Category: Vegetables

A Rosemary’s Baby Collab – Satan and Silver Screens

Mr. Castevet came in, holding in both hands a small tray on which four cocktail glasses ran over with clear pink liquid. “Mr. Woodhouse? A Vodka Blush. Have you ever tasted one? They’re very popular in Australia,” Mr. Castevet said. He took the final glass and raised it to Rosemary and Guy. “To our guests,” he said. “Welcome to our home.”

The Vodka Blushes were tart and very good.

The above quote comes from the novel of Rosemary’s Baby by Ira Levin.  Roman Polanski turned the novel into a classic horror film of the same name in 1968.  Here’s me joining in the toast with Rosemary, Guy and their neighbours, The Castavets. Unfortunately,  due to lockdown rules, I can’t welcome anyone into my home at the moment.  But I can toast absent friends.  So when I raised my glass, not only was it to join in the fun of the movie, but also to Jenny of Silver Screen Suppers because, despite being many miles apart we are doing a recipe collab around Rosemary’s Baby!

Vodka Blush

Rosemary's Baby Collab

 

Opening Credits – The Vodka Blush

The film opens with an unseen woman singing what sounds like a creepy lullaby over city street noise and these gorgeous hot pink credits!  Believe me when I say that there is barely a second of this film that has not been poured over by film critic and fan alike – even the credits have been their own article!

I chose to begin my Collab with the paler pink of a vodka blush and utterly agree with the phrase that they were tart and very good!  Sweet / sour is one of my favourite flavour profiles so the Vodka Blush suited my tastes perfectly!  And it was so pretty as well.  I added a little sprig of Rosemary to mine for obvious reasons!

Vodka Blush2

You can find the recipe for a vodka blush here.  It is really easy to make – just three ingredients!

Act Two – Rosemary’s Baby Plot And Mia Farrow’s Yoghurt Gazpacho

Rosemary’s Baby centres around a young couple, Rosemary and Guy Woodhouse (played by John Cassavetes and Mia Farrow) who we initially meet searching for a new apartment in New York.  They decide to rent an apartment in the Bramford building despite it having a dark past.  They move in and Rosemary sets about decorating the apartment. (For an in-depth description of the inside of the apartment, click here). 

Guy and Rosemary meet their neighbours, an older couple, The Castevet’s who invite them round for dinner and vodka blushes.  Despite being initially reluctant to go, Guy hits it off with Roman Castevets and starts spending more time with him.   Rosemary has no such feelings about Minnie Castevets and even though you can tell she is too polite to say so, is annoyed when Minnie and friend pop over unannounced.  Minnie gives Rosemary Terry’s pendant, a supposed good luck charm containing a stinky substance called “tannis root”. 

Guy who had been up until then a bit part actor lands a leading role when the man who was going have the lead goes blind.  Buoyed by his good fortune Guy and Rosemary go full steam ahead with their plans to start a family.  On the night Rosemary is ovulating, the couple are having a romantic dinner when Minnie brings over some “Chocolate mouse”.  Rosemary eats very little of it but almost immediately starts to feel very ill and passes out. 

During this time she has a “dream” in which she is a raped by a demon while Guy, the Castevets and their friends watch on.  She wakes up covered in scratches.  Guy laughs off her concern saying he didn’t want to miss out on baby-making night (this scene is so gross and really cements out view of Guy as a self-centred narcissist not to mention rapist!).  

Shortly thereafter Rosemary discovers she is pregnant and here her nightmare begins.  Her pregnancy is not easy – she is losing weight and in constant pain.  Rosemary then comes to believe that the building is the home to a coven of witches lead by Roman Castevets. She becomes increasingly suspicious of Guy wondering if he is also in league with them. 

Rosemary tries to run away but Guy and Doctor Sappirstein track her down.  They return to the apartment and she goes into labour.  When she awakes she is told that the baby was stillborn.  However, over the following days she starts to hear a baby crying in the Casavet’s apartment.  She picks up a knife and sneaks into the apartment to find Guy, the Castevets and other members of the coven gathered around a bassinet over which hangs an inverted cross.  Guy confesses that in return for fame he gave the child to Satan who is, in fact, the baby’s father.  

