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Currently Reading

me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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Just finished reading Me Before You by Jojo Moyes. Oh my goodness. When one of my book groups met to discuss this book, we all talked about the crying we did at the end. Oh yes, me too. This is a novel with a point to make (somewhat like Jodi Piccoult’s books). In this case it’s the right to die issue and it’s cloaked in a fast-paced page turner. A young woman who is a bit at loose ends, accepts a new job as a caregiver, something she’s never done before, to a young man who had recently become a quadriplegic. There are numerous sub-stories (about her family, her relationship with her sister, her boyfriend and her relationship with him, the patient himself, who is grumpy, and his relationships with his mother and father and ex-girlfriend). And, it’s about his wish to end his life. During the last 100 pages I could hardly put it down. I don’t want to jinx the story. It’s a romance of sorts. It’s gritty in a way, but charming. Loved the book. Now I’m going to order the sequel, the book the author never really intended to write, but so many people wrote her asking for one. I’m right there too. This book is being made into a movie.

Also read A Year on Ladybug Farm by Donna Ball. It’s a selection from one of my book clubs. An easy – very easy – read. Not a deep book by any means. It’s a story about 3 middle-aged women who decide to buy an old ram shackled house (maybe mansion) in the South and devote a year to fixing it up. There are many twists and turns with numerous people (a ghost, a vagrant, a handyman, and many neighbors) entering into the story. Much calamity ensues with house repairs and all 3 women questioning their sanity when they bought the place – Ladybug Farm. It’s cute. No swear words. No sex. Just a very pleasant story about friendship and an old house.

Probably the most in-depth book I’ve read recently is Genghis Khan and the Making of the Modern World by Jack Weatherford. If you decide you want to read this, make sure you get THIS one by Weatherford – there are many books out there with “Genghis Khan” in the title. What I knew about Genghis Khan before I started reading this book could be put into a very small thimble. We’ve heard the descriptions of his viciousness and slaughter of thousands of people. Well, what you learn is that that kind of behavior was typical of the warring tribes of the time. His story was fascinating. Believe it or not, I found the book a page-turner. Weatherford has a gift for writing a good story – it reads more like a novel, but it’s a biography, an easily read one. The last third of the book is more about his son who took over the kingdom after his father’s death, and it’s every bit as interesting. A definite good read – and makes for interesting talk around the water cooler.

Oh, I can’t forget another monumental tome, The Accidental Empress: A Novel by Pataki. It’s about the Austro-Hungarian Empress and wife of Emperor Franz Joseph. From amazon: The year is 1853, and the Habsburgs are Europe’s most powerful ruling family. With his empire stretching from Austria to Russia, from Germany to Italy, Emperor Franz Joseph is young, rich, and ready to marry. And he marries Sisi, a little known 15-year old. The book is her story. If you enjoy historical fiction, this is a good one. Loved it.

Another good read: The High Divide: A Novel by Lin Enger. Takes place in the late 1800s in remote Minnesota. It tells the story of a young family, husband, wife, and 2 sons. The husband, without work, suddenly leaves his family with no explanation. The wife is left back at the homestead with her 2 sons with next to nothing to carry them through. The 2 young boys decide they have to go in search of their father, and very ill-equipped to do so. Then the mother also heads out to find her boys. She believes her husband left with good intentions, but she doesn’t know. You do learn a bit about the husband eventually. Made for a very riveting story if you enjoy that time in history, with a complex family relationship that is tested by the weather, the moral codes of the time, and by the meaning of family. Good story.

Another fascinating book I just finished is Three Daughters: A Novel by Baehr. It covers a part of the world and time that I’ve never encountered in my reading of fiction. From amazon: From the fertile hills of a tiny village near Jerusalem to the elegant townhouses of Georgetown, Three Daughters is a historical saga that chronicles the lives, loves, and secrets of three generations of Palestinian Christian women. It begins around 1900, near Jerusalem. There are a whole lot of family secrets that play parts in this book (adultery mostly) that certainly makes for an interesting read. If you overlook the immorality involved (which continues, in secret through the generations) you’ll find the story quite riveting. It’s a HUGE book, though, so don’t go further if that overwhelms you. It didn’t bother me a bit as I could hardly put it down.

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, on February 15th, 2012.


You remember the ubiquitous pineapple upside down cake from the 1950’s. With canned pineapple rings and a maraschino cherry in the center of each? With a bland-tasting yellow cake? Well, this isn’t THAT recipe, but it’s similar – using fresh pineapple and a light textured “cake flour” batter.

You know all about Thomas Keller, right? Probably the most well-known chef in the U.S. – because of his restaurant The French Laundry (in Yountville, California, in the middle of wine country). I’ve never been there – it’s still, all these years hence – almost impossible to get into. It takes reservations, but a long way in advance. And, it’s very dear to eat there – upwards of $200+ per person. A few years ago Keller opened a second restaurant nearby, called Ad Hoc. I haven’t been there, either. But Keller has published a couple of cookbooks, namely The French Laundry Cookbook, Ad Hoc at Home, and a boxed set of both: The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover].

