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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 Desserts, Miscellaneous sides, on July 14th, 2007.


As a confirmed chocoholic, I know my chocolate. And chocolate sauces. I don’t buy ready-made. Why bother to buy it when you can make it so easily? Maybe twice a year I make this sauce, my favorite, Regal Chocolate Sauce, and when it’s gone, it’s gone. When the grandkids visit I sometimes buy the Hershey’s squirt bottle, which they love. But, this sauce is far and away my favorite.

Year ago I was in a Newcomer’s Club, and the group decided to publish a cookbook of members’ recipes. A couple of my recipes are in the book, plus this one, from a friend I made in the club. Over the years I’ve tried several loads of other variations. The Los Angeles Times did an in-depth investigation into home made chocolate sauces some years ago and I tried a couple of them. Nope. Didn’t measure up in my book. I have tried recipes using heavy cream, a lot more butter, corn syrup instead of sugar, and various types of chocolate including milk. A friend shared her mother-in-law’s coveted recipe. Nope. Not that one, either. Why do I bother to try all these others? I have the best recipe already. It’s incredibly easy. What I like about it is that it doesn’t get chalky as it ages in the refrigerator. And you can make it in the microwave in a Pyrex measuring bowl, or heat it on the range if you want to have more control. You never want to overcook pure chocolate. Then pour it into a glass containier, cool and refrigerate. Then when I need it, I merely remove the lid and heat briefly – very briefly – in the microwave, until it’s just thin enough to pour and you’re done.

I’ve even tried the recipe using Scharffen Berger chocolate, and Valrhona too. They are good, and you can certainly substitute them for the German chocolate. What is it about the German chocolate? I’d forgotten what was unique about it:

  • German’s Chocolate dates back to 1852, when an American named Sam German created a sweet baking chocolate bar for the Baker’s Chocolate Company. This new chocolate had sugar added to it, as a convenience for bakers. But that all important apostrophe and “s” were soon dropped from “German’s.” In 1828, Dutch chocolate maker C. J. Van Houten invented the cocoa press. This machine squeezed cocoa butter out of the beans and treated the cocoa with an alkalizing agent to improve the color and flavor. The process became known as “dutching,” and cocoa processed this way is called Dutch chocolate.

So, Dutch chocolate, because of the use of an alkalizing agent is a milder form of chocolate. I’m a dark chocolate fan, so it’s interesting that I prefer the milder chocolate in this sauce. And speaking of Dutch chocolate, you may not have heard about this fabulous liqueur, Vermeer Dutch Cream. It’s very similar to Bailey’s, but it’s chocolate based rather than coffee/chocolate. It is made with Dutch chocolate. You have to seek out a retailer for it, as it’s a bit hard to find. It would make a great gift to a friend who is a chocoholic, or try it yourself. (As with Bailey’s, you should keep it refrigerated, and shake it up each time you intend to use it.) Note that the bottle has a Vermeer painting on the front The Girl with the Pearl Earring, the one that inspired Tracy Chevalier to write the novel about her (wonderful book, by the way, if you haven’t read it). Here’s a photo of the bottle, at left.

So, back to chocolate sauce – try my Regal Chocolate Sauce. You can use any form of chocolate you like. Try it on a little bit of good-quality vanilla ice cream with a few toasted almonds on top. Oh yes. (Photo at bottom from Vermeer Dutch Cream’s website.)

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Regal Chocolate Sauce

Recipe from a friend I met in the 1970’s
Servings: 6
COOK’S NOTES: It keeps in the refrigerator for months, and is easy to reheat (at medium power setting) in the microwave.

4 ounces German chocolate squares
3 tablespoons water
1/4 cup sugar
1 tablespoon butter
1 dash salt
1/4 teaspoon vanilla

In a heavy-bottomed saucepan, combine chocolate, water, sugar and salt. Cook and stir over low heat until sauce is smooth. Remove from heat and stir in butter and vanilla. Serve hot or cold over ice cream. Makes 3/4 cup.
Per Serving: 144 Calories; 9g Fat (48.7% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 65mg Sodium.

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  1. Anonymous

    said on July 16th, 2007:

    Okay so here is another favorite of mine as well. I would sneak bites of it the next day straight from the refrigerator. Yes, this chocolate sauce is great even when it is cold!! I have made this a few times myself and I LOVE it!!

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