Subscribe

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

Archives

Currently Reading


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

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.

Scroll down to the bottom to view my Blogroll

Posted in Beef, Grilling, on September 10th, 2017.

top_sirloin_cheesy_herb_sauce

Plenty of flavor here, and you just won’t believe how easy the cheese sauce is.

At a recent cooking class, the instructor, Susan, said she prefers top sirloin steak to any other kind. So I had to stop and think . . . when I first met my DH, he wouldn’t even try anything else except top sirloin. I thought it was too chewy and sometimes tough. Eventually, I lured him to ribeye (my favorite) and he never went back. When we’d have Sunday night family dinners (mandatory for the teenage kids to be home) we often had a big one that Dave did on the grill. His favorite way was with Bearnaise sauce on the side, but for me, that sauce was a lot of work to make, and sometimes it failed, so I gave up on that. But oh, THIS sauce. You won’t believe it!! It’s nothing but a container (or two) of Boursin or Rondele cheese, very gently heated until its melted. That’s IT!

But, there’s one other unusual item in this steak preparation – it’s marinated with oil, balsamic vinegar and a little bit of FIG PRESERVES. Interesting, huh? The marinade doesn’t penetrate the meat very much, but it does leave a little residual of the fig on the outside, and that gets nicely caramelized when it’s grilled. Altogether delicious. This steak is so cinchy easy, you won’t believe it. The key to the meat is cutting it into thin slices – I’d probably slice it even thinner than shown above – that way if there are any tougher bits, they’re manageable. Or, you could certainly make this with a ribeye, New York, filet mignon, or even flank steak. I’d put a tenderizer on the flank, but the others don’t need it.

Once the steak is off the grill and resting for a few minutes, heat the cheese and pour onto the individual servings. Or, you could serve it on the side. The sauce is not overwhelming at all – you might think it would be, but no. Altogether delicious.

What’s GOOD: how easy this meal is to make – marinating for a couple of hours, draining, grilling, then melting the cheese. How much easier could it be?

What’s NOT: nothing whatsoever.

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

* Exported from MasterCook *

Grilled Top Sirloin Balsamico with Garlic-Herb-Cheese Sauce

Recipe By: From a cooking class with Susan Vollmer, 2017
Serving Size: 4

1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1/4 cup fig preserves
1 1/2 pounds top sirloin steak — or ribeye
6 1/2 ounces Boursin cheese — garlic-herb type or Rondele

1. Process vinegar, oil, salt, pepper and fig preserves in a blender until smooth. Place in a ziploc plastic bag. Add steak and squish it well so all the steak is covered. Refrigerate for 2 hours (more isn’t needed).
2. Remove steaks from marinade, drain on paper towels, and discard marinade.
3. Preheat grill to medium-high and grill steak for 5-7 minutes per side, until it reaches about 125°F, for medium rare. Remove steak and allow to rest about 5-7 minutes, loosely covered in foil.
4. Place cheese in a small saucepan and VERY gently heat it until it’s hot.
5. With a sharp knife, cut steak across the grain in about 1/4″ thick slices. Nap the slices on serving plates and drizzle each with some of the cheese sauce.
Per Serving: 670 Calories; 54g Fat (71.1% calories from fat); 37g Protein; 12g Carbohydrate; 0g Dietary Fiber; 152mg Cholesterol; 414mg Sodium.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

  1. hddonna

    said on September 11th, 2017:

    Yum! Sounds great just as it is, but since my husband is a fan of blue cheese on his steak, I might add a bit of that to the sauce.

    Sounds good to me! . . . Carolyn t

Leave Your Comment