Maia Madden

Book Author, Journalist, Blogger

Archive for the category “food”

My Father’s Chicken Marengo

Image 2My 88-year-old father is making Chicken Marengo for me. He has made it many times before, but these days it is a labor of love, effort and infinite patience. I watch as he slowly debones and slices the chicken thighs, his head stooped over so he can see.

“Why didn’t you buy boneless thighs?” I ask.

“I couldn’t find them,” he answers, with that quiet, resigned smile he uses so often now.

I don’t know if he means the store didn’t have any or he couldn’t find where they were. Shopping is a daily ritual for Pavle, one that can take several hours, and the meat and produce he sometimes forgets disintegrate in the refrigerator until someone throws them out without a whisper of the deed.

I offer to help, but Dad says he doesn’t need any help. He tells me to go outside and relax, as if I could when I know he is sweating in the kitchen alone.

In Denver today, the temperature reached 100 degrees, and in the cramped kitchen, it is still 100 degrees even though it is past seven. My father doesn’t believe in air conditioning. Actually, he doesn’t believe in home improvement of any kind.

The screens are ripped. The carpets are stained and shredded. The wallpaper is peeling in every corner. The curtains sag from one or two stalwart rings, while the rest of the fabric hangs like a sail from a broken mast.

And yet Pavle is the most elegant man I know, even at his age. He wears dark slacks and a pressed collared shirt every day, often with a cravat tucked in at the neck. He doesn’t own a pair of jeans or shorts, and his white hair is carefully combed back from his high forehead. He has always been a handsome, well-groomed man. How is it possible that someone so formal and meticulous with his person can tolerate such abysmal surroundings? Maybe because people are full of contradictions. Or maybe because many men without women lose their sense of order.

To get to the garden, I must pass through what used to be an enclosed porch but is now a wasteland of junk and broken furniture. Around the outside patio, huge untrimmed juniper bushes hide the balding lawn below, where mushrooms sprout with abandon. The patio chairs are torn or sagging. The white siding on the house looks gray, and the wooden roof shingles are all askew, just waiting for the perfect storm to fly far, far away.

Which I will do in a week, leaving the scene of a disaster that would make my deceased mother, a lover of nature and beauty in all things, wail.

What became of her carefully tended flowerbeds?

Where has her beloved glass dining room table gone?

Pavle lives at that table, now buried under bills, papers, magazines, newspaper clippings, containers of nuts and random piles of crackers and cookies. Sometimes he sits at his computer writing his memoirs or trying to access his e-mail. Sometimes he scrutinizes his pile of junk mail as if it contained the secret to immortality. Helter-skelter files surround his feet and precarious bookshelves lean from the wall behind him, where an abstract oil painting has tilted up to the ceiling, caught by a wayward curtain.

In this dark room, the wrought-iron chandelier my mother found in Mexico is always on, but the ugly coils of low-energy bulbs have replaced the pink candle-shaped lights she favored, and their harsh, unforgiving glare intensifies the dusty chaos below.

Sensing that Pavle would enjoy my presence, and knowing how slowly he moves, I insist on coming inside to help him. I chop the garlic and parsley and boil and peel the tiny pearl onions as he sautés the chicken.

Both my brother and my nephew, who live with my father, have gone out this Saturday night, and the house is unusually calm and quiet. Outside, if I look up through the circle of trees at the waning silver light outlining the blue-gray clouds of a Colorado evening, I can almost imagine I have traveled back in time. I am still married, and my husband is pitching to one of the boys. The other children are shrieking as they slide down the Slip‘n Slide. My mother is cooking inside. My father is leading baby Malia around the patio by both hands, trying to teach her to walk.

Today is Malia’s nineteenth birthday.

As I set the patio table, I try to recall how Mom’s pink and white Iceland poppies swayed in the evening breeze. How her off-tune voice seeped through the open doors from the kitchen, where she sang in French as she cooked for her children and grandchildren.

Only the rhythmic hum of crickets and the poignant calls of birds remain the same, enduring talismans of those summer days. The rest is ruin and loss, neglect and decrepitude.

But in the kitchen, my 88-year-old father is alive, cooking Chicken Marengo, just for me.

I gauge his progress while I refill my wine glass. Here, wine is a necessity, a buffer against reality. It is still unbearably hot inside, and Pavle is trying to cool off with his second whiskey and soda. Meanwhile, the chicken and mushrooms are swimming in a broth that won’t reduce to a sauce, and he is worried.

“Stop worrying,” I tell him. “Sit down and let it reduce by itself.”

He has been standing for at least two hours, and he looks weary.

The kitchen is in shambles. Dad has left all of the drawers and cabinet doors open, and herbs, onion skins, utensils and dirty dishes litter the chipped brown Formica counters. As I clean, I try to imagine what this once-beautiful house might look like if anyone still cared.

When I am sure Pavle has gone back to his dining room headquarters, I sprinkle Wondra flour into the soupy broth and stir until it finally thickens. Through the kitchen door, I can see him hunched over the New York Times, munching on pita chips.

As requested, I make a plain green salad with a simple mustard vinaigrette. Anything else, he has told me, “just doesn’t go with Chicken Marengo.”

The baguette is already hardening in the dry air as I slice it. My father never eats a meal without bread, preferably warm. Maybe it’s bad for his health, but he is the one who is 88 and still reading the New York Times!

I shut off the television droning in the background for no one, and put on a Norah Jones CD. Her mellow voice fills the heated air. “I don’t miss you any more,” she sings, over and over again. The CD is a cheap copy and skips repeatedly. I think of my mother and my ex, my grandparents and my children, my friends and family scattered everywhere. I will always miss everyone who once mattered to me.

