– by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.
- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.
– by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the 
– by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on
– (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.
(Stacy Schiff); 
; and 
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Last week was my turn to take desserts to my evening book group. One dessert isn’t enough for our group, so two is about the minimum. I had some cookie dough to make up into cookies, so those went along as well. I also made the applesauce spice cake with caramel icing, since it’s become such a favorite lately. I cut it up to serve about 16, and there were two skinny pieces left. I thought I should round it out with a fruit-type dessert. Apples would have been the obvious seasonal choice, but I had read a recipe recently over at Smitten Kitchen that looked absolutely fabulous. For pears. In a crisp. Yum.
FYI: Our group read The Falling Man by De Lillo. Quite a book. I didn’t particularly like it (a fictional account of a man and the people within his sphere of influence in the aftermath of his escape from the Twin Towers on 9/11). It’s a dark book, but the discussion was very lively as we analyzed the symbolism and the meaning behind some of the characters and their actions. The reviewer did an excellent job focusing our discussion and ferreting out the important details.
Anyway, this pear crisp is absolutely wonderful. If you enjoy fruit crisps, like pears, then this dessert is for you! You can make the topping ahead of time, and I’d think you could make the brown butter a few hours ahead too, if you want to bake this close to serving time (the best). Smitten Kitchen served it with fennel ice cream. Now, you have to be a regular blog reader to know about David Lebovitz (the American who lives in Paris and recently wrote an ice cream cookbook, The Perfect Scoop, the absolute best ice cream cookbook ever). I’ve made several of his ice creams, but knew I didn’t have time to make it for this event; therefore, I served it with vanilla ice cream instead. I wasn’t altogether sure my book group would appreciate the nuances of fennel ice cream anyway. But next time I make this (oh yes, I’ll be making this again and again in years to come) I will make the fennel ice cream. Smitten Kitchen raved about the combination, so that’s good enough for me to put on my to-do list!
The pears (either Anjou or Bartlett) need to be firm-ripe. This is important – too ripe and I’m sure the pears will disintegrate during the baking, and become mealy and granular. Mine were two full days resting on my countertop, and they were still quite firm. I tasted them and they were seemingly a bit under-ripe for eating out of hand, but they were PERFECT in this crisp. The pears held their shape, but released their sweetness and flavor.
So, here’s the gist of the recipe – first you make the topping (which has some ground up almonds in it), which needs to be made ahead and chilled (so it doesn’t cook too fast in the oven). Then you make the browned butter with fresh vanilla bean. Then you peel, core and cube-up the pears, mix it up with some pear brandy and the browned butter and pour that into a baking dish and top with the crumbs. Bake. This recipe is not difficult at ALL. But it’s unique for a couple of reasons – the browned butter adds a real depth, a nuttiness to the pears. And the pear brandy helps accent the pear flavor too. It’s baked for about 40 minutes or so, and you’ll want to serve this warm if possible. But, I’ll have to confess – there were leftovers that I brought home. Oh my goodness was it ever good! One morning I was in a rush to get somewhere and had a small little bowl of it for breakfast. It’s fruit, right?
Pear Crisps with Vanilla Brown Butter
Recipe: Gourmet, October 2007, via Smitten Kitchen blog
Servings: 6 (I think more)
Cook’s Notes: Make sure your pears are firm-ripe. Be sure to watch the topping that it doesn’t burn (mine got a lot browner than it should have but it didn’t alter the flavor at all). If you bake it mid-oven or lower it will be better than in the top half. The recipe is for individual gratin dishes, but I made mine in one very large baking dish which made for easier transport.
TOPPING:
1 1/2 cups all-purpose flour
1 cup whole almonds — with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter — melted, cooled
PEAR FILLING:
1 whole vanilla bean — split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 pounds pears — about 6, Anjou or Bartlett, firm ripe
2 tablespoons pear brandy — or eau-do-vie
1. TOPPING: Pulse together the flour, almonds, brown sugar and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking dish and chill at least one hour.
2. BROWN BUTTER: Scrape seeds from the vanilla bean and place in a small heavy saucepan with the vanilla bean pod and butter. Heat and cook under low heat until butter is browned and fragrant, about 4 minutes. Don’t overcook or it will burn.
3. Remove vanilla bean and set aside (you may let it dry then add it to your sugar bin). Preheat oven to 425 F.
4. FILLING: While butter browns stir together sugars, flour and a pinch of salt in a large bowl. Peel and core the pears and cut into cubes (about 1/2 inch), then add to the dry mixture and stir to combine.
5. Add browned butter to the pear mixture and mix thoroughly. Spoon the filling into gratin dishes, or one large casserole and sprinkle the chilled topping on top, mounding it slightly in the middle (the individual gratins only). Place on a shallow baking pan and bake for 30 minutes, in the middle of the oven then rotate the pan and continue baking until the topping is golden brown and the filling is bubbling, about 10-15 minutes. Remove to a wire rack to cool. If using one large baking pan the baking time may be longer, but watch that topping doesn’t burn.
6. TIPS: The topping can be made in advance, chilled and covered, for up to two days. The crisp can be assembled (but not baked) one day ahead and chilled, covered. Bring to room temperature before baking.
Per Serving (assuming only you and 5 special friends eat it all up in one sitting): 740 Calories; 41g Fat (48.5% calories from fat); 12g Protein; 86g Carbohydrate; 9g Dietary Fiber; 52mg Cholesterol; 103mg Sodium.
Cindy H
said on October 22nd, 2008:
This looks and sounds wonderful!
I have some vanilla pods which are going begging, and I might have to give this one a try!
It’s a good excuse to buy another kind of brandy, too! ;o)
Thank You!
Cindy H
http://www.jbkpottery.com
Cindy – I hope you DO try it. I just ate last of the smidgen of leftovers. Those pears were oh-so good. There is no question I’ll be making that again. . . Carolyn T