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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

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Posted in Soups, on April 17th, 2008.

Sopa de Calabacita (Mexican zucchini, poblano and corn soup)
Oh, yum. Oh yes, another winner of a soup. I think the recipe came from Gourmet Magazine, but am not sure, since I made no note on the clipping. (These food mags change their format so frequently lately that I no longer recognize the arrangements or layouts anymore.)  I wasn’t able to find it online, so can’t confirm, however the paragraph with it says the origin of the recipe is Estela Salas Silva who runs a Mexican cooking school in Puebla, Mexico. If you search for her name online, you’ll find mention of her in several places.

One of my very favorite vegetable combos is Southwestern Calabacitas. I wrote up a post about it last year. I like it so much I could easily make it my entire dinner. So when this recipe went across my radar as a soup, well, I thought, how perfect. Calabacitas (cal-a-bah-see-tas) is/are actually a Mexican squash, very similar to zucchini, but normally smaller, a bit more squat in shape, and have a more mottled green and yellow skin. But taste-wise, they’re almost the same. However, when you say “calabacitas” in Southwestern cuisine, it means a mixture of corn, the squash, probably onion and poblano chiles. They’re one of those combinations that represent a food marriage, to me anyway.

Ideally you’ll make this in the summer when zucchini and corn are in season, but surely it would be good with frozen corn, especially the frozen grilled corn sold at Trader Joe’s, for instance. You will need access to the poblano (also known as pasilla) chiles, and at least some kind of hotter type like Serrano or jalapeno. I used jalapeno because the serranos at my market didn’t look all that great.

Alligator chopper
There is a bit of chopping and mincing, but if you don’t care about the size of the chopped stuff, do it in the food processor, and it would take no time at all. I was experimenting with my new Alligator chopper. It’s immensely cool. And easy. Love this new toy (except for finding a home for it in my kitchen since it’s a tad bulky). I took a photo of it – with a small red onion inside. First you peel the onion and I only put in a half an onion at a time, but with the slam of the chopper you have a bunch of perfectly chopped vegies. I’ve used it for onions, small celery stalks, squash, shallots, garlic, peeled fresh tomatoes, radishes, bell peppers and apples. As you chop, the chopped stuff goes up into the clear plastic box on the top. Once you’re done, or it’s full, you turn the whole thing over and flick the box off and empty the container into your pot, or salad, or whatever. In case you wonder – why do you need one of these? If you want perfectly cut minced squares of things, this is it. As wonderful as a food processor is, it doesn’t chop things up uniformly, which is fine in most cases, but if you want exactly 1/4 inch cubes, the Alligator is your answer.

Anyway, this is a simple soup, really: onions, zucchini, poblanos (that have been grilled, skins removed), garlic, corn, cilantro, some cream at the end, and a tad of dill. And, if you happen to have them, some squash blossoms to garnish the soup bowl. I made this full recipe – which says it serves 8 – well, maybe 8 small servings. We had it for dinner last night, and with our hungry son-in-law Todd on hand, the entire pot of soup disappeared. My DH said – please make this again. Soon. Okay by me, but I’m going to double the recipe and freeze half.

Sopa de Calabacitas (Mexican Zucchini & Corn Soup)

Recipe: Estela Salas Silva, and I think via Gourmet Mag.
Servings: 8

1/2 pound poblano chiles — 2 or 3
1 1/2 pounds zucchini — or calabacitas squash, cut in 3/4 inch cubes
1 cup onion — chopped
2 small leeks – chopped [not in the original recipe]
3 whole garlic cloves — minced
2 tablespoons unsalted butter
2 cups low-sodium chicken broth
2 cups water
2 cups fresh corn kernels — about 3-4 ears
3 tablespoons cilantro — or more to taste
2 tablespoons fresh dill — or epazote leaves, chopped
1 teaspoon serrano pepper — minced, or 1 jalapeno, minced, seeded
1 cup heavy cream
salt and pepper to taste — or to taste
1 cup squash blossoms — coarsely chopped, optional
1. Roast poblanos: roast on their sides on racks of gas burners, 1-2 chiles per burner, on medium-high heat (or on rack of a broiler pan 2 inches from broiler), turning frequently with tongs, until skins are blistered and lightly charred all over, 4-6 minutes (6-8 if broiling). Transfer to a large bowl, then cover with a plate and let stand 20 minutes. Peel or rub off skin. Slit poblanos lengthwise, then stem, seed and devein. Cut poblanos in 1/2 inch squares.
2. Soup: cook zucchini, onion, garlic and 1 1/2 teaspoons salt in butter in a wide 4-6 quart heavy pot over medium heat, stirring, until vegetables are softened. Add broth, water, poblanos and corn and simmer, partially covered, until corn is tender, about 5 minutes.
3. Puree 2 cups soup in a blender with cilantro, epazote (or dill) and serrano or jalapeno chile until smooth (use caution when blending hot liquids). Return to pot.
4. Stir in cream, the squash blossoms (if using, using remainder for garnish), salt and pepper to taste. Return to simmer, then serve garnished with blossoms.
Per Serving (based on eight 1-cup servings): 200 Calories; 15g Fat (60.3% calories from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 29mg Sodium.
Cook’s Notes: Usually poblanos (also called pasilla) are not hot, but in some months of the year they may be warmer than usual. Likely any hotter chile will work for the Serrano or jalapeno, but this is not supposed to be a truly spicy hot vegetable. Leeks were added by me, just because I had them on hand but they’re not typical for this dish. I’d add them next time anyway. I didn’t have epazote, or squash blossoms, so used dill, and added crushed up tortilla chips on top to give the soup some added texture.
Printer-friendly PDF recipe.

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  1. jancd

    said on April 17th, 2008:

    This looks delicious. Do you think it will freeze well with the cream?

  2. Carolyn

    said on April 17th, 2008:

    Yes, no problem with freezing this soup. I’ve made hundreds of different soups with milk and cream in them, and they seem to defrost just fine. Buttermilk, no, because it definitely does separate once frozen. Milk, no problem. If the entire soup liquid was made up of milk I’m not sure sure it wouldn’t separate, but when milk or cream are mixed with broth (as in this case) freezing doesn’t do any damage.

  3. saulie

    said on February 11th, 2009:

    This recipe is yummy. My mom’s mom is from Puebla, MX, where this dish hails from, so my family eats poblano based dishes regularly. We make a dry dish variant with pork meat, corn, calabacitas, poblano and cream that rocks too. You can follow the above soup recipe but leave out the water / blending as well as the epazote and like spices and add minced pork loin at the second stage. Pretty straight forward. Eat with warm tortilla and avocado in a taco form for extra yumminess ! . . .

    Saulie – that sounds really good. Do you add raw pork to it, then? Or is it already cooked pork roast? I’m always wanting to find different things to do with leftover pork. I llike the idea of eating with a warm tortilla and avocado too. Thanks for stopping by . . . Carolyn T

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