Showing posts with label Cajun-Creole cooking. Show all posts
Showing posts with label Cajun-Creole cooking. Show all posts

1/12/2016

A Low Country Specialty, Duck Purloo, for Cook the Books Club

 I've had quite a Holiday blog break, finally getting back for our current Cook the Books Club selection,  A Place at the Table by Susan Rebecca White, which is the blended story of three main characters who live through forms of discrimination or betrayal.  Beginning with Alice and James, sister and brother who live in rural North Carolina; then Bobby from Georgia who is coming to terms with his sexuality; and Amelia, going through divorce and the discovery of her true ethnic heritage.  All three find friendship and careers through cooking.

Some of the book is engagingly written, and holds our interest for a time, however the plot stumbles as the various characters' trajectories become muddled in the overall story, sometimes stretching credulity.  Also, my opinion here, some of it was just offensive.

I think it goes without saying (or should) that compassion is important, that unkindness toward, and discrimination against homosexuals or anyone else is certainly wrong, however, including an accurate picture, or at least a hint, of causative background would be more honest.  Less of the "he made pink cupcakes" type references.  Unfortunately, the vast majority of authors, both in fiction and non-fiction, have adopted a PC point of view, misunderstanding the dynamics of homosexuality - at the root -  which in most cases is reaction to early sexual abuse.  We are meant to believe an inclination is just present at birth, which theory does a real disservice to those countless numbers, and going up every year, of women and children who are physically and or sexually abused, usually by someone close, though often in settings such as camp or day care.  A truth which powerful lobbies have shoved right under the rug of psychiatric jargon. According to Dr. Peter Breggin, in Toxic Psychiatry:
"A large proportion of sexual victimization takes place in infancy, often striking two year olds, and thus a great deal of it falls into the mental darkness of childhood amnesia.  Even when recalled it may not be reported."
Well, enough of that, and I do realize we're going against the flow here.  Not my favorite book, but as far as meal inspiration, I did enjoy White's descriptions of Cafe Andres, a fictional New York City restaurant featured in the lives of her various characters, and was caught by the mention of one specialty of Bobby's, duck with green olives.  No real description however, other than that.

Being as I do love duck, a bit of research led me to Duck Purloo (pronounced per-low), also spelled perloo and sometimes called pilau, a favorite in the Low Country of South Carolina similar to jambalaya or paella, with serious African and Caribbean influences at work in its creation. 

5/22/2015

Jammin' Out Jambalaya

 Our latest Cook the Books Club pick has been (you all have til June 1st to join in) The Feast Nearby, by Robin Mather.  How she lost her job, buried a marriage, and still found her way, living on $40.00 a week, eating locally, keeping chickens, foraging, preserving, and bartering, in rural Michigan.

Still, all things considered, eating locally is one thing in Michigan and another on an island in the Pacific. Besides which, we each have our own priorities and my #1 priority is that whatever I put in my mouth would be healthful, without pesticides, preservatives, hormones, etc. etc., whether or not it was raised by a neighbor.  Although, when possible I do make an effort to buy locally....  Maybe not enough.

Short of shooting a wild  pig myself, gutting, breaking it down, hiking out of the woods with the meat on my back, then making the bacon, we wouldn't have any.  However, having said that and reconsidering things, I have decided to make more of an attempt to buy my chicken, duck, pork roasts, and sausage from a friend who actually does all that darn hunting stuff, as well as raising chickens, rabbits and ducks, and making sausage.  He's a very self-sufficient guy.  With a huge garden.  Quite inspiring.  As was this book.

I especially enjoyed the moments with Pippin, Robins's very clever parrot, having had no idea that some varieties of parrot were so intelligent.  He understands and answers her.  Amazing.  Overall, the book is geared to locales with freezing winters, getting the summer harvest into storage by canning, dehydrating or freezing.  We have a year-round growing season here in Hawaii, though preserving what we grow is still an excellent thing.  Using fruit that is abundant beyond what can be eaten out of hand, to prevent waste and save money.  Just think of all the wine I don't have to buy, because I grow the fruit and make it.


The book is divided into 4 overall sections, based upon the seasons, with recipes appropriate to each.  It was hard to single out one dish, from Baked Acorn Squash with sausage and maple syrup to Cardamom-coffee Toffee Bars, Lamb and Apricot Tagine, and Cheese Souffle with greens, all sounding delicious, but what especially called to me was the Jambalaya.  I do love a good Cajun-Creole Jambalaya.