Through all of this Mia Farrow as Rosemary is luminous.  She is so beautiful (even when she is meant to be looking gaunt and ill) and her clothing throughout is pitch-perfect!  More on the clothes can be found here.  

Also pitch-perfect is the recipe Jenny sent me for Mia Farrow’s yoghurt gazpacho!  I adore Gazpacho but had never tried one with yoghurt before.  It was delicious.  So refreshing and would be perfect for a hot summer’s day.  The gazpacho is so tasty and the yoghurt so soothing that I made it again a few days later when I had a stomach ache!  Confession – I ate so much of the gazpacho I could barely eat the second course!  But that just meant more leftovers.  Also, the recipe calls for parsley which I added for the OG version.  The second time I made it, I only had basil so I added that instead.  It changed the flavour but was also delicious!  

Yoghurt Gazpacho

 

The Final Act – John Cassavetes Minted Meatballs and Spooky Tales about Rosemary Baby

Jenny also sent me the recipe for John Cassavetes Minted Meatballs.  Before we get to them, you cannot believe the problems I have had writing Cassavetes and Castevets in the same post.  I don’t think I have written it correctly ONCE.  

I was quite prepared to hate these meatballs based solely on the fact that John Cassavetes character in Rosemary Baby’s is such a tremendous arsehole.  I’ll hand it to him though.  The meatballs were good.  I ate mine on cheesy bread.  I had filled myself up on three glasses of the gazpacho by the time I got to the meatballs so I only ate two on the night but they heated up really well for lunch during the week. John Cassavetes Minted Meatballs

The mint was really tasty in these.  I am thinking that the next time I make these, I will use lamb instead of beef because mint and lamb go so well together.  What I liked best about these meatballs though was, as they cooked, the grains of rice started to poke out, making them look like little spiky sea urchins in a sea of to tomato sauce!

Minted Meatballs 2

And now here are some weird facts about Rosemary’s Baby – which has been called ” the most cursed hit movie ever made”.

  • Krzysztof Komeda, the composer fell off a cliff at a party and suffered terrible head injuries.  He was in a coma for four months before passing away (incidentally the same fate that befalls Rosemary’s friend Hutch in the film).
  • The year after the release of Rosemary’s Baby, Roman Polanski’s pregnant wife Sharon Tate was murdered by members of the Manson family. 
  • The Manson Family wrote “Helter Skelter”‘ in blood on the walls of the Tate crime scene.
  • Helter Skelter is a song off The Beatles The White Album.  Mia Farrow was in attendance for at least part of the recording of the White Album.  The Beatles song Dear Prudence is about her sister. 
  • The Bramford Building is, in reality, the Dakota Building.  MArk Chapman shot John Lennon to death outside this same building on 8 December 1980.

Little bit spooky no?

Huge thanks to Jenny for the recipes and for joining in !!! It is always nice to collab on something and this one was well and truly a breath of fresh air during lockdown!  You can read about her experiences with Rosemary’s Baby here!  Oh, and I hope she won’t mind me sharing this photo which was of Jenny doing her Vincent Price impersonation.  I will always think of it as the Rosemary’s Baby picture now! 

 

Have a great week and stay safe!

 

 

 

Steak Frites with Bearnaise Sauce – Dining with The Dame 5

“Hello crime readers and food lovers!  The Secret of Chimneys is Agatha Christie’s fifth novel and it is a standalone thriller even though in the tv version it is turned into a Miss Marple mystery.  Chimneys introduces us to Superintendent Battle who will return in future novels.  On the menu for tonight’s dinner is a classic Steak Frites with Bearnaise Sauce.  I have chosen the French nomenclature today because it sounds so much more classy than the English alternative of steak and chips!  I think the Dame would have approved!   

