- Full Title: Hayden Cooks: Summer
- Autor: Hayden Quinn
- Print Length: 97 pages
- Publisher: Murdoch Books
- Publication Date: December 1, 2011
- Language: English
- ISBN-10: B006J24YXM
- Download File Format | Size: epub | 7,96 Mb
1. BACK TO BASICS BASIC RISOTTO
BASIC BLANCHED VEGETABLES
FRESH PASTA DOUGH
VINAIGRETTES SHERRY TAPENADE VINAIGRETTE
WHITE BALSAMIC VINAIGRETTE
RED WINE VINAIGRETTE
2. SAUCES, MARINADES, AND OTHER FLAVOR SECRETS MARINARA SAUCE
SWEET AND SPICY CHILI OIL
GREEN OLIVE RELISH
FRESH TOMATO SAUCE
EASY COMPOUND LEMON-PEPPER BUTTER
ALL-AROUND MUSTARD SAUCE
MALT VINEGAR AIOLI
ROSEMARY ANCHOVY RUB
CURRY GOLDEN RAISIN SAUCE
SWEET SUMMER CORN SAUCE
3. FIRST IMPRESSIONS EGGPLANT CAPONATA
BUTTERNUT SQUASH SOUP
MIXED MARINATED OLIVES
SHRIMP COCKTAIL WITH HOMEMADE SAUCE
GOAT CHEESE FLAN
4. MORE THAN A SALAD CAESAR SALAD WITH HOMEMADE BUTTER CROUTONS CAESAR DRESSING
BEET SALAD WITH BEET VINAIGRETTE BEET VINAIGRETTE
KALE AND FARRO SALAD WITH AGED GOAT CHEESE
CUCUMBER, DILL, AND YOGURT SALAD
ASPARAGUS SALAD WITH PARMESAN
CORN AND BLACK BEAN SALAD
AVOCADO AND BACON SALAD WITH JALAPEÑO–BACON FAT DRESSING
GRILLED ZUCCHINI AND TOMATO PANZANELLA SALAD
5. WHAT’S FOR DINNER? “PORK ON PORK” CHOPS
SPINACH, POTATO, AND RICOTTA EGG WHITE FRITTATA
LAMB BURGERS WITH FRESH MINT YOGURT
“LUSTY” LEMON CHICKEN
SALMON WITH PEAS, PEARL ONIONS, AND MINT
GRILLED STEAK WITH HERB BUTTER
CORNMEAL-CRUSTED CHICKEN THIGHS WITH JAMAICAN SPICE
TOASTED QUINOA SOUP
KALE AND TOMATO STEW
PAN-SEARED TROUT WITH HORSERADISH CREAM
6. LOW AND SLOW JERSEY SUNDAY MEATBALLS
POP’S BEER-BRAISED BOLD BEEF STEW
PULLED PORK SANDWICHES
PUERTO RICAN PERNIL
WINTER DUCK LEG BRAISE
BEEF SHORT RIBS
CORNED BEEF AND CABBAGE
7. SIDES ROASTED CAULIFLOWER
SMASHED YUKON GOLD POTATOES
GREEN BEANS WITH TOASTED ALMONDS
CORNBREAD AND CHALLAH STUFFING
OLIVE OIL MASHED POTATOES
BROCCOLINI WITH LEMON AND ROSEMARY
ORZO PASTA SALAD
MEDITERRANEAN POTATO SALAD
ROOT VEGETABLE PUREE
CLASSIC CREAMED SPINACH
8. THE SCARY STUFF MARINATED ARTICHOKES
CREPES: SAVORY OR SWEET
POACHED ARCTIC CHAR
CRISPY SPAETZLE WITH ROASTED SUNCHOKES
EASY COQ AU VIN
HERB-STUFFED WHOLE FISH
DUCK BREAST WITH PINE NUT RELISH
9. FOR YOUR SWEET TOOTH ANGEL FOOD CAKE
DEEP-DISH APPLE-RHUBARB PIE
SUMMER BERRY FRUIT CRUMBLE
IMPRESSIVE DARK CHOCOLATE MOUSSE
YOGURT PANNA COTTA WITH DRIED CRANBERRY AND GRAPE COMPOTE
SHORTBREAD COOKIES WITH LEMON CURD
COCOA CARROT CAKE WITH CREAM CHEESE ICING
RICE PUDDING IS THE CURE!
