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.

The Portuguese Escape and Bacalhau, Etc.

The Portuguese Escape by Ann Bridge, an author I have only recently discovered, then also saddened to hear she is no longer with us, in one sense anyway, but luckily her books live on!  This is the third novel of Bridge's I've read, and the second of her Julia Probyn mysteries.  What a wonderful, witty, and intelligent writer, always a delight to discover such an author!  Very highly recommended.  

From the Publishers:  "Julia Probyn, journalist and amateur sleuth, must acquaint herself with the world of counterespionage. Hetta, a young Hungarian Countess, just released from behind the Iron Curtain, is drawn into a communist plot. Together the two young women will need all of their strength to unravel the schemes and machinations closing in from all sides.

With Ann Bridge's talent for evoking place and mixing mystery with humor, The Portuguese Escape, book two in The Julia Probyn Mysteries, is full of danger and adventure amidst Communist intrigue." To put it mildly! And with romance touchingly thrown into the mix.

Jubilee and a Cajun Catfish Etoufee

I was recently invited to be part of a review event for Jubilee, Recipes from Two Centuries of African American Cooking, a just published, new cookbook by Toni Tipton-Martin.  Thanks Camilla for extending the invite. 

About the book, from the Publishers:

"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking—from a James Beard Award–winning food writer

NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

Lomi Lomi Salmon on The Last Cruise

I truly enjoyed my vicarious trip aboard the 1950s vintage ocean liner, Queen Isabella, on  The Last Cruise, by Kate Christensen.  Before heading to a scrapyard, the dowager vessel is making her last run, a final voyage to Hawaii and back, with all the bells and whistles, highlighting an era of luxury cruising.  The novel gives us a terrific peek into life behind the scenes with various passengers, an owner, the kitchen crew, and  relationships within a Jewish String Quartet, also facing the end of their careers.

From the Publishers:
"For the guests on board, among them Christine Thorne, a former journalist turned Maine farmer, it's a chance to experience the bygone mid-20th century era of decadent luxury cruising, complete with fine dining, classic highballs, string quartets, and sophisticated jazz. Smoking is allowed but not cell phones--or children, for that matter. 

But this is the second decade of an uncertain new millennium, not the sunny, heedless fifties, and certain disquieting signs of strife and malfunction above and below decks intrude on the festivities. Down in the main galley, Mick Szabo, a battle-weary Hungarian executive sous-chef, watches escalating tensions among the crew. Meanwhile, Miriam Koslow, an elderly Israeli violinist with the Sabra Quartet, becomes increasingly aware of the age-related vulnerabilities of the ship herself and the cynical corners cut by the cruise ship company, Cabaret.  When a time of crisis begins, Christine, Mick, and Miriam find themselves facing the unknown together in an unexpected and startling test of their characters."

A Conclave with Blue Marlin, Harissa and Rose

 I am going to recommend an excellent book here: Conclave, by Robert Harris.  When I pulled it off my TBR stack there were doubts.  Am I really going to get into a book on a Vatican election?  A good half of the books on that TBR stack do end up (on the way out) in the NTBR pile.  Of course, leave it to Robert Harris.  A great author can do wonders with almost any subject.  And as a Wall Street Journal reviewer says, "Harris is incapable of writing an unenjoyable book"  True in this case for sure.

The story concerns a pope's death in the near future, questionable  circumstances surrounding that, as well as the gathering of cardinals from around the world, the dynamics of their views and ambitions, as well as the election itself in the Sistine Chapel, all fraught with terrorist attack, protesters, and scandal.  I totally engaged with Harris' protagonist, the Dean of the College of Cardinals (in his fictional account), Cardinal Lomeli.  A truly spiritual man was well portrayed here, with human failings and struggles, who grows stronger through this trial.  All of the characters were engagingly delineated and believable, as Harris is able to competently connect with Religious life and motivations.  The ending was a bit incredible, but a great book altogether.