Norah sings, “What do you say when it’s all gone away?”

Nothing, I guess. There is nothing left to say.

“I’m starving, Dad!” I shout, knowing he is going deaf. When he doesn’t move, I feel bad and walk to him, then touch his shoulder gently and ask if he wants to eat. By now, it is dark and nearly nine.

“Yes, yes, darling,” he says, smiling that familiar, resigned half-smile as he rises painfully from his chair.

He makes his way ever so slowly across the family room and down to the patio as I add the olives and pearl onions to the perfect sauce, pour it into a bowl and top it with chopped parsley. The air outside has cooled, and we sit down together to eat.

Before we start, Pavle tells me his version of the history of Chicken Marengo. On June 14, 1800, Napoleon Bonaparte won a narrow victory over the Austrian troops occupying Italy on the Marengo Plain. While he was waiting for the second half of his troops to arrive, late due to his own geographical miscalculation, he got really hungry. He sent his soldiers out to forage for food in the surrounding villages. They found chicken, olives, onions, mushrooms and tomatoes. Napoleon’s chef was on fire that night and created Chicken Marengo.

Fortified by a full belly and a second-wave of soldiers, Napoleon beat back the Austrians.

When he finishes his tale, my father takes the first bite and says, “Don’t you think it’s a little too salty?”

“Maybe a teensy bit,” I answer after I swallow, surprised that his taste buds are still as sharp as his memory for stories. “But I love it the way it is.”

And I do. Yet, as I sit under the infinitude of stars on this warm summer night, what I love most is not the taste but the sense of my father’s love in every delicious bite of Chicken Marengo. The dish he has made, just for me.

PAVLE’S CHICKEN MARENGO

Image3 TBS oil
6-8 boneless, skinless chicken thighs, whole or in pieces
1 chopped onion
3 cloves of garlic
2 Bay leaves
1 TSP dry or fresh thyme
12-15 pearl onions or more, cooked and peeled
1 can chopped tomatoes or 5-6 fresh Roma tomatoes, chopped
1-3 cups sliced mushrooms
1 cup black olives
2 cups chicken broth
1 cup dry white wine
3 TBS tomato puree or paste
2-3 TBS (or more) of Wondra flour
½ cup fresh chopped parsley
salt and pepper to taste

Cook the onion until it is soft.
Brown the chicken in oil. Drain the fat before adding the chicken to the cooked onion.
Stir in herbs, broth, wine, garlic, tomatoes and tomato puree. Thicken with Wondra.
Add mushrooms and pearl onions and simmer for 30 minutes or until tender.
When the sauce has thickened, adjust seasonings and add the olives and parsley.

With due respect to my father, serve with whatever you think “goes” with the chicken!

And make sure to cook the dish with love for those who matter the most to you.

Advertisements

The Empress of Cakes

rozen1When I think of those I love who are no longer here, I often remember what they cooked for me, or what they liked to eat, or a special restaurant meal we shared. Not what political party they belonged to. Not what religion they followed. Not what they did for a living. No, I immediately glimpse a moment when simple sustenance was a quiet celebration of being alive, and being alive was a sensual sharing that needed no words.
My paternal grandmother, Mara Nikitovich, was born in Montenegro. She had worked as a science teacher, but after she married my politician grandfather and had two children, she devoted herself to the domestic arts. When the Communists took over Yugoslavia at the end of World War II, they all managed to escape, first to Paris, then to the United States. My grandparents eventually settled in New Jersey, where a life of struggle awaited. But one thing never changed: food in all its delicious guises held the family together.
Baba had hands that could do anything, hands as strong and nimble as mine are weak and clumsy. Knitting. Crocheting. Embroidery. Gardening. She could do it all, but she never scolded me for failing at them and not really caring.
Of course, Baba was also an excellent cook. Even when she came home after a grueling day crocheting silk ribbon dresses in a New York City sweat shop, she somehow found the energy to prepare djuvec, a chicken and rice casserole, or passoulj, a white bean and pork stew, or sarma, cabbage stuffed with meat and rice. I watched as she put cabbage leaves in a barrel of brine in the basement so she would have them all winter, made jam out of plums, rose petals or sour cherries, and cultivated her own yogurt, sour cream and caymac, a cross between butter, yogurt and cheese that required layers of cheesecloth and infinite patience.
My Baba made rich Eastern European meals every night, and after each one, my grandfather would kiss her hand and tell her it was the best meal he had ever had.
I inherited her ability to cook in all ways but one: the art of baking. (Okay, I don’t make jam or yogurt either, and you will not find a barrel of brined cabbage in my basement…) She made her own filo dough, stretching it across the kitchen table before cutting it into thin sheets. I was mesmerized. Brioche, bread, meringues, jam-filled butter cookies. It seemed there was always something baking in her kitchen. When I think of her, the scent of butter and vanilla fills me with warmth.
But it is my Baba’s cakes I remember best. Watching her create them while I sat with my book at the kitchen table was like observing an artist at work. These were not simple two-layer American-style cakes. No, they were masterpieces, with six or eight or more layers, each layer smothered in butter cream, crowned by caramel or chocolate or coffee glazes. In addition to nine or ten egg yolks, the batter might call for finely ground almonds or walnuts, with no food processor to help grind or mix or whip. When Baba said beat the eggs and sugar until light, she meant for half an hour by hand until the mixture was almost white. She would sometimes split the cooked cake layers evenly by deftly pulling a thin string through them in one quick sweep, a maneuver that to me seemed worthy of a surgeon.
I don’t have much of a sweet tooth, especially not for cake, but Baba’s cakes were the exception. One in particular was so complicated, and so delicious, and so very beautiful that some day, maybe, I might try to make it, even though I lack the patient, rule-obeying temperament such a feat requires. This Empress of Cakes is called “Rosa Torta” because of its rose-pink glaze. Just remembering biting into a piece makes my mouth water.
My sister and my cousin, my mother and my Aunt, all mastered it (or so they claim). Even my dad has made it (or so he claims). Somewhere out there is a brave reader who will succeed and, I hope, send me a picture, a story, and, if at all possible, a small piece. Here is the recipe for Rosa Torta, courtesy of my cousin Vesna in Holland and edited a bit for language. I am sure there are other versions out there, but if the cake is not pink, it cannot be the Empress.

