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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 Soups, on June 7th, 2007.

Ramekins, the cooking school Cherrie and I visited last Saturday and Sunday is in Sonoma. It’s been in existence for a long time, and first came to my attention because Joanne Weir, one of my all-time favorite cooking instructors, mentioned that she occasionally demonstrated there. Also, Tarla Fallgatter, a local Orange County teacher, also taught there in years past. Over the years I’ve looked at Ramekins‘ website and watched who was visiting there to teach, when, etc. One trip to wine country I even dropped by the school and peeked in to see what it was like, and was fortunate to be able to see some of the guest rooms (it’s a B&B also). That’s when I decided that someday I’d go for a class and an overnight.The cooking school is housed in a lovely building about 3 blocks from the main square in downtown Sonoma, just next door to The General’s Daughter, a fabulous restaurant we visited one night last week. Unlike some cooking schools which are side rooms of cookware stores (often cramped), this one was set up to be a cooking demo and participation kitchen. Actually the building also has a very large banquet room (and accompanying commercial kitchen) to seat about 100+ people, and they do large parties, weddings, etc. there. A lovely patio adds to the charm of the place. In the picture, the banquet room is on the left, the kitchen school on the right, the B&B rooms upstairs (which are just lovely) and the delightful patio under those leafy trees.

The cooking school kitchen has ample room for seating or prep tables. Most of Ramekins’ classes are participation style (you are given an overview of the class, then everyone digs in and prepares a part of the meal). We chopped, minced, sautéed, pureed, tossed, etc. whatever our assignment was, then went to tables outside (both days were just beautiful weather, ideal for sitting out under their big shady trees) and the staff served us the meal we’d all fixed.

So, on Saturday, the class was French Bistro favorites. We had the soup (below), a country paté, mussels in broth, steak with Béarnaise sauce, pommes Anna and chocolate soufflés. I doubt I’ll make any of the other dishes, but the tomato soup was outstanding. One point the teacher, Lisa Lavagetto (the cooking school manager), told us was the importance of using only San Marzano canned tomatoes. You may already know about these, but I didn’t, and having tasted them right out of the can today, I can definitely say they’re
far sweeter and more tasty than any canned tomato I’ve ever met before. They’re not at your neighborhood chain grocery – you’ll need to find an upscale grocery or an Italian deli. The 28 ounce cans I bought were $3.69 each, but well worth the expense. The soup isn’t hard to make, at all. You just have to have the ingredients at the ready – onions, carrots, celery, tomato paste, the San Marzano tomatoes, some fresh herbs, chicken broth. Oh, and some heavy cream. This isn’t exactly low calorie or low fat, but a cup of heavy cream for 8 people is only 2 tablespoons per person. That’s not bad! And this soup will definitely be a staple in my repertoire from now on. I doubled the recipe so I’ll have some to freeze.

Cream of Tomato Soup

Recipe: Lisa Lavagetto, cooking school manager at Ramekins, Sonoma, California
Servings: 8
4 tablespoons butter
2 pieces thick-sliced bacon — diced
1/2 large onion — peeled, diced
1 stick celery — diced
1 medium carrot – - peeled & diced
1/3 cup all-purpose flour
8 tablespoons tomato paste
6 cups chicken broth — or vegetable broth
15 ounces chopped tomatoes — San Marzano brand, with juice
2 sprigs rosemary — fresh
5 sprigs thyme — fresh
1 whole bay leaf kosher salt & freshly ground pepper
1 cup heavy cream
3 cups croutons — homemade, not packaged
1. In a large, heavy bottomed pot melt the better. Add bacon, onion, carrot and celery. Sauté until lightly browned. Mix in the flour, forming a roux, then cook until the mixture resembles a fine sandy texture. Do not burn. Remove from heat and add the tomato paste. Return the pan to the heat and gradually add the 6 cups broth and bring to a boil, stirring constantly to break up any tomato paste chunks.
2. Combine the fresh herbs and bay leaf into a bouquet garni (tie up with a string) and add to the soup. Add tomatoes with juice and season lightly. Simmer for 40-45 minutes, occasionally skimming off any fat that might arise to the top.
3. Meanwhile, prepare the croutons (chunks of white bread drizzled with olive oil and butter, then baked or drizzle olive oil and butter in a frying pan and brown them).
4. Remove the herbs (bouquet garni) from the soup and discard. Use a stick blender (or food processor or blender) and liquidize the soup until smooth. Or, if you prefer to have a bit of texture, just blend the ingredients part way, then return to the pot and add the cream. Adjust the consistency – if the soup is a little too thick, add a bit more broth or cream. If you prefer a very smooth soup you can strain through a conical strainer at this point. Adjust the seasonings again, then ladle into bowls, top with some hot croutons and serve.
Serving Ideas: The original recipe called for using puff pastry, cut into squares and rolled out thin, then draped over an ovenproof bowl filled with the soup, then baked at 425° for 10-15 minutes until toasty crisp. We in the class felt that the pastry was very hard to cut – how do you do that with only a spoon, but awkward for sure even with a knife or fork when it’s perched on top of a bowl. So we all decided that making croutons with butter and olive oil would be a better choice.
NOTES: A serving will be about 1 1/2 cups or less. The instructor highly recommended Swanson’s Natural Goodness chicken broth, but it’s too high in sodium for me, so I used Health Valley. The instructor also mentioned that carrots help round out the flavor of tomatoes – she uses them often in any dish that uses a lot of tomatoes.
Per Serving : 302 Calories; 21g Fat (60.2% calories from fat); 9g Protein; 22g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 911mg Sodium.
Printer friendly recipe.

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