Subscribe

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

Archives

Currently Reading

- – - – - – - – - – - – - – - – - – - – - – - – - – - -

READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little 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 Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

Foodie Blogroll

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Chicken, Soups, on September 20th, 2008.

chicken posole, New Mexico Style

The first time I had posole was my first visit to Santa Fe, New Mexico. That was about about 20 years ago, I’d guess. It was a culinary tour, and the guide packed in 4 days of day and night eating, shopping, museums, tours and more food. It was heavenly fun. The food was out of this world. If you’ve ever had a food epiphany, then you can relate to what I felt on that trip. I realized I was truly enamored with Southwest food.

I’d never even heard of posole (poh-so-lee) until that trip, and hence learned that traditionally it’s a pork and hominy stew, typical of that region. Likely you can find it in Texas too, probably Arizona as well. In the stores there you can buy posole mixes (yes, I bought one). Hominy isn’t something I buy at all – I bet I’ve only purchased it a couple of times in my life (canned). But hominy is a requirement for this recipe. However, I didn’t have any. What to do? I used garbanzo beans instead. Not exactly authentic, but close.

In my repertoire of recipes I found one for posole made with chicken, so it at least gave me the formation of this recipe since chicken was what I had defrosting for the evening meal. The soup came together in rapid order – maybe not quite 30 minutes, but almost.

The recipe I was reading suggested you add a can of enchilada sauce. Well, I didn’t have that either. So I made my own. Well, actually, I just added the ingredients to the soup. Then I added in my own tweaking here and there (chipotle chiles in adobo sauce, some powdered cocoa), and now I’ve got a new soup recipe for my collection. This soup was fansastic if I do say so myself.

Now, I will say, I used Penzey’s turkey soup base concentrate for this recipe. And, if you read my blog piece a few days ago, you know that I’m a huge fan of Penzey’s soup bases. And once again, it provided a delicious depth of character to what was a relatively simple soup. The spinach is added in at the last and is barely cooked. I used baby spinach, which made the bites manageable. If you buy regular spinach, you’d best chop it up a little.

Chicken Posole, New Mexican Style
Recipe: My own recipe with inspriation from a couple of internet recipes
Servings: 5
1 1/2 pounds chicken breasts, no skin, no bone, cut in 1/2 inch cubes
2 tablespoons water
1 tablespoon olive oil
1 whole onion — peeled, diced
1 1/2 whole red bell peppers — trimmed, cubed
3 cloves garlic
3 cups water
1 teaspoon chicken bouillon concentrate — preferably Penzey’s soup base
1 teaspoon cocoa powder
2 tablespoons flour
1 tablespoon chipotle chile canned in adobo — minced
1 tablespoon chili powder
14 1/2 ounces garbanzo beans, canned — drained, or hominy
10 ounces tomato sauce
1 1/2 tablespoons dried oregano — crushed
1/2 cup heavy cream
8 ounces spinach leaves — baby spinach if possible
1 cup corn — fresh, or canned & drained
1. In a large nonstick skillet or soup pot add the raw chicken cubes with the 2 tablespoons of water. Cover, but stir frequently and cook until most of the water is gone. Remove lid and increase heat and cook until chicken pieces are lightly browned and cooked through. Remove to a plate and set aside.
2. Into the same pan add the olive oil, then add the onion. Saute until onion has begun to wilt, then add the red bell pepper pieces. Stir a bit and cook for about 2 minutes. Add the garlic and continue stirring for one minute.
3. Add the flour to the chicken pieces and toss until the chicken has absorbed nearly all the flour.
4. Add the water and bouillon concentrate (or use chicken stock in lieu of the water and concentrate/granules) and bring to a simmer. Reduce heat, then add the cocoa powder, chile powder, tomato sauce and oregano. Add the canned corn and bring to simmer again. Add the chicken pieces that have been set aside along with the cream. Bring to a simmer again, then add all the spinach leaves and stir in until they’re all covered in soup.
Per Serving: 466 Calories; 17g Fat (32.3% calories from fat); 39g Protein; 42g Carbohydrate; 9g Dietary Fiber; 116mg Cholesterol; 1019mg Sodium.
printer-friendly pdf

Get Recipes by Email, Free!

  1. elizabeth

    said on September 22nd, 2008:

    Sounds great! I have too many frozen chicken breasts from costco in the freezer. This recipe will be a good use for them. I just made some tortilla soup and this soup will be next.
    Do you add the chipolte along with the tomato sauce, chili pwdr, etc. ? I will probably have to throw in a little cilantro too.
    I’ve been using the knorr chic cubes for my soups, but ordered some of the penzeys chic soup base, can’t wait to use it!
    Thanks for your blog posts!

    Elizabeth – I did add the chipotle right along with the other stuff. BUT, when I opened the can of chipotles a couple of weeks ago, I carefully minced and sliced it up with a big chef’s knife until it was mostly mush. Then I scooped small little blobs of it onto a foil lined tray. Stuck that in the freezer. Once frozen I removed the little chunks and put them in a plastic bag (double layer), so when I need some chipotle, I just reach in the bag for one or two “pieces.” If you freeze the whole chiles, you’ll end up with larger chunks of chipotle in your soup. Those might overwhelm some eaters. I took a photo of the chipotles that way and have forgotten to write up the post about it. Thanks for reminding me! And absolutely, have some cilantro with it too. Since it had spinach, I thought it might compete. We had the leftovers for dinner tonight and it was just as good as the first time. Hope you love the Penzey’s soup base as much as I do. I made another soup two days ago (chicken chili) which I’ll post sometime in the next week or two. Glad you’re enjoying my blog. Thanks for commenting. I really appreciate it when I know there are people out there reading. . . . Carolyn T

  2. J. LeNoir

    said on October 5th, 2009:

    Being a native of NM and the southern region (though I’m not naive with Northern NM), I must say that there is a completely different cooking style between the North and the South. Quite frankly, I prefer the southern style of Mexican food over the North. No comparison whatsoever between the regions. I also must say that “chile” in the north is bland and sweet, and “chile” in the south is warm to hot, garlic, onion, oregano, and no sweet! Taste for yourself, however, nothern “Mexican” food is tex, newmex, mex, and the real thing is southern New Mexico!

Leave Your Comment