Articles in History
“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
Knishes are packed with more than flaky, potatoey deliciousness. “The knish is really stuffed with stories,” said Laura Silver, author of the new book, “Knish: In Search of the Jewish Soul Food.” Her many pilgrimages on behalf of the knish — “a pillow of filling tucked into a skin of dough” — took Silver from Poland to Israel. But the story really began with Mrs. Stahl’s of Brighton Beach, Brooklyn, the knish-maker her grandmother loved best. The shop’s demise in 2005 is what ignited Silver’s obsession to get inside this dense, satisfying “potato pie.”
One stop on her quest was the town of Knyszyn, Poland, home to Silver’s ancestors and some knish lore. There she heard the legend of a king who was traveling, tired and hungry, through a forest. He emerged in a hamlet where he was served a tasty dumpling called a knish. He liked it so much he named the place after it.
Tyler J. Kelley, a writer based in New York City , reported this story in association with Round Earth Media. Photo credit: Erandi Carranza
Tracing knish history
The food’s precise origin is unknown, and Silver speculates broadly, but the earliest mention places it somewhere between a Polish poem from 1614 and a Polish town with a knish-related name dating to 1347 (Knyszyn landed on the map later, in 1569). In present-day Poland, Silver concluded, the knish has disappeared. She carried pictures of the storied pastry with her in lieu of a translator, but no one recognized it.
Silver also learned that knishes weren’t necessarily a Jewish food; in early references they are filled with meat and eaten on All Saints’ Day, November 1. In fact, the knish was “severely underrepresented” among the stuffed-dough options she found in Israel. Apparently when Europe’s Jewish families emigrated to the New World, the knish went with them. It flourished in the first half of the 20th century, when it was a popular street food in New York’s teeming immigrant neighborhoods.
Today Knish Nosh is one of only two New York City concerns dedicated solely to the savory pastry. The Queens location has a lived-in, no-nonsense feel that suits the humble knish well. Silver’s favorite is the kasha knish, $3.50, filled with buckwheat groats. Every Knish Nosh knish follows the traditional form: round, fist-shaped and dense, with a little bit of stuffing revealed on top. Strong mustard appears to be the requisite condiment everywhere except Minnesota, where mayonnaise and even ketchup are not unheard of.
Behind the counter at Knish Nosh is Anna Vasilescu, head chef. She is from Romania and didn’t grow up on knishes. Her father disliked potatoes, a central knish ingredient, because in the military that was all he ate, Vasilescu said. After the service, he never wanted to eat them again. Now his daughter is a dedicated potato purveyor. Nearly every customer who walks in knows Vasilescu, and half seem to get a knish on the house, with the instruction, “Just enjoy, sweetheart.”
Knish Nosh owner Haig Schneiderman said he’s gotten requests from Florida to have a knish shipped overnight for a loved one who is dying. “People get emotionally attached,” he said. Silver believes the knish “is poised for a full comeback,” and Schneiderman plans to be in the vanguard. He recently opened a Knish Nosh in Central Park, and more are in the works. He said he intends to make the knish “as strong as the bagel” and sees Knish Nosh becoming ubiquitous, “like Chipotle.”
The story within
Making and eating knishes is an essential part of Silver’s vision, and it’s pretty much impossible to read her book without getting hungry. She is not just relaying the history of an overlooked food, however; she wants to bring people together to talk, and to share. Conversation over knishes, she said, “is the crux of my book — I hope.”
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“A knish that tastes good probably has a good story behind or within it,” she said. “The story isn’t always evident, but it’s akin to the fact that food made with love generally tastes better.” Silver almost always brings knishes to her speaking engagements. When a knish shipment failed to reach Banff, Alberta, Canada, where she was attending a conference, she simply gathered fellow attendees and made a batch from scratch.
“Every culture has its knish, a wrapped food or a food that evokes memories,” Silver said. “Dough-based foods tend to have that effect on people.” For someone from the American South it could be a biscuit, for a Midwesterner a piece of pie. In Silver’s mind, it’s any food “for which people will go to great lengths.”
If you are willing to go to great lengths to revive this tradition-laden food, Silver has supplied a recipe dear to her heart. She wrote that “Fannie Stahl’s granddaughters summoned recovered memories to bring this recipe to life.” You’ll have plenty of time for conversation and stories while making it. Making knishes, Silver said, “takes a special kind of commitment.”
