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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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Just finished reading Eight Hundred Grapes: A Novel by Laura Dave. I bought it because it’s about Sebastapol, a cute little town in California wine country, in Sonoma County, although it’s on the fringes of the more mainstream wineries. A daughter of a friend of mine recently moved there, and when I visited her a few months ago, I was charmed by the cute downtown and the small village feel to it. Anyway, although the backdrop of the entire book is about the winery, the wines, the fields, the processes of wine making, it’s more about the family relationships. It seems that everyone (mom, dad, 2 sons, wife of one, a daughter [who is the protagonist] and her fiance and his ex-girlfriend) is in the midst of extreme turmoil. I swear, when I think about authors as they toil away in their aeries writing, they compile a big long list on a huge whiteboard of all the different awful things (divorce, affairs, fistfights, love lost, love gained, screaming and yelling, public drunkenness) they can make happen in one book and they pick and choose, yet make every effort to pack in as many of them as they can. No one in this family is immune from high levels of emotion and action or acting out about something or many things. I enjoyed the book despite those character flaws which occur on nearly every page. You have compassion for each one of them. Yet they’re a close family nonetheless. I haven’t read any of Laura Dave’s other books, but I suspect this one will be a winner. It’s not on any best-seller lists, but amongst book club readers, I believe it’s a strong contender.

When one of my book groups gathered last week, we discussed a bunch of books that we might read for our next Sept-August “year.” We select them all, for the whole year, in advance. On the list of 18 possible ones (we’ll read nine only) was an old classic – I guess you could call it a classic – Plainsong – by Kent Haruf. Since it was published some years ago I dropped by the library, and sure enough, they had a copy. I came home and devoured it in one fell swoop. What a story. Tender, yet harsh in some respects. It tells the story of a group of small-town people (a teacher – a man separated from his wife, but he has the 2 boys who both play prominent roles in the book; a single woman caring for her aging and Alzheimer’s driven father; a young teenage girl who should have known better, but got pregnant; a couple of very old brothers, both single, struggling along with their ranch). All this takes place in a small town in eastern Colorado. I laughed. I cried. I wanted to reach through the pages to some of these characters to give them a hug. It’s a winner of a book. I may have to read more of Haruf’s books. The prose is spare, yet you can feel the anguish, the pain, the love, the caring. What a book!

You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

 

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 Sous Vide, on December 10th, 2012.

salmon_sous_vide_130_dill_sauce

You really don’t need a SousVide Supreme Water Oven in order to make this salmon dish. It’s just poached salmon,  served with an easy dill sour cream-mayo sauce on top.

My Sous Vide Water Oven was sitting out on the kitchen counter already, so I decided to defrost some salmon I’d packaged some weeks ago when I saw some really nice wild salmon at Costco. I’d cut it up into serving pieces, put two to a pouch in my FoodSaver vacuum pouches and they went into the freezer. The only thing I’d done was sprinkle them with fresh dill, salt and pepper and placed a small pat of butter in on top of the fillets. I defrosted the salmon, slipped it into 140° water and let it sit for 30 minutes. Normally sous vide recipes indicate 40 minutes, but the fillets were thinner than anticipated, so I only did 30 minutes. When I peeked inside the water oven the collagen had begun to whiten (meaning it’s almost over-done) so I took them out immediately.

salmon_pouches

There you can see the pouches. When I created the collage, they got reversed – sorry – the bottom one shows the two raw salmon fillets with salt, pepper and dill in it. The upper one was taken just after I removed it from the sous vide. The white stuff is the collagen which has leaked out of the salmon flesh.

Whenever my DH grills, and we used to grill salmon a lot, big slabs of it, I’d make a kind of foil “dish” by turning the edges up a little bit, but leaving the top open. And as soon as he would see the white begin to show on the top of the salmon, it was DONE.

Using the sous vide, I just kept watching it as it sat under water and the collagen was appearing at 20 minutes, but at 30 it was almost too much. Next time I’ll peek at 25 minutes. It all depends on how thick the salmon fillets are . . .

Meanwhile, during that 30 minute period I’d whipped up the sauce. It was cinchy easy – near to equal parts (low-fat) sour cream and mayo, some lemon juice and more fresh dill. I smeared a bit on each piece as it was served. Do use a heated platter, or heated dinner plates as the salmon is only at 140°. Perfect for eating, but it won’t hold the heat for very long. If you prefer to have hot-hot temp salmon, you could heat pieces in the microwave, or lightly (and quickly) sauté them in a little oil/butter until they sizzle and serve.

What I liked: how really easy this dinner was to put together. You could probably serve this without any sauce on top, but both my DH and I get bored with just a piece of meat or fish with nothing at all on it, or to dip it into. So this sauce was easy to stir up in a matter of minutes. Salmon and dill just have a wonderful affinity for one another.
What I didn’t like: nothing, really.

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Fillet of Salmon with Dill Sauce Sous Vide 140°

Recipe By: My own concoction
Serving Size: 4
NOTES: The wild salmon I had was about 3/4 inch thick, so I adjusted the cooking time to 30 minutes. If yours are thicker than that, increase time by 10-15 minutes. If you have hearty eaters, you can certainly increase the size of the salmon fillets and cook them just a bit longer.

16 ounces salmon fillets — (4)
8 teaspoons unsalted butter
2 teaspoons fresh dill
Salt and freshly ground black pepper to taste
DILL SAUCE:
1/3 cup light sour cream
3 tablespoons low-fat mayonnaise
1 teaspoon fresh dill
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian parsley — minced

1. Pat dry the salmon pieces. Sprinkle lightly with fresh dill, salt and pepper. Place them (individually or two to a pouch) in a vacuum sealing type bag. Add 2 tsp. butter on top of each piece of salmon. Seal bags with a vacuum sealer. Refrigerate until ready to cook. Or, you can freeze the bags at this point and defrost when you’re prepared to cook them.
2. Preheat the sous vide water oven to 140°.
3. Place salmon pouches in the sous vide (in a rack or weight them so they stay under water at all times).Cook for 30 minutes.
4. DILL SAUCE: Meanwhile, prepare the sauce – combine in a small bowl the sour cream, mayo, dill and lemon juice. Add salt and pepper to taste. Refrigerate until serving time.
5. Remove pouches from the sous vide, open them and place on a heated platter or individual heated plates. Nap the tops of each salmon filet with some of the dill sauce and serve immediately. Add some minced parsley to the top, if desired.
Per Serving: 237 Calories; 15g Fat (57.5% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 136mg Sodium.

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