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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 Vegetarian, Veggies/sides, on January 17th, 2017.

mushroom_cauliflower_risotto

Brown food doesn’t always look all that great in photos. But what it might lack in picture worthiness, is more than made up for in flavor. And low calories. And low fat. And nearly zero in carbs. There is no RICE in this dish, just so you know.

Cauliflower “rice” is sold at Costco, and at Trader Joe’s. Perhaps at other food purveyors as well. Trader Joe’s has both cauliflower and broccoli (more stems than green part) that’s been “riced.” That’s not what one usually means by riced, as in using a RICER with a cooked potato – no, this is the fresh, raw vegetable chopped up finely in a food processor so it has somewhat a similar shape as a kernel of rice. You can do it yourself with your own food processor. I’ve not tried it, but you could try using the grater with cauliflower too.

This dish was prepared at a cooking class I attended last month – a great class of French food, and this was served alongside a delicious beef tenderloin. Since then I’ve made it myself as well, and it was every bit as good. Using the word risotto, of course, connotes rice and a creamy consistency. I won’t tell you that it tastes just like risotto, but if you don’t think about it, you can conjure up the toothsome-ness of rice and slightly creamy texture. The success of the dish is all about the mushrooms, actually, and probably the jot of soy sauce added in for umami flavor. You absolutely do NOT taste cauliflower. I can guarantee it!

I’ve mentioned it here before, that one evening several years ago I served mashed cauliflower as “mashed potatoes” and fooled a friend, Lynn, about it. I didn’t know he detested cauliflower – I just thought it was so fun to mimic mashed potatoes, so I didn’t tell anyone it was cauliflower. Lynn lapped it up and liked it. Ever since, when he and Sue visit me, Lynn is wary of what I’m going to serve him. If he knew this was cauliflower he probably wouldn’t eat it, but if I didn’t say anything, I’m sure he’d wolf it down like everybody else did!

Shallot, minced up finely, starts the dish. Along with both Crimini mushrooms and Shiitake types (you need the Shiitake for extra flavor – they’re expensive, but you don’t need all that much of them). Dried thyme and garlic are added, then the cauliflower rice. You add a bit of low-sodium soy sauce, just a tiny bit of heavy cream, and truffle salt (if available). You cook it briefly – about 2 minutes for the Trader Joe’s type, and a bit longer for Costco’s (because theirs is a bit bigger chunks). Parsley is added at the end, and you serve it immediately while it’s still steamy hot. I did make it and had leftovers. When reheated, it wasn’t quite as good, only because the cauliflower was softer with further cooking it.

What’s GOOD: this is a veggie dish that’s loaded with flavor and it’s very satisfying. Add some grated Parm on top if you want to make it extra special. The soy sauce is almost indistinguishable, but it adds good umami flavor. I think this dish is spectacular – I’m fooled that it IS rice.

What’s NOT: nothing, really – it’s quick and easy – certainly comes together a whole lot quicker than making real risotto!

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

* Exported from MasterCook *

Mushroom Cauliflower “Risotto”

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 6

1 tablespoon EVOO
10 ounces Crimini mushrooms — sliced
3 1/2 ounces shiitake mushroom — sliced (discard stems)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 large shallot — sliced
1 large garlic clove — chopped
1 pound cauliflower — in “rice” form (Trader Joe’s or Costco)
4 tablespoons low-sodium soy sauce
2 tablespoons heavy cream
Truffle salt and freshly ground black pepper to taste
3 tablespoons fresh parsley — chopped

1. In a large skillet or 3-quart saucepan, heat oil over medium heat. Add mushrooms, thyme, salt and shallot. Cook, stirring often, about 5 minutes, or until mushrooms are soft. Add garlic and cook for another minute only.
2. Add the cauliflower “rice” and stir well. Add soy sauce, cream, truffle salt and pepper to taste. Stir well and cook for a minute or two (longer if using Costco’s cauliflower) until the cauliflower is cooked through, but not so long that it becomes mushy. Stir in parsley and serve immediately.
Per Serving: 126 Calories; 5g Fat (29.1% calories from fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 587mg Sodium.

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  1. hddonna

    said on January 17th, 2017:

    In the past, I haven’t considered cauliflower “rice” worth the bother. I like cauliflower as cauliflower, and I dislike chopping it, even in the food processor–little bits all over the place. This, however, definitely looks worth trying, since I won’t have to do the chopping, I love mushrooms, and I’m always looking for low-carb dishes to round out a meal. And I bet any leftovers would be great with a fried egg on top–a low-carb breakfast as a bonus!

    You’ll be surprised at the taste. Be careful of the soy sauce – if you use too much it’ll have an Asian taste, and that’s not desirable, of course. And don’t overcook it, or the cauliflower takes on a mushy taste. Let me know what you think. I’m not a big fan of cauliflower in much of any form unless it’s got a significant amount of butter or cheese on it. Even cauliflower “steaks” don’t wow me, though I’ve made them and even wrote it up here on my blog. I know it’s good for us, though. . . carolyn t

  2. hddonna

    said on January 18th, 2017:

    First I’ve got to find the riced cauliflower, which might mean waiting until I can get to Trader Joe’s. But I’ll let you know what I think when I get a chance to try it. I do agree that butter and cheese work wonders for cauliflower, but I also enjoy it roasted until there are crispy bits. I tried a whole roasted one once, with a yogurt sauce, and it was a big dud. Did Smitten Kitchen’s Silky Cauliflower Soup a few days ago, and liked it a lot. It was super simple and didn’t call for much fat, and no milk or cream. It just has half a cup of parmesan–the good stuff–which was different. Wouldn’t mind a little more of it, though.

  3. hddonna

    said on January 22nd, 2017:

    We just had this for dinner tonight. I found the riced cauliflower at my usual supermarket, but it was $4 for 10 oz. I was determined to try this, so bought the cauliflower, but I wasn’t about to get two. I happened to have part of a head of cauliflower in the fridge, so I did what I said I didn’t want to do and whizzed it up in the food processor to make up the amount called for. Turns out there’s nothing to it–it wasn’t messy and took practically no time at all, and you could not tell the difference between that from the supermarket and the stuff I did myself. I was surprised at just how good it was. I thought it would need parmesan, but it didn’t. Mine was a bit too salty, even though I used light soy sauce–maybe mine’s saltier than yours. I could definitely taste soy sauce, too, but that was OK with me. Next time I’ll hold back some until I taste it for salt, though. And there will be a next time! Thanks for the recipe–without you, I would not likely have gotten around to trying riced cauliflower.

    I’m glad you liked it, Donna. I found it too salty also, and I used low-sodium soy sauce. And I agree about thinking it needed Parm, but it didn’t. Maybe it needs less soy sauce altogether. I can’t imagine making it with the full 3 or 4 T the chef recommended. And yet when I had it at the class, I didn’t notice the saltiness, though she also used a low-sodium soy sauce. I suppose every brand IS different. . . Carolyn T

  4. hddonna

    said on January 23rd, 2017:

    I did put in the full four tablespoons of soy sauce. Had you meant to reduce the amount in the version of the recipe you posted?

    No, I think I mentioned in my first comment here to be “careful” about the soy sauce, but I didn’t clarify that that meant maybe not to use as much. When I made it, my cousin was visiting and he eats GF. There is gluten in soy sauce, so he asked me to use less, so I used a bit more than ONE tablespoon, and thought it was plenty. I haven’t revised the recipe, since it was the chef’s “original” recipe. Next time you make it, you might use half that (2 T) and see what you think! . . . carolyn t

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