Recipe: Mrs. Stahl’s Potato Knishes
Yield: Makes about 18 knishes
For the dough:
3¼ cups flour
1 tablespoon sugar
1 teaspoon salt
½ cup vegetable oil
1 cup lukewarm water
1. Turn oven on low until dough is ready. Mix flour, sugar and salt. Add oil and water. Mix with a spoon until the dough pulls together, or use a food processor or stand mixer (with a dough hook). Turn out the dough on board and knead it, incorporating all pieces. Knead until dough is one piece, smooth and glossy. Turn off the oven. Oil the dough and place it in oiled, covered bowl. Place in oven until you are ready to use it. Let the dough rest at least 2 hours; the dough should barely rise, if at all. Keeping the dough overnight in the refrigerator is fine. Bring it back to room temperature before use.
For the potato filling:
6 pounds russet or new potatoes
1 cup oil
¼ cup salt, or to taste
1½ teaspoons pepper
8 cups thinly sliced raw onions
1. Scrub potatoes and peel them, unless the new potatoes have very thin, unblemished skins. Boil potatoes for about 20 minutes until knife-tender, then drain. Mash with a potato masher. Add oil, salt and pepper to taste. Mix. Stir in the onion.
Assembling and baking
1. Use vegetable oil and flour as needed.
2. Preheat oven to 450 F.
3. Roll out about half the dough on a lightly floured counter or tabletop. Roll with handle-less rod-style rolling pin out from the center until dough is thin enough to see through, about 1 ⁄16-inch thick.
4. Oil top edge of dough with a pastry brush. Place a 2-inch-diameter line of filling about 2 inches from the top edge of the dough. Pick up top edge and drape over filling. Brush oil on dough in a 2-inch strip on the bottom edge of the filling. Pick up the dough with filling and roll again onto the oiled dough, compressing the filled dough as you turn it. Repeat until the dough covers the filling three to four times, being sure always to brush oil on the dough first. Use a knife to separate the filled potato knish log from the remaining dough. Cut off edges of filled dough. Cut the filled roll into pieces about 6 inches long and coil each piece like a snail. Tuck the remaining end into the bottom of the coil. Alternatively, place stuffed roll of dough onto an ungreased cookie sheet and slash with a knife crosswise every 2 inches. Leave an inch of space between each roll or coil of dough.
5. Bake 20 to 25 minutes until the knish skin is browned and knishes are cooked through. Start knishes on lowest rack of the oven and raise them to top rack after about 10 to 12 minutes. Let the knishes cool in pan. If you cooked the knishes in long rolls, cut them into individual pieces.
Knishes can be reheated in the oven or in a skillet on the stovetop.
Recipe from: Faith Kramer, “Mrs. Stahl’s Famous Knish Recipe Finally Found—in San Francisco,” j. the Jewish News Weekly of Northern California, September 27, 2012. Excerpted from Knish: In Search of the Jewish Soul Food by Laura Silver, published by Brandeis University Press/University Press of New England (www.upne.com), May 6, 2014.
Tyler J. Kelley, a New York-based writer, reported this story in association with Round Earth Media. Kelley’s documentary “Following Seas” is due out in 2015.
One of my first purchases upon moving to New Delhi, India, in 2005 was Charmaine O’Brien’s “Flavours of Delhi: A Food Lover’s Guide.” The guide became a favorite go-to as I looked to taste and discover the diverse culinary gems of India’s capital. I was therefore delighted to learn that a recent trip back to India would coincide with the launch of O’Brien’s new book, “The Penguin Food Guide to India.”
Now, having had my own copy in hand for a couple of weeks, I can tell you that each time I pick up this book, I am happily tormented. Her descriptions of regional delicacies, particularly the ones that I too have eaten from the same stall or restaurant, make my mouth water, often forcing me to put down the book, head to the kitchen and prepare some of my own favorite Indian recipes.
O’Brien, an Australian writer and culinary historian, first visited India in 1995. Since then, she has visited every state in India with the exception of three in the northeast. In essence, the book is her journey of discovery informed by the core truth that India does not have one homogenous cuisine, rather the greatness of its food lies in its enormous variety and subtlety.
Her primary goal — and she can be gratified in her success at its achievement — “was to create a historical and cultural guide to India’s regional cuisine and to recommend places where — domestic tourist or international visitor — can find distinct regional food.” She gives readers the tools to experience genuine, local flavors.
