Kuku Sabzi - and I Don't Mean Crazy

We are currently reading Pomegranate Soup for our Cook the Books Club, hosted this round by Simona of Briciole fame. This novel by Marsha Mehran is the tale of three young women who made their escape from the revolution in Iran, and have come to live and open a cafe in a small village in Ireland. A bit of culture shock going on here.  More so on the part of some unsympathetic Irish villagers.  However enough of the residents are willing to try the strange food on offer, and come back for more.

I did enjoy the story as a whole, though I thought Mehran's tale got off to a bad start with her prologue. All about the evil villain of the piece, Thomas McGuire.  He is so over-the-top nasty that it strains credibility.  This negativity continues through her first 5 or so chapters, carried into descriptions of  Irish villagers, police, the town, even the country side. Such as, on a remote mountain road: "the big man puffed his way along the rocky mile and a half to the cottage on foot, coughing on vapors of cow dung and pig fat that hung in the air." Truly?  Doesn't mesh with the remoteness of the spot, or "beauty of the surrounding verdant valleys."

The Corsican Caper and Mashed Limas

 

The Corsican Caper is another of Peter Mayles' light, summer reading type thrillers, with beaucoup good food and wine mingled throughout.  I have been enjoying his various "Capers" with a few yet to read.  Don't expect anything deep, or even thought-provoking here.  Just frothy entertainment.  Despite which, you will get lots of cooking inspiration, and ideas for wine selections.  From the Publisher: In The Corsican Caper, "Master sleuth, Sam Levitt....investigates a case of deadly intrigue among the Riviera's jet set."  His good friend, billionaire Francis Reboul, is being stalked and pressured to sell his villa to a Russian tycoon, who stops at nothing in getting what he wants.

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.

Zucchini Crudo and Blowdrying Chickens

Zucchini and summer squash in this form, thanks to Michael Symon, are a revelation.  A whole new vegetable, almost.  They tenderize and soak up herbal flavors beautifully. So simple, making for a fabulous salad, especially now that we are looking forward to hot weather, and the season of abundant squash.

Get out your mandolin, a few veggies, lemon, dill, some garlic, and you're off.

House Za'atar, Togarashi, Ras el Hanout, Jerk Blend , BBQ Salt, or Whatever.....

I was reading in my March Bon Appetit about various spice blends available from all over the world.  A bottle of Za'atar had already found its way to my spice cupboard, I've been throwing together a Hawaiian BBQ Salt for some time,  and made some Ginger Salt, but a few of the others mentioned also sounded intriguing. Well, I admit to being a spice sucker, having recently ordered ground Wattle seed from Australia, and fennel pollen from Northern California.  However, more of those things need to be incorporated into my cooking.

Then, as happens, a light bulb went off when I read a few of the ingredients for Togarashi, A Japanese spice mix.   That ground kelp sitting around, ever since I had filled a spice bottle from the bulk section, winding up with a zip-lock extra, and I am ashamed to admit, none of it getting sprinkled anywhere. Yes, perfect for my very own Togarashi, together with a small baggie of extra chili powder waiting in the freezer, with similar MO.  Red pepper flakes, sesame seeds, salt and a jar of tangerine peels I had dried, now languishing in the pantry.  Those we (my granddaughter, the label person and I) picked through, dried some more, and ground, to add a nice fruity flavor.

It is very close to Spring, and I am willing to bet that you too have miscellaneous herbs and spices which are not being pressed into useful service.  Combined they may give a wonderful, quick zip of mysterious flavor, to an omlette, a soup, piece of sirloin, fish fillet, etc.  Think of all the possibilities, besides Spring cleaning.  For instance, do you just happen to have some dried rose petals?  :) yeah right, but some people may, so crumble them, and add to it ginger, turmeric, peppers and voila, Ras el Hanout.  Which, it is suggested would be great for baked fish, or rice pilaf.  A bit of dried lavender from your summer garden?  Combine it with basil, rosemary and thyme for an "Herbes de Provence."  Be encouraged to mix it up with the spices on hand.

This will go over to Week-end Herb Blogging, this week hosted by Susan of The Well-Seasoned Cook.