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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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Posted in Chicken, on November 10th, 2009.

chicken no butter indian
It was only after I made this dish that I discovered Butter Chicken, Indian Style, is a very popular Indian dish, and can be as varied as spaghetti sauce. It depends on the cook. It depends on the spices used. It depends on what part of India you’re from. It depends on the technique used. My only Indian cookbook didn’t have a recipe for this dish, so I turned to the internet. Right out of the box I found a video about it, which is very interesting. The origin of the dish, per wickedhowtos.com is historic:

  • “Butter chicken (aka “Murgh makhani”) is an extraordinarily popular Indian dish that can be found at the top of menus in restaurants around the world. Butter chicken originated in Delhi, during the reign of the Mughal Empire. According to a documentary by the Discovery Channel, the murgh makhani curry was invented by a person employed amongst the kitchen staff of a famous Indian restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. Even though its general recipe is widely known, the actual flavor can vary from restaurant to restaurant. . .”

You can watch the video of this dish, the full butter type, made by a chef at the Tamarind Restaurant (it’s a lot more complicated).

THIS recipe below came from Christie’s Corner, Charmian Christie’s blog, and I was intrigued because it said NO butter chicken. We like Indian food, and I have my fair share of Indian spices. We have several small markets nearby that carry more, much of it imported and not always translatable (by me, anyway). But this recipe used just turmeric and garam masala, both spices I keep in my spice cupboard. And the garam masala you can make yourself. I’ll include a recipe for that below, although I have a bottle of it from the grocery store.

chicken no-butterIn the true Butter Chicken method, there are a number of different steps. The sauce is made separately, the chicken marinated, grilled, then chopped. Well, I didn’t have time to do all that (we’d decided to go to a 7:30 movie and I didn’t start dinner until about 6 pm), so this easy recipe was right down my alley. But I’d also decided I was going to use chicken pieces. Certainly not authentic, but again, I didn’t have time to debone the chicken. So I improvised and made it all in one pot, using all the additions. I didn’t add the brown sugar, but the onions add plenty of sweetness in my book. I had Greek yogurt and used more water than Charmian did, to keep the sauce from burning.

This dish was not only easy, but delicious. I served it on millet (most Indians serve this with naan and possibly over rice too). Interestingly, millet is a common Indian staple, so even though it’s not authentic for this dish, it could be. If you happen to use chicken pieces, I recommend you remove the skin, as it isn’t very appetizing to eat once this is cooked. You could also remove the meat from the chicken after the chicken is fully cooked. I just didn’t have time for that, either. Don’t be tempted to use sour cream in this (it separates when simmered). That’s why using yogurt is such a good “cream” for sauced dishes. And if you use the Greek style, it’s already very thick. But, however you make it, you should try this.

Bal’s No-Butter Chicken

Recipe By: Adapted from Bal Arenson’s Everyday Indian: 100 Fast, Fresh and Healthy Recipes, source: Christie’s Corner blog
Serving Size: 4

1/4 cup grapeseed oil
2 large onions — chopped
2 tablespoons garlic — finely chopped
2 tablespoons ginger — finely chopped
2 tablespoons tomato paste
1 tablespoon cumin seeds
1 tablespoon Garam Masala
1 tablespoon brown sugar — [Carolyn: optional]
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
1 teaspoon salt
1 pound boneless skinless chicken breast — cut into bite-sized pieces, or use boneless thighs
3/4 cup yogurt — low-fat plain
1/4 cup water — or more as needed
1/4 cup cilantro — minced
1. Place the oil in a non-stick skillet over high heat, add the onions, and sauté until dark golden brown, about 30 minutes. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes. Add the tomato paste and cumin seeds and cook for 30 seconds.
2. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the yogurt and water, and cook until the chicken is fully cooked, about 5 minutes. If using chicken pieces, this needs to simmer about 20-30 minutes. Garnish with fresh cilantro.
3. You can use whipping cream instead of yogurt.
Serving Ideas: Can be served over rice, brown rice, millet, or with naan bread instead.
NOTES: I used chicken pieces (with bones) because I was short on time. You can also cook the chicken in the sauce, remove them and debone, which would likely be even better. It’s the sauce that gives this such good flavor.
Per Serving: 338 Calories; 17g Fat (45.9% calories from fat); 30g Protein; 16g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 704mg Sodium.
printer-friendly PDF recipe

And here’s the recipe for the Garam Masala:

Garam Masala

Source: The Complete Book of Spices by Jill Norman
1 cinnamon stick
1 bay leaf
20 grams cumin seeds (about 3 T)
17 grams coriander seeds (about 2 1/2 T)
10 grams cardamom seeds (about 1 T)
10 grams black peppercorns (about 1 T)
7 grams cloves (about 2 tsp)
7 grams ground mace (about 2 tsp)
Break the cinnamon stick into pieces. Crumble the bay leaf. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container the mixture will keep for 3-4 months.

A year ago: Mocha Pecan Roll

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  1. easy recipes

    said on November 10th, 2009:

    Thanks for the recipe, I’m going to try it.

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