Long history flavors Indian food
This was an ambitious and enormous undertaking. India as a unique country is still relatively young. Aside from the last 64 years as an independent republic, India has, as O’Brien points out, “been occupied as a patchwork of kingdoms, principalities and chieftainships, each essentially functioning as an independent country.” Imagine if you drew a line straight down from the top of Denmark to the bottom of Italy and colored over all the countries west of that line, including the United Kingdom and Ireland, and then decided to write a book about the local flavors and food cultures of all those countries. That gives you a sense of the task she set for herself.
By Charmaine O’Brien
Note: Currently, the book is only available in hard copy in India, and soon Australia, but it can be purchased as an e-book.
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The book is divided by geographic region, and within these each regional state is given its own chapter, beginning with a concise and condensed history. The historical details O’Brien weaves and connects through the book make for engaging reading that surpasses many travel guidebooks. We learn that all of these past rulers left a culinary imprint affecting the development and evolution of a region’s cuisine.
O’Brien’s personal encounters and insightful observations keenly illustrate that the prevalence of local and regional food in India is not a new trend or movement prompted by discriminating foodies but is part of an intricate food system born out of necessity and survival that has evolved over thousands of years. She does, however, indicate that as India’s growing middle class increases its appetite for foreign foods, some of the country’s elite has switched their attention to the perceived health benefits of traditional regional cuisines.
There is so much interesting information to digest — among my favorite nuggets are the descriptions and names of dishes or ingredients in Hindi or a regional language. Some of them you want to chew and savor. Yet perhaps due to sheer volume (or poor indexing), they can be a challenge to return to for another taste. Even for someone familiar with some of these terms, I wanted a short glossary of the region’s dishes at the end of each chapter to refer to.
Similarly, while the selected cookbook suggestions are a good place to start for trying new regional recipes, a handful of recently published regional cookbooks would have been welcome additions.
When O’Brien first arrived in India, her knowledge of Indian food was limited to the rather homogenous Indian restaurant menus from her native Melbourne that in many ways continue to dot the globe. She realizes that many readers, whether it is their first or fifth trip to India, want to sample new dishes but are concerned with hygiene at food stalls or restaurants, fearing the dreaded “Delhi Belly.” Aware of this but also eager for you to become a culinary explorer, she offers support with thoughtful and reassuring dining recommendations as you veer off the typical tourist menu road map.
It is interesting that two of the most recent well-researched books on Indian cuisine, this one and “Tasting India” by Christine Mansfield, are by non-Indians. A decade ago, Indian chefs and food writers seemed to be more interested in cooking and writing about foreign cuisines. However, over the past five years, there has been a noticeable shift in Indian food professionals revisiting and exploring their culinary heritage.
India’s culinary landscape is so vast and nuanced that there is much more to be recorded. As I believe K.T. Achaya’s historical books on Indian cuisine inspired O’Brien, I hope this book motivates others to investigate and preserve India’s rich diverse cuisines.
Sautéed Amaranth Leaves With Coconut (Tamdbi Bhaji)
Throughout her travels, Charmaine O’Brien discovered that no matter where she was, Indians love dining on bright, leafy greens. On my own visits to South India, I also found that cooks enjoy adding green and red amaranth leaves to soups, dals or even making fresh chutneys out of them. Here is a recipe of my own that spotlights its flavor.
Along the Konkani coast, blood-red amaranth leaves are typically used to make this quick coconut accented side dish, which is suitable to accompany fish, meat or poultry. Increasingly, farmers markets are selling amaranth leaves. However, if they are unavailable, beet greens, Swiss chard or spinach are wonderful substitutes.
4 cups red or green amaranth (or beet greens, Swiss chard or spinach)
2 tablespoons vegetable oil
1 cup finely sliced onion
3 garlic cloves, finely chopped
2 green cayenne chilies, seeded and finely chopped
Pinch of turmeric
Salt to taste
¼ cup to ½ cup grated coconut (fresh, frozen or dry unsweetened)
1. Wash the amaranth leaves a couple of times in running water to remove any dirt or grit. Drain, cut off any of the tough bottom parts of the stalk and discard. Roughly chop the trimmed greens into bite-sized pieces.