A Meal in Memory of Edward

I am currently hosting our bimonthly edition of Cook the Books Club, Dinner with Edward: A Story of an Unexpected Friendship, by Isabel Vincent. This was a book I read last year, and at my re-reading had to wonder -  how does one compose a proper tribute for a guy like Edward?  However, our author has totally nailed it.  I feel as though I was graced to know a wonderful man, just a bit, through her poignant memoir, She brought him to life for us.  Though it was also about her, and what she was going through at the time, that story served as a fine contrast and underscore to Edward's own character, his concern, compassion, ability to love, and enjoyment of life, which he is able to gradually regain after the death of his great love and wife, Paula.

 Isabel's old friend, Valerie, is worried about her grieving father, as as she and her sister are both out of the country. Valerie asks that Isabel look in on him occasionally.   When she does, he invites her to dinner. The book serves as a chronicle of their developing friendship and the dinners he prepared for her, with menus heading up each chapter.

Something Edward told Isabel early on, sums up his attitude toward entertaining, and hospitality:
"The secret is treating family like guests and guests like family,"  And she continues, " No matter how terrible I felt in the moments before I knocked on his door, I always left Edward's apartment with a smile on my face, a sensation that I had just experienced some kind of pure joy."

There was so much to inspire as far as food, lots that I eventually want to prepare.  The meal I finally chose came from near the end of the book, a dinner celebrating the anniversary of Edward and Paula's wedding.  His menu reads:

                         Chicken Liver Pate, Crackers

                          Flounder alla Francese over Steamed spinach

                          Grilled Sweet Potatoes

                           Chocolate Cake

                           Riesling

Well, I have made chicken liver pate, but not right at this point in time.  I'm attaching a photo of it though.  Mine has cognac included as well, and is from Elizabeth David's recipe.

Next adjustment - the flounder - which I couldn't source, but changed out for cod, and instead of Riesling, there was my Carambola wine.  Nonetheless it all came together wonderfully.  I am doing things in a more relaxed mode these days, thanks to a terrific cookbook, Food52 A New Way to Dinner, by preparing parts of a meal ahead of time.

Vodka Rig for Tricky Twenty-Two

 Have just finished Tricky Twenty-Two, and must say  I really don't know how Janet Evanovich has so consistently accomplished putting out one completely hilarious novel after another.  I know, I know, it wasn't all that long ago I reviewed Turbo Twenty-Three, but somehow this one had gotten skipped. Her characters are just over-the-top, the situations original to say the least, and the plots excellent.  You might say "light and fluffy" but way better than that.  I've read them all, and now will be starting over from the first, One for the Money.  To give you an idea, for those not Evanovich cognoscenti, from this book, on the locale:

"The funeral home is on the edge of the Burg, short for Chambersburg (NJ).  Originally the Burg was a mob enclave, but most of the mob has now moved on to classier neighborhoods...I grew up in the Burg, and my parents still live there.  Houses are modest.  Bars are plentiful.  Crime is low.  Gossip is rampant.  The funeral home is the Burg equivalent to a country club.  It's free entertainment for everyone but the immediate family of the deceased.  People in the Burg go to viewings for the cookies, not for the dead guy in Slumber Room No. 2."

Mahi Meuniere Style and The Savage Garden

The Savage Garden, by Mark Mills, was a pretty terrific novel, a mystery that turns out to be a double cold case involving a fifteenth century murder, cleverly memorialized in an elaborate Tuscan garden, as well as a more recent World War II murder on the same estate.  A young Cambridge student, Adam Strickland, is assigned a special summer project by his professor, with an introduction to the present owner, to research and prepare a thesis on her garden with its intriguing sculptures.  Adam is enchanted and drawn in as he proceeds to work at unraveling and exposing some well hidden truths, underlying the garden's unusual iconography.  Stir in a nice fillip of romance and well done Mr. Mills!

Though Adam rattled through France on the train to Italy and Signora Docci's villa in Tuscany, I thought this recipe, a simply prepared fish with a bit of complexity, might have been served in the dining car, albeit with a more Mediterranean variety of fish.  I've made this twice now, with mahimahi as well as with Monchong, a similar lightweight white-fleshed fish with good flavor, and loved it both times.  Basically a browned butter sauce with lemon and capers, quickly tossed together after sauteing the fish.

