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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

A publisher contacted me recently and asked if I’d like a copy of a new book called Book Cover Designs by Matthew Goodman. This might not be a book up everyone’s alley, but it certainly was mine. Since my career was in advertising, and graphic design, fonts and writing play important parts in that biz, I was very interested in reading the dozens of brief stories of many of today’s top book cover designers. It’s all about how they create and develop book covers that sell, or that give a tiny glimpse into the content of a book. This was as much about non-fiction books as fictional ones, and as you might expect, the designers obviously read or certainly heavily scan every book to find its core, and they go from there with the use of color, graphic art, photographs, and FONTS. I was interested in the use of fonts (I love different type fonts and am very limited here on my blog, unfortunately) and how they decided to use a specific one or more than one. Each chapter, about a specific designer, has a photo of the person, a brief background and then from their own words, how they come about the design of a cover. Then there are anywhere from 8-12 or so examples from that designer. VERY interesting book. If you have someone who has a design interest, is in the book biz, or graphic design, any of those, this would make a nice gift, I think. I really enjoyed reading all the stories and then examining each cover design they included.

Just finished reading a very unusual book, A Man Called Ove: A Novel by Frederich Bachman. Simply put, it’s a story about a curmudgeon. In fact, I think that word is used in one of the first sentences of the book. Ove, is a newly retired (unwillingly) Swedish man in his late 50s. He’s a stickler for the rules, things being “just so,” and most likely is a fictional example of OCD and the proverbial glass is half empty version of life. But OCD is never mentioned in the book. It takes awhile to figure out the story about his beloved wife, but it’s about his frustration in life in general, and about the relationships (or not) with his neighbors. It’s SUCH a sweet story if you can get over poor Ove and his over-the-top reactions to just about everything. I haven’t laughed out loud reading a book in a long time, but I did with this one. If you read it, don’t get discouraged in the early part – keep reading. When we discussed this at my book club, we re-lived some of the outrageously funny scenes from the book, and laughed again. And again.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on November 11th, 2009.

chocolate souffle_2

Don’t you just want to grab a spoon and scrape up that drip and move it directly into your mouth? Because the soufflé top was tilting the way it did, I couldn’t photograph the top without viewing the drip. So, drip it is. Does it make it more real?

I mentioned last week that I’d been to a Julia Child cooking class. Taught by one of my favorite teachers, Phillis Carey. She was a particular fan of Julia’s, so it was no trouble for her to find recipes for a class. Phillis made coq au vin, chicken fricassee, the Roulade au Fromage, and Beef Bourguignon too. And this chocolate treat. Over the years I have made chocolate soufflé – maybe once. And I’ve made a chilled frothy gelatin kind of soufflé, but unless it’s baked like this one, it’s not a true soufflé. And although the instructions below seem long and tedious, it’s really not that hard. One of the great things about this recipe is that, except for baking them, you can make these ahead – yes, really – you keep them chilled until you’re ready to bake. They will keep overnight, but ideally make them earlier in the day and pop them in the oven about halfway through your dinner. Small ramekins take about 35 minutes. A larger single bowl of soufflé would take longer, probably 55 minutes or so. Whatever you do, once the top is puffed up (do NOT open the oven door to peek – you need to look through the door) don’t overbake it or it will be dry. Phillis told us that in France they generally bake soufflés at a 425 (a higher temp) for a shorter time period, because they prefer the center to still be soft and molten. This may be a change Julia made to this recipe – or Phillis did. Am not sure, but these are baked at 375 for 35 minutes.

What you see in the top-center is a small hole in the soufflé where Phillis piped in some freshly whipped cream, which oozes down into the soufflé. In France they serve a dessert soufflé (making a slot in the middle of the soufflé and spooning in something) with either a chocolate or vanilla sauce. In this one it’s just whipped cream, which I liked very much. Just remember that you must whisk these to your dinner guests immediately – within a minute or two – or the soufflé will begin to deflate, and you definitely don’t want THAT! Serve the ramekins on a plate with a small cocktail napkin underneath, to catch any drips and so the crock won’t slide around on the plate.
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Chocolate Soufflé (Soufflé au Chocolat)

Recipe By: A Julia Child recipe, prepared at a cooking class by Phillis Carey, 10/09
Serving Size: 8
NOTES: The soufflés can be prepared ahead, then baked just before serving. Do serve them immediately, though. Don’t forget to sugar the dishe(es), as the souffle needs the texture in the dish to climb the sides, to puff correctly.

