Southern Cooking Inspired by Midnight at the Blackbird Cafe

It's time at Cook the Books Club to report on our current read.  Which, right at this moment would be  Midnight at the Blackbird Cafe, by Heather Webber.  We are reading and posting cooking inspiration gleaned from the book. This round being hosted by fellow Hawaiian blogger, Deb of Kahakai Kitchen.  

I enjoyed this book, the sometimes wacky characters who visit the cafe, the strange occurrences with neighborhood blackbirds, and the development of the protagonists and antagonists as they finally are able to forgive long held bitterness and preconceptions about one another.  A little romance adds a nice dollop to the overall picture.

From the Publishers: 

"THE USA TODAY BESTSELLER Heather Webber's Midnight at the Blackbird Café is a captivating blend of magical realism, heartwarming romance, and small-town Southern charm.
Nestled in the mountain shadows of Alabama lies the little town of Wicklow. It is here that Anna Kate has returned to bury her beloved Granny Zee, owner of the Blackbird Café.

It was supposed to be a quick trip to close the café and settle her grandmother’s estate, but despite her best intentions to avoid forming ties or even getting to know her father’s side of the family, Anna Kate finds herself inexplicably drawn to the quirky Southern town her mother ran away from so many years ago, and the mysterious blackbird pie everybody can’t stop talking about.

As the truth about her past slowly becomes clear, Anna Kate will need to decide if this lone blackbird will finally be able to take her broken wings and fly."

A Blue Zones Kitchen in June

I was happy to finally arrive at the top of our library's list for The Blue Zones Kitchen, by Dan Buettner, having been curious as to what that sort of cooking would involve.  The recipes presented, from each zone are all very simple and easily prepared.  No fancy cooking involved here.  A back to the elemental basics, plain food.  So far, I've made three of the recipes, was quite happy with them all, and am looking forward to trying a few more before the book goes back.  A summary from the Publishers:

"Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish-- uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas and Hawaii.. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness."

Collard Greens and Ribs for The Cooking Gene

Our latest Cook the Books Club selection, The Cooking Gene, by Michael W. Twitty, was quite a ride, "A journey through African Culinary History in the Old South," as the sub-title states. Though it is much more than that, being also personal history, a memoir of the author and his family, from the time of their arrival as slaves to the present day.  From the Publishers:

"A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom....

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia."

Stuffing Spinach and Finding Family

An absorbing novel on surviving family life after the death of one's mother, finding one's birth mother and birth sister, wanting to have a real family, dealing with rejection, managing the teenagers of one's boyfriend, and much more, The Survivor's Guide to Family Happiness, by Maddie Dawson.  Terrific stuff, with tongue in cheek good humor.

Of course, it's probably easier to manage teens if they're not related to you.  Must be why she did such a good job in that corner at least.  I loved the story, back story and development of all the characters.   Here's a quote, from when Nina is on her way to the re-cycling place after her mother's death.

"And then I went outside and got into my Honda Civic that held the portable commode and the IV pole and the shower chair, all of which I'd spent an hour wrestling into the backseat before leaving the house, and I jerked the car into reverse, pressed on the accelerator - and immediately got my tires stuck in the pile of snow by the curb.
     I did everything you're supposed to do - cursed, banged my hand on the steering wheel as hard as I could, and then, when that didn't work, I rocked the car back and forth, pressing on the gas, then turning the wheel - but it got progressively worse with every attempt.  The tires kept burying themselves deeper and deeper in, and what had been snow under the tires was now turning to slick ice. There was a squealing noise, and after a while, the smell of something burning.
     I mashed on the accelerator so hard that the car lurched forward, and the commode in the backseat took the opportunity to jump into the front seat and pin me down with its aluminium legs.
     Sometimes when you're moving from the old to the new, the universe likes to remind you who's in charge by spinning your tires on ice and then throwing a toilet at your head.
     At least that's the lesson I took away from it."

Polenta with Garlicky Greens and Poached Egg for SPQR

 This has been a TRULY Roman season for me.  First there was Feast of Sorrows, for our Cook the Books Club, then I read Pompeii by Robert Harris, a very interesting and enjoyable book, which I didn't review however, and now The Year of Confusion by John Maddox Roberts. All accompanied by my various ancient Roman cooking experiments, with some help from the excellent little handbook on that subject, Cooking Apicius, Roman recipes for Today by Sally Grainger.

 This novel (which stands alone fine) is in Roberts' series of mysteries, entitled SPQR*, in which the investigator, is a Senator in the years 45-46 BC.  The reason for it being the year of confusion, is partly due to Julius Caesar's decision to change the old calendar out for a new one.  Yes, the Julian calendar.  General unrest as a result, political scheming and various murders, connected with Cleopatra who is present in Rome with her own complications and agenda.  A well developed tale, entertaining characters, and fascinating history, with a helpful glossary of relevant terms at the back. Can't wait to read more in this series.