Steak Frites1

Oh, and just so you don’t get confused like I did over the title, Chimneys  refers to a country house, not actual chimneys!  The tv version was filmed at Hatfield house which was the childhood home of Queen Elizabeth 1.  And totally gorgeous!

The Secret of Chimneys – The Plot

Oh Lord…where to start?  This one is complicated!

So, let’s start it in Zimbabwe where we meet our hero Anthony Cade. A friend gives him the memoirs of a Herzoslovakian (yes really) aristocrat to take to publishers in London along with some incriminating letters written by a woman called Virginia Revel.  Through a series of escapades, Anthony meets the real Virginia Revel and gets an invitation to Chimneys, but only after having disposed of the dead body in the study…

Rght about now, I usually do a bit of a summary of the novel.  Well, I bought a big pile of Agatha Christie novels on eBay and the back cover of The Secret of Chimneys has done it for me.  Here is what it says

“Stolen letters, a foreign envoy; a shot at one of England’s historic houses; detectives Britishm French and American; secret passages, a fabulous jewel, a mysterious rose emblem; an organisation called the Comrades of the Red Hand; an international jewel thief…”

I couldn’t have done it better myself!

Sadly, the Secret at Chimneys also contains some racial slurs and stereotypes that are definitely on the nose for the modern reader which diminished my enjoyment of this “light-hearted thriller”.  

 

The Covers

The first three on the top row are the one I read, my favourite and I don’t even know what is happening here!!!  As lovely as it is, I also feel the French cover looks like it was designed by someone who had never read the book!

Chimneys collage2

 

The Recipe – Steak Frites with Bearnaise

“He thought longingly of such things as rump steaks, juicy chops, and large masses of fried potatoes.  But he shook his head ruefully, glancing at his wristwatch”

The Mystery of Chimneys, Agatha Christie

Here’s the recipe.  I used oven fries but this recipe has all the instructions to cook your “mass of fried potatoes” from scratch if you so desire!  I also used dried tarragon in my bearnaise because winter!

Other Food Mentioned in The Secret of Chimneys

Have a great week!  Oh and I’m so excited, my next post will be a collab with Jenny from Silver Screen Suppers!  Stay tuned and stay safe!

 

Frizzled Artichokes with Gribiche Sauce

I have been wanting to make a Gribiche Sauce ever since I first read about it in an old edition of Gourmet Traveller which teamed it with some deep-fried Artichokes.  The other day in the greengrocer I saw some gorgeous artichokes that prompted my memory of this dish.

Frzzled Artichokes1

These looked so beautiful…but first, let’s talk Gribiche.  Gribiche is a French sauce…kind of like a tartare sauce with hard-boiled eggs.  It is really tasty.  I love the way the creaminess of the eggs offset against the sharpness of the vinegar, cornichons and capers.  These are my flavours!!!

And I also adore artichokes, but hardly ever cook them because let’s face it, they are not the most user friendly of veg are they?  Even if they are one of the prettiest!

Via Olivers Market

These were so fun to eat. I can just imagine, after the ‘rona, when we can entertain again, having a row of these down the table with little dishes of gribiche for people to dip into!  But wait!!!  The fun doesn’t stop there.  These are also incredibly fun to make.  Watch the leaves as they fry…

They move!!!!

How cool is that!  Have you ever seen anything like it? Also apologies for the sound of my podcast coming through – I was so excited and wanted to capture these moving leaves that I didn’t have time to turn it off!  And if anyone else out there listens to Kim and Ket Stay Alive – Maybe, Hey!  How are you!  I am a fellow fan!

Frzzled Artichokes2

The recipe for the Gribiche Sauce in Gourmet Traveller is pretty fancy in that it contains both chervil and tarragon, neither of which are currently available, it being the dead of winter here!  Also, I’m not sure if chervil has ever been available in the shops.  I feel it is something you need to grow.  And I used the last of my homegrown tarragon for Meredith Baxter Birney’s Tarragon Chicken.  So, I fried the artichokes according to the Gournet Traveller recipe but I made the Gribiche Sauce using this recipe from the New York Times.    I did have a little dill in the fridge which I added because I thought it might help to give a slightly aniseedy flavour which would have been present with the chervil and tarragon.