2. Heat the oil in a sauté pan over medium high heat. Add the sliced onion and cook for 2 minutes. Reduce the heat to medium and cook until the onions are soft and translucent, about 5 minutes.
3. Add the chopped garlic and green chillies to the pan and continue to cook for another 2 minutes.
4. Toss in the chopped amaranth and a pinch of turmeric. Mix well, cover and cook for about 4 minutes until the leaves are wilted and tender. If using spinach, the cooking time will most likely be halved. Remove the lid and continue to cook to allow any excess moisture to evaporate.
5. Add the grated coconut, salt to taste and sauté for another minute. Serve immediately.
With shrimp: Many Konkani cooks like to toss in some sweet, tiny shrimp close to the end of cooking. Use 1 cup small shrimp (or medium shrimp roughly diced) cleaned and deveined, and add it at the same time as the grated coconut. Cook until the shrimp has changed color and is just cooked through.
With cooked chickpeas: If you have some extra cooked chickpeas, black-eyed peas or kidney beans leftover in the fridge, toss in about a half cup of them into the pan when adding the greens and continue accordingly.
Top composite photo:
“The Penguin Food Guide to India” book jacket, with author Charmaine O’Brien. Credit: Photo of author courtesy of the Australian Consulate in Mumbai
The idea that foods have aphrodisiac properties is quite old and found in all cultures, but this notion has waned with the rise of modern science.
Arab Muslim culture has had its aphrodisiacal foods, a phenomenon surprising to many people who think of Islam as a prudish religion that bans alcohol and frowns upon the sexual explicit.
However, a millennium ago, the elite in Europe began to change their attitudes toward eating, stimulated by the place of food in Muslim theology as represented in depictions of the Garden of Delights. The sensual pleasures of eating as portrayed in the Garden intrigued Europeans who began to associate luxurious dining with the food of the Arabs. Muslim sensuousness must have appeared attractive as a counterpoint to the ascetic life demanded of Christians. Already by the 12th century the Arabs had a rich poetry concerning wine and sexually explicit literature.
In the Arabic tradition there are “the two good things,” the translation of the Arabic al-atyabān. I always found it interesting that there isn’t a single mention of this idea in Arabic gastronomical thinking in any book on Arab cuisine or, for that matter, in any Mediterranean cookbook. But I alluded to these good things in my book “A Mediterranean Feast.” The two good things are food and sex.
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Food and sex are two of the three “fleshly delights” of this world in a saying attributed to the seventh-century Arab poet Ta’abbata Sharrān. “I have never enjoyed anything as much as these three things: eating flesh, riding on flesh, and rubbing flesh against flesh.” The Arabic literary interactions of food and sex are manifold. Some stories find the women berating their husbands for eating and drinking too much but neglecting them in bed.
A good appetite for food and for love was seen as perfectly compatible. There’s the story of Aishah bint Talha, a granddaughter of the Prophet Muhammad’s father-in-law, who says to her husband the morning after the wedding night, “I have never seen anyone like you; you have eaten as much as seven men, prayed as much as seven men, and [had sex] as much as seven men.”
Food and sex inspire writers
Many of these stories, such as the bawdy tale of “The Porter and the Three Ladies of Baghdad” in “The Thousand and One Nights,” have a narrative formula that can almost be described as eating, drinking and having sex.
The stories get randier as in the “Slaughterhouse-cleaner and the Noble Lady,” also in “The Thousand and One Nights.” The lady wants revenge on her unfaithful husband and gets it by having an affair with the filthiest man she can find, the guy who cleans the latrines. He says, after their coitus, that he’d like to kiss the lady’s left hand (used for wiping) rather than her right hand (used for eating). This mixture of kitchen humor with scatological humor reflects the fact that the lady first looked for her husband in the outhouse but had found him instead in flagrante delicto in the kitchen, rogering a cook.
But the battle between love and food in Arabic poetry doesn’t always end in a truce. A Hispano-Arab poet, Ibn Mascūd, renounces love for food:
“If you ask me with whom I am in love and why my eyes
Pour forth tears,
I say: a sikbāj*, dishes of jamalī
Bruised white flour is sweeter to me than the saliva of the beloved who is embraced.”
The West has its own aphrodisiacal food traditions, although the dishes might be different.