Rosa Torta
The Batter
5 egg yolks
200g sugar
20g vanilla sugar or 2tsp vanilla
Around 700g of flour
A pinch of baking soda (the recipe says “on the tip of a knife”)
250g butter at room temperature
300ml milk
With a mixer, whisk together the eggs and sugar. Add the butter and whisk until incorporated. Add 500g of flour, baking soda and milk and whisk until the batter just comes together. Put aside the mixer and work in 100g of flour with your hands. The dough will be sticky and should just come together. Do not knead it as you would bread dough or punch it down. This dough needs gentle handling.
Now place the dough on a work surface and sprinkle it with the remaining 100g of flour or less. Use the palms of your hands to stick the flour to the surface of the dough and fold it in. The dough should stay soft and a bit sticky but should form one compact mass. Do not add too much flour or the layers will be hard. Weigh the dough – it should be about 160g – and divide it into 7 pieces by forming it into a log shape and cutting it into discs.
Cut out 8 rectangles of baking paper, 24x30cm. . The dough will be sticky and should be that way. First just place one disc on the paper and press it with your hands into a small rectangle. Then roll out each disc so it covers the entire surface of the paper. If the rolling pin does not stick to the dough, you have used too much flour. Sprinkle just enough flour on the dough so you can roll it to fit the paper. Cut off extra pieces and stick them to places where the dough was not enough. Keep rolling, cutting, and sticking on pieces. When you are done with one layer place it paper-side down on a baking pan.
With a fork make around 50 pricks on the surface of the layer so that bubbles will not form during baking. Have two baking pans ready so you can rotate them, and never put a layer on a hot pan. Put one pan in the lower middle half of a preheated oven at 160°C (320°F and no fan!) for 6 minutes. Bake one layer at a time, and stack the cooled layers with the paper one on top of the other, covered with a kitchen towel, while you make the filling.
Creamy Walnut Filling
400g finely ground walnuts
20 tablespoons hot milk
250g butter at room temperature
5 egg whites
200g powdered sugar
20g vanilla sugar
Pour hot milk over ground walnuts so you get a nice, thick, creamy paste. You might need a little more milk depending on how dry the walnuts are. Whisk the butter and add it to the walnuts. Whisk some more. Beat the egg whites into stiff peaks, and then slowly add in the sugars. Fold the egg whites gently by hand into the walnut cream.
Assembly and Softening of the Layers
Divide the walnut filling into 7 equal parts. Take a serving tray and place the first layer on it, removing the paper. Warm a cup of milk and sprinkle the layer with drops of milk. Not too much, or it will be soggy. Cover the layer with filling, then place the next layer over it. Repeat the process. Cover the last layer, smooth side up, with paper and put a tray over it. Now comes the trick. Place something heavy over the entire torte and place the torte like this in the fridge for 12 hours or more so it evens out.
Pink Sugar Icing
250g powdered sugar
2 egg whites at room temperature
8 teaspoons sunflower oil
Juice of one lemon
A couple of drops of red food coloring
Take the torta out of the fridge 3 hours before placing the glaze on it. Whisk the egg whites into stiff peaks. Set 2-3 tablespoons aside for later. Add half the sugar, the lemon juice, the sunflower oil and the food coloring and mix well. If the mixture is too dry, add in the reserved egg whites. Using a long and wide knife that you have run under hot tap water spread the pink glaze over the top layer of the cake. You will probably have some icing left over, but that’s better than not having enough. Place the torta in the refrigerator for 2 or 3 hours or until the next day before serving. Cut off the uneven sides before carefully cutting the cake on a 45-degree angle into small rectangles.

With a smile masking your fatigue, serve perfectly cut pieces of Rosa Torta to your coterie of friends and admirers and hope that they realize what an amazing person you are.
When they finally leave, praising you effusively, of course, take a long hot bath, have a glass of wine, then fall, satiated and exhausted, into a soft bed and dream of an all-inclusive tropical resort where sun and service rule the day. Or, if you have not been fazed at all (I hate you!), try your hand at Dobos Torta or Walnut and Coffee Torta or Raspberry Torta. After the Empress, those will seem like a piece of cake.

Chaslav Nikitovich: Serb, Yugoslav, Loving Grandfather

Scan 15Chaslav Nikitovich, my grandfather, loved words. He loved to speak them, in English, in French, but especially in Serbian. He loved to sing them; he loved to write them; and he loved to read them. I learned from my Deda the solitary joy of books: their dry smell, their weight blunting the present, their intense drama so much richer than life in Roselle, New Jersey. In the humid summers we sat together in front of his beloved air conditioner and read, while my grandmother cooked and crocheted and watered her tomatoes.

