Jean Harlow + Salmon

Underwear makes me uncomfortable, plus my parts have to breathe.
~Jean Harlow

Admittedly, so true.  But, my girlfriend a bit reluctantly hunted for and bought bras yesterday…does that mean those parts do not breathe? (Because thus far I have not been endowed with man boobs, thankfully.)  So, I know not, but bosoms can become sweaty during these sultry days. There is nothing wrong with not donning a thong, but sometimes those boulders need some exhale and want some uplift.

The radiant platinum Blonde Bombshell (née Harlean Harlow Carpenter) in Kansas City, Missouri, and as Jean Harlow tragically and mysteriously died as a socialite in Beverly Hills, California, at 26 years of age, of a cerebral edema and urimea (some have opined that she was a victim of medial malpractice). Yes, she did endure small bouts of polio, meningitis and scarlet fever as a child. But, as many Hollywood legends, Jean lived fast and was rode hard: in 10 short years, she made 36 films, appeared as the first actress on Life magazine’s cover and, little doubt, played somewhat apathetically in between.

Did she really shun undergarments? Well, of course. Perhaps “the Baby” knew to go totally commando from living in her home clime or in high school in Chi-town, and then others on the West Coast found the practice of wearing nothing underneath seductive. You have seen her nipples and camel toe.  Maybe we all just felt them sublime, catching her scents from afar…and the blessed Jean swathed in her white satin revealing gowns, sometimes sensuously scanty, red lacquered lips, make-upped baby blues, porcelain skin, and dyed platinum blonde hair.

I mean admit it — underwear, and shorts, etc., smell so much more intoxicating when already worn by the lady beforehand. Plus, she was notably indiscreet, sexually alluring, and her persona was humorous, comedic by nature. (Think Sarah Silverman with true blonde locks on top.) Then again, think how Jean went to the lengths of icing her nipples so they protruded through her gossamer gowns. Yikes, girl!

Anyways, as mentioned earlier, we do love to eat au naturel or at least discalceate  — because food just tastes genuinely better barefoot, especially in the sand or water, especially if you masticate and quaff gently, quietly. Try it once, at least, with perhaps the simple recipe below. Revelatory, much like Jean.

SALMON FILLETS + ANCHOVIES + GARLIC

3 T unsalted butter, softened
1-2 T extra virgin olive oil

6 anchovy fillets, good quality
2-3 plump, fresh, peeled garlic cloves, minced
1/2 t sea salt, fine ground
Freshly ground black pepper

4 (8 or so oz) skin-on salmon fillets

4 T drained capers, patted dry

1/2 lemon, cut and seeded
Flat Italian parsley, freshly chopped

Heat heavy, ovenproof skillet to medium high and add butter and olive oil. In a small bowl, mash together anchovies, garlic, salt and pepper.

In the same large ovenproof skillet, melt about half the anchovy mix. Add salmon, skin side down. Cook for 3 minutes over medium high heat to brown and crisp the skin, spooning some pan drippings over the top of the salmon as it cooks. Add capers to bottom of pan and transfer to stove again. Sauté until salmon is just cooked through, about 8-10 minutes.

Remove pan from stove and add remaining anchovy mix to pan to melt. Place salmon on plates and spoon pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley.

Serve with a crispy white or rosé in small plates or shallow soup bowls.

Grilled Lamb Shanks + (Mon) Paradis Marron

I wasn’t really naked.  I simply didn’t have any clothes on…
~Joséphine Baker

Gotta love her guile — “I was not really nude, but was clad in nothing.”

Well, welcome to zany Bastille Day (July 14), and the chaos that ensued on le Tour de France on Mont Ventoux today — with the yellow jersey farcically running up the mountain on more than ludicrous shoes with rigid carbon fiber soles and underneath clips. Well done, childish and irresponsible spectators. Mayhem, where it should not be.

I deeply adore lamb shanks, as you might note from just perusing this site.

These opulent, yet bourgeois, lamb shanks somehow remind me of and even obsoletely yearn for  Joséphine Baker’s savory, almost sugary brown legs, loins, oh so fine buttocks and breasts, and my country’s (France’s) mutual passion with her.  I do have an American passport, but call France “home” especially during these baffling and bewildering Drumpfesque days.

