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Just finished reading Pied Piper (Vintage International) by Nevil Shute. Remember him? You’ve got to be over about 50 to even know his name. He’s most famous for his book On the Beach that he wrote in 1957. This book, the Pied Piper, he wrote during WWII. It’s a poignant tale about a rather elderly Englishman who decides to take a trip to the mountains along the French/Swiss border just before Germany invades. His goal is to go fishing – but he gets caught up in a bit of intrigue (not the spy novel type at all) when acquaintances he meets beg him to take their children, to get them out of France before they might be taken by the Nazis. Reluctantly he agrees when he realizes that he probably shouldn’t have made the trip at all and that he must return to England. Many logistical difficulties ensue, and more children are added to his little family. It’s a wonderful tale, heartwarming for sure. Shute is an excellent writer who draws you into his tales. He also wrote Trustee From The Toolroom, one of my favorite books I’ve read in the last couple of years.

Also read Tracy Chevalier’s newest book, Remarkable Creatures: A Novel. I always love to read a novel that has me learn something concrete, as it tells a story. This one is about the friendship between two women in Lyme Regis (a town on the southern coast of England) back in the mid-1800s. From different social strata, they both share a love, a passion, for collecting and finding fossils on the beaches of their town. The education here is all about the fossils. Fossils from ancient times, with a great “to-do” over who owns them, crediting (or not) who found them, about the astute (not) experts who discredit these two women. The story is charming, sweet, and Chevalier did it again, for me, creating a story that was a pretty good page-turner. I’ve never been interested particularly in fossils, but they hold new interest since reading this book.

Just finished The Interestings: A Novel, by Meg Wolitzer. It’s about a group of mid-teens (both guys and gals) who become close friends at a summer camp, and with nothing else to inspire them, they decide to call themselves “The Interestings.” The story switches back and forth from the early years, with alcohol, drugs and sex playing fairly major roles, to their late 30s or early 40s when all of the “interestings” have become adults, parents, successes, failures. It’s about their internal angst, or pride, or false-pride, and their jealousies of each other. It had been recommended by more than one friend of mine. As I read it I kept hoping it was going to get better and it does, but I had to get half way through before I really wanted to keep going. It WAS a good read, though. With the exception of seeing some maturity develop amongst the characters, the book is kind of like a soap opera. The main character is a likable woman, thank goodness.

IN THE POWDER ROOM: Our guest half-bath has a little tiny 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 Art of Travel, a collection of essays about traveling (it’s not a how-to), gathering a variety of stories of some historic authors and where and why they traveled; The Greatest Stories Never Told; and Sara Midda’s South of France; also Forgotten Bookmarks: A Bookseller’s Collection of Odd Things Lost Between the Pages (just the cutest book – with a miscellany of things – letters, grocery lists, notes, reminders, confessions the author discovered hidden inside the books he purchased for his used bookstore); and The Trouble with Poetry (Billy Collins).

 

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 Desserts, on May 20th, 2010.

With friends coming over for a Scrabble-fest, I needed a morning kind of bread. I had mis-filed this recipe in the “bread” section. It was only after I’d gathered all the ingredients together that I read – oh, this is actually a dessert, even though it says corn bread. But, well, maybe it would be okay anyway, I hoped. And yes, it was! Clearly, it is a dessert – it’s sweet (although it’s certainly not as sweet as I’d anticipated) and crunchy from the cornmeal. It was very easy to make.

I’d read the recipe over on FoodGal’s blog last year. It’s from Sherry Yard’s cookbook Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever (she of Spago pastry chef fame). Food Gal absolutely raved about this recipe, calling it a star, and billed it as an academy-award winning corn bread [dessert]. With those words, I knew I had to try it sometime. Making the bread/cake itself was fairly ordinary (although there is more sugar than in a bread, of course). Once out of the oven, though, the cake is brushed with a honey-water-butter mixture that sinks into the holes you’ve made all over the top of the cake. You can barely see in the photo above the honey mixture as it sunk part-way down. I topped it with some powdered sugar; just because. I didn’t want my guests to be confused this was a bread. Results? It was very good. And I liked it because it wasn’t as sweet as some corn cakes could have been!
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Honey-Glazed Spago Corn Bread (Cake)

Recipe By: From “Desserts By the Yard” by Sherry Yard, via Foodgal blog 7/09
Serving Size: 12

CAKE:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs — at room temperature
3 ounces unsalted butter — (3/4 stick)
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk
GLAZE:
3 ounces unsalted butter — (3/4 stick)
1/4 cup honey
1/3 cup water

1. Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with baker’s spray.
2. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
3. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.
4. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean.
5. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended.
6. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.
Per Serving: 372 Calories; 20g Fat (48.4% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 557mg Sodium.

A year ago: Stewed Eggplant and Tomatoes
Two years ago: Almond Pound Cake with Limoncello
Three years ago: Mister Charlie (casserole)

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  1. Carolyn Jung

    said on April 20th, 2011:

    Glad you loved this recipe as much as I did. The powdered sugar is an inspired touch, too. You remind me that I need to make another batch of this soon to satisfy my craving. ;)

    Yes, indeed, we liked them a lot. Thanks for visiting my blog . . . carolyn t

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