Lovers turn to chiles, because of their active ingredient capsaicin; bananas, because of their phallus shape; asparagus (same reason); oysters, for their zinc content and their tactile resemblances; vanilla, because it’s a stimulant for the nerves; salmon and walnuts, because of their omega-3 content, which keeps sex-hormone production humming; red wine, because it relaxes and reduces inhibitions; pomegranates, because they increase genital sensitivity; and chocolate.
There, now you should have a good idea of and guide to what you’ll prepare your sweetheart on Valentine’s Day.
* Sikbāj dishes, a kind of stew made with vinegar, were of Persian origin and very popular in the 10th century; jamalī is a kind of stew with innards.
I caught Ed Behr on the phone just as the writer was wrapping up a story about what he called, in an atypical struggle for the right word, “contemporary, innovative, imaginative, fashionable, modern restaurant cooking.” It would be the lead story for the 92nd edition of “The Art of Eating,” the quarterly newsletter he founded almost 30 years ago and has been publishing more or less regularly ever since.
But the highly evolved and ultra-complex haute cuisine of modern restaurant chefs seemed, at least to me, a long way from the subject of my phone call, which was Behr’s latest book, “50 Foods: The Essentials of Good Taste,” just published by Penguin Press. The book is a series of essays on a gamut of foods Behr finds interesting, challenging or curious, for one reason or another. A lot of the foods he writes about — cantaloupe, for instance, or cabbage, green beans, lemons, corn, rice, lettuce — are the kind of fundamental, even humble ingredients to be found in the kitchen of just about anyone who cooks.
So how does this relate to modern restaurants, to the radical creations of stars like Ferran Adrià or Heston Blumenthal, to mention two names that Behr brought up?
He was quick to explain: “The topics in ‘50 Foods,’ ” he said, “are timeless; they’ll be around for a long time to come. And that’s what I set out to write, a book that would endure for a very long time. Now, with this article, I want to make the connection between those topics and modern cuisine” — and, he might have added, with the almost relentless pursuit of novelty and the esoteric that seems to characterize contemporary cooking at that high professional level.
“With all this sophistication,” he went on, “there’s an enormous lack of information about particular topics, even about food in general. In the book, I wanted to get to the essence of the thing, the nuts and bolts of what it is, along with how to choose it, the flavors that might complement it, buying information, and even when it’s relevant, what wine to drink with it.”
’50 Foods’ not a cookbook, but may inspire readers to head to the kitchen
There is not a recipe, however, anywhere in the book, although an experienced cook could certainly derive some excellent ideas to put into practice. But this is decidedly not a cookbook, even if reading it may eventually drive you into the kitchen to try out a project.
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By Edward Behr
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And not all the 50 foods are basics, by any means, although it’s true that what’s exotic for one diner or cook can be dead ordinary for another. Take honey, for instance, which Behr calls “one of the most varied, delicious tastes of all foods, and it’s possibly the food most obviously and directly linked to the place it comes from, sometimes to a short period of days and the particular plants then in flower.” In 9½ tightly organized pages, Behr teases out the esoterica of bees and bee pasture; nectar; colony collapse disorder; industrial and artisanal honey production; honeycombs and why they’re important; the flavors of various honeys (acacia, lime, lemon, tupelo); what to look for when you buy honey; how to store it; how to substitute honey for sugar in a recipe; what complements it best (yogurt, very fresh cheeses); and how (not) to serve it with wine. In short, if you’re interested in honey, here is everything you will need to know short of how to make it yourself. And if you’re not interested in honey (I’m not, though I found the entry fascinating), just move on to the next topic, “Lamb and Mutton,” or the one before it, “Ham and Bacon.”
“50 Foods” is not an encyclopedia, not at all. Part history, part aesthetic appreciation, part a series of strong, knowledgeable and educated value judgments, this is a reading book, a delightful companion on the bedside table where, if you’re like me, you might pick it up in the middle of the night in order to peruse a section on, say, butter, where you will learn of this ideal complement: “crisp raw radishes eaten French style, with unsalted butter, coarse sea salt, and bread that’s either fully dark or tan from flour containing a portion of bran.” It’s enough to make a girl get up and raid the refrigerator right then and there!
Caviar, oysters, salmon and truffles are among the fancy, expensive, perhaps elitist foods he covers, but he goes into great detail also about pears, plums and apples. If you read the section on “The Baguette” and then the one on “The ‘Country’ Loaf,” you will have an excellent summation of the recent, somewhat troubled history of bread in France. And if you read the several sections on various cheeses you may well conclude, as Behr does in the preface, that “cheese is probably the best food just as wine is the best drink.”
