Steamed Artichokes with Bearnaise Butter

Wondering what to do with your leftover bearnaise sauce after making my steak frites with Bearnaise?  Well, worry no more because I’ve got your back on this!  You can use that leftover sauce to create some delicious Steamed Artichokes with Bearnaise Butter. Poached egg technically optional but really…you know you want it!

Artichokes Are My Spirit Vegetable

“Artichokes again?” asked the fussiest eater in the world.  “I don’t know why you keep making them.  They’re such hard work”.

“They may be hard work.  But they are worth it.  And if you think about, treat ’em wrong and they might kill you.  Treat ’em right and they make everything sweeter…in fact they are a lot like me.  I think artichokes are my spirit vegetable”.   

The more I think about it the more I am convinced that artichokes are my spirit vegetable.  Why else, for no apparent reason, years ago did I buy a little ceramic artichoke? It’s all becoming clear now though, it was my spirit vegetable calling to me!

I fear lockdown may be making me lose my mind.  

Artichokes with Bearnaise Butter 2

I did a quiz to prove that my spirit vegetable is an artichoke The quiz said I was a mushroom so it was obviously wrong.  It also said that people may find me pretentious and depressing.  As Marcel Proust said, “What a load of bollocks.  I am a fucking joy to be around!”*. 

Quiz snip

If you would like to do a quiz that not very accurately tells you what your spirit vegetable is you can find one here.  

Bearnaise Butter?

So, bearnaise sauce is a bitch of a thing to reheat.  So, if you want to use some leftover “sauce” you can pop your sauce container into a little saucepan full of water and gently heat it up, whisking the whole time.  The result will not exactly be a Bearnaise sauce but it will be an amazingly tasty thick melted butter just perfect for drizzling over your artichokes or seafood or chicken or asparagus.  You could also pout it over your Eggs Benny instead of Hollandaise.  But only if you then call then Eggs Bearnie. 

A (Helpful?) Tip

You can use a melon baller to help scrape the choke out of your artichoke. 

It is by no means mandatory but it is fun, while doing this,  to sing that Skee-Lo song “I wish I was taller, wish I was a baller, wish I had a girl who looked good, I would call her”. 

To be honest though, this works any time you use a melon baller, not just for artichokes.

The Recipe – Steamed Artichokes with Bearnaise Butter

Steamed Artichokes with Bearnaise Butter

A great way to use leftover Bearnaise Sauce

  • 4 Artichokes
  • 4 Eggs, poached (Optional)
  • 1 Lemon
  • 1 serve Leftover Bearnaise Sauce
  1. Halve the lemon and squeeze the juice into a large bowl of cold water.

  2. Snap off the outer leaves of the first three or four outer layers of leave from bottom of an artichoke. Use a serrated knife to cut off the stem at the base and the top half of each artichoke.

  3. Using a small spoon or melon baller, scrape out the choke and any sharp leaves from the centre of the artichoke.

  4. Repeat Steps 2 & 3 for all the artichokes

  5. Drop the cleaned artichokes into the acidulated water as soon as they are trimmed.

  6. Tip the lemon water into the bottom of steamer. Add the artichokes to the steamer basket and set over a high heat for around 15 minutes or until the bottom of the artichoke can be easily pierced with a skewer.

  7. Meantime, warm your bearnaise sauce over a water bath, whisking every now and again to keep the bearnaise as emulified as possible. Do not worry if it splits, we are aiming for flavoured butter not a perfect sauce with this recipe!

  8. When the artichokes are steamed, pour the bearnaise butter over. Top with a poached egg if using.

  9. Enjoy!

Have a great week!  Here’s some Skee-Lo to get you through!

Steamed Artichokes with Bearnaise Butter

Stay safe and let me know what your spirit vegetable is!

 

*Marcel Proust said no such thing. 

On record anyway.  

