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Recently finished reading The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant. Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the angry father is a wealthy and influential man in the area. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, Miscellaneous, on November 17th, 2015.

pistachio_crusted_salmon_apricot_glaze

You know when I tell you you have to make this. Yes. This. Soon. Fabulous.

Oh my goodness, this recipe is so good. I do love salmon, but it’s almost like chicken, in a way, since you can do so many different things with it – broil it, bake it, pan sauté it, or in this case it’s sautéed briefly, then baked for 6-8 minutes. And then served with this wonderful tangy, spicy apricot sauce/glaze. And with those pistachio nuts on top (with chives, parsley and a little oil to hold it together). Oh yes.

The sauce will keep several weeks. And, in fact, Phillis Carey talked about how good it is with chicken or halibut too. Phillis’ original recipe made half as much glaze, and my friend Cherrie and I, who attended Phillis’ class together, decided then and there that we’d make more of the sauce to use on other things, so I’ve increased the glaze part by 50% in the recipe below. We also thought a serving portion of the salmon could use just a bit more of the glaze than we had, so that’s another reason to make more.

So, the sauce can be made ahead by several weeks, as I mentioned, or the day before. Do give it some time to marry the flavors, though, if time permits. The salmon fillets are seared for a minute or so on each side, then placed on a parchment-lined baking sheet. Then you combine a tiny tetch of oil, the pistachios, parsley, chives and salt and pepper, and carefully pile it on top of the salmon. Into a 375° oven it goes and bakes for 6-8 minutes (depending on how thick the salmon is). Serve immediately! I promise – to raves! Easy. Good enough for a company meal, and not so hard that it couldn’t be made for a weeknight dinner. Especially if you made the glaze ahead of time.

What’s GOOD: everything about it – especially the glaze. It’s all good, and it’s also very easy.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 14/15 file (click link to open)

* Exported from MasterCook *

Pistachio Crusted Salmon with Apricot Glaze

Recipe By: Phillis Carey cooking class, 10/15
Serving Size: 4

GLAZE:
12 dried apricot halves — quartered (use sulfured type)
1 cup apricot nectar — plus 2 tablespoons
6 tablespoons white vinegar
6 tablespoons sugar
3/4 teaspoon Sriracha sauce — or other Asian chile sauce
1 tablespoon fresh ginger — minced
1 tablespoon shallots — minced
SALMON:
20 ounces salmon fillets — 4 pieces, 1 inch thick, 5-6 ounces each
Sea salt and freshly ground pepper to taste
3 tablespoons grapeseed oil — divided use
1/4 cup Italian parsley — chopped
2 tablespoons chives — chopped
1/2 cup pistachio nuts — toasted & chopped (or you can use walnuts or pecans)

NOTE: You probably will have some of the sauce left over – that’s a good thing – use it on other fish or chicken since it keeps several weeks.
1. SAUCE: Place ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Transfer to a blender and puree until smooth. Return to saucepan and simmer to thicken, if desired. (Will keep for several weeks, refrigerated.)
2. SALMON: Preheat oven to 375°. Season fish with salt and pepper. Heat 2 T. of oil in a large nonstick pan. Sear fish for one minute per side and then transfer to a parchment-lined baking sheet.
3. Toss remaining tablespoon of oil with parsley, chives and pistachios. Brush fish lightly with the apricot glaze. Spread pistachio mixture on top of the fish and bake 6-8 minutes, or until just cooked through. Serve drizzled with more apricot glaze and serve remaining sauce on the table.
Per Serving: 490 Calories; 23g Fat (41.6% calories from fat); 32g Protein; 41g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 125mg Sodium.

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  1. hddonna

    said on November 17th, 2015:

    My mouth is watering! Just went to Trader Joe’s to stock up on holiday baking ingredients, including dried apricots and pistachios. There’s salmon in the freezer. I think I was meant to try this recipe. Looks very festive!

    The sauce is what makes it. Apricots have such a piquant taste and it seems to go well with salmon. Hope you enjoy it. . . carolyn t

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