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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 Beef, on March 13th, 2008.

beef tenderloin tips and mushrooms in puff pastry with horseradish chive sauce

Certainly you’ve had Beef Wellington at some time in your life, haven’t you? I’ve even made it a couple of times in individual servings. Very good. This recipe is kind of like a Beef Wellington except the beef is already cut into cubes, and it’s combined with a mushroom sauce inside, then served with a wonderful spicy horseradish sauce on the side. The recipe is Phillis Carey’s, from a recent cooking class. The subject of the class was “entertaining entrees.” And yes, they were. Are. For entertaining. Two other recipes from the class I probably won’t make (a pork tenderloin with port fig sauce and a chicken breast stuffed with spinach) as they weren’t very “wow,” in my book, anyway. If the recipes don’t wow me, I don’t even enter them into my recipe software program. But the orange roughy with leek sauce and this one I entered immediately.

The best thing about this beef tenderloin in puff pastry is that you can make it up ahead – like a week or so and freeze it (and bake it 10 minutes longer) – or you can make it up to 4 hours ahead and keep refrigerated until you’re ready to bake for your guests. I like those kinds of options when I’m entertaining.

The origin of the horseradish chive sauce is interesting. Phillis loves the jar of similar sauce made by Rothschild, and she looked at the ingredients on the jar and created a sauce very, very similar to it. Certainly cheaper. And really quite easy. She combines sour cream, mayo, chili sauce (not the hot type, more like a thick spicy catsup), garlic, horseradish and chives. Everybody in the class was “mmmm“-ing while we ate it. I made these for a dinner party last weekend. Got lots of ahhhs. And I promised to post the recipe for our guests so they can make this themselves.

The beef: gorgeous tender tips of fillet mignon briefly browned; a sauce with mushrooms, onion, garlic, dry sherry, broth; puff pastry cut into quarters and rolled out to a larger square. Beef and sauce in the center, pastry edges brushed with egg then pressed together into a kind of envelope. Then it’s baked in a hot oven. Have your dinner all ready during the last 5 minutes of baking – maybe even get your guests seated at the table. Whisk out the pastries and serve them immediately.

I did learn something in making these myself . . . I had a box of puff pastry in my freezer already. I also bought another one, because we had 9 people for the dinner party. I hadn’t looked at the dates on either package, but the newer purchased one was actually older than the one I had in my freezer. I could tell the difference. Some of the dough stuck to itself. I managed, but it was a little bit difficult. So, my advice is to buy fresh (well, it’s frozen) puff pastry and don’t keep it long. I also didn’t buy the recent package at a regular grocery, but an independent market, so it had been there in their freezer for nearly a year. The more recently frozen the puff pastry, the more likely it will be easier to roll out and manipulate.

Just be sure to defrost the puff pastry a day ahead – in the refrigerator. Don’t just set the box on the kitchen counter, or the pastry sheets will stick to themselves. The beef cubes need to be ever-so-quickly browned. That’s it. Just browned. They need to be still very, very red inside since they bake for an additional 15 minutes, and you’d like the meat to still retain a bit of pink. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes. And I’m being repetitive here, but serve them immediately. No dilly-dallying even 5 minutes.

Beef Tenderloin Tips & Mushrooms in Puff Pastry

Recipe: Phillis Carey, author & instructor
Servings: 6

BEEF:
2 tablespoons unsalted butter
1 1/2 pounds fillet mignon — cut into 1″ cubes
MUSHROOM GRAVY:
2 tablespoons unsalted butter
1/2 pound button mushroom — sliced
1/2 cup onion — diced
2 cloves garlic — minced
1/2 cup beef broth
1/4 cup dry sherry — or pale sherry
2 tablespoons unsalted butter
2 tablespoons flour
1 whole egg — whisked with 1 T. water
1 package puff pastry — thawed in refrigerator
HORSERADISH CHIVE SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chili sauce — “Homade” brand”
2 cloves garlic — minced
1 1/2 tablespoons prepared horseradish
2 tablespoons chives — chopped
freshly ground pepper to taste
1. Melt the 2 T. butter in a large skillet over medium high heat. Add beef cubes, in batches if necessary, and brown well, leaving the center of the meat very red. Season beef with a bit of salt. Transfer to a bowl.
2. Add 2 T. butter to skillet and cook the mushrooms, onions, garlic until mushrooms are beginning to brown. Remove to bowl with the beef. Add the sherry and bring to a boil, scraping up any browned bits from the bottom of the pan and reducing by half. Add the beef broth and bring to a boil. Mash together the other 2 T. butter and flour, and add to the broth, boiling until thickened. Stir sauce into the bowl of meat and mushrooms. Cover and chill the bowl for at least 2 hours, until the meat is very cold. (This refrigeration is necessary, otherwise the beef will overcook during the baking process.)
3. Cut each puff pastry sheet into 4 squares. Roll out 6 pieces into 6-inch squares. Divide the meat/mushroom mixture evenly among the squares. Brush edges of pastry lightly with the egg/water wash. Bring two opposite corners over the filling and overlap to seal. Bring remaining two corners over the others and seal well.
4. Turn pastries over, onto a parchment-lined baking sheet. Cut decorations from the remaining two squares. Brush the pastries with egg and decorate. Brush decorations with egg and chill until ready to bake, up to 4 hours. (Or freeze up to a few days ahead. Do not bake the pastry first if you’re freezing them.) Poke two small holes in the top of each pastry to allow steam to escape.
5. Meanwhile, make Horseradish Sauce: combine all ingredients and chill at least one hour and up to 24 hours.
6. Preheat oven to 425. Bake for 15 minutes, or until well browned and heated through. Serve IMMEDIATELY with a dollop of sauce on the side. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes.
Per Serving: 694 Calories; 61g Fat (79.2% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 324mg Sodium.
Printer-friendly PDF recipe.

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