Recipes – Jadi Campbell

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I always feel a little strange when I recognize it’s time to mark milestones and I have several to announce.

This is my 99^th blog post.

I’ve posted in these virtual pages twice a month since I began way back in September of 2012. It all started with my husband’s suggestion that I establish an Internet presence….

My published books are fiction, and this blog serves as a good place to present excerpts. Potential readers of my books might want a sample of my writing and a glimpse of the human being behind the words. It’s also a place for non-fiction essays. I get to explore ideas and topics that don’t need to be transformed for novels. Posting every other week is great writerly discipline. I’ve never missed a bi-monthly posting date!

My topics bounce all over the place like gleeful ping pong balls. I’ve written about current events like The Death of Robin Williams, Helping Refugees: Part 1 and Tunisia Without Terrorism, to the World Cup in The Year the World Came to Party.

I occasionally write about historic events, too. Several are 8:15 A.M., Amsterdam, and Stolpersteine 1: Tsunami Cowboy’s Stumbling Stones.

I riff on artists in Meet the One-Tracks and art, like the sacred sublime in Cathédrale Notre-Dame de Chartres or sacred sexual in The Erotic Architecture of Khajuraho. I profile art made by human hands Wine and Sculpture, Wildly Creative in Upstate NY: The Ferros of Little York, Egypt 1: We had the entire Valley of the Kings to Ourselves or found in Nature: The Music of the Heavenly Spheres, Steamy Rotorua! and It Was a Bitterly Cold -22°.

Art can serve as reminders to bring us together, as in Stolpersteine 1: Tsunami Cowboy’s Stumbling Stones and The United Buddy Bears.

Of course, I write about writers: My Sister & Maurice Sendak and Baum, Bats, and Monkeys. I quote my beloved Shakespeare with Egypt 2: Along the Nile. Even Colleen McCullough gets a mention in The Outback!

And I write about writing itself: The Gift of Gab, Someone Burned My Book.

Food has been a topic: My Mother-In-Law’s Cookies, Despair Is An Exotic Ingredient, Adventures in China’s New Territories 3: The 100-Pound Fish, Deep Fried and Served with Sweet & Sour Sauce, The Fork is Mightier than the Sword. A Blog Post in Which I eat Paris, The Salt Pits and A Visit to the Food Bank, Part 1 & 2.

Holidays have been fun, from You Rang? (the worst/best Valentine’s Day in history) to Happy Halloween!

My day job is as massage therapist, and sometimes I write about healing and medicine. Helping Refugees: Part 1, Massage in Indonesia: Lombok, Adventures in China’s New Territories 4: The Gods of Medicine, A Massage at Wat Pho are a few of the posts.

…. and this all began simply as a way to introduce my two novels Tsunami Cowboys and Broken In: A Novel in Stories. Both are available at amazon.com in book and eBook form.

It’s been a fun journey these last three years! Thanks to all of you for visiting these pages. I wish everyone the happiest of holidays. I’ll be back in the new year with an announcement. Milestone #2 is on the way!!!

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Adventures in China's New Territories 3: The 100-Pound Fish, Deep Fried and Served with Sweet & Sour Sauce

My father was a fisherman. If you grow up in the house of someone who takes his fishing seriously, you learn to love fish.

Or not.

Although I can’t imagine that scenario.

My childhood was filled with family camping trips where brook trout, large and small mouth bass, sunfish, perch and blue gills filled the menu. This is one of the only times I was glad I don’t have brothers, because my sisters and I got to fish with Bobbo. Now I’m not saying a son would have been his sole fishing companion, but in all likelihood that would’ve been one of their bonds. As it was, one girl rowed the boat while Bobbo and the others cast lines off the back. If we all hiked in to a back pond in the Adirondacks, one of us floated on the second, mini inflatable raft and did her own fishing.

When everyone moved away and established adult lives, visits to see Mom and Bobbo always included a meal of fish. I remain unspeakably moved that my father began to freeze the fish he caught, making sure there’d be enough when everyone came home for the holidays. Every family has its own food traditions. For the Campbells, one of the best is fish for breakfast. The simplest and best of recipes, whether prepared over a campfire or on the stove in your fancy kitchen is: Fry some bacon until crisp. Dredge trout in seasoned corn meal. Fry the fish in the bacon drippings. Serve with the bacon, scrambled eggs, Sandy’s coffee cake or toast with jam (preferably homemade by somebody you know and love), mugs of hot coffee and glasses of juice.