Cooking Roman for Feast of Sorrow

We at Cook the Books Club have been reading Feast of Sorrow, by Crystal King.  This, our current bimonthly selection is being hosted by Debra of Eliot's Eats.  Ms. King has written an excellent novel for anyone interested in ancient Roman history, food or just some fascinating reading.  It's a fictional memoir, based on the life of an individual, historical gourmet, Marcus Gavius Apicius, even though not much is really known about him, and his imagined head chef, a slave named Thrasius.  It begins in 1 BCE, the 26th year of Augustus Caesar's reign. The author has certainly done her research, everything rings true, often horrifyingly so. 

From the publishers:

"Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, Crystal King’s seminal debut features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction.

Cooking In Her Kitchen

An absolutely delightful book!!  In Her Kitchen, Stories and Recipes from Grandmas Around the World, by Gabriele Calimberti.  Soooo precious, these lovely women in their kitchens with a meal they've prepared for family and friends.  And, what a raft of countries are represented in the pages of his beautifully photographed book.

Gabriele begins with a photo of his own grandmother, Marisa, in her kitchen in Castiglion Fiorentino, Italy on one side and a shot of the meal on the opposing page, then her story and recipe follow on the next two pages.  He continues with that format throughout the book, making for 58 evocative profiles and recipes.

All so different, and sympathetically portrayed.  Several of them had me in tears.  No matter their situations these special women show their love for home and family through the food they prepare.  As the publisher's blurb states:

 "The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman's table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories....From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her roasted spiced chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States."

Black Beans and Collards Soup

 We just spent a lovely week-end in Kona, resorting with the tourists over there on the sun coast.  Just in case you weren't aware, Hilo and Keaau, are on the rainy coast.  It was our granddaughter's birthday and she wanted to spend it on her favorite beach.  Actually, she has decided she wants to live in a hotel when she grows up.

So, this is a fairly short post on another of the endless ways we're using up our CSA greens.  Do you see the bits of collard floating in that soup?  My Black Beans and Collards creation.  I made stock from a couple lamb leg bones, thereby freeing up some freezer space and, next day after skimming off the fat, reduced it down, cooking a nice, tidy stack of collards at the same time.  Killing two birds with one little reduction.  Towards the end, onion, carrots and celery were added, simmered, then the black beans pureed and stirred into the soup.

Collards in Tomato Sauce with Penne

I've mentioned before what an amazing plant my collard is. Crop after crop I've harvested from this one lonely guy. He went through a bad patch recently. Sort of like me with this cold. We revitalized the garden bed around him though, and voila! Back in the groove. His stalk is just getting taller from all the croppings.


The latest harvest is now featured in my delicious entry for June's GYO. Grow Your Own, for the uninitiated, is a monthly event featuring a recipe made with something you grew or foraged your very own self.

I've cooked collards the quick way and the slow Southern way, but I was in the mood for a slow Italian version. So, they did some time with a ham hock, an onion, peppercorns and garlic - a few hours worth. Then I removed most of the stock (which was very useful a few days later to cook up some of those fabulous Le Puy lentils). To the remaining collards and stock, I added a bit of tomato paste, some really good tomato sauce and meat pulled from the ham hock.

Ingredients

1 large bunch collard greens, washed, de-stemmed and roughly chopped
1 ham hock
1 onion, in large chunks
1 teaspoon salt
4 cloves garlic
2 all spice leaves
1 bay leaf
6 or so peppercorns
2 heaping tablespoons tomato paste
2 cups good quality tomato sauce
2 tablespoons olive oil
Penne pasta
Parmesan Cheese for topping

Put ham hock in large saucepot, adding enough water so that it is well covered and bring to a boil. Then add the remaining ingredients, except tomato paste and sauce, turn down heat and simmer 1 1/2 - 2 hours or until the greens are soft and tender.


Remove ham hock and set aside. Drain off stock, except for about 2 cups. Add to that the tomato paste and sauce. Take meat off the ham hock, and add it back into the pan as well. Stir up everything. Now, while all the flavors are melding together nicely, cook your pasta. Combine sauce with the pasta, or serve separately, tossed with the olive oil.

Top with some Parmesan cheese. I loved the flavor combination of tender collards, ham and tangy tomato. This is great with a side of crisp salad, like fresh arugula and baby greens. Add a baguette and you're in business.


Enjoy my entry for June's GYO event. And be sure to check out all the great dishes, hosted this month by Graziana at Erbe in Cucina.

Green Cabbage Rose

You've got to love these collard greens. They keep going on and on. Makes me feel like I've got a green thumb (I don't). I clip all the leaves, except a cluster of small ones in the center, and the next thing you know, there is another head ready. It looks a bit like a cabbage rose.

I've found the fastest way to cook them by far (would you believe 30 seconds) is from Chris Schlesinger and John Willoughby's Big Flavors of the Hot Sun, a terrific book with lots of good tropical and hot zone recipes. The trick is to heat 3 tablespoons of olive oil on high heat, til beginning to smoke. Then, quickly saute the shredded, washed and de-stemmed greens , throwing in some salt and pepper (I also throw in some minced garlic). You stir like crazy for 30 seconds until they have wilted a bit and turned a nice bright green. After removing from the heat, add the juice of a lime, and some hot sauce. Yoww!

Then, there is the slow cooked with ham hocks, Southern method. I'm usually short on time, when I figure out what to fix for dinner, but after watching Dave fix collards on his video, I did try the longer cook method. I especially liked how he took those stems off in record time.