It seems like a bit of a rush to talk about the holidays already. Autumn has just arrived and it’s not even Halloween yet. But time flies faster this last quarter of the year, and I didn’t want it all to blaze by without sharing some fun things that have been brewing in the Vintage Kitchen recently. Especially since they might be of help when it comes to celebrating the holidays this year.
Add to Wishlist
It’s here! It’s here! Your very own Vintage Kitchen wishlist is here! Launched just last month, you’ll notice a heartshaped icon on all product pages in the shop, both in the upper right corner and underneath every specific item’s title on each product page. If clicked, the item will be saved to your own personal wishlist where it will sit until you decide to remove it. Whether you are deciding about a vintage or antique piece for yourself, or you want to share your favorite gift ideas with friends or family, this will keep everything you love all in one organized place.
Shop Sale – November 2
Our BIG shop sale day is just three weeks away! Enjoy 40% off site-wide on Monday, November 2nd during our annual one-day-only All Souls Day sale! This is the only sale in the shop all year, so if you have your eye on something special, November 2nd is the day to capture deep discounts and get a head start on your holiday shopping. Discounts will automatically be applied upon checkout which means no coupon codes are needed. The sale begins at 12:00am, November 2nd and ends at 12:00am, November 3rd. Hope you find something that speaks to your soul or reminds you of a dearly departed loved one from days gone by:)
The Quick Cooking Chronicles
For all the busy cooks out there who are short on time these days, but still long for interesting, home-cooked foods, I’m excited to announce a new series of fast-acting heirloom recipes – The Quick Cooking Chronicles.
Not every fantastic vintage recipe I make in the kitchen actually makes it to the blog. This is a true travesty and something I have been trying to figure out a way to remedy for over a year now. So many marvelous heirloom recipes get left behind just because there is not enough time to research and write about their history in a thoughtful manner.
In an effort to continuously share good food, especially during hectic times, these not-enough-time recipes will now have a new home on the Vintage Kitchen Pinterest board, aptly called The Quick Cooking Chronicles. All the vintage recipes featured here are made with simple ingredients and simple steps. They are heirlooms that have been around for decades and have been sourced from old cookbooks, or passed down from family members, or shared between readers here on the blog. They are the good foods, the new (old) favorites, the time savers, the uncomplicateds. All made with just a handful of everyday ingredients yet arranged in interesting, unexpected ways. Super helpful, they are foods made for days filled full with gift wrapping and snow shoveling and turkey prep and hanging lights and decorating trees and clinking glasses and celebrating life. It’s a continual work-in-progress so check back often here if you are in the search for some quick, good recipes. I hope they will help bring ease to your kitchen and keep you fed and fueled! Here’s an example of such a meal… the recipe that instigated it all…
The algorithms have been changing again on Instagram, which means that the Vintage Kitchen content is getting covered over. I have no interest in being a slave to these constantly ever-changing metrics with their unpredictable highs and lows and their peaks and valleys. I just want to bring good stories and good food to you:) The best way to help shed light on vintage kitchen history is to comment and to share posts if you feel so inclined or generally like the content. This will help our community of cooks and readers grow more vibrant each and every day and for that I’m so grateful! There are a couple of VERY EXCITING things in store for the Vintage Kitchen, all which will be unveiled soon. I can’t wait to share the news! In the meantime, cheers to Autumn and to appetites and to schedules that keep us on our toes 🙂
Warm and bloomy. That’s been the theme of our September days around here. The nighttimes though, they are a different story. Cool, breezy, decidedly leaning towards Fall, change is definitely amiss once the sun goes down and the stars come out. Literally caught between two seasons, where it is hot during the day but chilly at night, eating during this time of year, when the temperatures are flip-flopping back and forth can tend to be a bit tricky for everybody no matter what part of the country you live in.
Since the start of this global culinary adventure back in January, not all of the foods on the Recipe Tour have matched up ideally with the time of year in which they were prepared. But I am excited to say that this stop in Haiti for Week 20 of the International Vintage Recipe Tour, has lined up perfectly with the current season. This week, we are making a dessert that is quick, and easy, and a bit out of the ordinary. It involves a handful of simple ingredients, the oven, some bravery and a taste for two seasons. It has a lighter than air consistency like the best of summer eating yet also happens to be blanketed in layers of cozy Fall flavors. And there is a special way to present it. That brings its own sense of magic too. In the form of a little flourish of fire at the end of the production, it both has the ability to dazzle your senses and delight your spirit. Like that familiar friend named nostalgia- just returned from last year, this sweet treat immediately welcomes the idea of logs and kindling and wood smoke and sweaters. It’s a dessert for the in-between times when your world isn’t quite what it used to be but also isn’t quite yet what it’s going to be. Yes indeed, this is the best time of year for this type of dessert.
On the menu today we are making Bananas Au Rhum, a Caribbean flambe that has influences in French, American and Haitian culture. But before we dive into the recipe and the making of it, I just wanted to acknowledge that this post has been on hold for most of the month due to the West Coast wildfires. It didn’t seem like an appropriate time to feature a recipe that involved a voluntary fire in one kitchen while part of the country was battling involuntary fires in many numbers of neighborhoods. Having said that, for any readers who are sensitive to open flames at the moment, you may want to skip this post and join us again next week when we travel to a new (non-fire related) international destination that specializes in hearty foods for hungry appetites.
If you are sticking with us today, then hello, hello! Welcome to Haiti! Sharing the island of Hispaniola with its neighbor, the Dominican Republic, Haiti is a world all onto itself.
To learn about the history of this island nation means to learn about a country that has been battling ill-intentioned governments, poverty, corruption, slavery, and natural disasters pretty much since it was first discovered by Christopher Columbus in the 15th century.
As one of the poorest nations in the world, much of the news that gets relayed and recorded about this country, both in the past and the present, has mostly focused on Haiti’s challenges. This, of course, is ideal when change needs to be made or special aid is required for situations like hurricane cleanup and economic assistance, but those types of immediate crises can tend to easily overshadow the elements that make Haiti unique, vibrant, and culturally important. In today’s post, we are setting tragedies aside and drawing inspiration from the sweet side of Haiti’s history in the form of food, drink, architecture, and design aesthetics, all of which were shaped by French, Spanish, African, and indigenous influences. Like this vintage travel poster declares, there is plenty of joie de vivre to be found in Haiti. Today, we are here to highlight it!
Nicknamed the Pearl of the Antilles, Haiti’s most celebrated attribute is its natural beauty. There the sea shines clear and turquoise, beaches are powdery white like sugar, and palm trees, tall and regal, ruffle out the landscape.
In the historic districts, Haiti is home to the Gingerbread house, a colorful style of architecture that has defined the island and defied almost every single weather event since inception. First introduced by three architects over a century ago, this specific style of colorful house with its exquisitely detailed trim work, tall windows, and airy interiors may look delicate among the more solid buildings of the Haitian landscape, but their strength and ability to withstand storm after storm has landed them on the preservation and conversation list of the World Monuments Fund where they are being renovated, rehabilitated, and appreciated for their craftsmanship and their historical significance.
Like the old cars and weathered residences of Havana, the gingerbread houses of Haiti create a cinematic aesthetic. With about 300,000 of them scattered throughout the island, they offer a peek inside the past to a time when Haiti’s wealthy built breezy beauties to defy island heat and humidity. Inspired by French architecture and New Orleans ornamentation, these houses were made primarily of wood, swathed in shutters, painted bright colors, and dotted with symbolism to reflect the mysteries and curiosities of a unique heritage not often discussed.
Outside, gingerbread houses feature gabled roofs, interesting angles, and strategically placed porches that offer picturesque views of the garden, the city or the sea. Inside, they are a menagerie of doorways and tile floors, louvres and alcoves, with sky-high ceilings and arched doorframes all creatively arranged to encourage the heat to rise and the humidity to stay outside. Detailed interior trims and mouldings include ornamental designs of local patterns, emblems and shapes including voodoo symbols, all of which reflect the artistic creativity and spirituality of Haitian culture.
To capture this unique island aesthetic of the gingerbreads, which is at once, elegant, quirky, artistic and visually engaging, several unifying hallmarks help create a replicable effect…
Handmade Baskets: It is the ladies who do all do the selling at the market in Haiti. They tend to transport most of their offerings balanced on their head in large baskets, which have come to represent bounty and entrepreneurial spirit.
French Details: The French government ruled Haiti for 300 years, ending in 1803. Even though two hundred years have passed since then, French culture is still very much present around the country, particularly when it comes to design, language, food and antique style housewares.
Wood Shutters: A house in Haiti without air conditioning depends on wooden shutters to help cool interior spaces. Tall and elegant, these shutters take the place of drapes and bring a little bit of the outdoors in.
Unique Flooring: Many floors in the houses of Haiti’s historic districts are painted with patterns or contain geometric tiles that help keep the interior spaces cool and also looking beautiful.
Gingerbread Details: Gingerbread trim, victorian millwork and scroll saw designs are staples both indoors and out and can be seen all over Haiti, but most predominately in the historic districts. Unique architectural elements reflect the island vibe.
Tropical Plants: Haiti is home to over 25,00 different species of native flora and fauna. Nothing adds an instant dose of the exotic quite like growing a tropical plant indoors or out.
Voodoo Symbolism – With ties to the country’s African roots and the Roman Catholic religion, the practice of voodoo in Haiti offers a connection to the spirit world through many different manifestations including connections with patron saints and ancestral spirits . This symbol represents Papa Legba who acts as the mediator between the spirit world and the living world.
Vibrant Colors – The colors of the national flag of Haiti are blue, red and white but the country as a whole is awash in vibrant hues. Inspiration can be found all over the country from the beautiful beaches to brightly painted buildings, textiles, handicrafts, art and even the famous tap tap buses. The gingerbread houses seem to reflect them all!
A few decades before the gingerbread bread houses started popping up around the island, a man named Dupre came from France to Port-au-Prince in the 1860s. He started a rum distillery and gave it his family’s name – Barbancourt. One hundred and fifty years later, Barbancourt is recognized as one of the best rum brands in the world and is still operating as a family run business, now in its 5th generation.
By utilizing pure sugar cane juice instead of the more common molasses, Barbancourt’s method of distilling rum has won awards around the world and is by far the best known and best-loved rum in Haiti. Ideally, we would have been using Barbancourt in our recipe today too, but after a lengthy discussion with a spirits expert at my local liquor store, it was decided that a 151 blend of rum would be the most appropriate in order to ensure that the bananas would catch fire and truly become a flambe. Several companies make a version of 151, which is essentially just rum with a really high alcohol content (75% by volume) but sadly, Barbancourt does not. Their highest alcohol content is 43%. So I went with Goslings for this recipe. Goslings, like Barbancourt, has been around since the 1800s, and since it is made in Bermuda, it still lends an island vibe to this week’s cooking endeavor.
I should also note that the recipe never specified how high of an alcohol content was needed, but 151 is the standard go-to in the flambe world, so it’s a safe bet to rely upon, if this is your first time lighting foods on fire, like it was mine.
I’ll admit I was a little nervous about this step myself. Before I bit the bullet and lit the match, I made sure to have our under-the-sink fire extinguisher out on the counter along with a dry towel for tamping, just in case the flames got a little too overzealous. I also used a special baking dish that has magical protective powers. My grandpa Herbert’s 1960s Anchor Hocking Fire King casserole dish. If you recall from previous posts, Herbert was a fireman in Chicago for forty years and I like to think that his baking dish holds special powers and would protect anyone who cooks with it from any unwanted fiery encounters.
