I read, and I eat. This is a blog about what I consume.

Monday, March 28, 2011

Reading Reading Lolita in Tehran in Louisiana

Being on Spring Break has its advantages. I can stay up past 10:00; my brain can finally function enough to finish Reading Lolita in Tehran, and I actually have time to devote to a blog posting. Earlier on my page I compared Stephanie Plum novels by Janet Evonavich to peanut butter and jelly sandwiches. Comfortingly simple and highly consumable. I'm not about to make any gastronomic comparisons for Azar Nafisi's novel, but I will say that, like some of the best of both books and food, it requires time to digest.

The nonfiction narrative chronicles Professor Nafisi's life as an academic in the Islamic Republic of Iran. However, unlike most memoirs, her story is presented bibliologically (not a real word--I know) instead of chronologically. It is, as the subtitle suggests, A Memoir in Books. What that means is that Nafisi has structured her novel around her memories of teaching, reading, and responding to various authors, disregarding the constraints of a time line in order to tell a story that, for a reader, is poignantly stirring. The book follows Nafisi as she reads several controversial authors with her classes in the University of Tehran as well as with a small "class" of girls that meets in her home regularly after the Islamic regime has essentially forced Nafisi and so many others out of the university classroom. As she writes about her experiences with each author, the reader learns about the intricacies of a life in a state of constant oppression. (To clarify quickly, this blog is not designed to be and will not become a political soapbox; therefore, I plan on spending very little time discussing one of the central issues of the book--the cruelties of the Republic's regime. Nonetheless, it does merit recognition for the sake of Nafisi and so many others who have been physically, emotionally, spiritually, or metaphorically silenced by the current politico-religious situation.) Nafisi begins with the titular reference to Nabokov's Lolita. And though the title suggests that the entirety of the book is devoted to Nafisi's experiences reading this explosively shocking book in the reactionary state of Iran, the book moves past Lolita and Nabokov. In fact, I think the most moving portion of the narrative, for me at least, was her discussion of reading Austen in Tehran. Austen? Controversial? Pshah...right? But as Nafisi explains, Austen is quietly controversial. She subtly imbibes her prose with a thread of dissent. It's the harsh wit in Elizabeth Bennett's assessment of Mr. Collins. The cold cruelty with which she invites her readers to mock Sir Walter and Elizabeth Elliott's self-indulgent philosophies. It's quiet and subdued, but it is there, lurking, waiting to be released by the canny reader. If you're still questioning the idea that Austen is controversial, think of her as going without underwear while wearing a skirt. From the outside, she appears prim, proper, and perfectly appropriate, but every once in a while a gust of wind sneaks up and exposes something no one was expecting.

And while the readerly portion of myself enjoyed the constant references to books, authors, and philosophers that I grew to know and love in school, the human and woman in me connected to Nafisi's distress of living a life of falsehoods, forced piety, and restriction that she neither asked for or welcomed. One of my favorite passages in the book occurs as Nafisi is wandering a quiet garden on a walk through Tehran. She is considering her life in this new Iran, and remembering her schooling in the United States. As she recalls this walk, Nafisi explains
     "I had a feeling that day that I was losing something, that I was mourning a death that had not yet occurred. I felt as if all things personal were being crushed like small wildflowers to make way for a more ornate garden, where everything would be tame and organized. I had never felt this sense of loss when I was a a student in the States. In all those years, my yearning was tied to the certainty that home was mine for the having, that I could go back anytime I wished. It was not until I had reached home that I realized the true meaning of exile. As I walked those dearly beloved, dearly remembered streets, I felt I was squashing the memories that lay underfoot" (145).
Hearing her Reading her speak about the difficulties of finding/losing her sense of home helped me to understand how difficult living life under that sort of regime could be--not in the overt, obvious problems like having to wear the veil or losing your rights as a woman and academic. I think anyone could easily see how difficult those problems would be to overcome. But losing that sense of security and comfort of place that most of us associate with the image "home," that would be trying beyond any dress code.

It took me a very long time to read this book. It was difficult. It was dense. At times I felt as if I were trudging through a quagmire of emotion and memory that Nafisi herself could not quite sort out to her liking. But it was worth it. Sometimes we as readers need to be challenged. We need to put down the peanut butter and jelly, reach out, and overwhelm our senses. We need to experience life beyond comfort, equality, and home, if for no other reason than to enjoy and appreciate that which surrounds us daily. We need to experience something that is painful so that we can remember how good comfort is. And we need to read something that is overwhelmingly about a lack of empathy, something Nafisi explains is "to [her] mind the central sin of the regime, from with all the others flowed," in order to remember just how similar we all are in this world (224). And I think that experience is exactly what we look for and need in our reading. It is what makes reading so vitally important--a richness of experience. We have the opportunity to travel and reach far beyond out native land because we, as readers, have the capacity to experience life outside of ourselves. It is this idea, the ability to reach outside of oneself that constitutes what I consider to be Nafisi's most poignant expression of hope and possibility in the book:
     "I have a recurring fantasy that one more article has been added to the Bill of Rights: the right to free access to imagination. I have come to believe that genuine democracy cannot exist without the freedom to imagine and the right to use imaginative works without any restrictions. To have a whole life, one must have the possibility of publicly shaping and expressing private worlds, dreams, thoughts, and desires, of constantly having access to a dialogue between the public and the private worlds. How else do we know that we have existed, felt, desired, hated, feared?" (339).