In short, the words are those of a superbly opinionated writer. But not an ignorant writer, because Ed Behr is famous for the perspicacity with which he tackles almost any subject, but especially any topic having to do with food or drink.
“The Art of Eating”
You may not have heard of “The Art of Eating,” but it is a publication read with attention and fascination by the likes of Alice Waters, René Redzepi, Dan Barber and lesser-known but equally important movers and shakers in the world of food and wine. The first issue, a scant eight pages, was written and produced entirely by Behr, and it continued that way for several years. Now, “The Art of Eating” runs to 48 information-packed pages, handsomely produced with the help of his wife, Kim, who functions as something between marketing manager and communications director. And it frequently includes contributions from others, both known and unknown (I’ve occasionally written for it). The current issue includes articles on Maryland hot peppers, old-fashioned blanquette de veau, a practically unknown Italian wine called Pelaverga, book reviews, restaurant reviews — in short an eclectic and provocative mix. You can read a few samples from back issues or subscribe (a nice holiday gift, perhaps to go with a copy of “50 Foods”) at www.artofeating.com.
Top photo: “50 Foods: The Essentials of Good Taste” by Edward Behr. Author photo credit: Natalie Stultz
Good writing about food is not different from good writing more generally, but cookbooks written by established literary figures can be especially satisfying. “Memories with Food at Gipsy House,” the work of Roald Dahl and his wife, Felicity, is one such book that I return to from time to time, for it shows not only his consistent interest in food but a tender side not often revealed in Dahl’s other work.
By Felicity and Roald Dahl
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In much of his writing, his approach to food is mischievous if not downright wicked as when gluttonous children are punished in “Charlie and the Chocolate Factory” and in “Matilda.” That novel is now a current Broadway hit musical, where a naughty, greedy child is made to eat an entire chocolate cake by himself, with success I might add.
But my favorite wicked food moment in Dahl occurs in his short story “Lamb to Slaughter,” in which a pregnant, loving wife kills her husband with a frozen leg of lamb just after he announces he is leaving her. She gets away with the crime by getting rid of the evidence, cooking the meat and serving it to the four investigating policemen she invites to dinner.
Although I am happy to point out that “Memories with Food at Gipsy House” is not entirely free of Dahl’s biting humor, its purpose is to honor and celebrate the lives of the author’s extended family and friends through family recipes that connect people the Dahls loved to the couple’s favorite dishes. Writing such a book was a process of gathering-in so that the cookbook was a summary of what meant the most to Roald Dahl just before he died in fall 1990. “Memories with Food at Gipsy House” was published posthumously.
Dahl’s was a household where food was respected and enjoyed and where paying tribute to meaningful dishes was essential. Because the book is so personal, its recipes are eclectic, ranging as they do from Dahl’s mother’s chicken concoction that contains canned potatoes and frozen peas to the complicated latticed lamb and apricot roulade with onion sauce, a dish that calls for a long list of ingredients that include puff pastry, chopped almonds and Middle Eastern spices. What limits the book as a cookbook — recipes sometimes chosen for their sentimental value — is also its greatest strength as a personal statement about love of family.
Famous last meals
Occasionally pulling back from too much sentiment, Dahl threw in a chapter called “The Hangman’s Suppers,” which reminds us that back in the days when convicted murderers were hanged in England, they were allowed to request a last meal. Dahl asked well-known friends what they would order for their last meal were they to face the hangman.
Actor Dustin Hoffman didn’t think he would have much of an appetite, but for the sake of the game chose mother’s milk. “Might as well go out the way I came in,” he said. Writer John le Carré was also transported back in time and ordered up a nursery meal that includes bread and butter pudding served, he hoped, by a young and pretty nanny.
Mystery writer P.D. James provided so complete a menu with proper wines that I suspect she had previously given the question serious thought. She went so far as to order two desserts because she figured she would no longer have to worry about her weight.
And, this being Dahl, his love of chocolate is deliciously dramatized in his elaborate discussion of British candies that were invented in the 1930s, including such classics as Mars Bars, Kit Kats and Smarties. He likened this golden age of chocolate to what in music would be compositions by Bach, Mozart and Beethoven and in literature to the masterpieces of Tolstoy, Balzac and Dickens.
