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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 Veggies/sides, on May 13th, 2008.

mashed potatoes with caramelized shallots and truffle oil

How did the word “yum” ever come into being? It’s not a very pleasant sounding one, to my ears, and yet I do use it. Probably too often. I don’t even like the look of the word in print, either. And yet, it conveys the meaning very well. Maybe I liked it better before Rachel Ray started using the word “yum-o,” which I think is really a rank permutation of a not-very-good word. Makes me think we can’t come up with adjectives to describe something that tastes really, really good. Something that wakes up the taste buds, or soothes them, whichever the case may be.

And surely, mashed potatoes are mashed potatoes, after all. I do enjoy them immensely. More than rice. More than pasta even, but now we know they’re not all that good for us because they’re a high glycemic carb. That means they digest quickly, turn into sugar which pours into our bloodstream faster than we’d like food to do – we want food that sticks to the ribs, but in the low glycemic way – like grains do – to sustain energy, to keep us going for hours before another meal. Like brown rice does. So these days, mashed potatoes are a real, honest-to-goodness treat. I try to slap my hands when I reach for a 3-lb. bag of Yukon Gold at the market. Once in awhile I succumb, though.

Last week I attended a cooking class about comfort foods. I’d signed up for the class months ago, and didn’t even recall the subject until my friend Cherrie and I arrived at the class. Ah yes, “comfort on a plate” it was titled. We got four recipes altogether (short ribs, these mashed potatoes, green beans, and a chocolate dessert). They were all relatively simple to make, but they sure did rate high on that comfort factor. The short ribs and mashed potatoes with the sauce from the ribs poured over the potatoes . . . oh yes. Comfort for sure.

This recipe is nothing all that different as far as prep. While the potatoes are simmering (starting with COLD water, by the way) you sauté the shallots under low, low heat, so they turn golden brown, but not burned. The potatoes are riced, if possible, tossed with a bit of cream and butter and truffle oil is poured in at the end. That’s it. Nothing more. Nothing less.

One of the students in the class asked with a low voice and eyes downcast, if the chef would remove her portion before she added the truffle oil. You don’t like truffle oil? the chef blurted out. No, she said, I don’t like mushrooms. The chef said, there’s nothing in truffle oil that even remotely tastes like mushrooms.

We know that truffles are a mushroom. A much-prized one I might add – to the tune of several hundred dollars per mushroom. But they have the most elusive, yet unique flavor. But one tablespoon of truffle infused oil in a big pot of mashed potatoes? To tell you the truth, I couldn’t even TASTE the truffle oil. But anyway, the chef said she’d give her a small portion of both so she could taste the difference. Most of the rest of us were teasing the poor young woman. She did speak up later and said she liked the one with truffle oil, so she would never disparage a truffle again! So, in case you’ve never had truffle oil, I heartily suggest you try it. You can buy very small bottles of it in some places. Or larger bottles as well.

Prior to this above dialog, one of the other students in the class asked why the chef would put chocolate in mashed potatoes? She’d only seen truffle candy and couldn’t quite get the incongruity of mashed potatoes mixed up with chocolate. We all got a good laugh about that.

But oh so good are these potatoes. Delicious. Smooth. Comforting. Hot. And yes, yummy.

Mashed Potatoes with Caramelized Shallots and Truffle Oil

Recipe By: Deb Buzar, professional chef
Serving Size: 4

2 pounds Yukon Gold potatoes
1/4 cup heavy cream — warmed
3 tablespoons unsalted butter — softened
1 tablespoon truffle oil salt and pepper — to taste
2 tablespoons Italian parsley — chopped
1. Peel the potatoes if desired, cut them into quarters and place in a large pot. Cover by 3 inches with COLD, salted water and bring to a boil, then cook under simmering heat until potatoes are fork tender.
2. Drain potatoes and place back on the stove top (no heat) or in a warm oven and allow potatoes to dry out for 5-10 minutes. Once dry, push potatoes through a potato ricer or food mill and back into the pot. Add warmed cream and softened butter and stir until desired consistency is achieved. Add more cream or butter if needed. Add any herbs you’d like, or parsley and mix in. Add truffle oil and mix well. Add salt and pepper to taste and serve immediately.
Per Serving: 345 Calories; 18g Fat (46.0% calories from fat); 6g Protein; 41g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 21mg Sodium.
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  1. Toffeeapple

    said on May 15th, 2008:

    Now, just guess what I’ll be having for my dinner tonight?? Nothing else, just the potatoes, perfect comfort food on a cold spring day.

    I didn’t know whether to laugh at the comment about chocolate or be saddened that someone had not been taught better about food. On the whole I think it better to laugh with the lady.

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