Tuesday, January 11, 2011

Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. - Groucho Marx

My aim with my blog is to share my love of cooking and reading, not (in my mind) mutually exclusive passtimes.  My latest fulfilling read of the non cookbook variety is a book entitled "Someone knows my Name" by Lawrence Hill, a Canadian writer of African descent who has captured the essence of the grim subject matter, the Slave trade in Africa, the USA and Canada.  The book is a work of fiction which has a basis in fact which makes it even more compelling.


There are some books I don't feel qualified to review and this is one of those books.  However, I felt this book was such an important read for me and so consumed my thoughts, I felt I had to write, if only try to encourage others to read it. The basis of my self doubt came from my belief that here am I, a middle aged, white woman who, although I have faced gender discrimination in my life, have never remotely dealt with anything like the challenges faced by the books heroine, Animata Diallo.

Yet, I felt strongly connected to her. Her love of language, her dignity, her spirit and love of family - all these things resonate with me. To me, she was a strangely modern character, well ahead of her time, strong, outspoken, reflective but not once during the book did I feel that Lawrence Hill portrayed her unrealistically. On a side note, I find that the fact that Hill penned his protagonist as female is interesting in itself - he certainly "captures" the female psyche well!

Lawrence Hill has done his homework and has both educated and enlightened me. I had little knowledge of the African Slave trade. Sure, I knew that people were captured from different language groups, bound together and shipped to wherever they would fetch the highest price whilst facing unspeakable cruelties and indignities, but that was about it. I knew nothing about how the slaves communicated with each other whilst chained to their beds below decks in what can only be called a floating coffin.  I didn't know anything about daily life on the plantations, the Book of Negroes (an actual document which still exists), the shipment of Loyalists to Nova Scotia and other destinations, the establishment of Sierra Leone. I had seen Slaves as wretched people and, undoubtedly they were but I hadn't realised the extent to which they were able to form communities, comfort and nurture each other and tenuously keep in touch with others through the underground "fishnet" system. To say that they often triumphed over adversity would be an understatement.

Yet, their losses and the humiliations inflicted on them were mind numbing. On considering what Animata lost, gained back, lost again, all the while enduring unimaginable hardship, it was difficult to see her surviving and yet she did - magnificently so. At the risk of spoiling others enjoyment of her story, I will only say that her survival is only one of the uplifting events in this book of sorrows.

The writing is spectacular but never inaccessible. Lawrence Hill tells this epic tale simply. Written in the first person and in a narrative style (both styles I usually steer clear of), it is never dry or dull and doesn't intimidate the reader. And his writing is poetic. How could you not cry when you read something like "Englishmen do love to bury one thing so completely in another that the two can only be separated by force: peanuts in candy, indigo in glass, Africans in irons"? That one sentence was, for me, worth the price of the book.

I did have a couple of minor issues with the ending of the story - it was a bit "neat" for me and felt a bit rushed (as if Hill had a publishing deadline to meet or something) but those issues didn't diminish my overall reading experience one little bit!

In summary, to those readers who long to read something of substance, READ THIS BOOK. You will learn so much about the lives of the slaves, both those stolen from their homelands and those born into slavery and you will be uplifted by the resilience of the human spirit and what it's capable of accomplishing. But you won't just learn - you will also get to read a well researched, well written, rollicking good book! And those are few and far between!


Please go to the following link to consider if you would like to read this excellent novel.






Sunday, January 2, 2011

One cannot review a bad book without showing off - W.H. Auden

In my opinion, Mr. Auden is wrong in that he used the word "bad" in relation to a book.  To paraphrase something I'm sure I've heard somewhere else, I don't think there is any such thing as a bad book, only bad authors.  Sure, I've read books I haven't enjoyed, some more than others.  But perhaps my lack of enjoyment stemmed from the fact that it might have been the wrong time to read that particular book or I was distracted or had eaten too much rich food beforehand or something akin.  I'm prepared to give most books the benefit of the doubt.  I do admit to feeling guilty if I can't/don't finish a book and have been known to take months to read a book that I simply can't get into for whatever reason (just ask my Book Club pals).

When I'm tired of reading novels, I turn to my cookbooks.  I've already said that cookbooks are my "porn" and, not to offend anyone, I mean it!  I love their glossy pages, lovingly turned and drooled over, the photography so beautiful, the styling so elegant.  I can leaf through the same book over and over again (and do) and always find something new to pique my interest.  I have hundreds of cookbooks in my shelf so I consider myself truly addicted to cookbook "porn". 

