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Just finished reading The German Girl: A Novel by Correa. It chronicles the story of a wealthy German Jewish family in Berlin, as the Nazis arrive and make life a living hell. The family is lucky (I guess you could say this) to be allowed to purchase passage on the M.S. St. Louis, a passenger liner, to take them to “the Americas.” The destination is actually Cuba. The story is told from two voices – the teenage daughter in this story, and from a current-day distant family member who is trying to learn about her ancestry. Of the 900+ passengers on the ship, only a few were allowed to disembark since the Cuban President decided he needed more money to accept them. Most families had no money left, as the Reich had taken nearly all of their assets. The daughter and her very eccentric mother were allowed to stay in Cuba.  The remaining passengers are rejected by the U.S. too, and eventually return to Europe, where most of the Jews end up dying in concentration camps. The story goes back and forth from the 1939 journey to current day as the link between the two women is slowly revealed. I had a tough time sometimes, tracking the people in this book, but the story was very riveting. It’s based on facts about the ship (see Wikipedia link above if you’re interested). A shameful chapter in history.

Recently finished reading a magnificent historical novel. Not new. Philippa Gregory has been a favorite author of mine for a couple of decades. You may remember her most famous book, The Other Boleyn Girl, published some years ago. I thought that was a really great book. I’ve read other books by Gregory, but most recently I read The King’s Curse (The Plantagenet and Tudor Novels). The time period is the 1450s to 1541, mostly under the rule of King Henry VIII, the infamous womanizer and wife/Queen-killer. The man who cursed Rome/the Pope because he wanted his first marriage annulled because Queen Catherine couldn’t produce a living male heir. And subsequently made himself the head of the church in England in order to do so. It was a Catholic country at the time. This story (it’s fiction, but woven with intricate historical detail) is from the voice of a lady-in-waiting to Queen Catherine, Margaret of York, later titled Countess of Salisbury, but a Plantagenet in her own right (which is key to the later events in the book). Certainly I’ve read other novels over the years that dealt with Henry VIII, but not with this much breadth of info. What a wicked, sinful man he was. And did I say tyrant. Wow.  I could hardly put it down, through its nearly 600 pages. In the author’s notes at the end, she shares relatively recent medical info that suggests Henry probably suffered from a rare problem, Kell positive blood type, which can cause miscarriages, stillbirths and infant deaths IF the mother has the more common Kell negative blood type. And that in his later years, he may have had McLeod syndrome, a disease only found in Kell positive individuals. Around the age of 40 it causes physical degeneration and personality changes resulting in paranoia, depression and irrational behavior. All of those King Henry VIII had in spades. If you read the book, you might read the author’s notes (at the end) before reading the book. If you like historical fiction (I love any book about English history) you’ll just love this one. It’s interesting, though, as I think about the many books I’ve read covering this era in English history, that each book presented its hero/heroine as the most innocent and worthy individual vying for the crown of England. I remember thinking Anne Boleyn was dealt with so badly during her life (and certainly her beheading), and yet reading this book, I completely reversed my opinion. Anne Boleyn was called a wh–e by most people during the years she shared Henry’s bed. The “curse” from the title pertains to Henry’s inability or the curse on the Tudors, that caused him to fail in producing a male heir. In any case, none of Henry’s wives should have died for it – likely it was all Henry’s fault anyway. Just read this one, okay?

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, too!

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.

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 Chicken, Salads, on August 27th, 2008.

Cornish Game Hen (or Chicken Breast) Salad with Green Beans

Eons ago when I first started going to cooking classes there used to be a cooking school here in Newport Beach called Ma Cuisine. It closed down after about 7-8 years, but I have several recipes from classes I took there, that are still standards for me. This is one of them. Another one is my osso bucco. And a third is a plain risotto made with champagne. I haven’t blogged either one of those, have I? I don’t seem to make osso buco very often, or risotto either, anymore. Love both, but they’re so labor intensive, eh?

