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Just finished reading The German Girl: A Novel by Correa. It chronicles the story of a wealthy German Jewish family in Berlin, as the Nazis arrive and make life a living hell. The family is lucky (I guess you could say this) to be allowed to purchase passage on the M.S. St. Louis, a passenger liner, to take them to “the Americas.” The destination is actually Cuba. The story is told from two voices – the teenage daughter in this story, and from a current-day distant family member who is trying to learn about her ancestry. Of the 900+ passengers on the ship, only a few were allowed to disembark since the Cuban President decided he needed more money to accept them. Most families had no money left, as the Reich had taken nearly all of their assets. The daughter and her very eccentric mother were allowed to stay in Cuba.  The remaining passengers are rejected by the U.S. too, and eventually return to Europe, where most of the Jews end up dying in concentration camps. The story goes back and forth from the 1939 journey to current day as the link between the two women is slowly revealed. I had a tough time sometimes, tracking the people in this book, but the story was very riveting. It’s based on facts about the ship (see Wikipedia link above if you’re interested). A shameful chapter in history.

Recently finished reading a magnificent historical novel. Not new. Philippa Gregory has been a favorite author of mine for a couple of decades. You may remember her most famous book, The Other Boleyn Girl, published some years ago. I thought that was a really great book. I’ve read other books by Gregory, but most recently I read The King’s Curse (The Plantagenet and Tudor Novels). The time period is the 1450s to 1541, mostly under the rule of King Henry VIII, the infamous womanizer and wife/Queen-killer. The man who cursed Rome/the Pope because he wanted his first marriage annulled because Queen Catherine couldn’t produce a living male heir. And subsequently made himself the head of the church in England in order to do so. It was a Catholic country at the time. This story (it’s fiction, but woven with intricate historical detail) is from the voice of a lady-in-waiting to Queen Catherine, Margaret of York, later titled Countess of Salisbury, but a Plantagenet in her own right (which is key to the later events in the book). Certainly I’ve read other novels over the years that dealt with Henry VIII, but not with this much breadth of info. What a wicked, sinful man he was. And did I say tyrant. Wow.  I could hardly put it down, through its nearly 600 pages. In the author’s notes at the end, she shares relatively recent medical info that suggests Henry probably suffered from a rare problem, Kell positive blood type, which can cause miscarriages, stillbirths and infant deaths IF the mother has the more common Kell negative blood type. And that in his later years, he may have had McLeod syndrome, a disease only found in Kell positive individuals. Around the age of 40 it causes physical degeneration and personality changes resulting in paranoia, depression and irrational behavior. All of those King Henry VIII had in spades. If you read the book, you might read the author’s notes (at the end) before reading the book. If you like historical fiction (I love any book about English history) you’ll just love this one. It’s interesting, though, as I think about the many books I’ve read covering this era in English history, that each book presented its hero/heroine as the most innocent and worthy individual vying for the crown of England. I remember thinking Anne Boleyn was dealt with so badly during her life (and certainly her beheading), and yet reading this book, I completely reversed my opinion. Anne Boleyn was called a wh–e by most people during the years she shared Henry’s bed. The “curse” from the title pertains to Henry’s inability or the curse on the Tudors, that caused him to fail in producing a male heir. In any case, none of Henry’s wives should have died for it – likely it was all Henry’s fault anyway. Just read this one, okay?

Also recently read News of the World: A Novel by Paulette Jiles. 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 required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a free-lance job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her family was killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of an old (wild) west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many. Just read this one, too!

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.

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.

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 Appetizers, on June 17th, 2016.

roasted_chickpeas_zatar

Oh, I want to just reach right into that picture and grab a small handful. Don’t you? They look oiled and maybe even mushy, but trust me, they’re crispy and just tossed with a tiny bit of oil and all the spices just before serving.

A few weeks ago I went to a cooking class – with a French chef – although she made a dinner of what she called Mediterranean food. Mostly I’d say the dinner was Moroccan. She cooked with a lot of zaatar, sumac, baharat and a tiny bit of fennel pollen. And one dish that was accented with apple cider molasses, which I’d never even heard of before. You’ll have the recipes eventually. All except for the pilaf she made, which was okay, but I think my own recipe, for Mujadara is better. Mujadara is a Lebanese version of pilaf. Hers was called a lentil pilaf with baharat (an herb & spice mix) and then she sprinkled some very pricey fennel pollen on top. I don’t think I got any on my portion – at least I couldn’t see any.

