Retro Food For Modern Times

15
Apr
2020

Bridget Jones’s Salmon

Hello friends! I made Bridget Jones’s Salmon as a nod to our latest film club event. We are continuing to meet through iso. Only now we meet via Zoom. It is a nice way to catch up and see each other. And I am running out of things to watch so having a film club choice is always good!!! Last meeting was my choice and the random category I drew was Rom-Com. Now I am not a big fan of said genre so it actually threw me into a bit of a panic!

My first and initially only choice was Two Days in Paris, which is a film I absolutely love! Plus I thought, by having a couple that are together at the start, it subverts the whole boy meets girl, boy loses girl, boy gets girl which is one of the things I find so formulaic and boring in most rom-coms. Plus, you know…

Paris 😍

And Adam Goldberg 😍😍

And Julie Delpy 😍😍😍

Have you seen it? It hits so many of the things I love I feel like the makers tapped deep within my psyche to find all that was good. And then turned it into a movie!

Turns out though that 2DIP is not currently available on any of the streaming services or for rental on the Googs, or YouTube. And of course, my fine upstanding friends and I would never stoop to illegally downloading films (🙄) so as a choice it was null and void. Which left me here…

Until I remembered Bridget Jones! I loved the book and the film! I was a bit worried though because I thought at half of film club would hate it. But, even though parts of it have dated horribly, everyone really enjoyed it. There is something about living in iso that I think makes people crave the familiar and watching Bridge was like wrapping myself in a warm and comforting blanket!

If you are looking for entertainment, I can heartily endorse you watching Bridget Jones Diary. It was the perfect antidote to the bad news and gloom of the daily news.

I can also heartily recommend Yotam Ottolenghi’s Bridget Jones’s Salmon!

In the spirit of not going out to buy items I did not have and not wasting ingredients I do have I made two substitutions to the original recipe in my version:

I had no celery so I left it out altogether
I had no currants so I subbed in some barberries I found in the back of the cupboard. And yes, I am the weirdo that has barberries in the back of their cupboard. I am actually very sad because the little shop I used to buy them from has closed. I am treating the ones I have left like gold until I can find somewhere else that sells them!

When Life Give You Lemons…

So, in response to the virus and a big drop in revenue, my work has cut hours for most people. So as of now, I am working four days a week. I feel absolutely no rancour in relation to this decision which I honestly think was done to save jobs. It sucks because I am one of those lucky people who actually love what they do, and I was actually had more work to do in response to the changing conditions.

But my loss sweet readers is your gain because I have been wanting to post more on here for ages. Having that one extra day where I am not working means I will have more time to spend doing this. I also am in the process of making list of all those things I said I would do “if only I had the time” and I am going to get cracking on that. I fully intend to make my additional day off a blessing and not a curse!

Stay safe, stay indoors and take care. And let me know what Rom-com you would have chosen!

11
Apr
2020

Sighs of a Nun

categories: Desserts, Pastry Desserts, Spain

Hello, people of the internet! I hope you are all keeping safe and staying indoors! And whilst you’re indoors, why not make these little Spanish treats called Suspiros de Monja aka Sighs of a Nun.

I love food with kooky names so as soon as I saw these I knew they would someday make their way to here. I know they are not chocolate but consider them my Easter treat to you!

When I heard the name, Sighs of a Nun, I assumed it would refer to sighs of ecstasy over how delicious these are. Not so. They are delicious but the sighs are definitely not what I thought they would be!

The literal translation is Nun’s Farts as the sound of a dollop of uncooked pastry hitting the hot oil makes a sound identical to a nun letting off!!!!

I have noticed that my Sighs of a Nun are flatter than the ones I can see on the internet. I think that is because I pan-fried mine instead of deep-frying them. Either way, they were delicious! I was dubious about how much use the lemon would be in this but there was a distinct lemon flavour which I liked against the creamy interior and the crispy outside.

One of the best things about them, in these COVID times, is that you only pantry staples to make them. And, eaten while still warm? They are comfort food on crack!!! Like warm, creamy, lemony doughnuts! Albeit slightly flattened doughnuts in my case!

There is a recipe for Sighs of a Nun in the Goodhousekeeping World Cookery book which is where I first found out about them. They say Sighs of a Nun originate in Portugal and I have also seen recipes that say they came from France. I ended up using this recipe from The Spruce Eats so we are going with Spain!

Sighs of a Nun are fairly rich so just one or two will be enough…okay maybe three. Four will be fine. Hey, we’re at home. Who cares how many you eat?

Signs Of a Nun?