A Rosemary’s Baby Collab – Satan and Silver Screens

Mr. Castevet came in, holding in both hands a small tray on which four cocktail glasses ran over with clear pink liquid. “Mr. Woodhouse? A Vodka Blush. Have you ever tasted one? They’re very popular in Australia,” Mr. Castevet said. He took the final glass and raised it to Rosemary and Guy. “To our guests,” he said. “Welcome to our home.”

The Vodka Blushes were tart and very good.

The above quote comes from the novel of Rosemary’s Baby by Ira Levin.  Roman Polanski turned the novel into a classic horror film of the same name in 1968.  Here’s me joining in the toast with Rosemary, Guy and their neighbours, The Castavets. Unfortunately,  due to lockdown rules, I can’t welcome anyone into my home at the moment.  But I can toast absent friends.  So when I raised my glass, not only was it to join in the fun of the movie, but also to Jenny of Silver Screen Suppers because, despite being many miles apart we are doing a recipe collab around Rosemary’s Baby!

Vodka Blush

Rosemary's Baby Collab

 

Opening Credits – The Vodka Blush

The film opens with an unseen woman singing what sounds like a creepy lullaby over city street noise and these gorgeous hot pink credits!  Believe me when I say that there is barely a second of this film that has not been poured over by film critic and fan alike – even the credits have been their own article!

I chose to begin my Collab with the paler pink of a vodka blush and utterly agree with the phrase that they were tart and very good!  Sweet / sour is one of my favourite flavour profiles so the Vodka Blush suited my tastes perfectly!  And it was so pretty as well.  I added a little sprig of Rosemary to mine for obvious reasons!

Vodka Blush2

You can find the recipe for a vodka blush here.  It is really easy to make – just three ingredients!

Act Two – Rosemary’s Baby Plot And Mia Farrow’s Yoghurt Gazpacho

Rosemary’s Baby centres around a young couple, Rosemary and Guy Woodhouse (played by John Cassavetes and Mia Farrow) who we initially meet searching for a new apartment in New York.  They decide to rent an apartment in the Bramford building despite it having a dark past.  They move in and Rosemary sets about decorating the apartment. (For an in-depth description of the inside of the apartment, click here). 

Guy and Rosemary meet their neighbours, an older couple, The Castevet’s who invite them round for dinner and vodka blushes.  Despite being initially reluctant to go, Guy hits it off with Roman Castevets and starts spending more time with him.   Rosemary has no such feelings about Minnie Castevets and even though you can tell she is too polite to say so, is annoyed when Minnie and friend pop over unannounced.  Minnie gives Rosemary Terry’s pendant, a supposed good luck charm containing a stinky substance called “tannis root”. 

Guy who had been up until then a bit part actor lands a leading role when the man who was going have the lead goes blind.  Buoyed by his good fortune Guy and Rosemary go full steam ahead with their plans to start a family.  On the night Rosemary is ovulating, the couple are having a romantic dinner when Minnie brings over some “Chocolate mouse”.  Rosemary eats very little of it but almost immediately starts to feel very ill and passes out. 

During this time she has a “dream” in which she is a raped by a demon while Guy, the Castevets and their friends watch on.  She wakes up covered in scratches.  Guy laughs off her concern saying he didn’t want to miss out on baby-making night (this scene is so gross and really cements out view of Guy as a self-centred narcissist not to mention rapist!).  

Shortly thereafter Rosemary discovers she is pregnant and here her nightmare begins.  Her pregnancy is not easy – she is losing weight and in constant pain.  Rosemary then comes to believe that the building is the home to a coven of witches lead by Roman Castevets. She becomes increasingly suspicious of Guy wondering if he is also in league with them. 

Rosemary tries to run away but Guy and Doctor Sappirstein track her down.  They return to the apartment and she goes into labour.  When she awakes she is told that the baby was stillborn.  However, over the following days she starts to hear a baby crying in the Casavet’s apartment.  She picks up a knife and sneaks into the apartment to find Guy, the Castevets and other members of the coven gathered around a bassinet over which hangs an inverted cross.  Guy confesses that in return for fame he gave the child to Satan who is, in fact, the baby’s father.  

