11.330 The Holy Roller

11.330

30 (Mon) November 2020

The Holy Roller

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Newbery 100 Medals, 100 Meals (21) (see 100 NEWBERY M&Ms)

While reading the 100 books that have been awarded the annual Newbery Medal since 1922, I am attempting to create one dish for every book, a dish that is directly referenced in or indirectly inspired by the events of the book.  The dishes will be featured as posts on Give Me This Day.

When I purchased this plate – Menton, France, 2006 – it reminded me of the Jesus fish logo.

The Bronze Bow (1962) by Elizabeth George Speare.  Set in Galilee at the dawn of the 1st Century, the book is about Daniel bar Jamin, a young Jew who is a blacksmith by day, the leader at night of an underground resistance group against the Roman conquerors of his country.  It starts off as a seemingly standard sandals-and-swords tale then takes an unexpected turn when Daniel – through his mentor Simon the Zealot, one of the Twelve Apostles – meets Jesus of Nazareth, quite literally deus ex machina.

Still trying to figure out how I felt about the book, which ultimately turns out to be a Christian gospel.  Nothing wrong with that per se, just wasn’t expecting to encounter Jesus H Christ as a character among Newbery books.  Also not sure if Elizabeth George Speare, who was probably as waspy as they came, had any business writing about Jesus and His Jewish Rebels.

As if by divine intervention, I happened to have ingredients to realize a platter of bread and lettuce and small fish fried in oil.

[paraphrased in part]

Simon found a place for the boys between two burly fellows who reeked of fish and garlic.  Someone had led Jesus to the seat of honor at the head of the table.  Several women were moving now among the men, carrying wooden platters of bread and lettuce and small fish fried in oil.  They placed the dishes on the mat before Jesus, and he looked up with a warm smile.

“You must have worked long, my daughters,” he said, “to provide a feast for so many.”

At that time and place, bread likely would’ve been unleavened and baked flat.  Indian naan, which is often though not necessarily leavened in its modern form, seemed a reasonable substitute.

The naan was coated with olive oil and reheated in the air-fryer.

Both pickles and yogurt have been around forever, so the condiment was not entirely incongruous.

The condiment consisted of minced Indian mango pickle and Greek yogurt.
Like Jesus depicted as blond and blue-eyed, I am now seeing that biblical illustrations of bread as long and round (e.g., the five loaves in the Miracle of Feeding the Multitude, the Eucharist in the Last Supper), rather than flat, is another example of western revisionism.

The lettuce, I was quite pleased to read that bit of detail in the book.  Otherwise, bread and fish alone would’ve been so cliché.

I also had romaine on hand, but the idea of Jesus eating iceberg lettuce amused me.

The fish was red mullet.  I’ve had the fish in Lebanon (see 9.334 Deep-Fried Red Mullet), which borders Galilee along the Mediterranean Sea, so it was a legitimate choice.  Following the book’s description of how it was cooked – another culinary detail in the book that I appreciated – I dredged the fillet in flour and deep-fried it in olive oil (another Mediterranean product).

Not sure what to call it, as John Montagu, the 4th Earl of Sandwich, would not begin playing cards for another 17 centuries.

The sandwich was pretty good.  Open faced on construction, it was folded (rolled) lengthwise for eating; the firm structure of the naan held it together.  The fish was crispy on the outside, flaky inside, a bit fishy in flavor but tasty.  The lettuce was cool and snappy, a light counterpoint to the fish and bread.  The condiment provided a touch of creaminess and a slight kick.  In all honesty and humility, I really believe that Jesus would’ve liked it.

And so, in claiming to have created a dish worthy of The Christ, GMTD achieves the pinnacle of gastronomic hubris.

(See also GLOBAL FOOD GLOSSARY)

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