Tuesday, May 28, 2013

Soup Series: 1, my spinach and sorrel soup


I'm going to be doing something special in the next few weeks on this blog, to celebrate the cosy joys of winter cooking: a series all about soup, with guest posts by fellow authors presenting their personal favourites.
This one's the introductory post, by me, and as it's appearing on the day of the official launch of my latest novel, Scarlet in the Snow, which has its inspiration in Russian fairytale, I'm presenting a soup of my own invention, but with a Russian flavour, a soup that Sveta, the family cook in Scarlet in the Snow, could well have cooked for my heroine Natasha and her mother and two sisters, Liza and Anya. I've featured this soup before on the blog, but I think it deserves another outing!

Spinach and Sorrel Soup

Spinach and sorrel are two leafy greens that keep going in our New England winter, even if they're not in the same wild profusion as in spring. If you can't get sorrel, you can add instead a squeeze of lemon juice to spinach and chives soup.
Finely slice a couple of potatoes and half an onion. Sauté in some butter, with some crushed garlic. Add the washed spinach and sorrel(much more spinach than sorrel--only a small handful of sorrel will do.) Stir around. Add chopped garlic chives and parsley. Add a splash of white wine, then good stock--chicken or good vegetable stock. Add pepper, salt if needed(check, though, as stock is often salty). Bring to a boil then simmer for about 25 minutes. Take off the heat and either mash the vegetables with a potato masher, as I did, or whizz in a blender. In a bowl, mix one egg yolk and about three tablespoons milk, stir, and then add to the hot soup. Serve with chives or any other herb you want.
Simple and very tasty! I recommend making it a few hours before you eat it as then the flavours have time to develop.

Friday, May 17, 2013

Who's Afraid of the Big Bad--Guinea Fowl??

