Death Below Stairs with Soup

I do believe Jennifer Ashley, a bestselling author with a few other series, has a hit with this new debut, Death Below Stairs.  I think we all love discovering a new author with an exciting, new series.  Then, many of us would add to that a good new recipe for even more enjoyment.  

In this tale reminiscent of the old Upstairs, Downstairs TV show, a youthful, though excellent chef, in Victorian London, finds herself stretched to her limits with cooking, shopping, (earning enough to support her little girl) all while helping solve the murder of her young assistant. I thought the ambitious and feisty cook was an engaging and well-drawn character.  From the Publishers:

"Highly sought-after young cook Kat Holloway takes a position in a Mayfair mansion and soon finds herself immersed in the odd household of Lord Rankin. Kat is unbothered by the family’s eccentricities as long as they stay away from her kitchen, but trouble finds its way below stairs when her young Irish assistant is murdered. 

Beets with an Avocado Cloud for The Marseille Caper

Peter Mayle's The Marseille Caper was a terrifically enjoyable read, right from the first sentence:

 "Shock has a chilling effect, particularly when it takes the form of an unexpected meeting with a man from whom you have recently stolen three million dollars' worth of wine."

Although pretty lightweight, his novel was throughout, entertaining, funny, romantic and included a thrilling high jinks rescue off a grand yacht.  There are gangster thugs, and an intrigue-ridden local real estate war going on in Marseille.  Sam, the fixer, takes on various tricky jobs mainly to make his life more interesting. This is on top of all the wonderful food and wine descriptions, being as our intrepid hero and his client are both connoisseurs.   Good summer reading.

The only other book of Mayle's I've read was French Lessons, a memoir which our Cook the Books group did a few years back.  That link will take you to the round-up with all our inspired dishes for the book.  I think, all in all, I like his fiction better.

Meat Pies with Guacamole, Hooroo Curtis!

It's Hooroo Curtis week, we're saying goodbye, Aussie style to our currently reigning IHCC chef, Curtis Stone.  I don't always get a chance to participate, but have enjoyed the times I do.  For my farewell meal we had Meat Pies and Guacamole Curtis.

I lapped my pies over, empanada style however, and they paired nicely with his tasty guacamole, served on beds of crisp lettuce.  Here's the recipe from his web site, where you can find the meat pies.  Mine differs a bit, as I made individual pies, and used left-over lamb stew from the freezer, which needed clearing out mate.  The extras make super lunches for the next day(s).  More on meat pies here and here.

Pork Medallions in a Dark Chocolate Chipolte Sauce

Our current (August/September) Cook the Books Club selection is The Secret Book of Frida Kahlo, by F.G. Haghenbeck, hosted by Debra of Eliot's Eats.  I began his novel, intrigued to learn more about the famous artist.  My interest in her was originally piqued by a mole demonstration I attended at the Kona Chocolate Festival several years ago.  The very charming Mexican chef prepared a recipe for Mole Poblano which he said could be found in the book, Frida's Fiestas.  And after tasting his delicious meal, I ran right out (via Amazon) to get that book, which is indeed a beautiful one, filled with wonderful recipes, art and photography, much of it taken at her famous Blue House, and co-written by Frida's step-daughter, Guadalupe Rivera, who states in an Epilogue that the purpose of her writing was to offer "a different aspect of Frida's way of life, the joyous one."

That said, I must admit to dismay and a bit of revulsion at the other side of her life, as revealed in  Haghenbeck's novelized account of Frida's mostly painful and amoral life.  It was difficult finding very much to relate to or admire in the book, dragging on as it did with sordidness and pain. Not a fun or uplifting read.

In spite of the awkwardness of  the writing (due partly to translation?) and fictionalized bits, dream sequences, etc., it seems to be a true enough rendering, at least in spirit, of Frida's life, according to her more accurate biography, Frida by Hayden Herrera, upon which the movie was based.

Inspiring though, as far as food goes, lots of recipes and references to wonderful meals.  I just love eating and cooking Mexican.  How to choose??  Then whilst reading one of my little mystery thrillers, there happened to be a mention of "Pork Medallions in a Dark Chocolate Chipolte Sauce".  Now that grabbed my attention.

Guacamole with Tomatillos and Easy Baked Tortilla chips

Guacamole responds nicely to the tang of tomato, though that does seem to dull things out color wise.  Red being opposite on the color wheel, you could create some gray if you were dabbling.  Tomatillos, on the other hand, being green(ish) and also being on the tangy side are the bees' knees.  I think they used to say that way back in the day before the day.  Besides which my garden happens to be jumping with them at the moment.  Not that either substance here is a vivid green, but we don't want to muddy things up more than we have to.  Those few flecks of red chili pepper keep to themselves pretty much.

