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Currently Reading

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Just finished Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.


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.

Scroll down to the bottom to view my Blogroll

Posted in Veggies/sides, on November 17th, 2011.


Here you can see just the veggies
and the sausage the dressing contains.

OMGosh! Oh, my gracious was this dressing ever the cat’s meow. The be all, end all of dressings I’ve ever, ever had. I will be making this next week for our family’s Thanksgiving dinner. So, okay, what’s so different about it? Well, I’ll tell you that I have an Italian sausage dressing I’ve been making for a several years, but this one? Well, it’s going into #1 position. Part of it’s the vegetables (a lot of them). Part of it’s the moistness of it (it’s a relatively wet dressing) and another part of it is the gravy (oh-so tasty). And the fresh herbs. And the mushrooms (not exactly a common veggie in dressing). Oh, heck. It’s all of it put together as a whole. If I were a vegetarian, I’d gladly have this as my entrée (well, without the sausage, I suppose).

Several weeks ago my friend Cherrie and I went to a Phillis Carey class that was all about an Italian Thanksgiving menu. Everything in it was fantastic. The only thing I might not make is the pumpkin pie (a different take – and I’m just too hooked on the traditional Libby’s style Costco pumpkin pie). Otherwise I think I’ll be making the entire meal from this class (green beans with shallots, the artichoke Romano bruschetta, the Mascarpone mashed potatoes, the pancetta-butter basted turkey, and the gravy I’m writing up here, with the dressing.

It was several years ago I discovered how much I liked Italian sausage in my turkey dressing. And there’s been no turning back. I think my mother usually used Pepperidge Farms dry, packaged mix with her simple additions. And I made it the same way for many years, until I went to a cooking class and had some real, honest-to-goodness completely home made dressing, including the bread cubes. I had some with cornmeal one year. It was okay. But somehow cornbread didn’t fit in with my vision of a Thanksgiving dressing. But now, THIS one. Gosh. Made with fresh, torn bread cubes that are briefly baked in the oven. With oodles of veggies – onion, celery, including some of the green tops, leeks, and mushrooms. And the fresh herbs (sage, rosemary). And the Italian sausage, of course. Certainly there is ample bread in this dressing, but it’s almost more about the vegetables – of which there are lots – and the gravy. The gravy, the gravy. Pictured at right – you can see the little bit of cream added in at the end. Makes it so luscious. Back to the dressing – the one thing that’s a bit unusual in this dressing is the addition of EGGS. Phillis told us they’re not an absolute, but she thinks the dressing stays together better with them. So I’ll be adding those. So delicious.

So, if you’ve had any second thoughts about making your old standby, may I just suggest you try this one, okay? Read further below for the gravy write-up and recipe.

printer-friendly PDF (dressing)
Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 contains photo)

Italian Sausage Bread Dressing with Mushrooms, Leeks and Fresh Herbs

Recipe By: Phillis Carey, cooking instructor, Oct. 2011
Serving Size: 12

1 pound white bread — 3/4″ cubes (about 12 cups)
1 1/2 pounds Italian sausage — sweet, not hot
1/4 cup unsalted butter
2 cups leeks — sliced (white and pale green parts only), about 2-3
1 cup onions — chopped
2 cups celery — with leaves, chopped
1/2 pound crimini mushrooms — sliced
1 teaspoon dried thyme
2 tablespoons fresh sage — chopped
1 tablespoon fresh rosemary — chopped
1/3 cup Italian parsley — chopped
2 large eggs — beaten (optional)
1 1/3 cups low sodium chicken broth — or turkey stock (approx.)

1. Preheat oven to 350°. Divide bread cubes between 2 large baking sheets. Bake the bread until slightly dry, about 15 minutes. Remove and cool completely.
2. Saute sausage (remove casings) in a heavy, large nonstick skillet over medium-high heat until cooked through, leaving the sausage in chunks, using the back of a spoon to chop up the meat, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off the drippings.
3. Melt butter in same skillet over medium-high heat. Add leeks, salt, onions, celery, mushrooms and thyme to the skillet and saute until leeks and mushrooms soften, about 10 minutes. Mix in fresh sage and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (At this point you can prepare one day ahead; cover and refrigerate.)
4. Preheat oven to 350°. Butter a 15x10x2 inch baking dish (or 2 smaller casseroles). Mix beaten eggs into the stuffing and add enough broth to make a fairly WET mixture – it should almost be soupy in consistency. Transfer mixture to the baking dish(es). Cover with buttered foil and bake until heated through, about 45 minutes. If you prefer crispy-topped dressing, uncover and bake until top is golden brown, about another 10 minutes. Serve this with gravy liberally ladled all over the dressing.
Per Serving: 373 Calories; 24g Fat (58.1% calories from fat); 15g Protein; 24g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 711mg Sodium.

Now then, the gravy. Not difficult, although there are two parts to it. You’ll make some really flavorful stock from what develops in the bottom of the turkey roasting pan. That part is essential! A part of it can be made while the turkey is roasting, and then once you’ve removed the turkey and it’s resting, all that good tasty broth is added to the pancetta flavored gravy mixture. It has to cook to just the right consistency and you’re done. The pancetta is part of what makes this – also the use of white wine in the gravy.

printer-friendly PDF (gravy)
Files: MasterCook 5+ and MasterCook 14 (click to open in MC – 14 contains photo)

Turkey Gravy

Recipe By: Phillis Carey, cooking instructor, Oct. 2011
Serving Size: 10
NOTES: If you have gravy lovers at your Thanksgiving table, you might want to make a double batch of this.

1/2 cup pancetta — thinly sliced, diced (about 3 ounces)
1/4 cup shallots — chopped
1/4 cup flour
3 cups turkey stock — (to be added to the turkey roasting pan) low-sodium, or chicken stock
1 cup dry white wine
1 teaspoon fresh rosemary — chopped
1 teaspoon fresh sage — chopped

1. As you prepare the turkey to roast, pour into the bottom of the roasting pan 3 cups of chicken or turkey stock (packaged is fine). As the turkey roasts, make sure the stock doesn’t evaporate – add more water as needed so the pan stays completely wet. After the turkey is finished, pour off the juices, including the fat, scraping any and all bits of things from the bottom of the pan, into a large measuring cup. Add water to make 3 cups of broth. Reserve at least 2 T. of the fat and try to remove the remainder of the fat (in a fat separator if you have one).
2. While the turkey is roasting you can start the gravy. Add just a bit of olive oil to a large saute pan and cook the pancetta until it’s beginning to crisp, about 5 minutes. Add shallots and saute for a minute. Reduce heat to medium.
3. Add flour to the mixture and whisk until it turns a golden brown, about 4 minutes. (If making ahead, set aside at this point.)
4. With the gravy mixture hot, add the 3 cups of turkey juices, including the 2 T. of reserved turkey fat, and the wine. Bring mixture to a boil, whisking frequently. Simmer until it reaches your desired consistency, about 5 minutes more. Add rosemary and sage, season to taste with salt and pepper.
Per Serving: 59 Calories; 1g Fat (24.0% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 952mg Sodium.

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