Deda loved books on politics and history, especially anything about World War II. He loved plays, magazines, Serbian poetry, the New York Times, obscure newspapers printed in Cyrillic, which arrived in tight, foreign-smelling wrappers, and an occasional novel, if it was by a Yugoslav or about one. With his astonishing memory, he could recite his favorite poems and passages by heart and remember dates and facts it would take me hours to memorize (and just a few days to forget). He might interrupt my reading and declaim, with the voice of a fine orator trained by years of political speech making, the Serbian version of Cyrano de Bergerac’s famous nose soliloquy. He would then repeat it in the original French, stop with a dramatic pause, and say, “You can hear how great the Serbian language is. In French it is beautiful, but in Serbian it sings.”

In the small house my grandfather managed to buy and pay for before he died, books were the focal point. They filled an entire wall in the red-carpeted living room, an eclectic collection that included the Encyclopedia Britannica, the works of Nobel Prize winners, and the latest Reader’s Digest condensed books (for me), but was unique in its emphasis on Yugoslav history. There were obscure, carelessly bound French treatises on the Balkans, all sorts of books about Yugoslavia, including his own, Yugoslavia in Crisis, 1934-1941, published by Columbia University Press in 1962, and books by American and British historians, even several by “that traitor Churchill,” who, according to Deda, had blithely sacrificed Yugoslavia to the Communists.

Sometimes it bothered Deda that his English was not always accurate. To improve his vocabulary, he bought himself a huge Webster’s dictionary, which rested like an icon on a pedestal in his study. “Someday,” he would say, “when you become a writer, this dictionary will be yours.” Deda believed that books, unlike other things, survived.

Dr. Nikitovich, as his many admirers addressed him, was a man who looked tall despite his stooped shoulders, the legacy of childhood scoliosis. He had thick, brilliant white hair combed straight back from a high forehead, prominent blue eyes and a somewhat bulbous nose. His smile was quick and sweet, almost naive-looking, but his voice was commanding. He loved to sing, loudly, old Macedonian folk songs or heart-wrenching Serbian laments: “Tamo daleko…there, far away, far at the end of the sea, there lies my simple farm, there lies my Serbia.”

Deda was also a great storyteller. He regaled us with elaborate tales of the wicked Turks, who ruled the Balkans for centuries, and the noble Serbian rebels, especially the legendary Karageorge (Black George), who helped overthrew the invaders. While my classmates heard the tales of Winnie the Pooh or Peter Rabbit, I listened in spellbound horror to the story of Cela Kula, Head Tower, erected by the Turks in 1809 with the heads of one thousand Serbs who chose to die rather than surrender. “It stands to this day,” Deda would say with unfeigned pride, “to remind us how much we were willing to sacrifice for freedom. Something our people have forgotten under Tito.”

In my childhood universe Tito and Communism were the arch-villains. It was they who had somehow stripped my grandparents of a rich, exotic life Scan 14in a land I could only imagine. Deda had been Yugoslavia’s Minister of Agriculture and before that, a representative to Parliament from Skopje, Macedonia, who campaigned from village to village in a chauffeur-driven car. My grandmother, Mara Miletich, had been a science teacher before she married, although I could never imagine her as anything but a grandmother. She became a socially prominent politician’s wife, ready at all hours of the night to serve Deda and his coterie of friends a late supper, which might have included stuffed cabbage, slow-cooked pork, roasted pepper salad, tomatoes and onions in oil, hunks of thick bread with kajmak, a cross between cheese and sour cream, and for dessert, sweet Turkish coffee perhaps accompanied by slices of her ten-layer cake filled with chocolate butter cream and topped with crackling caramel.

Baba and Deda had lived in Belgrade and Skopje during what must have been the halcyon days, when Yugoslavia had become a union of disparate Slavic states. Deda was part of an exciting era, the making of a nation, and it was only later that I learned how fraught with intrigue, argument, and even assassination this “good” period of Yugoslav history had been.

When civil war between the Communists and the Chetniks, supporters of the old parliamentary government under Prince Paul, broke out as the German occupation ended, my grandfather managed to escape to Paris, where he had studied law at the Sorbonne. My grandmother stayed on, clinging to her home even after my father, Pavlé, and my aunt, Biljana, escaped to Italy. Finally, Communists ransacked the house and took everything but the paintings and a few sculptures, which Deda’s Albanian chauffeur managed to smuggle out. Defeated, my grandmother made her way by train toward the Italian border, then walked for three days and nights through the mountains to the safety of Trieste, losing her toenails on the way. When she told her story, I always stared at her feet and recalled those nails, which had grown back very thick and tough, like wounded soldiers.

The scheming of loyal friends eventually helped bring the paintings and sculptures to New Jersey, where they transformed the square rooms of a squat house into jumbled shrines. Hanging on the living-room walls were pictures of the wide Serbian sky above the dark Danube river, of the sad faces of peasants and gypsies, of Deda as a thin-faced young man and Baba as a wily young woman, and of the old country home in Cacak, with my father and his sister perched on a white porch railing, smiling. Two black iron busts, one of a heavier Deda, looking serious and successful, one of his stern, mustachioed father, sat on cheap coffee tables stacked with newspapers and balls of yarn. On the dining-room buffet was a lovely reclining nymph whose nude body seemed to hover over the table, while across from her, in a dark corner, a carved wooden saint, ancient, serene, and missing half a nose, raised his hand in blessing beneath a hanging votive candle that glowed a mysterious red.

Whenever I could, I walked the three blocks from my tumultuous home to that of my grandparents’ and entered a Byzantine world where life was lived passionately yet in orderly rhythms. Deda had a roaring temper, which receded easily and without grudge. “Mara, why must you nag me about one little whiskey? I’m still a young man but your nagging makes me old.” Half an hour later, after a feast of stuffed peppers and a salad of cucumbers and raw green onions (which he urged us to eat to improve our weak American memories), Deda would grab Baba’s hand, kiss it and say, “That was the best meal I ever had. Thank God I found you!” Baba would smile, and Deda would launch us into discussions that we were expected to participate in fully and only in Serbian. “Speak Serbian that the whole world might understand you,” he would proclaim. We thought that was very funny. But to Deda it was a childhood saying with the emotional truth of his whole heritage, a Slavic declaration of pride and self-importance and the reckless individualistic denial that has always dumbfounded and irritated Europeans.

