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Have finished reading The Snow Child: A Novel by Eowyn Ivey, an Alaska native. Set in very backwoods Alaska in the 1920s, a middle aged couple arrive to try to realize their dream and to get away from mentally crushing angst about losing their only child in utero. They homestead. He works the land and she takes care of the house and lives in nearly perpetual loneliness and sadness. At times the couple come together in loving accord, but often they do not. One day they build a snow man. Well, a snow girl. The next morning the snow girl is demolished and the mittens and scarf have disappeared. Eventually they spot a small child who darts through the woods (with red mittens and scarf) with her pet fox and barely seems to touch the ground. Is she real? Where does she live? Is she a figment of their imaginations? Anything else I say could ruin the story. It’s a vivid portrayal of the rough homesteading life back then, yet it’s full of love and friendships. And full of the magic of the snow child. A wonderful read by a very gifted author (her first book).

The Barbarian Nurseries: A Novel by Hector Tobar (he’s a writer for the Los Angeles Times). Oh my, what a book. Perhaps more interesting to people who live in the southwest, in those areas that border Mexico where we have a huge influx of illegal immigrants (who want to be called undocumented workers now – they’re that too, but they’re here illegally no matter what you call them). It’s the story of a seemingly wealthy young couple with small children, a high tech husband who isn’t exactly honest with his wife about their money problems, and about the Mexican maid who works for the family. The story is told about all 3 of those people, and oh, what different viewpoints they have. The wife lives in a dream world, isn’t very understanding of any of her hired help. The husband worries and frets about his company’s financial issues, and the maid seethes inside not really wanting to take care of children. They’re all unhappy in some way or another. The wife suddenly pays a company to tear out a very expensive jungle-type back yard and plant a desert-scape that is more suitable to the climate here in Orange County (yes, the books is situated here in OC). She puts it on their joint credit card. The next day the husband takes his staff out to lunch and his credit card is denied. He’s humiliated in front of his employees. He storms home, a huge verbal fight ensues and a physical altercation occurs. The wife takes off with cash and the 6-month old baby, leaving behind her cell phone. The husband storms out and disappears for a few days. The maid is left with no car, no money, and 2 of the 3 children. After 4 days not being able to reach anyone, where every possible thing could go wrong does go wrong, she takes the 2 boys on buses and a train to try to find the grandfather, who lives in downtown L.A. Parts of this book are hilarious funny. Eye-opening. Frustration at all 3 people was the common consensus in our book group. The New York Times wrote: “Tobar . . . vividly and movingly captures the conflict between the immigrant ideal to which America has always aspired and the presiding white culture’s deep ambivalence about the immigrant presence.” ELLE magazine said: [Tobar write about] “race, class, mixed marriage, immigration, servitude, parenting—and raises them up from the fertile narrative soil of Southern California.” The book is a must-read. We all, in our group, thought it was a riveting book.

War Brides by Helen Bryan. I got it as a bargain Kindle book. Liked the idea of the story, but I had difficulty keeping track of the characters. It’s about 5 women from all walks of life who converge in a small country village in England during the middle of WWII. They have numerous trials and tribulations, from relationships to just getting food on the table. The men or boyfriends they’re involved with are also very different, so each person/couple has a different story to tell. There were many, many typo’s and sentence errors in the Kindle version – distracting to be sure. But for a bargain book, I suppose I shouldn’t complain. I felt the editor didn’t do his/her job for this author as the story just didn’t have the cohesiveness I was hoping for. I nearly abandoned the book altogether about half way through, but stuck it out.The author wraps everything up at the end, maybe a bit too neatly, which may not be very realistic.

Trustee from the Toolroom What a book. I was riveted. My friend (and cooking instructor) Tarla Fallgatter recommended this book, and what a treasure it is. I can’t tell you a whole lot about it or I’d be giving away too much of the story. It opens in London, with an ordinary man, with an ordinary wife. He is asked by his sister to help construct a leakproof cement box for her and her husband to take their valuables on an across-the-ocean voyage on a sailboat. They’re planning to move from England to Canada. He does, since he’s a master of constructing small things. Meanwhile, they also ask this childless couple to care for their young daughter for 4 months while they do this traverse-the-ocean thing, and then they’ll have her fly to their new home. Can you guess? They don’t make it, and that’s an integral part of the story too. The husband (and now the new father of his niece) embarks on a journey to – - well, go to the place where the hurricane foundered them. Oh, but there’s so much more to the story. This is written by Nevil Shute (those of you old enough to remember On the Beach, an equally riveting tale from the 1950′s. Shute died in 1960. I highly recommend this book. Try to get it at the library if you can, though there are $10 copies used through the link above, and the Kindle edition is just a bit more. Oh so worth reading!

