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Just finished a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you want that kind of book – you may not want to read this one.

Also finished Julian Fellowes’s Belgravia. You know Julian Fellowes, the producer and writer of Downton Abbey? He lends his mind to a story about a family or two from the similar time period as Downton, who live in London. There’s some amount of intrigue, romance, observations from within the halls of wealthy Londoners and moderately well off tradesmen and their families. There’s affairs, shady business dealings, an illegitimate child, the comings and goings of the “downstairs” staff too, etc. The characters were well done – I had no trouble keeping all of the people identified. The story is somewhat predictable, but it was interesting clear up to the end.

The Letter by Kathyrn Hughes. It’s a very intricate tale. At first it’s about Tina, a battered wife [at which point I paused and wondered if I wanted to read any further, but I’m glad I did]. She tries to get the courage to leave her husband. Then enters the letter she finds in a suit pocket in the thrift shop where she volunteers. It’s old – sealed and stamped, but never mailed. Then you learn about Crissie, decades earlier, a young pregnant girl who is sent off to Ireland to a distant relative by her father, then to a rigid (meaning horrible) convent [the book takes place mostly in Manchester, England and in rural Ireland]. The letter is addressed to her. Jump forward decades and William, the adopted child Crissie gave up, tries to find his birth mother. William meets Tina in Ireland [a serendipitous moment] as she’s trying to find the woman to whom the letter is addressed. This book is the #2 best seller on Amazon at the moment. It’s a riveting tale and I really enjoyed it.

The Muralist: A Novel by Shapiro. It tells the story of a young woman, an artist, who was part of the U.S.’s WPA mural project from the 1930s-40s (she is fiction, the WPA is not). As with so many artists, even today, they live in abject poverty through much of their lives. This woman, though, had family in France, desperately trying to escape before Hitler’s henchmen rousted them into concentration camps. The story, a bit of a mystery but not of the mystery-genre, is about Alizée Benoit, this young painter, who slightly captivates Eleanor Roosevelt’s help. It also skips into current time when the painter’s great-niece uncovers paintings she believes were painted by her aunt. The painter had disappeared into thin air in 1940, and her relative tries desperately to find out what happened to her. It’s a really good story including such Abstract Expressionist painters as Mark Rothko, Jackson Pollock, and Lee Krasner well-woven into the narrative. It keeps you guessing right up to the end. A good read. The author also wrote The Art Forger: A Novel a few years ago.

Also recently read News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a free-lance job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her family was killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of an old (wild) west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many. Just read this one first!

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Beef, on May 3rd, 2011.

burgers_bacon_feta

This is one fantastic recipe. The kind that if I were a swearing person I’d be saying OMG! But I don’t say that, so just take my word for it! I cannot tell you how absolutely off the charts this was. I created the recipe myself – I had fresh baby spinach – and I’d defrosted some lean ground beef. And a new favorite recipe was made.

burger_mixtureFirst of all, you mix the ground beef with a few slices of very finely minced raw bacon. In reading a recent cooking magazine it was mentioned that some East Coast chef was frustrated with his bacon burgers because the bacon slices fall off or out of the burger (this being one with buns, I suppose). So he started adding raw bacon to the raw meat. There was no recipe – it was merely mentioned in an article. That got the idea brewing in my head. I decided to try it myself. I mixed the finely minced raw bacon, some dried thyme, salt, pepper and eggs with the ground beef and made patties. I let them rest in the refrigerator for a couple of hours, then lightly they were dredged in flour before frying them in grapeseed oil.

Meanwhile I made the spinach – I sautéed some red onion finely minced up – then added the spinach just before the burgers were done – so the spinach was barely wilted. I added some salt, pepper, ground nutmeg, a tiny little drizzle of cream, a bit of feta cheese and lastly a speck of butter.

The burgers were crisped up in the pan, then removed to a heated plate. Be careful not to over cook them! I poured off all but a speck of the oil, then added some vermouth. It bubbled away until it turned to a light slurry. Then I added a little splash of sherry vinegar, cooked that for a minute or two, and off heat I added a tablespoon or so of unsalted butter. On each individual dinner plate I scooped some spinach, placed the burger on top, spooned the sauce over each one, then sprinkled the top with some additional feta cheese. Voila! If I’d wanted to serve anything else with it I’d have made mashed potatoes. If so, I’d have increased the volume of sauce so there would be enough to drizzle over some of that potatoes. I think I would have placed the spinach and the potatoes side by side, put the burger right smack in the middle, and drizzled the sauce over both – but mostly it goes on the burger.