On Saturdays we attended Serbian Orthodox Church Sunday school, where we learned to dance the kolo, to read Cyrillic, and to recite endless poems, usually about battles and feats of Serbian bravery. Deda coached us after dinner until our declamatcia was perfect. Yet on opening night in the church hall, my sister Vesna would clam up, I would recite much too fast, and little Paul would make everyone laugh. Big brother George, with his perfect accent, excelled, which earned him the reputation as best linguist.

According to Deda, we were all the best at something, simply because we were Nikitoviches. He lavished praise and encouragement on his grandchildren and proudly introduced us to the endless stream of guests, visitors and newly arrived immigrants who flocked to him for help, advice, good talk and Baba’s great food. “This is Maia, our brilliant little poet,” he would say, as I stood, mortified, fearing he would recite my latest ode to a robin. “And Vesna, our Vesna is already a great ballerina.” After Deda died, I realized that no one would ever believe in me quite so completely again.

Going to church with Baba and Deda was a five-hour ordeal. First there was the service: pungent incense, jeweled icons, deep harmonious singing, the opening and closing of gold-painted doors, which signified a baffling series of sitting, standing and crossing ourselves, and, finally, the sermon, usually having more to do with history or politics than pious living. We would then emerge, giddy with ritual, into the run-down world of Elizabeth, New Jersey, and endure at least an hour of kissing, patting and affectionate ear-pulling from a parade of bright-lipped women with thick, lustrous hair, and big-boned men who all seemed to smoke, sport dark mustaches, and wear pointy black shoes. Deda, elegant and well groomed in his navy suit and maroon tie, reigned like a godfather over this horde of sometimes vulgar but always high-spirited Serbs.

After the mingling and endless gossiping came great feasts prepared by the women in a church basement dominated by a full bar, where the accordions and balalaikas almost drowned out the loud voices and laughter. We children would weave in and out of long lines of dancers, who would sing and stomp their feet and pause only long enough for another drink or one more bite of baklava.

It never occurred to me that my grandparents lived a hard life or lacked money. After all, Deda had so many books, and he seemed so important. What I didn’t know until I was almost a teenager was that during the day Deda held a mediocre job as a lower-level manager in a small company. I remember being shocked that the office girls called him “Charlie.” But Deda didn’t mind. They were simple and sweet, he told me, and if it made them happy, why should he mind? Baba worked in New York City crocheting $250 silk dresses for, at the most, $2 an hour, dresses she once showed me in the window of Saks Fifth Avenue. Yet on Friday nights, before boarding the bus home, she would often spend her meager salary on caviar, bread, salty black olives and a bottle of good vodka. Meals were always celebrations at my grandparents’ house, and no matter who showed up, food was somehow plentiful.

Sometimes Baba would complain about all she had lost, but Deda never did. He was too busy writing articles, making speeches, and corresponding with professors, politicians and old associates. An outspoken Republican, he was a grateful supporter of an American system that had allowed him to buy a house, gather his family, and create a miniature Serbian kingdom free of his old country’s Communist strictures. To him it was a great improvement over making woven leather shoes in Paris, a temporary trade that had left both of my grandparents with gnarled fingertips.

In one of his frequent philosophical asides, Deda warned me not to lust after things. “It will only bring you discontent, and when you lose those things, as I did, you’ll realize how much time you wasted getting them.” He would tap a bent yet elegantly long finger to his forehead and say, “Concentrate on what you can take with you, up here.” How prophetic those words turned out to be.

When I decided to attend New College, a small alternative school in Florida that my father disapproved of, Deda did not criticize or object. “If you’re not a radical at twenty,” he reasoned, ”you’re probably dull. If you’re still a radical at thirty, you’re surely a fool.” He wrote to me every week, long letters full of advice in Cyrillic, letters it would take me hours to decipher. After I finally begged him to write in the more familiar Latin alphabet, he never wrote to me in Cyrillic again.

After a too-early marriage, I settled in San Francisco, and Deda was ecstatic. “You’ve picked the best city in America!” He knew Serbs everywhere, it seemed, and when he visited, he went to the Serbian Orthodox Church on, of all places, Turk Street.

During one of Deda’s visits, Dr. Dravskovic, an old friend who was now the head of archives at Stanford’s Hoover Institute, invited him for a private tour. I went with him to Palo Alto to view a special display of rare documents. Deda was in his glory, surrounded by books and papers, hosted by a man who was, in a sense, an official guardian of history, and a Serb to boot. The display, in a lofty room decorated with rare icons and portraits of Russian royalty, was magnificent: a draft of Czar Alexander’s abdication, Russian prison-release forms, tiny “spy” notebooks, President Hoover’s report on the Russian famine, pictures of Mao Tse-tung taken by Edgar Snow’s first wife, and much more that to my untrained eye seemed unfathomably mysterious. Deda examined and read each paper, talked with the enthusiastic young archivist who had prepared the collection, and seemed, more than ever, a man shaped by a Slavic past from a place he had never truly left.

Both Columbia University and Stanford has asked Deda to leave them his papers and books. He had also been writing his memoirs. As we left the Hoover Institute, he said, “I’m leaving everything to Stanford for sure.”