PEANUT BUTTER BLONDIES
ABOUT THE PUBLISHER
When I stand in my kitchen at the Empire Diner, I’m surrounded by frenzied line cooks and servers at the pass frantically looking for orders. I’m enveloped by the unforgiving heat of an arsenal of burners, grills, and convection ovens, all fired up at once. My ears are besieged by the distinct kitchen noise—the dishwasher’s constant whir, empty glasses clanking, silverware and plates rattling onto trays and into sinks, shouts of line cooks coordinating the timing of dishes, and the low din of seated diners. Standing there, I feel the aches and pains of joints that continue to stand by me, despite the years of unmerciful wear and tear I’ve put them through. They tell the story of a life filled with twelve- to fifteen-hour days that bleed into nights and sometimes straight into mornings.
There’s no doubt about it, life as a restaurant chef is an utter assault on the senses. But when there’s a rare break in service—a stolen moment to wipe the sweat from my brow, check the time, and breathe—I always look to the diners for whom it’s all for. I see a table of four eagerly await their meals while laughing over a shared bottle of wine. A seated guest looks up to his waiter in a moment of counsel. My eyes pass over the empty plates left behind by satisfied eaters. I see regulars telling neighborhood stories at the bar. And sometimes, just sometimes, I’m lucky enough to tune in at just the moment that a smile erupts in approval of a first bite. And in these moments the pandemonium fades to the background and I am at peace, completely in my element, blissfully in the zone as I pump out orders. Recharge
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Blue Heron Brewpub
Bull Falls Brewery
Central Waters Brewery
Kozy Yak Brewery
Minocqua Brewing Co.
Pigeon River Brewing Company
Red Eye Brewing Company
Sawmill Brewing Co.
Stevens Point Brewery
Guu’s on Main
Milwaukee Burger Co.
Barley John’s Brewing
Bloomer Brewing Company
Bobtown Brewhouse and Grill
The Brewing Projekt
Brewster Bros. Brewing Co. and Chippewa River Distillery
K Point Brewery
Lazy Monk Brewing
Lucette Brewing Company
Moonridge Brewing Co.
Real Deal Brewing
Rush River Brewing
Sand Creek Brewing
South Shore Brewery/Deep Water Grille
Spring Valley Golf Course
The Fire House
The Oxbow Hotel and The Lakely
Badger State Brewing
Copper State Brewing
Door County Brewing
Forgotten Fire Brewery
Leatherhead Brewing Co.
Rail House Restaurant and Brew Pub
Stillmank Brewing Co.
Titletown Brewing Co.
Shipwrecked Brew Pub
Starboard Brewing Company
Ned Kelly’s Pub
Granite City Food and Brewery
Great Dane Pub and Brewing Co.
Legends Brewhouse and Eatery
Legends De Pere
Milwaukee Ale House Grafton
Rock Bottom Brewery
Water Street Brewery
Mr. Brews Taphouse
Walker’s Point, Milwaukee, Pub Crawl
Riverwest, Milwaukee, Pub Crawl
Green Bay Pub Crawl
Madison 53704 Pub Crawl
RESTAURANTS WITH BEER RELATIONSHIPS
Ale Asylum Riverhouse
Jackson’s Blue Ribbon Pub
Point Burger Bar
Sprecher Restaurant and Pub
Croatian Park Beer Garden
Estabrook Park Beer Garden
The Landing at Hoyt Park
Humboldt Park Beer Garden by St. Francis Brewing
Traveling Beer Gardens with Sprecher Brewing Co.
