The Zookeeper's Wife and That's Not All!

 What an amazing book!  And, yes a true story, based on diaries and historical sources, The Zookeeper's Wife, by Diane Ackerman.  It's an unusual combination of horrendous war crimes, and humor with all the fascinating human and animal characters.  I was absolutely mesmerized, saddened and amused alternately.  

From the Publishers:

"A true story in which the keepers of the Warsaw Zoo saved hundreds of people from Nazi hands.

Jan and Antonina Zabinski were Polish Christian zookeepers horrified by Nazi racism, who managed to save over three hundred people. Yet their story has fallen between the seams of history. Drawing on Antonina’s diary and other historical sources, best-selling naturalist Diane Ackerman vividly re-creates Antonina’s life as “the zookeeper’s wife,” responsible for her own family, the zoo animals, and their “Guests”―Resistance activists and refugee Jews, many of whom Jan had smuggled from the Warsaw Ghetto. Ironically, the empty zoo cages helped to hide scores of doomed people, who were code-named after the animals whose names they occupied. Others hid in the nooks and crannies of the house itself.

Jan led a cell of saboteurs, and the Zabinskis’ young son risked his life carrying food to the Guests, while also tending an eccentric array of creatures in the house. With hidden people having animal names, and pet animals having human names, it’s small wonder the zoo’s codename became “The House Under a Crazy Star.”

Yet there is more to this story than a colorful cast. With her exquisite sensitivity to the natural world, Diane Ackerman explores the role of nature in both kindness and savagery, and she unravels the fascinating and disturbing obsession at the core of Nazism: both a worship of nature and its violation, as humans sought to control the genome of the entire planet."

There were various food mentions, among which was Piernik, a gingerbread/honey spice cake (p.21), that sounded lovely, and which came up in a discussion of the love of Poles for their bees, and that Jan kept a few hives at the far edge of the zoo.  I looked it up, but then got hijacked into making Nigella Lawson’s Sticky Toffee Pudding! It was just so tempting, and had many of the Piernik gingerbread's ingredients.  The original claims to be “easy to make, moist and with a delicious warm spice flavor.” Which you could also say about Nigella’s cake!  Especially as I did add ginger and some allspice:). All credit to Nigella Lawson!  I highly recommend her book, At My Table, where I found this recipe.  With the fabulous extra sauce on the side.

It goes in my precious, wonderful desert file!  We all absolutely loved this cake, and the extra sauce!  I had my ladies over for our monthly Operation Christmas Child Prayer meeting and luckily for Bob there was some extra!

My post will be shared with Heather, hostess of the Foodies Read Challenge for October, and to Deb Nance for the current Sunday Salon.

The Secret Life of Bees and Some Cake Too!

 

We at Cook the Books Club are currently reading The Secret Life of Bees, by Sue Monk Kidd, hosted this round by Debra of Eliot's Eats.  This is a novel I had totally missed out on, though it's been around for over 20 years now. Quite an original and fascinating tale. I especially loved the account of 14 year old Lily springing her nanny from the hospital lockdown, after she was beaten up for daring to attempt voting!  

From the Booklist Review:

"Kidd's warm debut is set in the sixties, just after the civil rights bill has been passed. Fourteen-year-old Lily Owens is haunted by the accidental death of her mother 10 years earlier, which left her in the care of her brutal, angry father but also Rosaleen, a strong, proud black woman. After Rosaleen is thrown into jail for standing up to a trio of racists, Lily helps her escape from the hospital where she is being kept, and the two flee to Tiburon, a town Lily believes her mother had a connection to. A clue among her mother's possessions leads Lily to the Boatwright sisters, three black women who keep bees. They give Lily and Rosaleen the haven they need, but Lily remains haunted by her mother's death and her own involvement in it.  Although she fears her father is looking for her, Lily manages to find solace among the strong women who surround her and, eventually, the truth that she has been seeking about her mother. An uplifting story."

On the subject of bees, I have frequently wondered why some seem to be suicidal, diving into the pool and death!  Then, after reading this book, figured it is probably the male bees.  As inquiring minds want to know, I looked it up, and this is what some research revealed, from Pollen Paths: "After mating, male bees experience a physiological change that leads to their demise. The act of mating is a strenuous process for them, resulting in the rupture of their reproductive organs. This causes severe injury and ultimately leads to their death. Their life expectancy is significantly shorter compared to female bees, with most males living only a few weeks.

In addition to their physical demise, male bees also face external threats that contribute to their mortality. Predators such as birds, spiders, and other insects target male bees during their mating flights. Their large size and distinct appearance make them more vulnerable to these predators."  No wonder they're suicidal!

Aside from honey, we had bananas for inspiration, since one of the sisters, May, had to have a perfect banana every day, which made for quite a few discards.  Rosaleen, who had taken over cooking duties for the sisters, made Banana Pudding, Banana Cream Pie, even banana Jell-o.  And, wouldn't you know, we currently have bananas falling off the stalks (not quite that bad). So I decided to make a Banana Almond Cake, which needed a reprise here after a number of years. 

Banana Almond Cake

1 3/4 cups (250 grams) raw almonds, toasted

2 eggs

1/2 cup (110 grams) white sugar

1/2 teas. baking powder

1 3/4 cups (250 grams) bananas, peeled & mashed well

juice of 1/2 lemon

2 teas. lemon zest 

2 teas. vanilla extract

1/2 cup sliced almonds

confectioners sugar to dust top before serving

Preheat oven to 300 F ( 150 C).  Butter a 9" cake pan and line the bottom with parchment paper.  Butter that as well.  

Process the whole, toasted almonds until finely ground (but not almond butter:). Beat eggs and sugar until pale and fluffy.  Stir the almonds and baking powder well together, then gently add to the eggs.  Puree bananas with lemon juice and stir into the almond mixture with lemon zest and vanilla.  Mix to incorporate, without over doing it.

Sprinkle the sliced almonds evenly over the bottom of the pan, then pour your batter over that into the pan, Bake 40-50 minutes, or until a knife inserted in the middle comes out clean. Let it cool in the pan on a rack. Carefully remove from the tin, inverting it onto a serving plate, and sift confectioners sugar over the top. Serve with whipped cream, or whole milk yogurt if desired. Very much in the Italian tradition of cakes made with seasonal fruits and ground nuts, great for an afternoon snack, along with a glass of vin santo or iced coffee.

I served this delightful, mildly sweet, cake to my ladies prayer group and since we have a gluten free member, it was especially well received! Bob happily cleared up the remainder for me.

There's plenty of time if you'd like to read this book selection and join in with our postings and discussion at Cook the Books Club.  Deadline is September 30th. I'm also linking my post with Heather, who hosts the Foodies Read Challenge, and Marge, the Intrepid Reader and Baker, Hostess of Weekend Cooking.  Be sure to visit, there's lots of good books reviewed and food!

Getting Into Jang! By Kang - A Whole New Cuisine

 

I just discovered, Jang, The Soul of Korean Cooking, by Mingoo Kang.  Well, it's a new trip for me anyway.  The Jang journey!  And a truly fascinating one.  How they're made, and how to apply to my usual (or should I say unusual) cooking.  I said discovered, but to give proper credit it was due to the Eater post: The 17 Best Cookbooks of Spring 2024, which I've totally enjoyed, checking out many of them from the library and sampling recipes!  In between finding out which type of galangal I'm growing and how to use our Blue Turmeric.  For the ever blooming road of growing and researching plants and their uses is never ending. Anyway, this book is now due at the library, and I need to decide whether to buy it Yikes!  There are so many more recipes I want to try.

The Publishers say:

"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish.

Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Kang uncovers one of the culinary world’s best-hidden secrets... while showing how they can be used to make both Korean and Western dishes more delicious."  

In order to do that - attempt making Western dishes more delicious, I prepared one of his recipes: a Tagliatelle with Gangang Ragu, made with ground venison, rather than ground beef, as my little innovation.  If Bob can't tell the difference, then we're good.  He does love his ground beef!

For this trial I bought myself a little tub of Doenjang, which I'm continuing to experiment with.  Forget finding it in a local grocery, unless you're near a Korean one.  Thanks Amazon.  The remaining ingredients were easy, in your kitchen items.  Instead of the chopped parsley I used minced green onion, the green part.  A side of mixed cabbage kimchi is good with this.

So, yes, I'll probably get the book, a good addition to my multicultural cookbook library.  I'm sending a link along to Heather at Foodies Read Challenge, and to Marge, the Intrepid Reader and Baker, who hosts the Weekend Cooking site.  Be sure to stop by and check out all the great reads and food!

A Balti Curry for Major Pettigrew

I just finished this delightful novel set in a parochial English village, where everyone knows everyone else's business, and with many of the long held prejudices still in place.  Confrontations are in order.  And here, they happen with some surprise consequences!  I loved this book, and wanted to share the good news!  Here's the Publisher's Weekly review:

"In her charming debut novel, Simonson tells the tale of Maj. Ernest Pettigrew, an honor-bound Englishman and widower, and the very embodiment of duty and pride. As the novel opens, the major is mourning the loss of his younger brother, Bertie, and attempting to get his hands on Bertie's antique Churchill shotgun-part of a set that the boys' father split between them, but which Bertie's widow doesn't want to hand over. While the major is eager to reunite the pair for tradition's sake, his son, Roger, has plans to sell the heirloom set to a collector for a tidy sum. As he frets over the guns, the major's friendship with Jasmina Ali, the Pakistani widow of the local food shop owner, takes a turn unexpected by the major (but not by readers). The author's dense, descriptive prose wraps around the reader like a comforting cloak, eventually taking on true page-turner urgency as Simonson nudges the major and Jasmina further along and dangles possibilities about the fate of the major's beloved firearms. This is a vastly enjoyable traipse through the English countryside and the long-held traditions of the British aristocracy."

Frosted Maple Bars for Family Tree

 

Our Cook the Books group have been reading and posting about  our current June/July selection, Family Tree by Susan Wiggs, which event I'm also hosting.  I read the book several years ago, and just re-read it for this round.  Delightful both times.  The heroine, Annie Rush, goes through so much loss in her story!  Totally unique and devastating experiences, that would wipe out most of us!  

But, going through them, along with her gave me an insider's glimpse of something I had never thought about, of what it would be like waking from a year long coma, learning again who you are and what had happened.  An entire life lost! The whole recovery process, rehabilitation, then putting the past behind and beginning again!  Not your ordinary cliche story.  Also learning about the whole maple syrup business, how it's done, etc. was a fascinating discovery.  Susan Wiggs keeps it real!

From the Publishers:

"Annie Harlow knows how lucky she is. The producer of a popular television cooking show, she loves her handsome husband and the beautiful Los Angeles home they share. And now, she’s pregnant with their first child. But in an instant, her life is shattered. And when Annie awakes from a yearlong coma, she discovers that time isn’t the only thing she’s lost.

Cooking with Julia in Mastering the Art of French Murder

Our latest Cook the Books Club pick is the clever and very entertaining novel by Colleen Cambridge, Mastering the Art of French Murder. I loved this truly enjoyable read, both from the mystery perspective as well as the enticing food and wine discussions.  From the Washington Post:

"Set in midcentury Paris and starring Julia Child’s fictional best friend, this magnifique reimagining of the iconic chef’s years at Le Cordon Bleu blends a delicious murder mystery with a unique culinary twist.

“It’s Child’s ebullient personality that is the heart of the book. Part historical fiction, part mystery, Mastering the Art of French Murder is totally delectable entertainment for fans of lighthearted detective fiction.” – The Washington Post

And from the Publishers' report: 

"From fine Bordeaux and freshly baked baguettes to the friendly chatter of the green market, postwar Paris is indulging its appetite for food, and life, once more, as Tabitha Knight, a young American woman, makes friends with chef-in-training Julia Child—and finds herself immersed in a murder most unsavory . . 

Between tutoring Americans in French, and sampling the results of Julia's studies at Le Cordon Bleu cooking school, Tabitha's sojourn is thoroughly delightful. That is, until the cold December day they return to Julia's building and learn that a body has been found in the cellar. Tabitha recognizes the victim from a party given by Julia's sister, Dort, the night before. The murder weapon is recognizable too—a knife from Julia's kitchen."  Of course, she must help to find the killer and protect her new friend.

An Old Classic Ngaio Marsh and Kedgeree

 

My problem is not a surfeit of books to read, but of Ngaio Marsh novels I haven't read.  I might be at the end, but now re-reading ones forgotten.  Like this latest, A Man Lay Dead.  The first in her 33 book Inspector Roderick Alleyn series.  From the Publishers:

"This classic from the Golden Age of British mystery opens during a country-house party between the two world wars—servants bustling, gin flowing, the gentlemen in dinner jackets, the ladies all slink and smolder. Even more delicious: The host, Sir Hubert Handesley, has invented a new and especially exciting version of that beloved parlor entertainment, The Murder Game . . ."

Crime comes to a country house: “Any Ngaio Marsh story is certain to be Grade A, and this one is no exception.” —The New York Times

I really don't think I've read a bad Marsh novel.  Anyway, to go with the Golden Age British theme, I made a dish from the era, Kedgeree.  And, as the guests in the story were under orders not to leave during the investigation, a lot of delicious country house food was consumed meanwhile.

Stacked or Unstacked Enchiladas for Relish

Our current book selection for Cook the Books Club is Relish: My Life in the Kitchen, a Graphic Memoir by Lucy Knisley.  Cartoon formatted books are not my usual go to read, or cookbook for that matter.  I found some of it entertaining and humorous, some recipes a bit questionable, and a few that made me want to give a try.  The pickle episode was funny, but in actuality, pretty bad.  I've never seen such a complicated and strange procedure for making pickled vegetables.  Cooking the cucumbers first?  1/2 gallon apple cider vinegar?? She says that her grandmother made incredible pickles, and further that both she and her mom were never able to duplicate the process.   It totally made me want to email her a good recipe for naturally fermented pickles, which is probably what her grandmother made.  Here it is for anyone interested: https://honeyfromrock.blogspot.com/2010/10/they-cant-be-that-easy-pickled.html

Undercooked - A Persian Lamb Stew

 

For this (December/January) round, we at Cook the Books Club have been featuring the collection of essays, memoir really, Undercooked by Dan Ahdoot, hosted by Debra of Eliot's Eats.  It's a very personal, sometimes light-weight romp about his obsession with eating, frequently at high end restaurants, all over the world, to the detriment of any personal relationships, and how he got that way.  As the sub title of his books states "How I let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live".  Well, duh.  It was at times funny, though often in a sad sort of way.  An enjoyable read for the most part.

I loved the description of Dan's first kitchen experiment as a kid.  A ten year old, and he wanted to make a Grand Marnier Souffle!  Then totally nailed it with the assistance and encouragement of his mom. 

From Kirkus Reviews: "A comic describes his lifelong love affair with food. "A good meal gives me more happiness than almost anything in life, including sex, money, and sex," Ahdoot writes in this collection of humorous essays. Later, he adds, "I'm probably the best comedian in the country with a deep obsession with food, so that's something, right?"  Much of the narrative describes how he got that way. Unfortunately, the book is like a restaurant that can't keep good chefs because the offerings vary wildly in quality. As the middle of three boys, Ahdoot was the only child in their Iranian Jewish household who shared his father's love of fine cuisine, a passion his father maintained until the oldest son died of cancer. Ahdoot's parents then turned to religion and frequented "subpar kosher immigrant eateries…".