Articles in Book Reviews
While in Forlimpopoli, a small Italian town near the Adriatic Sea, I happened upon a cookbook that stirred up all the memories of my past: My mamma, my nonna and a very young me laboriously turning a heavy hand crank to make homemade pasta, while the women double-checked the recipe in a cookbook, which was religiously kept on a small shelf. I could never remember its title — it was too long and too difficult — but I vividly remember the author’s first name: Pellegrino.
The acknowledged father of modern Italian cookery, Pellegrino Artusi was born in 1820 in Forlimpopoli to a wealthy merchant. He lived in his native town until 1851, when the city was attacked by the infamous highwayman il Passatore and his band, who held upper-class families hostage. The Artusi family moved to Florence after that. Pellegrino, a businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments.
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After much research, he narrowed his findings to 790 favorite recipes. He collected these in a manual called “La Scienza in Cucina e l’Arte di Mangiar Bene” (“Science in the Kitchen and the Art of Eating Well”). Recipes span from broth to liqueurs, passing through soups, hors d’oeuvres, entrees (called “primi” in Italy, these are the first dishes such as pasta, risotto and soup), main dishes (“secondi,” which are usually meat or fish dishes) and cakes. Artusi anticipated trends that would become popular during the 20th century, among them the introduction of pasta as the typical first course on the Italian menu. The book was ahead of its time. No publisher was interested.
Finally, in 1891, the author took a chance and published it at his own expense. Success was as unthinkable as it was overwhelming. During the next 20 years, the author worked on 15 editions and “the Artusi” became one of Italy’s best-read books. Most Italian families had it — and still have it. It has been translated into English, French, German, Dutch, Spanish, Portuguese and Russian.
Today, Artusi’s book is regarded as an important tool of identity and cultural unification, both gastronomic and linguistic. The book is recognized by critics as a real literary work that contributed to the unification of Italy (remember, Italy was not yet unified at that time, and different languages were spoken throughout the country).
The great Number 7
The recipes are numbered and probably the masterpiece is the Number 7, the famous cappelletti al’uso di Romagna (Romagna-style cappelletti pasta) The name cappello (hat) comes from its shape. The pasta is filled with capon breast, Parmesan, nutmeg, ricotta and raveggiolo (a mild creamy cheese), carefully shaped to six centimeters in diameter and boiled just a few minutes in a rich capon broth with celery, carrots and beef bones.
Equally famous is the Number 71, tagliatelle all’uso di Romagna, served with a delicious tomato sauce, and the Number 334, polpette di trippa (tripe balls), which are soft and juicy. Finally, there is the savor, a peasant dessert once prepared in farmhouses and served during the winter. It is made with sapa, a longtime boiled sciroppo di mosto (grape syrup), then mixed with autumn fruits and nuts. This is perfect to “savor” with either sweets, roasts, fresh or aged cheeses and is often served on a piadina (flatbread).
All these treasures are included in an extraordinary cookbook that offers a collection of home recipes, considerations and short stories, making Artusi’s manual a masterpiece of wit and wisdom.
Who was the real chef ?
If Signor Pellegrino Artusi did not cook, who did the job?
Her name was Marietta Sabbatini, a devoted, irreplaceable assistant (and maybe more) who fanatically worked side by side with Artusi, who described her as “both a good cook, and a decent, honest person.”
No fame, no glory for poor Marietta until Forlimpopoli launched the Associazione delle Mariette, which has the invaluable task of teaching traditional Romagnolo cookery. The association has a yearly national competition, “The Marietta Award,” which is reserved for non-professional cooks and gives the winner a 1,000 Euro prize.
City throws a feast
Every year the city pays tribute to its most illustrious citizen, hosting the Festa Artusiana, a tempting feast where, from 7 p.m. to midnight, the historical city center changes into a “town to be tasted.” The big castle dominates the borgo, where courts, alleys, streets and squares have names of recipes from Artusi’s book.
All the best restaurants and the street vendors in the area are invited to participate and include in their menus several of Artusi’s specialties. For nine evenings, Forlimpopoli becomes the capital city of “Eating Well,” thanks to the partnership with Casa Artusi, the first Italian gastronomic center devoted entirely to traditional home cookery. Casa Artusi boasts a library, a museum and a school that teaches practical courses, both for food lovers and professionals wanting to learn how to improve their skills. In the Casa’s restaurant, Chef Andrea Banfi serves many of Artusi’s dishes, fresh, homemade pasta and recipes from the tradition of Emilia-Romagna.
I am sure Pellegrino would love the way his town is treating him, including having erected a tall statue right at the city entrance, prelude to a tasty visit to a very friendly town.
Main photo: A photo of Pellegrino Artusi sits next to savor, a peasant dessert that’s featured in his cookbook. Credit: Cesare Zucca
“Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed” (Ten Speed Press, 2014), the latest cookbook from nationally recognized food activist and eco-chef Bryant Terry, delivers flavor and fun with a political punch.
Do you cook to music? Once you get into Afro-Vegan, you will get your groove on, too. With plant-based menus becoming more popular, get ready to rock your vegan souls to another level.
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By Bryant Terry
During a recent interview, Terry said that he cooks with an attitude about health, flavor and fun. He wants to improve the health of people of color who exceed the general population with a long list of diseases like obesity, diabetes and cancer. Indeed, his scholarly work was immersed in studies about the intersection of food, racism, poverty, malnutrition, environment and health.
“Celebrating the flavor profiles of African Diaspora food is the best way I know how to improve the health of people of African descent,” Terry said. “I would like to impact their physical, spiritual and emotional health through food knowledge, celebration of culture and connection to planet Earth,” he added.
Terry’s book teaches history, too. “I want people to recognize that the current farm-to-table movement originated with us — black people.”
Terry reminds us that most of the American cuisine originated from African, Caribbean and Southern traditions. “Our food was always flavorful plant-based cooking and never boring. Far from it!”
Not your usual vegan
Taking issue with standard vegan fare, he said: “Why do we think of vegan as bland, hippie food? Many vegan restaurants are so disappointing, and there’s no excuse for lack of flavor and joy.”
