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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 Desserts, on August 14th, 2009.

tiramisu 1 Without a doubt, this is the very best Tiramisù

I’ve ever eaten. Bar none.

It had been some years since I’d made Tiramisù, using an old recipe that I’d put together myself from about 3 different versions. Then I was watching America’s Test Kitchen last week and they made a rather simplified Tiramisù, and I was hooked. Had to try it. Caution: this recipe does have raw egg yolks in it, so if you’re interested in the version made without raw eggs, America’s Test Kitchen has that recipe too. A note: you do have to sign-in to a free ATK membership in order to view these recipes (so they can send you emails, most likely, which they do, but I like receiving most of them – except the two a week wanting me to subscribe to Cook’s Country – wish they would stop sending me that one – I’ve asked – no can do, I guess).

I suppose, from beginning to end, it took me about an hour to make it. Not too bad, I guess, although I thought it would take less than that. This recipe has a lot more mascarpone in it (1 1/2 pounds) than I’ve used before. But I sure learned exactly how to dip the savoiardi cookies – those are the Italian, dry ladyfingers used to make this dessert. Not the soft ones you can sometimes find at the grocery store.

Just the right amount of coffee

That's how much coffee was left over

Even though I’m a fairly experienced home cook, and tackle almost anything, I’d never known HOW to get just the right amount of coffee into the cookies/the dessert. Too much and they fall apart into wet mush. Too little and the dessert is dry. You want a happy mixture of the cookies, coffee and mascarpone cream. That’s what I like about America’s Test Kitchen – they figure all this out for me so I don’t have to guess. They showed us exactly how to hold the cookie and how long to dip and turn it over in the coffee mixture. When I got done I had exactly one cookie left over and a little bit of coffee, so I dipped it in and bit into it. Exactly how it’s supposed to be – you only dip about 2 seconds, maybe 3 at the absolute most to get the coffee on the outside. When you cut (bite) into it, the center of the cookie is still dry. At least it was when I made the dessert. After it sits for 24 hours, the cookies had perfectly absorbed the flavors, but it wasn’t soggy with coffee, nor had it fallen apart. They still had enough “form” to use a spatula to cut and remove a nice serving portion.

tiramisu spread The mascarpone batter was easy – eggs and sugar – some rum (rum was also added to the coffee dipping mixture too), the mascarpone and whipped cream. So, you dip the cookies in the coffee/rum mixture, put one layer in a 9×13 glass dish, slather on half of the mascarpone cream (picture at left shows spreading the first layer over the cookies), sprinkle with a bit of Dutch process cocoa, another layer of dipped cookies and the last half of the mascarpone and more cocoa. That’s it. Chill at least 6 hours, but 24 is preferable.  That was fine with me, so I got this dessert done a day ahead of our dinner party the other night. Just before serving I sprinkled the top with a bit of chopped semisweet chocolate shavings.

tiramisu side view

From this picture above (side view of the Pyrex dish) I can see that on the bottom layer I didn’t push and shove the tender soaked cookies tightly enough over on the right– they mentioned that on the ATK episode, about making sure the cookies are pressed snugly, to push a bit to fill in all the nooks and crannies. So I had a little dip there. Surely didn’t matter to the taste, though!

Results? By far the best tiramisu I’ve ever had. I would make not one change to this recipe. It will now be my go-to one for this coffee and chocolate dessert. The leftovers were sublime, even 48 hours later.
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Tiramisù (from America’s Test Kitchen)

Recipe: America’s Test Kitchen
Servings: 12-16
NOTES: Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1. Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so. Be certain to use hard, not soft ladyfingers. If you do a little smaller portions, you can probably get 15 or 16 servings from the one 9×13 pan.

2 1/2 cups strong black coffee — room temperature [I use decaf]
1 1/2 tablespoons instant espresso powder — [I use decaf coffee granules]
9 tablespoons dark rum
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1 1/2 pounds mascarpone cheese
3/4 cup heavy cream — (cold)
14 ounces savoiardi (Italian dry ladyfingers) — (42 to 60 preferably depending on size)
3 1/2 tablespoons cocoa — Dutch-processed
1/4 cup semisweet chocolate — grated (optional) or use bittersweet

1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
Per Serving (if you cut 16 pieces, calorie count will go down, obviously): 510 Calories; 36g Fat (66.2% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 157mg Sodium.

A year ago: Zucchini Pancakes

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  1. Emily

    said on May 5th, 2012:

    This Tiramisù is absolutely spectacular! I invested in some very high quality ingredients and definitely did not regret it once I had a taste. WOW. Thanks so much for sharing. The tip on how long to dip the ladyfingers was especially helpful.

    Thanks, Emily! It’s comments like yours that keep me going writing this blog. I’m so glad you had success with it. But I can’t take the credit – it’s all Cook’s Illustrated’s recipe! . . .carolyn T

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