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Just finished News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her parents were killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of a old west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many.

Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue, including Halina’s own mysterious past. I really enjoyed the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel (but based on fact). Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. There’s a romance thrown in too, and a whole lot of angst about the discoveries found in the mass grave. But, the subject expanded my knowledge about forensics.

The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well. I was thrilled when the author, Morris, left a message here on my blog, thanking me (and my group) for reading his book.

H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, to scream out “let the bird go.” Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s sublime proficiency with words.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

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 Fish, on June 4th, 2012.

shrimp_risotto

Okay, listen up, folks. If you like risotto, this one’s a winner. It’s going onto my “favorites” list, if that gives you a clue as to how delicious it is! It’s the lime juice and lemon juice that “make” this, in my opinion.

We had invited friends over for dinner a week or so ago, so I decided to fix this new recipe I’d acquired at a cooking class recently. I took photos of it at the time, intending to share it here, but then accidentally deleted all the photos. Duh! So I just had to make it sooner rather than later, that’s all.

Avocado Tip:

Did you know that if you rinse cut avocado pieces or slices in tap water it will sit, unaided, for several hours without turning brown? True. Very useful in this recipe.

This recipe does take a bit of prep, but once you have everything ready to go, it’s easy enough to start the risotto itself. You can do all that prep a few hours ahead. I made the marinade but didn’t put the shrimp in it until it was near to dinnertime. I’d prepped all the salsa mixture and I cut up the avocado too. One of the quick tricks Phillis Carey shared with us was about rinsing avocado in water. I guess I’d not heard that one before – if you rinse avocado in cold water, it will sit for a few hours without turning brown. Very simple, eh?

The risotto on its own, without the salsa part is fairly bland. But you add in the tomatoes, green onions, avocado pieces AND the lime juice (a must) it transforms this rice dish to spectacular. The Parmigiano doesn’t hurt, either. The raw shrimp slumber in a citrus marinade for about an hour, then are briefly grilled (you could do this on a stovetop grill too – or even do it in a frying pan if that’s easier). The risotto is like lots of other recipes – uses chicken broth, stirred a lot, then at the very end, when the Arborio rice is almost done (al dente is how you want it – with just a little bit of bite) you add in the colorful stuff – the tomatoes, avocado (and I added in some corn cut off the cob because I had some and remembered how good another of Phillis’ recipes was that included corn in a risotto). I added just a little more lime juice because I loved the tartness of it – be careful and don’t use too much.

Once it’s ready, have everything in place to portion out, garnish and serve before it gets cold. You’ll hear raves at the table, I promise. Even my DH commented to me the next morning how delicious this was. Phillis also said the recipe works equally well with salmon, halibut or sea bass instead of shrimp. I loved the shrimp, though.

purple_plum_torteOur friends brought a very simple baby arugula salad with a sweet lemon juice dressing that was a perfect foil to the risotto. And just because it was so good, I’m also showing you a photo of the dessert I made – it’s already on my blog – a very special dessert since plums are in season these days. This dessert, Purple Plum Torte,  is on my favorites list too – an all-time, highly-requested recipe from the New York Times. If you haven’t made this dessert yet after reading my blog about it, you’re missing a great addition to any menu. I served it with almond-flavored whipped cream.

What I liked: the piquant taste in the risotto (from the lemon and lime juices, I’d guess). I love everything in it and about it.

What I didn’t like: gracious . . . nothing at all. So worth making.

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

Risotto with Avocado Tomato Salsa and Citrus Grilled Shrimp

Recipe By: Phillis Carey, cooking class, 5/2012
Serving Size: 4-5

SHRIMP:
1 pound large shrimp — cleaned, raw, tails left on (optional: salmon, halibut or sea bass)
1/4 cup olive oil
2 cloves garlic — minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon cilantro — minced
AVOCADO SALSA:
1 1/2 whole avocados
1 1/2 tablespoons fresh lime juice — or more to taste
3 small plum tomatoes — seeded, diced
2 whole green onions — finely chopped
RISOTTO:
5 cups chicken broth
2 tablespoons olive oil
1 cup onion — finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine — [I use vermouth]
2/3 cup Parmigiano-Reggiano cheese — finely grated
1 whole avocado — sliced, then rinsed in cold water
2 tablespoons cilantro — minced
4 sprigs cilantro — for garnish
1 cup fresh corn — [optional, my addition]
Salt and white pepper to taste
4 tablespoons Parmigiano-Reggiano cheese — grated, for garnish

1. SHRIMP: In a plastic zip-loc bag combine the shrimp and marinade. Cover and refrigerate for 30-60 minutes (no longer or the shrimp will begin to “cook” in the acid from the citrus). Soak bamboo skewers in water for at least 30 minutes. Remove shrimp from marinade and thread onto bamboo skewers (use flat ones if you have them, otherwise use two skewers to thread 4 shrimp each). Once you are cooking the risotto, grill the shrimp at the last minute, at medium heat (350) for a total of about 3-4 minutes per side. Don’t over cook them!
2. SALSA: Toss avocado with lime juice in a small bowl. Add tomatoes and green onions. Season to taste with salt and pepper.
3. RISOTTO: Place broth in a saucepan and bring to a simmer, keeping it hot while the rice cooks. In a large skillet (use wider rather than taller) heat oil over medium heat. Add onion and cook until tender, about 3 minutes. Do not brown. Add the rice and stir to coat rice evenly with the oil and onions. Cook, stirring often, for about 2-3 minutes. Add the white wine and cook, stirring constantly, until absorbed.
4. Continue adding hot broth, one cup at a time, stirring constantly between additions, and only add more broth when rice begins to dry. Continue adding broth and stirring until rice reaches an “al dente” state (still a litle bit of bite to each rice kernel). Gently fold in the Parmigiano-Reggiano cheese, avocado, salsa and cilantro. Add corn (if using) and stir just to warm all the ingredients through. Add more lime juice if you like that flavor – taste it first.
5. SERVE: Spoon generous cups of risotto into bowls and top with a slice or two of avocado, cilantro sprigs, additional cheese. Nestle the shrimp (tails standing up) into each bowl.
Per Serving: 787 Calories; 40g Fat (45.6% calories from fat); 38g Protein; 68g Carbohydrate; 5g Dietary Fiber; 150mg Cholesterol; 1208mg Sodium.

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