Terry’s recipes are really edible collages, and re-creating them can be fun. Instead or wine or beer, he pairs his recipes with Afrocentric soundtracks, memories, books and films. These pairings might remind you of Vertamae Smart Grosvenor’s “Vibration Cooking” book popular in the ’70s. She combined music and dancing in the kitchen to encourage good “vibrations” in the pot.
Terry showed his Southern charm by bowing down to the grand dame of Southern cooking, Miss Edna Lewis. He re-imagined her fruitcake from a photograph and created Spiced Persimmon Bundt Cake With Orange Glaze. This lovely dessert is paired with Miriam Makeba’s song “A Piece of Ground” and “To Us, All Flowers Are Roses: Poems by Lorna Goodison.”
Romare Bearden tribute
This jazzy cookbook is a tribute to artist Romare Bearden, whose supersized quote guided Terry through the writing of it: “The artist has to be something like a whale swimming with his mouth wide open, absorbing everything until he has what he really needs.”
Do you love sweet potatoes, okras, black eye peas, beans, nuts, watermelon and greens galore? If so, here are some learn new ways to turn them out. Through these pages, you will have fun assembling all the ingredients, shopping in ethnic groceries and searching for the music, books and film pairings. Most of all, you will enjoy the journey of learning how to “vegan-ize” a variety of Creole, Caribbean and Southern dishes. Try making the Jamaican Patties With Maque Choux to the soundtrack of “Brass in Africa” by Hypnotic Brass Ensemble from Best of BBE 2011. Then watch the film “Life and Debt,” directed by Stephanie Black, while eating this simple street food. Your taste buds will wake up with happiness and excitement.
Maque Choux is a Louisiana side dish made with corn, tomatoes, bell peppers, onions and bacon, butter or cream. The pastry for this meatless patty is made with flour, turmeric, sea salt and coconut oil. The plant-based Maque Choux filling was Caribbean-ized by adding cumin, thyme, black pepper, cinnamon, allspice, cayenne, corn broth, coconut milk and lime juice.
Healthy, fresh meals
Terry’s cooking genes come from his grandparents and parents in Memphis via rural Mississippi. They nurtured edible gardens and prepared simple healthy, fresh meals.
He said he expanded his repertoire in Louisiana, where he earned an English literature degree from Xavier University and developed a passion for Creole and Cajun food. “That’s where I first tasted savory breakfasts, beignet and coffee.” Living in Brooklyn as a starving New York University grad student, Terry dined on tasty and affordable Caribbean street food such as Trinidadian roti and Jamaican patties. “My combined travels and studies in Harlem and other diverse black communities helped me trace and interpret the arc of food’s African ancestry,” he said.
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When Terry moved to Oakland, Calif., he said he discovered East African foods, especially Ethiopian flavors, and Asian food too. He called his cooking style “Afro-Asian.” He and his Chinese wife and their two children enjoy growing bok choy, collards and mustard greens in their Oakland backyard garden.
Terry said he started his work in grassroots in Brooklyn, where an all-girls black basketball team booed him off the stage for bad-mouthing McDonald’s hamburgers.
“Even in cooking school my teachers and classmates laughed at me when I said I wanted to create food programs for low-income urban youth. All they wanted to do was work in a restaurant. My family was very supportive. But some of them did not see my vision. They wondered where I was going with an English degree from Xavier, a history master’s degree from NYU and chef’s training program at the National Gourmet Institute for Health and Culinary Arts in NYC.”
Who’s laughing now? Every aspect of Terry’s educational and professional studies found application in his books and work.
“Today, I feel very proud to inspire the next generation of food activists,” he said, adding that a recent highlight of his career was giving the graduation speech at UC Berkeley.
No need to pair veganism with perfectionism
“I’m not pushing veganism as perfect. I am simply offering some tools and options. I am a chef. I love cooking and sharing the joy of healthy food. I don’t separate food from culture. When we understand food from seed to table and learn that process, we all become more invested in our own health,” he said.
“More schools now use urban gardens, farmers markets, plant-based eating, cooking and preserving classes to teach life skills. That’s my kind of activism,” he said. The chef said he was inspired by the Black Panther’s children’s breakfast programs of the ’60s and ’70s.
Spices, soups and street food
The book is organized into chapters with titles like “Spices, Sauces, Heat,” “Soups, Stews, Tagines” and “Street Food, Snacks, Small Bites.” Amazing and enticing photographs are interspersed between the pages. Sample recipes include: “Tofu Curry With Mustard Greens,” “Crunchy Bean and Okra Fritters With Mango-Habanero Sauce,” and “Sweet Potato and Pumpkin Soup.” Several dishes use African spices and sauces such as berbere, chermoula and harissa.
My favorite recipe was the “Sweet Potato Granola With Molasses-Glazed Walnuts.” Once the cinnamon and nutmeg aromas filled my kitchen everyone thought I was baking pie. With this recipe, you will never buy granola again. Be forewarned, once you open this cookbook, you will get hungry, head for the kitchen, go grocery shopping, go back to the kitchen, turn on some music and dance as you cook up a storm.
The book begins with “Permission to Speak,” an introduction by Jessica B. Harris, a noted educator, culinary historian and author of 12 books. Reflecting on her travels through Africa, and her grandmother and mother’s larder, Harris said of Terry: “In Afro-Vegan, he amply and ably demonstrates that he knows that food and culture are inseparable and that history is always there on the plate.”