Through all of this Mia Farrow as Rosemary is luminous.  She is so beautiful (even when she is meant to be looking gaunt and ill) and her clothing throughout is pitch-perfect!  More on the clothes can be found here.  

Also pitch-perfect is the recipe Jenny sent me for Mia Farrow’s yoghurt gazpacho!  I adore Gazpacho but had never tried one with yoghurt before.  It was delicious.  So refreshing and would be perfect for a hot summer’s day.  The gazpacho is so tasty and the yoghurt so soothing that I made it again a few days later when I had a stomach ache!  Confession – I ate so much of the gazpacho I could barely eat the second course!  But that just meant more leftovers.  Also, the recipe calls for parsley which I added for the OG version.  The second time I made it, I only had basil so I added that instead.  It changed the flavour but was also delicious!  

Yoghurt Gazpacho

 

The Final Act – John Cassavetes Minted Meatballs and Spooky Tales about Rosemary Baby

Jenny also sent me the recipe for John Cassavetes Minted Meatballs.  Before we get to them, you cannot believe the problems I have had writing Cassavetes and Castevets in the same post.  I don’t think I have written it correctly ONCE.  

I was quite prepared to hate these meatballs based solely on the fact that John Cassavetes character in Rosemary Baby’s is such a tremendous arsehole.  I’ll hand it to him though.  The meatballs were good.  I ate mine on cheesy bread.  I had filled myself up on three glasses of the gazpacho by the time I got to the meatballs so I only ate two on the night but they heated up really well for lunch during the week. John Cassavetes Minted Meatballs

The mint was really tasty in these.  I am thinking that the next time I make these, I will use lamb instead of beef because mint and lamb go so well together.  What I liked best about these meatballs though was, as they cooked, the grains of rice started to poke out, making them look like little spiky sea urchins in a sea of to tomato sauce!

Minted Meatballs 2

And now here are some weird facts about Rosemary’s Baby – which has been called ” the most cursed hit movie ever made”.

  • Krzysztof Komeda, the composer fell off a cliff at a party and suffered terrible head injuries.  He was in a coma for four months before passing away (incidentally the same fate that befalls Rosemary’s friend Hutch in the film).
  • The year after the release of Rosemary’s Baby, Roman Polanski’s pregnant wife Sharon Tate was murdered by members of the Manson family. 
  • The Manson Family wrote “Helter Skelter”‘ in blood on the walls of the Tate crime scene.
  • Helter Skelter is a song off The Beatles The White Album.  Mia Farrow was in attendance for at least part of the recording of the White Album.  The Beatles song Dear Prudence is about her sister. 
  • The Bramford Building is, in reality, the Dakota Building.  MArk Chapman shot John Lennon to death outside this same building on 8 December 1980.

Little bit spooky no?

Huge thanks to Jenny for the recipes and for joining in !!! It is always nice to collab on something and this one was well and truly a breath of fresh air during lockdown!  You can read about her experiences with Rosemary’s Baby here!  Oh, and I hope she won’t mind me sharing this photo which was of Jenny doing her Vincent Price impersonation.  I will always think of it as the Rosemary’s Baby picture now! 

 

Have a great week and stay safe!

 

 

 

Steak Frites with Bearnaise Sauce – Dining with The Dame 5

“Hello crime readers and food lovers!  The Secret of Chimneys is Agatha Christie’s fifth novel and it is a standalone thriller even though in the tv version it is turned into a Miss Marple mystery.  Chimneys introduces us to Superintendent Battle who will return in future novels.  On the menu for tonight’s dinner is a classic Steak Frites with Bearnaise Sauce.  I have chosen the French nomenclature today because it sounds so much more classy than the English alternative of steak and chips!  I think the Dame would have approved!   

Steak Frites1

Oh, and just so you don’t get confused like I did over the title, Chimneys  refers to a country house, not actual chimneys!  The tv version was filmed at Hatfield house which was the childhood home of Queen Elizabeth 1.  And totally gorgeous!