The Kashmir Shawl: A Novel by Rosie Thomas. (There are lots of other books by the same title, but they’re about shawls, not a novel.) In cleaning out their father’s belongings after his death, Mair comes across an incredibly beautiful shawl with a tiny saved lock of blonde hair. The shawl is exquisite. Her grandparents were poor. She knows there must be more to the story. She’s at odds and ends, and decides to retrace her grandparents’ steps when they were missionaries in India around 1940. Part of the story is told from the viewpoint of the granddaughter (Mair) and part from her grandmother (Nerys). There’s a huge cast of characters, but the story is fascinating, particularly since war was raging in Europe, and this couple was sheltered in many ways by being in India and Srinagar. Not quite a page turner, but it’s very interesting. Worth reading for sure. This is a new book.

One of the best stories I’ve read in a really long time – The Light Between Oceans. It’s a real winner. It brings to the forefront some very touchy issues, about decisions one makes, or that two people make, that can have huge repercussions, not just today, tomorrow, next year or a generation from now. The background story involves a relatively remote island off Australia (this takes place before satellites and the internet or cell phones), and a young man goes to work at the lighthouse on this island. Eventually he marries. A good woman, and she willingly goes to live on this remote island too. She miscarries 2 children. Out on this remote island with no help. Then one day a boat washes ashore and there’s a dead man and a tiny baby, who’s alive. I don’t want to ruin any of it. Just read it!

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; Forgotten Bookmarks: A Bookseller’s Collection of Odd Things Lost Between the Pages (just the cutest book – with a miscellany of things – letters, grocery lists, notes, reminders, confessions the author discovered hidden inside the books he purchased for his used bookstore); 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 Chicken, Pork, on April 23rd, 2009.

The recipe comes from a friend of ours, from a genuine Southerner. Someone who luvs all things rice and Creole cooking. Mike makes his family version of Jambalaya on a fairly regular basis. If he has andouille sausage, he uses that, but usually in combination with Italian sausage, plus the chicken and rice, of course.

Mike is retired now, and in the last few years he’s become a creative craftsman of all things wood – has his own woodworking website with photos and tutorials about how he constructs some of his projects.

Recently he decided to write up his jambalaya recipe for others to try and he tacked it on to his woodworking webpages. His wife, Norma, is the one for whom I’m baking chocolate chip cookies lately. That’s an ongoing quest. We still haven’t found the perfect recipe. Mike also has a gumbo recipe on his website, in case you’re interested. Here’s Mike’s photo of his jambalaya:

creole-jambalaya

The making of jambalaya is not hard. Just takes a bit of time, some chopping and mincing, some stovetop cooking and a 30-minute bake in the oven. Oh, and you do have to remove all the chicken from the bones – that does take a bit of time too. But the bones are a necessity to make this – they give a lot of oomph to the flavor in the broth. There are probably about 2 hours or more of work involved before you can get this into the oven.

If you’d like a bit of a longer read about the recipe, head over to Mike’s website to see photos of all stages of this dish. Just remember that Jambalaya is “all about the rice.” Not the chicken or sausage. Those things are there just to provide more flavor to the rice. If you prefer a higher ratio of rice to protein, you’re welcome to increase it (or decrease the amount of rice, as I did). Mike cautions, though, that you need to measure the amount of liquid as you add it because it needs to balance with the amount needed to cook the rice.

Creole cooking is not about heat and spice (that kind is Cajun). So this dish is fairly low on the hot and spicy scale. That’s why the rice is so important, you see. Mike says you can add some hot sauce to it if you want, but don’t overdo it or you’ll distract the taste buds from the focus of the dish.

