of Zeus’s power and his limitations is so fascinating to me. He wants to change certain situations, but he can’t, because it’s against the rules. But which rules? Who made them? Who is more powerful than Zeus, to dictate what he can and cannot do? He can’t stop himself from killing his mortal wife by revealing himself to her in all his deadly, brighter-than-the-sun-glory (he promised!). But he can take her unborn son from her burnt body and complete its gestation in his leg, and he can eventually bring her back to life and give her a home on Mount Olympus. He’s powerless against the jealous anger of his godly wife Hera. In one story, he falls in love with a mortal named Io, and when Hera comes down to investigate, he turns the woman into a cow. She’s a very pretty cow, though, just as she was a very pretty mortal, and Hera is jealous. So she asks for the cow as a gift, knowing that Zeus won’t be able to turn her back into a real girl. She has her servant Argus watch over the cow. Argus has hundreds of eyes all over his body. So part of him can sleep while part of his watches the pretty cow. Zeus sends Hermes down to take care of Argus, and Hermes bores him to death! He tells such dull stories that half of Argus’ eyes close, and then he continues to tell such dull stories that the other half of Argus’ eyes close, and he dies! And Hera puts all his eyes on peacock tails! How can you not worship gods with stories like this?

This is a completely simple preparation of kale, but it’s quite pleasant as well. This time of year I love mozzarella, tomatoes, and fresh basil (I know, I know, everybody does.) This sees that combination piled atop kale that’s tender but bright and tossed with capers and walnuts. A little crunchy, a little tangy, and satisfyingly fresh and green.

Here’s Hermes Tri by Jorge Ben, I think there’s a connection to Hermes the god, but I’m a little confused by the story, since I don’t speak Portuguese.

Continue reading

Summer stew with white beans, potatoes, crispy eggplant and basil-pistachio pesto

Summer stew with white beans, potatoes and tomatoes

Summer stew with white beans, potatoes and tomatoes

This morning Malcolm and I went out for a long walk on the tow path. He told me about a dream he’d had. The water turned to air and the air turned to water. So the fish swam in air below us, and we walked through water as though we were flying. There were strange creatures in the water that we moved through: tadpoles with teeth, ducks with oddly shaped wings, lizards with tongues longer than their bodies that lived on our backs and were our friends. In this new world we walked though forests of “wimping trees,” that had fallen over, swooning, and were easy for us to climb. The water rose up into space, but an evil wizard had rented out all of space, so there was no space for rent, no space for rent. As we walked it became less the memory of a dream and more the telling of a story. We saw a clicking kingfisher and a bright swooping gold finch. I was hazy from sleep and felt that I might be moving through water, rippling with Malcolm’s words of a world turned upside down. The trees and bushes had bright flashes of crimson and pale gold, which seems too early but is not unwelcome.

So today’s interactive playlist is on the subject of dreams. Songs about dreams, or songs that that just seem dreamy. Add them to the list yourself, or leave a comment and I’ll try to remember to add them through the week.

Basil pistachio pesto

Basil pistachio pesto

This is my favorite kind of meal! Something saucy and flavorful made from potatoes, eggplant, tomatoes and herbs fresh from the farm, with a big loaf of crusty bread to mop up the sauces. I served olives, grated mozzarella, pesto and crispy eggplant on the side, to add as you like. I used french-lentil cooking broth, but you could use a simple vegetable broth or even water, and it would still have nice flavor.

Here’s a link to the dreamy interactive playlist.
Continue reading