cuisine

Book 11, 2024: ” Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo”

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The author of this book, Guadelupe Rivera, is the daughter of Diego Rivera by the woman to whom he was married before he married Frida. Diego went on a trip to Russia and his then wife, the author’s mother, became attached to her previous boyfriend, the poet Jorge Cuesta. She and Diego divorced and then he married Frida. Eventually, the two couples became friendly and at one point they all lived in the same house.

Thirteen years after Diego married Frida, the author moved in with them. This book details her life living with Frida and her father, how Frida learned to cook, how she decorated the Blue House in Coyoacan, the fiestas, the food, the adventures. The book includes photos and recipes of Frida and Diego’s favorite foods, photos of the house, and places the author visited with Frida. It is also a story of many of Mexico’s famous people at the time.

I own several books about Frida but this one is the most revealing and intimate in many ways. If you like Mexican food and find the life and art of Frida and Diego of interest, read this book.

Note: It was also written by the journalist Pierre Marie-Colle with photos by Ignacio Urquiza.

Book Six for 2024: “Look At The Lights, My Love”, Annie Ernaux

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Who would have thought a person could write an entire book about a hyper market? I never heard of Auchan until I read this book. For those not in the know, located in France, it is described as a hyper-market on search engines. From Ernaux’s description and those on the Internet, I think there is nothing like it in the US. The author refers to it as a Supermarket, but it is nothing like what we call a supermarket here. It is a superstore, somewhat like the big box stores here but much more. It sells food, clothes, books, you name it, but not like Target or Costco. The bookstore is a separate area, as are many other little shops within the giant store, e.g the fishmonger. It is three stories, open 24/7, and according to the Internet, works toward being something for everyone while caring about the environment and such. The employees wear a uniform so in that regard they all look the same. The store attends to the needs of all the various religions of the people of France, Muslims, Jews, Christians, everyone. This is especially true when it comes to food. During certain holidays, the preferred food for that religious holiday becomes available.

Ernaux decides to go shopping there in 2012 and 2013 over a span of a year. She deliberately goes at different times of day to see if there are differences. There are. Certain groups of people shop early in the morning–like older people. Young singles go later, mom’s with children at a different time. When there is a no school day, gangs of teen girls show up to hang out and shop. When the weather is bad, people go there to escape. Once in a while someone recognizes her, tells her they love her writing, and they have a conversation. At the first floor entry where there are places to sit, she notices that older North African men seem to like to hang out there and watch the passerby’s.

She notices that while a person can shop in a sort of anonymity that is impossible while standing in the checkout line. Here your eating habits, what method you choose to pay, whether you have elderly people at home or babies or children are all on full display laying there on the conveyor belt for all to see. If you have to ask for help with the money, it exposes you as a foreigner. Yet people pretend they do not notice or care–perhaps they do not.

I occasionally go to Target, never to Walmart or Costco. Nevertheless, reading this book has made me notice things I never noticed before, and normally I am quite observant. Now even when I go to smaller grocery stores, I notice who is there, what they are buying. Sometimes people will ask me a question about something in the store. At places near my house, I sometimes see people I know and chat.

Vegetarian (Vegan) Delight

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This recipe is vegan if you do not sprinkle grated cheese on top. It serves two. I used it as a main dish but it would also make an excellent side dish.

1/2 large beet, cut in small cubes

1/2 large sweet potato, peeled and cut into cubes

1/2 sweet onion, coarsely chopped

1/4 cup pistachios

2 cups greens

Sauté onion and beets in olive oil until tender. Add sweet potatoes and cook until soft. Stir in pistachios and 2 cups mixed greens. Stir until greens wilt. Serve over rice. Due to the flavors in the ingredients, I did not add any spices, but you could use your favorite spices.

Pasta With Beet Sauce

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1 medium sized beet cut into pieces and steamed until tender

4 gloves garlic, chopped

1/2 medium sized onion, chopped

2-3 drops basil essential oil or use 1/4 cup leaves

Milk or cream–use plant based milk to make vegan

Saute onion and garlic until tender in enough olive oil to cover bottom of pan. Drain the beets and put into blender, add the sautéed onions and garlic, add basil. Add enough cream or milk to make a thick sauce–put in a little at first, blend, and then adjust to make a thick sauce. Pour back into skillet, and add cooked pasta of your choice. I used gigli from Italy. Stir until well mixed or pour the sauce on top of the pasta when you serve it. I topped with grated asiago cheese.

Baja Trip-7: Tres Mujeres Winery

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Originally started by three women–see the name, this woman is the only one of the three left as owner. She said she has been doing this for 20 years. The vineyards keep healthy without the use of toxic herbicides or pesticides. She says the breezes from the ocean help with keeping the vines healthy. She also has olive trees and gardens and a small restaurant–outside. The vegetables, flowers, etc. used in the restaurant are grown there. Below is the salad we had for lunch.

Lunch under the trees.

Wine tasting underground. What you notice when you drink all natural wines is that at the bottom of the bottle there is usually a residue.

The path in and out of the tasting room.

Buildings and fences made of local stone and flowers everywhere.

Stones, some quite large, show up everywhere in this part of Valle de Guadalupe. Some buildings, restaurants, other wineries, houses are build around the rocks with rocks as part of the architecture. I took the following photos from Tres Mujeres.

A lot of Valle de Guadalupe reminded me of parts of New Mexico and also the rocky hills around Temecula, California.

Not only are there over 100 vineyards in this valley but also endless olive groves. Locally pressed olive oil can also be purchased at many of the wineries. The other specialty is cheese. We stopped at one shop, the Cremeria Los Globos where they specialized in many cheeses filled with chipotle, black pepper, you name it. Honey is also produced locally and for sale at many wineries. For the most part, everything is all natural.

