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In the Sanctuary of Outcasts: A Memoir (P.S.) – by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.

Death Comes to Pemberley- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.

Bread Alone: A Novel – by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the author’s website.

The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story – by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on a blog post, if you’re interested in reading more. Yes, it’s a romance, but not in the least bit sappy. Or graphic. Very fun read.

Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy – (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.

 Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Chicken, on February 5th, 2009.

roast-chix-orange-sauce

Instead of individual chicken pieces, I decided to bake a whole roast chicken. With a hefty 6-pounder in hand (organic), I quickly scanned to-try recipes for a different method. I rarely turn to it, but I found a recipe in the book 365 More Ways to Cook Chicken. The recipe is a French style (really only the sauce), but it suggested baking it at 400 for 30 minutes, then reducing the temp for another hour or so. I did crank up the oven to 400, and reduced it after 30 minutes, but I used convection-bake on my oven, and it was done in about 45 more minutes of baking. If you have a meat probe, use it. I didn’t insert it to begin with, so only tested an instant-read one at the end – the breast meat registered 185. Perfect. The thigh is a better judge of done-ness, and it should come out at 180.

Meanwhile I made the quickly-assembled sauce. We had some home-grown tangelos (half orange, half tangerine) so used them as the cavity filler, and the juice and rind for the sauce. I sort of followed the recipe for flavors, but added some frozen orange juice concentrate to the mixture. Took about 10 minutes to make. That, along with some fresh asparagus and a leek/turnip puree and we had dinner. The chicken was perfectly cooked – ever-so juicy, and the sauce was tangy and tasty. I liked it all and will likely make it again. It wasn’t all that great left over. Don’t know why, but it wasn’t. Something happened to the sauce – it lacked flavor and zip the second time around. But first time through it was fine.
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Roast Chicken a l’Orange

Recipe: Loosely based on a recipe in 365 More Ways to Cook Chicken
Servings: 6

6 pounds roasting chicken — organic, if possible
1 tablespoon unsalted butter — at room temperature
1 small orange — or tangerine, or tangelo
ORANGE SAUCE:
orange rind from one orange
2 tablespoons frozen orange juice concentrate — do not dilute
1/2 cup fresh orange juice
1/4 cup dry white wine — like Vermouth
2 tablespoons jam — red type, seedless
1 tablespoon Dijon mustard
2 teaspoons cornstarch
2 tablespoons Cognac

1. Preheat oven to 400 (use convection bake if you have it).
2. Remove orange peel and place in saucepan. Cut the orange in half. One of the halves – cut it into smaller chunks and place inside the cavity of the chicken.
3. Dry chicken thoroughly and spread butter on skin as evenly as possible. Sprinkle with salt and pepper to taste.
4. Place chicken, breast side up, on a rack in a roasting pan. Place in hot oven and bake for 30 minutes.
5. Reduce temperature of oven to 350 and continue baking chicken until juices run clear and temperature of the chicken is about 180 degrees F.
6. Remove from oven and let sit for 10 minutes.
7. Meanwhile, while chicken is baking, prepare the sauce. In the saucepan with the orange peel, combine the orange juice, concentrate, white wine, Vermouth and mustard. Bring to a boil and simmer for about 5-10 minutes. Do not let it boil away – you’re just combining the mixture.
8. Combine the cornstarch with a bit of water (about 2 tablespoons) and stir until dissolved. Pour into sauce and stir as it thickens. If the sauce is too thick, add some water to thin it.
9. Lastly, add the cognac and stir just to combine. Allow to sit while you carve the meat, then drizzle sauce over servings of juicy slices of chicken.
Per Serving (assumes you consume all the sauce and skin, which you probably won’t do): 791 Calories; 54g Fat (63.7% calories from fat); 57g Protein; 12g Carbohydrate; 1g Dietary Fiber; 244mg Cholesterol; 258mg Sodium.

A year ago: Borscht with Andouille Sausage

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