Mahimahi Meuniere Style

4 mahi fillets, 6 oz. each
salt and black pepper to taste
1/2 cup all purpose flour
4 tablespoons olive oil
6 tablespoons butter
6 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers
1 tablespoon parsley, or chives, minced

Season the fish generously on both sides with salt and pepper.  Allow to sit for 4 minutes.  Then dredge in flour.

Heat a large saucepan over high heat.  Add the olive oil and gently place the fillets in the pan.  When the oil begins to lightly smoke, turn the heat down to medium and saute the fillets on one side until they are golden brown, about 3 to 4 minutes, depending on the thickness of the fish.  Turn over and continue to cook on the other side until just cooked through and golden brown, another few minutes more.  Remove the fillets from the pan and set aside on a paper towels to drain before transferring to plate.

Pour off any excess oil from the pan and wipe with a paper towel.  Return the pan to medium high heat and add the butter, melting and simmering until butter begins to brown and takes on a nutty aromatic smell.  Remove pan from heat and carefully add the lemon juice, zest and capers, being careful as the liquid will react with the hot butter.  Stir together and add in the parsley or chives.  Spoon hot sauce over the fish and serve immediately.  I just added a green salad and my mixed rice for which I combine wild, brown and jasmine white.

This will be served up for the Weekend Cooking event, hosted by Beth Fish Reads.  Jump aboard with your own food related post, or drop by for some good cooking and books.

Fish Wrapped with Leaves

 For some reason (Foodies will probably concur) I think this kind of thing is fun.  Breaks up the old cooking ruts.  Get a bunch of leaves, wrap up some fish with seasoning, and steam.  Those Asian bamboo steamers are great and come with several levels, so you can do lots or just other stuff at the same time.

I finely minced some kefir lime leaves, added ground "Grains of Paradise" (pepper will do) and salt.

Cut the banana leaf into two sections, about 10x12" or so each, set the fish on top (I used Ono, also known as Wahoo) then brushed the fillets with macadamia oil (olive would be fine), and patted on the seasoning.  Both sides.

Laid a pandan leaf, folded in half on top, then rolled it up and tied with another pandan leaf.  Or you could use cooking twine.  Hopefully, by this time your rice has almost finished cooking.

I had some tabbouleh left from the day before and got that out.

Now you get water boiling in the bottom of your wok, set the steamer on top with the lid on and let it steam about 5 minutes.

Skordalia and Horta - Not Just for Cretans

 I've just finished reading The Tomb of Zeus, by Barbara Cleverly, author of the terrific Joe Sandilands series.  This novel introduces her new series with protagonist, Laetitia Talbot, archeologist and occasional sleuth. The story takes place on a dig in Crete, where they will be searching for the legendary tomb of Zeus.  Of course a murder takes place and needs to be solved.

Her first night after arriving, Letty is served some local dishes, as her host, an eminent archeologist, is also a proponent of all things Cretan.  Their fare includes horta, and fried fish with Skordalia. His starter, which turns out to be a test of Letty's nerves, is a "chalky white mound of animal tissue folded in tightly curling waves and sitting in the middle of her plate...This culinary delicacy was surrounded by a moat of reddish-brown fluid..."  lamb's brains, just to see how she'd react.

I was not tempted to reproduce that particular dish, but the horta and skordalia piqued my interest.  Skordalia is a sauce (or dip) often served with fried, battered fish.  I wanted to try that.

When I visited Crete several years ago, it was during the off-season, and many restaurants were closed.  Nevertheless,  I do remember enjoying all of my meals. Complementary raki everywhere may have helped.  No one served me lamb's brains.

Local Ono on the Barbie!

