It’s time once again for Food For Thought, you know, where you read a book and then take food inspiration from it. So far, I have been extremely creative (as in completely breaking) with the rules. This time around, I am pretty pleased with myself, it actually all goes together.
See, my latest book was, Remarkable Creaturesby Tracy Chevalier
This is the fictionalized account of Mary Anning, an unjustly forgotten, real-life figure in 19th-century paleontology. Mary helped support her family by looking for “curies” - or curiosities or fossils that would be sold to gentlemen who collected them. She was the inspiration behind “she sells seashells by the seashore.”
This was a pleasant book, not earth-shattering, but a nice story. It showed how Mary did all the work, and then the men collectors got all of the glory, because that’s how things were. Even though I may fantasize about how charming it would have been to be living then with all the quaint ideas, I see that there was plenty not too charming about it. All in all, a nice read.
Now, on to the amazing part of this post. Again…another TOP RECIPE. This clam dish was seriously amazing. This was one of those dishes, where my husband and I stopped chewing every so often to spontaneously praise it. You know what I’m talking about, right? The flavors of the sauce melded together perfectly. I’m not going to post the recipe, since you can find it here: Spicy Asian-Style Noodles with Clams.
The only thing I did different, and it’s one of my tips to you, is how I handled the ginger. I keep my ginger stored in the freezer in knobs about 2-3 inches long. When recipe calls for chopped or minced ginger, I bring it out, still frozen and grate it on my microplane. This creates a fine ginger that incorporates more readily into the dish. I don’t really like the sharp ginger flavor when I bite into a chunk so this allows me to have the ginger flavor evenly in every bite.
Be sure and check out all the Food For Thought entries!!