This would make a scrumptious company meal – the only problem is it must be cooked at the last minute. But the flavors were superb, if I do say so myself. Maybe I’ll try making these with ground turkey, or half turkey and half beef. Maybe it could be done with a chicken breast too. I’ll let you know how that tastes!

Some of the idea for this came from my old standby, French Hamburgers, a Julia Child recipe I’ve been making for about 45 years. At least, the sauce did. The rest of it just came to me as I was cooking along. I do hope you’ll give this a try. So very delicious!

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Beef Burgers with Bacon, Thyme and Wine Sherry Sauce on a Spinach Bed

Recipe By: My own creation.
Serving Size: 6
Notes: This can be a complete entree, but you might want a carb to go along with it. A small serving of mashed potatoes would be ideal, or heated bread. This is SO worthy of a company dinner – but the cooking must be done at the last minute. The sauce is rich and very tasty. If you like more sauce, increase the quantity of wine and sherry vinegar. It’s quite stringent at that point, but once you add butter to it in whatever quantity, it smooths it out.

2 pounds lean ground beef
4 slices bacon — smoky, very finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons grapeseed oil
4 tablespoons all-purpose flour
WINE SAUCE:
2/3 cup vermouth
2 teaspoons sherry vinegar
2 tablespoons unsalted butter
3 tablespoons feta cheese — crumbled
SPINACH:
1 tablespoon grapeseed oil
1 small red onion — minced
16 ounces baby spinach
1/4 cup water freshly grated nutmeg to taste
2 tablespoons heavy cream
2 teaspoons unsalted butter
2 tablespoons feta cheese — crumbled

1. In a medium sized bowl combine the ground beef, raw bacon (cut it up with scissors to get it small enough) salt, pepper and eggs. Mix by hand, making sure the egg has been mixed in thoroughly. Gently form the meat into 6 patties about 1/2 inch thick. Set them on a piece of waxed paper on a flat plate, cover with another piece of waxed paper and chill until ready to cook, up to 4 hours.
2. Heat a nonstick frying pan (use two if needed) to medium high and add grapeseed oil.
3. Dredge the meat patties in flour or use your hands to gently pat a light coating of flour on both sides. Add meat to hot pan and sear at fairly high heat until a crust forms on the one side, about 1 1/2 – 2 minutes. Turn over, reduce heat to medium and saute the patties on the second side until a crust forms, another 2 minutes. Cook meat for another 1-2 minutes, turn back over on first side for one more minute and remove to a heated plate.
4. SPINACH: While burgers are cooking, In a large frying pan heat the grapeseed oil until shimmering. Add the minced onion, reduce heat and cook for about 5-10 minutes, until the onion is soft but not brown. Add the spinach and water and stir while the spinach wilts. Add nutmeg, salt and pepper. Add cream and butter and heat through. Spinach should be completely wilted but don’t cook any further than necessary. Add feta cheese and stir just to combine. Keep warm over very low heat until ready to serve.
5. WINE SAUCE: Meanwhile, in the burger pan, pour out all the oil, but don’t clean the pan. Add the wine. The pan should be hot enough that the wine will bubble and reduce down to about 3-4 tablespoons, and will become slightly syrupy. Add the sherry vinegar, cook for about one minute. Turn off heat, then add butter, about 2 teaspoons of it at a time. Swirl with a spatula until butter melts, then add more until all the butter is added and melted. The sauce should be smooth and will glisten.
6. Divide the spinach among the six plates, place burger on top, then spoon sauce evenly over them and sprinkle with the crumbled feta cheese. Serve immediately.
Have all your ingredients ready and at hand before starting to cook.
Per Serving: 677 Calories; 51g Fat (71.5% calories from fat); 34g Protein; 11g Carbohydrate; 3g Dietary Fiber; 215mg Cholesterol; 531mg Sodium.

A year ago: Greek Style Halibut
Three years ago: Broccoli with Mayo Mustard

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  1. Stacey

    said on May 15th, 2011:

    My mouth was watering as I read this recipe. I remember how much I loved the French Hamburgers you made for Russ and me. Can’t wait to try this one!

    Our mutual friend Cherrie made these a week or so ago. She thinks the sauce wasn’t enough, but hers was too thin. So am not sure if my directions were clear enough. She couldn’t taste the bacon (well, neither could we, actually) but I assume it provides lots of moisture to the burger. Cherrie wants to come to my house and watch me make them. They’re not hard, for sure. But maybe the sauce is a little tricky. . . carolyn t

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