It's a Saturday afternoon in Sydney, I'm ten going on eleven, and creeping down the stairs to the laundry basement of our big old suburban house with the bucket of mash, hoping that Maman will see me and relent, hoping that no-one in the block of smart apartments next door has their telescope trained on us to check out what disreputable activity their noisy French neighbours are up to now. I've never liked the basement; never liked the whole of this lower level, with its damp laundry and creepy, mouldy-walled bathroom with the toilet you use only in dire emergencies. Maman says the extra bathroom was built for people coming to tennis parties here; but the tennis court, though carefully maintained by our father, never sees a player now, only us kids running up and down pretending we're in a prison, trying to get out. The little gazebo next to the tennis court is fine as a setting for our made-up games, and role-playing my creation Princess Alicia and such.
But the basement has no such possibilities. It just crouches malevolently there at the foot of the stairs. I half-expect some axe murderer to grab me by the ankles; some hideously evil presence to kidnap me and take me to another world. Once, Maman bailed up a funnel web in the laundry tub; its outraged, terrifying death-dance made my skin crawl. Maman knows all that. So why has she sent me down here, with the old bucket, to brave the horrors of the basement? I slide the door open, gently. There is a terrible screech from inside, and I quickly shut the door. Maman has said, 'If you let them out, Sophie..' letting the rest of the sentence fade into an expressive silence. I know I must not let them out, or I'll be in twenty sorts of trouble. I stand at the closed door, listening to them rummaging around behind, both querulous and frightening. You silly girl, why are you frightened of them? They're much more frightened of you, great galoot that you are, Maman has said, her raised eyebrow more than I can stand.
So I had grabbed the old bucket full of mash, and marched off down the stairs to where they waited. I could hear them behind the door, and I imagined them pacing, plotting against me. 'Now, as soon as she opens that door, we'll rush her, peck her to death with our terrible beaks, rend her with our terrible scaly claws!'
Don't be silly, I told myself sternly, they're not harpies, they're only pintades, guinea fowl, just weird-looking chooks, that's all! Ha-ha, you're going to be our dinner, before too long, I told the door, with bravado. But meanwhile, here was their dinner, and I was supposed to give it to them.
Dad had brought them home one day, eyes shining. 'Look, Gisèle, a treat!' he told our mother, rubbing his hands in satisfaction. He only ever seemed to call Maman by her given name of Gisèle in front of us kids when he was really excited, or pleased, or amazed in some way. 'My grandmother used to raise them. They're fantastic! Wonderful, subtle flesh..We'll feed them up for a short while, then we'll eat them!' He had got them through someone he knew at work, an immense Mauritian man called Pierre who was well-known as a gourmet and wonderful cook.
This man had come to our house to see the pintade installation; to my surprise, his eyes misted over as he watched the birds. His several chins wobbled. 'Poor things, they little know what's in store for them!' he had said. Dad had looked at him in roguish amusement. 'Ah, but we do, Pierre, and how we're looking forward to it!' he said. 'That's true,' said Pierre, brightening. Food was his abiding passion, one carried to such an extent that even my food-loving parents were a little disconcerted by it. When they were discussing him, Dad would shake his head and say, 'Ah, but then, you see, he is a bachelor..' and Maman's eyebrow would lift, and she would smile at him in a way that I could never quite understand, but that also, for some unfathomable reason, made me feel rather embarassed.
Dad loved keeping animals down in the basement. Not pets, mind you; (although he has a soft spot for cats and dogs, and bought us one later), mostly, he affirmed that pets were a waste of time, an absurdity. 'Animals must be useful,' he'd say, and we'd nod gloomily. In my books, in my fancies about other people, it seemed that to be a real, normal family, you had to have at least one pet. And it had to be, as Dad put it, useless. You had to buy it in a petshop, and buy cans of pet food for it, you had to take it for walks, or whatever. You most certainly did not plan to eat it!
But in the basement, there were no such privileged beasts. There was the occasional chook, just ready for the chopping block; fat rabbits we made the mistake of naming, although we knew their fate, in advance. And there were the pintades. Eventually, for all of them would come the last day in the basement. Ceremonially, they would be led off to the place of execution in the back yard. I always fled to my bedroom, when the hour came; but the younger ones would rush down, greatly excited, squealing in horrified, delighted fascination.