Trust me. I expect to eat this meal in Heaven.

Flash forward to my recent trip to visit my sister Pam in China’s New Territories.The town of Sai Kung receives lots of weekend day trippers from Hong Kong who come for the green scenery and the quieter pace. And to eat, because Sai Kung’s waterfront is lined with restaurants.

Almost all of them keep live fish and crustaceans in tanks out in front.

Customers bring their own catch and pay a fee to have it prepared based on weight, or you can select the seafood of your choice. The restaurant will prepare it steamed with ginger, cooked with soy sauce and scallions, or deep fried and served with a sweet and sour sauce.

Pam and I sat down at an outdoor table to order. The waitress had us follow her over to the live tanks and we chose snapper.

Choosing our meal was more intimidating than it sounds. Some of the fish were ridiculously huge. How much would our fish cost? She eyeballed it and announced, 450$HK, plus the fee to prepare it. Not cheap.

What if a group of customers came in and ordered a one hundred pound fish? What would that cost? Could the cooks prepare it whole? Just how big a fish can a deep fat fryer hold, anyway?

A short time later a man brought out our fried snapper. He gave us a few seconds to appreciate its sizzling and then upended a plate of sweet and sour sauce. The sauce contained bright, chewy, sweet strips that we finally identified as preserved citrus peel. True daughters of a fisherman, we stripped that fish carcass clean.

It was good…. but.

Pam and I agreed. Our father’s fish were better.

NOTES: Photos Copyright © 2015 Jadi Campbell. All photographs can be enlarged by simply clicking on the images. Uwe’s photos of our earlier trips to Hong Kong and mainland China and his photography may be viewed at viewpics.de.

My Mother-In-Law's Cookies

I seldom bake. Germany has the greatest bread on the planet[1]. France may have baguettes and croissants, but for sheer choice and variety nothing beats German baked goods.Why make something mediocre when there’s a bakery on every street corner?

As long as Uwe can recall, every week his mother made two cakes. It’s a German tradition, and women of a certain time period created great desserts that were works of art.

Before we visited, Mama always called to ask what kind of cake Uwe wanted. Sometimes I got to choose and I’d request Black Forest chocolate cake or a Bienenstich, a honey and slivered almonds cake that’s one of my favorites.

When it got to be late November, after each visit Mama Hartmann sent us home with tins full of Christmas cookies. She baked at least ten different kinds. Those cookies became cult. Friends would casually ask, “Have you gotten Christmas cookies from Uwe’s mom yet?” The idea was that I’d bring out a plate filled with said cookies for visitors to sample. “You tell your mother-in-law that these are damned fine cookies!” someone ordered happily.

Whether they had a thumb print of jam in the middle, or were layered with chocolate and ground nuts, or were perfect little crescents tasting of vanilla with a dusting of sugar, each cookie was delicious.

Gerlingen03100_oOMG-Cookies — We came home with three tins of cookies that year.

The supply ran low really fast because our friends consumed all of them, rather than politely taking one or two. Uwe finally told me it had to stop. No more offering cookies to guests!

Mama’s days of baking are behind her. We’ve brought her to a nursing home in our village so we can see her more often. But in the last winter before she had to move, I wrote down the recipes and helped her make cookies. I imitated her steps for each one.

Well, what I baked bore little resemblance to the miniature works of confectionary art that my mother-in-law took out of the oven.

I discovered something. To bake like a professional takes years of making cakes. Preferably two a week, plus cookies every Christmastime. This last Christmas I knew Uwe would be missing his mother’s cookie tins. I was way too intimidated to try to bake Mama’s cookie recipes, so I came up with an acceptable alternative.

I baked one of the few cookies she didn’t: peanut butter with chocolate chips. They’re quintessentially American in their peanut butteriness and chocolate chips, and one cookie I can make and actually have turn out right. While it’s not a Mama Hartmann traditional recipe, it tastes like the holidays.

