I've changed my mind

Days ago, I wrote about a mystery that I was reading without exactly knowing why:  The Last Enemy, by Grace Brophy.  I didn't particularly like it, didn't find it suspenseful, and felt that it was a sign of my general state of lethargy, following a batch of great books that I had read throughout the course of the summer.

I stand corrected.  The story got better and better and I really got very hooked by the characters.  The end was surprising for a number of different reasons.  I'd have to say that I liked Brophy's Italian mystery more than the Venice-based books that I've read by Donna Leon (that said, I love Venice and will therefore keep reading Leon's mysteries for a long time, I suspect).  

But, as for Brophy, forget about what I wrote earlier.  I recommend this and will hope that she has written other books that I'll be able to throw myself into.  But first -- War and Peace, as I prepare for the fall session of my reading group.  It's September.

Summer movies

There are some movies, it's fair to say, that Todaysfrase would never see if they weren't playing in Montauk's movie theater (for enough weeks that they gradually become more and more enticing). "Tropic Thunder" falls into this category.  I thought that it would be incredibly stupid.  So it wasn't hard to resist during the first week of its run.  But eventually, sometime during the second week, I succumbed and, TF-ers, I am happy to report that it's remarkably funny.  I urge you to see it.  Like "Iron Man," it is a very fun if brainless summer flick.

One of the best parts of "Tropic Thunder" is a hilarious performance by Tom Cruise -- who I didn't even recognize until I was practically hit over the head  by my movie companions.  (Yes, I was not as with-it as I might have been.  To be perfectly honest, I completely failed to appreciate that the spoofy beginning of this movie was indeed the beginning of the movie and not just another couple of awful previews.  That was a nice touch.)

Since this reminds me of just how good Cruise can be when he's not talking about you-know-what or acting in duds like "Lions for Lambs,"  I'd like to take this opportunity to recommend another film,  "Magnolia."  One of my alltime favorites, it has many great things going for it, most especially a terrific soundtrack by Aimee Mann and a superb, over-the-top performance by Cruise as a woman-hating self-help guru.   Add it to your Netflix list if you haven't yet seen it.

Another cookbook I love

As you know by now, I'm very fond of Mark Bittman's cookbooks.  FISH: The Complete Guide to Buying and Cooking is a terrific addition to any recipe collection and buying it would be a great way to keep the spirit of summer going strong.   I'm heartsick to think that I'll soon be leaving Gosman's seafood store (which I'm convinced is the best place to buy fish in the Hamptons - not just Montauk).  But I'll take this book back to Manhattan with me, because it is full of wonderful ideas and recipes.  

One of my favorite recipes in the book is for Broiled Bluefish with Lime Mustard, although I usually make it with flounder, fluke, sole, or tilapia instead.  Ingredients:  1/2 cup Dijon or coarse grained mustard (go coarse if possible); juice and grated zest of 1 lime; salt and pepper to taste; 1 tbsp olive or peanut oil (I always use olive oil); 1 1/2 pounds fish fillets; 1 medium to large ripe fresh tomato, seeded and coarsely chopped; lime wedges (I usually leave that out, but it sounds good all the same).  

Mix together the mustard, lime juice and zest, salt, and pepper.  Preheat the broiler.  Brush a cookie sheet or broiler pan with oil and lay the fish on it.  Brush it with the mustard mixture.

Broil about 6 inches from the heat source for 6 to 10 minutes (depending upon the thickness of the fish - but you knew that).  Sprinkle with the tomato and return it to the broiler for one minutes.  Serve immediately with lime wedges.  I like to serve this with whole wheat couscous but it could also be good with Israeli couscous or brown or white jasmati rice.  

Leftover Chicken

As I may have failed to mention, Todaysfrase tries diligently to follow in the footsteps of all those thrifty French cooks who never turn their backs on the possibilities presented by leftovers.  