Right off the bat I’ll tell you that I wouldn’t make this salad for just my DH and me for a weeknight dinner. Or even a weekend dinner for two. This is the kind of thing you want to make for guests, when you’d like them to ooh and aah over how you’ve slaved in the kitchen. And, in fact, you do slave a bit to make this, but it’s not overwhelming. It’s just that there are several steps (the marinade, the green beans, the dressing and the garnish). They’re all separate, but combined when you put it together just before serving. This recipe is long. I admit it, but don’t be discouraged. Nothing about the salad is difficult.

The original recipe was made for Cornish game hens. But sometimes, like this time, I simply couldn’t find them, so I used boneless, skinless chicken breasts instead. The group we entertained was probably happier for it anyway. Some people don’t like fussing with the bones, etc. of game hens. Particularly men, I find.

I’ve changed the recipe just a bit over the years. First, I added the orange juice to the marinade. In the class the instructor talked about wanting to “freshen” the game hens of their raw poultry smell, so she always squeezed the juice of a full orange over any poultry, then let it drain. Then she prepared the marinade. Since oranges are not a cheap commodity anymore, I just add the juice to the marinade. Then, I also grill the chicken breasts if I’m using them (not the game hens – they’re done in the oven only) , especially if it’s a warm summer night and I don’t want to heat up the kitchen. If you are using the chicken I don’t add the capers – just the brine. The capers never make it out of the marinade anyway when you use chicken, so I use only the brine to flavor the marinade. If you like capers, sprinkle some on top of the salad along with the tomatoes and shallots.

As you can see from the photograph, part of the aesthetic of this dish is the presentation. The salad is assembled just before serving – well, it’s layered, I should say – on a very large platter. This won’t fit on a 12-inch large plate. No way, no how. So bring out the big one, whatever you have, for this dinner. We were serving 9 people, so I had to pull out all the stops and bring out the big platter I use for Thanksgiving. Nobody could see the autumn embossing in the center of the platter anyway. The multi-colored greens are tossed with the herby dressing, then mounded on the platter. Then you add the haricot verts (the baby green beans) that were cooked just until barely done. Those are tossed in a bit of the dressing (separately) to make sure they’re covered completely. If you can, arrange them in a nice line-up, or kind of spoked around the platter. Then you arrange the hens or chicken breasts on top of the green beans. If I use chicken breasts normally I will cut each breast in two strips (looks nicer, that’s all). Then, the finale is the mini-diced tomatoes and shallots that have been tossed in their own little dressing (olive oil and sugar, plus some pepper). They add such a great fillip to the whole dish. Try to get them on TOP of the hens or chicken so each person has some of it with each serving.

If you go to my recipe page (index), and click on one of the categories, you’ll see that I don’t have all THAT many recipes that I call “favorites.” This is one of them. So, take note. If you trust me by this time that when I tell you a recipe is a keeper, then this is one.
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Cornish Game Hen (or Chicken Breast) Salad

Recipe: Adapted from a Ma Cuisine Cooking Class
Servings: 8
Serving Ideas: This is a very colorful salad to serve to guests. It can easily be a complete meal – it has protein, salad and vegetables. Or, you can make this just one dish of a more varied meal. The green beans “make” this dish (my opinion) because they’re unusual in a salad. And the tiny, diced tomatoes and shallots sprinkled on the top provide a very colorful garnish. The beans are briefly tossed in a bit of dressing and make a pretty bed for the hens or chicken breasts. But, you could substitute other vegetables for the beans (like asparagus). This dish is ideal for a warm summer evening as much of it can be made ahead. Just cook the hens or chicken an hour before serving so they’ve just barely reached room temp when you’re ready to serve it. Everything else can be done ahead and just assembled at the last minute. Be sure to use a very large platter as the salad is huge, and you want people to see if before you begin serving it. Stand by for oohs and aahs.