Cocoa-Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache
Yield: 8 to 16 servings
Soundtrack: “Marcus Garvey” by Burning Spear from “Marcus Garvey/Garvey’s Ghost”
Book: “The Other Side of Paradise: A Memoir” by Staceyann Chin
For the cake:
¼ cup coconut oil, melted, plus more for oiling
1 cup plus 1 tablespoon fine raw cane sugar
¾ cup whole wheat pastry flour
¾ cup unbleached all-purpose flour
6 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
1¼ teaspoons baking soda
½ teaspoon fine sea salt
Scant ½ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
½ cup plus 2 tablespoons coconut milk
¼ cup packed mashed ripe avocado (about 1⁄2 medium avocado)
2 tablespoons plus 1 teaspoon dark Jamaican rum
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
3 ounces crystallized ginger, finely chopped (about 1⁄2 cup)
For the ganache:
5 ounces unsweetened baking chocolate, finely chopped
¾ cup coconut milk
5 tablespoons raw cane sugar
⅛ teaspoon cayenne pepper
1 tablespoon dark Jamaican rum (optional)
12 thin slices crystallized ginger
Whenever I serve this cake, folks can’t believe it’s vegan, and they always get a kick out of it when I tell them that I include avocado to add moisture and natural creaminess. My assistant, Amanda Yee, came up with the idea of pouring a coconut-chocolate ganache over the cake. You can stop there and enjoy chocolaty bliss, or take it to the next level by pairing it with Vanilla Spice Rum Shakes.
- To make the cake, preheat the oven to 375 F. Oil an 8-inch round cake pan with 2-inch sides.
- Sift the sugar, flours, cocoa powder, baking soda, salt, cayenne, and nutmeg into a large bowl and stir with a whisk until well blended.
- Put the coconut milk, oil, avocado, rum, vinegar, and vanilla extract in a blender and process until smooth (or put them in a large bowl and blend with an immersion blender until smooth). Make a well in the center of the dry ingredients and add the wet ingredients and the ginger. Fold together until uniformly mixed. Scrape the batter into the prepared pan and spread in an even layer. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Slide a butter knife around the edge, then invert the cake onto a rack and let cool to room temperature.
- To make the ganache, put the chocolate in a medium heatproof bowl. Put the coconut milk, sugar, and cayenne in a small saucepan and heat until steaming hot (avoid boiling), stirring often, until the sugar has dissolved. Slowly pour over the chocolate and let stand until the chocolate is melted, 3 to 5 minutes. Add the rum and whisk until completely smooth. Let stand at room temperature, stirring occasionally, until slightly cooled but pourable, about 5 minutes.
- To glaze the cake, pour the ganache evenly over the cake and let stand until the ganache is set, about 30 minutes. Garnish with the ginger slices.
Main photo caption: Sweet Potato and Lima Bean Tagine. Reprinted with permission from “Afro-Vegan” by Bryant Terry. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green
With her latest book, “Baking Chez Moi,” acclaimed author Dorie Greenspan has fait mouche (hit the bull’s-eye) again. In this luscious culinary tome, Greenspan manages to break through the mystique of French baking techniques with ease and humor. She is, quite simply, the perfect guide for any baker who wants to explore everything from approachable variations on haute pâtisserie to those classic weekend cakes called gâteaux de voyages.
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"Baking Chez Moi"
By Dorie Greenspan
Houghton Mifflin Harcourt,
Of late, I’ve been poring over countless cookbooks for research. It’s made clear to me how important the author’s voice is in translating subject matter, recipes and technique. Greenspan’s uncomplicated, personable style makes me want to study her cookbooks cover to cover, with notebook in hand and an occasional smile. After all, how many cookbook authors will attribute a recipe’s success to “the magic of that vixen: chocolate”?
Reading “Baking Chez Moi” is like spending time with a best friend who happens to know just about everything there is to know about French baking, and whom to ask when she doesn’t. Even better, she’s a whiz at translating it into something that readers can conquer, not fear. It’s a skill that is never handier than when trying to attempt trickier French desserts like colorful macarons or her riff on Pierre Herme’s sumptuous Carrément Chocolat.
Anyone who has attempted advanced baking knows that it is an art of precision. Following directions to the letter is normally recommended. Yet while Greenspan encourages the exactitude of using metric weights and measures, she also allows for some interpretation, and in many cases promotes it.
Affectionately nicknamed “Miss One More Minute,” the author suggests that recipe timing is meant to be a well-defined guide but not absolute — especially when oven calibrations are never the same. Through her own tales of hits and misses, she gives the reader permission to play, including inventive sidebar suggestions she titles “Bonne Idées” (good ideas).
But what I like best about Greenspan’s approach with “Baking Chez Moi” is her active style of cross-pollination between recipes throughout the book. She moves from recipe to recipe just long enough to unearth the special character of each, then whisks along to find clever ways to employ it elsewhere, inviting the reader to jump right in and join her. And I took that invitation — after a first read, my copy was left with 17 sticky notes tagging the recipes I intend to try first.
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From "Baking Chez Moi"
"This recipe was given to me by Joëlle Caussade, whose husband, Gilles, owns a lively Paris bistro, Le Petit Vendôme, where Joëlle makes the mini cannelés that are served with coffee.
"A word on timing: The batter needs to rest in the refrigerator for at least 12 hours, so plan ahead.
"Serving: Cannelés are traditionally served alongside coffee or tea and often turn up on trays of mignardises, the small sweets that are after-dessert desserts.
"Storing: The batter needs to be refrigerated for at least 12 hours, but it can hold there for up to 3 days. As for the baked cannelés, they’re perfect the day they are made and still good, but firmer and chewier, the day after. Keep the cannelés in a dry place at room temperature. Lightly cover them if you like."
- 2 cups (480 ml) whole milk
- 1¼ cups (250 grams) sugar
- 2 tablespoons (1 ounce; 28 grams) unsalted butter
- 1 cup (136 grams) all-purpose flour
- 2 large eggs
- 1 large egg yolk
- 2½ tablespoons dark rum
- 2 teaspoons pure vanilla extract
- Melted unsalted butter, for the molds
- At least 1 day before making the cannelés: Bring the milk, ¾ cup of the sugar and the butter to a boil in a medium saucepan, stirring occasionally to make sure the sugar dissolves. Remove from the heat and let cool until the mixture reaches 140 F. (If you don’t have a thermometer, cool the milk for 10 to 15 minutes; it should still feel hot to the touch.)
- While the milk is cooling, put the flour and the remaining ½ cup sugar into a strainer and sift them onto a piece of parchment or wax paper. Keep the strainer at hand.
