One of the beauties of being involved in a book club is that some times you find yourself reading books that would otherwise not have crossed your reading radar. Some times, they don't work for you (Land of Milk and Honey, I am looking at you!) but some times they do. Call of the Camino is not a book that I recall hearing about before it being chosen for the current selection of Cook the Books. The question is did it work for me or not? Read on to find out!
When journalist Reina Watkins' nemesis at work is unable to make the start of a walk along the Camino that he was supposed to be doing for an article, she jumps at the opportunity. Not only is it a chance to get one up on Matt, but walking the Camino is something that she has always been interested in because her parents met on the trail years before. They both died when she was young, so armed with her father's journal, she is hopeful that it will help her understand her parent's story, and her own history.
Because it is very last minute, she hasn't done any training and she only has her trusty Doc Martin's the first few days are very trying for Reina, but as the trek continues she begins to understand the call of the Camino - why so many people have been taking this pilgrimage for so many years. When she hears that Matt, her rival, is hot on her trail, she is determined that this time she will be the one who writes the better article, especially given her personal connection.
Interspersed with Reina's story, we hear her mother's story. Reina always thought her mother was Portuguese but it turns out that she was from Andorra. Caught up in the middle of a historical family feud, Isabelle chooses to join the Camino to escape from danger. Ill-prepared, she hopes that the mantra of the Camino, the Camino will provide, is true for her.
The third voice in the story comes in the form of Reina's father's journal, and it is through this, and then a coincidental meeting that Reina learns more about Isabelle.
As readers, we are witness to the trials and tribulations of both women, from injuries to soreness, fatigue and danger. On the plus side there are the characters that they meet along the way, other pilgrims who are sharing in this significant journey, and it is this camaraderie that affected me the most.
I do know several people who have done the Camino. One of my friend's dads has done it three times, and her brother went with him one time and ended up meeting his now partner who lived in a different country. I definitely know that it changes lives, and we saw that with both of our main characters. Can I see myself doing the Camino? Not really. I do more steps when I am on holiday that I do the rest of the time but still, this kind of strenuous walking sounds too far, too far for me! I did, however, enjoy reading about it! And I would be more than happy to go to Spain at some point!
When this book was chosen, I immediately thought that I would be choosing some Spanish recipe. I did hope that something more would have jumped out of the text to help me decide. I thought about tortilla, but to be honest, I thought someone else would have chosen that to make.
Instead, it gave me the opportunity to pull one of my favourite cook books off the shelf. I say favourite, but it's a favourite book to look at. Even though I have owned it for years, and I posted about it for Weekend Cooking back in 2012, I don't believe I ever did get around to cooking from it! That changed this week.
The thing I loved about this book is that it gives you food history, regional specialties, spotlights ingredients and producers. It is an amazing book to look at and I love the dust jacket I have on my copy. The colours just pop! One thing I did find a little interesting was what wasn't in this book. It was originally published back in 2012, before the world went crazy for Basque cheesecake, alternatively known as San Sebastien cheesecake, and there is no recipe in the book for it! Just thought that was interesting!
I was hoping to choose a recipe that had been mentioned in Call of the Camino, or that at least came from the regions that the Camino passes through. In the end I chose this recipe for two reasons. One, there was a mention of roast chicken towards the end of the book, and I liked the fruitiness of this recipe, given that it echoed the part in the book where our characters stumbled across La Casa de los Dioses (The House of the Gods) where the walkers can help themselves to fruit. In the book it mainly talks about the watermelon, but I really, really don't like watermelon so I am going with apples and grapes.
In the intro to this recipe it mentions that in Asturias Reineta apples are used but the Golden Delicious variety is a good substitute. Asturias is one of the places that the Camino passes through so this recipe works as a regional dish. We ended up using a different variety of apples as there were no Golden Delicious at the supermarket.
It was an interesting recipe. I am not sure we would make it again. You can see the grape juice has kind of caught a bit, but the chicken itself was very moist, and it was interesting to have the apples and grapes with chicken. We would normally pair cooked apples with pork. We served it with roast potatoes as I wasn't really sure what else to serve it with.
The next selection for Cook the Book is called Kitchens of the Great Midwest by J. Ryan Stradal. Not sure what to expect with this one. I guess I will find out when I read it!
I am sharing this post with Foodies Read, hosted at Based on a True Story.
Roast Chicken with Apples and Grapes (Pollo con manzanas y uvas) - Claudia Roden
Serves 4-6
5 Golden Delicious apples
Juice of ½ a lemon
1kg white seedless grapes, destalked
1 x 1.5kg chicken
Salt and pepper
3 tablespoons olive oil
75g butter
Peel and core the apples. Cut one in half or into quarters, so the pieces will push easily inside the chicken, and the rest of the apples into 8 slices each. Drop the slices into a bowl of water acidulated with the lemon juice to prevent them from discolouring.
Blend half of the grapes in the food processor and collect the juice by pressing the mush through a small-holed sieve with a wooden spoon. Discard the skins left in the sieve. You should get about 250ml of juice. Stuff the chicken with the halved or quartered apple and put it in a baking dish. Sprinkle with salt and pepper and rub with 1 tablespoon of the oil. Turn the bird breast side down in the baking dish and pour in 125ml of the grape juice. Roast in an oven preheated to 190°C/gas 5 for 45 minutes, then take the chicken out, turn it over, pour the remaining grape juice over it and return to the oven. Cook for another 30 minutes or until the chicken is brown and caramelized and the juices run clear when you cut into the bird between the leg and the body with a pointed knife.
While the chicken is roasting, heat the butter with the remaining 2 tablespoons of oil in a large frying pan. Put in the drained apple slices and the remaining grapes and sauté over a medium heat, turning over the fruits and shaking the pan gently until the grapes are soft and golden and the apples tender and caramelized. It can take 20 minutes. Transfer to a baking dish with their juices and reheat in the oven when you are ready to serve.
Saturday - Out for dinner
Sunday - Roast Chicken with Apple and Grapes (new)
Monday - Baked Gnocchi (new)
Tuesday - Enchilada
Wednesday - Molten Pumpkin Pasta Bake (new)
Thursday - Out for dinner
Friday -
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