GAME HENS/CHICKEN BREAST MARINADE:
1 medium orange — halved, juiced
1/2 cup lemon juice — fresh squeezed
1/4 cup virgin olive oil
3 cloves garlic — peeled and minced
1 tablespoon capers — Nonpareil, or just caper brine
1 tablespoon brown sugar
2 teaspoons cinnamon — ground
1 teaspoon black pepper — freshly cracked
1 teaspoon salt
8 whole Cornish game hens — 3/4-1 lb each, or 8 boneless, skinless chicken breast halves
GREEN BEANS:
1 pound green beans — preferably haricot verts
TOMATOES:
4 medium tomatoes, red ripe
1 tablespoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon black pepper — freshly ground
1 large shallot — peeled and minced
SALAD:
6 cups salad greens (colorful is better)
DRESSING:
1/4 cup red wine vinegar — 6-7% acidity
1 teaspoon lemon juice — fresh squeezed
2 cloves garlic
2 tablespoons fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3/8 cup oregano olive oil — or extra virgin olive oil
3/8 cup extra virgin olive oil

1. MARINADE: Wash and halve (or quarter) Cornish hens, removing back bone. Or, wash off the chicken breasts, dry with paper towels, then between pieces of plastic wrap briefly pound the thick end of each breast to a more uniform thickness.
2. In a large plastic bag combine the marinade ingredients, stir to combine, then add the game hens or chicken breasts. Refrigerate for about an hour or up to 4 hours.
3. GREEN BEANS: Bring 4 quarts of water to a boil. Drop in cleaned green beans (or haricot verts) and cook for 5 minutes, or until just tender. May need to do several batches. Drain and place in large bowl with ice water. Set aside.
4. TOMATOES: Meanwhile, seed, core and cut tomatoes into 1/2 inch or smaller dice. Place in glass bowl; add any extra juice from the tomatoes. Sprinkle tomatoes with olive oil, granulated sugar (or sugar substitute), black pepper and minced shallot. Toss well; allow to rest at room temperature.
5. GAME HENS: Preheat oven to 425. In shallow roasting pan lay hens flat, skin side up. Cover with marinade and bake for 15 minutes. Reduce heat to 350° and bake for another 25 minutes, basting frequently. Allow hens to cool before serving.
6. DRESSING: In blender or Cuisinart drop garlic cloves and mince up fine, then add salt. Let sit while you assemble the other ingredients. Add vinegar, lemon juice, fresh herbs, mustard and pepper and whiz until combined. Combine the 2 olive oils into one measuring cup and while blender is running, add oil slowly as it emulsifies. Taste and correct seasoning, if necessary, adding more salt or pepper if needed.
7. CHICKEN BREASTS GRILLED: Preheat a barbecue grill to medium high. Drain marinade and dry off chicken pieces with paper towels. Grill for 4-5 minutes per side. Do not overcook or they will be dried out and chewy. Remove from grill and allow to cool to room temperature. You may cut the breasts in half, on the diagnonal, into two wide strips, to make a more attractive salad.
8. ASSEMBLY OF SALAD: Combine lettuces in a large bowl and dress with some of the salad dressing (see directions below). Pour dressed greens onto a very large decorative platter. Toss green beans with about 1 T. of dressing and place in the middle of the mound of lettuce.
9. Place hens or chicken breasts on top and sprinkle chopped tomato mixture on top of with some over the top of the green beans. Serve immediately.
Per Serving (assuming each person eats a whole Cornish hen, a lot less if you use chicken): 984 Calories; 76g Fat (69.9% calories from fat); 60g Protein; 14g Carbohydrate; 4g Dietary Fiber; 339mg Cholesterol; 702mg Sodium.

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  1. Toffeeapple

    said on August 27th, 2008:

    That looks so delicious. I haven’t seen a Cornish hen in years and I agree about eating bones in company, they are just too fiddly. Did you use your alligator chopper for the tomatoes? They are sold here now, about $40.00!

    Yes, indeed, I did use my aligator chopper for the tomatoes. I think I paid $30 for mine, here. I just love the thing – I had all those tomatoes minced in about 4 minutes flat. Carolyn

  2. sandrar

    said on September 10th, 2009:

    Hi! I was surfing and found your blog post… nice! I love your blog. 🙂 Cheers! Sandra. R.

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