For some reason, I felt compelled to visit Deda in October of 1978. He met me at the airport, jauntily dressed in jeans, which I had never seen him wear before, but his gait was slow and his manner dreamy. He was nearing 80, and his heart had begun to give him problems. Like most Serbs, he had relished food and drink and had never exercised, but now he watched his diet obsessively and read strange medical books. I brought along my one-year-old son, whom he insisted on calling Ivan, even though his name is Evan. “In Serbian, he is Ivan,” Deda said, and that was that. He asked me to translate a presentation he was supposed to make that weekend, and while I worked, I heard him singing to Evan and teaching him Serbian. “Say Deda,” he repeated. “Deda,” Evan parroted. “Say, ‘Volim Deda.’” Evan repeated an approximation of “I love Deda.” “This child is a genius,” Deda roared. “A true Nikitovich! He’ll speak better Serbian than his mother.”

My Serbian had grown progressively weaker, to Deda’s dismay. We had a mini-lesson the next day, and Deda, pointing to the massive Webster’s, said, to rouse me, “English has so many words because it’s not a precise language. We have better, more specific words, and we have declensions. Serbian is logical, like Latin, not confusing like English. If you studied for just one month, you would master it.” I had heard this so many times, yet I had never bothered to practice, let alone take a class.

During the next few days we drove to my childhood haunts, past our first one-bedroom apartment above a bar in Westfield, which seven of us managed to share for a full year. We went to our old favorite park and sat by the lake. The air smelled of lightning, and the trees shone with the first light gold of autumn.

That night, Deda did not read. He fell asleep in front of the television. The next morning he drove us to Manhattan, singing the whole way, dodging taxis with insouciant good humor. It was the last time I saw him well. The following day he suffered a heart attack.

Deda asked me to bring his Old Spice deodorant to the hospital. He didn’t want to smell bad for the nurses, he said. What frightened me was that he smelled of nothing at all. When my aunt arrived from Kentucky, he introduced her to everyone. “This is my daughter, Dr. Nikitovich-Winer, chair of the anatomy department at the University of Kentucky in Lexington.” He introduced all of us in turn, exaggerating our merits as only he could. “I guess you must be important,” a nurse said. “Well, at least to some people,” Deda laughed.

When we were alone, he grabbed my arm to remind me of his unfinished memoirs. Then he slept and slept. At dinner he couldn’t eat. “I’ve lost my appetite for the first time,” he said. “I can’t taste anything. It’s a terrible thing.” He closed his eyes and smiled, his lips dry and apologetic. At noon the next day, October 14th, he died.

After a service in Elizabeth, with many eulogies and much sobbing in front of an open casket, we buried Deda in the cemetery of St. Sava Monastery in Libertyville, Illinois. My grandmother, lulled by Valium, went to live with my aunt in Kentucky. The house was sold, the paintings hastily divided. There had been no will because, like a true Serb, Deda was superstitious. So the books, the papers, the photos, the half-written memoirs, were all packed and sent half to Lexington and half to Denver. The memoirs are in Cyrillic, and no one has had either the time or the knowledge to translate them. The papers are not at Stanford but in my father’s study, waiting.

I didn’t have the nerve to ask for the dictionary. The last time I saw it at my aunt’s house, it was still open on its pedestal, standing expectantly near the guest bedroom. Deda’s magnifying glass rested on a smooth white page, enlarging the tiny words for no one.

