Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


– – – – – – – – – – – – – – – – – – – – – –

Just finished 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 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 parents were 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 a old 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 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.

Scroll down to the bottom to view my Blogroll

Posted in Appetizers, Veggies/sides, on June 21st, 2016.

roasted_carrots_platter

Can I just say, this was one of the best-est dishes I’ve eaten of late. I feel like I’d like to devour that entire platter. What is it? Multi-colored carrots roasted, then tossed with a unique kind of dressing that contains raisins, hazelnuts and thyme. It’s serve with Greek yogurt and sumac flecked pita chips (at left on the platter).

Some weeks ago I attended a cooking class where this was prepared. I took pictures, but they didn’t come out all that well, so lo, and behold, another blogger, Adde of thisishowicook.com made this lovely dish and kindly has let me share HER photo she took when she made it. I’ll be making this sometime soon, then I’ll take my own photos. Thanks, Adde.

This masterpiece isn’t hard. But it does take a bit of time to do – the carrots need to be prepped (easy) then tossed with oil and spices and they’re roasted for about 30 minutes. Also not hard, but then you want to make the pita chips slathered with some oil and peppered with sumac and baked/toasted in the oven for 12-15 minutes. Then, the mixture you eventually toss with the carrots must be prepped – raisins, nuts, thyme, sumac cooked in a bit of butter. Once the carrots are done, you toss them with this raisin mixture and you platter them. Now, I think Adde did it according to the original Sunset recipe – yogurt on the bottom, then the carrots and pita chips. Our instructor put the carrots down first, then plopped Greek yogurt on top. Your choice as to how you do it.

spiced_carrots_yogurt_pitaWhat I will tell you for sure – this dish is off the charts. The carrots become soft and succulent and take on such a lovely sweetness from the caramelization going on during the roasting. The combo of raisins and hazelnuts is brilliant – I’d never have put those two together, nor combine them with carrots! Then you complement them with the yogurt and pita chips. Oh yum.

This can be served as an appetizer, using the sumac pita chips as your scoop, but it would be best to have small plates and forks as the carrots might be a bit difficult to eat. Or, in the class I attended, the chef served it as a side dish with chicken, which was also very lovely.

What’s GOOD: Oh my gosh. I just couldn’t get enough of this – probably it’s the sugar/sweet taste of the carrots, but complemented by the raisins and hazelnuts just makes this dish unctuous.

What’s NOT: well, you can’t throw this together in 30 minutes – it takes a bit longer. Hopefully you have hazelnuts on hand, and Greek yogurt AND the sumac. And pita bread rounds and multi-colored carrots. For me, this will require a special trip to the grocery store to make sure I have everything.

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

* Exported from MasterCook *

Roasted Carrot Platter

Recipe By: Sunset Magazine, 12/2014
Serving Size: 8

5 tablespoons olive oil — divided
1 teaspoon kosher salt — divided
2 1/2 teaspoons ground sumac — divided
4 pita bread rounds — 6″ across
Zest of 1/2 lemon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound carrots — medium sized, peeled and sliced diagonally 1/4″ thick and 2 to 3″ long
2 tablespoons butter
1/4 cup golden raisins
1/2 cup hazelnuts — very coarsely chopped roasted
1 teaspoon fresh thyme leaves — divided (fresh)
1 1/2 cups Greek yogurt, full-fat
1 tablespoon flat-leaf parsley — coarsely chopped

NOTES: Buy the multi-colored carrots if you can find them – they make for a beautiful platter.
1. Preheat oven to 350°. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.
2. Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
3. Increase oven to 450°. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.
4. Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.
5. In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
6. Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste. Or, alternately, spread the carrots on the platter and then spoon the yogurt on top, sprinkling a little zaatar on top, and surrounding the edges with the zaatar pita chips you’ve made.
Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.
Per Serving: 332 Calories; 21g Fat (56.1% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 568mg Sodium.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

  1. hddonna

    said on June 22nd, 2016:

    I’ve done roasted carrots with yogurt and za’atar, and they were scrumptious. This recipe really takes it over the top, and it sounds fabulous.

    Yes, it is! . . .carolyn

Leave Your Comment