South Shore Terrace
Hubbard Park Beer Garden
Memorial Union Terrace
Hop Head Tours
Fun Beer Tours Milwaukee
Milwaukee Food and City Tours
Best Place at the Historic Pabst Brewery
Brewhouse Inn and Suites
The Pabst Mansion
Old World Wisconsin
Forest Home Cemetery
The Milwaukee County Historical Society
The Beerline Bike Trail
The Brown Bottle
HOME BREW STORES
Brew and Grow
Brewmasters Brewing Supplies
Bull Falls Brew Depot
Farmhouse Brewing Supply
House of Homebrews
Point Brew Supply
The Purple Foot
Tiki Hut Home Brew Supplies
U Brew University
U Brew Milwaukee
Windriver Brewing Co.
Wine and Hop Shop
IN THE KITCHEN
IPA Spinach Artichoke Dip with French Bread
Wisconsin Belgian Red Chocolate Sauce
Ale and Cheese Soup
Wisconsin, you’re pretty.
It’s easy to dismiss the state as being only as great as Milwaukee, its largest city, but that discounts its other attributes—clean air, nearly 500,000 acres of state forests, and 15,074 lakes.
Once you look at Wisconsin in its entirety, once you drive it, you recognize that there’s more going on here than expected. Lake Michigan hugs the eastern coastline. Lake Superior laps at the shores of its most northern border. A road trip along the western edge of the state follows the Mississippi all the way to Iowa.
In between are miles of verdant farmland dotted with big and small communities. The differences are sometimes stark. No one would confuse Milwaukee with, say, Monroe. But they have one thing in common—beer.
I’ve lived in this state for twenty-three years and the journey to its more than 150 breweries (give or take a few) still surprised me. The adventure launched at the tip of Wisconsin where the lupine is as colorful as the residents and streets are marked with picket-fence arrows instead of road signs.
The first night’s meal—set al fresco—was the result of a tip from another brewery visitor. Freehands Farm isn’t the kind of place a newcomer would know about on his own. And it took a handful of phone calls to find it through street construction. The payoff of fine dining in a bucolic setting was the perfect end to a day of exploration.
There were moments in my beer travels that made me laugh out loud—the woman in a fedora singing Frank Sinatra tunes into a karaoke machine and the search for a brewery on a hidden golf course that circled into an apartment complex where the only option was to wave to the stranger sunbathing in a lawn chair. There were a few impromptu, behind-the-scenes tours of breweries so small
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iciotti co’ ‘a ‘innìvia ereno cari.
Poi bucaletti, fatti venire apposta
vivi vivi ‘n dispenza a li Chiavari
da lo compare, là, de quella posta
mia de bottega, ch ’i maneggia ‘affari.
Poi uva, frutti secchi e moscardini4.
E certo vino, ohé! … cért’acquavita,
fss…! che me ne scolai tre bicchierini!
… Café… e mai pèjo! e così s’è assopita
‘sta stimana… e ce ne destini
cent’altri Dio, se ce vorà da’ vita.
Crescenzo Del Monte
2. Crescenzo Del Monte, Sonetti giudaico-romaneschi sonetti romaneschi prose e versioni, Giuntina, Firenze, 2007, p. 330. Il sonetto «Il pranzo del Sabato» porta la data del 23 agosto 1925.
3. Vitella da latte.
4. Dolce casalingo.
A partire dalla tavola
Si vive per mangiare o si mangia per vivere?
Ognuno di noi, di fronte a una tavola imbandita, può riconoscersi nell’una o nell’altra opzione, ma non può rinunciare al cibo; anzi con il cibo e con la tavola deve confrontarsi ogni giorno della sua vita in modo consapevole o anche inconsapevole.
Comunque ci si ponga, il cibo parla di noi, del nostro essere gli uomini che siamo, della nostra salute, della nostra cultura, della nostra visione del mondo, del nostro rapporto con gli altri esseri viventi e, eventualmente, anche della nostra fede.