My 10 favourite porn, er cookbooks (in no particular order) and the reasons why are:

  • Barefoot Contessa (anything by Barefoot Contessa aka Ina Garten) - counts as one choice for the purpose of this list.  Ina's style is so accessible that I can forgive the prodijious use of butter and cream.  Ina's clear, never fail recipes are like having her in the kitchen with you.
  • Sydney Food by Bill Granger.  Easy, elegant food by a really accomplished, personable chef.  I'd love to be invited to lunch with Bill - he would be so fun, easy on the eye and I'd be assured of getting a good feed into the bargain!
  • The Complete Asian Cookbook by Charmaine Solomon.  Charmaine is an absolute legend in Australia in the field of Asian cooking.  Sri Lankan by birth, she has lived in Australia for many years and this cookbook was one of the first on the market to address the food of our near neighbours.  You can simply smell the spices when you open the book and any recipe guarantees success.
  • Thai Food by David Thompson.  David Thompson started out running a little Thai restaurant in the back of a Pub near where I lived.  He has grown to be the world expert on Thai cooking and this beautiful book shows his expertise.  My copy of this wonder is actually covered in Cerise coloured Thai Silk!  Wonderful recipes, wonderful photography, wonderful!
  • The Barbeque Bible by Steven Raichlen.  I love this little book.  The Dimples Barbeque Chicken is to die for and any book that contains a recipe for Beer Can Chicken is alright with me. Delicious sauces in this book - highly recommended.
  • Tales and Recipes of a Travelling Cook by Iain Hewitson.  Another Australian (or New Zealand) institution.  Huey has a show on TV and his casual style really appeals.  His books are exactly like that.  All easy recipes, all quick to make and all tasty.  Try the Butterflied leg of Lamb in a Mustardy Marinade - fab and fingerlickin'.
  • The Cook's Companion by Stephanie Alexander.  A wonderful book defined by ingredients.  If you want to know how to cook Witlof, it's there.  Same with Okra, Chestnuts and Chervil.  Recipes, basic information, it's all there.  Stephanie truly is an institution in Australian cuisine and no better teacher exists.  She has also published a book entitled "Kitchen Garden Companion" which is pretty damn fine too.
  • Spice Notes by Ian Hemphill.  Ian's family were trail blazers in the Australian herb production field when exotic food was considered to be Veal Cordon Bleu or Spaghetti Bolognese.  He has a fabulous shop in Sydney where he sells his wonderful range of spices and accoutrement.  He also conducts Spice Tours to India.  His product is always fresh and you can be sure to get whatever herb or spice you want, no matter how obscure.  His book is like talking to him - friendly, easy going with clear explanations of all spices, their origins and history, buying and storage.  Not a particularly beautiful book but, for my money, simply the best book on the market about the wonderful subject of Herbs and Spices.
  • The Spirit House Cookbook by Annette Fear & Helen Brierly.  Wonderful, wonderful, wonderful.  These recipes make your mouth sing.  It's a simple as that.
  • The Margaret Fulton Cookbook by Margaret Fulton.  My first cookbook and the book responsible for my addiction to all things food.  Margaret is an Australian Living Legend.  Although I probably don't use this book too much any more (as food trends change), how could I not include this in my list?  I love it and will never, never part with it, tattered and dog eared as it is.
This list represents to me a broad range of styles, ethnicities and cuisines.  However, I make no apologies for the fact that many of the authors are Australian.  Australian chefs are among the best in the world and our food is certainly up there too. You've never tasted anything until you've had a fresh Mango picked off the tree, the sticky juice running down your arms and chin as you slurp into it.  But, I'm getting off task - below are some links to websites of the various authors.  If you can spare the time to look over a few, you will see why Australia has gained a reputation for first class cuisine, chefs and restaurants.  Enjoy!

Barefoot Contessa - Ina Garten
Bill Granger's blog
Charmaine Solomon
David Thompson info
Steven Raichlen, BBQ Bible
Iain Hewitson
Stephanie Alexander
Ian "Herbie" Hemphill
Annette Fear and Helen Brierly, Spirit House
Margaret Fulton, OAM

Christmas is over - back to normal

In the words of John Lennon, "another year over and a new one just begun".  What's this year going to bring, I wonder?  Is there going to be a cure for Cancer? How about an end to famine and hunger? How about no child having to live in poverty?

