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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

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 Beef, on May 13th, 2007.

If we’d wanted these ribeye steaks to turn out any better than they did, I don’t know what we could have done to make them so. The recipe is very exact in its cooking method, and with the help of my meat/oven thermometer, they cooked to perfection. The smear underneath is a puckery sauce made ahead and plopped on the hot plate just before serving.

Up until last night’s dinner, we’ve been a bit disappointed with steak we’ve purchased lately. The Costco ribeyes weren’t all that tender, and even the steaks from Whole Foods weren’t very tasty or tender, either. So we decided to splurge on our next steak dinner and buy U.S.D.A. Prime meat, only available at a local, independent butcher (Pacific Ranch Market in Orange Park Acres).

It was money well spent, as these steaks were outstanding in every way. The recipe comes from Hugh Carpenter, a prolific cookbook author and entertaining instructor. He came to my attention about 16 years ago with classes he taught in Los Angeles and Pasadena. I’ve purchased several of his books, and a couple of years ago he taught a grill or barbecue class at Sur la Table in Newport Beach (SLT is rarely doing guest chefs anymore, so don’t look for him there or at any other SLT store . . . perhaps I’ll write a rant about the Sur la Table cooking school on another posting . . . I used to be a big fan, but no longer). This was the recipe he prepared that night, and it’s been a success every time. I believe it’s from his book Hot Barbecue printed a few years ago, which I do not own.

Buy the best quality meat you can afford. Make sure you have a very reliable meat thermometer like the one pictured here. This little number has been a lifesaver for me more times than I can count. And as good as anyone thinks he/she is as a grill king, it will make a believer out of you that every cook needs one. This particular model by Polder tracks the temperature in the grill oven as well as the food so you can make adjustments. The method of cooking is this: the steak is marinated for a few hours. Meanwhile, make the Amazing Glaze sauce and allow it to cool.

After removing some to serve on the finished plate, drain the steaks, blot them dry and let them sit in remaining glaze for about 40 minutes. Heat grill to medium high, sear the steaks for one minute on each side, then put them on a rack on a baking sheet and place back in the grill at 300° but not over the direct heat. Watch the meat thermometer carefully and remove them when they hit 120°. Allow to sit for 5 minutes covered loosely with foil. Serve! You won’t be disappointed.
Happy grilling . . .
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Ribeye Steaks with Amazing Glaze

Recipe: Hugh Carpenter, cookbook author
Serving: 4
NOTES: Sauce is very spicy. If you prefer more highly seasoned, add more Tabasco. And this recipe assumes a VERY hearty eater with 12 ounces of steak per person. Most people would eat an 8 ounce steak. Another option: buy bigger ribeyes and cut them in half after they’re grilled. The “secret” to this recipe is the cooking method and it has worked perfectly every time. We take the steaks off at 120° and let them sit for a few minutes covered lightly with foil. The sauce keeps for months and months in the refrigerator.
Serving Ideas : This is best served with a smooth carb – like garlic mashed potatoes or creamy polenta. Grilled onions make a good accompaniment as well.

48 ounces steaks — 4 ribeyes, 12 ounces each
10 ounces Worcestershire sauce
3 whole lemons — squeezed
1/4 cup water
1 tablespoon olive oil
1/2 whole yellow onion — chopped
6 cloves garlic — minced
2 tablespoons fresh thyme
2 cups red wine
1 1/2 cups Heinz 57 Sauce
3 tablespoons brown sugar
2 1/2 tablespoons dark sesame oil
2 tablespoons chili powder
1 tablespoon molasses
1 tablespoon fresh oregano
1 tablespoon paprika
1/2 tablespoon fresh sage
1/4 teaspoon Tabasco sauce

1. Place the steaks in a large rectangular container. In a small bowl combine the Worcestershire sauce, lemon juice and water. Pour over the meat and chill for 1-8 hours.
2. Meanwhile, prepare the Sauce: In a 2 1/2 quart saucepan add oil and onion. Sauté until onions are translucent, about 8 minutes. Add garlic and continue cooking for just 30 seconds. Add all remaining ingredients, bring to a boil, cover, reduce heat to simmer and cook for 20 minutes. Remove lid, increase heat and boil until the sauce has reduced about half. Transfer to a bowl, cool, cover and refrigerate.
3. Set aside one cup of the sauce to serve with the meat. Drain and discard the meat marinade. Blot the steaks of excess liquid, then spread remaining sauce liberally over the steaks, to coat evenly.
4. Grilling meat: Preheat oven to 300°. Use convection, if available. Then preheat a stovetop grill over high heat. Grill steaks on hot grill and cook about 1 minute per side. Place steaks in oven on a rack, on a baking sheet and insert a meat thermometer in the center of one steak. Bake about 15 minutes, or until the internal temperature is about 120° – 130°. At 120° = medium rare, at 130° = medium. Cut into one steak when it is about 5° below desired temp. It may require a few more minutes, depending on your oven temperature.
5. Remove steaks from oven and allow to sit for about 5 minutes. Slice steak into thin slices and serve on a heated plate with a puddle of the sauce beneath it.
6. If you would prefer to use a GAS GRILL, preheat it to medium heat. Brush the grill with oil, then lay on the steaks, marking them, but cooking no longer than that. Have ready a rimmed baking sheet with a rack, and place steaks on the rack in the grill, but not over direct heat. Reduce heat to 300°. Insert meat thermometer, close lid and continue to cook until meat reaches temperature desired (see above). Allow to cool 5 minutes before serving.

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