C’è chi sostiene che il cibo sia essenzialmente ciò che si mangia in quanto «buono da mangiare»; chi ritiene, invece, che il cibo sia prima di tutto qualcosa di simbolico «buono da pensare» e chi, ancora, ipotizza che sia l’una e l’altra cosa, dando la preminenza all’uno o all’altro aspetto a seconda dell’approccio antropologico, etnologico o sociologico seguito.
Che cos’è, allora, il cibo?
Per Carlo Petrini, fondatore di Slow Food, il cibo non è il semplice nutrirsi, per istinto biologico o compulsiva voglia, e non è solamente il prodotto dell’arte del cucinare (ars coquinaria o arte culinaria), ma è un elemento, legato a luoghi, sapienza antica e cultura, determinante nella definizione dell’identità umana:
Il cibo è il principale fattore di definizione dell’identità umana, poiché ciò che mangiamo è sempre un prodotto culturale. Se accettiamo una contrapposizione concettuale tra Natura e Cultura (come tra ciò che è naturale e ciò che è artificiale), il cibo è la risultante di una serie di processi (culturali, nel senso che introducono elementi artificiali nella naturalità delle cose) che lo trasformano da base completamente naturale (la materia prima) a prodotto di una cultura (ciò che si mangia).5
Ci si può chiedere perché ci sia una così grande varietà di cibi (e di cucine) nel mondo e perché un gruppo umano utilizzi un determinato cibo mentre un altro lo rifiuta. La risposta non è univoca perché diverse possono essere le modalità di indagine in un arco di possibilità che va dal semplice influsso dell’ambiente al condizionamento simbolico-religioso.
Marvin Harris, ad esempio, ritiene che i fattori nutritivi siano di gran lunga più determinanti di quelli simbolici e che la scelta, in buona parte, sia frutto di un’attenta valutazione dell’uso corretto delle risorse:
[…] le differenze sostanziali tra le cucine del mondo si possono fare risalire ai condizionamenti ambientali e alle diverse possibilità offerte dalle diverse zone. Per esempio, […] le cucine che ricorrono maggiormente alla carne si accompagnano a una densità demografica relativamente bassa e alla presenza di terre non strettamente necessarie, o inadatte, alla coltivazione. All’opposto, le cucine che ricorrono maggiormente ai vegetali si accompagnano a un’elevata densità demografica, con popolazioni il cui habitat e la cui tecnologia per la produzione del cibo non possono sostenere l’allevamento di animali da carne senza ridurre la quantità di calorie e di proteine disponibili per l’uomo. Nel caso dell’India […] la scarsa praticabilità in termini ambientali, dell’allevamento di animali da carne supera a tal punto i vantaggi nutritivi del consumo di carne che questa finisce per essere evitata: diventa cioè cattiva da mangiare e, pertanto,cattiva da pensare.6
Harris può essere nel vero, ma quello che emerge nel sistema alimentare umano è la stretta e necessaria relazione tra mangiare e pensare, tra il nutrire lo stomaco “di gruppo” e la mentalità “di gruppo”. Il cibo, qualunque sia la modalità di scelta, si carica sempre di valenze simboliche e culturali che danno forza e senso a un determinato regime alimentare.
Pertanto, per l’uomo il mangiare non non è solo l’atto del nutrirsi, ma è l’insieme degli usi, dei significati, dei valori e delle procedure che i diversi gruppi umani hanno elaborato e sedimentato, nel tempo e alle diverse latitudini, per soddisfare le esigenze alimentari e, insieme, per determinare l’identità personale e di gruppo da una parte, e per separare la propria identità da quella degli altri e di altri gruppi. Diviene, come sostiene Roland Barthes, un sistema semiologico di significazione, fondato, come ogni sist
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bland: If it’s undersalted, it is bland.