Of humble beginnings in St. Louis (born Freda Josephine McDonald), she was a hit in New York City, but sailed to Paris and became a divine, silken, and often sensual even erotic, African American captivating dancer.  Mlle. ou Mme. Baker hit her apex, her pinnacle in Paris and perhaps was bisexual.  She also performed for troops and was even a spy for her adopted land, France, during World War II. She hid weapons and smuggled documents across the border, tucking them beneath gowns and other undergarmets.  After the war, she was bestowed upon with the Croix de Guerre, Rosette de la Resistance, and Chevalier de la Legion d’Honneur.

Before and after she also took Europe by storm, was adored by so many, often referred to as the Black Venus, Black Pearl and Creole Goddess.  Ernest Hemingway dubbed her “the most sensational woman anyone ever saw.”  Who could forget the Danse Sauvage or the bananas and plumes she so scantily and exotically wore?  Due to rampant racism at home, Joséphine Baker became a legal denizen of France, speaking two tongues, and ultimately gave up her American citizenship. There, she became perhaps the most renowned ex-pats of France.

With so many children (she preceded and far exceeded Angelina Jolie — Joséphine had 12 children.  Baker raised two daughters, French born Marianne and Moroccan born Stellina, and 10 sons, Korean born Jeannot (or Janot), Japanese born Akio, Colombian born Luis, Finnish born Jari (now Jarry), French born Jean-Claude, and Noël, Israeli born Moïse, Algerian born Brahim, Ivorian born Koffi, and Venezuelan born Mara, the group of 12 that was called the Rainbow Tribe along with a harem of monkeys, a chimpanzee, a parrot, parakeets, a pig, a snake, a goat, several dogs and cats and a pet cheetah.  Mme. ou Mlle. Baker (depending on when and with whom you spoke) even benevolently employed some one half of the citizens of the nearby village and had a restaurant built in the neighboring countryside.

Even though Josephine Baker was believed to be then the richest woman in the world, she underwent the shame of bankruptcy at a later stage in life despite help from Princess Grace of Monaco and Bridgette Bardot.  This beloved and dazzling parisian artiste was rudely foreclosed upon at Château des Milandes near Dordogne in the Périgord region by creditors, and she was exploited by so many others.  She was literally locked out of her beloved home by the new owner, little doubt un nouveau riche. Soon afterwards, she died from a cerebral hemorrhage.  Alas, we all die — but, we commonly do not have statues, bas reliefs, sculptures, plaques, places, halls of fame, piscines, parcs, boutiques, hotels, photos, films, and are lavished with so many honors, commendation letters, medals, processions, parades in our honor, named and created for us, upon our demise.  Joséphine Baker did them all.

GRILLED LAMB SHANKS

2-3 lamb shanks, about 1 – 1 1/4 lb each
3 T extra virgin olive oil

Sea salt and freshly ground black pepper
1/2 C cognac or brandy
1 C port
1 C or so, chicken stock or broth
6-8 plump, fresh garlic cloves, peeled & smashed

1 T balsamica di modena
1-2 dollops of whipping cream or crème fraîche

Combine lamb shanks, port, stock, salt and pepper and garlic in a Dutch oven with some olive oil. Turn heat to medium high or high and bring to a boil. Cover and adjust heat so that the mixture simmers gently. Cook placed downwards, turning about every 30 minutes, until shanks are tender, about 2 hours.

Remove shanks, tent them, and strain the sauce.  Skim fat from top of sauce and preheat a charcoal grill so it makes you restrain your hand from the grill at about 3 seconds: so, medium high.   Then, place the braised shanks on the grill, rolling and moving, until nicely browned and crusted, with a total cooking time of about 15 minutes.  While grilling, heat the sauce from the previous braising by simmering quietly with a dollop or two of whipping cream or crème fraîche, and add red vinegar (balsamica di modena).

Serve sauce with shanks, eat with risotto, egg noodles, smashed potatoes or polenta, and they all go swimmingly well with a fine French côtes du rhône, bourgogne, bandol or Oregon pinot noir.

