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Am just starting News of the World: A Novel by William Morris. One of my book-reading friends said this is one of the best books she’s ever read in her LIFE. That kind of praise requires me to read it. It’s about an old man, during the early, old wild west times, who goes from town to town and people pay him money to read the newspaper to them. (Imagine, there WAS such a job.) By chance he’s asked to take a very young girl to Texas to reunite with her family. The child had been captured by an Indian tribe as a baby, raised by them, and she wants nothing to do with leaving. So the “hero” in this story has his hands full. Reaching the destination, there are lots of complications (of course!).

Just finished Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue, including Halina’s own mysterious past. I really enjoyed the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel (but based on fact). Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. There’s a romance thrown in too, and a whole lot of angst about the discoveries found in the mass grave. But, the subject expanded my knowledge about forensics.

Recently finished reading The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Also just read Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well. I was thrilled when the author, Morris, left a message here on my blog, thanking me (and my group) for reading his book.

Also read H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, to scream out “let the bird go.” Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s sublime proficiency with words.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

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 Pork, on February 20th, 2016.

buttermilk_brined_pork_tender_cilantro_pesto_sauce

Well, this one isn’t healthy, what with the cream in the sauce, but if you only have 1-2 tablespoons of it, it can’t be too bad. A tender (and lean) pork tenderloin that’s brined in spiced-up buttermilk is browned in a pan then oven baked. THEN, you make the insanely wonderful sauce with cilantro, jalapeno, lime juice, goat cheese, butter, and more than a tetch of heavy cream.

Oh my goodness, is this recipe wonderful. I almost forgot to post it. It came from that great Diva class I attended in December, with Diane Phillips and and Phillis Carey (this is Phillis’ recipe). The pork is merely a vehicle for the sauce – I’m telling you – you’ll want to lick the plate it’s so good.

The brine in this is composed of sugar, ancho chili powder, regular chili powder, smoked paprika, cayenne, cinnamon and buttermilk. Easy, providing you have all the ingredients. The thick-sliced bacon is wrapped around the pork once it’s brined for 24 hours and tied onto it. The fat from the bacon bastes the pork while it’s roasting in the oven. The pork is browned and then it’s roasted in the oven for about 20 minutes.

It helps if you’ve made the cilantro pesto ahead of time – it’s not hard to make at all. It’s a typical pesto (oil, pine nuts, garlic), but instead of basil, it uses cilantro. The sauce is a combination of cream and butter, with some crumbled goat cheese (you can see it in the photo at top). The pesto is stirred into the sauce just before you’re ready to serve it – so it doesn’t actually cook – it’s just heated up. It’s SO full of flavor.

The pork needs to rest for about 6-8 minutes after it comes out of the oven (to help pull back the good juices, so you don’t lose them as you slice), then you slice the tenderloins about 1/2 inch thick. The bacon, which has crisped up during the roasting, is chopped up and sprinkled on top once you’ve drizzled the sauce on top. Oh my. Fabulous.

What’s GOOD: there is not anything about this recipe that ISN’T good. I’m telling you, you need to make this. Would make a fantastic company meal, for sure. Not hard to make – don’t be misled by all the ingredients below. It’s not all that hard to do. You’ll be emailing me afterwards, telling me how much you loved this.

What’s NOT: only that it’s not all that healthy,  unfortunately. I’d serve it with rice so you can sop up every tiny bit of the sauce. It’s that good.

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

* Exported from MasterCook *

Chile Buttermilk Brined Pork Tenderloin in Bacon with Creamy Cilantro Pesto Sauce

Recipe By: Phillis Carey cooking class, 12/2015
Serving Size: 10

PORK TENDERLOIN & BRINE:
1 quart buttermilk
1/4 cup sugar
1 tablespoon salt
2 tablespoons ground ancho chile powder
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
4 whole pork tenderloins
8 slices bacon — smoky type, thin sliced
CREAMY CILANTRO PESTO SAUCE:
2 cloves garlic — peeled
2 teaspoons jalapeno chile pepper — (no seeds)
1/2 cup cilantro — chopped (can use some stems)
2 tablespoons pine nuts — or cashews
1 tablespoon fresh lime juice
1 tablespoon grapeseed oil
1 1/2 cups heavy cream
1/4 cup unsalted butter
1/4 cup goat cheese — crumbled (not Silver Goat)

1. BRINE: Whisk together buttermilk, sugar, salt, chile powders, oregano, paprika, cayenne and cinnamon. Pour into a 2-gallon (or two 1-gallon) zip type plastic bags. Remove fat and silverskin from the pork tenderloins and add to the marinade. Refrigerate for 4-24 hours.
2. Preheat oven to 400°. Remove pork from marinade and pat dry. Wrap bacon slices around the pork (lay out the twine before you do this – easier this way) and tie pork with kitchen twine every 1 1/2 inches (4-5 per tenderloin). Fold the tapered end under to make an even thickness.
3. Heat a large, nonstick skillet over medium heat and brown pork tenderloins and bacon 2 minutes per side. Transfer pork to a parchment-lined baking sheet (2 per sheet) and roast in oven for 15-20 minutes or until internal temperature reaches 150°F on an instant read thermometer. Remove pork from oven, tent with foil and allow to sit for 8 minutes or so.
4. SAUCE: Prepare cilantro pesto by combining the garlic, chiles, cilantro, nuts, lime juice and oil in the food processor. Process to make a thick paste that is as smooth as possible – it will still be a bit chunky.
5. To finish sauce, heat cream and butter in a medium saucepan over medium heat until sauce comes to a boil; simmer until sauce thickens slightly, about 5 minutes. Whisk in the goat cheese and just before serving, whisk in the cilantro pesto. Allow to heat just briefly, but do not boil. Season to taste with salt and pepper.
6. Untie the pork tenderloins and remove the bacon (yes, really). Chop the bacon into small bits and slice the pork across each tenderloin diagonally (across the grain) in 1/2 inch thick slices. Serve several slices drizzled with the sauce and sprinkled with the chopped bacon.
Per Serving: 413 Calories; 28g Fat (60.7% calories from fat); 27g Protein; 14g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 926mg Sodium.

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