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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 Beef, on May 16th, 2008.

greek beef steak pita sandwich
Back in the 1970’s, pita bread kind of appeared in West Coast restaurants. In fact, back then you couldn’t buy pita bread anywhere, but some restaurants did serve it. They didn’t sell the bread. So Sunset magazine did an article about it, with a recipe. Since I was a bread maker anyway, making pita didn’t intimidate me at all, and in fact I made them many times, back then. But I will admit, I had trouble with the bread opening up evenly – some parts would stick a bit. And if you couldn’t stuff the bread, well, what else could you do with them? So I had some waste.

It wasn’t long, though, before the grocery stores started carrying pita. And now we can buy whole wheat pita as well as regular. Even some flavored types on occasion as well.

Vividly I can remember, like Marcel Proust and his madeleines, the first lamb pita sandwich I had. It was a potluck at someone else’s home, and a couple I didn’t know brought lamb meatball pita sandwiches with a dark brown, rich, wine gravy to go with it. Oh my. It was so out of this world. Unfortunately for me, the guy was a chef, owned a restaurant (which I didn’t know), and was moderately offended when I asked if he’d share the recipe.

Ever since that day I’ve tried to find a recipe that would try to recreate that dish. I have tried lamb meatballs, attempted after the above incident, to figure out how to make them, and the sauce. Now I suspect it was probably an intense veal and red-wine stock that enriched the gravy.

So way back in 1973 I saw a steak pita sandwich recipe in Better Homes & Gardens (the magazine). Over the years I’ve changed it a little bit to try to make it as close to that meatball recipe as I could (but using steak instead of lamb). Marinating the sirloin steak (or a lamb steak) in a red wine-garlic-oregano mixture helps. Then you pan-fry the steak with the red onion until it’s barely done. Ahead of time you will have prepared the condiments (chopped tomato, lettuce, cucumber, and mixed the yogurt-sour cream sauce which contains some minced up green onions). Heat the pita if you’d like, but whenever I make this, the bread is back to room temp by the time you doctor up your pita with all the toppings and are ready to take your first bite.

This particular time I made it, I had some leftover rib eye steak. The steak was quite rare to start with, so I marinated the meat in the red wine-garlic mixture just as above, but when I sautéed it in the frying pan, I just barely cooked it, so the meat was warmed through, but still slightly pink when it was served. You could easily adapt this with leftover roast beef or roast lamb – just slice really thin pieces and marinate it in some red wine to give it moisture and heat it through. The original recipe didn’t serve cheese with it, but I have on occasion done so, but a typical Greek style would be crumbled Feta as another condiment, which I’ve also done, so that’s added into the recipe too. Feta may be Greek, but it might not be typical for this sandwich. I just like the texture and saltiness added to the combination.

Greek-Style Beef or Lamb Sandwiches

Recipe By: Adapted from Better Homes & Gardens, 1973
Serving Size: 4

MARINADE:
1/2 cup dry red wine
1 large garlic clove — minced
1/2 teaspoon oregano
1/2 teaspoon salt
1 dash black pepper
1/2 large red onion — thinly sliced
MEAT:
1 pound beef sirloin steak — 1/2″ thick, trimmed of visible fat
1 tablespoon butter
PITA & CONDIMENTS:
4 whole pita breads, whole-wheat
3 cups lettuce — shredded
1 cup fresh tomato — diced
1/2 cup Feta cheese, crumbled
1 cup cucumber — diced
1/2 cup low-fat sour cream
1/2 cup yogurt — plain
2 tablespoons green onion — minced
1. In a sturdy, sealable plastic bag combine the wine, oil, garlic, oregano, onion and salt & pepper. Cut the steak into strips about 2 inches long and 1/4 inch wide. Allow to marinate for about an hour at room temperature. If marinating for longer period, refrigerate it.
2. Combine the low-fat sour cream and yogurt, with minced green onions and allow to sit in refrigerator for several hours.
3. Remove the meat and onion from the marinade and dry on paper towels. Melt the one T. of butter in a hot pan and cook the meat, a little bit at a time (so it doesn’t steam rather than brown), stirring to brown all sides. Keep meat hot while preparing the remaining meat. Add the red onion and sauté until all the onion is wilted, but not mushy.
3. Have small bowls ready into which you put the lettuce, tomatoes, cucumber, Feta and the sour cream and yogurt mixture.
4. As chef, you can add the meat to each pita and then serve condiments for people to add as they wish. Or just pass everything.
NOTES: I prefer to marinate the meat for about 24 hours; you may also use flank steak for this, although then you definitely need to marinate the meat for 24 hours. You can also make this with LAMB steak, using same technique. The oregano is an important element in the marinade, so use ample (more if you like the herb).
Per Serving: 554 Calories; 23g Fat (38.4% calories from fat); 36g Protein; 47g Carbohydrate; 7g Dietary Fiber; 101mg Cholesterol; 777mg Sodium.
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