- Working with a whisk, beat the eggs and yolk together in a large bowl until blended. Whisking without stopping, start adding the hot milk, just a little at first; then, when you’ve got about a quarter of the milk blended into the eggs, whisk in the remainder in a steady stream. Add the flour mixture all at once and whisk—don’t be afraid to be energetic—until the batter is homogeneous. You might have a few lumps here and there, but you can ignore them.
- Strain the batter into a large bowl or, better yet, a pitcher or a large measuring cup with a spout; discard any lumps in the strainer. Whisk in the rum and vanilla, cover the container tightly and refrigerate the batter for at least 12 hours. (The batter can be refrigerated for up to 3 days.)
- Lightly brush the cannelé molds with melted butter and put the pan in the freezer. The pan needs to be frozen only for 30 minutes, but if you put it into the freezer right after you make the batter, you won’t have to wait for it on baking day.
- When you’re ready to bake: Center a rack in the oven and preheat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat. Put a cooling rack on the sheet and put the frozen cannelé molds on the rack.
- Remove the batter from the fridge. It will have settled and formed layers, so give it a good whisking to bring it back together, then rap the container against the counter to debubble it a bit. Fill the cannelé molds about three-quarters full.
- Bake the cannelés for 30 minutes, then lower the oven temperature to 400 F and bake for another 30 minutes or so. Cannelés are supposed to get very dark—black really—but if you’re concerned that yours are darkening too fast or too much, place a piece of parchment or foil over the molds. When properly baked, the bottoms will be dark and the sides of the little pastries will be a deep brown—think mahogany. (I spear a cannelé with a bamboo skewer and pull it out of its mold to inspect it.) While the cannelés bake, they may puff above the tops of the molds, like popovers or soufflés, and then, as they continue baking, or when they’re pulled from the oven, they’ll settle down. Pull the whole setup from the oven and put it on a cooling rack.
- Let the cannelés rest in their molds for 10 minutes, then turn them out onto a cooling rack. (Resting gives the tender pastries a chance to firm so they’ll hold their shape when unmolded.) Be careful: Even though you’ve waited 10 minutes, because of the caramelized sugar and melted butter, cannelés are hotter than most other pastries. Let the cannelés cool until they are only slightly warm or at room temperature.
Main photo: Dorie Greenspan. Credit: Alan Richardson
We all know the cliché that opposites attract and, in what could be called a fruitful marriage of opposites, two vastly different ingredients from opposite sides of the world are perfectly paired in Jamaica’s national dish, ackee and salt fish.
Ackee and salt fish is not just the national dish — it’s the favorite breakfast of every Jamaican across the globe. What makes this dish original and surprising is how well two distinct ingredients combine to create a dish that’s complex and simple, subtle and bold and, ultimately, delicious. The delicate nutty taste and soft texture of the fruit ackee tempers the sharp, saltiness and firm dry texture of salt fish.
With the addition of our standard “Jamaican seasonings” — Scotch bonnet pepper, garlic, thyme, green peppers, onions and scallion, and served with a side of avocado, fried ripe plantain, steamed calalloo and “Johnny Cakes” or fried dumplings – this extraordinary dish is a feast for the palate and a breakfast you won’t soon forget.
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Although the pairing of ackee and salt fish makes for a beautiful union, some unions are not meant to be monogamous. As well as ackee and salt fish work together, we also love to cook them separately, pairing them with unexpected ingredients and flavors. For instance, ackee loves bacon, gets along very well with curry, has great synergy with Parmesan and has a seamless connection with coconut. Salt fish, while less gregarious, complements yam, parties well with lime and forms a perfect bond with cilantro and flour dumplings of any kind.
From West Africa to Jamaica on a slave ship
Ackee, for the uninitiated, is a savory fruit with a thick red skin that forms a sealed pod when unripe. Once ripened, the skin opens to reveal a beautiful petal-like shape containing three or four yellow pegs topped with a single black seed. Native to West Africa, the fruit originally came to Jamaica on a slave ship — it is believed that many slaves would carry the ackee seed as a talisman for good luck.
Unfortunately, ackee has a bit of a bad rap as the bad boy of Caribbean cuisine because it can potentially be poisonous if incorrectly prepared. For many years, like another famous Jamaican export, its importation to the United States was banned. Be assured, however, that it is perfectly safe to eat, although Jamaica seems to be one of the few countries in the world that dared to try to figure out how to do so — leaving us as the only island in the Caribbean where it’s part of the daily diet.
To render ackee safe for consumption, the skin must be open before picking. The pegs, once removed from the pod, are then prepared by removing the seed and a red ‘thread’ embedded in the flesh of the peg. (This is the poisonous part.) The fruit is then boiled in salted water.
Outside of Jamaica, ackee is readily available in cans and can be found at online groceries and mainstream supermarkets throughout the United States, Canada and the United Kingdom. Freshly cooked ackee is creamy and buttery with a mild nutty taste that’s neutral enough to absorb the flavor of whatever it’s cooked with. When raw it has a waxy texture but canned ackee, which is already cooked, has a more mushy consistency. In any of its forms, ackee is a great ingredient to have fun with in the kitchen as it can be prepared in many interesting and unexpected ways. For instance — ackee tacos?
Salt cod preparation takes time
Salt cod, known as salt fish in the islands, is cod that has been preserved by drying after salting. It is a staple in the cuisine of almost all Caribbean islands and can be prepared in a variety of ways. Salt cod was a part of the Triangular Trade that developed between Europe, Africa and the Americas, tying its history to that of sugar, slavery and rum in the islands.
High-quality North American cod was always sold in Europe. But traders also sold a lower-end product of poorly cured salt fish called “West India cure” to plantation owners in the Caribbean. The West Indian planters had no desire to dedicate any land to the production of food for their slaves and instead relied on imported salt cod as a cheap form of nourishment.
In exchange, European traders received sugar, molasses, rum, cotton, tobacco and salt, which they took back to North America and Europe. Trade in salt cod from Nova Scotia was so high that, in 1832, the Bank of Nova Scotia opened in Halifax to facilitate the thriving trans-Atlantic trade. By 1889 the Bank of Nova Scotia had become the first bank to expand outside of the United States or United Kingdom when it opened a branch in Kingston, Jamaica, to support the lucrative trading of rum, sugar and fish.
