Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


– – – – – – – – – – – – – – – – – – – – – –

Just finished 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 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 parents were 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 a old 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.

Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue, including Halina’s own mysterious past. I really enjoyed the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel (but based on fact). Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. There’s a romance thrown in too, and a whole lot of angst about the discoveries found in the mass grave. But, the subject expanded my knowledge about forensics.

The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well. I was thrilled when the author, Morris, left a message here on my blog, thanking me (and my group) for reading his book.

H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, to scream out “let the bird go.” Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s sublime proficiency with words.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

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.

ital_sausage_mushroom_leek_dressing

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.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

Leave Your Comment