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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

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  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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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 March 26th, 2009.

 pecan-chicken-orange-sauce

This recipe has been living in my to-try file for . . oh, gosh . . . since 2003. It came from a Phillis Carey cooking class that I didn’t attend, but my friend Cherrie did, and she photocopied the recipe for me to try. It was a class utilizing citrus, and wow, does this recipe every qualify (orange juice, orange segments and lemon juice). I bought some citrus (blood oranges, Naval oranges, yellow limes) at a farmer’s market in Carlsbad the other day. The blood orange segments were so beautiful on this finished chicken dish. And they made for a lovely-colored sauce too.

I can’t tell you this one is easy or quick. There are several steps, all requiring different pans and a bit of food prep too. But I’ll tell you for sure, this was gosh-darned good. My DH wanted to know all about what was in it (something he ordinarily doesn’t ask). He did grumble a bit when he got to the sink after dinner and saw the rather large mound of plates, bowls, pans, lids, knives, measuring cups, whisks, juicer, etc. he had to wash. And that was just for the entree alone.

For a variety of reasons I did change the recipe somewhat. Read down below the recipe for my Notes. But I’ll definitely make this again – if you were to do it for guests, it does require some prep at the last minute. I served this with fresh steamed broccoli florets and drizzled just a bit of the orange rosemary sauce over them too.

Pecan-Crusted Chicken with
Orange-Rosemary Sauce

Recipe: Phillis Carey cooking class
Servings: 4

PECAN CRUST:
1 cup pecans — toasted
1/2 cup all-purpose flour
3 whole egg whites — beaten
Salt & pepper to taste
CHICKEN:
4 pieces boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1 whole orange — peeled, sectioned, segments only
ORANGE SAUCE:
1 1/2 cups fresh orange juice
1 cup vermouth — or dry white wine
1/3 cup shallots — minced
1/4 cup white wine vinegar
6 sprigs Italian parsley — minced
2 tablespoons fresh lemon juice
2 tablespoons fresh thyme — minced
2 sprigs fresh rosemary — minced
1/2 cup unsalted butter — cold, in small pieces
1. Toast the pecans in a 400 oven for about 5 minutes, until golden brown. Cool.
2. In a blender or food processor, finely grind pecans with 1 T. flour. Transfer to a flat plate. Place remaining flour on another plate.
3. Trim chicken and pound to an even thickness (about 1/2 inch) between two sheets of plastic wrap. Season chicken with salt and pepper and dust with flour. Coat chicken with beaten egg whites and dredge them in the pecans.
4. Melt butter and oil in a large NONSTICK skillet over medium-high heat. Add the chicken and saute 2 minutes per side, or until pecans are golden brown and crisp. Transfer chicken to a baking sheet and bake at 375 for 5-8 minutes or until the chicken is cooked through. Serve with the orange segments draped across the top, garnish with chives, and drizzle with the orange sauce.
5. SAUCE: Combine orange juice, wine, shallots, vinegar, parsley, lemon juice and thyme in a small saucepan and boil for about 10 minutes. Add the rosemary and continue to simmer (boiling) until the liquid is reduced about half, about another 10 minutes. Strain the mixture and reheat over medium-low heat and slowly whisk in the butter pieces until thoroughly incorporated. Taste for seasoning. The sauce can stand at room temp up to 2 hours; reheat it carefully over low heat, without boiling.
Notes: I couldn’t get the chicken to hold all the pecan meal, so have halved the quantities there. I reduced the amount of butter in the sauce by half. I happened to have chicken thighs, so that’s what’s in the photo. I forgot to add the white wine vinegar during the sauce reduction process, so I just added a little splash of pomegranate balsamic to it. It’s a good thing I didn’t run this recipe through my software program to see the calories in this beforehand. I’d have never followed through to make this recipe. But it’s so GOOD. The recipe assumes you use all the pecan/flour mixture, and that you eat all the sauce (you may not). Next time I’ll probably thicken the sauce just a little bit with some flour (rather than butter).
Per Serving (assumes you use all the crust ingredients, and consume all the sauce): 858 Calories; 53g Fat (59.3% calories from fat); 38g Protein; 44g Carbohydrate; 7g Dietary Fiber; 146mg Cholesterol; 192mg Sodium.
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A year ago: Monterey Scalloped Potatoes (a perenial favorite, with Jack cheese)

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