I like to think that maybe someday I’ll set out Christmas cookies for friends. But really you should try making Mama Hartmann’s Walnut Squares. With practice they’ll be perfect when the holidays roll around.

The Cookie Dough:

250 grams Butter

200 grams Sugar

1 teaspoon Vanilla

4 Eggs

300 grams broken Walnut Meats

250 grams Flour

3 teaspoons Baking Powder

The Frosting:

250 grams Powdered Sugar

2 teaspoons Instant Coffee

3 tablespoons Brandy

2-3 tablespoons hot Water

The Decoration:

100 grams Walnuts

Pour batter into a flat pan and bake at 200° (Celsius) or 390° (Fahrenheit) for 15-20 minutes. Frost the cake, cut into small cookies, and place a walnut meat atop each one.

NOTES: [1] For variety and yumminess, bread from India is a very close second.

Madeira’s Verticals

I laugh and say I’m a travel tramp. A new place to see? How soon can we leave? After a holiday is really just the break before the next trip. But a few months ago I was working very very hard to finish my second novel. In my family we’re One-Tracks, and when we’re focused on a project the outside world vanishes. For the first time in our marriage, this year Uwe had to bribe me to go on vacation….

“How about a week on Madeira?” he suggested. “You can write while we’re there. What do you say to a working holiday?”

We were on the island a decade ago, and I liked the idea of returning. A place has a personality. You just can’t talk about the Greek islands or the Tunisia coastline without making mention of the quality of light and blue paint contrasting with whitewashed stairs and walls. My visit to Uwe when he was working in northern Sweden was all about snow and the aurora borealis.

Madeira means verticals. This Portuguese possession is located 520 km (280 nautical miles) from the coast of Africa. It’s lush. Madeira advertises itself as the garden island, and it’s a paradise of vivid flowering plants and trees.

Madeira is also impossibly steep.

Funchal cable car — Cable car from Funchal, southern coast of Madeira

We took the cable cars from the capitol of Funchal up to the various parks and botanical gardens. Later we rented a car and went exploring. Achadas da Cruz (Porto Moniz), population 159, on the northwest corner was a delightful highlight. The fields are down on the waterfront. To reach them the farmers use the cable car known as teleférico, a descent of 500 meters or over 1,500 feet. Prior to the opening of the teleférico in 2004, they made a steep hike of 5 kilometers down to their fields. Now, that’s dedication!

While the teleférico is popular with tourists and costs only 3€ for a one-way trip, the cable car really is used by farmers to transport crops.

Madeira was voted Europe’s Leading Island Destination in 2013. There are ample opportunities for hiking along the traditional water canals known as levadas. The island’s famous for Madeira wine, forests of bay laurels, and black scabbard fish.

Fresh catch of black scabbard fish at Funchal Market

The black scabbard or Espada Preta is one ugly fish. It is found only in extremely deep waters like those of Madeira’s coastline. The fish are abundant in waters between 800 and 1300 meters deep; adult fish swim at depths of 200-2000 metres and easily live and feed at substantially greater depths. Almost nothing is known about its life cycle!

A dish of black scabbard and bananas is the island meal (it’s okay. We preferred the fish cooked other ways: with garlic and wine, or in a fish soup, or…) The fish has no scales, and the delicate flesh melts in your mouth no matter how it’s prepared.

Bom Proveito!

NOTES: All photogaphs can be enlarged by simply clicking on the image. More of Uwe’s pictures from Madeira and his photography may be viewed at viewpics.de. For more on the One-Tracks go to: Meet the One-Tracks. Northern Sweden: It Was a Bitterly Cold -22°. My new novel: Tsunami Cowboys.

Despair Is An Exotic Ingredient

In a post titled Punctured, we met Jeremy: he works in a food co-op and is bitten by a gigantic Thai centipede. Earlier Jeremy worked in a coolants factory that moved operations; repaired stereo turntables until CDs took over; and serviced video stores where the only genre patrons regularly rented was pornography. Then, with the advent of on-line downloads, those shops closed as well.