For my part, I'll be doing my best to support the Global economy with my lust for books.  Any books.  Mysteries, crime, chiclit, penny dreadful's, cooking (particularly cooking).  You name it, I'm there.  To me, there's nothing like the smell of a bookshop.  There is a particular bookshop in Sydney, Dymock's (http://www.dymocks.com.au/), a gorgeous century old book shop, where just walking in the door is almost enough to make me cry.  I get instant sensory overload - sight (of all those stacks), sound (of all those pages turning), smell (oh, the wonder of the smell of ink and paper), touch (running my fingers along the spines of those glorious tomes) and taste (the coffee in the coffee adjacent coffee shop - not a stretch, it's really good coffee).  No trip to Sydney is ever complete for me without a visit and a purchase and, if I can swing it, I try to stay just around the corner from Dymocks so that I can pop in at a moments notice.


My last trip to Sydney netted a wonderful new cookbook entitled "The Country Cookbook" by one of my favourite Australian cook book authors, Belinda Jeffery (http://www.belindajeffery.com/).  Belinda's books are very accessible and she manages to marry warmhearted stories about her life and family with her easy, delectable recipes.  One of Belinda's superb, no fail recipes that I've made time and time again is "Zucchini, Feta and Dill Pie".  I'm not kidding, you can have it hot, cold, as a canape with drinks etc. and it's just as good the next day.  Here is Belinda's fantastic recipe:

Zucchini, Feta and Dill Pie


Zucchini, Feta and Dill Pie



Fine polenta, for dusting the tin
700g zucchini (courgette) coarsely grated
5 x 60g eggs
½ cup (125ml) extra-virgin olive oil, plus extra for brushing
1 cup chopped chives
½ cup chopped dill or mint or basil
220g feta
150g freshly grated parmesan
sea salt, to taste
freshly ground black pepper, to taste
1 cup (150g) self-raising flour
8-12 cherry tomatoes, halved
mint leaves or sprigs, to serve
Preheat your oven to 180C. Butter a 22cm square cake tin and line the base and sides with buttered baking paper. Dust the tin with the polenta, tap out the excess, and set it aside.
Pile the grated zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave to drain.
Meanwhile, break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, mint or basil and whisk them in.
Press down firmly on the plate over the zucchini to squeeze out as much liquid as possible. Stir the grated zucchini into the egg mixture. Crumble in most of the feta (reserving a little for the top of the pie) along with the parmesan, then season to taste with salt and pepper. Add the flour and mix it in until it is combined.  Spread the batter into the prepared tin and sprinkle the reserved feta over the top. Gently press the cherry tomato halves, cut side up, into the surface.
Bake for 45-50 minutes, or until the top of the pie is springy when pressed. To make sure the pie is cooked through, insert a fine knife into the centre and, if it comes out clean, it'd ready.
When it’s ready, take the pie out of the oven and cool it in the tin for 10 -15 minutes. If you’re feeling game you can just gently grasp the baking paper and lift the pie out of the tin onto a serving plate, then slide the paper out from underneath. Or, put a wire rack on top and invert the pie onto the rack. Peel away the paper, then sit your serving platter on top of the pie and invert it again onto this. Tidy up any straggly bits and brush the tomatoes with a little extra oil. Scatter some mint leaves or sprigs on top.
I think this is best eaten at room temperature when the flavour has had a chance to develop. Leftovers keep really well in the fridge for a couple of days. Serves 6. Enjoy!

Zucchinis (Courgettes) are not a particularly flavoursome vegetable but grow fairly prolifically and are relatively inexpensive to buy.  That makes this dish economical and, served with a salad, wholesome and nutritious as well.  The first time I made this Pie, I couldn't believe how interesting the flavour was.  I used a combination of mint and basil and it was very aromatic and the flavour really mellow.  On other occasions, I have varied the herbs and used what I had on hand.  If you visit Belinda's site, she has a link back to Amazon for the purchase of the book, I believe.  I do hope you find time to try this recipe, you won't be disappointed.