He ends his disquisition by declaring, “If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils would study a subject that affected all of them.”
Always end a meal with chocolate
Such devilish perceptions enhance this food memoir, a genre that can be tiresome in the hands of people who take themselves too seriously. Roald Dahl’s voice keeps the tone of this book lively and entertaining, but at the same time pays homage to the people who have meant the most to him, and food is his vehicle for expressing both love and his roguish humor. That’s the thing about good writers writing about food. They can take us anywhere.
Although so many of Dahl’s books remain popular, “Memories with Food at Gipsy House” has gone largely unnoticed, probably because it is a cookbook and assumed by many to be unimportant. Bad enough to miss out on the insights provided by his descriptions of food, but to miss out on the colorful autobiographical writing and amusing anecdotes found here is a sad loss indeed.
The book reminded me that although critical evaluations of the lives of women automatically take into account their personal side, the same is not true for men. It is therefore all the more refreshing to find descriptions of Roald Dahl holding forth at a festive old pine table 12 feet long and 3 feet wide, covered with quantities of such sumptuous foods as Norwegian prawns, lobster, caviar and roast beef. At the end of the meal he would produce a battered box stuffed with chocolate goodies and announce, “Treats!” It is the only way to end a decent meal.
Top: “Memories with Food at Gipsy House” and other books from Roald Dahl. Credit: Barbara Haber
Grand Forks is a small middle-American town in North Dakota that was pinned onto the pop culture map last year by a single restaurant review in a local newspaper. When an earnest review of an Olive Garden restaurant went viral on the Internet, the seasoned reporter who penned the story was probably the most surprised of all.
At age 87, columnist Marilyn Hagerty has been reporting stories of local interest in the Grand Forks Herald for 56 years. But that March 2012 review won her recognition beyond her hometown audience. The compilation of her work spanning 26 of those years, entitled “Grand Forks: A History of American Dining in 128 Reviews,” is the delightful result of her overnight success.
My affection for this new book does not stem from defending against supercilious foodies who derided her Olive Garden review, nor jumping on the bandwagon of those who backed her up, like the culinary master of sarcastic retort, Anthony Bourdain. It is much more personal than that. I like her writing style and I can identify all too well with her subject matter.
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By Marilyn Hagerty
For starters, Hagerty’s first-person voice is full of next-door neighbor character that makes this book fun to read. It’s not often that I break into a chuckle when I’m deep into a cookbook. With every review, she paints a clear picture of the setting, the food and her “Constant Companion,” her meat-eating husband of 64 years. It’s clear from her uncluttered prose that she must have been drawn more to Hemingway than Jane Austen in her formative years. Food journalists everywhere should take a lesson from this.
Describing a local burger joint in 1987, Hagerty wrote:
“You give your order at the counter. They ask your name. You take a seat. They call your name. You pick up your burger and proceed to an extensive topping bar. You take your malt — in the metal can. You eat your burger, your fries and your malt. This is a happy place. This is Topper’s.”
Over the years, Hagerty visited and ate at every local eatery within driving distance of her small hometown, starting with mom-and-pop places popular in the mid-20th century and gradually shifting to well-known national chains and fast-food outlets. Sadly, updated annotations to the reprinted reviews reveal that many of the independent establishments, like Topper’s, are no longer in business. It’s a sign of the times in much of the country, but not everywhere — as I can attest.
‘Grand Forks’ a reminder of home
I spend my summers in a place eerily similar to the Grand Forks of Hagerty’s early work. These places still exist. I live down the street from purely local eateries such as Wimpy’s coffee shop and Bunny’s Custard. There is no McDonald’s, no Starbucks and no other ubiquitous brands unless you count the Subway franchise that pays rent to the corner gas station. Most mom and pop restaurants in town have been in business since I was too young to order on my own.
But years ago, I moved away to expand my culinary horizons and gain exposure to other life experiences. It was not until I had the privilege of reading through Hagerty’s disarming book that I looked at my own backyard in an entirely different light.
In succession, her reviews paint a disappearing landscape of regional fare, blanketed over by the monotonous menus of the chain restaurants. Although it may have been an unintentional long-term project, Hagerty’s new book documents this glacial shift. Some books enlighten because they broaden your horizons. This one simply shined a light on what was already within eyesight and reminded me to enjoy it while I still can.