Frzzled Artichokes4

Other Ways To Use Gribiche

If you happen to have some Gribiche sauce left over after making this, you can use it up in the following ways:

So no shortage of options for any leftovers!

That’s me done!  Have a wonderful week everyone!

Simply The Best Carrot Cake

I don’t think I have mentioned this before but I absolutely hate cooked carrots.  I don’t mind them chopped up really small in a Bolognese or Shepherd’s Pie but to this day, if I go to my mum’s for a family dinner I get raw carrots on my plate instead of cooked.  This hatred of cooked carrots meant that I did not eat carrot cake until well into my thirties and even then, my first taste was by stealth!

Carrot Cake1

I clearly remember my first taste of carrot cake.  It was someone’s birthday at work and I was too busy to attend the celebration but one of my friends brought me back a piece of cake.  Still concentrating on what I was doing, I took a bite.

“OMG…this is delicious!!!!  What on earth is this?”

My friend looked rather non-plussed.  “It’s carrot cake…”

“This is carrot cake?”

“Yes”

“Is there any more?”

 

Carrot Cake2

Since then I have been making carrot cake on the reg so I was a little surprised  when I mentioned that I was going to blog my “Classic” carrot cake recipe  and the fussiest eat in the world said

“I don’t think you can call it classic”.

“Why not?”

“Well….it has pineapple in it…It’s delicious.  But it’s not classic carrot cake”

“Carrot cake has pineapple in it”.

“No other carrot cake I ever ate had pineapple in it”

“It’s based on a recipe by Tina Turner”

“That doesn’t make it a classic”

Well, I beg to differ.  I think that absolutely makes it a classic.  And you can argue with me all you want.  Try arguing with her!

She will kick your ass all the way to Nutbush City Limits!  Anyway, I changed the name so it homaged Tina a bit more!

Carrot Cake4

The Recipes

As mentioned my recipe for carrot cake is based on a recipe by Tina Turner from the book “Cool Cooking” by Roberta Ashley.  I have adapted it in minor ways:

  • My version uses butter not margarine
  • I leave out the currants
  • I add some rum.  Pineapple and rum is a great flavour combination and the rum works really nicely with the brown sugar and cinnamon too!  Plus, now more than ever, what isn’t better with a little bit of booze!
  • I prefer cream cheese icing rather than the cream suggested by Tina

The OG Tina Version

Here are the original recipe and the front and back covers of the book it comes from.

Carrot Cake Collage

 

My Tweaked Version

Print

Simply The Best Carrot Cake

A delicious cake, based on a recipe by Tina Turner.  This cake is easy to make and keeps beautifully!  This will last for a week if kept in the fridge – if you don’t eat it all first!  

Ingredients

Scale

For The Cake

  • 120g butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs, well beaten
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 cup chopped walnuts
  • 1 400g can crushed pineapple (drained)
  • 2 cups grated raw carrots
  • 3 tbsp dark rum
  • 1 tsp vanilla essence
  • 1 tsp cinnamon

For The Icing

  • 80g icing sugar
  • 250 grams cream cheese
  • Zest of a lemon
  • Juice of 1/2 a lemon
  • Additional walnuts, toasted and chopped to decorate

Instructions

For the cake – Preheat your oven to 170C (150 Fan forced).

Lightly grease a 20cm (base) round cake pan and line with non-stick baking paper.

Cream the butter with the sugar until pale.  Add the eggs one by one, mixing thoroughly between each addition.

Add the flour, baking powder, bicarb and cinnamon.

Mix again until all the ingredients are well combined.

Add the carrots, pineapple, walnuts, rum and vanilla. 

Stir through so that all the ingredients are well combined.  

