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Am currently reading An American Bride in Kabul: A Memoir by Phyllis Chester. True story about an extremely naive Jewish woman who marries an Afghani fellow student (they met at university here in the U.S.). He was very Westernized, yet when he has to return home to Kabul, with her – and live with his family, she virtually becomes enslaved. She kept a diary about it. The book is riveting. This took place in the 60s, and she eventually escapes – with no help whatsoever from the American Embassy. Her husband and his family finally allow her to leave to seek medical help (long story). During the time she lived in Kabul she was unable to contact her family. Period. The 2nd half of the book is more about the culture of Islam, and lack of women’s rights.  And about what she’s trying to do to work for change in the Islamic world.

Just finished The Interestings: A Novel, by Meg Wolitzer. It’s about a group of mid-teens (both guys and gals) who become close friends at a summer camp, and with nothing else to inspire them, they decide to call themselves “The Interestings.” The story switches back and forth from the early years, with alcohol, drugs and sex playing fairly major roles, to their late 30s or early 40s when all of the “interestings” have become adults, parents, successes, failures. It’s about their internal angst, or pride, or false-pride, and their jealousies of each other. It had been recommended by more than one friend of mine. As I read it I kept hoping it was going to get better and it does, but I had to get half way through before I really wanted to keep going. It WAS a good read, though. With the exception of seeing some maturity develop amongst the characters, the book is kind of like a soap opera. The main character is a likable woman, thank goodness.

I wrote up a blog post about my most favorite book of late, All the Light We Cannot See: A Novel by Anthony Doerr. Loved this book from beginning to end. Takes place at the beginning of WWII, in France, about a young girl, a young blind girl, who lives with her father in Paris. He works at a major museum. As the Germans begin advancing, the curator of the museum begins hiding all of their art and valuables. The most valuable is a monster diamond. He has a glass-maker produce 3 replicas of the diamond and hands each of the 4 to valued employees and asks them to safeguard it for the war’s duration. The story is also about a young German boy, who comes of soldier-age in the late 1930s, who is noticed by some higher-ups for his skills with codes and such things. The girl and her father flee to St. Malo (on the Brittany coast). It’s a beautiful, lovely, sweet story. I loved it, as I said. Well worth reading.

Also read Lisette’s List: A Novel, by Susan Vreeland. I’m a fan of her novels, and I think this book may be one of her best. Her novels aren’t deep reading, but they’re a “good read.” A satisfying read. This one takes place in WWII era, in the south of France. Lisette is a Parisian, but terribly in love with her talented husband. His father is ill and so the couple move from Paris to Roussilion in Provence. And Lisette comes to love the village (eventually). Her husband goes off to war, the father dies, (not in this order) and Lisette is wrapped up in her father-in-law’s art collection. You get a real sense of what small-village life was like when the Nazis arrived in their village, and the political play between people, their desire for favoritism, or the resistance. A really good book.

IN THE POWDER ROOM: Our guest half-bath has a little tiny 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 Art of Travel, a collection of essays about traveling (it’s not a how-to), gathering a variety of stories of some historic authors and where and why they traveled; The Greatest Stories Never Told; and Sara Midda’s South of France; also Forgotten Bookmarks: A Bookseller’s Collection of Odd Things Lost Between the Pages (just the cutest book – with a miscellany of things – letters, grocery lists, notes, reminders, confessions the author discovered hidden inside the books he purchased for his used bookstore); and The Trouble with Poetry (Billy Collins).

 

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 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. Read on . . .

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.

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