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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 Salads, on February 25th, 2011.

belgian_endive_orange_salad

At the dinner party we did recently I wanted to serve something other than a green salad. Even though they’re good and generally reliable, I wanted to do something different. This certainly fits that requirement.

The recipe comes from an old Gourmet issue (from 2006). It’s available online if you want to go there. I bought the multi-colored Belgian endives (at Trader Joe’s), 2 greens and 1 red in each package of 3. Navel oranges are in season at the moment, and they’re so juicy and sweet. And then there’s the vinaigrette. The headnotes to this recipe said:

It’s impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe orange and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy and smoky flavors.

chipotle_canIt was that information that made me clip out the recipe 5 years ago. I’d just never gotten around to making it. And it definitely is the dressing that makes this salad. The sweet comes from the orange juice and maple syrup, the spicy and smoky both from the chipotle chile in adobo. You won’t use all the dressing (at least I didn’t – I have about a third leftover). The dressing does have a few other additions (sherry vinegar, red onion, lemon juice) and it’s just full of flavor.  I served this with a pork roast, so the fruit addition to the salad blended well with the meat. I think pork marries well with fruity sides. We had leftovers, and unfortunately this salad doesn’t keep very well – the Belgian endive leaves begin to wilt. So make just as much as you think you’ll eat. I served it on a large, flat platter – so you could see all the fruit and colorful endive.

chipotle goop_540I’ve talked about chipotle chiles in adobo sauce before on my blog. They’re jalapeno chiles that have been smoked and cooked in a sauce. I hope you can find it at your market – they’re usually in small, 8-ounce cans (see photo above of one of the many brands available). One of the cooking classes I went to years ago provided a really helpful hint about this stuff – once you open the can, mash up the ingredients in a bowl. Do be extra careful touching it – it’s spicy hot – don’t get it in a cut or abrasion – ouch! Spread it out flat (about 1/8 inch thick or so) on a piece of aluminum foil (see photo  – that is the frozen goop resting on a piece of aluminum foil), cover with plastic wrap and seal in foil, then freeze in a Ziploc plastic bag. When you need some of it, pull it out and chop off a little chunk of it – use a sharp, heavy knife to cut it. Then return the rest to the freezer for another time. The chunk I have in my freezer has been there for nearly a year and it’s just fine. If you’ve never had chipotle chile, you’re in for a treat. Just beware – use it in moderation until you know what your heat-comfort level is. Generally I reduce the amount of chipotle in things until I know how hot it’s going to be. You can always add more, right?

One of the best parts of this recipe is that I made up everything ahead of time – the separated endive leaves in a bag, the orange slices in another, and the dressing in another. Took but a minute to put the finished salad on the platter and dress it.

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Orange and Endive Salad with Maple Chipotle Vinaigrette

Recipe By: From Gourmet magazine, March 2006
Serving Size: 5
NOTES: The smoky vinaigrette (the smoky part comes from the chipotle chile in adobo) is what makes this salad. You probably won’t use all the dressing.

1/4 cup fresh orange juice
2 tablespoons maple syrup — dark type if possible
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon red onion — chopped
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 whole navel oranges
4 large Belgian endive — ends trimmed

1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
2. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
Per Serving (assumes you use all the dressing): 126 Calories; 6g Fat (37.2% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium.

A year ago: Broccoli Casserole
Two years ago: Slow-Cooker Tamale Pie
Three years ago: Warm Bean Brie Dip

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