BTW, if you ever try to Google this recipe, Google has a bad habit (😃) of thinking you want to know about the signs of a nun…

If you were inadvertently directed here because you are trying to decide if you want to be a Bride of Christ…I’m sorry. I’ll try to keep the blasphemy and general debauchery down to a minimum. Sorry about the fart talk above. Given we are living in plague times, now more than ever I do not need the wrath of anyone’s God smiting me down.

Having said that, potential novitiates block your ears.

I can’t remember if I told this story at the time (it seems so long ago, for being less than a month!!!!), But when we were in the Uber on the way home from seeing New Order my friend Claire and I got an absolute earful from the driver who was a total God botherer. He kept saying to us “You people put your faith in science. What is science doing to stop this disease?”

Ummm….well…I don’t know EXACTLY. But I’ll put my money on science coming through with a cure before any type of divine intervention! And whilst we’re on that subject? When that cure comes, I certainly hope all those anti-vaxxers are going to politely wait at the back of a social isolation distance correct line while the rest of us get the jab and can give each other a big old hug!!!!

Happy Easter everyone!!!

04
Apr
2020

Bruléed Grapefruit

categories: Breakfast, Grapefruit

I am not normally a breakfast person. If I am super organised I throw some granola and yogurt into a bowl and eat that once I get into the office. Or I will grab a bagel on my way. But usually, my breakfast is a coffee (or two). Nowadays, maybe because I am walking my dogs early in the morning or because I am at home and surrounded by food, by about 10:30 I am HUNGRY! Bruléed grapefruit, which many of you will recognise as the darling of the 1970’s diet book has become my breakfast of choice.

Why?

It can be made in stages so easy to do between calls
So tasty!
All those 1970’s diet books can’t be wrong – this is kind of healthy for you!
Using a culinary blowtorch is fun!
It looks so pretty and colourful, it cheers me up (all these days we need all the cheering up we can get!).

How are you all coping with life in social isolation? I am in week three of work from home and oh boy, it’s a rollercoaster. I woke up with a sore throat the other morning and immediately assumed I had the ‘rona. Which I do not. The days seem to drag even though my work has seemingly doubled. And how can I go from looking totally respectable in my bathroom mirror to looking like trash 5 minutes later on a video call? But I’m still working which is something to be very grateful for when there are so many people being laid off so the vortex of ugly between my bathroom and my computer seems like a small price to pay!

Variations

I like to top my bruléed grapefruit with some coyo and usually either some granola or chopped pistachio nuts. Of course on the day I decided to take photos I had neither in the house. So, I topped it with a maraschino cherry. Which was delicious!

Other toppings could include:

Greek or Flavoured Yoghurt or whipped cream
Berries or other fruit
Nuts or seeds of your choice
Vanilla ice cream (hey, you’re working from home, who’s going to know!)

Another way to mix this up is to vary the flavourings in the sugar:

Add some cinnamon for a warming and sweetly spicy effect
Adding lavender or other flower infused sugar will bring out the floral notes in the grapefruit
Give it an Asian twist by adding a little chilli, some chopped up crystallised ginger and a dash of salt

Hmm…my recipe plugin is not working at the mo so here is recipe old school style

Bruléed Grapefruit

1/2 ruby red grapefruit
1 tbsp caster sugar
A large dollop coconut (or other) yoghurt
1 Maraschino cherry

Place the grapefruit cut side adown on kitchen paper and leave for around 5 minutes to drain any juice from the top. The drier it is, the better it will brulée.

Sprinkle the sugar on the cut side of the grapefruit.

Set your blowtorch to high and move to and fro over the grapefruit to caramelise the sugar. (If you do not have a blowtorch, set your grill (broiler) to high, wait until it is hot and set your grapefruit under it until the sugar caramelises).

Serve immediately with a dollop of yoghurt and a cherry on the top!

I have no stories since it is week 3 in the house but I thought it might be interesting if we started to share how we are entertaining ourselves during social distancing. This is what I’ve been up to:

Doing

This puzzle again….Arrgghhhh…what is wrong with me?

Watching

I watched Dare Me on Netflix which I really liked. I am about halfway through The Haunting of Hill House which I am loving but I can only watch in small doses because it scares the hell out of me.

For film club I need to watch The Martian and Stand By Me.

Hmm…maybe we all need to watch The Martian…

Reading

I am reading Two Can Keep a Secret which is the sequel to One of Us is Lying which I loved!!!! As well as an Agatha Christie for the next Dining With The Dame.

What are you reading, watching doing during lockdown? I would love to get ideas for new things!

Stay home, stay safe, eat grapefruit for breakfast!