Once it was over, though, I had to help Maman with the disposal of the corpse. Pluck it or skin it, gut the animal, singe the plucked chicken over a gas ring, then put it in the fridge to cool. My mother worked quickly, efficiently; the job was not one that pleased her, but which she considered necessary. She had no feelings about it. It was food, that was all, and she would brook no delicate scruples about it. In the war, her family had had little to eat, so little in fact that her two year old brother had died of malnutrition. And if there was any mumbling from us, Dad would say, 'Well, if you want to eat meat, you have to be prepared to do this, occasionally, and not just buy meat from the butcher or the supermarket. It's only honest. And besides, you know exactly what they've been eating, this way, and how they've been kept.' Typical, I would think. No-one else I knew considered this a given. Other people bought their meat from the butchers'. They bought their wine from the bottleshop, they did not sit for hours every fourth Sunday rinsing out bottles and filling them with wine from a barrel. They bought stock cubes, they did not boil up chicken bones and fish bones. They bought brightly-coloured packets of cake mix, their cakes were white, not bright yellow like ours. They drank fizzy drink at dinner, not water--or on special occasions, water-and-wine, like we children did. I did not really want all these other things, as such; I loved the food my mother made. It was simply a matter of not wanting to be different, of not wanting the access to a whole lot of memories and experiences that I felt sure my schoolmates would not share.
 Later, that would change, but at present, as I dithered outside the door behind which the doomed pintades conducted their anxious confabulation, I wished that my parents would be content with buying plain, ordinary chooks from Coles.. 'Now, you sillies, I'm going to have to come in, you know.' I glanced down at the mash in the bucket. Maybe I could simply slide open the door a fraction, slip in the bucket, and run. But no. Maman had said, 'Bring back the bucket. Put the mash in their bowl,' as if it was as simple as that, merely a matter of feeding a couple of harmless birds. But with their turkey-angry heads, their big, fluffy black-and-white bodies, the pintades certainly looked capable, to my imaginative eyes, of making a rush for you, of pecking you, of getting you down on the ground, and pecking, and pecking.
 'What do you think you're doing? Are you manufacturing them, those pintades? ' Maman is on the steps, frowning. 'I haven't fed them yet,' I say. 'They..they tried to go for me.' 'Nonsense!' says my mother, coming angrily down the steps. 'Oh, you're hopeless. If it's not in a book, you can't cope. They're only birds, for heaven's sake.' And with a swift, crisp movement, she opens the door, marches in to the creepy bathroom without even checking to see if any presence of evil is lurking there, dumps the mash in the guinea fowls' bowl and then rinses the bucket in the laundry tub. The birds are not as big as I'd remembered them; screeching happily, they dive for their mash and eat greedily, while Maman refills their water bowl. She stands looking at them, then at me. Her eyebrows lift. She doesn't need to speak. 'I thought they might peck me,' I say, knowing full well how weak it seems. Maman shrugs. She has lost interest in, or patience with, my dilemma. She's peering at the birds. 'They're making rather a mess,' she says. She shrugs again. 'Oh, well, tomorrow, they won't be here.' The high sharp smell of the pintades fills our nostrils. I think of the sow at Monsieur Vaccarone's, at Empeaux, in the French village that is our other home, and remember how her sty had smelt of pork, in an indecent sort of way. Perhaps the smell of these living birds is the same as that of the roasts that will fill our plates, the day after tomorrow. I look at the heedless pintades, then at Maman. I think my eyes have misted over, at the thoughts that are running in my head. But Maman, not noticing, says, 'I'll have to do them carefully, Pierre is coming to eat them, he's been asking your father about them for some time.' I remember Pierre's remark about the guinea fowls, and Dad's amusement at his crocodile tears.
Maman frowns as she shuts the door. 'They'll take some plucking, I can assure you! There'll be no escaping into your bedroom, tomorrow.' 'Maman, you know I always help,' I say crossly. 'Hmmm,' is all she says, and walks up the stairs with the empty bucket, its sides swinging gently against her legs. I mutter, 'Anyway, how can I escape? You'd always haul me out,' but she doesn't hear, thank goodness, and I follow her up, glad to get away from the basement, up into the higher reaches of the house, where I can continue writing the next instalment of the adventures of Princess Alicia. Perhaps, I think, she has just taken delivery of some eagles, sent to her by her old friend, the Sultan. And she keeps them locked, behind a massive golden door. Not for eating, you understand, because who would be so crass as to eat an eagle--but for safety. 'Alicia approached the basement,' I write, safely back in my room. 'Her heart thumped a little, but she bravely kept on. It was the hour for the feeding of her eagles..'

