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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, Grilling, on May 25th, 2009.

skirt-steak-quesadillas

Can you say that five times fast without stuttering? Will you laugh with me as I say this is a mouthful? Ha! These luscious quesadillas are filled with cheddar, jack and goat cheese. And mushrooms. Draped over them are strips of grilled (marinated first) skirt steak. On each quesadilla is a dollop of salsa verde (tomatillos, jalapeno, garlic and cilantro), and the light colored sauce on the steak is aioli mayonnaise zipped up with mustard, vinegar and chipotle chiles in adobo sauce.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt steak – also called flap steak – is a fairly thin meat that is very flavorful. It’s a tender cut, but likes to be marinated too. Only caution – don’t overcook it or it will be tough. Grilling the meat for about 4 minutes on each side is about right. Adjust a minute either way depending on the thickness.

There are several steps to this steak entree. However, I assure you, it will be worth the effort. I just wish I had a sous chef here in my kitchen to do some of the chopping and mincing required. When I win the lottery . . . Since that’s not likely to happen anytime soon, guess I’ll have to do the work!

All the steps in this meal are quite easy, however, so don’t let the length of the recipe deter you from trying it. First you need to marinate the meat overnight (makes it more tender and lots more flavorful). You can make the aioli the day ahead (it’s cinchy, actually). The salsa verde isn’t all that hard since it’s cooked in a saucepan, then poured into a blender with the other ingredients. So really, it’s not all that difficult either. That you want to make an hour or so before eating as the cilantro begins to break down after that.

The quesadilla is baked in a 400 oven for about 12 minutes.

The quesadilla is baked in a 400 oven for about 12 minutes.

Meanwhile you need to get all the quesadilla filling ready. They are assembled about 20-30 minutes before dinner and are popped in a 400 oven. During that baking time, you’ll prepare the steak – it gets drained, blotted with paper towels, then grilled (outdoor or inside stovetop) for about 4 or so minutes each side until it’s barely done and still pink in the middle. For the quesadillas you will use – if available where you live – Mission brand tortillas. (Frankly, I never buy them, because they’re a kind of cheap-o brand – others are better.) But for this purpose, you want a more pastry-like flour tortilla and Mission brand are exactly what’s needed. Once the quesadillas are baked, cut them up into wedges (each person eats half of a quesadilla), put them on a piping hot plate and add the skirt steak strips, the salsa and the aioli. Garnish with a few sprigs of cilantro and you’re done. The recipe is Phillis Carey’s, from a cooking class a couple of weeks ago. If you like Mexican food, you’ll really enjoy this. It’s easy enough to make these kid-friendly too or for the palate-challenged (without the chipotle chiles if you so choose). Make the sauces, just reduce the “heat” if you must.
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Skirt Steak over Cheese Quesadillas with Chipotle Aioli and Salsa Verde

Recipe: Phillis Carey, cooking instructor & author
Servings: 8
NOTES: Make the sauces ahead of time. Time the baking of the quesadillas with the grilling of the steaks so they both are done at the same time. You want both the quesadilla and the steak to be piping-hot.

AIOLI:
1 cup mayonnaise
1/4 cup coarse grain mustard
2 tablespoons white wine vinegar
1 tablespoon chipotle chile canned in adobo — minced
SKIRT STEAK & MARINADE:
2 1/2 pounds skirt steak — trimmed of all fat & silverskin
1/4 cup olive oil
2 tablespoons garlic — chopped
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon adobo sauce — from the chipotle chiles above
QUESADILLAS:
1 large red onion — halved, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons unsalted butter
1 tablespoon garlic — chopped
3/4 pound button mushroom — sliced
8 whole flour tortilla — Mission brand, 8-inch diameter
2 cups Jack cheese — grated
2 cups cheddar cheese — grated
1/2 cup goat cheese — crumbled
2 tablespoons vegetable oil
1/2 teaspoon chili powder
SALSA VERDE:
3/4 pound tomatillos — husked, rinsed
1 medium jalapeno chile pepper — stem removed and some seeds
2 cloves garlic — peeled
1/2 teaspoon ground cumin
1/2 cup cilantro
3 tablespoons Italian parsley
1 tablespoon vegetable oil
Salt to taste
Sugar, only if the salsa tastes too bitter

1. AIOLI: Whisk all ingredients in a small bowl to blend. Season to taste with salt and pepper. Refrigerate (can be made one day ahead).
2. STEAK: Whisk marinade ingredients and add to shallow casserole (or plastic bag). Add steak, turning to coat. Cover and refrigerate at least 8 hours, or up to 24.
3. SALSA: Combine tomatillos and jalapeno in a saucepan. Cover with water and bring to a boil. Lower heat and simmer until soft, about 15 minutes. Remove from heat and let stand 15 minutes. Drain. Transfer tomatillo mixture to food processor. Add garlic and cumin and pulse to coarsely chop. Add cilantro and parsley and blend until herbs are chopped and salsa is chunky. Heat oil in a medium saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 1 cup, about 10 minutes. Season with salt to taste. Taste the sauce – if it’s bitter, add just a pinch or two of sugar. Can be made ahead.
4. QUESADILLAS: Preheat oven to 400. Place onion rings in a bowl and cover with cold water. Add vinegar and let stand at least 10 minutes. Drain. Melt butter with garlic in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until mushrooms are cooked and browned. Cool slightly. Arrange tortillas on 2 parchment-lined baking sheets. Toss together the 3 cheeses. Divide cheese evenly among tortillas. Add mushrooms and onions and fold each quesadilla in half. Brush tops with oil and sprinkle lightly with chili powder. Bake for 12 minutes or until crispy and cheese is melted.
5. GRILLING: Cook the meat while the quesadillas are in the oven. Remove meat from marinade and drain briefly on paper towel. Grill meat on a medium-high grill, for about 3-5 minutes per side. Do not overcook, of the meat will be tough. Transfer meat to a cutting board. Thinly slice steaks ACROSS the grain.
6. SERVING: Cut quesadillas into thirds and arrange on plates. Arrange meat in a mound in the center of each plate, then drizzle salsa verde over the quesadillas and place a dollop of the aioli on top of the steak slices. Taste the steak for seasoning (may need salt), and serve immediately.
Per Serving: 1029 Calories; 73g Fat (62.8% calories from fat); 46g Protein; 51g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 932mg Sodium.

A year ago: Lemon Ginger Frozen Yogurt
Two years ago: Avocado Butter (an appetizer for crackers)

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