The highlights of last night's dinner were chicken breasts in olive oil, lemon juice, and kosher salt and sauteed string beans (charred to a really nice crisp).   Today, I made a terrific chicken salad. While this recipe can (and should) be adapted in all kinds of ways, here's what I did with those leftovers:  To the diced chicken and string beans I added sliced fresh peaches, dried cherries, toasted almonds, and avocado.  I sprinkled it with olive oil (a delicious Greek oil called Ariston) and added some more kosher salt. The general response was euphoria.

TF-ers, do you have any favorite recipes for leftovers?  What about recipes for peaches?

A great little cookbook

Actually, this is a book that I recommend for many reasons, not only the recipes:  Chef's Secrets:  Insider Techniques from Today's Culinary Masters ("as told to Francine Maroukian"). It's a tiny fun and useful book, published by Quirk Press.

 You may not want to know how to peel a tomato with a blowtorch -- in fact, I'm hoping that you don't -- but there are a lot of good tricks in this book.  It's also really interesting to read about the convoluted paths that many chefs took before they ended up in the kitchen (maybe there's hope for Todaysfrase yet!!!).  I also recommend this as a gift, because odds are overwhelming that people won't have it.

I'm going to make the guacamole recipe as soon as I say goodbye for now.  Ingredients:  3 tbsp chopped white onion, divided; 1/2 tsp chopped serrano chiles; 1 1/2 tsp finely chopped cilantro (I know that this is an abomination, but I am forced to leave this out because my significant other is a cilantro hater from way back); 1/2 tsp salt (I use sea salt); 1 ripe Hass avocado; 1 small tomato, chopped with seeds and center removed.  

In small bowl, thoroughly mash 1 tbsp of the chopped onion, the chile, 1/2 tsp cilantro, and the salt with the back of a wooden spoon (actually I don't have a wooden spoon in Montauk, but I doubt that this really matters in the larger scheme of things). 

Scoop out the avocado, place it in the bowl with the onion paste.  Stir thoroughly to coat with the paste.  Add the remaining onion and cilantro (if only I could) and the tomato.  Gently fold to incorporate all ingredients.  Add more chopped chiles and salt to taste.  TF-ers, I love avocado and eat it at least once a day.  Do you have any good recipes to share?

Here's the big mystery

Yes, TF-ers, there are times when I keep reading books that I'm not particularly in love with, mainly because of a depressing kind of lethargy (or else, a hope that things will get a little better).  So, at the moment, I'm reading a mystery by Grace Brophy (The Last Enemy), which was recommended by the booksellers at the wonderful Greenwich Village store, Partners and Crime.  It takes place in Assisi, and, as you know, I love mysteries that take place somewhere other than the U.S.  And, there are lots of great quotes on the cover (I know, I shouldn't even be mentioning that).  

But so far, I contemplate throwing in the towel every night.  If there were even an evocative description of an Italian meal it might get me motivated.

The problem is, this book is following The Road, which was unbelievably great.  And, waiting ahead of me is War and Peace, which I am reading -- or, should be reading --  for my reading group (one day, I'll tell you all about this group).   There's something very offputting about embarking on W&P during the last week of the summer.  

So, that's where I find myself.  Are there any Grace Brophy fans out there to send me some encouraging words?

A great day for gardening

Finally, success.  I'm happier than I can say to report on today's crop:  two eggplants, 13 cherry and yellow grape tomatoes, 27 string beans (actually, a couple were pole beans), 4 strawberries, plus a very good amount of parsley and basil.   One large tomato is showing signs of moving (slowly) from green to orange.  That only leaves about 250 to go.  Still, this is a big development, since the three green tomatoes that are the subject of my paper bag in the closet experiment are, so far, failing to display any sign of progress.

In honor of this bumper crop, plus some special dinner guests, I am cooking a feast:  pan roasted chicken; eggplant parmesan; vegetable paella (with brown rice - it's not really paella even though that's the name); roasted asparagus and broccoli; and flourless chocolate cake (the first recipe that I gave you)  with strawberries for dessert.

I'm also happy to report that 3 out of 4 disks for Season 5 of the Wire have arrived.  It will now take a great act of will to focus on all other activities.  TF-ers, I hope that this has been a very good day for you as well.