Thanks to Grandpa, the dish, and the careful precautions, I’m happy to say that the kitchen is still intact, no one suffered singed eyebrows or burnt hair and the counter didn’t catch on fire. The flames, about 5 inches in height, lasted for about a minute before dying out. It was fun to watch them dance around the dish in that same mesmerizing way as lighting sparklers on the Fourth of July, or staring at a bonfire on the beach. All in all, this was a recipe that was exciting to make and delicious to taste.
If you are new to the world of flambeed desserts, which have been around since the 1800s, than you are in for a treat. Lots of foods can be doused with alcohol and set aflame including crepes, oranges, pears, puddings, cakes, and cocktails but bananas are one of the most favorite. In the oven, the bananas briefly swim in a sea of hot butter, sugar, and rum until the point where they all join together and start to turn brown and sticky. Once the caramelization begins to happen, then the dish gets doused in rum, the match gets lit and the rum catches fire creating a rich, warm flavor and an entertaining spectacle. Forget dinner and a show. With this recipe, we are going straight to dessert. And a show.
Bananas au Rhum
4 firm ripe bananas
1/4 cup butter
1/4 cup brown sugar
1/2 cup rum
Preheat oven to 450 degrees. Peel the bananas and cut them in half lengthwise.
Melt the butter in an ovenproof baking dish and add the banana halves.
Sprinkle with sugar…
and bake for about 10 minutes or until the bananas are thoroughly hot and the sugar is melted. (Note: At this stage, they will look a little bit like half-cooked sausages.) Sprinkle with lemon juice and baste briefly. Return to the oven for two minutes.
Warm the rum ( I put mine in a cup in the microwave for 15 seconds) and pour it over the bananas. Ignite the rum…
and when the flame dies, serve immediately.
Besides the fire component, what makes this dessert especially interesting is that the bananas retain their shape. It sort of turns into a little game with your brain, because you’d think upon initial appearance – post oven – that the first bite would be relatively firm like a brownie or a soft-boiled egg but in actuality, the bananas have the consistency of something more like mousse or a marshmallow or even whipped cream. The first bite is an unexpected yet delightfully delicious surprise. In actuality, these cooked bananas are not unlike the gingerbread houses of Haiti – their looks are a little deceiving when it comes to the integrity of their composition.
Serve this dessert outdoors with a cup of coffee and you have the makings of a magical early Autumn night that is just right for this time of year. Since Bananas au Rhum is not one of those desserts that likes to hang around, go ahead and enjoy the whole dish right to the very last bite. You won’t regret it in the least!
Cheers to deliciously dramatic bananas, to the happy side of Haiti and their beautiful historic gingerbreads, and cheers to our brand new season. I hope you fall in love with each and all:)
Join us next time for Week 21 as we head to Hungary for colorful comfort food and officially mark the halfway point in the International Vintage Recipe Tour. Until then, happy cooking!
Bonjour and bon appetit dear kitcheners! This week the International Vintage Recipe Tour 2020 takes us to France via the kitchen.
This is one of the countries I know best in the Recipe Tour since I spent so much time there as a little girl. Originally, for this post, I was going to write about a child’s perspective of Paris and fill it full of all the things my sister and I loved most about the city when we were small explorers. But since a little bit of that was already touched on in the Parisian hot chocolate post last December, this time I thought it would be fun to introduce some new tour guides to the blog. I’m so pleased to present my grandparents and your travel escorts for the day, Lucy and Herbert…
Unlike me, who first visited Paris when I was six months old, Lucy and Herbert were in their 60’s when they first set sights on the City of Light. They were both born in the first decade of the 20th century and both had a hard start to life. Had you asked either one of them when they were young if they would ever be walking around the streets of Paris one day they wouldn’t have guessed it.
Lucy grew up in Buffalo, New York, the daughter of German immigrants who worked in the garment industry. Her childhood was defined by a family tragedy. When she was 7, her mom burned to death in a house fire while cooking dinner in the kitchen. Lucy’s dad in a complete state of grief and guilt put Lucy and her seven brothers and sisters in a local city orphanage.
It was meant to be just a temporary course of action. The orphanage was run by Catholic nuns and her dad told everyone, nuns and kids included, that he would be right back for his family. That he just needed a little bit of time to figure things out. That was the Spring of 1918. The kids didn’t know exactly what temporary meant. A few days passed, a few weeks passed and then a few months. They waited in the orphanage for their dad to return. Five months in, the Spanish Influenza blanketed the city in fear and death and anxiety. A pandemic ensued but her dad did not come to collect his kids. Thanksgiving and Christmas came. There was no big family meal and no Christmas gifts. There was no sign of dad. A year passed. A second year passed. Lucy remained in the care of the nuns. The third, the fourth, the fifth, the sixth year passed. By that point, Lucy was 13. The orphanage only educated girls up until the 8th grade, so school was over for her. No dreams of high school. No college. During year seven of life in the orphanage, her dad got remarried, yet he still didn’t come to collect his kids.
There are fuzzy family stories that the children were retrieved one by one in order of age, (the oldest ones first) and placed with various members of the family. The boys were taken out first because they could earn a living and contribute financially to whatever household they ended up in. Lucy was 5th in line, a girl, with limited education and an inability to earn an income in the same way as her brothers. Lucy remained in the orphanage until she was 16 years old. That’s when her aunt Martha in Chicago sent for her so that Lucy could help take care of Martha’s two kids. At last, after nine years, Lucy left the orphanage, taking her two younger sisters and brother with her to Illinois.
Herbert grew up in a working class family in the city of Chicago. His parents were both natives of the city and his grandparents were both immigrants from Germany. His dad was a teamster for hay and coal in the city when Herbert was born. Money was always tight and there were days when food was scarce or even non-existent. The family never had enough to eat. There were nights when Herbert went to bed with a rumbly belly and no idea when it would be filled again. When Herbert was 10, his dad landed a job as a fireman for the City of Chicago. It was a much more dangerous line of work than being a teamster, but it offered a steady paycheck and a future pension upon retirement – both very attractive incentives for someone who struggled to feed their family.
Herbert had a younger brother, Charles, who died when he was a baby, a sad event in his family that that no one ever talked about. Herbert didn’t believe in rehashing stuff, especially the difficult, hardscrabble years of his growing up. Herbert liked to say that the important part of life began when he met Lucy.
Sparks flew for the two of them when they met at a party in Chicago, just a few years after Lucy had moved to the city. They were both in their late teens/early 20’s at that point. Herbert took one look at Lucy and was dazzled by her pretty smile. Lucy fell in love with Herbert’s kind eyes, a distinguishing feature that everyone responded to.
On a summer Saturday in 1933, just before my grandfather’s 25th birthday, Lucy and Herbert were married in a Catholic church in Chicago.
Herbert left his newspaper job and became a fireman like his father. This was during the Great Depression, and like his father experienced, the firehouse offered a steady paycheck, and a pension for retirement. Haunted by his hunger years as a child, all Herbert wanted was to provide a safe, satiated and comfortable life for his new bride, full to the brim with happiness and adoration that she deserved.
Because she grew up in the orphanage without any guidance or training in the domestic arts, Lucy was not a typical, traditional wife of the 1930’s. As an adult, she loved clothes and fashion and following the latest trends. She loved to socialize and play cards and spend time with her sisters. No one taught her how to cook, care for a home or drive a car. But all this was okay with Herbert because he loved to cook, was fine with housecleaning and loved to drive. All he wanted to do was to protect his family, make sure there was always enough food on the table and enough money left over at the end of the day to afford a few small niceties. For eight years, Herbert and Lucy tried to have a baby. After several miscarriages, my dad was finally born alive and healthy just after they celebrated their 9th wedding anniversary. Finally their family felt complete.
When my dad was a few years into his airline executive career, he arranged a four week European tour for his parents that would take them to England, France, Italy and Germany. This was the Autumn of 1970, and it was an extravagant trip to say the least. My grandparents had never traveled outside of the United States before, and Europe at that time was a cosmopolitan wonderland of glamour and sophistication.
My dad used all of his perks and called in all sorts of favors so that it would feel like a trip of lifetime for Herbert and Lucy. He wanted to give them all the bells and whistles he could manage – a taste of luxury and decadence that they had never known before. It was his way of spoiling them – a thank you of sorts for all the wonderful love and affection they spoiled him with as a child.
The plan was to spend a week in each country with home base stays in London, Paris, Rome and Munich. In London, Herb and Lucy stayed at the Lancaster Hotel, had dinner with the royal tailor to Prince Phillip and went sightseeing all around town.
The French portion of their trip involved side excursions to Nice and Monte Carlo, but the bulk of their time was spent in Paris where Herbert fell in love with the food and the history and Lucy fell in love with the shopping and the culture. They both really enjoyed walking around the city too and did almost all sightseeing on foot, even though my dad had arranged a car and driver for them each day.
Thanks to their collection of travel photographs we can head back in time and take a little sightseeing trip right along with them as we all discover what Paris looked like in 1970.
The tour starts with a bird’s eye view of the city as seen from the top of the most iconic structure in all of France – the Eiffel Tower. I’m not sure who the photographer was on this trip, Herb or Lucy, but some shots had a little Vivian Maier-esque quality to them. That’s the Tower’s shadow reaching towards the bridge there in the photo. Vivian style photography makes a return at the flower market one morning too…
In addition to first time sky views of the city, another great vantage point and an interesting perspective of Paris are the views from the River Seine. From there, Lucy and Herbert marveled at a whole host of buildings steeped in history.
The Belle Jardiniere is the oldest clothing store in Paris, dating to 1824. They were the first to offer ready made clothes off the rack, ushering in a whole new way to conveniently build up your wardrobe.
Another historic gem on the river is the Palais Bourbon, designed in 1722 for the daughter of King Louis the XIV, who was the longest reigning monarch (72 years!) in all of French history. It was designed in country house fashion with gardens modeled from particular sections at Versailles. The site for the house was found by the lover of the King’s daughter who built his own palace next door (how convenient!). Like most of the old buildings of Paris, as it passed through time, many inhabitants and influencers including Napolean, added their own enhancements or improvements to the building. In the late 1700’s, the exterior facade of Palais Bourbon was changed to reflect ancient Greek architecture. By the time the French Revolution occurred the residence left private hands and served as a government building, which it still remains to this day as you can see from this 2019 photo…
Even though he lived centuries ago, there are nods to King Louis XIV all over town. At Versailles, he’s depicted in an equestrian statue which was completed in 1838, which also happened to be seventy years before Herbert was born.
Herbert especially loved admiring all the statues around Paris. The city boasts over 1000, so he didn’t have to look far for something exciting to see. They turned out to be his gateway into learning more about French history, which in turn led to learning more about other country’s histories too.
The Luxor Obelisk statue (located in the Place de la Concorde) for example spurned a whole new curiosity for him in ancient Egypt, which is where this statue came from. It was an exchange of gifts between France and Egypt in the 1800’s. France gave Egypt a clock and Egypt gave France the Obelisk. In 1936, just three years after Lucy and Herbert were married, the Obelisk was given historic monument status in France. Herbert loved little fun facts like that.
Lucy liked the statues too and learning all about their history from Herbert, but when it came to street sights, what really turned her head were things more at eye – level (a.k.a. the shops). While in London, she purchased a classic trench coat, which looked very chic on the streets of Paris. In France, she purchased a batch of silk scarves. She wore the scarves and the trench continuously for the rest of her life back in the States, reminders of her fun glamour days spent in Europe.