Scan 18

French Lessons

Scan 10He had been a difficult man, my grandfather, or so my mother and grandmother had always told me when they recalled the many days the two of them had spent alone while he disappeared from dawn until dinner to hunt or fish in his beloved Gironde countryside. I called him Papi, and when at nine I was sent back to France for a year, I did not find him difficult to love. The difficulty, I thought then, was proving myself worthy of his love, and it was only much later that I understood what Mami had gone through, living with a man who would never change a single habit to accommodate woman, child or society.
My grandparents were to meet me when La Covadonga, a rusty Spanish freighter my parents had been misled into believing was a safe luxury liner, docked in Bilbao, Spain, after twelve days at sea. Since I had traveled alone save for a promiscuous French chaperone, who never slept in the cabin or ate with me or watched me at all, Papi had agreed to fetch me by car, but he had lost his nerve at the Spanish border, and Mami had come the rest of the way by train. He was, she told me fretfully, an impossible, stubborn man. Could I imagine, she asked, that the one time he had gone to Paris with her and my mother, he left the very next day because he claimed hotels made him sick?
What I could imagine, after just a few days in France, was why he would not want to leave a perfect place. Never had I had a garden from which to pick strawberries, or cornfields in which to play hide-and-seek, or doves and rabbits to feed.
With great patience but stern discipline, Papi set out to teach me everything I didn’t know, and that, he said, was a lot. Every afternoon that summer, he would close the dining-room shutters, and, in cool semi-darkness, I would study reading, writing and recitation with him. He had been a teacher all his life, as had Mami, and he spoke in a loud, clear voice, enunciating every syllable and defining each difficult word. My American accent irritated him even more than my American ignorance, especially since my first language had been French. He made me repeat sentences, often tongue-twisters, endlessly, and memorize and recite all of his favorite fables by La Fontaine. I imitated his rolling Southern intonations so assiduously that to this day, I speak French with the inelegant and provincial “accent du Midi.”
Since Papi scorned those who slept late, I learned to wake up by seven. He was up at six, working in his garden before it was too hot, and I would run down the sloped garden path to see him after I had gulped down my café au lait. When I kissed him, his cheeks were rough and fresh with the scent of lemony cologne and dew.
In those days, Papi kept two gardens, one in La Réole, the small town we lived in, and one in Barie, Mami’s childhood home in the country, where we often spent weekends. There, he had plum, pear, apple and apricot trees. He kept bees, too, handling the hives with his bare hands, and he made me swallow a teaspoon of honey, which I hated as a child, every morning, for long life and health.
In one of Barie’s many attic rooms, Papi kept pigeons trained as tree decoys for hunting palombes, the wild pigeons that flew up from the Pyrenees every fall. He and his friends built elaborate fern tunnels and hunting cabins in the woods and spent every autumn day waiting for the birds to alight in the specially cleared trees, a wait that would prolong itself as both the woods and the hapless birds dwindled over the years.
When it wasn’t hunting season, it was fishing season, a time of lazy late afternoons by the Garonne river, where, if I was allowed to tag along, I had to be perfectly quiet amongst the flies and tickling weeds and smells of cow dung and rotting fruit, my small bamboo pole in hand, praying with fervent concentration to catch a fish and prove my worth.
For Papi was my hero, unlike anyone I had ever met in America. A short man, he appeared tall because he was compact, trim and strong. He preferred old comfortable clothes, a beret, worn boots and baggy brown pants, and he insisted on using the same soap to wash, shave and shampoo.
One night, as I lay under a lofty white eiderdown beneath a distant ceiling, I heard him telling Mami that I looked more like my father than did my sister and brothers. Since he had never forgiven my Yugoslav father for taking away his only child and for being foreign and dark-eyed and for eating delicately and sleeping late, I took his comment as a sign of disfavor. To win his approval, I tried to be the perfect student, and I was, except when it came to the violin, the instrument he played so well. Having failed within a month to sense any progress in my playing, he declared, wrongly, that I was tone-deaf, just like my mother and grandmother, and he took back the tiny violin he had given me.
Whenever we ate, Papi observed everything I did and commented, often unkindly. His eyes were very round, nut-brown and deep-set, and his mouth, tightly modeled, was quick to move. “You must take a bite of bread after every morsel of meat and salad,” he would say. “You must not trim the fat off your meat. It reminds me of your father picking the fat out of his salami.” He complained that Mami ate like a bird and was far too skinny, not like she was when he married her.
I learned to eat the way he ate, the French way, and I would flush with pride if he said I had eaten well: chewing the little bones of the birds he roasted in the fireplace, or crunching the heads and skeletons of fried “ablettes,” the tiny fish he caught in quantity in the springtime.
Once, I displeased Papi by refusing to finish my meal. I had choked on my lunch after learning it was my pet rabbit, Annie, my Easter present, butchered and baked without my knowledge or consent. As a Frenchman, he believed that such pets were meant to be eaten when full-grown, and that I should have learned that by now. Though he seemed contrite afterwards, and tried to comfort me by playing a violin jig in front of my locked door, he did not hesitate a few weeks later to dispatch my two pet ducks.
In school, Papi expected me to be first, and after a dismal and difficult start as fourteenth, I studied my way to third, second and finally first. He was proud of me, he said, very proud.
Then summer came, and my mother arrived with my brothers and sister, and Papi no longer bothered to scold me or even correct me. My French lessons had ended.

The year after we got married, I took my now ex-husband to France to meet my grandparents. I had been there several times since that childhood year and had noticed Papi’s gruffness turning to rancor, his dislike of socializing turning to misanthropy. He drove less and less. He abandoned the garden and orchards of Barie. He cursed the modern world, the church, the government, crime and industry, and in his escalating stinginess, begrudged every franc Mami spent on what he called “frivolities.” He had become an old man, more difficult than ever, a man afraid of death and shattered by the indecencies of a weakening mind and body.
Never sensitive to anyone’s feelings, Papi now demanded sensitivity to his. One day, Mami took us to Bordeaux by train, and we arrived a little later than planned. We found Papi at the window, cradling his round head in his hands, crying. “He’s always afraid I won’t come back,” Mami said.
When he forgot something, Papi would sit at the kitchen table and rub his temples with his calloused thumbs, until he was so frustrated that he would shout, “What did I go out to do, anyway?”
The day we left La Réole was a warm September morning, soft with the silvery light of Gironde. From the train station, we could see the wide Garonne river, twisting, brown and treacherous, through the rich valley of small farms, the land rising gently into hills of green and purple vineyards and patches of just-fading trees. Large cranes bordered one side of the river, and Papi told us they were dredging all the gravel, making the river a deathtrap of whirlpools. He pointed to other factories along the banks and said they had killed all the fish; it was no use fishing any more. He repeated how much he hated the modern world — he couldn’t understand why it destroyed everything. As for hunting, it had become a farce, the way they fattened up the partridges and released them for slaughter by weekend amateurs.
Everything had changed, he said, everything but him.

In Praise of Love, a French Mother and Glorious Food

Scan 7

Today, January 6th, was my mother’s birthday. Her name was Gisèle, but those close to her called her Gigi. I won’t say how old she would have been in honor of one of her Frenchwoman’s commandments: Thou shalt not tell thy age. The goal was to stay looking and acting young, not moaning and groaning about how old you were. Plus, she said, it was nobody’s business: if you looked too good for your age, people wondered what you had done; if you looked really bad, people felt sorry for you.

Until the very end, when she seemed to shrink and crumble in pain, my mother looked beautiful and had a youthful spirit that brought joy to everyone around her.

One of the many memories that keep Gigi alive for me is of her flitting around the kitchen, wooden spoon in hand, an apron protecting her elegant, often white, clothing, scampering from stove to sink to refrigerator as she prepared unforgettable meals. She had been an intellectual in Paris, never needing to cook until she came to the States and started missing her favorite French dishes, mostly those from her region of birth near Bordeaux.