The Secret of Chimneys – The Plot

Oh Lord…where to start?  This one is complicated!

So, let’s start it in Zimbabwe where we meet our hero Anthony Cade. A friend gives him the memoirs of a Herzoslovakian (yes really) aristocrat to take to publishers in London along with some incriminating letters written by a woman called Virginia Revel.  Through a series of escapades, Anthony meets the real Virginia Revel and gets an invitation to Chimneys, but only after having disposed of the dead body in the study…

Rght about now, I usually do a bit of a summary of the novel.  Well, I bought a big pile of Agatha Christie novels on eBay and the back cover of The Secret of Chimneys has done it for me.  Here is what it says

“Stolen letters, a foreign envoy; a shot at one of England’s historic houses; detectives Britishm French and American; secret passages, a fabulous jewel, a mysterious rose emblem; an organisation called the Comrades of the Red Hand; an international jewel thief…”

I couldn’t have done it better myself!

Sadly, the Secret at Chimneys also contains some racial slurs and stereotypes that are definitely on the nose for the modern reader which diminished my enjoyment of this “light-hearted thriller”.  

 

The Covers

The first three on the top row are the one I read, my favourite and I don’t even know what is happening here!!!  As lovely as it is, I also feel the French cover looks like it was designed by someone who had never read the book!

Chimneys collage2

 

The Recipe – Steak Frites with Bearnaise

“He thought longingly of such things as rump steaks, juicy chops, and large masses of fried potatoes.  But he shook his head ruefully, glancing at his wristwatch”

The Mystery of Chimneys, Agatha Christie

Here’s the recipe.  I used oven fries but this recipe has all the instructions to cook your “mass of fried potatoes” from scratch if you so desire!  I also used dried tarragon in my bearnaise because winter!

Other Food Mentioned in The Secret of Chimneys

Have a great week!  Oh and I’m so excited, my next post will be a collab with Jenny from Silver Screen Suppers!  Stay tuned and stay safe!

 

Name Plates: Pizza a la Garibaldi

What do an Italian revolutionary, a biscuit, a beard and this post have in common?  They are all named Garibaldi!  This Pizza a la Garibaldi comes from The Italian Cuisine I Love (1977) by Jules J Bond.  I have a particular fondess for Jules J so I was eager to pick this book back up again.  And who doesn’t love pizza?

Pizza a la Garibaldi1

What is Pizza a la Garibaldi?

Ok.  So, I’m not going to explain pizza.  Because it’s pizza!

Pizza a La Garibaldi though? Has cheese, green and black olives, oregano / marjoram, and anchovies.  I also added some strips of roasted red pepper for reasons which will become clear right about now!  This is the picture of the Pizza a la Garibaldi from The Italian Cusine I Love.

The OG Pizza Garibaldi

 

And this is me trying to recreate it.  I think Jules J piped lines of tomato sauce on his pizza.  There was no way in hell I was going to do that so strips of piquillo pepper it was!  I wish I’d had some of those cute rolled anchovies with capers to get the same look as Jules.  Mine looked like blobs.  

Pizza a la Garibaldi2

The Recipe And Variations

Pizza a la Garibaldi recipe1

I was interested to see that Jules uses bread dough as a base for his pizza.  I have not been able to find yeast for love or money since the start of the first lockdown when everyone went sourdough mad so I was unable to test that part of the recipe out.  Also, my preference is for a thin and crispy base rather than a thicker base so I used one of those souvlaki pitas for my pizza. 

The Pizza a la Garibaldi was very tasty but for me the big disappointment was the cheese.  Part of the joy of pizza, for me anyway is that beautiful streeeetch of the mozzarella. 

Parmesan may be tastier but does not give the same joy!  I will definitely use mozzarella next time I make this.  

Who Was Garibaldi?

Well, we don’t have all day so here are a collection of fun facts about Giussepe Garibaldi

Unifier of Italy

Garibaldi was almost single-handedly responsible for helping Italy move from a collection of city-states to the country we know today.  He and his volunteer army of guerilla fighters, the Redshirts,  conquered Lombardy and later Sicily and Naples. 