You only need one tiny Hawaiian chili pepper to get a good zap of hot.  A bit of Cuban oregano, just because it's from South of the Border, a plant that grows wild in the tropics, it's actually Plectranthus amboinicus,  a tender fleshy perennial plant in the family Lamiaceae with an oregano-like flavor and odor.  Some people call it Cuban Oregano or Mexican Mint.  Nothing like mint.  Don't be calling it that.

I add a little chopped onion, salt and lemon juice for overall yummyness.  Also, char broiling the tomatillos is a way of cooking them to bring out maximum flavor.  So, you do that first.  Then let them cool while you're mashing avos and chopping things.

Cold Avocado Soup with Garlic Chives

We  have been enjoying lots of cool salads and cold summer soups lately, with whatever fresh vegetables and herbs are available.   This Avocado Soup is an old favorite.  All you really need are avocados, broth, and a bit of cream.  No cooking is involved.  Just a blender.

I am proud to say that Bob purchased our blender, an Osterizer, in about 1976, for $5. at a garage sale.  Unbelievably, it still works fine.  Do they even make things like that anymore?  The Blender Cookbook (source of recipe) either came with it or was purchased at the same time, which gives you an idea of just how long I've been making this soup.  You can vary the type of broth, just keep to mild tasting ones so that the avocado won't be overpowered.  Also, various herbs will work -  parsley is fine, dill or cilantro, but these Chinese or garlic chives are lovely, especially with their little white flowers.

They seem to re-seed themselves, and are popping up in different spots in my garden.  Always welcome.  The buds give a nice zap of intense flavor to omelets as well.

This little avocado scooper thingy is quite handy.  Just take the seed out and scoop the flesh into your blender container.

Avocado Pineapple Salad with Mint and Hawaiian Chili Pepper

This was the best curry accompaniment.  There were extra avocados from my sister's tree, and of course our fabulous white pineapples are happening at the moment, so with Eggplant Curry on the menu for dinner, I got inspired by what was on hand for side dishes.  Okra from my garden, and this chutney thing.  Mint goes so well with pineapple, and a bit of chili gave it the right amount of zip.  I'm thinking this salad would also be perfect with Mexican food, say a big dish of enchiladas or carnitas.  Oh yes.

A very small pineapple was used.  Some of mine are very large, and some are like this.  I've heard that a plant will produce smaller fruit in years following the first.  Don't know for sure, but it seems that way.  I let the chopped pineapple macerate overnight with a minced Hawaiian chili pepper.  Also very small.

I'm combating some strange virus at the moment, so will keep this short.  Just whip yourself up some

Avocado Pineapple Salad or Salsa

1 large or 2 small avocados, roughly mashed
1 small red chili pepper, seeded and minced
2 cups pineapple, cored and chopped into fairly small pieces
2 tablespoons fresh mint, chopped
1/4 teaspoon salt

You can let the pineapple sit in a glass jar with the chili pepper overnight if you like, but it's not absolutely necessary.  Just mix everything together and keep in the fridge until ready to serve.  This goes over to Week-end Herb Blogging, hosted this week by Chris from Mele Cotte.  Check out the round-up next Monday for some very interesting and delicious posts.

Lomi Lomi Salmon Stuffed Avocado and Laulaus

This month we were given the challenge/assignment by Daring Cooks to do edible containers.  First off, I made stuffed mustard cabbage leaves with a filling that included  fish and fresh corn, baked in a broth.  Since I was not all that happy with the way they turned out, it was back to the drawing board.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

My final decision was to go Hawaiian.  I have lived here for the better part of my life, though have never posted about two staples of the luau scene.  So, that had to be remedied.   Lomi lomi Salmon is made with salt salmon, and usually served as a side with Lau laus, kalua pork and poi.  Especially poi, as its blandness is a perfect foil to the intense zap of onion, lemon and salt salmon.  I thought an avocado half would serve that same purpose, while holding the salad like a little bowl.

Between the two dishes, you need to plan ahead and start early.  This salmon recipe makes a gargantuan amount, which I cut way down, buying a small package of (8 oz.) salted salmon.  I used two small tomatoes and only 1/2 an onion, and 2 green onions.  That gave plenty for 4 avocado halves.