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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 Chicken, Salad Dressings, Salads, on January 3rd, 2010.

arugula chix salad parmesana

If you read my post yesterday, about steeping chicken, then you already know I made a chicken & greens salad. I had a recipe in my repertoire that I hadn’t tried before, from Michael Chiarello (Food Network), from 2006, according to my notes. His recipe was an arugula salad, with a citrus vinaigrette, with grilled chicken and a toasted spice rub. Well, I didn’t have time to go through all of that. Didn’t feel like doing the grill thing for just two chicken breasts. So I turned to an old stand-by chicken cooking method I haven’t used in a long time – submerging boneless, skinless chicken breasts in hot, just below boiling water and letting it sit. It’s like steeping tea – where tea takes 5 minutes to come to full flavor – chicken takes about 20-30 minutes to cook all the way through.

whole orange vinaigrettea Meanwhile, I made the vinaigrette. You can see it there at the left, still in the food processor bowl. What intrigued me about this recipe was the use of whole oranges. It also has red onion, fresh sage, salt, pepper and olive oil. And it’s all made in the food processor. I added a bit of mayo for flavor.

If you want to use the original recipe for this, by all means go for it. Some people who made Chiarello’s version didn’t care for the dressing (too bitter or they thought it was unappetizing). I didn’t even read any of this before I made the dressing. It might depend on what kind of oranges you used – I used navel oranges (sweet) and they actually had quite a bit of pith attached, so am surprised it wasn’t more bitter than it is. I like the dressing – it’s refreshing. But I added mayo to it, too (not in the original recipe). With all the fruit in it, the dressing comes through as a low-fat type. chicken spice rub

That was my aim – something lighter in fat, not so heavy as a traditional olive oil dressing.

I defrosted the chicken, steeped it in just plain water, made a different rendition of the spice rub (without toasting)  that I sprinkled all over the cooked thicken.

Here at the right you can see the moist, tender chicken strips that I tossed with the spice rub I’d made. All I did was sprinkle, turn, sprinkle turn, sprinkle turn, etc. Not overwhelming in flavor, but you definitely got the chile flavor. Mixed with the other spices in the rub, it made for delicious morsels of chicken.

I tossed the salad portion with the dressing – tasted it and added more dressing, then poured the salads out onto plates and decorated the tops with the spice-rubbed chicken strips, sliced avocado and Parmigiano-Reggiano shards. I have a ton of dressing left over, so will have to be creative with how I use it. This salad may not appeal to everyone – if you like the sour cream blue cheese type wedge salads, this won’t fit. This is a light salad, with a refreshing hint of the orange. It’s not overwhelming. And it’s also low-fat. I’m not including the calorie count because the directions include the nearly 2 cups of dressing, and I used about 1/3 cup for two salads.

Chicken, Arugula, Corn and Parmigiano Salad

Recipe By: Inspired from Michael Chiarello recipe, Food Network
Serving Size: 4

2 large boneless skinless chicken breast halves
WHOLE CITRUS VINAIGRETTE: (makes much more than needed)
2 whole oranges
1/2 cup red onion — cut in chunks
1 tablespoon fresh sage — chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons mayonnaise
1 cup extra virgin olive oil
SALAD:
4 cups arugula
4 cups Romaine lettuce — (or other lettuces of your choice)
1 cup fresh corn kernels — cut from the cob (or frozen, defrosted)
1 tablespoon dried oregano — (or fresh, if you have it)
1 1/2 ounces Parmigiano-Reggiano cheese — shaved in shards (or Pecorino)
1 whole avocado — peeled, sliced
SPICE RUB:
1 1/2 tablespoons fennel seed
1/2 tablespoon coriander seed
1/2 teaspoon red pepper flakes
1/2 tablespoon chile powder — or Mercken chili spice
2 teaspoons salt
1 teaspoon ground cinnamon
1. CHICKEN: Bring a medium saucepan of water to a boil. Gently drop the chicken breasts into the water, reduce heat to very, very low and simmer for 1-2 minutes. Turn off heat, place lid on the pot and set aside for 20-30 minutes. Remove chicken breasts from the water; cool for 10-15 minutes, then slice the chicken across the grain, either in strips or cubes.
2. SPICE RUB: Combine the ingredients in a mortar & pestle and grind it until it’s a fine powder. Sprinkle it over the chicken pieces and toss to coat.
3. VINAIGRETTE: Cut the ends off the oranges, cut in quarters and remove center core, and all the seeds. Place 2/3 of the pieces into a food processor. Squeeze the remaining pieces – the juice – into the food processor and discard those skins, etc. To the oranges in the food processor add the chopped red onion, fresh sage leaves, salt, pepper and process until the mixture is a very smooth liquid. Add the olive oil in a slow drizzle. Add the mayonnaise and process just until blended. Pour into a refrigerator container and chill.
4. SALAD: In a large salad bowl combine the arugula, Romaine, fresh corn and dried oregano leaves. Toss the salad with ample dressing – taste a leaf or two to see if it contains enough dressing – and pour the salad out onto plates, then garnish with the spice rubbed chicken and avocado slices and Parmigiano-Reggiano cheese shards. Garnish with a bit more salt and pepper.
Serving Ideas: You could also serve this salad with hearts of palm, even some sliced pear or apple. Even some fresh fennel too. Ideally you should use fresh corn, but if you don’t have it, use a good quality frozen corn instead. If you have extra spice rub left over roll some jicama slices in it and serve those on top of the salad as well.
NOTES: The vinaigrette makes MUCH more than you need, so the calorie and fat content of this dish is way off. So I haven’t included it here in the post.
Printer-friendly PDF recipe

A year ago: Alabama White Sauce (for Chicken)
Two years ago: Thai Chicken Chile Soup

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