Other iconic sights and sounds topped their best memories list too. There was the famed Paris Opera House which first opened in 1875…
The gardens at Versailles…
It was such an elegant place, Herbert wore a suit!
The domed roof of Sacre-Coeur (also known as the Basilica of the Sacred Heart), is the second most visited site in Paris. It was a must-see for Herbert and Lucy too, who were devoted to the Catholic faith their whole lives. It stands in the Montmarte section of Paris where all the famous artists and writers lived in the 19th and 20th century.
Likewise, the Cathedral of Notre Dame (or what I thought it was) held equal charm.
But upon closer inspection via window shapes and entry doors I think this is another church in Paris altogether. Can anyone identify it? Whether you are religious or not, everyone can appreciate a Parisian church for all their architectural details and built-in statues. Herbert and Lucy visited a new Catholic church every Sunday while they were in Europe, which was a true testament to their faith since most masses were said in Latin and lasted hours.
The beautiful angles and proportions of the Pantheon hover over part of the city and tell quite a story of architectural design. The dome, which fascinated Lucy in particular is actually three domes in one and made entirely of stone. Originally it was going to be topped with a statue of Saint Genevieve but a cross was selected instead. Genevieve was the patron saint of Paris, and also happened to be Lucy’s middle name. Genevieve is also known as one of the patron saints of generosity, a characteristic Lucy herself contained, and is often depicted carrying a loaf of bread. Followers of Genevieve’s work created an institution in her name in the 1600’s to care for the infirm and to educate young women. I wonder now if Lucy felt a special kinship to Genevieve because of all she went through at the orphanage.
When Herbert and Lucy passed by and under the Arc de Triomph they were viewing it in all it’s glory, as it had just been thoroughly cleaned and bleached five years before from a century’s worth of soot and grime. Herbert gave it a thumbs up in the cleaning department!
In between all those photos of grand buildings and popular sites I was hoping to find a cafe shot of Herbert and Lucy dining street-side with a glass of wine or a coffee. The only one I found among the mix though was this one very blurry photo of my dad (who met up with his parents at various points in the trip while on break from business meetings) and Lucy.
Even though it’s blurry, I still like the charm of this scene, with the cafe’s egg yolk yellow awning and shutters and the tomato red chairs. I suspect this was taken in a little country town near Nice on their drive from Paris to Monte Carlo for Part Two of the French adventure. I like to imagine that they ate something simple yet delicious that day at that cafe. Something not unlike the French recipe we are making to accompany this post today.
Like the cafe, this is a sunny, simple dish that is easy to make and requires little time to prepare. It is called Eggs in Sauce Gribiche. Like some of the buildings in this post and even our tour guides themselves, this sauce aspect of this recipe dates all the way back to the early 1900’s when famous French chef Auguste Escoffier deemed it an important and versatile companion to hard-boiled eggs. Age-old yet timeless, it is a new favorite in my kitchen and I hope it will be one in yours too.
The French section of the New York Times International Cook Book which we are following for this Recipe Tour, was one of the largest chapters in the book containing over 113 pages of traditional dishes from France. I chose this one because it is so representative of Herbert and Lucy. It’s simple and accessible, peppered with fresh goodness, and easily enjoyable in a bevy of dining situations. At their core, Lucy and Herbert were ideal characters. Ones who despite early hardships and traumatic events, chose to nourish relationships and radiate nothing but love and affection. At the same time, they also knew how to add a little splash to life to make it colorful and interesting. In the case of this recipe, they are both the comforting, reliable hard-boiled eggs and also the attractive and inventive sauce that is drizzled over.
So many French recipes combine rich, buttery flavors that simmer or saute for lengthy amounts of time. This one is lighter and brighter on the palate and works for several kinds of meals from brunch to lunch to appetizers, or even serves purpose as an afternoon snack or a light dinner. When making it, I recommend sourcing the freshest ingredients possible, which might mean avoiding the grocery store altogether if you can help it. Home grown garden herbs, farmers market tomatoes, and local eggs will by far surpass anything you could find at the regular grocery store when it comes to bringing out the beautiful flavors of this dish.
Eggs with Sauce Gribiche
1 teaspoon finely chopped parsley
1 teaspoon finely chopped onion
1 teaspoon finely chopped fresh thyme
1 clove garlic
2 teaspoons Dijon mustard
1 egg yolk
Salt and freshly ground black pepper to taste
2 tablespoons wine vinegar
1 1/2 cups olive oil
3/4 cup seeded, peeled, diced tomatoes
6 hard boiled eggs, peeled and halved
2 tablespoons finely chopped chives or scallion greens
Chop the parsley, onion, thyme and garlic. Add the chopped mixture to a small mixing bowl along the mustard, vinegar , egg yolk, salt and pepper.
Begin beating all ingrediants together with a whisk and gradually start adding the oil. Add it a little at a time, beating rapidly until the sauce begins to thicken. When mixture is thickened and smooth it is ready.
Crack and peel the hard-boiled eggs and cut them length-wise in half.
When you are ready to serve, stir the tomatoes into the sauce and then spoon the sauce over the egg halves. Sprinkle with chives or finely sliced scallions.
Served at room temperature, this a great dish for a hot summer day or an impromptu picnic, as it can be whipped up in a matter of minutes. It is also a lovely alternative to deviled eggs, lemon vinaigrette dressing or its close cousin – Hollandaise Sauce.
My most favorite photo of my grandparents first time-time trip to France is this one taken on two park chairs with the Eiffel Tower in back. My grandmother reminds me of Julia Child here… smiling, carefree, lighthearted. And I love my grandfather’s hand on her knee. They were married for 37 years when this photo was taken. It’s really nice to see that things hadn’t changed that much since the day they met. Lucy was still flashing that pretty smile and Herbert was still protecting her with kindness and affection.
Ten years and two months later, Lucy died unexpectedly in a hospital in Florida. Her cause of death was an enlarged heart. That seems pretty fitting. Her and Herbert shared a big love. For a life that started out with so much neglect and abandonment I’m glad that Lucy got to finish it with so much joy and comfort. And I’m glad she got to experience Paris and all the magic the city holds.
Cheers to love that lasts through thick and thin. And cheers to France for playing such a big, wonderful, important role in the life and love of my family. And cheers to Grandma Lucy and Grandpa Herbert. It’s been a tough week in the world these past few days. I hope we can carry forth, in the true spirit of Herbert and Lucy, with nothing but kindness and generosity for all.
Join me next time for Week 18 of the International Vintage Recipe Tour 2020 as we head to Germany to make the biggest meal of the Tour so far! It’s three days of preparation for this cooking adventure, so rest up! See you soon.
For all the travelers out there who are feeling a little bit housebound these days and are missing your exotic ports of call, this post is for you. For anyone who finds themselves in a food rut, tired and bored by all the usual dinnertime choices, this post is for you too. And for anyone feeling especially grumpy, frustrated or lackluster when it comes to navigating this strange roller coaster of a turbulent world, this post is also for you.
That may sound like a lot of importance to place upon on the shoulders of one food related blog post but the salve for all these wayward troubles can pretty much be soothed in one word thanks to our featured destination of the week.
Tonight’s post takes us to the beautiful islands of Fiji, via the kitchen, to make a very quick, very easy fish dish that tastes of coconuts and day dreams and relaxed coastal living. Welcome to Week 16 of the International Vintage Recipe Tour. Welcome to Fiji, dear kitcheners!
There is no doubt that Fiji is one of the most picturesque places in the world. But there is more to it than just sand and sun and beautiful beaches. Beyond all of the stunning panoromas, swaying palms and exotic flowers, there lives something even more beautiful. So beautiful in fact it can’t be translated via photograph.
It’s not a tangible item that you can hold in your hand or buy with your credit card or gift to a friend. It’s not a specific place you can visit, or a hotel you can check into, or a body of water you can bob around on. It’s not a rainbow, or a waterfall, or a sunset, or a mountaintop view or a brightly colored flower. It’s not a hike, nor a sunbathe, nor a visit to the spa.
It’s a feeling.
An inward attitude. A manifesto. An intrinsic, deeply rooted way of being. Something completely unique to the 22 islands that make up the country of Fiji. It’s called bula.
Technically referred to as a greeting similar to saying hello, bula carries much more significance than a simple salutation. It resonates as a way of life for anyone lucky enough to visit or live on one of the islands. It also happens to be one of the most commonly talked about things that people miss most about Fiji once they leave the country.
First bula starts out as a pleasantry. A sincere wish for happiness, good health and a zesty energy for life. Then it subtly transforms from a word you are saying into a feeling you are emoting. It becomes an infectious enthusiasm of spirit. A radiation of joy. An exuberance of attitude. Regardless of current circumstances or situations, in spite of challenges and setbacks, embracing the bula spirit means expressing happiness, appreciation and friendliness. In other words… smiles and good nature for all. Whether they are strangers or loved ones, coworkers or customers, kids or adults, neighbors or newcomers, this extension of outward positivity has labeled Fijians the friendliest people in the world.
Practically a national language in and of itself, bula is a trademark of the island’s hospitality. It encourages warmth and welcome. Good cheer. Grateful attitudes. And a delight in the moment right in front of you. Besides their unique heritage and their idyllic landscape, it is the characteristic that Fijians are most proud of and what sets them apart as a community from everyone else in the world.
This type of jubilant reminder couldn’t have come at a better time. Especially for this week in regards to the Recipe Tour. As I’ve mentioned in a few posts over the last couple of months, it’s been a bit of a challenge to keep the Tour on track since the tornado in March and then the pandemic right after. As you all know, it’s easy to get caught up in the global events unfolding each day and then to let that news cloud your mind, dampen your spirit, and affect your disposition. Sometimes writing about food while all this chaos is going on in the world seems trivial and I struggle with the desire and importance of wanting to share a good recipe while so much catastrophic stuff is going on. But learning about Fiji’s bula spirit this week and then making one of their traditional island recipes really let in a breath of much-needed fresh air and perspective, both literally and figuratively.
If you saw the sneak peek video for this week’s recipe on Instagram, you may have noticed that it looked a little bit different than all the other videos from all the other weeks. That was due to a rainstorm that thundered its way through the preparation parts of this week’s film shoot.
It was one of those storms that comes on quickly, toting dark grey clouds the size of whales and sucks up so much natural light, you have to turn on every single lamp in the room just so you can see what you are doing right in front of you. Rolling in just a few minutes into the cooking process, right as I began sauteing onions in a pan for the cream sauce, this storm turned the kitchen so dark and moody, the photo/video shoot had to immediately go on location (aka the balcony) so that I could grab as much natural light as possible. Otherwise the whole cooking process would have resulted in murky colors and grainy details. Fortunately for this purpose, there’s a small nook on the balcony between two potted herbs and some blooming flowers that is impervious to damp weather. It’s the one little dry spot that can accommodate an impromptu photoshoot without ruin to camera or food subjects.
In the video, you may have noticed what sounded like crashing waves roaring above the Fijian music playing in the background. That was actually the sound of the wind and the rain from the storm. The heavy rain and the 60 mile an hour winds that eventually would come later that evening, kindly held off long enough so that the entire series of food photos were done from start to finish before I had to scurry around the balcony and bring everything inside.
It can be a little bit stressful cooking under the pressure of weather and good light, especially when preparing a dish that doesn’t offer any leeway for prolonged preparations. Generally, it takes anywhere from 3-6 hours to prep, photograph and video each week’s recipe for the Tour, depending on the level of difficulty and the cooking steps involved. Over the course of the last sixteen weeks, I’ve developed a nice little routine when it comes to making and photographing the recipes. But this week, the storm threw a wrench in the rhythm. This dish couldn’t sit around waiting on the weather to pass nor could it be made halfway and finished up the next day.