I'll end this blog with the way I started - with a quote - this time from Jim Davis, creator of the Garfield comic strip - "Vegetables are a must in a diet.  I suggest Carrot Cake, Zucchini Bread and Pumpkin Pie"

Where shall we go from here?

I've been thinking about a clear direction for my blog.  I know I want to talk about all things food - mmm, food!  I know I want to talk about cooking and books and cookbooks.  I grew up in a home where cooking was not a high priority and where my darling mother was arguably the world's worst cook.  This meant that I had to learn to cook and present nutritious meals as a matter of survival.  So it's hardly surprising that I hold food and cooking in such high esteem and have done so since I was presented with my first cookbook at age 17.  What a wonder that book was (and still is) to me. Reading that book, it quickly dawned on me that food could be something to be savoured, it could be nurturing and it could both look and taste good.  I learned that you could present food as an art form and that it was fun to read about what other people did with food and try to emulate them.  My small world expanded as I learned to cook Moussaka from Greece, Coc au Vin from France and Prawns Szechuen from China.  My blog will therefore try to encompass all things food related i.e. books, my ever growing cook book collection, my tentative efforts in the canning/food preservation area, nutrition etc. At the very least, this will be a jumping off place - where we'll travel from there, who knows!
But there is so much more in the world to discuss, isn't there?  Or is there?  Have we reached a time where all things home and comforting are necessary to our existence?  I know it's that way for me.  I suppose my blog will evolve as I become more experienced and join more blogging communities myself, so if you have the time to come along for the ride, welcome!  And, if you just want to pop in and out, welcome too!  Even if you find me just once, pull up a chair and have a cuppa with me and know that I appreciate your visit.

I have already decided that I'll be sharing recipes, book reviews (from a user's perspective - I am not a professional reviewer), musings (aka ramblings), thoughts and the odd food related tid bit and, although from time to time, the ride might get a bit bumpy, I think it'll be fun.

I am still trying to successfully and quickly upload photos without my server crashing, so bear with me if the blog is a bit "bare" at the moment.  I promise to keep trying to nut this out.

My current food fad is "canning" and I've just ordered a stack of books on the subject from Amazon - I'm excitedly waiting for them to arrive.  Naturally, it's the wrong time of year to order anything (holiday season is still upon us), so it's taking a little longer than I would like to have them in my hot little hands.  I intend to review each one of them objectively and, of course, will share those reviews here, so if any of these books strike your fancy, look for the reviews soon!

These are the books I've ordered:

The New Preserves: Pickles, Jams, and Jellies    Jamlady Cookbook, The  Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling  The Blue Chair Jam Cookbook  The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits  Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More  Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

I can never stop at just one book and surfing my favourite book site (Amazon) is deadly for me.  I have so many books on my wish list that I think I'd need a new house to store them in (are you reading this kids?  DH? Birthday coming up!).  Still, I can, hand on heart, say that I use and enjoy every one of my books, even if it's just looking through them, drooling as I go.  Sure, I have favourites that I turn to time and time again for inspiration when I need it.  But just for the sheer "porn" factor, cookbooks are my thang!

If you read my last post, you know that jam making (and preserves etc.) is my current hot topic, so I hope these books bring along exciting new recipes to try.  I'm not interested in run of the mill recipes and love to try new and unusual combinations of foods.  The whole "canning" thing is a little scary but I love to take scary and make it mine...as long as I don't kill anyone, I'll be happy. 

Perhaps you might be thinking that canning is so passe and why would I bother?  Well, of course I care about what my family eats and I care about saving money but I also care deeply about supporting my local community.  Canning will let me take advantage of the small hold farmer up the road who has lots of lovely citrus or the van by the side of the road selling trays of mangoes fresh off the tree or the local Farmer's Market which is a veritable treasure trove of home grown produce (check out Noosa Farmer's Market).  Also, I feel that I'll be contributing to the environment if I use more local produce as I won't be paying for the klms that food travels to reach our markets.  This is particularly important to me as I live in a semi rural area and a lot of goodies are trucked in.  However, on the plus side, my home is in a sub tropical semi rural area, so we lack no amount of fruits, vegetables and dairy product fairly close to home.

I've bounced around a bit and you're probably getting bored by now, so I'm signing off - it's dinner time and the natives are getting restless.  As Homer Simpson said "Marge - it's 3.00 a.m.  Shouldn't you be cooking something?"  Y'all all come back agin, ya hear?