This week with Curtis Stone, current reigning chef at IHCC (I Heart Cooking Clubs), we're On the Barbie!  Grilling whatever.  In my case, Curtis' recipe for grilled salmon was transmogrified to ono, a locally caught, quite delicious fish, the name of which translates to really good.  Some of you folks might know it as Wahoo!  I always think deserving of the exclamation point.

Served up at his website recipe on a Greek salad, with kalamata olives and chunks of feta.

Monchong in Banana Leaves

I am really enjoying this series, set in India, by Tarquin Hall.  His very original private investigator, Vish Puri is reminiscent of no one else.  Perhaps just a bit of Hercule Poirot with his mustache, Sandown caps and trademark safari suit.  This latest, The Case of the Man Who Died Laughing, concerns a duplicitous guru, cheerfully bilking his believers, when Vish Puri is called in to investigate a mysterious, seemingly supernatural death.  Great fun!  Also love the nicknames he's given his assistants, driver, etc. i.e.: Handbrake (doesn't use it enough), Facecream, (lovely female operative),"Tubelight (because he was usually slow to 'flicker on' in the morning."

In the course of his adventures, the chubby fellow is continually downing all sorts of delicious, mostly fried little spicy Delhi snacks; chuski, aloo tikki masala, dhokla, paapris, pakorhas, and etc., trying meanwhile to keep from leaving any residue on his clothing, which would betray him to his wife.  She prepares him healthy food, such as a "veg cutlet" for lunch, always reminding him of his doctor's warning.

 I was not led to fry anything, though those snacks do sound like something tasty to buy prepared, in Delhi say, but rather to do a spicy  fish dish, inspired by a Yotam Ottolenghi recipe in Nopi, Gurnard, Baked in Banana Leaf.  We don't have that fish here in Hawaii, however he mentioned another firm, white-fleshed fish could be substituted for it.

Book Review - The Hundred-Foot Journey, by Richard C. Morais

Our current (October-November) Cook the Books Club selection, The Hundred-Foot Journey, a novel by Richard C. Morais, was titled for the very short distance between two eating establishments in his story, French and Indian, though the journey between cultures is much longer.

An Indian family flee their home and restaurant in Mumbai, after the mother's tragic death in a riot, though not without first selling their property and making that escape with some solid cash.  After a brief unhappy stay in England, they move again, this time (after some driving around Europe, looking for a future home, in three second-hand Mercedes), they finally settle in the little French mountain village of Lumière.

There, right across the street from a well-known (to epicures) classic French Inn and Restaurant, run by a snooty, unhappy woman, though an excellent chef, Papa decides to open a colorful, noisy, family style Indian Restaurant, Maison Mumbai  You can just imagine the fire-works.  Literally in the case of the troop from India, with classic Hindustani music blaring out over speakers in the garden.  Their new neighbor is not thrilled, to say the least.

Sauce Allemande for Daring Cooks

 This month, the Daring Cooks got a little saucy! Jenni from the Gingered Whisk taught us the basics of how to make the five mother-sauces and encouraged us to get creative with them, creating a wide variety of delicious, fresh sauces in our very own kitchens.

As Jenni quotes Julia Child, from Mastering the Art of French Cooking: “Sauces are the splendor and glory of cooking, yet there is nothing serious or mysterious about making them. These are indispensable to the home cook”.  Well, I've been making all sorts of sauces for a great many years, being the old lady that I am, so the real job was to find the untried, the tasteful new horizon. 

I had a nice piece of ahi tuna, left from the previous night's dinner, and wanted to do something other than mash it up and make sandwiches, or slice it onto a big Salade Nicoise, (admittedly tempting in this still hot summer weather).  But just enough for a dinner for two.  Nicely sauced.

A famous French chef of the early 19th century, Antonin Carême said there were 5 classic "mother"sauces: Béchamel, Velouté, Espagnole, Hollandaise and Tomato, and from these, which were given for our challenge, listed with their various derivatives, I thought the Sauce Allemande, an off-shoot of Velouté, sounded yummy and just right for that fish.

I first made a batch of stock from my hoarded freezer bag of goodies (mostly chicken bones with some carrot, onion and celery bits), strained it all, then put into the fridge to let the fat rise and harden, for lifting off.  Then you might reduce your stock to concentrate the flavor.