20
Mar
2020

Dining With The Dame 1 – Rum Spiked Cocoa

categories: Books, Dining With The Dame, Drinks

My first attempt at blogging involved writing about the food contained in, or inspired by, the books I was reading. It was not successful because, after the first book, the next three books I read did not contain any food to blog about! But I have never lost the desire to blog about food in fiction. This year one of my goals was to (re)read the novels of Agatha Christie. And, as I began to read, I started to think that maybe it was time to give combining food and fiction another try. Which is why today you are reading the first in a series called Dining with the Dame. We’re getting things started with rum-spiked cocoa as featured in…

The Mysterious Affair At Styles

We’ll start at the very beginning. It’s a very good place to start, after all. The Mysterious Affair At Styles was Agatha Christie’s first novel to be published way back in October 1920.

“Styles” is also the first Hercule Poirot mystery. Poirot is a war refugee, living in the village of Styles St Mary with 7 of his chums. And whilst this series will focus mainly on the novels, there is an absolutely delightful moment in the Poirot tv series where Poirot’s crew of Belgian refugees are walking through the British countryside singing “It’s a long way to Tipperary” before becoming acquainted with the pleasures of the English public house. That moment occurs at around the 13-minute mark if you want to see it for yourself!

The eponymous mysterious affair is the death of Emily Inglethorpe, owner of the country manor Styles. Mrs. Inglethorpe did not pass away quietly in her sleep but was poisoned! Enter Hercule to exonerate the wrongly accused and, of course, find the real murderer.

The Covers

I made a tier of some of the covers for this novel. There were many, many more. I have so many opinions that this would become the longest post ever if I started to voice them – but take a look. What is your favourite?

What would you move up? Or down?

The Recipe – Rum Spiked Cocoa

Poirot is talking to Annie, one of the maids at Styles.

“Now I want to ask about something else. There is a saucepan in Mrs. Inglethorpe’s room with some cocoa in it. Did she have that every night?”

“Yes sir, it was put in her room every evening, and she warmed it up in the night – whenever she fancied it.”

“What was it? Plain cocoa?

“Yes sir, made with milk, a teaspoon of sugar, and two teaspoonfuls of rum in it.”

This is soooo good. The little hit of rum adds a lovely little kick to a drink that is 100% as comfort! And we all can use a little bit of comfort in our lives!

Rum Spiked Cocoa

Print Recipe

A delicious warm drink…with a little kick!

Author: Taryn Fryer

Ingredients

Scale

1 cup milk
3 heaped teaspoons drinking cocoa
2 tsp rum (I used a spiced rum)
1 tsp sugar

Cook Mode Prevent your screen from going dark

Instructions

Heat the milk in a small saucepan over a medium heat. A pan with a pouring spout is ideal.
As it heats, add the sugar and the cocoa.
Use a small whisk to get rid of any cocoa lumps.
Just before the mixture reaches boiling point, take off the heat, add the rum
Serve immediately.

Notes

Marshmallows would be great with this. I did not include as they were not mentioned in the “recipe” in the book. To really boost the rum flavour in the cocoa, you could even made some rum marshmallows!
http://www.thefloshow.com/home-made-quick-rum-marshmallows/

Nutrition

Serving Size: 1

Other Food mentions in Styles

Seed Cake (TV Show)

Lemonade (TV Show)

It’s Complicated

This book was written 100 years ago and contains passages that are (or should be) abhorrent to the modern reader. I do not share these views nor wish to repeat them. But nor do I want to ignore that they exist. They are there and they are horrible.

I do not think that the views expressed were necessarily that of Christie but were certainly opinions that were held at the time, and let’s be totally honest by the very worst members of our society today.

I personally think we can still enjoy reading Christie while vehemently disagreeing with the views of some of her characters but please let me know what you think.

Next Up

For anyone who wants to read along and / or cook along my plan for April is to feature The Secret Adversary. Now that we are all pretty much living in social isolation, maybe a joint project is something we need to keep us connected! Let’s just hope there is some mention of food in it – I don’t have a good track record when it comes to this!

Stay safe friends. And by that, I mean avoiding money-hungry relatives dosing your cocoa with narcotics and adding strychnine in your coffee. And of course, looking after yourself in these crazy times.

09
Mar
2020

Name Plates: Caesar Salad

categories: Name Plates, Salad, United States of America

Today we are celebrating the Ides of March with, what else but, a Caesar Salad. The 15th of March may not have been a good day for old Julius C but, any day in my book is a good day to eat this classic American salad!

The Waldorf Salad may be the funniest American salad but the Caesar salad has to the most highly accoladed:

In the 1940’s Gourmet Magazine called it ‘the gastronomic highlight of the current moment’
In 1953 it was hailed as ‘the greatest recipe to originate in the Americas in 50 years’ by the International Society of Epicures.
Julia Childs called it “a sensation of a salad from coast to coast”

High praise for some dressed lettuce leaves!!!

What is Caesar Salad?

I feel like this is a little bit like trying to explain what is water. Caesar Salad is everywhere. And everyone “knows” what it is. And everyone has their own recipe. But let’s try to break it down a little bit….