To prepare salt fish it must be soaked in fresh water for at least an hour; it is then boiled till the flesh of the fish flakes easily. If still too salty, it is boiled some more, drained, scraped of its skin, flaked with your hands and, only then, does the laborious task of picking out the bones begin. Although deboned and de-skinned cod is certainly available in many markets, in the Caribbean we still like to do it the old way — because it’s so much more fun.
In honor of this beloved Jamaican breakfast dish, we share two breakfast/brunch recipes, that celebrate each ingredient on its own. We encourage you to expand your breakfast horizons and give these a try — any time day or night.
Credit: © 2014 by Ellen Silverman from "Caribbean Potluck," permission by Kyle Books
In this dish we combine a traditional quiche custard with pure Jamaican love by adding our national fruit (and popular breakfast item) ackee and crispy bacon. Throw in tons of flavor with the Scotch bonnet, scallion, tomato, garlic, thyme and Parmesan cheese, and you have a winning brunch. If you don’t have coconut milk on hand, use 1½ cups heavy cream instead of the cows and coconut milk mixture.
- ½ pound (2 sticks) chilled butter, cut into pieces
- 1 pound all-purpose flour, plus more for rolling pinch of sea salt
- Up to ¼ cup ice water
- 1 cup whole milk
- ½ cup canned coconut milk
- 3 large eggs
- 1 tablespoon Dijon mustard
- Dash of freshly grated nutmeg
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons chopped yellow onion
- ½ Habanero pepper (Scotch bonnet), seeded and minced
- 2 cloves garlic, minced
- 1 (8-ounce) package bacon, finely chopped
- 2 tablespoons sliced scallion
- 1 bunch fresh thyme, chopped
- ¼ cup finely chopped tomato
- 2 tablespoons finely chopped bell pepper
- 1 (18-ounce) can ackee
- Sea salt and freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- Preheat the oven to 350 F.
- To make the quiche crust, combine the butter, flour and salt in a bowl with your hands until crumbly. Add just enough ice water to form a dough and knead until it comes together. Form into a ball, then, on a floured surface, roll the dough into a round about 14 inches in diameter. Transfer to an 8-inch quiche pan and press the dough gently into the bottom and sides. Weigh down the dough with raw rice on a piece of waxed paper and prebake for 20 minutes. Set on wire rack to cool until ready to fill.
- Meanwhile, to make the custard, in a medium bowl combine the milk, coconut milk, eggs, mustard and nutmeg and whisk together thoroughly. Season with salt and pepper. Set aside until ready to bake.
- To make the filling, heat the oil in a frying pan over medium heat. Toss in the onion, Scotch bonnet and garlic and cook for about 5 minutes, until softened. Add the bacon and sauté for about 5 minutes. Spoon off the excess fat and stir in the scallion, thyme, tomato and bell pepper; cook another 5 minutes or until the vegetables are tender. Add the ackee,season with salt and pepper, and mix in the Parmesan. Let cool.
- To assemble the quiche, place the ackee and bacon filling in the pastry shell and smooth the top. Pour the custard over the filling, distributing it evenly with a fork. Return the quiches to the oven and bake for 45 minutes or until the custard has set. Cool slightly before serving.
Trini-Style Salt Fish and ‘Bake’
Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 25 minutes
Yield: 6 to 8 servings
All our islands cook salt fish (salt cod) in one way another for breakfast, lunch and even dinner. As our childhood years were spent in Trinidad we favor this Trini version known as “buljol.” Salt fish is often served alongside some kind of fried dumpling, some fluffy and large others smaller and more dense. In Jamaica we serve salt fish with Johnny Cakes, small round fried dumplings. Other countries such as Trinidad and Guyana call them bake. Here we pair this traditional Trini saltfish with our version of a bake — a hybrid recipe inspired by the bakes served in Trinidad, Guyana and Belize. If you have any left over, these little breads can be great topped with cheddar cheese and Guava jam or even just butter and jam.
For Trini-style salt fish (Buljol):
2 cups salt fish, boiled, picked and cleaned
½ cup chopped tomato
¼ cup chopped onion
1 Habanero pepper (Scotch bonnet), minced without seeds
1/4 cup cilantro
Salt and black pepper
For our version of bake:
2 cups flour
1½ teaspoons baking powder
1 teaspoon salt
1½ teaspoons butter, cut into pieces
¼ cup water
¼ cup milk + 1 tablespoon + 1 teaspoon
2 cups vegetable oil
1. Combine salt fish with tomato, onion and the Habanero pepper (Scotch bonnet) in a small bowl. Heat olive oil in a small pan. When very hot, pour it over the salt fish mixture. Add cilantro and season with salt and black pepper as required. Allow to rest at room temperature for about one hour.
2. Sieve together flour, baking powder and salt in a medium bowl. Rub butter into flour until combined. Gradually add water and milk and mix well with hands until a dough or mass is formed. Knead for about five minutes until smooth.
3. Roll the dough into pieces the size of golf balls (should get about eight pieces of dough), and allow them to rest for about half an hour. Roll it out with a rolling pin or bottle to a 4-inch disk and slice a line in the middle so that it will cook more quickly. Fry in oil, turning over once. When it floats, it is ready.
4. Drain and serve with salt fish. These are also great paired with cheddar cheese and guava jam, or even just butter and jam.
Main photo: The ackee fruit’s nutty taste combines with sharp salt cod to create Jamaica’s national dish. Credit: © 2014 by Ellen Silverman from “Caribbean Potluck,” courtesy Kyle Books
Four generations of Di Palos have run an Italian specialty market in New York City’s Little Italy, so having Lou Di Palo, great-grandson of the founder, write a guide to Italian ingredients, “Di Palo’s Guide to the Essential Foods of Italy,” is a natural. Each chapter in this fun collection focuses on a specific food with history, buying and storing tips, and recipes. Discover everything you need to know about fresh mozzarella, ricotta, olive oil, espresso and more.