Sauce Allemande
   adapted from Joy of Cooking by Irma Rombauer

2 tablespoons butter
2 tablespoons flour
2 cups of stock, chicken, veal or vegetable
salt and pepper
1 egg yolk mixed with 2 tablespoons cream
1 tablespoon lemon juice
1 tablespoon butter
1 tablespoon capers (optional, but nice with fish)

Melt the butter, add flour and then the stock and seasoning.  Simmer and stir until well combined and thickened.  Off the heat whisk well the egg yolk and cream and add gradually to the sauce whilst whisking.  Stir the sauce until slightly thickened.  Do not re-boil.  Just before serving, stir in the lemon juice, butter and capers.

Made a bit more than needed, but delightful tasting, subtle delicate flavors to aid and albeit a nice piece of fish, or veal would also be good.  Highly recommended.  I have plans to consider for the extra sauce.  And, that recipe made quite a bit of sauce.

Next night report: I ladled it onto steamed new potatoes as a side with tenderloin steaks.  Really, really yummy.

Creamy Dill Sauce with Tunaballs for Daring Cooks

The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.

I chose to do another take on my Tunaballs, with a different sauce.  The last time I made these Magnificent Tuna meat balls it was a variation of a variation on Jamie Oliver's.  This one is a variation on an old Fish Patties recipe of mine, origin unknown, deep in the dark past.  An old recipe 3x5 card.

What I like about this version is the utter simplicity, not to mention good taste.  Also, utter simplicity, the Creamy Dill Sauce, and just what the Tunaball Dr. ordered to be lopped around and over them.  Thank you Nancy for the lovely home-grown dill.

I would say this is a mixed ethnic expression.  Like me, and probably many of us, a blend of various cultures and genetic background.  There's a bit of the Scandinavian in both the sauce and those fishy balls.  Not exactly lutefisk, thank God.  Though I'm sure there are a few Norwegians who have made left-over lutefisk into balls or patties.  A dollop of Italian in the pasta. Not sure what cuisine uses ground sunflower seeds as a binder?  So in celebration of cultural smorgasbords.

As I shared in that earlier post, it would be a culinary travesty to use fresh ahi tuna in these.  Sorry Jamie.  The whole point is to take something from your pantry, a can of tuna, and turn it into something special.  Flake and mix with the seasonings, and ground sunflower seeds. 

Tuna Balls with Creamy Dill Sauce

1 can tuna, drained
1/2 chopped onion
1 tablespoon vinegar or lemon juice
3/4 cup ground sunflower seeds
salt and freshly ground black pepper
seasoning/optional additions:
2 anchovies
1-2 tablespoons minced dill or sage
2 teaspoons chopped capers
salted preserved lemon, minced
3/4 oz. grated parmesan cheese

Sauté the onion in a bit of oil until translucent.  Flake fish in bowl and add remaining ingredients.  Mix well and form into balls, squeezing together  (wet your hands with a little water).  Put the tuna balls onto a baking pan lined with parchment paper and let sit while you preheat your oven to 400F.

Bake for about 20 minutes or 'til lightly golden.

Sauce
1 cup cream
1/2 cup finely minced fresh dill
1/4 cup white wine
1 egg yolk
salt and pepper to taste

Begin heating 2/3 cup of the cream in a skillet.  Meanwhile, beat the egg yolk well into 1/3 cup of the cream, add the wine and whisk into the heated cream.   Continue whisking while it simmers, and until thickened.  Add the dill and Tuna Balls, then heat through.

Serve with pasta or potatoes, add a bit of salad or maybe some steamed asparagus.  I marinated cooked, cooled beets for a salad to go alongside.  We enjoyed this Challenge meal.  Both the tuna balls and sauce were delicious.  Wasn't really much of a challenge though, to tell you the truth.   Easy peasy.

