11.04.2011

The Food Art of Naomi Nissley

Today as I worked on the task of Casserole Perfection, I pulled out my copy of the legendary Mennonite culinary source - The Mennonite Community Cookbook. Turning to the "Cheese, Egg, and Casserole Dish" chapter, I immediately noticed the small, detailed drawing framing the title at the top of the page - a cheese cloth hanging from a tree branch, dripping every so slightly onto the Dishes


It was sweet and beautiful and shined of a skilled artist. The cover of the book obviously has some fabulous work, but the interior had never caught me before the Cheese chapter. So I flipped through its entirety and marveled at the drawings.

11.01.2011

Autumn: A Season for Casseroles

Whenever autumn is about to set its foot firmly on the calendar, I tend to dig my heels in a bit. Especially in Oregon where the summers are brief, ideal, and filled with raspberries.

But once autumn is all nestled in snug with its hot cocoa in hand, and once I’ve finally accepted that, I really do adore it. Heck I’ll make the hot cocoa if it’ll stick around a little longer.

What may have been the last of the raspberries draped over dessert

Because at this point I’m no longer salty at the cold weather, its chronic presence meaning the raspberries won’t come. Because Autumn is for Apples. Brussel Sprouts. Broccoli. Pumpkin. Spice Bread. Sweet Rolls. I could go on and on, but then I’d have technical errors from my own drool seeping into my keyboard.

Our last night cooking at the Chef's Studio: Apple Brussel Sprout Tart

And with this autumnal shift… No more summer vacations. No more planning trips to Haiti. Class at the Studio is over. There is a new invitation to come indoors and slow down for a little while.  

On that invitation, it’s back to buckling down on the work of the cookbook. That mural of butcher paper taped to my wall entitled “Table of Contents” needs some new life. Which of course means…Casseroles! Obviously.

Mennonite potlucks are chock full of casseroles. Though I've not yet dug deep into the research on this topic, I'm guessing the casserole made its debut in Mennonite cookbooks when they arrived in North America, not the Alsace. But I'll let you know what I find out on that. 

Admittedly, there was indeed a time I refused to let the casserole into the kitchen…  
Self #1: “No casseroles in my book!” (Or some snobby crap like that.)
Prevailing Self #2: “Get over yourself Katie. Casseroles are friggin’ delicious and you know it. Stop pretending you don't crave that chicken cheesy broccoli goodness, and just figure out the condensed soup problem.” 

Because as we all know - any casserole worth its weight in Pyrex has that can of soup within its silky folds. Packed full of its dreamy MSG. (There must be a line somewhere). No offense to Mr. Warhol


Hence my next endeavor… figure out the best homemade version of cream of mushroom soup that will do for my Broccoli Chicken Casserole what Phyllis Pellman Good did for the Crockpot.

Ok, that seems far-reaching but a girl’s got to have goals… Wish me luck!

10.28.2011

Top 11 Haiti Food Photos and A Millet-Pounding Video

Back from our trip to Haiti for almost a week and I’m of course still processing the whole thing – the smattering of emotion and experience was deep and wide. I’ll let you know when I figure all that out... Right. If you'd like to see more photos from Haiti, check out The Shoofly's facebook page

Though most of my time was spent in the clinic, helping out in various ways, I (not surprisingly) found myself in the kitchen quite often, among the women in charge of the place's sustenance. And since this here is a food(ish) blog, here are, among the hundreds of photos taken, my top 10 11food(ish) photos. With a couple non-food ones just for good measure.

Oh and a video on how to pound millet with a huge mortar and pestle... 
just in case you were wondering. 


Rustic does not begin to describe the school and clinic compound's main kitchen. This handful of women, having 900 mouths to feed each day, blackened kettles, not a drop of running water, and a bottle of bleach amazing me. Their seriousness made sense. So did their smiles.

She spooned grain after grain after grain onto metal bowls. Topped off with a tomato based sauce with a small sardine finding the ladle if the child were lucky. At one point, she handed me the spoon to serve a few bowls, maybe because I stayed on after the photos or maybe because I returned time and again, looking pitifully enthusiastic for a spoon or knife. 

She cheered at my first ladle which dug non-accidentally for a sardine. No luck involved in that particular provision of protein. Her excitement for my spoonful sticks vivid in my memory. 


Along with no running water, there is no chopping board. Breeding ground for bacteria I suppose. The palm of your hand was as close to a board as you got. Knife skills being a craft. Elvie handed me the blade with hesitance, for fear of my clumsy fingers, but eased up a bit when she saw my mother had done me justice with a knife and palm.


I didn’t know what to feel in the space… 
Empathy. Gratitude. Humility. Curiosity. Pity. 
An Odd Joy. 


We came to the kitchen in the night for the goat kill. It was the following day’s lunch. Butchered on a large piece of cardboard in the same kitchen of the rice and beans, but much darker, save one harsh lightbulb above the anticipating animal. 

The adolescent boys grasped their role proudly – kill the goat, bleed it, blow it up, shave.  Blow it up? ... Once dead, he tied a string tight around the neck, below the throat’s cut. Then he moved to the foot and slid a knife between the meat and skin creating a small hole. He placed his sweet lips to the skin and exhaled into the space with all the strength his small, sinewy body could muster.  

It pushed the belly out, made it swell with his breath till it look like a bloated, sick thing, and a stick's tap sounded hollow and stiff. We were so puzzled at this - fascinated, curious. The matriarch, Elvie, explained - this will save the delicate rib meat from the boiling water they must pour over it before shaving. It will make the skin taut for ease of shaving. It will save the boys' delicate fingers from the slippery, straight edge razor blade.


Each person had their role, this dance clearly having been executed a million times. The man with large teeth and skin like twilight swooped in with an expert hand in evisceration. Elvie took the machete and knife at quick, practiced intervals and cut. 

Her helpers rotated the blade at some silent queue I never saw. The smell of the freshest meat permeated the pass of their knife to and fro. No words needed as each person knew the dance.


Outside the clinic compound, the women set up a makeshift market selling fried things and rice and beans. They were not wanting for color. Even the buckets within their reach had a vivid tone. Her dress was like the sun, and hers of the sky. Or blueberries, which don’t grow here. But bananas and plantains, smashed and fried – those are aplenty. Or mangoes - they say each family has a mango tree of their own. 



She has hues I love, painting a stunning backdrop for bright eyes, banana buckets, and a blueberry dress.

The hillsides came with their own dramas and novellas. Animals came tied up, and the children ran with a rare freedom. Shoes left at home, if there were any to speak of at all.
Each child gives you something with their toothy grin and grasping of our hands with such hope. For what I’m not sure. Maybe that we will simply hold their small, hungry hands back and give some mutual, happy gift. Whisper it sweetly with a photograph. Or pair of shoes.
I see you. I remember you. I love you.
Her own love requires so little. 



And now... How To Pound Millet with a Mortar and Pestle by Levi Cole