I’ve been shopping at Di Palo’s since I was old enough to ride the subway alone and was charmed by this incredible collection of stories, factoids and advice. The history of a store that’s been a fixture in the neighborhood for more than a century is a fascinating glimpse into the history of Italian food in America. Countless celebrities shop there and some sing Lou Di Palo’s praises on the book jacket, including Ruth Reichl and Pete Hamill. Martin Scorsese wrote the book’s foreword.
Frommer’s wisely notes, “Before there was Mario Batali or Anthony Bourdain, there was Lou Di Palo, a true New York food celebrity.”
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By Lou Di Palo, Rachel Wharton
Below is an excerpt from Di Palo’s book on buying ricotta:
“Like other latterias, we sell ricotta in several shapes: In tall perforated metal tins with a mound of ricotta piled up on top to keep it pressing down, or in squat woven baskets made of plastic. The former are drier and better for cooking or baking, the latter are best when you want to serve ricotta sliced on a plate, drizzled with honey or jam. We also stock imported sheep’s milk ricotta when sheep are giving milk. It is at its best in the spring, when the grass is new and sweet — if you see imported sheep’s milk ricotta in the summer, it’s likely not very good.
“You’ll also sometimes see ricotta forte, or ‘strong ricotta,’ a specialty from Puglia that got its start as a way to use up older product. What vinegar is to wine, ricotta forte is to ricotta. It smells and tastes like a strong gorgonzola. It’s simply fermented ricotta, or ricotta turned a little sour, with a little fresh ricotta added for balance. (We usually don’t eat it fresh, but add it to calzones or stir in a spoonful to tomato sauce.)
“When ricotta is salted and pressed, over time it becomes a solid cheese with a much longer shelf life, though it still retains its fresh, milky flavor. There are two versions, both called ricotta salata, or salted ricotta: One is very dense, dry, and salty and is typically grated onto pasta. The other is more of a table cheese — it’s moister and less salty and very good with slices of fresh tomato or drizzled with olive oil.
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“The funny thing is that they usually go by the same name, so you have to ask to make sure you are getting the right one. Sicilians also bake ricotta into a mild cheese called ricotta infornata, which is firmer, with a more caramelized flavor. We make it at Di Palo’s too, sometimes baked with acacia or chestnut honey.
“In addition to ricotta, one of the most common formaggio frescos made in Italy is called caciotta, and we also make that daily at Di Palo’s. It’s made like ricotta, but we use rennet to break the milk rather than vinegar. The milk is heated to a lower temperature, and then it is also pressed a little more intensely into a basket shape and aged for a day or two. It’s similar to American ‘farmer’s cheese,’ and is a little drier and more solid than ricotta. There is also cacioricotta, which is a dry, denser caciotta made at the same high temperature as ricotta and then salted. It’s usually shaved or grated over pasta.”
The following recipes are excerpts from the book:
My grandmother simmered her meatballs in her sauce, but her real secret weapon was our ricotta. It keeps the meatballs incredibly moist, and adds a little richness. Because she was from Basilicata, she actually used a mix of caciocavallo, or whatever aged pecorino she had on hand, rather than provolone or pecorino Romano, but good quality versions of these two cheeses are much easier to find. Whenever we make these in our store, they go quickly.
- 1 pound of ground beef, about 20 percent fat to 80 percent lean
- 1 egg
- ½ cup seasoned bread crumbs
- ¼ pound grated aged provolone
- ¼ pound freshly grated pecorino Romano
- ½ pound fresh, good quality, whole milk ricotta
- 1 clove garlic, minced
- ¼ cup fresh chopped parsley
- Extra virgin olive oil
- 1 quart marinara sauce
- In a large bowl, mix meat, egg, bread crumbs, cheeses, garlic, and parsley well with your hands.
- Roll into small meatballs, about 2½ inches wide, and place onto a sheet pan.
- In a large saucepan, heat the marinara sauce over low heat.
- Heat an inch of olive oil over medium high heat in a large skillet. Add meatballs, cooking them in batches, if necessary, and pan-fry until browned on all sides.
- Place meatballs in marinara sauce and let simmer for 20 minutes.
Concetta Di Palo’s Ricotta Cheesecake
Yield: 19-inch cake
This recipe from my grandmother Concetta is a good example of our cooking philosophy: Let the ingredients speak for themselves. This cake is rich, moist and less sweet than traditional American cheesecakes — a little more complex. We’ve been handing out this recipe since at least World War II — you can tell by the zwieback cookies the original recipe called for. The current version is on a postcard with a caricature of my father scowling from the back of the store, drawn by Soho artist Jacob El Hanani, who has been shopping with us for decades. We had the same photo screen-printed onto a tile that we placed in our dairy when we renovated a few years ago, so my father could still watch over us as we made the ricotta, just like he used to.
Butter for greasing the pan
2 cups sugar, divided use
½ cup crushed zwieback cookies or graham crackers, plus extra for garnish
3 pounds good quality, fresh, whole cow’s-milk ricotta
1 teaspoon vanilla
4 teaspoons orange blossom water
¾ cup of heavy cream
1. Preheat the oven to 350 F and butter a 9-inch springform pan.
2. In a small bowl, mix ½ cup of the sugar with the cookies or crackers and then evenly coat the bottom and sides of the buttered pan with the mixture.
3. In a large bowl, beat the remaining sugar and the ricotta, eggs, vanilla, orange blossom water and cream together until very smooth.
4. Pour mixture into springform pan. To prevent the cheesecake from cracking, place into a larger pan or oven-proof dish and fill it halfway up the side with water.
Main photo: Lou Di Palo at Di Palo’s counter in Little Italy. Credit: Ballantine Books
Although it has been a while since I set foot in a formal classroom, each year at this time, with the beginning of school fast approaching, I tend to think about new skills I can learn or old ones I can improve upon. It seemed fitting, then, that I recently received an email from a friend asking which cookbook he should purchase to help him become a better cook.
For me, the choice was quick and easy: Anne Willan’s classic cookbook “La Varenne Pratique.” Ever since I acquired it on my first day of chef’s school 18 years ago, it’s been my go-to resource whenever I’ve needed to reference a cooking technique or learn more about a specific ingredient.