Instead of getting all flustered with the change in routine and getting caught up in some silly forced notion of perfectionism when it came to the photos, I thought about Fiji and how they might have handled this situation. I bet the first thing they would have done would be to smile and then say bula. Which is exactly what I did. Instead of fighting the weather, I appreciated the new way of thinking that the storm presented. I didn’t fret over the lack of light and the frenzied pace of cooking. Even though there were mad dashes outside to photo and then mad dashes back inside to cook some more. I went with the flow and managed a new rhythm. I poured sauce over fish while clouds poured rain over me. And I smiled about it. I embraced the bula spirit.
And you know what happened, dear kitcheners? Everything turned out just fine. Delicious in fact. Do you know what else happened? This was the first time in 16 weeks that a Tour recipe was prepped, prepared, photoed, cooked and on the table for presentation in under an hour. That’s a new first in the Kitchen! All because the rain storm scurried me along. Funny enough, this is the way of typical rain storms in Fiji as well – quick to arise, heavy in outpour, brief in stay. I love that Lady Nature decided to add her own little bit of Fijian authenticity to the cooking day.
Like the islands themselves, this Baked Cod recipe is colorful, comforting and a breeze to make (rain or shine!). It’s really three recipes in one, each broken down into segments – cream sauce, coconut milk, and cod, but since we’ve already made fresh coconut milk in Week 8’s trip to Ceylon, I substituted canned coconut milk for fresh, which shaves 45 minutes off the prep time. The cheddar cheese in the cream sauce can be yellow or white, depending on your own preference as it doesn’t affect the pearly color of the sauce either way. I also chopped up an extra 1/4 cup of the onions and green pepper for garnish at the end. That step added a nice fresh crunch to the finished dish. Had we not had the rain storm to contend with, this dish would have taken about 20 minutes to prepare. True to its island culture and the bula spirit, it’s a joy to make.
We’ll start with the cream sauce, since you’ll want to make that first and just keep it warm on the stove while you assemble the cod in the baking dish. Again, please excuse the photos in this post, they don’t really capture beauty of the dish nor the process as I would have liked but you’ll get the idea. I loved this recipe so much I’ll happily make it again (on a sunny day!) so that I can take some new photos and enjoy a taste of the islands once again.
Fiji Cream Cream Sauce
1 tablespoon butter
3 tablespoons finely chopped red onion (plus 2 more tablespoons more for garnish)
3 tablespoons finely chopped green pepper (plus two more tablespoons for garnish)
1 1/2 cups coconut milk
salt to taste
1 1/2 tablespoons cornstarch
Preheat the oven to 350 degrees. Melt the butter in a saucepan. Cook the onion and green pepper, stirring, until the onion is wilted (about 4-5 minutes). Add 1 1/4 cups of the coconut milk and bring to a boil.
Blend the remaining 1/4 cup coconut milk with the cornstarch and stir it into the simmering sauce . Simmer for three minutes, stirring constantly.
Baked Cod in Cream Sauce
2 cups boneless cod filet, cut into 1″ inch cubes
1 1/2 cups Fiji Cream Sauce
1/2 cup freshly grated cheddar cheese
Arrange the cod pieces in one layer in a baking dish and pour the sauce overall.
Sprinkle the cheddar cheese over the top…
and bake 30-40 minutes or until the cheese is melted and lightly browned. Once ready, remove from the oven and let sit for 5 minutes before serving.
Because of Fiji’s geographic location, its local cuisine has been influenced by India, the Polynesian Islands, Asia and most importantly by what grows naturally well on the islands. Coconut, sweet potatoes, root vegetables and seafood are common staples. Since there were no serving suggestions when it came to this recipe, I paired this creamy fish with black rice for both its dynamic color and its fragrant, slightly nutty taste. This turned out to be an ideal companion as the flavors blended together really well and the rice soaked up some of the sauce. A little sprinkle of freshly chopped purple onion and green pepper on top of the fish added a splash of color for garnish.
Even though the preparation for this dish was a little haphazard, by the time we were ready to try it, the bula spirit had fully presented itself. Once the first bite was taken, it really did feel and taste like a rejuvenating dinner that had the power to soothe a number of situations. Placing a colorful flower on the plate lent an exotic island aesthetic, ideal for the wanderlust travelers feeling stuck at home. The creamy coconut milk, an alternative to a more common, basic white sauce or cheese sauce, added an out of the ordinary flavor component, offering fun inspiration for all the bored cooks out there. And the green, purple and black hues of this dish added a delightful dose of color therapy (read more about the power of this in Week 10: Columbia) which couldn’t help but brighten up even the most lackluster soul. I found the comfort level of this meal to be a 10 (out of 10!) so for all you eaters feeling grumpy or out of sorts, this dish will hopefully raise your spirits in an equally comforting way as well. That’s the magic of food in Fiji for you! That’s the magic of the bula spirit inside you!
Cheers to Fiji for showing us how to embrace our inner bula by embracing and radiating warm affection and positivity, despite the challenges that face us. Next week, we’ll be heading off to the gourmand capital of the world, via the kitchen, as we celebrate Week 17 of the International Vintage Recipe Tour in France. See you soon!
Do you guys remember the events of Easter weekend? The postponement that turned out to be a flip around? The mustard that was supposed to be an entree? The switch in the travel schedule that sent us 3,200 miles in the opposite direction? If you answered yes, then you’ll know exactly where we are landing this week. If you are new to the blog or uncertain as to our past travel trajectories, you’ll find us here today…
…in Dahomey, our next stop on the International Vintage Recipe Tour 2020. Not sure where Dahomey is? Don’t worry, at the start of this project, I didn’t know either. Let’s zoom out a bit and get a grasp on which section of the world we are talking about…
Dahomey is located in the crook of the African continent on the western side in between Nigeria and Ghana. If it still doesn’t sound familiar to you, there is good reason. Dahomey hasn’t existed on a map since 1975. These images above are from a 1948 school atlas, but if you looked on a modern map today, you’ll find the Republic of Benin in Dahomey’s place. Like Ceylon becoming Sri Lanka, Dahomey went through it’s own name change and declaration of independence in the 1970’s.
But before all that happened, Dahomey, had a bit of a tormented past. Originally colonized by the French, it was populated primarily by local tribes who were often at war with themselves. Fighting was such a part of the culture, Dahomey even boasted a large tribe of professionally trained female warriors known as the Amazons. Numbering in the thousands, these ladies were ready to defend their land and customs at a moment’s notice and were the most feared women on the African continent.
Folklore states that centuries ago Dahomey was named after Chief King Dan who favored the local customs of cannibalism and human sacrifice. The name Dahomey literally translates as “the belly of Dan” and was a direct reference to greedy behavior and overstepping one’s boundaries.
Thankfully our recipe for this week does not involve any cannibalistic tendencies, but there was an element of gruesome prep work that I suppose Chief King Dan would have totally approved of. Before we get to the recipe though, there is one remarkable connection I wanted to share with you that forever ties the word Dahomey into popular culture. This achievement is not based in cooking, cannibalism, or human sacrifice, but instead based in song and dance.
In 1903, the first African American musical comedy to be written and performed by an all black cast was staged on Broadway. The play was called In Dahomey and was about a pair of con men, a lost treasure and a plan to colonize Western Africa.
Combining elements of vaudeville theater, minstrel shows and comedic storytelling, In Dahomey became such a popular show in both the United States and England, it enjoyed an unprecedented four year run and an international touring schedule.
Starring the talented trio of George Walker, Bert Williams and Aida (aka Ada) Overton Walker, it was also the first African American play to have its sheet music published…
The play was a major accomplishment in the progression of musical theater and also a major source of inspiration for the African American community. One of the elements that turned In Dahomey into such a crowd-pleaser was the inclusion of a popular style of late 19th century dance called the Cakewalk.
Started among plantation slaves in the American South, this precision style of boxy line dancing was similar to ballroom dancing. Cakewalk began as a bit of theatrical mockery directed towards the stiff and stuffy formality of dances enjoyed by the plantation owners. But it quickly turned into a tightly choreographed routine that was lauded by both the white and black communities for its elegant moves and high-stepping style.
As popularity of the dance spread between plantations, the cakewalk turned into a competition style performance of pride, dignity and talent. Competitions were deemed special events, participation was encouraged, and winners usually received a freshly baked cake as a prize for best dancer.
Aida Overton Walker was considered the queen of the cakewalk. Her performances alongside her husband, George Walker and their creative partner Bert Williams made them a famous trio in the theater world in the early 1900’s. A true believer in bridging cultural differences through dance, music and the performing arts, Aida died tragically at the age of 34, but not without leaving a great impression. This is a five minute theatrical interpretation of her extraordinary life and the contributions she made to the performing arts…
The overture for In Dahomey is sweeping, melodic and eight minutes in length. If you wanted to listen to it while you prepped your ingredients for this week’s recipe, it’s the perfect length for the amount of chopping that needs to be done. Here’s a link for listening…
The reason the Recipe Tour got so turned around last week was because of these little swimmers…
The fish store is closed in the neighborhood until at least mid-May, so sourcing fresh regional shrimp was a new challenge. Luckily, the farmers market saved the day with their new drive-thru Saturday market and a vendor that offered fresh (albeit frozen) Gulf Coast shrimp. As you can see in the image above these guys came scampi style with their heads intact. If we were in France or Italy this week, this might have been an interesting attribute to a regional recipe, but in Dahomey, the technique called for diced shrimp, so off the heads had to come. Chief King Dan approved:)
This was the first time, I ever removed the heads from any creature and I must admit, it was not my most favorite activity. Powering through this aspect of food prep, I couldn’t bring myself to photograph this tumultuous process for the post. Instead, I gathered all my bravery, followed this how-to video and avoided looking the little guys in the eye. Eventually my cleaned up shrimp looked like this…
On the menu this week, we are making Shrimp Dahomienne, an easy shrimp and pork saute that I thought was going to turn out one way but actually turned out another. The serving suggestion for this recipe was a ring of pureed black-eyed peas, so originally I thought Shrimp Dahomienne was going to be a soupy stew-like dish similar to Beef Bourguignon or Mushroom Marsala. Instead, it turned out to be a rich, dense sauce with a thick consistency closer to tomato puree than soupy stew. A breeze to make, it requires minimal prep work, just one saute pan, and an unusual combination of ingredients. The only thing I changed as far as the recipe goes was switching out ham for pancetta (just a personal preference), but other than that made the recipe as is. Until it came to the serving suggestion part. More on that after we go through the recipe.
1 cup finely chopped onion
1/2 cup peanut oil
1 cup raw shrimp (about 1 dozen medium to large size shrimp), cut into 1/2″ inch cubes
1 clove garlic, finely minced
3/4 cup ham, cut into 1/2″ inch cubes (I used diced pancetta)
1 bay leaf
1 cup canned tomato sauce
1 hot red pepper, seeded and chopped
Cook the onion in the peanut oil until it just starts to brown. Add the shrimp and cook , stirring constantly, about 5 minutes.
Add the garlic and ham and cook for another five minutes longer, stirring.
Add the remaining ingredients…
and cook about 15 minutes longer, stirring frequently.
Remove from pan and serve.
As you can see from the above photos, the last 15 minutes of cooking greatly reduces the sauce. By the time it is ready to pull off of the stove, it resembles more of a chunky chutney with just trace amounts of peanut oil lingering behind. That’s what reminded me of pizza sauce. Dark red and dense like a can of tomato paste, this mixture is so full of wonderful, deep, rich flavors. The pancetta adds salt. The shrimp adds a mellow hint of the sea. The red pepper adds zesty spice. The onions and tomatoes add a sweet acidity. I think the pureed black-eyed peas would have been too mushy a consistency with this mixture. Their grayish color not as appealing. So instead, I spread this shrimpy mixture on pizza dough and topped it with slices of fresh mozzarella, and basil from the garden…
and then popped it into a 500 degree oven for 10 minutes.
Just before serving I squeezed a little fresh lemon juice over the whole pizza and added a couple more leaves of fresh basil. I love when your instincts turn out to be right on target. This Shrimp Dahomienne pizza turned out to be delicious! The pizza dough added satisfying crunch along with a complimentary foundation for all the flavors, and soaked up the oily pools of sauce. I’ve never really been a fan sea swimmers on pizza before, but this recipe definitely has me rethinking shrimp on a pie. The shrimp taste was subtle and when combined with a squeeze of lemon and a sprig of fresh basil, it tasted more bright than briny.
An easy, casual meal, pair it with a cold, crisp glass of pinot grigio and you have a new type of springtime/summertime pizza that is lightly seasoned with scents from the sea.
One of the things I love so much about exploring these vintage recipes are the little surprises that show up each week. Just this one recipe alone opened up a wealth of newly discovered history that combined musical theater, dancing, women’s history and African culture. I learned a new kitchen skill (how to behead a shrimp) and in turn that made me made me appreciate these 12 swimmers much more for the life they gave to this recipe.
There’s a lot of talk these days about everyone getting restless at home because of the quarantine. I understand. It’s hard not to feel caged in. Especially when you are missing your friends and family, your restaurants and parties and get-togethers and happy hours. If this is you and your boat, let’s pass the time by sharing some culinary adventures. Coronavirus or not, cooking knows no boundaries. Surprises ensue. Stories begin. I’d love to hear what you guys are making these days. If you have any fun recipes or anecdotes you’d like to share about food-related things you’ve discovered during quarantine, please comment below. I’d love to feature them, here on the blog, in a special upcoming Quarantine in the Kitchen edition. Hope you’ll be a part of it!
Next week we are heading off to England via the kitchen to make a sweet treat of a dessert that celebrates the start of strawberry season. See you then!
If you stopped by today to visit the culinary world of Dahomey, you are in for a little switch. Due to the inability to source all of the African country’s recipe ingredients in time for this week’s post, Dahomey will be postponed until next week.
In its place, we will be traveling to Denmark today as Week 13 of the International Vintage Recipe Tour 2020 continues. This little obstacle in the schedule turned out to be nicely fortuitous – as it is Easter weekend and thanks to Denmark, we will be making a homemade condiment that often appears at the Easter dinner table – especially if you are serving ham for the holiday.
In today’s post, we will be making homemade mustard with nothing more than a handful of common pantry staples. It takes five minutes to make, and after a quick rest in the fridge, it’s ready to enjoy. We will also be discussing the rise in popularity of the design aesthetic that made Denmark famous around the world – Danish Modern – and how one man’s ideology in the 1920’s turned it into a universal trend in the 1950’s.
Most vintage aficionados will be familiar with the modular, natural wood look of classic mid-century furniture. It’s been a popular choice in kitchen and dining room decor for the past 20 years thanks to stylish modern yet retro television shows like MadMen, who glamorously showcased its minimalist appeal. But you may be surprised to learn that the Danish Modern aesthetic actually began long before the 1950’s. Thirty years prior to that, it started taking root in the mind of this guy…
… Kaare Klint. A Copenhagen born architect, Kaare was in search of something different than the Bauhaus style that dominated the trendy furniture marketplace in the 1920’s and 1930’s.
Bauhaus furniture, with its nod towards industrialization and the sleek style of steel and metal components, was pretty to look at it but it wasn’t very functional and it wasn’t very comfortable. Similar to avant garde clothing that makes it way down the runway at fashion shows, Bauhaus was eye catching, stylish, stimulating and conversation worthy but when it came to practicality in everyday real-life, it wasn’t very accommodating. Kaare, taking note of these Bauhaus shortcomings, approached furniture design in a different way.
Using his architectural mindset, Kaare’s concept was to design pieces that had simple lines that were thoughtfully engineered for comfort first and form second. He threw the words honest and beautiful and democratic around, but ultimately, what he really wanted to do was to make furniture that had palpable integrity. This was a novel idea. Up until Bauhaus and Kaare Klint decided to change things up, furniture had been pretty traditional. Variations of the same style, fabrics, materials, and shapes had stayed relatively the same for centuries. A chair was a chair was a chair in regards to shape, size and comfort. But when Bauhaus and then Danish Modern came along, things changed.
By studying the size, shape and form of the human body, Kaare came up with a series of furniture designs that turned out to be both remarkably beautiful and remarkably comfortable. Utilizing neutral colors, natural materials and warm shades of wood, Kaare designed the antithesis of the cold, metallic style of the Bauhaus movement. He made furniture that fit. Comfortably.
Embracing the skill and tradition of local Danish cabinetmakers, Kaare combined architectural sensibility with artisan craftsmanship. These cabinetmakers were trained in the centuries old techniques of traditional woodworking that had been passed down to them through generations. Highly skilled at their craft, they were true artisans who proudly and carefully produced pieces of furniture by hand, with the intention that their pieces would be built to last a lifetime. Kaare appreciated that level of detail and devotion and aspired to reproduce the same attributes in his furniture designs.
As the collaboration between Kaare and his cabinetmakers took shape, this new style of design began to develop. Kaare, confident in the end result that was produced, taught his philosophies in design classes, inspiring students to think architecturally about functional furniture. Eventually a tribe of architects, designers and cabinetmakers all worked in the same vein together utilizing Kaare’s concepts. Before long, the art councils in Denmark began promoting this remarkable style of furniture, describing it as a Danish handicraft, something that celebrated the unique cultural landscape of Denmark.
With a style defined by simplicity, comfort, quality, warmth, and beauty, it wasn’t long after the Danish art councils started promoting this aesthetic that interior design journals and magazines began taking notice. Coined Danish Modern, industry writers and promoters began exalting the attributes of this natural, symbiotic relationship between form and function.
As awareness grew, Danish Modern began to attract a certain type of enthusiast from countries beyond Denmark. In particular in the United States, it became very popular in the 1940’s and 1950’s with young, urban intellectuals in the middle to upper class bracket. These enthusiasts lived in the major market cities of New York, Los Angeles, Chicago and San Francisco. They appreciated a fresh perspective, admired unique artistry, and favored outside of the box thinking. As a culturally savvy group, they believed in the beauty of fine art and looked for ways to incorporate it in their daily lives in thought-provoking ways. They filled their spaces, not with factory mass produced furniture, but with one-off pieces that made a statement about their personal taste and their artistic temperament.
Danish Modern furniture offered more than a comfortable recline – it offered a lifestyle choice that showcased honesty, purity and naturalism, all qualities of the 1950’s culture that Americans aspired to.
During the 1960’s other furniture companies took note of the rise in popularity of Danish Modern and started reproducing their own versions. But these replica pieces were not of the same quality in construction as the originals. These were mass produced pieces designed to sell fast for the trendy buyer market. They were made by unskilled factory workers on assembly lines, not by mastered hands in Danish workshops.
Traditional Danish designers and cabinet makers acknowledged these knockoffs but were uncertain how to evolve past the competition. Even though the knock-offs were inferior products, they ultimately became the downfall of the original Danish Modern marketplace. The Danish cabinet makers knew only their skill. The Danish designers and the Danish architects knew only the style they had created. None could see what the future of Danish Modern looked like past what was already being designed in the same similar vein. There were no new concepts waiting in the wings of the Danish Modern style post 1960’s.
By the 1970’s, the market had become saturated with knock-offs, covering over the original handcrafted beauties that had been built in Denmark. These knockoffs became to too familiar, too commonplace and too accessible in the furniture market which muddied the playing field. Value was placed in the fast selling of the pieces rather than the appreciation of the fine art form. As with most trends, consumer tastes changed in the modern furniture buyer of the 1970’s. They were no longer interested in furniture that was meant to last a lifetime. They liked the freedom of being able to redecorate every few years, and of not being tied down to one type of design aesthetic. By then, the Danish Modern style was viewed as outdated. Consumers wanted color and bold shapes. They wanted eclectic designs and chaotic patterns. They wanted glass and laminate and plastic and mirrors. They wanted post-modern and pop culture and furniture that spoke of the disco era. Essentially, they wanted everything that Danish Modern was not.
It wouldn’t be until the early 2000’s that Danish Modern and the original philosophies behind it would come to be appreciated again. Just like those early fans in the 1950’s, consumers in the 2000’s were searching for the well built, the hand crafted, the artistic. They were searching for the thoughtful story and the artisan eye. They were searching for designers like Kaare Klint and the school of artists that grew up around him. Suddenly Danish Modern bloomed again. And just like in the 1960’s and 1970’s so did the knock-offs. Now the midcentury market is bubbling over again, saturating so many interiors we barely notice it anymore. These days there is definitely rumbling in the design world that midcentury is on its way out again and that something completely new is starting to take hold. Many say it is the return to the femininity and florals of the 1980’s but with a stronger, bolder, darker, more modern edge. Consumers today are looking for something beyond the grey, marble, industrial minimalism that has dominated the interior design world for almost twenty years. Burgeoning trends point towards the use of color and eclectic collections once again. It’s the emergence of an aesthetic that has yet to be completely defined, but, if history tells us anything, it’s that somewhere there’s a Kaare Klint type designer just waiting to reveal something new and something remarkable.
While we wait to see what unfolds in the furniture design department in this new decade, we’ll make some mustard, Danish style. Like the furniture, this is a recipe that has integrity and simplicity. It involves seven ingredients and one bowl. It makes one cup and lasts in the fridge for weeks. It has spicy, sweet flavor and tons of possibilities when it comes to pairings. If a mustard recipe could be equated to a well built chair – it would be this one.
(Makes 1 Cup)
1/2 cup dry mustard
7 tablespoons granulated sugar
1/4 cup boiling water
3 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon cider vinegar
Combine the mustard and sugar in a bowl. Beat in the boiling water to make a paste. Beat in the remaining ingredients. Let cool and refrigerate.
Because this has a honey mustard type taste to it, it would be excellent served with ham, or dolloped on top of a soft mellow cheese like goat or brie, or slathered on sandwiches of chicken and lettuce. Really though you can enjoy it in any type of situation that calls for mustard. Like any homemade condiment, this is a wonderful and delicious and surprising alternative to store-bought mustard and contains only natural ingredients without any added preservatives. Just like a good horseradish, it packs a little punch in the back of your throat and tickles your nose.
Cheers to natural products, whether they be furniture or foods:) Hope this weekend that your feasts are full of flavor and your baskets plentiful. Happy Easter!
Join us next week, as we circle back around to Dahomey for week 14 of the International Vintage Recipe Tour 2020.
Happy April and happy Saturday dear kitcheners. Thank you for your patience this week while I took a couple of extra days to get this post together. As I mentioned on Instagram the other day, Friday has become the new Wednesday around here and then it became Saturday, at least when it came to this post:)
Adjusting to the new normal, this was the first full week that our farmers market has been officially closed, so sourcing two of the ingredients for this week’s recipe turned into a little more of a treasure hunt than anticipated. This was also the first week, we had to wait in line at the grocery. Have you guys experienced this yet? It wasn’t too bad – just about a 20 minute wait each time, but it did feel strange. While I waited I thought about all the people who waited in soup lines during the Great Depression and the bread lines in Russia just two decades ago.
Since the farmers market is within walking distance and open seven days a week, I hadn’t realized how spoiled I’d become when it came to shopping every few days for food for the Vintage Kitchen posts or for household staples. But now that it is recommended that we all shop a week or two in advance, it has taken a little bit (actually a lot!) of extra organization on my part. So thank you for bearing with me.
Today’s post takes us to Czechoslovakia, a country that as of 1993, is no longer called that. Two decades ago, the country split into two parts, forming two separate nations and came to be known as the Czech Republic and Slovakia. I can imagine that on the official day a country declares a name change there is lots of celebrating going on and a renewed sense of optimism as to better opportunities ahead. In keeping with that notion, this week we are celebrating too. Today is Week 12 of the International Vintage Recipe Tour 2020, which means we hit the three month mark and are officially 1/4 of the way through our year-long global culinary adventure. How exciting!
So far we’ve made meatballs in Armenia, talked about hometown pride with Viktoria in Austria, and danced with Harry Belafonte in Barbados. We have also cooked our way through the wildfires in Australia, the tornado in Nashville and the outbreak of the coronavirus in China.
There have been movie and book recommendations, a vintage playlist to set the cooking mood and a craft project designed to spark good memories. Together we have celebrated lunch time, cocktail time, dinner time and dessert time.
We’ve made food for cold weather, for hot weather, for mountaintop vistas and seaside beaches. We’ve fried and flipped, boiled and baked. It’s been action packed these past three months for sure. The world is definietly not the same place that it was in Week 1, but I hope the Recipe Tour has been as fun and delicious for you as it has been for me.
This week we’ll be exploring another beef based recipe, Czechoslovakian Sauerkraut Soup, a healthy comfort food that is not only great for balancing your digestive system but also adds a healthy dose of color and Springtime flavor to your table.
On the cultural side, we are back in the craft studio, this time decorating Easter eggs in age-old Czechoslovakian fashion. Like the Chinese floating paper lantern project, this heritage craft is also laden with symbolism and positivity to help keep our spirits and our spaces filled with hope.
This time, we’ll start with the soup first, since it is a slow cooker of a recipe. Requiring about 3 hours of cooking time and 20 minutes of vegetable prep, this so far was the easiest of the dishes to make in the Tour. Basically hands off (with the exception of the initial vegetable prep), the oven and the soup pot do all of the work here, leaving you free to do something fun (like Easter egg decorating!) while it cooks.
Featuring the humble, hearty cabbage (a fridge staple that stores easily for two weeks or longer) and quick roasted beef bones (a freezer staple that stores for months), this recipe is quarantine friendly, feeds a crowd and freezes beautifully. A better, more flavorful version of vegetable soup, thanks to the tangy addition of sauerkraut and earthy bone both, it is both a comfort food and a healthy powerhouse loaded with immune boosting vitamins and minerals.
Czechoslovakian cuisine, like Armenian food, was highly influenced and inspired by its nearby neighbors Germany, Poland, Austria and France, all of whom lent their culinary flair to Czech kitchens throughout history. Predominately fans of an animal-based diet, the traditional Czechoslovakian home cook strived to master a dynamic range of rich flavors by combining starchy foods with a variety of vegetables and meat. Their cooler climate called for more durable produce and cold weather crops like winter greens, cabbages, carrots, onions, squash and potatoes. The kinds of food that keep you feeling warm and fed on a cold winter day.
One of the challenges I encountered this week in the ingredient sourcing, was the beef bones and the short-ribs. Normally, I prefer to cook with grass-fed beef, which I usually purchase at the farmers market. Since the market is closed for the time being due to the pandemic, it turned into a little adventure around town to see which grocery store would offer an equivalent. The first grocery carried no grass-fed beef. The second only offered grass-fed ground beef. The third store, finally was the ticket. In case you are struggling with this same scenario in your town, I am happy to share that Whole Foods carries a variety of fresh grass-fed beef cuts. There, I was able to find the short ribs and the beef bones all in one spot.
The most interesting twist on this recipe was the inclusion of both pickled sauerkraut and fresh cabbage. Sauerkraut is a centuries old food, first appearing on menus in the 1600’s, but this recipe makes it taste fresh, vibrant and modern. Hearty without being heavy, this soup is a delicious choice for springtime weather that yields warmer days but cooler nights. Pair it with slices of whole grain bread and butter or toast points and you have simple fare made from fridge, freezer and pantry staples.
2 lbs short ribs of beef
2 lbs. beef bones
1 cup chopped onion
3 carrots, coarsely chopped
2 cloves garlic, peeled
1 teaspoon dried thyme
1 bay leaf
2 quarts water
2 1/2 cups canned tomatoes (one 20 oz. can)
8 cups shredded cabbage
Salt 7 freshly ground pepper to taste
3 tablespoons lemon juice
3 tablespoons sugar
1 lb. sauerkraut, squeezed dry
Preheat oven to 450 degrees.
Place the short ribs, beef bones, onion, carrots, thyme, garlic and bay leaf in a roasting pan.
Bake for about 20 minutes until the meat is brown.
Transfer the mixture to a large soup pot. Add a little bit of water to the roasting pan to dissolve the caramelized pieces and then pour the pan juices and contents into the pot. Add the remaining water, tomatoes, cabbage, and salt and pepper to taste.
Bring the mixture to a boil. Skim the fat from the top. Simmer for one and one half hours. Add the lemon juice, sugar, sauerkraut, and more water if necessary. Cook for one hour longer. Serve with sour cream.
With Easter less than two weeks away, I thought it would be fun to pair this post with a craft that Czechoslovakians are famous for… decorative Easter eggs. Also known as symbols of rebirth and new life, eggs are a good way to add a comforting sign of hope to your home.
Whether you celebrate the holiday or not, this is a fun seasonal project that you can keep year-round if you blow the eggs out before decorating them. Heavy in symbolism, these delicate eggs contain all sorts of hidden meanings in their design and color arrangements. According to Czech culture, green symbolizes nature and growth and is believed to offer protection from illness. So I chose that color scheme as a way to visually fight back against the coronavirus.
Traditionally, Czechoslovakian artisans used beeswax pens, etching needles or straw to make designs on their eggs before dipping them in naturally colored dyes. I used a pencil and markers to draw my designs since I didn’t have a beeswax pen.
I also reverse dyed my eggs (taking them from brown to white) using a 1 cup to 1 cup vinegar and boiling water solution. The eggs boils for 20 minutes in this vinegar bath and then, once rinsed under cold water they can be fully wiped clean of their brown color. Here’s what one egg looks like halfway through the 20 minute boil…
Traditionally in Czechoslovakia, red was the most popular color egg, because it was the easiest color dye to make (thanks to berries and beets!) and represented beauty, health love and vitality.
Over time and many experiments, a rainbow of colors added their own special sentiment. Yellow symbolized good fortune since it was the color of grain. Blue represented heaven, white equaled purity and black symbolized ceremony.
Regarded as a highly skilled art form known as Kraslice (meaning embellished egg), Czech-style egg design takes years of practice, patience and a steady hand to master. Many are still hand-painted today but some are mass produced as well to meet demand in the global marketplace. Designs range from simple sprigs of flowers or branches to highly ornate patterns, detailed animals and interlocking shapes.
Most Czech egg designs feature balanced imagery that is has been laid out in grid fashion beginning with a horizontal line and a vertical line that intersects in the middle of each egg like a cross.
They look complicated but once you start sketching them out, they are actually fairly easy to replicate. Here are some templates designs to follow or to help inspire your creativity…
Last year I painted Easter eggs with gold metallic paint. This year, I am adding to that collection with the new Czechoslovakian designed eggs. It will be fun to see what next year’s designs will bring and to watch this collection grow year after year!
Cheers to Czechoslovakia for adding two new comforts to our kitchen in the form of soup and eggs! Hope this post keeps your belly full and your creativity fed this week:)
Join me next week for Week 13 of the International Vintage Recipe Tour, as we make our way 2,800 miles south from the Czech Republic to Dahomey, our third country in the Tour that has been renamed due to changing history. In the meantime, stay safe, stay healthy and eat your soup:)
Now that the days are getting longer and the temperatures warmer, it seems like everyone’s fingers are itchy for a little bit of gardening these days. This week, I’m happy to present a special botanical post to satisfy all the green thumbs out there. In the kitchen, our around-the-world culinary escapades take us to Cuba, where we are making Santiago Pork Roast, a slow food recipe that takes two days to prepare from start to finish.
And in this post, you’ll also meet one of our blog readers, Jorge J. Zaldivar, a Cuban-American farmer who is dedicated to preserving Florida’s horticultural history in Miami via food and fruit. Welcome to Week 11 of the International Vintage Recipe Tour 2020!
There are quite a few readers of the blog who live in Florida and enjoy gardening and adventuring around their state. I’m hoping this post in particular will offer some new insight into their favorite hobbies. Jorge is a font of knowledge when it comes to botanicals and is anxious to share all that he has learned in regards to horticulture, cooking and connecting with others in this tropical landscape.
In addition to being involved in the farming of heirloom guava varieties, Jorge is deeply connected to promoting the tropical fruit community of South Florida in so many interesting facets. He operates PG Tropicals (creators of locally sourced artisanal products including tropical fruit jams and jellies), writes a food blog called Sub-Tropic Cookery which features the recipes and botanical adventures of vintage cookbook author Alex D. Hawkes (1927-1977), and previously sat on the board of the Rare Fruit Council International (RFCI) headquartered in Miami and the South Florida Palm Society (SFPS). I caught up with him to discuss his Cuban heritage, his passion for plants and his inherent interest in food history. He also recommends some of his most favorite places to visit in Miami and shares a few Cuban themed eateries in his town that all newcomers to South Florida must check out. Let’s see where he takes us…
In The Vintage Kitchen: Tell us a little bit about yourself.
My name is Jorge J. Zaldivar, I was born in Miami, Florida to two parents from Cuba’s Oriente province. Cuba had six provinces prior to the communist regime reapportioning and dividing everything. My mother’s side is from Manzanillo, the birthplace of el Son, one of the island’s most important musical genres.
No other country has originated a greater number of musical styles and genres than Cuba, this is due to the melange of interesting cultures, particularly African and their rhythms. My father’s side is from Banes, Cuba where the U.S. Airforce U-2 airplane was shot down in 1962. I currently live in Miami-Dade County and travel between home and the farm which is just North of the Florida Keys in Homestead’s Redland.
Tell us a little bit about your Recipes Lost blog. What inspired it and what attracted you to the culinary explorations of Alex Hawkes?
While collecting cookbooks and hunting for Caribbean recipes, not only did I discover Time Life’s Foods of the World, The New York Times Int’l. Cookbook and various other titles, I found Alex D. Hawkes’, A World of Vegetable Cookery (1968). I noticed in the flap that Hawkes was from Coconut Grove, my very same zip code in fact. I made it my mission to learn about his story which has resulted in researching and writing his biography which is laden with stories and recipes from my hometown, many botanically inclined and filled with wonderful anecdotes.
His other titles are highly recommended such as his books on Rum (1972), Shrimp (1966), Caribbean and Latin America flavors (1977) and his coveted South Florida Cookery (1964). The Sub-Tropic Cookery blog was my dedication to Alex D. Hawkes and some of his recipes, this was done via my Recipes Lost project.
As a fellow Craig Claiborne fan, what do you like about his recipes and/or his approach to cooking?
As a cookbook collector the goal was to try and put a finger on this guy with loads of books and a New York Times column. Hawkes is more of my personal Claiborne but the two did meet and speak for an interview. He was mentioned in Craig Claiborne’s: A Feast Made for Laughter.
In the end what I like most is how important the NYT Cookbook became. Of all his books the NYT Int’l Cook Book is my favorite aside from the work he did with Pierre Franey for Time Life’sFoods of the World. I have not pursued their books together as much as I should have. There’s always time for 60-Minute Gourmet and the many evolving themes of cookery.
It’s wonderfully fascinating that you are a part of the Rare Fruit Council International in Miami. How you are involved there? How did your interest in rare fruit come about?
I have served on the Board of the Rare Fruit Council Int’l. (RFCI) in Miami. As I began studying our history I fell in love with the story and am getting documents ready to formalize an archive for the Council. By becoming the official Historian it will allow members to notice that these documents are not just historical and sitting here. I intend to help spread awareness of the RFCI’s efforts to promote rare tropical fruits in this region and to put all this wonderful information to good use again.
I discovered the RFCI when I found their famous Tropical Fruit Cookbook, the rest is history. I am also the 2020 President of the South Florida Palm Society (SFPS) and Member of the Tropical Fruit & Vegetable Society of Redland (TFVSR) at the Fruit & Spice Park.
Tell us a little bit about PG Tropicals. Do you make all the preserves yourself? What inspires you about it?
PG Tropicals is the partner that purveys fruit from Guavonia Guava Grove in Homestead’s Redland Agricultural Area. All of the preserves are made in small batches, generally to order which are purveyed to a portfolio of dedicated chefs and artisans committed to the same ideals I believe in. As we say “Keeping it local”, which comes with other benefits such as lowering our carbon footprints and positively affecting our community.
What is your most favorite tropical fruit and why?
This is as difficult as the infamous “What’s your favorite mango?” question. The reason I neglect answering this question is because the seasonality of fruit allows most divine fruits to shine at the proper time of the year. It’s just perfect in design right? Just imagine, it’s the peak of winter and you have had a great year sampling plenty of longan, lychee, sugar apple, guanabana, mamey, abiu, and plenty more to boot.
When you haven’t tasted mango for some months and you find a bag in the deep freeze, victory. When your taste buds catch a glimpse of that flavor and your mouth lights up that’s when you notice how special each fruit is, and how mango although not the best, is certainly in a class of its own when you experience that taste again. I find it difficult to choose just one. I am also fascinated at how the fruit is seasonal, not all plants are ever bearing. It shows us some patience.
Did you study botany/agriculture in school or did you explore these fields of interest on your own?
I studied Elementary Education at Florida International University, I also DJed on the student radio station and had a quite successful classic 1970s disco / dance radio program. I am lucky to have grown up in a family that always had plants everywhere, whether the nursery they operated pre-Hurricane Andrew (1992), and our yards.
My grandfather left us a considerable number of palms and curious fruit trees. My father loves to grow plantains, sugar cane and citrus. His brother ventured more towards the ethnobotanical route filling in all the loose ends with medicinal plants and herbs in addition to various fruit crops such as mamey, avocado, Bixa (annatto), mango, guava, guanabana, canistel, mammee apple and many more worth exploring and enjoying. In Cuba, my family lost various acres of land which was originally given to my great grandfather for fighting in the war of independence against Spain. As my father has told me, “From here to the end of the block and much more.”
Would you ever consider moving to Cuba?
I wouldn’t consider moving somewhere that is simply 90 miles, and a boat ride away from lunch or supper. More Americans lived in Cuba pre Castro, or pre revolution as we say. This is known because of the major interests and financial investments U.S. corporations had on their neighboring island. I would not choose to reside in Cuba until they hold democratic elections and acknowledge the nationalization of property that occurred. It is the largest mishandling and misappropriation of U.S. assets in history. As an American I cannot let that go unnoticed. It’s hard to be on one side of the Atlantic Ocean, is what I am trying to say.
How does your Cuban heritage influence your cooking?
I always wonder if Chinese people or other cultures around the world explore “international” food as much as we do here in the United States. What I am trying to describe is that I find it very humbling to imagine that aforementioned Chinese example, cooking traditional food and fare in China, without the need or desire to explore other cuisines. This is what I consider humbling, because these people may not know anything else, yet here in the U.S. where options are plentiful, I along with other cooks are simply trying to emulate the flavors that encapsulates these humble Chinese cooks and many other cultures around the globe.
I am enamored by finding my own Cuban flavor and trying to get it just right, in the eyes of my grandmother and those that have perfected these recipes for us to say, “that tastes Cuban.”I strive for perfecting the flavors of Cuba to ensure that our heritage is not offset by a few distasteful events in our island’s history.
Who first taught you how to cook?
I learned to prepare Pan con Ajo aka Garlic Toast by mashing garlic with a pestle, then olive oil and salt is added to the mortar. This is to be slathered on Cuban bread, which is then optimally toasted. This is the teachings of my parents and grandmother. I recall my abuela’s / grandmother’s first apartment in Miami Beach prior to the cultural wave that took over and transformed it into that hyper busy city it is today. I recall sitting on the counter with her learning to peel garlic.
Tell us a little bit about life in Miami. If one of our readers was to visit the city for the first time, what five places would you recommend that they visit first?
1. Fruit & Spice Park in Homestead’s Redland, Miami’s bucolic countryside to visit the only botanical park in the United States that showcases several hundred species of rare tropical fruits that grow nowhere else in the continental United States. Please say Redland to appease the locals, as Redlands is a city in California!
2. Los Pinareños Fruit Stand who has been open for business in Little Havana’s Calle Ocho (8th St.) for over 40 years. Situated directly adjacent to the eternal burning flame dedicated to the Cuban Bay of Pigs 2506 Brigade, on Cuban Memorial Boulevard & Memorial. The proprietors are from Pinar del Rio in Cuba hence the name “Pinareños”. A region famous for their Guayabita del Pinar rum made with guavas, among other things.
3. Azucar Cuban Ice Cream Co. Since you are already on Calle Ocho (8th St.) drop by Domino Park across the street and get some of Miami’s freshest and most unique flavors of freshly made ice cream.
4. The Kampong in Coconut Grove, is open by appointment only. This is the home of Dr. David Fairchild. The foremost food explorer that changed that American palate more than any other individual in modern history.
His thousands of plant introductions not only gave Washington D.C. their famous cherry blossoms, but our plates are indebted to his introduction of broccoli, soybeans and countless other staples the American diet simply couldn’t live without. (Drop by Ariete nearby or Chug’s Diner for some Cuban snacks.)
5. HistoryMiami Museum is certainly worth the visit in Downtown Miami. Go here before everything else, even though it’s last on the list! So it helps you understand the city you are about to explore.
Also check out Edible South Florida for the most updated and relevant info to South Florida. They are the only FREE local print magazine available. I am their Goodwill Ambassador and highly recommend scouting out a copy while in town.
For new tropical home gardeners, what three trees, flowers or plants would you most recommend for their gardens?
What is one tropical fruit everyone should know about or experiment with in the kitchen?
The most overlooked fruit by far is fruta bomba, papaya. Botanically Carica papaya, is one of the fastest growing plants in the tropics. It’s not a tree, just like bananas, which are botanically speaking herbaceous plants.Papaya, aside from being one of the healthiest and best things you can eat, is so versatile that a separate homage is needed.
The leaves can be used for a tea and eaten after being boiled. The seeds add a piquant taste to a salad dressing. The pulp can be made into juice and smoothies. Baked into a delicious Eve’s Pudding or pie. Papain, meat tenderizer is derived from this wonderful plant. Improved cultivars exist in various colors of gold and orange. The fruit is nutrient dense with antioxidants, among the best things one can eat. The ability to use it raw as a vegetable, pickled or in soups is also a fact that makes this much overlooked fruit truly utilitarian.
It’s available in most ethnic markets and should certainly be approached by more people in the United States with access to quality fruit. The imported or Florida grown varieties are excellent. A word of note in Cuba many regions call this fruit, fruta bomba (bomb fruit) because the word papaya is actually a vulgar term for female genitalia in some parts of the island. When you cut one open you’ll figure it out. Nonetheless do not fret because botanically the species of the Carica genus is papaya.
Although some people are reluctant to buy papaya because of the smell, it’s a must to try it. This recipe is the most accessible, and the lemon helps mellow it out. This “breakfast papaya” is from none other than Dr. David Fairchild’s files, which we have Alex D. Hawkes to thank.
If you could only grow one fruit for the rest of your life, which would you select and why?
I cannot answer this question easily. I guess if it had to be my entire life I would choose coconuts, the fruits of the Cocos nucifera palm. That way I can die drinking coconut water. Didn’t think that was coming right?
If you could invite 5 famous people from history, living or dead, to dinner at your house who would you invite?
As silly as this would turn out and the criticism may turn out to be a blunder I would invite for the purpose of my personal story…
1. Alex D. Hawkes
2. Dr. David F. Fairchild
3. William F. Whitman
4. Ann Seranne & Eileen Gaden (I know it’s two people but they are a team!) Eileen was the original Food “Blogger” Instagrammer IMO.
5. Richard D. James (Aphex Twin) maybe he would DJ
What are two goals you hope to accomplish this year?
I want to continue expanding my rare plant collection, mainly grown from seeds. I also want to take every opportunity I can to lower my carbon footprint in everything I do. Composting, traveling, wastefulness, conserving resources, water management and many more ways to positively impact the planet.
One thing that I really admire about Jorge is his passionate commitment to understand all aspects of tropical fruit trees and plants, from studying to growing to eating. Horticulture is such a slow, steady, scientific pursuit that requires much patience, time and thoughtfulness in order to achieve successful long-term results. It is inspiring to see the ways in which he is bringing information learned from past botanists and recipe collectors forward into the light of our modern day landscape.
Like the growth of a fruit tree, our recipe also requires a bit of time and patience in order to be successful. With just a few basic ingredients, it’s simple to prepare but does require 15 hours from start to finish. Most of the time is spent in marinating (12 hours) in the fridge and then roasting (3-3 1/2 hours) in the oven, so it leaves plenty of opportunity to do other stuff in your life while waiting for dinner to be ready. Maybe in that time, you can start planting the seeds of your own tropical garden:)
The recipe calls for a large roast 6-7 lbs., but you can also easily cut all the ingredients in half, and make a smaller 3lb version if you aren’t feeding as many people during these days of quarantine. Like Thanksgiving turkey, this makes a wonderfully delicious dinner that has all sorts of potential and possibilities when it comes to serving. I’ll talk about that in a minute, but first here’s the recipe, so that you can get to marinating already.
Santiago Pork Roast (serves 8-10)
1 loin of pork (6-7 lbs)
1 large onion, thinly sliced in rings
2 bay leaves
2 teaspoons salt
1/2 cup freshly squeezed lime juice
3/4 cup soy sauce
3/4 cup granulated sugar
1 teaspoon grated fresh ginger
2 cloves garlic finely minced
Place the pork loin in a roasting pan or glass dish and scatter the onion rings over it. Combine the remaining ingredients and stir until the sugar dissolves. Pour this over the meat and cover with plastic wrap (Note: you can also transfer all the ingredients into a plastic Ziploc bag and marinate it that way, which is what I did). Refrigerate 12 hours or so, turning the meat once in while.
After 12 hours, preheat the oven to 325 degrees. Remove the meat from the plastic Ziploc bag (if using) and place in a glass dish or roasting pan.
Bake, basting frequently about 3 and 1/2 hours or until the meat is thoroughly cooked.
(Note: if you are using a smaller cut of meat, you won’t need to bake the roast that long. The general rule of thumb when it comes to pork at this temperature is 20 minutes of cooking time per lb. When it is ready, the internal temperature will read 145 degrees.)
Let rest for about 10 minutes before slicing and serving.
Filled with flavor notes of lime, ginger and garlic, this roast turned out to be wonderfully delicious. The caramelized sugar adds a bit of sweetness to the roasting juices, which makes its own rich sauce for drizzling. The onions, had an unexpected crunch to them and a sweet tangy taste that reminded me a little of pickled vegetables.
Traditional Cuban serving companions with Santiago Pork Roast are black beans and fried plantains. You could also serve it alongside rice, another staple in the Cuban diet. I wound up making sandwiches. Served on rolls, each one was layered with thinly sliced pork, mixed salad greens, mayonnaise, a drizzle of the juice from the pan and a pile of the roasted onions. It was delicious, I forgot to take a photo of them:) If you didn’t want to use rolls, bread works also – ideally, it would be a loaf of Cuban bread. Perhaps you could even follow in Jorge’s footsteps, and make garlic toast, just the way he made it with his grandmother. Possibilities abound. Culinary creativity awaits! Cuban style pork roast is open to everyone’s interpretations.
A big cheers to Jorge for sharing his slice of tropical paradise with us. Cheers to all the agricultural accomplishments of the botanical gardeners that settled the Sunshine state and made it beautiful. And cheers to vintage Cuba for providing us with a new favorite roast recipe!
Next week, we’ll officially be one forth of the way through our Recipe Tour, as we hit the three month mark! Join us for Week 12, next Wednesday when we visit Czechoslovakia via the kitchen! In the meantime, keep your chin up and stay healthy please.
Crimson, ochre, emerald, fuschia, celadon, aubergine, tangerine – those are just a few of the everyday shades that radiate from the country most often recognized as hosting the happiest residents on Earth. Welcome to Week 10 of the International Vintage Recipe Tour 2020!
This week we are in Colombia via the kitchen to make a bountiful one pot comfort meal bursting with vibrant vegetables, spices and herbs. We’ll also be discussing color therapy in relation to cooking and how it can instantly lift your spirit and help calm your anxiety. Two factors that seem especially important these days when it comes to navigating quarantine, the coronavirus and the current state of our world.
All of the images in this week’s post (except the recipe-related ones) were taken by photographers in Colombia, each capturing the jubilant atmosphere of a country caught up in color. Get ready to be dazzled dear kitcheners. Joyful images of bright beauty await. Welcome to life inside a rainbow. Welcome to Colombia…
As you can see, it’s pretty difficult to talk about Colombia and not talk about hues bright and bold. Everything from their buildings to their birds to their landscapes to their food burst with colors impossible to ignore.
There are lots of theories that float around about why Colombia in particular, a country that has known poverty, hardship, and crime for most of the past two centuries, continues to remain recognized for glee and good nature.
Some speculate that it’s because of its incredible biodiversity, or the fact that bicycling is the king of all roads and exercise, or that personal relationships are the most valued treasure. Others say that it is more psychological.
In general, the simple joys of life in Colombia are revered – socializing, storytelling, dancing, laughing, cooking, eating, spending time together. In Colombia, senior citizens are considered the loudest voices, change is constant, attitudes are relaxed and expectations are low. All of these qualities yield more content behavior and a fuller appreciation of things that Colombians do have instead of things they don’t have. There is also carnival. Consistent year-round reminders to celebrate and extol their unique cultural heritage might just be one reason, the reason, why Colombians may be happier than most nationalities. Every month of the year in Colombia you can find at least a handful of festivals somewhere within the country each celebrating a wide variety of things – folklore, religion, history, etc. In total, Colombia hosts over 120 festivals a year, which basically boils down to a party every three days.
I like to think that it has something to do with Colombia’s food culture too. In addition, to happy spirits, Colombia is home to happy habitats for an immense range of plants and animals (close to 60,000 species). Being the second most biodiverse country in the world means having easy (or at least easier) access to a wide variety of naturally fresh fruits and vegetables in a variety of colors, shapes and consistencies.
In Colombia you can find it all – forests, seasides, wetlands, mountains, flat lands, big cities, small towns, deserts, lakes, rivers, streams, remote outposts and everything in between. This is important for variety and interest when it comes to diet. Boredom is the number one killer of a good appetite, but when you are lucky enough to live in a place where such culinary abundance abounds, then naturally your day will be more enticing just based solely on the food you have available to feed your family, your friends and yourself.
The Colombian diet varies between regions but most commonly consists of a medley of rice, corn, vegetables, meat, poultry, seafood, beans, grains, dairy, fruit, coffee and chocolate. This week we are making Colombian Beef Stew, the most colorful dish of the Recipe Tour so far.
I’ve always thought of beef stew as a brown, lumpy semi-soup, a conglomeration that contains hours of cooked meat and soggy vegetables and bland, basic flavors. This is not the case of stew in Colombia. Based on the photos of the country peppered throughout this post should we be surprised that Colombian Beef Stew is a kaleidoscope of color too?
You’ll notice that this recipe includes traditional hallmarks of beef stew – meat, potatoes, carrots, celery, onions but it differs in the way it is cooked and offers some interesting ingredients that yield a wonderful array of complimentary flavors. I loved it for its non-brown broth, dynamic appearance, and its inclusion of whole corn cobs. It also contains an interesting wheel of precise spice, which I found intriguing… 6 peppercorns (not 5, not 7!), one garlic clove halved (not minced nor crushed), dried oregano as opposed to fresh and cider vinegar (a third acid – on top of tomatoes and onions).
Admittedly, it started out as one of those recipes I didn’t really have high hopes for based on my predilection for not really liking beef stew to begin with. Also, it called for whole ears of corn. Something I have never bought 1) in the grocery store or 2) in the middle of March. This recipe showed me what a corn evader I’ve been all these years. The farmers market in the middle of hot, humid, high summer is the only time I’ve ever purchased ears of corn, assuming that local, like tomatoes, would far surpass anything available from the trucked in variety at the grocery store. This recipe made me reconsider all that. The corn was wonderful and just as comparable in taste as a mid-summer crop.
Most importantly though, I loved this recipe for its vivid arrangement. The days as of late have been grey and rainy around here, as if Lady Nature was just as forlorn about all the recent world events. But in the kitchen, in the stew pot, in this recipe, my senses delighted. There was the bright red of the grass-fed beef, the flamboyant orange of the carrots, the vivacity of the celery greens. The saffron bled a watery shade of marigold when mixed with water, the cumin smelled of wood smoke, and the sight of the tomato red cook pot itself – an inheritance from my dear dad’s collection – brought instant joy. All of this is most revealing in a myriad of subtle ways.
Color works magic on our bodies whether we recognize it or not. Thanks to neurons, electromagnetic energy, pulsating frequencies, and the subconscious way in which we process information, our response to color when it comes to cooking and food is both revealing, comforting, therapeutic and ever changing.
It’s the reason why in times of stress or struggle we crave foods that are yellow, red or brown (think macaroni and cheese, red lentils, lasagna, beans or burgers). They are the comforting caretaker colors. Brown nurtures the spirit, red gives us energy and yellow offers optimism. All things your body inherently craves and needs in order to overcome sadness, depression, trauma or lack of control. Blue foods are calming and signal self-care. Green foods signal health, vitality, and creativity while orange foods trigger happiness.
So while I was throwing carrots, celery, stew meat, cumin, saffron, corn and peas into a pot I was also adding comfort, energy, optimism, vitality and happiness to the mix. No wonder I loved this recipe so much! This sounds like a pretty good way to inherently fight back against the coronavirus, and the day to day uncertainty of navigating an international crisis while recovering from the effects of a tornado.
It also makes sense reagrding Colombia and why it radiates with joy. All their color balances all their emotions. Their bright and bold palettes soothe and comfort and excite and calm. Their colorful culture invokes passion and positivity. It enchants and exhilarates. Happiness begets happiness. Color brings joy. Whether you are talking about a banana, a building, a bed of flowers or a beef stew:)
If things seem insurmountably bleak these days, I recommend pulling out the biggest cooking pot you have and filling it with some Colombian Beef Stew. It may not be the answer to everything, but it is a start to feeling better. Sometimes all we need to get us through is just a splash of color.
Colombian Beef and Vegetable Stew (Cocido Bogotano)
2 lbs boneless lean beef stew meat, cut into 1.5 inch cubes (I used grass-fed beef)
1 bay leaf
1/2 teaspoon ground cumin
1 clove garlic, halved
1 teaspoon cider vinegar
2 teaspoons salt
3 cups plus 1 teaspoon cold water
2 medium potatoes, peeled and cubed
2 large carrots, peeled and diced
4 ribs celery, sliced
4 ears of corn, shucked and cut into 2 inch lengths
1/2 cup chopped onion
1/2 cup diced tomato ( I used canned since it’s not tomato season quite yet!)
1/4 teaspoon ground saffron (Special Note: So far, I’ve found that Trader Joe’s is the best place to find this at the most reasonable price)
1/2 teaspoon dried oregano
1 cup fresh or frozen peas
Place the meat in a saucepan with the bay leaf, cumin, peppercorns, garlic, vinegar, salt and three cups water.
Cover and cook slowly for one hour, until the meat is almost tender.
Add the potatoes, carrots, celery, corn, onion and tomato.
Cover and cook for 20 minutes, until the vegetables are tender.
Dissolve the saffron in one teaspoon water and add to stew, along with the oregano and peas. Cover and cook for 10 minutes, until the vegetables are done. Serve in bowls accompanied with slices of rustic bread and garnished with celery leaves.
Cheers to Colombia for providing a much needed dose of color and joy to our lives this week and to the humble stew pot for managing to be both a homecooker and a therapist all in one!
Join us next Wednesday for Week 11 when we head to Cuba where we get wrapped up in the world of slow roasting and botanicals. In the meantime, take care of your yourself and your spirit.
Hello there dear and treasured kitcheners. As you know, Wednesday nights are usually the time when you can catch up on the latest installment of the International Vintage Recipe Tour. I regret to inform you that this week the post is delayed until Friday, due to an ongoing power outage. My lovely and beautiful and cherished city neighborhood was one of the places that was most hard- hit by the tornado that blew through Nashville just after midnight on Tuesday morning. The photo accompanying this post is of one of my favorite restaurants just two blocks away. Sadly, this is by far not the worst site in the neighborhood. It’s been difficult and devastating these past few days, but luckily the Vintage Kitchen, the Tour, and the spirit behind both, keep the joy and the passion ignited and moving towards sunnier days ahead.
This week our featured country is China, another area of the world dealing with a troubling crisis. Thankfully, our focus this week is anything but bleak. The recipe stemming from this colorful Asian country is delicious and features a unique cooking technique and stylized presentation. I can’t wait to discuss it all with you. Coming up in Friday’s post, there is also special focus placed on a Chinese cultural tradition that is soothing, inspiring and illuminating. I didn’t realize at the time I was pulling all the threads together for this week’s Recipe Tour that it would feature a symbolic lifeline in the Chinese community that would also become a lifeline for me too. But the world is wonderful that way – making us feel unique and universal all at once. Please come back and visit again on Friday where good recipes await and joy prevails. See you soon.