Undersalting can also result in an imbalance with the other seasonings in a dish. If, for example, you’ve undersalted a dish containing hot spices and/or chiles, you will feel the heat but you won’t necessarily experience the full round warmth of the hot ingredient, and heat alone is not necessarily pleasant. In an undersalted dish, garlic can taste merely sharp instead of flavorful. If there are lots of pungent, vivid herbs in, say, an undersalted Greek pie, they’ll dominate rather than finish or accent the flavors. Salt has a tempering effect that’s important in cooking.
If you have access to sun and a space for a few simple pots, I urge you to grow some of your own herbs, such as thyme, mint, sage, and tarragon. You rarely need all the thyme and sage that comes in the expensive packages available at the supermarket (on the other hand, you may need more mint than comes in the packages); it’s far easier to grow them whether you live in the country or the city. When I lived in Paris I grew thyme, sage, basil, mint, chives, and tarragon in pots on my balcony. In California they’re still in pots (except the tarragon and thyme, which thrive in my small garden) outside by my garden. Sage, thyme, and rosemary require very little water (that’s why they’re so popular in the Mediterranean, where the climate can be very hot and dry). Rosemary is a little trickier to grow because it’s easy to kill it by overwatering, but once you have a bush you’ll never need to buy it again (assuming you don’t live in a cold area, like New England).
THESE ARE THE FOODS I TRY to always keep in stock. They will allow you to make any of the template recipes in this book. Keep grains, beans, and flours double-sealed in plastic bags, or in plastic storage containers or jars.
Dry goods to keep on shelves, preferably away from light
Rice, including Arborio rice
Other grains (see Chapter 7 for specific grains)
Dried beans (such as black beans, white beans, lima beans, borlottis, pintos, chickpeas, black-eyed peas, and heirlooms like scarlet runners or Christmas limas; see Chapters 2, 10, and 13)
Canned beans (I recommend chickpeas and white beans)
Dried pasta, including soup pasta and no-boil lasagna noodles
Canned tomatoes (both 14.5-ounce and 28-ounce)
Tomato paste (tubes are convenient; refrigerate after opening; if you buy cans, once open, spoon out what you don’t use by the tablespoon, wrap in plastic, and freeze)
Buckwheat noodles (soba)
Rice noodles (sometimes called rice sticks)
Soy sauce (can also keep in the refrigerator)
Dried shiitake and/or porcini mushrooms
Whole wheat flour
Unbleached all-purpose flour
Cornstarch or arrowroot (for stir-fries)
Canned chipotles (transfer to a jar and refrigerate once opened)
Red wine vinegar or sherry vinegar (sherry vinegar is my go-to vinegar)
Seasoned rice vinegar
Extra virgin olive oil (store in a cool, dark place but not in the refrigerator)
Sunflower or grapeseed oil (refrigerate once opened)
Peanut oil (refrigerate once opened; optional)
Dark sesame oil (refrigerate once opened)
Walnut oil (refrigerate once opened)
DRIED HERBS (I use fresh more often but these are the ones you should keep in the cupboard)
SPICES (can be stored in the pantry, but I keep mine in the freezer; they stay fresh much longer that way)
Cinnamon and cinnamon sticks
Red pepper flakes
Vegetable bins (not refrigerated)
Parmesan rinds (for flavoring soups and beans; can also keep in freezer)
Parmesan (block, not grated; preferably Parmigiano Reggiano)
A melting cheese such as Monterey Jack or cheddar
Shao-hsing rice wine or dry sherry (for stir-fries)
Dry white wine such as pinot grigio or sauvignon blanc
Bottled salsa or homemade salsa
Aromatics and produce used regularly and that keep well: ginger, carrots, celery, lemons, limes
Herbs to grow in pots or in your garden if you can
The Building Blocks: Basic Recipes
THESE ARE THE BASIC, mostly vegetable preparations that I use most ofte
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them to the pan. Bring the soup to the boil, then simmer gently for about 40 minutes or until the chestnuts are tender and cooked. Take out some cooked chestnuts to use as a garnish, remove the thyme and bay leaves, then blitz the soup in a blender or food processor until smooth. Season with salt and pepper to taste.