3 tablespoons instant coffee granules — OR
2 tablespoons instant espresso — OR use a small amount of very strong, real espresso in lieu of the boiling water
3 tablespoons boiling water
6 ounces semisweet chocolate — chopped
1/3 cup cornstarch
1 1/2 cups whole milk — (or a combo of milk and heavy cream to equal the approximate butterfat content of whole milk)
1/2 cup sugar
3 tablespoons soft butter
5 large eggs — separated
2 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
2 tablespoons sugar
2/3 cup heavy cream

1. Butter a 2-quart soufflé dish well and coat with granulated sugar or flour. Or use 6-8 small ramekins and utilize same process. If using a single soufflé dish you must make a collar around the top of the dish. Cut a piece of aluminum foil about 12″ wide and 1 1/2 inches longer than the circumference of the dish. Fold foil in half lengthwise, butter one side and surround dish with foil, butter side in. Secure with a straight pin, head down for easier removal.
2. Place water in the bottom of a double boiler or medium saucepan; bring to a boil and then remove from heat. In the top of the double boiler or in a stainless steel bowl place the coffee. Stir in the boiling water to dissolve the coffee; stir chocolate into coffee and set over hot water in pan off the heat. Stir briefly until chocolate starts to melt, then set aside and let rest for 5 minutes; stir until smooth.
3. Preheat oven to 375.
4. Place cornstarch in a medium saucepan; add a few tablespoons of the milk and whisk to blend completely. Whisk in the remaining milk and the 1/2 cup sugar. Stir over medium heat until sauce comes to a boil and thickens. Boil, stirring constantly, for 30 seconds. Scrape sauce off sides of pan with rubber spatula; spread softened butter over the top of the custard and set aside.
5. When ready to continue, scrape custard into a large bowl and whisk in the melted chocolate. Whisk in egg yolks.
6. Whip all seven egg whites with cream of tartar and salt until egg whites form soft peaks. Sprinkle on the 2 T. sugar and beat until egg whites form stiff peaks.
7. Fold 1/4 of the whipped egg whites into the chocolate mixture. Stir it to “lighten” the chocolate. Then add the remaining whites and fold gently, but thoroughly, until there are no more streaks of egg white. Carefully spoon the soufflé into the prepared dish(es). For the ramekins, fill them to just below the top of each small ramekin. You may refrigerate the soufflés at this point for several hours, or up to overnight.
8. Place the ramekins on a Silpat or foil lined sheet (in case there are any overflows) and bake, without opening the door, for 35 minutes (ramekins) or 45-55 minutes for the large soufflé dish, or until the soufflés puffed and set. Remove from oven, and remove foil collar (if using) and serve immediately with the heavy cream that has been whipped. Serve the ramekins on a plate, using a small napkin underneath each one.
Per Serving: 360 Calories; 21g Fat (51.0% calories from fat); 8g Protein; 38g Carbohydrate; trace Dietary Fiber; 174mg Cholesterol; 120mg Sodium.

A year ago: Filet Mignon with Mushrooms and Blue Cheese

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  1. Momstah

    said on December 26th, 2012:

    I made this recipe for Christmas and thought it turned out well. Two comments about step 6, which is confusing as written. First, the reference to salt – I omitted it as it was not listed in the ingredients. Also, calling for “all the egg whites” required a check against other recipes to clarify whether this meant the two separated egg whites (yes) or all five of them (no). Otherwise, good recipe and I will use it again!

    Thanks for the instructions enhancements. I’ll go fix that soon so it reads better. . . [later] I went to 3 other websites to compare the recipes for egg whites. I don’t own Julia’s “Mastering” cookbooks, so had to rely on online versions. All indicated you use all 7 egg whites, so I’ve changed the recipe to say “seven.” The omission of salt in the recipe must have been my oversight – it IS in the original recipes I found online, so I added it into mine as well. I hope you try it again with all 7 egg whites – it should make a huge difference! . . . carolyn t

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