Thursday, March 10, 2011

Easy Chicken Piccata

Like I've mentioned before, Clint and I both grew up on traditional southern comfort food. So when I began to learn to cook, a large number of the dishes I started with were not exactly diet friendly--heavenly, yes, but oh so heavy. Once Clint and I met and began cooking together on a regular basis, both of us realized that we needed to learn some staple, go-to recipes that are easy and yummy but also healthy. We're still on the look out for those kinds of recipes, but we have developed quite a collection of lighter meals that don't sacrifice on flavor.

One of our favorite weeknight dishes is Chicken Piccata. If you've never made this, you're really missing out. It packs tons of flavor without being overly heavy; furthermore, it only takes about 15 minutes to whip up. If you've never even eaten Chicken Piccata, it's a lightly breaded chicken breast served with a lemon and caper sauce. We like to serve it with Brussels sprouts sauteed with pecans and Parmesan cheese and a crusty bread. Oh so good!

Weeknight Chicken Piccata 

Ingredients
4 small/medium sized chicken breasts
3 Tbsp flour
1 1/2 tsp Kosher salt
1 tsp paprika
2 Tbsp light butter
1 Tbsp olive oil
1 Tbsp minced garlic
2/3 C boiling water
1 chicken bouillon cube
4 Tbsp lemon juice
2 Tbsp capers in liquid


Equipment
Cutting board (not wood)
Plastic wrap
Meat tenderizer
Large zip-lock bag
10" saute pan

Process
1. After trimming chicken breast of any excess fat/skin, place a sheet of plastic wrap on the cutting board, on top of that, place the chicken breasts (smooth side down) and an additional sheet of plastic wrap on top of the chicken.
2. Use the meat tenderizer to lightly beat the chicken, starting from the center and working outward, to about 1/3 of an inch thick
3. Combine flour, salt, and paprika in plastic bag.
4. Add flattened chicken breast to bag, and shake rapidly to lightly coat the entire breast.
5. In pan, melt butter and olive oil together over medium heat, add garlic once butter melts.
6. Once combined, place chicken in skillet, cooking for 3-4 minutes on each side, until golden and juices run clear--make sure it's cooked through, but don't overcook the chicken. It will end up dry and tough.
 7. While chicken is cooking, boil water and add bouillon cube until incorporated.
8. Pull chicken from pan and cover with foil to keep warm.
9. Add chicken broth and lemon juice to saute pan, stirring frequently until the pan in deglazed.
10. Add in capers and simmer for 1 minute.
11. If sauce is too thin, increase heat to medium-high heat, allowing sauce to come to boil and reduce for about 1-2 minutes.
12. Add an additional Tbsp of butter to sauce, stirring until incorporated.
13. Add chicken back into pan and spoon sauce over.
14. Slice lemon and place on each chicken breast.

I highly recommend serving the chicken with crusty bread and a green vegetable. The dish is quite lemony, but the saltiness of the capers works well to cut through the tang. Enjoy!

Thursday, March 3, 2011

Texan Seasoning Salt

 Being in Louisiana, we buy and use Tony Chachere's (Sash-er-y's) Creole Seasoning quite frequently. I love that garlic-y, peppery flavor that food takes on when this salt is employed. That said, occasionally, a Texas girl is  in need of a different flavor to wake up her palate. Because of this (and because I get to go home way less frequently than I would like), I began to consider trying my hand at making my own seasoning salt that would feature some of the more common spices and flavors prevalent in the Great State. About 5 months ago I stumbled upon a recipe in The Cheese Lover's Cookbook & Guide by Paula Lambert. If you're unfamiliar with this book, Lambert is the founder and owner of the Mozzarella Company in Dallas, Texas. Her book, which I found at The Cook's Nook--for all kids from the View (Longview that is)--is full of sweet, savory, salty, creamy recipes for cooking with cheese. It also includes recipes for making your own cheese, something I fully intend to do, but have yet to have the courage to attempt.

As I was perusing the book I found a section called "Basic Recipes" that included a seasoning salt recipe that she claims that she has been using "forever." After examining the ingredients, I decided that this recipe could be just the thing to bring a taste of home down I-20 and into Monroe, LA. I first made a batch up in October of 2010. After using it a few times, I decided to include it as part of my Christmas gift basket for family members. While I don't know if all of the recipients have used the salt, I feel certain that just a few uses will ensure that this seasoning salt will be a staple in your pantry. I store mine in an airtight Tupperware container in the cabinet beside the stove for easy access. Her recipe, which I've changed ever so slightly, is quite large, so I usually halve it for our personal use. But if you're making it for gifting, a full recipe can comfortably fill 4 half-pint mason jars.

Texas Seasoning Salt

Ingredients
1 1/4 cups Salt--I use Morton's
1 1/4 cups Kosher Salt
6 tablespoons of black pepper
1/2 cup cayenne pepper
3 tablespoons + 1 teaspoon garlic powder
2 tablespoons + 1 teaspoon onion powder
1/4 cup chili powder

The Process
Be sure to use fresh spices from the store because they have much more flavor, and they'll last longer once mixed together. Combine all ingredients in a bowl and stir well using a whisk. There is a lot of pepper and other strong spices in the mix, so be careful not to sneeze. Once mixed well, store in an airtight container. The mix should last for about a year. 

If you're wondering what you would use this for--it's an excellent base seasoning for chili, pot roast, taco meat, hamburgers, etc. In fact, I use it for seasoning chicken breasts that are going to be sauteed (for wraps or a light meal with rice), as well as seasoning meat for any kind of casserole. Enjoy!