Caesar Salad was created in 1924 by Caesar Cardini in his restaurant in Tijuana Mexico. The OG version was romaine (cos) lettuce leaves dressed in a mixture of garlic, olive oil, lemon juice, egg yolk, Worchestershire sauce, anchovies and parmesan cheese, topped with a lone crostini, black pepper and more parmesan cheese.

No bacon
No poached eggs
No multiple croutons

I love this more austere version of what we have come to see as a “typical” Caesar Salad.

Although I am not averse to any of the above and, indeed I usually include all of them when I make a “Caesar Salad” my purist heart balks at adding

Chicken
Kale
Prawns
Avocado, or
Lobster

I love all of those things. And they all have their place. But that place is not in my Caesar Salad. And I will silently judge you if you choose to give them a place in yours.

But I will not be so quiet if you give me, or choose for yourself, a so-called Caesar salad that contains pasta, pesto, quinoa, is served in wonton cups or comes atop of pizza. Because, those things maybe something. But what they are not is the ingredients of a goddamn Caesar Salad!!!

You will need to beware the Ides O’ March if any of those ends up in my Caesar!

By the way, the Cardini restaurant still exists and if you so desire you can drop by and have one of the ensaladeros make you a Caesar salad at your table just like they did back in the day!

Which has made that restaurant in Tijuana top five in my bucket list of places to eat.

If this damn virus ever abates and we can all travel again.

I Digress

Skip over this bit if you are only interested in Caesar Salad

Can we just stop and talk about Covid-19 for a mo?

We haven’t formally been told that we have to, but my work is encouraging everyone to work from home. There was a really weird atmosphere on Friday as everyone was packing up their stuff before heading home. It was like it was Christmas in that we felt like it might be a while before we saw each other again. But like Christmas with all the joy sucked out of it.

They’ve cancelled the Grand Prix which was meant to be in Melbourne this weekend and the Comedy Festival. They cancelled the Robbie Williams concert on Saturday but not the New Order concert I went to on the same night. By the way, the icing on the cake for that show was, as the house lights came up at the end of the gig, the song ushering us all out of the venue was REM’s It’s The End of The World As We Know It.

You can’t buy hand sanitizer, toilet paper or tissues for love or money. The supermarket shelves are largely empty of all non-perishable items.

Because I will be working from home for the indefinite future I went online tonight to buy a monitor that I can plug my work laptop into so that whilst keeping myself safe from the coronavirus I am not giving myself massive eyestrain. At one point I was trying to log on to our biggest office supplies company on two different laptops and my phone and it took FOREVER to finally make my purchase. I’m sensing monitors may join toilet paper and Graham Gene Potter on Australia’s most-wanted list!

What is happening in all your countries in reaction to the virus? Are you scared? Worried? Bored?

I am about 1% worried for my personal safety. I am mildly asthmatic so I am already slightly compromised on a respiratory front I am more scared for my mother who is obvs older and massively asthmatic.

I am also really annoyed that people have responded to this in the way they have in relation to panic buying.

I have been listening to the wonderful podcast American Hysteria recently and so much of what I am seeing resonates with what I have heard on there. Can we please all just calm the farm down in this?

And just to lighten the tone? Mystery solved!

Who, Who Was Caesar?

Caesar Cardini was an Italian immigrant to the United States who, along with his brother Alex, opened restaurants in San Diego and Tijuana. If you recall, the United States was under Prohibition from 1920 through to 1933. Mexico was not. So many of the rich and famous, including many Hollywood stars, would cross the border to eat and, more particularly, drink. Caesar’s became a popular hangout for these people.

Legend has it, that the restaurant was particularly busy one Fourth of July weekend. Kitchen supplies were running out so Caesar had to make a salad from what was on hand…ecco! Caesar Salad was born.

Then, as now, the Caesar salad was made tableside for a little bit of dramatic flair.

Caesar Cardini died in 1956, but as they say, the candle burned out long before the legend ever did!

The Recipe

I used this recipe from Taste for my Caesar and I can heartily recommend it.

For a more austere version, probably close to the OG version, I can also recommend Grace Kelly’s Caesar Salad as featured in Silver Screen Suppers as featured in Recipes For Rebels by all-round internet good guy Greg Swenson.

Variations

There are probably a million recipes for Caesar salad on the internet. TBH, a lot of them, as mentioned in the intro above are not “Caesar” Salads.

Choose wisely!

Modern Day Caesar

There are not that many modern-day Caesar’s.

There’s the Dog Whisperer, Cesar Millan and of course, the original Joker, Cesar Romano. But, today of all days, there can only be one Caesar for us to celebrate!

Happy Ides of March everyone!