Thursday, May 9, 2013

Buckwheat from paddock to plate

Buckwheat is a staple in much of Eastern Europe and is also very popular in parts of France, especially Brittany and Normany. Known as 'sarrasin' in France(the dark colour of the husk apparently linked in tradition to the skin-shade of 'Saracens', or Moors), it is mostly ground into flour to make delicious pancakes, and only occasionally used in grain form. But in Eastern Europe of course, especially Russia, it's very much a part of the culinary repertoire, with the husked cooked grain served at breakfast as a porridge with sugar and cream as well as served savoury at lunch and dinner in the same way as say, rice, couscous, etc. It's a delicious grain with a nutty flavour(much tastier than either couscous and that fashionable, expensive grain quinoa) and very nutritious too.
With its short growing season and fast growth, buckwheat also happens to be very easy to grow, at least in our climate, as we found out last summer when David grew it for the first time. It's easy to harvest too and the soft grain is remarkably easy to mill into flour--we used a coffee grinder. The other day we ate home-made buckwheat blini which had gone from paddock to plate--with the grain grown in the garden, harvested by hand, then sorted, ground at home, made into flour, and finally into pancakes. Pretty satisfying! Here are some pictures from go to whoa--from the plant growing in the field to the pancake on the plate!





Tuesday, April 30, 2013

Scallop pie



When we went to Tasmania a couple of years ago, I discovered the delights of scallop pie, and since then have made it on several occasions, in different variations. It's a delicious and unusual dish which does equally well for lunch or dinner, is simple to make and not expensive either, despite the often high price of scallops, as you only need about 150-200 g of scallops to make a decent-sized pie that will easily do for four people. Fresh of course is best but as I can testify to, frozen scallops also work well, as the sauce that they are poached and cooked in really brings out their flavour.
I always lightly poach the scallops first, in a liquid made up of a/a little melted butter; a little white wine; herbs; salt and pepper, and maybe a little fish stock if I happen to have some around, or else a little water. The scallops should not be poached for more than 3-4 mins, 5 if frozen, then left to cool while you prepare the pastry. I always make the same kind of pastry: a basic short-crust pastry, but instead of adding water to the flour/butter mixture, I add yogurt or sour cream. This makes for a beautiful, soft, moist but not sticky pastry which doesn't dry out at all and tastes really good even the day after it's been cooked(if there is ever any leftover pie, that is!) But though the sauce always uses the poaching liquid as a starter, along with a roux(a little flour and butter), the flavour of it varies every time I make it, depending on what I feel like doing, and what herbs are to hand. For instance, I've made sauces strongly French in influence, with cream, white wine and tarragon; others with a more Middle Eastern touch, with a hint of cumin, mint and cardamon; and the other day I made one with an Asian-flavoured inspiration, featuring Vietnamese mint, lemongrass, lime and kankung(also known as entsai or Chinese water spinach) for a special Sunday lunch with friends. Here's how it was made:
Poach the scallops in a liquid made of a dab of melted butter, some white wine, some chopped lemongrass, and the juice of one lime. Add salt and pepper. Liquid should be enough to well cover the scallops. When the scallops are poached(no more than 5 mins), take off stove and leave to cool while you prepare the pastry: rubbing butter through plain flour then adding enough plain creamy yogurt(not fat-free)and/or sour cream so that you end up with a good ball of dough--add extra flour if too sticky, or extra yogurt/cream if too dry. Set aside to rest while you prepare the sauce: Make a roux with some flour and butter, then slowly add the poaching liquid, stirring as you go so that it thickens well. Add chopped Vietnamese mint, a little extra lime juice if you have some, season to taste. Separately, cook the kankung(a few seconds only needed) with a little onion.
Roll out the pastry: you will need both a bottom and top to the pie(more needed for the bottom as it needs to be thicker). Lay out the bottom of the pie in a glass buttered pie dish. In a bowl, combine the scallops, the cooked kankung, and the sauce, and mix well till all combined. Now lay the scallop mixture on the pastry, and cover with the top half of pastry, making a small round hole in the centre to let steam out. Cook the pie in a 180 C/350 F oven for about 35 minutes or until the pastry is golden-brown.
As it was for lunch, I served it with various salads--but as a main course for dinner it's also excellent paired with cooked vegetables.

Thursday, April 18, 2013

Simple scallop salad

Scallops--coquilles St Jacques in French--are often overlooked by home cooks, but that's a pity, because they are not only delicious, they are very versatile and can be used in all sorts of dishes, from the very simple--scallop brochettes and scallop salad--to the rather more complex, such as scallop pie(a dish traditional to Tasmania, where we enjoyed several fine examples  when we went there a few years ago.)
The trick is that scallops should not be overcooked, or they risk losing their fine, delicate flavour and buttery texture. Fresh scallops need only a minute or so to poach or grill; frozen ones maybe a half-minute more.
Here's a simple yet deliciously intriguing dish I made the other day: scallop salad, based on combining a recipe from my battered old Larousse Gastronomique with ideas of my own(and lots of lovely salad ingredients fresh from the garden).
For each person, you'll need at least two scallops of reasonable size. You use both the white and the coral. You need some court-bouillon to poach the scallops--I was lucky enough to have ready-made court- bouillon cubes from France in my pantry, but you can make your own with a little fish stock plus a little lemon, or failing even that, some water, salt, pepper, herbs(tarragon is best), and a little lemon, boiled up to make a nice tasty liquid. Put a little white wine in with the court-bouillon, bring to a simmer, drop in the scallops, cook, covered. When cooked,  take out of the liquid, let cool. (Keep the court-bouillon separately)Slice thinly. Prepare a bit of sauce for the scallops: make a roux with a little butter and flavour, add the court-bouillon, stir till thick, season to taste, add herbs and a little lemon. Let cool too.
When you're ready to assemble the salad, use whatever ingredients best suit you as the 'backing salad'--I used soft lettuce, a little chopped sorrel, tomatoes, and some avocado I had in the pantry(chopped into small pieces). Then put the scallop in the middle of the plate, top with a little sauce, arrange the rest of the salad around it--sprinkle the vegetable ingredients with a nice tangy vinaigrette--and hey presto, an intriguing and simple entree!
Enlarged, it could also make a great lunch dish.