Pourboire:  nor should callous carnage and chaos ever exist again on the Promenade des Anglais, a storied boulevard on Nice’s coast during France’s national holiday, Bastille night.  Une vraie honte…un énorme calamité.   Tant d’enfants sont tués et estropiés.  Quel dommage, pour ne pas dire plus.  Je suis tellement attristé — mon coeur vous tend la main. Mon dieu!

Very much unlike Joséphine Baker, you will be remembered forever as nothing but a psychotic, murderous butcher, especially of children…whatever your name is or will be.

 

Clafouti aux Myrtilles (Blueberry Clafouti)!

Find something you’re passionate about and keep tremendously interested in it.
~Julia Child

BLUEBERRY CLAFOUTI (CLAFOUTI AUX MYRTILLES)

This is just a riff on an earlier clafouti take that appeared on a May 9, 2009, page but now is directly aimed at blueberries only, a perpetual fav. A more historical and geographical glimpse of clafouti is found there.

(As always, reference can be made by simply typing in clafouti in the “Search” box found on nearly the upper right of the main page; just below the Categories and just above the Recent Posts.  It is the means by which damned near everything can be found on the site.)

Blueberries, a super food, are considered one of the healthiest, both low in calories and high in nutrition.  From the genus Vaccinium, it is a perennial flowering shrub that produces berries that are hued blue to purple — indigoed — with a flared crown at the end and covered in a protective coating of powdery epicuticular wax. At first, the berries are green in color.  There are two most common types, highbush, which are most common and lowbush, which are smaller in stature, synonymous with wilder, and more fecund with antioxidants.

To my chagrin, it seems blueberries have adapted titles that resound like a female grooming brochure or study.  To somehow even think that hair “down there” is somehow contortedly unhygienic or those who inexplicably opt for that prepubescent look or those who urge their mates to do the same…quelle honte, quel dommage.

Blueberries contain fiber, vitamin C, vitamin K, manganese, antioxidants (improving brain function), flavonoids, anthocyanins, reduce DNA damage, neutralize free radical damage, improve insulin sensitivity, lower blood sugar levels, have anti-diabetic effects, prevent urinary tract infections (UTIs), lower blood pressure and protect LDL lipoproteins (the “bad” cholesterol) from oxidative damage.

Need I say more?

Well, have a happy 4th.  Whatever that means — so few years this republic, this democracy, this oligarchy or otherwise and so much violence over our time. Really, exactly When Was America Great — name some dates (even an era), bro?  Your ongoing silence, M. Donald, speaks volumes as does your silly red hat, under that asinine red/white/grey/orange comb-over that can tweet something irrational at a moment’s notice in the middle of the night. I await your prompt response — it has been days now, almost a fortnight, likely more. Apparently, you have no answer.

2 T blueberry eau-de-vie or 1 T cognac or brandy
2 T light brown sugar

1/3 C granulated sugar (divided)
1/3 C turbinado cane sugar (divided)

1/3 C unsalted butter, softened
2 lbs seasonal blueberries

3 large, pastured eggs
6 T heavy whipping cream
6 T whole milk
1/4 C cornstarch or all purpose flour
Confectioners’ sugar (optional)

Preheat the oven to 425 F

Combine the blueberry eau-de-vie and 2 tablespoons of sugar in a bowl to dissolve along with the light brown sugar.

Add the blueberries and butter and toss to blend. Transfer to a baking dish and place in the oven. Bake until the fruit is hot, and set the blueberries aside to cool to room temperature.

Lower the oven to 350-375 F

Whisk the eggs until frothy with a mixer, adding the remaining sugars. Then add the cream, milk and cornstarch (preferably) or flour and mix until well blended. There should be a smooth waffle-like batter.

Place the blueberries in a baking dish in a single layer. Slowly pour the batter over the fruit, filling just to the brim. Bake until until golden, some 35-40 minutes. Set aside, and turn broiler to high.

Sprinkle the confectioners’ sugar on top sparsely yet evenly.  Place under the broiler until the sugar is caramelized.

Serve the clafouti directly from the skillet in preferably in wedges or actually unmold and place on a platter. To unmold, make certain that the clafouti is free from the sides of the pan, and if necessary, run a sharp knife around the edge to release it.  Serve warm.