Cook’s Notes: When my friend Cherrie and I prepared this the other night, we made a few alterations, and we decided we’d make a couple more if/when we make it again. The leftovers are almost better than the first time ’round because the flavors have melded. And I’d caution – as Mike does – that you don’t want to overcook the rice - it becomes mushy. That you don’t want, so be careful to serve when it’s just cooked. Here are the changes:

1. We used just 2 cups of rice, not 2 1/2.
2. We used more chicken stock/water so we had to add more water to cover the chicken.
3. We added more meat altogether (chicken, Italian sausage AND andouille) as we wanted more meat in ratio to rice (not as authentic, however).
4. We ended up using more fluid than Mike’s recipe called for (about 1/2 cup).
5. Next time we would double the thyme and saffron called for.
6. All the guests at the table added some hot sauce, so we needed more, obviously.
7. If you prefer firmer rice, use Uncle Ben’s converted rice – it doesn’t clump, but stays as separate kernels when cooked.

printer-friendly PDF (where all the changes mentioned above, are included in the recipe)

Creole Jambalaya

Recipe: Mike Henderson, a friend
Servings: 8

CHICKEN:
1 whole onion — chopped
3 stalks celery — chopped
1 pound chicken — thighs, breasts or legs, with bones (or more)
JAMBALAYA:
2 tablespoons olive oil
1 pound Andouille sausage — or Italian sausage (hot or mild) (or both)
1 whole green bell pepper — chopped
1 whole onion — diced
32 ounces diced tomatoes — including juice
16 ounces beef broth
Water (may be needed for rice)
2 tablespoons dried thyme — crumbled
1/2 teaspoon saffron, crushed
Hot sauce (Tabasco or other), to taste
2 cups long-grain rice
1 pound green peas — optional

1. In a large pot place the chicken pieces, add the onion and celery, then cover with about 2 cups of cold water. Bring to a simmer and cook for about 20-30 minutes. If you’re using frozen chicken, add another 10 minutes to the cooking time.
2. Partially freeze the Italian sausage to make it easier to slice. Cut all the sausage into 1/8 inch slices, but no thicker than 1/4 inch.
3. Dice up the second onion and green pepper and set aside.
4. Once the chicken is cooked, strain the stock and set it aside for later use. Some fat will rise to the top – skim it off if you prefer to. You should have about 1 cup of stock. When the chicken is cool enough to handle, remove all the meat and discard any fat, skin and bones. Break the meat into small bite-sized pieces.
5. In a large skillet or pan, heat the olive oil and add the sausage. Cook until they’re golden brown. Push all the sausage to one side of the pan and then add the onion and green pepper. Stir just the vegetable side (as best you can), trying to keep the two sections separate. Once the vegetables are cooked to your liking, mix in the sausage.
6. Add the canned tomatoes and the juice.
7. Preheat oven to 350.
8. To the pot add the chicken stock and the chicken pieces, then the beef broth. Bring it up to a low simmer. Keep track of exactly how much liquid you’ve added, as you need to have 1 1/2 cups of liquid (broth/water) for each cup of rice you add. How much rice is up to you. (2 cups rice requires 3 cups of liquid.)
9. Add the dried thyme and the saffron threads. Taste the broth in the pan to determine if you need to add salt or pepper. If you like hot pepper sauce, it can be added at this time. Traditionally jambalaya is not a spicy dish, so don’t overdo it.
10. Now add the rice. Heat the pan until the liquid is just at a simmer, then cover the pan and put it in the oven. You can add peas if you’d like – they can be added now, or during the last 15 minutes of baking time.
11. Bake the jambalaya for about 30 minutes. Check on it once – remove lid and taste the rice to see if it’s done. If the pan has too much liquid in it, return to the oven, but leave off the lid. If the rice is not quite done, but the liquid is all gone, add some hot water to the pan and continue baking. Normally, the rice falls to the bottom.
Per Serving: 573 Calories; 22g Fat (35.1% calories from fat); 26g Protein; 67g Carbohydrate; 6g Dietary Fiber; 61mg Cholesterol; 377mg Sodium.

A year ago: Roasted Carrots & Parsnips with Shallot and Herb Butter

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  1. Bob

    said on April 24th, 2009:

    Once again, Carolyn, you have offered a recipe that is now among my “favorites”. Thanks to your friend Mike for the method, and you for writing it down! There are several very happy people in the tiny state of Delaware tonight! Thanks again!

    Bob

    Gee whiz. You’re very welcome. Am sure our friend Mike appreciates your good words too, since it’s HIS recipe! . . . carolyn T

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