Subscribe

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

Archives

Currently Reading


– – – – – – – – – – – – – – – – – – – – – –

Just finished a stunning book, The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives (don’t confuse this book with the one I recently read and is reviewed below) and really liked it. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant. Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the angry father is a wealthy and influential man in the area. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

 

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.

Scroll down to the bottom to view my Blogroll

Posted in Fish, on May 17th, 2012.

shrimp_sliders_lime_aioli

You know, don’t you, that brown-ish food doesn’t photograph well. Period. And pictures don’t look very nice if you move the camera when you press the shutter. Da—! But that doesn’t detract one whit from the TASTE of these guys. Oh so delicious. Loved this stuff. Worth making.

If I’d read this recipe in a magazine I’d have slid right on by. If I’d seen it on one of the tv food shows, I might have changed the channel. But when it’s served to you at a cooking class and you taste it, well, that puts these in a whole new category! Shrimp sliders didn’t SOUND all that good, but if Phillis Carey was making them I really thought they’d be good. Indeed!

It’s not necessary to use huge shrimp in this, since it’s all pulsed in the food processor. But you do need RAW shrimp, not cooked. And tails off, too. The shrimp (cut up into smaller chunks) is whizzed up lightly with an egg yolk, green onions, Dijon, lime juice, cilantro and some seasonings. A little bit of panko crumbs go into the shrimp cakes too, and they’re dipped into more panko before frying in vegetable oil. Meanwhile, you make a very simple mayo based aioli (with garlic, lime juice, Dijon, sugar, hot sauce and green onions). A bit of that is spread on each bun, the shrimp cakes are put on, a bit more aioli and a nice-sized fresh spinach leaf and you’re done. Easy. And delicious. You can make the raw shrimp cakes several hours ahead of time, and the aioli. At dinnertime, all you’ll need to do is cook the shrimp cakes, toast the buns, and you’re done. Phillis says she makes these often for catered parties she does – she does them in much smaller form as an appetizer and folks dip them into the aioli. She used to have to cut little bread rounds to put them on, but now most stores carry slider buns. Makes it super easy!

What I liked: well, how much I even liked mushed-up shrimp in a cake/burger form. It was really, really delicious. I like the bit of chewiness to shrimp anyway. And I liked the garlicky aioli Phillis put with it. These are easy.

What I didn’t like: nothing, really. I liked it all. Worth making as I mentioned at the top.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Shrimp Sliders with Spicy Lime Aioli and Spinach

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4
NOTES: The panko crumbs give the shrimp cakes some nice crispiness. 

SHRIMP MIXTURE:
3/4 pound shrimp — cleaned, tails removed
1 large egg yolk
1 tablespoon green onion — minced
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh cilantro — chopped
1/2 teaspoon Sriracha sauce — or other hot sauce
1/2 teaspoon salt
1 pinch black pepper
1/2 cup panko bread crumbs
Vegetable oil for frying (preferably grapeseed for its high flash point)
AIOLI:
1/2 cup mayonnaise
1 whole garlic clove — minced
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon Sriracha sauce — or other hot sauce
1 tablespoon green onions — minced
SLIDER STUFF:
1/2 cup panko bread crumbs
8 small slider buns
8 medium spinach leaves

1. SHRIMP: Coarsely chop shrimp and place in food processor. Add egg yolk, green onion, lime juice, mustard, cilantro, Sriracha, salt and pepper. Pulse to combine. Do not puree – you want a few small pieces of shrimp to taste. Add 1/2 cup panko crumbs and pulse to combine. Form shrimp mixture into 8 cakes a little larger than the diameter of the slider buns.
2. Coat each shrimp cake in 1/2 cup panko crumbs and transfer to a parchment-covered baking sheet. Refrigerate at least 10 minutes, preferably an hour, and up to 4 hours ahead of cooking.
3. In a medium to large nonstick skillet heat 1/4 inch vegetable oil over medium-high heat. Working in batches, if needed, adding more oil as necessary, fry cakes until cooked through and golden brown on both sides, about 6 minutes. Remove to a rack and drain.
4. AIOLI: In a bowl combine the ingredients and stir until smooth.
5. Toast buns and spoon a small amount of aioli on each bottom bun. Top with shrimp cake, add a spinach leaf to the top, add more aioli if desired. Top with bun lid and serve immediately.
Per Serving (the nutrition info does not include the oil used to fry the shrimp): 571 Calories; 31g Fat (46.6% calories from fat); 31g Protein; 48g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 980mg Sodium.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

Leave Your Comment