Baja Trip-3

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After visiting the winery in the previous trip post, we headed to another winery, Las Nubes (The Clouds), for more tasting and lunch. We did not visit the cellars here but the lunch view was spectacular as were the sandwiches. Like many other buildings at other wineries, a lot of the building material is local stone.

Taken from below the winery and restaurant area. Then off we went to winery three for the day, Clos de Tres Cantos. This winery is created with a philosophy dedicated to making natural wine, caring for Earth, and blending into nature. They also have deliberately grown varietals that can best withstand climate change. All the buildings are made from local materials and designed by a local architect.

A wall made from wine bottles.

A shrine to the Virgen de Guadalupe with wine aging to the side.

A natural roof of soil and flowers.

From here we drove through the countryside to La Laja restaurant for dinner. It is located way out in the country where they grow what they serve except for the fish which is locally caught in Ensenada area. It is rated as one of the top 50 restaurants in Latin America. We experienced a six course meal including two desserts, one of which was a slice of mango steeped in mescal.

National Poetry Month-2: Butter Love

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Is it inherited?

Six year old me watched Grandmother

look around, take silver knife, cut into pale

yellow rectangular prism, plop a chunk into

her mouth, close her eyes,

smile.

In Aunt Julia’s presence, this never occurred,

Was it our shared secret,

Grandmother and me?

Yesterday, I told the cafeteria lady,

“Please bring me biscuits, extra butter.”

Less courageous than Grandmother,

I use blue corn pancakes, homemade bread, pasta,

excuses to eat butter, lots of golden, melted

butter.

Who eats butter on conchiglie?

I do, scooping out a tablespoon

from the butter bowl, watch it melt

in hot, drained Italian pasta from a

six-hundred-year-old monastery,

sprinkle on some sea salt, plop

a spoonful in my mouth, close my eyes,

smile.

Note: This poem is published in my book “You’re Gonna Eat That? Adventures with Food, Family, and Friends”. My grandmother, Mom’s mom, rarely smiled. When Mom went to the hospital to have my sister, the family story is that Grandmother fed me so many bread, butter, and sugar sandwiches, I became fat. I was two. I remember a mint patch in her backyard. She’d gather mint, boil water, and make mint tea with cream and sugar. I liked it. When Aunt Julia traveled out of town, I remember seeing Grandmother eat butter and smile. This is Grandmother’s wedding photo.

Roasted Root Vegetables

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This is super easy and perfect for the colder weather. It is also good left over warmed up. You can adjust the amount for the number of people you plan to feed.

1 beet sliced about 1/8 inch thick

2 medium parsnips sliced same thickness

1 medium sized sweet potato, peeled and sliced same thickness

1/4 large sweet onion, coarsely chopped

Garlic powder

Olive oil

Heat oven to 425 degrees. Pour enough olive oil in a heavy oven appropriate pot to cover the bottom. Layer the vegetables with the chopped onion and a small amount of olive oil. Sprinkle garlic power over the top. Place lid on the pot. Bake until the vegetables are tender.

You can use any root vegetables. I used some of my favorites. I never bother to peel beets or parsnips. If you buy large parsnips, you may have to remove the core because it can sometimes be rather hard and bitter.

Easy Vegan Dishes for Summer

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It is too hot to do a lot of cooking in many parts of the US these days. Salads are a good alternative. However, if you get tired of just salads, here are two easy vegan dishes to enjoy that require little cooking time. If you are not vegan or vegetarian, you can add some cubed meat as you are sautéing the veggies.

Sauté coarsely chopped onion and garlic in olive oil. I have not specified amounts because amounts can be adjusted to your taste. Coarsely chop 1/2 medium sized beet and add to the onion and garlic. Cook this mixture until tender. Add 1/2 seeded and coarsely chopped red bell pepper. Add 2 Tablespoons of Thai red curry paste and mix well. Finally, add 1/2 cup coarsely chopped Thai basil and 2 cups arugula. Sauté until wilted stirring constantly. Serve over rice.

Sauté 1/3 coarsely chopped medium sized sweet onion, six small carrots cut into coins, and 5 coarsely chopped garlic cloves in olive oil. When nearly tender add five sliced mushrooms. When these are tender, add 1/3 coarsely chopped red bell pepper and sauté until tender. Finally, add 2 cups arugula and stir until the arugula is wilted. For spices add basil essential oil or World Market Greek Mediterranean Seasoning Blend. Serve over pasta of your choice. If you like cheese, grate fresh parmesan or asiago, my favorite, over the top.

Note: these recipes can be adapted by using your favorite vegetables, e.g. spinach in place of arugula.

Kale with Cannelloni Beans

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1/2 medium sized sweet yellow onion, coarsely chopped

1 jalapeño pepper, deseeded, cut in half lengthwise and cut in 1/2 inch pieces

2-3 garlic cloves, coarsely chopped

1/4 large, red, bell pepper, deseeded and coarsely chopped

3 cups lacinato kale–see directions below

1 cup cannelloni beans

Olive oil

Spices–for this recipe I used World Market Mediterranean Greek

Before measuring the kale, cut out the central stem, discard, and finely chop the remainder of the leaves. Sauté the onion and garlic in enough olive oil to cover the bottom of the pan or skillet until the onion is translucent. Add jalapeño and red bell pepper. Cook until tender but the color is still bright. Sprinkle spices over this mixture and stir–amount of spices to suit your taste. Add kale. Stir and cook until the kale it totally wilted. Add cannoli beans and serve over rice.

Note: Other spices I use include basil, thyme, and fennel essential oils. Be careful when using essential oils to cook. A little goes a long way.