Using a melon baller, scoop out little balls of apple from the remaining halves. Melt the butter in a small pan, add the apple balls and sprinkle them with the sugar. Toss briefly until lightly glazed.
To serve, put a few cooked chestnuts and apple balls in each bowl, pour in some soup, then drizzle with a little olive oil, if you like.
Soupe aux abattis
Tasty, warming and filling, this soup is made with parts of the chicken that some people would throw away. Not in France though! We like to use every bit of the bird.
3 chicken necks, skinned
3 chicken gizzards
6 chicken wings, including tips
6 chicken livers
6 chicken hearts
3 tbsp unsalted butter
1 tbsp flour
1 litre chicken stock (see here)
1 bouquet garni, made up of thyme, bay leaf, parsley stalks and rosemary (see here)
2 celery sticks, sliced
3 tbsp cooked long-grain rice
Cut each chicken neck into 3 pieces and the gizzards in half. Trim the thickest part of each wing to reveal the bone by pushing down the meat so it resembles a lollipop and keep these for later. Trim the rest of the giblets as necessary.
Heat a tablespoon of the butter with a little drizzle of oil in a large saucepan and fry the necks, gizzards, wing tips and combs. Sprinkle in the flour and stir well until brown, then pour in the stock and 500ml of water. Add the bouquet garni and seasoning and simmer for an hour or until all the meat is tender. Pass the soup through a strainer and keep warm.
Pick the meat off the necks and slice the gizzards and combs. Heat a tablespoon of butter in a small pan and gently cook the sliced celery until tender. Fry the livers, hearts and wing lollipops in the rest of the butter and a little oil until golden, then season.
Add the cooked rice to the soup and warm through. Serve the soup in deep plates with the roughly chopped meat.
Soupe de lièvre
Even non-game lovers will enjoy this meaty, wholesome soup. Some versions contain barley, but I think that the dumplings hit the spot and make this soup a hearty meal in itself.
2 shoulders, neck and ribcage of a hare
1 hare’s leg
1 hare’s heart and liver
1 carrot, peeled and chopped
1 celery stick, chopped
1 white onion, peeled and chopped
1 x 30g slice of smoked bacon, chopped
1 potato, peeled and chopped
1 bouquet garni, made up of thyme, bay leaf , parsley stalks and rosemary (see here)
2 litres chicken stock (see here)
2 tbsp cold unsalted butter
4 tbsp port
100g self-raising flour
2 tbsp cold water
2 tbsp chopped flatleaf parsley
Season the hare meat. Heat a tablespoon of oil in a large saucepan and brown all the meat, except the heart and liver, over a high heat. Add the carrot, celery, onion, bacon and potato and cook gently for 10 minutes. Add the bouquet garni and the stock, then simmer very gently for 2 hours – the soup should barely bubble. Skim the surface regularly and top up with hot water if necessary.
Take out the hare leg, strip off the meat and dice it. Put this in a bowl with a little of the soup to keep it warm and moist and set aside. Add the liver and heart to the pan and simmer the soup for another 20 minutes. Strain the soup through a fine sieve, then pick off as much meat from the bones as you can. Purée the meat, heart and liver with a drop of the soup and keep warm.
Bring the soup back to the boil, then whisk in the cold butter, puréed meat and the port. Serve in bowls with the diced leg meat and dumplings.
Put the flour, suet and seasoning in a bowl and gradually bring them together with the 2 tablespoons of water. Add the chopped parsley andknead the dough like bread until it is soft but not sticky.
Leave the dough to rest in the fridge for 20 minutes, then roll it into bite-sized balls. Bring a pan of salted water to the boil, drop in the dumplings and cook for 7–8 minutes until swollen.