Anti Slavery Advocate

Abraham Lincoln offered Garibaldi a job as a Commander in the American Civil War.  Garibaldi refused the post partly because Lincoln did not condemn slavery strongly enough for his liking.

Pacifist

Even though he was a soldier for most of his life, in his later years Garibaldi became something of a pacifist beliving that war was generally neither righteous or an effective means of getting what one wants.

Champion of the Underdog

Garibaldi believed in worker’s rights, women’s emancipation, racial equality, and the abolition of capital punishment.

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Garibaldi spent some time in South American and for the rest of his life work the clothing of the gauchos.  He is also the originator of the Garibaldi beard.

Garibaldi collage2

Keen Entolmologist*

A little known fact about Garibaldi is that he was an avid collector of flying insects, a love he developed in South America.  In order to keep his collection with him on his travels, he had specimens of his collection baked into little clay tablets.  He could then pop these into his pocket to look at between skirmishes. 

These small clay tablets are believed to be the origin of the Garibaldi biscuit.

(Photo via Delicious Magazine UK)

Modern Day Garibladi

I wasn’t sure if I would be able to find one of these but come on down Navarone Garibaldi.  In case you haven’t heard of him, he is the son of Priscilla Presley and Marco Garibaldi, stepbrother to Lisa-Marie Presley and a member of the band Them Guns.  Hmmm…maybe he could have gone with The Guns of Navarone…or would that be too obvs?  Anyway, here he is!

CutPastePhotos20200730094001

Have a great week.  And eat some pizza! It’s scientifically proven to make you happy!

 

*This “fact” is little known because I wanted to have an interesting story for the origin of the Garibaldi biscuit.  The actual truth is that the reason why they are named after Garibaldi is totally unknown.  

Waste Not – Spaghetti Bolognese Omelette

Towards the end of the second Fridge, Freezer, Pantry week  I used up some Bolognese sauce which had been in the freezer.  The first meal I made from this little batch of Bolognese was a traditional Spag Bol.  Lovely, tasty, delicious spag bol  However, there was still a little sauce and pasta left over so I decided to cook up a dish that had been on my radar for a while now – a Spaghetti Bolognese Omelette!

Spaghetti Bolognese Omelette

This recipe comes from Hugh Fearnley Whittingstall’s Love Your Leftovers. This is a very handy book if you are keen to reduce your food waste.

So, as I was making this, delusions of grandeur were flitting through my head.  What if the Spaghetti Bolognese Omelette…or the Spag-Om / Bol was to become the viral fusion food of 2020?   Move over Dominque Ansell and take your cronuts with you! This is the year in which coronavirus and the Spag-Om™ take over the world.  Before you start to mock me, remember that I have been in lockdown pretty much since March.  That’s FOUR months.  As of the coming Wednesday, we cannot even step out of our houses without wearing masks.  No wonder I’m becoming delusional

So is the world ready for the launch of the Spag-Om™?

Spaghetti Bolognese Omelette 2

In a word, no.

This was not very nice.  I feel the same way about the Spag-Om™ as I do about chocolate cheesecake.  Each of the components is lovely, delicious yummy.

On their own.

But mix them together and you open a minor circle of hell.  The Bolognese totally overpowered the omelette.  If I was going to wrap my spaghetti Bolognese in something think I would have preferred a tortilla or other sort of wrap that you could toast until the bread got crunchy…maybe add a bit of garlic butter…happy days! Spaghetti Bolognese Omelette 3

All is not lost though. I think there is something here.  I feel a less meat-heavy sauce than Bolognese may be a better option for the future of the Spag-Om™,  I have some pesto in my freezer.  Maybe next Fridge, Freezer pantry week will see the launch of Spag-Om™2  Electric Booglaoo aka The Pesty Spag-Om™

Stay tuned, stay safe and have a lovely week!