Top photo composite:
Author Marilyn Hagerty. Credit: John Stennes, Grand Forks Herald
Book jacket courtesy of Ecco Books
The cookbook “Out of Old Nova Scotia Kitchens,” first published in 1970 and still in print, documented the history of cooking in the Canadian province. The book, written by Marie Nightingale, is still celebrated today. This story is the second in a two-part series and will explore the cookbooks impact on cooks and chefs in Nova Scotia. The first story in the series examined Nightingale’s efforts to write the book.
Marie Nightingale’s “Out of Old Nova Scotia Kitchens” was first self-published in 1970. After its first few printings, however, Nightingale found a new printer with Nimbus Publishing. The book is still a top seller with the company, with more than 200,000 copies printed. “It speaks to the timelessness of the recipes,” says Patrick Murphy, the managing editor at Nimbus. He points out books like “Out of Old Nova Scotia Kitchens” help keep Nova Scotia’s culinary traditions alive. “The historical aspect to the book keeps it a favorite. They are classic recipes from this corner of the world, and so there has never really been a danger of them becoming ‘out of fashion’ just by the nature of what they represent.”
‘Out of Old Nova Scotia Kitchens’ serves as a useful tool
For some people, the book represents a culinary heritage that could have easily disappeared. Craig Flinn is a chef and cookbook author. “Out of Old Nova Scotia Kitchens” was the first cookbook his mother owned, and he still owns the very same copy. For him, the book is not just as a repository of information, but a tool to be used by home chefs. “‘Out of Old Nova Scotia Kitchens’ is about keeping those dishes alive and to the forefront,” he says. “We tend to be a busy culture and we don’t have mothers and granddaughters teaching their kids how to cook anymore. Cookbooks have become more important. ‘Out of Old Nova Scotia Kitchens’ made me understand that every region’s culture was greatly influenced and represented in the food we ate.”
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By Marie Nightingale
Down East Books,
2011, 208 pages
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Another big fan of Nightingale’s oeuvre is Michael Howell. He’s the president of Slow Food Nova Scotia and a former chef. Like Flinn, Michael remembers his mother owning a copy of the book, an edition he still owns. “It has some food stains that I can almost remember when they splattered the pages,” he says. Howell’s relationship with “Out of Old Nova Scotia Kitchens” is special. A few years ago, Nimbus publishing decided to prepare a 40th anniversary edition for 2010. He and Nightingale updated a few recipes, and Howell himself wrote a new foreword for the book. In it he describes the recipes that gave his copy its own distinctive spots and splatters, dishes of “colcannon, baked beans [and] blueberry grunt.” His copy may have lost its front and back covers, but that just speaks to how useful the book has been to him. “I learned that recipes did not have to be complicated to be delicious,” Howell says, “one of the central tenets that my cuisine has adhered to over the years.”
“In most cases, a cookbook has a market span of a year or two,” Nightingale writes in the preface to the 2010 edition of her book. But most cookbooks don’t give readers — as well as those who cook from it — such an immediate connection to their past. A past that could’ve been lost in a food world that values the modern and the contemporary. Not bad for a little book that was published with a plastic coil binding. “I think part of the charm of ‘Out of Old Nova Scotia Kitchens’ is that it is unassuming,” Flinn says. “It’s all about the content, not the glitz and the glam. I think she would be surprised that it’s been around this long. I don’t think she thought she was writing a classic when she started. You feel like you’re buying a piece of history.”
Here is one recipe from the book.
(A dinner of new vegetables)
The recipe below is written as is in “Out Of Old Nova Scotia Kitchens,” with very few measurements and relying on the home chef to know exactly how much they would have and want of each vegetable found in the dish. Hodge Podge is usually served in early summer, when the variety of vegetables is at its best in Nova Scotia.
1 cup diced salt pork
1 cup cream
1 cup vegetable stock
1. Prepare new vegetables. The string beans, carrots and potatoes may be cooked together in boiling salted water. Cook the peas and cauliflower separately.
2. Fry the salt pork to a golden brown and add the cream and an equal amount of vegetable stock. Season with chives.
3. Bring to a boil quickly and serve over the vegetables.
From “Out Of Old Nova Scotia Kitchens,” with permission from Nimbus Publishing
Top photo: A vintage copy of “Out of Old Nova Scotia Kitchens” by Marie Nightingale. Credit: Simon Thibault