The original volume, weighing close to 5 pounds, was published in 1989 and has sold more than 500,000 copies worldwide. Thankfully, this essential book, long out of print and challenging to find in a secondhand store, was recently reissued as an e-book.
During the first half of her 30-plus years running the legendary France-based cooking school La Varenne, Willan, a Zester Daily contributor, and her staff continuously researched and wrote about essential French cooking techniques and the importance of understanding every aspect of an ingredient. The laborious effort of distilling all this culinary information resulted in a 528-page tome that provides in-depth knowledge of how to choose, store, identify and handle ingredients. This knowledge of good ingredients is paired with clear, encouraging instructions and action photos of foundational cooking techniques, such as how to dice an onion, fillet a fish or prepare different types of meringues.
Willan’s cookbook goes beyond the surface
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Many cookbooks these days take us on a wonderful culinary journey, tasting a region’s or country’s culture and table, yet only provide us with a fixed GPS map of how to get to the finished dish. When you get to a point in your culinary journey where you want to veer off course and understand why certain time-honored gustatory routes are so adored, “La Varenne Pratique” is the culinary guidebook to help you navigate your or any country’s kitchen.
The new e-book has been sliced and diced into four parts, each sold separtely. Part 1: The Basics discusses herbs and seasonings; soups; stocks; and sauces, as well as eggs, dairy and oils; Part 2 covers meat, poultry, fish and game; Part 3 examines vegetables, pasta, pulses and grains; and Part 4 dishes on our sweet tooth with baking, preserving, desserts, fruits, nuts and freezing. Each part also comes with a weight-and-measurement table (worth bookmarking for regular reference), list of cooking equipment, glossary of cooking terms and bibliography.
Because the book was written before the advent of modernist cooking, it does not include these techniques. However, if this is an area that interests you, I am sure Willan would recommend you check out her onetime student Nathan Myhrvold’s exhaustive six-volume series, “Modernist Cuisine.”
Having used the e-book version on both an iPad and laptop for the past month, I can vouch that the electronic version is reliable when adapting to different formats and layouts. Simply adjusting the font size or page orientation offers you a variety of almost personalized layouts. Because the images are scans of the original book and not high-resolution digital photographs, they can be enlarged only to a certain point. This is not much of a problem, as the images are large and easy to view.
How to purchase
The e-book version of “La Varenne Pratique” can be purchased through many major online retailers, including iTunes, Amazon, Sony, Barnes & Noble, Kobo and Copia. Each of the four parts is $6.99.
The greatest challenge I’ve encountered is using the search function. In this day and age where we type anything into a search engine and get countless results, using an e-book’s search function can initially frustrate. If you type in a technique such as “how to cut up a chicken,” zero results show up. However, if you are more specific and type “cutting a bird in pieces” the exact result pops up. I’ve found eliminating the term “how to” and being more direct with your keywords drastically increases the likelihood of getting precise hits. It’s also just as easy to simply thumb through a section’s e-pages to find the specific subject you’re searching for.
Aside from the comprehensive information about ingredients, the best thing about this book is the countless technique shots that teach you lifelong, fundamental cooking skills. It would be fantastic to have a single website that aggregates all the “how-to” photo instructions “La Varenne Pratique” demonstrates as videos. But until someone invests the time and money to produce those videos, you will need to visit many websites to find all this information.
Simply put, “La Varenne Pratique” is a cooking school in a book, and certainly cheaper than tuition. It is the best gift you could give a new culinary student, a child heading to college, a newly married couple or your friend who writes a food blog. Fortunately, the e-book version is both lightweight and affordable and will not take up much space or weight in their culinary backpack.
Main photo: Anne Willan’s “La Varenne Pratique” is now available as an e-book. Willan photo by Siri Berting; e-book photo by Cameron Stauch
“Flatbreads really grabbed me because they’re ancient in nature,” Paula Marcoux said at a class in early August. “Stone or clay or metal griddles grew up with domesticated grains. As nomadic people spread those grains they brought the griddle with them.”
In Saratoga, N.Y., the kitchen at the Healthy Living Market is very modern, which was fitting for the class introducing a group of contemporary cooks to how these ancient technologies and old foods have traveled through time and the world.
“I studied archaeology, and one of the things I love the most about the Middle East was eating the food. You can learn from documents, and you can learn from archaeology but you can learn by cooking too. And it’s not going to be the same unless you cook with fire,” Marcoux said, identifying the path to her passion.
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By Paula Marcoux
Storey Publishing, 320 pages, 2014
That passion is outlined in her new book, “Cooking With Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking” (Storey Publishing). A food historian, Marcoux is the food editor of Edible South Shore magazine, and has worked as an archaeologist, cook and bread oven builder. The book, her first, covers a lot of ground with food and fire, from the most rudimentary fire and stick methods through managing the nuances of retained heat in an oven — brick or otherwise.
I can’t get my head out of the middle chapter, which covers griddles and flatbreads, a food ghetto I see no reason to leave.
“The fact is that baking technologies develop to suit the grains available,” Marcoux wrote. “With its smooth horizontal surface allowing even and controlled baking, the griddle has been used by cooks the world over to convert gluten-free grains and even tubers into tremendous breads.”
I love this. People talk about flatbreads and batter breads being as old as, and older than, our life with grains. But her explanation seems more perfect than others I’ve heard, perhaps because it comes with recipes. At Marcoux’s class, she traced how the stretched doughs of Anatolia had moved around the world in a cross-cultural arc of flaky, griddle-baked wheat goods that included scallion pancakes, and boreks savory and sweet.
“The modern borek derives from the ancient Semitic root word b-r-k,” Marcoux said. “From this came borek, pierogi and Tunisian brik. The Middle Eastern word is a blazing clue to these flatbreads, where a fine stretched dough delivers filling. I think it’s amazing how one idea can travel 10,000 years. That’s longevity.”
Marcoux has shoulder length dark hair and a ready smile. Being with her is like having searchable access to an encyclopedia of our human history with cooking and food.
