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Quote by Rick Riordan

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The Blood of Olympus

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Author

Rick Riordan
Rick Riordan

Rick Riordan, born on June 5, 1964, is an American author known for his works that blend mythology and fantasy elements. His most famous series, 'Percy Jackson & the Olympians,' combines Greek mythology with the experiences of modern teenagers. more

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“GYOZA IN ORANGE-BASIL BROTH FOR THE FILLING: 1 pound flor de calabaza 2 pounds shrimp, peeled and deveined 1/2 pound portobello mushrooms, chopped 1/2 pound shiitake mushrooms, chopped 2 red onions, chopped 6 cloves garlic 2 tablespoons ginger 2 tablespoons sesame oil FOR THE BROTH: 12 cups veggie stock 4 tablespoons ginger 1/2 cup packed basil leaves 2 tablespoons sesame oil 2 tablespoons sriracha hot sauce 2 tablespoons rice wine vinegar”

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“NASHVILLE HOT CHICKEN SANDWICHES 2 pounds pounded chicken breasts 2 cups flour 2 large eggs 1/4 cup buttermilk 4 tablespoons hot sauce 3 tablespoons brown sugar 6 tablespoons cayenne pepper 3 tablespoons garlic powder FOR SLAW: 1 purple cabbage 2 tomatoes, diced 1/2 cup cilantro, chopped 1 julienned red pepper 2 carrots, grated 14 cup mayo 4 tablespoons olive oil 3 tablespoons apple cider vinegar”

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Book:North of Happy
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“I make 'Buela's recipe for sofrito that I'll use to season the ground beef. Softening the garlic and onions, adding tomato paste. This is the first step for most traditional dishes, the flavoring that gives a rich taste for everything from beans to stew. Then I brown meat and make a homemade sauce from fresh tomatoes. I grate fine shreds of mozzarella cheese and boil sheets of pasta. While the oven is preheating, I slowly layer my guilt, my hope, and a hundred dreams. I don't know if it means anything at all, but 'Buela has always said my hands are magical, and I use them now to put all my feelings into the pan.”

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“When it came to the frying of chicken, they took pity on the captors and incorporated the seasonings and spices of Africa- garlic, melegueta pepper, cloves, black peppercorns, cardamom, nutmeg, turmeric and even curry powder. They forgave them their cruelty and presented them with what can only be described as a gift born in sorrow. Food has the ability to move people in this manner. It can inspire bravery. These kitchen slaves could have been beaten for this insolence, or perhaps even killed for such an act, but they served their fried fowl anyway. Not surprisingly, their captors were entranced by it. Soon southern fried chicken became a delicacy enjoyed by both cultures- it was the one point where both captors and captive found pleasure, although the Africans were only allowed to fry the discarded wings of the bird for their own meals. Despite the continued injustice, it was an inspired and blessed act of subversion. Although born in slavery, this dish has not only brought together an entire region of people, it has transformed them. It is, as the Americans say, "democratic," and is now enjoyed by people of all walks of life and all parts of the country.”

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“I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...”

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“Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela." "Sofrito?" she asks. But I'm not making the usual base. "Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pilón, and then spoons that into the skillet, too.”

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