Tuna Tartare — A Bona Fide Delicacy

To eat is a necessity, but to eat intelligently is an art.
~François de La Rochefoucauld

Yes, I have written about tuna more extensively in a post entitled Ahi “Nicoise” dated May 13, 2010 — look at the search box.  But, please abstain in devouring blue fin tuna as it appears low in numbers.

Then again, earlier (February 7, 2009) there existed here a post about ubiquitous steak tartare — although sublime, but with the firm texture of this finfish, tuna tartare is sapid, damn near nympholeptic.  This does not imply that steak tartare is equally divine, as both are toe curlers.  But, it is a cooling, light, dainty often app repast with tuna diced into chunks and fluidly soothed by Asian flavors (as below) in a chilled vessel, a dish which really did not emerge until recently about 3-4 or so decades ago…perhaps in Paris by a Japanese born, yet French trained, chef by the name of Tachibe — who knows?

A chilled dry white (preferably one that is French oriented or sauvignon blanc) or rosé is essential as quaff.

1/4 C canola oil
2 t grated fresh ginger, with some small chunks retained

1 – 1 1/3 lb sashimi (perhaps sushi) grade tuna, diced into 1/4″ pieces

1 t jalapeño, minced with seeds and veins removed
1 1/2 t wasabi powder
1/2 t mirin
1/2 t saké
1 t sesame seeds
1 T scallion, finely chopped
1 1/2 T lime juice
Sea salt
Freshly ground black pepper

Non-pareil capers, rinsed
Caviar

In a bowl, add the ginger and chunks for a few hours to allow to marinate some in the frig.

In a large glass chilled bowl, add tuna to ginger oil as well as small ginger chunks, the cilantro, jalapeño, wasabi, mirin, saké, sesame seeds, scallions, lime juice, then mix well with sea salt and freshly ground pepper.

Using fingers, very slightly strew over the tuna tartare with capers and then caviar.

Serve on chilled shallow glass salad bowl(s) over some flared avocado slices or cilantro or watercress, something like that or those kith and kin.

Empyreal — A Lamb Shoulder

To my mind, the life of a lamb is no less precious than that of a human being.
~Mahatma Gandhi

Then, we kill the both of them, without much compunction. As many may already know, I respectfully disagree with M. Gandhi, who was assassinated by a person repeatedly in late January, 1948. To an omnivore, occasionally slaying lamb, pork, beef, poultry or fish (provided one butchers head to tail) seems almost natural, commonplace — foodstuff for hungry mouths. So, lambs are somewhat beloved. Humans however, despite recent and past stats, should prove off limits to early deaths with little regret.

For instance, the Srbosjek was the term for the cutthroat, originally agricultural knife made for wheat sheaf cutting, which was used to kill prisoners in Croatian concentration camps during WW II. It was likely adopted to execute millions by the Ustase (Insurgence) having the upper part made of leather, designed to be worn with the thumb going through the hole, so that only the blade protruded from the hand. It had a curved, long knife with a sharp edge on the concave side. (Think box cutter.) There were even evil competitions to see just how many Serbian, Jewish and Gypsy throats could be slit with a single knife in a night. Their whole bodies then lie lifeless in a nameless, unmarked, mass grave.

A fascist Italian and Nazi German puppet government was installed under the guise of lawyer, Ante Pavelić, in around 1941.  Brutal genocide existed, what is often now called in a sanitized version, “ethnic cleansing,“ of Orthodox Serbian Christians for over a century…held most markedly under Nazi domination, anti-semitism, racism, and anti-catholicism. Terror reigned, and Pope Pius XII’s controversial response, despite the papacy’s detailed knowledge of the industrialized murders, was to turn a blind eye to these heinous crimes — certainly as it pertained to the victims. Neutrality, platitudes and often silence from the papacy met atrocities. The Pontiff could simply have done much more.

This post makes little mention of the vast number of Serbians that were forced to convert to Roman Catholicism during the war. Then, there were the barbarities of gas ovens and showers which perpetrated persecution via The Holocaust or Final Solution, and now American gun violence.

For shame, y’all.

