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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 Desserts, on February 13th, 2008.

Kind of like lava. Thick gooey deliciousness. There’s nothing in this not to like – chocolate, white chocolate, raspberries, and whipped cream. This would make a perfect ending to a Valentine’s Day dinner.

If you happen to want to make something very chocolatety and very rich, this is your ticket to nirvana. I was surprised that it didn’t keep me awake the other night with the caffeine, although it’s only got 8 ounces of chocolate (dark stuff) in the whole torte, so that must be why.

Credit goes to Phillis Carey, from a cooking class I took. Over the years of taking classes from her, she’s made some really wonderful desserts, and some really good chocolate ones at that. So here’s another to add to the stable of chocolate yumminess.

Really, this is a fairly simple dessert to make. You do have to prepare the pan (springform) and line it with parchment. And you’ll mess up a few bowls getting all the different batters made, but all combine into one in the end, and you pour it into the springform and bake. It’s served with the frozen raspberries in syrup (from the grocery store), thawed, of course, and a nice mound of whipped cream.

Knowing when the torte is DONE is a bit tricky here. This one pictured, is probably a tad under-done – the center of it was too lava like. But it worked and tasted just fine. At about the 35 minute mark, you insert a pick into the center, and you do not want all sticky stuff. In fact, when this one was removed, there was just a tiny, tiny bit of goo, and just a few crumbs attached to the pick. And yet, it was still a bit underdone. Keep testing the torte every 3-4 minutes thereafter until it’s done to your liking.

Cook’s Notes: Phillis told us to buy white chocolate chips from Trader Joe’s because they do contain cocoa butter. Most white chocolate does not. Those other brands will work, but the cocoa butter ones are better. She also cautioned us to NOT chunk up a white chocolate bar for this because it will just melt into the batter and you won’t SEE the white chocolate at all (you can see the chips in the photo). That’s not what you want here. White chocolate chips contain something (is it wax?) to keep them from melting, like regular chocolate chips. And lastly, do not eliminate the whipped cream because this dessert is really, really rich, and you need the cream to cut down that solid richness. Also, Phillis’ recipe contained 2 full cups of sugar. I thought it was too, too sweet, so reduced the sugar by 1/4 cup in both instances (you add the sugar to two different batters as it’s made). You can use your own judgment.
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Triple Chocolate Torte with Raspberry Sauce

Recipe: Phillis Carey, cookbook author & instructor
Servings: 12 [maybe even 16-18]

1 cup unsalted butter
4 ounces unsweetened chocolate — chopped
4 ounces semisweet chocolate — chopped
3/4 cup sugar [reduced from 1 cup]
1 teaspoon vanilla
4 large eggs
3/4 cup sugar [also reduced from 1 cup]
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups white chocolate chips — Trader Joe’s if possible
10 ounces frozen raspberries — in syrup, thawed
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla

1. Preheat oven to 350. Butter a 9-inch or 10-inch (preferred) springform pan and line bottom with a circle of parchment paper.
2. Combine butter and both chocolates in a medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 3/4 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla. Set aside and allow to cool for about 5 minutes.
3. In a large bowl whisk together eggs and 3/4 cup sugar. Whisk HALF of this egg mixture into the chocolate mixture.
4. Using a mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into the egg mixture. Then, gently fold in flour, then the white chocolate chips. Spoon batter into prepared springform pan.
5. Bake torte until tester inserted in center of cake comes out with just a bit of gooey mixture, but with mostly crumbs, about 40 minutes. Do not overbake. Cool completely on a rack. Will keep at room temperature, covered, for up to 24 hours.
6. Prepare whipped cream: combine heavy cream, powdered sugar and vanilla and whip until peaks form.
7. To serve, cut into wedges and set on plates. Spoon raspberries and syrup over torte allowing juices to run over the sides. Top with a dollop of sweetened whipped cream.
Per Serving: 646 Calories; 40g Fat (55.1% calories from fat); 8g Protein; 66g Carbohydrate; 3g Dietary Fiber; 139mg Cholesterol; 165mg Sodium.

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