He’s tried to involve his wife in some aspect of each new venture. Now Jeremy’s at the co-op, and Abigail’s nervous…

Pomolo, Mekong Delta Vietnam — Pomolo, Mekong Delta, Vietnam

Jeremy got a job at the market and the offerings for her continued education went from disks to baskets full of items Abigail couldn’t begin to identify. “Whole foods?” Abigail asked bewildered. “What, have I been cooking halves all this time?” Her culinary repertoire consisted of items like tuna surprise, or flank steak with teriyaki sauce.

Jackfruit, southern Goa, India — Jackfruit, Organic farm, Goa, India

Water buffalo, market Luang Prabang, Laos — Water buffalo, Luang Prabang, Laos

As Jeremy introduced new ingredients for her to cook, Abigail despaired. The experiment with pornography had wearied her in more than just her body. The effort to familiarize herself with her husband’s latest employment arena was too much. Abigail couldn’t even begin to cook with broccoli rape, celeriac, rose apples, or salsify…

just looking up the latter food and realizing that it was a vegetable also known as oyster plant rendered it too foreign. If she didn’t know where to start with a real oyster, how in the world would she find her way around a dastardly, cleverly named root vegetable you had to wear rubber gloves to prepare?

Abby stood in her kitchen, lost. She resented feeling inadequate, but she felt guilty, too. Nothing says loving like something in the oven. Which part was true, she wondered. Love, for whom? Something in the oven, but what?

43200_V_10_24_13 — Preserved eggs, Kanchanaburi, Thailand

Her husband had assaulted her senses one by one. First it was her sense of touch with the air conditioners. Sound had proved inadequate with the stereo shops. Her senses of sight, sound and touch were simultaneously overwhelmed by pornography. Currently the food store derided her sense of taste. Abigail wondered depressed what would be next for her sense of smell.

Abby leafed through the cookbook he bought her and sighed, looking without success for familiar ingredients. Miracle whip. Devils food cake. Cowboy beans and chili. A slice of American cheese on a burger. Jell-O with fruit cocktail. When she confessed this to Jeremy, he said, “I married a Betty Crocker cliché.”

He had been dismayed when she first cooked for him. After all those great meals in exotic countries of curries, tom yum gum soups, and completely fresh ingredients, Abby’s cooking was like going from Technicolor to a 50’s black and white film clip. She served fish sticks bearing little resemblance to the fish dishes of his recent memory.

All dishes prepared on boats in Halong Bay, Vietnam

“I made homemade tartar sauce!” she announced proudly.

Jeremy spooned out mayonnaise with pickles cut into it and smiled weakly.

The first time she tried to cook him Indian food Abigail choked almost to death because she had no idea that the whole spices all get taken out or pushed to one side, and are not eaten. Ditto with the hot chilies used for flavor.

Chillies, Hue, Vietnam — Chilies and mini limes, Hue, Vietnam

New ingredients were dangerous. For her, bourbon vanilla meant cheap cooking sherry. Cans of condensed soup were her friends.

Abby loved tuna surprise, and the most exotic dish she could cook was a quiche. “If life is a banquet,” she thought, “I must be cheese Doritos chips. I am flat cherry soda.”

– from my short story “Punctured” in Broken In: A Novel in Stories. Available online at amazon.com, amazon.de, and amazon in countries everywhere.

Go to the post titled Punctured to read more about Jeremy.

(All photogaphs can be enlarged by simply clicking on the image.)

More pictures from our trips and of Uwe’s photography may be viewed at viewpics.de.

Salsify: also called scorzifora and ‘the poor man’s oyster’ (photo from Wikipedia)
Pomolo: gigantic relative of grapefruit, can grow to the size of a basketball
Dragon fruit: thick red rind is peeled away to reveal citrus fruit with pale flesh flecked with black seeds
Mekong seaweed: river weed harvested from Mekong River. Often fried in thin sheets with garlic or sesame seeds. In Luang Prabang, Laos, a specialty eaten with dipping sauce that includes pounded water buffalo skin as an ingredient
Chin lau: grows on bushes and tastes like lime

Tag: Recipes

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Adventures in China's New Territories 3: The 100-Pound Fish, Deep Fried and Served with Sweet & Sour Sauce

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My Mother-In-Law's Cookies

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Madeira’s Verticals

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Despair Is An Exotic Ingredient

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