LAMB SHOULDER

1 whole bone-in lamb shoulder, about 8-10 lbs

3 or so fresh plump garlic cloves, peeled & slightly smashed
3/4 C light brown sugar
1/2 C sea salt
1/2 C espresso beans, well ground
2 T black pepper, freshly ground
2 T oregano, ground in hand
1 bay leaf
1 T sage
2 T cumin seeds, roasted and well ground
1 T ground cinnamon
1/4 t nutmeg, freshly grated
1 T cayenne pepper

Mantou (Chinese steamed buns), potato rolls, egg buns, even tortillas (warmed)

Place the lamb on a foil covered, rimmed sheet pan and set aside.

Rub the lamb with peeled garlic cloves.  Combine the brown sugar, sea salt, espresso beans, black pepper, oregano, bay leaf, sage, cumin, cinnamon, nutmeg, and cayenne in a glass mixing bowl and combine well. There should be about 2+ cups total.

Use the dry rub to coat all sides of the lamb, carefully massaging the mix into the meat’s cracks and crevices.

To set up a grill for smoking, leave half of the grill free of coals for wood chips.

Place the lamb onto a smoker or grill and cook, maintaining a temperature between 225-250 degrees F, replenishing wood chips as needed.

After about 4 hours, begin to check on the lamb every 20 minutes or so. You should be able to tear off a chunk of the meat readily.  The internal meat temperature, measured in a thick part not touching bone, will reach about 185-190 degrees F with the process taking up to 6 hours.

Remove the lamb to a clean rimmed sheet pan and set aside, covered, to rest. Then, using two forks or your clean fingers, pull apart the lamb shoulder into smaller pieces for sandwiches.

Garnishes
Lime wedges
Cornichons, sliced
Red onions, peeled and minced
Fresh cilantro or parsley leaves, roughly chopped
Radishes, thinly sliced
Avocados, peeled and sliced
Chipotle crema
Salsa fresca

A So Cal Crux — Tortillas In Toto

The fear of death follows from the fear of life.  A man who lives fully is prepared to die at anytime.
~Mark Twain

Just seems there should be little demand to visit venues in Santa Barbara or even Southern Cal, as a whole, where the in crowds frequent. You know, where people say “like” repetitively and thoughtlessly as if the word is a linguistic filler.

So many glorious campsites with scenery that is flat breathtaking, serenely overlooking the Big Blue where the plethora of marine mammals exist — pastoral stuff. There is a campus of radiantly hued tents, and above that are the parked RV’s usually hooked to electricity inlets/outlets (none of which can be seen from the cloth huts).

Almost each foggy or overcast morning, before she departed to the “glamping” joint across the way, we crawled out of our tent and after morning ablutions, promptly began the fire and heating the tortillas so the meal completo could be packed inside. Donned in aprons (I likely looked absurd) we grilled each tortilla feast on state-provided, round, grated, dug-in, barbeque pits after just barely scrambling the eggs and cooking the meat aside ever so assiduously on a pan. Rosemary sprigs from nearby plants were plucked and dropped into the fire when ready. Then, there were exquisite avocados plucked by friends from close sprawling ranches and, of course, tomatillo sauce, salsa verde, salsa rojo, queso fresco, crema, cilantro, radishes and rekindling the goods...with several cups of joe. Our grub for the day.

The skies cleared, it warmed as the sun shone through in mid-morning just slightly toasting the eucalypti leaves so their scents diffused, then she disappeared for work, and I tried to heal thyself (often by watching dolphins graze).

This post may prove trivial to some, but it was the boon of our existence every morning.

EGGS, BACON & AVOCADO TORTILLAS

3-4 T unsalted butter
3 T cream cheese
6 fresh, local, free range eggs
1 T whipping cream or creme fraiche
1/8 T sea salt
1/4 T freshly ground pepper

Small pinch of cayenne pepper
Small amount of herbes de provence and/or thyme

Melt the butter and cream cheese in a heavy nonstick skillet or a iron cast pan. Combine the eggs, salt, pepper, cayenne pepper, white pepper, herbes de provence and/or thyme and a dollop of cream or creme fraiche in a glass bowl and whisk briskly.

