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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 Desserts, on February 21st, 2017.

choc_truffle_cake

Oh my! This cake/torte is just off the charts. Ample chocolate for the chocoholic; plenty of substance with the “cake” part – almost like fudge but not quite, and crunch from the walnuts. All gently lapped with whipped cream on top.

If you’re a chocolate person, you’ll want to make this truffle cake. The ganache (the top layer) is rich with just bittersweet chocolate and cream. Oh so rich. Oh so lovely and delicious. The crust has unsweetened cocoa in it, plus some walnuts and stuff to hold it together. The filling has copious amounts of walnuts and honey plus butter, brown sugar and cream. Tarla put this together in no time – you might think it would be time-consuming with all the layers, but really not. Your guests will be wowed.

The cake/torte is made in a 9-inch springform pan lined with parchment. The crust is all composed of standard ingredients and you pack that into the bottom. The base is baked until firm and is allowed to cool on a rack. Then you put together the filling with more standard kind of ingredients plus the walnuts. That layer is cooked on the stove – kind of like a candy, to 280°F and it’s poured on top of the crust/base. The walnuts are sprinkled on top once that filling layer has cooled. You kind of press them into the filling. The ganache is just bittersweet chocolate and cream and once smooth and melted, you cool it to room temp and at that point it will hold into soft peaks – then  you spread it on top of the filling (and walnuts nestled into the filling). That’s then chilled for several hours – at least 4 – and do allow it to sit at room temp for about 30 minutes before you try to cut and serve it – WITH whipped cream. It might seem like overkill, but trust me, it isn’t. You’ll want that whipped cream to counter the richness of the truffle cake. Thank you, Tarla, for another great chocolate recipe (cooking class).

What’s GOOD: the flavor – the chocolate – oh yes, SO delicious. It serves 10 if you make the slices fairly narrow. It’s very rich, so you don’t need a big piece. It’s a chocoholic’s dream come true. Make it, okay?

What’s NOT: nothing, unless you don’t like chocolate!

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

* Exported from MasterCook *

Chocolate Walnut Truffle Cake

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 12

BASE:
1/2 stick unsalted butter — (1/4 cup)
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup walnuts — finely chopped
1 large egg
2 teaspoons vanilla
FILLING:
1 1/2 cups walnuts
1/2 stick unsalted butter — (1/4 cup)
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice
GANACHE:
1 1/4 cups heavy cream
1 pound bittersweet chocolate — (not unsweetened) or semisweet chocolate), use good quality

1. Preheat oven to 350°F and butter a 9-inch springform pan.
2. Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
3. Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
4. Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
5. Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
6. Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.
Per Serving: 634 Calories; 53g Fat (68.4% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 79mg Cholesterol; 33mg Sodium.

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  1. Toffeeapple

    said on February 23rd, 2017:

    I wish that I were fonder of chocolate!

    Well, you will have saved yourself a bunch of calories, then! I wish I didn’t like chocolate!! . . . carolyn t

  2. Lisa

    said on May 9th, 2017:

    I would love to make this for my mother in law for her birthday, but she recently became gluten free. Do you think there is anything I could substitute for the AP flour and get the same result? It looks divine!

    Well, there are lots of flourless chocolate cake recipes (I have a couple here on my blog – go to the recipe index for desserts). Perhaps using one of those recipe, but adding the apricot to it would be a more reliable recipe. BUT, that said, I think you might be able to substitute almond flour for the AP in this recipe – there is so LITTLE flour in it to begin with. I certainly can’t guarantee it, but it might be worth a try. You could – if you are so inclined – make a little bitty cake, like 1/4 of the recipe, and use a small round ceramic dish and see if it works before you make the entire cake with it. The eggs are providing most of the leavening in this torte, so it’s worth trying. Good luck, and let me know how it turns out! . . . carolyn t

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