Terror paused,
Blood staunched,
Hannibal's gone.
A hangover.
The cure?
Hair of the Dog:
A Fannibal foodie feast!
What shall we do with our Thursday habit for fear and feasting now that Hannibal's final episode has aired? Well of course, we do what we always do in a crisis -- go to the fridge for something to eat.
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| Bone-in Iberico Jamon in front of the vegetarian cookbook section |
We did more than that last week at our Hannibal Pop-up Dinner. Hosted by Allison Fryer at The Cookbook Store, we wined and dined on Lector's delectables -- a dinner of small plates prepared by Chef Matt Kantor and inspired by my season of feeding Hannibal.
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| Gathered at The Cookbook Store in Toronto's Yorkville |
Take an equal measure of Foodies and Fannibals, toss in atalented chef and Hannibal’s food stylist. Stir them together within thebook-lined walls of a venerable old book store and what do you get?
An evening to dismember remember.
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| I decorated the tables with runners of film strips, feathers, roses and candlesticks made from marrow bones. |
The meal was made up of Jamon Iberico followed by seven small plates: Blood Sausage with Saffron Butter Beans; Spleen with Bacon, Red Onions and Sage; Lung a la basquase; Brain Cannelloni with Chanterelle Mushrooms; Loin with Tuna Sauce, Tongue en Papillote; and Blood and Cocoa Pudding with Chantilly Cream. (Event photos by Brilynn Fergusen.)
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| Blood sausage with saffron butter beans |
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| Lamb's tongue en papillote with tomato and mushroom |
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| Brain cannelloni with chanerelles |
Chef Max Kantor thrilled us with a continuous stream ofsmall plates that were designed with Hannibal’s offal habits in mind.
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| Chef Matt and his crew cookin' at The Cookbook Store kitchen |
As we feasted on everything from spleen to lung and brain and blood, matching wines flowed: Spice Route Chakalaka 2009, South Africa; Ravenswood Old Vine Zinfandel 2010, California;
Hermanos de Domingo Molina tTorrontes 2011, Argentina; Studet-Prum Graacher Himmelreich Reisling Kabinett 2011, Germany
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| Veal Loin in Tuna sauce (Serf and Surf) |
Aveal dish, Loin with Tuna Sauce, was included to represent a young girl’s thigh. As WilliamSeabrooke’s readers discovered from his 1931 book on cannibals, “Jungle Ways”,human flesh tastes most like veal. He learned this not by dining with hisAfrican tribe, but by spit-roasting a morsel of man when he got back to Paris.He obtained it from a friend who was studying medicine at the Sorbonne and wasable to purloin a chunk from a recently deceased but otherwise healthy patient.
Hmmm. Pretty sure I wouldn’t go that far for truth in writing. Ijustify vast quantities of what I eat as research but usually it falls more inthe killer dessert category rather than the dead patient group.
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| Tweeting Blood Pudding |
Stirred not shaken
Everyone at the Pop-up dinner had a great time. The thrilling food, the enthusiastic guests, the wonderful music. No one wanted to leave. It was a magical evening under the spell of Hannibal. Or maybe it was that co*cktail.
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| Chesapeake Ripper |
Inspired – or haunted- by the mushroom men from Episode 4, John Kruusi from the Cookbook Store designed a great co*cktail he dubbed “The Chesapeake Ripper”.
Here’s John's recipe:
The Chesapeake Ripper
Scotch and lemon-thyme cherries:
1/4 cup granulated sugar
1/4 cup cold water
A few sprigs of lemon-thyme or regular thyme
1/2 cup scotch
1/2 cup good quality dried cherries (If you can, try to find ones without any additives or preservatives. If not, rinse the dried cherries under cold water in an attempt to remove any oils that may be clinging to them)
Combine the sugar, water and thyme in a small pot and bring to a boil. Remove from the heat and add the scotch and cherries. Cover cherries and leave to plump for approximately 30 minutes. Once plumped, pack the cherries into a resealable jar and refrigerate until ready to use. This also works well with other spirits such as bourbon or rye.
Shiitake infused scotch:
15g dried shiitake mushrooms
1 cup blended scotch
In a clean jar add mushrooms and pour over scotch. Cover and leave to infuse for 1 hour. Strain mushrooms through a fine-mesh sieve or cheesecloth, to ensure all mushroom particles are removed. These proportions can be easily multiplied for larger batches. I used Compass Box Great King Street Artist’s Blend Scotch because of it’s reputation for working well in co*cktails. It plays well with other ingredients and is less expensive than a single malt.
To make The Chesapeake Ripper:
2 ounces shiitake infused scotch
1/2 ounce Gonzalez Byass Nectar Pedro Ximénez Dulce Sherry
3 dashes Fee Brother’s Black Walnut Bitters
2 dashes Regan's Orange Bitters No. 6
scotch infused cherries for garnish (skewered on a thyme sprig, if you like)
In a co*cktail shaker filled with ice add the scotch, sherry, and both bitters. Stir to mix and strain into a small tumbler over ice. Garnish with the cherries.
You'd better not drink that on an empty stomach...
Now that you have slaked your thirst with a smart co*cktail, you cansatisfy your summer-between-seasons hunger for Hannibal by watching all thosemissed episodes you PVRed. Or by reading along with the Red Dragon readinggroup which will start on Tumblr in July. In any case, you will definitely neednibbles.
Here is a recipe from our Hannibal Pop-up Dinner. And, yes -- it's spleen. You know you want to try it.
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| My favorite plate of the evening - Spleen. |
Rolled Spleen
This recipe is based on Fergus Henderson’s famous dish that he served at his London restaurant St John. If you get yourspleen from a natural butcher, you might have to remove the outer membranewhich peels off easily. Asian markets usually sell them with theouter membrane removed. The very thin skin of the spleen and the fatthat runs its length do not have to be removed. The taste is like mild liverand the texture is like tender kidney. Really delish. I bought 4 spleens,rolled some and made the rest into a rough country terrine that was greatspread on toast.
for two or appetizer for eight
2pork spleens
4slices of bacon
1sprig sage
1 cup broth (chicken or vegetable)
salt, pepper to taste
1. Heat oven to 300°F.
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| ( JP working reference shot) |
2. On a cutting board, lay a spleen out flat, fat side up.Layer on half of the bacon and place sage leaves along the length.Roll up tightly, jelly-roll fashion and secure withtoothpicks. Repeat with remaining spleen.
3. Fit spleen rolls closely together in a small bakingcasserole. Pour in stock to cover. Cover tightly with lid or foil. Roast for 2hours.Cool in roasting liquid and drain when cool, removetoothpicks and slice each spleen in four.Serve as a main with boiled buttered baby potatoes andParsley Salad (below) or as an appetizer with thinly sliced red onions,radishes and cornichons.
Parsley Salad
1 cup chopped parsley leaves (flat)
1 Tbsp capers
! Tbsp chopped red onion
1 Tbsp chopped cornichon pockles
juice half lemon
1 tsp olive oil
salt pepper to taste
Toss ingredients together. This salad is also great with roasted bone marrow.