Pour egg mixture into the skillet, with the heat on medium low. With a flat, wooden spatula, gently stir the eggs, lifting it up and over from the bottom as they thicken. Stir away from the sides and bottom of the pan toward the middle. Continue to stir until the desired texture (a mass of soft curds) is achieved. They thicken, dry out and toughen very quickly toward the end, so if you like them soft, fluffy and moist, remove them from the heat a little before they reach the desired texture — the eggs will continue to cook after being removed from the heat.

(As an alternative, try fried eggs covered in the skillet top cooked in a smearing of olive oil with salt and pepper only).

Gently cooked guanciale, pancetta, bacon, serrano or proscuitto

Avocado slices, alluringly fresh

Salsa verde and/or salsa rojo
Queso fresco and/or fine goat cheese
Crema

Radishes, sliced
Cilantro leaves, chopped

So Many Birthdays & Kidneys On Toast

I grabbed a pile of dust, and holding it up, foolishly asked for as many birthdays as the grains of dust, I forgot to ask that they be years of youth.
~Ovid, Metamorphoses

This month is so blessedly confusing. William Shakespeare turns 400 this month, who wrote incredulous prose, theater and poetry,  (some scholars opine April 23 as his birth + death both), Elizabeth II who still endures (born April 21, 1926) not only navigated WW II but the British Empire fall, spells 90 years today — then my daughter, one of my sons and my bed mate, well, have sort of met “milestones”…Yikes!  How to celebrate.

I have had the honor to meet the steadfast, tight lipped, dutiful Queen Elizabeth II and actually the baby blue eyed, amiable Queen Mother at the elegant Badminton Trials outside of Bath, England, with its dearth of dog breeds and horses (courtesy of the royal life boaters’ urgences), and obviously happened on to my piquant “bookmark” via others and sometimes alone. My children and their children, both presently and to-be…the season has all been bewildering.

The exalted Bard is a tad ancient even though his works are ineludible — his dramas and comedies are just damned astonishing. There is so little space here to expound upon his pervasive work, so apologies in advance to all for any short shrift. Much like Shakespeare’s quote in Merchant of Venice: “You speak an infinite deal of nothing.” 

Perhaps probably should have saved Scones (May 23, 2009), Dickens & Tikka Masala (February 7, 2012) or Scotch Eggs, Sort of (January 7, 2016) for this page. You no doubt get the English drift. Oh, well. But please do not be disappointed because it all remains good grub.

I must say though, that rognons are sublime…had them three times in a row in Paris, all at the same resto, once watching the sous-chef carving an exquisite lamb shoulder roast for ma femme who appeared decidedly perplexed (with good cause).

The past intrudes — as it should.

KIDNEYS ON TOAST

8-10 lamb or veal kidneys, or so
3 T all purpose flour
Sea salt and freshly ground black pepper
Dash of cayenne pepper

2 T unsalted butter
2 T extra virgin olive oil
3-4 fresh garlic cloves, plump and fresh, peeled and smashed
1-2 fresh shallots, peeled and sliced

3 t Dijon mustard
3 t soy sauce or apple wine vinegar
3/4 C chicken stock
1/2 C dry white or red wine

8 slices artisanal bread, such as ciabatta, toasted
Parsley leaves, chopped
Orange zest

Eggs, local and fried or poached

Remove gristle, nerves, core and internal membrane from each kidney, leaving the halves intact. Rinse well and pat dry. Combine flour, salt, pepper and cayenne pepper on a plate and mix well. Coat each kidney in flour mixture, and shake well to remove excess. Then again, season the kidneys directly with salt, pepper, and cayenne pepper and then dip them in flour (my choice).

Heat a large, heavy skillet over medium high heat and add butter, oil, plus garlic and shallots. Once butter has melted and has begun to bubble, but has not browned, discard garlics and shallots, add kidneys and cook until browned, about 2 or so minutes. Flip each kidney and brown on other side, about 2 or so minutes.

Add dijon mustard, soy sauce, stock and wine to skillet, whisking some. Simmer kidneys until done, about 2 minutes. Remove kidneys to glass bowl cover with foil and allow to rest. Once stock has thickened, remove pan from heat and taste for seasoning, adding more salt and pepper, after tasting.

Slice each kidney to your liking and place on toast. Top with cooked eggs.

Serve dribbled with sauce and adorned with chopped parsley and orange zest.