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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

A publisher contacted me recently and asked if I’d like a copy of a new book called Book Cover Designs by Matthew Goodman. This might not be a book up everyone’s alley, but it certainly was mine. Since my career was in advertising, and graphic design, fonts and writing play important parts in that biz, I was very interested in reading the dozens of brief stories of many of today’s top book cover designers. It’s all about how they create and develop book covers that sell, or that give a tiny glimpse into the content of a book. This was as much about non-fiction books as fictional ones, and as you might expect, the designers obviously read or certainly heavily scan every book to find its core, and they go from there with the use of color, graphic art, photographs, and FONTS. I was interested in the use of fonts (I love different type fonts and am very limited here on my blog, unfortunately) and how they decided to use a specific one or more than one. Each chapter, about a specific designer, has a photo of the person, a brief background and then from their own words, how they come about the design of a cover. Then there are anywhere from 8-12 or so examples from that designer. VERY interesting book. If you have someone who has a design interest, is in the book biz, or graphic design, any of those, this would make a nice gift, I think. I really enjoyed reading all the stories and then examining each cover design they included.

Just finished reading a very unusual book, A Man Called Ove: A Novel by Frederich Bachman. Simply put, it’s a story about a curmudgeon. In fact, I think that word is used in one of the first sentences of the book. Ove, is a newly retired (unwillingly) Swedish man in his late 50s. He’s a stickler for the rules, things being “just so,” and most likely is a fictional example of OCD and the proverbial glass is half empty version of life. But OCD is never mentioned in the book. It takes awhile to figure out the story about his beloved wife, but it’s about his frustration in life in general, and about the relationships (or not) with his neighbors. It’s SUCH a sweet story if you can get over poor Ove and his over-the-top reactions to just about everything. I haven’t laughed out loud reading a book in a long time, but I did with this one. If you read it, don’t get discouraged in the early part – keep reading. When we discussed this at my book club, we re-lived some of the outrageously funny scenes from the book, and laughed again. And again.

 

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 Chicken, on February 6th, 2008.


Here’s the mustard and herb chicken as it was served on the plate, on a bed of red onions, with cauliflower on the side.


Here’s the chicken after baking. Note bread crumb crust.

Those of you who regularly read my blog will remember that a few days ago I felt so proud of myself after spending many hours clipping and filing recipes. It needed doing. Then yesterday I went into our laundry room, which has two tall shelves that are completely full of kitchen equipment that won’t fit in my kitchen. And I went to a 8-inch stack of handouts from cooking classes I’ve been to, and was hunting for a specific recipe that was lacking a topping. Out came the stack and I set it on the washing machine and began looking for the Joanne Weir class where she served that particular dish. And what did I find in this stack? Oh my. More recipes that had been torn out of magazines and newspapers. From about 2004 and 2005.


And yet again, one recipe floated its way to the top and said “fix me.” I’ve only begun sorting and piecing together recipes in this new stack.

Sometimes the simplest of recipes are just over-the-top good. That’s the story about this recipe. It came together in less than 30 minutes, and while the chicken was baking I was able to throw together some pan-sauteed cauliflower to serve with it. And to saute the onions that served as the bed under the chicken. The recipe came from Food & Wine, February 2006. According to F&W’s website, this was a “staff favorite.” I understand why.

You make a crumb crust from fresh bread. The recipe calls for 2 slices of country bread. Well, we don’t have country bread on hand in our house – I buy good multi-grain bread at the Corner Bakery every week or so and slices are individually wrapped and frozen. So I used one slice of that bread plus some panko crumbs to make the topping, which also contains Parmesan cheese, garlic, fresh rosemary (I dashed outside, in the dark, mind you) and a bit of olive oil to hold it together. The chicken thighs (I only had skinless, boneless, not what’s called for in the recipe) are seasoned, then browned briefly in a large saute pan that can go in the oven. Once you flip them over you slather them with some Dijon mustard, then carefully mound the crumb mixture on top before popping the pan in the oven at a high temp to bake for about 15 minutes.

Meanwhile I started the cauliflower, and about 7-8 minutes before the chicken was done I sauteed the onion, sugar and lemon juice mixture that goes underneath the chicken. DH and I both just l-o-v-e-d it. Really l-o-v-e-d it. I’ll make this again and again. The thighs were perfectly cooked. And the onions were still just slightly crunchy, which we both liked. The best part is that it came together in 30 minutes.

Cook’s Notes: The recipe says it served two (two thighs each) but for us, one thigh, with the onion bed, and another veg on the side was plenty. So for me, I’d say it served 4 if the thighs are moderate sized. I used a red onion. Any kind would likely work.
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Mustard-and-Herb Chicken

Recipe: Stuart Brioza and Nicole Krasinski, Food & Wine, 2/06
Servings: 4
NOTES: This recipe makes a strong argument for using fresh bread crumbs. Unlike store-bought ones, which can be powdery, fresh bread crumbs get toasty and crispy in the oven, making them especially delicious as a coating for these mustard-smeared chicken thighs.

1 slice country bread — crusts removed, bread torn
1/4 cup panko [my addition in lieu of a 2nd piece of bread]
2 whole garlic cloves — minced
1 teaspoon fresh rosemary — finely chopped
1/4 cup Parmesan cheese — finely grated
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 whole chicken thighs
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 small onion — thinly sliced [I used a red onion]
1 Pinch sugar
1 tablespoon fresh lemon juice

1. Preheat the oven to 400°. In a food processor, pulse the bread until finely shredded. Add the garlic, [panko], rosemary and Parmesan, season with salt and pepper and pulse until combined. Add 2 tablespoons of the oil olive and pulse just until the crumbs are evenly moistened. Transfer to a small bowl.
2. In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until golden, about 6 minutes. Turn the chicken and spread the skin with the mustard. Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon. Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.
3. Meanwhile, in a medium saucepan, melt the butter. Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes. Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer. Spoon the onion mixture onto 2 plates, top with the chicken and serve.
Per Serving: 425 Calories; 36g Fat (75.3% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 271mg Sodium.

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