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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 Soups, on February 8th, 2008.

Some years ago we were at the home of friends, and many others had been invited to participate in a Russian dinner. Each couple brought something. I made a pie, I think. With a crust that should never be repeated. I’d followed a recipe that was supposed to be a Russian type, made with an egg yolk. Well, anyway, we’ll gloss over that disaster. One of the other couples brought a very authentic borscht. It was what she called a winter borscht, made with beef. It was deliciously deep in flavor, but she wouldn’t share the recipe, was almost offended that I’d ask, as it was a family one. I’ve never forgotten that borscht, and have pined away, wishing I knew how hers was made. So, ever since, I’ve collected borscht recipes, thinking I’d make it sometime.

Wikipedia has a very comprehensive page of information about borscht. About its origin (Russian, Ukrainian, Lithuanian, even Polish), and its two major variations (hot-winter, and cold-summer). The common thread is beets (except for one summer version using sorrel), but what a bunch of variations it suggests. Makes my mind reel even thinking of all the combinations. About as varied as curry powders are to the East Indians, or a green salad to anyone in the world. It’s all in the interpretation, and what is in your larder.

Set before me I had four recipes, all slightly different. Naturally, the common thread was beets. Yet they all included onions, tomatoes, tomato paste, and cabbage. Two had beef in it. Another was vegetarian. And one had andouille sausage (also likely not authentic).

Sidestep with me a bit. We have friends, Mike & Norma. Mike does most of the cooking in their house, and as a Louisiana boy, he loves his rice, red beans. And Andouille (pronounced ahn-doo-wee) sausage. A year ago Mike made a dinner of red beans, rice and sausage for us, which was fabulous. And he kindly bequested to me a package of Andouille. I tucked it into the freezer until I was ready to make something with it. It’s been a year, for goodness’ sake. But Sunday was the day to use it.

I took what I thought was the best of all four recipes and made it my own. Even adding one little thing that probably isn’t true to the genre of borscht, that being thyme.

I baked the beets in the oven (easier to get the skins off), sauteed the vegetables, added almost all the ingrients and simmered for a couple of hours. At the very end you add the Andouille. I’m sure I’ve mentioned before, if you simmer a sausage (a delicious, flavorful sausage of any kind) in a soup, it gives up all of its flavor to the soup, so when you chow down and expect that Kielbasa or Hungarian sausage to have some flavor, you’ll find that it’s absolutely blah. Nothing but soft texture with no flavor whatsoever. Test the soup for seasonings – mine needed just a tad more sugar (note there is 2/3 of a cup of red wine vinegar in it). So, the Andouille, a treasure for sure unless you happen to live anywhere near New Orleans, needs to be added in at the very end, so it still has that spark of heat and chewiness. The resulting chunky soup is just the richest red/orange color, and when serving garnish the soup with a moderate dollop of sour cream.

So, interpret away. Make borscht yours too, with additions of your own. And, THANKS MIKE, for the Andouille. I took two quarts of borscht to them on Sunday afternoon – that was Mike’s request – whatever I made with the gifted Andouille, I needed to share it with him. Gladly!

Borscht with Andouille

Recipe: Carolyn T’s original
Servings: 8

2 tablespoons olive oil
1 large yellow onion — peeled, chopped
2 cloves garlic — minced
2 large carrots — chopped
3 stalks celery — chopped
2 whole bay leaves
1/2 teaspoon thyme
1 quart chicken broth
2 pounds beets
1 whole potato — peeled, cubed
28 ounces whole tomatoes — crushed by hand, including juice
1/4 cup tomato paste
1 head red cabbage — sliced thin
2/3 cup red wine vinegar
3 tablespoons brown sugar
3 tablespoons sugar — or Splenda [may need a touch more]
1 tablespoon Hungarian paprika
3 cups water
12 ounces Andouille sausage — skinned, chopped into cubes
1 cup sour cream
1. Preheat oven to 350. Cut off beet tops only, then place on foil lined baking sheet. Bake for 60 minutes, or until beets are just tender. Remove from oven and allow to sit for 15 minutes until they can be handled. Cut off tops and ends, then slip skins off beets and chop into cubes.
2. Meanwhile, heat a large soup pot over medium flame and add olive oil. Add onions and saute for 3-5 minutes until just beginning to brown around the edges, then add garlic, carrots, celery, bay leaves and thyme. Stir and cook for 1-2 minutes, then add the chicken broth. Add tomato paste, tomatoes, red wine vinegar and sugars and water. Bring to a simmer, then add cabbage and the paprika. Simmer for 2 hours at a minimum.
3. Taste for seasoning (add salt or pepper or both, as needed). Add more sugar if the mixture is too acidic. Add the Andouille sausage at the very end, just long enough to heat through.
4. Ideally, make this a day ahead and allow flavors to meld overnight. Heat to a simmer, scoop into large bowls and add a dollop of sour cream to each bowl.
NOTES: If you add the Andouille at the beginning, it will lose all its flavor to the soup. Therefore, add it at the very end, just before serving.
Per Serving: 377 Calories; 22g Fat (51.3% calories from fat); 14g Protein; 33g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 579mg Sodium.
Printer-friendly recipe, click HERE.

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  1. Toffeeapple

    said on February 11th, 2008:

    How I remember the first (and only) time I ate Andouille in France. Bleah! But Boudin Noir (Black Pudding in England or Blood pudding) I adore. Isn’t it strange what makes us like or dislike food flavours?

  2. Carolyn T

    said on February 11th, 2008:

    Do you suppose Andouille in France is different than our Cajun/Creole Andouille? Ours is a dry sausage, spicy, with some heat to it. And all I have to do is LOOK at Black Pudding and gasp No. Actually, I’ve never tried it (my loss, I’m sure).

  3. Toffeeapple

    said on February 11th, 2008:

    Oh my! I have just seen what is in your Cajun sausages and it is so different from the French. Over there it is basically innards, pigs innards, in a casing. Not smoked usually but spiced. Maybe now you understand my initial reaction? LOL!

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