Just one more book!

We have plans to build a library wall with a rolling ladder to accomodate the books we've collected over the years.While I admit the majority are cookbooks, I have tomes of all kinds. Many were inherited, precious volumes of ancient cookbooks from Mom and Mother in law. I cherish these, they have terms like, a pinch, a peck, a scant spoonful. My mom's have bits marginalia, secrets passed down, omit this, add that in her beautifully scrolled secretary handwriting.

My love of books came from my father who recently passed away. We spent many hours together reading and I grew to love it and was never without a book. My father loved mysteries and read 5 or 6 books a week. He read right up to his last few days of life. He had the presence of mind  to chose  'What's So Amazing About Grace' by Phillip Yancy as his last book rather than a mystery although I don't think he probably finished it.

My daughter has a kindle and she loves it but still has a foot locker and several boxes full of books downstairs that she can't live without. They make up such a big part of our lives, like old friends. They're spines crack, they have a certain scent, they're reliable and always give you what you need when you need it, without question. One should never be without a book.

Recently I've  taken to checking cookbooks out of the library and trying out a few recipes before I buy them. I end up leaving with 10 or 12 cookbooks and a few cd books for listening to while I work. Mostly I renew everything until I can't anymore and then there's the inevitable trip to the bookstore.

Here are my new favorites:

Cookbooks

Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg

        I made the lamb chops pictured here using their recipe and it was fantastic. Recipes are easy to understand and everything tastes great.

Sustainably Delicious by Michel Nischan

        His macaroni and cheese recipe is amazing, definately not lowfat fare but do you want your macaroni and cheese to be delicious or healthy? Walk an extra mile and go for it you won't regret it. 

Books on CD

Final Witnes by Simon Tolkien

The Inheritance by Simon Tolkien

        These are mysteries set in England. He narrates his own works and has a lovely voice that one can just relax into as one is taken on a journey of twists and turns of intrigue and murder. His grandfather is JRR Tolkien.

Books I Love

Like Water for Chocolate by Laura Esquirel

         This is one of the most romantic books ever written and it's impossible to put down, There are recipes too.

The Bread of Angels by Stephanie Saldana

          I'm reading this now. It's a beautifully written autobiography about a young woman who moves to Syria on a fellowship to learn Arabic so she can study the Quran and Jesus in Islam. It's a story about life, faith and love.

Henry IV by Shakespeare

          My daughter gave it to me in play form and it's a great way to read it. After you read it watch the movie. My favorite version features Kenneth Branagh.

I like the witten word and I have to thank my parents, Dad who introduced me to books and Mom who sat by my bed each night when I was little and read to me. Heidi was a favorite. My father in law too who will read anything, even the back of a soup can if it's the only thing available.

Happy reading! ( and listening) All the best, Kate

Haricots Vert, I just like saying it!

I'm a green bean lover and Haricots Vert, the thinner French green bean is the quintessential green bean in my book and it's fun to say. If Gordon Ramsay were here to pronounce Haricots Vert for me in his hunky English accent I'd be happy to step out of my dreamy trekkie reverie into any nightmarish kitchen he could dream up, for a little while anyway.  


They're easy to prepare. After washing and snipping off the ends, I blanch them for for about 4 minutes, give or take, and plunge them in cold water. The ice cold water deepens the emerald green color of the beans and keeps them crisp. Caramelize a thinly sliced shallot in a little butter and then add the beans and toss them to coat. Sprinkle a few red pepper flakes on the beans for a little heat. I ate my lovely leftover beans for breakfast with a hard boiled egg and it was so tasty. 


Everyone has their own way to boil an egg but this is how I do it. Place the eggs in a pan and cover with water. Bring the water to boil, remove from heat, cover and let sit for 16 minutes. Flush with cold water until the eggs are cold.

I could eat Haricots Vert everyday but that's the way I am sometimes. I find something that gives me a sense of joie de vivre and I stick with it for a little while playing around with different recipes, seeing where it takes me. I bought a ridiculous quantity of beautiful Haricots Vert at Costco today. I've come to equate certain times of year with fruits or vegetables that are readily available then and only then and so look forward like a child waiting for Santa with favorite recipes in hand to those bountiful weeks.

 

All the best,

Kate

'the appetizer'

I pace in front of the tv, clicker in hand, skimming the channels for Star Trek. Blindly I reach for the trick or treat bowl. How many reeses peanut butter cups have I downed? Glancing at the floor I see it's littered with wrappers, orange and black, a gold and red one peeks out...ah my beloved Twix. If the Earth were made of Twix I'd be halfway to China by now. My mom was right I do need to have my head examined.

Not by Drs. Phil or Oz, too Hollywood. Not Crusher from TNG, her hair is too perfectly coiffured and she pronounces croissant like Charlie Brown's teacher (cwa wa) it makes me crazy.

I need Dr. Leonard McCoy, Bones from Classic Star Trek to cure what ails me. Bones with his quityourbellyaching bed side manner who so often cocks his eyebrow and will assess a situation and then comment in a honey covered cornbread drawl.

'Damn it man, put down the trick or treat bowl and eat an appetizer for pity's sake!'

Sound medical advice and I can think of nothing better than a little pseudo antipasti, (there's no meat) a glass of wine and a cuddle on the couch while Kirk, Spock and Bones venture into the final frontier.

This appetizer doesn't have a name and we've lovingly come to refer to it as 'the appetizer' because we've made it so often.

The Appetizer

Mini French Bread Loaf
Oil Cured Olives- remove seed and dice large
Goat Cheese ( I like Chevre for this)
Grape Tomatoes

Place the Goat Cheese in a Ramekin and let it sit on top of the stove so it warms up a little while you're preparing the tomatoes and french bread.

Roasted Tomatoes

Heat oven or toaster over to 400*

Line a baking sheet with foil
Wash and cut grape tomatoes in half lengthwise
Spritz with Olive oil
Sprinkle with Kosher Salt and Pepper
Bake until tomatoes collapse

French Bread
Same 400* oven
Slice bread thinly and brush each piece with olive oil on both sides
Bake until crispy

Place the components in ramekins with the bread placed decoratively around.

To assemble spread a little of the goat cheese on a piece of bread

Top with tomatoes and olives. Enjoy!