One day some years ago I read a recipe online for an appetizer soup that was in one of his cookbooks (the first one, I think). It was an almond soup (or maybe it was hazelnut), as I recall. Not finding the actual recipe anywhere, I visited my local bookstore and surreptitiously took the cookbook to a convenient chair and copied it off in cryptic notes. It was an intensely long, loooong recipe. And I’ve never made it. It looks like it would take hours to prepare. More work, likely, than I’m interested in, although the person who had made it just raved about it. So, based on that recipe, I’d decided I didn’t need to buy the cookbook – as I glanced in it, the recipes were mostly pages and pages long. Then, when he published his Ad Hoc cookbook, I thought it might be more approachable. And indeed, it is. One of my favorite chocolate chip cookies came from that cookbook. Chocolate Chip Cookies from Ad Hoc, in case you’re interested. I make them every now and then, although my favorite, I think, are Chocolate Chip Cookies from Silver Moon Bakery. But, I still haven’t purchased either cookbook. I should check my local library. Sorry, I got sidetracked there.

pineapple_upsidedown_collageSo, I decided to make this Pineapple Upside Down Cake that came from Keller’s Ad Hoc cookbook. I’d read about it online at Foodgal’s blog. I figured that Keller would have discovered the real secret to such a cake – probably a better and different topping (actually, remember, it starts out on the bottom, but then it is turned over and becomes the top after baking). And more importantly, I figured he would have found a much better (and lighter textured) cake to pair with it.

The cake as a whole isn’t hard to make, although it does have a few steps – a few more than usual. First you make a schmear. What’s a schmear? Well, in this case it’s a mixture of brown sugar, butter, honey and dark rum. That softened stuff is spread all over the bottom of the 9-inch (high sided) cake pan. You can see the schmear in the top photo above. It took a bit of doing to get it to spread out in the pan. And there’s another little aside: the recipe has you make enough for 3 pans worth of schmear. In the headnotes it does indicate that you make more than needed – I didn’t read that when I actually started making this. He said the quantity is too small to mix up well in a stand mixer.  I’ve adjusted the recipe below accordingly, hoping you can make it work – if you do it with a hand mixer I think it’ll be fine.

Anyway, once the schmear is in place you cut up a fresh, very ripe, pineapple. That took awhile – at least half and hour, I’d say to cut it properly and layer it in the pan – on top of the schmear. The pieces are overlapped slightly so it covers the entire schmear. I think I’d perhaps layer a bit more pineapple – I used about 2/3 of the pineapple, I’d guess. Just a bit more would have been good. I think I should have cut the pineapple is thicker pieces by just a little bit. I’d have liked more of that flavor as I was eating it.

Then you make the cake batter – nothing out of the ordinary here except that it uses cake flour and you need to be gentle with it to keep the batter inflated, so to speak. You don’t whip egg whites separately or anything – it’s a pretty straight-forward yellow cake. Anyway, that is poured in over the pineapple, leveled off and baked. The cake rests for 20-30 minutes before you run a knife around the outside edge and invert. The center of the cake was a little indented when it came out of the oven, so I was concerned, but it was fine once I inverted it. I served it with whipped cream and a little bit of crystallized ginger on top.

What I liked: Well, that it’s an updated version of that old-fashioned favorite. I liked the fresh pineapple, although once it bakes, it’s hard to tell it’s from a fresh pineapple. The cake has a lighter consistency (texture) than my mother’s old recipe. Maybe it needed a little caramel sauce drizzle over it too. Just a thought.

What I didn’t like: I think I expected more from it – that it would be somehow exceptional. It wasn’t. It was good, but nothing to write home about. I think my pineapple slices were just a tad too thin, too. Use most of the pineapple if you decide to make this. It certainly was pretty, though. Would I make it again? Probably not. Maybe pineapple upside down cake isn’t one of my favorites?

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Pineapple Upside-Down Cake (Ad Hoc)

Recipe By: Adapted from “Ad Hoc at Home,” via Foodgal blog
Serving Size: 8
Serving Ideas: I served it with softly whipped and sweetened cream, and sprinkled a tiny bit of finely minced crystallized ginger on top.

3 tablespoons unsalted butter — (1 stick) at room temperature
1/2 tablespoon honey
1/4 teaspoon dark rum
1/3 cup packed light brown sugar
1 dash vanilla paste — or pure vanilla extract
Kosher salt
1 whole fresh pineapple
1 1/3 cups cake flour
2 teaspoons baking powder
8 tablespoons unsalted butter — (1 stick) at room temperature
1/2 cup granulated sugar — plus 2 tablespoons
1/2 teaspoon vanilla paste — or pure vanilla extract
2 large eggs
1 tablespoon milk — plus 1 teaspoon

1. With a hand mixer, combine the butter, honey, rum, sugar, and vanilla, and beat until smooth and well blended. Spread schmear over the bottom of a 9-inch silicone cake pan [I used a traditional metal pan and the cake came out just fine]. Sprinkle lightly with salt.
2. Cut top and bottom from pineapple, and cut away peel. Cut pineapple lengthwise into quarters, and cut off core from each section. Cut each piece crosswise into 1/8-inch-thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Reserve any pineapple for another use.
3. Sift flour and baking powder together; set aside. Preheat oven to 350°.
4. Put butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in vanilla. Add eggs one at a time, beating until the first one is incorporated before adding second and scraping down the sides as necessary. Beat in milk. Add flour mixture in 3 batches, beating just until combined.
5. Pour batter into pan and spread over pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool cake in the pan on a cooling rack for 20 to 30 minutes.
6. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover cake can be stored at room temperature for up to 2 days.)
Per Serving: 343 Calories; 18g Fat (45.1% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 147mg Sodium.

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  1. Toffeeapple

    said on February 15th, 2012:

    I haven’t made one of those for so many years! Now I rarely eat cake, how times change.
    Isn’t that so true! Although I do make cake now and then just not pineapple upside down. . . Carolyn t

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