For a flour and griddle fiend like me, she has been a joy to find. Her name crept into my life at the Plimoth Plantation, a living history museum in Massachusetts where she used to work, and where I went to visit erstwhile Pilgrims handling grains. This was in the spring, and people at Plimoth were excited about Marcoux’s work documenting early ovens in New England, and about her book, which was released in May. Now that I’ve met her, and have her book in my kitchen, I understand the enthusiasm.
“For the scallion pancakes, I’m just rolling out a simple circle of dough,” she explained at the market. She poured a little sesame oil on the disk, and spread it thickly with chopped scallions. “Roll it up like a long cigar. Coil it up like a snail, and let it rest a while.”
After that while had passed, maybe 10 minutes, she rolled the snail into a pancake, and fried it in a little canola oil on a tava, a concave pan generally used for dosas.
Gas not like using live fire
“I feel funny cooking this indoors,” she said, adjusting the heat so the pancake wouldn’t burn. “As lovely as this kitchen is, cooking on a gas stove just isn’t the same as using live fire. Instead of struggling with these controls, you’d just be pulling a twig out, or pushing a twig into the fire.”
As the pancakes cooked, she made Middle Eastern pastries, and invited us to come up to the counter and learn.
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“This technology is older than tossing pizza,” she said, moving a piece of dough from hand to hand. She urged people to look for videos of Armenian women tossing dough to learn the method.
The volunteers rolled their dough flat, then stretched it using a sway and throw motion between fingers and hands. Once it was thin enough, they put it on a cutting board again, where they buttered, then filled it.
“Puff pastry works because the fat and gluten layers have to work together,” she said, noting that the doughs we used were only wheat and water. “It doesn’t take huge expertise to make this because of the amazing geometry of dough. This quality of wheat is what made us love it, and we’ve been loving it for a really long time.”
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce (or another of light soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sambal oelek or other Asian hot chile paste
- ¼ cup chicken broth (or water, plus another dash or two of soy)
- 1¾ cups (8 ounces) all-purpose flour
- 1¾ cups (6 ounces) unbleached cake flour
- 1 teaspoon salt
- 2 tablespoons peanut, canola or corn oil, plus more for frying pancakes
- 1¼ cups boiling water
- Asian (toasted) sesame oil for brushing
- 1½ cups chives or scallions, finely chopped
- Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.
- With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops of water, but wait and see.) Once it comes together in a ball, knead by hand for a few minutes, then let rest airtight for 30 minutes.
- Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don’t dry out.
- Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.
- Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about ¼-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple of large skillets or a griddle; heat ⅛ inch of oil over medium heat. (You can continue rolling as you fry.)
- When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.
Recipe excerpted from "Cooking With Fire" by Paula Marcoux, used with permission from Storey Publishing.
Main photo: Paula Marcoux’s sweet crispy borek, or campfire baklava. Credit: Ellie Markovitch
We first discovered the food of Myanmar as armchair cooks intrigued by a cuisine, described by Mi Mi Khaing in “Cook and Entertain the Burmese Way” as “the best of Chinese and Indian cooking, but with a distinctive flair all its own.” After repeated trips to Myanmar, however, we would explain Burmese food differently: Indian lacking spice, Thai without fiery chili, similar to Chinese only via its stir fries, or perhaps a shared Yunnan influence with skewered and grilled pub fare. In other words, it’s unlike any other and deliciously unique.
For 20 years we traveled throughout Myanmar, later hosting food tours there, and eventually made a home in Asia. And we’ve never looked back.
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By Robert Carmack and Morrison Polkinghorne
We’ve tasted and tested almost every Burmese dish imaginable, supping with regional and capital cooks and learning in the most humble kitchens and 5-star sculleries alike.
Myanmar’s cuisine is a perfect fit for Americans. Granted, chili aficionados here will claim that hot flavors are passionately loved by all, but the general American palate seems drawn to the comforting, non-assertive tastes of Burmese dishes. There, the chili is long and mild, closer to a paprika, akin to the capsicums used in neighboring Yunnan province. Curcumin-rich Alleppey turmeric is a principal spice, while masala is the exception rather than the rule. And simple ground star anise acts as the “curry” seasoning for pork. Even salads — with the notable exception of Burmese Lemon Salad and renowned Pickled Tea Leaf La Phet — are infinitely less forceful than in neighboring Thailand. Vegetables and salads are commonly bound and melded with either besan (chickpea) flour or ground peanuts — depending on the regional crop.
The flavor of Burmese recipes are easy to recreate by merely — and gently — slow-frying onion, garlic and ginger in oil, then using the resulting emollient as a ubiquitous flavoring essence — both in curries and salads. Better yet, ingredients are easy to find in the United States, more so if there’s an Indian grocery in your neighborhood.
From armchair to actual traveler, our quest for authentic Burmese cookery continues. We find it as exciting as exploring the country’s awe-inspiring sites — from ancient Bagan to imperial Mandalay, to the temples and caves and floating islands of Inle Lake. The image of awakening to the golden rock, Kyeik Hti Yoe, sitting above the clouds will always linger in our minds, as will the vision of the volcanic plug, Mount Popa, with its golden temples crowning the top like a fairyland. But we equally savor memories of the simple peppery stocks of the country’s Rakhine seafood stew.
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Why Myanmar? Why Burmese?
Although Burma is the name commonly used by Anglo-Westerners, Myanmar is the term used by locals. “Burma” and “Burman” reflects the Bamar ethnic majority, not its other cultural groups. However, our recently released The Burma Cookbook celebrates all this nation’s diversity — historic and ethnic. We chose the title not as a political statement, but because our cookbook includes dishes of colonial Burma, as well as contemporary Myanmar. So you’ll find a recipe for Lobster Thermidor served at The Strand hotel for more than a century, but also a biryani rice that reflects the country’s Indian heritage, along with a “bachelor” chicken curry that can be traced back to larrikin lads absconding with a farmyard chicken and herbs grasped from a neighbor’s garden.
Main photo: Myanmar’s salads are infinitely less forceful than in neighboring Thailand. Credit: © Morrison Polkinghorne