Gigi’s mother, my Mami, had cooked good, simple meals, excelling at the puddings, pots de crème and tarts she so loved. Mami only liked sweets, taking tiny bites of meat or fish and teensy sips of soup to placate her husband. Toward the end, when she was in a nursing home, she refused to eat anything but desserts, and the Catholic Sisters were kind enough to oblige her.

But my mother’s grandmother had been a stellar cook, turning out sauces and stews, roasts and cakes with nothing but an icebox, two gas burners, a big kitchen fireplace, and well water that had to be pumped and carried up the stairs.  Gigi had spent many hours by her Mémé’s side, assisting and absorbing, and when the time came for her to cook for her own family, she instinctively knew what to do.

As a guide, she kept her grandmother’s cookbook, published in 1929, Traité de Cuisine Bourgeoise Bordelaise by Aleide Bontou. I treasure that little green book with its brown and tattered pages. There are no pictures, and very few measurements, just general directions in paragraph form, as if any decent cook would know exactly what to do when told “faites une liaison avec jaune d’oeuf et beurre.”  Translation: bind (or thicken) with egg yolks and butter, a tricky culinary maneuver, which , if done incorrectly, results in a curdled mess.

Here and there, I find my mother’s underlining in pencil, or a recipe slipped between the pages, and I feel as if she is in the kitchen with me. I also have many of her index cards with favorite recipes copied in her loopy script, recipes that made her reputation as the best (and prettiest) hostess in Denver, with a magical je ne sais quoi in the kitchen. I remember her laughing when she told me that her friends always asked why her coffee was so much better than theirs. She maintained she had no idea, but she did: she put real cream in every cup, not skim milk or some awful artificial whitener.

In Gigi’s mind, there was nothing wrong with cream or butter. She believed that many Americans were fat because they ate too much and the food they ate was artificial and tasteless. At the height of its popularity, margarine never crossed our threshold, nor did sugary cereals or peanut butter or ketchup.

Gigi thought the best breakfast for children was a thick piece of French bread slathered in butter and topped with a mountain of grated dark chocolate. In my goody-goody phase, I used to be appalled knowing my children were eating this at her house every morning (and probably every afternoon too!), but it was the same little decadence my grandmother had prepared for me when I lived in France as a child. I had loved it, and now they did too.

Sometimes Gigi would make her grandchildren macaroni and cheese with so much Gruyère that they could pull a strand of it up with their teeth, vying to see whose would break first. The winner would usually be standing up on his or her chair, while my mother laughed and my father scowled.

She also made their favorite stew, which she called Sauce au Vin (Wine Sauce), a variation of Boeuf Bourguignon. She never measured, but it’s an easy recipe. Take good stew meat, which you have asked the butcher, ever so sweetly, to cut into medium-sized cubes, toss them in flour and brown them in oil, with a little butter thrown in just because. Put the browned meat aside and sauté a lot of sliced onions in the same pot. Add a bouquet garni of bay leaves, thyme and parsley, then pour in a whole bottle of decent wine, preferably a Cabernet or Merlot or Bordeaux. (Gigi shunned cheap wines, believing they resulted in lousy stews and sauces. She would not, under any circumstances, have used Two Buck Chuck!) After the sauce has reduced a bit, put the meat back in the pot and cook the stew at very low temperature for about four hours. Check periodically and pour in more wine if necessary. Add sautéed mushrooms at the end, if desired, and serve over buttered egg noodles.

Gigi loved mushrooms, especially cèpes, which we know as porcini, and chanterelles. She had hunted wild mushrooms with her father as a child and was bewildered to discover that Americans didn’t know what they were. Surely they were somewhere to be found in Colorado’s Rocky Mountains. Later, when mushroom-hunting became popular and friends would bring them to her, she would cut them into smallish pieces and sauté them in olive oil with garlic and parsley, then serve them, sometimes as garnish, sometimes in velvety sauces, and sometimes as a filling for an omelet, eaten at lunch or dinner, never at breakfast.

Every year since Gigi died, I try to make something she loved on her birthday. In her last days, her one true love was still oysters on the half-shell. When we were kids in New Jersey, after dragging us around New York City, she would have to stop at the Oyster Bar in the Port Authority Bus Terminal and order a dozen oysters and a glass of white wine. She taught us to put only lemon juice on the oysters, and to make sure they hadn’t been washed, since that removed the taste of the sea. Before I learned to like oysters, I would watch in horror as she poked each one with a little fork to make sure it was still fresh and alive before she swallowed it.

I can’t shuck oysters no matter how hard I try. Unless my brother is with me, that dish is out of the question. But Gigi also loved scallops, and made a great Coquilles Saint-Jacques, with butter, shallots, white wine, mushrooms and a touch of cream. I think I’ll make that tonight and savor it as I drink to my beautiful mother’s memory.

Before I go shopping, though, I hear her voice in my head with another Frenchwoman’s commandment: Thou shalt never go out looking sloppy or badly dressed. It’s bad for you and even worse for those who have to look at you.

So, out of respect and the deepest love for Gigi, I am going to change out of my sweatpants, put on some lipstick, and head for the market, where I will smile and flirt with the fishmonger, just as my mother would have. Then I will make the scallops and a plain butter lettuce salad, the way she liked it, followed by a simple dessert of raspberries and Chambord with vanilla ice-cream. Before sitting down, I will toast her spirit with a fine Bordeaux while I thank her in silent prayer for being the best mother and grandmother anyone could wish for.

Post Navigation

Natalie Breuer

Natalie. Writer. Photographer. Etc.

mfourlbyhfourepoetry

p 1 o 2 e 3 m = Four By 4 By Four

%d bloggers like this: