Cream soups add a warm touch to any cool-weather occasion. These soups involve many of the same procedures and ingredients as others: aromatics, broth, vegetables, or seafood, with an enrichment of cream. In my experience, a bisque (“twice cooked”) usually refers to a cream soup containing seafood such as shrimp, crawfish, or lobster, though some tomato cream soups seem to fall into the category.
If you happen to be a domestic deity and have homemade stock on hand, then by all means use it; if not, use a quart of store-bought. Add a cup of diced onion, celery, and carrot along with a few pinches of thyme and parsley. Let it sweat on a low heat for about an hour or so. Strain and set aside. Make a light roux with a ½ stick of butter and a quarter cup of plain flour. Drizzle into the stock and mix with a whip until it begins to thicken. Add a cup of whole cream and about two cups of your choice of prepared meats or vegetables.Let soup rest off heat before serving with a little swirl of butter. This recipe makes about about six 12-oz. servings.
My father was a lawyer in north Mississippi. On a day in late October, he’d usher my sister, brother, and me into the car and drive out west from Bruce to the Ellard community where an old man and his wife lived on a small farm.
Across the road from their house, the slope of a hill was covered with yellowing vines bearing winter squashes. We’d go out there and gather all we could while Daddy sat on the porch with them, probably had some buttermilk and cornbread and a glass of tea and talked.
Once after we left, I asked him why he didn’t pay the man.
“Son, they wouldn’t take my money,” he said. “I tried to keep their out of prison. But I couldn’t, and they knew why. I never asked them for a penny. He said to come get what I want from his patch. You don’t turn down gifts from a man who doesn’t have much to give.”
The squash were acorns and yellow Hubbards; some were peeled, cubed, and parboiled for a casserole or pie. Others were split, seeded, usually scored, brushed with melted butter, sprinkled with brown sugar, and baked in a hot oven until soft and slightly singed.
Once on the table, we’d scoop out the flesh with a spoon, put it on our plates and mash it with a fork with more butter and black pepper.
Buffalo is a genus (Ictiobus) of freshwater fish common in the United States. It is sometimes mistaken for carp because of its flat face and large, silver scales running along the body, though it lacks the whisker-like mouth appendages common to carp. Buffalo live in most types of freshwater bodies where panfish are found, such as ponds, creeks, rivers and lakes. From a fisherman’s point of view, the buffalo is difficult to catch; the preferred method is with gill nets.
According to Dr. Jim Steeby, former research and extension professor at MSU, “There are three species of buffalo: bigmouth, smallmouth and black. The smallmouth, also called the razorback, is most commonly caught in rivers with hoop nests.
“We can spawn and grow them with catfish in ponds,” Jim said. “They are minnow family fishes so they have bones in their flesh, but it’s a Southern favorite; the ribs are the best part. In the Delta at Stoneville, we did mostly catfish research, but we worked on some other species. Back in the early 60s they started growing buffalo in ponds in Arkansas, then switching to catfish as the market for them was better. Buffalo are not grown much anymore. Most of the harvest comes from commercial fishermen. If the market were bigger we could easily supply it, but buffalo seems likely to remain a regional favorite.”
Jackson chef Nick Wallace said that the unpopularity of buffalo might have something to do with the bones, “But you can go to some of these Southern fish markets and find buffalo. It’s not cooked in the restaurants at all; maybe because the chefs don’t like the quality because of the bones, I’m not sure; maybe it doesn’t fit to their clientele. But fish markets that do six hundred, seven hundred thousand dollars a year, they have it. It is seasonal, mainly winter, but it has a long season. To me, it is a delicate fish. If you eat it, you have to eat it delicately.”
“Years ago, I called Mark Beason early one morning, and I said, ‘Mark, I have B.B. King coming in, and B.B. wants some buffalo.’ Mark took his nets to the Big Black River and an hour later I had two big buffalo. I checked it for abrasions and dark marks; you want to watch out for things like that. The whole fish is edible, and the tail is great. B.B. wanted it the next day, too. I had gotten a couple more, and he took two whole buffalo with him. They had a kitchen on his bus, and he had a guy with him who was back in the kitchen when I was cooking it, looking over my shoulder.”
“It has a nice pink flesh,” Nick said. “The fish needs to be eaten piping hot because the taste is more pronounced when you eat it hot. If you let it cool down, it’s almost like a muscle, the fish tightens up. You want to handle this fish hot. When my granny made buffalo cakes, she would get her hands in the hot cooked meat to make them.”
“That’s what I like about cooking this type of fish, it actually takes work, it’s not just a simple meat you slice on the bias and throw in the skillet. You have to really touch this food, feel it, know it and work with it. She’d make the cakes like a croquette. She’d put mustard in the cakes and if you’re making a buffalo sandwich you’re going to want good mustard on it: white bread, mustard and tomatoes. Best sandwiches in the world.”
“Buffalo should stand out a lot more than sea bass, halibut and tilapia,” Wallace adds. “We were raised on Mississippi fish, that’s what we were used to, and that needs to be talked about. I just don’t understand how you can go to a restaurant and find sea bass on the menu, when you have anything you could really want to be sustainable here in Mississippi.”
“A small and sallow figure whose shorts hung clumsily in the crotch, whose spindly legs looked too naked in comparison to the formal garters and nylon socks that hung near the ankle,” resplendent in a red beard, besotted by the milk of human kindness—and perhaps feeling not a little guilty—stands on the porch of the Reilly home ready to provide some comfort to Irene Reilly. Patrolman Mancuso had found out that Irene couldn’t afford the a $1000 fine for drunk and destructive driving he’d given her.
Mancuso looked at the Plymouth and saw the deep crease in its roof and the fender, filled with concave circles, that was separated from the body by three or four inches of space. VAN CAMP’S PORK AND BEANS was printed on the piece of cardboard taped across the hole that had been the rear window. Stopping by the grave, he read REX in faded letters on the cross. Then he climbed the worn brick steps and heard through the closed shutters a booming chant.
Big girls don’t cry. Big girls don’t cry. Big girls, they don’t cry-yi-yi. They don’t cry. Big girls, they don’t cry… yi.
While he was waiting for someone to answer the bell, he read the faded sticker on the crystal of the door, “A slip of the lip can sink a ship.” Below a WAVE held her finger to lips that had turned tan. (p. 33)
The “chant” Mancuso hears is the refrain from “Big Girls Don’t Cry,” is a song written by Bob Crewe and Bob Gaudio. Originally recorded by The Four Seasons, “Big Girls” hit number one on the Billboard Hot 100 on November 17, 1962, and spent five weeks in the top position. The song—along with the movies that Ignatius sees at the Prytania—provides an important signature for the novel’s time setting. Mancuso follows Irene into the kitchen and they commiserate over coffee and donuts. Soon enough, they begin to discuss Ignatius.
“He’s out in the parlor right now looking at TV. Every afternoon, as right as rain, he looks at that show where them kids dance.” In the kitchen the music was somewhat fainter than it had been on the porch. Patrolman Mancuso pictured the green hunting cap bathed in the blue-white glow of the television screen. “He don’t like the show at all, but he won’t miss it. You oughta hear what he says about them poor kids.” (p. 35) “Oh, my God!” Ignatius bellowed from the front of the house. “Oh, my heavens! These girls are doubtless prostitutes already. How can they present horrors like this to the public? What an egregious insult to good taste. Do I believe the total perversion that I am witnessing?” Ignatius screamed from the parlor. The music had a frantic, tribal rhythm; a chorus of falsettos sang insinuatingly about loving all night long. “The children on that program should all be gassed,” Ignatius said as he strode into the kitchen in his nightshirt. Then he noticed the guest and said coldly, “Oh.” (p. 36)
Most of us will recognize “the show where them kids dance” as “American Bandstand,” but in New Orleans, in November, 1962, the popular local edition of was “The John Pela Show.” Pela was a staff announcer for local station WWL-TV who in 1961 took over hosting duties of the show originally titled “Saturday Hop.” Featuring a studio full of New Orleans teenagers dancing to the latest pop hits, and with groovy, era-appropriate graphics—including a stylized riverboat–setting the mood, the live, hour-long dance party originated from the WWL studios every Saturday a must-see for NOLA teens in the day.
Ignatius maintained an extreme opinion.
“The ironic thing about that program,” Ignatius was saying over the stove, keeping one eye peeled so that he could seize the pot as soon as the milk began to boil, “is that it is supposed to be an exemplum to the youth of our nation. I would like very much to know what the Founding Fathers would say if they could see these children being debauched to further the cause of Clearasil. However, I always suspected that democracy would come to this.” He painstakingly poured the milk into his Shirley Temple mug. “A firm rule must be imposed upon our nation before it destroys itself. The United States needs some theology and geometry, some taste and decency. I suspect that we are teetering on the edge of the abyss.” (p. 37)
After a tumult with Irene, Ignatius retreated to his room.
He slammed his door and snatched a Big Chief tablet from the floor. Throwing himself back among the pillows on the bed, he began doodling on a yellowed page. After almost thirty minutes of pulling at his hair and chewing on the pencil, he began to compose a paragraph.
Were Hroswitha with us today, we would all look to her for counsel and guidance. From the austerity and tranquility of her medieval world, the penetrating gaze of this legendary Sybil of a holy nun would exorcise the horrors which materialize before our eyes in the name of television. If we could only juxtapose one eyeball of this sanctified woman and a television tube, both being roughly of the same shape and design, what a phantasmagoria of exploding electrodes would occur. The images of those lasciviously gyrating children would disintegrate into so many ions and molecules, thereby effecting the catharsis which the tragedy of the debauching of the innocent necessarily demands. (p. 40)
Considered the first female writer from the German-speaking lands, the first female historian, the first person since antiquity to write dramas in the Latin West, and the first female poet in Germany, Hroswitha (c. 935–973) was a secular canoness at Gandersheim Abbey In Lower Saxony. She has been called “the most remarkable woman of her time”, and an important figure in the early history of women. Hroswitha’s six short dramas are considered to be her most important works. Ignatius’s conjuration of Hroswitha likely stems from her position of a dramatist, with the medieval stage providing a parallel to a televised dance floor, making her somewhat of a patron saint of public performance. She’s an interesting choice for his appeal, since Tool most certainly would have been aware of Hroswitha’s reputation as a proto-feminist, which jars somewhat with Ignatius’s position as an ultra-conservative Catholic:
“I do not support the current pope. He does not at all fit my concept of a good, authoritarian pope. Actually, I am opposed to the relativism of modern Catholicism quite violently.” (p. 45)
Finally, don’t recoil at Ignatius’s dire punishments for (presumably) innocent teenagers. Ignatius is a medievalist, and however diminished by contemporary horrors, the Middle Ages were brutal and cruel. Ignatius is following the script.
Cut, strip, and tear three bunches of turnip and two of mustard greens. Peel and cube turnip roots to cook or not. Put greens in a clean stoppered sink, sprinkle with salt, cover with water, and agitate to knock off sand and other debris. Repeat until thoroughly clean. Drain thoroughly and load into a pot on medium heat. Add about two cups of water or light stock, a chopped white onion, and a half pound of sliced bone-in ham or smoked turkey tail. Reduce heat and cover. Stew, stirring occasionally, for at least two hours. Adjust salt, add a little pepper, and let sit before serving.
Dishes similar to this are made throughout the West Indies as well as Bermuda, where it’s traditionally served on Guy Fawkes Night (Nov. 5) by evil heathen royalists as well as those noble democratic souls who simply like to set a good table. The texture is fudge-like, very dense and intensely flavorful. The toasted coconut flakes seen here as a topping can be added to the pudding mix as well, but do not use raw grated coconut or it will get gummy.
Mix 1 1/2 pounds cooked pureed sweet potato with 2 cups cream of coconut, 1 stick melted butter, juice of 1 lime and 1 cup brown sugar until smooth. Blend in by spoonfuls 1 cup flour; add 1 cup raisins (optional), a tablespoon each of vanilla and lime juice, and a teaspoon each ginger, cinnamon, and nutmeg. A generous slosh of dark rum is a nice touch. Pour batter into a well-oiled 8-inch cake pan and bake at 350 for about an hour until firm then cool. Best served chilled; this recipe easily provides a dozen servings.
Fry bacon until crisp, drain, and crumble. Add vegetable oil to pan drippings and stir in chopped cabbage with bacon. Toss/stir vigorously until cabbage is coated and just tender. Add pepper vinegar, black pepper, and salt to taste. Finely sliced sweet onions–cooked or raw–are a welcome option.
