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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

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 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 Chicken, Pork, on February 9th, 2011.

easy_cassoulet

Well, now. Let me just say, right here at the beginning, that this dish is just off-the-charts delicious. It may not look like that much in the photo – I mean, it is a casserole. But oh, the flavors in this! And although it’s called an easy cassoulet, it’s not something you can throw together in 30 minutes. Nope. Probably takes about 1 1/2 hours or so to do it all.

In case you aren’t familiar with cassoulet (pronounced cass-eau-lay in French), let me just enlighten you. It means a slow-cooked bean stew or casserole. Typically a cassoulet contains some pork, some sausage and some duck. This version contains pork (chops), smoked sausage (kielbasa chunks) and some chicken thighs. And canned beans, to make it as easy as possible. It has some other things, minor stars, to be sure, to add character and flavor or texture. I think I could eat this dish at least once a week – and likely in Southern France, many families do, with some leftovers from the last dish incorporated into the new dish, to keep the flavors moving onward.

What you can see in the photo above is some of the kielbasa chunks sticking up (bottom right). You can see a few of the beans (canned cannellini and Great Northern), the croutons that are crumbled on top just before serving, along with the fresh herbs – Italian parsley and thyme. The meats (the pork chops and chicken and the coins of kielbasa) are scooped into a middle layer in between a bean layer on the bottom, and another bean layer on top. I topped mine with a thin layer of grated Parmesan cheese. Once it bakes until it’s bubbling hot, you add a thin layer of croutons and sprinkle on some more fresh herbs and serve immediately. To absolute raves.

cassoulet_close_upThis recipe, with a couple of modifications, came from Cathy Thomas, the food editor of our local newspaper, in a December, 2010 article. The original of this easy version started with a recipe from Bon Appetit. Cathy Thomas tweaked it some. She says this is one of her favorite company meals. You can make a double batch if you’re feeding a crowd. Now, I did tweak it a little bit too, from Cathy’s version, as I mentioned above – I didn’t have smoked pork chops. I had regular pork chops – so I used those and then added in two slices of smoked, thick sliced bacon. The other change I made is probably very non-traditional – I sprinkled the top of the casserole with some freshly grated Parmesan cheese. I wanted that umami taste. The croutons are a last minute garnish – I toasted the fresh bread cubes  (from a regular baguette) tossed in a little bit of oil for about 15 minutes in the oven, then I sealed them in a quart-sized ziploc bag and used a pounder to break the cubes into smaller pieces. Those, then, were sprinkled on the top just before serving, along with the fresh herbs that gave the dish some color. The croutons give a delicious crunch to every bite, and they soak up a little liquid from the casserole too. Definitely don’t eliminate the croutons – they help make the dish, in my opinion.

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Easy Cassoulet

Recipe By: Adapted from Cathy Thomas, Orange County Register, 12/2010 (she started with a Bon Appetit recipe)
Serving Size: 8
NOTES: Seasoning blend: use some kind of spicy, non-salt based seasoning for the chicken. Make your own if you don’t have one on your spice shelf. Croutons: cut up about 1 1/2 cups of fresh baguette, drizzle lightly with oil and bake at 425 for 4-7 minutes until bread is golden. Cool. Place in a plastic bag and use mallet or pounder to break apart the croutons into smaller pieces. You should have about 1 cup of crumbs and chunks.

1 1/2 pounds boneless skinless chicken thighs — cut into 2″ cubes
Seasoning blend to taste (see notes)
3 tablespoons olive oil — divided use
3 ounces smoked bacon — diced
1 pound pork chops — smoked or regular, about 1 pound, cut into chunks
1 large onion — chopped (or 2 smaller onions)
2 large garlic cloves — minced
3/4 cup chicken broth — plus 1/4 cup more if needed
1 1/2 tablespoons tomato paste
1 whole bay leaf
1/4 teaspoon ground black pepper
30 ounces canned great northern beans — 15-ounce cans, drained
30 ounces canned cannelini beans — 15-ounce cans, drained
3/4 pound Polish sausage — (turkey or pork), cut into 1/2-inch diagonal slices
1 cup Parmesan cheese — grated
Herb mixture: 6 tablespoons minced fresh parsley combined with 1 1/2 tablespoons minced fresh thyme — divided use
1 cup croutons garnish (see notes)

1. Fifteen minutes before baking, preheat oven to 400° degrees. Generously season chicken thighs with seasoning blend on both sides. Place in single layer on small baking dish and bake until thoroughly cooked, about 25 to 30 minutes in preheated oven.
2. Meanwhile, place 2 tablespoons olive oil in a 5-quart, deep, ovenproof casserole. Add bacon and pork chops. Bake uncovered in preheated oven for 20 minutes, turning chops once and stirring pancetta.
3. In a large skillet, heat remaining 1 tablespoon oil. Add onions and garlic. Cook on medium-high until onion is transparent, stirring occasionally. Stir in broth, tomato paste, bay leaf and pepper. Cover and simmer for 2 minutes.
4. Stir in beans and 4 tablespoons fresh herb mixture. Simmer for 2 minutes.
5. Remove chops and bacon from casserole, draining any excess oil. Do not wash casserole. Pour half the bean mixture into casserole. Add bacon, chops, chicken thighs and sausage. Top with remaining bean mixture. If mixture seems dry, add 1/4 cup of chicken broth. Top with Parmesan cheese.
6. Bake, uncovered, for 20-25 minutes (or 35-40 minutes if it has been refrigerated). Discard bay leaf. Taste and add salt if needed. Garnish with croutons and remaining fresh herb mixture.
Per Serving: 612 Calories; 34g Fat (50.6% calories from fat); 41g Protein; 34g Carbohydrate; 9g Dietary Fiber; 115mg Cholesterol; 1330mg Sodium.

A year ago: Shchi (a Russian pork and cabbage soup)
Two years ago: A silly post – 25 random things about me you never knew, and probably don’t care about anyway!
Three years ago: Shells with Pancetta and Spinach

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  1. Toffeeapple

    said on February 9th, 2011:

    I had to look up Kielbasa but now that I know it is a Polish sausage I should be able to get it from one of our many Polish provision shops. I love any dish that has beans and smoked meat in it. I made a Cabbage, Smoked Bacon and Canellini bean soup today, it went down very well.

    You’ll love this casserole, then, if you like smoked meat. The original calls for smoked pork chops, so if those are easily accessible to you (we don’t find them at regular food stores), by all means use them, eliminate the bacon, but do add in 4-5 ounces of chopped pancetta. Am sure you’ll enjoy this! We’re going to have leftovers for tonight’s dinner. Can’t wait. . . . carolyn t

  2. Marie

    said on February 17th, 2011:

    This sounds fabulous Carolyn! What a wonderful combination. We can’t get smoked pork chops here, but we can get bacon chops. I wonder if they would do. Well, there is only one way to find out!! xxoo

    This was a huge hit with me and with my DH too. We just couldn’t get enough of it. I froze a part of it, so we’ll have some more in a few weeks. . . carolyn t

  3. judy rand

    said on February 17th, 2011:

    Carolyn: I finally found the site. I had a wonderful time at your home and had all of the above recipes. They were delicious. It was a joy and pleasure to be in your lovely home and to experience your wonderful cooking.
    Hugs, and many many thanks
    Judy

    You’re so welcome, Judy. We too enjoyed the evening with you. . . carolyn T

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