Crawfish Calas w/ Green Garlic Mayonnaise | Interview with the Vampire

Welcome to another edition of the All Vampire Book and a Movie Challenge! Our pick for June was Interview with the Vampire the book by Anne Rice and movie adaption, its screenplay also written by Anne Rice. Before this month, I only remember watching the movie in its entirety once, probably 20-ish years ago, around when it was released. Over the years I've caught bits and pieces on tv every once in a while, but I knew it would be like seeing it for the first time when I sat down to watch it again. This was my first time reading the book (or any of Anne Rice's books, actually).

The Book (1976):

Divided into 4 parts, this story begins in modern day. Louis, a 200-year old vampire is about to tell his story to a reporter (referred to as "the boy" throughout the book). His vampire life began in 1791 in his hometown of New Orleans. A plantation owner who cares for his mother, sister, and younger brother, he becomes distraught after the death of that brother who he "believed to be a living saint". Feeling guilty over his death, he's lost the will to thrive, and his choices began to show that. He "lived like a man who wanted to die but had no courage to do it himself", passing out in cabarets, walking dark streets and alleys alone and wishing to be murdered until one night he was attacked by a vampire named Lestat.

Corn and Smoked Sausage Fritters

I would like to personally thank the Sunshine State for sitting pretty with temps in the 80's at the beginning of April. Sure, I may shake my fist at my Florida friends when they share their pics of the Palm trees, foamy waves, and sunny weather map - but that's because I'm jealous.

Take out your violins.

I'm pretty sure that I have a case of seasonal affective disorder going on. Our long, harsh winter was filled with 5-foot mountains of snow-ice (which are decidedly NOT as fun as simple mountains of snow) and unforgiving negative temperatures with even worse wind chills. It seriously is the worst winter that I can recall. And the last of our snow just melted last week. That would be after the first day of Spring. Or as we're calling it in the Midwest, "Spring".

Okay, bows down.

Blackberry Fritters

It's that time of year. The time when many people across the world set about using up the sugar, fat, and eggs they have stored in their pantry and fridge to prepare for a time of penance and sacrifice. Fat Tuesday, otherwise known by its French translation, Mardi Gras, falls in two days time. Traditionally, on the Tuesday before Lent, Catholics and other Anglicans have eaten rich, fatty foods both in order to use up the ingredients they had around, like I mentioned, but also to prepare for the ritual of fasting. One last hurrah, if you will.

Even though I don't practice either of those religions, learning the traditions and practices of any portion of a culture is important to understanding them. Respecting those traditions builds compassion, respect, and friendships. In my eyes, at least.

These days, I've run across many people who don't even know why they're celebrating Mardi Gras. To them, it's just a week-long party in New Orleans. In actuality, it's celebrated world wide. But yes, in many places it has turned into a week-long celebration culminating on the Tuesday before Lent.

Spaghetti Fritters (frittelle di spaghetti)

So.  Let's just say, hypothetically, that you happen to be craving pasta.  But at the same time, you also want something fried.  Oh, and did I mention that you also need to eat it on the go....because you're totally running late for the big {game, meeting, awards ceremony, talent show, you-name-it}? It's true, you do.  So, hypothetically,  how are you going to accomplish the task of eating fried pasta on the run?  You're going to make Spaghetti Fritters.  It's pretty quick and totally doable.  Pile 'em in a paper sack and you're good to go. Hypothetically. 

Spaghetti Fritters

Frittelle di Spaghetti

adapted from Jamie's Italy

makes 8-16 (depending on size of fritter)

7 oz. dried spaghetti, broken in half

2 garlic cloves, thinly sliced

handful parsley, chopped

2 eggs

1 egg yolk

2 handfuls freshly grated Parmesan

2 good squirts of anchovy paste (or 2 anchovies, chopped)

1 Tbs. crushed red chile flakes

salt & freshly ground pepper

olive oil

Cook your spaghetti in boiling, salted water until al dente, ~10 minutes (check package instructions, if using store bought).  Drain, rinse in cold water, and set aside to continue draining.  Place everything else, except for the olive oil, in a bowl and whisk together.  Toss well-drained spaghetti in the mixture to coat well.

Pour a thin layer (~¼") into the bottom of a pan and scoop and pile some of the mixture into the hot oil.  Make the pile as big or as small as you like.  Fry until golden and crisp on the bottom and then flip and repeat on the other side.  Transfer to a paper towel-lined plate and repeat with remaining mixture, adding more oil to the pan as needed.

The fritter should be soft on the middle and crispy on the outside.  Made with the chile flakes, your mouth gets a pretty hot assault when you bite in...so, if you don't like as much heat, simply put less chile in or leave it out all together.  They're great for a "walking" snack food...but I think they're even better when dipped in a homemade, chunky Marina sauce.  I bet they'd be equally as delish with a meat sauce or even a pesto.

I am also sharing this post with:
~Our theme this week at IHCC is Plenty-o-Pasta
~PPN is being hosted by Cassie at Kitchen Alchemist this week