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.

As usual with our Book Club, we take inspiration from the current reading selection, prepare a dish and post it.  Mine had to be Julia's Ham with Madeira sauce.  Especially since I had a few slices left of a very good ham (organic, hormone free, humanely raised) that called for a delicious upgrade!  The cooking choices often seem so limited with ham.

Per Food & Wine, "In 2018, Food & Wine named this recipe one of our 40 best: Julia Child was a longtime Food & Wine contributor — and a champion of ham. For this recipe, she was inspired by a dish called jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France's most famous chefs in the 1930s, '40s, and '50s. "Although supermarket ham will do, real country ham will give you a dish more like Dumaine's fabled creation," wrote Child." And, here I am ashamed to admit that all along I've had this recipe in her book, Mastering the Art of French Cooking!  I need to get more of my cookbooks off the shelf and peruse for hidden treasures.  I'm with her in this, though I love ham, "a parade of plain boiled or baked hams can become woefully monotonous, especially around Christmas and Easter." P. 390 of her Mastering the Art.  And, good news, there are more variations to try in that book!

Here then is the recipe, from Food & Wine, broken down from the whole ham, serving 16-20 in Julia's book.

Ham Steaks in Madeira Sauce

Ingredients (for 4)

1 teaspoon vegetable oil
3 1/2 tablespoons salted butter, divided
2 (12-ounce) boneless cured ham steaks
1/4 cup Madeira or Port
1 cup unsalted chicken stock
4 ounces fresh button or wild mushrooms, thinly sliced
1 tablespoon finely chopped shallots
1/4 cup English peas (optional)
1/4 cup heavy cream

Directions

Heat oil and 1 1/2 tablespoons butter in a large skillet over medium-high. Add 1 ham steak to skillet, and cook until browned, about 2 minutes per side. Remove from skillet, and repeat procedure with remaining ham steak.

Return steaks to skillet. Add Madeira, and cook, stirring occasionally, 1 minute. Add stock, mushrooms, and shallots to skillet; cook, periodically spooning cooking liquid over steaks, until mushrooms are tender, about 8 minutes. Remove ham and mushrooms with a slotted spoon; set aside.

Add peas, if using, and heavy cream to skillet. Stir and continue cooking until mixture is thickened, 4 to 5 minutes. Remove from heat, and stir in remaining 2 tablespoons butter until blended. Cut ham into 8 equal pieces; serve sauce and mushrooms over ham. 

It was such a delicious turn from my usual ham steaks with mustard sauce, served here with asparagus spears, dressed in a light vinaigrette and a slice or two of herbed focaccia.

I'll be posting this for Cook the Books Club, hosted this round by fellow Hawaii resident, Deb of Kahakai Kitchen, with Weekend Cooking, hosted by the Intrepid Reader and Baker, Marge, and on Heather's Foodies Read Challenge for April.  There's plenty of time if you'd like to read the book and join in.  Deadline is not until May 31st.

 

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

From the Publishers: 

"Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe―many of them treasured family dishes, and a few of them Lucy's original inventions.

A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product."

You see those chunks in the salad?  You'd never guess - Lion's Mane mushrooms!

One of the mentions I was inspired to try was her mom's Stacked Enchiladas (P. 141) with homemade mole, fresh queso fresco, green salsa and black beans.  Which I did.  We enjoyed it, quite delicious!  Here comes the "however" they were not as advertised in my online search, easier than the traditional sort.  Too much fussing about for me.  So, a few nights later I thought, since there were more tortillas and black beans, I'd try an Enchilada Casserole, for an easier prep., and liked it even better, for that.

To go with it, we had Mexican Rice, a very good thing to do with left-over rice, as an alternative to Fried Rice, my usual go to.

That turned out perfect -  sooo good, with all the seasonings, including smoked paprika, and some Mexican oregano, which I had just dehydrated.  That's another story.  We had so much getting leggy in the garden, some of it not looking too good, and rarely used.  A radical cutting back was indicated.  The really good news was how much drying improved the taste.  More intense and complex.  

Enchilada Cassarole

Ingredients
10 small tortillas (corn or flour) cut in half
cooking spray
1 tablespoon olive oil
1 pound ground beef
1 tablespoon seasonings of choice (cumin, Mexican oregano, culantro, chili powder, paprika etc.)
salt and pepper to taste
15 ounces black beans rinsed and drained
2 cups green enchilada sauce
2 ½ cups cheeses, shredded (I used Sicilian Jack, Queso Manchego and Cotija for the top)
2 tomatoes cored, seeded and diced or 1 large one
¼ cup green onions sliced & 1 tablespoon cilantro or culantro

Instructions
Preheat the oven to 350°F. Coat a 2 quart baking dish with oil.
Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.
Add the seasonings, salt and pepper to taste, and beans; stir to combine.
Spread ¼ cup of the enchilada sauce over the bottom of the baking dish.
Layer ⅓ of the tortillas over the sauce.
Add ½ of the meat mixture, then add ¾ cup of cheese on top of the meat.
Pour ½ cup of the enchilada sauce over the cheese.
Repeat the process with ⅓ of the tortillas, the rest of the meat mixture, ¾ cup of cheese and ½ cup of sauce.
Add the final ⅓ of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Sprinkle tomatoes cilantro and green onions over the top. Let the casserole sit for 5 minutes before cutting.

Absolutely delicious!  And, be sure to check out all the tempting dishes which will be posted at Cook the Books for the Club's Relish Roundup, soon after the 31st of March.  So, you have plenty of time to read the book, and it's a quick read, then get your inspired cooking on board with a post. I'm also going to be linking up with Weekend Cooking, hosted by  Marge of The Intrepid Reader and Baker and with Foodies Read, hosted by Heather.

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.  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…".