So, back to these chickpeas. Start off with 2 cans of garbanzos (chickpeas), drained, rinsed, and then you must let them rest and dry for an hour or so on paper towels – to DRY. Then the beans are spread out onto rimmed baking sheets lined with parchment – don’t crowd them – you’ll need at least 2 trays to do this right. They they’re roasted for quite awhile. If you’re using both trays in one oven then switch them back and forth and front to back so they all get dried and toasty. It takes about 35-45 minutes depending on your oven. Taste one now and then – you don’t want to to taste like corn nuts – that’s too much baking. But you definitely want them crispy all the way through. I’ll try this on convection bake and see how they do. Definitely don’t let them burn – that would be a total waste of them! Once they’re finally done, you need to remove a few of the skins that will have fallen off – you don’t want to serve those. The roasted beans are then tossed with a tablespoon or two or three of extra virgin olive oil and some Zaatar.

zaatar_componentsNow then, the Zaatar. I think I’ve posted a recipe for it before, but I can’t find it, if I did. At this class we got Caroline’s recipe for it, which is in the recipe below. It’s a combination of sumac, dried thyme, dried marjoram, dried oregano, roasted sesame seeds and salt.

You can see the parts of the mixture at left – Caroline made a big batch of it because she used it in several dishes. You can buy already-prepared Zaatar (also written as za’atar and zatar). Penzey’s has it, and at some better markets you’ll likely find it. You DO need sumac, though, and that’s not exactly something everyone has. In the photo, the sumac (the red stuff) is the largest component. You may find some zaatar without sumac, but I truly don’t think it would be authentic. Sumac has a kind of lemony taste – tart – but altogether delicious. It’s used in lots of Mediterranean cooking, but mostly from the southern side, like Syria, Morocco and Egypt. I’d guess sumac bushes must grow profusely in that climate.

The recipe below makes more than you’ll need for this appetizer – you can halve the recipe, or just use the rest of it for something else within a few months. You can prepare the zaatar a few days ahead of time.

What’s GOOD: loved the crunchy texture and the combo of the zaatar on them. They’re addicting, just so you know . . .

What’s NOT: nothing other than you’ll need to source the zaatar somewhere or make your own, in which case you’ll need sumac. Don’t try to make this without the sumac.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Chickpeas with Zaatar

Recipe By: From a cooking class with Caroline C., Califrench Cuisine
Serving Size: 6

28 ounces chickpeas, canned — rinsed and drained
2 tablespoons extra virgin olive oil
3 tablespoons Zaatar — (see recipe below)
1/2 teaspoon salt — plus a little
ZAATAR:
1/4 cup sumac
2 tablespoons dried thyme
1 tablespoon sesame seeds, roasted
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon sea salt

NOTES: The Zaatar recipe makes more than you’ll need for this recipe – make half a recipe if you don’t think you’ll use it for other things.
1. Spread rinsed and drained chickpeas on paper towels to dry for at least an hour.
2. Preheat oven to 400F. Line a rimmed baking sheet with parchment paper and place the chickpeas on the pan.
3. Bake in the center of the oven for about 45-50 minutes, stirring and rotating them every 10 minutes. Taste a chickpea to see if it’s drying enough. If they’re crunchy, they’re done, but they should be crunchy all the way through. Do not over bake, however. Taste as you go.
4. Remove from oven and remove any loose skins that have broken loose during roasting.
5. Place hot chickpeas in a bowl and drizzle with the oil, Zaatar and salt. Serve hot or warm.
Per Serving: 197 Calories; 6g Fat (27.1% calories from fat); 7g Protein; 30g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 575mg Sodium.

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  1. hddonna

    said on June 17th, 2016:

    Do you think the chickpeas could be made ahead and rewarmed, adding the oil and seasonings to serve?

    Yes, I think they could be – do all the baking ahead and just reheat them in a skillet long enough to warm them without actually cooking them. Don’t use microwave. You want them to be crispy. . . carolyn t

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