Saffron Scented Lobster, Sweet Potato and Green Beans, Baked En Papillote

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Several years ago, baking in parchment became one of my favorite cooking methods, still it was good having the opportunity to expand upon it..  I wanted to try some new takes on the fabulous En Papillote.  For instance, I realized from the given recipes that various oven temperatures and cooking times were possible.  Previously I'd just stuck to a basic formula, with variations only in the ingredients, herbs, etc., on the theory that if it works, don't mess with it.

Fish seems to lend itself perfectly to this method of cooking.   So, for my first reprise it was salmon with sweet potato slices in a dressing of seasoned olive oil, paired with blanched kale, salted lemon and a few pats of butter.  I used fresh ginger in the sweet potato dressing, but those garlic chives got eliminated.

There is an element of fun in opening your mystery (to anyone else at the table) packet, aromatic steam puffing out, and dinner revealed.  They had just the right amount of moisture from the blanched kale, butter and sweet potato marinade.  Scoop it off the paper onto your plates and enjoy.

The next take involved a pair of overpriced lobster tails, saffron (they deserve each other), sweet potato again, just because it was so good, green beans and butter.  I sprinkled those garlic chives and blossoms on top after we opened the packets.

First cut out your 12x17" rectangles, then make a heart out of them by folding in half and cutting.  Now get all your ingredients ready.

I tossed the raw veggies separately in a mixture of melted butter, saffron, salt and pepper, then put the potatoes on the bottom, followed by green beans, and lobster tail, topping it all off with slivers of salted lemon and pats of butter.

You just make a nice little stack on one half of the heart.  Pretend you're a fancy chef plating up your creation.

And, remember the butter is good for you.  Everyone needs some healthy fat in their diet, to make sure all those fat soluble vitamins get utilized.

Now fold the other side over so the edges meet, make a seam, turning up a 1/2 inch or so to close the opening, then crimp little pleats to secure the edges.  Before closing off the top I added a tablespoon of white wine into each of my packets.  Bake at 400F for 15 minutes.  Let the packets sit for a few minutes before opening.

Just fabulous, decadent and so delicious with the saffron, butter and lemon scented lobster, the sweet potatoes and green beans done to perfection and then sprinkled with chopped chives.  Make yourself some and enjoy!

I still want to make the prosciutto wrapped asparagus, which was one of the recipes provided by our Daring Chefs hostess .  I'll add the directions for it after the break, as it is a bit different, being slow-roasted.  Our markets were out of asparagus, so my trial on that one may have to wait.

Favorite Fishy Patties for Daring Cooks

I would never have thought to post about some mundane fish patties were it not for this month's challenge.  The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Those aren't green sunflower seeds, it's the parsley ground in with them.

As it turns out, this was an opportunity to improv off a favorite easy recipe of mine, whose source is lost in the distant past..  These patties are very simple, using no flour or eggs, but ground sunflower seeds for the binder, which works very well.  They hold together beautifully.  It calls for a can of salmon, tuna, or mackerel, but as I had some left-over cooked salmon and perhaps half a can of sardines, guess what went in these?  Add to that whatever herbs you like, half an onion, and some vinegar.  I told you this was easy.  As an added bonus, the recipe is so versatile.  Different seasonings, different fish.  You can see the orange flecks of salmon in there, bits of green parsley.  If I had any dill that would have been an obvious choice.

Mahimahi with Bells and Onions

Sometimes life makes promises that don't pan out.  Take that photo on my masthead.  The mango trees are doing it again - blooming like there's no tomorrow.  Hoping for the best.  But, here in Puna it all depends upon the weather, and mostly we can count on not getting mangoes.  Maybe one or two.  All due to rain at the wrong time.

The Allspice tree is blooming too.  And, that's another story.  A funnier one.  Or sadder. It blooms every year, but never makes any babies.  Do you know why?  You're waiting with bated breath I can tell.  Because it needs a tree of the opposite sex. Duh. Yes, sex is involved here.  The only problem with trees being that they have no external appendages by which one might tell which sex they are.  So, because my poor darling was lonely, I went out and purchased another tree, which could be of the same sex or the opposite.  Who knows?  At least not until it's big enough to make babies.  Enough about things that disappoint.