Thursday, April 11, 2013

Deliciously simple: Iced passionfruit parfait

I just love desserts that are both simple to make and luscious to eat, and iced desserts would have to be among my favourites of these. And this lovely little number is high up on the best-seller list for me! Combining the custardy richness of egg yolks and the smooth lusciousness of cream with the airy lightness of egg whites and the tangy sweetness of passionfruit, this is a dessert that's super easy, never fails and always provokes 'oohs and aahs'! Any drawbacks? Only that you have to plan it ahead of time--if you want the dessert to set, you should make it in the morning, for the evening. Or at night, for lunch the following day!
Ingredients (enough for 6 people):
3 eggs.
200 ml pure (whipping)cream.
125 gms castor sugar
4 medium size passionfruit or 3 large ones.
Separate the eggs into yolks and whites. Beat the egg yolks, add half the sugar, beat till frothy. Separately, beat the cream, add the other half of the sugar, beat till thick. Cut the passionfruit in half, scoop out all the pulp and juice, mix in the cream till well combined. Beat the egg whites separately until standing in stiff peaks. Now fold the cream into the egg yolk mixture, and then fold in the egg whites after that. Mix till well combined. Transfer mixture to a freezer container, freeze several hours(at least 8). Serve as is or, if you want to dress it up, topped with more whipped cream and maybe meringues on the side!
Iced parfaits can be made in lots of delicious flavours, but this one's my favourite!
 


Thursday, April 4, 2013

Ratatouille frangourou style

What's not to love about ratatouille, with its colour and vibrancy, its robust flavours and its ease and rapidity of preparing and cooking? Here at our place we eat a lot of it at a time when the garden is full of ratatouille ingredients, but we never get sick of it, because there's so many ways you can vary it, just by putting in different herbs, or wine, or chilli(not traditional in Provence of course, but this is frangourou style!) Cooked in a wok or a frying pan, it's prepared, cooked and on the table in less than half an hour--and that includes picking the ingredients in the garden! We often team it with grilled meat--lamb or chicken particularly good with it--fresh bread to mop up the lovely juices, and a nice tangy, garlicky green salad.
Here are the basic ingredients(can be varied at will):
Onions, chopped (one is enough unless you're making a lot for several people. Red or brown onions fine.)
Garlic--at least three cloves, crushed
Tomatoes (small Romas preferably)
Zucchini and/or squash
Capsicum(red, yellow, green, your choice)
Eggplant(aubergines)--best  sliced and grilled first then set aside. Our eggplants don't need salting first as they are so fresh, but shop-bought ones need to be 'sweated' first by sprinkling slices with salt before grilling, then wiped to removed the bitter 'sweat' that comes off them.
Herbs: Basil, oregano, thyme, in any combination
Wine--white. I also use Tokay occasionally as its slight sweet taste enhances the tanginess somehow!
Chop the onions, fry in olive oil. Add one of the garlic cloves, stir. Add the zucchini/squash and the capsicum, then half the herbs, and a small splash wine, enough to give it a nice glaze. Stir, cook for two-three minutes. Add the tomatoes(cut in half), stir vigorously. add the rest of the garlic, stir.Add salt, pepper to taste. Chilli if you want to. In last minute or so, add the pre-grilled eggplant, then half the rest of herbs, then put into serving dish, sprinkle with remaining herbs, and serve!