Consommé de boeuf à la royale
Beef consommé with royal garnish
Gold leaf is the classic garnish for this – the ‘royale’ touch on top of the little custards served in the consommé. And if you re
as this book was about to go to press: “Over the many years that there have been numerous accounts of that time frame, John’s posture has and continues to be that of not dignifying them with any sort of response; it would not serve a meaningful purpose other than giving a false platform to get attention. Those events are a part of history, they cannot be relived and those who were a part of creating the historical events of that era know the truth. Debating on any level, for John, would be counter-productive to serve a purpose for whoever’s views are not on point. With all that being said, John sends his appreciation for your concerns of misgivings and wanting to give him a voice, but it’s really not his style, he prefers to remain silent and let the records speak for themselves.” Regardless, Johnny Nash has my utmost respect and admiration for his incredibly important work in exposing reggae to the masses and making vital contributions that molded Bob and the Wailers into finest quality international entertainers.
There has never been an artist like Bob Marley, “the artist of the century.” His works are more popular than ever, with Forbes magazine listing him at number five among the highest-earning dead celebrities for 2014. Bob was psychic, and he declared that his work would last forever. It was just one of his many prophecies, some of which have yet to manifest. His abilities were recognized in 1976 by the Jamaican poet and author Geoffrey Philp, who wrote about meeting Bob for the first time at the Mona Heights Community Center in Kingston and reconfirmed them to me at a Marley seminar in Florida in 2015: “When I got there Bob was sitting under an acacia tree. I walked up to him, introduced myself and he told me to sit down. This was the first time I had experienced Bob’s so-called psychic ability because he began to tell me things about my life that no one else—not even my mother—knew about me. I still don’t remember the details because I was in a state of shock. I just couldn’t believe that anyone upon meeting me within the space of five minutes could have told me so much about my life.”
Here, now, his closest friends and associates tell you about the life of the Bob they encountered. As one of the early readers of this manuscript observed, “After reading this I feel like I really know the man.” My hope is that you will too.
—Echo Park, L.A.,
SO MUCH THINGS TO SAY
Where Is My Mother?
OGER STEFFENS: Cedella Malcolm Marley Booker, Bob Marley’s mother, was eighteen at the time of his birth. Her white husband, born in Clarendon, Jamaica, was named Norval Marley. He was around sixty-four when Nesta Robert Marley was born on February 6, 1945, in a tiny rural village called Nine Mile, which had no electricity or running water. Christopher Marley, a member of the white Marley family, has spent years tracing Bob’s bloodline and has been sharing his research with me as new discoveries come to light, debunking many of the false claims that continue to this day, including the idea that Norval was born in England and was an army officer.
CHRISTOPHER MARLEY: Bob’s father was Norval Sinclair Marley, born to a British father and a “colored” mother. Norval was not a “sea captain,” nor was he a “quartermaster” or “captain” or “officer in the British Army.” He was a “ferro-cement engineer.” His British Army discharge papers show that he worked in various “labour corps” in the UK during the First World War and was discharged as a private. He did not see active service on the battlefield. Norval Marley’s family was not Syrian, as has been suggested. He was a restless, wandering man. He traveled and worked all over the world at a time when travel was not the simple thing it is today—to Cuba, the UK, Nigeria and South Africa.
He was supervising the subdivision of some rural land in Saint Ann Parish for war veteran housing when he married eighteen-year-old Cedella Malcolm, whom he had got pregnant. He provided little financial support and seldom saw her and their son. He died of a heart attack in 1955, stone broke and living off an eight-shilling-a-week army pension (about US$1.20).
Norval was seriously unstable, to put it mildly. The rejection of Bob by the Marley family was a rejection of Norval.
CEDELLA BOOKER: Norval was living in Nine Mile at the time, watching the lands that the government gave people—certain amount of land to work on during the war. He was like an overseer.
ROGER STEFFENS: If there was any true direction in Bob’s earliest years, it would come from his grandfather Omariah, who was known locally as a myalman—a benevolent practitioner of healing arts—as opposed to an obeahman, whose darker intentions cast fear into the hearts of superstitious country folk. Omariah was reported to have fathered as many as thirty children.