As far as this meal goes, what can I say?  It is basically a technique, and a favorite go-to of mine for chicken thighs, fish or tenderloin steaks.  I haven't posted about it before because it just seems too simple.  But, aren't the best things in life often simple?  And this one never disappoints.  You put whatever it is on top of some veggies that have been drizzled with olive oil, sprinkled with herbs, (in the case of chicken, lots of garlic) salt and pepper.  Cook at 400F and that is it.  The cooking times depend on what you have.  Meal in a pan.

Coriander Scallops with Passionate Ginger Dressing

Sometimes I post more during a given month and sometimes less.  Perhaps less to say, fewer outstanding recipes to pass on, or just lazy?  Anyway, it is better to say nothing, when you don't have something worthwhile to share.  There are a few old proverbs attesting to that.  In this case, the recipe is fine, I just didn't take many photos, not being all that happy with my camera.  Blame it on the Scotch in me, but as long as the thing is actually working, there is absolutely no justification for purchasing a new one.  Then my daughter had to demonstrate the camera on her Droid, which it turns out, beats out most decent CAMERA cameras.  And, this is a phone? 

At any rate,  I am continually trying out new recipes, either from magazines, other blogs, or from my cookbook collection, though Bob would rather I stuck with some tried and true favorites.  But, he's usually a good sport, and the ultimate recipe critic.  If a weency bit of whatever is being pushed around on his plate, the verdict is pretty obvious.  Doesn't need to say a word.  Sometimes I'm in agreement.  Most of the time, actually.  So, last night two recipes were tried.  One for Stuffed Artichokes, which sounded delicious in the write-up, but were on the ho hum side.  Then there was this salad of scallops seared with a crushed coriander coating and zippy dressing of passion fruit and ginger.  A "keeper", folks.

Caribbean Style Curried Lobster with Breadfruit Salad and Guava Chutney

We're off on another vicarious adventure at Cook the Books Club, this time in the Caribbean with voyager and writer, Ann Vanderhoof, author of An Embarrassment of Mangoes, (Doubleday Canada, 2003), which means a whole lot of them. Adventures as well as fruit. What an inspiring, envy provoking, and darn good read!

She and her husband had a dream - to cast off for a year or two from jobs, cold weather, the stress of city living, and sail South to the islands of the Caribbean. They saved their money over a period of several years, acquired a near perfect yacht and made the plunge. This book is Vanderhoof's log of events, characters met and wonderful meals - which she kindly shares with her readers.

I did go through a phase, with Bob, wherein we saw ourselves sailing off into the sunset, living on our own little home away from home at sea. We purchased a small boat (23 ft.) to learn sailing. Round and about in Kaneohe Bay was fun for awhile. Then, life interfered with our tentative plans. Like a newborn daughter, below decks in the cabin, squalling her sweet head off; Bob's ever present fear we were about to rack up the investment onto a nearby coral reef; and of course, the not so small matter of money. Truthfully,  I did wonder about encountering pirates and whales (too close). Possibly just not determined or brave enough.  Anyway, that's what arm chairs are for, right?

One of the nice things about our blogger club is that you usually get an excellent read as well as some wonderful recipes, and this selection is no exception. I wanted to cook up everything Ann mentioned eating. However, given the opportunity to eat lobster, guess what?? Yes, I'll take lobster. And curried, oh boy! I really had to try Dingi's recipe, which Ann gives us on page127. When I've eaten lobster in the past it has always been with butter and lemon. Standard fare. Time to rock the boat.

This guy is saying, "Please do something special with me."

Luckily, my brother-in-law's brother is a fisherman.  I mentioned wanting to cook some lobster, and a few days later he had a nice one for us. Then, with a freshly picked green breadfruit, I made up a Potato Breadfruit Salad, which along with rice for the curry to nestle up next to, and a bit of Guava Chutney, our meal was set. True island style ingredients, with a tang of the Caribbean.