Pour the batter into the prepared cake tin and bake for around 45 minutes or until a skewer inserted into the middle of the cake comes out clean. 

Set aside for 5 minutes, before turning out onto a wire rack to cool completely

For the icing – place the cream cheese, icing sugar and lemon juice in a bowl. Beat together unitl well combined.  

  • Spread over the cooled cake.
  • Top with addtional chopped walnuts and lemon zest.

Carrot Cake 7

Hope you all have a wonderful week!

Stay safe!

Not Quite Seeni Sambol

Seeni Sambol is a Sri Lankan side dish, served as an accompaniment to rice, curries and hoppers as per the photo below.   It is an integral component of lampries, which despite Covid-19, mum and I made this year at Easter, as per our normal habit.  I made the seeni sambol this year, something we never really do as it takes so many onions!  I used 8 onions to make mine and in the end, there was not enough for all our lampries and we ended up having to use a shop-bought version as well!

Please don’t judge my hoppers, I am playing with a recipe which I will post on here as soon as I have it right!  The main ingredient of Seeni Sambol is onions.  Put very simply you caramelise them down add some spices and voila – there you have it.

Our 2020 lampries.  This is a SriLankan meal consisting of ghee rice, lampries curry, eggplant pickle,seeni sambol, prawn blachan and frikadeller which mum and I cook annually.  We make enough to last the year, packing individual servings into foil packets and putting them into the freezer to reheat and eat whenever the mood takes us!

Lampries

What I am trying to say is, that I know a bit about Seeni Sambol.  So, when I saw that there was a recipe for it in the Good Housekeeping World Cookery Book, 1972 I was intrigued.  My gut feel is that books this old do not do justice to “ethnic” recipes.  But for the sake of the blog, I was willing to give this one a go.

But, because WordPress loves a subheading,  let’s break it down a little.

The Title

The actual title is fine.  In that, all words are spelt correctly.

It’s the subtitle that made me pause.

And call my mum.

“Are you meant to just eat Seeni Sambol with prawns?”

“No.  Why?”

“No reason”.

So fail on the title.  Seeni Sambol actually means sugar sambol and relates to the sweetness of the caramelised onions and the sugar you add towards the end of cooking to balance out the flavours.  No prawns at all.  Whatsoever.

Seeni Sambol 4

The Ingredients

There are two very non-traditional additions in these ingredients.  Tomatoes play no part in seeni sambol and neither does milk.

You probably could not have got fresh milk in Sri Lanka in 1972 – it would have either been evaporated or coconut milk.  Either way, I inadvertently left the milk out of my version.  I added the tomatoes though.

There is also an ingredient that is used in a traditional Seeni sambol called a Maldive Fish which is a cured dried fish which adds protein and umami flavours to the Seeni Sambol  If you want to make this, and you cannot find Maldive fish, you can substitute Asian fish sauce.   Or you can leave it out altogether which is what they do in vegetarian versions.

Overall though, the ingredients are pretty close to home.  Just forget the tomatoes and the milk if you want to keep it real!

Oh, and btw?  No prawns.

Seeni Sambol 61

The Method

Seeni Sambol

So, it all seems legit until…WTF why are they talking about Prawns? There were no prawns in the ingredients so why are there prawns in the GD recipe???

There are no prawns in Seeni Sambol.  And that’s not just me saying that.  That comes direct from my mum.  And I may be an idiot who knows nothing but she knows Sri Lankan cooking!

So, this is kind of a shambolic recipe.  However, if you ignore the magical prawns that do a disappearing act in the ingredients and reappear in the method and the milk which has no place here what so ever. this is not a bad recipe. I didn’t even mind the tomatoes in the final dish!

Here is the full recipe:

Seeni Sambol 11

And here is a better one from chef Manu Fieldel.  This is a vegetarian version so does not contain the possibly hard to find Maldive Fish.

Hope you are having a good week!  Stay safe friends…the light at the end of this tunnel seems to be appearing!